eating makes me so happy

Ask me anything   Submit   i love cooking. and eating, of course!

#MBM -> made by myself
#SD -> seems delicious
#LI -> love it

nomsinmytums:

Japanese Salmon Burger. Recipe here. 

maygad

nomsinmytums:

Japanese Salmon Burger. Recipe here

maygad

(via fuck-yeah-salmon)

— 9 months ago with 685 notes

celenatulipa:

thecakebar:

Pumpkin Baked Donuts Tutorial

ini asli ngga bakal bikin nyeri tangan donatnya :D

— 10 months ago with 3725 notes
Rainbow Pancakebahan:1 butir telur, pisah kuning dan putihnya200 ml susu cair100 gr tepung terigu1 sendok teh baking powdergaram secukupnya3 sendok mentega dilelehkancara membuat:1. campurkan kuning telor, tepung terigu, baking powder, garam, dan susu. kocok hingga merata, kemudian tambahkan mentega yang sudah dicairkan. Sebut saja ini bahan A.2. kocok putih telor hingga kaku. lalu masukkan ke bahan A secara perlahan-lahan. aduk hingga merata.3. siapkan panci anti lengket, tidak perlu menggunakan mentega untuk menggorengnya. masukkan bahan yg telah jadi sebanyak 2 sendok (atau sesuai selera ukuran). tidak perlu dibolak-balik, tunggu hingga adonan bolong-bolong, artinya bagian bawah sudah coklat, balik sebentar, kemudian angkat.4. Bisa disajikan dengan banyak macam toping, atau karamel seperti di atas.

Rainbow Pancake

bahan:
1 butir telur, pisah kuning dan putihnya
200 ml susu cair
100 gr tepung terigu
1 sendok teh baking powder
garam secukupnya
3 sendok mentega dilelehkan

cara membuat:
1. campurkan kuning telor, tepung terigu, baking powder, garam, dan susu. kocok hingga merata, kemudian tambahkan mentega yang sudah dicairkan. Sebut saja ini bahan A.
2. kocok putih telor hingga kaku. lalu masukkan ke bahan A secara perlahan-lahan. aduk hingga merata.
3. siapkan panci anti lengket, tidak perlu menggunakan mentega untuk menggorengnya. masukkan bahan yg telah jadi sebanyak 2 sendok (atau sesuai selera ukuran). tidak perlu dibolak-balik, tunggu hingga adonan bolong-bolong, artinya bagian bawah sudah coklat, balik sebentar, kemudian angkat.
4. Bisa disajikan dengan banyak macam toping, atau karamel seperti di atas.

— 11 months ago
Mac & Cheesebahan:150 gram makaroni (choose the elbow one) 250 ml susu cairsetengah potong keju kraft kotaksatu sendok mentegadua buah sosis3 sendok teh tepung terigu dicairkan dengan air dingingaram dan gula secukupnyacara membuat:1. rebus makaroni dengan garam dan minyak goreng hingga empuk2. panaskan mentega, goreng sebentar sosis, masukkan susu, masak hingga sedikit mendidih3. tambahkan keju yang sudah diparut hingga halus sedikit-sedikit.4. setelah keju mencair, tambahkan tepung terigu yang sudah dilarutkan.5. masak hingga mengental.6. masukkan makaroni yang sudah ditiriskan, aduk hingga merata.7. matikan api, siap disajikan. bisa ditambahkan saus sambal atau tomat jika suka.porsi: 3-4. *sosis bisa diganti dengan daging cincang atau daging asap
 
Mac & Cheese

bahan:
150 gram makaroni (choose the elbow one) 
250 ml susu cair
setengah potong keju kraft kotak
satu sendok mentega
dua buah sosis
3 sendok teh tepung terigu dicairkan dengan air dingin
garam dan gula secukupnya

cara membuat:
1. rebus makaroni dengan garam dan minyak goreng hingga empuk
2. panaskan mentega, goreng sebentar sosis, masukkan susu, masak hingga sedikit mendidih
3. tambahkan keju yang sudah diparut hingga halus sedikit-sedikit.
4. setelah keju mencair, tambahkan tepung terigu yang sudah dilarutkan.
5. masak hingga mengental.
6. masukkan makaroni yang sudah ditiriskan, aduk hingga merata.
7. matikan api, siap disajikan. bisa ditambahkan saus sambal atau tomat jika suka.

porsi: 3-4. *sosis bisa diganti dengan daging cincang atau daging asap

 

— 11 months ago with 18 notes

isnidalimunthe:

muhammadakhyar:

wow wow…

thecakebar:

Sourdough Danish Pastries Tutorial Sets {You must click link for FULL tutorial/recipe}

MAU BIKINNNNNNNNNNN!

(via ray-alfarabi)

— 1 year ago with 194295 notes
prettygirlfood:

Baked Lasagna
INGREDIENTS:
Red Sauce:1 Recipe: Bolognese Meat Sauce
Cheeses for layering:1/2 lb of Fontina Cheese (Ask for the fontina with a soft texture -don’t purchase the aged hard fontina)1/2 lb of Mozzarella di Bufala (pat dry with paper towels to get rid of the moisture, this gives it more flavor)1 cup of Parmigiano Cheese ( I like Reggiano)
Pasta Recommendations:1 lb of Fresh Lasagna Pasta Sheets
Note: To purchase fresh Lasagna sheets you can find them in the refrigerated cheese section at the following stores: Central Market, Wholefoods, and HEB.
You can use the dried pasta but it will be thicker. I like thinner sheets. That’s why I prefer making them myself. If I am in a pinch I buy the fresh sheets located in the refrigerated section of the grocery store.
Bechamel Sauce Recipe Ingredients:3 cups of Milk1 Bay Leaf1/2 cup of butter3/4 cup of flour1 tsp of nutmegsalt and pepper to taste
PREPARATION:
1. Make the meat sauce and then set aside.
2. Butter a large rectangle or square shallow baking dish
3. Make the Bechamel Sauce by heating up a the milk in a sauce pan with the bay leaf. Next add the butter and continue to stir with a wire whisk. Next add the flour and continue to whisk while bringing the mixture to a boil. Once the mixture is thick like a gravy and smooth. Season with salt and pepper and 1 tsp of nutmeg.
4. Now mix in your bechamel with the meat sauce. Only mix enough of the bechamel until it becomes a light red sort of orange color.
5. Next make your egg pasta (recipe noted below) Or use 1lb of store bought fresh pasta.
6. If you are making your own egg pasta you will need to boil it in water for 1 minute (see egg pasta directions below). If you are using store bought fresh pasta you can use it directly without boiling it.
ASSEMBLY
Note: Set oven to bake at 375 Degrees
Now to assemble the lasagna you will need the following ready to go: baking dish, meat sauce mixed with bechamel, Fontina Cheese, Parmigiano and Mozzarella di Bufala all sliced, and your pasta sheets.
1. Spread one large spoonful of the sauce over the bottom of the dish.
2. Arrange a layer of pasta sheets to cover the dish cutting with a knife so that it fits the space.
3. Cover with another layer of sauce then a few slices of fontina spread out and sprinkle with parmigiano.
Technique Tip: When layering only put a thin layer of the sauce. We don’t want the pasta sheets to be swimming in the sauce, just make sure they are all covered lightly.
4. Next arrange another layer of the pasta sheets and cover with a light layer of sauce. Then cover with a few slices of Mozzarella di Bufala spread out and sprinkle with parmigiano cheese.
5. Cover with another layer of pasta sheets and spread a thin layer of sauce and repeat with the fontina cheese in step 3.
6. Continue with step 3 and 4 until you are out of room or run out.
7. Make sure the very last layer is pasta sealing it all in. Sprinkle the top with parmigiano cheese.
8. Bake at 375 degrees in the oven for about 25 minutes or until the top is a nice light brown. Let it set for 5 minutes before serving. Or you can freeze it for another day.Serve directly from the baking dish cutting into squares.
Note: You can make this lasagna ahead of time and freeze it. I’ve made several trays at one time and used them throughout the month for gatherings and dinner parties.

prettygirlfood:

Baked Lasagna

INGREDIENTS:

Red Sauce:
1 Recipe: Bolognese Meat Sauce

Cheeses for layering:
1/2 lb of Fontina Cheese (Ask for the fontina with a soft texture -don’t purchase the aged hard fontina)
1/2 lb of Mozzarella di Bufala (pat dry with paper towels to get rid of the moisture, this gives it more flavor)
1 cup of Parmigiano Cheese ( I like Reggiano)

Pasta Recommendations:
1 lb of Fresh Lasagna Pasta Sheets

Note: To purchase fresh Lasagna sheets you can find them in the refrigerated cheese section at the following stores: Central Market, Wholefoods, and HEB.

You can use the dried pasta but it will be thicker. I like thinner sheets. That’s why I prefer making them myself. If I am in a pinch I buy the fresh sheets located in the refrigerated section of the grocery store.

Bechamel Sauce Recipe Ingredients:
3 cups of Milk
1 Bay Leaf
1/2 cup of butter
3/4 cup of flour
1 tsp of nutmeg
salt and pepper to taste

PREPARATION:

1. Make the meat sauce and then set aside.

2. Butter a large rectangle or square shallow baking dish

3. Make the Bechamel Sauce by heating up a the milk in a sauce pan with the bay leaf. Next add the butter and continue to stir with a wire whisk. Next add the flour and continue to whisk while bringing the mixture to a boil. Once the mixture is thick like a gravy and smooth. Season with salt and pepper and 1 tsp of nutmeg.

4. Now mix in your bechamel with the meat sauce. Only mix enough of the bechamel until it becomes a light red sort of orange color.

5. Next make your egg pasta (recipe noted below) Or use 1lb of store bought fresh pasta.

6. If you are making your own egg pasta you will need to boil it in water for 1 minute (see egg pasta directions below). If you are using store bought fresh pasta you can use it directly without boiling it.

ASSEMBLY

Note: Set oven to bake at 375 Degrees

Now to assemble the lasagna you will need the following ready to go: baking dish, meat sauce mixed with bechamel, Fontina Cheese, Parmigiano and Mozzarella di Bufala all sliced, and your pasta sheets.

1. Spread one large spoonful of the sauce over the bottom of the dish.

2. Arrange a layer of pasta sheets to cover the dish cutting with a knife so that it fits the space.

3. Cover with another layer of sauce then a few slices of fontina spread out and sprinkle with parmigiano.

Technique Tip: When layering only put a thin layer of the sauce. We don’t want the pasta sheets to be swimming in the sauce, just make sure they are all covered lightly.

4. Next arrange another layer of the pasta sheets and cover with a light layer of sauce. Then cover with a few slices of Mozzarella di Bufala spread out and sprinkle with parmigiano cheese.

5. Cover with another layer of pasta sheets and spread a thin layer of sauce and repeat with the fontina cheese in step 3.

6. Continue with step 3 and 4 until you are out of room or run out.

7. Make sure the very last layer is pasta sealing it all in. Sprinkle the top with parmigiano cheese.

8. Bake at 375 degrees in the oven for about 25 minutes or until the top is a nice light brown. Let it set for 5 minutes before serving. Or you can freeze it for another day.

Serve directly from the baking dish cutting into squares.

Note: You can make this lasagna ahead of time and freeze it. I’ve made several trays at one time and used them throughout the month for gatherings and dinner parties.

(via chietraps)

— 1 year ago with 1148 notes