A fun play on mac and cheese using chewy rice cakes! This Tteok and Cheese is creamy, cheesy, chewy, and only takes 15 minutes!
Shoyu Ramen is one of the many types of ramen distinguished by its clear brown soup made out of chicken and vegetable stock cooked together with soy sauce. It is usually topped with marinated bamboo shoots (menma), spring onions, kamaboko (fish cakes), nori (seaweed)-, boiled eggs and chāshū.
Every so often you just have to enjoy a delicious sandwich. I think there is undoubtedly nothing better than a French staple grilled cheese sandwich, better known as Croque-Monsieur. In translation, it means Gentlemen’s Crunch.
This recipe for Basic Fried Donuts yields fluffy and soft fried donuts that can be glazed, dipped or eaten plain, rolled in sugar.
This is a moist and light friand packed full of hazelnut meal, raw cacao and a hit of espresso. Top with a little dark chocolate for added indulgence.
Growing up in Australia, pikelets were a treat we enjoyed for breakfast or any time of the day! Plus, learn the secret tip for the first batch to come out perfectly golden, rather than splotchy like they usually are! This recipe makes 12 pikelets. Don't bother counting the number of pikelets in the photos, I ate one. You should just be surprised that I managed to stop at ONE!
Vegan Savoury Chickpea Crepe Cake with delicious green fillings. This cake is a vitamin, nutrient and protein bomb, yet it doesn't taste 'healthy' at all.
Asado Chicken Recipe with Sautéed lemon Zucchini – Forget dry chicken with our delicious Asado chicken breast recipe! Boneless chicken breasts are deliciously marinated before being grilled u…
今回使う食材は、”豚バラ”×”もやし”の2素材。年末年始で出費が多かったと思うので、ここは”もやし”に活躍してもらいましょう!作り方は、とっても簡単で、豚バラともやしをサッと炒め、あとはスープを注いで1〜2分分煮たら完成♡豚肉ももやしも火が通りやすい食材なので、5分もあれば出来上がります。旨味がたっぷりなので、ゴクゴクと飲み干しちゃうこと間違いなしです♡
Made in the instant pot or on the stove...best for when you're craving ramen, and need it fast!
A surefire recipe to make fat and fluffy pancakes, without any buttermilk or special ingredients.
Recipe VIDEO above. Melt-in-your-mouth chunks of beef, vegetables and potato in a hearty herb infused broth. You'll love how the soup broth is slightly thickened and the extra flavour the wine or beer adds to the soup (the secret ingredient!). 20 minutes active cook/prep.
Madeleines are classic, small French sponge cakes, with vibrant golden colour, characteristic hump and shell-like shape acquired from being baked in shell-shaped pans. Different legends are linked to Madeleine origins (some have Polish, some have Irish and other have Spanish links!). What’s for sure is that these classic little French cakes became popular already in 18th century, were further commercialised in 19th century and up to these days remain a popular sweet treat enj
This is a very simple and easy recipe for healthy gluten-free buckwheat flour chocolate pancakes. Perfect for any day of the week.
Easy Curry Beef Rice Bowls takes that delicious, slow-cooked flavor and distills it into something that is fast, easy, and just as flavorful and comforting. Ground beef cuts the cooking time and keeping things small with diced potatoes ensures you’re feasting on authentic-tasting quick and easy curry beef before long.
I’ve made some changes to this recipe since I first published it in 2019 because my tastes change! Over the past few years, I’ve prepared this mapo tofu with more varieties of doubanjiang with varying levels of saltiness. One batch was so salty that I decided to dial back on the doubanjiang specified in this recipe. I also removed the black bean and garlic sauce, though you can add a teaspoon or two of it, if you like. Black bean and garlic sauce is a bit salty as well, so you may want to reduce the doubanjiang.I’ve also added diced shiitake mushrooms to give the dish more substance. If you are not a fan of mushrooms, leave them out or use 2/3 cup of finely diced bell peppers or even jicama if you want some crunch. Finally, we all have different tolerance levels for spice. The recipe here should yield a dish that has a medium level of spice. Feel free to reduce or add spice to this dish by adjusting the amount of Sichuan peppercorns or ginger; you can also use chili flakes that are spicier than gochugaru. See note 3 for more guidance about chili flakes.
Learn how to make perfect Tempura at home with this easy-to-follow recipe. You‘ll find plenty of helpful tips and tricks for making the crispy deep-fried batter and delicious dipping sauce. Consider this your ultimate tempura-making guide!
This is very much like soufflé texture and also soft like feather light kind of cheesecake. It is the softest one in my cheesecake menu. My...
My vegetarian twist on a classic comfort food...simply add egg noodles and in 30 mins you'll have a delicious meal!
These delicate crepes are stuffed with a creamy filling!
Chanced upon this 酸奶蛋糕 yoghurt cake from a Chinese website when I googled for a recipe to use up the two small tubs of yoghurt before they expire. As mentioned in several Chinese blog posts, the finished cake resembles a Japanese souffle cheesecake. This is something rather 'unusual' from a usual 'yoghurt cake'...which tends to be more dense and butter cake-like. The cake batter is prepared using the separate eggs method, very much like a chiffon cake and is baked in a water bath just like a Japanese cottony soft cheesecake. Whipping up the cake was a breeze as the recipe calls for only a few pantry staples plus I am so familiar with making chiffon cakes. Yet, there was a major or minor (depending on how one views it) hiccup after I sent the cake into the oven. I have set the oven temperature to 170 degC and for the first 30 minutes all went well and the cake rose and domed nicely just over the rim of the pan. However, very soon after that, the cake kept rising and expanding until the top erupted like a volcano! I immediately turned down the temperature to 150 degC but the damage was already done. I left the cake to continue baking and before the baking time was up, it looked more like a tall and gorgeous prosperous huat cake (^_^"). From my previous experience with baking souffle cheesecakes, I should have baked it at 150~160 degC instead. Thank goodness, once I retrieved the cake from the oven, the exploded top started to close up. Upon cooling, the top sank and I was left with a souffle cheesecake-like cake with a crackly crust, lol. It is definitely a flawed cake but I have learned not to be too obsessed with baking the perfect cake. In the past I would have deemed this as a major let down but I am now able to take things easy and minor hiccups like this wouldn't bother me as much. The texture of the cake is just like a souffle cheesecake although the tight and compact crumbs makes it look more like a Chinese traditional kueh. I wouldn't use the adjective delicious to describe this cake. It tastes light and tender very much like a healthier version of a souffle cheesecake without the cream cheese flavour. The next time I were to bake this, I would probably jazz it up with some lemon or orange zest. The yoghurt lends the cake a very slight tangy flavour making it a refreshing dessert especially after it is left to chilled for a few hours in the fridge. This recipe will be a keeper, there is no doubt that I will grab it whenever I need to use up my yoghurt :) Yoghurt Soufflé Cake 舒芙蕾酸奶蛋糕 Ingredients: (makes one 7" cake) 200g plain yoghurt (I used marigold's plain low fat yoghurt) 48g vegetable oil (I used canola/sunflower seed oil) 4 egg yolks (I used eggs with net weight of 55g) 40g cake flour 24g corn flour 1 teaspoon vanilla extract 4 egg whites (I used eggs with net weight of 55g) 70g caster sugar (original recipe calls for 80g) Method: Preheat oven to 160 degC. Line the base and sides of a 7" round cake pan(fixed base) with parchment paper, set aside. (Note: it is not necessary to grease or line the sides of the pan). Sieve together cake flour and corn flour, set aside. Place vegetable oil in a mixing bowl. Add yoghurt and whisk with a balloon whisk to combine. Add egg yolks, one at a time, whisk to combine. Sieve over the flour mixture, whisk to combine. Small lumps may form once the flour is added, whisk the batter gently till there are no lumps. Add vanilla extract, whisk to combine. In a clean, dry mixing bowl, beat egg whites with an electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar and turn to medium-high speed and beat the mixture. Continue to add in the remaining sugar mixture in separate additions and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. Turn to low speed and beat for another 1 to 2 mins (this helps to stabilise the air bubbles). Add the beaten egg whites to the yolk mixture in 3 separate additions, each time fold with a rubber spatula (I prefer to use a balloon whisk) until just blended. Pour batter into the prepared cake pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter. Place cake pan in a deep baking tray. Fill the baking tray with hot water (the water should rise up to about 1 inch of the cake pan). Place on the lowest rack of the oven and bake at 160 degC for 60 mins. (Note: every oven works differently, lower the temperature by another 10 degC if the cake rise and expands too quickly or if the top starts to crack). Remove cake pan from oven and immediately drop the pan at a height of 20~30cm onto the table top. This helps to prevent the cake from shrinking upon cooling. Unmould the cake immediately. To unmold, place a large plate or baking sheet on top of the cake pan, invert the cake pan onto the plate/baking sheet. Remove the cake pan and the parchment paper on the base and sides of the cake (Note: do use oven mitten as the cake pan will be very hot). Next, place a cooling rack on the base of the cake, invert the cake right side up onto the cooling rack and leave to cool completely. Leave the cake to chill in the fridge for about 2 to 3 hours, best overnight, before serving. Recipe source: adapted from here.
Best Fudgy Cocoa Brownies The Best, Fudgy ONE BOWL Cocoa Brownies! A special addition gives these brownies a super fudgy centre without losing that crispy, crackly top! What if I told you that you DO
A lemon traybake cake, soaked with fragrant elderflower cordial and topped with a fresh strawberry buttercream!
Made in under 30 mins, uses just one pot, and is a great way to use up that summertime zucchini!
This hot milk cake recipe yields something similar to a sponge cake in texture but way easier to make. It's basically a vanilla cake made from scalded milk.