Recently changed to a new hand cream I bought from Japan last time. Compare with the last one (Kose Q10 super rich), this one is much easier to absorb, nice smell and shows good result. Not as sticky as before. Hands get smooth right after =)
Just copy down a recipe from Jamie’s flyer.
Ingredient
4 fresh red chillies
Olive oil
3 Cloves of garlic, peeled and finely sliced
1 red onion, peeled and finely chopped
a few sprigs of fresh flat-leaf parsley, leaves picked, stalks finely chopped
3*400g tins plum tomatoes
sea salt and freshly ground black peper
500g spaghetti
red wine vinegar
extra virgin olive oil
Method
Make a slash about 2cm long in the middle of each chilli. Add a few lugs of olive oil to your pan and place on a medium heat. Add the chillies and cook for 5 to 10 minutes, turning occasionally, until smelling fantastic.
Add the garlic, onion and parsley stalks to pan and reduce to a low heat. Cook gently for another 5 minutes, or until soft but not coloured. Tip the tinned tomatoes into the pan and let them cook down for around 20 minutes, breaking them up with a wooden spoon as you go, or until you have a lovely think rich sauce.
Meanwhile, bring a large pan of salted water to boil and cook the spaghetti according to packet instructions.
Taste your tomato sauce and season well with salt, pepper and a splash of red wine vinegar. If it’s spicy enough as it is, remove and discard the chilies. If you want to give it more of a kick, deseed the chillies then finely chop the flesh and stir it back through the sauce.
As soon as the spaghetti is ready, scoop out the reserve a cupful of the cooking water then drain well in a colander. Add the spaghetti to your pan of sauce, adding a splash of the cooking water to loosen it if needed. Mix ell then divide between your plates. Serve drizzled with extra virgin oliver oil and scattered with the chopped parsley leaves.
Recently we are using bread and pizza flour for daily use, which is a strong bakers flour. It looks good for baking too, strong, soft, flexible..
Just copy down the two recipe they printed on the box
♥ Milk bread dough ♥
Ingredients
500g bread & Pizza Plain Flour, sieved
2 tsp dried yeast
1 tsp salt
1 tbsp sugar
1 tsp bread improver
1 tbsp vegetable oil
130ml lukewarm water
130ml lukewarm milk
Method
1 Place sieved flour, salt, bread improver and sugar in a food processor or mixing bowl.
2 Dissolve yeast in a little lukewarm milk and then stir in remaining milk and water
3 Make well in centre of flour mixture, place yeast mixture and oil into well and gradually work the four in from the sides.
4 Continue mixing until dough forms, then remove from bowl and knead by hand until shiny and smooth.
5 Shape into a loaf or place dough into a bread tin
6 Cover with a damp cloth and leave to rise for 1-1.5 hours
7 Bake at 190 degree for about 40 minutes.
Tap base of the bread. It will sound hollow when cooked.
♥ Pizza Dough ♥
Ingredients
220g Bread & Pizza Plain Flour, sieved
1tsp dried yeast
1 tsp salt
160ml lukewarm water
1 tbsp olive oil
Method
1 Place flour and salt into a food processor or mixing bowl.
2 Dissolve yeast in a little lukewarm water then stir in remaining water.
3 Make a well in the centre of the flour mixture, place liquid into well and gradually work the flour in from the sides.
4 Remove dough from bowl and knead by hand for about 5 minutes.
5 Place dough in a clean bowl, cover with a damp cloth and leave to rise in a warm place until doubled in volume.
6 Roll out dough on a lightly floured surface.
7 Makes 1*30cm traditional style pizza base.
———————————————————————
Waiting to try some time lol~
たこ焼き- Octopus ball Osaka traditional snack food