曼城中餐巡礼

从北往南吃

沿着OXFORD ROAD,第一家就是装修精美,价格偏贵的MOSO MOSO。

这里是中国和泰国餐。价格是15-20镑一份,菜量比较小,一份菜只够一个人吃的。第一次去的时候,和办公室的人一起。大家严格按照西餐的上菜方式,先拿什么西米露,虾片,锅贴儿当starter,然后一个人一盘菜,稍微share了一下,基本都是自己吃自己的。好好的炒虾球,吃了半盘就厌了。后面的甜点也没吃。唉

后来又去过几次,那里的炒菜量小,味道很不错,基本没有什么辣味的。觉得几种鸡肉和虾球最好吃,其他的没有什么特别。中午的自助餐品种少了点,平时8。5镑,逢年过节的还会涨价到10镑以上。有人很喜欢那里的自助餐,我觉得一般,可能是因为我比较喜欢吃辣的,那里却偏偏没有。

地址:403-419 oxford road, Manchester, M13 9WL

曼大医学院北边。

Website: http://www.mosomoso.co.uk/index.htm

TaiPan

很多人都说太盘是相当正点的中餐。我的感觉一般,没法子,广式的只有点心让我觉得好,真正的炒菜,还是喜欢火爆一点的川味。

Brunswick House, 81-97 upper brook street, M13 9TX

曼大生物系(研究生楼)东面。永兴隆中国超市旁边。

0871 207 1733

太湖 (Tai Wu)

44 oxford street, city center, M1 5EJ

tel:0871 207 1637

Pacific Chinese and Thai

http://www.pacificrestaurant.co.uk/

tel: 0161 228 6668 / 0161 228 6669

太湖是去得最多的中餐馆,离学校很近。中午广式点心半价,爽得很哩。火锅分量也足,自助餐也不赖,属于无大过的大型中餐馆。

羊城Yang Sing

http://www.yang-sing.com/index.html

34 Princess Street, Manchester  M1 4JY

Tel: 0161 236 2200

羊城档次更高,服务更好,味道更赞。就去年过生日的和纸片去过一次,那个羊肉煲地道得~~~

红辣椒Red Chilli

70 Portland Street , Manchester ,   M1 4GU

01612362888   以前很好,现在换了厨师,味道不正。不说了

红满天

去年年崛起的新星啊!也就在中国城牌坊正对的那条街里面,那个酸辣凉皮,那个鱼香虾球,赞!不过猪肉类和牛肉类做的不是特别好。四川担担面简直就是北京辣酱面,完全不正宗。

Vienna Sacher Torte

维也纳有一家著名的cafe–Cafe Central .

  • Address: Herrengasse / Strauchgasse, Vienna A-1010 Austria
  • Phone: 43 1 3153120
  • Directions: On the corner of Herrengasse and Strauchgasse.
  • Neighborhood: 1st district – Inner City
  • Nearest Train: Herrengasse (U3)
    那里最有名的蛋糕,一个叫Mozart Cake,一个是Sacker Torte。
  • Sacker Torte的历史还蛮有趣的。早年奥地利人对于这个蛋糕的做法各有各观念,争执了长达6年多,最后不得不由法院对于蛋糕的配方做出判决。19世纪,维也纳立法会决定,正宗的Sacker Torte应该由两层巧克力蛋糕组成,中间是甜杏酱,蛋糕面上和四周,在糊上巧克力酱

    原料:

    4个蛋白

    6 tablespoon黄油

    3 OZ半甜巧克力切碎

    1 teaspoon 香草精

    1/3 杯白糖

    1/2杯面粉

    1/3杯甜杏酱

    Sacher Torte Chocolate Glaze(制作方法在下面)

    制作方法:

    In a large mixing bowl bring egg whites to room temperature. Meanwhile, grease and flour a 9×1 1/2″ round baking pan. In a medium saucepan melt the butter and semisweet chocolate over low heat, stirring occasionally; cool. Stir in egg yolks and vanilla. Set pan and chocolate mixture aside.

    Beat egg whites with an electric mixer on medium to high speed till soft peaks form (tips curl). Gradually add sugar, about 2 TBLs at a time, beating on high speed about 4 minutes or till stiff peaks form (tips stand straight). Gently fold about 1 cup of the egg white mixture into the egg yolk mixture. Then fold egg yolk mixture into remaining egg white mixture. Sift flour over egg mixture; gently fold in. Do not overfold.

    Spread batter into prepared pan. Bake in a 350 deg F oven about 35 minutes or till a wooden toothpick inserted near center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove cake from pan; completely cool cake on the wire rack.

    To assemble; cut cake horizontally into two even layers. Press apricot preserves through a sieve. Place first cake layer on wire rack covered with waxed paper. Spread preserves on top. Top with second cake layer. Spoon Sacher Torte Chocolate Glaze over cake. Carefully transfer cake to a serving plate. If desired, garnish with chocolate leaves. Makes 12 servings.

    Sacher Torte Chocolate Glaze:
    In a saucepan heat 2 squares (2 oz) semisweet chocolate, cut up, and 2 TBL butter over low heat just till melted, stirring occasionally. Remove from heat. Stir in 3/4 cup sifted powdered sugar and 4 teaspoons hot water till smooth. If necessary, stir in additional hot water to make of drizzling consistency. Makes 1/2 cup.

    Source: Better Homes & Garden Old Fashioned Baking, 1990

    Valentine’s Cake

    网上看到这个做蛋糕的方法。蛋糕本身的制作没有什么新鲜的,不过装饰真蛮需要耐心的。。。。。*_*!!!


    需要准备的东西有:

  • A plastic frilling stick
  • A small knife
  • A paint brush
  • A small container of water
  • A small rolling pin
  • A garret frill cutter or a scalloped and a plain round cookie cutter
  • Icing sugar
  • Ivory colored sugarpaste
  • Chocolate sugarpaste
  • Small white/milk and dark chocolate hearts
  • A grease-proof papter icing bag
  • A small icing nozzle
  • Some chocolate or chocolate colored royal icing
  • Prepare

    Bake and fill your favorite cake.
    A Sacher cake, non-dairy chocolate cake or a chocolate chip brownie cake might be just the right thing for us chocoholics. Of course any other cake will work as well, just bake it in a heart-shaped pan.

    Cover your heart-shaped cake in chocolate sugarpaste or chocolate marzipan.


    Measure and divide the sides of the cake into eight using a tape measure. Mark using the end of the plastic frilling stick or a small knife


    On a icing sugar dusted surface, roll out a small amount of ivory colored sugarpaste, until it is thin enough for the Garret frill cutter.


    Cut out a Garret frill using your cutter. You may cut out several at a time and cover them with plastic wrap to prevent them from drying out.


    A little dusting of powder sugar will prevent the frill from sticking to the work surface.

    Making frills


    Hold the frilling stick level with the work surface. With the pointed end sitting just about half way into the frill edge …


    … roll the stick forward and …


    … then backward to create the frilling effect.

    Turn the sugar frill slightly and repeat the action.


    Once you have produced this effect all around the sugarpaste frill use your small knife to make a cut on one side to split the circle.


    Turn the frill over.

    Using the brush and a small amount of water wet the inside edge of the frill.

    Hanging the drapes


    Lift the frill using both hands.
    Drape it between two of the marks that you made previously on the side of the cake. Make sure the wetted side is facing the cake.


    Press gently to stick to the side of the cake and trim off any excess frill using the small knife or a scissor.


    This is how it should look now …..


    To give the frill a bit more lift gently raise the edge of the frill using the end of the frilling stick.


    Repeat the process around the whole cake.


    Place a second frill, this time using chocolate sugarpaste, above the ivory sugarpaste frill.


    Now you have completed the frilling.
    Lets add the finishing touches.

    Finishing touches


    To neaten off the top edge of the frill pipe a small trail of smooth shells using either melted chocolate or colored royal icing.


    Add some small white chocolate hearts and …


    … some milk or dark chocolate ones to the sides of the cake.

    If you prefer you could also use some cut out marzipan or sugarpaste hearts instead or even some miniature heart shaped sugar cookies.


    Here is the finished effect.


    The top decoration used is a posy of cream silk flowers and green silk leaves. Alternately you could make a posy of white chocolate roses, use some fresh roses or write a sweet message instead.