Wednesday, 25 May 2016

花椰菜起司濃湯 Cauliflower Cheese Soup

現在一年四季都能買到花椰菜,但本地產的話,則每年的 12 月至隔年 3 月是花椰菜的最佳品嘗季節。我喜歡買回來炒,或與綠花椰一起汆燙,然後,灑上刨碎的起司放進烤箱焗至微焦。 更喜歡用它來煮湯。 
Cauliflower is a cruciferous vegetable. It belongs to the same family as broccoli, kale, cabbage and collards. They're a particularly nutritious vegetable family, providing vital vitamins, minerals, proteins and even carbohydrates. 
Nowadays you don't have to wait for it to be in season to get your hands on it; it's available all year round. However, it's at its best from December through till March. I love using them in a stir-fry, or roasting them in the oven along with some broccoli, topped with cheddar cheese to make a lovely vegetable bake. But one of my all time favourite ways to use this versatile vegetable is in a soup.

Thursday, 5 May 2016

烤番茄甜椒湯 Roasted Tomato and Red Sweet Pepper Soup



我只能引用 E. B. White 在經典兒童故事 Charlotte’s Web 中所說的:『 不常有成為你真正好朋友的人,也是一位優秀的作者。』倩如就是那位真正的朋友,她還是一位傑出的攝影師!