海鮮Burger基地

以前常常黎到樂富找朋友吃飯，黎到樂富廣場,一上前行見到間新開張的店鋪

上網一查原來係多間分店位於不同地區，滿帶好奇心經過門面睇吓有咩好食。

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4 Cheesy Green Salad Recipes To Try and Love

While salad eaters can enjoy their greens with just oil or a simple dressing, newbies of a healthy lifestyle may find it hard to do so - they would want to have a variety of ingredients along with the leafy veggies like cheese, nuts and seeds. Cheese adds a delicious taste that perfectly complements the bitter, peppery or sweet flavor of leafy greens without overwhelming it.
Here are 4 green salad recipes made more delicious with cheese:
Blue and Green Salad
What you need:

• 6 cups torn frisee leaves
• 1 avocado, sliced
• 1/4 cup crumbled blue cheese
• 1/4 cup sliced almonds
• 3 tablespoons olive oil
• 1 1/2 tablespoons red wine vinegar
• 1/2 teaspoon honey
• 1/4 teaspoon Dijon mustard
• Kosher salt and black pepper to taste

Toast the almonds in an oven (350 degrees Celsius) for 3-5 minutes until golden brown. Combine olive oil, red wine vinegar, honey, Dijon mustard, salt and pepper in a large bowl. Add almonds, frisee leaves, avocado slices and blue cheese. Toss to coat ingredients.

Feta Herb Salad
What you need:

• 6 cups mixed herb greens of your choice
• 1 cup broken pita chips
• 1 cup grape tomatoes, halved
• 1/2 cup crumbled Feta cheese
• 1 yellow bell pepper, sliced
• 1/2 clove garlic, crushed
• 3 tablespoons olive oil
• 1 1/2 tablespoons fresh lemon juice
• Salt and black pepper to taste

Mix together garlic, olive oil, lemon juice, salt and black pepper in a large bowl. Throw in the greens, tomatoes, bell pepper, pita chips and Feta cheese and toss to coat ingredients evenly. Season with more salt and pepper if needed.
Cheddar Arugula and Peach Salad
What you need:

• 6 cups arugula
• 1 peach, sliced
• 1/4 cup sharp white cheddar chunks
• 1/4 cup pecans
• 3 tablespoons olive oil
• 1 1/2 tablespoons red wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon honey
• Kosher salt and ground black pepper to taste

Toast the pecans in an oven (350 degrees Celsius) for 5-6 minutes until fragrant. Allow to cool, chop and set aside. Whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt and black pepper in a large bowl. Place the arugula, peach slices, cheddar chunks and chopped pecans in the bowl and toss to coat.
Garlic-Parmesan Green Salad

What you need:

• 2 cups torn Bibb lettuce leaves
• 2 cups torn escarole leaves
• 2 cups torn Romaine lettuce leaves
• 6 plum tomatoes, halved
• 2 cloves garlic, minced
• 1/2 cup balsamic vinegar
• 1/4 cup low-sodium chicken broth
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon grated Parmesan cheese
• Salt and pepper to taste

Mix plum tomatoes, escarole, Bibb and Romaine lettuce leaves in a large bowl. In a separate bowl, whisk together garlic, vinegar, chicken broth, olive oil, lemon juice, Parmesan cheese, salt and pepper. Pour the dressing over leafy greens and serve.
Now it's easier to have a healthy bowl of green salad because of delicious cheeses we love. Try these recipes and get into the healthy lifestyle!

3 Colorful Salad Recipes That Will Surely Brighten Your Day

A bowl of fresh green salad is an ideal everyday snack. However, using the usual greens and dressing can make it look and taste bland easily. Take your salads a notch higher and go for these delicious recipes that are full of color!
Rainbow Salad With Rosewater Dressing
What you need:

• 4 large tomatoes, chopped
• 1 cucumber, chopped
• 1 red onion, chopped
• 1 small green bell pepper, chopped
• 1/2 cup chopped sun-dried tomatoes
• 1 tablespoon chopped fresh mint
• 2 teaspoons red wine vinegar
• 2 teaspoons water
• 1 teaspoon rose water
• Salt and ground black pepper to taste

In a large bowl, whisk together mint, red wine vinegar, water, rose water salt and ground black pepper until mixture is smooth. In a separate large bowl, combine tomatoes, cucumber, onion, bell pepper and tomatoes. Pour rose water dressing over fruits and vegetables and stir to coat evenly. Serve immediately.

Tri-Color Pasta Green Salad
What you need:

• 1 large head broccoli, cut into florets
• 2 cups Italian-style salad dressing
• 1 1/4 cups diced American cheese
• 1 kilogram tri-color spiral pasta (uncooked)

Cook pasta in a large pot of boiling and lightly salted water for 8 to 10 minutes until al dente. Drain and allow to cool for a few minutes. Place pasta in a large serving bowl and toss with broccoli florets, Italian-style dressing and rehydrated American cheese. Serve immediately.
Colorful Mexican-Style Bean Salad
What you need:

• 1 red onion, chopped
• 1 green bell pepper chopped
• 1 red bell pepper, chopped
• 1 clove garlic, crushed
• 1 3/4 cups black beans, rinsed and drained
• 1 3/4 cups cannellini beans, rinsed and drained
• 1 3/4 cups kidney beans, rinsed and drained
• 1 1/4 cups frozen corn kernels
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 2 tablespoons white sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon salt
• 1/2 tablespoon ground black pepper
• 1/2 tablespoon ground cumin
• 1/2 teaspoon chili powder
• A dash of hot pepper sauce

Mix together 3 kinds of beans, green bell pepper, red bell pepper, corn kernels and onion in a large bowl. Set aside. In a separate bowl, whisk together garlic, olive oil, red wine vinegar, cilantro, lime juice, white sugar, lemon juice, salt, black pepper, cumin, chili powder and hot pepper sauce. Pour mixture over vegetables and toss to coat well. Serve immediately.
Now you can forget boring-looking and sad-tasting salads! Try these healthy, colorful and flavorful recipes that will surely satisfy your appetite!

Quick Sushi Salad: Only 10 Ingredients!

I dreamt up this recipe when I was craving my favorite sushi roll and decided I could make it myself, in the form of a salad since I am no itamae! This salad was served as lunch in part of an Asian Fusion week at my house. I served this with spicy jalapeno cream cheese stuffed wontons made with halved egg roll wrappers and fortune cookies post meal. I can also see this being a great side dish to a dinner or as a packed lunch for work or school. Do as I've done here, or adapt again to fit your own favorite sushi roll!
Servings: 4

Ingredients
1 cup Long grain white rice
1 ¾ cup Water
1 Avocado
1 cup Mini carrots
1 Cucumber
4 Imitation crab sticks
1 cup Frozen shrimp
French fried onions
Sriracha mayo
Soy Sauce
1. Steam or boil carrots just enough to soften. Cut them into small lengthwise pieces. Place in a cup in refrigerator to cool. Peel and cut the cucumber in like pieces, also place in a covered container in the refrigerator.
2. Put water and rice into a covered pot and let soak for at least a half hour. I let mine sit over night. When ready to cook bring to a boil uncovered and then cover and simmer 10 minutes or until the rice has absorbed the water.
3. Let rice cool enough to then refrigerate or chill.
4. Run shrimp under a stream of cold water to thaw. Put in appropriate sized bowl.
5. Cut imitation crab into small bites. Put in another appropriate sized bowl. Place both in the refrigerator.
6. When all these ingredients are ready to be combined first make a bed of sticky rice in the bottom of your bowl. Cut your avocado in half and remove the pit. Use a spoon to scoop out the contents in one piece and then dice each half into 4 slices. Place 4 slices fanned out on top of 1/3 of the rice in each bowl.

7. Place cucumber sticks on another 1/3 of your rice. Place the carrot sticks on the last 1/3.
8. I served the salads just like this with the options to add shrimp and/or imitation crab and then dress it yourself with french fried onions, Sriracha mayo and soy sauce to taste but you certainly can prepare the entire salad for your guests.

How Do You Select Wine From An Inch-Thick Wine List?

You are really excited to be out for an excellent meal. You are seated and they bring the menus; you start salivating at the prospects. The sommelier brings the wine list; uh oh! it's an inch thick at least! Does your heart sink? Or do think 'Oh wow, we're going to get some great wine!'? Below we give you some tips and techniques that we have learned over the years to turn this challenge into fun!
The starting point
The conventional wisdom is that you match the wine to the food that you are going to have but this is not much use in a restaurant for several reasons. First, you are likely to have to order at least some of your wine before you have decided what you want to eat unless you are going to drink cocktails or water for a while. Second, if you are going to have one of the set menus, or a tasting menu, or a variety of small plates there are going to be a whole range of tastes that matching the wine to the food is well-nigh impossible.
One option is, perhaps, to take the matched wine by the glass option but, being a wine lover first, I prefer to have the wine I want and let the food fit in (within reason of course). And if a couple of bottles of wine is too much then don't forget to look at the half bottles of wine section.
So you are now sitting with the wine list so the questions are how many bottles and how much do you want to pay? With this settled, the hunt begins.
Restaurant Location
The place we start is the location of the restaurant - is it in a wine producing area? If yes, then we will have a least one wine, if not all, from the area. We use this rule as it forces us to experiment with less well known wines and most times the wines are better value for money. In this fashion we first tasted Picpoul de Pinet, Torrontes, Marsanne, Roussanne, Viura and Menetou-Salon Sauvignons among others. This rule often narrows the wine list considerably. However, if you are in one of the capitals of the world this rule isn't very useful as most capitals aren't in a wine producing area; still wines from the country may also narrow the list. If you are looking to limit the amount you spend on wine, then looking at the New World section of the list often yields good wines at a reasonable cost.

What you like
Knowing your own tastes and those of your fellow diners helps narrow the range of possibilities and is also useful if you give up and ask the sommelier for help (see later). Or, if you are like us, the list of what you don't like might be shorter.
So the restaurant location and what you like will yield the sections of the wine list that you want to contemplate. If you are on a limited budget then you will quickly rule out a few more sections, for example, Burgundy Cotes de Nuits and Cotes de Beaune are often way over-priced in many restaurants outside the area.
Vintage, Vintage, Vintage
To us, the most important factor in ordering wine is the vintage. You have to know which vintages are worth buying. The Wine Society, for example, has a great vintage guide - see here It also indicates which vintages are ready for drinking or probably past it. We would not buy any vintage with less than a 7 score if we were going to spend a reasonable amount on the wine. On this basis the Wine Society guide says avoid 2011 for red Burgundy and 2009 for white, and avoid 2007, 2008 and 2013 in Bordeaux. 2013 is also to be avoided in the Southern Rhone and Rioja.
The Southern Hemisphere wine makers say that vintage does not matter but that is nonsense. Their weather may not be as extreme in its impact on grapes but they do have duff vintages and excellent vintages. For example, 2005 and 2009 were great vintages for South African reds. Look at the websites of merchants who specialise in the region for views on the vintages. Decanter magazine also has vintage ratings when it reviews a region.
The better vintages will cost more but generally not that much more relative to the increase in quality.
So now we know the wine region, the style of wine and the vintage, next comes the fun part. What is the best value for money wine?
The 'Gimmie'
The 'Gimmie', short for 'Please give me that one, no debate' is the wine that sommelier wants to get rid of. Michelin star restaurants don't do specials or sales so the indicator is price. It is the wine that, relative to others that you are considering, looks cheap. Not because it is off but because it is approaching the end of its life and there is too much in stock relative to sales. These wines are mostly at their best but, on occasion, can be off. The reaction of the sommelier when you suggest it is off can vary. Most times there is no argument, they bring another bottle but we have experienced the extremes.
At a one star restaurant in Cognac the sommelier gave us a wide berth, deliberately avoiding eye-contact or even walking past our table. Needless to say when the bill arrived we pointed to the almost full bottle and the undrunk wine in our glasses and refused to pay. They took it off the bill. That was the least we have drunk at dinner in all the wine trips we have done. How very silly of the sommelier!

The other extreme was at what was a three star restaurant in Joigny, La Cote Saint Jacques. We ordered a premier cru Chablis and it was off. The sommelier offered us another bottle or one from another maker; same vineyard, same vintage. We chose the latter. When we tasted it we saw the label and our hearts dropped - it was three times the price of the one we had refused. It was made by Domaine François Raveneau, one of the most admired Chablis producers. We sighed, admitted we had been suckered, and said let's enjoy the experience that we had always wanted to have! When the bill came we were charged the price of the wine we had ordered! Needless to say, every time we are anywhere near the area we always go back there.
There is not a 'Gimmie' on every wine list but most times there is more than one candidate. Playing 'spot the Gimmie' is great fun when everyone can get a good look at a wine list.
The sommelier
If all else fails or you want a choice made, then ask the sommelier. Sommeliers are not mind readers so when asking for suggestions tell him or her what you like and don't be shy to state your price range. It all helps to get a wine you will like and one that is within your budget. If you want the sommelier to choose between wines then also give him or her the basis for the decision. For example, if you would like an oaked Sauvignon Blanc ask which of your choices is oaked. If none are oaked but the sommelier has one, then he or she will suggest it.
A thick wine list can look daunting but we hope that we have given you some useful guidelines to narrow down the search area and to have some fun.

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