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Ingredients

500mL Seafood Broth

1 piece Udon

5-6 pieces Beef Slices

¼ pieces Onion

1 teaspoon Scallion (chopped)

1 teaspoon Mirin

2 teaspoons Bonito Soy Sauce

Steps:

1.Sredded onion and set aside.

2.Heat the pan with cooking oil, cook beef slices over medium heat for around 2 minutes , set aside.

3.Heat the pan with cooking oil, fry onion until soften, then add mirin and bonito soy sauce to cook over medium heat for around 3-5 minutes, add the beef slides and cook mix.

4. Boil Seafood Broth in a pot .Add udon to cook for around 3 minutes or according to the package instructions.

5.Top with beef slices and scallions, and serve.

6.Enjoy your meal!🍽️🍜😋

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Ingredients:

Ladyfingers

250g Mascarpone

Heavy whipped cream

Cocoa powder

Coffee

Vanilla extract

Raw cane sugar

Steps:

1.Mix the heavy whipped cream and the Mascarpone together.

2.Add more cream into the mixture. This helps to minimize lumps in the cheese.

3.Mix heavy whipped cream, raw cane sugar and vanilla extract together in another bowl.

4.Combine the two mixtures and mix them together.

5.Put the ladyfingers into the cake tin after dipping them into the coffee. Chop them into the right shapes so that they can fit into the circle cake tin.

6.Put the mixture onto the ladyfingers. Make sure they are also fitted into the cake tin.

7.Repeat step five and step six once.

8.Chill the cake for three hours.

9.Sift the cocoa powder onto the surface of the cake.

10.Enjoy!!!!

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Ingredients:

-1 cup flour

-2 tablespoons sugar

-2 teaspoons baking powder

-1/2teaspoon salt

-1 cup milk

-2 tablespoons unsalted butter

-1 egg

-1 tablespoon vegetable oil

Steps:

1. Combine the flour, baking powder, sugar and salt in a bowl.

2. Mix well.

3. Combine the eggs and milk in a bowl.

4. Whisk to combine.

5. Pour the wet ingredients and the melted butter into the dry ingredients.

6. Stir just enough to moisten the flour mixture.

7. Heat a griddle over medium heat; coat it lightly with vegetable oil and swirl in a thin pat of butter. Ladle the batter onto the skillet, using about 1/4 cup for each pancake; cook until the first side is golden brown, or until the top surface bubbles and is dotted with holes.

8. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully!

9. Add maple syrup and a pat of butter.

10.Enjoy your yummy’s pancakes!😄

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Ingredients:

.2eggs

.226g cream cheese

.4 teaspoon sugar

.2 drops of vanilla extract

.1 bag Graham cracker

.200g melted butter

.350g flour

Steps for crust

1.mash all crackers into small pieces and pour into springform pan.

2.pour all melted butter into crackers and mix it.

3. press the crust firmly .

Steps for cheesecake:

1.use electric mixer to mix with eggs ,vanilla extract and cream cheese.

2.pour the flour into the cheesecake batter .

3.place the springform pan inside roasting pan and fill with hot water .

4.bake 30 minutes with 200 degrees.

5.chill the cake for 30 minutes.

6.enjoy your cheesecake!

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Esther Wong: pumpkin lantern(steamed egg with pumpkin

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Esther Wong: pumpkin lantern(steamed egg with pumpkin

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Ingredients : egg, pumpkin (small size )

1. Wash and dry pumpkin . Cut off the top to from mini- pumpkin bowl, then set aside

2. Use a small spoon to scoop out the seeds, then scrape out and keep the pulp. Set a side.

3. Bring appropriate amount of water to boil in a steaming pot over high heat. Place the pumpkin with lid inside to steam for 15 －20 mins or until 80% cooked. Take out to cool down and set aside.

4. Enjoy you pumpkin lantern!

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The recipe of hamburger.     Alan (10) 6A

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The recipe of hamburger.     Alan (10) 6A

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Material: vegetable leaves

Bread: all-purpose flour, warm milk, white sesame seeds, sugar, butter, active dry yeast and water.

Meatloaf: beef, salt, pepper and butter

Ingredients: salad dressing, tomato sauce

Step one: Make bread

Mix 190ml of warm milk, one tablespoon of sugar and two tablespoons of active dry yeast, then wait for a few minutes to let it ferment. Prepare a mixing bowl, add 450g of all-purpose flour, one teaspoon of salt, mix well, and add two dozen Scattered eggs (leave some for brushing the surface), add 40g melted butter and fermented milk, stir evenly, then knead the dough until smooth, then wait for 20 minutes to ferment, then wait for 50 minutes to ferment, divide into eight portions after fermentation is completed , place on the baking sheet and wait for secondary fermentation, while preheating the oven to 190°C. After fermentation is completed, brush with egg wash, sprinkle with some white sesame seeds, put it in the oven and wait for 18-20 minutes. After taking it out of the oven, cut it in half (not from top to bottom, but cut horizontally).

Step 2: Make meatloaf

Crush the beef into minced meat, then roll it into a round shape, sprinkle pepper and salt on the surface, put the butter into the pot, put the meatloaf in the pot and fry for 3 minutes until slightly browned, repeat the above operation on the other side.

Step 3: Make the burger

Put the bread on the bottom, put the vegetable leaves on top, sprinkle with salad dressing and tomato sauce, put the patties on it, then cover it with the bread, and it's done.

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Ingredients:

1.Thinly sliced pork belly

2.Onion

3.Water

4.Dashi granules

5.Japanese soy sauce

6.Mirin

7.Honey

8.Hot cooked rice

Step:

1.add the water, dashi granules, Japanese soy sauce, mirin, and honey in a medium sized pot.Stir well to dissolve the dashi granules and bring to a boil over medium-high heat.

2.Add the pork belly to the pot, using chopsticks or a spoon to loosen the meat and prevent the slices from sticking together.

3.Reduce the heat to low-medium and cover the pot with a lid, leaving a slight gap. Simmer for 30 minutes.

4.Remove the lid from the pot and increase the heat to medium.

5.Add the onion chunks to the pot and stir to submerge in the braising liquid.

6.Cook for another 15 minutes until the liquid has reduced slightly and the onions are soft. Use tongs to pile the pork and onions over hot rice, adding a bit of the braising liquid over the meat and rice.

7. Enjoy the Japanese park belly rice bowl.

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Chocolate Crepe Cake

Ingredients:

Chocolate crust

Low-gluten flour 170 grams

Cocoa powder 15 grams

Sugar 40 grams

Salt 1/8 teaspoon

Eggs 3

Milk 450 ml

Unsalted butter solution 50 grams

Sandwich stuffing

Whipping cream 300 ml

Valrhona 61% chocolate 100 grams

Step:

1. Heat 200 ml of light cream over low heat.

2. After it is slightly hot, turn off the heat and add chocolate.

3. Mix well until the chocolate melts.

4. Put it at room temperature and put it in the refrigerator for two hours.

5. Sift the low-gluten flour and cocoa powder, add sugar and salt and mix well for later use to make a cake crust.

6. Add the milk over low heat to a slight heat.

7. Pour in about 3/4 tablespoons of powder and shake it flat, fry it slowly until the surface turns colour or begins to arch.

8. Pick it up with a toothpick, turn off the heat and bake it on the reverse side for about 15 seconds.

9. Take it out and let it cool for later use.

10. Repeat the steps until all the powder is sliced off.

11. Top the crust and chocolate cream, fold it to the height you like.

12. Press lightly on the top until it is flat after completing the last slice.

13. Sprinkle a thin layer of cocoa powder for decoration.

14. Put it in the fridge.You can eat it after refrigeration for about 3 hours.

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Ingredients

1 ½ cups water

¾ cup white sugar

4 large eggs

¼ cup evaporated milk

24 (3-inch) unbaked tart shells

Steps:

1. First,preheat the oven to 220 degrees Celsius;

2.Then,mix water and sugar in a saucepan and bring to a boil. Cook until sugar dissolves. Remove from heat and cool to room temperature;

3. After that,beat eggs in a large bowl. Add evaporated milk and continue beating until combined. Add sugar water, and mix until well combined. Place tart shells on a baking sheet. Strain custard through a sieve into a large cup with a spout. Fill tart shells;

4.Finally,bake in the preheated oven until custard puffs slightly and is mostly firm, about 20 minutes.

5.Enjoy your delicious egg tarts🥰😃!

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6A(15)Hugo law:rice noodles

Ingredients :

rice noodles

Chicken thigh

pork belly

Sauerkraut

sprouts

Chinese chives

bamboo fungus

bean curd skin

(Ingredients can depend on taste!)

Fried sauce pickling ingredients:

salt 1 tablespoon

sugar 1 teaspoon

Vinegar 1 tablespoon

Cooking wine 1 tablespoon

Garlic powder 1 tablespoon

Cornstarch water 1 tablespoon

Ingredients for marinating chicken:

salt 1 tablespoon

sugar 1 teaspoon

Cooking wine 1 tablespoon

Garlic powder 1 tablespoon

Cornstarch water 1 tablespoon

How to make Tan Zai spicy soup base (three small spicy dishes)

1) Boil a pot of water and add 1-2 pieces of pork bone flavor soup

2) Add one tablespoon of chicken powder

a tablespoon of salt

sugar 1 teaspoon

(If you like spicy and sour flavors, you can add two tablespoons of white vinegar)

3) Add chili powder to season the spiciness (Sanxiaolai is about one tablespoon of chili powder) and one to two tablespoons of Sichuan pepper oil.

4) Add one to two tablespoons of evaporated milk

5) Stir evenly and add garnishes

6) After the water boils, the ingredients are cooked.

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Ingredients

Swanson Japanese Seafood Broth1.5L

Mirin¼ cup

Hotpot Ingredients

Codas appropriate

Prawnsas appropriate

Clamsas appropriate

Scallopsas appropriate

Tofuas appropriate

Shiitakeas appropriate

Konnyaku knotsas appropriate

Narutomakias appropriate

Welsh onionas appropriate

Harunaas appropriate

Udonas appropriate

1

All hotpot ingredients washed and cut. Set aside.

2

In a pot, bring Swanson Japanese Seafood Broth and mirin to boil, then add hotpot ingredients, reduce heat to medium or low, and enjoy.

3

Add udon or ramen at the end according to your own preference.

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Ingredients:

250 gram mushroom, sliced

1 teaspoon garlic, minced

20 gram butter

1 tablespoon plain flour

300 ml beef stock

Steps:

1. Add butter in a pan until melted, then add flour to mix well until no lumps.

2. Add beef stock, bring it to boil, then simmer for 5 minutes.

3. Add the mushrooms, season with salt and pepper.

4. Then cook for 2 more minutes or until the sauce thicken.

5. Serve with hot plain rice.

6. Add oil in hot pan, cook the sliced mushrooms and minced garlic for few minutes until soften.

7. Put on a plate then set aside.

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Crème Brulée

Ingredients:
2 Egg Yolk

120ml Whipping Cream

60ml Milk

20g Sugar
1/2tsp Vanilla Essence

1, Add half the sugar, whipping cream, milk and vanilla essence into a saucepan and heat it up until sugar dissolves.

2, Add the other half of the sugar to

the egg yolk and whisk.

3, Once step 1 is ready, let it cool down to around 60℃ and pour it into step 2

4, Pass it through a sieve and pour it into the ramekins.

5, Bake in a water bath at 130℃ for 35mins. Leave them cool and refrigerate for at least two hours.

6, Before serving, sprinkle sugar on the top and burn the sugar with a. kitchen torch until it melts and. lightly caramelized.

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Ingredients:A big piece of chocolate

Steps:

1.melt the chocolate in the microwave for one minute.

2.stir the chocolate slowly.

3.put the chocolate into the mold with the stick.

4.put the chocolate mold into the fridge for ten minutes.

5.take it out and enjoy it😊

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[ Ingredients ]

•Cuttlefish with rice

•White rice

•Sea sedge

•Cheese

[ Steps ]

- Roll the cuttlefish with rice up

- Put it into a triangle mold

- Scoop out a corner with a shovel, use rice to fill the empty space

- Cut out a “m” shape from the sea sedge

- Cover one of the corner of the rice ball with sea sedge and put the rice ball in the mold, hold it in place for a while until the sea sedge softens

- Take the rice ball out

-Use a small part of cuttlefish with rice to make the little penguin’s hand

- Use the sea sedge switcher to cut out the eyes and make a mouth out of cheese

- Enjoy the Penguin rice ball happily~

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Ingredients:

Mango (meat only) 500g

Sugar140g (add in two parts)

Water 500ml

Evaporated milk 250ml

Gelatin 18g

Half Lemon

Salt 1/4 tsp

Mint 4 pcs

Strawberry 5 pcs

Blueberry 8 pcs

Step:

1) Peel the mangos and cut into small pieces

2) Weigh 500g mango

3) Put the mango into a blender for later use

4) Bring 100ml water to boil

5) Dissolve 50g of sugar with the hot water

6) Add the sugar water into the blender and blend the mango until smooth

7) Filter the mango to get an even smoother texture

8) Mix the gelatin with 50ml cold water

9) Heat 350ml water to about 80 degree Celsius

10) Add the gelatine slowly to the hot water and stir well

11) Squeeze half a lemon’s juice into the gelatin mixture

12) Add the mango puree into the gelatin mixture and stir continuously

13) Add the remaining sugar, salt and evaporated milk into the mixture

14) Pour the mango mixture into your pudding bowls

15) Chill the mango pudding in the fridge for 2-3 hours or until set

16) Cut the strawberry in smaller pieces

17) Decorate the Mango Pud

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175mL of oil

200g of sugar

1 & 1/2tsp of vanilla extract

3 eggs

95g of all purpose flour

50g of cocoa powder

1/2tsp of baking powder

1/4tsp of salt

1. Mix the sugar, oil, vanilla extract, eggs in a bowl and beat it

2. Mix the flour, cocoa powder, baking powder, and salt in another bowl

3. Add half of the mixed powder into the mixture and mix well

4. Add the other half of the mixture into the mixture and mix well

5. Pour the mixture into a greased baking pan or a baking pan lined with parchment paper

6. Bake it for 25-30 minutes in a 180 °c preheated oven

7. ENJOY

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Ingredients:

1. Banana

2. Ice-cream ( Your favorite flavor)

3. Whipped Cream

4. Peanuts (Optional)

5. Chocolate Syrup

6. Cherries (for decoration)

Steps:

1. Peel off the banana and cut it into halves, place them on a boat-shaped plate.

2. Scoop out 3 flavors of ice-cream and put them between the banana halves.

3. Chop the peanuts into small pieces and sprinkle them onto the ice-cream.

4. Squeeze some chocolate syrup and add the whipped cream.

5. Put cherries on top of them for decoration.

6. Bon Appetit !

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Ingredients:

-500g strong white flour

-2 tsp salt

-7g sachet fast-action

-3 tbsp olive oil

-300 ml water

Steps:

1.Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl.

2.Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.

3.Tip onto a lightly floured work surface and knead for around 10 mins.

4.Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.

5.Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.

6.Place it on the baking parchment to prove for a further hour until doubled in size.

7.Heat oven to 220C/fan 200C/gas 7.

8.Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.

9.Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

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•better 50g

•sugar 40g

•1 egg

•Vanilla essence

•Baking powder 1g

•caking flour 50g

•chocolate chips

•white chocolate 200g

•Sesame powder 10g

•Dark chocolate

•Dark chocolate chips

1.beat the butter and mix with sugar until white

2.add egg and vanilla essence and to stand upright

3.add baking powder and caking flour and mix

4.put it in the pipping bag and squeeze into the mold and tap it

5.Put it in the microwave oven 160c 10min,then cool down

6.put the chocolate chips on the doughnut

7.mix the white chocolate and sesame powder and get it on the doughnut

8.moisten white chocolate on the other side

9.use white chocolate and dark chocolate to draw it face and body

10.use dark chocolate chips,white chocolate and dark chocolate to make it's friend

Now you can enjoy it(*´I`*)

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Ingredients:

- Lemon juice: 120ml (about 4 lemons)

- Lemon zest: Zest of 1 lemon

- Sugar: 150g

- Eggs: 3

- Corn flour: 2tablespoons

- Butter: 60g (melted)

- Albumen： 3 eggs

- Sugar: 150g

- Vanilla extract: 1 teaspoon

- Biscuits (e.g. digestive biscuits): 200g

- Butter: 100g (melted)

Step:

- Prepare the pie base:

1. Place the biscuits in a plastic bag and break into pieces and place in a bowl.

2. Add melted butter and stir evenly.

3. Press the mixture into the bottom of a 9-inch pie plate, making sure it is even and even.

4. Cool in the refrigerator for 30 minutes.

- Prepare lemon filling:

1. Combine lemon juice, lemon zest, sugar, eggs and cornmeal in a saucepan.

2. Heat over medium heat, stirring constantly, until mixture thickens.

3. When the filling thickens, turn off the heat and add melted butter, stir well.

4. Pour the lemon filling into the cooled pie base and bake in a preheated oven to 175°C (350°F) for about 20 minutes, until the filling is slightly puffed.

- Prepare the meringue:

1. In a clean bowl, beat the egg whites until foamy, then gradually add the sugar and continue beating until stiff peaks form.

2. Add vanilla extract and continue to stir evenly.

- Assembling and baking:

1. Spread the whipped meringue evenly on the lemon filling and lightly score lines with a spatula.

2. Place the entire pie in the oven at 175°C and bake for 10-15 minutes until the meringue surface is slightly golden.

3. Remove and let cool, then place in the refrigerator to cool for at least 2 hours.

Slice and enjoy this refreshing and delicious Lemon Meringue Batch! You can serve with some whipped cream or fresh fruit for extra flavor.

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Ingredients and substitutes

Whipping Cream – I have used 38% fat for my whipping cream. You want to use a minimum of 32%, if not more, since low-fat creams will set into a very soft Panna Cotta.

Whole milk – You also need to use whole milk, not low-fat. However, you can substitute it with almond milk if you prefer.

Sugar – It is best to use castor or fine-grain white sugar. You want the sugar to dissolve easily without affecting the color of the mixture.

Gelatin – It’s best to use unflavored gelatin so that the strawberry flavor shines beautifully.

Strawberries – I have used fresh strawberries because they are in season. However, you can also use frozen strawberries for the puree. Just pulse and sieve them the same way.

This elegant strawberry panna cotta is surprisingly easy to make. In fact, it has just 5 ingredients and takes 10 minutes to prepare. Hence, it’s a perfect make-ahead dessert for entertaining guests.Also, you can enjoy it with your family and friends 😊

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First,prepare unsalted butter, powdered sugar, milk, cake flour, white chocolate, dark chocolate and different food colorings.

Then,put room temperature softened unsalted butter in a bowl,and add sugar and stir it.

After that,use a spatula to collect the cream on the edge of the bowl.

Next,add milk and stir it.

Then,add flour and stir gently (add flour in batches).Place the dough on baking paper, flatten it and place it in the refrigerator.Freeze for at least one hour.

Use a stamp to cut out the biscuit shape and hollow out the center of one of the two biscuits before you bake the biscuits at 170 degrees Celsius for 16 minutes.

At last,use melted chocolate to stick the two biscuits together.Use the melted chocolates to decorate them.

YOU CAN ENJOY IT NOW!

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Ingredients: Tapioca flour 100g

Glninous rice flour 45g  Milk 130g

Unsalted butter 20g  Cheddar cheese 60g

Salt, sugar, Parmesan cheese powder 30g

Steps:

1.  put some tapioca flour and glutinous rice flour into a bowl

2. Pour some milk and add the unsalted butter into the bowl.

3. Heat them around 90 degree census to 95 degree census until the butter degree census.

4. Pour the mixture to the dry ingredients and mix well.

5. Add the eggs slowly and beat them quickly until smooth and well combined.

6. Dice the cheddar cheese into small   Pieces.

7. Add salt 15g, sugar 2g to the mixture.

8. Mix them gently until well combined

9. Pipe the mixture onto a backing sheet for 25 cheese balls

10. Bake 220 degree census for 5 mins and then 280 degree census for 10-12 minutes until it become golden brown.

11. Enjoy the delicious cheese mochi bread.

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～Ingredients ～

2 eggs
80g granulated sugar
milk 160ml
Low gluten flour 120g
Tapioca flour 50g
Custard powder 10g
Baking powder 2 grams
Unsalted butter solution 20 ml
Vanilla sesame oil optional

~Steps~
-1-Crack two eggs into a container, add sugar, and stir until light yellow.
-2-Pour some milk
-3-Mix them well.
-4-Add sifted cake flour, tapioca flour, custard powder and baking powder and mix until smooth and grain-free.
-5-Add unsalted butter solution and mix well.
-6-Wrap the batter in plastic wrap and refrigerate for 15 minutes.
-7-Preheat the egg waffle maker for 2 minutes, then inject an appropriate amount of batter, bake for 4 to 5 minutes, and the egg waffles are ready.
-8-Take the freshly made egg waffles, fix them in shape： arch shape, and then use a fan to blow them until they are crispy.
-9-put it on a plate.
-10-squeeze some cream on the top.
-11-Finally,sprinkle some chocolate and strawberries on it.
-12-enjoy it.

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-4 boxes of gel powder (different flavors and colors available)

- 1 box of Fish gelatin powder

-1 can of condensed milk

-Hot water about 1000ml

Steps:

1. Mix 1 teaspoon of fish gelatin powder and 1 box of jelly powder, add 1 cup of hot water and stir to dissolve. Let cool, then put it in the refrigerator and keep it in the refrigerator until it solidifies (the same method is used for gels with different flavors and colors)

2. Cut the solidified gel into irregular small pieces and place them in a rectangular container

3. Mix 1/4 cup cold water and 1 tablespoon fish gelatin powder, then add 1.5 cups hot water and stir to dissolve

4. After the condensed milk has cooled, add it and stir to dissolve. After it cools, pour it into a rectangular container and put it in the refrigerator overnight.

5. Refrigerate it overnight, take it out, cut it into squares.

6.Enjoy it!!!

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Spaghetti 500g

500g minced beef

Garlic 20g

Paprika 1 tbsp

Pepper 1/2 tsp

Oregano 1/2 tsp

Olive oil 5 tbsp

White wine 1 tbsp

Onion 100g

Carrot 50g

Tomato 500g

Basil to taste

Salt to taste

Parmesan cheese to taste

Recipe:

1) Peel the tomato skin and remove the seeds

2) Cut the tomato and onion into small pieces

3) Peel the carrot skin and grate the carrot

4) Heat the pan with medium flame. Add 2 tbsp olive oil

5) Add the onion into the pan and cook for about 1-2 minutes

6) Add minced meat, garlic, paprika, pepper, salt and carrot into the pan. Stir well

7) Add tomato, tomato sauce and chopped basil. Stir well. Cover the pan and let it cook for a while

8) Taste the sauce and adjust the condiments according to your preference

9) Add white wine and cook for a few more minutes

10) Cook pasta over a pot of hot water (add 2 tbsp olive oil into the water) until soft

11) Serve the pasta on the plate and pour the sauce on top. Add Parmesan cheese and basil.

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Ingredients

1 pound spaghetti

2 tablespoons olive oil, divided, or as needed

8 slices bacon, diced

1 onion, chopped

1 clove garlic, minced

¼ cup dry white wine

4 large eggs, beaten

½ cup grated Parmesan cheese

salt and black pepper to taste

2 tablespoons chopped fresh parsley

2 tablespoons grated Parmesan cheese

Directions

1.Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, toss spaghetti with 1 tablespoon olive oil, and set aside.

2.Place diced bacon in a large skillet over medium heat; cook and stir until evenly browned, about 10 minutes. Drain bacon on paper towels, reserving 2 tablespoons bacon fat in the skillet.

3.Add 1 tablespoon olive oil to bacon fat in the skillet. Add chopped onion and cook over medium heat until onion is translucent. Add minced garlic and cook until fragrant, about 1 minute. Add wine and cook 1 minute more.

4.Return cooked bacon to the skillet; add cooked spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or sticks together. Add beaten eggs and cook, tossing constantly with tongs or a large fork, until eggs are barely set. Quickly add 1/2 cup Parmesan cheese and toss again. Season with salt and pepper (remember that bacon and Parmesan are very salty).

5.Serve warm with chopped parsley sprinkled on top and extra Parmesan cheese at the table.

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Ingredients:

1 egg,sugar,salt, milk,oil,vanilla essence, all-purpose flour,butter, syrup

Step 1:Put the egg,¼ cup of sugar,a pinch of salt,½ cup of milk,1.5 tablespoon of oil and a teaspoon of vanilla essence

Step 2:Mix it until it is smooth.

Step 3:Put 1 cup of all-purpose flour and a teaspoon of baking powder.

Step 4:Mix it untill you get smooth batter.

Step 5:Oil the pan and preheat it on low flame.

Step 6:Take 2 tablespoons of batter and pour it into the pan.

Step 7:The batter will form a bubble formation and when it stops,flip it over.

Step 8:Wait 2 minutes,then take the pancake out of the pan.

Step 9:Repeat step 6 to step 8 if you want more pancakes.

Step 10:Put some butter and pour some syrup on top of your pancake.

Step 11: Enjoy your pancakes!

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Do you want to make some cartoon macarons?😊

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Ingredients
1 pound bulk spicy pork sausage

1 cup shredded sharp Cheddar cheese, or more to taste

1 cup almond flour

2 tablespoons coconut flour

2 (.25 ounce) packages unflavored gelatin

1 large egg

½ teaspoon baking powder Directions Preheat the oven to 325 degrees F (165 degrees C). Line a jelly roll pan with parchment paper.

Combine sausage, Cheddar cheese, almond flour, coconut flour, gelatin, egg, and baking powder in a large bowl. Mix to combine using your hands, a stand mixer, or a food processor. Form mixture into uniformly-sized balls (about 1 ½-inch diameter) and place on the prepared pan.

Bake in the preheated oven until cooked through, 23 to 28 minutes. Remove sausage balls and let cool on the pan until oil is reabsorbed, about 5 minutes.

Cook’s Note

You can line the jelly roll pan with foil or silicone as well - don't use waxed paper.

Add more cheese if you prefer a cheesier flavor. Nutrition Facts (per serving)

403Calories 33gFat 6gCarbs 23gProtein