<甜蜜蜜篇神級不敗曲奇食譜>The never-fail cookies recipe

今天想跟大家分享我這個不可能失敗的曲奇食譜~ 

Today I want to share my always-win cookies recipe~

<異國風情篇之意大利帕馬紅豆魚肉卷> Parma-wrapped plaice fillet with red beans mousse

今天想教大家做一道比較夏天的菜~ 材料都很簡單~ 這個食譜雖然是我昨天有感而發想出來, 但出來的味道都非常不錯, 絕對值得一試~ 醬汁方面我特意配了一個凍的羅勒葉蘋果法式鮮奶油~ 聽上去好像很難, 但其實挺簡單!

I would like to share a sort of summer recipe. Ingredients are simple. Despite this recipe is something I just randomly came up with ( yes like an experiment, a trial!), it turned out good! Additionally,  this dish matches perfectly with a cold creme fraiche sauce with basil and fresh apple, which not only balance out the 'greasiness' of Parma-ham, but as well create a very fresh summer flavour.  

<異國風情篇之焦糖洋蔥芥末焗羊胸>Roast golden lamb breast with mustard and caramel onions

我本人不太喜歡羊肉, 可能心理上總是覺得羊肉很多時都會很強的羊味道! 這方面, 我比較習慣中式濃味炆的做法! 可是, 有時候調味料太重會搶走肉的鮮味! 原本今天我也是想隨便的一鍋炆了算, 但覺得我應該打破自己心理上的障礙, 去嘗試新的做法!  (其實也是因為我懶不想去超市買炆肉的材料...呵呵) 最後, 我就地取材, 拿出我廚房裡有的材料去做! 結果, 出來的味道比我預期的好, 還以為焗肉會乾, 但反而很軟, 肉汁還在! 而且做法材料比中式的還要容易. 雖然調味料不多, 但至少我也能接受到這個羊味! 所以大家絕對值得試一下! 特別有客人的時候, 做西式感覺會優雅高貴一點~~~
I always think that lamb sometimes has a really strong taste which I often can not endure. Therefore, I often prefer to cook lamb in Chinese style, like with a lot of spices and etc.. However I do agree that, too much spices will overwhelm the natural freshness of the meat. Its unfair to lamb I guess?