關於 cooking team ，我們在網路上蒐集到這些相關的討論、資訊與評價

Nurul Jannah Jamian was one of the cheerful lot who attended my last physical Thermomix Cooking demos before the MCO 3.0 was implemented and now… she’s not just a customer … but a knowledgeable Sales Advisor under Team D'varomas TM6.

I've watched her bloom as she continues to say YES to all tasks and assignments for the group.

Take today as an example.

I found out a few days ago thats she attended a short "Phone Photography Course" and I asked her if she is ok to share her tips to the team this evening.

With no hesitation, she said “InshaAllah yes”

I notice those who are givers and sharers … yang suka volunteer buat kerja and tak putus asa when shit hits the fan…are the resilient lot who succeeds in life.

Some of you asked me where I got my personalised D’Varomas apron from.

We ordered from her lah. Elok dia buat. Now we are in the midst of finalising more plans for 2022.

I really can’t wait to share more good news with you all. But till that happens? Enjoy the updates of food and more over this page.

Thanks for being part of D’VAROMAS my darling Jannah and Prof Jimi.

I am SO high on Coffee right now it AIN’T FUNNY!

So why not release all that energy into ANOTHER LIVE (did 2 back to back Cooking shows today 😅)?!

Big CONGRATULATIONS to @theduckgroup on your collaboration with MONOPOLY! Wow. Absolutely happy for 𝑫 and the team! Kudos and congrats once again.

Also, big THANK YOU KYDMM Seri Baginda Raja Permaisuri Agong. Tuanku sent over jams, lemon curd and pickles with her airtangan over for @joelebosi and I to sample. What a lovely surprise this afternoon💕. Patik menjunjung kasih.

@hello_ellyellie sent over their latest nursing attire for me to try since I am still a breastfeeding and pumping mom to 1 year + old Ilon.

I’ve still got pent up adrenaline in me. Best I put this hyperness into completing my #CleanPON challenge.

Why do I ALWAYS create more MESS when I’m CLEANING UP?!! 💆🏻‍♀️🤦🏻‍♀️

Tootles. Happy September folks.

💓,

Pon

@the_gelinaz HK edition was 🔥🔥🔥

The Gelinaz grand shuffle happens once a year, where chefs swap kitchens for one day only. This year was a little different due to the pandemic, and chefs swapped recipes instead. In Hong Kong, seven chefs teamed up to recreate eight recipes from a restaurant that was kept anonymous so that chefs could reinterpret the recipes to their own liking and guests would have fun guessing. 🧐

At the end of the evening, it was revealed that the recipes belong to a chef in Ghana named Selassie Atadika of Midunu, a nomadic dining concept featuring what Selassie calls New African Cuisine.

To bring this meal to life, the chefs involved worked with the @africacenterhk as cultural and culinary advisors.

Swipe through to see what went down!

👉 Cape Malay Curry (pictured) — This coconut curry utilizes jackfruit seeds inspired by the Cape Malay Cuisine of South Africa. Chef Menex Cheung made his own version by cooking the chicken inside the jackfruit, setting the entire exterior of the jackfruit on fire.

👉 Chichinga — This dish highlights suya/chichinga seasoning used by the nomadic communities, particularly the Hausa who move their cattle from West Africa to Darfur, Sudan. Here we have shiitake mushrooms seasoned with suya and finished with lardo.

👉 Snails — The snails were paired with a spiced broth, eggplant, and okra which are common ingredients found in soups found in Ghana and Nigeria.

👉 Barley — The inspiration behind this dish is a savory porridge that pays homage to the flavors of Ethiopia and Eritrea, such as spiced butter, honey, basil, niter kibbeh (clarified butter), kolo (roasted barley), and teff. On top, the team added lobster to pair with the barley.

#料理 #vlog #生活感満載 #cooking #暮らし #東京生活


料理vlog第二弾！ただ料理をするだけの動画

「スタンスな」→「スタンスの」


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皆さんこんにちは！🌈
浪速生まれのど根性Girl ＜＜モアサ＞＞ です！！

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#主婦 #cooking #vlog #料理

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皆さんこんにちは！🌈
浪速生まれのど根性Girl ＜＜モアサ＞＞ です！！

マルチメディアタレント／シンガーソングライター
として活動していますっ！

チャンネル登録&goodボタン
よろしくお願い致します⭐️

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MUSIC
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thank you ❤︎

Hello friends! Today we're going to share with you how to make the super fluffy but light in the texture American style pancakes.
The pancake's shape and structure varies worldwide. But fluffy American pancakes are on my A-list. Everybody loves pancakes because they're so easy to make, but NOT THAT EASY. I mean if you want to make the most delicious one.
So we did some research to find the recipe. New York Magazine has voted Clinton St. Bakery Co’s pancakes are the best in New York city twice, so no doubt, we tried their recipe. And we love it. They are rich in flavor but light in texture. Super Yummy. Their pancakes are famous for a reason.
In this video, we’ll share the secret of these pancakes step by step, and how to make the fluffy texture (almost like a cake). They are great for a weekend brunch, and we strongly recommend topping with maple butter and blueberries compote. Of course you can also add some crisp fried bacon with it, they are a classic American breakfast dream team forever :). Wow~so enjoyable. Every day should start like this.

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How to make blueberry pancakes
☞  Yield: 8~10 servings, using ¼ cup to scoop the batter

✎ Ingredients
📍 pancake
all purpose flour 160g
milk 220g
baking powder 6g
granulated sugar 70g
salt 2g
unsalted butter 58g, melted
egg 2, M~L size
vanilla extract 2g

📍 maple butter
maple syrup 160g (about 1/2 cup)
cold unsalted butter 110g, cubed (about 1/2 cup)

📍 blueberry compote
fresh or frozen blueberries  178g (1 cup)
granulated sugar   22g (2 tbsp)
lemon juice 5g (1tsp)

✎ Instructions
📍 pancake
1. Sift flour and baking powder together into a large mixing bowl. Then add sugar and salt and mix well.
2. Separate egg yolks from egg whites. Add vanilla extract, milk and melted butter into yolks bowl, and whisk until combined.
3. Beat the egg whites by electric mixer or by hand with a whisk until foamy, then add sugar in 3 batches and continue whisking until they reach medium soft peaks.
4. Pour the egg yolk and milk mixture into the dry mixture, just mix until the flour is dissolved, the batter will be slightly lumpy. Don't over mix it.
5. Next, gently mix half of the whipped whites into the batter, using the whisk to mix from the bottom, then add the rest of the whipped whites and keep folding it in, but no need to fully incorporate.
6. Heat the griddle until hot about 190°C. Drop half cup of pancake batter on the griddle to test the temperature and let set. Once bubbles form and pop, flip it. If the color is nice, the heat is enough. (A common mistake many people make is they don't heat the griddle enough, which is why we need to test the first one.) BTW, if you prefer the crispy on the edge, you can grease the hot surface with a little oil or butter.
7. Add 1/4 cup pancake batter, as the pancake cooks, you will see bubbles start to form on top, once the bubbles pop and become holes, it's time to flip. (3~3.5 mins per side)
8. Repeat the process with remaining batter, you can add some blueberries on top to create fruit flavor. Cooking several pancakes at a time. Transfer cooked pancake to a plate and garnish with confectioners’ sugar on top. Serve warm with maple butter and blueberry compote. Enjoy! To keep the pancakes warm while you make more, you can preheat the oven to 50°C and transfer cooked pancakes in to keep warm.

📍 maple butter
1. Heat maple syrup in a small saucepan over medium heat.
2. Add cold butter to warm syrup (never bring to a boil), whisking until sauce is smooth and all of the butter is incorporated. Maple Butter can also be kept refrigerated for up to two months. Reheat before using.

📍 blueberry compote
1. Simply combine blueberries, sugar and lemon juice in a small pot over medium-low heat, stirring continuously.
2. Once cooked, simmer for 4-5 minutes, keep stirring until a thick mixture has formed.
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Chapter:
00:00 opening
00:35 Ingredients
01:20 Preparation
03:49 Meringue(medium soft peaks)
04:48 How to make pancakes batter
06:17 How to cook pancakes(Blueberries and original)
08:28 How to make Maple Butter
09:53 the best ever pancakes
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#pancakes
#ClintonStBakingCo
#easyrecipes