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ZOOLBIA BAMIEH

ZOOLBIA 9 oz (255 g) Corn Starch 9 oz (255 g) Kefir Cheese 1 1/4 Cup Sugar 3 Tbsp Rose Water 1/4 Cup Rose Water 3 Tbsp Honey 1/2 Tsp Citric Acid 1/2 Tsp Baking Soda 1 Tbsp Flour 1/4 Tsp Saffron Vegetable Oil PREPARATIONS: 1- Soak saffron in a 2 tbsp of boiling water for 30 minutes. DIRECTIONS: 1- Batter: 1- Combine corn starch, kefir cheese, flour and 3 tbsp of rose water, stir well until completely mixed. 2- Cover the container with a lid. 3- Allow the mixture to rest overnight (3 hours or more) on a warm room temperature. Syrup: 4- in a separate bowl, mix sugar, 1/3 cup of water, 1/4 cup of rose water, honey, the soaked saffron and citric acid, stir thoroughly. 5- Transfer the mixture into a pot. 6- Heat the pot over medium heat, continue stirring until sugar is dissolved thoroughly. Keep the mixture warm throughout the baking. 7- Back to the corn starch container, open the container, add baking soda, and water (1/4 cup approx.) to loosen the batter (resemble the batter in the video). and mix well. 8- Heat vegetable oil in a pot, do not overheat. Note: to test oil's temperature, drop a small portion of the batter into the oil and it should come back up and float slowly, in 1 or 2 seconds. 9- Place an egg ring (4 inches wide) in the pot, vegetable oil should not exceed or overlap the ring. 10- Transfer the batter into a piping bag and use a thin tip. 11- Pour/Swirl the batter into the egg ring. 12- In few seconds the batter will float, remove the ring and allow the zoolbia to fry a turn gold. Flip if needed. 13- Remove the zoolbia and dip in the syrup, allow few minutes to soak in. 14- Remove the zoolbia and allow to cool down before serving.
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منم شنیدم یعنی تا اونجایی که شنیدم بقیه شهر ها فقط ماه رمضان این زولبیا بامیه پخت میشه ...
شهر ما فقط ماه رمضونا می پزه ، بعد از ماه رمضون مردم رو میارن به شیرینی های خامه و خشک دیگه ...
@artnoos جداً ولی شهر ما همیشه داره چون مردمش خیلی خوردنی رو دوست دارن مخصوصاً شیرینی رو...
دیگه ماه رمضون هم تمامداره میشه ، اینم میره تا سال بعد :))
@sahel62 خواهش میکنم جهت شناساندن غذاها و شیرینی ها و به طور کلی فرهنگ زیبای کشورمون به دنیاست :) خوشحالم که خوشتون اومده :)
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지극히 개인적인 혼종라면 레시피 TOP 5
Editor Comment 통계에 의하면, 우리나라 국민 한 사람이 1년에 약 74개의 라면을 먹어 세계에서 1인당 라면 소비량이 가장 많은 것으로 조사됐다. 한국인이 얼마나 라면에 의존하는지를 여실히 보여주는 수치다. 오죽하면, 저마다 특색 있는 라면 레시피를 하나쯤 갖고 있을 정도니. 그 대표적인 현상은 짜파구리에서부터 시작한다. 짜파게티와 너구리를 섞으며 시작된 혼종라면의 열풍은 이제 점차 영역을 넓혀 하나의 문화로 잡았다고 해도 과언이 아닐 것. 간편하게 섞기만 하면 완성되기 때문에 요리를 못하는 이들도 쉽게 도전할 수 있다는 점이 혼종라면의 가장 큰 매력이지 않을까 싶다. 혹, 아직도 혼종라면에 도전하지 못했다면 지금부터 에디터가 추천하는 지극히 개인적인 혼종라면 레시피 TOP 5를 아래에서 눈여겨보길 바란다. TOP 5 - 굴진짬뽕 + 쇠고기 미역국라면 확실한 해장을 원한다면 오뚜기가 만든 굴진짬뽕과 쇠고기 미역국라면을 믹스한 굴미역짬뽕을 추천한다. 레시피는 두 라면의 액체, 건더기 스프를 순서대로 넣은 후 라면을 넣어주면 끝. 진한 사골 국물과 굴 특유의 향이 묘한 조합을 이뤄 바다 내음 가득한 짬뽕 맛을 선사한다. 생굴 또는 매생이를 넣어 만들면 조금 더 진한 풍미를 느낄 수 있으니 참고해 볼 것. TOP 4 - 너구리 + 카레라면 홍대 피시방 알바생이 레시피를 공유하며 화제를 모은 카구리. 깊은 해물 맛에 카레 향을 더한 독특한 국물이 중독성 있어 밥을 말아 먹고 싶게 만든다. 레시피는 끓는 물에 플레이크와 스프를 다음 면을 넣고 5분 정도 끓이면 완성. 이때 너구리 스프는 양을 반으로 줄여 끓이면 된다. 카레맛이 조금 덜 나 아쉽다면 고형 카레 1조각을 넣어주면 찐득한 카레 맛을 느낄 수 있을 것. 감칠맛을 더 원한다면 노른자를 살포시 얹어보자. TOP 3 - 간짬뽕 + 스파게티 군대 PX 별미로 유명한 짬파게티. 에디터 역시 군 시절 일주일에 두 번 이상은 먹었을 정도로 강한 중독성을 자랑한다. 마치 매콤 달콤한 떡꼬치 양념을 연상케하는 소스에 면을 비벼 먹는 느낌이랄까. 레시피는 건더기 스프와 면을 모두 넣어 6분간 끓여준 후 물을 버려준다. 그다음 액체스프와 가루스프를 1:1 비율로 넣어주면 완성. 담백하면서도 부드러운 맛을 더하고 싶다면 집에 먹다 남은 치즈를 살짝 녹여 섞어보길. TOP 2 - 틈새라면 + 리얼치즈라면 입안이 얼얼할 정도의 강렬한 매운맛과 부드럽고 고소한 치즈의 만남. 바로, 틈새치즈라면 되시겠다. 조리 시 가장 중요한 포인트는 두 라면을 섞어 먹었을 때 기준 물양을 800ml로 꼭 맞춰주는 것. 맵기 조절은 틈새라면의 스프로 조절해주면 된다. 라면을 그릇에 담은 후 리얼치즈라면에 들어있는 치즈 소스를 뿌려주면 완성. 더 강력한 매운맛을 원한다면 청양고추를 슬라이스해 장식으로 얹는다. TOP 1 - 불닭볶음탕면 + 짜파게티 안 먹어 본 사람은 있어도 한 번만 먹어본 사람은 없다는 마성의 레시피, 불닭짜파게티탕면. 다른 혼종라면에 비해 레시피가 다소 번거롭지만 맛은 보장한다. 불닭볶음면 대신 붉닭볶음탕면을 고른 이유는 화끈한 국물이 이 레시피의 생명이기 때문. 레시피는 먼저 짜파게티 분말스프와 건더기 그리고 두 면을 모두 넣어주고 끓인다. 면이 끓기 시작하면 불닭볶음탕면의 소스를 반 정도 넣어준 후 채선 파를 얹고 비벼주면 끝. 국물이 면사이로 자박하게 스며들어야 진가를 느낄 수 있으니 물양과 불 조절에 유의하자. 더 자세한 내용은 <아이즈매거진> 링크에서
What is Raspberry leaf?
Pregnancy is an exciting journey; prepare your body for the big day! Originally raspberry plants would have been growing wild in our hedgerows and along the edges of woodlands but early folk had the wisdom to cultivate this medicinal and culinary powerhouse. As with many plants there is more than meets the eye with our humble red raspberry bush and it is the leaves that have the most medicinal properties. Raspberry leaves have been enjoyed by pregnant women from the earliest times. ras What makes raspberry leaf so effective for pregnant women? Raspberry leaves are a larder of nutrients and are a tonic for the entire body. They contain high levels of calcium, which acts on the nervous system and help to relieve pain. Other beneficial nutrients for pregnant women include iron to maintain red blood cells, magnesium, manganese, niacin, selenium, phosphorus and potassium and also vitamins A, B, C and E. An alkaloid called Fragarine is a key constituent of raspberry leaf, which helps to strengthen and tone the uterine muscles and the entire pelvic area. This is beneficial in pregnancy as it helps to prepare for labour and also encourages efficient contractions during birthing. Drinking raspberry leaf tea in the last trimester of pregnancy helps to prepare for the memorable and emotionally supportive delivery of a new bundle of joy. In preparation for birth drink one cup daily during the last two months of pregnancy and freely during labour. For the organised, make ice cubes, as these are particularly refreshing in case of lack of thirst. Raspberry leaf tea can also help with the expulsion of the afterbirth post delivery and will help to restore uterine and reproductive health and help to promote the flow of milk whilst breastfeeding. What the NHS says about Raspberry leaf… NHS recommend if you decide to take raspberry leaf tea, it’s recommended that you start when you are about 32 weeks pregnant, though not before. This will give enough time for it to build up in your body. Begin with one cup a day, gradually increasing to three cups. This power plant has the reputation to ‘tone and strengthen’ in preparation for labour. The Raspberry leaf nutrients are beneficial to women during pregnancy and believed to help strengthen uterine muscles, tone the pelvic floor and encourage efficient contractions in preparation for labour and birth, also helping to decrease excess bleeding postpartum. Myrtle & Maude Raspberry Leaf tea…. Our raspberry leaf tea is 100% Organic, its nutritional value is thought to encourage breast milk supply. Many women continue to drink the tea after childbirth to help restore the reproductive system and help nourish the new mother, harnessing nature’s power to gently nurture you and your bump. Shout-outs… A powerhouse plant for women! Caffeine Free Certified Organic Certified Vegan Ethical Tea Partnership Free from artificial colours and flavourings Natural solution 100% Organic Raspberry Leaf tea Each pouch contains 15 tea bags As each bag contains whole leaves, herbs, flowers and fruits, don’t throw it away after one use; why not top it up throughout the day by adding water to get the most out of the botanicals. Also if the taste is a little bitter add a drop of honey!
Pikachu Buns
I was in a baking mood and decided to try to make these! They came out good for my first time 😁😁 I'll post my recipes below if you'd like to try and make them. If you'd like the recipe, message me 😘 My bun recipe: -200g milk (Lukewarm) -5g active dry yeast -30g sugar --240g bread flour -60g all purpose flour -30g butter (room temp) -Egg wash Step 1: put lukewarm milk, sugar and yeast in a bowl. Whisk and set aside for 5min Step 2: in a separate bowl, combine bread flour and all purpose flour. Then add milk mixture. Add a pinch of salt and knead dough Step 3: after dough can take ball form, knead in the room temp butter. Knead until butter is fully incorporated. After incorporated, put in a lightly greased bowl cover with plastic wrap and set aside in a warm place for 30-40 min. Step 4: after 30-40 mins, take dough out. It should have doubled in size. Put flour on your finger and poke the middle of the dough. If it first bounce back, declare the air from dough and cut in 8 equal pieces. Form in to balls and set aside on a baking sheet for 10-15 mins. Make sure to cover with a lightly dampened cloth. Step 5: cut two areas on the doughball across from each other in a diagonal direction. Egg was the parts you cut in to. Sprinkle with sugar cover them again with a lightly dampened cloth and let them rest for 30 mins - an hour. They will double in size again Step 6: bake in an oven preheated to 400° for 10-12 mins and you're done! Chocolate pudding filling: -2 egg yolks -2 1/2 tbsp sugar -1 tbsp all purpose flour -1 1/2 tbsp corn starch -1 tbsp coco powder -200ml milk (hot) -2 tbsp butter -30g chocolate. I used four squares of semi sweet chocolate Step 1: whisk egg yolks and sugar together. In separate bowl, combine flour, corn starch and coco powder. Add mixture to yolk mixture and whisk together. Step 2: slowly add hot milk to the chocolate yolk mixture. When fully combined. Put yolk mixture through a strainer into a pot. Out put on burner and set to medium heat. Continuously whisk until mixture thickens to pudding consistency. Step 3: take off heat immediately and add butter and chocolate. Continue mixing until chocolate and butter mix in. Step 4: place plastic wrap directly on pudding and put in fridge to cool. After it cools, mix it again and add to piping bag.