草莓是卡路里极低的水果，而且维生素C含量相当高，比苹果和葡萄高7-10倍。而且它的苹果酸，柠檬酸，维生素B1、B12，以及胡萝卜素、钙、磷、铁的含量也比苹果，梨子和葡萄高3-4倍。

1.5 kg Fresh strawberries 1 Lemon peel and juice 1 package / 500 g Preserving sugar 2:1 2-3 / 1lb Jars, warm and sterilized

1.5公斤 鲜草莓 1个 鲜柠檬 1包/500克 果胶砂糖 2:1 2-3个 1磅容量的干净玻璃罐

1. Prepare 2 or 3 1lb-jars and lids by washing well in warm soapy water and rinsing thoroughly. Bath them in a pan of boiling water for a while. Dry the jars.
   准备2-3个1磅容量的玻璃罐。用洗涤剂和温水洗净后放到滚水中一会进行高温消毒。晾干备用。
   
2. Well wash, remove stems and pat them dry with a clean kitchen towel. Slice strawberries. Peel the lemon and thinly shred lemon rind. Drop in squeezed lemon.
   草莓洗净去蒂后用干净的布巾轻轻拍干水份。切成小块。柠檬削皮，然后将皮切细丝。柠檬挤汁备用。
   
3. In a big nonaluminum pan, add the prepared fruits and the preserving sugar and combine them briefly. Cover and refrigerate 3 to 4 hours. You would see a lot of liquid coming off the strawberries. Heat the strawberry mixture to boiling over medium heat, and allow it to boil for about 5 minutes, stirring frequently. Ladle marmalade into still very warm jars to prevent the jars from cracking when the hot filling is added. Wipe jar rims clean and seal with lids and bands. Store marmalade in a cool and dry place. After opening jar, store marmalade in the refrigerator.
   将备好的草莓和柠檬放入一个非铝制的锅内，加入果胶砂糖稍微拌和。盖好放入冰箱3-4小时。这时草莓会分泌出大量果汁。中火加热煮沸果肉，继续边煮边搅拌 5分钟直到酱汁呈浓稠状。趁热将果酱勺入热瓶，这样能防止瓶子骤然开裂。抹净瓶口后封盖。将果酱存放在干燥阴凉的地方。打开后要放入冰箱冷藏保存。

200 g Red currants 80 g Crystal sugar 170 ml Chilled milk 120 g Heavy cream 1 Egg yolk

200克 红浆果 80克 细砂糖 170毫升 冰牛奶 120克 鲜奶油 1个 蛋黄

1. 
   In a blender, mash the red currants with chilled milk and fine sugar.
   把红浆果，冰牛奶和细砂糖混合到搅拌器里捣成泥状。
   
2. Whip the heavy cream until soft peak forms. Add in the egg yolks and mix well.
   把鲜奶油打发，然后加入蛋黄拌匀。
   
3. 
   Well mix the red currant purée and whipped cream mixture and pour into ice cream maker, stirring for about 40 minutes. Freeze according to manufacturer's directions.
   浆果泥和鲜奶油混合物完全拌匀后倒入冰淇淋机搅拌大约40分钟。根据要求把冰淇淋入冻柜冰镇。

#Batter:	#Streusel:
100 g Granulated sugar, 100 g Shortening 180 g All-purpose flour, 1/2 tsp Baking powder 1/2 tsp Salt, 1/2 cup Milk	110 g Brown sugar, 2 tbsp All-purpose flour 2 tsp Cinnamon, 2 tbsp Butter, melted 100 g Chopped nuts, 1 can Preserved cranberries

1. Heat oven to 190C/375F. Grease and flour a 8-inch bunt pan. Whisk together flour, baking powder and salt. Cream together sugar, shortening and egg. Mix in sourdough starter.
   
2. Alternatively add in milk and flour mixture. Mix well. Spread half of the batter in prepared pan. Top with half of preserved cranberries, then half of the streusel mixture. Repeat with the remaining. Bake for 25 to 30 minutes or until done.

1 / 650 g White radish, 2 / 350 g Carrot 100 g Rock salt, 3-4 tbsp White sugar 12-15 g Chilli flakes, 4-5 clove Sliced garlic 2 stalk Pickled pepperoni in chunks (optional)

1根/650克 白萝卜, 2根/350克 胡萝卜 100克 粗盐, 3-4大勺 白砂糖 12-15克 辣椒面, 4-5头 蒜片 2根　泡椒，剪小段（随好）

1. Rinse radishes under cold water. Pat them dry. Cut radish into 1x 5 centimeter pieces. Place them in a glass container, sprinkle rock salt over and combine together. Cover with a polyethylene bag and weigh it down with a brick a full cola bottle. Store in a cool place and keep it in a cool and dark area for a week.
   萝卜凉水洗净后，抹干后切成1x5厘米的长条状。放入玻璃器皿内，加入粗盐拌匀。用塑料保鲜袋盖住，再压上重物，腌渍一周。每天翻动2次，这样能保证萝卜入味均匀。
   
2. Squeeze radishes with hands as much water out. Blend together with sugar, chilli flakes, pickled pepperoni and sliced garlic in a container. It should be ready in 10 days. Alternatively, rinse, chop the marinated radishes and stir-fry with spring onions and garlic.
   萝卜条清洗挤干水份后，和白糖，辣椒面，泡椒段和蒜片拌匀后入容器，10后即可食用。或用凉水将萝卜干冲洗一遍，切小块和葱蒜一块拌炒。

1 / 300-350 g Cucumber 1 chunk / 50 g Carrot 1 tsp Salt 1 tbsp Honey 1 tsp Brown sugar (preferable rock sugar) 2-3 Pickled pepperoni 2-3 clove Garlic, sliced 3 tbsp White vinegar (preferable white rice vinegar)

1根/300-350克 嫩黄瓜 1小段/50克 胡萝卜 1小勺 黄砂糖, （冰糖较佳） 2-3个 泡椒 1小勺 食盐 1大勺 蜂蜜 2-3个 蒜片 3大勺 白醋（白米醋较佳）

1. 
   Thinly peel the carrot and cut the pickled chilli into small pieces. Rinse and slice cucumber. Place cucumber slices in a bowl together with peeled carrot and sprinkle salt over. Let stand for 2 hours.
   将洗净的胡萝卜刨成薄片，泡椒剪成小段。黄瓜洗净切片，和胡萝卜装盆后洒入盐，腌入味2小时。
   
2. 
   Drain, rinse well with cold water and drain again. Transfer cucumber and peeled carrots to a glass jar. Combine together honey, brown sugar, white vinegar, sliced garlic and pickled pepperoni in a bowl. Pour over the cucumber. Seal the jar and shake to mix. Marinate it in a fridge for 1 day. Sprinkle with sesame seeds if desired and serve.
   
   滗去黄瓜中的水，用凉水冲洗，沥干水份和胡萝卜片一并放到玻璃罐里。蜂蜜，砂糖，白醋，蒜片和泡椒段放到碗里调匀，淋入。封上盖子摇匀，放到冰箱里浸渍一天。随好洒上少许芝麻粒即可食用。

Caipirinha / kai-pee-reen-yah is a Brazilian lime cocktail. Rum-like cachaca liqueur blend togetehr with fresh limes and sugar together with lots of crushed ice. A wonderful summer BBQ drink!
The spirit used to make this cocktail is a colourless liquor made from sugar cane juice, called Cachaça,(pronounced as kuh-sha-suh kuh-sha-suh) and also known as Aguardente de cana-Sugarcane alcohol.

1 Lime, 2 oz Cachaça Raw sugar to taste, Ice cubes

1个 青柠, 2盎司 巴西甘蔗酒 适量原糖, 冰块

1. Wash the lime and roll it on the board to loosen the juices. Cut the lime into pieces and place them in an old-fashion glass.
   将洗净青柠放在桌面上，用手掌按住青柠来回揉动使其出汁。青柠切块入古典杯内。
   
2. Gently mash the lime pulp with a wooden pestle. Add sugar and muddle until dissolved into lime juice. Add enough ice cubes and pour in cachaca. Stir to mix and enjoy!
   果肉部分朝上，用木杵捣出青柠汁。加入原糖，搅拌至其融入青柠汁。加入足够冰块，然后倒入甘蔗酒。搅拌混合后即可饮用。