美食天地 今日: 0|主题: 5095|排名: 56 

最后发表： jiayan1412
回复内容：
  要获胜 不容易啊

最后发表： Louisa
回复内容：
其实豆腐炒碎了也挺好吃的~~
老北京的麻豆腐就是~羊油做得，极其入味~

最后发表： jiayan1412
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为了庆祝,美食天地独立,这周用一桌菜擂台

最后发表： 冰翡翠
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N年前俺一个人住的时候每顿晚餐还做三个菜呢，通常是一个荤的，一个素的，一个荤素搭配的，最后加一盅隔水炖汤，汤水在睡前食用，呵呵。

最后发表： jiayan1412
回复内容：
再接再厉!!!!把菜做好!!!!!!!!!!!!!!!!!!!!!

最后发表： jiayan1412
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奶油奶油奶油奶油奶油奶油!!!!

最后发表： zhangshan143
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收到 学习中 现在是宅男 每天研究做饭

最后发表： tiantian64
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没看到也!

最后发表： sundaliang
回复内容：
呵呵， 和做饭比起来， 我宁可洗衣服， 所以还是找一个吧，

回Kino-elf
我在布里斯班， 只能说刚来还不熟悉，慢慢的会吃到自己想吃的东西的

最后发表： taotao63
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大概多贵？

最后发表： beckyzhou
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超市买日本、韩国调料的地方都有。。。

最后发表： dilys
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版筑，偶来顶帖要分了 偶家宽带今天才装好

最后发表： 自然
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怎么做的白吉馍？

最后发表： ksilen
回复内容：
而且有三个里面放的黄油和糖调的馅.
明天继续豆沙和肉馅.

最后发表： ritaclin
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揉面是个技术活啊

最后发表： Espresso
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以前说过一次的..............
http://www.freeoz.org/forum/view ... p;page=1#pid1491420

最后发表： beckyzhou
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普通的kitchen scale就可以, 10刀以下搞定

最后发表： sundaliang
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这些东西很难买齐吧

最后发表： Louisa
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呵呵，是啊~~
北京好多好吃的~~澳洲都是吃不到的~~或者说，太贵了，吃不起啊~~

最后发表： Louisa
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如题，很怀念云南菜里的红三剁和黑三剁，还有热乎乎的米线~~

看吃喝玩乐的广告说城里有家彩云南，但是人均消费多少钱呢？不敢贸然前往

最后发表： 我爱猫眯
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有没有能胖一点的汤啊 我往骨头汤里放了红枣 枸杞子 木耳 没什么效果:

最后发表： craigie
回复内容：
早餐能吃就吃。不然多准备点吃的，随时吃。

最后发表： 冰翡翠
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看不去不错，有机会试试。

最后发表： flora723
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有道理!!!

最后发表： 眼镜高个子
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71、石家庄三鹿太行乳业有限公司

　　72、双城雀巢有限公司

　　73、唐山三隆乳业有限公司

　　74、唐山三鹿乳业有限公司

　　75、唐山三鹿乳业有限公司丰南分公司

　　76、唐山市康尼乳业有限公司

　　77、天津三鹿乳业有限公司



这些可靠吗？

最后发表： 小葵
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菠萝咕老肉？

最后发表： jiayan1412
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Number of servings: 12
Preparation time (in minutes): 15 mins


  
Procedure
1. Place apricots and nectar in saucepan, bring mixture to boil, remove from heat allow to cool.

2. Sift flours into large bowl. Add sugar.

3. Combine apricots, banana, egg, margarine and soy milk. Add liquid ingredients to dry ingredients, mix well until just combined.

4. Spoon mixture into lightly greased muffin tins. Bake in a moderate oven 1800C, for 20 minutes or until golden.  
   
Ingredients
1 cup chopped large dried apricots

½ cup apricot nectar

1 cup self raising wholemeal flour

1 cup self raising flour

½ cup sugar

2 large ripe bananas, mashed

1 egg, lightly beaten

3 Tbsp margarine, melted

¾ cup soy milk

最后发表： jiayan1412
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Number of servings: 16
Preparation time (in minutes): 5 mins Cook Time: 30 mins


  
Procedure
1. Sift fl our, cinnamon and baking powder into a bowl. In a jug, whisk together eggs, milk, honey and 2 tbs of the melted butter. Pour into fl our mixture and then add 1 mashed banana. Using a wooden spoon, stir well to mix together.

2. Heat a non-stick frying pan over a medium-low heat. Brush with a little of the melted butter and spoon in 2 tbs of the batter. Cook for about 2 minutes until holes begin to appear on the top.

3. Turn over and cook the other side for about 1 minute or until golden. Remove to a plate and cover with a clean tea towel to keep warm.

4. Slice remaining banana and serve on the top of a stack of pancakes. Drizzle with a little extra honey.


Tip
Bananas provide energy from carbohydrates and contain fibre, potassium, vitamin B6 and vitamin C.  
   
Ingredients
2 cups Home Brand self-raising flour

2 tsp ground cinnamon

¼ tsp baking powder

2 Woolworths Fresh eggs

1 cup Woolworths Fresh milk

2 tbs honey

50g Home Brand butter, melted

2 bananas

最后发表： jiayan1412
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Number of servings: 6-8
Preparation time (in minutes): 20 | Chilling: 2 hours


  
Procedure
1. Unwrap eggs and return to packet. Place in the freezer for 10 minutes while you prepare the mousse.

2. To make mousse, place chocolate in a heatproof bowl over simmering water and stir with a metal spoon until smooth (or microwave on defrost in 30-second bursts). Remove bowl from heat and cool slightly.

3. Add egg yolks and liqueur and stir until smooth. In a clean bowl, beat egg whites until soft peaks form. Slowly add sugar and beat until stiff and glossy.

4. Stir a little of the egg whites into the chocolate mixture until combined. Add remaining egg whites and fold through gently. Add cream to empty egg-white bowl and beat until thick. Fold into chocolate mixture.

5. Chop cold eggs and fold pieces through mousse. Spoon into glasses or dishes and refrigerate for 2 hours, until set and well chilled.

Tip
You can use other flavoured Easter eggs, such as peppermint

   
Ingredients
110g pkt Caramel filled Easter Eggs

200g dark chocolate

3 eggs, separated

2 tbs liqueur (Brandy, Frangelico or Kahlua optional)

2 tbs caster sugar

½ cup cream

最后发表： jiayan1412
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Number of servings: 16
Preparation time (in minutes): 10 minutes | Cooking Time: 1 hour


  
Procedure
1. Preheat oven to 180 C. Grease and line base of a 22cm square cake tin. Peel pineapple, remove core and finely dice flesh, you'll need 2 cups.

2. Combine flour, brown sugar, coconut, walnuts and mixed spice in a large bowl. Mash bananas using a fork and combine with eggs and oil. Stir into dry ingredients with pineapple.

3. Transfer to cake tin and smooth top. Cook for 1 hour until golden and cooked when tested with a skewer. Cool for 5 minutes before turning out onto a wire rack. Cool completely before icing.

4. To make creamy frosting, beat cream cheese, butter and vanilla together until creamy. Add icing sugar and beat until smooth. Spread over cooled cake and scatter over extra walnuts, if desired.
   
Ingredients
½ small fresh pineapple

2 cups self-raising flour

1 cup brown sugar

½ cup desiccated coconut

½ cup chopped walnuts

1 tsp mixed spice

2 ripe bananas

2 eggs

1 cup sunflower oil

125g cream cheese

60g unsalted butter, softened

1 tsp vanilla extract

1½ cups icing sugar, sifted

½ cup chopped walnuts, extra

最后发表： jiayan1412
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上美食了
Number of servings: 20
Preparation time (in minutes): 30 minutes | Chilling Time: 30 minutes


  
Procedure
1. Using an electric mixer, beat butter, icing sugar and vanilla in a large bowl until pale and creamy. Add egg and beat until well combined. Sift flour and cornflour together over butter mixture and stir in until dough comes together. Divide dough in half and flatten to make 2 discs. Wrap in baking paper and refrigerate for 30 minutes.

2. Preheat oven to 160°C. Line 2 large baking trays with baking paper. Roll out 1 dough disc until 4mm thick. Using a fluted 6 cm round biscuit cutter, cut out 20 rounds. Using a small heart-shaped biscuit cutter, cut out a heart from the centre of each biscuit. Place onto a prepared tray. Roll out remaining dough and cut out 20 round biscuits. Place onto other tray. Bake for 15-20 minutes or until pale golden and firm to the touch. Transfer to a wire rack to cool.

3. Place round biscuits onto a flat surface. Spread each with 2 tsps of jam. Dust biscuits with heart centre with extra icing sugar and then sandwich biscuits together. Serve or store in an airtight container.
   
Ingredients
250g unsalted butter, at room temperature

1 cup icing sugar, sifted

1 tsp vanilla essence

1 egg

3¼ cups plain flour

1/3 cup cornflour

½ cup raspberry jam

2 tbs icing sugar, extra

最后发表： jiayan1412
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特别适合孩子PARTY

Number of servings: 12
Preparation time (in minutes): 15 mins Cook Time: 20 mins


  
Procedure
1. Preheat the oven to 190ºC. Line 12 muffin tins with paper cases. Combine the sugar and flour in a large bowl. Blend the eggs, oil, milk, orange rind and juice in another bowl.

2. Fold the wet mixture into the dry ingredients until just moistened. Fill the paper cases with the mixture. Bake for 15-18 minutes or until well risen and golden. Remove from oven and cool on a rack.

3. To make the icing,

4. Put the soft icing mixture into a bowl.

5. Microwave the orange juice and butter in a small heat-proof bowl for 20 seconds.

6. Stir and mix into the soft icing mixture. Spread over the top of the muffins.

7. Top with jelly beans once icing slightly set.

Tip
For a healthier alternative substitute the sugar with fruit puree and omit the jelly bean topping.


   
Ingredients
1 cup CSR White Sugar

2 cups self raising flour

2 eggs, lightly beaten

½ cup light oil

¾ cup milk

1 tablespoon finely grated orange rind

¼ cup orange juice

JELLY BEAN TOPPING

2 cups Soft Icing Mixture

3 tablespoons orange juice

1 1/2 cups jelly beans

2 cups self raising flour

最后发表： jiayan1412
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Number of servings: 6
Preparation time (in minutes): 20 minutes + standing time | Cooking Time: 1 hour


  
Procedure
1. Preheat oven to 200ºC. Grease a 22cm (base) loose bottom fluted flan tin with a little butter. Line tin with pastry, overlapping and joining where necessary. Place flan tin onto a baking tray. Freeze for 10 minutes. Line with a sheet of baking [paper and fill shell with rice or beans. Cook for 15 minutes. Remove rice and paper and cook for a further 5-10 minutes or until light golden. Cool. Reduce oven temperature to 180ºC.

2. Combine lemon spread, corn flour and egg yolks in a bowl. Pour into cold pastry shell. Bake for 20-25 minutes or until filling is just set on the surface. It will still be a little runny but will set on cooling. Set aside to cool.

3. Using an electric mixer, beat egg whites and salt in a non-metal bowl until soft peaks form. Gradually add sugar, 1 tbs at a time, beating until thick and glossy. Spoon meringue over the cold tart and spread to the edge of the pastry. Bake in oven for 8-10 minutes or until golden. Stand for 15 minutes to cool. Remove from pan and serve

   
Ingredients
2 sheets frozen shortcrust pastry, partially thawed

620g jar Woolworths Select Lemon Spread

2 tbs cornflour

3 eggs, separated

pinch of salt

½ cup caster sugar

½ cup caster sugar

最后发表： jiayan1412
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Number of servings: 50
Preparation time (in minutes): 40 mins Cook Time: 20 mins


  
Procedure
Method
1. Preheat oven to 160°C.

2. Cream the butter, sugar and vanilla. Add plain flour, ground cinnamon and macadamia nuts, mix until combined. Knead dough on floured surface until smooth, wrap in plastic, refrigerate 30 minutes until firm

3. Roll out dough between two sheets of baking paper to 8mm thickness. Cut out stars with star cutter, place on greased baking tray.

4. Bake 20 minutes or until cooked, cool on wire rack

5. Decorate shortbread with melted chocolate, glace cherries and extra macadamia nuts. If desired, sprinkle with caschous or cinnamon.  
   
Ingredients
250g butter, softened

2/3 cup sugar

1/2 tsp vanilla

2 cups plain flour

1/2 tsp ground cinnamon

1/2 cup finely chopped macadamia nuts

200g Nestle White Melts, melted

最后发表： jiayan1412
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Number of servings: makes 20 pieces
Preparation time (in minutes): 15 mins Cook Time: 20 mins


  
Procedure
Method
1. Preheat oven to 220°C. Line a 28 x 18cm lamington tray with baking paper.

2. Combine oats, cocnut and almonds in an overproof dish. Bake in the oven, stirring occasionally for 10 minutes or until lightly toasted. Transfer to a large mixing bowl. Reduce oven temperature to 180°C.

3. Meanwhile, combine apricots, juice and honey in a small saucepan and simmer for 5 minutes or until apricots are soft and liquid forms a syrup.

4. Add cereal to bowl with sultanas and stir to combine. ADd apricot mixture and egg whites and stir until all ingredients are moistened. Transfer mixture to prepared tray and press down firmly until top is smooth. Bake for 30 minutes until firm and golden. Cool completely then cut into bars. Store in n airtight container.
   
Ingredients
2 cups rolled oats

1/2 cup shredded coconut

110g diced almonds

110g dried apricots, chopped

1/2 cup orange juice

1/2 cup Red Gum, Honey

2 cups breakfast cereal flakes, crushed (Kelloggs Special K)

1 cup sultanas

2 egg whites, lightly whisked

最后发表： jiayan1412
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Number of servings: 2 Litres
Preparation time (in minutes): 5 mins


  
Procedure
Method
1. Process raspberries in a food processor until smooth.

2. Place milk, cream, eggs, sweetened condensed milk and schnapps into a blender and blend until smooth. Add raspberries and blend to combine. Strain to remove seed and refrigerate until ready to serve.

3. To serve, pour eggnog into glasses and float a raspberry on top.

   
Ingredients
1 cup fresh or frozen raspberries

3 cups milk (you can use reduced fat milk)

600ml light thickened cream

4 eggs

1/2 cup sweetened condensed milk

3/4 cup butterscotch schnapps

Extra raspberries, to garnish

最后发表： jiayan1412
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Number of servings: 8
Preparation time (in minutes): 20 minutes | Cooking: 20 minutes


  
Procedure
1. Preheat oven to 180ºC. Grease and line 2x20cm spring form cake pans. Sift cornflour, custard powder, cream of tartar and bicarbonate of soda together.

2. Place eggs, caster sugar and vanilla into the bowl of an electric mixer. Beat until thick and light. Sift dry ingredients again over egg mixture. Using a large metal spoon, gently fold together until combined. Do not over mix as this will deflate the mixture.

3. Divide evenly between pans. Bake for 20 minutes or until cooked through. To test, press lightly in the centre. If it bounces back, it is cooked. Release immediately from pans and cool on a wire rack.

4. Whip cream until thick and fold through yoghurt. When cakes are cold place one onto a serving platter. Spread with strawberry spread. Top with whipped cream mixture, half the strawberries and passionfruit pulp. Top with remaining cake. Decorate with remaining strawberries and sprinkle with icing sugar.


   
Ingredients
2/3 cup cornflour

2 tbs custard powder

1 tsp cream of tartar

½ tsp bicarbonate of soda

4 eggs

3/4 cup caster sugar

1 tsp vanilla extract

125ml thickened cream

½ cup low-fat yoghurt

1/3 cup reduced-sugar strawberry spread

2 punnets strawberries, hulled and sliced

1 passionfruit, pulp removed

1 tbs icing sugar

最后发表： jiayan1412
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听了这个放心多了

最后发表： Kino-elf
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现在的爆米花也没有铅啊，晕

最后发表： tonywaley
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起床后感觉嘴里干涩难受是因为睡觉时唾液分泌少，并不是牙不干净（前晚睡前没刷牙的除外），喝一大杯水，过一会唾液增多就好了。吃过饭后要刷牙，最好再用牙线清理，要是还感觉不干净就再用电动牙刷每个牙振一遍。保证牙医失业！