夏末秋初蔬果豐美, 前陣子餐餐新鮮沙拉, 寒食多了不免物極必反, 趁著週末讓閑置良久的烤箱忙活起來…
早餐: 糖薑蔓越莓司康餅ginger cranberry scone, 佐無花果蜜瓜桃(honeydew nectarine)沾優格醬, 蜜瓜桃是在市場上看見的新品種, 有蜜瓜的淡淡甜香.
午餐: 簡易pizza margarita, 雜色番茄羅勒葉覆手工麵皮, 略以海鹽黑楜椒橄欖油調味, 烤半熟時打個蛋, 健康營養! 圓徑六吋半的小型鑄鐵鍋很好用, 可以代替穩定熱度的pizza stone入烤箱又可以端上桌保溫.
點心: 白桃青檸檬galette, 一顆略生的白桃切片, 用青檸檬皮和玫瑰糖醃, 填滿塔皮烤的奶油香飄滿整個廚房就大功告成! 我拌奶油入麵粉時太用力, 塔皮過韌不夠酥…
未進烤箱前的'生澀'模樣.
約莫三十分鐘後熱騰騰香噴噴.
九吋圓的白桃塔切八份, 午茶時光開始!!!
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6 comments:
哇! 看起來都好好吃啊! 原來這就是 Miss LK 的 scone, 真是讓人垂涎三尺!
可惜我前幾個週末忙加班沒辦法出門, 這週末才翹班成功. 接下來有空的話我就趕快去找 Miss LK 享享口福囉! ^o^
What great meals, Miss LK! From your dishes, I can totally tell that you really enjoy cooking :)
That's what I need to do! Rather than cooking in the limitation of time, I should enjoy and try new things.
MG,
每遭老闆刁難, 下班回家我便磨刀霍霍, 剁瓜劈果, 燒出一桌好菜, 也算化悲憤為力量吧?
周太太,
I enjoy cooking when I cook without an agenda , without stress… simply to explore the unknown and the instant gratification is often delightful(some accidents occasionally :P)
想到日後藝成出山的遠景 還是要沉得住氣。我也曾有日日朝魔都開拔的悲憤 後來決定自己扭轉主導，否則至少有1/3 的時間不快樂.
Love the peach tart, it looks delicious!
想來Echo藝高人膽大吧! 我仍介於to be or not to be…
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