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ฮาโหล เครป
ฮาโหล เครป

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Give away the recipe. Spinach cheese.

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... Read moreถ้าใครกำลังหา “เมนูผักโขมอบชีส” ที่ทำง่ายและรสออกมาครีมมี่เหมือนร้าน เราทำสูตรนี้วนบ่อยมาก (แนวฮาโหลผักโขมชีสแบบทำกินเองที่บ้าน) จุดสำคัญคือทำให้ไส้ไม่แฉะและชีสยืดกำลังดี วัตถุดิบหลัก (ปรับได้ตามของที่มี) - ผักโขม (ใช้แบบแช่แข็งหรือสดก็ได้) - เนย + กระเทียมสับ - นมสด/วิปปิ้งครีม (หรือใช้นมข้นจืด) - แป้งสาลีอเนกประสงค์เล็กน้อย (ช่วยให้ซอสข้น) หรือจะไม่ใส่ก็ได้ - เกลือ พริกไทย - ชีส: มอซซาเรลล่า (เพื่อความยืด) + เชดดาร์/พาร์เมซาน (เพิ่มความหอม) - เพิ่มได้: แฮม เบคอน เห็ด ข้าวโพด วิธีทำแบบที่เราใช้ประจำ 1) เตรียมผักโขมให้แห้งก่อน: ถ้าเป็นผักโขมแช่แข็งให้ละลายน้ำแข็งแล้ว “บีบน้ำออก” ให้มากที่สุด ตรงนี้ช่วยให้ผักโขมอบชีสไม่แฉะ 2) ทำซอสครีม: ตั้งกระทะใส่เนย ผัดกระเทียมให้หอม ใส่แป้งนิดเดียวผัดเร็วๆ แล้วค่อยๆ เติมนม/ครีม คนจนข้น ปรุงเกลือพริกไทย 3) ใส่ผักโขมลงคลุก: ผัดให้ซอสเคลือบผักทั่วๆ ถ้าชอบเข้มข้นใส่ชีสลงไปในซอสเล็กน้อยก่อน (จะได้รสกลมกล่อม) 4) ลงถ้วยอบแล้วโรยชีส: แนะนำผสมมอซซาเรลล่ากับเชดดาร์ จะได้ทั้งยืดและหอม 5) อบให้หน้ากรอบ: เตาอบ 200°C ประมาณ 8–12 นาที หรือหม้อทอดลมร้อน 180°C 6–10 นาที (คอยดูให้ชีสเดือดฟูและสีสวย) ทริคที่ทำให้ “อร่อยเหมือนร้าน” - อยากให้หอมมัน: ใส่เนยเพิ่มนิดนึง + โรยพาร์เมซานตอนท้าย - อยากให้ไม่เลี่ยน: เติมพริกไทยดำ หรือบีบเลมอนนิดเดียวก่อนกิน - ถ้าซอสเหลวเกิน: เคี่ยวให้งวดก่อนลงถ้วย หรือใส่แป้งเพิ่มปลายช้อน - ถ้าชีสไม่ยืด: เลือกมอซซาเรลล่าที่เป็นแบบขูดสำหรับอบ และอย่าอบนานจนชีสแห้ง ไอเดียเสิร์ฟ เราชอบกินคู่ขนมปังกระเทียม/นาโช่ หรือราดบนพาสต้าเป็นซอสผักโขมชีสก็อร่อยมาก ทำทีนึงแบ่งแช่ตู้เย็นได้ 1–2 วัน เวลาจะกินค่อยเอามาอบอีกรอบ ชีสก็ยังยืดอยู่ค่ะ

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