Ingredients
Cooking
1 . Stage
Toss the coconut and salt together in a small bowl; set aside.
2 . Stage
Blend the pandan leaves with 3/4 cup water in a blender or food processor until smooth; strain through a piece of cheesecloth. You should get about 1/2 cup pandan juice.
3 . Stage
Bring 3 cups water and the tapioca pearls to a boil in a sauce pan; cook at a boil until the pearls are translucent and soft, about 10 minutes. Stir the sugar and tapioca flour into the mixture until the sugar is completely dissolved; add the pandan juice and stir until you have a thick batter. Remove from heat and pour into foil cups.
4 . Stage
Bring a couple inches of water to boil in a large pot. Place a few of the cups at a time in a steamer insert and place over the boiling water. Steam until the cakes are cooked through, 10 to 15 minutes. Top the cakes with the coconut to serve.
1 . Preheat the oven to 400 degrees F (200 degrees C).
2 . Place sweet potatoes in a pot and add water to cover. Bring to a boil and cook for 15 minutes. Add cauliflower and more water if needed; cook until all vegetables are tender, about 15 minutes more. Drain. Mash sweet potatoes and cauliflower with 1/4 cup broth, butter, 1 teaspoon salt, and 1/2 teaspoon black pepper.
3 . Heat olive oil in a large skillet over medium-high heat. Add carrots and onion; saute until softened, about 5 minutes. Add garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper; cook 5 minutes more. Add beef; cook and stir until browned and crumbly, 5 to 10 minutes.
4 . Sprinkle tapioca starch over the beef mixture in the skillet. Add 1 cup broth, peas, corn, and tomato paste. Bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Spread beef mixture evenly in a baking dish. Top with mashed sweet potato mixture. Sprinkle Parmesan cheese on top.
5 . Bake in the preheated oven until slightly browned on top, about 25 minutes. Let stand 15 minutes before serving.
1 . Whisk cheese sauce, salad dressing, sour cream, and soup mix in a large bowl. Transfer dip to a serving dish. Refrigerate until cold, about 20 minutes.
1 . Boil shrimps in slightly salted water. Peel and add to the cheese, leave a few pieces to decorate the rolls.
2 . Finely chop the dill, add it to the cheese and mix well. For piquancy, you can also add one clove of garlic.
3 . Bon Appetit!!!
4 . Garnish cucumber rolls with shrimp and can be served.
5 . Using a pastry syringe or other device, fill the cucumbers with cheese filling.
6 . Twist each cucumber plate into a roll of the desired diameter. Cucumbers should be thin, if it did not work out thinly then you will have to fasten with toothpicks so that the rolls do not unwind.
7 . Wash the cucumber and cut along thin strips using a cabbage grater or vegetable cutter.
8 . Use a blender to beat the shrimp cheese until smooth.
9 . The cucumber appetizer turns out to be very tasty and original, it is perfect for any festive table. This appetizer can be prepared not only with shrimp, but also with capers, crab sticks or olives. You can also decorate with red caviar, it mixes wonderfully with cream cheese.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round or square pan and line bottom with parchment paper.
2 . Whisk flour, cinnamon, ground ginger, baking soda, baking powder, and salt together in a large bowl.
3 . Beat butter and brown sugar together in another large bowl with an electric mixer until light and fluffy, 3 to 4 minutes. Add corn syrup, molasses, and egg; beat until smooth. Pour in hot water slowly while continuing to beat. Add flour mixture gradually, mixing until batter is well-blended and smooth. Stir in crystallized ginger. Pour batter into the pan.
4 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan, about 10 minutes. Run a knife around the edges and carefully invert onto a wire rack. Cut into wedges or squares.
5 . Whip heavy cream and maple syrup together in a large bowl until stiff peaks form. Serve whipped cream topping with cake.
1 . Bon Appetit!!!
2 . Garnish the strawberry tiramisu with the remaining strawberries. Refrigerate for at least 4 hours, preferably at night.
3 . Cover with the first layer 1/3 of strawberries, grated chocolate and mascarpone mixture. Thus, lay out the remaining 2 layers, the last should be mascarpone and grated chocolate.
4 . Immediately before spreading cookies, dip each in coffee. Put 1/3 of the cookies on the bottom of a large flat-bottomed salad bowl.
5 . Beat the mascarpone cheese with a mixer until the consistency of the cream. Pour 2 tablespoons of coffee, pudding and whipped cream.
6 . Cut all the strawberries except 1 (for decoration). Dilute the mixture for pudding in milk, leave for 2 minutes, and then refrigerate for 2 minutes.
1 . Combine rice vinegar, olive oil, miso paste, sesame oil, honey, tamari, garlic, ginger, sesame seeds, turmeric, and pepper in a food processor; blend until creamy, about 1 minute. Store dressing in a sealed jar in the fridge.
1 . Fill a large pot with lightly salted water; add lentils and bring to a rolling boil. Cook until slightly tender, about 10 minutes. Add grated carrots; cook until slightly softened, about 10 minutes. Drain lentils and carrots.
2 . Heat olive oil in the same pot over medium heat; add onions and garlic. Cook and stir until onions wilt and become transparent, 5 to 7 minutes. Stir in lentils and carrots and reduce heat to medium-low. Add enough water to the pot to keep the lentil mixture from drying out.
3 . Sprinkle cumin, cayenne, curry powder, salt, and pepper over lentils; stir until heated through and fragrant, about 5 minutes. Serve over rice.
1 . Preheat the oven to 375 degrees F (190 degrees C).
2 . Cream margarine and sugar together in a medium bowl until smooth. Stir in eggs and vanilla.
3 . Sift flour, baking soda, cloves, and cinnamon together into a bowl. Stir dry ingredients into the wet ingredients. Add bananas, oats, and chocolate chips; mix until well blended.
4 . Drop dough by rounded spoonfuls onto ungreased cookie sheets.
5 . Bake in the preheated oven until the edges are golden, 10 to 12 minutes.
6 . Remove from the oven and transfer cookies to a wire rack to cool.
1 . Heat 1 tablespoon olive oil in a large pot over medium heat; cook and stir onion, carrot, and celery until onion is translucent, about 5 minutes. Add garlic, bay leaves, parsley, thyme, rosemary, and dill weed; cook until garlic is fragrant, 1 to 2 minutes.
2 . Pour water into onion mixture and bring to a boil. Stir chicken base into the boiling water until dissolved, 1 to 2 minutes. Add tomatoes with green chiles, potatoes, and green beans; bring soup to a boil. Reduce heat and simmer until potatoes are tender, 10 to 15 minutes.
3 . Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir mushrooms until golden brown, 10 to 15 minutes. Add browned mushrooms to the soup. Stir heavy cream and kale into soup; cook until kale is tender and soup is heated through, about 5 minutes.
1 . Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; allow potatoes to cool slightly. Peel and slice potatoes. Mix potatoes and onions in a bowl; stir in mustard, salt, and black pepper.
2 . Bring vegetable stock to a boil in a small saucepan, pour over potato mixture and stir to combine. Stir in vinegar and let rest for 10 minutes. Stir in vegetable oil and season with salt and black pepper if desired.
1 . Heat the olive oil in a large stock pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the squash and potatoes to the onions and cook for 5 minutes, stirring constantly. Stir in the tomato, celery, carrots, and garbanzo beans with their liquid; cook for 5 minutes.
2 . Pour in the water and bring the soup to a boil, stirring occasionally. Stir in the hawaij and vegetable bouillon powder. Reduce heat and simmer until the vegetables are tender about 15 minutes. Season to taste.
1 . Stir zucchini, water, and chicken bouillon cubes together in a stock pot; bring to a boil. Reduce heat to medium, place a cover on the pot, and simmer the mixture, stirring occasionally, until the zucchini is tender, about 20 minutes.
2 . Drop cream cheese into the soup; cook and stir until the cheese melts, about 5 minutes.
3 . Blend the soup with an immersion blender until smooth.