Fried chicken - Japanese style 日式金菇煮雞球

這一道菜其實是出現在之前寫的 中華小米麵 中的炒雞肉 這裡!!
現在就很完整的煮一次出來看看

材料 -
雞中翼 約1磅
洋蔥 一個
金菇 一包
日本味醂 (醃肉 一湯匙 醬汁2湯匙)
天然喜馬拉亞岩鹽 小許
有機糖 小許
有機粟粉 3茶匙

Ingredients -
Chicken wings mid-joint 1 lb
Onion x 1
Enoki/ golden mushroom x 1 packet
Japanese mirin (marinade - 1tbsp; sauce - 2tbsp)
Himalayan salt pinch
Organic sugar pinch
Organic cornflour pinch


先把金菇及洋蔥切好洗淨
金菇出水備用

Wash and slice onion and mushroom. Parboil mushroom.

雞翼解凍後 用糖 岩鹽 粟米粉 味醂 醃好 就可以

Defrost wings. Marinade with sugar, salt, cornflour & mirin.

但由於我覺得這個很沒有誠意(純粹個人理由,這一點不例入"必要"製作範圍)
現在我們先為雞翼去骨
(去骨的雞翼特別適合在煎或炸的食品上,一口剛剛好)
去骨的方法很簡單
先由兩條骨中間的連接位剪一刀

To cater for smaller kids, you can also debone the wings. Please follow the pictures below.

再圍繞左右兩條骨用剪刀切一圈

兩端都做一次 這樣就可以把骨由雞翼推出來了

雞翼大約醃5分鐘後 就可以開始煮了
先把洋蔥炒香 再倒出來備用
再開平底鍋(易潔鍋會容易一點)
先大火下油轉中火 油熱了 再收細
先把雞翼的面放下去 至金黃反轉

Marinade for 5 minutes. Then we can start cooking.
Fry onions. Take out.
Turn a pan on high heat. Add oil and turn to medium heat.
When the oil bubbles, switch to low heat. Add wings and fry until golden brown.

兩面都金黃色後就可以倒進小煲內
Turn the wings into a saucepan.

把洋蔥 金菇都放下去
開小火 同時加入 3 湯匙 日本味醂
大約5分鐘後就可以試味
試味後加入 岩鹽 糖(視乎自己的口味)
再等大約2-3分鐘就完成了
(如果可以吃雞蛋 可以在這時候加入一個生雞蛋)

On low heat, throw onion and mushroom into the saucepan.
Add 3 tbsp mirin.
Cook for 5 minutes. Add salt (optional).
Cook for a further 2-3 minutes. (If eggs are tolerable, add a raw egg now).

這樣就完成了一個簡單又好味的食品了

Pamela chocolate chip cookie mix 美國朱古力粒粒曲奇餅粉

我會製作這個曲奇的原因是
因為我自己買了一包這公司的曲奇 (朱古力粒合桃曲奇)來吃
發現超級好吃(味道很像某紅色 Mrs F's 的曲奇，但沒那麼甜和膩)

所以我就在想會不會它的曲奇粉做出來同樣是那麼好味的呢?
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I bought a packet of cookies (Pamela's Chocolate chip walnut cookies) from Little Giant last week. They were all gone before I knew it! It tastes somewhat similar to Mrs F's cookies, only that Pamela's cookies did not taste as sweet and heavy. So I decided to use Pamela's mix to try out for myself!

材料如下
Pamela 黑朱古力粒粒曲奇餅粉 1包
不含牛奶植物牛油 8湯匙(約100G)
雞蛋 1 隻 (或代蛋粉)

Ingredients
Pamela's Chocolate chunk cookie mix 1 packet
Dairy free margarine 100g
Egg x 1 / Egg replacer (equivalent to 1 egg)


做法很簡單
先把 代蛋粉 開好 再放進雪櫃備用
植物牛油 用熱水隔水 坐熱 溶成液體

Prepare egg replacer as per instruction on packet. Put in fridge.
Melt margarine.

再把 曲奇粉 及 代蛋粉 倒進去

Mix in cookie mix and egg replacer. Mix well.

把全都混合好後

就用包保鮮蓋好 放進雪櫃內 大約5 至 10分鐘
用意是令 粉內的 植物牛油 固定一點
那做 曲奇的形狀時 會容易很多

Wrap dough in shrink wrap and put in fridge and wait for 5-10 minutes.
It's easier to shape and hold the cookies when the margarine is hard.

先把焗爐預熱180度攝氏(包裝袋上寫是350度 那個華氏來的)
再在焗盆上塗上油(植物油 薄薄的就可以)
把粉團由雪櫃拿出來後 用原本蓋在盆上的保鮮紙
放在手心 再把粉 放上去 壓成 餅狀

Preheat oven at 180C. Grease baking sheet. Take out the dough.
Shape dough into small balls. Press slightly.

再放上焗盆上 每塊餅的間距大約要有1厘米
因為焗出來後曲奇會發大 太近會堆在一起的了
這時候焗爐預熱好了 就可以把焗盆及曲奇都放進去

Place cookies on sheet, separated by 1 cm each. Put in the oven.

大約焗 17-18分鐘
Bake for 17-18 minutes.

!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
請注意 Attention
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
出爐後請不要立即移動盆上的曲奇
由於這曲奇有一定分量是由 植物牛油組成
在很熱的溫度會軟化 散開
必須等曲奇冷卻後才可以移動
After you've removed the cookies from the oven, do not try to touch or move the cookies on the baking sheet. Wait till they cool down, or the cookies might crumble.

等曲奇冷卻後就可以吃到美味的曲奇了

一次吃不完 下一次吃時 也可以用 微波爐 或 焗爐 翻熱
在朱古力半溶的狀態下是最好吃的
Reheat the cookies slightly before you eat, because I think they taste the best with the chocolate chunks half melted.
--------------------------------------------------------
這曲奇簡單易做 也不含牛奶及雞蛋
味道也很好 你的小朋友絕對會愛上!

10% of autistic children may ‘recover’

10% of autistic children may ‘recover’
Data presented at the International Society for Autism Research meeting in May in Chicago suggests that one in 10 children diagnosed with autism or autism spectrum disorders may ‘recover’. Deborah Fein, the study's lead author and professor of psychology at the University of Connecticut, Storrs, said that ‘recovery’ is more likely in children who received a treatment known as ‘applied behavioural analysis’ and got it early.

The researchers looked at the results of three groups aged nine to 18:
• 20 ‘optimal outcome’ children (a phrase Fein prefers to ‘recovered’)

• 15 children with ‘high functioning’ autism

• 23 comparison children developing typically
In the research, Fein and her colleagues looked at such measures as head circumference growth patterns, which have previously been suggested to play a role in the development of autism. They found that the rate of head growth followed by deceleration was greater in the optimal outcome and high-functioning autism groups than in the comparison group. But the head-growth patterns were no different in the optimal outcome and highfunctioning groups.
They found that above average IQ may help the ‘recovered’ group normalise and speculated that the above average IQ may help the recovered children to compensate.
Most of the children who recovered received early (before they were five) applied behavioural analysis treatment, an intensive programme that aims to improve problem behaviours although the researchers emphasise that the fact that a child does not ‘recover’ does not mean that they did not have good care.
Children with autism tend to also have coexisting conditions such as attention problems and anxiety and
these conditions persisted even in the ‘recovered’ children.

Martha Herbert, MD, a pediatric neurologist at Massachusetts General Hospital and Harvard Medical School, Boston and a director of the treatment- guided research initiative with the Autism Society of America, says that a 10% recovery rate for those with autism seems plausible; in the past, estimates of ‘recovery’ have ranged from 3% to 25%. Among autism experts, she says, there is a growing consensus that autism is not entirely 'hard-wired’ and that recovery is possible.
via JS
More at http://tinyurl.com/l46wd2

Compulsory MMR jab – a human rights issue?

Compulsory MMR jab – a human rights issue?
A rash of media coverage hit the headlines in the UK at the beginning of July with calls from Sir Sandy
Macara, a former chairman of the British Medical Association, for the MMR vaccination to be made compulsory for children going to school. His call was echoed by some health ministers
who claim that measles is set to reach epidemic levels again given the loss of faith in the MMR vaccine from fears over links to autism – fears that, they say, are now discredited.

According to the Alliance for Natural Health and many other campaigners, this so-call 'discreditation' refers to the current UK General Medical Council case against Dr Andrew Wakefield. Dr Wakefield is one of a team of doctors from the Royal Free Hospital in London who reported specific bowel symptoms in a prospective case series of 12 consecutive vaccinated children diagnosed with autism spectrum disorders and other disabilities, and alleged a possible connection with the MMR vaccination.
The paper was published in the Lancet in 1998 and in the wake of its publication, the doctors faced a massive assault from the media, the vaccine manufacturers, the government, the UK’s General Medical Council and a large clutch of doctors. They were accused of professional misconduct, forced out of their jobs and in March 2004 the GMC announced it was going to instigate an inquiry – which has now been running for 18 months at the taxpayer's expense.
Campaigners’ claims that the right to choose the MMR versus single vaccines for your children is a human rights issue have been given weight by support from health visitors union, Unite. Unite, which embraces the Community Practitioners' and Health Visitors' Association, has rejected Sir Sandy’s call saying that they believe that the NHS is about choice and that Sir Sandy's motion is incompatible with that principle. They maintain that there is a direct link between the declining MMR take-up rates and the slimming down of the health visiting service over the last four years.

Said Cheryll Adams of Unite: 'The health visiting service is now so under-resourced that health visitors no longer automatically see families when the child is eight to12 months old, which is the best time to provide advice and information, so that parents can make an informed decision about MMR. Educating parents, not coercion, is the best way forward.’

At present, only 80% of children have had both the MMR immunisations needed to give full protection –
'herd immunity' necessary to keep these diseases at bay is only achieved when that figure reaches 95%.

via JS
More at http://tinyurl.com/kupbau
and at http://tinyurl.com/ngo94g

Pesticides and Parkinson’s disease

Pesticides and Parkinson’s disease
Reporting in the April 15 issue of the American Journal of Epidemiology, Beate Ritz, Professor of Epidemiology at UCLA and colleagues found that Central Valley residents who lived within 500 metres of fields sprayed between 1974 and 1999 had a 75% increased risk for Parkinson's.
In addition, people who were diagnosed with Parkinson's at age 60 or younger were found to have been at much higher risk because they had been exposed to maneb, paraquat or
both in combination between 1974 and 1989, years when they would have been children, teens or young adults. The results confirmed previous observations from animal studies that exposure
to multiple chemicals may increase the effect of each chemical (which is important as humans are
often exposed to more than one pesticide in the environment) and that the timing of exposure is also important.

The researchers noted that this is the first epidemiological study to provide strong evidence that maneb and paraquat act synergistically to become neurotoxic and strongly increase the
risk of Parkinson's disease in humans. Of particular concern, and consistent with other theories regarding the progression of Parkinson's pathology, is that the data suggests that the critical
window of exposure to toxicants may have occurred years before the onset
of motor symptoms when a diagnosis of Parkinson's is made.

The researchers had enrolled 368 longtime residents diagnosed with Parkinson's and 341 others as a control group.

More at http://tinyurl.com/kkkj5q
Courtesy of PAN UK www.pan-uk.org

Dairy Free Walnut Bread recipe 不含牛奶合桃麵包

Ingredients
14 g (1/2 oz) 1 package of (Wheat free) easy-bake (instant) yeast
1 teaspoon of salt
2 teaspoons of honey
400 ml (14 fl oz) 1 3/4 cups of warm water
2 tablespoons of vegetable oil
500 g (17 oz) 6 cups of porridge oats, processed to a fine flour
2 heaped teaspoons of ground cinnamon
A pinch of grated nutmeg
2 tablespoons of chopped walnuts
1 large non-stick loaf tin or non-stick baking tray, greased


Method
1. Preheat the oven to 180°C (350°F) gas 4.
2. Put the yeast, salt and honey in a large bowl.
3. Add the warm water and oil, then mix in the processed oats, cinnamon and nutmeg.
4. Knead the dough with floured hands on a floured board for 10 minutes. divide the dough in half and briefly knead in the walnuts.
5. Shape the dough into an oval and place it in the centre of the tray.
6. Leave the dough to prove in a very warm place for about 30 minutes, allowing it to rise slightly.
7. Place the dough in either the loaf tin or on the baking tray and bake for 1 hour until the bread is firm.
8. Cool the bread on a wire rack and when the bread is cold slice and serve.

(Source: sandra-chef, FoodsMatter)

Gluten and Dairy free Chocolate Cake

cooking time 45 minutes serves 10-12

contains: egg, soya

200g dairy-free dark chocolate, with at least 70 per cent cocoa solids
150g dairy-free margarine, plus extra for greasing
180g xylitol or fruit sugar
1 tsp vanilla extract
4 large eggs
80g rice flour
20g gram flour
20g maize flour
2 tsp gluten-free baking powder
½ tsp xanthum gum

icing:
200g dairy-free dark chocolate, with at least 70 per cent cocoa solids
80g xylitol or fruit sugar
200ml soya cream
1 tbsp cornflour

1 Preheat the oven to 180°C/350°F/Gas 4. Grease 2 x 22½ x 7½cm baking tins with dairy-free margarine.

2 Break the chocolate into small pieces and place in a large heatproof bowl. Rest the bowl over a pan of gently simmering water, making sure that the bottom of the bowl does not touch the water. Stir from time to time until the chocolate has melted.

3 Using a hand-held electric whisk, beat the margarine and xylitol or sugar together in a large mixing bowl until light and fluffy. Gradually beat in the vanilla extract and then the egg yolks, one at a time.

4 Put the egg whites into a clean bowl and whisk using the clean hand-held electric whisk until they form stiff peaks.

5 Sift the flours, baking powder and xanthum gum into the bowl containing the margarine, sugar and egg yolk mixture and carefully fold in with a metal spoon. Fold in the whisked egg whites making sure the mixture is thoroughly combined but not stirred too heavily, or the air will be lost.

6 Spoon the mixture into the prepared tins, dividing evenly, and spread it into the corners with the back of the spoon. Cover the tins with 2 pieces of greaseproof paper, making sure the ends of the paper are tucked under the tins. Bake in the hot oven for 40 minutes until risen and firm to the touch and a skewer inserted in the centre has just a little mixture sticking to it. Remove from the oven, remove the greaseproof paper and discard. Leave to cool in the tins for 5 minutes, then transfer to a wire rack and leave to cool completely.

7 When the cake layers have cooled, prepare the icing. Melt the chocolate as above. Add the sugar and stir in until thoroughly blended. Meanwhile, heat the soya cream in a small saucepan. Add 1 tbsp water to the cornflour in a small bowl and stir to form a smooth paste. Add the cornflour paste to the soya cream and, using a hand-held electric whisk, whisk the mixture until it has thickened. Pour into the chocolate mixture and stir until thoroughly mixed in.

8 Take one of the cake layers and spread more than half of the icing onto the side which was on the bottom of the cake tin. Sandwich the two layers together and spread the remaining icing on the top.

(Source: Sandra Chef, FoodsMatter)