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How to make gado-gado – recipe

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Gado is the Indonesian word for “mix”, so this much-loved salad’s name literally translates as “mix mix”, でも, 実は, it’s so hearty, it feels a disservice to label it a mere “salad” – as Surabaya native Pepy Na...

How to make the perfect petits pois à la française – recipe

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Once the name of this dish is translated – “young peas in the French style” – it has a rather starchy sound to it, いつ, 実際には, it ought to be the opposite. It’s a joyous celebration of spring produce, rendered luxu...

How to make bakewell tart – recipe

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In its Derbyshire homeland, they maintain that this gloriously nutty, sticky confection is a pudding. In truth – and as has been noted by others – it’s a tart whether you fill it with the traditional baked custard or ...

How to make the pasta con le sarde – recipe

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“One of the greatest combinations of pasta and fish,” according to (the also great) Anna del Conte, the flavours of this Sicilian speciality reflect the turbulent history of Italy’s south. In her book Two Kitchens, Ra...

How to make asparagus tart – recipe

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My favourite way to eat asparagus is steamed and drenched in melted butter, and with such a brief season, it’s hard to tire of that simple pleasure … but, 時折, the occasion demands a bit more effort. Not much, t.。.

How to cook the perfect torta pasqualina – recipe

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While the British, in recent years at least, have tended towards meat for Easter, in Italy, torta pasqualina, or Easter cake, seeks to make the most of new season’s greens … which, 結局, is what most of us are cr...

How to make the perfect cardamom buns – recipe

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Outside cardamom’s native Asia, the biggest markets for this headily aromatic spice are the Arab world, where the crushed pods are commonly used to flavour coffee, and Scandinavia, where their contents flavour treats ...

How to make the perfect nasi lemak – recipe

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Described by the Malay Mail as the country’s “undisputed national dish”, nasi lemak (which literally translates as “rich rice”) is so beloved in its homeland that one in two people questioned in a recent survey chose ...

How to make omelette Arnold Bennett – recipe

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A brunch classic that deserves to be better known, much like the early 20th-century novelist it’s named after. Though Bennett himself seems to have enjoyed the dish as a post-theatre supper, this silky, smoky tangle o...

How to make gnocchi – recipe

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These deliciously pillowy little dumplings are found all over Italy in a variety of forms – the pasta-like Sardinian malloreddus, the semolina-based gnocchi alla romana and the ricotta clouds of Tuscan gnudi, to name ...

How to make the perfect oatmeal cookies

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Oatmeal cookies have always carried with them the unattractive whiff of the “healthy option” for me. They seemed like the kind of thing you’d get in your packed lunch instead of a Penguin. Those raisins, which so easi...

やさしく泡立つ煮物に戻します

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やさしく泡立つ煮物に戻します, やさしく泡立つ煮物に戻します. やさしく泡立つ煮物に戻します, やさしく泡立つ煮物に戻します, やさしく泡立つ煮物に戻します.

しかし、瓶詰めのバタービーンズと一緒に、またはスープとして提供することもできます

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しかし、瓶詰めのバタービーンズと一緒に、またはスープとして提供することもできます, しかし、瓶詰めのバタービーンズと一緒に、またはスープとして提供することもできます (しかし、瓶詰めのバタービーンズと一緒に、またはスープとして提供することもできます), しかし、瓶詰めのバタービーンズと一緒に、またはスープとして提供することもできます; しかし、瓶詰めのバタービーンズと一緒に、またはスープとして提供することもできます: しかし、瓶詰めのバタービーンズと一緒に、またはスープとして提供することもできます ...

How to make the perfect cheese-and-potato pithivier – recipe

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Named after the central French town of the same name (これ, confusingly, also claims a much older almond cake, the pithiviers fondant, as its own), the pithivier is a free-standing puff pastry pie so magnificent that...

How to make lemon meringue pie – recipe

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This American classic is a zingy, yellow act of rebellion against stodgy, beige, winter puddings. A celebration of seasonal citrus topped with a snowy cloud of meringue, it’s also a true showstopper: the culinary equi...

How to make the perfect pork (or chicken, duck or tofu) larb – recipe

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Larb, also transcribed as larp, lap, laap, laarp and laab, is a dish that doesn’t fit easily into western boxes. A highly seasoned mixture of chopped meat, 魚, tofu or mushrooms – Thai food writer Leela Punyarataban...

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