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jswching: Dan Dan noodle (dry Version)
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jswching: Sunday Project 2: Galette de bretonne or sarassin (first try out)
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jswching: Tapas Dinner
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jswching: Wholemeal bread (Tangzhong method)
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jswching: Milk toast made by Tangzhong method. Heavenly!!!
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jswching: Perfect roast beef. Recipe by River Cottage: definitely. a keeper: 220C for first 30mins, then 178C for 12-15mins for every 450g/lb for medium doneness. This one is ~2kg. 30" +48"
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jswching: Yorkshire puddings: 200ml milk, 4 eggs (~200ml), 140g flour (200ml), salt & pepper. Whisk and stand for at least 30". Oil muffin molds with sunflower oil, place in oven @230C for 5" then take out & pour batter to the 12 molds evenly. Bake in over for 20-2
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jswching: Roast beef with Yorkshire pudding
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jswching: How I used 6 egg yolks & whites.
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jswching: How I used 6 separated eggs
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jswching: Maxi Coxi
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jswching: Maxi Coxi
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jswching: image
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jswching: Chinese turnip cake
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jswching: 生滾北菇滑鷄粥 （chicken congee)
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jswching: CNY- drunken chicken on the go
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jswching: Grilled turmeric & lemongrass chicken wings
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jswching: Grilled turmeric & lemongrass chicken wings
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jswching: Grilled turmeric & lemongrass chicken wings
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jswching: Grilled turmeric & lemongrass chicken wings
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jswching: My new skin moisturizer : )
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jswching: Got some beef & rice leftover from Korean tofu stew. Got an idea and made into bibimbap. My less meat more veg dinner with Marc tonight.
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jswching: Bibimbap made in the fastest time with the help of some leftover rice and beef
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jswching: Cheese platter from Manor
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jswching: Easter eggs dye