關於 capers recipe ，我們在網路上蒐集到這些相關的討論、資訊與評價

🤓 Do you know that Italians eat the most pasta with 26 kg of pasta per person per year! 🤓

Here is some delicious spaghetti from Carrefour Quality Line! 🍝
🇫🇷 Made in France
💚 Made from whole wheat produced in the Provence region
❌ No insecticides
💵 Fair price guaranteed for the supplier
📣 Currently in discount in all Carrefour stores

We tried a great recipe yesterday with the CQL spaghetti and some fried pork, pesto sauce, capers, cherry tomatoes, red onions, parmesan cheese and ham! Tasty and original recipe that you can do at home! Every ingredient was found in the Carrefour store.

Here are the clues about the product I will talk about next week…

I’m frozen but I don’t need a blanket
I come in different flavors but I’m not a pizza
I can be licked but I’m not an envelope
I sometimes come as a bar but I’m not soap

Can you guess what it is? 🧐
If you know the answer, please write it down on the comments bellow.🎁
Keep tuned to discover my first product next Friday at 3pm! 🤗

/ 阿福翻譯年糕 /
猜猜看哪個國家吃最多麵食？
答案是～義大利🇮🇹 每人每年要吃掉26公斤的義大利麵😲

今天要介紹的是 #家樂福嚴選義大利細麵
法國進口，由普羅旺斯的全麥製成，以公平公正的價格，現在正優惠中 (手刀搶搶搶🛒

昨天和同事們一起料理義大利麵，材料看好囉～有家樂福嚴選義大利細麵、氣炸豬排、酸豆、青醬、小番茄、紅洋蔥、帕瑪森起司、火腿(培根)及一些芝麻葉，吃起來非常美味，在家裡就能輕鬆料理，每項食材都在家樂福買到呢～

#下集預告 Elisabeth下週開箱的產品線索是...🧐
1⃣ 我被凍結惹！不過不需要毯子❄
2⃣ 我有各種不同口味，但我不是披薩🍕
3⃣ 我會被舔上幾口，但…不是信封啦😝
4⃣ 我有時候會變成一塊，oops！不是肥皂喔🧊

猜猜看是什麼，下週五見囉 🤗

#家樂福 #ElisabethInCarrefour
#阿福看圖都能聞到味道

Sambal Sihat Pedas Sedap #fitsambalbynana @bodylab.co RM30 per 300g Jar excluding postage.
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Order by WhatsApp
+60 11 2111 9141
+60 11 2111 9141
+60 11 2111 9141
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Try this recipe 😋👇🏼
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SAMBAL SARDINE/MACKEREL SPAGHETTI
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SERVES 3 - 4
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Ingredients
✅ 1/2 pack of spaghetti - cooked & drained
✅ 1 can sardine - drained & flakes
✅ 1 medium yellow onion/Bombay onion - finely chopped
✅ 3 garlic clove - minced
✅ 1 1/2 #fitsambalbynana @bodylab.co
✅ 1 medium tomato - diced
✅ 1/4 cop fresh parsley - chopped
✅ 1 tsp capers
✅ 3 tbsp olive oil
✅ Himalayan Pink Salt - to taste
✅ 1/4 Parmesan Cheese Optional

How to:
1. Heat the olive oil and sauté the garlic and onion
2. Add in #fitsambalbynana , tomato & Sardine flakes. Mix well & cook till slightly dry.
3. Add in capers & Salt.
4. Toss in spaghetti, Mix well. Sprinkle fresh parsley & Parmesan Cheese.

🌶 I LIKE MY PASTA WITHOUT PARMESAN AND USUALLY WILL SPRINKLE CHILLI FLAKES OR HAVE SOME CHILLI PADI ON THE SIDE INSTEAD 🌶
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Happy trying ❤️

It has been awhile since I’ve last came up with a recipe! Here’s a #throwback to when I created this light yet delightful Conchiglie with Capers & White Wine sauce 🍋

【EddieCooking】香煎嫩滑三文魚配青豆薄荷醬及風琴焗薯 Pan Fried Salmon & Hasselback Potato

材料 Ingredients

一人份量 One serving

香煎嫩滑三文魚配青豆薄荷醬 Pan Fried Salmon on Minted Peas
三文魚排 300g Salmon fillet
青豆 200g Green peas
新鮮薄荷葉 Fresh mint leaves
無鹽牛油 45g Unsalted butter
芥花籽油 Canola Oil
鹽 Salt

檸檬酸豆牛油 Lemon Caper butter
酸豆 3 茶匙 3 tablespoon Capers
無鹽牛油 25g Unsalted butter
檸檬 1/2 Lemon
鹽 Salt

風琴焗薯 Hasselback Potato
薯仔 1 Potato
百里香 Thyme
橄欖油 Olive Oil
鹽 Salt


風琴焗薯 Hasselback Potato
1. 焗爐預熱185度。
Preheat over to 185c.
2. 將薯仔切成風琴狀，每層約2mm厚。底部預留1.5cm，不要切斷。
Slice the potato the same way as the video, about 2mm between each cut. Do not cut to the bottom, about 1.5cm from the bottom usually works well.
3. 薯仔放置焗盆上，淋上適量橄欖油。加份鹽調味後，放入焗爐。
Place the potato on a baking tray, drizzle a good amount of olive oil on the potato. Sprinkle some salt and place in oven.
4. 185度焗60分鐘至金黃色。
Bake 60mins until the potato is crispy on the edges.
5. 焗好後放上新鮮百里香。
Add some fresh thyme to the potato before eating.


青豆薄荷醬 Minted Peas Sauce
1. 青豆加入講量鹽煮熟後，瀝乾及放入攪拌機。
Boil some frozen peas in salted water. Remove from water and put into a blender.
2. 加入薄荷葉、牛油及適量鹽。攪拌至蓉狀。
Add mint leaves, butter and salt, blend.


檸檬酸豆牛油 Lemon Caper butter
1. 加熱平底鑊。檸檬切半後，放至熱鑊上，煎至表面呈焦糖色。
Cut half a lemon and place it on a hot pan until it is slightly caramelized.
2. 牛油放入另一平底鍋內。
Add butter into a saucepan.
3. 酸豆搾乾水份，加入平底鍋內。煮一分鐘後放置。
Squeeze the water from the capers and add into butter, set aside after about 1min of cooking.


香煎嫩滑三文魚 Pan Fried Salmon
1. 三文魚排清洗乾淨及抹乾，放置室溫。
Clean and dry the piece of salmon fillet and make sure it is at room temperature before you start cooking it.
2. 熱平底鑊加入芥花籽油。
Heat pan and add Canola oil.
3. 芥花籽油加熱後，放入三文魚排，魚皮一面朝下。
When the oil is very hot, place salmon skin side down.
4. 灑上鹽調味。
You can salt the salmon now.
5. 煎約2分鐘後反面。
Flip over after about 2mins.
6. 魚皮面灑上適量鹽調味。將熱油淋上魚皮面，繼續煎香。
Salt the skin side and spoon hot oil over the fish and keep cooking.
7. 煎約3分鐘後，盛起三文魚排，放置。
Total cooking time is usually around 5mins. Set fish aside once done.
8. 將三文魚放於青豆醬上。淋上酸豆牛油及擠檸檬汁。
Add minted peas to plate, place salmon fillet on top, spoon on the capers and butter mixture. Add a squeeze of the lemon.


Notes from Eddie:

1. Make sure the salmon fillet is in room temperature before you start cooking. I would bring out the fish about an hour before I start cooking.
2. Make sure the fillet is quite dry before you cook. Use a knife to scrape off any excess moisture from the skin.
3. You can use fresh peas if you can find, but frozen one is also fine.
4. Use Canola oil for panfrying salmon fillet. It is better for the recipe as the oil has a higher burning point.
5. While frying the fish, I usually lift the fish to check the skin, you want it to turn golden brown.

關於此食譜 About:
This is one of my favourite ways to eat Salmon. I also like it because it’s quite simple to make. Try your best to buy some good quality salmon, my favourite is King Salmon from New Zealand. My favourite part of the salmon is the belly so make sure you get a piece that includes some belly parts. The most important part of this salmon is making sure that its quite dry before you cook. There is a lot of moisture in the skin and I find the best way is to scrape it off with a knife. Keep scraping till no more moisture comes off the skin of the fish. Dry the other side with some kitchen towel. I prefer not to salt the fish until I cook it as more moisture will come off the fish if you salt it too early.


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Beef Tartare by Jimmy's Table

If you know me, you know I love my beef tartare. It's something about raw beef that gets me excited, and whenever I see this on a menu, I always order it. This is one of my favorite dishes to eat when dining out. Making this dish is much easier than it looks. My version is a bit elevated with more ingredients to give it more layers. I hope you like it!

Ingredients 食材:
10-16 ounces of raw beef tenderloin or sirloin (沙朗)
2 tablespoons of finely minced shallots (生紅蔥頭)
3 tablespoons of fried shallots (炸紅蔥頭)
1 tablespoon of capers (酸豆)
2 tablespoons of Whole grain mustard (顆粒芥末醬)
2 tablespoons of Dijon mustard (傳統芥末醬)
1 tablespoon of Horseradish (optional) (西洋山葵)
2 tablespoons of Sriracha chili sauce (是拉差香甜辣椒醬)
2 tablespoons of Balsamic vinegar (巴薩米克醋)
2 tablespoons of Extra virgin olive oil (橄欖油)
Black pepper - for taste (黑胡椒)
Salt - for taste (鹽)

Finishing Ingredients 撒料調味:
Arugula (芝麻葉)
Balsamic vinegar (巴薩米克醋)
Extra virgin olive oil (橄欖油)
Parmesan cheese (帕瑪森起司)
Crackers (saltines or wheat crisps) or toasted french bread slices (薄脆餅乾or法國吐司)
Raw egg (yoke only) (生蛋黃)

STEP 1
Prepare the beef for cutting. If the beef is already frozen, then let it defrost a little. If the beef is already defrosted, put the beef in the freezer for 15-20 minutes so that the meat freezes a little and is hard to easily slice. If the beef is too soft (aka defrosted all the way), then it will be really hard to cut the beef into fine slices, strips and cubes. By the time you finish making the dish, the beef will be perfectly cold to eat.
步驟 1
準備牛肉，若是冷凍的稍微解凍一些些，若已解凍則放入冷凍15-20分鐘。解凍的生牛肉較難切成丁狀。不用擔心冷凍的牛肉，當你做完這道菜時，肉也達到可以食用的完美解凍狀態了。

STEP 2
Cut beef slices about 1-2 mm thick. Then take the slices and cut them into 1-2 mm strips. Lastly, turn the beef around and cut the strips into small beef cubes/pieces. Put beef into a large mixing bowl.
步驟 2
將牛肉切1-2公分厚，接著再切成1-2公分的條狀，最後將條狀牛肉切成小丁狀，放入大的攪拌碗中。

STEP 3
In the bowl, add in 2 tablespoons of whole grain mustard, 2 tablespoons of dijon mustard, 1 tablespoons of horseradish, 3 tablespoons finely minced shallots, 3 tablespoons of fried shallots.
步驟 3
接著開始加入調味至碗中：2湯匙顆粒芥末醬、2湯匙傳統芥末醬、1湯匙西洋山葵、3湯匙生紅蔥頭、3湯匙炸紅蔥頭。

STEP 4
Add in 2 tablespoons of Extra virgin olive oil, 2 tablespoons of Balsamic vinegar, 2 tablespoons of Sriracha chili sauce and 1 tablespoon of capers. Add 1/2 teaspoon of sea salt and black pepper. Finally mix everything together evenly.
步驟 4
再加入兩湯匙初榨橄欖油、2湯匙巴薩米克、2湯匙是拉差甜辣醬、1湯匙酸豆。1/2茶匙海鹽及黑胡椒。接著將所有的調味跟牛肉混合均勻。

STEP 5
For plating, start with a bowl of arugula leaves. Add in balsamic vinegar and olive oil. Grind a bit of black pepper for taste.
步驟 5
在碗中放入生芝麻葉，加入巴薩米克醋醬、橄欖油、磨一點點黑胡椒，接著簡單混合。

STEP 6
Drain and lay arugula salad onto plate. Use a metal ring (optional) and lay on top of the salad. Fill in the ring with beef tartare until it is full. Press down on the top to flatten the top. Remove metal ring.
步驟 6
將芝麻葉瀝乾，擺放在盤子中間，用金屬的圓形模型放在盤子中間、生菜上面，將預攪拌好的牛肉填滿模型，接著將模型取掉。

STEP 7
Carefully crack an egg and separate the egg white and egg yoke. Carefully place the egg yoke on top of the beef tartare.
步驟 7
小心地將蛋白及蛋黃分離，將蛋黃放上牛肉塔的上方。

STEP 8
Shred some parmesan cheese on top. Grind a bit of black pepper for taste and plating. Place a spoonful of whole grain mustard on the plate and add a few crackers to the side.
步驟 8
磨一些帕瑪森起司、黑胡椒在整道菜的上面，再放一匙的顆粒芥末醬在旁當佐醬、放上薄脆餅乾或法國吐司當搭配，這道菜就完成了。

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Directed＆Edited by Apple
歡迎合作邀約email｜thisfamily888@gmail.com

[速水もこみち流] #21 スモークサーモンとディルのマリネサラダ

【材料/分量】※3〜4人分
葉付きミニキャロット／4本
ラディッシュ／4個
ホワイトマッシュルーム／2〜3個
A）ーーーーーーーーーーーーーー
ケッパー／大さじ3～4
オリーブオイル／大さじ3
白ワインビネガー／大さじ1
塩・こしょう／各少々
スモークサーモン／8〜10枚
ディル(刻んだもの)／適量


【調理工程】
① ミニキャロットは葉を3〜4cm程度残して切って皮をこそげて縦半分に切り、ラディッシュは十字に4等分に切り、ホワイトマッシュルームは薄切りにする。

②ボウルに①、Ａを入れて和え、器に彩りよく盛り付ける。

③ ②のボウルにスモークサーモン、ディルを入れて味をなじませて、野菜に盛り添える。


ーーーーーーーーーーー
●Instagram
https://www.instagram.com/mocomichi_hayami/

●Twitter
https://twitter.com/hayami_m_staff

●公式キッチンブランドサイト
http://www.mocomichihayami.jp/

#スモークサーモン #マリネ #休日に

◼️問合せ先：[email protected]