foodbliss

-Sweet french toast Ingredients—-- - For Milk 500ml (a quart) of whole milk orange peel, lemon peel 1/2 cup of sugar (100g) 1 Cinnamon stick - For French toast 5 Dried Slice bread 2 large eggs Extra Virgin Olive Oil (good quality) orange peel - For Cinnamon sugar 1/2 cup of sugar (100g) 1 teaspoon of cinnamon 2 tablespoons of honey - Cooking temp: 160’C(320’F), 5~8 minuetes

a quarter of cabbage half of onion 3 cloves of garlic 100g (4oz) Pork 1 bowl of Rice - Sauce 1/2 Tablespoon of chili powder 1 Tablespoon of soy sauce 1 Tablespoon of oyster sauce 1/2 Tablespoon of Sugar 1 Tablespoon of Vinegar 1 Tablespoon of Sesame oil

for French toast 5 slices of dried bread (original Rabanada uses baguette, we used normal bread) 1 cup milk 2 eggs a pinch of Salt 1 tsp Vanilla extract cooking oil - Cinnamon Sugar 1 cup sugar 1 tsp ground cinnamon - Frying time: 5 mins in 160'C(320'F) ---------------------------------- -----Simple Recipe---- Cut bread in half (5p) Dry bread for a day Prepare milk and mix egg, vanilla, and salt Soak the bread in milk (5 sec) And then coat Vanilla egg on the skin of milk bread Half deep fry with cooking oil (160’C, 320’F) Remove oil Coat it with cinnamon sugar when bread is hot.

1 butternut squash, peeled, seeded, and diced 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon salt 1/4 teaspoon black pepper 4 cups vegetable broth 1/2 cup coconut milk (optional)

1 cup powdered sugar 1-2 tablespoons milk 1/4 teaspoon vanilla extract Food coloring (optional) Instructions: In a medium bowl, combine the powdered sugar, milk, and vanilla extract. Whisk until smooth. Add food coloring (if using) and whisk until combined. Add more milk, 1 tablespoon at a time, until the icing reaches the desired consistency. Use the icing to decorate your sugar cookies!

6 large eggs, separated 1 cup granulated sugar 1 cup all-purpose flour 1/3 cup unsweetened cocoa powder 1/4 teaspoon salt For the buttercream frosting: 1 cup (2 sticks) unsalted butter, softened 3 cups powdered sugar 1/4 cup unsweetened cocoa powder 1/4 cup milk 1 teaspoon vanilla extract For the decoration: Powdered sugar, for dusting Chocolate shavings Fresh berries Sprigs of greenery

4 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 tablespoon sugar 1 cup raisins or currants 1 2/3 cups buttermilk Instructions Preheat oven to 375 degrees F (190 degrees C). In a large bowl, combine the flour, salt, baking soda, and sugar. Add the raisins or currants and mix well. Stir in the buttermilk until just combined. Pour the batter into a greased 9x9 inch baking pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before removing. Serve warm or at room temperature.

BRUSSELS SPROUTS SALAD ▪1/2lb or.25kg Large Brussels Sprouts, shaved or cut very thin (about 200g) ▪4 slices bacon, diced small ▪Candied pecans (see below) ▪White balsamic dressing (see below) ▪Aged white cheddar, shreddedWHITE BALSAMIC ▪50g or 1/4c white balsamic ▪15g (½ shallot) minced shallot ▪25g or 1 2/3Tbsp grainy mustard ▪15g or 3/4Tbsp honey ▪Pinch salt ▪Pinch peppe

0:00 - Intro 00:53 - Mike's Mighty Good Ramen 06:10 - Momofuku Noodles 10:25 - Xiao Chi Jie Noodles 15:44 - Immi Ramen 19:25 - Final Thoughts Creator and Host - Mike G Head Editor - Christopher Pressler Assistant Editor - Cooper Makohon Creative Producer - Josh Greenfield Motion Graphics - Raphael Oliveira

1 cup white rice 2 cups water 1 can (15 ounces) black beans, drained and rinsed 1 can (15 ounces) corn, drained 1 packet taco seasoning Salt and pepper to taste2 tortillas 1/2 cup shredded cheese Cooked meat (optional) Vegetables (optional)

0:00 - Intro 03:19 - Steak 06:16 - Veggies 09:17 - Tandoori Chicken 12:12 - Apple Crumble Video Credits Creator and Host - Mike G Co-Editor - Christopher Pressler

00:00 - Intro 01:20 - Fennel and Sun Dried Tomato 05:58 - Pistachio Pesto 10:03 - Tomato, Pancetta and Peas 15:42 - Garden Foraged Surprise Video Credits Creator and Host - Mike G Producer - McGraw W @McGraw_Wolfman Co-Editor - Michael I @Mike.Imhoff Blog Writer - Alex C @threhungrybellies

320g or 2 -2.5 CUPS AP FLOUR 110g or 1/2 CUP WHITE RICE FLOUR 110g or 1/2 CUP SUGAR 220g or 2 STICKS COLD BUTTER(16 TBSP) (cut into small cubes or grated on box grater) 3g SALT or 1/2 tsp 1. Combine flour, rice flour, butter, sugar, and salt in bowl of stand mixer or in medium mixing bowl 2. Mix on low speed for 3-4 minutes or until butter and flour are pebble like 3. Mix on medium speed for 10 more minutes or about 15 minutes in total or until dough is formed and is clearing the bowl as shown in video. 4. Once mixed, move dough over to half sheet pan lined with parchment paper 5. Press shortbread dough into a rough 9"x7" or 20x17cm rectangle (roughly) 6. If you'd like perfect rectangles, perforate as shown in video, then score with fork 7. Bake at 275F or 135C for 45 mins to 75 mins depending on how crunchy you'd like.

0:00 - Intro 00:50 - Cherry Tomato Feta Pasta 04:08 -Butter Chicken 09:02 - Roasted Tomato and Pesto Pizza 13:44 - Tomato Grilled Cheese 16:33 - Salmorejo Video Credits Creator, Host - Mike G Editor- Christopher Pressler Assistant Editor - Cooper Makohon Motion Graphics - Raphael Oliveira