關於 cold lemon dessert recipes ，我們在網路上蒐集到這些相關的討論、資訊與評價

Throwback yesterday lunch at @tutsmy Wangsa Walk Mall together with both my lecturers, Dr. Ashril and Dr. Khong.

Tut short for Tutankhamen, was a monarch that once ruled ancient Egypt over 3,000 years ago.

@tutsmy is an Egyptian Eatery Restaurant, serving traditional favourites dishes faithful to homemade recipes passed down from family to family.

We ordered Grilled Chicken Bechamel Combo, Bamya Lam Stew, Lamb Hawaoshi Foldover as the main dishes and Creamy Konafa as the dessert, also not forget about the Egyptian Lemon Mint as the drinks.

Here are the reviews:
We rated Grilled Chicken Bechamel a 9.5/10 due to it's superb taste, well-cooked, well seasoned. Eat it together with the sauce is definitely a great match. You can even eat it without sauce due to it well seasoned way of preparing the chicken. Plus, we do love the nutty sauce! It also comes with a mini Bechamel Chicken Pasta.

*We look forward to try out other grill chickens dishes.

We rated Bamya Lamb Stew a 7/10 due to several reason. The taste of it is good, sauce wise is good as well but the lamb portion is slightly less. We recommend others to get the garlic bread as their sides, so that you can dip into the sauce.

*We recommend that the lamb should be marinated before cooking it as the flavor of the meat is too blend.

We like the Lamb Hawaoshi Baked Foldover and we rated it an 8/10. Overall is good, sauce compliment it well with it and we love the mint sauce as it match well with the salad that we ordered as the side.

*The lamb feeling of it should be slightly more.

Here come the dessert, we like Creamy Konafa and rated it a 9/10. Excellent taste of it, and I personally like the crunchiness of it shredded vermicelli, especially it mixed with the cream.

*We recommend that the Konafa should have it in Hot and Cold option.

Regarding the drinks part, Egyptian Lemon Mint is a good choice! We do recommend that when you come to here next time. It mixed well, intense with flavor of mint and lemon, extra frothy and is refreshing once you drink it.

#TutsMy #EgyptianEatery #EgyptianFood #Egypt #Food #FoodPorn #FoodReview #Authentic #EgyptianCuisine #Lunch #Bechamel #Konafa @ Tut's Egyptian Eatery

Hello everyone, today we're going to share how to make a British/Scotland style shortbread Biscuits: Glazed Lemon Butter Cookies.

These buttery cookies with a lemon flavor glaze are light and crunchy with sweet and sour taste. If you are a lemon and shortbread cookies lover, you will like it. They are topped with a bright lemon glaze which gives you a mouthful of buttery taste mixed with fresh citrus flavor. So special.

It’s perfect for afternoon tea with coffee or hot tea. This simple recipe for Lemon Glazed Shortbread Cookies is so easy to make. Hope you like this video. Enjoy. : )

This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/WAwBsXy2vb8
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How to make Glazed Lemon Butter Cookies Recipe
Glazed Lemon shortbread cookies Recipe

☞ Serving: 10 cookies

✎ Ingredients
☞ For the cookie dough
unsalted cold butter 65g
all-purpose flour 100g
rice flour 25g
powdered sugar 25g
a pinch of salt
milk 15g

☞ For the glaze
lemon zest 1pc
lemon juice 8g
powder sugar 40g


✎ Instructions
1. Sift flour, powdered sugar, rice flour and a pinch of salt, then add all dry ingredients into a large mixing bowl.
2. Toss cold butter in the dry ingredients until each side is coated. Roughly cut the butter into small cubes and toss in the flour again, until each side is coated. Freeze for 1 hour.
3. put frozen butter and dry ingredients into a food processor, and pulse a few times until the mixture resembles coarse, sandy crumbs.
4. Add the mixture in a large bowl, pour 15g milk into it and mix well, then use your fingers to quickly rub the mixture until it resembles from flakes to a dough ball.
5. Transfer the dough to a baking paper, cover another paper on top, then roll out to 1cm thick. Freeze for 1 hour.
6. Take the dough out of the fridge and cut it into a 3x5cm rectangle.
7. Preheat the oven to 130°C, bake for 45-55 minutes. Remove and let cool on rack.
8. Zest a lemon in a small bowl, set aside. Squeezing out about 8g of juice from lemon.
9. Make the glaze and garnish. In a small bowl, whisk 8g of lemon juice and 40g of powdered sugar together. Dip the top side of the cookie into the glaze and place it on a wire rack, and garnish a little lemon zest on top to set.

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#ButterCookies
#ShortbreadCookies
#easyRecipes

Hello everyone, today we're going to show you how to make a classic dessert: Pavlova.

Pavlova is a dessert popular in New Zealand and Australia, it was named after the Russian ballerina, Anna Pavlova, on one of her tours to Australia and New Zealand in the 1920s. It’s a meringue-based dessert with a crisp crust and chewy, soft inside, usually topped with whipped cream and seasonal fruit, it tastes light and delicious, always a good idea for summer time.

In this recipe, we will show you how to make the pavlova step by step, you’ll find it’s easy, but the taste is wonderful. Hope you like this video. Enjoy. :-)

This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/uC3-0dt4d3A
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Mango Kiwi Pavlova Recipe

☞ Yield: serves 4

✎ Ingredients
☞ For the meringue
egg whites 2, (68-69g), room temperature
granulated sugar 110g
cornstarch 3g
fresh lemon juice 2g
vanilla extract 2g

☞ For the cream and fruits
whipping cream 200ml, very cold
mascarpone cheese 50g
mango cubes
kiwi cubes

✎Instructions
☞ For the meringue
1. Preheat oven to 170°C
2. Separate egg yolks from egg whites, transfer the white into a larger bowl.
3. Add lemon juice, use a hand mixer to beat the egg whites on medium speed for 1 minute. Then gradually add 3 batches of sugar and beat 30 second each time, until all the sugar has been added.
4. Beat on medium high speed for 5 minutes, then rub a little meringue between fingers, if you feel any sugar granules, then keep beating until sugar dissolves.
5. Add vanilla extract and corn starch, and beat until stiff peak.
6. Spread the meringue into a circle about 13~15cm, you create a crater by making the siders a little higher than the middle, you can shape the pavlova as you like, even use fork or spatula to create vertical furrows on the side.
7. Once the pavlova is shaped, immediately place it in the oven, and reduce the oven heat to 110°C, bake for 65 minutes. Do Not OPEN THE OVEN while baking.
8. Once baked, allow the pavlova stay in the oven as it completely cool and dry.

☞ For the topping
1. Place the chilled whipping cream and mascarpone in a large bowl, whisk on medium speed, mix until you have stiff peaks, but the cream is still smooth, don't over beating.
2. In a medium bowl, add mango cubes and kiwi cubes into it, mix well.

☞ For assemble
Spread the mascarpone cream on top of the pavlova, and top it with the prepared fruits. Serve immediately.

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#SummerDessert
#Pavlova
#easyRecipes

Hi, everyone :) today we'll show you how to make yummy and pretty Italian dessert: Mango Panna Cotta at home, it's s~super easy, really!
Hope you enjoy!

This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/kz1lXjIb1R0

INGREDIENTS:

❆ Mango Layer
* Mango 300g
* Water 30g
* Sugar 20g
* Lemon juice 1 tsp
* gelatine 3.2g

❆ Panna cotta Layer
* Heavy Cream 300g
* Sugar 30g
* Vanilla extract 3g
* gelatine 3g

INSTRUCTIONS:
Mango Layer
1. Add the the gelatin sheets in iced water, soak 10 minutes.
2. Pllace diced mango to a blender and puree until smooth. Set aside.
3. Sift the mango juice.
4. In a saucepan, add water and sugar, bring the water to a simmer. Remove from heat.
5. Then squeeze out all water and dissolve the gelatin in the hot water.
6. Add the melted gelatin to the mango juice and mix well
7. Pour the mango mixture into 3 glasses and chill in at least 2 hours to set.

Panna Cotta Layer
1. Add the the gelatin sheets in iced water, soak 10 minutes.
2. Mix together the cream,sugar and vanilla (seeds scraped from the pod) in a saucepan and allow to simmer.
3. Remove the gelatin from the water, squeezing out all water.
4. Add the soften gelatin and stir in the cream until dissolved and mix well.
5. Allow the cream mixture to cool slightly, then pour over the mango layer.
6. Place all glasses in fridge for at least another 2 hours.
7. Before serve, add a spoon fresh mango juice and several mango chunks on Top

and we done, enjoy ^^