𝒖𝒎𝒂 𝒉𝒊𝒔𝒕𝒐́𝒓𝒊𝒂 𝒆𝒏𝒕𝒓𝒆 𝒖𝒎𝒂 𝒇𝒂̃ 𝒆 𝒖𝒎 𝒂𝒕𝒐𝒓..𝒐 𝒒𝒖𝒆 𝒑𝒐𝒅𝒊𝒂 𝒅𝒂𝒓 𝒆𝒓𝒓𝒂𝒅𝒐 𝒏𝒆𝒔𝒔𝒆 𝒊𝒏𝒕𝒆𝒓𝒄𝒂̂𝒎𝒃𝒊𝒐?..𝒂𝒑𝒆𝒏𝒂𝒔 𝒍𝒆𝒏𝒅𝒐 𝒑𝒂𝒓𝒂 𝒔𝒂𝒃𝒆𝒓. 𝐢𝐧𝐢𝐜𝐢𝐨: 10/09/22 𝐟𝐢𝐦: 25/12/22 𝐢𝐠: @l4ttlz 𝘵𝘪𝘬𝘵𝘰𝘬: l4ttlz 𝐏𝐥𝐚𝐠𝐢𝐨 𝐞́ 𝐜𝐫𝐢𝐦𝐞, 𝐧𝐚̃𝐨 𝐚𝐜𝐞𝐢𝐭𝐨 𝐚𝐝𝐚𝐩𝐭𝐚𝐜̧𝐨̃𝐞𝐬.

How to Make Flapjacks These are by far the easiest and consistently delicious teatime treats I've ever made. I've tried a multitude of variations over the years e.g. added fruits / nuts / marshmallows / biscuits, always with great success, but I think the original recipe because of it's simplicity, is still my favourite. As with all our recipes, tweak according to personal preference e.g. if not sweet enough, add extra sugar, if too sweet, add a little less etc. Feel free to share your own hints, tips and recommendations in the comments section. Check out all recipes here Makes 16 small squares Preparation time: 15 minutes Cooking time: 15 minutes Ingredients: 5oz / 120g porridge oats (jumbo or porridge oats) 3oz / 75g sugar 4oz / 110g butter (slightly salted) or if preferred, low fat spread (suitable for cooking) ***If you want to make plain flapjacks, simply leave out the next ingredient i.e. the chocolate chips, but follow the recipe as normal** 6 oz / 150g Robins and Sons Chocolate chips (or good quality chocolate) Optional – dried cherries, raisins, nuts Required: Shallow baking tin 20cm x 20cm (greased) Mixing Bowl - microwaveable / heatproof Method: Pre heat oven to 1900C / 375 0F/ gas mark 5 1. Weigh out oats and sugar into a mixing bowl and stir to mix thoroughly. 2. Add 50g Robins and Sons Chocolate chips to the oats / sugar and again mix thoroughly. 3. Melt the butter in either the microwave or in a saucepan – melt gently and avoid browning or burning the butter as this will affect flavour. 4. Tip the melted butter into the oats / sugar / chocolate chip mixture and stir. Take a little bit of extra time to make sure the entire mixture is coated with the melted butter. 5. Tip out your mixture into a greased baking tin, and use your hands or the back of a spoon to press all over the mixture to even it out. 6. Bake in the centre shelf of the oven for 15 minutes or until a pale, golden brown colour. 7. Remove from the oven and leave to cool in the tin. 8. When the flapjack has cooled, melt the remaining 100g of chocolate chips – either in the microwave or using a bain marie. Whichever method you use, if using a bar of chocolate, break the bar into small equal size pieces before starting to melt. Bain Marie method – for those of you that do not possess a Bain Marie, the same effect can be achieved using a heatproof bowl suspended above a saucepan of gently simmering water. A glass pyrex bowl or plastic bowl is ideal, and provided the bowl doesn't fit completely inside the pan (i.e. bowl is slightly larger so only the bottom half of the bowl sits inside the saucepan and the top part sticks out of the top) the base of the bowl will not touch either the water or base of the pan. Microwave method – chocolate can burn very quickly and easily in the microwave, leaving you with a crumbly blob, which is edible, but can neither be poured or spread over your flapjack (so you might just have to eat it…and there’s the silver lining). Melt the chocolate pieces in a microwavable bowl for 30 seconds on high (850W), take out and give it a quick stir (chocolate pieces will probably still be intact, but it’s good for preventing hot spots). Heat on high for another 20 seconds, stir, replace for another 20 seconds, and it’s usually at this point, the chocolate will start to soften / melt. It’ll liquify (and burn) fast after this point, so be patient, and give it blasts of only 10 seconds at a time, stirring in between. Once the majority of large lumps are gone, the chocolate is ready. Don’t worry about any small lumps that remain, the heat from the molten part of the chocolate will melt them. 9. Here comes the hardest bit of all – whilst the flapjack is still in the tin, pour and spread the molten chocolate all over it, without licking your fingers or the spoon (only kidding….just don’t let anyone catch you :) )! Leave to harden. Do not remove from tin - leaving it in the tin makes it easier to cut into smaller portions. 10. When the chocolate is almost set (still slightly soft to the touch), use a knife and cut from one side of the tin to the other in a cross or '+’ shape, going right through the chocolate top layer, all the way down to the oat base, effectively dividing the square into quarters. Depending on how large or small you’d like the portions to be, continue to make further cuts or more '+' shapes, within each smaller square. 11. Lift the individual portions out with a pallet knife or cake slice, and enjoy!

Finally, it's time for a homemade Korean Kimchi Recipe. My grandma makes the best kimchi and I can vouch for that. This kimchi is the real deal. It is authentic, delicious, and classic. Kimchi is a great side dish for any meal. It also makes some of the most delicious Kimchi creamy dip, Kimchi Fried Rice, Spicy Kimchi Tofu Stew, and Kimchi Pancakes. This recipe is a treasured one that I will always keep. This Grandma's Classic Kimchi recipe is one of my most treasured. It was an honor to learn from her and, best of all, it tastes damn good. It is my pleasure to share this traditional Korean Kimchi recipe with all of you! What is Kimchi/Kimchee? Kimchi, also known as kimchee, is a traditional Korean dish that's made with fermented and salted Napa cabbage. Marinated and fermented vegetables are used to preserve them during winter. Although Napa cabbage is the most popular vegetable used to make kimchi carrots, radishes and cucumbers are also used. There are many kimchi recipes, which vary according to the season and region they were made in. It is easy to make vegan kimchi, you just need to keep plant-based ingredients. Kimchi is readily available and affordable, but I would always advise you to make your own homemade kimchi. Although it can take some time to prepare the vegetables, unlike other fermented foods like bread, beer and kombucha, it is mostly an easy process. Kimchi can be kept in the refrigerator for quite some time, making it a versatile, economical and simple-to-prepare dish. How does Kimchi taste? Kimchi has a very unique taste which makes people love it or hate it, this is mostly due to some people don't like sourness. Kimchi's taste is complex and can vary depending on the recipe. Kimchi will have three main flavors: umami, spicy, and sour. The vegetables you use, the fermentation time, and the amount of sugar or salt used will all affect the taste. Kimchi is a fermented food, so its predominant flavor is usually sour. The bacteria that produces lactic acid during fermentation gives kimchi a spicy, spicy flavor similar to sauerkraut. If garlic is used in kimchi, the flavor intensifies during fermentation. Kimchi can be spicy depending on the amount of pepper used and the type of pepper. What do I love about kimchi/kimchee? Besides being one of the healthier food, kimchi has definitely got something addictive regarding its flavor. There are many wonderful flavors. It has three distinctive flavors: garlic, sour, and spicy. Also, kimchi has a certain level of crispiness which adds to the fullness of experience while eating. Is homemade Kimchi really spicy? It all depends on what type of kimchee is made and/or bought. You can make your own kimchI, which is less spicy than some. Why is homemade kimchi more delicious than store-bought? As I've said before, this kimchi recipe will amaze your taste buds. And as you know, most homemade recipes are better than store-bought, in some cases even better than in restaurants. Some other reasons why is homemade kimchi version better: Homemade kimchi is much cheaper With some tweaks, you can make it your own recipe Share with family and friends It's fun! Can American cabbage be used as a substitute? I wouldn't advise, it won't be the exact same. Napa cabbage has different properties, it is more crunchy and overall makes way better kimchi. Can I substitute red pepper powder with gochujang? No, don't do that! Although gochujang is a red chili paste, you shouldn't substitute it with red pepper, because the texture is totally different. For how long should kimchi be fermented? Kimchi is fermented for at least one day. Usually, Kimchi is fermented from 1-3 days at room temperature or 21 days in the fridge, depending on how sour you want your Kimchi to be. After opening your kimchi jar, it can stay fresh for up to a week at room temperature, and for up to 6 months refrigerated. While refrigerated your kimchi keeps the fermentation process, but if you don't like your Kimchi to sour, you can use it for up to 3 months. If Kimchi becomes too sour, but you don't want to throw it away, try mixing it into some dishes with a milder flavor, like rice. Can regular salt be used for Kimchi? My grandma explained to me that thick sea salt is better than salts like Morton and Diamond kosher salt. It makes cabbage soft and withers and also removes too much moisture. Look out for coarse sea salt grains. What if I don't have red pepper powder for Kimchi? Okay, I have a small discomfort because everyone wants authentic cultural dishes, but not everyone is willing to pay for the authentic ingredients. :) This red pepper powder cannot be replaced with any other. This powder is the only powder if you want to make kimchi authentic. It is not the same as cayenne pepper. It is not the same as chili powder. It is not the same as red bell pepper flakes. It is not the same as powdered pepper flakes. It is not the same as Sriracha. How to make Kimchi Taste better? It should be left out for a longer time before it is put in the refrigerator. Is there a way to make homemade kimchi less sour? Place it in the refrigerator within 12-24 hours. After this, let it rest for at least one night and then place it back in the refrigerator the next morning. What type of jar should I use for Kimchi? I purchased half-gallon wide-mouthed jars. It is very simple to place kimchi into jars with wide mouths. Homemade Kimchi Recipe Ok, now that we know everything we need to know on how to make authentic Kimchi recipe it is time. Kimchi/kimchee is a favorite of mine, so I recommend making homemade kimchi. It's cheaper to make at home than to buy it in the grocery store. If you like this Authentic Korean Kimchi Recipe, share it with your friends and to your Pinterest board! Ingredients For the cabbage: 16 Oz Napa cabbage (cut into 1 inch size) ½ cup of sea salt 1 cup of water Seasonings for kimchi: ½ medium sweet onion ½ tsp of sugar 1 bulb garlic, peeled 4 TBSP cup of water ½ cup red pepper powder 1 bundle of julienned green onions Directions Cut the cabbage into 1-inch size pieces. Mix and Stir the Napa cabbage with the already prepared mixture of sea salt and water using a large bowl, until the sea salt has completely dissolved. Mix the cabbage using your hands. Allow it to stand for around 2 hours. Using a blender, mix the garlic and onion with 1/4 cup of water until you have a smooth paste. Combine the mixture in a large bowl. Add the red pepper powder, green onions, salt and sugar. To make a separate radish-kimchi separate the portion for radish kimchi. When the cabbage is ready, rinse nicely it to get rid of most excess salt. Toss it with the red pepper seasoning mix until the cabbage is well coated. The seasoned kimchi should be placed in a large jar (large-mouthed jar). With your fist, press the cabbage to compress the contents nicely. Continue filling the jar with the seasoned kimchi. If necessary, you can use another jar. Cover the pallet jars with a tight fitting lid and let them rest outside overnight at room temperature. The next day, taste the kimchi. If you like it more sour leave it out for another day or two. When the kimchi is according to your liking, you can place it in the fridge. Kimchi is a fermented food that can be kept in the refrigerator for a very long time. But I wouldn't say it lasts more than 6 months.