Recipes easy to make winnie the Pooh treats

Recipes easy to make winnie the Pooh treats

The ingredients for making Recipes easy to make winnie the Pooh treats

  1. 1 cup powdered sugar
  2. 1 cup chocolate chips
  3. 1/2 cup sweetened condensed milk
  4. 1 cup jif extra crunchy peanut butter

Step-step making

  1. mix ingredients together thoroughly until all sugar is all mixed. put in pan and smooth over until it is even.

  2. let set in refrigerator for 30 minutes then slice into bars n enjoy.

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Recipes easy to make Large Savory Egg Custard with Tofu

Recipes easy to make Large Savory Egg Custard with Tofu

The ingredients for making Recipes easy to make Large Savory Egg Custard with Tofu

  1. 2 blocks Tofu (350-400 g)
  2. 6 stick Imitation crab sticks
  3. 2 Eggs
  4. 1 tbsp ◎Katakuriko
  5. 3 cm ◎Grated ginger
  6. 1 tbsp ◎Mentsuyu (diluted)
  7. 2 tbsp ★Soy sauce
  8. 1 tbsp ★Vinegar
  9. 1 tsp ★Sesame oil
  10. 1 dash Green onion/scallions, thinly sliced (optional)

Step-step making

  1. Break apart the tofu in a bowl (don’t worry about draining the moisture). Slice the imitation crab sticks into 1 cm rounds.

    Large Savory Egg Custard with Tofu recipe step 1 photo
  2. Use a whisk to stir the tofu until smooth.

    Large Savory Egg Custard with Tofu recipe step 2 photo
  3. Add the ◎ ingredients to the bowl and mix well. Add the imitation crab.

    Large Savory Egg Custard with Tofu recipe step 3 photo
  4. After mixing it together completely, pour it into a large heat-resistant bowl and use a spoon to level the surface.

    Large Savory Egg Custard with Tofu recipe step 4 photo
  5. Cover with plastic wrap and microwave at 500 W for about 8-9 minutes. Meanwhile, combine the ★ ingredients.

    Large Savory Egg Custard with Tofu recipe step 5 photo
  6. Remove from the microwave (it’s hot, so be careful!) remove the plastic wrap, and pour the ingredients on top. Garnish with the sliced green onion and enjoy.

    Large Savory Egg Custard with Tofu recipe step 6 photo

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Recipes easy to make Melinjo Leaves with Coconut Milk (SAYUR GANEMO)

Recipes easy to make Melinjo Leaves with Coconut Milk (SAYUR GANEMO)

The ingredients for making Recipes easy to make Melinjo Leaves with Coconut Milk (SAYUR GANEMO)

  1. 125 gr melinjo leaves, cut to taste
  2. 50 g bamboo shoots, sliced ​​thin
  3. 50 gr short sprouts
  4. 50 gr snap-beans, cut short
  5. 100 grams Tetelan meat
  6. 4 sprigs basil, leaves pulled off
  7. 1 stalk spring onion, sliced ​​diagonally
  8. 1 stalk lemongrass, crushed
  9. 1 thumb galangal, crushed
  10. 1 bay leaf
  11. 2 lime leaves
  12. 40 ml instant coconut milk
  13. 600 ml water
  14. Flavoring, if desired
  15. to taste Sugar and salt
  16. Oil for frying
  17. GROUND SPICES
  18. 3 onions
  19. 2 cloves garlic
  20. 1 tomatoes
  21. 7 cayenne peppers (to taste)
  22. 1 piece shrimp paste (± 2 g)

Step-step making

  1. Heat the oil. Sauté ground spices, galangal, bay leaves, lemon grass and lime leaves until fragrant. Add tetelan meat, water, bamboo shoots and snap beans. Cook until the meat changes color (done).

    Melinjo Leaves with Coconut Milk (SAYUR GANEMO) recipe step 1 photo
  2. Add melinjo leaves and bean sprouts and cook until wilted. Add sugar, salt and seasonings and mix well.

    Melinjo Leaves with Coconut Milk (SAYUR GANEMO) recipe step 2 photo
  3. Add the coconut milk, basil and chives. Simmer briefly.

    Melinjo Leaves with Coconut Milk (SAYUR GANEMO) recipe step 3 photo
  4. Remove and place in a bowl, vegetable ganemo ready to be served.

    Melinjo Leaves with Coconut Milk (SAYUR GANEMO) recipe step 4 photo

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Recipes easy to make roasted rosemary cashews

Recipes easy to make roasted rosemary cashews

The ingredients for making Recipes easy to make roasted rosemary cashews

  1. 1 1/2 lb raw cashews
  2. 2 tbsp chopped fresh rosemary leaves
  3. 1/2 tsp cayenne pepper
  4. 2 tsp brown sugar
  5. 2 tsp kosher salt
  6. 1 tbsp melted butter

Step-step making

  1. preheat oven to 350

  2. Spread nuts on a baking sheet in one layer and bake for about 12 minutes, giving them a shake now and again.(make sure they don’t burn…should have a nice crunch when done)

  3. mix together the butter, rosemary, cayenne pepper, sugar, and salt. As soon as the nuts are done toss them in the mixture and serve.

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Recipes easy to make Lobster salad

Recipes easy to make Lobster salad

The ingredients for making Recipes easy to make Lobster salad

  1. 2 pieces boiled lobster (500g)
  2. 100 mixed salad leaves
  3. 8 cherry tomatoes
  4. 1 avocado
  5. 100 g cucumber
  6. 50 g sweet corn
  7. 4 pieces white asparagus
  8. 4 tbsp extra virgin olive oil
  9. 1 tbsp white wine vinegar For boiling the lobster you need:
  10. 4 litres of water
  11. 500 g salt
  12. 1 lemon
  13. 3 bay leaves

Step-step making

  1. Boil the lobster for 15 mins

  2. Cool the lobster once it has been sufficiently cooked by placing it in cold water with ice cubes

  3. While the lobster is cooling, arrange the salad on a long plate. Make a vinagrette dressing with the oil and vinegar and sprinkle. Add some mild fresh herbs and salt and pepper to taste.

  4. Put the lobster in the centre. Decorate with some slices of lemon and a sprig of freshparsley.

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Recipes easy to make Spring Sweets Sakura Mont Blanc

Recipes easy to make Spring Sweets Sakura Mont Blanc

The ingredients for making Recipes easy to make Spring Sweets Sakura Mont Blanc

  1. For the sponge cake layer:
  2. 35 grams Egg yolk
  3. 20 grams Sugar
  4. 20 ml Unroasted sesame oil (or vegetable oil)
  5. 25 ml Milk
  6. 50 grams Cake flour
  7. 1 Sakura powder (to your liking)
  8. 90 grams Egg white
  9. 25 grams Sugar
  10. 1 tbsp Sakura liqueur
  11. Toppings:
  12. 12 blossoms Salt preserved sakura
  13. For the sakura cream:
  14. 200 ml Heavy cream
  15. 160 grams Sakura an (12 portions of 15 grams each)
  16. 1 tbsp Sakura liqueur
  17. 1 dash Red food coloring

Step-step making

  1. De-salt the salt preserved sakura blossoms for garnishing and then pat dry with a paper towel. Divide the sakura an for the cake filling into six portions, roll into balls and flatten into disks.

    Spring Sweets Sakura Mont Blanc recipe step 1 photo
  2. (Egg yolk batter) Mix the egg yolks and sugar with an electric whisk. When it becomes white, slowly drizzle the unroasted sesame oil while mixing.

    Spring Sweets Sakura Mont Blanc recipe step 2 photo
  3. Add the milk and mix. Then sift the cake flour and add to bowl. Mix with a rubber spatula.

    Spring Sweets Sakura Mont Blanc recipe step 3 photo
  4. (Meringue) Add the sugar to the beaten egg whites in 3 parts. Whip the mixture thoroughly with each addition to make a meringue with soft peaks.

    Spring Sweets Sakura Mont Blanc recipe step 4 photo
  5. Add half of the meringue to the egg yolk batter along with the liqueur and mix. Then add the remaining half of the meringue and gently mix.

    Spring Sweets Sakura Mont Blanc recipe step 5 photo
  6. Grease the mold with oil (not included) and fill each molds halfway with the batter. Place the sakura an on top.

    Spring Sweets Sakura Mont Blanc recipe step 6 photo
  7. Pour batter over the top to make a lid over the sakura an. Bake in a preheated oven at 170℃ for 30 to 35 minutes. Check doneness by inserting a bamboo skewer through the middle.

    Spring Sweets Sakura Mont Blanc recipe step 7 photo
  8. Turn the mold upside down and leave to cool. Let the collected condensation evaporate. Remove from the mold.

    Spring Sweets Sakura Mont Blanc recipe step 8 photo
  9. (Sakura cream) Whip the heavy cream, sakura an, and red food coloring together. Add the sakura liqueur and mix.

    Spring Sweets Sakura Mont Blanc recipe step 9 photo
  10. Put the whipped cream into an icing bag and pipe over the sponge cake layer. Lay the sakura flower for garnishing on top.

    Spring Sweets Sakura Mont Blanc recipe step 10 photo
  11. It looks like this when cut in half.

    Spring Sweets Sakura Mont Blanc recipe step 11 photo

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