關於 vanilla in greek ，我們在網路上蒐集到這些相關的討論、資訊與評價

To celebrate the first CNY in the new normal, we created a wonderful CNY dessert and drink with Nespresso latest Shanghai Lungo coffee and you can easily recreate it at home to enjoy with your loved one together 💛 It really levels up your stay-at-home feast, so try out the recipe below and don’t be shy about tagging us and @nespresso.my so we can check out your creation and celebrate new beginnings together! 🥳

Recipe 1 :
Shanghai Lungo CNY citrus parfait

Ingredients:
🧧8 Pineapple tart to replace granola
🧧1 tbsp Orange marmalade mix with 1 cup of Greek yogurt
🧧 1/2 grapefruit in small cubes
🧧 1 scoop of vanilla ice cream
🧧1 shot ristretto Nespresso Shanghai Lungo coffee

Method:
Prepare pineapple tarts cut into cubes, layering half of them at the bottom of a parfait serving glass. Fill with half portion of orange yogurt on top. Follow with grapefruit cube & remaining pineapple tart. Repeat layer of orange yogurt and one more layer of grapefruit . One scoop of vanilla ice cream at the top of the glass and complete with a shot of Nespresso Shanghai ristretto. Garnish with dehydrated orange slice and pineapple 🍍

Recipe 2:
Goji berries Shangai Lungo Mocktail

Ingredients
🏮1 tbsp candied goji berries
🏮 2/3 glass soy milk
🏮 1 Nespresso Shanghai Lungo
🏮 Ice cubes
🏮 Osmanthus & goji berry

Method :

Caramelised 20 goji berries with 1/2 cup brown sugar and 2 tbsp water until it becomes a thick syrupy solution and let cool. Pour goji berries syrup into tall high glass. Fill up glass with ice cube. Place the glass at the coffee machine, pour soy milk into milk carafe until 2/3 full and choose cappuccino. Garnish with osmanthus flowers and goji berries on top of soy milk foam 🌼

#NespressoMY #CNYwithNespresso #NespressoMoments

Oppa自家烘焙👨🏻‍🍳
做香蕉蛋糕的時候，我一般都會選用有sour cream的recipe。加入了sour cream的蛋糕通常都比較濕潤😍 但這次就嶄新嘗試，放入了Greek Yogurt! 用希臘乳酪都帶來了非常moist的口感👍🏼 滿意！
當然要等到香蕉超超超熟的時候才做蛋糕🍌 這次亦沒有混入肉桂！反而多加了雲呢拿，足足有一湯匙多😬 還有，這種蛋糕其實建議等一天才食，因為它會在晚上熟成，回油。第二天食會更moist，更凸顯香蕉味！
Whenever I make banana cake or bread, I always opt for recipes with sour cream. The crumb always turns out more rich and moist whenever sour cream is in play😍 Tried out something new this time though: Greek Yogurt🧐 And I’m happy to say that the cake also turned out great!
Of course, I waited patiently till the bananas were at their ripest before I baked with them🍌 Also, this recipe does not call for a common banana cake ingredient — cinnamon. Instead, I dumped in a whole tablespoon of Vanilla, which helped give a fantastic aroma🤤 @ Hong Kong

Is it just me? I feel I am a bad mother when my daughters still ask for candies and zero- nutrition snacks after my oh-so-frequent nagging about healthy eating. Recently the experience with Union Farmers Greek Style Yogurt boosted my mom ego yay!!! They ALL love it. It's a blessing to see them finding delight in all natural yogurt. As much as I tell them the importance of consuming calcium and good bacteria for our guts, I think they care more about which flavour is the best and they vote for Vanilla!!!! Farmers Union kids range yogurt is new to Hong Kong from Australia, made from Australian milk and contains live cultures. Should be available in most Hong Kong supermarkets.
.
#spon #snacktime #afterschool #FarmersUnionKids #GreekStyleYogurt #AllNatural #yogurt #kidsyogurt #healthysnack #Australianyogurt
#parenting #lulilelo #sisterhood #Nicolacheung #NicolaLifestyle #motherhood #raisingkids #hongkongMom #張新悅 #張燊悅 #lulilelo @farmersunionyogurt

For this episode, we destroyed a DIY 5KG Yoghurt Fruit Parfait! After many requests for a sweet challenge, I decided to do one but with an eye on being healthy. Taking a standard American parfait as inspiration, we upsized ours to a massive 5KG version in our giant cup, filled with a multitude of fruits and fresh yoghurt. We picked the most natural and preservative-free yoghurt we could find, Bulla’s yoghurts, which are made from fresh Australian milk and Australian-grown fruits.

We used Vanilla, Plain, Mango and Strawberry Bulla yoghurts together with sliced strawberries, blueberries, raspberries, kiwi and bananas, layering them delicately with oatmeal, forming a massive 5KG Yoghurt Fruit Parfait. The result was a beautiful rainbow spectacle.

I thought the Vanilla flavour was the best, just very slightly sweet with a good note of vanilla - easily enjoyable on its own. The plain yoghurt was rather difficult to eat solo as it was on the sour side (as all plain yoghurts are), but it would work great as a base for you to tweak the flavour to your own liking. The fruit flavours were as expected, if you like strawberry or mango, you would like those flavours. All the yoghurts were creamy and smooth, and thicker than expected for non-Greek yoghurts. The addition of the fruits and oatmeal really brought the parfait together, adding a good contrast in texture and bursts of sweetness with every bite and layer.

If I could make this with my poor Chef skills, you easily could too! It is simply prepared and the fruits can be found at any supermarket but you should feel free to tweak the recipe to your own liking. Bulla yoghurt currently has a promotion at Lazada and Cold Storage for $6.55 for 3 tubs ($3.30 for 1 tub).

Order from Lazada here: bit.ly/bullaxzermatt

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チョコレートとバニラとラズベリーの、美しい3層のチーズケーキ♡見た目が華やかなのでおもてなしにピッタリです！
ヨーグルトを使っているので、チーズケーキなのにさっぱり美味しい！ぜひ作ってみてくださいね♫

ラズベリーとチョコのチーズケーキ
8人分

材料：
グラムクラッカー 150g
塩 少々
ココナッツオイル 大さじ5（土台用）
冷凍ラズベリー（解凍しておく） 330g
ラズベリー（飾りつけ用） 150 g
ダークチョコレート 130g
ココナッツオイル 小さじ2（チョコ生地用）
水切りヨーグルト 980g
卵 大3個
バニラエクストラクト 小さじ2
砂糖 100g
コーンスターチ 大さじ2
ココナッツオイル 小さじ4
削ったチョコレート 適量（飾りつけ用）

作り方：
1.オーブンを180度に余熱しておく。20cmの型にココナッツオイルを塗る
2.グラムクラッカーと塩をフードプロセッサーに入れて砕く
3.(2)をボウルに移し、ココナッツオイル（大さじ5）を加えて混ぜる。
4.グラスの底を使って(3)を型の底に押し固め、オーブンで10分焼く。きつね色になったらオーブンから型を取り出して冷ます。再度オーブンを180℃に予熱しておく。
5.解凍したラズベリーをフードプロセッサーにかける。ザルなどでこして種を取り除き、ボウルに入れる。飾りつけ用に40g分を絞り出し容器に移しておく。
6.耐熱ボウルにチョコレートとココナッツオイル（小さじ2）を入れ、電子レンジで温める。完全に溶けて滑らかになるまで、30秒ごとに取り出して混ぜる。
7.フードプロセッサーに水切りヨーグルト、卵、バニラエクストラクト、砂糖、コーンスターチを入れ、滑らかになるまで20秒ほどブレンドする
8.(7) の生地を(5)と(6)、新しいボウルに3等分する。(6)以外のボウルに、ココナッツオイル小さじ2ずつを入れ、それぞれ混ぜる
9.チョコレート生地を型に流し込み、表面をヘラで平らにする。10分冷凍する
10.バニラ生地をチョコレート生地の上に流し、更に10分冷凍する。
11.最後にラズベリー生地を流し込み、ヘラで平らにする。絞り出し容器に入れた飾りつけ用のラズベリーで水玉模様を作り、つまようじでマーブル状にする。
12.水漏れ防止のために型の底にアルミホイルを敷いて、大きめの耐熱皿に入れる。耐熱皿に、2.5cmほどお湯を注ぐ
13.オーブンで35分焼く。縁はきつね色、中心部は揺れるくらいで取り出す。（表面が茶色く焼けすぎないように、必要に応じてアルミホイルをかぶせる。）型を耐熱皿から取り出す。
14.(13)を冷蔵庫に入れて3～4時間、または一晩冷やす。
15.型から取り出し、ラズベリーと削ったチョコレートで飾り付けをしたら、完成！

Chocolate Raspberry Greek Yogurt Cheesecake
for 8 servings

Ingredients:
5 tablespoons melted coconut oil, plus 4 teaspoons, divided, plus more for greasing
5 oz graham cracker(150 g)
1 pinch kosher salt
12 oz frozen raspberry(330 g), thawed
¾ cup dark chocolate chip(130 g)
2 teaspoons coconut oil, solid
32 oz greek yogurt(980 g)
3 large eggs
2 teaspoons vanilla extract
½ cup organic sugar(100 g)
2 tablespoons cornstarch, sifted
warm water, for baking
6 oz fresh raspberries(150 g), for garnish
chocolate shaving, for garnish

Preparation:
1.Preheat the oven to 350˚F (180˚C). Grease an 8-inch (20 cm) springform pan with melted coconut oil.
2.Add the graham crackers and salt to food processor and process until completely broken down with a sand-like texture.
3.Transfer the graham cracker crumbs to a medium bowl and add 5 tablespoons melted coconut oil. Stir to combine. The mixture should hold together when pressed between 2 fingers
4.Using the bottom of a drinking glass, press the crust into the bottom of the prepared springform pan. Bake for 10 minutes, until golden brown. Remove from the oven and let cool. Leave the oven on
5.Add the thawed frozen raspberries to a food processor and blend for 15 seconds, until smooth. Strain the raspberry puree through a fine-mesh sieve into a medium bowl and discard the seeds. Transfer ⅓ cup (40 grams) to a squeeze bottle to use for garnish and set the bottle and bowl aside.
6.In a medium microwave-safe bowl, combine the chocolate and solid coconut oil. Microwave in 30-second intervals, stirring in between, until completely melted and smooth. Set aside
7.In a clean food processor, combine the yogurt, eggs, vanilla, sugar, and cornstarch. Process until smooth, about 20 seconds.
8.Add 1½ cups (365 grams) of the yogurt mixture to a medium bowl. Add another 1½ cups (365 grams ) to the bowl with the melted chocolate and the remaining 1½ cups (365 grams) to the bowl with the raspberry puree. Add 2 teaspoons of melted coconut oil to the bowl with the plain yogurt mixture and the remaining 2 teaspoons melted coconut oil to the bowl with the raspberry puree. Stir each bowl to combine.
9.To assemble the cheesecake, pour the chocolate layer over the graham cracker crust and smooth the top with a spatula. Freeze for 10 minutes
10.Pour the vanilla layer over the chocolate layer and smooth the top with a spatula. Freeze for another 10 minutes.
11.Pour the raspberry layer on top of the vanilla layer and smooth with a spatula. Squeeze a few dots of the reserved raspberry puree on top and use a toothpick to swirl the puree in a decorative pattern.
12.Wrap the bottom of the pan tightly with foil and place in a high-walled baking dish. Pour about 1 inch (2 ½ centimeters) of warm water into the baking dish.
13.Bake the cheesecake for 35 minutes, until the edges are set but the center still jiggles slightly. If the top begins to brown, lightly cover with foil for the remaining bake time. Remove from the oven and carefully remove the springform pan from the water bath.
14.Cool the cheesecake completely in the refrigerator for 3-4 hours, or overnight.
15.When ready to serve, release the springform. Top the cheesecake with fresh raspberries, chocolate shavings, and raspberry puree.
16.Enjoy!

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รายการพลพรรคนักปรุง 14 มิถุนายน 2020 สอนทำอาหาร
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For English recipes, please go to the respective video's description on the link below

#เค้กกระดานสายรุ้ง
??เค้กเนื้อสปัจน์อบในพิมพ์สี่เหลี่ยม นิยมตัดเป็นชิ้นสี่เหลี่ยมเพื่อเสิร์ฟในงานเลี้ยงต่างๆ สูตรนี้ มากับเนื้อเค้กหลายสี และครีมวานิลลา ตกแต่งด้วยน้ำตาลสายรุ้ง
???สามารถเข้าไปจดสูตรได้เลยที่ลิงก์นี้
https://bit.ly/2XWhLW0

Rainbow Sheet Cake
You might not find a pot of gold after eating this colorful cake, but you will thoroughly enjoy the moist and delicious crumb with an indulgent vanilla cream on top.
Cocoa and Banana Cantuccini
Cantuccini are Italian almond biscuits that originated in the Tuscan city of Prato. Twice-baked, crunchy and sweet in its own right. This recipe adds chocolate chips and dried banana for a fun take.

เมนูอื่นๆ ในพลพรรคนักปรุง 14 มิถุนายน 2020
ขนมปังวงแหวนสไตล์กรีก
Greek Sesame and Black Olive Bread Rings
https://youtu.be/ZkJtYtt7vbM

Hot item : ชอบทานวาฟเฟิล แต่ไม่มีเตาวาฟเฟิล
https://youtu.be/9yfgiete9Eg

ปีกไก่บัฟฟาโล่หม้อทอดลมร้อน
Air-Fryer Buffalo Wings
https://youtu.be/RHXKLw-Lqyc

ฟองเต้าหู้ทอด Deep-fried Stuffed Tofu Skin
https://youtu.be/gB_Ar3bD9Ls

กันตูชินีช็อกโกแลตกล้วยตาก
Cocoa and Banana Cantuccini
https://youtu.be/5-QNNt8sohs

เค้กกระดานสายรุ้ง Rainbow Sheet Cake
https://youtu.be/IDqyTrZQwoU

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