facebook google twitter tumblr instagram linkedin
  • Home
  • Discover
    • Bread
    • cookbooks
    • Dessert
    • Apps
  • About
  • Contact
  • Plant-Based

DeelishRecipes.com Cooking & Baking

Easy to Cook Recipes . Healthier Recipes



Plant-based Sugar

Pyure is a line of plant-based, sugar substitutes for people who insist on the best for themselves and those they love. Our Sweet Talk blog is bursting with information about the benefits of organic and zero-calorie stevia products. 

url: pyureorganic.com/


5:19 PM No comments

Usually, I don't use Sour Cream in the cakes or crumble that I make. I supposed in this recipe what made it so moist and fluffy is the addition of baking soda and the quarter cup of sour cream. I've also used the Van Houten Cacao Powder which guaranteed such a delicious 'chocolatey' cake. I seriously think this Cacao Powder is really worth its price! The other ingredient that makes this cake a success is the Espresso powder, just a tiny 1/2 teaspoon but it made such a difference! In the sense that it wakes up the chocolate in the cake giving it the depth of taste! Highly recommend you to try out this recipe if you are a chocolate (addict) lover like me! I shall also crown this the 'BEST Chocolate Crumble Cake Recipe'!

Ingredients:
188g (1-1/2 cups) of All-Purpose Flour 
1/2 cup of Cocoa Powder
1 tsp of Baking Powder
1/2 tsp of Baking Soda
1/2 tsp of Salt
1/2 tsp of Instant Espresso Powder
1 cup of Sugar
3 Eggs
1/2 cup of Unsalted Butter
1 tsp of Vanilla Extract
1/4 cup of Sour Cream
1 cup of milk (but in this particular photo of the cake, I didn't add the milk and the cake texture is perfect)

Topping:
1/4 cup of Brown Sugar
1/4 cup of Granulated Sugar
2 tbsp of Flour
1/2 tsp of Cinnamon
2 tbsp of Cold Unsalted Butter



Method:
  1. Beat/whisk butter with sugar til mixture turns pale yellow.
  2. Add in eggs.
  3. Add in sour cream, vanilla extract.
  4. Add in sifted dry ingredients (flour, cacao powder, Espresso powder, salt, baking soda, baking powder) to wet ingredients.
  5. Mix until mixture is well incorporated.
  6. Pour into baking tray. Spread it out with a spatula knife to have an even layer.
  7. Grate the topping mixture onto the chocolate cake mixture.
  8. Bake at 190°C for 20-25 minutes.

6:15 AM No comments


HOME BAKING IS EASY: 77 Simple and Delicious Bread Recipes for Beginners. The Complete Guide to Baking Kneaded Breads. 

The Bread Machine Cookbook

11:23 PM No comments

I make this nutritional bone broth time to time (at least once a month) with bones mostly chicken wings and whole chicken. The cooking time is not as long as the one I'm showing in this recipe, as usually I prep it before dinner and use it in the same day. Key component of this broth is it is loaded with gelatin due to the slow cooking. Gelatin is the broken-down version of collagen and collagen is in the bones and connective tissues used in the broth.

If you do not know yet, major important areas of our body such as gut lining, our own connective tissues and joints, are made from collagen, that takes about 25% of our body! You can either take gelatin or collagen supplements, however, bone broth is an affordable way to get your collagen. Basically, this makes sure you sleep better, makes your skin more supple, protects your joints and gut lining.


Serves: 4 Litres of Chicken Broth

Prep time: 30 mins

Cook time: 12 hours


Ingredients
Par-Boiling the bones
  • 450g Pork Big Bones
  • 700g Chicken Feet
  • 500g Chicken Bones
  • 280g Chicken Wings (with tips)

The chicken Broth
  • 8 litres of water
  • 240 ml of sake

Seasoning
  • 3 Tablespoon of Salt (To taste)

Instructions
Par boiling the bones
  1. In a large stock pot, (capacity 10 litres of water), add in all the bones/wings/feet and fill the pot with water until the water is just enough to cover the bones.
  2. Bring it to boil over medium high heat and let it boil for another 5 mins
  3. Remove the pot from the fire and clean the bones/wings/feet under cool running water. Ensure that all residues and dirt are totally clean off. Wash the pot too to ensure that it's clean

The Chicken Broth
  1. Add all the cleaned bones/feet/wings back into the pot
  2. Add 8 litres of water and 240 ml of sake
  3. Bring it to boil over medium high heat
  4. Once boiled, reduce the heat to medium low and let it slow boil for another 10 to 12 hours (cover with lid).
  5. Check occasionally.
  6. The water should be reduced by half. Add more water if required.
  7. By the 10th to 12th hours, the broth soup be milky in colour, slightly creamy. The longer you boil, the more creamy the broth.
  8. Add salt to taste when done.
  9. Let it cool before transferring to a container for chilling in the fridge to set the gelatin-rich bone broth - at least 4 to 5 hours (or to freeze in the freezer)
  10. A day before using the broth, put the container of broth in the chiller. (Alternative, just use it straight from the freezer)
3:46 AM No comments
Mooncakes by Elva Z.

Mooncakes or 'yue bing' 月饼 are a profound cultural tradition deep in Chinese people's hearts, symbolizing a spiritual feeling. At Mid-Autumn Festival people eat mooncakes together with family, or present mooncakes to relatives or friends, to express love and best wishes. This year Peach Garden offers Mooncakes paired with our Limited Edition Gift Box with LED lights which will give you the ultimate mid autumn experience. Order through https://bit.ly/fbMidAutumn now to enjoy 20% off your early bird mooncake order.




3:00 AM No comments



Last week, I attended a Culture evening themed Singapore on Thursday, a relatively new bubble tea shop on the Tartu Mnt. We chosed the Strawberry Milk Bubble Tea and other than the choice of milk and the packaging they used, for the taste and shopping experience, the overall the rating I would give is 7. I would prefer the milk to be lactose-free or at least give customers a choice to opt for Lactose-Free milk. The packaging and straws used seriously need to be re-evaluated as it looks not eco-friendly :( and basically too much plastic-waste.  The shop design is IKEA-ish and design-wise, it is typically low cost. 

I feel a little guilty mostly the plastic cups and straws (I thought that they would be using the bamboo versions or be served with the glass mugs that will be more eco-conscious and eco-friendly. It was 5Euro per cup.

There is another Boba Koda in the old town (Müürivahe Tänav 21), might try that out one day too.

So I tried out this recipe with these basic ingredients:
  1. Tapioca Pearls, Tapioca Flour Starch
  2. Dark Muscovado Cane sugar
  3. Black Tea Bags
  4. Evaporated/Condensed Milk
This recipe was surprisingly easy and do-able from home. My husband enjoys it.

11:25 PM No comments



SPECIAL VIDEO TO CELEBRATE Gaz's BIRTHDAY - his dad joins him to make the most incredible vegan pan pizzas, simple recipe, no pizza oven needed!

https://www.avantgardevegan.com/recipes/bbq-base-pan-pizzas/

INGREDIENTS

Pizza Dough
7g Dried Fast Active Yeast
1 & 1/2 cups/375ml Luke Warm Water
2 tbs Extra Virgin Olive Oil
3 cups/360g Strong White Bread Flour or Bread Flour of your Choice
2 tsp Sea Salt 
Jalapeno Vegan Mozzarella
1 cup/112g Raw Cashews
1 cup/250ml Non Dairy Milk
3 tbs Tapioca Starch
1 tbs Nutritional Yeast
1/4 tsp Dried Onion Powder
2 tsp White Miso
1/4 tsp Garlic Powder
Pinch Sea Salt
2 tbs Pickled Jalapeno Chillis, Finely Chopped
BBQ Sauce
1 cup/250ml Shop bought or homemade BBQ Sauce
Toppings I used
1 cup/200g Butternut Squash, cubed & roasted
1 tbs CHilli Flakes
Homemade Pepperoni (recipe coming soon)
Handful Fresh Sage Leaves
2 tbs Pine Nuts
Garnish
A little Basil after baking
3:36 PM No comments

This is a pastry made with Apple, Walnut, and Poppy Seeds. There are usually many flavours within one: walnut, apple, poppy seeds, cinnamon, dried fruit and plum jam all between sheets of pastry.

Ingredients
For the dough
300 g flour
125 g butter
1 tablespoon powdered sugar
1 pinch salt
100 ml white wine
2 egg yolks
5 g fresh yeast

Poppy seeds filling
175 g ground poppy seeds
90 g sugar
1 tablespoon honey
1 tablespoon raisins or other dried fruit
1 tablespoon bread crumbs (I used whole)
90 ml water
lemon zest / orange
vanilla

Walnut filling
150 g ground walnuts
80 g sugar
2 tablespoons breadcrumbs (white)
1 tablespoon honey
1 tablespoon raisins or other dried fruit
125 ml water
peel of lemon / orange
vanilla

Apple filling
375 g apples peeled, grated
2 tablespoons raisins or other dried fruit
1 tablespoon ground nuts
1 tablespoon breadcrumbs (white)
cinnamon

Prune stuffing
1 jar of plum jam thick


Preparation
Dough
Place all ingredients in a bowl and knead until dough is elastic and non-sticky.
Then put it in a bag and refrigerate.

Meanwhile prepare the fillings.

Poppy seeds filling
Place in a saucepan of water, sugar and honey and let it on the stove top, until the sugar has melted.
In a bowl, place the dry ingredients, then pour hot water over them (with sugar and honey) and mix well.

Walnut filling
Follow the same procedure above.

Apple filling
Mix all ingredients.

After making the fillings remove the dough from refrigerator and divide it into 5 equal balls, then spread each on trays of 22 cm diameter cake.

Pierce with a fork three of the stretched round shapes of dough and bake them in round baking pans that were previously coated with oil and sprinkled with flour, for 8 minutes at 180C/360F, until they brown.

After you have baked the three tops, take one of the sheets that was not cooked (raw sheet) and lie it in a 22 cm cake pan, pierce it with a fork, then add the Poppy seeds filling over it and level it.

Over Poppy seeds filling place one of the baked sheets and then, on top, place the Walnut filling and level it.

Over the Walnut filling place 2nd baked sheet, pressing gently, and then, on top, place the plum jam / jam and level it.

Place over the Plum jam the 3rd baked sheet, top it with the apple filling, then level it and, at the end, place over it the second unbaked sheet, then pierce with a fork and put it in the oven preheated to 180C/360F for 50 minutes.

Remove from oven and powder sugar over it.

Recipe from Oana Silion

8:10 PM No comments

These are really good. I have not been baking for so long since the pandemic hits, today I suddenly felt the need to make some of these lovelies. These are scones (rhymes with 'gone', is how I will pronounced it, nothing wrong some people says 's-cones' like rhymes with 'cone' I noticed.) My recipe is rather from my Hungarian side of my in-laws, my sister-in-law, and my aunt-in-law, and even my cousin-in-law could make them this way. They are really heavenly SO GOOD! Hungarian people likes it savoury (salty) as compared with the English Scones which are unsweetened and rather lightly bland and fragrant (taking the sweetness from jams or the raisins or currants). This version is using bacon bits (what would be better are pork cracklings - made from rind of pig's skin). I think during this time, many people are also avoiding animal products, so even though it is tastier, it is frown upon by plant-based diet groups. I have made them larger, so it doubles an older recipe which I have first tried on, yielding 24 large rounds.

Yield 2 dozens

  •  1/2 cup heavy cream, heated to 45 deg C
  •  12g fresh yeast
  •  
  •  1/2 tsp or 2 pinches of sea salt
  •  4 cups all purpose flour
  •  100grams cheese, finely shredded (optional)
  •  200g unsalted butter, softened
  •  1 tsp sugar (to activate the yeast)
  •  50g bacon bits (or pork cracklings if you can find/make them)

  • Topping
  • Extra 30grams cheese, finely shredded (optional)

  1. Step 1
    In a large bowl, combine milk, yeast and sugar. Let mixture stand for 10 minutes.
  2. Step 2
    Add flour, cheese, salt, egg, butter and sour cream to yeast mixture. Mix til dough comes together, smooth and not sticky.
  3. Step 3
    Roll dough 1/2 inch thick on a lightly floured surface. Make a shallow cross-hatched pattern with tip of sharp knife over the top of the dough. Brush with egg yolk. Sprinkle cheese and pork cracklings on top.
  4. Step 4Cut out rounds with a 1 to 1.5 inch cutter.
  5. Step 5
    Arrange circles in rows at 1/4 inch apart on a parchment-lined baking sheet.
  6. Step 6
    Put pan in a cold oven, set to 200 deg C and bake for 22 minutes. Until scones or pogacsa are nicely browned on tops and bottoms. 
  7. Step 7
    Let it cool completely and (optional to store in airtight container).
  8. *It can be frozen up to 1 month. Thaw and reheat at 100 deg C for 20 minutes.
11:12 PM No comments


Yield 2.5 dozens


  •  1/4 cup whole milk, heated to 45 deg C
  •  1 tsp active dry yeast
  •  
  •  1/4 tsp sugar
  •  2 cups all purpose flour
  •  70grams cheese, finely shredded 
  •  7 tablespoons unsalted butter, softened
  •  1/4 cup sour cream
  •  300g pork cracklings
  • Topping
  • 1 egg yolk
  • 30grams cheese, finely shredded

  1. Step 1
    In a large bowl, combine milk, yeast and sugar. Let mixture stand for 10 minutes.
  2. Step 2
    Add flour, cheese, salt, egg, butter and sour cream to yeast mixture. Mix til dough comes together, smooth and not sticky.
  3. Step 3
    Roll dough 1/2 inch thick on a lightly floured surface. Make a shallow cross-hatched pattern with tip of sharp knife over the top of the dough. Brush with egg yolk. Sprinkle cheese and pork cracklings on top.
  4. Step 4Cut out rounds with a 1 to 1.5 inch cutter.
  5. Step 5
    Arrange circles in rows at 1/4 inch apart on a parchment-lined baking sheet.
  6. Step 6
    Put pan in a cold oven, set to 205 deg C and bake for 25 minutes. Until pogacsa are nicely browned on tops and bottoms. 
  7. Step 7
    Let it cool completely and (optional to store in airtight container).
  8. *It can be frozen up to 1 month. Thaw and reheat at 100 deg C for 20 minutes.

We can easily buy scones with pork cracklings in any parts of Hungary. In a sense, I don't usually have to make it. It is a relatively easy to make pastry and many people like it. As a snack, tea break snacks, finger food for parties etc. Children loves it. I realised the British/English versions of Scones are usually sweet, while the these Hungarian scones are savoury. My husband prefers the savoury version. The original of this recipe yield 5 dozens. In fact, I got a shock seeing it as it will mean 60 pogacsa-s, and that is really too much. This recipe has its ingredients halved and I've added the pork cracklings which to be honest, it made the whole lot of difference!


10:56 PM No comments

Made these today and planning to eat with some fresh salads and a Georgian Bread. They called it in Estonian "Gruusia Leib". პური (puri) means bread in Georgian according to Wikipedia. The large ones we found is in the shape of a canoe. This type of Shotis puri or simply shoti is a type of traditional Georgian bread. It is made with white flour and baked in a specific bakery called tone/tume/tome (the word is cognate with tandoor which is used for cooking in Southern, Central and Western Asia, as well as in the South Caucasus.) Of course these falafel can go with hummus, with pita and with rice! How do you prefer to eat falafel with?


Falafel Ingredients:

1 cup of Dried Chickpeas, soaked for 24 hours (this will yield 3 cups after they have soaked)

1 Small Red Onion, roughly chopped

3 Cloves of Garlic, minced

1 cup of Fresh Parsley

1 cup of Fresh Cilantro

1-1/2 tsp of Cumin Seeds

1-1/2 tsp of Coriander Seeds

1/4 tsp (or to taste) or Cayenne Pepper

1 Tbsp of Lemon Juice

2 Tbsp of All Purpose Flour

1/2 tsp of Baking Soda

Salt, to taste

Vegetable Oil for Frying



Preparation

1) Drain the soaked chickpeas overnight. Rinse them.

2) Working in two batches, add half of the chickpeas, parsley, garlic, onion and cilantro to a food processor and blend until you are left with a paste that’s not completely smooth but holds together when pinched, place the mixture in a bowl and repeat the process with the other half of the ingredients.

3) In a small dry skillet, add the cumin seeds and coriander seeds and toast until fragrant, then place them in a mortar and pestle and grind them until almost smooth, place in the bowl with the ground chickpea mixture along with the lemon juice, flour, baking soda and salt, mix until well combined, cover with plastic wrap and pop it in the fridge for about an hour.

4) Fill a heavy bottomed pot with some vegetable oil and allow it to come to 190°C.

5) Grab a bit of mixture and make golf ball size falafel, fry for about one minute until deeply golden brown and crispy.

6) Drain on a paper towel lined plate and repeat.
1:06 AM No comments






Butterfly pea flowers are an adaptogenic herb that may help ease occasional stress. Russian scientist N.V. Lazarez discovered adaptogens in 1947 while another Russian scientist, Dr. Israel Brekhman, spent more than forty years examining their healthful benefits. Dr. Brekhman designated that to be an adaptogen, herbs that need to have three specific traits:
  • The herb is non-toxic
  • It helps regulate stress by helping the body adapt to it
  • It has a positive impact on the body
  • Adaptogens impact your well-being by helping you cope with stress, which is something everyone has to deal with at one point or another! A scientific review of adaptogenic agents listed butterfly pea flowers as an acceptable adaptogen.
Besides, health benefits that Blue Pea offers, such as improving digestion, uplifting mood, reducing stress and enhance skin health.
10:21 PM No comments

New segment on Deelish Recipes is our "Plant-based Recipes and Vegan Books"! In a way, I have decided to think more seriously about changing my diet to a Plant-based diet gradually. I want to achieve to become 100% plant-based. I do not consider I am yet even 50% plant-based, let alone vegetarian. I am the same as you, I eat meat, poultry not because I love that animals are killed for it. I am one of the people on the way to converting and this coronavirus crisis has made it more firm this decision to give it a try and believe in myself that I can do this.

I think I had been hesitant to go FULLY plant-based by the lack of confidence that I can compensate all my dietary and nutritional needs. I want to gain more relevant information about a plant-based diet and would love any recommendations from any authors or plant-based vloggers or bloggers. Those of you who has been a regular on Deelish Recipes, you know that I have been a faithful follower of Pick Up Limes and Avant Garde. I shall today share another on Quesadillas by Jamie Oliver, the ingredients are mainly Tortillas, Cheese, Carrot, Paprika, Celery & Parsley.



If you're a vegan book or plant-based recipes book author, here is a special COVID19 offer from UXSCOOPS, where you can have a free opportunity to promote your books
and savings of up to $25!


1:17 PM No comments


So the other day, I made Tofu with 350g of soya beans. It was my first time but it was a great success! What was left a lot was Okara (the solids that remains after I squeeze out the soya bean milk). Okara is a healthy source of ingredient for many vegan recipes. I decided to make today my first Okara Burger, and what was amazing is that, it was so delicious! This particular burger today has an omelette egg which if you are the kind of vegetarian who cannot eat eggs too, you can totally don't include the egg. For me, it was like an in between breakfast and lunch meal, not too heavy so I added the egg since I am not a stringent vegan. Overall it still tasted very yummy! Try it if you have some Okara and you will know what I mean....


Ingredients

Okara

diced onions

seasonings: salt and pepper

Lettuce (or any vegetables you like, like baby spinach)

Tomatoes (optional)

Mayonnaise (you can make vegan mayonnaise)

Tomato sauce or Ketchup

Some tapioca starch for coating

Vegetable Oil



Procedures:

Toast the inner sides of the bun to make it crispy.

Mixed all the ingredients together to form a patty.

Lightly dust the outer layer of patty with some tapioca starch.

Fry it for 2 minutes each side in a pan with oil.



Assemble it in whichever sequence you wish, for me I did this:



1. Base layer of bun

2. Okara burger patty

3. purple onion rings

4. lettuce

5. Ketchup

6. Mayonnaise

7. Egg

8. Sprinkle some parsley

9. Sesame seeded bun layer



Enjoy!












9:11 PM No comments

This is a milk loaf or sweet bread, in Hungarian, it is called 'Kalács'. This Sweet Bread is simply flavoured with ground cinnamon spice and the key ingredients are brown sugar, milk and eggs. So of course, the whole house smells so good! Guess the fresh yeast did a great job this time, the proofing was about 45 minutes before placing into the preheated oven of 175°C to bake for 30 minutes. See how 'puffy' it became when baked. My recipe as follows:


INGREDIENTS

    1. 4 cups all-purpose flour
    2. 1/4 cup white sugar
    3. 1/3 cup brown sugar
    4. 1 teaspoon salt
    5. 12g fresh yeast
    6. 1 recipe - 1 egg
    7. 1 1/4 cups warm milk (45°C)
    8. 1 teaspoon vanilla extract
    9. 1/4 cup (and more for brushing) butter, melted
    10. 1 teaspoon ground cinnamon




PREPARATION

    1. Place flour, white sugar, salt, and yeast into the bowl of a stand mixer. In a bowl, whisk together egg, melted butter, warm milk, and vanilla extract; pour into the flour mixture.  Add in also cinnamon, brown sugar. Using dough hook attachment, mix on low until the flour is moistened and a dough forms, then increase speed to medium and continue kneading until smooth and elastic, 4 to 5 minutes.
    2. Place dough into a greased bowl, cover, and allow to rise in a warm place until doubled in bulk, about 1 1/2 hours.
    3. Punch down dough, turn out onto a floured work surface, and divide into 2 equal pieces. Roll each piece firmly into a log. Formed them like two overlapped 'V' and start braiding them in alternate order and pinch the ends inward 'hide the ends under' and now it should look like a braid. Place into a greased, loaf pan (in my case I just bake it on parchment paper on a baking sheet). Cover, and allow to rise in a warm place until doubled in bulk, about 45 minutes.
    4. Preheat oven to 175 °C.
    5. Brush the tops of the loaf with melted butter, then bake in preheated oven until loaf is golden brown, and sound hollow when tapped, about 30 minutes.


11:41 PM No comments

I missed so much the typical breakfast of warm freshly prepared Soy milk in Singapore. So I decided to give a go at making homemade Soy milk! That was my motivation because it is really difficult to find the REAL Soy milk. The store-bought ones we have here are imported from Belgium. The taste is just NOT it. Besides, it is too much added sugar in it and to preserve it in the box packagings, usually there are added preservatives to keep its shelf-life.

As a breakfast item, usually we (Singaporeans, Chinese people, Asian people) love to eat it with the savoury version of fried fritters which has a similar based as doughnut called Youtiao, also known as Chinese cruller, Chinese fried churros, Chinese oil stick, Chinese doughnut. It is a long golden-brown deep-fried strip of dough commonly eaten in Southeast Asia (so it means you can find it easily in Hong Kong, Taiwan, Malaysia, Indonesia too). Soy milk, unlike cow's milk, is naturally low in saturated fat, making it an attractive option for those who don't believe the "good fat" hype. Also, soy milk contains no cholesterol because of its plant-based origins. 

Using soybeans to make milk instead of raising cows may be ecologically advantageous. Cows require much more energy in order to produce milk, since the farmer must feed the animal, which can consume up to 24 kilograms (53 lb) of food in dry matter basis and 90 to 180 litres (24 to 48 US gal) of water a day, producing an average of 40 kilograms (88 lb) of milk a day. Legumes, including the soybean plant, also replenish the nitrogen content of the soil in which they are grown.

To make from scratch, you will just need 2 ingredients: Organic dry soy beans and water.

INGREDIENTS 

1 cup dry soy beans (preferably organic) 
5 cups water (plus more for soaking and rinsing) 
Optional sweetener to taste (like sugar, agave, maple syrup or stevia) 

DIRECTIONS 

Soak the beans in fresh water for one day in a large container. 
Make sure there is enough room for the beans to expand to triple their size. 
Add water if the water level drops below the top of the beans. 
Drain the beans and transfer to a large bowl. 
Add enough water to completely submerge the beans. 
Rub the beans between your fingers to remove the skins. 
Remove the skins from the bowl by mixing the beans around and letting the beans settle to the bottom. 

Then skim the top to get at the loose skins. 
Discard the skins. 
Try to get most of the skins but don't worry if there are a few left. 
Drain the beans. 
Blend the beans with 5 cups of water until the beans well pureed. 

This took about one minute with my regular 12 speed Blender on the Liquefy setting. 
If you have a high speed blender, take care not to over blend. 
You may need to work in a couple batches depending on your blender's capacity. 
Strain the liquid into a large pot using a nut milk bag, jelly bag or a few layers of cheesecloth over a colander or sieve. The liquid will be your soy milk. The pulp, known as okara, do not discard these because you can use it in other recipes (eg Okara Brownies, Vegan Burger etc). 

Heat the milk on high heat until boiling while stirring regularly. 
The milk tends to form a skin at the bottom of the pot so stirring is necessary to keep this from building up. During this process, a skin may form at the top; this is normal and known as yuba. The yuba can be stirred back into the milk or skimmed off. 

Let the milk boil for a couple minutes; stir and reduce the temperature as needed to prevent the milk from bubbling over. 
Reduce the heat to medium or medium low. At this point, it's a good idea to taste the milk. 
It may be a bit beany tasting and bitter. As the milk is cooked, the beany and bitter taste will be reduced. 

Let the milk simmer for anywhere between 15 minutes. 
When ready, strain the milk into a container. 
Serve the milk hot or cold. 
Add sweetener to taste. I use about 1 or 2 teaspoons of maple syrup per cup. 

NOTES Store your fresh soy milk in the fridge for up to 3 days. 
The leftover soymilk pulp (okara) will also stay fresh in the fridge for about 3 days.

5:13 AM No comments
Newer Posts
Older Posts

About me

About Me







Jodee has successfully partnered with hundreds of authors, artists, developers each day through her work in the community, her blog, her online strategic content courses, social media presence, and in-person events, workshops and webinar. In this site, she blogs all about delicious yet healthy food, Recipes, Cooking, Culinary, Gastronomy, Restaurants, Chicken, Fusion, Delicious, Dining, Party, Chinese, Italian, French, Greek, European, American, Chocolates, Confectionary, Plant-based, Vegan, Meal Plans, Pastries, Bakery, Crowdfunding Projects, 3D Food Printers, AI Robotics Kitchen gadgets, New tastes, New experiences

Email: deelishrecipes@gmail.com

Follow Us

Labels

#deelishchocolates #deelishrecipes #Recipe #曼食慢语 10 Minute 2 Eggs 31stAugust 5 meals I eat each week 5-minute Vegan Breakfast 60s Accompaniments advertise advertise on deelishrecipes African Aioli Garlic Bread Airline Chicken Breast Alain Passard albania Albanian albanianfood Ale Alfredo Amanda Tastes amaretti American American Chef Richard Rosendale Siphon Anders Celsius Andorra Anne-Sophie PicElena Arzak Appetiser appetiser recipe Appetisers appetizer Apple apple cake apps Arabian Arabicas Argentinian Armenian artichoke Asian aubergines Australia Australian authors Autumn Avantgardevegan Gaz Oakley Baby-friendly Restaurant in Budapest bacon baguette Baileys Truffles Bak Chor Mee Baked Donut Baked Fish Baked Macaroni and Cheese baked sea bream bakery Bakfickan baking baking books BakKutTeh Baklava Balkans Banana banana bread Banana Breakfast Sandwiches with Cinnamon and Vanilla on French Bread Banana Chocolate Cake Banana Muffins Baozi barbecue Basque bbq BBQ Chicken Wings in Sweet Chilli Sauce BBQ Pork bean salad Bechamel sauce Béchamel sauce beef Beef Bourguignon Beef Brisket Beef Hor Fun Beef Noodle - Chinese beef panaeng Beef phanaeng Beef Pot Roast beef steaks beef stew Beef Tenderloin Beef Wellington Beer-Braised Lamb Shanks Before Spring Beijing Beijing jianbing Belgian Belgium bellpepper bento Best Chef Best Chefs in the WorldChefs Best Foods for Your Brain Between Seasons Beverage beverages Bhutan Bibimbap bio Brown Rice bio vegetables birthday Birthday Cake birthdays Biryani Black Beans and Rice Black Pudding Blanching Vegetables Blini blog blueberries Blueberries Scones blueberry bluecornmexican body scrub boeuf à la bourguignonne Bombay Chicken Masala book Book Author Books borek Borzas Kata BOSCH MultiTalent 3 Bougatsa Bourbon braised mushrooms Braised Red Cabbage Brazilian bread Bread Roll breakfast brew British Broccoli Salad broth brownie Brownies Bruschetta brussels bubble tea Budapest Buddha Jumps Over the Wall buffet-style Bulgarian bunnies burek burger butter Butterfly Pea Flowers Rice and Tea Recipe Buttermilk Fried Chicken Buttermilk Marinade Recipe Butterscotch Sauce byoereks Byrek Cafe Cafe Kumoya Caffeine Free Cajun cake Cake Appetizers cake revolution Cakes California Calzone Campari Tomato camping food camping recipes Canada Canape Canape With Lettuce Canape With Smoked Fish Canapes with salmon caviar candy of milk Cantonese Cantonese Cuisine caramel Caramelized Onion Jam Burger Carbonara Carbonnade Carbonnade à la flamande Caribbean Carrot Cake caseinfree casio Casserole Catalonia Cauliflower cauliflower Cheese Cauliflower Salad Cerise Rubis Tomate cevapcici cevapi Chanakhi Chanterelle Char Kueh Teow Char Kway Teow Char Siew Cheese cheese board Cheese Knife Set Cheesy Stuffed Squash Chef Chef John Chef Nadav Bashan Chef Scott Serpas ChefsFeed chestnut puree Chicken Chicken breast Chicken Burritos Chicken Fajitas Chicken Pot Pies Chicken Recipe Chicken Rice Chicken Soup Chicken Tikka Saslik Chicken Tostadas chickenkebabs chickpea Chile Chilli Crab Chimney Cake china Chinese CHINESE BAKED PORK CHOP RICE Chinese Cotton Candy Chinese New Year Chinese Pastry Chinese stir fry chocolate Chocolate and Meyer Lemon Mousse Petit Gateau Chocolate Banana and Oats Muffin chocolate chip Chocolate Crumble Cake Chocolate Cupcakes chocolate fondant pudding Chocolate Sponge Cake Chocolate Whipped Cream Frosting chocolates choux à la crème Christmas Christmas Swiss Roll chuck machado Chwee Kueh Cinnamon cinnamon roll Cinnamon Rolls with Bananas Cleansing Diet Climate Change Diets CNY Cocktail Tomatoes Cod coffee Coffee capsules Collagen Broth Colombia comfort food Comfort Soups condensed milk confection Confectionary Confectionary in Budapest cook cookbook cookies Cooking cooking blog Cooking Box for Kids cooking show corn Corn Bread Cornflakes Cookie Crunch Cottage Cheese Cottage Cheese Balls Cottage Cheese Doughnuts Cottage Cheese Dumpling Cottage Cheese Dumpling Dessert Country Recipes Courtney Hill Cousous Recipe couverture chocolates COVID19 Crabs Cranberry Stuffing Craneberries cream cheese filling Cream Cheese Frosting Cream of Tartar Cream Puff Creamy Cabbage Crepe Crêpes Cretan Food Crispy Chicken Crispy Chicken Breasts Crispy Pork Knuckles for Christmas croatian CROQUE MONSEIUR Crudités with Greek yogurt dip Crumble csemege uborka Csülök Cucumber Cucumber Dill Salad cucumber salad Cupcake cupcakes cupcakes with frosting Curry Custard Pudding Cuts of Beef Chart Czech Czech Dumplings Daeji Bulgogi Daily Donut - Campaign Monitor and Emma Danish Dark Chocolate Dashimaki Tamago deelishnewtaste Deep Fried Breadcrumb Chicken Breast Deep Fried Chicken Deep Fried Chicken Breast Deep Fried Glutinous Rice Red Bean Paste Deep Fried Ice Cream degree Celsius dessert Dessert Restaurant Desserts Dian Xin diet Dill Dim Sum Dinner dinner recipes Dios Beigli Dip Dips and sauces dishs doce de leite Dödölle Dolma Recipe Domaci knedlik Dominique Crenn donut donuts Double Chocolate Chip Cookie dough nut doughnut Doughnuts Downshiftology.com Dr Lisa Mosconi Dragon Whiskers Dragon's Beard dry chinese noodles Duck Breast Dulce de Leche Crepe Dumpling dumplings Dutch Dutch delicacy easter Eastern European Christmas Porridge Kutya easy Eating eco-labeling Ecuador eeeeeats Egg Egg And Pepper. Eggnog Eggnog cupcakes Eggplant Eggplant slit belly eggs English entertainment entrecote Eritrean Escalivada Escargot Espresso Coffee Estonian étel Ethiopian European exilim falafel fall Fasírt fat burning meals featured Feijoada Festive Cookie Feta Cheese fig finger food Finland Finnish finom Fish fish and chips Fish Head Curry Fish Salad Fit Men Cook fit.cookin' Fitness flatbread Flemish Flemish waffles Flickr Flódni fo tiao qiang food Food & Drink App food and fitness food and wine food blogs food fanchise Food Fight Food Processor FOOD QUIZ food revolution Food Science Food Security Food Waste Prevention Apps Food Wishes foodapps foodblog football breakfast forager Niki Sjölund Foraging Mushrooms France franchisebrokers French French Baguette French Brioche French Crêpes french loaf French Macarons French Toast Frenched breast Fried Fried Dumpling Fried Potatoes Fried Radish Cake Fried Teriyaki Chicken Thigh frittata Fruits Fruits salad fudge Fujian fun fact Fusilli fusion Galuska ganache Garden Plate garden risotto gardening Garlic Garlic and Thyme Gâteaux apéritifs Gaufres à la Flamande Gazpacho Georgian Georgian Bread German gesztenyepüré Gibbing Ginger Ginger Cookies Ginger Marmalade Glazed Ham glazed ham Glazed Roast Turkey Gluten-Free glutenfree Gnocchi Goma Dango Gong Bao Chicken Gordon Ramsay Goulash Grain and bean Grand Bazaar Gravlax Greece Greek Green Bean Cake Green Curry green smoothie greenkitchen grilled Grilled Cheese Grilled Cheese Sandwich Grilled Chicken Caesar Salad grilled meat grilling Grocery Shopping Tips Ground soybean stew Gruusia Leib Gulyás Gyros Gyros Tal Hainanese Hainanese Chicken Rice Halal Café halal sturgeon caviar Halloween ham handmade chocolate handmade pasta Happy Call har gow health healthy Healthy Recipe Healthy Snacks healthyfood Hedgehog Breadrolls Herring Herrings high fat recipes Holiday Holiday Hot Cake Holland Holy See Home-made Lemonade homemade Homemade Mayonnaise Recipe homemade yoghurt recipe Honey Mustard Dressing hors d’oeuvre Hot and Sour Soup hot beverage Hot Brown Hot Pot hotpot How to Cook How to make the Best Oodles of Zoodles - Low-Carb Zucchini Pasta Recipe Hungarian Hungarian Fried Bread Hungarian Handmade Cheese Hungarian Honey Cakes Hungarian Kalács Hungarian Pickled Cucumber Hungarian sausages Hungarian Stuffed Peppers Hungarian Traditional Oven Hungarian Walnut Rolls Hungarian Wine Hungarian-Jewish Hungary Ice Cream ice cream sundeas Iceberg wedge salad IFTTT Indian Indonesian injera inside out california roll inspiredrecipes instagram Interactive restaurant Interactive Tables Iran Irish Istanbul italian Italian food Italy jalapeño Jamaican Jamie Oliver Janssoninkiusaus Janssons Frestelse japan japanese japanese food JapChae jelly Jewish Jian Dui Judd mat Gaardebounen juice Kaiseki Kakaós Csiga Kale kaliningrad Kao Pad Gkai Pad Gkaprow Karaage Chicken karácsony Karniyarik kebab Kevin Curry kickstarter Kidney Beans Salad kids kitchen kitchen tools Knedliky with Pork and Sauerkraut knifes Kolbasz Kolbász Kongbiji-jjigae korea Korean Korean food Kosher Food Kotlich Kugelis Kürtös kalács kürtőskalács L'Arpege Laksa Lamb lamb stew Lángos Lantern Festival Lasagna Lattice Crust Apple Pie Lattice Crust Pie (Eggless) Layered Enchilada Layered Potato Casserole leaf cookies Lebanese Lecso Lecsó Lemon Bread Lemon Cake Lemon Crab Fritters Lentil lepinja Lettuce light bites Lindt lingonberries liqueur Lisa Bryan Lithuanian Little Cake Little Italy Livia Adams AlwaysHungry Lomo Saltado london low carb Low-Carb Lox lunch Luxembourg mac Macaroni Macaroni Casserole macarons Macedonia Magyaros Pizza Makaronilaatikko Malay Malaysian mango melon Mango Panna Cotta manjar manjar blanco/arequipe Mapo Tofu MARASH SALATA Marhapörkölt Mascarpone Cheese Mashed Potato Mashed Potatoes with onion and Bacon Matzo mayonnaise Mayonnaise Chocolate Cake meal meal planning Meal Prep meal replacement meals Meat meat balls meatball meatball recipe Meatballs mediterranean Mee Hoon Kuey melbourne Menza Mexican mézeskalács microwave Mid-Autumn Festival Middle Eastern Milk Chocolate Milk Loaf Minced Beef Minced Pork Mini Crab Cakes Mini Donuts Mixed Rice mixed spices Mofongo molten chocolate lava cake Momo Mongolian montereyjack mooncake Mooncakes Mornay sauce Morocan mother sauce Movie Night Snack Platter Mozzarella And Pesto Muffin muffin cupcakes Muffins mukbang Mulled wine mulledwine Mushroom Mushroom Coffee Muslim mussels mustard soup nabe Nabeyaki Udon Noodle Nadia Santini Napa Valley National Snacks of Holland nationalburekday nectar Nepal Nepalese Nespresso Neuro Cuisine: Exploring the Science of Flavour New Year New Year's Eve Nigella Lawson No bake recipe Nokedli Noma nonya noodle noodles Nordic North African North American novid50 nutella nyc Nyonya Oatmeal oceanhack Octopus Octopus Balls Okara brownies Okara Burger Olie Bollen Omar Allibhoy Ominivores Cookbook by Maggie Onion Onion Bread Buns Onion Gratin Onion Soup Onions Oodles of Zoodles Open face sandwiches orange Orange Juice Oregano Organic Dorset Pastry outdoor outdoor cooking outdoorcooking Oven-Braised Meat overfishing Paella Palacsinta paleo pan sear salmon pancake Pancakes Panettone panini Papadum Paprika Recipe Manager App Paraguayan party favour Party Food Pasta pasta sauce pastry PAUL peanut butter Penguin Couple Bento pepper Pepper Jack and Garlic Lime Chicken Salad Panini Peru Peruvian Peruvian Style Pork Belly pescetarian Pest Vakvarjú Restaurant pesto petition philadelphia philadelphia cream cheese frosting Phyllo Custard Pie Pick Up Limes Pickled melon with guinea fowl stir fry Pickled Sprats Pickling Pickuplimes Pie Pineapple Tarts piping tips Pita pita pizza Pizza Pizza dough from scratch Pizza Pinwheels Pizza with eggplants plant-based Plant-based Recipes Plantains plum cake pocketlatte Poffertjes Pogacsa poland Polish Pomodoro popcorn Pork Pork Belly pork chops Pork Knuckle Pork Ribs pork ribs. pork tenderloin Portabella Mushroom and Cheese Omelet Porto Portuguese Potato Potato Pie Potatoes Potstickers Pregnancy Profiteroles Pudding Puerto Rican Puff Pastry Pull Apart Pull Restaurant Pumpkin Pie Pusheen CupCakes Quesadillas Quiche lorraine QUICK salad Quinoa Quinoa Salad Pita Pocket Qxion Rablóhús Rajma Salad Rakott Krumpli Ramen Raspberries Raspberry real red velvet cake realfoodgallery recipe recipe blog Recipe Developer recipes Recipes blogs recipes for chicken Recipes with Ground Beef recipes. milen Red Bell Peppers Red Chile Jelly Red Velvet Red Wine Beef Stew Red Wine Beef Stew with Spätzle redmeat refreshments Reindeer relish rempah Rendang Chicken René Redzepi Resistant Starch Restaurant and Food Reunion Dinner rexipecom ribeye Rice Rice & Peas Rice and Peas rice balls Rice Salad Rice Vermicelli Richard White ricotta Ricotta Cheese Rilakkuma Bento Roast Chicken Roasted Autumn Vegetables Roasted Duck Roasted Tomato Soup with Ricotta Matzo Balls Roasting Roasting Vegetables Rolled Omelette Roman Rose Ang Rosemary Rotermanni City Roti John Roti Prata Rucola Russia Russian Sage Sausage Stuffing salad Salads salami Salmon salsa salsa verde Salt Crust Sea Bass salted caramel chocolate cheesecake Sambal Oelek Sandwich sandwich cookie Satay sate sauce sauce blanche sausage bread pizza Sausage Bread Rolls sausage ppang sausages Sauteed Savanyúság savoury Savoury bread layer cake scallion Scallion Pancake Scandinavian Scone Scone with Pork Cracklings Hungarian Scone-like Scones Scrambled Eggs Sea Bass Sea Bream Rice Sea Cucumber Seafood Segafredo semla semlor serbian Sercial Madeira Sesame Balls Shabu-Shabu Shakshuka Shakshuka with eggs Shanghainese Sharing shark fin soup Shashlik Shopska shotis puri Shrimp Dumplings Shrimp Scampi Pasta Recipe Sichuan side dish silicon cups Singapore Singapore Chilli Crab Singapore Miffy Themed Cafe Singaporean sirloin steak Sizzling Tofu with Pork Skewered Chicken skewered meat Slovakian smac Smart tables Smoked Collar of Pork with Broad Beans smoothies Smörgåsbord snacks soda soft boiled egg somun Soon Kueh Sopa Paraguaia Sopa paraguaya souce Soufflé Soup Soup Dumpling Soused Herring Recipe South Asia Southeast Asian Southern Food Southwestern Soy Pulp Soya Bean soybeans soymilk spaghetti spaghetti sauce Spain Spanish sparkling coffee Spatzle Spice Bazaar spices Spicy Spicy Chicken and Basil Fried Rice Spicy Extra Soft Tofu Soup Spinach and Salmon Quiche Spinach Pie Spinach Stuffed Chicken Breasts Spring Lamb spring rolls Starters Statler Chicken StayAtHome Cooking Recipes steak Steamboat Steamed Buns Steaming stew Sticky Pudding stkilda Stockholm Stone Pot Rice Strasbourg Strawberries Strawberry-Brownie Cake Stromboli Stroopwafel Stuffed Sturgeon Caviar successful dieting Sugar Cookies Sugar Onion Pizza Wraps Sugar shop summer summer rolls sunflower seeds sushi sustainable seafood awareness sustainable seafood initiatives sustainable seafood movement sustainable seafood recipes süt suxhuk Sweden Swedish Swedish Astronomer Swedish Christmas Breakfast Swedish Meatballs with Potato Puree and Lingonberries sauce Swedish Rye Bread With Egg And Prawn Canape Swedish Rye bread with smoked salmon Canape Swedish Smörgåstårta sweet banana parfait Sweet Bread Sweet Sweet Tooth sweets Swiss Roll Recipe Sydney Szalonna Szaszłyk Székely Marhapörkölt T1 Mall in Estonia Tabouleh Tagliatelle Carbonara Tai-Meshi Taiyaki takeaway Takoyaki Tallinn Tamal Ray Tandoori Chicken tea technology Teochew Tepertős pogácsa teriyaki Tex-Mex Texas Texas Caviar Thai Thanksgiving thanksgivingcookies The Hip Pocket the Netherlands The Vegan Athlete Thickener: Flour or Cornstarch Tibetan Tips tiramisu TOC Salad Tofu Töki Pompos Töltött Paprika Tom Yum Prawns Tomato Tomato Basil Pasta Tomato Salad Tomatoes Tortellini Tortilla Tortilla de patatas Tostadas Traditional Food Traditional Potato Bread Transylvanian Trifles tsebhi Tuna Turkey Turkish Turo Gomboc Túrós TÚRÓS GOMBÓC Túrós táska twigin chamkkaegyeongdan Tzatziki Újévi Lencseleves United States USA Valencian Valentine's Vana Tallinn Chocolate Cream Vanilla Ice-cream Vatican City vegan vegan & healthy Vegan Books Vegan Burger Vegan Chocolate Vegan Dumplings Vegan Mexican Potato Bake vegan pancake vegan pasta Vegan Recipes Vegan Recipes Resources Vegan Soups vegetable Vegetable Pacoras Vegetable Stew Vegetables Vegetarian Vegetarian Lasagne Vegetariskt Venezuela Venice Vietnamese vietnamese noodles Virginia Willis virsli Vörösboros marhapörkölt VÖRÖSBOROS MARHAPÖRKÖLT NOKEDLIVEL waffles Walnut Crumble Walnut Crumble Cake washoku wat Water Rice Cake Watermelon Amuse Bouche wedding cake weight-loss weight-loss profiteroles wellness Wellness Blogger western Wheat berry Wheatberry Whipped Potato White Beans Stew White Chocolate Pie white sauce Whole Wheat Wild Boar Ragu (Haapsalu Estonian) Wild Food Wild Rice Salad wine winter Winter detox wonton Wonton noodles wontons wrap xiaolongbao xlb Yaki Udon Noodle Stir Fry,Japanese yaki-gyōza Yakitori Yannick Alleno yoghurt Yorkshire Yule Log Cake Recipe Yun Tun Yusheng z850 Zannnie's Grand-Mother-in-law's Recipe Zeppole Zucchini Pasta Recipe Zwiebel Auflauf блины ჩანახი म:म พะแนงเนื้อ མོག་མོག་ 돼지 불고기 삼계탕 순두부 찌개 잡채 제육 볶음 콩비지찌개 튀긴참깨경단 たこ焼き 中秋节 佛跳墙 八宝辣酱 Bā bǎo làjiàng 包子 北京煎饼 北京食品 口水鸡,Mouth Watering Chicken 古人吃点啥 宫保鸡丁 小笼包 巧克力海绵蛋糕 懐石料理 拌面 月饼 海南鸡饭 点心 焼き餃子 煎堆 玉子焼 笋粿 糖葱薄饼 菜头粿 葱油饼 虾皇饺 锅贴 面粉粿 韩国料理 馍馍 鯛焼き 鯛飯 麻婆豆腐 龙须糖

recent posts

Blog Archive

  • ►  2021 (1)
    • ►  January (1)
  • ▼  2020 (25)
    • ▼  December (1)
      • Plant-based Ingredients
    • ►  November (2)
      • Chocolate Crumble Cake Recipe
      • HOME BAKING IS EASY: 77 Simple and Delicious Bread...
    • ►  October (1)
      • Chicken Broth
    • ►  September (1)
      • Mooncake (Mid-Autumn's Festival)
    • ►  August (6)
      • Bubble Tea
      • Birthday Pizza by Gaz
      • Flodni (Hungarian-Jewish Pastry)
      • Scones
      • Scone with Pork Cracklings (Hungarian)
      • Falafel with Georgian Bread
    • ►  July (1)
      • Butterfly Pea Flowers Rice and Tea Recipe
    • ►  April (3)
      • Plant-based Recipes and Vegan Books
      • Okara Burger [Vegan, Gluten-Free]
      • Milk Loaf (Hungarian Kalács)
    • ►  March (7)
      • SOY MILK - LACTOSE-FREE, Plant-based
    • ►  January (3)
  • ►  2019 (60)
    • ►  December (2)
    • ►  November (1)
    • ►  August (2)
    • ►  July (1)
    • ►  May (5)
    • ►  April (14)
    • ►  March (7)
    • ►  February (5)
    • ►  January (23)
  • ►  2018 (61)
    • ►  December (6)
    • ►  November (9)
    • ►  October (7)
    • ►  September (1)
    • ►  August (2)
    • ►  July (4)
    • ►  June (10)
    • ►  May (12)
    • ►  April (2)
    • ►  February (5)
    • ►  January (3)
  • ►  2017 (119)
    • ►  December (9)
    • ►  November (12)
    • ►  October (14)
    • ►  September (5)
    • ►  August (14)
    • ►  July (4)
    • ►  June (4)
    • ►  May (20)
    • ►  April (12)
    • ►  March (14)
    • ►  February (7)
    • ►  January (4)
  • ►  2016 (90)
    • ►  December (2)
    • ►  November (7)
    • ►  October (9)
    • ►  September (6)
    • ►  August (9)
    • ►  July (7)
    • ►  June (12)
    • ►  May (5)
    • ►  April (8)
    • ►  March (13)
    • ►  February (7)
    • ►  January (5)
  • ►  2015 (144)
    • ►  December (1)
    • ►  September (1)
    • ►  August (48)
    • ►  July (1)
    • ►  June (1)
    • ►  May (19)
    • ►  April (4)
    • ►  March (1)
    • ►  February (13)
    • ►  January (55)
  • ►  2014 (187)
    • ►  December (52)
    • ►  November (50)
    • ►  October (4)
    • ►  September (3)
    • ►  August (6)
    • ►  July (3)
    • ►  June (3)
    • ►  May (17)
    • ►  April (14)
    • ►  March (20)
    • ►  February (11)
    • ►  January (4)
  • ►  2013 (68)
    • ►  December (5)
    • ►  November (16)
    • ►  October (1)
    • ►  September (4)
    • ►  August (8)
    • ►  July (7)
    • ►  June (7)
    • ►  May (2)
    • ►  April (6)
    • ►  March (7)
    • ►  February (1)
    • ►  January (4)
  • ►  2012 (23)
    • ►  December (7)
    • ►  November (4)
    • ►  September (1)
    • ►  July (1)
    • ►  May (1)
    • ►  April (2)
    • ►  March (2)
    • ►  February (2)
    • ►  January (3)
  • ►  2011 (32)
    • ►  December (2)
    • ►  November (3)
    • ►  September (2)
    • ►  August (3)
    • ►  July (5)
    • ►  June (4)
    • ►  May (4)
    • ►  April (3)
    • ►  March (2)
    • ►  February (3)
    • ►  January (1)
  • ►  2010 (60)
    • ►  December (7)
    • ►  November (4)
    • ►  October (9)
    • ►  September (5)
    • ►  August (16)
    • ►  July (19)
FOLLOW ME @INSTAGRAM

Created with by ThemeXpose