什麼東東像洋蔥的？(更新中文版)

Repost 茴香  fennel
mar 05 , 09茴香  Fennel,  finocchio  in Italian , Fenouille in French


這得物體原來叫茴香，水晶晶未空降歐洲前，從未見過的，有次超市見法國婦拿著這東西，還偷偷地取去在頂部的綠色毛毛，問泰狄熊那是什麼東東像洋蔥的，拿來研究一番，硬生生的卻被那氣味嚇跑！便把它放下，心想不會好味到那裡吧！

泰狄熊: 你未見過嗎？

水晶晶: 未見過，見過我怎會問你只怎麼用？用來煮什麼菜？

泰狄熊: 用來做 Salad 或煮熟來吃也可。

水晶晶: 我不懂做這菜，如你懂怎麼烹煮來吃那買回家試試吧！

茴香裡含有豐富鈣質，比芥籣、紅莧菜、小白菜等興少一點！
茴香原來高鈣多纖，整腸胃,好涼,溫腎散寒，解經痛;

體質虛寒的女性, 常有經痛困擾, 吃些茴香茶炒蛋,

或在煮菜時放點小茴香, 有助緩解不適。
大小茴香的主要成分是茴香油能刺激腸神經血管，促進消化液分泌,

增加胃腸蠕動，排除積存的氣體，所以有健胃、行氣的功效，

也可改善腎虛腰痛過頻尿。

以上知料取自歐洲日報
The flavour is similar to that of anise and star anise,  though usually not as strong.
Fennel is most prominently featured in Italian cuisine, where bulbs and fronds appears both raw and cooked in side dishes, salads, pastas, and risottos. Fennel seed is a common ingredient in Italian sausages and meatballs and northern European rye breads.

Many cultures in Indian and the Middle East incorporate fennel seed into their culinary traditions. It is an essential ingredient in the Bengali spice mixture panch phoron and in Chinese five spice powders

Many egg, fish, and other dishes employ fresh or dried fennel leaves. Florence fennel is a key ingredient in some Italian and German salads often tossed with chicory and avocado or it can be braised and served as a warm side dish. It may be blanched or marinated, or cooked in Italia rice, risotto.

In all cases, the leaves lend their characteristically mild, anise-like flavour ar wildely used in fish dishes.

茴香 的莖葉可食用，因氣味特殊, 有些人不能接受, 像八角,

氣味太大可用水燙這, 去除部份濃烈的氣味，放入麻油炒，

茴香可以用來烹魚，去腥。


雖然水晶晶未學懂做中國菜前已開始學煮西餐，但完全沒有實戰經驗，其實很多時是與泰狄熊一邊看意大利文或它法文cookbook 做菜，經過這幾年地獄式訓練已進步不少可以畢業！
cookbook 沒有 receipe ，所以水晶晶沒有意識去買回家試做，

實不相瞞，我家大廚 Ratatouille其實是泰狄熊，

他經常親自下廚！
泰狄熊先示範用來做 Salad , 但太硬氣味太濃，不合胃口。
過了很久泰狄熊又再那買回家試試，今次先用滾水加 salt ,

再切片用 Parmesan cheese 焗，味道不錯！
Grilled Fennel with Parmesan cheese

 

  Gratin Fennel with Bechamel sauce and butter

再來一次切片後加牛油與白汁 béchamel Sauce 做，超好味道！

幸好家有 Ratatouille!

1.slice the fennel and lay on the gratin tray, add butter and bechamel sauce.







Queenie from somewhere

2009年5月14日上午5:29

我都好鍾意Fennel。我任何調味都唔加，就咁蒸o黎食都好好味呢！

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cyw

• cyw
• 2008年3月12日下午3:08

我都只係烚煮加鹽食又或焗黎食咋

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Yahoo! 用戶

• Yahoo! 用戶
• 2008年3月12日上午12:00

就咁食？仲以為像其他草本類的香料！我有 fennel 茶，聽說對消系統化不錯的哦～ 我會記住 fennel = finocchio. like Pinocchio~~

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• Petite poupee @安提比
  

  
  • Petite poupee @安提比
  • 2009年5月13日下午9:19

  茴香原來高鈣多纖，整腸胃,好涼,溫腎散寒，解經痛

Kel

2008年3月11日上午12:20

yea my bf made finocchi w/ butter n cream also, he said it helps to go to toilet LOL, same function as banana, but i still think the taste s too strong for me. n i d..

yea my bf made finocchi w/ butter n cream also, he said it helps to go to toilet LOL, same function as banana, but i still think the taste s too strong for me. n i did try it in chinese dumpling shop, it s rather nice to be cooked that way, so maybe u can try next time when u make chinese dumplings. it matches best with lamb, probabily dishes like fried mutton w/ finocchi would be nice . actually it s sold in HK too, i saw it in the wet market in Central n of coz, city super.

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• Petite poupee @安提比
  

  
  • Petite poupee @安提比
  • 2008年3月12日上午12:31

  fennel helps to go to toilet LOL，so I need to eat more!
  茴香 heard from my father but I ve never seen it before.
  I willtry to cook it with lamb ! thanks for info! really great to know it！

cyw

• cyw
• 2008年3月7日下午10:27

我都係鍾意煮黎食多d

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• Petite poupee @安提比
  

  
  • Petite poupee @安提比
  • 2008年3月12日上午12:28

  你地點煮架？我也想試下其它方法！

廖小敏

• 廖小敏
• 2008年3月6日上午6:11

系大陸東北D人中意用葉剁碎同肉碎做餡包餃子,好好味個喔!

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• Petite poupee @安提比
  

  
  • Petite poupee @安提比
  • 2008年3月12日上午12:27

  原來大陸也有，以前冇見過呢！

CWSHE

• CWSHE
• 2008年3月6日上午5:05

炒. 好味架.

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• Petite poupee @安提比
  

  
  • Petite poupee @安提比
  • 2008年3月6日上午5:12

  chai 炒？ 加唔加肉？

Lili Marleen

• Lili Marleen
• 2008年3月5日下午3:12

我鍾意食Fennel架, 除咗你講既煮法, 我食過只係用水煮(應該有加調味, 但唔知加咗乜)既切片fennel, 都好好味. Mr.B話佢估唔到我會鍾意食fennel呢!

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• Petite poupee @安提比
  

  
  • Petite poupee @安提比
  • 2008年3月6日上午5:13

  水煮未試過，要試下先！

JJ

• JJ
• 2008年3月5日下午12:47

都幾得意喎....

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TiTimothy

• TiTimothy
• 2008年3月5日上午7:08

The flavour is similar to that of anise and star anise, though usually not as strong. 你講得對 呢種茴香比較甜 無西芹咁大味

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• Madame Pi
• 2008年3月5日上午5:02

oh, i've never eaten fennel....coz i don't like celery, and fennel looks like celery, i don't feel like trying it!

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• Petite poupee @安提比
  • Petite poupee @安提比
  • 2009年5月13日下午9:26

  氣味太大可用水燙這, 去除部份濃烈的氣味，放入麻油炒，
  茴香可以用來烹魚，去腥。

傻豬媽

• 傻豬媽
• 2008年3月5日上午3:53

咁鬼似洋葱既, 香港都有種乾既香料叫做茴香, 但係外觀上就完全唔同, 呢個個樣咁鬼似洋葱, 唔知食落係乜味既呢

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• Petite poupee @安提比
  • Petite poupee @安提比
  • 2008年3月5日下午1:33

  可能是茴香種子， 煮熟來吃 沒有那強烈氣味 ！軟軟的！
  好鬼正！我唔識其它熟法！

   

 

Little Paris

• Little Paris
• 2008年3月5日上午3:46

我唔鐘意食Fennel，the favour is too strong. 如果salad有落fennel我都唔會食啦。好衰！

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• Petite poupee @安提比
  • Petite poupee @安提比
  • 2008年3月5日下午1:28

  煮熟來吃 沒有那強烈氣味 ，你可以試試，
  我以前也唔鐘意食！highly recommend!

Flo

• Flo
• 2008年3月5日上午3:06

我奶奶都成日買黎食, 我就未試過. 其實即係乜味架 ?

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• Petite poupee @安提比
  • Petite poupee @安提比
  • 2008年3月5日下午1:29

  我不 懂形容，用滾水加 salt ,再切片用 Parmesan cheese 焗，味道不錯！沒有那強烈氣味！或可 Gratin！

相遇產酒的小村莊

Oct 22

                      this blog should have been written a month ago,

 due to the said news I was not able to finish it!

It is already snowing everywhere now, 

I miss the  colourful of the autumn!

Piedmonte

這裏的村莊遠離繁喧的城市,

不食人間煙火的桃源,隱藏到十數世紀的歲月,

環顧四周也是簡樸的鄉村生活 ,

山麓葡萄園盛產葡萄酒,

與番茄夫婦約會在Alba,   

我與泰狄熊十一點鐘才回旅館裡,  

興高采烈地談了Alba  ,

           在住了一夜那個館裡見到隻昆蟲,                     

這事發生在脫下衣服後,

正要在shower cabinet 淋浴時候 ,

彎下身正好看到牆腳下有一隻蜘蛛呀!

jump out from the shower cabinet at once

 

一邊嚷救命 !! 老公呀!

                           ....有3隻蜘蛛呀!!諗起都恐怖!!

好驚怕 得叫了起來, 就是叫不出聲音,

 我好驚一邊由浴室狂奔出來, 冷得發抖!

           finally I open the tap and pointing towards the spiders!

 

番茄推薦  La Morra村葡萄園!!

Mr Tomato recommand us to go to La Morra, 

La Morra 坐落在海拔600m ,

俯瞰附近全景, 大地就在腳下延伸,

我們住的旅館離La Morra 3Km,

La Morra在Barolo三大葡萄酒名村之一，

Barolo是意大利境内世界闻名的葡萄酒法定產区，

在Barolo有三大葡萄酒名村，

分别是：Barolo、La Morra和Montforte。

位于Barolo大名村之一的拉梦罗（La Morra）。

***這裏主要生產一流的Barolos和 Barbaresco***

  

進入村莊的時候, 陽光將霧驅散才能一窺丘陵地形,

層次分明的山麓葡萄,把我完全吸引住了！

是簡樸而豐盛,忙碌又閒適的鄉野,

隨時都可能在霧中看農人收割葡萄園收割,

很有秋意的山麓葡萄園!

On the way entering the town,

the landscape of the vineyards were catching our attention;

unlike the day before,

the vineyard was clearing from fog on a sunny day.

We saw the farmers were busy working in the field.

 

 

 

                我最喜歡這個番茄介紹名酒村

       Belvedere La Morra , La Morra is like a Balcony!

 

俯瞰附近山麓葡萄全景, 眺望阿爾卑斯山脈全貌;

 

 

整個村莊一片寂靜, 向山腳向上走去, 

向上走,走去十數世紀的歲月 。

Torre Campanille at Piazza Castello

 

History of  LA Morra

觀看著此處的葡萄種 Nebbiolo Wine

 

要一窺葡萄的真貌葡, 串串葡萄很美啊 !

Barbaresco

我與Genova blogmate有個約會在Alba,

那天Alba附近極度擁擠人山人海,

到處是從四方八面趕來松露市場的遊人，

這些遊人大多是自架人士或由乘大旅遊巴士,

我們花了個小時也擠不進去Alba，

              大約在Alba外圍塞了一小時後決定中途放棄;

駕車向北推進向 Asti 駛去 ,

水晶晶突然改變主意想到 Nieve走一走 ,

可是泰狄熊卻突然轉右往 Barbaresco,

我們沿小路向村口駛進之際,

水晶晶看一輛汽車剛停在村口,

回頭一看見到一位華人在拍照，

不料正當大家互相打招乎時,

    我卻發現對方正是要相約的人!

       但誓估唔到我們擠不進Alba 而未能在Alba相見,

          卻竟然在這裏 碰到他們夫婦及孩子,

          鬧市碰面不為奇, 但在鄉郊地方碰面是千載難逢,

                   真係只差一分鐘就錯過了這次偶遇,

                况且Piedmonte 有很多產酒的小村,

       偏偏在 Barbaresco遇見真係講都無人信。

 
Barbaresco

we were supposed to meet Herine at Alba on sunday

however, both of us were not able to entered the town

due to too many cars and visitors.

Visitors were bought by tourists bus from morning until late afternoon without any interruption, sound like all the Northern Italians were here for the tartufo!

Then we decided to go to Barbaresco and Nieve,

When I entered the town, we saw the beautiful landscape.

While I got down from the car intended to take pics.

 I saw a car stop at this post for taking pictures as well,

at this moment, I found out the person was our friend H!

 

Our original plan was to have lunch at Barbaresco

 but the entire town was packed as well!

So we move to another town Nieve!

Nieve

 

 

We could  find only seats in an outdoor restaurant,

it was so cold that day even you can see the blue sky!

 

 

Pasta with Tartufo sauce

 

松露之鄉 Alba- 跑驢子比賽

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