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arapaimagigas:

7/27の晩ごはん。 via SnapDish

arapaimagigas:

7/27の晩ごはん。 via SnapDish

to-kato:

「ゼリーの家」のゼリー。なるほど美味しい。 #ゼリーの家

to-kato:

「ゼリーの家」のゼリー。なるほど美味しい。 #ゼリーの家



(出典: mariwo013)


(出典: linxspiration)

prettygirlfood:

Giant Chocolate Freckle Cake
Makes 4 x15 cm pans (double recipe)240ml Coca-Cola255g unsalted butter, diced3/4 teaspoon baking soda280 self-rising flour, sifted30g cocoa powder, sifted300g superfine sugar2 large eggs120ml buttermilk1 teaspoon vanilla extractIn a medium sauce pan on low, bring the coke to a boil with the butter. One melted together stir in the baking soda, which will fizz, and set aside for 20 minutes.Preheat the oven to180C. Grease and line your cake tins.Combine the flour, cocoa and sugar in a large bowl, add the cola mixture and beat until smooth. In a separate bowl, beat the eggs with the buttermilk and vanilla. Pour in the flour mixture and beat everything to combine.Pour the mixture to the prepared pan and tap to even the. Bake for about 20-25 minutes until risen and set and a skewer inserted into the center comes out clean. Run a knife around the inner and outer edges of the pan and set aside to cool for about 30 minutes. Place a cake stand or plate on top of the pan and invert it, and leave to cool completely.German milo butter cream230ml whole milk35g milo powder1 vanilla bean pods, split and scraped, seeds reserved for another use100g sugar20 custard powder1.5 whole eggs400g unsalted butter, room temperature¼ teaspoon kosher salt, or more to tasteIn a medium pot, bring the milk to a simmer along with the vanilla bean pods. Turn off the heat and set aside to steep for at least one hour. Dissolve milo in the sauce pan while still warm.Strain the milk mixture into another bowl but reserves the vanilla pods. Scrap out the vnilla pods and set the goo aside.. Return the milk to a simmer. Whisk together the sugar, reserved vanilla bean scrapings, custard powder and eggs medium bowl.Temper the milk in the egg mixture by pouring a steady thin stream of hot milk into the egg mix while whisking. Return the tempered egg/milk mixture back into the pot.Turn the heat to medium and whisk until the mixture begins to thicken and bubble sluggishly. From that point, continue whisking and cooking for a full minute more; use a timer or you run the risk of not fully cooking out the cornstarch. When the minute is up, pour the custard into a large mixing bowl.In a stand mixer, beat it with the mixer paddle until room temp. This will take a while like 25 minutes. Beat it till it is creamy and stable.Cut you butter into a small dice. Proceeded to add in the butter, one tablespoon at a time. Add the salt and continue to whip until the mixture is creamy and homogenous. Use immediately or refrigerate until needed. When ready to use, whip until creamy before proceeding.Assemby 2 recipes of the cola cake 1 recipe of the butter cream 400g dark chocolate ~200g sprinkles Baking tray Baking paper For the tempered giant freckles melt your 1/3 chocolate till it reaches 47C. After dump in the remaining 2/3 and continue string for half an hour until it gets to 26C. Bring it back up to 30C to working stages. After spread well the chocolate on a baking sheet; before it sets sprinkles the sprinkles on the chocolate. Allow to set. Once set cut out circles in any size. Save remaining scrapes of chocolate for the sides of the cake. Place your cake on your cake broad. Trim and cut off the domes of the cakes; then divide in half. Fill and crumb ice each cake with German butter cream. Set in fridge for 1 hour. Once cool, press in your chocolate sprinkle circles in a graded order and cover the sides with left over chocolate sprinkle scrapes. Set in the fridge for 2 hours then serve.

prettygirlfood:

Giant Chocolate Freckle Cake

Makes 4 x15 cm pans (double recipe)

240ml Coca-Cola
255g unsalted butter, diced
3/4 teaspoon baking soda
280 self-rising flour, sifted
30g cocoa powder, sifted
300g superfine sugar
2 large eggs
120ml buttermilk

1 teaspoon vanilla extract

In a medium sauce pan on low, bring the coke to a boil with the butter. One melted together stir in the baking soda, which will fizz, and set aside for 20 minutes.

Preheat the oven to180C. Grease and line your cake tins.

Combine the flour, cocoa and sugar in a large bowl, add the cola mixture and beat until smooth. In a separate bowl, beat the eggs with the buttermilk and vanilla. Pour in the flour mixture and beat everything to combine.

Pour the mixture to the prepared pan and tap to even the. Bake for about 20-25 minutes until risen and set and a skewer inserted into the center comes out clean. Run a knife around the inner and outer edges of the pan and set aside to cool for about 30 minutes. Place a cake stand or plate on top of the pan and invert it, and leave to cool completely.

German milo butter cream


230ml whole milk

35g milo powder
1 vanilla bean pods, split and scraped, seeds reserved for another use
100g sugar
20 custard powder
1.5 whole eggs
400g unsalted butter, room temperature
¼ teaspoon kosher salt, or more to taste

In a medium pot, bring the milk to a simmer along with the vanilla bean pods. Turn off the heat and set aside to steep for at least one hour. Dissolve milo in the sauce pan while still warm.

Strain the milk mixture into another bowl but reserves the vanilla pods. Scrap out the vnilla pods and set the goo aside.. Return the milk to a simmer. Whisk together the sugar, reserved vanilla bean scrapings, custard powder and eggs medium bowl.

Temper the milk in the egg mixture by pouring a steady thin stream of hot milk into the egg mix while whisking. Return the tempered egg/milk mixture back into the pot.Turn the heat to medium and whisk until the mixture begins to thicken and bubble sluggishly. From that point, continue whisking and cooking for a full minute more; use a timer or you run the risk of not fully cooking out the cornstarch. When the minute is up, pour the custard into a large mixing bowl.

In a stand mixer, beat it with the mixer paddle until room temp. This will take a while like 25 minutes. Beat it till it is creamy and stable.

Cut you butter into a small dice. Proceeded to add in the butter, one tablespoon at a time. Add the salt and continue to whip until the mixture is creamy and homogenous. 

Use immediately or refrigerate until needed. When ready to use, whip until creamy before proceeding.


Assemby 

2 recipes of the cola cake 

1 recipe of the butter cream 
400g dark chocolate 
~200g sprinkles 
Baking tray 
Baking paper 


For the tempered giant freckles melt your 1/3 chocolate till it reaches 47C. After dump in the remaining 2/3 and continue string for half an hour until it gets to 26C. Bring it back up to 30C to working stages. 

After spread well the chocolate on a baking sheet; before it sets sprinkles the sprinkles on the chocolate. Allow to set. Once set cut out circles in any size. Save remaining scrapes of chocolate for the sides of the cake. 

Place your cake on your cake broad. Trim and cut off the domes of the cakes; then divide in half. Fill and crumb ice each cake with German butter cream. Set in fridge for 1 hour. Once cool, press in your chocolate sprinkle circles in a graded order and cover the sides with left over chocolate sprinkle scrapes. Set in the fridge for 2 hours then serve.

prettygirlfoodig:

instafood 24/7

prettygirlfoodig:

instafood 24/7


(出典: )

reblogged from maako
maako:

untitled by Mahouarn. on Flickr.

maako:

untitled by Mahouarn. on Flickr.

ミルク・砂糖のほかにもシナモンやバニラフレーバーなど、コーヒーにプラスすると美味しいものは数多くありますが、「」というのを聞いたことがある人は少ないのではないでしょうか?

兄弟サイトの「ルーミー」ではコーヒーに加えるトッピングの色々なバリエーションを紹介していますが、「卵コーヒー」のレシピはその中にありました。


ドリップした後のコーヒーに卵を加えるのではなく、あらかじめ生卵をとコーヒー豆を混ぜてから、お湯に入れて煮出します。卵がコーヒーの不純物をからめとり、雑味のない澄んだコーヒーが淹れられるのだとか。北欧で愛されているこちらの詳しいレシピは、以下の動画をどうぞ。


ということで紹介されていたのがこちらの動画:



動画より、簡単に作り方を抜粋すると…

  • 10カップのお湯を鍋でわかす
  • 1カップの冷水、生卵1個、1/2カップの挽いたコーヒー豆を混ぜる
  • 上記を鍋のお湯に加えて2~3分間沸かす
  • 鍋を火からおろして冷水1カップを加える
  • 鍋の底に不純物と一緒に卵の塊が沈んでいるので、ザルなどで濾して出来上がり

これで10杯分のコーヒーが作れます。その仕上がりは、最初に「卵コーヒー」と読んで筆者が連想した『ロッキー』が飲んでいるようなドロドロの液体とは真逆の、澄んだ琥珀色。このコーヒー、ノルウェーでは「おばあちゃんの味」なのだとか。

その他、珍しいコーヒーのトッピングについては下記リンク先、兄弟サイト「ルーミー」の記事からどうぞ。


もう普通のコーヒーでは満足できないあなたへ |roomie(ルーミー)

北欧のおばあちゃんの味。ノルウェー式「卵コーヒー」とは? : ライフハッカー[日本版] (via petapeta)
中核企業のDMM.com(東京・渋谷)は1999年設立だが、実態ベースの創業はそれより10年以上も前に遡り、グループ名も北都(ほくと)と称していた。乱立していたAV制作会社を次々と傘下に収めるとともに、2000年代半ば頃までにビデオやDVDの国内配送網を構築。現在は2位のソフト・オン・デマンド(東京・中野)を引き離し、AV業界のトップ企業として君臨する。 異形の急成長企業DMM、多角化とトップの実像  :日本経済新聞 (via otsune)