2008/8/9

家常香草麵 Basil Noodles

Homemade Food recipe 中西食譜

蔬果暖房自六月中設置完成後,在裡面栽培的蔬果陸續成熟,西瓜寶寶日漸長大,住它對面的三排紅蘿蔔,也嫩綠可愛,室內三株、室外門口一株的番茄,更是高壯。盆裡的羅勒草長得不錯。通常我拿綠羅勒草作香草調味,紫色的拿來做香草醋。 










































美國朋友上星期提供了一份手工香草麵的做法,台灣朋友則告知了煮綠豆湯的秘訣,一起在這裡和大家分享。

1 1/4 cups fresh basil leaves
一又四分之一杯新鮮羅勒草葉片
3 cups all purpose flour
三杯麵粉
3 eggs
三個蛋

1/4 cup, plus 1 tablespoon water
四分之一杯加一湯匙的水
2 teaspoons olive oil
兩茶匙橄欖油

Place basil in a food processor, cover and process until finely chopped. Add flour, process until blended. Add eggs, water and oil. Process 10-15 seconds or until dough forms a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Divide into fourths.
將羅勒葉放入食物處理機,蓋上蓋子切碎,加麵粉進去一起打至混合均勻。加雞蛋、水和橄欖油。打 10-15 秒或直到麵糰成型。翻轉麵糰揉麵,直到表面光滑及附彈性,放置醒麵 (可覆蓋微濕的紗布) 8-10 分鐘,將麵團分成四份。

On a floured surface, roll each portion of dough to a 1/16 in. thickness. Roll up jellyroll style and cut into 1/4 in. slices. Separate and unroll the slices. Hang to dry or let stand on a clean towel for 1 hour. Cook noodles in boiling salted water for 4-5 minutes or until tender. Drain.
將每一小塊麵團翻至光滑正面,桿成約 1/16 英吋厚度。滾著捲起切成 ¼ 厚的條狀。分開幷打開卷狀,掛起或放在乾淨的毛巾上晾乾約一小時。在滾開且加了少許鹽的 (雞或素) 湯裡煮約 4-5 分鐘或直到 Q,用漏杓舀起。

調拌準備好的料 (絞肉或豆乾),或像我一樣,只拌上麻油、醬油、自製的羅勒草醋、撒上蔥花和切碎的番茄末,就很好吃了。
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