2014年10月28日星期二

南瓜凤梨酱


压力,
绝对是很好的推动力。
可是,
若无法驾驭,
或没有得到恰当的释放,
绝对会被压垮,
甚至一击不振。

我是那种,
绝对无法在压力下生还的人。
压力太大时,我会方针打乱,
突然不知所措。
这种所谓的推动力,
绝对会把我压的透不过气,

而想逃之夭夭。

随着年龄的增长,
我开始明白。
压力有时候是自己给的,
是自己对自己的期望太高,
不服输,要出头,
结果累垮了自己。
然而,经过这一切后,
也明白了,
人要战胜的不是别人,
而是自己。
不用理会别人有多厉害,
而是要鼓励自己,
每一次做的更好的成绩。
那,就有了适当的推动力,
让自己不断前进,
却又不至于被压垮。

今天在家休息,
想了一些新点子。
来个南瓜凤梨酱!
用了市售的凤梨酱,
比较甜,
南瓜味虽不明显,

但却多了份清新,味道还不错。

食谱:
材料:
南瓜 - - - - - 250g
凤梨酱 - - - - - 100g
澄粉 - - - - - - 1/2汤匙

做法:
1. 南瓜蒸熟压成泥。下锅小火炒至水份明显减少,成团的状态,离锅。

2. 南瓜泥和凤梨酱拌匀,若觉得太甜,可加入适量柠檬汁拌匀。

3. 将南瓜凤梨酱用小火炒干,分2次筛入澄粉炒均匀即完成。





12 条评论:

  1. 金瓜加凤梨,很特别咧。。。^^

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  2. 谢谢~ 味道还不错。(^_^)

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  3. 颜色很美,一定很香!赞!

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    1. 谢谢 Ann~
      加了南瓜,颜色还真的蛮亮眼。呵呵~

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  4. Hi,
    I love the colour too~ hehe
    Thank for dropping by (^_^)

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  5. This is an interesting combination. The colour of the jam is so bright and nice!

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    1. Hi Zoe,
      Thanks~ I like the colour too. (^_^)

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  6. 回复
    1. 嗨 婉婉,
      感谢你的到访~
      加了南瓜泥,感觉真的比较营养了,呵呵~ (^_^)

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  7. Hi there, I was browsing for local food bloggers and i came across your blog and all i can say is "Wow"...love your adaptation of recipes and pictures as well. I was hoping if you can post some of your scrumptious recipes on my food portal at www.fooddit.com. It is a newly launch recipe portal we could use some great recipes such as yours. Appreciate your support ~! Cheers~!

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    1. Thank you for inviting me , I was flattered .
      I had visit your website, it's very nice!
      I would love to post my recipes on your web page, but I am afraid that my works are too simple and common . However, I will still consider about it. Thanks again ~ (^_^)

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