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白蘑菇香烤紅椒
材料:
3 湯匙牛油
1 1/2磅新鮮白蘑菇、切厚片
1個紅甜椒、去籽,切厚片
3瓣大蒜、切碎
1/3杯奶油
少量的鹽
新鮮磨碎肉豆蔻
1磅褐色馬鈴薯,去皮,切4英寸厚
做法:
1,預熱烤箱至218℃。在炒鍋中融化黃油。加入蘑菇,辣椒和大蒜,直到炒軟;使用有槽勺子將蔬菜撈出,備用。加入奶油,鹽和肉豆蔻至炒鍋的湯汁中。
2,在塗了牛油的1品脫焙盤中,放入馬鈴薯和蘑菇混合物,最終放以馬鈴薯為最上端結束。將炒鍋中的湯汁混合物淋在上面,烘烤25分鐘或直到馬鈴薯是變柔和頂部金黃色即可享用。
White Button Mushroom-pepper gratin
Ingredients:
3 tablespoons butter
1 1/2 lb. fresh white button mushroom, thickly sliced
1 red bell pepper, seeded and thickly sliced
3 cloves garlic, minced
1/3 cup cream
Salt
Freshly grated nutmeg
1 lb. russet potatoes, peeled and sliced 1/4-inch thick
Preparation:
1,Preheat oven to 218℃. In a skillet, melt butter. Sauté mushrooms, pepper and garlic until soft; remove vegetables with a slotted spoon. Set aside. Add cream, salt and nutmeg to pan juices.
2,In a buttered 1-quart casserole dish, layer potatoes and mushroom mixture, ending with potatoes. Pour pan juices over mixture and bake for 25 minutes or until potatoes are tender and browned on top.
辦公室地址:
香港澳登有限公司
九龍灣宏開道20號楊耀松(第八)工業大廈12樓D室
食物牌照: 2951816842
地址: 九龍觀塘鴻圖道76號聯運工業大廈6樓B室D部份
辦公時間:
星期一至五 (上午9時至下午5時)
星期六 (上午9時至下午1時)
星期日及公眾假休息