直到胖女人唱歌為止,它一直沒有結束,但是可悲的是,胖女人唱歌得太早了,脆弱的蝴蝶飛走了。
當我2000年在網上結識Charlene並打橋牌時,她是一位成功的女商人。她在網上訂購了許多法國和意大利產品,然後運往台灣,她嘗試了一切,她吃了任何東西,任何動物,水果或蔬菜的任何部分,食物都是她一生中很重要的一部分。 2000年我第一次在現實生活中遇見她時,她看上去就像電影明星。 2007年,這個女孩選擇放棄自己的生活,放棄了我們認為是家庭的最好的朋友,失去了她的工作,並賣掉了在台北的公寓與我同住。我告訴她:從現在開始,您將在餘生中度假,我信守諾言。
夏琳(Charlene)想要在荷蘭說些什麼,並開始在博客中建立新的個性,而不是利用她在台灣的名氣。她從零開始慢慢建立起來,如今在多個小組和平台中擁有超過213.000忠實的粉絲和追隨者。夏琳(Charlene)一直對旅行和歐洲美食感興趣,退休後的夢想是成為一名作家並住在屋頂傾斜的歐洲國家(尤其是法國或意大利)的房屋中。我們住在荷蘭一個不壞的公寓裡,屋頂平整,她非常喜歡這個溫馨的家庭。
在荷蘭,她開始寫烹飪書,在她變得更出名之後,一些出版商要求她翻譯書籍:例如尼吉拉·勞森,傑米·奧利弗和戈登·拉姆齊。即使在醫院進行重度化療時,她也一直在這樣做,甚至在她即將更正最新版本時也是如此。我們到了很多地方,都是隨機挑選的,只是四處逛逛,常常幾個小時都沒有遇到其他人或汽車。我們住在漂亮的公寓裡,大部分是在小城市和鄉村,或者在茫茫荒野中。我們看到了美麗的事物,吃了美味的食物,過著像本地人一樣的生活,輕鬆而
又沉悶。
自2017年10月以來,我和我的蝴蝶夏琳女王(Charlene)戰鬥了三年多。她獨自在醫院的無菌室里呆了6個月,我們已經隔離了一年多。起初,我們似乎可以戰勝這些可怕的癌症。這次夏琳只想要一點運氣,但無濟於事。夏琳心地善良,總是對他人意味著最好,她努力工作,堅韌而甜美,從不抱怨,對生活中的小事感到滿意。
從2020年8月開始,我們在意大利度過了最後兩個假期。錫耶納(Siena)讓她感到非常高興,“我有史以來最好的假期”。她的夢想是去第二個假期,直到下一個生日,我擔心那是非常樂觀的。夏琳對我們無法前往法國普羅旺斯的呂貝隆感到失望,因為我們最初計劃了第二個假期,2003年我們在此度過了第一次假期。不幸的是,荷蘭政府突然宣布法國的許多地區為“橙色”,我們剛預訂後就因為高電暈風險而禁止進入。西班牙也在名單上:一個我從未訪問過的國家,她想向我展示,西班牙全是橙色。
她完成了五件事,這在以前似乎幾乎是不可能的:我們2020年5月1日成立20週年,以及兩次浪漫的意大利長假。第一次去意大利的錫耶納和她最喜歡的Val d'Orcia,第二次去意大利的Lago Maggiore的斯特雷薩,那裡她的身體明顯較弱,但仍然非常欣賞令人嘆為觀止的景色和9月的夏日天氣,由於水的問題,再次搬到錫耶納(Siena),這使她感到自己在第二故鄉,感到非常高興!最近,她是荷蘭公民12年,而13年前移居荷蘭。我敢/希望認為這是因為她感到幸福,安全和得到了照顧。她的最終目標是她的生日(12月16日),很遺憾,這太樂觀了。
我們很享受,我們吃飯,我們哭了,我們笑了很多,我們彼此珍惜,我們聊了很多小時,一切都說了,不後悔。我們是一個。夏琳(Charlene)擔心我成為一個人,一個人呆著,為失去她感到難過,我為她錯過的一切感到非常抱歉,希望她能和我們在一起更長的時間。我們比以往任何時候都更加緊密。我非常愛她,她將永遠在我心中,會非常想念她!我好寂寞。
將來我會回到我們一起去過的地方。從4月底到2021年6月初,我們在意大利計劃,預訂並支付了“在電暈之后慶祝/征服癌症假期”的費用。如果Corona允許我,我現在仍然想走,但是那是對未來的“遙遠”,吸取了Charlene和我們過去的所有假期,我可能會稍作更改。我們計劃了很多事情,所以對你們所有人:Carpe Diem!不要延遲或推遲您的目標,願望或清單。我會保留她的個人資料,並嘗試不時發布一些內容,我不能總是閱讀所有評論並回复它們,但放心,我會注意到它們。對於跟隨Charlene到公寓和飯店旅行的朋友:請提及她以保持生命,以免被遺忘。
如果您決定做出回應,請做出有意義的回應。不要有空洞,空洞,無所事事或宗教用語,否則請不要回應,我倆都很好,我知道你也會想念她。
熊
It aint over till the fat lady sings, but sadly the fat lady sang too early and the fragile butterfly flew away.
When I met Charlene in 2000 online, playing bridge, she was a successful businesswoman. She ordered lots of French and Italian products online to ship to Taiwan, she tried everything, she ate anything, any part of any animal, any fruit or vegetable, food was an important part of her life. The moment I first met her in real life in 2000 to me she looked like a movie star. In 2007 this girl chose to give up her life, her best friends we consider family, her work and sold her apartment in Taipei to live with me. I told her: From now on you will be on a Holiday for the rest of your life and I kept my promise.
Charlene wanted to mean something in Holland and started to create a new personality in a blog, not using her fame from Taiwan. She slowly built it up from nothing and today has more than 213.000 loyal fans and followers in several groups and platforms. Charlene has always been interested in travel and European food and her dream after retirement was to become a writer and live in a house in a European country with a slanted roof, preferably in France or Italy. We lived in a not bad apartment in Holland with a flat roof which she loved so much, home sweet home.
In Holland she started to write cooking books, after she became more famous, she was asked by several publishers to translate books: Nigella Lawson, Jamie Oliver and Gordon Ramsay for instance. She has been doing this even when she was on heavy chemotherapy in hospital, even just before the end she was correcting the last version. We traveled to many places, randomly picked, just drove around, often not meeting any other person or car for hours. We stayed in beautiful apartments, mostly in small cities and villages or in the middle of nowhere. We saw beautiful things, ate fantastic food, lived life like a local, relaxed, but never a dull moment.
Charlene the truffle queen, my butterfly and I fought since October 2017 for more than three years. She has been in a sterile room alone in hospital for 6 months, we have been in quarantine for more than a year. At first it looked like we would conquer these horrible cancers. All Charlene wanted was a little luck this time, but to no avail. Charlene had a good heart and always meant the best for others, she worked hard, she was tough and sweet, she never complained, and she was happy with the little things in life.
From August 2020 we have been on our last two Holidays in Italy. Siena made her extremely happy, “My best Holiday ever” she said. Her dream was to go on a second Holiday and reach her next birthday, I was afraid that was quite optimistic. Charlene was disappointed we could not travel to the Luberon in the Provence in France, where we originally planned our second Holiday, where we had our first Holiday together in 2003. Unfortunately, the Dutch government suddenly declared many regions in France as “orange”, no go areas because of high Corona risks just after we booked. Spain was also on the list: A country I have never visited, and she wanted to show me, Spain was all orange.
Five things she accomplished, which earlier seemed nearly impossible: Our 20th anniversary May 1st, 2020 and two romantic long Holidays to Italy. The first to Siena, Italy and her favourite Val d’Orcia and the second to Stresa at Lago Maggiore, Italy where she was clearly weaker, but still immensely enjoyed the breathtaking views and the summery weather in September, where due to water problems we had to move, to Siena again, this made her feel at her second home, she was so happy! Recently she was a Dutch citizen for 12 years and moved to Holland 13 years ago. I dare/wish to think it was because she felt happy, safe and taken care of. Her final goal was her birthday (December 16th), unfortunately that was too optimistic.
We enjoyed, we dined, we cried, we laughed a lot, we cherished each other, we talked for many hours, everything has been said, no regrets. We were one. Charlene was worried for me to be and stay all alone and was sad for me losing her and I felt so sorry for all the things she missed out on, wished she would have stayed with us longer. We have been closer than ever before. I love her very much, she will always be in my heart, will miss her so much! I feel so lonely.
In the future I will go back to the places we have visited together. From the end of April till the beginning of June 2021 we planned, booked and paid an “after Corona, celebration / conquer cancer Holiday” in Italy. I now still want to go if Corona lets me, but that is “far” into the future, having learned from Charlene and all our past Holidays, I might change it slightly. We had planned so many things, so to all of you: Carpe Diem! Do not delay or postpone your goals, wishes or bucket list. I will keep her profile alive and try to post something now and then, I cannot always read all comments and reply to them, but rest assured, I will notice them. For the friends that follow Charlene’s travels to apartments and restaurants: Please mention her to keep her alive so that she will not be forgotten.
If you decide to respond, please respond meaningful. No hollow, empty, idle or religious phrases, else please do not respond at all, both are equally fine with me, I know you will miss her too.
Bear
同時也有5部Youtube影片,追蹤數超過40萬的網紅糖餃子Sweet Dumpling,也在其Youtube影片中提到,Hello friends! Today we're going to show you how to make a classic french dessert: Weekend Cake, aka Travel Cake or French pound cake.(cake week-end a...
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still water in french 在 松露玫瑰 Facebook 的精選貼文
直到胖女人唱歌為止,它一直沒有結束,但是可悲的是,胖女人唱歌得太早了,脆弱的蝴蝶飛走了。
當我2000年在網上結識Charlene並打橋牌時,她是一位成功的女商人。她在網上訂購了許多法國和意大利產品,然後運往台灣,她嘗試了一切,她吃了任何東西,任何動物,水果或蔬菜的任何部分,食物都是她一生中很重要的一部分。 2000年我第一次在現實生活中遇見她時,她看上去就像電影明星。 2007年,這個女孩選擇放棄自己的生活,放棄了我們認為是家庭的最好的朋友,失去了她的工作,並賣掉了在台北的公寓與我同住。我告訴她:從現在開始,您將在餘生中度假,我信守諾言。
夏琳(Charlene)想要在荷蘭說些什麼,並開始在博客中建立新的個性,而不是利用她在台灣的名氣。她從零開始慢慢建立起來,如今在多個小組和平台中擁有超過213.000忠實的粉絲和追隨者。夏琳(Charlene)一直對旅行和歐洲美食感興趣,退休後的夢想是成為一名作家並住在屋頂傾斜的歐洲國家(尤其是法國或意大利)的房屋中。我們住在荷蘭一個不壞的公寓裡,屋頂平整,她非常喜歡這個溫馨的家庭。
在荷蘭,她開始寫烹飪書,在她變得更出名之後,一些出版商要求她翻譯書籍:例如尼吉拉·勞森,傑米·奧利弗和戈登·拉姆齊。即使在醫院進行重度化療時,她也一直在這樣做,甚至在她即將更正最新版本時也是如此。我們到了很多地方,都是隨機挑選的,只是四處逛逛,常常幾個小時都沒有遇到其他人或汽車。我們住在漂亮的公寓裡,大部分是在小城市和鄉村,或者在茫茫荒野中。我們看到了美麗的事物,吃了美味的食物,過著像本地人一樣的生活,輕鬆而又沉悶。
自2017年10月以來,我和我的蝴蝶夏琳女王(Charlene)戰鬥了三年多。她獨自在醫院的無菌室里呆了6個月,我們已經隔離了一年多。起初,我們似乎可以戰勝這些可怕的癌症。這次夏琳只想要一點運氣,但無濟於事。夏琳心地善良,總是對他人意味著最好,她努力工作,堅韌而甜美,從不抱怨,對生活中的小事感到滿意。
從2020年8月開始,我們在意大利度過了最後兩個假期。錫耶納(Siena)讓她感到非常高興,“我有史以來最好的假期”。她的夢想是去第二個假期,直到下一個生日,我擔心那是非常樂觀的。夏琳對我們無法前往法國普羅旺斯的呂貝隆感到失望,因為我們最初計劃了第二個假期,2003年我們在此度過了第一次假期。不幸的是,荷蘭政府突然宣布法國的許多地區為“橙色”,我們剛預訂後就因為高電暈風險而禁止進入。西班牙也在名單上:一個我從未訪問過的國家,她想向我展示,西班牙全是橙色。
她完成了五件事,這在以前似乎幾乎是不可能的:我們2020年5月1日成立20週年,以及兩次浪漫的意大利長假。第一次去意大利的錫耶納和她最喜歡的Val d'Orcia,第二次去意大利的Lago Maggiore的斯特雷薩,那裡她的身體明顯較弱,但仍然非常欣賞令人嘆為觀止的景色和9月的夏日天氣,由於水的問題,再次搬到錫耶納(Siena),這使她感到自己在第二故鄉,感到非常高興!最近,她是荷蘭公民12年,而13年前移居荷蘭。我敢/希望認為這是因為她感到幸福,安全和得到了照顧。她的最終目標是她的生日(12月16日),很遺憾,這太樂觀了。
我們很享受,我們吃飯,我們哭了,我們笑了很多,我們彼此珍惜,我們聊了很多小時,一切都說了,不後悔。我們是一個。夏琳(Charlene)擔心我成為一個人,一個人呆著,為失去她感到難過,我為她錯過的一切感到非常抱歉,希望她能和我們在一起更長的時間。我們比以往任何時候都更加緊密。我非常愛她,她將永遠在我心中,會非常想念她!我好寂寞。
將來我會回到我們一起去過的地方。從4月底到2021年6月初,我們在意大利計劃,預訂並支付了“在電暈之后慶祝/征服癌症假期”的費用。如果Corona允許我,我現在仍然想走,但是那是對未來的“遙遠”,吸取了Charlene和我們過去的所有假期,我可能會稍作更改。我們計劃了很多事情,所以對你們所有人:Carpe Diem!不要延遲或推遲您的目標,願望或清單。我會保留她的個人資料,並嘗試不時發布一些內容,我不能總是閱讀所有評論並回复它們,但放心,我會注意到它們。對於跟隨Charlene到公寓和飯店旅行的朋友:請提及她以保持生命,以免被遺忘。
如果您決定做出回應,請做出有意義的回應。不要有空洞,空洞,無所事事或宗教用語,否則請不要回應,我倆都很好,我知道你也會想念她。
熊
It aint over till the fat lady sings, but sadly the fat lady sang too early and the fragile butterfly flew away.
When I met Charlene in 2000 online, playing bridge, she was a successful businesswoman. She ordered lots of French and Italian products online to ship to Taiwan, she tried everything, she ate anything, any part of any animal, any fruit or vegetable, food was an important part of her life. The moment I first met her in real life in 2000 to me she looked like a movie star. In 2007 this girl chose to give up her life, her best friends we consider family, her work and sold her apartment in Taipei to live with me. I told her: From now on you will be on a Holiday for the rest of your life and I kept my promise.
Charlene wanted to mean something in Holland and started to create a new personality in a blog, not using her fame from Taiwan. She slowly built it up from nothing and today has more than 213.000 loyal fans and followers in several groups and platforms. Charlene has always been interested in travel and European food and her dream after retirement was to become a writer and live in a house in a European country with a slanted roof, preferably in France or Italy. We lived in a not bad apartment in Holland with a flat roof which she loved so much, home sweet home.
In Holland she started to write cooking books, after she became more famous, she was asked by several publishers to translate books: Nigella Lawson, Jamie Oliver and Gordon Ramsay for instance. She has been doing this even when she was on heavy chemotherapy in hospital, even just before the end she was correcting the last version. We traveled to many places, randomly picked, just drove around, often not meeting any other person or car for hours. We stayed in beautiful apartments, mostly in small cities and villages or in the middle of nowhere. We saw beautiful things, ate fantastic food, lived life like a local, relaxed, but never a dull moment.
Charlene the truffle queen, my butterfly and I fought since October 2017 for more than three years. She has been in a sterile room alone in hospital for 6 months, we have been in quarantine for more than a year. At first it looked like we would conquer these horrible cancers. All Charlene wanted was a little luck this time, but to no avail. Charlene had a good heart and always meant the best for others, she worked hard, she was tough and sweet, she never complained, and she was happy with the little things in life.
From August 2020 we have been on our last two Holidays in Italy. Siena made her extremely happy, “My best Holiday ever” she said. Her dream was to go on a second Holiday and reach her next birthday, I was afraid that was quite optimistic. Charlene was disappointed we could not travel to the Luberon in the Provence in France, where we originally planned our second Holiday, where we had our first Holiday together in 2003. Unfortunately, the Dutch government suddenly declared many regions in France as “orange”, no go areas because of high Corona risks just after we booked. Spain was also on the list: A country I have never visited, and she wanted to show me, Spain was all orange.
Five things she accomplished, which earlier seemed nearly impossible: Our 20th anniversary May 1st, 2020 and two romantic long Holidays to Italy. The first to Siena, Italy and her favourite Val d’Orcia and the second to Stresa at Lago Maggiore, Italy where she was clearly weaker, but still immensely enjoyed the breathtaking views and the summery weather in September, where due to water problems we had to move, to Siena again, this made her feel at her second home, she was so happy! Recently she was a Dutch citizen for 12 years and moved to Holland 13 years ago. I dare/wish to think it was because she felt happy, safe and taken care of. Her final goal was her birthday (December 16th), unfortunately that was too optimistic.
We enjoyed, we dined, we cried, we laughed a lot, we cherished each other, we talked for many hours, everything has been said, no regrets. We were one. Charlene was worried for me to be and stay all alone and was sad for me losing her and I felt so sorry for all the things she missed out on, wished she would have stayed with us longer. We have been closer than ever before. I love her very much, she will always be in my heart, will miss her so much! I feel so lonely.
In the future I will go back to the places we have visited together. From the end of April till the beginning of June 2021 we planned, booked and paid an “after Corona, celebration / conquer cancer Holiday” in Italy. I now still want to go if Corona lets me, but that is “far” into the future, having learned from Charlene and all our past Holidays, I might change it slightly. We had planned so many things, so to all of you: Carpe Diem! Do not delay or postpone your goals, wishes or bucket list. I will keep her profile alive and try to post something now and then, I cannot always read all comments and reply to them, but rest assured, I will notice them. For the friends that follow Charlene’s travels to apartments and restaurants: Please mention her to keep her alive so that she will not be forgotten.
If you decide to respond, please respond meaningful. No hollow, empty, idle or religious phrases, else please do not respond at all, both are equally fine with me, I know you will miss her too.
Bear
still water in french 在 政變後的寧靜夏午 Facebook 的最佳貼文
The History of Vietnamese Traditional Culinary (Phở). 🇻🇳
Pho is a Vietnamese soup consisting of broth, rice noodles (bánh phở), herbs, and meat (usually beef) (phở bò), sometimes chicken (phở gà). Pho is a popular food in Vietnam where it is served in households, street stalls and restaurants countrywide. Pho is considered Vietnam's national dish.
Pho originated in the early 20th century in northern Vietnam, and was popularized throughout the world by refugees after the Vietnam War. Because Pho's origins are poorly documented, there is disagreement over the cultural influences that led to its development in Vietnam, as well as the etymology of the name. The Hanoi (northern) and Saigon (southern) styles of pho differ by noodle width, sweetness of broth, and choice of herbs.
Pho likely evolved from similar noodle dishes. For example, villagers in Vân Cù say they ate pho long before the French colonial period. The modern form emerged between 1900 and 1907 in northern Vietnam, southeast of Hanoi in Nam Định Province, then a substantial textile market. The traditional home of pho is reputed to be the villages of Vân Cù and Dao Cù (or Giao Cù) in Đông Xuân commune, Nam Trực District, Nam Định Province.
Cultural historian and researcher Trịnh Quang Dũng believes that the popularization and origins of modern pho stemmed from the intersection of several historical and cultural factors in the early 20th century. These include improved availability of beef due to French demand, which in turn produced beef bones that were purchased by Chinese workers to make into a dish similar to pho called ngưu nhục phấn. The demand for this dish was initially the greatest with workers from the provinces of Yunnan and Guangdong, who had an affinity for the dish due to its similarities to that of their homeland, which eventually popularized and familiarized this dish with the general population.
Pho was originally sold at dawn and dusk by itinerant street vendors, who shouldered mobile kitchens on carrying poles (gánh phở). From the pole hung two wooden cabinets, one housing a cauldron over a wood fire, the other storing noodles, spices, cookware, and space to prepare a bowl of pho. The heavy gánh was always shouldered by men. They kept their heads warm with distinctive, disheveled felt hats called mũ phở.
Hanoi's first two fixed pho stands were a Vietnamese-owned Cát Tường on Cầu Gỗ Street and a Chinese-owned stand in front of Bờ Hồ tram stop. They were joined in 1918 by two more on Quạt Row and Đồng Row. Around 1925, a Vân Cù villager named Vạn opened the first "Nam Định style" pho stand in Hanoi. Gánh phở declined in number around 1936–1946 in favor of stationary eateries.
In the late 1920s, various vendors experimented with húng lìu, sesame oil, tofu, and even Lethocerus indicus extract (cà cuống). This "phở cải lương" failed to enter the mainstream.
Phở tái, served with rare beef, had been introduced by 1930. Chicken pho appeared in 1939, possibly because beef was not sold at the markets on Mondays and Fridays at the time.
With the partition of Vietnam in 1954, over a million people fled North Vietnam for South Vietnam. Pho, previously unpopular in the South, suddenly became popular. No longer confined to northern culinary traditions, variations in meat and broth appeared, and additional garnishes, such as lime, mung bean sprouts (giá đỗ), culantro (ngò gai), cinnamon basil (húng quế), Hoisin sauce (tương đen), and hot chili sauce (tương ớt) became standard fare. Phở tái also began to rival fully cooked phở chín in popularity. Migrants from the North similarly popularized bánh mì sandwiches.
Meanwhile, in North Vietnam, private pho restaurants were nationalized (mậu dịch quốc doanh) and began serving pho noodles made from old rice. Street vendors were forced to use noodles made of imported potato flour. Officially banned as capitalism, these vendors prized portability, carrying their wares on gánh and setting out plastic stools for customers.
During the so-called "subsidy period" following the Vietnam War, state-owned pho eateries served a meatless variety of the dish known as "pilotless pho" (phở không người lái), in reference to the U.S. Air Force's unmanned reconnaissance drones. The broth consisted of boiled water with MSG added for taste, as there were often shortages on various foodstuffs like meat and rice during that period. Bread or cold rice was often served as a side dish, leading to the present-day practice of dipping quẩy in pho.
Pho eateries were privatized as part of Đổi Mới. Many street vendors must still maintain a light footprint to evade police enforcing the street tidiness rules that replaced the ban on private ownership.
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still water in french 在 糖餃子Sweet Dumpling Youtube 的精選貼文
Hello friends! Today we're going to show you how to make a classic french dessert: Weekend Cake, aka Travel Cake or French pound cake.(cake week-end au pamplemousse, Gâteau de Voyage, pound cake)
Weekend Cake, or even Travel Cake, what a lovely name for such a simple dessert. Both of them are translated from french “Cake Week-end” and “Gâteau de Voyage”, it is similar to pound cake, or you can call it French pound cake. But there are still some differences. Pound cake is traditionally made with a pound of flour, butter, eggs, and sugar, and is to use softened butter, but french weekend cake is to use melted butter.
Weekend cake is actually a plain looking cake, made in a simple way, and the cake structure is firmer and less fragile, so it's ideal for a 3-4 days trip, or a weekend friend gathering dessert. This recipe is from Le Cordon Bleu, but we’ve made some adjustments. Hope you like this video. :-) Enjoy.
This rich, double-glazed pound cake is made in the classic French style. In fact, the recipe came from the Cordon Bleu cooking school in Paris.
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/fH8N7YnLWAM
---------------------------------------------------------------------------------------------
How to make Le Grapefruit Weekend Cake Recipe
French pound cake Recipe
☞ Pan size: 14x7cm
✎ Ingredients
☞ For the cake
egg 2
grapefruit 1
granulated sugar 80g
cake flour 85g
a pinch of baking powder
unsalted butter 80g, melted
** For grease a pan: 10g of melted butter, 20g of flour
☞ For the apricot glaze
nappage abricot 25g
water 25g
☞ For the grapefruit syrup
Grapefruit juice 30g
powdered sugar 18g
✎ Instructions
1. Brush the melted butter evenly on the base and edges of a pan. Dust the inside the pan with flour, then tip out and discard any excess flour.
2. Add hot water in a medium bowl, place the butter pieces in a stainless steel bowl, put the bowl in the hot water and cover a cloth, set aside and keep warm.
3. Add 80g sugar in a bowl, zest an half of grapefruit into it. Then rub the grapefruit zest and sugar together with your fingers until fragrant and combined.
4. In a large mixing bowl, add two eggs and grapefruit sugar, whisk them together for 7~8 minutes until the egg mixture is pale and fluffy. If you use hand electric mixer, then beat on medium speed for 2 minutes, then change to low speed for 1 minute.
5. Sift the flour and baking powder into the egg mixture, and gently fold until you have a smooth batter.
6. Pour the melted butter into the bowl, mix until fully incorporated and the texture is a little bit glossy.
7. Fill three-quarters full with batter. Tap the pan 1 or 2 times to cause the air bubbles to rise to the surface.
8. Pour melted butter in a small tray, and dip the melted butter with scraper, then gently touch the center of the batter to create a butter line.
9. Preheat the oven to 170°C and bake for 30~35 minutes. Remove the cake from the pan and place it onto a cooling rack and leave to cool.
10. Use a small pan to melt the apricot and water over low heat. Brush the top with warm apricot glaze and leave for minutes while making grapefruit syrup.
11. For the grapefruit syrup, mix together the grapefruit juice and icing sugar. Brush the syrup over the side of the cake, then refrigerate for 1-2 hours.
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#FrenchDessert
#PoundCake
#easyRecipes
still water in french 在 Tasty Japan Youtube 的最佳解答
お家で簡単にできるファストフードの定番メニュー3選の絶品レシピをご紹介します!
食べ出したら止まらない2度揚げカリカリポテトに、お豆腐入りヘルシー鶏むねふわふわチキンナゲット、そしてボリューム満点“ビッグ”なバーガー!
ぜひ作ってみてくださいね♪
00:06 カリカリフライドポテト♪〜お家であの味を♪〜
01:00 鶏むね肉でふわふわチキンナゲット〜お弁当にも♪〜
2:17 あのビッグなバーガーをお家で作ろう!
カリカリフライドポテト
2人分
材料:
じゃがいも(大) 2個
薄力粉 大さじ1
片栗粉 大さじ1
サラダ油 適量
塩 適量
作り方:
1.じゃがいもは皮をむいて5mm角の細切りにし、30分ほど水にさらす。
2.ザルに上げ、キッチンペーパーで水気をよく拭き取り、薄力粉と片栗粉をまぶす。
3.フライパンに(2)を入れ、かぶるくらいまでサラダ油を注ぎ入れて中火にかけ、160℃まで温度を上げて3分ほど揚げる。(温度を上げている最中はなるべく触らず、軽く混ぜる程度にする。)
4.こんがり色付いて浮き上がってきたら、油をよく切り、一旦取り出す。
5.油を強火にかけて温度を200℃に上げ、(4)を戻し入れて2分ほど揚げる。
6.油をよく切って取り出し、熱いうちに塩を振ったら、完成!
鶏むね肉でふわふわチキンナゲット
2人分
材料:
鶏むね肉(皮なし) 1枚(300g)
木綿豆腐(水切りしておく) 100g
卵 1個
(A)片栗粉 大さじ3
(A)マヨネーズ 大さじ2
(A)おろしにんにく 小さじ1/2
(A)塩 小さじ1/3
(A)コショウ 少々
サラダ油 適量
ケチャップ 適量
マスタード 適量
作り方:
1.鶏むね肉は包丁で叩いてミンチ状にする。
2.ボウルに(1)、木綿豆腐を入れ、手でぎゅっとつぶしながら粘りが出るまでよく混ぜる。
3.卵、(A)の調味料を入れ、よく混ぜ合わせる。
4.フライパンにサラダ油を2〜3cmの高さまで入れて中火にかける。
5.(3)をスプーンですくって成形し、(4)のフライパンに入れて両面きつね色になるまで揚げる。
6.お好みでケチャップやマスタードを添えたら、完成!
あのビッグなバーガーをお家で作ろう!
1個分
材料
牛ひき肉 225g
塩 ひとつまみ
こしょう ひとつまみ
バンズ 1 ½個(3スライス)
チェダースライスチーズ 1枚
バーガーソース
マヨネーズ 120g
キュウリのピクルス(サイの目)
ホワイトビネガー 小さじ1
マスタード 小さじ1
ガーリックパウダー 小さじ1
オニオンパウダー 小さじ1
パプリカパウダー 小さじ1
ホワイトペッパー 小さじ½
サラダ
玉ねぎ(細かくサイの目に切る)
レタス(細かく千切り)
キュウリのピクルス(薄くスライス)
作り方
1.牛ひき肉の半量をボール状に丸め、指の厚さになるように潰して、手のひらよりも大きなサイズのパティを作る。残りの半量も同様にして、2枚パティを作る。
2.パティに塩こしょうを振って、片面2分半ずつ焼く。パティの1枚にスライスチーズを乗せる。
3.バーガー用のバンズを、中火にかけたフライパンで、片面がきつね色になるまで焼く。
4.ソース用の材料を全て混ぜ合わせておいておく。
5.さぁ、組み立てましょう!(4)のバーガーソースをバンズに塗り、刻んだ玉ねぎ、細切りにしたレタスを散らし、チーズを乗せた方のパティを乗せ、パンで挟む。
6.さらにもう1度、バーガーソースを塗り、玉ねぎ、レタス、そしてスライスしたピクルスを挟み、最後にバンズの上の部分を乗せたら完成!
Here is what you'll need!
---
Crispy french fries (just like the famous fast food restaurant...)
Servings: 2
INGREDIENTS
2 potatoes
1 tablespoon soft flour
1 tablespoon potato starch
Some vegetable oil
Some salt
PREPARATION
1. Peel potatoes and slice into 5mm strings. Leave them in water for 30 mins.
2. Drain water and pat potato strings with paper towels to dry. Coat with soft flour and potato starch.
3. Put potatoes (2) in a pan and pour vegetable oil till it coves all potatoes. Turn the heat to 160℃ and fry for 3 minutes. (Don't stir/touch too much while heating up)
4. When potatoes are changing its color to brown, remove and let oil drain.
5. Turn the heat up to 200℃, and put back potatoes to fry for 2 more minutes.
6. Remove potatoes and drain oil well. Season with salt when still hot!
7. Enjoy!
=========================
Chicken Nuggets
INGREDIENTS
Chicken breast (without skin) 1 (300g)
100g cotton tofu (drained)
1 egg
(A) 3 tablespoons potato starch
(A) 2 tablespoons mayonnaise
(A) 1/2 teaspoon grated garlic
(A) 1/3 teaspoon salt
(A) Pepper a little
Salad oil
Ketchup
Mustard
PREPARATION
1. Beat chicken breast with a knife to make it mince.
2. Put the tofu into the bowl (1) and mix well until it becomes sticky.
3. Add eggs and seasoning (A) and mix well.
4. Put the salad oil in a frying pan to a height of 2-3cm and put it on medium heat.
5. Scoop (3) with a spoon, place in the frying pan of (4) and fry until golden brown on both sides.
6. Add ketchup or mustard as you like and you're done!
7.Enjoy!
=========================
Homemade Big Massive Burger
Ingredients
for 1 burger
½ lb ground beef (225 g)
1 pinch salt
1 pinch pepper
1 ½ burger buns
1 slice american cheese, sliced
BURGER SAUCE
½ cup mayonnaise (120 g)
1 gherkin, diced
1 teaspoon white vinegar
1 teaspoon yellow mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon white pepper
SALADS
onion, finely diced
lettuce, finely shredded
1 gherkin, thinly sliced
Preparation
Roll half of the beef mince into a ball and pat it down until a finger thick, bigger than palm size patty. Repeat with remaining beef.
Fry both patties with salt and pepper for 2 and a half minutes a side. Add 1 cheese single to one of the patties.
Toast the burger buns on a dry pan on medium heat until one of the sides is golden brown.
Mix all the sauce ingredients and set aside.
Time to build this bad boy! Spread burger sauce on a bun, sprinkle diced onion, shredded lettuce, place the patty with cheese, place another slice of bun.
Then more sauce, more onion, shredded lettuce, gherkin slices, another patty, and the last slice of bun!
Dig in and get lovin’ it!
Nutrition Calories: 1774 Fat: 131 grams Carbs: 69 grams Fiber: 7 grams Sugars: 17 grams Protein: 74 grams
Enjoy!
---
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MUSIC
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still water in french 在 糖餃子Sweet Dumpling Youtube 的最讚貼文
Hi, everyone. :) Today we'll show you how to make one of France's most popular dessert: Cherry Clafoutis. It combines fresh cherries in a rich, dense custard. Easy to make and great served in warm.
Clafoutis is a rustic French dessert from Limousin, where is best known for its sweet black cherries. Traditional clafoutis is made with cherries that still keep the pits. Because the pits have some almond flavor, but it’s not easy to eat, so it’s why we use pitted cherries and add almond flour.
Cherry clafoutis is sort of a thin custard-like batter baked in a buttered dish. Of course, other fruits like peaches, plums, blueberries can also work well in this dessert. This recipe is easy to make at home for beginner, hope you guys like it. Enjoy. :)
This is an #ASMR ver, you can check out the other v er that with BGM and Voices in Chinese if you like:
https://youtu.be/c7BjgcmMK8Y
------------------------
French Cherry Clafoutis Recipe
☞ Yield: 2 servings, two of 4 inch (10cm) baking mold
✎ Ingredients
☞ For Marinate
cherries 12-14, about 180-200g, washed and pitted
powdered sugar 20g
lemon juice 10ml
☞ For Batter
eggs 2
powdered sugar 45g
almond flour 30g
all-purpose flour 20g
whole milk 50ml
vanilla extract 10g
1 pinch of salt
melted butter 5g
✎ Instructions
1. Add cherries into a bowl, then fill the water. Allow to soak for 5-10 mins.
2. Gently to wash cherries. Remove the stem. Then rinse and dry them with paper towels or tea towel.
3. Place a cherry in the cherry pitter, the top face up. Squeeze your hand and the pitting hammer will come down on the top of the cherry, pushing the pit out of the bottom of the cherry.
4. Marinate the pitted cherries with the powdered sugar and the lemon juice for 30 mins
5. In a large bowl, add eggs and salt. Then sift powdered sugar, almond flour and flour. Whisk together until combined.
6. Pour milk, melted butter and vanilla extract. Whisk until totally smooth.
7. Meanwhile, grease the baking mold with the softened butter, then sprinkle over the sugar.
8. Place marinated cherries around the base of the mold, then pour batter over the cherries.
9. Preheat the oven to 180°C, and bake for 35~40 minutes or until lightly browned.
10. Remove from oven to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling.
11. Dust with powdered sugar. Serve.
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#clafoutis
#frenchdessert
#eastrecipes
still water in french 在 Standing Water on French Drain - Home Improvement Stack ... 的推薦與評價
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still water in french 在 French Drain Removes Standing Water - YouTube 的推薦與評價
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