自然色冰皮月饼（自制紫薯馅）Natural Color Snowskin Mooncake (Homemade Purple Sweet Potato filling)

去年就bookmark了肥丁分享的冰皮月饼。她用蒸煮法来制作冰皮；用平时常吃的食材来做内馅。觉得很自然。。

几天前就把紫薯馅准备好了，就等着制作冰皮。

昨天看到Edith 也用了相同的配方来制作冰皮而且还分享了原食谱的视频。不假思索就用了Edith的食谱。最主要是肥丁的食谱制作出来的冰皮月饼份量很多，而Edith的食谱份量就刚好适合我。

这个食谱相当粘手，要撒很多糕粉在桌面和模具，最好戴上手套，要不然手掌会被冰皮弄到很粘。刚开始时，我撒的糕粉不够多结果桌面和手掌都粘粘的。也因此浪费了一些冰皮。

比起冰皮预拌粉，这个食谱多工了一些。但是口感很棒。即使从冰箱拿出来还是软软QQ的。

冰皮月饼食谱取自Rumbling Tummy

也可参考这个视频

紫薯馅取自肥丁

 

Snowskin Ingredients 冰皮材料:

70g 糯米粉

70g glutinous rice flour

50g 粘米粉

50g rice flour

20g 面粉

20g all purpose flour

250g 鲜奶

250g fresh milk

50g 糖粉

50g icing sugar

40g 炼奶

40g condensed milk

10g 菜油 （我用葡萄籽油）

10g vegetable oil (I use grapeseed oil)

冰皮做法 Method:

1) 过筛所有粉类。

Sift all the flour together into a large bowl.

2) 加入糖粉拌匀。

Add in icing sugar and combine well.

3) 慢慢加入鲜奶搅拌均匀。

Add in milk gradually and mix until no flour lumps.

4) 加入炼奶再加入油，拌匀。

Add in condensed milk followed by oil. Mix well.

5) 过滤混合物确保没有粉块。

Strain the mixture into a steam plate and make sure lump free.

6) 大火蒸30分钟左右。冷却后搓揉至幼滑。如果要加入其他口味的粉就把它分成小份，搓揉均匀。用保鲜膜包好放入冰箱冷藏2-3小时或隔夜待用。

（我用了少量的百香果粉，绿茶粉，可可粉和甜菜根粉）

Steam the mixture on high heat for about 30 minutes. Set aside to cool. Knead until is smooth and divide the mixture into a few portions if you wish to add in other flavour. Wrap with cling wrap then refrigerated for 2-3 hours or overnight.

( I mix the dough with passion fruits powder, green tea powder, cocoa powder and beet root powder)

7) 把冰皮分成小等份，每份约25克，包上馅料（一份25克），搓圆，撒些糕粉在月饼上。月饼模具里撒些糕粉，把月饼压入模具印出形状。冷藏后再享用。

Divide the snowskin dough into small proportion, 25g each; wrap in mooncake filling  (25g each), roll into ball, sprinkle some kou fien. Dust some  kou fien in the mooncake mould too. Put the mooncake into the mould and press it firm. Keep in the fridge.

* 紫薯馅的食谱我稍后再和栗子蓉馅的食谱一起分享。

* I will share the recipe of purple sweet potato filling later, together with the recipe of chestnut filling.

This post is linked to the event, Best Recipes for Everyone August 2014 Event Theme: Mooncake hosted by Fion XuanHom's Mom.

This post is linked to the event Little Thumbs Up (August Event:Flour) , organized by Zoe (Bake For Happy Kids) and Mui Mui (My Little Favourite DIY) , hosted by Diana (Domestic Goddess Wannabe)

蜜果干月饼 Dired Fruits Mooncake

有一阵子，我为了减去身上因生产后累积的赘肉（先声明我的BMI 是标准滴。。嘻嘻），我以坚果和沙拉替代一般的午餐。坚持了一两个月，加上运动，的确有点小成绩。因为我终于可以drop one size down, 穿上衣柜里 S size 的衣服裙子。搭地铁时，也开始没人想要“让位”给我这位貌似孕妇的女人。哈哈。。

话说回来，因为这项饮食计划，办公室和家里堆了不少果干和坚果。前阵子，做Cass的巧克力烤皮月饼，挖到这个蜜果干月饼的食谱，觉得太棒了。你看材料是不是很丰富呀？我只买了瓜子和杏桃酱，其他的材料家里都有。喜欢果干和坚果的会喜欢这款月饼吧！

皮料分到刚好，馅料却多出两粒。

我用的模子比原食谱用的小一点。

食谱取自Cass

* 材料有少许更改 Minor Modifications on the ingredients.

* 我用100克的月饼模 I used mooncake mould 100g

A（月饼皮） Mooncake Dough:
普通面粉  250g; 糖浆 170g; 葡萄籽油 50g; 碱水 1tsp
250g All Purpose Flour; 170g Golden Syrup; 50g Grapeseed Oil; 1 tsp Alkaline Water

B （馅料）Filling:
核桃80g（烘香，切碎）; 杏仁粒80g（烘香，切碎）; 瓜子60g（烘香）;白芝麻 60g（烘香）;蔓越莓干 60g（切碎）;
杏桃60g（切碎）; 葡萄干 60g; 芒果干 60g（切碎）;西梅 60g（切碎）
80g Walnuts (toasted & chopped); 80g Almond nibs (toasted); 60g Melon Seeds (toasted); 60g White sesame (toasted); 60g Dried Cranberry (chopped); 60g Apricot (chopped); 60g Raisin; 60g Dried Mango (chopped); 60g Prune (chopped)

材料 C Ingredient C:
砂糖 2tbsp （我没加）; 杏桃果酱3tbsp; 椰子油 2 1/2 tbsp; 海盐 1/2tsp; 糕粉 100g; 清水 6tbsp
2tbsp fine sugar (omitted); 3 1/2tbsp Apricot Jam; 2 1/2 tbsp Coconut Oil; 1/2 tsp Sea Salt; 100g Kor Fun; 6 tbsp plain water


做法 Method:
1) 皮料：将所有材料（A）混合均匀，放置旁边修面30分钟。 
Mooncake Dough: Combine golden syrup, oil and alkaline water, mix till well incorporated then sieved in flour. Covered with cling wrap and rest it for 30 minutes.


2) 馅料：将所有材料（B）拌均匀，加入材料（C）搅拌均匀成团，分成11等份，每份60克,然后用手压实以免散开，搓圆。
Mooncake Filling: Mix all Ingredients B together, add in Ingredients C, mix until well combined. Then divide the mixture into 11 portions, 60g each and roll into small balls.  

3)然后将面团分成11份, 每份40克，搓圆。将月饼皮包上馅料，包好后搓圆，重复做完。月饼模里撒些面粉，敲出多余的粉，放入月饼模型，压实后敲出，放在烤盘上，待放一旁15分钟。
Divide mooncake dough into 11 portions, 40g each and roll into balls. Wrap in mixed dried fruits and nuts filling, roll into balls. Repeat till finish. Dust some flour into mooncake mould, tap to remove excess flour, press it firmly into mooncake mould, unmould and place on a lined baking tray.

4) 放入预热烤箱，以200度c烘烤10分钟。取出待冷（约15分钟），最后一层涂上蛋黄液，再继续烤10分钟至表面呈金黄色即可。 （温度只供参考）
Baked at pre-heated oven 200 degree for 10 minutes. Remove from oven and rest the mooncakes for 15 minutes, brush a layer of egg yolk wash, continue to bake for another 10 minutes or until golden brown. (Baking temperature and time only for reference)

* 3天回油后再享用 。
* Consume 3 days later when the skin texture become softer.

 

This post is linked to the event Little Thumbs Up (August Event:Flour) , organized by Zoe (Bake For Happy Kids) and Mui Mui (My Little Favourite DIY) , hosted by Diana (Domestic Goddess Wannabe)

             

This post is linked to the event, Best Recipes for Everyone August 2014 Event Theme: Mooncake hosted by Fion XuanHom's Mom.

法式奶酪月饼 France Style Cream Cheese Mooncake

说真的，我没听过没吃过法式月饼。
难道法国人也庆祝中秋节吃月饼？
噢！谷歌先生告诉我，原来它是北京一家著名的烘焙连锁店“味多美”在2006年首推的。而法式月饼的由来可以看看这里。

虽然命名为月饼，制作材料却与传统的月饼截然不同。
我觉得这个概念挺有新意的就与大家分享。

至于口感，刚烤好的饼皮是酥脆的像挞，不是酥松那种，有点硬也不是硬邦邦那种。要经过24小时以上回油以后才会变得软松。我女儿当天吃了一粒，她说好吃。因为她很喜欢奶油奶酪。两天后再吃，外皮的确稍软些。有些食谱有加杏仁粉，然而我选的这个食谱并没有加。如果有时间我倒想再试试有加杏仁粉的食谱。至于这与真正的法式月饼，口感相似度多少，我无法证实啦！因为我没吃过真正的法式月饼。嘻嘻。。

食谱取自静心莲

食谱有少许更改。而且我依照以下份量只能做4-5粒的饼皮而已。可能饼皮我挤到太多了。结果剩下了一半份量的奶油奶酪馅。

饼皮 Dough Pastry：   

无盐奶油95g，赤砂糖40g，盐少许，蛋1只，香草精少许，低粉150g

95g Unsalted Butter, 40g Brown Sugar, Pinch of Salt, 1 Egg, 1tsp Vanilla Extract, 150g Low Protein Flour

奶酪馅 Cream Cheese Filling： 

奶油奶酪200克，赤砂糖60克，25g鸡蛋（约半颗鸡蛋），淡奶油20克，蔓越莓适量（提前用朗姆酒或温水泡软后沥干水）
200g Cream Cheese, 60g Sugar, 25g Egg, 20g Whipping Cream, some dried cranberry (soak in rum or warm water before use)  
  

表面装饰 Dusting： 
蛋黄液 Egg Yolk Wash

制作饼皮 Method to Make Dough Pastry: 
1) 黄油打至软化，加入糖搅拌至顺滑（不要过度打发）
Cream the butter till soften, add in sugar beat until smooth. (DO NOT Over Beat)

2) 分三次加入蛋液，每次都搅拌至吸收再加下一次
Add in egg gradually till incorporated.

3) 加入香草精搅拌均匀
Add in Vanilla Extract and Salt

4) 筛入低粉用刮刀抹拌均匀，装入裱花袋备用
Sieved in low protein flour, using spatula to combine well. Transfer the mixture into a piping bag, set aside.

制作奶酪馅 Method to Prepare Cream Cheese Filling: 
1)奶油奶酪隔温水软化，加入糖搅拌均匀（水温不要过高）
Soften cream cheese over a pot with warm water, add in sugar and mix well. 

2)加入一只鸡蛋搅拌均匀
Add in sugar, mix well.

3)加入淡奶油搅拌均匀
Add in Whipping Cream, mix well.

4)装入裱花袋备用
Transfer the mixture into a piping bag, set aside.
 
制作月饼  Method to make France Style Mooncake

1）将饼皮面糊在锡纸模具的底部和四壁一圈圈挤满
Pipe the dough pastry into the aluminum foil tart pans.

2）在中间挤入奶酪糊，八分满，加几粒泡软的蔓越莓
Pipe cream cheese filling into the center of the pastry, top with soften cranberries.

3）挤上饼皮面糊覆盖。

Top with remaining dough pastry.

4）全部月饼做好后，表面刷蛋黄液，用叉子在表面划花纹
Brush the top with egg wash, press the surface lightly with fork.

5）烤箱预热175度左右，入炉中层烤30分钟左右至上色均匀，烤制的过程中，因为馅料是湿润的，表皮会有裂缝，不要去管它，烤完后留在炉中不要立即取出，等它自然冷却，裂纹会基本消失。
Preheat oven to 175 degree, bake for 30 minutes or till cooked. During the baking session, it is normal that the surface of the pastry has minor cracks. Do not remove it from oven immediately when it is done. Leave it in the oven for 5 to 10 minutes. 

* 奶酪不要加热过度，尽量使奶酪糊浓稠一些，对下一步的操作会更容易，表面裂缝也不会太大
* Do not soften the cream cheese with very hot water, try to have a thicker form of cream cheese mixture, this will help to minimize the cracks.  

This post is linked to the event, Best Recipes for Everyone August 2014 Event Theme: Mooncake hosted by Fion XuanHom's Mom.

梅子挞 Plum Tartlet

连续做了几次月饼，

我开始想念了。。面包香、蛋糕香、饼干香～～

今儿先来个挞，再继续为月饼疯吧！

这个梅子挞，做法简单，

味道也挺好的。

一丁点的柠檬香气，

微酸微甜的梅子加上有点酥脆不干不湿的组织，是我喜欢的口感。

简而言之，对我来说，它的口感就介于挞和shortbread之间。

 

食谱取自这里
也参考了Bake for Happy Kids

材料 Ingredients:

150g 面粉

150g unbleached all-purpose flour 

1/2 tsp 发粉

1/2 tsp baking powder

1/4 tsp 肉桂粉
1/4 tsp ground cinnamon

1/8 tsp 海盐
1/8 tsp fine sea salt 

125g 无盐奶油（室温）
125g unsalted butter, at room temperature 

1粒蛋黄（大）
1 large egg yolks 

40g 赤砂糖
40g brown sugar

1/2 tsp 香草精

1/2 tsp pure vanilla extract 

1粒柠檬屑

grated lemon zest from 1 lemon

3 至 4粒小梅子
3-4 plums (small), pitted and sliced 

装饰：糖粉 + 开心果碎

Dusting : icing sugar + chopped pistachio nuts

做法 Method:

1) 预热烤箱170度。

Preheat the oven to 170 degree

2) 先混合面粉，发粉，肉桂粉和盐，待用。

In a mixing bowl, whisk together the flour, baking powder, cinnamon and salt, set aside. 

3）用桌面型搅拌器以中速打发奶油至泛白约2分钟，加入蛋黄，赤砂糖，香草精和柠檬屑继续搅打至颜色变白。换至低速，分三次加入面粉混合物，拌匀，注意不要过度搅拌。

In the bowl of a stand mixer, cream butter on medium high speed until pale and fluffy, about 2 minutes. Add the egg yolk, brown sugar, vanilla extract and lemon zest and continue to beat until the mixture is light in color. Reduce the speed to low and add the flour mixture in thirds, mixing until incorporated, be careful not to overmix.

4）把面糊平均倒入模具里，排入梅子，用手指轻轻地把梅子稍微压入面糊。

Divide the dough evenly among ramekins. Fan plum slices in each ramekin, lightly pressing the slices into the dough with your fingers.

5）烤约25-30分钟直到挞上层呈现金黄色。趁热享用或者用保鲜膜盖好或者冷藏（最多三天）。

Bake for 25-30 minutes, until tartlets caramelized to a golden brown. These are best to serve warm, but they can be covered with plastic wrap or refrigerated for up to 3 days.

I am submitting this post to  Bake Along, an event organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids

This post is linked to the event Little Thumbs Up (August Event:Flour) , organized by Zoe (Bake For Happy Kids) and Mui Mui (My Little Favourite DIY) , hosted by Diana (Domestic Goddess Wannabe)

煎露椰糖燕菜月饼 Cendol Gula Melaka Jelly Mooncake (with homemade cendol)

够历，够历。。

我。。还在玩月饼。

一发不到不可收拾的地步，
只是对百花齐放的月饼念念不忘而已。

这款极具南洋风味的燕菜月饼，

如此难以抗拒，

因为马六甲椰糖太香了。

我如果没有以牛奶替代椰浆，
不是香到不得了？哈哈。。夸张呀?!?!

我挤到太细，搅拌时很容易被割断。

煎露椰糖燕菜月饼 食谱取自Fendi
煎露食谱取自Fendi

食谱有少许更改。以下份量可以做8小粒内馅，模具如图的四粒燕菜月饼。

煎露 (Cendol) 内馅 Filling:

燕菜粉 2小匙
2 tsp Agar-agar Powder 

即用jelly粉 1/2小匙
1/2 tsp Instant Jelly Powder

水175ml
175ml water

自制cendol 100g
100g Homemade Cendol

赤砂糖 40g （这个份量不太甜）
40g Brown Sugar (add more sugar if you prefer sweeter)

香兰叶 2 片
2 Pandan Leaves

椰浆 62ml
62ml Coconut Milk

全脂牛奶 63ml
63ml Full Cream Milk

椰糖外层 Gula Melaka Mooncake Skin:
燕菜粉 3小匙
3 tsp agar-agar powder

水 300ml
300ml water

马六甲椰糖 80g
80g Gula Melaka 

香兰叶 2片
2 Pandan Leaves

椰浆 100ml
100ml Coconut Milk

全脂牛奶 100ml
100ml Full Cream Milk 

做法 Method：

1）先预先将cendol 内馅的材料用慢火煮热，放入模具待冷后放入冰箱冷藏待用。
Bring ingredients for filling to a boil in a pan. Boil in lower heat. Stirring continuously. Pour mixture into round tart moulds. Leave it to set completely before removing them from the mould. Set aside for later use.

2）接着再将椰糖外层的材料用慢火煮热，倒入1/3的椰糖燕菜糊到模里，稍凝固后，再放入一块cendol 内馅，然后再加椰糖燕菜糊至满模即可。放入冰箱冷藏凝固。
Bring ingredients of mooncake skin to boil in a saucepan over a low heat until gula melaka dissolves. Stirring continuously. Pour 1/3 of jelly mixture into mooncake mould, allow to cool until almost set. Place a piece of cendol filling in the center of the mould, top up with more jelly mixture and allow to set completely. Keep refrigerated until ready to serve.

This post is linked to the event, Best Recipes for Everyone August 2014 Event Theme: Mooncake hosted by Fion XuanHom's Mom.

                      

黑森林冰淇淋月饼 Blackforest Ice Cream Mooncake

我想。。冰淇淋。。不会是人人的最爱。不过，大概没有人会不喜欢它吧！

偶然在Wendy 部落看到这个点子。觉得蛮新颖的。冰箱刚好有剩下的樱桃，就派上用场了。

刚才准备享用时，我闺女问我 ："mummy ,why your fishes so dark in colour?" 她爹接着说，黑噜噜的鱼。

就是咯，黑噜噜地，原本就拍摄技术不佳，这一次更是没辙。摆来摆去，还是no idea! 算了，就这样吧！

冷冻以后的樱桃，变结实了，夹在冰淇淋中，咔嚓地咬下去，微甜微酸，过瘾哦！

食谱取自Table for 2

材料：

（以下是原食谱一半的份量，也有少许更改。）

25g 全蛋

1粒蛋黄

40g 赤砂糖

125g 全脂牛奶

半茶匙香草精

125ml 鲜奶油

12粒新鲜樱桃（去籽）

125g 黑巧克力（上涂层）

125g 黑巧克力 （下涂层）

做法：

1）准备卡士达。蛋类和砂糖一起搅拌至浓稠多泡。牛奶加入香草精一起煮滚。把1/4煮滚的牛奶倒入蛋液混合物，混匀，再倒入1/4牛奶，混匀，接着倒入全部的牛奶搅拌至顺滑。把混合物倒入锅中小火煮至浓稠。离火，过滤再用保鲜膜盖着直到完全冷却。（这可提前一天准备，放在冰箱待用）

2）用樱桃去籽工具去樱桃籽或用筷子除籽。

3）溶解125克的黑巧克力，待稍微冷却，把巧克力涂在月饼模具里。放入冰箱冷冻。

4）打发鲜奶油。再加入冷却的卡士达，以低速混匀至顺滑。

5）当巧克力涂层已凝结后，倒入1/3的冰淇淋馅。再排入三粒去籽的樱桃。然后再覆盖上冰淇淋馅。冷冻至表层变硬。

6）这时，溶解剩余的黑巧克力。直至冰淇淋馅的表层变硬以后，再覆盖上溶解的黑巧克力。

7）冷冻数时或隔夜再享用。

Ingredients

(The following is just half of the recipe, with minor modification)
1/2 egg (approx 25g without egg shell)

1 egg yolk

40g brown sugar

125g full cream milk

1/2 tsp vanila extract

125ml whipping cream

12 cherries, pitted

125g dark chocolate (top)

125g dark chocolate (bottom)

Methods:

1) Prepare custard. Beat egg, egg yolk and sugar together until very frothy. Put vanilla and milk into a saucepan and bring to a boil. Pour 1/4 of the boiling milk into egg mixture, whisking all the while, then add another 1/4 and whisk. Pour in all and whisk until smooth. Pour all this back into a saucepan until it is thickens slightly and coats the back of the spoon. Remove from heat, strain and cover with a piece of cling wrap directly onto the surface to prevent the skin from forming. Let this cool down totally. (You can prepare this a day ahead and keep the custard chilled)

2) Pit cherries with a cherry pitter or chopstick.

3) Melt 125g dark chocolate, let it cool down slightly and take on a thicker consistency. Coat mooncake moulds with the thick melted chocolate. Put it in the fridge.

4) Beat cream in a cold bowl until thick and stiff. Pour in cooled custard and mix it with the lowest speed until a smooth mixture is achieved.

5) Make sure the chocolate in mould is longer runny and fully set. Fill in 1/3 of the mould with the filling. Put 3 pitted cherries into the filling and top with more filling until 3-5mm from the rim. Level the cream filling and put it into the freezer for about 30 minutes or until the surface of the filling has hardened. 

6) Meanwhile melt the balance of the chocolate and when the filling's surface is set, cover the filling's surface with a generous amount of melted chocolate.

7) Freeze it for a few hours or overnight. Cut the ice cream mooncakes with a warm clean knife.

This post is linked to the event, Best Recipes for Everyone August 2014 Event Theme: Mooncake hosted by Fion XuanHom's Mom.

巧克力烤皮月饼 （班兰莲蓉馅） Chocolate Mooncake (with Homemade Pandan Lotus Paste)

三更半夜地。。我在厨房。。敲呀敲。。

烤好后，我迫不及待想试吃。

一吃，不得了。。只想试吃一小块的，

结果吃了一整粒。

这。。怎么。。那么好吃唷！

巧克力烤皮的香浓加上自制班兰莲蓉的香气，
这样混搭起来，味道毫不逊色。

食谱取自Cass

也可到Joceline 和 Eileen 家看看

班兰莲蓉馅料食谱取自Sue

材料：

（以下份量是原食谱的一半份量）

113g 普通面粉（过筛）

18g 巧克力粉 （过筛）

85g 糖浆

25g 花生油（我用葡萄籽油）

1/2 tsp 碱水

馅料：

自制班兰莲蓉

做法：

1）将所有材料混合拌匀，放置一旁修面30分钟。把面团平均分为9份，一粒25g。

2）把馅料以25g一粒，准备9份。

3）饼皮裹馅料，搓圆后放入月饼模压出形状。放在铺了烤纸的烤盘上。

4）放入以预热170度的烤箱烤10分钟至月饼表面没有油光，然后取出放置一旁待冷约15分钟，再放入烤箱继续烤10分钟左右至熟。

Ingredients for Mooncake Pastry: 
(The following is just half of the recipe, refer to Cass's blog for a complete recipe)
113g All Purpose Flour
18g Unsweetened Cocoa Powder 
85g Golden Syrup
25g Peanut Oil (I use grapeseed oil)
1/2 tsp Alkaline water 

Filling:
Homemade Pandan Lotus Paste

Method:
1) Mix all the Ingredients of mooncake pastry till incorporated. Let it rest for 30 minutes. Then divide the dough into 9 portions, 25g each.
2) Divide the Pandan Lotus Filling into 9 portions, 25g each.
3) Take a portion of dough wrap in a portion of pandan lotus paste, roll it into a ball, and press firmly into mooncake mould. Unmould and place it in a baking tray with baking paper.
4)  Bake at a pre-heated oven of 170 degree for 10 minutes, then remove the baking tray from the oven, let it cool down for 15 minutes, then continue to bake for 10 minutes.

This post is linked to the event Little Thumbs Up (August Event:Flour) , organized by Zoe (Bake For Happy Kids) and Mui Mui (My Little Favourite DIY) , hosted by Diana (Domestic Goddess Wannabe)

This post is linked to the event, Best Recipes for Everyone August 2014 Event Theme: Mooncake hosted by Fion XuanHom's Mom.

素焗面 Baked Pasta (Vegetarian Style)

原本几天前就想准备Baked Pasta 当晚餐。

但是闺女突然肠胃炎 (Stomach Flu)，只能吃清淡的食物，

所以只好把原定的计划暂缓。

几天后她的胃口算是恢复了，我才弄出这道Baked Pasta 。

她刚痊愈，我不敢放太多芝士，

担心她的肠胃消化不来。

虽然芝士放得不够多，

酱料材料的份量也都是随意的，

但是这道简单容易准备的Baked Pasta依然是美味的。
“番茄香菇意大利面酱”功不可没呀！

看到闺女吃得津津有味的很是开心。

材料：

适量Pasta 

适量小番茄

适量洋菇

适量绿菜花

适量节瓜

适量烟熏黑胡椒素香肠

调味料：

4-5汤匙Prego 番茄酱 

1罐番茄香菇意大利面酱

适量葡萄籽油 

适量海盐

适量香菇精华（味素）

适量帕马森芝士

做法：

1）把pasta放入盛有热水的锅里煮滚。

2）把油烧热，炒香洋菇、香肠、菜花、节瓜和小番茄。然后加入番茄香菇意大利面酱、Prego番茄酱和水，一起煮约15分钟。

3）加入适量的盐和味素调味，加入煮熟的pasta，和酱汁一起混匀。

4）把pasta放在烤盘上，撒上帕梅森芝士。送入已预热200度的烤箱烤10分钟。（烤箱温度只供参考而已）

5）趁热享用。

Ingredients:
Some Pasta
Some Cherry Tomatoes
Some White & Brown Button Mushroom
Some Brocolli
Some Zucchini
Some Vegetarian Smoked Black Pepper Sausage

Pasta Sauce:
4 to 5 tablespoon of Prego Tomato Sauce
1 can of Tomato Mushroom Spaghetti Sauce (vegetarian style)
Some Grapeseed Oil
Some Sea Salt
Some Mushroom seasoning
Some Parmesan Cheese

Cooking Method:
1) Cook pasta in a pot of boiling water.
2) Meanwhile, add in grapeseed oil stir fry button mushroom, sausage, broccoli, zucchini and cherry tomato. Then add in spaghetti sauce, tomato paste and some water continue to cook for 15 minutes.
3) Add in seasoning, sea salt to taste, put cooked pasta into the sauce and mix well.
4) In a baking pan, add in pasta with sauce, sprinkle some parmesan cheese and bake in a pre-heated over of 200 degree for 10 minutes.
5) Served Hot.

 I am submitting this post to Bake-Along #66 : Baked Pasta hosted by  Joyce, Lena and Zoe.