一起做个大蒜甜品吧! Garlic Dessert Time!
超级古怪但是好吃的食物搭配Astrangebutdeliciousfoodcombination！...
• recipe
好了，你们就原谅我吧。我这个蠢猪把电话落在悉尼了，现在才拿回。所以很久都没办法更新（也因为我偷偷跑去越南玩了），但是我终于回家了！好想念大家，很期待与大家分享在越南和澳洲累积下来的一些想法和新发现。
Please, just forgive me, I was an idiot and left my phone in Sydney, and have since just recovered it. As such, I was unable to update (and also because I also secretly went to Vietnam for a week), but I'm finally back and really excited to share some new ideas and discoveries with you all!
今天我想来聊聊一个新发现的食材，是我在甫田网工作的朋友介绍的。我对各种新和罕见的食材都特别有兴趣（我从澳大利亚经过越南背了三个榅桲回来，也是真爱吧），因为可以通过这些食材扩大自己所知道的味道，也可以从那里得到新味道搭配的灵感。这黑暗食材是什么呢？是。。。
Firstly though, I want to talk about a new ingredient, introduced to me by my friend at Field's. I'm really into new and rare food stuffs (I just smuggled 3 quinces from Sydney via Vietnam, but shhhh), because I feel like they expand your palette and gives inspiration for new flavour combinations. So what is this mysterious ingredient...?
黑。蒜。
BLACK. GARLIC.
黑蒜是经过长时间（几个星期）高温环境处理后的蒜头，味道和一般蒜头不同，更甜与温和，没有蒜头一般冲鼻的味道，也有淡淡的焦糖味。所以我当时想可不可以把它做在甜品里，因为我很喜欢使用香料做出来的甜品，比如迷迭香或百里香口味的雪糕。反正试来试去觉得这个焦糖苹果黑蒜的法式反塔还不错，把这个古怪食谱分享给大家（现在夏天了，还可以配上香草冰淇淋）。加了黑蒜的反塔有浓浓的海盐焦糖味，但如果觉得不可接受可以省略黑蒜, 可以直接做一个经典的苹果反塔。
Black garlic is garlic that has undergone heat treatment over the course of a few weeks, resulting in a taste profile that is very different to normal garlic. It isweet, with a hint of caramal and a light garlicky aftertaste. I thought about what I could make with it, and thought maybe a dessert could be interesting, since I love icecream made with herbs like rosemary and thyme. Anyways, the end result was a black garlic + apple tarte tatin, which I think would be really good for summer, especially paired with vanilla icecream! The black garlic deepens the caramel taste and makes it taste savoury (like salted caramel, yum!) If you guys think this is too weird though, feel free to omit the garlic (and you will have a classic tarte tatin)。
法式反塔一般是用苹果做的，但是有时候也会使用其他水果，比如梨子。叫反塔的原因是因为在做的时候塔的上面（水果）是在模具的下面，在煮好之后才被翻（反）到碟子上。反塔可以分成两部分，焦糖水果和酥皮。
Tarte tartin is traditionally made with apples, and is basically made upside down, with the top of the tarte baked on the bottom of the pan, and when cooked it is inverted onto the serving dish making the fruit part on top. It constitues two parts, a caramelised fruit part, and a pastry.
很幸运，今天的食材是由甫田网提供的，因为我是老顾客！哈哈！我刚刚到上海的时候就开始用甫田网订购菜，因为非常佩服他们的送货速度。然后是因为对菜市场里的肉不放心，而在甫田可以买到无激素鸡肉和其他比较放心的常用食材。同时也因为他们一般都有比较罕见或没见过的食材（如食用大黄）。
Today's ingredients have been kindly provided by Field's, because I'm a lucky regular customer! Hehe... In all honesty though when I first came to Shanghai, I started using Field's because I was super impressed with how fast they can deliver. On top of that, I was really worried about meat that I was purchasing in the wet markets, whereas you can buy hormone-free chicken from Fields, among a very full range of other safe ingredients. It was also they always have ingredients that I've never seen before, or can't find anywhere else (like rhubarb!).
做法如下！Method to follow!
工具：
煎锅
蛋糕或派模
食材：
焦糖黑蒜苹果
50克黄油
100克白沙糖
2个苹果
1整粒黑蒜
快酥皮 （在法国咸派那篇已经谈过，但是以下包括了英文的翻译）
55克黄油（切成1厘米方块）
125克面粉
3-4汤勺水（可以根据情况调节，但是不应该超过这个量很多）
少许盐
（一共需要105克黄油）
Caramalised Garlic and Apples
50gButter
100g White sugar
2Apples
1 bulb Black garlic
1 Quick Pastry (I already covered this in a previous post in Chinese, but there will be instructions in English below), alternatively, you could use store bought pastry.
55gButter (cubed)
125g All purpose flour
3-4 TbspWater (adjust as necessary, but shouldn't be too much over this amount)
A pinch ofSalt
(Total amount of butter required: 105g)
做法：
酥皮：
• 把面粉与55克黄油混合起来（可以用手捏或料理机），加适量的水使面粉与黄油可以揉成为一个面团。（切记：慢慢加水！面团经常会看起来不成形，然后就会拼命加水，到最后才知道水加多了。其实柔面团一般都要比你想象中更久，就等他慢慢捏着捏着团起来）
• 用保鲜纸包着，放进冰箱冷冻10-15分钟
• 擀成酥皮，备用反塔
• 预热烤箱至210度
• 把苹果去芯、去皮，切成片
• 把黑蒜切成片
• 把50克的黄油和糖放进煎锅里，大火煮至变颜色（立马熄火，焦糖煮过了会变苦）
• 把苹果加进锅里，中火煮至苹果开始软但不烂，约20分钟，加切好的黑蒜，再煮2分钟
• 把锅里的苹果、黑蒜和糖浆加放进蛋糕或派模里
• 把酥皮铺到上面，把边边好好的塞在模的边缘，确保可以包围底层的苹果片（这样反塔的时候酥皮可以托着苹果）
• 烤箱烤至酥皮变金黄
• 拿出来，用一个大碟子盖在模具上面，然后把整个反派倒转装到碟子上
（如果你的煎锅的手柄可以进烤箱，可以直接用煎锅为模具）
• 配冰淇淋或奶油吃!
Quick Pastry
• Mix 55g butter and flour with your hands or by machine, make a well in the center and slowly (SLOWLY) add water until the flour and butter binds together. The pastry will come together as you knead, and you need to knead it for longer than you think, so DON'T OVER DO THE WATER. You should have a ball of dough by the end
• Wrap in plastic and put into the fridge for 10-15 minutes
• Roll into a round pastry big enough to fit around the cake or pie tinTarte Tatin
• Preheat the oven to 210 degrees
• Peel and core the apples, cut into slices
• Cut the black garlic into slices
• Put 50g of butter and the suger into a pan, cook on high heat until the mixture changes colour (then immediately turn off the heat, as it is easy to burn caramel)
• Put the apples into the pan, cook on medium heat until the apples are soft but not breaking apart too much, about 20 minutes, then add the black garlic and cook for a further 2 minutes
• Put the apple and garlic mixture into a cake or pie tin
• Place the pastry on top of the mixture, tucking in the sides between the mixture and the tin to make sure the pastry can hold the mixture when inverted
• Put into the oven and bake until the pastry is golden
• Take the tin out，put a big plate on top and invert into the plate
（if your pan is oven proof you can put the pastry directly on the pan and put it into the oven)
• Eat with icecream or whipped cream!
现在甫田网有各种活动，可以去看看哦！
For their 7th Anniversary, Field's is having lots of great promotions, go check them out!
这周末大家都干什么啊？在上海的同学们可以来我朋友新天地湖滨路的超酷包子店包主义来玩哦！
What is everyone doing this weekend? There will be a party on Sunday at my friends Baoism at HuBing Rd in Xintiandi! Come!
Email: noisettelifestyle@gmail.com
• recipe
好了，你们就原谅我吧。我这个蠢猪把电话落在悉尼了，现在才拿回。所以很久都没办法更新（也因为我偷偷跑去越南玩了），但是我终于回家了！好想念大家，很期待与大家分享在越南和澳洲累积下来的一些想法和新发现。
Please, just forgive me, I was an idiot and left my phone in Sydney, and have since just recovered it. As such, I was unable to update (and also because I also secretly went to Vietnam for a week), but I'm finally back and really excited to share some new ideas and discoveries with you all!
今天我想来聊聊一个新发现的食材，是我在甫田网工作的朋友介绍的。我对各种新和罕见的食材都特别有兴趣（我从澳大利亚经过越南背了三个榅桲回来，也是真爱吧），因为可以通过这些食材扩大自己所知道的味道，也可以从那里得到新味道搭配的灵感。这黑暗食材是什么呢？是。。。
Firstly though, I want to talk about a new ingredient, introduced to me by my friend at Field's. I'm really into new and rare food stuffs (I just smuggled 3 quinces from Sydney via Vietnam, but shhhh), because I feel like they expand your palette and gives inspiration for new flavour combinations. So what is this mysterious ingredient...?
黑。蒜。
BLACK. GARLIC.
黑蒜是经过长时间（几个星期）高温环境处理后的蒜头，味道和一般蒜头不同，更甜与温和，没有蒜头一般冲鼻的味道，也有淡淡的焦糖味。所以我当时想可不可以把它做在甜品里，因为我很喜欢使用香料做出来的甜品，比如迷迭香或百里香口味的雪糕。反正试来试去觉得这个焦糖苹果黑蒜的法式反塔还不错，把这个古怪食谱分享给大家（现在夏天了，还可以配上香草冰淇淋）。加了黑蒜的反塔有浓浓的海盐焦糖味，但如果觉得不可接受可以省略黑蒜, 可以直接做一个经典的苹果反塔。
Black garlic is garlic that has undergone heat treatment over the course of a few weeks, resulting in a taste profile that is very different to normal garlic. It isweet, with a hint of caramal and a light garlicky aftertaste. I thought about what I could make with it, and thought maybe a dessert could be interesting, since I love icecream made with herbs like rosemary and thyme. Anyways, the end result was a black garlic + apple tarte tatin, which I think would be really good for summer, especially paired with vanilla icecream! The black garlic deepens the caramel taste and makes it taste savoury (like salted caramel, yum!) If you guys think this is too weird though, feel free to omit the garlic (and you will have a classic tarte tatin)。
法式反塔一般是用苹果做的，但是有时候也会使用其他水果，比如梨子。叫反塔的原因是因为在做的时候塔的上面（水果）是在模具的下面，在煮好之后才被翻（反）到碟子上。反塔可以分成两部分，焦糖水果和酥皮。
Tarte tartin is traditionally made with apples, and is basically made upside down, with the top of the tarte baked on the bottom of the pan, and when cooked it is inverted onto the serving dish making the fruit part on top. It constitues two parts, a caramelised fruit part, and a pastry.
很幸运，今天的食材是由甫田网提供的，因为我是老顾客！哈哈！我刚刚到上海的时候就开始用甫田网订购菜，因为非常佩服他们的送货速度。然后是因为对菜市场里的肉不放心，而在甫田可以买到无激素鸡肉和其他比较放心的常用食材。同时也因为他们一般都有比较罕见或没见过的食材（如食用大黄）。
Today's ingredients have been kindly provided by Field's, because I'm a lucky regular customer! Hehe... In all honesty though when I first came to Shanghai, I started using Field's because I was super impressed with how fast they can deliver. On top of that, I was really worried about meat that I was purchasing in the wet markets, whereas you can buy hormone-free chicken from Fields, among a very full range of other safe ingredients. It was also they always have ingredients that I've never seen before, or can't find anywhere else (like rhubarb!).
做法如下！Method to follow!工具：
煎锅
蛋糕或派模
食材：
焦糖黑蒜苹果
50克黄油
100克白沙糖
2个苹果
1整粒黑蒜
快酥皮 （在法国咸派那篇已经谈过，但是以下包括了英文的翻译）55克黄油（切成1厘米方块）
125克面粉
3-4汤勺水（可以根据情况调节，但是不应该超过这个量很多）
少许盐
（一共需要105克黄油）
Caramalised Garlic and Apples
50gButter
100g White sugar
2Apples
1 bulb Black garlic
1 Quick Pastry (I already covered this in a previous post in Chinese, but there will be instructions in English below), alternatively, you could use store bought pastry.
55gButter (cubed)
125g All purpose flour
3-4 TbspWater (adjust as necessary, but shouldn't be too much over this amount)
A pinch ofSalt
(Total amount of butter required: 105g)
做法：
酥皮：• 把面粉与55克黄油混合起来（可以用手捏或料理机），加适量的水使面粉与黄油可以揉成为一个面团。（切记：慢慢加水！面团经常会看起来不成形，然后就会拼命加水，到最后才知道水加多了。其实柔面团一般都要比你想象中更久，就等他慢慢捏着捏着团起来）
• 用保鲜纸包着，放进冰箱冷冻10-15分钟
• 擀成酥皮，备用反塔
• 预热烤箱至210度
• 把苹果去芯、去皮，切成片
• 把黑蒜切成片
• 把50克的黄油和糖放进煎锅里，大火煮至变颜色（立马熄火，焦糖煮过了会变苦）
• 把苹果加进锅里，中火煮至苹果开始软但不烂，约20分钟，加切好的黑蒜，再煮2分钟
• 把锅里的苹果、黑蒜和糖浆加放进蛋糕或派模里
• 把酥皮铺到上面，把边边好好的塞在模的边缘，确保可以包围底层的苹果片（这样反塔的时候酥皮可以托着苹果）
• 烤箱烤至酥皮变金黄
• 拿出来，用一个大碟子盖在模具上面，然后把整个反派倒转装到碟子上
（如果你的煎锅的手柄可以进烤箱，可以直接用煎锅为模具）
• 配冰淇淋或奶油吃!
Quick Pastry
• Mix 55g butter and flour with your hands or by machine, make a well in the center and slowly (SLOWLY) add water until the flour and butter binds together. The pastry will come together as you knead, and you need to knead it for longer than you think, so DON'T OVER DO THE WATER. You should have a ball of dough by the end
• Wrap in plastic and put into the fridge for 10-15 minutes
• Roll into a round pastry big enough to fit around the cake or pie tinTarte Tatin
• Preheat the oven to 210 degrees
• Peel and core the apples, cut into slices
• Cut the black garlic into slices
• Put 50g of butter and the suger into a pan, cook on high heat until the mixture changes colour (then immediately turn off the heat, as it is easy to burn caramel)
• Put the apples into the pan, cook on medium heat until the apples are soft but not breaking apart too much, about 20 minutes, then add the black garlic and cook for a further 2 minutes
• Put the apple and garlic mixture into a cake or pie tin
• Place the pastry on top of the mixture, tucking in the sides between the mixture and the tin to make sure the pastry can hold the mixture when inverted
• Put into the oven and bake until the pastry is golden
• Take the tin out，put a big plate on top and invert into the plate
（if your pan is oven proof you can put the pastry directly on the pan and put it into the oven)
• Eat with icecream or whipped cream!
现在甫田网有各种活动，可以去看看哦！
For their 7th Anniversary, Field's is having lots of great promotions, go check them out!
这周末大家都干什么啊？在上海的同学们可以来我朋友新天地湖滨路的超酷包子店包主义来玩哦！
What is everyone doing this weekend? There will be a party on Sunday at my friends Baoism at HuBing Rd in Xintiandi! Come!
Email: noisettelifestyle@gmail.com
