rosyjskie syrniki z czekoladowym nadzieniem, twarogowe placki na śniadanie dla dzieci, serniki z patelni, syrniki z patelni, rosyjskie placki z twarogu,
Green onion pancakes or Scallion pancakes that are so crispy and perfect for appetizer / evening snack. Served with a hot and spicy dipping sauce.
Roasted Garlic Green Peas Soup is very healthy and rich in taste appetizer. Roasted Garlic Green Peas Soup is vegan and gluten free. Roasted Garlic Green Peas Soup also a great party starter. Roasted Garlic Green Peas Soup is so refreshing and full of flavor. It is so simple and easy to make. It is full of antioxidants and a rich source of protein with lots of vitamin C. Roasted Garlic Green Peas Soup is vegan and gluten free. If you are allergic to nut, then replace Cashew with coconut or almond milk.
Bonnes pour la santé, il ne faut surtout pas s’en priver! On se régale à chaque fois avec ce plat tout simple et rapide qui vient du soleil, la fricassée de crevettes antillaise. Quelques herbes et épices bien choisies revenues dans un peu d’huile d’olive avec des tomates fraîches
dorade, citron, oignon, tomate, vin blanc, sel, poivre, beurre
Dire que ma famille et mes amis qui vivent à l’autre bout de la planète se plaignent de la chaleur alors qu’ici… Enf…
Spaghetti aus Randen? Unbedingt dieses vegane Rezept ausprobieren!
Un plat de fête très simple à réaliser, à l'aide du Cuisine Companion.
This scrumptious Potato, Carrot, and Mushroom Gratin is the perfect combination of hearty, flavorful veggies and rich, creamy dairy. It is quick and easy.
Deze paksoi stampot met paksoi en ketjap is een combinatie van Nederlandse en Oosterse invloeden. Super simpel om te maken, maar erg lekker.
Deze Thaise kokossoep met garnalen heb je binnen 25 minuten gemaakt en is heerlijk als lunch of als lichte avondmaaltijd.
In honor of Earth Day, here are tips for cooking 5 sustainable seafood options that are good for your budget, health and the planet.
The easiest roasted shrimp cocktail ever made with just 5 min prep. Yes, it’s just that easy!
One of my favourite pastimes is grocery shopping, especially at the Asian supermarkets where I can spend a long time just looking through all the different sauces, condiments, snacks and instant noodles imported from every part of Asia one can think of. It pleases me to see that a growing number of local Australians (or non-Asians) have started becoming more adventurous in their grocery shopping. Just last weekend, we spotted a blonde-haired teenage girl stuffing her trolley with 24 packets of Korean Jjajangmyun! I hope she wasn't planning to cook everything and bring it for a Korean-themed potluck dinner. I recently discovered a new variety of instant noodles called Wuhan Hot and Dry Noodles, manufactured by a Chinese company named "Gofar". I have never heard of nor tried actual Wuhan Hot and Dry Noodles before, and so I was curious to find out what was so special about it. The noodles come with 3 sachets of sauces - soy sauce, chilli sauce and sesame paste. There is also a sachet of dehydrated vegetables that you cook together with the noodles. The sauces are then mixed together with the cooked noodles with a little water, which makes a nice little gravy that sits at the bottom of the bowl under the noodles. I was pleasantly surprised at how good it tasted (for instant noodles) because it had a nutty flavour from the sesame paste (tastes a little like peanut butter!) and a "gritty" chilli paste which added some heat and texture to the noodles. And so, as I often do with new food discoveries, I decided to replicate these noodles using similar ingredients (see recipe below) and it turned out pretty well! The main ingredient is sesame paste (I bought it from the Asian supermarket, and I suppose you could use tahini too), chilli oil, soy sauce and scallions. The addition of ground Sichuan peppercorns gives it a slight smoky flavour that seems to make the dish taste more authentic, in my opinion. If you google Wuhan Hot and Dry Noodles (which is literally translated from the Chinese name "Re Gan Mian"), there appears to be a little story surrounding the origins of these noodles. In 1930s or so, there was a person from Wuhan who made a living by selling bean noodles and noodles in soup. One day, worried that the noodles left over would go bad, he fished out the cooked noodles, spread them over the chopping board, and accidentally pushed down the sauce boat with sesame oil. As a result, the noodles were covered with the sesame oil. The next day, he scalded the almost cooked noodles in boiled water for a while, fished them out into a bowl, and mixed them with shallot and other condiments. The noodles turned out to be extremely tasty and savory. In this way, the man invented the hot dry noodles now well-known all over China by accident. [Source: Cultural China] Here is my version of Re Gan Mian: Wuhan Hot and Dry Noodles Makes 1 serving Ingredients 120g (4 oz) fresh Shanghai noodles (La Mien) 1 scallion/spring onion, finely chopped 1 cabbage leaf (optional) 3 inch carrot, julienned or diced (optional) 1 tsp sesame oil, extra 1/2 tsp toasted sesame seeds (optional) 1/4 tsp ground Sichuan peppercorns (or to taste) Sauce: 1 tbsp Chinese sesame paste 1 tsp light soy sauce 1 tsp dark soy sauce 3/4 tsp Chinese black vinegar (or to taste) 1/2 tsp sugar A pinch of salt, to taste 1 tsp sesame oil 1 tsp chilli oil (or to taste) 1/3 cup hot water 1 tsp Tean's crispy prawn chilli (or substitute with XO sauce or other chilli paste if you prefer) Method Bring a large pot of water together with a 1/2 tsp salt to the boil. Blanch the cabbage leaf for 2 minutes or until tender. Remove and dice into short strips. Next, blanch the carrots (or you can microwave the carrots in a bowl with 1 tbsp hot water until cooked) in the same pot and remove with a strainer. Place in a bowl and set aside. Place noodles in the boiling water and cook for 5 minutes or until just cooked. In the meantime, combine the sauce ingredients in a bowl and mix well until dissolved. Once noodles are cooked, remove them with a pair of tongs or strainer. Rinse the noodles with cold running tap water to remove excess starch. Dip noodles briefly in the same pot of hot water just to reheat the noodles. Remove the noodles and place them in a shallow serving bowl. Add 1 tsp sesame oil and toss to coat. Pour the sauce mixture over the noodles and sprinkle with Sichuan pepper. Toss for half a minute until the noodles are well-coated in the sauce. The sauce will gradually start to thicken. Garnish with toasted sesame seeds, chopped scallions, cabbage and carrots. Serve immediately.
小時候很喜歡吃媽媽煮的滷肉飯，不需要其它配菜，就可以吃上好幾碗白飯，但都會把中間那層肥肉”咬掉”，餐桌上總是東一塊西一塊的小肥肉😂 這種作法，先把五花肉煎"恰恰"後瀝油，不僅肥油”不見了”, 還吃得到Q彈(豬皮)的口感，跟大家分享 ^^ 可以前一天先煮起來，放涼冰隔夜，更入味! Carol's Home/卡蘿愛料理 http://carolhuang2020.pixnet.net/blog 【關鍵字】：油豆腐、豬五花、小黃瓜、豬皮、糖醋、滷肉飯、萬用鍋
毎朝身だしなみに時間がかかり、朝ごはんを食べていない方も多いのではないでしょうか？仕事・勉強・家事など一日を元気に過ごすためには、朝しっかり食べることが大切です。今回は、和洋のおかず＆汁物、ごはんやパンなど主食のアイデアレシピをいろいろとご紹介します。電子レンジや家族分まとめて一気に作れるホットプレートを活用し、知っておくと便利な簡単＆時短テクニックなどを、ぜひ参考にしてみてください。
Chicken noodle soup has got nothing on these ramen recipes.
漁船をみながら食べる高松ランチ「北浜えびす 海鮮食堂」…
I have been enjoying lamb a lot recently. The other day I came across this recipe for lamb chops in a dried cherry and port sauce that sounded so good that I just had to
rosyjskie syrniki z czekoladowym nadzieniem, twarogowe placki na śniadanie dla dzieci, serniki z patelni, syrniki z patelni, rosyjskie placki z twarogu,
Qui n’aime pas les macaronis? Redécouvrez ces pâtes fort appréciées avec 20 nouvelles recettes pour les cuisiner.
冷めてもサクサク！！失敗なしでカリッとした天ぷらができます。もう市販の天ぷら粉を買う事がなくなりますよ〜。
Blog de recettes faciles - la cuisine facile de Nathalie
毎朝身だしなみに時間がかかり、朝ごはんを食べていない方も多いのではないでしょうか？仕事・勉強・家事など一日を元気に過ごすためには、朝しっかり食べることが大切です。今回は、和洋のおかず＆汁物、ごはんやパンなど主食のアイデアレシピをいろいろとご紹介します。電子レンジや家族分まとめて一気に作れるホットプレートを活用し、知っておくと便利な簡単＆時短テクニックなどを、ぜひ参考にしてみてください。
Soupe de crevettes coco Préparation de la recette : 25 min Pour : 2 personnes Liste des ingrédients : 500 g de crevettes non décortiquées 1 blanc de poireau (8-10 cm) 1 cube de bouillon de poulet 300 ml de lait de coco 150 ml d’eau 100 g de pois gourmands 1 cuillère à café … Continuer la lecture de « Recette : soupe de crevettes au lait de coco aux épices »
Lundi c'est le nouvel an chinois, pour fêter ça je vous propose une soupe très facile à faire à base de bouillon de volaille et de nouilles chinoises. Pour parfumer le tout, j'y mets de la ciboule, du gingembre frais, de la coriandre fraîche, mais aussi...
I created this chicken recipe to replicate the flavors of my favorite curry dish—slightly sweet with just the right amount of spicy heat. When served with a garnish of green onions and toasted coconut, the soup makes the perfect cold-weather meal. —Lisa Renshaw, Kansas City, Missouri
香辣的ｘｏ干貝醬醬除了直接食用，拿來拌炒搭配也為 料理加分。 ｘｏ干貝醬炒雞肉 約4-5人份 材料: 雞胸肉250g，甜豌豆200g，青蔥1支， 薑2片，朝天椒2支， 醃雞肉調味料: 醬油1/2大匙，米酒1/2大匙，太白粉1茶匙 調味料: ｘｏ干貝醬醬1大匙，紹興酒1/2大匙，醬油1/2茶匙， 鹽1/4茶匙，糖1/4茶匙 步驟: 1.甜豌豆洗淨去除頭尾及側邊粗絲 2.放入沸水中汆燙1分鐘撈起沖冷水瀝乾備用 3.青蔥切大段，朝天椒切小段 4.雞胸肉切成約1.5cm大小 5.加入醃雞肉調味料混合均勻醃漬20分鐘 6.炒鍋中倒入1大匙油,油溫熱將青蔥,薑片及辣椒放入炒香 7.再將醃好的雞肉放入，中大火翻炒3-4分鐘至7-8分熟 8.甜豌豆放入混合均勻 9.最後將所有調味料加入，大火翻炒1分鐘即可 補充: 1.朝天椒辣度高，請自行斟酌份量或直接省略 2.自製ｘｏ干貝醬做法參考 : ｘｏ干貝醬
Americans love BBQ’s. It’s not that folks in other countries don’t, but it never seems to have caught on like it did in America. Come rain, snow or insects, the diehard American BBQer will have one.
毎朝身だしなみに時間がかかり、朝ごはんを食べていない方も多いのではないでしょうか？仕事・勉強・家事など一日を元気に過ごすためには、朝しっかり食べることが大切です。今回は、和洋のおかず＆汁物、ごはんやパンなど主食のアイデアレシピをいろいろとご紹介します。電子レンジや家族分まとめて一気に作れるホットプレートを活用し、知っておくと便利な簡単＆時短テクニックなどを、ぜひ参考にしてみてください。
毎日の食事でたくさん働いてくれる胃ですが、もたれやむかつき、胃痛など弱っているサインがでたときはできるだけ負担の少ない食事に切り替える必要があります。調理法も簡単で、消化に良い食材を使ったおいしい回復食のレシピをご紹介しますので参考にしてみてください。ファスティング後やかぜを引いたとき、食べ過ぎ・飲み過ぎで食欲がないときにおすすめです。
