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飲品  Beverage  

【西西里咖麥拉

西西里咖麥拉.JPG

準備食材(180cc/杯)

  1. 檸檬 半顆 

  2. 生態綠純黑即溶咖啡 一包

  3. 常溫水 20cc

  4. 檸檬(百香果)氣泡麥汁 半瓶(約160cc) 

  5. 冰塊適量 

準備器材

  1. 濃縮咖啡杯

  2. 玻璃杯(200cc左右) 

製作步驟

  1. 先將冰塊置入玻璃杯中

  2. 將生態綠純黑即溶咖啡倒入濃縮咖啡杯

  3. 加入20cc的常溫水至濃縮咖啡杯

  4. 攪拌濃縮咖啡至完全均勻

  5. 把水果氣泡麥汁倒入玻璃杯中

  6. 將濃縮咖啡倒入玻璃杯中

  7. 杯中放上切片檸檬裝飾(放久會有苦味,請斟酌浸泡時間)

這一杯西西里咖麥拉是由生態綠的即溶黑咖啡,配上格外農品的水果氣泡麥汁製作而成,相比一般的西西里咖啡用的砂糖或白糖,它使用的是麥汁本身白麥芽的甜味,所以喝起來更清爽,層次也多了一分發酵厚度。

生態綠的黑咖啡,口感相當濃郁,偏苦的口感襯托了水果的酸味,前味的果香,後味的咖啡韻味,再藉由氣泡的口感相連一體,風味獨特。

如果比較怕咖啡或麥汁苦味的朋友,也可以試著一次加入整瓶麥汁,或是將剩下的半顆檸檬擰入飲品中,讓酸味稍微覆蓋過咖啡的苦味,也不失為一種喝法。

This coffee with fruit sparkling malt beverage is combined with OKO Green’s instant coffee and our fruit sparkling malt beverage. We used maltose to substitute normal refined sugar. You will feel the taste is more refreshing and sweetless. You even can taste the smell of fermentation.

The mouthfeel of the instant coffee is bitter and strong. But, the bitter taste makes the fruit smell brightly. The top note is fruits, then the base note is coffee. Two of them are connected by sparkling. It is a really unique beverage.

If you don’t like the bitterness of coffee or malt. You can also put a whole bottle of sparkling malt beverage in. Or, you can squeeze some lemon juice in this fruit coffee. Both of these can make the sour taste replace the bitterness.

鳳梨果醬拿鐵&果醬茶】


想要立馬體驗俄國風情嗎?來杯自製果醬茶準沒錯!
果醬配茶是俄國人特殊的飲茶文化。由於天氣寒冷,隨時準備一壺方便加熱的茶壺以沖泡紅茶是必須的,而俄國人習慣喝茶前口中含一口糖或者果醬,再啜飲兩口熱茶,或者直接在紅茶裡倒入適量果醬,讓果香與茶香充分融合,暖了身體也滿足口慾。
在台灣,果醬與茶的品項選擇多元,在交互組合多方嘗試之下也許會有驚喜,現在我們就以經典的果醬茶和創意的奶蓋果醬茶做示範。

【pineapple jam latte & tea with fruit jam】

Want to experience the grace of Russian immediately? Homemaking a cup of tea with fruit jam wouldn’t be a bad idea!

Tea with fruit jam is a unique Russian culture. Since the weather in Russia is freezing cold, it is a must to have a kettle of hot black tea ready at any time to drink. Russian people have a habit of taking a cube of sugar or a tea spoon of jam in their mouth or directly put in a suitable amount of jam to the red tea before tasting. In this way, the fragrancy of the jam and the tea can mix really well together. Not only can it warm the body, but it also satisfies the taste buds.

In Taiwan, there are many different kinds of jam and tea. There might be a surprise through the mix of flavor. Now, let us use the traditional tea with fruit jam and the creative creamed milk tea with fruit jam as an example.

 輕食   Light meal   

【紅龍果油醋醬沙拉】

紅龍果果醬帶有淡淡甜味與微微青草香氣,同時富含果膠,搭配橄欖油、葡萄醋以及海鹽,調和出酸甜鹹的多重層次感,簡單的做法就可以讓沙拉的美味度大提升喔!!!

|STEP|
1.生菜、水果洗淨,切片或用手剝開,在冰水中浸泡冰鎮半小時左右,瀝乾水分。
2.將橄欖油、紅龍果果醬、葡萄醋(或紅酒醋)以4:2:1的比例調和,加上一小匙海鹽,均勻攪拌。
3.將醬料倒在生菜上拌勻即可享用。
4.依照個人口味喜好,也可以淋上檸檬汁、或者撒上核桃、葡萄乾,讓口感與味道更豐富。

【Red dragon fruit jam with olive oil, vinegar salad » 

The red dragon fruits have a sweet flavor with a little sugar cane aroma. At the same time, it contains pectin. Mixed together with olive oil, grape vinegar and sea salt, it will create a multi-layer flavor of sweetness, sourness and salty taste. With simple directions, a salad could upgrade into a masterpiece.

|STEP|

1. Wash the fruits and vegetables. Cut them into slices. Put them into a bowl of ice water for about 30 minutes, and then dry them.

2. Mix the olive oil, red dragon fruit jam, grape vinegar (red wine vinegar) together at a ratio of 4:2:1, and add a tea spoon of sea salt.

3. Pour the sauce on top of the vegetable.

4. Based on personal taste preference, you can also add lemon juice or sprinkle walnuts, raisins to enrich its taste.

料理  Meal  

【香煎鮭魚佐椪柑白酒醬】
鮭魚與青皮椪柑果醬意外的十分搭配,魚油、奶油、椪柑精油以及白酒,共同構成多層次的豐富香氣,表面焦香的魚肉以及黑胡椒則賦予口感上的些許趣味,是一道老少咸宜、雅俗共賞的好菜啊!

|STEP|
1.將鮭魚仔細洗淨,加上白酒、黑胡椒及些許海鹽,靜置30分鐘。

2.蘆筍切去根部,削去粗皮,燒一鍋水,水開後將粗莖部分先下鍋煮10秒,再將整根蘆筍下鍋煮10秒,­取出後用冰開水冰鎮後瀝乾,置於餐盤上備用。

3.平底鍋熱鍋後加上少許奶油,放上鮭魚,先用大火讓表面定型,再以中小火煎至熟透金黃焦香,翻面再以同樣方式完成,完成後將鮭魚置蘆筍上方。

4.熄火,平底鍋不需洗鍋,加上三匙青皮椪柑果醬,倒入些許白酒,以餘溫在鍋內均勻攪拌。

5.將醬料倒出置於醬料碟內,加上一小塊檸檬佐餐。

【Fried salmon with green ponkan in white wine sauce】

Salmon and the green skinned orange surprisingly match very well together. Fish oil, butter, citrus oil and white wine together form many layers of flavor. The smell of the slightly scorched salmon and the black pepper make the flavor more interesting. It is a dish for everyone in the family to enjoy.

|STEP|

1. Wash the salmon; add in white wine, black pepper and sea salt. Wait for 30 minutes.

2. Cut off the root of the asparagus, peel off the thick skin. Then boil a bowl of water. When the water is boiling, place the thicker part of the asparagus into the bowl for about 10 seconds, and then cook the whole asparagus for another 10 seconds. Take it out and put into ice water to cool it and then dry it. Put it on a plate for use.

3. After heating the pan, put in a bit of butter and the salmon. Use high heat to fix the surface. Then lower the heat to medium high until the fish turns lightly brown. Flip it over and cook in the same way. After you finish, place the salmon on top of the asparagus.

4. Turn off the fire. Don’t wash your pan just yet. Add 3 spoons of green skinned orange jam, and a bit of white wine. Use the heat remained in the pan to stir it into sauce.

5. Pour the sauce into the saucer, and you can add a piece of lemon on the side.


【鳳梨果香醬燒雞】

用鳳梨果醬作為天然嫩精,軟化肉質同時帶著果香,還有些微的果肉增加口感趣味,絕對是餐桌上的搶手貨,連不吃水果的小朋友也無法抵擋阿!

|STEP|
1.準備食材:鳳梨果醬50g、去骨雞腿排2塊、蘋果1/4粒、高麗菜葉1片、洋蔥1/4粒
2.製作內餡:
將蘋果去皮切丁、洋蔥切丁約0.5公分,再放入少許鹽及粗黑胡椒調味;高麗菜葉以水煮至熟透軟化放涼,若有較粗的骨架可以菜刀或削皮刀削薄,將30g果醬倒入高麗菜上捲包好。
3.腿排處理:
去骨雞腿排放入20g鳳梨果醬醃漬30分鐘,果醬在此作為天然嫩精讓肉品烹調後口感不乾柴;醃漬後的雞腿排取出將皮與肉以手撕開成口袋形狀,並以牙籤固定皮與肉後以手稍微輕輕壓平測試,以防烹調過程袋內配料掉出,在雞皮上撒少許鹽及粗黑胡椒碎粒。
4.煎烤雞排:
熱鍋冷油放入雞腿排(皮朝下,肉上面再撒少許鹽及粗黑胡椒碎粒),煎約1分鐘有稍微焦糖色後,再將肉朝下放入烤盤中,以上火180度下火160度烤至20分熟透即可食用囉!

【Roasted chicken with fruity  sauce】

Using pineapple jam as a natural tenderizer will soften the meat and at the same time brings a little fruity flavor. The flesh of fruit mixed in it also enhances mouthfeel. It is definitely a dish worth cooking. Even the children who don’t eat fruits can’t resist!

|STEP|

1. Preparing ingredients: 50g Pineapple jam,2 pieces of boneless chicken legs,1/4 apple,1 slice of cabbage,1/4 chopped onion

2. Making stuffing: Cut the onion and the peeled apple into pieces with the size of about 0.5cm, and then add a little bit of salt and black pepper for seasoning.

Boil the cabbage till it’s ripening soft and let it cool down. You can use chopper or peeling knife to thinner the cabbage. Put 30g jam on the cabbage and wrap it tight.

3.  Processing chicken legs:Put the boneless chicken legs into 20g of pineapple jam and let it marinade for 30 minutes. The purpose is to use the jam as a natural tenderizer, so the meat won’t be too tough.

Take out the chicken legs after marinating and tear the skin from the chicken by hand to form a pocket shape. Use a toothpick to hold the skin and the meat. Use your hand to press gently to prevent the ingredients from slipping out during the cooking process, and sprinkle little bit of salt and black peppercorn on the skin.

4. Frying  the legs:Place the chicken legs on the heated pan with oil (the skin should face down, and sprinkle a little bit of salt and black peppercorn on top of the meat). Fry for about 1 minute. After it turns brown, flip the meat and place it on the baking tray. Roast the chicken with the upper heat at 180 degree and the lower heat at 160 degree for 20 minutes. And you can eat it after it is fully cooked!


【鱸魚鑲草蝦佐鳳梨荷蘭醬】

清甜的草蝦纏繞著鮮美的鱸魚片,再淋上帶有鳳梨果肉的荷蘭醬,打開烤箱濃郁的香氣瞬間瀰漫,一上桌立刻吸引滿桌的目光,讓你一秒變萬人迷阿!!!

|STEP|

1.準備食材:雞蛋2顆、奶油64g、鳳梨果醬80g、鹽6g、鱸魚片5片、草蝦5隻

2.製作荷蘭醬:將蛋黃與蛋白分開,把蛋黃、果醬、鹽放入盆中隔水加熱攪拌至起泡濃稠狀,再分次加入已經加熱融化的奶油,達到濃稠狀即可。

3.製作主食:將草蝦剝殼、斷筋後,放入用鹽蔥薑胡椒米酒等調好的醬料醃漬後,擦乾;將鱸魚片包覆全蝦後,整齊擺放至盤中,淋上荷蘭醬。

4.入烤箱:以上火200度、下火160度預熱烤箱,烤至荷蘭醬呈現金黃色就完成囉(約18分鐘)。

【Perch slice and grass shrimp with pineapple hollandaise sauce

Fresh perch slice mixed with sweet grass shrimp and topped with pineapple hollandaise sauce. The rich aroma will be spread as soon as you open the oven. It will be the focus when it’s served on the table and make you a heartthrob in just one second!

|STEP|

1. Prepare ingredients:2 eggs, 64g butter, 80g pineapple jam, 6g salt, 5 slices of perch, 5 grass shrimp.

2. Make hollandaise sauce:Separating the egg yolks and the egg white. Whisk the egg yolks, pineapple jam, and salt in the bowl for a few moments until thick and pale. The bowl should be heated in water on the stove. Gradually add small amount of melted butter to the bowl with the yolks. Whisk well between each addition, until it is thickened.

3. Wrap perch and grass shrimp:Peel the grass shrimps and remove the tendons. Then, marinate in the sauce of salt, onion, ginger, pepper and rice wine.

Finally, dry and wrap around the grass shrimp with perch and put it nice and tidy onto the tray. Top it with hollandaise sauce.

4. Put into the oven:Upper heat at 200 degrees and the lower heat at 160 degrees, bake till the hollandaise sauce turns golden yellow. (Approximately 18 minutes)

甜點   Dessert   

【芒果果醬MAFIA】

一口吃下,大力的咀嚼,檸檬的酸與精油味、咖啡的苦澀與後韻,加上芒果果醬的甜與芒果香氣,多種不同風味在不同時間裡陸續登場,就好像在嘴裡發生槍戰一樣,是一種難以形容,複雜又有趣的風味。

|STEP|

1.把一顆檸檬切成數片,厚度約為3-5mm,把籽剃除。

2.取一些咖啡豆,放進夾鏈袋或塑膠袋,用槌子敲碎,均勻撒在檸檬片上。

3.最後再放上一小匙芒果果醬成為MAFIA的甜味來源。

【Mango jams mafia】

Just one bite and chew, and you can taste the sour and the essential oil of lemon mixed with the bitter and the aftertaste of coffee along with the sweetness and the fragrance of mango jam. Different flavor comes out at different time, like a gun fight inside your mouth. It is unspeakable, complicated, and interesting.

|STEP|

1. Cut the lemon into 3-5mm thick slices of each piece. Pick out the seeds. 

2. Put some coffee beans into a zipper bag or plastic bag, and use a hammer to crack it.Spread the coffee beans on the lemon slices evenly.

3. Put a tea spoon of lemon jam on the top to make mafia sweet.


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