Today's a very productive day! I made 3 different kinds of kimchi. Here's my napa cabbage kimchi. It's essential for me to have kimchi in my fridge. Not only do I make many things with it, but with rice and maybe a few other side dishes, it's my go-to quick meal. So having fresh kimchi around...
Recipe video above. Vietnamese Rice Paper Rolls are incredibly fresh and healthy. The Vietnamese peanut dipping sauce that accompanies this is sensational and completely addictive!
A light and refreshing dessert that’s perfect with any meal or summer entertainment.
Making your own yogurt at home is simple, and the uses for organic yogurt are endless. As an ingredient or a snack, yogurt will be your new kitchen staple!
Chocolate Mousse Cheesecake NOTE: to make things easier, make the cheesecake and crust on one day and the mousse and ganache on the next day. Cheesecake lasts longer than mousse. Keep this cake ref…
A smooth creamy cheesecake is essential when entertaining cafe style, and this is a classic baked number.
Well, you can call it sugar and butter bun. But it a luxury kind, as we use brioche as a base. This time I used a stand mixer for kneading the dough, and I have a reason for using it ^^. As the brioche contains a load of egg and butter, it's not fun when kneading by hand. Hand kneading takes a long time for and a lot of butter makes kneading messy too -*-. So, I really recommended using the stand mixer for kneading brioche dough, and your life will be a lot easier!! When shaping the brioche, try to keep the dough cool, as the butter will melt if it becomes warm. So be quick (or put it back into the freezer if it becomes soft). I didn't give you the quantity of the topping, as I think that you can choose by yourself, how rich and sweet that you want your brioche to be, hehe. Recipe: Brioche Bressane สูตรภาษาไทย: บริออชหน้าเนยน้ำตาล 日本語のレシピ： ブリオッシュ・ブレッサン Youtube: บริออชหน้าเนยน้ำตาล/ Brioche Bressane/ ブリオッシュ・ブレッサン Brioche Bressane Makes 4 (18 cm round) Brioche 500 g ........... T55 Flour (or all-purpose flour) 70 g .............. Granulated sugar 7 g ................. instant yeast 10 g ............... Salt 130-140 g ...... Milk 200 g ............. Egg 200 g ............. Unsalted butter Topping ..................... Egg, for egg wash ..................... Salted butter, cut into 1.5 cm pieces ..................... Granulated sugar Put the flour, instant yeast, sugar and salt into a bowl of the stand mixer, mix with low speed until combined. Pour the egg and milk into the bowl, knead using medium speed for 10-15 minutes. Or until you can stretch the dough without it breaking (windowpane test). Adding the butter gradually by using low speed. After mixing all the butter Knead using medium speed for 5 minutes. Brush a bowl with butter and place the dough into the bowl. Cover with plastic, refrigerate for at least 2.30 hours. Remove the dough from the bowl, and cut into 4 pieces. Roll each piece into a ball. Freeze for 15 minutes. Brush 4 (18cm) rings with butter and place on lined baking sheets. Using a rolling pin, roll the dough into 18 cm round. Place the dough in the ring. Cover and let it rise for 30 minutes, meanwhile preheat an oven to 180℃. Brush the top of the dough with egg wash. Poke the dough with your fingertips. Press the salted butter into the dough. Sprinkle with granulated sugar. Bake in the preheated oven for 15-20 minutes. Let it cool on a wire rack.
Suzy Karadsheh editor of the food blog The Mediterranean Dish shares a few of her favorite Mediterranean diet cookbooks!
Já experimentou essa deliciosa receita de Sanduíche à Francesa? No CyberCook você encontra essa e outras receitas. Saiba mais!
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Palačinke ili "crêpes" su poznati francuski specijalitet. Najpoznatija verzija jesu slatke palačinke koje su obično filovane šećerom, džemom ili kremom od čokolade. One su ponos francuske kuhinje. Pos...
We preview this fall's most highly anticipated cookbooks and recommend a bottle of wine to drink while you peruse each one. See the list here...
Jednoduchý a neodolateľný. Taký je čokoládový zázrak menom Brownies. Upečte si aj vy najčokoládovejší koláč na svete...
Hoje trouxemos para você uma deliciosa receita de Yakissoba.
For Pascal Baudar, LA is a treasure trove of edible plants and insects that he uses in unusual culinary creations. He helps some of the city's top chefs put wild foods on menus and has a new cookbook.
Apple Pie! A beautiful new way to serve up this old classic :)
But I Could Never Go Vegan! Keepin' It Kind
Sweet Paul shares his current favorite books with you! Everything from creative cocktails to delicious bites!
You can’t go wrong serving these kebabs this 4th of July. You can prepare them in advance, and they’re practically a meal unto themselves when served along with couscous, potato salad, or a grain-based dish. And what a great way to showcase summer’s bounty of vegetables! Tweak the recipe by using whatever vegetables are most exciting to you.
These breakfast cookies are chocked full of healthier ingredients that will give you a delicious and energetic start to your day.
Deze ontdekking is aan de ene kant super voor de hand liggend in crisistijden, maar toch denkt bijna niemand eraan: je kunt gekochte en gebruikte groenten gewoon laten groeien, zodat je ze nog een keer...
Beyond fusion.
Chef Michael Solomonov sees his mission as connecting people to the food of his homeland. "That, to me, is my life's work," he says. Solomonov's new cookbook is Zahav: A World of Israeli Cooking.
C'est tellement mais alors tellement gourmand !!! Succès garanti !Les cookies CarachocIngrédients : pour 12 cookies • 115 gr de beurre demi-sel mou • 220 gr de farine t45 fluide • 1 oeuf • 1O0 gr de sucre cassonade • 1 sachet de levure chimique • 1 une grosse poignée de cacahuètes caramélisées • Du coulis Carabreizh© (caramel au beurre salé) • 150 gr de chocolat noir pâtissier Matériel utilisé : • Moule Barquettes Savarin FLEXIPAN® ORIGINE Ref : FP-2754 • Plaque Aluminium perforée 40 x 30
Update: Congratulations to Amanda of Something Savory on winning the giveaway! Please contact me with your information so I can send the book. There are a lot of great cookbooks coming out this fall. And I mean a lot. Like, so many that Eater had to split up their fall cookbook preview into two parts...
What you'll be reading (and cooking) this fall.
Recettes de cuisine et de pâtisserie.
Dark chocolate and caramel are a delicious combination. This is a luscious treat for everyone to enjoy and it's really easy to slice.
What you'll be reading (and cooking) this fall.
