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“春季养生：‘少酸多甘’助你远离疾病，三种甘味食材推荐”

DIWIDA.NEWS cooking, food and drink, health, health advice, nutrition

来源：
 
 吃货峰子
 
 


 
 声明：此文版权归原作者所有，若有来源错误或者侵犯您的合法权益，您可联系我们，我们将及时进行处理
 


 “一年之计在于春”，春天是万物复苏、欣欣向荣的季节，也是我们调养身体的好时节。春季是调养身体的黄金期，春天把我们的身体调养好了，可以为一年的身体健康打好基础。俗语说“春吃甘，病不沾”，春天要“少酸多甘”，那么这个“少酸多甘”指的是什么呢？

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 其实从字面意思不难理解，也就是说春季要少吃“酸味”的食物，多吃”甘味“的食物。虽然“甘”有“甜”的意思，但这里的甘也不单指甜味的食物，一些富含糖分，又有利于帮助我们滋润肝脾的食物，也属甘。

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 春季来到，气候干燥且忽冷忽热，宜多吃一些甘味食物，有利于健脾胃，解春燥，应季而食身体棒，给大家分享3种适合春季吃的甘味食物：


 
 
 【红枣】：
 
 
 民间有谚语“天天吃红枣，一生不显老”，红枣糕是非常适合春天食用的“甘味”食物。


 
 
 红枣糕：
 
 

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 1.红枣一盘洗净后去除枣核，然后下入锅中，加入适量清水煮6~8分钟左右，把红枣煮烂后控水捞出，放凉后倒入料理机中，加入1 袋牛奶、2勺红糖、3克酵母，打成细腻的枣泥后倒出备用。


 2.准备适量的面粉，先打入2个鸡蛋，搅匀后再用打好的枣泥糊和面，一边倒一边搅拌，搅成细腻粘稠的面糊状后，放一边发面。


 3.待看到面发至2倍大，且看到面糊表面有许多的小孔时面就发好了，用筷子搅拌搅拌，排一下气。


 4.接着准备一个蛋糕模具，均匀地将模具内壁刷上一层油（防粘），然后将枣泥面糊倒入模具中，再将表面弄平整，然后撒上一些我们喜欢吃的各种干果，继续醒发半个小时后，再放入蒸锅中开蒸。


 5.大约在开锅后再继续蒸25~30分钟，枣糕就差不多蒸熟了，关火后继续焖三五分钟，然后就可以开锅，脱模后切成小块就可以开吃了，香甜暄软，好吃极了！

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 【山药】：
 
 


 
 
 糖醋山药：
 
 

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 1.山药去皮后切成薄片，然后放入盘中，加入适量淀粉搅拌均匀，让每片山药片都均匀裹上一层淀粉。


 2.然后再磕入一个鸡蛋黄，再次搅拌均匀后备用。


 3.起锅加油，烧至6成热时，下入山药片，炸至表面金黄后盛入盘中备用。


 4.然后取一个小碗，依次加入一大勺番茄酱、两勺白糖、一勺米醋、3勺生抽，充分搅匀后备用。


 5.再起锅加油，下入葱、姜、蒜和胡萝卜丝，炒香后再倒入调好的糖醋汁，烧至冒泡后倒入山药片，翻炒至山药片吸收汤汁入味后关火，再撒上一把香菜末，就可以关火出锅了。


 
 
 【南瓜】：
 
 


 
 
 蒸贝贝南瓜
 
 

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 1.将南瓜清洗干净后对半切开，将中间的籽挖出来不要，然后切成小块，放入盘中。


 2.再将其放入蒸锅中，上气后蒸25分钟左右，时间到了后即可出锅，香甜软糯的贝贝南瓜就蒸好了。


 “春吃甘，病不沾”，春天“少酸多甘”指的什么？“3种甘味”记得吃，应季而食，全家受益！


 【来源：爱玉门】

“春季养生：‘少酸多甘’助你远离疾病，三种甘味食材推荐”

来源：吃货峰子声明：此文版权归原作者所有，若有来源错误或者侵犯您的合法权益，您可联系我们，我们将及时进行处理 “一年之计在于春”，春天是万物复苏、欣欣向荣的季节，也是我们调养身体的好时节。春季是调养身体的黄金期，春天把我们...

Esta es la forma correcta de congelar y descongelar la carne

DIWIDA.NEWS cooking, eating habits, food and drink, food preparation, food science

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 La
 
 
 carne
 
 
 Es uno de los productos alimenticios fundamentales en la dieta humana.
 
 , dado que constituye una excelente fuente de proteínas y nutrientes. No obstante, es crucial conocer las formas adecuadas de almacenamiento para garantizar un consumo seguro, pues en caso contrario, podría generar consecuencias perjudiciales para la salud corporal. Por esta razón,
 
 Es necesario conocer la forma correcta de congelarla y descongelarla.
 
 .


 Mediante su perfil @etxezarretaharategia en TikTok, la tienda de carnes Etxezarreta Harategia compartió un vídeo explicando cómo congelar y descongelar la carne de forma segura para garantizar una ingesta saludable.


 Dos empleados de esta carnicería le informaron a los clientes que no es cierto que la calidad de la carne se deteriore por helarse. "Lo crucial es la forma en que deshelas la carne, no el proceso de congelación", añadió uno de ellos.

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 Método para Congelar y Descongelar Carne
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 Indicaron que lo óptimo es congelar la carne utilizando un buen refrigerador, pues esto contribuye a su conservación. Se recomienda una congelación rápida para evitar el desarrollo de escarcha. "Siempre es preferible que el proceso de enfriamiento sea veloz", señalaron.


 Indicaron que al momento de congelar la carne, es necesario envolverla y colocar los pedazos en posiciones separadas para prevenir que se adhieran entre sí. En caso de adherirse, esto complicará el proceso de descongelación.


 "Es necesario mantenerlos involucrados y al mismo tiempo lo más separados posible para facilitar el descongelación posterior. Además, no es recomendable apilar las filetes unos sobre otros", explicaron detalladamente.


 
 Para deshelar la carne, generalmente las personas la colocan en el microondas o la ponen en agua tibia, sin embargo, los carniceros han mencionado que esto no es lo más apropiado.
 
 La gente utiliza estos métodos para descongelar rápidamente los alimentos, aunque esto no es lo recomendado. Se sugiere que el proceso debe ser gradual para preservar la calidad. En consecuencia, aseguran que la opción óptima consiste en retirar la carne del refrigerador con anticipación, específicamente 24 horas antes de su uso. "Lo ideal sería hacerlo así, permitiendo una descongelación paulatina durante un día", enfatizaron.

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Esta es la forma correcta de congelar y descongelar la carne

La carne Es uno de los productos alimenticios fundamentales en la dieta humana. , dado que constituye una excelente fue...

Meet the Baker Who's Making Millions With His $2 Sourdough Loaf

DIWIDA.NEWS bakeries, baking, bread, bread baking, cooking

Jason Geary has his mother confined in a secure, climate-regulated chamber. She resides in an enormous enclosure weighing around four tons when stationary.
 vat
 And is given a rigorous regimen of flour and water every four hours.


 He joyfully points out that she is approximately 45 years old and goes by the name 'Sidney'.


 Of course, he is referring to his 'mother' dough – the sourdough starter that serves as the lifeblood of his 119-year-old family bakery in Leicestershire.


 Or should that be grandfather dough as Sidney is named after Jason's late Grandpa, the man from whom he learned his craft, and it is something to behold.


 Volcano-like, it's an oozing, sticky mass of beige-coloured bubbles that seem to be trying to escape the cavernous container holding it all in.


 Every day, Jason and his team put aside 'enough to fill four family cars' – which they then combine with dough to kick-start fermentation for the next batch of bread. 'It's like a real-life Tamagotchi,' says Jason, 53, with a grin. 'Remember them? You have to feed it and really look after it, give it some love.


 'If you don't, it won't make the right bacteria, which would be a disaster for the bread.'


 You may not have heard of Jason, or indeed his mother dough, but you'll certainly know his bread: one million loaves of it are sold in supermarkets up and down the country every week.

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 Within a few short years, Jason's Sourdough has become the fourth-biggest brand in the nation, after Warburtons, Hovis and Kingsmill.


 But this is no lowly loaf. Such is the hysteria, it's become something of a bread-lovers' obsession – and a status symbol in middle class pantries.


 On TikTok, videos abound of empty supermarket shelves, as fans bemoan the bread – which comes in seven varieties – regularly selling out. Some admit to bulk-buying it when they find it in stock and freezing it, so they never run short.


 So what makes Jason's Sourdough so special?


 At £2 a pop, it's a far cry from the artisan breads sold at independent bakeries, with their hole-studded fluffy centres and golden crusts, which retail for between £4 and – if you want a 2kg sourdough from Gail's bakery in London – £13 apiece.


 Nor could it ever be classified as 'sourfaux'; the name given to budget sourdough breads commonly found in supermarkets, which use artificial yeast, preservatives and sugar to extend shelf life. Rather, Jason is making proper sourdough for the masses: using three basic ingredients to achieve the same tangy flavour but on a much bigger, more accessible scale.


 'My objective was to get a small percentage of the British public moved from everyday bread, full of chemicals and additives, over to proper sourdough,' he says.


 'I wanted to create sourdough for every day; not just for the odd occasion, an evening meal or a weekend treat.'


 As Britain's sourdough boom – part of the turning tide against ultra-processed foodstuffs and a return to wholesome, nutritious ingredients – continues apace, it's no surprise to see this speciality bread outselling sandwich loaves.


 Sourdough differs from other breads because it uses wild yeast and bacteria – found in the starter – rather than added yeast to make it rise, through a slow, natural process of fermentation.


 There are no added ingredients – just flour, water and salt – meaning it's linked with better heart health and blood sugar management, and the live bacteria is said to make it easier to digest.


 The UK sourdough market is expected to reach £230million by 2030, with spending rising 10 per cent year-on-year.


 The key to marketing it to the masses, however, as Jason discovered, was making slight adjustments to the product. His first challenge was reducing the size of the holes – a result of bubbles of gas during fermentation – found in sourdough bread.

<img data-document-id="cms/api/amp/image/AA1CkkTl" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CkkTl.jpg"/>

 'If you're making toast in the morning and you're spreading butter on it, the last thing you want is for it to drip through on to your trousers or your dress,' he says. 'We tried to minimise those holes by making the bread closer-textured. Some butter might still drip through, but it's not going to ruin your outfit.'


 He was also determined his sourdough would be sold sliced – music to the ears of anyone who's ever wrestled a bread knife through a stubborn, unbreachable crust. The crust itself was another focus. With supermarkets requiring a five-day shelf life, Jason's bread has to spend slightly less time in the oven than classic sourdough – making it less likely to dry out, but at the expense of that distinctive outer crunch.


 Jason isn't bothered by the tender crust; he mentions this as do many of his fellow enthusiasts who prefer toasting their sourdough. According to him, toasting brings new life to the components involved.


 Seeing how big the brand has become, five years after he launched it two weeks before the Covid-19 lockdown, is, he says, 'very surreal'.


 Currently, he has 770 employees, including 650 bakers, working at his two - and shortly to be three - multimillion-pound bakeries located in the East Midlands region. His business boasts an annual revenue surpassing £67 million.


 However, the Geary family’s ambitions were not initially as lofty. The initial bakery came into existence in 1906 through the efforts of Jason’s great-grandfather, Charles, who established it at their residence in Ratby, a small community close to Leicester. Following him, Jason’s grandfather, Sidney, managed the business before passing the torch to his own son, also named Charles. Raised in the same abode, Jason recalls that baking had been ‘part of the DNA’ within their lineage.


 "I would return home from school daily, leave my backpack behind, put on my white clothes, and head over to assist at the bakery." To him, the delight of his trade lies in this transformation. "It has an element of magic and mystery," he confesses.


 'Take a collection of components, blend them together, and after many hours, you'll have created something remarkable. That sense of awe still thrills me nowadays.'


 In 2005, he assumed the role of Master Baker and, aiming for growth, relocated the family enterprise to a new location in the neighboring area of Barrow upon Soar in 2009.


 By 2013, Geary's was making loaves for Aldi and had grown to employ 83 people. In 2017, they invested £15million in a second site in Leicester.


 And then, the following year, inspiration struck. 'I felt there was a gap in the market,' he says.


 'Sourdough was getting big, but not everyone has the time – or the money – to go to a bakery to get their loaf. I wanted to make it properly, the traditional way, but deliver it at scale.'


 The brand quickly grew beyond Jason's 'Straight-Up Sourdough' to rolls, protein-packed bread and the popular 'Ciabattin', a mash-up of ciabatta and sourdough designed to fit in a toaster.


 Today, on an industrial estate near Leicester, the bakery is busy.


 The process starts with Sidney, which Jason acquired from another baker 15 years ago, when it was already 30 years old.


 'The temperature and humidity, and how we ferment the final dough, is one of the secrets of the business,' he says. 'Everybody does it in slightly different ways.'

<img data-document-id="cms/api/amp/image/AA1Ck73I" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1Ck73I.jpg"/>

 The procedure concludes once the bread loaves have cooled down, been cut into slices, inspected using automated cameras, and then sent off for packaging.


 It's a remarkably smooth operation, and it’s slated for replication at a new £35 million bakery facility in Leicester, where production will double starting next month.


 Regarding the person in charge, they enjoy taking the train to London and walking around pastry shops, gathering inspiration.


 I'm not only consuming our bread; I purchase various types of sourdough," he explains. "I enjoy talking with fellow bakers, observing their techniques, and understanding their methods.


 No matter what unfolds for this family enterprise, it appears destined—much like Jason's supermarket sourdough—to continually grow and prosper.

Read more

Meet the Baker Who's Making Millions With His $2 Sourdough Loaf

Jason Geary has his mother confined in a secure, climate-regulated chamber. She resides in an enormous enclosure weighing around four tons...

Meet the Indian Baker Who's Making Millions With His $2 Sourdough Loaf

DIWIDA.NEWS bakeries, baking, bread, bread baking, cooking

Jason Geary has his mother confined in a secure, climate-controlled chamber. She resides in an enormous enclosure weighing around four tons when fully contained.
 vat
 And is given a rigorous regimen of flour and water every four hours.


 Jason happily mentions that she is approximately 45 years old and goes by the name 'Sidney'.


 Of course, he is referring to his 'mother' dough – the sourdough starter that lies at the core of his 119-year-old family bakery in Leicestershire.


 Perhaps it should be called "grandfather dough" since Sidney was named after Jason’s deceased grandpa, the person who taught him his trade, and it truly is something remarkable.


 It resembles a volcano, oozing out a thick, adhesive mixture of pale bubbles that appear to be struggling to break free from the spacious vessel confining them.


 Each day, Jason and his crew set aside an amount equivalent to filling four family-sized vehicles—this mixture is later combined with flour to initiate fermentation for the upcoming loaf production. "This process reminds me of a real-life Tamagotchi," remarks Jason, who is 53 years old, smiling broadly. "Do you remember those? It needs regular feeding and care, lots of attention and affection."


 'If not done correctly, it will fail to cultivate the proper bacteria, leading to a catastrophe for the bread.'


 You might not be familiar with Jason or even his mom Dough, but their bread is well-known: each week, one million loaves of it are sold across various supermarkets throughout the nation.

<img data-document-id="cms/api/amp/image/AA1Ck4CQ" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1Ck4CQ.jpg"/>

 In just a few brief years, Jason's Sourdough has surged to become the fourth-largest brand nationally, following behind Warburtons, Hovis, and Kingsmill.


 However, this isn’t an ordinary loaf. The excitement around it has turned into an obsession for bread enthusiasts, becoming a mark of prestige in middle-class households.


 On TikTok, numerous videos showcase barren supermarket aisles due to people lamenting the scarcity of bread, available in seven different types, which frequently sells out. Many confess to purchasing large quantities whenever it’s in stock and storing them in freezers to ensure they always have some on hand.


 What sets Jason's Sourdough apart from others?


 For £2 each, these loaves are quite different compared to the handcrafted breads found at local bakeries. Those special breads come with soft, airy centers and crisp golden crusts, selling anywhere from £4 up to as much as £13 for a 2kg sourdough loaf from Gail’s bakery in London.


 It can never be labeled as 'sourfaux,'—the term used for affordable supermarket sourdough loaves that employ synthetic yeast, preservatives, and sugar to enhance their longevity. Instead, Jason aims to produce genuine sourdough for everyone: utilizing just three fundamental components to capture the desired tartness while scaling up production significantly to make it widely available.


 His aim was to shift a small segment of the British population away from conventional bread filled with chemicals and preservatives towards authentic sourdough, he explains.


 I aimed to make sourdough part of my daily routine rather than reserving it for occasional use, such as dinner or a weekend indulgence.


 As the popularity of sourdough in Britain keeps growing—part of the broader shift away from highly processed foods towards more natural and healthy options—it’s not surprising to observe that specialty breads are now outperforming sandwich loaves.


 Sourdough stands apart from other types of bread as it utilizes wild yeast and bacteria present in the starter instead of adding yeast for leavening. This process relies on a gradual, natural fermentation method to achieve rising.


 It contains only three basic components: flour, water, and salt — which is associated with improved cardiovascular health and better regulation of blood sugar levels. Additionally, the presence of probiotics is believed to enhance digestion.


 The British sourdough market is projected to hit £230 million by 2030, with annual spending increasing by 10 percent each year.


 The secret to reaching a wider audience, as Jason learned, lay in tweaking the product slightly. His primary task was decreasing the size of the holes—caused by gas bubbles during fermentation—that appeared in his sourdough loaves.

<img data-document-id="cms/api/amp/image/AA1CkihG" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CkihG.jpg"/>

 If you’re preparing toast early in the day and applying butter, the last thing you’d want is for it to seep through onto your pants or skirt," he explains. "To reduce these issues, we aimed at crafting bread with a tighter crumb structure. While some butter may still make its way through, it won’t spoil your attire.


 He was equally set on having his sourdough sold pre-sliced — a delight for those who have struggled with stiff, impenetrable loaves using a bread knife. Additionally, he paid close attention to the crust’s texture. Given supermarkets demand a five-day freshness period, Jason’s loaf needs to bake for a shorter duration compared to traditional sourdough, reducing the risk of drying out but sacrificing some of that characteristic crispy exterior.


 Jason isn’t concerned about the softer crust; he mentions that, similar to numerous fans, he likes to toast his sourdough, claiming this process ‘refreshes the components’.


 Seeing how big the brand has become, five years after he launched it two weeks before the Covid-19 lockdown, is, he says, 'very surreal'.


 Currently, he has 770 employees, including 650 bakers, working at his two - and shortly to be three - multimillion-pound bakeries located in the East Midlands. The business boasts an annual revenue surpassing £67 million.


 However, the Geary family’s ambitions were not initially as extensive. In 1906, Jason's great-grandfather, Charles, established their initial bakery from their residence in Ratby, a small community close to Leicester. After him, Jason's grandfather, Sidney, managed the business before passing it down to his own father, also named Charles. Raised in the very same house, Jason mentions that baking had been ‘a part of the family heritage’.


 'I would return home from school daily, leave my bag behind, put on my white clothes, and head over to assist in the bakery.' To him, the delight of his trade lies in the transformation process. He confesses, 'It has an enchanting and enigmatic quality to it.'


 'Take a group of ingredients, combine them, and after many hours, you'll have created something amazing. This thrill remains for me even now.'


 In 2005, he assumed the role of Master Baker and, aiming for growth, relocated the family enterprise to a new location in the neighboring area of Barrow upon Soar in 2009.


 By 2013, Geary’s was supplying bread to Aldi and had expanded to include 83 employees. In 2017, they committed £15 million towards establishing a new location in Leicester.


 The next year, inspiration hit him. "I believed there was an unmet demand in the market," he explains.


 Sourdough was becoming popular, yet not everybody has the time—or the funds—to visit a bakery for their bread. I aimed to prepare it authentically, using traditional methods, but also distribute it widely.


 The brand rapidly expanded from Jason's 'Straight-Up Sourdough' to include rolls, high-protein bread, and the beloved 'Ciabattin,' which blends elements of ciabatta and sourdough for a perfect fit in a toaster.


 Today, at an industrial area close to Leicester, the bakery remains bustling.


 The procedure begins with Sidney, whom Jason obtained from another baker 15 years back, at an age of 30 years.


 The climate conditions like temperature and humidity, along with our method for fermenting the final dough, form part of the trade secret," he explains. "Each person has their own distinct approach.

<img data-document-id="cms/api/amp/image/AA1CkdF6" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CkdF6.jpg"/>

 The procedure concludes once the bread loaves have been cooled, cut into slices, inspected using automated cameras, and then sent for packaging.


 It's an exceptionally smooth operation, and it’s slated to be duplicated at a new £35 million bakery facility in Leicester, which will double production starting next month.


 Regarding the person in charge, he enjoys taking the train to London and walking around, checking out bakeries and gathering inspiration.


 I don’t merely consume our bread; I purchase various types of sourdough," he remarks. "I enjoy talking with other bakers, observing their techniques and methods.


 No matter what unfolds for this family enterprise, it appears destined -- much like Jason's store-bought sourdough -- to continually grow and prosper.

Read more

Meet the Indian Baker Who's Making Millions With His $2 Sourdough Loaf

Jason Geary has his mother confined in a secure, climate-controlled chamber. She resides in an enormous enclosure weighing around four ton...

旬の味を楽しむ！「菜の花」のシンプルおひたし

DIWIDA.NEWS asian food, cooking, cuisine, culinary arts, food culture

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 春の訪れを感じられる菜の花は、シンプルにおひたしとして食べてもおいしいですよね。今回はだし醤油を使った定番のおひたしから、わさびや油揚げ、ささみなどを加えたアレンジまで、いろいろなレシピをご紹介します。菜の花を買ったら、ぜひ参考にしてみてください。

<h2>
 基本の菜の花のおひたし
</h2>

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 【野菜ひとつ】菜の花のおひたし スガさん


 水気をよくしぼった菜の花を、だしと砂糖、しょうゆで和えるだけ。お好みで、かつお節やからし、ゆず胡椒などを加えても合いますよ。


 レシピをチェック

<h2>
 菜の花のわさびおひたし
</h2>

 <img data-document-id="cms/api/amp/image/AA1CbBPE" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbBPE.jpg"/>


 白だしで簡単ヤミツキ副菜♪ 菜の花のわさびおひたし 花ぴーさん


 わさびのツンとした香りがアクセントになった、白だしで作るおひたしです。お出汁の旨味をしっかり味わえつつも、後味はさっぱり。


 レシピをチェック

<h2>
 菜の花と焼き薄揚げのおひたし
</h2>

 <img data-document-id="cms/api/amp/image/AA1Cby0r" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1Cby0r.jpg"/>


 春近し「菜の花と焼き薄揚げのおひたし」&飲み干す一杯塩バター味ラーメン かめきちパパさん


 菜の花のゆで汁に、薄口醤油やみりん、わさびを加えて調味液に。香ばしく焼いた油揚げがマッチして、あとを引くおいしさです。


 レシピをチェック

<h2>
 菜の花としめじの簡単おひたし
</h2>

 <img data-document-id="cms/api/amp/image/AA1CbBPG" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbBPG.jpg"/>


 お弁当に便利な緑色のおかず＊菜の花としめじの簡単おひたし＊ あいさん


 ほろ苦い菜の花と、つるんとしたしめじの組み合わせもよく合います。調味液は少なめなので、水っぽくならずお弁当に入れても安心。


 レシピをチェック

<h2>
 菜の花とササミの中華風おひたし
</h2>

 <img data-document-id="cms/api/amp/image/AA1CbEoV" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbEoV.jpg"/>


 作りおきに最適♡抱えて食べたい♡『菜の花とササミの中華風おひたし』 Ｙｕｕさん


 オイスターソースとごま油を加えた、中華風のおひたしです。レンジ蒸ししたささみがたっぷり入って、食べごたえもバッチリ。


 レシピをチェック


 菜の花は冷蔵保存ではあまり日持ちしないので、すぐに使わないときは冷凍保存がおすすめです。菜の花を固めにゆでて水につけたら、しっかり水気を切ってラップに包み、冷凍用保存袋に入れて冷凍庫へ。これで1ヶ月ほどおいしく保存できますよ。

旬の味を楽しむ！「菜の花」のシンプルおひたし

春の訪れを感じられる菜の花は、シンプルにおひたしとして食べてもおいしいですよね。今回はだし醤油を使った定番のおひたしから、わさびや油揚げ、ささみなどを加えたアレンジまで、いろいろなレシピをご紹介します。菜の花を買ったら、ぜひ参考にしてみてください。基本の菜の花...

Resep Es Buah Segar dan Praktis Tanpa Susu atau Santan

DIWIDA.NEWS cooking, food and drink, food science, healthy eating, recipes

<img data-document-id="cms/api/amp/image/AA1zpbnb" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1zpbnb.jpg"/>

 
 
 - Jus buah menjadi opsi minuman segar yang pas dikonsumsi setiap saat. Campuran buah dan sirup yang manis menjadikan rasanya lebih memukau.


 Tanpa menggunakan susu ataupun santan, es buah masih terasa enak dan segar. Menggunakan bahan-bahan seadanya, sajian ini dapat disiapkan secara mudah dan cepat di dalam rumah.


 Ikuti petunjuknya di dalam buku "
 
 Langkah demi Langkah 60 Resep Es Campur dan Es Buah versi Sisca Soewitomo
 
 oleh Sisca Soewitomo diterbitkan oleh PT Gramedia Pustaka Utama.



<ul>
 <li>
 
 Cara Membuat Es Buah dengan 2 Langkah Sederhana
 
 </li>
 <li>
 
 
 
 Cara Membuat Es Buah yang Mudah, Enak dan Menyegarkan untuk Menghilangkan dahaga
 
 
 
 </li>
 <li>
 
 
 
 
 
 Resep Es Buah Jelly Selasih, Minuman Penyejuk yang Cocok Untuk Dijual
 
 
 
 
 
 </li>
</ul>
<h2>
 Cara membuat es buah tanpa menggunakan santan atau susu
</h2>

 
 Bahan-Bahan untuk Es Buah
 

<ul>
 <li>
 300 gram daging semangka, dipotong menjadi dadu
 </li>
 <li>
 300 gram melon, dipotong menjadi dadu
 </li>
 <li>
 300 gram pepaya, iris menjadi kubus kecil
 </li>
 <li>
 1 buah lemon,ambil sarinya
 </li>
 <li>
 250 gram gula pasir
 </li>
 <li>
 50 ml air
 </li>
 <li>
 Es batu secukupnya
 </li>
</ul>
<h2>
 Cara Menyiapkan Es Buah tanpa Menggunakan Susu atau Santan
</h2>
<ol>
 <li>
 Potong seluruh buah menjadi ukuran seperti yang Anda inginkan. Simpan di lemari es untuk kesegaran tambahan.
 </li>
 <li>
 Siapkan sirop dengan mendidihkan gula bersama air sampai tercampur sempurna. Masukkan air perasan jeruk nipis, kocok hingga merata, kemudian biarkan dingin.
 </li>
 <li>
 Masukkan buah bersegenggam ke dalam wadah besar setelah dibekukan. Siram dengan saus manis yang telah Anda persiapkan sebelumnya.
 </li>
 <li>
 Masukkan es batu secukupnya berdasarkan keinginanmu, kemudian campurkan dengan merata.
 </li>
 <li>
 Sajikan di dalam gelas ataupun mangkuk, konsumsi saat masih sejuk.
 </li>
</ol>
<h2>
 Saran untuk Membuat Es Buah yang Semakin Enak dan Segar
</h2>

 Sajikanlah buah-buahan fresh dengan variasi warna untuk visual yang semakin menggoda. Tingkatkan teksturnya dengan menambahkannya biji selasih ataupun nata de coco.


 Apabila menginginkan sensasi yang lebih segar, tambahkan beberapa helai daun mint untuk memperkaya rasanya. Minuman es buah ini sangat pas dikonsumsi pada hari yang panas atau bahkan dapat dijadikan pilihan untuk membuka puasa.

Resep Es Buah Segar dan Praktis Tanpa Susu atau Santan

- Jus buah menjadi opsi minuman segar yang pas dikonsumsi setiap saat. Campuran buah dan sirup yang manis menjadikan rasanya lebih me...

4 Resep Unik Telur Rebus Spesial untuk Merayakan Idul Fitri

DIWIDA.NEWS cooking, food and drink, food culture, health benefits, nutrition

<img data-document-id="cms/api/amp/image/AA1C5JvU" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1C5JvU.jpg"/>

 
 
 DIWIDA
 
 
 ,
 
 
 Jakarta
 
 
 - Telur kaya akan protein serta berbagai macam nutrisi yang bermanfaat bagi kesehatan. Oleh karena itu, telur dianggap sebagai pilihan makanan sehat, terutama sebagai penyedia protein lengkap.


 Telur bisa dihidangkan dalam beragam masakan mulai dari digoreng sampai direbus. Di bawah ini adalah 4 ide pengolahan telur rebus yang boleh dicoba bersama petunjuk memasaknya.

<h3>
 1. Opor Telur serta Tahu
</h3>

 Bahan:


 - 4 buah telur rebus


 - 5 peti tahu putih


 - 600 ml santan kental


 - Sebuah iris halus jahe, ulek


 - Sebuah ukuran jari Laos, tekanankan


 - 2 batang sereh


 - 2 helai daun salam


 - Minyak untuk menumis


 - Sesuai selera tambahkan garam dan gula


 - Cabai rawit utuh


 Bumbu halus:


 - 10 siung bawang merah


 - 3 siung garlic


 - 3 butir kemiri


 - Kunyit satu ruas jari


 - Setengah sendok teh ketumbar


 - 1 sendok teh jintan


 - Seperempat sendok teh merica


 Cara membuat:


 1. Tumis bumbu halus beri daun salam, jahe, laos, dan serai.


 2. Tuang santan, masak sampai mendidih.


 3. Setelah santan mendidih tahu, telur, dan cabai rawit dimasukkan. Beri tambahan garam dan gula secukupnya sambil dicicipi.


 4. Masak santan sampai agak mengental. Angkat dan disajikan dengan taburan bawang merah goreng.

<h3>
 2. Telur bumbu Bali
</h3>

 Bahan:


 - 7 butir telur ayam, rebus hingga matang kemudian kupas kulitnya


 - 3 lembar daun jeruk, remas


 - 1 sendok makan kecap manis


 - Secukupnya garam, gula dan kaldu jamur bubuk (bisa juga kaldu bubuk biasa)


 - 200 mililiter air putih matang


 - Secukupnya minyak sayur untuk menumis


 Bumbu yang dihaluskan:


 - 5 buah cabai merah besar (jika menggunakan cabai merah keriting bisa menambah jumlah menjadi 8)


 - 5 siung bawang merah


 - 3 ulas bawang putih


 - 2 biji kemiri yang telah disangrai atau digoreng


 - 1 buah tomat besar berwarna merah medium


 - Secukupnya terasi


 Cara membuat:


 1. Bahan disiapkan


 2. Tumis bumbu yang sudah dihaluskan beserta dengan daun jeruk. Tuangkan air lalu aduk sampai rata, kemudian tambahkan kecap manis, garam, gula, serta bubuk kaldu jamur. Setelah itu, campurkan telur rebus dan masak hingga kuahnya kental sambil sesekali mencicipinya untuk penyesuaian rasanya.


 3. Telur bisa digoreng jika ingin ada lapisan kulit. Apabila ingin pedas, bumbu halus bisa ditambahkan rawit merah atau bisa juga ketika matang


 4. Telur bumbu Bali disajikan.

<h3>
 3. Telur bumbu kecap
</h3>

 Bahan:


 - 5 butir telur ayam


 - 1 lembar daun salam


 - 1 ruas jari lengkuas


 - 3 sendok makan kecap manis


 - 1 sendok teh kecap asin


 - 1 sendok teh gula aren


 - Secukupnya garam


 Bumbu halus:


 - 2 siung bawang putih


 - 3 siung bawang merah


 - 2 butir kemiri


 - 1 ukuran jari jahe


 - Separuh sendok teh lada


 - 1/2 sendok teh biji ketumbar


 - Setengah sendok teh jinten


 Cara membuat:


 1. Masak telur sampai setengah keras lalu lepaskan cangkarnya.


 2. Memanaskan minyak di wajan. Tumis bumbu halus, lengkuas yang sudah dimemarkan dan daun salam. Tumis sampai wangi, telur dimasukkan kemudian diaduk.


 3. Tuang kecap manis, kecap asin, gula palem, garam, dan satu gelas air. Aduk dan masak hingga kuah kental dan menyusut sambil dicicipi rasanya.


 4. Kompor dimatikan kompor. Penyajian telur bumbu kecap beri tambahan bawang merah goreng.

<h3>
 4. Telur Balado Padang
</h3>

 Bahan:


 - 5 butir telur


 - 7 cabe merah keriting


 - 2 cabe rawit merah


 - 3 butir bawang merah


 - 1 buah tomat merah


 - 3 biji asam jawa diambil airnya sekitar 5 sdm


 - Minyak goreng, garam, gula pasir dan micin secukupnya


 Cara membuat:


 1. Rebus telur hingga matang, kupas kulitnya lalu goreng hingga membentuk lapisan


 2. Cabe merah dan rawit dihaluskan kasar serta bawang merah dan tomat dipotong kasar


 3. Goreng cabai, bawang dan tomat, masukan gula pasir dan air asam jawa lalu tambahkan micin


 4. Masukan telur, aduk rata lalu angkat.


 
 Puspita Amanda Sari dan Meutia Murti Dewi
 
 turut berkontribusi dalam penulisan artikel ini

4 Resep Unik Telur Rebus Spesial untuk Merayakan Idul Fitri

DIWIDA , Jakarta - Telur kaya akan protein serta berbagai macam nutrisi yang bermanfaat bagi kesehatan. Oleh k...

「お米が高い！」と嘆くシニア世代の朝食にオートミールがおすすめの理由｜「レンチン2分でできるお粥」レシピや選び方を管理栄養士が指南

DIWIDA.NEWS cooking, cuisine, diet and nutrition, food and drink, food culture

お米の価格が高騰し、シニア世代の家庭にも深刻な影響が。管理栄養士の川鍋仁美さんによると、「お米が高いから節約しながら食べているが、とくに朝食ではご飯のかわりに何を食べてよいかわらかない」と悩む高齢者も多いという。そこで川鍋さんが注目しているが「オートミール」。選び方や活用法、高齢者に食べやすいアレンジレシピを教えてもらった。


 <img data-document-id="cms/api/amp/image/AA1BS6Up" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1BS6Up.jpg"/>

<h2>
 教えてくれた人／管理栄養士・川鍋仁美さん
</h2>

 <img data-document-id="cms/api/amp/image/AA1k7nBU" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1k7nBU.jpg"/>


 管理栄養士。2児の母。大学卒業後、総合病院に勤務。介護食・嚥下食などの献立作成や栄養相談など行ってきた経験を活かし、現在はデイサービスで高齢者の栄養サポートなどを行う。介護する人もされる人も笑顔になれる「介護食作り」を目指し、活動中。「管理栄養士が伝授！いちばんやさしい介護食ガイド」の運営・執筆も手がける。

<h2>
 お米が高い…高齢者の朝食に変化
</h2>

 高齢者の栄養相談で最近よく聞かれるようになったのが「お米が高いので、朝食をパンに変えました」というもの。菓子パンやトーストだけで朝食を済ませてしまうと、栄養不足になってしまいます。


 そもそもご高齢のかたには、「ご飯の代わりに何を食べればいいかわからない」とおっしゃるかたもいらっしゃいます。


 ご飯が主食の場合には、主菜（肉・魚・卵料理など）、副菜（野菜類）、汁物など一汁三菜の献立が組み立てやすく、自然とたんぱく質やビタミン・ミネラルなどを効率よく摂ることができます。パンを主食にするときも、同じ考え方でバランスよく栄養を摂れるおかずの組み合わせを工夫して欲しいものです。


 献立を考えるのは朝から大変という場合には、シリアルを活用するのが手軽でおすすめです。中でも、食物繊維も豊富な「オートミール」がおすすめです。お米のかわりにオートミールを活用する場合のポイントを解説します。

<h2>
 オートミールはお米と比べて節約になる？
</h2>

 筆者がスーパーで調査した価格（最安値）で考えてみると、選び方によってはお米よりもオートミールはお得です。1食あたりオートミールのほうが安くなっていました。


 ただしオートミールは、有機栽培やオーガニックなど値段が高いものもありますので、そうしたものを選ぶ割高になってしまうので注意してくださいね。業務スーパーやコストコなどではリーズナブルなものが入手できます。

<h3>
 ★お米（ご飯）とオートミールの価格
</h3>

 ・お米（5kg）3952円（0.79円/ｇ)　・茶碗小盛り1杯（60ｇ）…47.4円


 ・オートミール（1袋・340ｇ）360円（1.05円/ｇ）　・1食分（30ｇ）…31.5円

<h2>
 オートミールはご飯に比べて食物繊維が豊富
</h2>

 オートミールはオーツ麦を加工して食べやすくしたものです。高齢世帯にはなじみのないかたも多いかもしれませんが、オートミールはご飯と比べると食物繊維や鉄分などの栄養価が高く、カロリーも控えめになっています。


 とくに朝ご飯に摂ることで腸内環境にも良く、便秘で悩まれているかたにもおすすめです。

<h3>
 ★ご飯とオートミールの栄養価
</h3>

 ・ご飯（茶碗小1杯、120ｇ）エネルギー量187 kcal　炭水化物44.6g、食物繊維0.3g


 ・オートミール（1食、30g）エネルギー量105ｋcal　炭水化物20.7g　食物繊維2.8g


 オートミールは、やわらかくアレンジもしやすいので離乳食に利用するかたも増えています。水分を加えて加熱するとおかゆのような食感になって食べやすくなるので、介護食としても活用できます。


 かむ力や飲み込む力が弱ってきているかたで、アレンジ次第でリゾットやスープ、ホットシリアルなどレシピのバリエーションも豊富です。


 お米の代わりに活用したり、手軽な介護食として利用したり、使い勝手もよいのがオートミール。栄養バランスの良い朝食におすすめのレシピをご紹介します。

<h2>
 朝食におすすめオートミールのお粥2選
</h2>

 オートミールは電子レンジを利用してお粥風にアレンジするのも手軽な方法です。

<h3>
 電子レンジで簡単朝粥
</h3>

 <img data-document-id="cms/api/amp/image/AA1BS6Ut" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1BS6Ut.jpg"/>


 ＜材料・作り方＞


 オートミール大さじ5（30ｇ）に対して水またはだし汁を200ml加えてよく混ぜたら電子レンジ（600Ｗ）で2分加熱すれば完成です。


 お米からおかゆを作るには、炊飯器だと1時間くらいはかかりますが、オートミールなら電子レンジで2分。忙しい朝にも手軽に作ることができます。


 オートミール自体にクセがないので、「和風だし汁」を加えれば和風粥、「コンソメ」を加えれば洋風リゾットにアレンジも広がります。


 オートミール大さじ5に対して水分量の目安は200mlで、全粥程度のやわらかめの食感に仕上がります。水分量によってかため、やわらかめなど、嚙む力や飲み込む力に合わせた食感に調節してください。水分を加えてからよく混ぜてから加熱するとかたさにムラなく仕上がります。

<h2>
 ホットバナナ粥
</h2>

 オートミールに含まれる豊富な食物繊維で便秘解消にも。甘めに仕上げて朝の目覚めもお腹もすっきり。


 <img data-document-id="cms/api/amp/image/AA1BRXHC" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1BRXHC.jpg"/>


 ＜材料＞


 ・オートミール　大さじ5（30ｇ)


 ・水100ｍl


 ・牛乳100ｍl


 ・バナナ1本


 ・はちみつ適量


 ・きなこ適量


 ＜作り方＞


 【1】深めのお皿に材料（バナナは半分）を入れてつぶしながらよく混ぜる。残りのバナナは輪切りにする。


 【2】電子レンジで600ｗ２分加熱する。


 【3】よく混ぜ合わせて、皿に盛ってバナナをのせる


 【4】はちみつ、きな粉をかける。

<h2>
 コーンフレークなら砂糖不使用のものを
</h2>

 シリアルといえば、オートミールよりもコーンフレークのほうが馴染みがあるかもしれません。コーンフレークは砂糖が添加されているものが大半です。お米のかわりに主食として食べる場合には、できるだけ砂糖を使っていないプレーンタイプを選びましょう。


 プレーンタイプでも果物を加えることで自然の甘みを活かして食べられます。牛乳を豆乳にかえると植物性のたんぱく質が摂れるのでおすすめです。オートミールもコーンフレークも、飲み込みに問題がないかたであれば、きな粉やすりごまを振りかけるとさらに栄養価がUPします。


 ＊＊＊


 朝食は1日の始まりに私たちの脳や身体を目覚めさせてくれる重要な働きをしています。高齢者のかたにはとくに朝ごはんは欠かさずに、1日3食の食事リズムを維持してほしいと思います。


 まだまだお米高騰は続きそうですが、オートミールなどのシリアルを活用して、朝から元気に過ごしてほしいものです。

「お米が高い！」と嘆くシニア世代の朝食にオートミールがおすすめの理由｜「レンチン2分でできるお粥」レシピや選び方を管理栄養士が指南

お米の価格が高騰し、シニア世代の家庭にも深刻な影響が。管理栄養士の川鍋仁美さんによると、「お米が高いから節約しながら食べているが、とくに朝食ではご飯のかわりに何を食べてよいかわらかない」と悩む高齢者も多いという。そこで川鍋さんが注目しているが「オートミール」。選び方や活用法、...

Resep Mudah dan Lezat: Tumis Daging Sapi Giling yang Praktis

DIWIDA.NEWS cooking, cuisine, food culture, healthy eating, recipes

Ingin menikmati hidangan lezat namun malas untuk bersusah payah? Cobain deh tumis daging sapi giling ini. Proses pembuatannya sangat mudah, tetapi rasa yang ditawarkan tidak kalah menggiurkan. Dijamin tumis daging sapi giling berbumbu sederhana akan membuat nafsu makan Anda bertambah.


 Sangat sesuai untuk Anda yang menyukai makanan praktis namun tidak mengorbankan cita rasanya. Rasanya yang gurih dengan sentuhan pedas rempah-rempah sedikit akan memperkaya kelezatan pada tiap kunyahan. Ayo, persiapkan bahannya dan uji keterampilan memasakmu dengan membuat sajian spesial berbahan daging sapi giling ini!

<h2>
 Bahan untuk Memasak tumisan daging sapi cincang
</h2>
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 Bahan untuk menumis daging cincang sapi:
 

<ol>
 <li>
 450 gram daging sapi cincang
 </li>
 <li>
 2 buah zucchini berukuran medium, dipotong iris
 </li>
 <li>
 230 gram jamur bella ataupun jamur coklat, dipotong tipis
 </li>
 <li>
 1 wortel, potong julienne
 </li>
 <li>
 Daun bawang, pilihan tambahan, guna hiasan
 </li>
</ol>

 
 Bahan saus:
 

<ol>
 <li>
 3 sendok makan kecap rendah natrium
 </li>
 <li>
 3 sdm saus BBQ
 </li>
 <li>
 2 sdm sirup
 maple
 </li>
 <li>
 2 siung bawang putih, diparut atau dicincang halus
 </li>
 <li>
 1 sendok teh jahe, diparut (atau 1/4 sendok teh jahe bubuk)
 </li>
 <li>
 1 sdm minyak wijen
 </li>
</ol>
<h2>
 Bagaimana Cara Memasak Daging Sapi Cincang goreng?
</h2>
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<ol>
 <li>
 Di dalam sebuah mangkuk kecil ataupun gelas ukur, gabungkan seluruh bahan saus kemudian letakkan sampingan.
 </li>
 <li>
 Panaskan sebuah wajan besar atau penggorengan datar pada suhu panas sedang hingga tinggi, lalu tambahkan 1 sendok makan minyak. Tumis daging sapi yang telah dipotong-potong menggunakan spatula selama sekitar 5 menit atau hingga berwarna coklat keemasan dan matang sempurna agar mendapatkan cita rasa lebih baik. Setelah itu pindahkan daging tersebut ke dalam mangkuk tersendiri dan sisihkan, namun jangan buang minyak dari wajannya.
 </li>
 <li>
 Di dalam wajan yang sama, beri sedikit minyak lagi setelah daging sapi sudah matang, kemudian masukan semua sayurannya. Goreng dan kocok campuran tersebut sekitar 2–3 menit hingga zuccini mulai layu namun tetap kenyal. Hindari memasak terlalu lama agar tidak menjadi lembut secara berlebihan, karena nanti sayuran akan semakin empuk ketika bercampur dengan saus; pastikan untuk menjaga teksturnya.
 </li>
 <li>
 Letakkan daging sapi yang telah dimasak di atas wajan, kemudian beri sausnya dan campur hingga merata. Rebus sambil dikocok secara berkala selama sekitar 2 menit atau hingga aromanya keluar. Proses ini bertujuan untuk menyegarkan kembali bawang putih serta jahe secuil mungkin. Zucchini perlu dipertahankan teksturnya agar masih kenyal namun lembut.
 </li>
 <li>
 Taburi dengan garam dan merica menurut keinginanmu kemudian angkat dari kompor. Hidangkan bersama nasi panas ataupun di atas dedaunan selada. Letakkan irisan daun bawang sebagai dekorasi apabila kamu menyukainya.
 </li>
</ol>
<h2>
 Saran Menyiapkan Masakan Daging Sapi Cincang Tumisan
</h2>
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<ol>
 <li>
 Jika tidak menyukai zucchini, Anda dapat menggantinya dengan terong atau paprika. Sayuran tersebut mampu meningkatkan rasa serta memberikan tampilan yang berwarna pada masakan anda.
 </li>
 <li>
 Jika tidak memiliki jamur bella atau jamur coklat, dapat menggunakan jamur kancing biasa atau jamur.
 shiitake.
 Setiap memiliki rasa khas yang masih sangat enak.
 </li>
 <li>
 Ingin meningkatkan asupan protein dan mencari variasi? Masukkan tahu atau tempe yang sudah diiris halus untuk membuat tekstur masakan menjadi lebih menarik.
 </li>
 <li>
 Ketika menggoreng daging sapi, pastikan bahwa daging tersebut terlihat gorengan dengan sedikit warna coklat kemerahan. Ini akan meningkatkan rasa gurih yang lebih intens.
 </li>
 <li>
 Ubah saus BBQ menjadi saus teriyaki atau kecap asin madu untuk cita rasa yang lebih manis dan agaknya asin.
 </li>
 <li>
 Apabila tidak tersedia jahe segar, Kamu dapat menggantinya dengan 1/4 sendok teh jahe kering. Tetapi, bila mau rasa yang lebih fresh, silakan gunakan jahe segar saja.
 </li>
 <li>
 Apabila menyukai rasa pedas, tambahkan irisannya dengan cabai rawit atau saus sambal. Dengan begitu, tumis daging sapi cincang akan terasa lebih lezat.
 </li>
</ol>

 Secara singkat, racikan ini bakal jadi favorit buat menikmati masakan enak dengan mudah. Rempah-rempahnya simpel namun cita rasyanya istimewa. Anda bebas mengubahnya sesuai keinginan; mau yang pedas, manis, atau lebih garing, semuanya bisa diatur.

Resep Mudah dan Lezat: Tumis Daging Sapi Giling yang Praktis

Ingin menikmati hidangan lezat namun malas untuk bersusah payah? Cobain deh tumis daging sapi giling ini. Proses pembuatannya sangat mudah...

7 cast iron skillets top chefs and foodies can’t get enough of

DIWIDA.NEWS cooking, cookware, culinary arts, foodies, product reviews

Cast iron
 cookware
 has been a kitchen staple for almost as long as humans have been cooking, with
 evidence
 of it dating back over 5000 years (to the aptly-named Iron Age). More recently, they’ve become popular with
 induction cooktops
 and as a natural alternative to coated
 non-stick frying pans
 . And arguably one of the best pieces to add to your collection is a cast iron skillet, which offers an exceptional mix of versatility, heat retention and flavour-enhancing properties.


 Skillets, which are basically the same as frying pans, have flat bottoms and shallow, flared sides that make them ideal for shallow frying, high-heat searing or grilling and of course flipping.


 From crispy-skinned chicken and expertly seared steaks to delicious pancakes, a quality
 cast iron skillet
 can elevate even the most straightforward recipes into something special. Not to mention, they’re the preferred choice of many tops chefs worldwide (more on that below).


 But if you’re new to cast iron, it can be hard to know where to start. So here, we’ve picked out six of the best cast iron skillets you can buy in Australia based on features including the design, durability and any relevant reviews or customer ratings. We’ve also got details on using and caring for your cast iron cookware so it can last you a lifetime (and yes, that’s really possible!).

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 <h2 class="wp-block-heading">
 2025’s top cast iron skillets
 </h2>
 <ol>
 <li class="has-s-font-size">
 Lodge 26cm cast iron skillet, priced at $72.99 (down from $104.95), available on Amazon
 (here’s why)
 </li>
 <li class="has-s-font-size">
 Solidteknics AUS-ION 26cm frypan, $219.95, Solidteknics
 (here’s why)
 </li>
 <li class="has-s-font-size">
 Le Creuset Signature 20cm cast iron round skillet, $220 (usually $280), Minimax
 (here’s why)
 </li>
 </ol>
 </div>
</div>
<h2 class="wp-block-heading { background: green; border: 1px solid black; color: white; }">
 The best cast iron skillets to shop in Australia
</h2>
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 Lodge 26cm cast iron skillet
 </h3>
 <h4 class="wp-block-heading">
 $72.99 (usually $104.95),
 Amazon
 </h4>
 </div>
 </div>
 
 A classic choice for a reason, Lodge cast iron skillets are renowned for their durability and even heat distribution. Perfect for searing, frying and baking, this skillet is a kitchen must-have. Its heavy-duty seasoned construction promises even cooking and browning, while two spouts and a helper handle make it easy to use.
 
 
 It has an impressive 4.6-star average rating on on
 Amazon
 from over 69,000 global customers. One Australian customer who left a 5-star review shared “it’s an absolute workhorse of a frying pan. If you start off with cooking in it as much as possible the seasoning builds up quickly, and it’s tolerant of a good hard scrubbing with dish soap- just don’t put it in the dishwasher! The perfect size for everyday cooking, and it has excellent heat distribution for even cooking.”
 
 
 Another customer wrote: “I had never tried cast iron pans before, so I tried this on my induction cooktop and WOW it works great! It has excellent non-stick properties, it cooks a steak to perfection, and is a joy to use.”
 
 
 
 Key features:
 
 
 <ul>
 <li>
 Pre-seasoned for immediate use
 </li>
 <li>
 Even heat distribution
 </li>
 <li>
 Oven, stovetop and grill safe
 </li>
 <li>
 Durable and long-lasting
 </li>
 <li>
 Loop handle for easy hanging
 </li>
 <li>
 Pouring spouts for mess-free cooking
 </li>
 </ul>
 
 
 Also available at:
 
 
 <ul>
 <li>
 
 $72.99 (usually $104.95),
 House
 
 </li>
 <li>
 
 $79.95 (usually $129.95),
 Kitchen Warehouse
 
 </li>
 <li>
 
 $99.95 (usually $129.95),
 MiniMax
 
 </li>
 <li>
 
 $97.46 (usually $104.95),
 David Jones
 
 </li>
 </ul>
 <div class="wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex">
 <div class="wp-block-button">
 Shop now
 </div>
 </div>
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 02
 
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 <h3 class="wp-block-heading" id="2">
 Solidteknics AUS-ION 26cm frypan
 </h3>
 <h4 class="wp-block-heading">
 $219.95,
 Solidteknics
 </h4>
 </div>
 </div>
 
 Australian company Solidteknics has made a name for the range of durable cookware, and this best-selling AUS-ION frypan is a great example of why. It’s technically wrought iron – made from a single sheet of Australian iron, rather than melted down and set like cast iron – and has natural pre-seasoning and a multi-century warranty.
 
 <blockquote class="wp-block-quote is-tip is-layout-flow wp-block-quote-is-layout-flow">
 
 “I had never owned a wrought or cast iron skillet before buying this one from Solidteknics in 2024 but now it’s all I want to cook with,” writer
 Amy Bradney-George
 said.
 
 
 “The first time I used it was to make pancakes for seven people, which was a great test of its cooking qualities. My husband was using a typical non-stick pan next to me and those pancakes took twice as long to cook and were actually harder to flip, even though we both used butter.
 
 
 “I think it helped that I had read through the
 ‘Getting Started Guide’
 and watched a Solidteknics video showing how to tell when what you’re cooking is ‘released’ and ready for flipping. But I’ve seriously been singing the praises of this pan since I got it – the long handle really does stay cool and the pan was lighter than I expected. And it’s super easy to clean (gently!).”
 
 Better Homes & Gardens
 review
 </blockquote>
 
 
 Key features:
 
 
 <ul>
 <li>
 3mm-thick wrought iron from Australia
 </li>
 <li>
 Long, ergonomic, vented handle that stays cool on the stovetop
 </li>
 <li>
 Pre-seasoned with non-GMO rice bran oil for natural non-stick qualities
 </li>
 <li>
 Suitable for all heat sources, including stovetop, oven and outdoor campfires
 </li>
 <li>
 Multi-century warranty
 </li>
 </ul>
 
 
 Also available at:
 
 
 <ul>
 <li>
 
 $219.95,
 Biome
 
 </li>
 </ul>
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 <div class="wp-block-button">
 SHOP NOW
 </div>
 </div>
 </div>
 </div>
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 <img data-document-id="cms/api/amp/image/BB1qEwUg" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/BB1qEwUg.jpg"/>
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 03
 
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 <h3 class="wp-block-heading" id="3">
 Le Creuset Signature 20cm cast iron round skillet
 </h3>
 <h4 class="wp-block-heading">
 from $220 (usually $280),
 
 Minimax
 
 </h4>
 </div>
 </div>
 
 For those seeking a touch of elegance, Le Creuset’s enamelled cast iron pan is a top contender. This 20cm skillet is perfect for searing, braising and making sauces. Its even heating and moisture-sealing capabilities make it ideal for smaller meals, while the black enamel interior resists staining and wear.
 
 
 A satisfied Aussie shopper commented in a glowing 5-star review on Le Creuset Australia, noting that "it's worth saving up for—it's dependable and offers an excellent size. The best part? A small amount of heat works wonders with cast iron. We're thrilled we finally made the upgrade." This product boasts a commendable 4.2-star rating based on more than 70 reviews. Another contented local customer raved about it being their "favorite skillet yet—extremely user-friendly for cooking and cleaning alike. Regular seasoning keeps it wonderfully non-stick."
 
 
 
 Colours
 
 Satin black, cerise, sage green, volcanic red, bamboo green, andazure blue
 
 
 
 Key features:
 
 
 <ul>
 <li>
 The black enamel inner lining prevents discoloration.
 </li>
 <li>
 Simple-to-hold grips and leak-resistant pour spouts
 </li>
 <li>
 Appropriate for use with an oven, hob, induction cooktops, and grill.
 </li>
 <li>
 Suitable for hand washing and dishwashers.
 </li>
 <li>
 Lifetime guarantee
 </li>
 </ul>
 
 
 Also available at:
 
 
 <ul>
 <li>
 
 $224 (usually $280),
 Kitchen Warehouse
 
 </li>
 <li>
 
 $224 (usually $280),
 Le Creuset
 
 </li>
 </ul>
 </div>
 <div class="wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex">
 <div class="wp-block-button">
 Shop now
 </div>
 </div>
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 04
 
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 <h3 class="wp-block-heading" id="3">
 Victoria used a 30cm cast-iron frying pan with seasoning.
 </h3>
 <h4 class="wp-block-heading">
 from $80.95 (usually $139.95),
 Kitchen Warehouse
 </h4>
 </div>
 </div>
 
 Victoria Cookware, a family-run business, offers robust and multifunctional items that you can depend on season after season. Specifically, this skillet serves as an all-purpose tool for tasks such as sautéing, frying, searing, baking, broiling, and roasting — offering virtually limitless culinary options! Crafted in Colombia using premium-grade cast iron, it boasts excellent heat retention properties, ensuring consistent cooking with no temperature swings.
 
 
 “I love this pan,” said a five-star reviewer. “Can’t believe I left it so long to switch from non-stick cookware to cast iron. I always thought cast iron would be too difficult to clean and that everything would stick. Now I understand that [with] using it correctly and following the simplest care methods, it is going to be a lifelong asset in my kitchen. And it is non-stick without the risks of Teflon chemicals.”
 
 
 
 Key features:
 
 
 <ul>
 <li>
 Heavy-duty, quality construction
 </li>
 <li>
 Excellent heat retention
 </li>
 <li>
 Dual pouring spouts prevent drips
 </li>
 <li>
 Curved handle with hanging hole
 </li>
 <li>
 Pre-seasoned with organic flaxseed oil for easy release
 </li>
 <li>
 Compatible with induction, ceramic, electric and gas cooktops
 </li>
 <li>
 Suitable for use in an oven, on a grill, and over a campfire
 </li>
 </ul>
 <div class="wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex">
 <div class="wp-block-button">
 Shop Now
 </div>
 </div>
 <img data-document-id="cms/api/amp/image/BB1qEIBo" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/BB1qEIBo.jpg"/>
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 <div class="wp-block-xwp-column">
 
 05
 
 </div>
 <div class="wp-block-xwp-column">
 <h3 class="wp-block-heading">
 Smith + Nobel Raw 30cm cast iron frying pan
 </h3>
 <h4 class="wp-block-heading">
 $89.99,
 Harris Scarfe
 </h4>
 </div>
 </div>
 
 No matter if you're making a light and airy omelet, crafting the ideal pie, or cooking a perfectly seared steak, this versatile pan truly handles everything. Constructed with robust cast iron that’s thick and sturdy, it guarantees uniform heat dispersion and longevity, ensuring mouthwatering dishes consistently. Additionally, should you choose to register for a complimentary account,
 Harris Scarfe Friends account
 , you can currently save 50% on the usual price, which is a great deal for anyone wanting to upgrade their cookware (while saving your hard-earned cash).
 
 
 This cast iron skillet also has a 4.5-star average from over 38 customers at Harris Scarfe.
 
 
 “Love this pan. Took a bit to get it seasoned but now don’t understand why we didn’t get one sooner,” one customer shared in an honest 5-star review.
 
 
 
 Key features:
 
 
 <ul>
 <li>
 Tough and durable cast iron construction
 </li>
 <li>
 Oven safe up to 200 degrees
 </li>
 <li>
 Grill and open fire safe
 </li>
 <li>
 Non-stick when seasoned
 </li>
 <li>
 Loop handle for ease of moving and storing
 </li>
 <li>
 Suitable for all stovetops, including induction
 </li>
 </ul>
 <div class="wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex">
 <div class="wp-block-button">
 Shop Now
 </div>
 </div>
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 06
 
 </div>
 <div class="wp-block-xwp-column">
 <h3 class="wp-block-heading" id="3">
 Utopia Kitchen pre-seasoned cast iron skillet set of 3
 </h3>
 <h4 class="wp-block-heading">
 $60,
 Amazon
 </h4>
 </div>
 </div>
 
 These skillets, seasoned and ready for use, offer versatility for everything from steaks to veggies. They retain heat exceptionally well and get better with each use, providing a non-stick surface that’s great for healthier cooking. Just remember to dry and oil them after washing to keep them in tip-top condition!
 
 
 Over 17,800 customers on
 Amazon
 have reviewed this set, giving it a 4.3-star average and lots of praise for its value for money, compact size, resilience and more.
 
 
 “I have had a set of these pans since 1995 and they are still going strong,” wrote one reviewer. “Easy to cook with and reach very, very high temperatures, which are great for steaks. Once heated they remain very hot for a long while enabling you to turn off the heat and allow the food to keep cooking, saving you gas/electricity.”
 
 
 
 Colours
 
 : Black, blue, green, red and teal
 
 
 
 Key features:
 
 
 <ul>
 <li>
 Includes 15cm, 20cm and 25cm skillets
 </li>
 <li>
 Pre-seasoned for immediate use
 </li>
 <li>
 Outstanding insulation with uniform heating
 </li>
 <li>
 Non-stick property achieved through appropriate seasoning
 </li>
 <li>
 Ideal for use in ovens, over campfires, and on all types of stovetops
 </li>
 <li>
 Lead-free and PFOA/PTFE-free
 </li>
 </ul>
 <div class="wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex">
 <div class="wp-block-button">
 Shop now
 </div>
 </div>
 <img data-document-id="cms/api/amp/image/AA1BwtKa" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1BwtKa.jpg"/>
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 07
 
 </div>
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 <h3 class="wp-block-heading" id="2">
 Ironclad: The Legacy Pan - Size 28cm
 </h3>
 <h4 class="wp-block-heading">
 $279,
 Minimax
 </h4>
 </div>
 </div>
 
 The 28cm cast-iron Legacy Pan from Ironclad Co boasts a silky-smooth, inherently non-stick finish that resembles ceramic and heats up effectively across all types of stovetops, including induction models. This pan showcases a hand-crafted look with the company’s 100-year guarantee prominently inscribed on its underside.
 
 
 The product boasts a remarkable 4.9-star average rating based on more than 200 reviews on the Ironclad Co website. One satisfied customer commented, "Although I've purchased high-quality cookware before, this particular pan outshines even my favorite stainless-steel options... For unparalleled excellence, choose Ironclad without hesitation. Their commitment to sustainability and longevity resonates well with me, as someone who values recycling and durable products."
 
 
 As if that’s not enough, renowned Australian chef (and sometimes Masterchef judge) Shannon Bennet has called it: “The only pan you need for induction or campfire.”
 
 
 
 Key features:
 
 
 <ul>
 <li>
 Works on all heat sources, including induction, gas, electric, ceramic, BBQ, oven, pizza oven and campfire
 </li>
 <li>
 Meticulously hand-finished cooking surface and base for a naturally non-stick pan
 </li>
 <li>
 Lifetime account to the Ironclad Co Recipe Vault
 </li>
 <li>
 100-Year Product Warranty
 </li>
 </ul>
 
 
 Also available at:
 
 
 <ul>
 <li>
 
 $279.99,
 BCF
 
 </li>
 </ul>
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 <div class="wp-block-button">
 Shop now
 </div>
 </div>
</div>
<h2 class="wp-block-heading">
 Do chefs use cast iron skillets?
</h2>

 Yes, cast iron skillets are a staple in professional kitchens for a reason.


 Chefs love them for their incredible heat retention, versatility and ability to deliver delicious flavour. From searing meats to baking bread, cast iron skillets can handle it all. Plus, they develop a natural patina over time, enhancing their non-stick properties.

<h2 class="wp-block-heading">
 How do you identify a good quality cast iron skillet?
</h2>

 A good cast iron skillet is a kitchen investment, so it’s worth knowing what to look for. Here’s a quick rundown.

<h3 class="wp-block-heading">
 Smooth finish
</h3>

 A well-made skillet will have a smooth, even cooking surface. Check for any rough spots or imperfections that could affect cooking performance.

<h3 class="wp-block-heading">
 Even weight
</h3>

 The pan should feel evenly weighted and solid, indicating good heat retention and distribution. It shouldn’t feel too light or overly heavy for its size.

<h3 class="wp-block-heading">
 Durability
</h3>

 Quality cast iron skillets are
 seasoned well
 from the factory, showing a nice, dark and even coating. Avoid skillets with excessive flaking or uneven seasoning.

<h3 class="wp-block-heading">
 Brand reputation
</h3>

 Established brands like
 Lodge
 ,
 Le Creuset
 and more are known for their quality and performance. Research and reviews can also provide insights into the skillet’s quality.

<h3 class="wp-block-heading">
 No warping
</h3>

 Check the base of the skillet for any warping or distortion. A good quality pan should have a flat, stable base to ensure even cooking.

<h3 class="wp-block-heading">
 Handle construction
</h3>

 A sturdy handle with a comfortable grip and a well-designed helper handle for lifting indicates thoughtful craftsmanship.


 Looking to save money ? Check out our
 coupon codes
 on all things home and more.


 The post
 7 cast iron pans that top chefs and food enthusiasts absolutely love
 appeared first on
 Better Homes and Gardens
 .

7 cast iron skillets top chefs and foodies can’t get enough of

Cast iron cookware has been a kitchen staple for almost as long as humans have been cooking, with evidence of it dating back over 5000...

Resep Bolu Pandan Almond Empuk dan Manis Siap Memikat Lidah Anda

DIWIDA.NEWS baking, cooking, cuisine, food culture, recipes

Kue beraroma dan berasa lidi yang khas sangat disukai oleh banyak orang. Ditambah lagi, kelembutan tekstur kuenya akan menambah kenikmatan saat memakannya. Baik anak-anak maupun dewasa tentu tidak akan merasakan kejenuhan ketika mengonsumsinya.


 Tidak perlu membeli, sekarang Anda dapat mencoba membuat kue pandan sendiri di rumah. Untuk menyempurnakan rasa, tambahkan beberapa iris almond sebagai hiasannya.
 topping
 maupun isiannya.


 Mari kita intip resep kue bolu pandan almond yang lembut berikut ini, ya! Kalian dapat menghidangkannya sebagai cemilan sehari-hari atau pun pada momen istimewa.

<h2>
 Bahan Bolu Pandan Almond
</h2>
<img data-document-id="cms/api/amp/image/BB1r7TPu" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/BB1r7TPu.jpg"/>
<ol>
 <li>
 200 gram tepung terigu
 </li>
 <li>
 150-200 gram gula pasir
 </li>
 <li>
 5 butir telur ayam
 </li>
 <li>
 100-150 gram
 unsalted butter
 </li>
 <li>
 10 gram tepung susu kental full cream
 </li>
 <li>
 1 sendok teh emulsifier
 </li>
 <li>
 1 sendok teh pengembang kue
 </li>
 <li>
 1 sendok makan pasta pandan
 </li>
 <li>
 1/2 sendok teh pasta vanila
 </li>
 <li>
 garam secukupnya
 </li>
 <li>
 irisan almond sangrai secukupnya
 </li>
</ol>
<h2>
 Cara Membuat
</h2>
<ol>
 <li>
 Persiapkan sebuah mangkuk untuk mengocok adonan. Tambahkan telur ayam ke dalamnya.
 unsalted butter,
 gula pasir, dan
 emulsifier
 Masukkan ke dalamnya. Campur menggunakan mixer pada kecepatan rendah terlebih dahulu, lalu perlahan tingkatkan kecepatannya.
 </li>
 <li>
 Setelah campuran sudah membesar dengan tekstur yang tebal dan lentur, tambahkan tepung terigu kemudian.
 baking powder
 Sambil disaring, agar tidak menggumpal. Kocok kembali menggunakan mixer pada kecepatan sedang hingga rata.
 </li>
 <li>
 Masukkan pasta pandan serta potongan almond sesuai selera. Campurkan lagi menggunakan kecepatan menengah untuk sebentar saja.
 </li>
 <li>
 Persiapkan cetaran bulat atau cetakan tiger dengan diameter 20 cm. Lumuri minyak sayur dan taburan tepung gandum pada sisinya.
 </li>
 <li>
 Tuangkan campuran kue pandan almond ke dalam cetakan. Getarkan pelan-pelan lalu aduk dengan tusukan sate untuk menghilangkan gelembung udara didalamnya.
 </li>
 <li>
 Sebarkan potongan almond dengan rapi di puncaknya. Biarkan campuran istirahat sebentar.
 </li>
 <li>
 Panaskan oven di temperatur 170 derajat Celsius selama 10 menit. Ovenlah campuran kue tersebut sekitar 45-50 menit.
 </li>
 <li>
 Setelah cukup matang, angkat dari oven dan biarkan sebentar hingga kue bolunya sedikit mendingin.
 </li>
 <li>
 Ambil dari cetakan lalu iris menurut keinginan Anda.
 </li>
 <li>
 Kue bolu pandan almond sudah siap untuk dinikmati bersama dengan minum teh atau kopi.
 </li>
</ol>
<h2>
 Tips Membuat
</h2>
<ol>
 <li>
 Pilih almond yang telah masak atau dipanggan. Biji tersebut dapat Anda beli di
 marketplace
 Atau toko tepung untuk membuat kudapan. Jika Anda malas memotong-memotongnya lagi, belilah almond yang telah diiris sebelumnya. Periksa bahwa kondisi almondlar tersebut tetap baik dan belum kadaluarsa.
 </li>
 <li>
 Komponen tambahan, misalnya tepung terigu, gula pasir, telur ayam, dll., perlu dipastikan dalam kondisi prima. Ini karena hal tersebut turut memengaruhi mutu hidangan.
 </li>
 <li>
 gunakan pasta pandan dengan takaran yang tepat, hindari penggunaan berlebih atau kekurangan. Penggunaan terlalu banyak bisa mengakibatkan warna menjadi gelap dan kurang menarik, selain itu aroma pandan juga akan sangat dominan. Di sisi lain, jika menggunakan terlalu sedikit maka cita rasa dari pandan tersebut hampir tidak tersentuh.
 </li>
</ol>

 Berikut adalah resep untuk bolu pandan almond yang dapat Anda coba dan kreaskan sendiri di rumah. Menggunakan ukuran tersebut, Anda akan mendapatkan sekitar 16 hingga 20 irisan bolu pandan almond yang lezat dan empuk. Waktu estimasi pembuatannya kurang lebih 60 sampai 70 menit. Semoga berhasil!

Resep Bolu Pandan Almond Empuk dan Manis Siap Memikat Lidah Anda

Kue beraroma dan berasa lidi yang khas sangat disukai oleh banyak orang. Ditambah lagi, kelembutan tekstur kuenya akan menambah kenikmatan...

Passion Prevails: Nairobi Woman Ditches Engineering for Culinary Dreams

DIWIDA.NEWS cooking, cuisine, culinary arts, jobs and careers, lifestyle

<ul>
 <li>
 
 When Paulette Sintamei steps into the kitchen, she isn’t just cooking—she’s living her dream
 
 </li>
 <li>
 
 Watching her craft exquisite meals with ease, it’s hard to imagine that just a few years ago, she was on a completely different career path: engineering
 
 </li>
 <li>
 
 At just 25 years old, she has transformed her lifelong passion for cooking into a thriving catering business
 
 </li>
</ul>

 Nairobi – When you meet Paulette Sintamei skillfully crafting culinary delights, it’s almost impossible to picture her as an engineer.

<img data-document-id="cms/api/amp/image/AA1BogDj" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1BogDj.jpg"/>

 The 25-year-old hydro engineer has turned her lifelong passion for cooking into a thriving catering business, drawing clients from affluent areas such as Lavington, Karen, and Syokimau.


 Sintamei’s journey into the food industry was fueled by her interactions at the Organic Farmers Market, where she met numerous people who later became her loyal customers.


 She recounts how, despite her deep-seated love for cooking from the age of eight, she pursued a degree in hydroengineering to align with her mother’s aspirations.

<blockquote>
 “I’ve always loved cooking since I was a child, but my mum wanted me to study something marketable and less competitive, so I ended up in engineering,” she shared.
</blockquote>

 However, the call of the kitchen proved stronger and Eselenkei Catering was born.


 What started as a side hobby gradually transformed into a full-time business, with a growing clientele eager to experience her culinary creations.


 A typical workday for Sintamei starts in the morning and stretches into the late hours of the night, often concluding around 8 or 9 p.m.


 While the job is physically demanding, the satisfaction of seeing her clients relish her meals keeps her motivated.


 Moreover, the catering business allows her to explore her creativity while earning a living beyond the structured environment of an office job.

<blockquote>
 “I put all my effort into this because it brings me so much fulfilment,” she stated.
</blockquote>
<img data-document-id="cms/api/amp/image/AA1Bo7vH" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1Bo7vH.jpg"/>

 With an ever-expanding client base and an undeniable passion for food, Sintamei is proof that following one’s passion can lead to success.


 She has her eyes set on catering for bigger events like government functions, as well as having her food available on Uber Eats and Glovo.


 Meanwhile, she continues building her brand one meal at a time, putting smiles on clients' faces while earning a living from it.


 Sintamei’s story is one of courage and conviction—a reminder that success isn’t always about following the path laid out for you, but about forging your own, even when it means going against expectations.

Passion Prevails: Nairobi Woman Ditches Engineering for Culinary Dreams

When Paulette Sintamei steps into the kitchen, she isn’t just cooking—she’s living her dream Watching her craft exquis...

【え、わかめが衝撃スナックに大変身！？】想像を裏切る香ばしサクサク食感で止まらないやみつきおつまみレシピ♪

DIWIDA.NEWS cooking, cuisine, culinary arts, food culture, recipes

【え、わかめが衝撃スナックに大変身！？】想像を裏切る香ばしサクサク食感で止まらないやみつきおつまみレシピ♪

いその香りと衝撃食感！わかめがスナックに大変身！パリッ！ジュワ！止まらないうまみと食感。おつまみにも、おやつにも最高。水で戻して揚げるだけ、簡単なのに超絶品！ぜひ、作ってみてくださいね♪ わかめのサクサク揚げ 2人分材料： ...

Eva Arguiñano Revela el Secreto de sus Torrijas de Semana Santa: "Este Pan Absorbe sin Perder su Forma Perfecta"

DIWIDA.NEWS cooking, cuisine, food and drink, food culture, recipes

<ul>
 <li>
 Los alfajores de maíz, un postre clásico y sencillo de elaborar que se ha convertido en una delicia tradicional.
 </li>
 <li>
 ¿Quieres saber cómo preparar buñuelos caseros rellenos con crema?
 </li>
 <li>
 El método más sencillo para preparar el pastel de chocolate más conocido: La Tarta Sacher
 </li>
</ul>

 Para los entusiastas culinarios, particularmente aquellos aficionados a la pastelería, poco iguala la emoción de unas vacaciones locales. Estas no sólo brindan una pausa de las rutinas diarias, despachos laborales y sonidos de alarmas, sino también validan esos antojos propios del tiempo: polvorones, turrones y mazapanes en Navidad; roscos durante la Semana Santa; helados en pleno verano... Como es difícil darse este gusto con tanta frecuencia a lo largo del año, nos aseguramos de saborear cada uno al llegar su estación.


 Por lo tanto, aquellos con un gusto especial por los dulces ya han empezado a observar con gran interés el menú de las próximas semanas. Hablamos, claro está, del inicio temprano de la Cuaresma. Las confiterías y panaderías empiezan a llenarse del aroma del azúcar, la leche frita y la canela, preparándose para presentar una variedad completa de los clásicos postres tradicionales. Y como es evidente, el primero y fundamental será ese sencillo plato cuyo proceso de fabricación requiere solamente
 
 paño, lacteo, huevos y dulce
 
 . Por supuesto, hablamos de la querida
 
 torrija
 
 , tan
 
 apetitosa y sencilla de cocinar
 
 cualquier persona puede prepararla en su hogar. Este es el plato más fácil y delicioso creado por la chef.
 
 Eva Arguiñano
 
 La especialista en repostería revela su receta ganadora:

<img data-document-id="cms/api/amp/image/AA1B8B9I" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1B8B9I.jpg"/>

 Eva Arguiñano ha revelado el truco behind her torrijas, y destaca que reside en el ingrediente clave para prepararlas: "
 
 Es una hogaza deViena
 
 , revela. Además agrega:
 
 Este pan es increíble debido a su capacidad para absorber mucha humedad mientras conserva su estructura... Es un pan extremadamente tierno y con muchos agujeros..., lo cual cortamos en lonchas de 2 centímetros.
 
 ", afirma.


 La chef vizcaina también afirma que "
 
 Es extremadamente importante perfumar adecuadamente la leche.
 
 ", con una corteza de naranja y una corteza de limón" que estén impecables —sin la parte blanca situada bajo la cáscara (que puede dar un sabor amargo)—, y
 
 Les añadiré un poquito de azúcar.
 
 ".

<h2 class="body-h2">
 Receta de las torrijas preparadas por Eva Arguiñano
</h2>
<ol>
 <li>
 En una olla, añadir la cáscara limpia de naranja y limón a la leche (solo la superficie exterior, evitando el blanco) para darle sabor. Cocinar lentamente durante aproximadamente 5 a 10 minutos hasta que empiece a hervir suavemente.
 </li>
 <li>
 Incluye además una cuchara de azúcar y canela, junto con un vaso de agua de naranjo floral.
 </li>
 <li>
 Para preparar su propia torrija, Eva utiliza
 
 pan de Viena
 
 , un pan suave y esponjoso que
 
 Absorbente excelentemente el líquido y conserva su estructura.
 
 . Cortar la barra en rodajas de aproximadamente dos centímetros.
 </li>
 <li>
 Después de que la leche esté perfumada, viértela sobre las rodajas de pan para asegurarte de que cada trozo se impregne adecuadamente.
 </li>
 <li>
 En una olla, añadir un buen volumen de aceite y llevarlo al punto de ebullición.
 </li>
 <li>
 Sumergir cada pedazo de pan en una preparación de huevo y luego dorarlo en una sarten con aceite.
 </li>
 <li>
 En otro recipiente, colocar el azúcar junto con una pizca de canela y espolvorear abundantemente esta mezcla sobre las torrijas recién sacadas del fuego, mientras todavía estén caliente.
 </li>
 <li>
 ¡Disfrutar!
 </li>
</ol>

 Te compartimos el video paso a paso para que empieces a babear...

Eva Arguiñano Revela el Secreto de sus Torrijas de Semana Santa: "Este Pan Absorbe sin Perder su Forma Perfecta"

Los alfajores de maíz, un postre clásico y sencillo de elaborar que se ha convertido en una delicia tradicional. ¿Quieres saber c...

【豆腐と卵でコスパ最強】とろっとろで激うま。誰かに教えたくなる、豆腐と卵の簡単人気レシピ3選

DIWIDA.NEWS cooking, food and drink, food culture, foodies, recipes

<img data-document-id="cms/api/amp/image/AA1B70Wg" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1B70Wg.jpg"/>


 
 【豆腐と卵があればOK】汁まで飲み干したくなる！究極のふわとろ卵湯豆腐
 


 身も心も温まる「ふわとろ卵湯豆腐」のレシピを紹介します♪味付けはめんつゆでOK。小腹が空いた時やちょっとした夜食にもおすすめです♪


 詳しいレシピはこちら♪


 <img data-document-id="cms/api/amp/image/AA1B6Yvk" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1B6Yvk.jpg"/>


 
 【とろっとろがたまらん！】レンジでチンするだけ！チーズと卵の湯豆腐
 


 レンジで簡単！とろっとろのチーズと卵の湯豆腐をご紹介します！チーズと卵の組み合わせが絶妙で、口の中とろけるような食感がたまりません♪


 詳しいレシピはこちら♪


 <img data-document-id="cms/api/amp/image/AA1B7edC" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1B7edC.jpg"/>


 
 【たこ焼き器不要！】豆腐と卵で作る！たこ焼き風なふわふわ焼き
 


 たこ焼き器がなくてもいいじゃない！豆腐と卵があれば簡単に作れる「たこ焼き風なふわふわ焼き」を紹介します♪卵焼き器を使うので丸く作る必要なし！ちょっとズボラなたこ焼きレシピです♪


 詳しいレシピはこちら♪


 🍳🍳🍳Let’s try🍳🍳🍳

【豆腐と卵でコスパ最強】とろっとろで激うま。誰かに教えたくなる、豆腐と卵の簡単人気レシピ3選

【豆腐と卵があればOK】汁まで飲み干したくなる！究極のふわとろ卵湯豆腐身も心も温まる「ふわとろ卵湯豆腐」のレシピを紹介します♪味付けはめんつゆでOK。小腹が空いた時やちょっとした夜食にもおすすめです♪ 詳しいレシピはこちら♪ ...

Resep Mudah Tahu Bakso Tanpa Daging: Campur dan Siapkan dalam Sekejap

DIWIDA.NEWS cooking, cuisine, food culture, food preparation, food science

<img data-document-id="cms/api/amp/image/AA1AWQkm" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1AWQkm.jpg"/>

 
 
 - Tahu bakso kerap dijadikan opsi untuk camilan sebab memiliki tekstur yang kenyal. Umumnya, tahu bakso disiapkan menggunakan adonan daging sapi ataupun ayam.


 Tetapi, untuk mereka yang ingin memproduksi bakso tahu tanpa menggunakan daging, terdapat pilihan lain yang masih lezat. Cara pembuatan ini mengandalkan tahu putih sebagai bahan pokok penggantinya.




 Kekayaan tekstur tahu yang lembut akan menciptakan kombinasi ideal bersama tepung tapioka. Akhirannya masih kenyal, bahkan tanpa penambahan daging sapi ataupun ayam.


 Perhatikan, racangan tahu bakso teri nasi dari buku tersebut.
 
 85 Hidangan Sedap dan Enak dari Dapur Ibu Fatima
 
 (2015) karya Citra Dewi Damayanti, diterbitkan oleh PT Gramedia Pustaka Utama.



<h2>
 Cara Membuat Tahu Bakso Tanpa Menggunakan Daging
</h2>
<h3>
 Bahan
</h3>
<ul>
 <li>
 20 potong tahu goreng, sayat tanpa memotong habis
 </li>
 <li>
 20 buah kulit pangsit
 </li>
 <li>
 400 gram tahu putih segar, blender hingga lembut
 </li>
 <li>
 200 gram ikan teri nasi (lembab)
 </li>
 <li>
 1 butir telur
 </li>
 <li>
 1 batang wortel, kupas lalu parut
 </li>
 <li>
 1 sdm minyak wijen
 </li>
 <li>
 170 gram tepung tapioka
 </li>
</ul>

 
 Bumbu Halus:
 

<ul>
 <li>
 3 siung bawang putih
 </li>
 <li>
 1 sendok teh bawang merah goreng
 </li>
 <li>
 ¼ sdt merica bubuk
 </li>
 <li>
 Garam secukupnya
 </li>
</ul>
<h2>
 Langkah-langkah Pembuatan Bakso Telur tanpa Menggunakan Daging
</h2>
<ol>
 <li>
 Haluskan ikan teri nasi yang masih lembab. Alternatifnya bisa pula gunakan ikan teri nasi secara langsung ke dalam campuran tersebut.
 </li>
 <li>
 Gabungkan tahu putih, telur, teri nasi, wortel yang sudah di parut, bumbu halus, serta minyak wijen ke dalam sebuah mangkuk.
 </li>
 <li>
 Campurkan seluruh bahan dengan rapi sampai terbentuk adonan yang siap untuk dibentuk.
 </li>
 <li>
 Tuangkan adonan ke dalam tahu goreng serta kulit pangsit sampai terisi sempurna.
 </li>
 <li>
 Persiapkan sebuah panci pengukus, berikan air secukupnya dan didihkan. Kukus tahu bakso tersebut sekitar 20-30 menit sampai benar-benar masak.
 </li>
 <li>
 Bakso yang sudah siap dapat langsung dihidangkan, tambahkan saus sambal atau sambal kacang untuk menambah kelezatannya.
 </li>
</ol>

Resep Mudah Tahu Bakso Tanpa Daging: Campur dan Siapkan dalam Sekejap

- Tahu bakso kerap dijadikan opsi untuk camilan sebab memiliki tekstur yang kenyal. Umumnya, tahu bakso disiapkan menggunakan adonan ...

South African Skillet Classics: Bangers and Mash, Traditionally or Air-Fried

DIWIDA.NEWS cooking, cuisine, food and drink, food culture, sausages

<img data-document-id="cms/api/amp/image/AA1AUxTB" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1AUxTB.jpg"/>

 
 Slices of bread slathered with drippings, sausages paired with mashed potatoes—these dishes embody the essence of British culture and evoke memories of wartime austerity. Throughout and following World War II, folks often saved the remaining fat from a beef joint (a rare treat for many due to shortages) along with whatever bacon grease was available. They’d reuse this precious fat either to fry additional ingredients or smear it onto sparse pieces of typically dry wartime bread.
 


 
 My mother, with her Yorkshire roots, served up drippings from our Sunday beef roasts well into the '60s. It was common for me to enjoy beef dripping on my sandwiches at lunchtime while most of the other children opted for peanut butter or apricot jam. But honestly, I didn’t mind one bit.
 


 
 The pork banger traces its roots, or more precisely the source of its name, back to what we now refer to as World War I; however, during that era, it was known as the Great War.
 


 
 Do you recall how certain bacon makers would inject extra water into their products just to stretch them further (thus increasing profits)? Similarly, unethical poultry farmers might do this with entire chickens, something many people who've had UK supermarket chickens can attest to. In days past, over a century back during the aftermath of that ruinous conflict, pork sausages faced a similar issue. Due to limited availability of meat, they were often bulked up with additional water. Once cooked, this practice led to bursting casings—a situation colloquially referred to as "bangers."
 


 
 This leads me to discussing these pork sausages. We've all experienced our pork sausages bursting in the frying pan. Nobody wants their pork sausages to explode, so how can we prevent this? Below are some suggestions:
 

<ul>
 <li>
 
 Avoid piercing the sausage skin with sticks or pins.
 
 </li>
 <li>
 
 Don’t overstuff the sausage…
 
 </li>
 <li>
 
 However, ensure there aren't any air pockets as well.
 
 </li>
 <li>
 
 Don’t use a fork to flip them (one would think that’s obvious, yet many still do.)
 
 </li>
 <li>
 
 Using two wooden spoons is a practical method for flipping them over.
 
 </li>
 <li>
 
 Frequently move the pan to prevent the food from adhering to the bottom, since remaining stationary over excessive heat might lead to rupturing of the skin.
 
 </li>
 <li>
 
 Cook the pork sausages over a gentle flame until they're thoroughly done right through to the middle, flipping them cautiously along the way. Using metal tongs might pierce their skin too.
 
 </li>
 <li>
 
 Choose a high-quality sausage crafted by an experienced professional. It shouldn’t be overly watery, yet it does require some moisture; thus, heed the guidance from seasoned pros like Mike Crewe-Brown, where I will share more details come Friday.
 
 </li>
 <li>
 
 Start with fridge-cold sausages.
 
 </li>
 <li>
 
 A particular viewpoint suggests baking sausages in an oven set between 150°C and 175°C for about 20 to 25 minutes. Although I haven’t tested this method myself, it seems logical due to its gentleness. It’s important to place them on an oiled tray with sides to collect the dripping fats (perfect for making your children’s sandwich fillings at school).
 
 </li>
 <li>
 
 Instead, you can steam them above boiling water, then make sure they're completely dried off and allow them to cool down before slowly browning them in a greased pan until they reach a beautiful gold color. This method is one I frequently use.
 
 </li>
</ul>

 
 Alternatively, follow my approach for cooking pork sausages: use an air fryer and shake the basket energetically every three or four minutes. This process takes roughly 15 minutes total. That’s for the sausages of course — clearly, you cannot prepare mashed potatoes or onion gravy in an air fryer.
 


 
 However, the key to an excellent bangers and mash isn't just about having top-notch pork sausages. The dish also calls for light and velvety mashed potatoes, complemented perfectly with a generous serving of classic British onion gravy.
 


 
 Each person has their own approach to achieving the ideal mashed potatoes. I opt for simplicity and focus solely on enhancing them with plenty of butter. Milk doesn’t find its way into my mash anymore—I’ve moved away from using it after years of including it, and now I enjoy my mashed potatoes au lait more this way.
 


 
 For me, the trick lies in cooking the potatoes until they're completely tender, swiftly draining them, and shaking them about in the heated pan for a short time to remove extra moisture. Afterward, mash them two times: start with your usual masher, followed by using a sturdy fork while tilting the pan at a 45-degree angle and vigorously stirring to break down every last lump. It just requires some effort initially, topped off with an additional stir.
 


 
 Once the mash is still warm, I add a substantial quantity of butter using the same fork, followed by seasoning generously with salt and white pepper. For each medium-sized potato, I suggest adding at least one rounded tablespoon of butter, perhaps even a little extra for good measure. In my opinion, milk can make them less airy. Additionally, I am uncertain whether cream truly enhances their light texture and flavor; instead, it merely gives them a rich consistency... wouldn’t you rather have them fluffy? Besides, they already contain plenty of calories without it.
 


 
 However, this is not a guide for preparing the sausages themselves (you'll learn more about that on Friday), but rather for cooking them alongside mashed potatoes and onion gravy.
 


 
 Ingredients
 


 
 
 (Serves 2)
 
 


 
 4 high-quality pork sausages (sure, make it 6)
 


 
 2 tablespoons of butter to grease the pan before frying the sausages in
 


 
 3 medium potatoes, peeled and halved
 


 
 Salt for cooking the potatoes
 


 
 4 heaping tablespoons of butter for the mashed potatoes
 


 
 Season with salt and pepper according to your preference, for the potatoes.
 


 
 
 For the onion gravy:
 
 


 
 (Prepares enough for 4 portions)
 


 
 1 extra-large onion or 2 medium-sized onions, cut into round slices
 


 
 2 generous Tbsp butter
 


 
 1 tsp sugar
 


 
 Newly plucked thyme leaves directly off their branches (a minimum of 4 or 5 sprigs)
 


 
 800 ml beef stock
 


 
 1 tablespoon of warm English mustard
 


 
 80 ml port
 


 
 Add salt and black pepper according to your preference.
 


 
 1 rounded teaspoon of cornstarch mixed with milk, ensuring all clumps disappear
 


 
 Method
 


 
 Place the skinned and cut-in-half potatoes into a large pot filled with cold water and add ample salt. Let it come to a boil and continue cooking till they become soft. Once done, drain them thoroughly before putting them back into the same pot; shake gently over heat to evaporate excess moisture. Crush them completely, mix in generous amounts of butter, and adjust seasoning with additional salt and pepper as needed. This can be set aside temporarily and reheated swiftly by constant stirring once all other components are prepared.
 


 
 Prepare the sausages as you normally do, ensuring you excel at it without going overboard. I suggest cooking them slowly with low heat, flipping occasionally and keeping in mind the advice provided earlier.
 


 
 When using an air fryer, start by preheating it to 180°C. Lightly coat your ingredients with cooking oil spray, then place them inside and cook for approximately 15 minutes. Make sure to shake the pan regularly to ensure they flip over and achieve even browning.
 


 
 In the meantime, gently caramelize the chopped onions in butter over a very low flame for about 30 minutes, adding sugar and thyme leaves, until they turn a light brown and become richly flavored with caramel notes. Rushing this process by reducing the time or increasing the heat will result in less developed flavors.
 


 
 Stir in the beef stock, port, and mustard; they will dissolve swiftly. Let it simmer gently until the gravy becomes thicker and its flavors become more pronounced. Add salt and pepper according to your preference, then mix in the cornstarch. Continue stirring as it continues to thicken over approximately three minutes. Check the flavor and add more seasonings if needed.
 


 
 Place a heap of mashed potatoes on the plate and gently nestle two or three sausages on top. Feel free to add plenty of onion gravy over everything.
 
 
 DM
 


 
 
 Tony Jackman has won the Galliova Food Writer of the Year award twice, in 2021 and 2023.
 
 


 
 
 Order Tony’s book, foodSTUFF,
 
 
 
 
 here
 
 
 
 
 .
 
 


 
 
 Follow Tony Jackman on Instagram
 
 
 
 
 @tony_jackman_cooks
 
 
 
 
 .
 
 


 
 
 The photo of this dish is taken on a plate by
 
 
 
 
 Mervyn Gers Ceramics
 
 
 
 
 .

South African Skillet Classics: Bangers and Mash, Traditionally or Air-Fried

Slices of bread slathered with drippings, sausages paired with mashed potatoes—these dishes embody the essence of British culture and ...

Kuszkuszsaláta teli petrezselyművel – zsírágtalan, de tele tömegekkel!

DIWIDA.NEWS cooking, cuisine, culinary arts, food and drink, food culture

<img data-document-id="cms/api/amp/image/AA1APiE9" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1APiE9.jpg"/>

 Magányosan teheted el ezt a zöldségét fogéként, vagy pedig mellékelhetsz húst belőle.
 petrezselymes kuszkuszsalátát
 . A kuszkusz előkészítésének se legyen bármilyen komplikált: egreljetted el forró vizet rajta, majd várdd abban, amíg az apró gombócok 5-7 perce alatt belevajlikak a nedvességbe. Próbálja ki vele a hagymát és a
 friss paradicsom
 .

<h3>
 Petrezselymes kuszkuszsaláta
</h3>
<h3>
 Elkészítés
</h3>

 Önts be a kuszkrút másfél íményességi egységű forróvíznél melegebb vizet. Hozzáadjátok az olajt, majd fedezzék el. Hagyjuk abban, hogy 5–7 perces idő alatt dudduljon fel a vére.


 Elsősorban készítsd elő a maradék hozzávalókat. Vágyd le a paradicsomokat dobozos darabokra, s tisztogassuk az Új-hagymát, majd kézzel vágdd karikákra. Azután félrenged a petrezselymet. Adj őket a megsimított kuskuszhoz. Öntsd rá frisslyeletes borst, és add igazodás alapján porért bort és csinálj egyetleget. Meg lehet-e tálni rögtön, de ha elfagy, akkor annyira ízeles lesz.

Kuszkuszsaláta teli petrezselyművel – zsírágtalan, de tele tömegekkel!

Magányosan teheted el ezt a zöldségét fogéként, vagy pedig mellékelhetsz húst belőle. petrezselymes kuszkuszsalátát . A kuszkusz előkés...

Tejfölös Pogácsa Már Leveles és Szép: Íme a Kultusz!

DIWIDA.NEWS baking, cooking, cuisine, culinary arts, food preparation

<img data-document-id="cms/api/amp/image/AA1AvbE3" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1AvbE3.jpg"/>

 A foszlós, puha
 tejfölös pogácsa
 Ez a variáns a kelte szövetből készül, de nincs rá szükségük az átsütések sorozatos elvégzése, tehát rövidebben készülhet neked. Ha időponttal akarsz takarédulni, tegyük be estig, majd engedd lelassan egy egész éjjel visszafejteni magánuk a hűtőben. Amennyiben ennek a módosított rendszernek köszönve döntesz, reggel már kirugdhatsz belőlük a hűtőből, és folyamatahozenged, hogy
 szoba-hőmérsékletűre melegedjen,
 mielőtt kezdted volna folytatni munkával.

<h3>
 Leveles tejfölös pogácsa
</h3>
<h3>
 Elkészítés
</h3>

 
 Hűlj le a tejet, adj hozzá a cukrot és egy kanál lisztet, majd öntsd be az élesztőt és keverd ossze. Ebben idő között szitrálja át a többi lisztet, sósízd meg azt, majd keményített, puhaszerű vadyaléddal fókolj. Adj hozzá a hűlten tartott tejfölöt, a keskenyén sarolt salált, a tojást is, valamint az élesztős tejet, majd alaposan keverd be mindennel.
 
 Tegyesd ezt egy finom olajjal simogattatra vetted tálcára, és legyen rajta is olajmal lakkolva. Öntsöddel borúzzuk le, hogy elfelejtse, és tegyük 1 óráig szobatermérkezet közelére vagy egynapontha hűtőn.


 
 Amikor a pihentetés befejeződött, használj liszezetes deszkát ahhoz, hogy kilapossd a tésztaat nagyobb részeit egy centiméter vastagságig. Ne feledd lizezelni a tetejet is, fordítani rajta az alsót, valamint talpon álló végpontokat egymáshoz kötve. Ha nem veszed figyelembe a pihenést, akkor csinálj ugyanezt két centimeterek mélységéért. Ezután vágragoszd le ezt a sínt egy hegyes éjszakallal, aztán szaggassd fel pogácsa-vagagy segítségével. Rendezd úgy, hogy minden elem beszálljon egy papíros betelesen lévő tepszibe, majd fedeztesd le. Schalt át a sütőn 200 fokos hőséggel. Fedezd le a pogácst, mert miközben melegen lesznek, lehet, hogy még egyszer kellene nekik kelnie; miután a sütő elégedetten fogadja velük magát, vigyük bele és maradjon benne 25 perc.
 
 Emlékezz arra, hogy ezekkel a utasításokkal pontosan olyan eredményt szerzhetsz mint az eredeti receptből, csak másképp formázva.

Tejfölös Pogácsa Már Leveles és Szép: Íme a Kultusz!

A foszlós, puha tejfölös pogácsa Ez a variáns a kelte szövetből készül, de nincs rá szükségük az átsütések sorozatos elvégzése, tehát r...

たっぷりのクリームチーズが贅沢「クリームチーズサンドクッキー」

DIWIDA.NEWS cooking, culinary arts, food and drink, food preparation, foodies

<img data-document-id="cms/api/amp/image/AA1AuJj8" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1AuJj8.jpg"/>


 「お菓子作りは難しい」「使う材料が多くて面倒」という先入観のある方に試してほしいのが、SNS総フォロワー数が300万人を超える人気YouTuber・syun cookingさんの簡単＆お手軽スイーツレシピ。「限りある材料でおいしく作れる方法」「工程を省いて簡単に作るコツ」をとことん追求し、材料は4つ以内で難しい工程は一切なし。身近にある食材や市販品を活用してサッっと作れるので、お菓子作り初心者やお子さんでもチャレンジしやすいと大好評です！ 今回はホワイトデーにもぴったりな、厳選スイーツレシピをお届けします。


 ※本記事はsyun cooking著の書籍『ますます常識やぶりのアイデアおやつ～「材料4つまで」の100レシピ』から一部抜粋・編集しました。


 <h2>
 【材料4つ】小腹が空いた時のおやつに最高！「クリームチーズサンドクッキー」
 </h2>
 <img data-document-id="cms/api/amp/image/AA1AuJje" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1AuJje.jpg"/>


 材料（4個分／15cm×15cmのスクエア型使用）


 ビスケット（市販）…8枚


 クリームチーズ…200g


 卵…2個


 グラニュー糖…50g


 作り方


 1．ボウルに常温に戻したクリームチーズを入れ、よく練ってやわらかくする。


 2．グラニュー糖を加えてよく混ぜ、卵を割り入れてさらによく混ぜる。


 3．クッキングシートを敷いたスクエア型に2のチーズ生地を流し入れ、3回ほど軽く落として空気を抜く。


 4．電子レンジで5～6分（500W）加熱し、粗熱がとれたら冷蔵庫で3時間以上冷やす。


 5．スクエア型から出し、ビスケットのサイズに合わせて切り分ける。


 6．ビスケットで5をはさんだら完成。


 POINT


 クリームチーズは常温に戻しておくと、扱いやすいです。4で、電子レンジで加熱後にチーズ生地が固まっていないようなら、さらに30秒ずつ加熱（500W）して様子を見てください。


 著＝syun cooking／『ますます常識やぶりのアイデアおやつ～「材料4つまで」の100レシピ』

たっぷりのクリームチーズが贅沢「クリームチーズサンドクッキー」

「お菓子作りは難しい」「使う材料が多くて面倒」という先入観のある方に試してほしいのが、SNS総フォロワー数が300万人を超える人気YouTuber・syun cookingさんの簡単＆お手軽スイーツレシピ。「限りある材料でおいしく作れる方法」「工程を省いて簡単に作るコ...