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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


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


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

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


This is my way to prepare zucchini noodles. Place a skillet over medium-high heat, add in some olive oil and once the skillet is hot (flick water in, it should sizzle), add in minced garlic for 15 seconds and 1 sliced mushroom then the zucchini noodles. Toss the zucchini noodles lightly with pasta tongs and cook for 3-5 minutes or until al dente – don’t let the noodles cook for longer or else they’ll wilt and look lifeless. This is only 1 spiralized zucchini, only 5 minutes to cook the zucchini.

Just keep tossing so that all zucchini noodles hit the bottom of the hot skillet and cook through. I've also splashed a little soya sauce and sesame seed oil for a great aroma, besides it gives a slight brown making the dish even yummier. Some red bell peppers, carrot dices as garnishing.

Some people also called this 'Zoodles', I kind of love this name as it is one of the best gluten-free and low calorie pasta alternative for effective weight-loss.
5:11 AM No comments

20 sponge finger (lady fingers)
1 cup sugar
4 eggs (separated)
1/4 cup cocoa powder
1 1/2 cups mascarpone cheese
2 cups espresso (sweetened to your liking)

Tiramisu (Italian: Tiramisù; Veneto: Tiramesù [tirameˈsu]) is one of the most popular Italian cakes. It is made of savoiardi (or 'lady finger' biscuits) dipped in espresso or strong coffee, layered with a whipped mixture of egg yolks, mascarpone, and sugar, and topped with cocoa.

Tiramisu has become a very popular dessert. The recipe has been adapted into cakes, puddings, and other varieties of dessert.

This can be quite a quick to make recipe, but if you ever needed a luxurious day, you may consider to engage house cleaning services to complete the whole idea of 'lift me up!' (Great FULL day treat for your wife or husband on her special day too)



5:11 AM No comments


I found out today how to make this delicious snacks. Chinese New Year is coming (25th January 2020), most families would engage maid service to get ready for house visitation during the Spring Festival. It will be Chinese New Year but in Estonia, there is almost no 'new year mood'. I saw this recipe and decided to make it anyway because I have a small batch of red bean paste in my fridge. This 煎堆, Jian Dui also has so many other names ranging from Sesame Balls, Deep Fried Glutinous Rice Red Bean Paste Balls, Vegan Dim Sum snacks, Goma Dango (Japanese), twigin chamkkaegyeongdan, 튀긴참깨경단 (Korean). I realised Vietnamese also eat them.

Besides in Yum Cha, Dim Sum (High-Tea buffet restaurants), it is sold in Singapore in the 'Old Chang Kee' stores that you can find almost at every corner of a suburban mall. So literally, you do not need to make it yourself.




Ingredients

1.5 cup glutinous rice flour
80 g sugar , about 1/3 cup+ 2 tbsp.
100 ml water or 10ml more for adjusting , include the water for small dough, around 1/3 cup+ 1 tbsp.
1/2 teaspoon baking powder , optional
1 cup roasted white sesame seeds
red bean paste , or other filling as needed
water for dipping
more glutinous rice flour for dusting
oil for frying



Instructions

Prepare the red bean paste

In a small pot, boil red beans that had been soaked overnight for about 1 hour (or til beans are soften).
In a large bowl, mix the glutinous rice flour with brown sugar and baking powder. Break with hand and slowly stir in water. Continue kneading until smooth dough.

Further shape the dough into long log and then divide into 8 (or more) equal portions. Shape each portion into a round ball.


Assemble the sesame balls


Shape the small glutinous rice balls into a bowl and then wrap around 1 teaspoon red bean paste in. Seal completely and shape into a around ball again.


Prepare a bowl with sesame. Take one ball with one hand, then roll the ball in sesame bowl. Press the balls several times so the sesame seeds can sticky to the surface. Repeat to finish all the sesame balls.


Frying the balls


Heat enough oil (at lest cover the balls) until 120 degree C (or you can test the temperature with a smaller ball).


Carefully add the sesame balls, slow your fire immediately and slowly deep-fry the balls until slightly golden brown.


Turn off fire; transfer out and absorb extra oil with paper. Cool down for several minutes and enjoy!

5:11 AM No comments


Useful links to recipes great for 'Stay At home' COVID-19 Quarantine days
More news of countries closing borders and companies sending home their employees. We felt virtually not much disruption because I've been working 100% remotely for about 7 years. I realised that we have benefited from working remotely. Critics have challenged this notion for years, claiming that a remote work and stay at home cooking cannot be easy, and nutritious. Yet on Deelish Recipes, I would like to create the living proof that this is possible, even you can have a repertoire of recipes to make meal planning creative and enjoyable during these trying times.


Most importantly we want to give easy retrievals of good recipes that does not compromise your health by providing a lot of choices and varieties. We are sharing here what kind of ingredients that can be great to make a meal that is not compromising your health and nutrition. So you don't need to stockpile your grocery, a great resource all at one stop! Now that many countries have received the order to close schools as well, children growing up and stay at home due to social distancing measures also reinforce this idea:


Keto, Low-carb
Peas, corn, beans, lentils and quinoa are relatively high in carbs, and so are not good options on a keto low-carb diet.


Peas are Great Substitutes for Beans.
Soy is a great substitute to use instead of beans, especially for vegetarians.


Beans

-Recipe Library
http://ontariobeans.on.ca/recipe-library/

Chicken
Recipes

What we eat is one of the most powerful drivers behind most of the world's major environmental issues, whether it's climate change or biodiversity loss. Check out this Climate Change food calculator to learn more about your choices and your impact:

Climate Change Food Calculator


6:18 AM No comments


This year's Lunar New Year is two weeks earlier than last year, so the reminder message received this year is much earlier than before. Every time I see the reminder, it is both nervous and comforting. Thank you very much for paying attention to my Chinese New Year videos. Because this year I made a show on the theme of restoring ancient books and delicacies, called [Eaters Eat Something], so some of the inspiration and ideas in the New Year's dinner menu are from ancient recipes.
The wisdom of the ancestors is indeed an inexhaustible treasure, and many understandings of ingredients are worthy of reference. In fact, in recent years, everyone has paid great attention to health, and the New Year's Eve must have a lively atmosphere to eat happily, but don't want to be too greasy to bring a burden on the body, so this year's dishes are mostly refreshing. Of course, the taste is not discounted. 

Some dishes are very suitable for banquet, such as Luo Han Cai Xin and chickpea flowers, which look very particular and the dishes are very delicate, but the method is actually quite simple. The assorted warm pot is rich in ingredients and can be cooked and eaten on the table to make the atmosphere more lively and warm. The salty lemon, which has been marinated for a long time, was prepared in the first half of the year, and finally appeared on the dinner table. As in previous years, I hope that my menu will make your New Year's dinner table richer. I wish you all a Happy New Year in advance here ~
#曼食慢语 今年的农历新年比去年要早两周,以至于今年收到的催更消息比以往早了很多。每次看到催更都是既紧张又欣慰,很感谢大家在一直关注我的春节系列电影。 因为今年做了一个以复原古籍美食为主题的节目,叫[古人吃点啥],所以年夜饭菜单里有些灵感和创意,都是来自古代食谱的。先祖们的智慧确实是取之不尽的宝藏,许多对食材的理解都很值得参考。 其实近年来大家都非常注重健康,年夜饭要气氛热闹吃得开心,但也不希望太过油腻给身体带来负担,所以今年的菜式大多是比较清爽的,当然,味道不打折扣还是肯定的。有一些是很合适作为宴客的菜,比如罗汉菜心和鸡豆花,看起来很讲究,摆盘也非常精致,但其实做法挺简单。什锦暖锅里食材丰富,在桌上边煮边吃,也能让气氛更加热闹温馨。上半年就做好的,已经腌了很久的咸柠檬,也终于在年夜饭的餐桌上出现了。 和往年一样,希望我的菜单,能让你家的年夜饭餐桌更丰富一些。就在这里提前祝大家新年快乐啦~ ▋相关视频 2019年夜饭:https://youtu.be/rds-FNnaZpU 2018年夜饭:https://youtu.be/mHZyrL8otbY
8:30 AM No comments
I've been blogging on Deelish Recipes for almost 10 years, today I realised there isn't a post on it about coffee.

I started drinking coffee since the first time I realised it helps in keeping me awake. That time, I was about 14 years old. For the crazy examination period, the extended hours needed to cram through the studies (as studying at night when everyone is sleeping helps with less distraction). I became a night owl. Not just because I personally find coffee's taste is good, I enjoy the treatment I get when I enter a Cafe or Coffee House. Those days, I like to go to the cafe on fourth storey on Boat Quay (驳船码头 in Singapore), it is a cosy cafe but now it is no longer there anymore. And we used to take long bus rides from the city to Changi, to study overnight at the Airport terminals (for the air-condition), and availability of cafes that is opened 24 hours with a quiet environment.

Fast forward 20 years on, due to my low blood pressure (health conditions), I had to resume coffee drinking. Many westerners in particular the Americans, do not think that drinking coffee is good during pregnancy. When I was pregnant with Hedi in the later part of 2011, I had super low blood pressure - partly the pregnancy. My gynaecologist said that if I don't drink at least 2 cups of coffee each day to boost up my blood pressure, he was going to prescribe Caffeine tablets.

(Scroll down to see the image) I like this coffee machine because it was one of the smallest coffee machine ever, it weighs about 3kg and and dimensions 17 x 25 x 29 cm. So when we moved to Estonia in 2013, we flew it over as well as part of our luggage, see best carry-on luggage. Hedi will be 6 years old this coming June, so this machine has been with us for more than 6 good years!

I started drinking 2 capsules of Arpeggio everyday during my first trimester of my pregnancy. I like that Arpeggio is an intense blend of Central and South American Arabicas. It comes with grilled notes alongside subtle cocoa notes and woody hints. The intensity is '9' (12 being the most intense). 


credit: Nespresso

In the summer of 2017, there is a new ice coffee variation 'Limited Edition' for summertime: Intenso on Ice and Leggero on ice. I prefer Intenso on Ice but now it seems fully out of stocked.


It was a good decision that my husband bought me this as my very first coffee machine. 
Koenig Nespresso Capri Automatic Cherry.

This is not a sponsored post but I just want to write about my favorite coffee flavour, coffee machine and my enjoyment of drinking coffee.


Arabica and Robusta
Two types of coffee make up 99 percent of the coffee market: Arabica (Coffea arabica) and Robusta (Coffea canephora). While the Arabica coffee plant places high demands on climate, soil and cultivation, and grows almost exclusively in high altitude regions, Robusta is much more resistant to cold and humidity. It is therefore mostly cultivated in tropical lowlands. These differences are reflected in the taste. Arabica beans have an elegant and balanced flavour. Robusta beans have a fuller and stronger taste.



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------------------------------------------------------------Jodee is a well-respected member of the culinary community, known for her successful partnerships with authors, artists, and developers. Through her work in the community, online courses, social media presence, and in-person events, Jodee shares her knowledge and passion for all things culinary. On her blog, you'll find a wide range of delicious and healthy food recipes, covering everything from cooking and gastronomy to restaurants and party planning. From Chinese and Italian to French and Greek cuisine, Jodee explores the world of food and shares her insights on the latest dining trends. Whether you're looking for plant-based and vegan recipes, meal plans, pastries, or bakery favorites, Deelish Recipes has something for everyone. Keep an eye out for her feature of new crowdfunding projects and the latest kitchen gadgets, including 3D food printers and AI robotics. Follow Jodee's journey as she discovers new tastes and dining experiences, and join her in the world of gastronomy.

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