關於 knob of butter ，我們在網路上蒐集到這些相關的討論、資訊與評價

L O V E 🍝 P A R M ❤️✨ Welcome to the face of a little big girl that just made her daddy’s favorite meal in the entire universe….PLANT-BASED!!!! MEAT-FREEEEEE!!!!!!!!!!!!! 🎉🎉🎉🙌🙌🙌

When we moved to Malaysia, I may or may not have promised to make J his favorite chicken parm every week but then reality set in and well, 8737738484 steps, raw meat, deep frying, dirty kitchen. 🙈😅

We decided to take up the Better Meat Challenge by adikfoods and thanks to the discovery of the First Pride Green Series! So, Ella Grace made us this delicious homecooked meal in THREE steps! 🤯🤯

Thank you J for uprooting everything you knew to dream big dreams with me…I give you love parm and the best little love thief!

ELLA BELLA’S LOVE PARM 🌈✨

Awesome First Pride Malaysia strips
Any pasta sauce
Shredded cheese
1. In a baking dish, pour pasta sauce at the bottom and layer already air-fried strips over.
2. Top w shredded cheese. If you like, you can also sprinkle some dried herbs/garlic powder/chilli pepper flakes etc if you want to be a little extra. 😎
3. Air-fry or bake until cheese and sauce is bubbly and happy. Serve over pasta!

#kacaumamahack
1. I like to batch cook, portion and freeze a ton of homemade pasta sauce(mushrooms, carrots, spinach etc) so you can have a complete nutritious meal anytime!
2. If you ain’t got time for that store-bought pasta sauce + frozen spinach 💪
3. Buy fancy organic cheese on sale and freeze it! Saves time, saves money!
4. Add a knob of butter to your cooked pasta after you’ve drained it. It stops it from sticking and adds a bunch of yum.
5. Run and get the First Pride Green Series online or from @foodpandamy! It’s plant-based frozen nuggets, strips, bites that are ridiculously delicious and easy for a snack, meal, or meat sub🙌🙌🙌 We are on our third bag in a week guys! 🙈🤩😍

ENJOY!

#ellabellacooks #ellabellaeats #FirstPrideGreenSeries #TysonFoodsMalaysia #MeatJustGotBetter #PlantBased

Ps. As usual, there’s a little heart thief that would love to hear and reply your comments!👇👇👇

Stuck between I wanna lose weight vs YOLO 😋😋😋 Whose outdoor plans got disrupted last week due to heavy downpour??? 🌧 So we were supposed to head out but the crazy rain non stop meant we had to remain indoors and have a play date at home instead!
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Pepper Lunch Inspired Beef Rice : So I quickly whipped up a hearty meal for the adults (and kiddos, though they had pie) with beef, cooked rice and plenty of corn! 🌽
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RECIPE : Cook rice and set aside, prepare sliced beef 🐮 (I buy mine from #Meidiya supermarket, shabu shabu or sukiyaki cut, both are fine) Steam Japanese sweet corn (frozen, from Meidiya too) You can either use Teriyaki sauce, or I used some Japanese Steak sauce topped with sesame seeds. Turn on the @brunohotplatesg, and pour sauce over, add a knob of butter, sprinkle black pepper and @liloikanbilis mushroom powder over and mix beef and rice together. Cook beef to your preferred done-ness, leave rice for a longer time if you like “crispy” parts 😍 Simple and perfect if you’re hosting friends over! 😋
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Have a fun week! 😇😇😇 Kids in school.... ahhhh life 😜
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@brunohotplatesg’s LATEST limited edition color Rose Milk Tea Compact Hotplate are opened for pre-orders TODAY 12pm! Head over to their page for details, it’s our fav family accessory coz everyone gets to cook for themselves! 😂
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#pepperlunch #brunohotplate #brunohotplatesg cooking101 #easymeal #sghomecook #sghomecooking #yummyinmytummy #delicious😋 #food #sgmotherhood #sgmummies #homecooked #homecooksg #mummycooking #simplecooking #sgfoodstagram #sgfoodlover
#sgfoodiesparadise #sgfoodspotting #sgfoodstalls #sgfoodgram #sgfoodpost #sgfooddiaries #sgfoodtrail #sgfoodstylist #sgfoodbuddy #sgfoodfeed #sgmummies #supportwomeninbusiness #womanownedbusiness 💕 @ Singapore

#ข้าวหน้าหอยเชลล์กระเทียมพริกไทย
เอาใจคนรักกระเทียม กับเมนูหอยเชลล์ ที่เต็มไปด้วยกระเทียมเจียวสีเหลืองทอง ปรุงรสง่ายๆด้วยซอสปรุงรส ปิดท้ายด้วยเนย ซึ่งเข้ากันได้ดีกับหอยเชลล์ อยากบอกว่าใครเป็นแฟนหอยเชลล์ และกระเทียมห้ามพลาด
ดูสูตรได้ที่ : http://bit.ly/2JbnMab
VDO : http://bit.ly/2xy7WQk

-Black Pepper and Garlic Scallops with Rice-
For you, seafood and garlic lover. We made this dish by sautéing scallops with seasonings and topped with an ample amount of golden crispy fried garlic and a knob of butter. You do not wanna miss this.

#pholfoodmafia #pholfoodmafianetwork

You guys loved the previous clean eating vlog I did so here's one with more healthy recipes to share with you guys! I've been getting better at cooking and experimenting with different recipes ? Let me know if you tried any of the recipes I've shared!

My food account ► Instagram: http://instagram.com/mongabong​​​​eats
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? RECIPE INGREDIENTS ?

? Healthy, fried rice (quinoa)

egg
Plant-based meat
Onions
Diced carrots
Broccoli
Light soy sauce
Salt
Quinoa

? Spicy vodka wholemeal fusilli with sous vide chicken breast

1 onion, diced
2-3 tbsp extra virgin Olive oil
2 cloves of Garlic, peeled
Salt
Pepper
1 can of Tomato paste
Dried Thyme, to taste (optional)
Dried oregano, to taste
Red pepper flakes, to taste
1/3 cup Vodka
1 cup heavy cream
1 lb rigatoni or penne pasta
Parmesan & mozzarella cheese
A knob of butter
Chopped fresh parsley to taste

? Cocoa baked rolled oats

30g rolled oats
7g cocoa powder
1/2 medium banana
2g baking soda
70ml cup milk
A slice of dark chocolate

Bake at 180c for 20 min

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► Instagram: http://instagram.com/mongabong​​​​
► TikTok: www.tiktok.com/@mongabong
► Snapchat: @mongabong
► Blog: www.mongabong.com
► Email: hello@mongabong.com

FAQ
Hello! My name is Mong Chin and I'm from sunny Singapore. I am 1.63m and I am Singaporean Chinese. I speak English, Mandarin and am currently learning Korean in my free time. I love all things beauty and fashion, and I also like to share my life here. I hope you guys enjoy watching my videos!

DISCLAIMER
This video is not sponsored. All content ideas and opinions are my own, and I do not make money out of any purchases.

Hello friends! Today we're going to share with you how to make a classic French creamy mushroom soup. (Soupe Aux Champignons)

French mushroom soup is a simple and easy recipe that you can make everyday or on a weeknight. This easy homemade mushroom soup is so comforting, it's hearty, rich and earthy, and it's quite versatile. You can also make it vegan by using vegetable broth, and use coconut milk instead of heavy cream. This recipe just keeps it simple and gluten-free. This will definitely become a go-to recipe! It’s a perfect soup for a chilly fall day. Hope you like this video. Enjoy. :)
This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/f-AMOarrAGY
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How to make Classic French Mushroom Soup Recipe
Soupe Aux Champignons Recipe

☞ Yield: 3-4 bowls

✎ Ingredients
☞ For broth
half onion
fresh thyme  2 bunches
fresh parsley 1 bunch
bay leaf 1
carrot 1
celery 1 stalk
black peppercorn Q.S.
water 500ml

☞ For mushroom soup
mushroom 270g, remove the stem, net weight is about 250g
olive oil 15g
unsalted butter 15g
half onion
whipping cream 120g
salt Q.S.
a knob of butter for pureeing

✎ Instructions
☞ For the broth
1. The best way to clean mushrooms is to not wash them, but if they are dirty, you can wash them gently one by one and immediately pat dry with paper towels, don't keep them in water too long.
2. You can cut off the stem or remove the stem by fingers, but don't throw it away, use them to make broth. Place the mushrooms caps on the cutting board and slice them. Set aside.
3. Peel the carrot and trim off the top, cut carrot and celery into a few big pieces.
4. Trim the ends of the onion, cut in half, peel off skin both halves and discard the skin. One halve cuts into big pieces for broth. Another halve chops into small pieces for frying with mushroom slices.
5. Throw onions, carrots, celery, peppercorns and herbs in a pot. Cover with 500ml of water, set the pot over medium high heat and bring it to a boil, then turn the heat down to low heat and cook for 30 minutes. The cooking time depends on how much stock you make.
6. Remove the pot from the stove, and set a strainer over a bowl, pour the stock through, pressing on the solids to extract any extra liquid and discard the vegetables.

☞ For the mushroom soup
1. Cook onions in olive oil and butter in a soup pot over medium high heat, then reduce heat to low and cover to cook for 8 minutes until soft but not browning.
2. Add the mushroom slices and salt, stir evenly, cover with lid and cook for 10 minutes until liquid from mushrooms has mostly evaporated.
3. Pour the vegetable broth and whipping cream and stir constantly, keep the heat on low and cover to cook for 30 minutes.
4. Transfer 3/4 soup to a blender and puree until smooth, creamy and thick.
5. Return soup to pot and stir well. Season with salt and black pepper if needed, and serve in bowls, garnish with mushroom slices or drizzle a few drops of olive oil. Enjoy!

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#FrenchCuisine
#MushroomSoup
#ComfyFood
#easyRecipes

市販のカップスープの素を使ってカリッとしていて 甘じょっぱいクッキーを作りました。
ビールやワインのおつまみや甘いものがあまり得意じゃない方へのプレゼントにも良いと思います。コンポタとかぼちゃスープ味、病みつきになる。新ジャンルクッキー登場か！？
*レシピ*（直径 4.5センチ 28枚分）
１．室温に戻した無塩バター 50gに砂糖（粉砂糖）40gを混ぜる。
２．薄力粉 100gをフルイ入れ混ぜる。
３．２を２等分（各94g）にする。
４．３のそれぞれに刻んだピーナッツ 25g、クノール カップスープの素 コーンクリーム（18g）と栗かぼちゃのポタージュ（19g）をそれぞれに 1袋づつ、各 牛乳 小さじ 1 づつを加え混ぜる。
５．ひとまとまりにし、冷蔵庫で30分ほど冷やす。
６．2種類それぞれを14等分（各1個あたり10g）にし、指で潰しながら丸く直径 4センチほどに整える。コーンクリームの方に乾燥バジルや乾燥パセリを振っても良い。
７．170度に予熱したオーブンで13～15分焼く。今回、途中前後入れ替えし、13分30秒焼きました。
８．でけた。
どちらもおいしい。コンポタ味の方がカリッと感 強めです。

ネットで知った紙コップを使った鍋みたいなラッピングをしてみました。
紙コップは100円ショップ キャンドゥで買った205mlの物を使いました。

飲み口が4等分になるように各5センチの切り込みを入れる。
飲み口から2.5センチ部分を切り落とす（飲み口部分、後で使います）。
そこから更に8等分になるように各2.5センチ、4箇所に切込みを入れる。
真ん中より少し上に4個所穴をあける。
紙コップの飲み口部分（4等分の長さ）を利用して取っ手をつける。
中の余った部分は折ってテープで留める。
ラップで包んだクッキー3枚を中に入れ、折り込んでフタにし、テープでしっかり留める。
鍋蓋のつまみ（100円ショップ キャンドゥで購入）を付けて、できあがり！
鍋の高さは3センチです。

Using the Knorr instant cup soup mix, we made some crispy, sweet and salty cookies. This is a great gift idea for someone who likes to drink beer or wine, or someone who doesn't eat sweets.

The corn potage and pumpkin soup flavors are sure to be addictive. Is this a new genre of cookies!?

*Recipe* (Makes 28 4.5cm diameter cookies)

1. Mix together 50g of unsalted butter left at room temperature with 40g of sugar (powdered sugar).
2. Sieve 100g of plain flour into the mixture.
3. Divide the contents of step 2 into two portions (94g each).
4. Add 25g of peanuts and 18g of Knorr instant corn cream soup mix into one portion, and 19g of chestnut pumpkin potage into the other mixture. Place each mixture into separate bags. Add 1 teaspoon of milk into each mixture and mix together.
5. Shape each mixture into one piece and let it cool in the fridge for 30 minutes.
6. Cut the two types into 14 pieces (10g per piece), and make them into 4cm diameter balls by squashing them with your fingers. You can sprinkle dried basil or dried parsley on the corn cream ones.
7. Bake in a 170 degree preheated oven for 13 to 15 minutes. I switched the front and back batches midway and baked for 13 minutes and 30 seconds for this batch.
8. Done.

Both taste great. The corn potage flavor has a stronger texture.

We tried wrapping them like a pot using paper cups using 205ml paper cups sold at a 100 yen shop called Can Do.

Make 5cm long slits in the cup to make 4 rims.
Cut off 2.5cm from the rim (this will be used later).
Make further 2.5cm slits into 4 places to make it into 8 pieces.
Above the middle, make 4 holes.
Using the rim of a paper cup (4 equal lengths) put on a handle.
Secure the remaining part in the middle by folding it and putting a tape over it.
Place 3 cookies wrapped in plastic wrap inside and fold inside and make a lid, and secure with tape.
Attach the knob of the pot lid (sold at the 100 yen shop Can Do), and it is done!

The pot is 3cm tall.

#味の素 #クノール #カップスープ #クッキー #レシピ #ラッピング #knorr #instantcupsoup #cookies #howtomake #recipe #StayHome