COOK - Halloween "Eat your vegetables" 好味又驚嚇企劃

哈囉喂！！Halloween 就到了，大家扮鬼扮馬之時，我都給自己做了一個Lo-Fi，好味又驚嚇的project叫"eat your vegetables"，提提你多吃蔬菜！。
第一波：恐怖又香滑的“椰奶南瓜湯” 食譜按這裡。
While you're figuring out what costume to wear on Halloween, I've given myself a little "scarily healthy" project to bring your awareness to eat more vegetables!! Today's special: Coconut Milk Pumpkin Soup. Click here for recipe.

識得笑其實好好笑！
"Eat your vegetables"企劃第二波！我一向都覺得椰菜花好似電咗髪嘅“阿婆頭”，依家阿婆唔止電髪，仲染埋髪添！今個Halloween，你都咬吓阿婆個頭啦啦啦！
"Eat your vegetables" series #2 - I always think that cauliflower looks like a granny perm, and now they even come in different colors. Watch out and not to be mistaken and bite your grandma's head on Halloween ~~~

係咪嫌之前的不夠驚嚇？好啦，嗱，唔好暈啊！
"Eat your vegetables"企劃第三波！動用了各地搜羅的道具，製作了這個lo-fi的圖片。
覺得血恐怖嗎？我就覺得病比血更恐怖，記得多吃有營養的蔬菜噢，就好像這個紅菜頭汁一樣，很健康啊！Happy Halloween!
"Eat your vegetables" series #3 - The above are not scary enough?? oh well, please don't faint on this one...
Remember to eat more healthy vegetables, they might be scary, but scarily healthy!
Happy Halloween ~~~

COOK - 椰奶南瓜湯 Coconut Milk Pumpkin Soup

舊湯新做！

即是我常常都說，同一種菜式不必每次都用同一方法去做，可試多一點variations，改一改，加點變化又可變成新口味！今次用上椰奶，湯的材料更簡單，但多了一點香滑，口感濃一點。(看回忌廉南瓜湯做法可按這裡)
趁著萬聖節快到，扮鬼扮馬之餘，口味上也應應節吧！

椰奶南瓜湯 (2-3人份)

洋蔥 1/2個 (切小粒)

南瓜 去皮去耔後~300g (切小粒)

海鹽 1/2茶匙

忌廉 200ml

椰奶 400ml

百里香 1條

南瓜耔 少許(裝飾用)

1. 湯鍋內加入少許橄欖油，將洋蔥粒炒香，放入南瓜粒和鹽同炒2分鐘。

2. 加入忌廉和椰奶入鍋內煮滾。放入百里香和迷迭香葉用中小火煮約15分鐘。

3. 當南瓜煮至變軟便用手提攪拌機內打至變滑煮滾。

4. 最後加入鹽調味，放入湯碗內再灑上南瓜耔或額外的椰奶作裝飾。

Happy Halloween~~~

Coconut Milk Pumpkin Soup (Serves 2)

1/2 Onion (minced)

300g Pumpkin after peeled (deseeded, diced)

1/2 tsp Sea Salt

200ml Cream

400ml Coconut Milk

1 stalk Thyme

Pumpkin Seeds for garnish

1. Add a little olive oil in a stock pot, fry the onion until golden, add diced pumpkin and salt and stir fry for 2 minutes. 

2. Add cream and coconut milk and bring to a boil. Then add the leaves of thyme and simmer for 15 minutes. 

3. Once the pumpkins are cooked and soft, blend the soup with a hand blender until smooth. Bring to a boil.

4. Adjust seasoning with salt, serve on a soup plate/bowl, garnish with pumpkin seeds and extra coconut milk.

COOK - 南瓜忌廉湯 Cream of Pumpkin Soup

南瓜嚟講並唔係我鍾意嘅食物，不過唔可以唔鍾意就唔食，間中食下先均衡營養。買咗半個日本南瓜返嚟，切片放入Airfryer roast 5分鐘，再加少少海鹽，又幾好味喎。可能我之前對佢有誤會喇。。。

剩底嘅南瓜又唔想淨係食一味roast咁悶，於是就決定將佢整成南瓜忌廉湯喇。仲加入秘密材料，飲完成個人有種好comforting嘅感覺。

秘密材料係乜？有人估係黃薑粉，有人估係咖喱粉，其實係。。。薑茸！加少少落去同南瓜係有synergy，有一種harmony喺入面，但飲湯嘅時候又唔會飲到有薑味，好舒服㗎！

南瓜忌廉湯 (2人份)

洋蔥 1/2個 (切小粒)

南瓜 去皮後~300g (切小粒)

海鹽 1/2茶匙

忌廉 250ml

牛奶 600ml

雞湯 150ml

薑茸 2茶匙

百里香 1條

迷迭香 1/2條

乾義大利芫荽 少許(裝飾用)

1. 湯鍋內加入少許橄欖油，將洋蔥粒炒香，放入南瓜粒和鹽同炒2分鐘。

2. 加入忌廉和牛奶入鍋內煮滾。放入百里香和迷迭香葉用中小火煮約15分鐘。

3. 當南瓜煮至變軟便把湯放入攪拌機內打至變滑。倒回湯鍋內，加入薑茸和雞湯拌勻煮滾。

4. 最後加入鹽調味，放入湯碗內再灑上乾義大利芫荽裝飾。

Cream of Pumpkin Soup (Serves 2)

1/2 Onion (minced)

300g Pumpkin after peeled (finely diced)

1/2 tsp Sea Salt

250ml Cream

600ml Milk

150ml Chicken Stock

2 tsp Grated Ginger

1 stalk Thyme

1/2 stalk Rosemary

Dried Italian Parsley for garnish

1. Add a little olive oil in a stock pot, fry the onion until golden, add diced pumpkin and salt and stir fry for 2 minutes. 

2. Add cream and milk and let boil. Then add the leaves of thyme and needles of the rosemary and simmer for 15 minutes. 

3. Once the pumpkins are cooked and soft, blend the soup in a blender until smooth. Put back in the stock pot, add ginger and chicken stock, stir well and let boil.

4. Adjust seasoning with salt, serve on a soup plate/bowl, garnish with dried parsley.