多je 香爐多隻鬼 (+料報告)

 
聖誕來敲了門, 快要走進來, 是時候準備 spice bread!
去在一家麵包房了一條Spice bread,22 euros  per Kg! $$!
 好, 是時候準備 DO it myself spice bread! 我好孤寒! it’s time to make  our own spice bread!
過去每次去响超市超市, 買嘢買滿一個袋嘢閒閒地成六,七十 Euro,但是今年通貨膨脹, 百物暴漲!! d錢就更唔見洗,成 100 Euro!
說真是 好'和味' $$$ !!一條baguette 0.90 euros!!
麵包必需的食品, can't skip it! 


水晶晶大鄉里,  自從我4 年前頭一次在友人家跟
bread machine 見面, 發現美洲大陸
咩世界上有d咁既 homeware? 真係第一次知道有呢樣野!

I ve seen so many catering equipment such 

as Salamander, Robot....ha???  原來是Robot + oven!!! 

All in one?  Just put everything inside? all automatic!

mixing? Kneading?  Rising? Baking?   can make bread in 3 hours


我們已考慮半年下買bread machine, 於是在聖誕 blo 鎚,
Just when we took the machine from carre four, we find there is a special offer  with almost half the price of another brand,

so we  get this model! after the pasta machine!

泰狄熊的 new玩具,多隻香爐多隻鬼 !! 

Ladies & Gentlemen, 泰狄熊的 new玩具!!

他的全部注意力都集中在整麵包此事上!a Casalingo!

又唔知會用得幾多次呢??

真係好驚訝發現原來可以咁樣! 有 12 programmes,

white bread, wheat bread, French bread, Pasta, Pizza,  cake, jam , rapide,

 ultra rapide, sans gluten, self program, ...



第一次剪綵整 麵包bread!



waiting for the yeast to work after kneading!

our first production,   Boulangerie teddy bear ,

點解中央縮進去了的?? anyone knows 請給我講解一下!??




 bread with fruit & nuts! We made it on wednesday and today is still soft!
Can last for 3- 4 days. Unlike the french bread here, can only last for maximum two days becomes very hard ! 
Pain d'épices (gingerbread) originally comes from China and was imported in
France in the Middle Ages, in particular in East France, with the cities of Dijon and Reims as leading producers. Today, pain d'épices remains a specialty of Eastern France (Dijon, Alsace…). If you are visiting Burgundy and Dijon you have to go to the superb old shop "Mulot-Petitjean", the oldest local producer, that is maintaining the same recipe for 2 centuries.
Pain d'épices that usually contents 30% of honey is very energetic (180 calories for 1 slice) and was considered as a very good medicine.
There are various sorts of pain d'épices depending on region and cities, for example, some are with almonds or dried fruit.
Pain d'épices is specially appreciated by kids and is good at breakfast or
afterschool snack, either nature or with butter. Pain d'épices is prepared
without fermentation, fat, milk or egg whites


Tradition culinaires de l’Avent

Spice Bread

Honey,Miel   250 g

Hot milk       10 cl

Butter 100 g    

Flour 200G

Yeasts  1 pkt 10 g

Brown sugar  50 g

Egg 1 pc

Salt, pinch

Spice  mixture ,  Cinnemon, ginger,  muscade, walnuts ,  almond, peels of orange, clove.



1.    add honey into  the  warm milk .

2.   Add Butter into the Flour.

3.   Add  the honey and milk mixture into the Butter and flour.

4.    Put the yeast into the mixture and then brown sugar.

5.    Add ne egg and a pinch of salt.

6.   Add the spice (powder) for bread

7.   Put the mixture in the oven  180 C for 30 mins.

our Spice bread is very sucessful!



 Christmas stars

Butter 125 g     (in room temperature )

Flour 200G

Brown sugar  90 g

Egg  yolk 2 pc

Salt, pinch

Almond  powder or Walnuts powder  60 g

 Dry apple or Pears for decorations

1; Mixture Flour, Almonds, Sugar and a pinch of salt in a bowl or robot.

2  butter cut into small cubes and add bit by bit into the mixture.

3 Add the egg yolk and mixture well

4 knead the dough and roll it like a ball and leave it for  1 hour.

5 with a small spoon, take the pate out and roll it onto your hand.

6 Knead it again into a ball and it for another hour.

7 cut the dough into Star shape or the shape that you like. Cover with butter paper.

8 decorate with Almonds, Walnuts or dry apple or Pear.

Spring with icing sugar.

Bake it for 10 minutes

我要報仇 take revenge

Nov 26

日夜做 儲的錢 都輸到夠,
到聖誕 正好講 死到臨頭,

蟹民煩惱嗎??  蝕穿了?? 用棍棒打蟹報復!!

我要報仇,  洗雪那大閘蟹恥辱,  

這裡找不到大閘蟹, 就本地肥屍大隻的硬殼地中海蟹,
since we can't find hairy crab here, 
又大隻, 又多膏,又便宜,又沒有生長激素!!    
5 euros隻  ,  好抵又好食!!本地蟹可以了!yo!!

Local crab from Mediterreanean!   Crab temptation.... irresistible!!! It's the season for crabbbbbb!!

在秋冬時分食蟹既季節，蟹躲在石縫中開始蛻殼, 
這個時期的重皮蟹就最膏多肉甜、肥美嫩滑。 好耐冇食蟹 , 抵受不住蟹魔的誘惑, 好隻蟹生猛,
同香港見到果d好唔同,好重身，好大隻！
肥屍大隻, 好鐵甲威龍feel啊! 

蟹蓋非常硬淨，好難揭開, 原隻落鑊就咁蒸熟 ,
烹煮前，先用刷及清水把蟹身、爪和鉗清洗乾淨,
不要一餐進食, 分開 2餐, 然後將兩隻蟹鉗拆下，
留待稍後才再食用,蟹鉗拆下蟹肉做玉米豆腐 soup  。



首先將蟹反轉，你會看見肚奄, 沿奄邊將整個肚奄拔掉。

拆掉肚奄後，再將蟹底朝天，看見內裏有一層橙色的膏...

你便可輕輕鬆鬆地把蟹蓋從後拆下。
蟹鉗好硬淨好大隻, 用一根根粗大的木頭 or

kitchen 錘砸開蟹鉗  。
吃蟹醋也很重要的.... 我還是喜歡chinese style

+ 醋,ate it with vinegar, teddy bear ate it with Mayonaise!I 
 

一蟹再一蟹, 又來愛爾蘭蟹 , 又大隻又好味,

愛爾蘭蟹勁多膏!好似鹹蛋黃, 超級驚喜呀!!!就咁蒸熟 20至30分鐘 。

除掉蟹的硬殼後，可以清楚看到內裏有一層橙色的膏,

愛爾蘭蟹膏香肉鮮，跟黃油蟹的美味不相伯仲,半溶化的羔!!

想品嘗美味的大膏蟹, 蟹膏高膽固醇, 又怕加重泰狄熊的負荷,

 泰狄熊不宜攝取更多的膽固醇,  我要獨自一人把內裏的膏吃了,

食完蟹之後幾天腹脹脹, 頂住個胃到依家呀!!!    

不知道是否寒氣會入胃 ? 腸胃不適 消化不了 ,
小食多茲味, 多食會壞肚皮!

食完蟹之後.....一 星期內我什麼東西都不想吃 !!


 
媽媽說蟹一般寄居在湖底，靠吃微生物為生，

因此容易有寄生蟲和滋生細菌，最好不要進食蟹難以消化。

換上秋裝的 Langa葡萄園

 

十月下旬，是意大利 Piedmonte 葡萄成熟時的季節，

過去整整一個月，因為正值收成的季節,

農人為收割都在葡萄園中忙得不可開交。

我們得到了Blogmate  Herine 報料說

松露之鄉 Alba 十月有嘉年華會 ,

pls see 松露之鄉 Alba- 跑驢子比賽

趁秋天與泰狄熊去 Piedmonte 的葡萄園住一晚,

看看換上秋裝的葡萄園, 我們剛巧趕到層次分明的秋色，

這才是真正的秋裝啊!!

那是個有霧的早晨, 所有的東西都蓋了一層薄薄的秋意!

整個Piedmont散佈種滿葡萄的高高低低丘陵,

及產酒的小村莊,

前去 Alba 時經過好些隱匿在霧中的葡萄園,

名符其實的霧葡萄酒Nebbiolo,

意大利Piedmonte 的霧葡萄酒是世界上獨一無二的!

我們剛巧趕到層次分明的葡萄園，

層次分明的紅葉呀！黃葉呀！綠葉呀!褐色的葉呀!

秋天的葡萄園真係靚到暈呢！這才是真正的秋裝啊！

 

 

Dogliani

造就霧葡萄的生產，主要來自於Piemonte獨特的地形氣候，

Piemonte在義大利語中就是「山麓」的意思，

位於阿爾卑斯山腳下的Piemonte，有三分之一丘陵地形，

氣候上較為潮濕多霧，霧的義大利語是Nebbia，

而此處的葡萄種，便是霧葡萄「內比歐羅」(Nebbiolo)的起源。

 

Dolcetto di Dogliani  

 很有秋意！

   

Dolcetto di Dogliani  

                   info from : Ente Turismo Alba Bra Langhe Reoro

The name Dolcetto recalls the word dolce (sweet) but this is not a sweet wine: the vine from which this wine is obtained has sweet taste, due to low acidity so that its sugary content is enhanced.

For this and some other characteristics the wine obtained from the Dolcetto vine is considered the ideal companion for the every day meals.

 

 

Tower at Dogliani

  

There are many historical building in this area!

 

番茄推薦的葡萄酒

Our friend Mr Tomato recommend us to try this wine

when we have dinner together at Alba .

The Dolcetto di Dogliani is so named after the name of the town of Dogliani, where it is produced. The color of this wine is ruby reddish with violet hints.

The flavor is vinous and agreeable; flavor is dry, delicate and harmonious,

 of a good structure, with a delicate bitterish aftertaste.    

Regarding the consumption,

it is preferable to drink it during the first 3 – 4 years from its production, when the fragrant characteristics are enhanced.

The minimum alcohol content is 11,5pct vol. with the suggestion to serve it in crystal glasses a temperature of 15 – 16 C.

       For the “RISERVA” it is required at least one year maturation in a cave.

霧葡萄「內比歐羅」(Nebbiolo),

最富盛名的有 Barolo 及 Barbaresco.

    在義大利酒中有「葡萄酒之王」稱號的Barolo濃郁紅酒，

用的是世界上獨一無二的霧葡萄Nebbiolo。

霧葡萄早在13世紀就出現在中古文獻，

而14世紀就傳出Barolo產區為主的

「葡萄酒之王者、王者之葡萄酒」的聲譽，

甚至法國路易十四的餐桌上都常出現Barolo。

 

             

霧葡萄Nebbiolo at Barolo

 

   

 In the centre of the small village of Barolo stands the castle of the Marchesi Falletti, built in the X century and today owned by the village. Since 1980, it has housed the Reginal Enoteca of Barolo wine.

The Barolos produced in all the eleven villages forming the wine's area of origin are represented inside, in facilities catering for the tasting and sale of small numbers.

Castiglioe Fallette, Serralunga dAlba, Monte d'Alba, Novello, La Morra, Verduno, Grinzane, Cavour, Diano d'Alba, Cherasco e Roddi.



   

  

Barolo單寧含量跟酸度都非常高，一般至少陳釀3年,

葡萄酒在橡木桶中陳釀2年 , 要存放5到8年，

有的酒甚至要存放20年，才能將酒中的單寧柔化，

展現出濃郁深厚內斂香氣。

The Barolo is produced from Nebbiolo grapes. The wine, after an obligatory three-year ageing, two of which in oak casks, has a garnet red color with thin orange hues. The flavor is decidedly ample and fragrant, with a charming hint of spices.

The taste is dry and deep, and by ageing it is completed by a pleasant harmony: its minimum alcoholic content is 13pct Vol.

It is advisable to taste it at 18 degr C in elegant crystal glasses.

This is a wine of very long life, which can be appreciated from the 5th year, but it can maintain its original peculiarity even for several decades.









Vineyard around Barolo, most of the grapes were still hanging on the tree. we saw the workers cutting grapes at the vineyard

In its label there can be the mention “RISERVA” if the wine has matured in cave not less than 5 years.

The ideal matching is with the dishes of the traditional Piedmontese cooking: stew and braised meat, the game and long-aged cheeses.

When you find in your cellar a bottle of a great vintage, it can be tasted even without food, in a moment o peaceful meditation or with the agreable company of friends. 



 

 

 

結婚週年紀念日Antibes (updated again)

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周六是我結婚!!5週年紀念日, 我們不打算慶祝,

同泰狄熊一齊簡單的出去走走,平凡不過已賞心樂事

兩個人開開心心地生活才是最重要! 我們珍惜自己現在擁有,

我倆由相識, 從學習如何與對方相處得更好 , 支持對方、關心對方等

泰狄熊還是無條件、無止境的付出!

這天沿岸天朗氣清，不單止萬里無雲，陽光充足,

氣溫更回暖是出遊散步舒展筋的好時機，

與泰狄熊興致勃勃地到Antibes沿岸散步,

曬曬太陽, 舒展筋骨,心情開朗！

我們向 Antibes東面的海邊的進發..

這是個全是沙子的沙灘, 我同泰狄熊最喜歡Antibes

不是因為這裡有著名畢卡索晚期的畫室 ,蔚藍海岸的

Antibes 是 一個很小的鎮, 在這個海岸走走覺得很舒服 !

不過晚期的 Picasso is not my cup of tea, 所以我過門不入  !

I prefer Young Picasso, that one in Barcelona!

the snow covering the top of the summit in early November

due to the rain in the pass two weeks!
we found this beach seafood restaurant on a sunny day!

a terrace where you can have sunbathing !

the view of the Rampart of Antibes from the restaurant!

A lot of people comes here for fishing in the winter !

the enviroment and food are both nice!

蝦尤其鮮甜到不得了而且彈牙 !
 

Insalata di Gamberi, the prawns is very fresh and sweet!

garnish with slices of Parmesan cheese and

crispy deep fried Parmesan cheese , the deep fried one  is crunchy!

Gnocchi with Salmon and Asparagus,  

personally I don't like gnocci but the creamy sauce is tasty and well blended with smoked salmon and asparagus. 

After lunch我同泰狄熊都在舊城區 (Vieil Antibes) 走走看,

Picasso 的畫室在海岸邊一個中世紀的城堡 Grimaldi Castle  ,

在這樣美麗的地方,   難怪可以有那麼多靈感 。

In 1926, the old castle of Antibes was bought by the local municipality and restored for use as a museum. Pablo Picasso came to town in 1946 and was invited to stay in the castle. He stayed for six months, painting and drawing many pieces of art as well as crafting ceramics and tapestries. When he departed, he left all his works here, and the castle officially became the Picasso Museum.  This museum houses one of the world's greatest Picasso collections: 24 paintings, 44 drawings, 32 lithographs,        11 oils on paper, 80 pieces of ceramics, 2 sculptures and 5 tapestries.    
                                 

由 沿城牆內狹小街道往前走便是中心, 市集, 古懂市場

到海邊坐了一會 , 不難見到來自年青的船員在街頭買醉！

Antibes不比蔚藍海岸的其他海灘遜色 , 不是石灘!

fine sandy beach  near the port , it was almost empty in the winter!

周六有Antique market 售賣二手古物!

懷舊皮製行李箱、吊燈 、杯杯碟碟 、砂煲甕罉、瓷器水晶都有,

有耐性有心機的話, 雜貨攤中絕對能找到精美又典雅的寶物。

I like this type of Porcelain ware!

 

經典如懷舊化妝箱、古典收音機、黑膠disc  ,

喜歡舊物的人一定會很興奮！

這裡周六上午還有一個 Antibes Provencal Market,
在這裡逛逛 看看當地人的菜市場   ,倒也不亦樂乎!

different types of olives from Provence

你看 連香料都有那麼多種!!

Ports

There are many yachting harbours for keen sailors.

Port Vauban: The largest yachting harbour in Europe, with more than 2,000 moorings, can accommodate craft of more than 50 metres. This old port was the heart of the ancient Greek city of Antipolis and has a long and colourful history which includes Ligurians, Romans and Crusaders on their way to the Holy Land. Today, it is the largest marina in Europe, serving both local fishing boats and luxury yachts.

• Port Galice: 542 moorings
  
• Port de la Salis: 233 moorings
  
• Port du Crouton: 390 moorings
  
• Port de l'Olivette: Situated in the sheltered cove of the same name, this is a harbour for sailors and their wooden fishing boats who enjoy the old marine, provencal traditions.

There is a fish market  here in the morning,
can get freshly catch of the day!

我本來想去 Fort Carré, 没有開門!

Little history of Antibes

Due to its naturally protected port, the town of Antibes has long been an important trading centre. Many different people ruled over Antibes until France finally took control.

As the Greek Empire fell into decline, it began incorporating the small towns into its empire. In 43 BC, Antibes (or Antipolis, as it was then called) was officially annexed by Rome and remained so for the next 500 years. The Romans turned Antipolis into the biggest town in the region and a main entry point into Gaul. Roman artefacts such as aqueducts, fortified walls and amphora can still be seen today.

When the Roman Empire fell apart in 476, various barbarian tribes took their turn at Antibes. The main result was destruction and a long period of instability. In the 10th century, Antibes found a protector in Seigneur Rodoart, who built extensive fortified walls around the town and a castle in which to live. For the next 200 years, the town experienced a period of renewal.

Antibes’ prosperity was short-lived, as the whole region fell into disarray for several centuries. The inhabitants of Antibes stayed behind their strong city walls as a succession of wars and epidemics ravaged the countryside. By the end of the 15th century, the entire region had fallen under the protection and control of Louis XI, the king of France. Things returned to a state of relative stability, but the small port of Antibes fell into obscurity.

The area around Antibes finally emerged from its long slumber around the middle of the 19th century, as wealthy people from around Europe discovered the beauty of the place and built luxurious homes here.