聖誕大餐精選:忌廉芝士田螺天使麵 10分鐘有得食 | 聖誕食好野 | 食譜 |《王子煮場》
繼冬至要食好餸後,緊接來臨聖誕溫馨時光!雖然今年需留家抗疫,但在家過節時亦不忘繼續享受美食。今年的《王子煮場》為大家帶來一味簡單的「忌廉芝士田螺天使麵」,和家人朋友在家過節的時候,可以輕鬆炮製美味餐點。
???? 完整食譜:
#忌廉芝士田螺天使麵 #王子煮場 #聖誕
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我們獨立採訪,追蹤城中熱話,深度報道時事專題,緊貼生活每一天!
訂閱〈明報 YouTube 頻道〉:
下載〈明報新聞 App〉:
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讚好〈明報即時新聞 FB 專頁〉:
4: Vegan Cooking and Entrepreneurship with Chef Lauren Kretzer
Lauren Kretzer is a professionally trained vegan chef and recipe developer. She is a graduate of the Natural Gourmet Institute in New York City, and holds a certificate in Plant Based Nutrition from Cornell. Lauren has worked throughout the tri-state area in Michelin starred kitchens, privately in the kitchens of families and celebrities, and currently as a recipe developer for international wellness brands, restaurants, NY Times best-selling authors, and popular media outlets such as Vogue, Well + Good, and VegNews. She is an advocate for eating seasonally, locally and believes that food can be our greatest healer.
Lauren currently lives in Northern New Jersey with her husband, two young daughters and rescue dog. When she’s not cooking, she enjoys being out in nature with her family and reading. She can be found on Instagram at @lauren_kretzer and online at laurenkretzer.com.
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Nigella’s Cookie Dough Pots - Gluten, Lactose, Yeast Free - (Cookbook Recipe) - #bakingwithvickiie
Hello There!
Today I am showing you how to make my Nigella’s Cookie Dough Pots. But of course, it is going to be gluten free, lactose free and yeast free.
Let’s-a-go!
If you do make these don't forget to use the hashtag: #bakingwithvickiie, so that I can see all of your creations!
Recipe
Equipment:
Scales
Measuring Spoons
7cm Ramekins x 6
Spray Oil
Pastry Brush
Large Mixing Bowl
Wooden Spoon/Electric Hand Whisk
Spatula
Ingredients:
110g Butter, softened (I like to use lactofree butter)
85g Light Brown Muscovado Sugar
1 Medium Sized Egg
1 tsp Vanilla Extract
150g Gluten Free Self Raising Flour
1/4 tsp Salt
80g Dairy Free White Chocolate, cut into small squares
80g Dairy Free Milk Chocolate, cut into small squares
Method:
First things first, measure out all of your ingredients and preheat your oven to 180C/160C Fan/Gas Mark 4.
Also spray each of your ramekins with some spray oil and, using your pastry brush, spread the oil all around the inside of the ramekins so that they are well covered, then place them off to the side until you are ready to bake.
Now that you have done all that prep-work, grab your wooden spoon/electric hand whisk, your mixing bowl, your spatula, and butter and sugar.
Place your butter and sugar into your mixing bowl and mix together until nice and creamy.
Now grab your egg and vanilla extract.
Add them into your mixing bowl, and mix until well combined.
Once this is done, grab your flour and salt.
Add both to your mixing bowl and, again, mix until well combined.
After that, grab both your white and milk chocolate pieces.
Add them in one go to your mixture, and for one final time, mix until your chocolate pieces are well distributed throughout your mixture.
Now grab your prepared ramekins and, using your spatula, or whatever you prefer, spread your mixture evenly between your ramekins.
Place your ramekins into your oven for 10 - 15 minutes. I judged that mine were finished baking by the tops of each cookie dough pot being golden, and when shaken, there was little movement from the mixture.
Serve immediately and enjoy!
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Gluten Free Self-Raising Flour (One Pack):
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Scales:
Measuring Spoons:
7cm Ramekin x 4:
Pastry Brush:
Mixing Bowl:
Wooden Spoon:
Electric Hand Whisk:
Spatula:
Inspiration From:
Tanya Bakes by Tanya Burr Cookbook:
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Peanut Butter Blossoms & Dairy-Free Peanut Butter and Chocolate Cookies
Need an idea for some quick cookies to bring to a potluck or just to have around the house? Look no further!
Enjoy this recorded footage from one of my latest Live streams on Twitch!
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If you'd like to see your recipes tested or want to collaborate on any product reviews, please inquire at greyeyeswrites@gmail.com
Recipes used:
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