Korean Pajeon from scratch with Baelauch, veg and calamari

  Korean Pajeon (pancake) with Wild Garlic (Bärlauch) from scratch  

Sunday hiking in Aargau

春天終於到了! 這段期間在樹林和朋友的花園長滿「野蒜葉」。朋友給我一大袋,用來做什麼好呢?剛巧見到一位瑞士的部落格朋友提意 用來做韓式薄餅,又幾好喎,就試試看,反正近排很久沒有見到有韭菜賣。我呢次用了野蒜葉,翠玉瓜,紅蘿蔔和小墨魚做薄餅。

今次最主要就是和大家介紹原來薄餅槳係可以自己調教,以後都不用買韓式薄餅粉了。做出來效果很好,做到佢應有嘅少少煙靭。前陣子做蘿蔔糕剩下來的粘米粉,澄麵;和湯圓的糯米粉,現在大派用場。

星期天,我哋到  Veltheim, Aargau, 短程行山,沿途P 指出一大片長滿野蒜草的地方,我都是第一次在大自然接觸咋。
Spring is here! In the woods and some friends backyards, you can find wild garlic (also known as ramps? ) growing here and there.(in German, it’s called Bärlauch). I got a bag from a friend, what should I do with them? I have made pesto last year but took ages to finish and the taste is rather strong. Then I saw a Swiss-based blogger Cooking at Hinterberg who has suggested to use to make Korean Pajeon, I thought this is a great idea so I gave a go. Koreans normally use chives, spring onions or kimchi and with or without seafood, I use some calamari this time.

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Quinoa patties 05

  Quinoa, sweet potato patties (迷你藜麥蕃薯餅)  

Quinoa patties 02

 

藜麥又名奎奴亞藜,英文名字 quinoa,讀作 Keen-wah,原產於南美洲安第斯山區,是印加土著居民的主糧,已至少有5,000多年歷史。

藜麥是近年深受消費者大熱追捧的健康食品,尤其是素食者。用法跟其他榖類一樣,其實它是種子,其口感帶煙靭,味道帶有淡淡的堅果味。

其豐富的營養價值和好處被列為完美營養食品 (superfood),被印加人譽為「榖物之母」(mothergrain)。它含豐富蛋白質,九種人體所需的氨基酸,維他命B,鐵質,鎂,奧米加三、纖維等。它的「四低」:低熱量,低脂,低糖,低鈉,不含膽固醇及麩質(gluten-free) 對維持心臟、心血管的健康,體重管理,對腸胃敏感者都很有幫助。但有泌尿問題人仕就要少吃,因藜麥和菠菜一樣,含草酸鹽,可引致結石。

在街外大家可見藜麥常用在沙津中,其實在屋企都很容易煮,用電飯煲煮都得,很方便,個人比較喜歡混入一小把加入平日食開的白米一起煮。

另外又可以用在其他菜式中,例如可放些在什菜湯中,又或可代替米用來當作炒飯一樣看待,最啱那些「唔嗅米氣」的一族,哈哈😜。

在這兒我想和大家分享的就是這個迷你藜麥蕃薯餅。家裏有本德文烹飪書,書名: VEGAN LOVE STORY, Hiltl & Tibits-The Cookbook. Hiltl (1898年創辨是全世界第一間素食餐廳) 和 Tibits 均為瑞士很有名的素食餐廳。

書內有一個藜麥薯仔扒的食譜,我靈機一觸做了這迷你藜麥蕃薯餅,可當正餐,小食或伴菜。

 

A few weeks ago, there was a new Facebook group created for Bloggers in Switzerland. One of the bloggers, Walking on Mom has suggested to do a Round-Up of family-friendly vegetables-based recipes, so I am contributing this Quinoa, sweet potatoes patties which I have adapted from the Vegan Love Story, Hiltl & Tibits Cookbook.

Hiltl is the world first vegetarian restaurant, established since 1898. It is located in Zurich. Tibits belongs to Hiltl group, it is casual-dining and buffet style, first Tibits restaurant was started in 2000, and now can be found in Basel, Bern, Zurich, Lucern, Winterthur and London.

It’s truly amazing to see how veggie dishes can be prepared easily and tasty can fill you up and that you won’t miss the meat a bit.

Quinoa is seen a lot in salads, I find this is another nice idea to consume quinoa, these patties can be served as main meal alone or as a side-dish or finger-food.

 

Quinoa patties 01b

 

 

Quinoa patties 02a

 

Quinoa patties 03

 

Quinoa patties 04

 

Quinoa patties 06a

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quick homestyle peking duck

  Homestyle quick version Peking Duck (家庭快版北京填鴨)  

其實當我公佈想嘗試加啲中文入我的部落格之後,真係有啲驚,因為自問中文水平淺和有限,但如果我越怕,便越少機會接觸中文。我在瑞士可以用中文對話的朋友,十隻手指可能都數得晒,大家又不能時常見面,就算識講廣東話都不是地道或完全流利的,見面時,最後都係講英文為多。點都好喇,思前想後,Bits & Bites 這個專欄正好可以俾我藉住這個空間發牢騷,吹吹水,寫得唔好請勿見怪,多多包涵,大家可不防告知我寫錯字,待我日後可以改進,我就在這兒獻醜獻醜!

阿仔今日返咗學一個小時後,我就接到老師電話話佢真係好唔舒服的樣子,但沒有發燒。佢其實由農曆新年開始咳,至今日仍未停,昨晚還説喉嚨痛。我立即和佢睇醫生,最後醫生都係無可避免之下,要配抗生素給服用。在學校佢就似隻病貓😿,返到屋企就成隻甩繩馬榴🙉,重非常開胃,成日話肚餓。好在佢都聽話肯食我煲的咸瘦肉粥 (聚火),不過佢話令佢成日要上廁喎,我話係好事,幫佢沖走啲唔好嘅嘢。

今晚煮湯通心粉過佢做晚餐,我解凍咗件鴨胸不能再流,便以最簡單嘅方法煎鴨胸,做咗家庭式快版的田鴨餐 (算得上係低澱粉餐嗎?),超易,啲油逼晒出嚟,但未夠脆,留返下次再改進,各下如有貼士 ,請分享!

Just when I have announced that I would like to write some Chinese in my blog, actually I am feeling a bit scared as my written Chinese is not good. However, I would like to give a try and only by doing this, I can have more exposure to the language. Anyway, the Bits and Bites page seems to be a very suitable platform for me to bla bla bla.

A few days ago, I have made a homestyle short cut quick version of Peking duck. There are still room for improvement to get the skin crispy. I think I need to put more salt on the skin next time, nevertheless, the doneness of the duck breast was perfect. I have only sprinkled salt and pepper and pinches of five spices on both sides. Next time I should remember to criss-cross cut the skin and generously apply a layer of salt on the skin side only. And I should put the duck breast in the oven after rendering the duck fat.

Peking duck with wrapper