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萬佛城金剛菩提海 Vajra Bodhi Sea

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假日食譜
Holiday Recipe

易果參提供 from the kitchen of Terri Nicholson

 

烤蔬菜薄餅

內餡

材料﹕

1

湯匙

奶油或橄欖油

1

切細碎的綠椰菜花、胡蘿蔔、香菇

1/2

茶匙

1/2

烤松子

2

碎麵包

1-2

磨碎的 parmesan 或cheddar乳酪(隨意)

做法:

(1)

奶油或橄欖油加熱,加入切碎之蔬菜,略炒 5-8 分鐘,軟後關火。

(2)

加入鹽、松子、碎麵包,與乳酪攪拌。

薄餅

材料﹕

10

冷凍薄麵皮

3-4

茶匙

橄欖油

做法:

(1)

平鋪一張薄餅在檯面上,輕刷上油。放第二張於其上,再輕刷上橄欖油,直到五張都已抹上油並疊好。鋪上內餡,同時捲起五張薄餅成一長條,再輕刷橄欖油於其上。

(2)

置入抹好橄欖油的烤盤。同樣捲第二個五張薄餅成長條。以華氏375度烘烤25-35分鐘, 切片後供食。

 

Vegetable Strudel

Filling

Ingredients:

1 T

 butter or olive oil

2 C

 finely chopped broccoli, carrots and mushrooms

1/2 tsp

 salt

1/2 C

 toasted pine nuts

2 C

 bread crumbs

1-2 C

 grated parmesan or cheddar cheese(optional)

Method:

(1)

 Melt butter or heat olive oil. Saute vegetables until tender for 5-8 minutes.

(2)

 Remove from heat and stir in salt, pine nuts, bread crumbs, and cheese.

Pastry

Ingredients:

10 sheets

 frozen filo pastry

3-4 tsp

 olive oil

Method:

(1)

To assemble, place 1 sheet filo on the counter. Brush the top lightly with oil. Add another and repeat until all 5 sheets are buttered and stacked. Add the filling and roll into a log. Brush the top with oil.

(2)

Place on oiled baking sheet. Repeat with the 2nd roll. Bake 25-35 minutes at 375。F. Cut into slices with a serrated knife and serve.

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