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Nutella Cupcakes


The cakes are moist and somewhat dense, almost chewy, and come out of the oven with perfectly flat tops, which beg for a slick of ganache and end up having that gorgeous, streamlined European bake shop vibe. Also, the ganache in this recipe is my go-to ganache--it firms up nicely with a slight chew and a satiny sheen. Full story of this recipe available on my blog at pieceofcakeblog.blogspot.com !


Serves 12

For the cupcakes:

1/2 cup self-rising flour
1/4 teaspoon salt
2 tablespoons unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/4 cup sugar
8 ounces Nutella
2 large eggs
2 tablespoons milk

Preheat the oven to 325 degrees. Line a 12-cup muffin tin with paper liners.
Whisk together the flour and salt and set aside.
With an electric mixer in a medium bowl, beat the butter until creamy. Add the vanilla and almond extracts and beat until well-blended. Add the sugar and beat until fluffy and pale in color. Beat in the Nutella until well-incorporated, stopping to scrape the sides and bottom of the bowl while beating. Add the eggs and beat until smooth. On low speed, beat in half the flour mixture just until it beings to disappear into the batter. Beat in the milk. Fold in the remainder of the flour mixture by hand until the batter is smooth.
Pour the batter into the muffin cups, filling them no more than 1/2 full. Bake for 25 minutes or until a toothpick comes out with moist crumbs--if in doubt, pull them from the oven a bit early--do not over bake. Cool completely in the pan on a wire rack.

For the ganache:

3 ounces high-quality bittersweet chocolate chips
1 1/2 tablespoons unsalted butter
2 teaspoons light corn syrup
1/8 teaspoon pure vanilla extract
1/2 cup chopped toasted hazelnuts, for garnish

Place the chocolate chips, butter and corn syrup in a microwave-safe bowl. Microwave on high for 30 second intervals, stopping to stir after each interval, until the mixture is shiny and smooth. Stir in the vanilla.

When the cupcakes are completely cool, using a spoon, top each one with about two teaspoons of the ganache, and with the back of the spoon coax it as close to the edges as possible without letting it drip down the sides (or go on and let it drip...drippy chocolate is rarely a bad thing). Sprinkle on a bit of the chopped hazelnuts. Let the ganache set before storing in an airtight container at room temperature overnight--these cupcakes truly taste better the next day. But if you want to defy me and serve the cupcakes immediately, refrigerate them for about five minutes and the ganache will quickly set.
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'Khagina': Aromatic Scrambled Eggs the Afghani / Pakistani way


Author Notes: The French have their pillowy, like-a-curdled-creme, soufflé-like version of scrambled eggs. The Latin Americans have their huevos revueltos; the Colombians serve theirs with pillowy arepas. Us Pakistanis&Afghanis have our own version of scrambled eggs, called 'Khagina'. This is a dish which is replete with fresh ingredients and lifted with aromatic spices. It is comfort food, a dish which evokes fragrant memories of childhood in Lahore. The eggs are mopped up with chapati roti (a Pakistani flat bread made out of whole wheat flour) or cushioned on crusty bread, sliced thick. 'Khagina' is a much-loved dish which can be eaten for breakfast and just as easily served as an entrée for lunch or dinner. It is the layering of flavours; nutty, chili & 'herby', which make this a rather special dish.

Making 'Khagina' requires an indulgent amount of butter, but if you want to employ healthy cooking techniques, use 2-3 tbsps of olive oil. You will need a 7-8 inch non-stick frying pan.


Serves 4

6 eggs, (preferably free-range)
1/2 teaspoon salt
3 tablespoons butter (or olive oil)
1 small white onion, finely chopped
2 teaspoons cumin seed (zeera)
1 medium tomato, finely chopped
2-3 tablespoons fresh cilantro/coriander (both leaves&stems), finely chopped
2-3 thai bird chillies, sliced straight into the mixture in the pan with kitchen shears.

Break the eggs into a bowl, add salt and whisk lightly together, just enough so that the yolks combine with the whites.
Place pan over a fairly medium heat, add the butter (or olive oil) and tilt the pan from side to side so the pan is coated evenly. As soon as the butter stops foaming and begins to turn a nutty brown, add the onions and stir for 5-7 minutes till soft and golden.
Add the cumin seeds and fry for 2 minutes till aromatic.
To this, add the tomatoes and stir till warmed over and slightly soft. Turn the heat to low.
Add cilantro, the egg mixture and chilies.
Continue to stir the eggs swiftly, for another 5-7 minutes, until they are at the point of setting and resemble a soft custard. Make sure to keep scraping the bottom and sides of the pan. Serve immediately; while warm and creamy.

青木瓜鮭魚湯 減肥又美容

冬季天幹氣燥,皮膚容易幹燥缺水,因而冬季女人美容護膚離不開內調。在這裏為女性朋友推薦一款適合冬季的青木瓜鮭魚美容湯,可減肥豐胸、改善肌膚斑點等症狀,居家就可以完成。

青木瓜鮭魚美容湯

材料:

鮭魚頭1/4個,青木瓜1/4個,黃茋5片,生薑2片。

做法:

1、青木瓜去皮切塊,鮭魚頭洗淨垛塊備用;

2、鍋中加滿水(愛喝濃湯的可只加半鍋水),放入所有材料同煮10分鐘,至煮爛即可。

功效:瘦身、養顏美白、淡斑

減肥原理:木瓜裏內含木瓜酵素,而青木瓜的木瓜酵素是成熟木瓜的二倍左右,這些木瓜酵素不僅可分解蛋白質、糖類,更可分解脂肪(其分解脂肪的能力可以說是木瓜最大的特色),通過分解脂肪可以去除贅肉,縮小肥大細胞,促進新陳代謝,及時把多餘脂肪排出體外,從而達到減肥的目的!

美容原理:木瓜中含有豐富的木瓜酶,不僅對胸部發育有很大的幫助,而且能幫助潤滑肌膚,木瓜中維生素C的含量之高竟是蘋果的48倍!加上木瓜酶助消化能力,能夠盡快排出體內毒素,對於由內到外清爽肌膚,很有一套。木瓜所含的木瓜酵素能促進肌膚代謝,幫助溶解毛孔中堆積的皮脂及老化角質,讓肌膚顯得更明亮、更清新!所以很多淨化潔面凝膠都會含有木瓜酵素的成份,為的是讓肌膚呈現純淨、細致、清新健康的外觀。

補血湯塑造女人完美事業線

要想胸部發育得好,必須時刻記住要供給足夠的營養。下面介紹的六款豐胸湯都是口碑最好、最有效的,而且吃了豐胸的同時,不會導致身體其它部位長肉!

豐胸湯一:歸耆雞湯

材料:當歸1錢,黃耆2錢,雞腿1只,水4碗。

做法:

1、將雞腿洗淨,切塊,放入水中,以大火煮開;

2、放入黃耆,和雞腿一起燉至七成熟後放入當歸,煮5分鐘,加鹽便可食用。

特點及功效:

當歸補血,黃耆補氣。所以,這道湯具有讓女性氣血通順、月經調和之功效,經期喝也可以哦!在此基礎上促進乳腺分泌健全,達到豐乳的目的。

豐胸湯二:木耳紅棗湯

材料:黑木耳粉10克、紅棗粉50克。

做法:

用適量沸水,把黑木耳粉和紅棗粉沖開即可食用。

特點及功效:

黑木耳紅棗湯適合血虛及脾虛型的MM飲用,特別是月經量多更適用哦,而且方便快捷。此方這樣搭配,有健脾、補血、調經的功效。促使脾胃功能正常,血氣豐沛,乳房自然就會豐滿堅挺。當然,有空用黑木耳和紅棗一起煲也行的。

豐胸湯三:黃魚豆腐湯

材料:一條黃魚(或者鯽魚)、一塊韌豆腐

做法:

1、把魚去除內髒和魚鰓,洗淨;

2、鍋裏裝水,把魚放入鍋中小火燉至魚肉熟;

3、加入豆腐,再燉10分鐘;

4、加入鹽、生薑片、蔥末、香菜、紹酒調味即可。

特點及功效:

魚肉和豆腐都含有優質蛋白,而且豆腐的原材料大豆中含有天然植物雌激素,對女性大有好處。這個湯有美白、養血豐胸等功效,尤其是對一些腎陰不足、陰血虧虛所致的乳房發育不良的人來說效果比較顯著。

上班族的營養

1)吃鸡蛋当早餐。调查发现每天早上吃两个鸡蛋,那么一整天都不会消耗您身体其他热量了。把蛋黄和蛋白搅混,加上四分之一杯的红豆和番茄酱,搅匀后,这个低热量的满腹感食物就完成了期待永远
2)在吃午餐或晚餐之前先吃蔬菜。蔬菜富含水分,因而只会增加重量但并不增加热量。而且,吃蔬菜需要更长时间的咀嚼,令您的大脑感觉您已经吃了很长时间了,因而感觉饱了凄艳的美
3)善用视觉效果。要使用小碟子、小碗和小高跟玻璃杯。把你的餐具全部换成小一号的,这样您不仅能控制食量,还感到吃得满足junenichole
4)严格遵守用餐时间。如果您在工作日里都有固定的早餐和午餐时间,那么请保证,在周六、日您也在相同的时间段食用早餐和午餐。切记!在周六、日不吃早餐或午餐或者延迟用餐时间,只会增加您的饥饿感,使您在不知不觉中吃了过量的食物。
5)先喝汤。要饮用蔬菜汤,不要饮用油腻的汤。蔬菜中的纤维素完全渗透在汤中,饮用后,纤维素能占据您胃部的大量位置从而使您有腹饱感东山魁夷
6)注重蛋白质的吸收。先吃海鲜和瘦牛肉片,然后食用鸡肉,拒绝吃米饭和面食。米饭和面食含较高的热量,而热量消耗快,只有蛋白质才真正能为您提供持久能量。
7)控制喝酒。强迫自己必须在上菜后才点酒精类饮品。这样您就能轻松减少热量的摄入。您可以通过在餐前或用餐过程中饮用少量的水、苏打水或不含酒精的饮料,来减少餐后喝酒的量意寄胸中
8)沉醉甜点!没错!您绝对没有看错自然的静寂!但是必须得有一点小窍门:您必须跟您的同席进餐者分享,其次就是,您必须控制食量,保证每次只能吃几口,绝对不能贪吃!知道吗?小口小口地吃甜点能使您获得大大的满足感困顿的黄牛

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