Skip to main content



意粉 200 克 (二人份量)
肉丸 10 粒
Whipping Cream 300 克
水 200 cc
芝士 2片
蒜頭  3塊
洋蔥 半個


鹽 1 茶匙



1, 把水倒入鍋內, 熟熱放入鹽及橄欖油, 再放入意粉及肉丸煮5分鐘
2, 意粉別取出用冷水沖洗,備用, 肉丸也取出備用
3, 把洋蔥,蒜頭切碎備用, Whipping Cream 略為攪拌
4, 用中火加 20 cc 橄欖油,把洋蔥及蒜頭炒香
5, 倒入Whipping Cream, 再加入鹽, 煮2分鐘便完成
6, 把意粉放入焗爐碟內, 肉丸, 完成的白汁及芝士按次序放上意粉表面
6, 預熱焗爐10分鐘180度
7, 放入焗爐焗15分鐘180度


Popular posts from this blog


Honey Chicken


Chicken breast 1/2 block
2 onions
Ginger 10 grams
40 grams of garlic
Water 100㏄


A. five - spice powder 1/4 tsp
1 tablespoon sugar
Soy sauce, 1 tablespoon cream
1/4 teaspoon baking soda
2 tablespoons cooking wine
B. sweet potato flour 2 cups
2 tablespoons honey


  1. peeled chicken breast, chicken breast from the side cross-sectional in the end, but do not cut, spread out into a large chicken aside.
  2 onions, ginger, garlic washed into the blender, poured into water whipping into a juice, take the filter to filter out the onions, ginger, garlic residue, add all the seasonings and mix well into the marinade aside.
  3. Place chicken discharged into the pickle, after placed in the refrigerator covered with plastic wrap, for about 2 hours.
  4. Remove the stand marinated chicken, drain flooded except juice, chicken on both sides coated with the right amount of sweet potato flour to make potato flour stained palms pressed tight, pick up gently shake off exce…

Spicy braised chicken wings