INGREDIENTS 150gr. bread crumbs 125gr. brown sugar 125gr. flour 1 teaspoon baking powder 250gr. brandied fruits* 130gr, butter(frozen and grated) 50gr. chopped walnut(boiled 3 times, and roasted) 50gr. chopped roasted cashew 3 whole egg, whisked 50 ml. rum 1 tablespoon grated orange zest ½ teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground star anise… Continue reading [Recipe] Christmas Pudding of Daluva
Đọc được bài viết này trên FB, thấy hay quá nên đăng lại. Như rất nhiều bạn khác tầm 8x như mình thì Bảo Ngọc là một thương hiệu bánh gắn liền với tuổi thơ luôn. Ngày xưa mà được ăn bánh Bảo Ngọc là hơi bị xịn đấy 😉 Đánh tiếc cho một thương… Continue reading Bánh Ổ Sữa và Thương hiệu bánh Bảo Ngọc ở Hà Nội
On a tea-buying trip to western China, I jumped at the chance to stop in Cambodia and explore the awe-inspiring ancient temple complex of Angkor Wat. At the historic Raffles Grand Hotel d’Angkor in Siem Reap, I swooned over a delicate custard redolent of tropical fruit flavors and aromas. Here is my version. Unlike traditional… Continue reading Cool and Silken Green Tea–Citrus Custard
In this recipe, a green tea infusion tenderizes the mussels and imbues them with a rich golden mahogany color. The tantalizingly zingy aroma of the freshly grated ginger perfumes both the mussels and your kitchen. To cook the mussels, use a large pot, a covered roasting pan, or a deep paella pan, spreading the mussels… Continue reading Green Tea-Steamed Mussels with Two Mayonnaises
Getting the inspiration from Jalapeno popper, Shay of Daluva, has created a new dish called Onion Popper. It is great snack for beers, "crispy, followed by soft onion, so a bit like good onion rings, but then you have the cheese and bacon bits." Mango ketchup sauce is "sharp and zesty, a bit like a… Continue reading Attack on Kitchen ~ Onion Popper
My must-reblog note, for most favorite fruit!
This year has been the year of the apricot for us. We bought them at each opportunity. Now, I realize that it is the type of fruit that goes down in flavor very quickly once it is picked, so maybe the apricots we have access to are not as fantastic as those found right in California or Washington. Still, some were spectacularly juicy and tender. In this post I am sharing not one, not two, but three recipes using not only the fruit but – are you ready for this? – their pits! Yes, and that recipe in particular will blow your mind, I promise. Maybe you won’t be able to make it this year, as the season is over, but next year start buying apricots as early as you can, and freeze the pits. Once you get 20 or so of them, you’ll be ready to make THE most amazing ice cream of your…
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Chocolaty malt meets sweet-sour caramel and crunchy, salted puffed bulgur topping The ice cream is a beer lover’s dream dessert—malty mocha with a burst of brewed tang to finish Beer Ice Cream With Apple-Vanilla Caramel and Puffed Bulgur Wheat Adapted from pastry chef Jennifer Luk of Little Park, New York Serves 6 to 8 Active… Continue reading How to Make a Beer Ice Cream Sundae, the Perfect Boozy Dessert
It is possible to make crackers at home It is fast,cheap and healthy Here is how: Ingredients: 4 cups flour 1 Tablespoon Baking Powder 1/4 cup butter or olive oil 1 1/3 cup milk Rosemary,oregano or any other herb or any other seasoning as desired Preparation: Mix together the flour, baking powder, and butter or… Continue reading Saltines / Crackers Recipe
Kawaii! Super Cute Red Bean Buns! These Bunnies are too cute to be eaten 😦
Happy Easter everyone 😉
Soft, fluffy, sweet, and classically Asian. There’s no other way to describe red bean buns. Where Americans have chocolate chip cookies, the Chinese, Japanese, and Koreans have their red bean buns. Whether it’s someone’s birthday or time for an afternoon snack, in Asian food culture red bean buns are always a welcome treat.
Maybe it’s the American in me, but I don’t find red bean buns nearly as appealing as chocolate chip cookies. After all, they’re made with–of all things–beans! Everything changed this past week when I did some tweaking on my recipe for savory steamed buns. Inspired by spring, I sought out to make an Easter bunny-themed variation, with the perfect mild sweetness and tender texture. The results are some seriously yummy buns that can easily steal the spotlight from those chocolate chip cookies.
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