1/4 cup all purpose flour
1/4 cup icing sugar
1/4 cup melted unsalted butter
1 tsp. cinnamon (or vanilla extract)
2 tablespoon black sesame
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* If you want the popovers more puffy, you can add 1/2 teaspoon of baking powder for this recipe, but I prefer to stick with the original recipe.
* You can add a tiny bit of cheese, bacon bits or onions to get extra aromas and flavours.
* I add a bit of cheese on top so my popovers have holes in the middle as you can see in the picture, but if you don’t add anything on top of each popover before baking, they all will come out perfectly.
Whisk 3 eggs in a mixing bowl. Then add milk, flour and Kosher salt in and continue to whisk until all ingredients blend well together.
Apply thin layer of unsalted butter or spray the muffin tray with nonstick spray (I don’t have popover pans so I use a muffin tray)
Fill the batter only half way or 2/3 of each muffin cup , leave some space so the popovers will have plenty of room to expand.
Put the muffin tray in an oven, DO NOT PRE-HEAT the oven before putting the muffin tray in.
Bake at 450 F for 25 minutes and DO NOT OPEN the oven during baking time to make sure all popovers rise at maximum level.
Carefully take the muffin tray out and remove Popovers to the cooling racks. Enjoy those Popovers with pâté, mayo, butter or jam.
A classic popovers is a delightful combination of eggs, milk, flour, salt, and just a touch of butter. They are so good, but they are even better when coming out of the oven fresh, hot, and golden brown. When your popovers are puffy and crispy on the outside, yet airy on the inside then you know that you have succeed in making them. Popovers are perfect addition to breakfast, lunch, dinner, or even between snacks because it is so light. Now, go ahead and make some extra Popovers to treat families and friends, they will fall in love and thank you for that.
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Put 2 egg whites in a large bowl – Use a big whisk to mix the eggs (big whisk always does a better job) – Stir side to side and sometimes lift the whisk up to check the consistency – Go as fast as you can (switch hands if you want) – After 3 to 5 minutes, the egg whites will get fluffy and at its ‘stiff peaks’ – Lift the bowl and turn it all the way up side down, if the egg whites don’t fall down, you got it – Congratulations!
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Placing salmon on a cutting board nicely. Sprinkle a bit of salt, pepper and parsley.
Soaking rice paper under warm tap water (one by one).
Putting the wet rice paper on a clean, smooth and dry surface before working with it. Using chopsticks to place a salmon slice at about one-third diagonal of the square rice paper. Carefully folding all edges together to make all salmon spring rolls look like this:
Spraying oil on a baking tray and then arranging all salmon spring rolls nicely (make sure to give some space between each roll to avoid rice papers sticking to each other). Lightly spraying another oil coat on top of those salmon spring rolls before baking at 350 degree.
After 20 minutes of baking, use chopsticks to turn all spring rolls over to bake the other side evenly for 20 more minutes.
When salmon spring rolls are done, carefully take them out, place on a nice serving plate and enjoy with family or friends.
* You can serve Salmon spring rolls with Vietnamese dipping fish sauce too. It adds more aroma and flavour to the salmon.
I am a big fan of Gordon Ramsay. I think he is a very talented, passionate and generous man in creating beautiful foods. After watching his video clip on Youtube, I decide to try out his delicious recipe, Madeleines, and it turns out so fluffy with light golden brown colour and extremely tasty. The only one thing different in my madeleines are that they only have flavour of creamy butter and lemon zest because I run out of poppy seeds (I know…I really wish I have it so the madeleines will even tastier, but it is okay because I can see myself keep making more and more madeleines in the future. To be honest, in my opinion, madeleines are much easy to handle compare with classic French macarons)
After baking, remove the madeleines from the oven and make sure let it cool for 2 minutes before tapping to let those madeleines off the baking tray. Making madeleines is a new experience for me in baking, but they are my husband’s favourite childhood snack. We have something similar in taste and texture as Madeleines in Vietnam, called Bong Lan cake and you can find it anywhere on the street.
Here is video and recipe on Gordon’s Youtube site. It is very easy to follow step by step and the final results just fabulous, come out exactly what he shows us.
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Mix all ingredients together in a big cocktail bowl, except milk.
Scoop into a nice clear glass/ mason jar. Add half and half milk and crushed ice when ready to served. Stir well all ingredients again and now you have a cold, colourful and tasty glass of sweet fruit cocktail dessert. Enjoy!
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This is a Vietnamese dish that people make with pork, cat-fish or shrimps, but I replace the main ingredient with salmon fish which is healthier and brings out more excellent results. The thickness of the claypots retain heat and moisture, helping to soften meats when braised. You can find a clay pot at any Asian stores; it comes with different sizes, designs and colours. I bought mine at a Vietnamese-Chinese shop in China Town of Toronro, Canada at a cost of $5.99 for each.
Usually this dish don’t need wine but I still decide to add a little of Pink Moscato and Vintage Merlot Salt during cooking time for extra flavours; here is how you make it:
… And now you have your own version of an epical tasty-yummy noodle bowl soup, enjoy!!
This recipe is adapted by CANADA Corn Starch via Joyful Jollies cooking blog. I have eaten a lot of shortbread cookies but this is the best recipe of shortbread I’ve ever made and tasted. It is so easy to handle with only 4 ingredients and couples of kitchen tools
The cookies come out so fine, smell so good, taste a bit like (edible) sand when eating right away but it becomes even better on the next day. I don’t usually bake so much compare with cooking foods, but after researching the BEST shortbread recipes on the Internet – some recipes don’t need corn starch, other ones need many more ingredients….but come down to it….Grandma’s foods are what I am looking for because it always taste good, so I decide to give it a try.
After I mix all ingredients together, I put the dough into a large plastic wrap to make a roll then store in a fridge for about 30 minutes. Meanwhile I pre-heat the oven at 375 degree. I don’t have to spend too much time on rolling the dough out or use cookie cutters to make shapes. I just have to open the plastic wrap, use sharp knife to cut the roll into smaller round shape, place on cookie tray and make some simple design with fork. Here is the result:
Now is your turn to give it a try to this recipe, guarantee you will be successful right at the first time of trying.
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