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Weekend indulgence - faux maritozzo 🤭
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Maritozzo is an Italian cream bun, normally filled with whipped cream. However, I swapped the whipped cream with ricotta cheese, which added proteins to this meal, and mixed in some peanut butter. 😋
P.s. Did you know that the protein in ricotta cheese is mostly whey (a milk protein that is easily absorbed and contains essential amino acids)
When watching @cultivate.hk developing before its Soft Opening, I was a little uncertain of the direction it was going to take. You see, anyone who has followed @leonidas_xcii 's food for a while would have noticed 2 things: One, is that he's rather unconventional & inventive, sometimes borderline 'unpredictable' with his flexibility, with each dish taking many micro steps.
2ndly, he actually developed a bit of reputation for having a knack for making Vegetables taste great, but still, all these spring veggies photos popping up on my screen 🤔. In fact there are Vegetables based Dishes still remaining on HK Restaurant menus, which was co-invented by Leonard when he was working there, the famous Brussels Sprouts salad is one if u know what I am speaking of.
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Taste of Spring Bites:
🔸Roasted Vidalia Onion with Lemon Verbena Ricotta, Petit pois, Freeze Dried Tangerines, etc. The flavor explosion from this bite surprised me, as it is much more complex than it seems on paper. The Vidalia onions are highly seasonal, & US Georgia's answer to the French Cevennes Onions or other sweet onions in Japan, etc.
🔸A little very well cooked piece of Eel beneath
🔸Nasturtium with Green Apple, Sorbet, Whey & Lemon confit. This was very interesting, as there's a mixture of sourness, bitterness and leafiness from the herb & flower itself. It reminds me a bit of the Sorrel & Omija sorbet initially at Hansik Goo, which is quite 'out there' & great for palate training, exploratory, on the sour bitter spectrum
🔸Salted Celtuce with Creme Fraiche, Dill & Fennel presented on a fork, to start, also was more flavorful than the outlook suggested
[疫情料理 - 人人是廚神]
留在家裡時間多了
有野想食都懶得出去買
連coffee liqueur 都自己釀
又貪得意試整 Dalgona Coffee (Frothy Coffee)
自種羅勒做 Spaghetti Al Pomodoro
自己煮廣東炸醬麵個炸醬
氣炸韓國蠔仔蛋
仲有自家製大X華鐵板黑椒豬手
用V仔炮製北海道紅豆鯛魚燒
自製Greek Yogurt 再自製埋 Ricotta Cheese
（再用埋d Whey沖梳打）
只差未自己拉腸粉
（已經物色緊家用腸粉機 XDD）
我不是廚神
都只是上youtube搵野學
推介幾個我睇過嘅廚神channel
大家可以去偷吓師
唔熟唔食 Cook King Room
https://www.youtube.com/channel/UCoaBkSRWOZOCu7pVnFWq7hQ/featured
通之廚房 -- Tony 通少
https://www.youtube.com/channel/UC_7E_ls1UMGuXfyKMQkGczQ
成波之路 my ways to get fat
https://www.youtube.com/channel/UCA-dotM93deEYcrwtcgJDiQ
#homecooking #eatathome #foodie #foodchannel #hkyoutuber #easy #疫情料理 #人人是廚神 #在家吃飯 #自己煮 #自己種
自製起士是這麼的簡單（不需任何廚藝技巧）、快速（最多十分鐘）、美味（相信我，比市售的美味太多了）
自製起士運用現榨的檸檬汁，奶香濃郁的起士味為基底還帶有淡淡的檸檬清香，入口的感覺滑順，完全不像市售的味道單一、吃起來有點粉粉的。瑞可達起士好吃外，非常百搭!
除了影片介紹的淋橄欖油、搭配水果之外，也可以搭配酪梨、堅果、火腿、番茄...我就讓你發揮創意了，認真的，只要有它你舉辦個有鹹有甜、潮潮的下午茶party不是個問題。瑞可達起士用途很廣，可以像今天分享的食譜直接生吃做成鹹點、甜點或是放置約15分鐘後，稍微久一點時間讓起士的質地更紮實後，做成鬆餅、千層麵、乳酪蛋糕等等廣泛應用。
完整食譜看這邊：https://goo.gl/QJ1YRQ
※材料配方
約可做500g 起士
全脂牛奶 1500cc.
鹽 1小匙
檸檬汁 200cc. (約 2 1/2 顆）
＊牛奶產出的起士量約是其份量的1/3，可用此比例反推你需要的牛奶量
完整食譜看這邊：https://goo.gl/QJ1YRQ
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