紅莓 – 肥丁手工坊

Pistachio, Cranberry and Honey Nougat

Tuesday December 9th, 2014Wednesday July 11th, 2018 肥丁 34 Comments cranberry, Nougat, Nuts, 果仁, 紅莓, 鳥結糖

France Nougat is traditionally made with almonds or pistachios and is as much about the honey used as the ingredients

[:hk]常備菜[:en]Make Ahead[:] [:hk]早餐[:en]Breakfast[:] [:hk]果醬[:en]Jam[:] [:hk]水果[:en]Fruits[:] Winter Festival Christmas Western Sauce & Condiments

聖誕紅莓醬【紅果子的誘惑】Christmas Cranberry Jam

Monday November 28th, 2011Wednesday July 11th, 2018 肥丁 4 Comments christmas, cranberry, jam, recipe, 紅莓, 紅酒

十一月超巿開始有售新鮮的紅莓，去年買了一包做簡單的紅莓醬，不消一星期已被消化掉，至今仍在回味，只怪肥丁對紅色果子特別情有獨鐘 ~ 士多啤梨、樹莓、紅莓、車厘子，總是被它們鮮艷的外表所吸引。今年攪攪新意思，加入橙皮、橙汁和紅酒泡製聖誕味濃厚的紅莓醬，預早準備尚不夠一個月就來臨的聖誕節 ﹗

[:hk]小吃[:en]Snack[:] [:hk]果醬[:en]Jam[:] [:hk]水果[:en]Fruits[:] [:hk]烤[:en]Roast[:] [:hk]無泡打粉[:en]Baking Powder Free[:] [:hk]甜點[:en]Dessert[:] [:hk]糖果[:en]Candy[:] [:hk]聚餐[:en]Potluck[:] [:hk]餅乾[:en]Cookie[:] Winter Season Western

樹莓馬卡龍【初戀之味 / 法式蛋白霜】Raspberry Macaron

Thursday November 3rd, 2011Wednesday July 11th, 2018 肥丁 39 Comments macaron, raspberry, 樹莓, 法式, 紅莓, 蛋白霜, 馬卡龍

終於成功了﹗YEAH !!!!!!!!!!!!!!!!!! ≧▽≦。相比意式蛋白霜，傳統法式蛋白霜更容易掌握。食譜說馬卡龍隔天吃才最美味，那能等到第二天，不出一小時已消化了一半﹗其實肥丁對粉紅色蠻抗拒的，純白色又失去了樹莓的風采，試試大理石花紋？可惜肥丁用色素時不夠狠，顏色很淺，花紋流轉不夠明顯。餡料夾入樹莓果醬，色彩純天然 ﹗