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Spicy Candied Life

Spicy Candied Life

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  • KOREAN FOOD
  • SWEET TREATS
  • HEALTHY MEAL
  • BREAKFAST
  • TRAVELING FOODIE
  • FOOD52 COMMUNITY PICK
By: JIN July 26, 2019

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A home cook and a foodie with a healthy appetite celebrating everything delicious, sweet and spicy in life

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Jin ๐Ÿณ World Bound Homecook
[EN/ํ•œ๊ตญ์–ด]โฃ โฃ Vegan kale-walnut pesto with [EN/ํ•œ๊ตญ์–ด]โฃ โฃ Vegan kale-walnut pesto with sultanas. I love vegan pesto and I love kale. So when I first heard the words "vegan kale pesto" I was expecting healthy, fresh and tasty green goodness. But there was one problem. It tasted a little too grassy for me. Unlike basil, kale has a slightly bitter grassy flavor, which I don't normally mind in a salad, but when it comes to pesto..am not so sure. I guess you could double or triple some strong flavored ingredients like garlic and extra virgin olive oil or even lightly cook the kale (although pesto isn't supposed to be cooked). But I wasn't feeling any of that..so what did I do? It may sound strange..I added sultanas! Only a little, just enough to balance out the grassy flavor of raw kale. I sorta got the idea from the Sicilian pesto I made inspired by @nigellalawson recipe a while back. Sultanas worked beautifully. Yes, it may give you a subtle sweetness but I find it pleasant especially when you serve it with slightly salty and umami packed ingredients like sun-dried tomatoes and capers. Here's how you do it. โฃ โฃ Make the pesto with 45g/1.6oz. chopped kale, 60g/2.2oz. walnuts, 1/2 cup. water, 2 tbsp. extra virgin olive oil, salt and black pepper to taste, and 1-2 tbsp. sultanas or raisins. You should start with 1 tbsp, taste and add a little more if you need to. Serve it with sun dried tomatoes and capers on multigrain or wholegrain toasts. It is fantastic with pasta too๐Ÿ’šโฃ โฃ ์ œ๊ฐ€ ๋„ˆ๋ฌด์‚ฌ๋ž‘ํ•˜๋Š” ์ผ€์ผ๋กœ ๋งŒ๋“  ๋น„๊ฑด ํ˜ธ๋‘ ์ผ€์ผ ํŽ˜์Šคํ†  ํ† ์ŠคํŠธ์ž…๋‹ˆ๋‹ค. ๋จน์„๋•Œ ์”์“ธํ•œ ํ’€๋ง›์ด ๊ฐ•ํ•œํŽธ์ธ ์ƒ์ผ€์ผ. ์ƒ๋Ÿฌ๋“œ์—์„  ์ข‹์•„ํ•˜๋Š” ๋ง›์ธ๋ฐ ํŽ˜์Šคํ† ๋ฅผ ๋งŒ๋“œ๋‹ˆ ๊ทธ ํ’€๋ง›์ด ์‹ซ๋”๋ผ๊ตฌ์š”. ๋น„๊ฑดํŽ˜์Šคํ† ์ด๋‹ค ๋ณด๋‹ˆ ๊ฐ•ํ•œ๋ง›์ด ๋‚˜๋Š” ์น˜์ฆˆ๋ฅผ ๋„ฃ์„์ˆ˜์—†๊ณ  ๊ทธ๋ ‡๋‹ค๊ณ  ๋งˆ๋Š˜์„ ์ž”๋œฉ๋„ฃ๊ฑฐ๋‚˜ ์ผ€์ผ์„ ์š”๋ฆฌํ•˜๋Š”๊ฒƒ๋„ (๊ทธ๋Ÿผ ์ง„์ •ํ•œ ํŽ˜์Šคํ† ๊ฐ€ ์•„๋‹ˆ์ฃ ?) ๊ทธ๋‹ค์ง€ ๋‚ดํ‚ค์ง€ ์•Š๋”๋ผ๊ตฌ์š”. ๊ทธ๋ž˜์„œ ์ „ ๊ฑดํฌ๋„๋ฅผ ์กฐ๊ธˆ ๋„ฃ์–ด๋ดค์–ด์š”. ์˜ˆ์ „์— ๊ฑดํฌ๋„๊ฐ€ ๋“ค์–ด๊ฐ„ ์‹œ์น ๋ฆฌ์•„ ํŽ˜์Šคํ† ๋ฅผ ๋งŒ๋“ค์—ˆ๋˜ ๊ธฐ์–ต์ด ๋‚˜์„œ์š”. ํŽ˜์Šคํ†  ๋ ˆ์‹œํ”ผ์— ๊ฑดํฌ๋„๊ฐ€ ์ƒ์†Œํ•˜๊ฒŒ ๋“ค๋ฆฌ์‹ค์ง€ ๋ชจ๋ฅด์ง€๋งŒ ์”์“ธํ•œ ๋ง›์„ ์žก์•„์ค„์ •๋„๋กœ๋งŒ ๋„ฃ์–ด์ฃผ๋ฉด ๋˜๊ณ ์š”, ํ˜น์‹œ๋ผ๋„ ๋Š๊ปด์งˆ์ˆ˜์žˆ๋Š” ์‚ด์ง์˜ ๋‹ฌ์ฝคํ•จ์ด ์ „ํ˜€ ๋‚˜์˜์ง€ ์•Š๊ฑฐ๋“ ์š”. ํŠนํžˆ ์งญ์งคํ•œ ์ฌ๋“œ๋ผ์ด๋“œ ํ† ๋งˆํ† ๋‚˜ ์ผ€์ดํผ๊ฐ™์€ ์žฌ๋ฃŒ๋“ค๊ณผ์˜ ๊ถํ•ฉ์ด ์ •๋ง ์ตœ๊ณ ์˜ˆ์š”. ๋งŒ๋“ค๊ธฐ๋„ ๋„ˆ๋ฌด ์‰ฝ๋‹ต๋‹ˆ๋‹ค. โฃ โฃ ์ฌ ์ผ€์ผ 45๊ทธ๋žจ, ํ˜ธ๋‘ 60๊ทธ๋žจ, ๋ฌผ ๋ฐ˜์ปต, ์—‘์ŠคํŠธ๋ผ๋ฒ„์ง„ ์˜ฌ๋ฆฌ๋ธŒ์˜ค์ผ 2ํ…Œ์ด๋ธ”์Šคํ‘ผ, ๊ฐ„์„ ์œ„ํ•œ ์†Œ๊ธˆ, ๋ธ”๋ž™ํŽ˜ํผ์กฐ๊ธˆ๊ณผ ๊ฑดํฌ๋„ 1-2ํ…Œ์ด๋ธ”์Šคํ‘ผ์„ ๊ฐˆ์•„์ฃผ๊ธฐ๋งŒํ•˜๋ฉด ๋˜๋Š”๋ฐ์š”, ๊ฑดํฌ๋„๋Š” 1ํ…Œ์ด๋ธ”์Šคํ‘ผ์„ ๋จผ์ €๋„ฃ๊ณ  ๋ง›์„๋ณด๋ฉฐ ๊ธฐํ˜ธ์—๋”ฐ๋ผ ์กฐ๊ธˆ์”ฉ ๋” ๋„ฃ์–ด์ฃผ์„ธ์š”. ์ฌ๋“œ๋ผ์ด๋“œ ํ† ๋งˆํ† , ์ผ€์ดํผ์™€ ์žก๊ณก ๋˜๋Š” ํ†ต๋ฐ€๋นตํ† ์ŠคํŠธ์™€ ๋จน์–ด๋„ ๋ง›์žˆ๊ณ  ํŒŒ์Šคํƒ€์™€ ํ•จ๊ป˜ ๋จน์–ด๋„ ์ •๋ง ๋ง›์žˆ์Šต๋‹ˆ๋‹ค๐Ÿ’š
[EN/ํ•œ๊ตญ์–ด] Cold!โ„๏ธWe're having unusually [EN/ํ•œ๊ตญ์–ด] Cold!โ„๏ธWe're having unusually cold days. January has always been the coldest month in HK but we're having so many more colder days than the past few years. I know I shouldn't complain too much as many countries in the world are having it worse..my mom, who lives in Korea, told me that her balcony temperature is lower than her freezer๐Ÿ˜… The problem with the most flats here is that they don't have proper heating or insulation. Definitely not as cold as my mom's balcony but my kitchen feels like a fridge every time I walk in๐Ÿ˜– So I've been kinda using the oven and stove as a heater lately. Good that my kitchen's tiny, it doesn't take that long to heat up๐Ÿ˜† And this roasted cabbage dish certainly kept me warm in so many ways, and it's fast becoming one of my favorite winter roasted veggies. Here's my heathylicious and belly-warming "roasted purple cabbage with mustard and dill sauce" What is your favorite winter roasted vegetable? ๐Ÿ’œPre heat the oven to 220c/428f. Cut 380g/13.4oz. purple cabbage into wedges, leaving the core attached to hold the shape. Rub 1 tsp. olive oil, salt and pepper to taste ๐Ÿ‘‰๐Ÿป Place in a tray and roast for about 20 minutes. You might need to roast a little shorter or longer depending on the size of wedges. Make the sauce with following ingredients๐Ÿ‘‡๐Ÿป 2 tbsp. dijon mustard 1 1/2 tbsp. finely chopped dill 1 tsp. extra virgin olive oil 1/2 tsp. red wine vinegar 1 tsp. maple syrup Plate roasted cabbage with sauce. Drizzle a little more maple syrup, scatter dill and toasted pecans to finish. ์ง€๋‚œ ๋ช‡๋…„์—๋น„ํ•ด ๋ถ€์ฉ ์ถ”์šด 1์›”์ด๋„ค์š”. ํ•œ๊ตญ์€ ์ •๋ง ์—„์ฒญ ์ถฅ๋‹ค๊ณ  ๋“ค์—ˆ์–ด์š”. ์—„๋งˆ๊ป˜์„œ ๋ฒ ๋ž€๋‹ค ์˜จ๋„๊ฐ€ ๋ƒ‰๋™์‹ค๋ณด๊ฐ€ ๋‚ฎ๋‹ค๊ณ  ํ•˜์‹œ๋”๋ผ๊ณ ์š”๐Ÿ˜… ํ™์ฝฉ์˜ ์ง‘๋“ค์€ ๋Œ€๋ถ€๋ถ„ ๋‹จ์—ด๊ณผ ๋‚œ๋ฐฉ์ด ์ž˜๋˜์ง€ ์•Š๊ธฐ ๋•Œ๋ฌธ์— ํžˆํ„ฐ๋ฅผ ์—ฌ๋Ÿฌ๊ฐœ ํ‹€์–ด๋†”๋„ ์ถ”์šด๊ณณ๋“ค์ด ์žˆ์–ด์š”. ๋ฌผ๋ก  ํ•œ๊ตญ๋งŒํผ์€ ์•„๋‹ˆ์ง€๋งŒ ์ €ํฌ ๋ถ€์—Œ์€ ์ •๋ง ๋ƒ‰์žฅ๊ณ ๊ฐ™์•„์š”. ๊ทธ๋ž˜์„œ ์˜ค๋ธ๊ณผ ์Šคํ† ๋ธŒ๋ฅผ ํžˆํ„ฐ์ธ์–‘ ์‚ฌ์šฉ์ค‘์ด๋„ค์š”๐Ÿ˜ ๋‹คํ–‰ํžˆ ๋ถ€์—Œ์ด ์ฝฉ์•Œ๋งŒํ•ด ์ผ๋‹จ ์š”๋ฆฌ์‹œ์ž‘ํ›„์—” ๊ธˆ๋ฐฉ ๋ฐ์›Œ์ง„๋‹ต๋‹ˆ๋‹ค. ์š” ์ ์–‘๋ฐฐ์ถ” ์˜ค๋ธ๊ตฌ์ด๋Š” ๋จน์„๋•Œ๋ฟ ์•„๋‹ˆ๋ผ ๋งŒ๋“œ๋Š”๋™์•ˆ ๋ชธ๋„ ๋”ฐ๋œปํ•˜๊ฒŒ ํ•ด์ค˜์„œ ์—ฌ๋Ÿฌ๋ชจ๋กœ ์ข‹์•˜์–ด์š”. ์˜์–‘๊ฐ€๋Š” ๋งํ• ๊ฒƒ๋„ ์—†๊ฒ ์ฃ ? ๐Ÿ’œ380๊ทธ๋žจ ์–‘๋ฐฐ์ถ”๋ฅผ ์›ป์ง€๋กœ ์ž๋ฅธํ›„ (๊ผญ์ง€๋Š” ๋ชจ์–‘์œ ์ง€๋ฅผ ์œ„ํ•ด ๋‚จ๊ฒจ๋‘์„ธ์š”) ์˜ฌ๋ฆฌ๋ธŒ์˜ค์ผ 1ํ‹ฐ์Šคํ‘ผ, ์†Œ๊ธˆํ›„์ถ”๋ฅผ ๊ณจ๊ณ ๋ฃจ ๋ฐ”๋ฅด๊ณ  ์˜ˆ์—ด๋œ 220๋„ ์˜ค๋ธ์— 20๋ถ„์ •๋„ ๊ตฌ์›Œ์ฃผ์„ธ์š”. ์›ป์ง€์˜ ํฌ๊ธฐ์— ๋”ฐ๋ผ ๋ช‡๋ถ„์ •๋„ ์งง๊ฒŒ ๋˜๋Š” ๊ธธ๊ฒŒ ๊ตฌ์›Œ์ฃผ์…”์•ผ ํ• ์ˆ˜๋„์žˆ์–ด์š” ๐Ÿ‘‰๐Ÿป ์–‘๋ฐฐ์ถ”๊ฐ€ ๊ตฌ์›Œ์ง€๋Š”๋™์•ˆ ๋””์ฃต๋จธ์Šคํƒ€๋“œ 2ํ…Œ์ด๋ธ”์Šคํ‘ผ, ์ž˜๊ฒŒ๋‹ค์ง„ ๋”œ 1 1/2 ํ…Œ์ด๋ธ”์Šคํ‘ผ, ์—‘์ŠคํŠธ๋ผ๋ฒ„์ง„ ์˜ฌ๋ฆฌ๋ธŒ์˜ค์ผ 1ํ‹ฐ์Šคํ‘ผ, ๋ ˆ๋“œ์™€์ธ์‹์ดˆ ๋ฐ˜ํ‹ฐ์Šคํ‘ผ, ๋ฉ”์ดํ”Œ์‹œ๋Ÿฝ 1ํ‹ฐ์Šคํ‘ผ์„ ์„ž์–ด ์†Œ์Šค๋ฅผ ๋งŒ๋“ค์–ด์ฃผ์„ธ์š”. ๋ชจ๋‘ ์™„์„ฑํ›„ ๊ทธ๋ฆ‡์—๋‹ด๊ณ  ๋ฉ”์ดํ”Œ์‹œ๋Ÿฝ ์กฐ๊ธˆ, ๋”œ, ๋งˆ๋ฅธํŒฌ์— ์‹ค์ง๋ณถ์€ ํ”ผ์นธ์„ ๊ณ๋“ค์—ฌ ๋งˆ๋ฌด๋ฆฌ ํ•ด์ฃผ์„ธ์š”. ๋ง›์žˆ๊ณ  ๋ชธ์— ์ข‹์€ ์Œ์‹๋“ค ๋งŽ์ด๋จน๊ณ  ๋”ฐ๋œปํ•œ ๊ฒจ์šธ ๋ณด๋‚ด์„ธ์š”.
[EN/ํ•œ๊ตญ์–ด]โฃ โฃ Rise and shine, it is time f [EN/ํ•œ๊ตญ์–ด]โฃ โฃ Rise and shine, it is time for breakfast โ˜€๏ธ Blanched French beans with apple-cashew butter sauce, smoked salmon, 8 minute jammy eggs, mint leaves, sesame seeds and crushed red pepper. I made the sauce by blitzing 1 1/2 tbsp. cashew butter, the same amount of water, 1 small apple and a tiny pinch of salt and pepper. It might not be much to look at ๐Ÿ˜… but it's absolutely delish, and loaded with goodness that will give you all the right energy you need during the day๐Ÿ’ช๐Ÿปโฃ โฃ ๊ฑด๊ฐ•ํ•œ ๊ธฐ์šด์„ ๋“ฌ๋ฟ ๋ถˆ์–ด๋„ฃ์–ด์ค„ ์•„์นจ์‹์‚ฌ- ๋ฐ์นœ ์ค„๊ธฐ์ฝฉ, ์‚ฌ๊ณผ ์บ์Šˆ๋ฒ„ํ„ฐ์†Œ์Šค, ํ›ˆ์ œ์—ฐ์–ด, 8๋ถ„๊ฐ„ ์‚ถ์€ ๋ฐ˜์ˆ™๊ณ„๋ž€, ๋ฏผํŠธ์žŽ, ์ฐธ๊นจ, ํฌ๋Ÿฌ์‰ฌ๋“œ ๋ ˆ๋“œํŽ˜ํผ์ž…๋‹ˆ๋‹ค. ์†Œ์Šค๋Š” ์ž‘์€์‚ฌ๊ณผํ•œ๊ฐœ, ์บ์Šˆ๋ฒ„ํ„ฐ ํ•˜๋‚˜๋ฐ˜ ํฐ์ˆ , ๊ฐ™์€์–‘์˜ ๋ฌผ๊ณผ ์†Œ๊ธˆํ›„์ถ” ์กฐ๊ธˆ์„ ๋„ฃ๊ณ  ๊ฐˆ์•„ ๋งŒ๋“ค์—ˆ์–ด์š”. ๋ณด๊ธฐ์— ๊ทธ๋‹ค์ง€ ์˜ˆ์œ์†Œ์Šค๋Š” ์•„๋‹ˆ์ง€๋งŒ ๋ง›๊ณผ ์˜์–‘๋งŒํผ์€ ์ตœ๊ณ ๋ž๋‹ˆ๋‹ค๐Ÿ’ช๐Ÿป
[EN/ํ•œ๊ตญ์–ด]โฃ โฃ A wholesome bowl of deliciou [EN/ํ•œ๊ตญ์–ด]โฃ โฃ A wholesome bowl of deliciousness and freshness. Just what I need after a little too much heavy foods and wines for the last couple of weeks๐Ÿ˜› And it's one of the best ways to use up leftover herbs too. Here's my "Vegan kale and cherry tomato salad with citrus basil and dill pesto". โฃ โฃ Blitz following ingredients in a food processor to make pesto๐Ÿ‘‡๐Ÿปโฃ * 15g/0.52oz. basilโฃ * 5g/0.18oz. dillโฃ * 3g/0.11oz. mint leaves (optional)โฃ * 2 tbsp. pine nutsโฃ * 2 1/2 tbsp. extra virgin olive oilโฃ * 1/2 tbsp. waterโฃ * 2 tsp. lemon juiceโฃ * 2 tsp. orange juice โฃ * salt and pepper to tasteโฃ โฃ Mix the pesto with 50g/1.8oz. chopped kale, 180g/6.3oz. halved cherry tomatoes. Plate, add dill fronds, 1-2tsp. toasted pine nuts and lemon zest to finish๐Ÿ’šโฃ โฃ ์ง€๋‚œ ์ด์ฃผ๊ฐ„์˜ ๊ณผ์‹, ๊ณผ์Œ๋’ค์— ๋”์šฑ๋” ์ ˆ์‹คํ•œ, ๊ฑด๊ฐ•ํ•˜๊ณ  ๋ง›์žˆ๋Š” ๋น„๊ฑด ์ƒ๋Ÿฌ๋“œ - ์ผ€์ผ, ๋ฐฉ์šธํ† ๋งˆํ† , ์ƒํผํ•œ ๋ฐ”์งˆ, ๋”œํŽ˜์Šคํ†  ์ž…๋‹ˆ๋‹ค. ๐Ÿ’š๋ฐ”์งˆ 15๊ทธ๋žจ, ๋”œ 5๊ทธ๋žจ, (์žˆ์œผ์‹ค๊ฒฝ์šฐ) ๋ฏผํŠธ 3๊ทธ๋žจ, ์žฃ 2 ํ…Œ์ด๋ธ”์Šคํ‘ผ, ์—‘์ŠคํŠธ๋ผ๋ฒ„์ง„ ์˜ฌ๋ฆฌ๋ธŒ์˜ค์ผ 2 1/2 ํ…Œ์ด๋ธ”์Šคํ‘ผ, ๋ฌผ 1/2 ํ…Œ์ด๋ธ”์Šคํ‘ผ, 2 ํ‹ฐ์Šคํ‘ผ ๋ ˆ๋ชฌ์ฆ™, 2 ํ‹ฐ์Šคํ‘ผ ์˜ค๋ Œ์ง€์ฆ™์„ ๊ฐˆ์•„ ํŽ˜์Šคํ† ๋ฅผ ๋งŒ๋“ค๊ณ  ๊ธฐํ˜ธ์—๋งž๊ฒŒ ์†Œ๊ธˆ๊ณผ ํ›„์ถ”๋กœ ๊ฐ„ํ•ด์ฃผ์„ธ์š”. ์™„์„ฑ๋œ ํŽ˜์Šคํ† ๋Š” ์ฌ์ผ€์ผ 50๊ทธ๋žจ, ๋ฐ˜์œผ๋กœ์ž๋ฅธ 180๊ทธ๋žจ์˜ ๋ฐฉ์šธํ† ๋งˆํ† ์™€ ์„ž๊ณ  ๊ทธ๋ฆ‡์— ๋‹ด์•„์ฃผ์„ธ์š”. ๋์œผ๋กœ ๋”œ, ๋งˆ๋ฅธํŒฌ์— ์‚ด์ง ๋ณถ์€ ์žฃ 1-2ํ‹ฐ์Šคํ‘ผ๊ณผ ๋ ˆ๋ชฌ์ œ์ŠคํŠธ๋ฅผ ๊ณ๋“ค์—ฌ์ฃผ์„ธ์š”
[EN/ํ•œ๊ตญ์–ด]โฃ โฃ Whipped ricotta, blackberrie [EN/ํ•œ๊ตญ์–ด]โฃ โฃ Whipped ricotta, blackberries and banana rye toast. Ricotta is always delicious as it is, but when it's whipped you get this beautiful cloud like texture and light and airy flavor. And it is so easy to do and versatile. It's great with fruits or tomato and balsamic vinegar or with a slice of fruit loaf๐Ÿ˜‹. I whipped 250g/8.8oz. ricotta with a pinch of salt in a food processor (because I don't have a stand-up mixer) for 1-2 minutes till it becomes fluffy and creamy. I added a few generous tablespoons on my rye toast and topped it up with a few blackberries, slices of banana, and a drizzle of crushed blackberries and Manuka honey. โฃ โฃ ํœ˜ํ•‘ํ•œ ๋ฆฌ์ฝ”ํƒ€, ๋ธ”๋ž™๋ฒ ๋ฆฌ, ๋ฐ”๋‚˜๋‚˜ ํ˜ธ๋ฐ€๋นต ํ† ์ŠคํŠธ์ž…๋‹ˆ๋‹ค. ๋ฆฌ์ฝ”ํƒ€์น˜์ฆˆ๋Š” ๊ทธ๋ƒฅ ๋จน์–ด๋„ ๋ง›์žˆ์ง€๋งŒ ๋ฏน์„œ๊ธฐ๋‚˜ ํ‘ธ๋“œํ”„๋กœ์„ธ์„œ์—์„œ ํœ™ํœ™ ์ €์–ด์ฃผ๋ฉด ๊ตฌ๋ฆ„๊ฐ™์ด ๊ฐ€๋ฒผ์›Œ์ง€๊ณ  ํฌ๋ฆฌ๋ฏธํ•ด์ ธ์š”. ๋งŒ๋“ค๊ธฐ๋„ ์‰ฝ๊ณ  ๋‹ค์–‘ํ•œ ๋ฐฉ๋ฒ•์œผ๋กœ ๋จน์„์ˆ˜ ์žˆ๋‹ต๋‹ˆ๋‹ค. ๊ณผ์ผ๊ณผ๋„ ์ž˜ ์–ด์šธ๋ฆฌ๊ณ  ํ† ๋งˆํ† ์™€ ๋ฐœ์‚ฌ๋ฏน์‹์ดˆ์™€ ๊ณ๋“ค์ด๊ธฐ์—๋„ ์ข‹๊ณ  ํฌ๋ฆผ์ด ๋“ค์–ด์žˆ์ง€์•Š์€ ๋‹ฌ๋‹ฌํ•œ ๋นต๊ณผ ๋จน์–ด๋„ ๋ง›์žˆ์–ด์š”. 250๊ทธ๋žจ ๋ฆฌ์ฝ”ํƒ€์— ์†Œ๊ธˆ ์กฐ๊ธˆ๋งŒ ๋„ฃ๊ณ  ํ‘ธ๋“œํ‘ธ๋กœ์„ธ์„œ(๋˜๋Š” ๋ฏน์„œ๊ธฐ)์— 1-2๋ถ„์ •๋„ ๋Œ๋ฆฌ๋ฉด ํœ˜ํ•‘ํฌ๋ฆผ๊ฐ™์€ ํ…์Šค์ณ๊ฐ€ ๋ฉ๋‹ˆ๋‹ค. ์—ฌ๊ธฐ์„œ ๋ช‡ํฐ์ˆ  ๋“ฌ๋ฟ๋– ์„œ ํ˜ธ๋ฐ€๋นต ํ† ์ŠคํŠธ์— ๋ฐ”๋ฅด๊ณ  ๊ณผ์ผ๋“ค์„ ์˜ฌ๋ฆฐํ›„ ์œผ๊นฌ ๋ธ”๋ž™๋ฒ ๋ฆฌ์™€ ๋งˆ๋ˆ„์นดํ—ˆ๋‹ˆ๋ฅผ ๋„‰๋„‰ํžˆ ๋ฟŒ๋ ค ๋งˆ๋ฌด๋ฆฌํ–ˆ์–ด์š”๐Ÿ˜‹
Please don't take it personally, but I don't under Please don't take it personally, but I don't understand why anyone would choose to eat potatoes over sweet potatoes (you can probably tell I'm not really a meat and potato gal๐Ÿ˜…). Even before I learned that sweet potatoes are much healthier option, I've always picked them over regular potatoes, unless I'm eating or making dishes that wouldn't work with sweetness at all. And when it comes to fries, I am 100% sweet potatoes gal. If you're like me you'd love my flavor packed "spiced and baked sweet potato fries with garlicky yogurt dip". โฃ โฃ Peel 300g/10.6oz. sweet potatoes and cut into 1.5cm(1/3-2/3inch) thick 8-10cm(3-4inch) length. Coat with 1 tbsp olive oil, 1/2 tsp sumac, 1/2 tsp. smoked paprika, 1/4 tsp. turmeric, 1/4 tsp black pepper and place in an oven tray ๐Ÿ‘‰๐Ÿป Bake at 220c/428f pre heated oven for 25-30mins ๐Ÿ‘‰๐Ÿป Meanwhile, toast 1/4-1/2 tsp. cumin seeds in a dry pan. Mix 2 1/2 tbsp. natural yogurt (preferably full fat) with 1/2 tsp. minced garlic and set aside ๐Ÿ‘‰๐Ÿป Season baked sweet potatoes with a little salt. Scatter cumin seeds and serve with yogurt dip๐Ÿ˜‹โฃ โฃ ์ €๋Š” ๊ฐ์ž๋ฅผ ๋ณ„๋กœ ์ข‹์•„ํ•˜์ง€ ์•Š๊ฑฐ๋“ ์š”. ๊ณ ๊ตฌ๋งˆ๊ฐ€ ๊ฐ์ž๋ณด๋‹ค ๋” ๊ฑด๊ฐ•ํ•˜๋‹ค๋Š”๊ฑธ ์•Œ๊ธฐ์ „์—๋„ ํ•ญ์ƒ ๊ณ ๊ตฌ๋งˆ๋ฅผ ํ›จ์”ฌ ๋” ์ข‹์•„ํ–ˆ์—ˆ์–ด์š”. ์ง€๊ธˆ๋„ ๋‹จ๋ง›๊ณผ ์ •๋ง ์–ด์šธ๋ฆฌ์ง€ ์•Š๋Š” ์Œ์‹์„ ๋จน๊ฑฐ๋‚˜ ๋งŒ๋“œ๋Š” ๊ฒฝ์šฐ๊ฐ€ ์•„๋‹ˆ๊ณ ์„œ๋Š” ํ•ญ์ƒ ๊ณ ๊ตฌ๋งˆ๋ฅผ ์„ ํƒํ•ด์š”. ํŠนํžˆ ๊ฐ์ž์นฒ๊ณผ ๊ณ ๊ตฌ๋งˆ์นฒ ์ค‘ ๊ณ ๋ฅด๋ผ๋ฉด ๋ฐฑํ”„๋กœ ๊ณ ๊ตฌ๋งˆ์นฒ์„ ์„ ํƒํ•ฉ๋‹ˆ๋‹ค. ์–ผ๋งˆ์ „์— ํ–ฅ์‹ ๋ฃŒ๋ฅผ ๊ณ๋“ค์—ฌ ์˜ค๋ธ์—๊ตฌ์šด ๊ณ ๊ตฌ๋งˆ์นฒ๊ณผ ๋งˆ๋Š˜ํ–ฅ์ด ๋“ฌ๋ฟ๋‚˜๋Š” ์š”๊ฑฐํŠธ๋”ฅ์„ ๋งŒ๋“ค์–ด๋ดค์–ด์š”. ์ €์ฒ˜๋Ÿผ ๊ณ ๊ตฌ๋งˆ๋ฅผ ์‚ฌ๋ž‘ํ•˜์‹œ๋Š” ๋ถ„๋“ค๊ป˜ ๊ฐ•์ถ”์ž…๋‹ˆ๋‹ค โฃ โฃ ๊ณ ๊ตฌ๋งˆ 300๊ทธ๋žจ์˜ ๊ป์งˆ์„ ํ•„๋Ÿฌ๋กœ ๋ฒ—๊ธดํ›„ 1.5cm ์ •๋„ ๋‘๊ป˜ 8-10cm ์ •๋„ ๊ธธ์ด๋กœ ์ž˜๋ผ์ฃผ์„ธ์š” ๐Ÿ‘‰๐Ÿป ์˜ฌ๋ฆฌ๋ธŒ์˜ค์ผ 1 ํ…Œ์ด๋ธ”์Šคํ‘ผ, ์ˆ˜๋ง‰๊ฐ€๋ฃจ 1/2 ํ‹ฐ์Šคํ‘ผ, ํ›ˆ์ œํŒŒํ”„๋ฆฌ์นด ๊ฐ€๋ฃจ 1/2 ํ‹ฐ์Šคํ‘ผ, ๊ฐ•ํ™ฉ๊ฐ€๋ฃจ 1/4 ํ‹ฐ์Šคํ‘ผ, ๊ฒ€์€ํ›„์ถ”๊ฐ€๋ฃจ 1/4 ํ‹ฐ์Šคํ‘ผ์„ ๊ณจ๊ณ ๋ฃจ ๋ฐœ๋ผ์ค€ํ›„ ํŠธ๋ ˆ์ด์— ๋ฐฐ์—ด์—์ฃผ๊ณ  ์„ญ์”จ 220๋„๋กœ ์˜ˆ์—ด๋œ ์˜ค๋ธ์— 25-30๋ถ„๊ฐ„ ๊ตฌ์›Œ์ฃผ์„ธ์š” ๐Ÿ‘‰๐Ÿป ๊ณ ๊ตฌ๋งˆ๊ฐ€ ๊ตฌ์›Œ์ง€๋Š”๋™์•ˆ ํ๋ฏผ์”จ 1/4 - 1/2 ํ‹ฐ์Šคํ‘ผ์„ ๋งˆ๋ฅธํŒฌ์— ๋ณถ์•„์ฃผ๊ณ , (์›ฌ๋งŒํ•˜๋ฉด ์ €์ง€๋ฐฉ์ด ์•„๋‹Œ) ํ”Œ๋ ˆ์ธ์š”๊ฑฐํŠธ 2 1/2 ํ…Œ์ด๋ธ”์Šคํ‘ผ๊ณผ ๋‹ค์ง„๋งˆ๋Š˜ 1/2 ํ‹ฐ์Šคํ‘ผ๋„ ์„ž์–ด๋†“์•„ ์ฃผ์„ธ์š” ๐Ÿ‘‰๐Ÿป ๋‹ค ๊ตฌ์›Œ์ง„ ๊ณ ๊ตฌ๋งˆ์— ์†Œ๊ธˆ ์กฐ๊ธˆ์œผ๋กœ ๊ฐ„ํ•ด์ฃผ๊ณ  ๋ณถ์•„๋†“์šด ํ๋ฏผ์”จ๋„ ๋ฟŒ๋ ค์ค€ํ›„ ์š”๊ฑฐํŠธ๋”ฅ๊ณผ ๊ทธ๋ฆ‡์— ๋‹ด์•„์ฃผ๋ฉด ์™„์„ฑ์ด์˜ˆ์š”๐Ÿ˜‹
[EN/แ„’แ…กแ†ซแ„€แ…ฎแ†จแ„‹แ…ฅ]โฃ โฃ I need a litt [EN/แ„’แ…กแ†ซแ„€แ…ฎแ†จแ„‹แ…ฅ]โฃ โฃ I need a little break from all the decadent holiday foods. We still have so much leftovers! My husband has a tendency to cook at least twice more food than we need, not to mention all the cookies I've made..There is in fact too much of a good thing๐Ÿ˜… If you feel like a balloon that is about to pop like I do, try this quick, healthy yet delicious and satisfying buckwheat noodle dish. Ready in 10-15 minutes, a perfect weeknight dinner๐Ÿ˜‹โฃ โฃ Cook 100g/3.5oz. buckwheat noodles in a pan of boiling water for 5mins ๐Ÿ‘‰๐Ÿป Meanwhile make scrambled eggs with 2 eggs, sauteฬ 80g/2.8oz. baby spinach ๐Ÿ‘‰๐Ÿป Drain cooked noodles and mix with 1 1/2 tbsp. Guizhou blackbean chili sauce, 1 tsp. soy sauce, 1/2 tsp. Chinkiang or black rice vinegar ๐Ÿ‘‰๐Ÿป Add in eggs and spinach. Plate and finish up with a drizzle of sesame oil and a sprinkle of sesame seedsโฃ โฃ แ„‰แ…ฉแ†ซแ„‹แ…ต แ„แ…ณแ†ซ แ„‚แ…กแ†ทแ„‘แ…งแ†ซแ„‹แ…ฆแ„€แ…ฆ แ„ƒแ…ฎแ†ฏแ„‹แ…ด แ„‹แ…ฉแ„‡แ…ฎแ†บแ„’แ…กแ†ซ แ„แ…ณแ„…แ…ตแ„‰แ…ณแ„†แ…กแ„‰แ…ณ แ„Œแ…ฅแ„‚แ…งแ†จแ„‹แ…ณแ†ฏ แ„†แ…กแ‡€แ„€แ…งแ†ปแ„ƒแ…ฅแ„‚แ…ต แ„‹แ…งแ†จแ„‰แ…ต แ„‹แ…จแ„‰แ…กแ†ผแ„ƒแ…ขแ„…แ…ฉ 4-5แ„‹แ…ตแ†ซแ„‡แ…ฎแ†ซแ„‹แ…ณแ†ฏ แ„‹แ…ญแ„…แ…ตแ„’แ…ขแ†ปแ„‹แ…ฅแ„‹แ…ญ. แ„Œแ…ฅแ„‹แ…งแ†จแ„‰แ…ต แ„‹แ…ฅแ†ทแ„Žแ…ฅแ†ผแ„‚แ…กแ†ซ แ„‹แ…ฃแ†ผแ„‹แ…ด แ„แ…ฎแ„แ…ตแ„…แ…ณแ†ฏ แ„†แ…กแ†ซแ„ƒแ…ณแ†ฏแ„‹แ…ฅแ†ปแ„€แ…ฉแ„‹แ…ญ..แ„‹แ…กแ„Œแ…ตแ†จแ„ƒแ…ฉ แ„‚แ…กแ†ทแ„‹แ…ณแ†ซแ„‹แ…ณแ†ทแ„‰แ…ตแ†จแ„ƒแ…ณแ†ฏ แ„Žแ…ฅแ„…แ…ตแ„Œแ…ฎแ†ผแ„‹แ…ตแ„…แ…กแ†ธแ„‚แ…ตแ„ƒแ…ก๐Ÿ˜‚ แ„Œแ…กแ†ทแ„‰แ…ต แ„€แ…ตแ„…แ…ณแ†ทแ„Œแ…ตแ†ซ แ„‹แ…ณแ†ทแ„‰แ…ตแ†จแ„ƒแ…ณแ†ฏแ„€แ…ช แ„†แ…ฅแ†ฏแ„…แ…ตแ„’แ…กแ„€แ…ฉ แ„‰แ…ตแ‡แ„‹แ…ฅแ„†แ…กแ†ซแ„ƒแ…ณแ†ซ แ„†แ…ฆแ„†แ…ตแ†ฏแ„€แ…ฎแ†จแ„‰แ…ฎแ„‹แ…จแ„‹แ…ญ. 10-15แ„‡แ…ฎแ†ซแ„‹แ…ตแ„†แ…งแ†ซ แ„„แ…ฎแ†จแ„„แ…กแ†จ แ„†แ…กแ†ซแ„ƒแ…ณแ†ฏแ„‰แ…ฎแ„‹แ…ตแ†ปแ„‹แ…ฅ แ„‡แ…กแ„ˆแ…ณแ†ซ แ„Œแ…ฎแ„Œแ…ฎแ†ผ แ„†แ…ฆแ„‚แ…ฒแ„…แ…ฉ แ„„แ…กแ†จแ„‹แ…ตแ„…แ…กแ†ธแ„‚แ…ตแ„ƒแ…กโฃ โฃ แ„†แ…ฆแ„†แ…ตแ†ฏแ„€แ…ฎแ†จแ„‰แ…ฎ 100แ„€แ…ณแ„…แ…ขแ†ทแ„‹แ…ณแ†ฏ แ„แ…ณแ†ถแ„‹แ…ณแ†ซแ„†แ…ฎแ†ฏแ„‹แ…ฆ 5แ„‡แ…ฎแ†ซแ„€แ…กแ†ซ แ„‰แ…กแ†ฑแ„‹แ…กแ„Œแ…ฎแ„‰แ…ฆแ„‹แ…ญ ๐Ÿ‘‰๐Ÿป แ„€แ…ณแ„‰แ…กแ„‹แ…ต แ„ƒแ…กแ†ฏแ„€แ…ฃแ†ฏ 2แ„€แ…ขแ„…แ…ฉ แ„‰แ…ณแ„แ…ณแ„…แ…ขแ†ทแ„‡แ…ณแ†ฏแ„‹แ…ฆแ„€แ…ณแ„…แ…ณแ†ฏ แ„†แ…กแ†ซแ„ƒแ…ณแ†ฏแ„€แ…ฉ แ„‹แ…ฅแ„…แ…ตแ†ซแ„‰แ…ตแ„€แ…ณแ†ทแ„Žแ…ตแ„‹แ…ตแ‡ 80แ„€แ…ณแ„…แ…ขแ†ทแ„ƒแ…ฉ แ„‡แ…ฉแ†ฉแ„‹แ…กแ„Œแ…ฎแ„‰แ…ฆแ„‹แ…ญ ๐Ÿ‘‰๐Ÿป แ„‰แ…กแ†ฑแ„‹แ…กแ„Œแ…ตแ†ซ แ„€แ…ฎแ†จแ„‰แ…ฎแ„…แ…ณแ†ฏ แ„€แ…ฅแ†ซแ„Œแ…งแ„‚แ…ขแ†ซแ„’แ…ฎ แ„€แ…ฑแ„Œแ…ฎแ„‰แ…ฅแ†ผ แ„‡แ…ณแ†ฏแ„…แ…ขแ†จแ„‡แ…ตแ†ซ แ„Žแ…ตแ†ฏแ„…แ…ตแ„‰แ…ฉแ„‰แ…ณ 1 1/2แ„แ…ณแ†ซแ„‰แ…ฎแ†ฏ, แ„€แ…กแ†ซแ„Œแ…กแ†ผ 1 แ„Œแ…กแ†จแ„‹แ…ณแ†ซแ„‰แ…ฎแ†ฏ, แ„Œแ…ตแ†ซแ„€แ…กแ†ผแ„’แ…ฃแ†ผแ„Žแ…ฉ (แ„„แ…ฉแ„‚แ…ณแ†ซ แ„‡แ…กแ†ฏแ„‰แ…กแ„†แ…ตแ†จแ„‰แ…ตแ†จแ„Žแ…ฉ+แ„’แ…งแ†ซแ„†แ…ตแ„‰แ…ตแ†จแ„Žแ…ฉ) แ„‡แ…กแ†ซแ„Œแ…กแ†จแ„‹แ…ณแ†ซแ„‰แ…ฎแ†ฏแ„‹แ…ณแ†ฏ ์„ž์–ด์ฃผ์„ธ์š” ๐Ÿ‘‰๐Ÿป แ„‹แ…ญแ„…แ…ตแ„ƒแ…ฌแ†ซ แ„ƒแ…กแ†ฏแ„€แ…ฃแ†ฏ, แ„‰แ…ตแ„€แ…ณแ†ทแ„Žแ…ตแ„‹แ…ชแ„’แ…กแ†ทแ„แ…ฆ แ„€แ…ณแ„…แ…ณแ†บแ„‹แ…ฆแ„ƒแ…กแ†ทแ„€แ…ฉ แ„Žแ…กแ†ทแ„€แ…ตแ„…แ…ณแ†ท แ„Œแ…ฉแ„€แ…ณแ†ทแ„€แ…ช แ„Žแ…กแ†ทแ„แ…ข แ„Œแ…ฉแ„€แ…ณแ†ทแ„‹แ…ณแ†ฏ แ„ˆแ…ฎแ„…แ…ง แ„†แ…กแ„†แ…ฎแ„…แ…ตแ„’แ…ขแ„Œแ…ฎแ„‰แ…ฆแ„‹แ…ญ
[EN/ํ•œ๊ตญ์–ด]โฃ โฃ My first ever Christmas cook [EN/ํ•œ๊ตญ์–ด]โฃ โฃ My first ever Christmas cookies๐ŸชActually the first time I ever decorated baked goods with a piping/pastry bag ๐Ÿ˜Œ It was quite a bit of work as expected, and the cookies are by no means perfect...but I had so much fun!๐Ÿ˜ƒThink I'm gonna do this more often from now on๐Ÿ’•I based my recipe on Joanne Chang's ginger molasses cookies from her book flour and changed the ratio of dry ingredients a little so I could roll the dough out. I'll share the recipe on my blog soon. But for now, I am going to be horizontal with my enormous belly after a feast, continue to enjoy the wine that I'd been saving for years and be grateful that I and my loved ones are safe and sound. Merry Christmas and happy holidays to you all!โค๏ธโฃ โฃ ๋‚œ์ƒ์ฒ˜์Œ ์ฟ ํ‚ค์žฅ์‹์„ ํ•ด๋ดค์–ด์š”. ํŒŒ์ดํ•‘๋ฐฑ๋„ ์ฒ˜์Œ์œผ๋กœ ์จ๋ดค๋„ค์š”โ˜บ๏ธ ์†์ด ์—„์ฒญ๊ฐ€๊ธดํ–ˆ์ง€๋งŒ ๋„ˆ๋ฌด ์žฌ๋ฐŒ์–ด์„œ ํž˜๋“ ์ค„ ๋ชจ๋ฅด๊ณ  ํ•œ๊ฒƒ๊ฐ™์•„์š”. ์ฒ˜์Œ์ด๋ผ ์ข€ ์‚๋šค์‚๋šค ์™„๋ฒฝํ•˜์ง„์•Š์ง€๋งŒ ๋‹ค์Œ์—” ์ข€๋” ์ž˜ํ• ์ˆ˜ ์žˆ์„๊ฒƒ ๊ฐ™์•„์š”. ์˜ˆ์ „์— ์‹œ์–ด๋จธ๋‹ˆ๊ฐ€ ์„ ๋ฌผ๋กœ์ฃผ์‹  ์š”๋ฆฌ์ฑ…์˜ ์ง„์ € ๋ชฐ๋ผ์‹œ์Šค ์ฟ ํ‚ค ๋ ˆ์‹œํ”ผ๋ฅผ ๋ฐ”ํƒ•์œผ๋กœ ์‚ด์ง ์‘์šฉํ•ด์„œ ๋งŒ๋“ค์–ด ๋ดค์–ด์š”. ํ˜น์‹œ ๋ ˆ์‹œํ”ผ๊ฐ€ ๊ถ๊ธˆํ•˜์‹œ๋ฉด ๋””์— ์ฃผ์„ธ์š”. ๋ชจ๋‘๋“ค ๊ฑด๊ฐ•ํ•˜๊ณ  ์ฆ๊ฑฐ์šด ํฌ๋ฆฌ์Šค๋งˆ์Šค ๋˜์„ธ์š”!๐ŸŽ„๐ŸŽ…
[EN/ํ•œ๊ตญ์–ด]โฃ โฃ Roasted celery, sun-dried to [EN/ํ•œ๊ตญ์–ด]โฃ โฃ Roasted celery, sun-dried tomatoes and thyme with toasted pine nuts. A simple but incredibly delicious veggie dish that will convert any celery haters out there๐Ÿ’š โฃ โฃ In Korea, celery has a reputation as an ultimate diet food. Most fresh greens are considered similar but we associate raw celery = weight loss in particular for some reason. A super slim girl in her crop top taking a loud big bite of raw celery stalk dipped in mayonnaise (honestly, how is that gonna help you lose weight?๐Ÿคท๐Ÿปโ€โ™€๏ธ) was a scene from a famous TV commercial that I grew up watching. Come to think, it might have been a low-fat mayonnaise commercial๐Ÿ˜… Most Koreans don't seem to cook celery much (I didn't either until a few years ago) and they're missing out! Raw celery has its charms but I'd take cooked celery, roasted or braised, over raw version any day of the week. Cooked celery has beautiful earthy sweetness with its distinctive subtle bitterness and freshness still intact but mellowed out. And it creates a delicious harmony when paired with umami packed ingredients like sun dried tomatoes. This veggie roast makes a great side dish and a light lunch in a cold day. โฃ โฃ Cut and lay 400g/14.1oz. celery stalks in a roasting tray. Coat with 1 1/2 tbsp. olive oil. Add a generous amount of freshly ground black pepper and 1 tsp. fresh thyme ๐Ÿ‘‰๐Ÿป Add 1/2 cup. sun dried tomatoes (cut to bite size). I used scissors to add them directly into the tray ๐Ÿ‘‰๐Ÿป Roast in 220c/428f pre heated oven for about 30 minutes. Scatter a handful of toasted pine nuts and a bit of celery leaves on top to serve๐Ÿ˜‹โฃ โฃ ํ•œ๊ตญ์—์„œ ๋‹ค์ด์–ดํŠธ ์Œ์‹์˜ ์ƒ์ง•์ธ ์ƒ๋Ÿฌ๋ฆฌ. ํ˜น์‹œ ๋ฐฐ๊ผฝํ‹ฐ์ž…์€ ๋‚ ์”ฌํ•œ ์—ฌ์ž๊ฐ€ ๋งˆ์š”๋„ค์ฆˆ์— ์ƒ๋Ÿฌ๋ฆฌ๋ฅผ ์ฐ์–ด "์‚ฌ๊ฐ" ์”น์–ด๋จน๋Š” ๊ด‘๊ณ  ๊ธฐ์–ต๋‚˜์‹œ๋‚˜์š”? (ํ˜น์‹œ ๊ทธ๊ฑฐ ์ €์ง€๋ฐฉ ๋งˆ์š”๋„ค์ฆˆ๊ด‘๊ณ ์˜€๋‚˜์š”?๐Ÿ˜…) ์ €๋„ ๋ช‡๋…„์ „๊นŒ์ง„ ๊ทธ๋žฌ์ง€๋งŒ, ํ•œ๊ตญ์—์„  ์ƒ๋Ÿฌ๋ฆฌ๋ฅผ ์ฃผ๋กœ ์ƒ์œผ๋กœ๋งŒ ๋จน๋Š”๊ฒƒ ๊ฐ™์•„์š”. ์ƒ์œผ๋กœ๋„ ๋ง›์žˆ์ง€๋งŒ ์š”๋ฆฌํ•ด์„œ ํ•œ๋ฒˆ ๋จน์–ด๋ณด๋ฉด ๊ทธ ๋งค๋ ฅ์— ํ ๋ป‘ ๋น ์ง€๊ฒŒ ๋œ๋‹ต๋‹ˆ๋‹ค. ๋‹ฌ์ง์ง€๊ทผํ•˜๊ณ  ์•„์ฃผ ์‚ด์ง ์Œ‰์Œ€ํ•˜๋ฉด์„œ๋„ ์ƒ๋Ÿฌ๋ฆฌ ํŠน์œ ์˜ ์‚ฐ๋œปํ•œ๋ง›์ด ๋Š๊ปด์ง€๊ฑฐ๋“ ์š”. ์‚ถ์•„๋„ ๋ง›์žˆ๊ณ  ๊ตฌ์›Œ๋„ ๋ง›์žˆ๋Š”๋ฐ์š”, ์˜ค๋Š˜์€ ๊ฐ์น ๋ง› ์ตœ๊ณ ์ธ ์ฌ๋“œ๋ผ์ด๋“œ ํ† ๋งˆํ† ์™€ ์˜ค๋ธ์— ๊ตฌ์›Œ๋ดค์–ด์š”. ๋‚จ์€์žฌ๋ฃŒ ์ฒ˜๋ฆฌํ•˜๋ ค๊ณ  ๋งŒ๋“ค์—ˆ๋Š”๋ฐ ํ™˜์ƒ๊ถํ•ฉ์˜ ๋ง›์žˆ๋Š” ์š”๋ฆฌ๊ฐ€๋˜์„œ ์ฐธ ๋งŒ์กฑ์Šค๋Ÿฝ๋„ค์š”. ์‚ฌ์ด๋“œ๋””์‰ฌ๋กœ๋„ ์Œ€์Œ€ํ•œ๋‚  ๊ฐ€๋ฒผ์šด ์ ์‹ฌ์œผ๋กœ๋„ ์ข‹์€ "์˜ค๋ธ์—๊ตฌ์šด ์ƒ๋Ÿฌ๋ฆฌ, ์ฌ๋“œ๋ผ์ด๋“œ ํ† ๋งˆํ† , ํƒ€์ž„๊ณผ ๋ณถ์€์žฃ" ์ž…๋‹ˆ๋‹คโฃ โฃ ์ž๋ฅธ ์ƒ๋Ÿฌ๋ฆฌ์ค„๊ธฐ 400๊ทธ๋žจ์„ ์˜ค๋ธํŠธ๋ ˆ์ด์— ๋†“์•„์ฃผ๊ณ  ์˜ฌ๋ฆฌ๋ธŒ์˜ค์ผ ํ•˜๋‚˜๋ฐ˜ํฐ์ˆ ์„ ๊ณจ๊ณ ๋ฃจ ๋ฐœ๋ผ์ฃผ์„ธ์š”. ๊ฒ€์€ํ†ตํ›„์ถ”๋ฅผ ๋“ฌ๋ฟ๊ฐˆ์•„์ฃผ๊ณ  ์ƒํƒ€์ž„ ํ•œ์ž‘์€์ˆ ๋„ ๋„ฃ์–ด์ฃผ์„ธ์š” ๐Ÿ‘‰๐Ÿป ์ฌ๋“œ๋ผ์ด๋“œ ํ† ๋งˆํ†  ๋ฐ˜์ปต์„ ์˜ฌ๋ ค์ฃผ์„ธ์š”. ๊ฐ€์œ„๋กœ ํ•œ์žŽํฌ๊ธฐ๋กœ ์ž˜๋ผ์„œ ๋„ฃ์–ด์ฃผ์„ธ์š” ๐Ÿ‘‰๐Ÿป ์˜ˆ์—ด๋œ ์„ญ์”จ 220๋„ ์˜ค๋ธ์—์„œ 30๋ถ„์ •๋„ ๊ตฌ์›Œ์ฃผ์„ธ์š”. ๋งˆ๋ฅธํŒฌ์— ์‚ด์ง๋ณถ์€ ์žฃ ํ•œ์คŒ, ์ƒ๋Ÿฌ๋ฆฌ์žŽ ์กฐ๊ธˆ์„ ๊ณ๋“ค์—ฌ ๋งˆ๋ฌด๋ฆฌํ•ด์ฃผ์„ธ์š”๐Ÿ’š
[EN/ํ•œ๊ตญ์–ด]โฃ โฃ Super impulsive but deliciou [EN/ํ•œ๊ตญ์–ด]โฃ โฃ Super impulsive but delicious and healthy hangover cure breakfast with leftover veggies and homemade pickles. A handful of chopped kale, Asian chives and 3 sunny side up eggs cooked in a non stick pan with a little bit of olive oil, then topped with homemade pickles, freshly ground black pepper and crushed red pepper. Charred veggies, rich egg yolk, tangy and refreshing pickles with a pleasant little chili kick. The whole thing took less than 10 minutes to make and less than 5 to eat. And the hangover? Gone. I'd call that a success๐Ÿ˜‰โฃโฃ โฃโฃ ๋ณ„์ƒ๊ฐ์—†์ด ์ถฉ๋™์ ์œผ๋กœ ๋งŒ๋“ค์—ˆ์ง€๋งŒ ๋‚˜๋ฆ„ ๋ง›์žˆ๊ณ  ๊ฑด๊ฐ•ํ•œ ๋ƒ‰ํ„ธ ์ˆ™์ทจํ•ด์†Œ ์•„์นจ์‹์‚ฌ์˜ˆ์š”. ์ฌ ์ผ€์ผ ํ•œ์คŒ, ๋ถ€์ถ” ํ•œ์คŒ, ๋‹ฌ๊ฑ€ 3๊ฐœ๋ฅผ ๋…ผ์Šคํ‹ฑํŒฌ์— ์˜ฌ๋ฆฌ๋ธŒ์˜ค์ผ ์กฐ๊ธˆ๊ณผ ์š”๋ฆฌํ•˜๊ณ  ๋‚˜์ค‘์— ํ™ˆ๋ฉ”์ด๋“œ ํ”ผํด, ๊ฐ„ ๊ฒ€์€ ํ†ตํ›„์ถ”, ํฌ๋Ÿฌ์‰ฌ๋“œ ๋ ˆ๋“œํŽ˜ํผ๋„ ๊ณ๋“ค์˜€์–ด์š”. ์‚ด์ง ๊ทธ์„๋ฆฐ ์•ผ์ฑ„, ์ƒํผํ•œํ”ผํด, ๋‹ฌ๊ฑ€๋…ธ๋ฅธ์ž, ๋งค์ฝคํ•œ ๋ ˆ๋“œํŽ˜ํผ์˜ ๊ถํ•ฉ์ด ์ตœ๊ณ ๋„ค์š”. ๋งŒ๋“œ๋Š”๋ด 10๋ถ„๋„ ์•ˆ๊ฑธ๋ฆฌ๊ณ  ๋จน๋Š”๋ด 5๋ถ„๋„ ์•ˆ๊ฑธ๋ ธ๋Š”๋ฐ ์ˆ™์ทจ๋Š” ๐Ÿ‘‹๐Ÿป ๐Ÿ‘‹๐Ÿป ์ด์ •๋„๋ฉด ๊ฝค ์„ฑ๊ณต์ ์ด์ฃ ?
[EN/ํ•œ๊ตญ์–ด]โฃ โฃ Simple, delicious and wholes [EN/ํ•œ๊ตญ์–ด]โฃ โฃ Simple, delicious and wholesome vegan pasta loaded with goodnesses for your body - Wholewheat spaghetti with creamy avocado, pea and herb sauce. A perfect meal to end the week. It serves two or one very hungry person๐Ÿ’šโฃ โฃ Start by cooking 150g/5.3oz. dry wholewheat spaghetti in a pan of salted boiling water for about 10mins. Blitz following ingredients in a food processor to make the creamy green sauce. โฃ โฃ * 240g/8.5 ripe avocadoโฃ * 15g/0.5oz. basil (leaves and stalks) โฃ * 5g/0.18oz. mint leavesโฃ * 2 tsp. lemon juiceโฃ * 1/2 tbsp. extra virgin olive oilโฃ * 1/2 cup. cooked peasโฃ * Salt and pepper to tasteโฃ โฃ Mix the sauce with cooked pasta and garnish with lemon zest ๐Ÿ‹โฃ โฃ ๋ฐ”์ ๋•Œ ๊ฐ„๋‹จํ•˜๊ณ  ๊ฑด๊ฐ•ํ•˜๊ฒŒ ๋จน๊ธฐ์ข‹์€ ๋น„๊ฑดํŒŒ์Šคํƒ€ "ํ†ต๋ฐ€์ŠคํŒŒ๊ฒŒํ‹ฐ์™€ ํฌ๋ฆฌ๋ฏธํ•œ ์•„๋ณด์นด๋„, ํ—ˆ๋ธŒ, ์™„๋‘์ฝฉ ์†Œ์Šค" ์ž…๋‹ˆ๋‹ค. ์ด์ธ๋ถ„ ๋˜๋Š” ์•„์ฃผ ๋ฐฐ๊ณ ํ”ˆ ์‚ฌ๋žŒ์˜ ์ผ์ธ๋ถ„๐Ÿ˜… ๋ ˆ์‹œํ”ผ์ž…๋‹ˆ๋‹คโฃ โฃ 150๊ทธ๋žจ์˜ ๊ฑด์กฐ๋œ ํ†ต๋ฐ€์ŠคํŒŒ๊ฒŒํ‹ฐ๋ฅผ ์†Œ๊ธˆ์„๋„ฃ์€ ๋“์€๋ฌผ์— 10๋ถ„์ •๋„ ์‚ถ์•„์ฃผ์„ธ์š”. ์ž˜์ต์€ ์•„๋ณด์นด๋„ 240๊ทธ๋žจ, ๋ฐ”์งˆ 15๊ทธ๋žจ, ๋ฏผํŠธ์žŽ 5๊ทธ๋žจ, ๋ ˆ๋ชฌ์ฃผ์Šค 2ํ‹ฐ์Šคํ‘ผ, ์—‘์ŠคํŠธ๋ผ๋ฒ„์ง„ ์˜ฌ๋ฆฌ๋ธŒ์˜ค์ผ 1/2 ํ…Œ์ด๋ธ”์Šคํ‘ผ, ์‚ถ์•„์ง„ ์™„๋‘์ฝฉ 1/2์ปต, ๊ฐ„์„์œ„ํ•œ ์†Œ๊ธˆ ํ›„์ถ”๋ฅผ ๊ฐˆ์•„ ์†Œ์Šค๋ฅผ ๋งŒ๋“ค์–ด์ฃผ์„ธ์š”. ์‚ถ์•„์ง„ ํŒŒ์Šคํƒ€์— ์†Œ์Šค๋ฅผ ๊ณจ๊ณ ๋ฃจ ๋น„๋นˆํ›„ ๋ ˆ๋ชฌ์ œ์ŠคํŠธ๋กœ ๋งˆ๋ฌด๋ฆฌํ•˜๋ฉด ์™„์„ฑ์ž…๋‹ˆ๋‹ค๐Ÿ’š
[EN/ํ•œ๊ตญ์–ด]โฃ โฃ Roasted radicchio with balsa [EN/ํ•œ๊ตญ์–ด]โฃ โฃ Roasted radicchio with balsamic and orange dressing. Radicchio seems to get a bad reputation because of its bitterness sometimes. I personally love the bitter flavor in vegetables and herbs, but I see why some people are put off by it. There are ways to mellow the bitterness of this gorgeous vegetable and turn it into a delicious dish without having to add any refined sugar. The key ingredients? A bowl of cold water, good quality pure balsamic vinegar (with no added sugar) and a fresh orange. And here's how๐Ÿ‘‡๐Ÿปโฃ โฃ Cut 200g/7oz. radicchio into 4 wedges, leave the bottom attached to hold the shape ๐Ÿ‘‰๐Ÿป Place the wedges in a bowl of cold water for 30mins - 1hr to remove some of the bitterness. Drain and pat dry ๐Ÿ‘‰๐Ÿป Rub with 2tbsp. olive oil, season with salt and pepper to taste and roast in a pre-heated 220c/428f oven for 8-10mins ๐Ÿ‘‰๐Ÿป Meanwhile make dressing with 1tbsp. balsamic vinegar, 1 1/2 tbsp. orange juice, and 1tbsp. extra virgin olive oil ๐Ÿ‘‰๐Ÿป Pour the sweet and tangy dressing all over roasted radicchio and sprinkle the zest of 1 orange ๐Ÿ‘‰๐Ÿป Garnish with chopped parsley. Basil or thyme will also work well. You'll need a fork and knife for this dish๐Ÿ’œBuon appetito! โฃ โฃ ์ œ๊ฐ€ ์ฆ๊ฒจ๋จน๋Š” ๋ผ๋””๋ผ์˜ค๋Š” ํŠน์œ ์˜ ์”์“ธํ•œ ๋ง›๋•Œ๋ฌธ์ธ์ง€ ํ˜ธ๋ถˆํ˜ธ๊ฐ€ ๊ฐˆ๋ฆฌ๋Š” ์ฑ„์†Œ์ธ๊ฒƒ ๊ฐ™์•„์š”. ๊ทธ๋ž˜๋„ ๋ณด๊ธฐ์—” ๋„ˆ๋ฌด ์˜ˆ์˜์ฃ ? ์„คํƒ•์—†์ด ์”์“ธํ•จ์„ ์‚ด์ง ์žก์•„์ฃผ๊ณ  ๋ง›์žˆ๊ฒŒ ๋จน์„์ˆ˜์žˆ๋Š” "์˜ค๋ธ์— ๊ตฌ์šด ๋ผ๋””๋ผ์˜ค์™€ ๋ฐœ์‚ฌ๋ฏน, ์˜ค๋ Œ์ง€ ๋“œ๋ ˆ์‹ฑ" ์ž…๋‹ˆ๋‹ค. ์„คํƒ•์ด ์ฒจ๊ฐ€๋˜์ง€์•Š์€ ์ข‹์€ ํ€„๋ฆฌํ‹ฐ์˜ ์ง„์งœ ๋ฐœ์‚ฌ๋ฏน์‹์ดˆ๋ฅผ ์จ์ฃผ์„ธ์š”. โฃ โฃ ๋ผ๋””๋ผ์˜ค 200๊ทธ๋žจ์„ 4์ชฝ์œผ๋กœ ์ž˜๋ผ์ฃผ์„ธ์š”. ๋ชจ์–‘์œ ์ง€๋ฅผ ์œ„ํ•ด ๊ผญ์ง€๋ฅผ ๋‚จ๊ฒจ๋‘์„ธ์š” ๐Ÿ‘‰๐Ÿป ์ฐฌ๋ฌผ์— 30๋ถ„-1์‹œ๊ฐ„์ •๋„ ๋‹ด๊ถœ๋‹ค ๊ฑด์ง„ํ›„ ํ‚ค์นœํƒ€์›”๋กœ ์‚ด์ง ๋ฌผ๊ธฐ๋ฅผ ์ œ๊ฑฐํ•ด์ฃผ์„ธ์š” ๐Ÿ‘‰๐Ÿป ์˜ฌ๋ฆฌ๋ธŒ์˜ค์ผ 2ํฐ์ˆ ์„ ๊ณจ๊ณ ๋ฃจ ๋ฐ”๋ฅด๊ณ  ์†Œ๊ธˆํ›„์ถ”๋กœ ๊ธฐํ˜ธ์— ๋งž๊ฒŒ ๊ฐ„ํ•œํ›„ ์˜ˆ์—ด๋œ 220๋„ ์˜ค๋ธ์— 8-10๋ถ„๊ฐ„ ๊ตฌ์›Œ์ฃผ์„ธ์š” ๐Ÿ‘‰๐Ÿป ๊ทธ์‚ฌ์ด ๋ฐœ์‚ฌ๋ฏน์‹์ดˆ 1 ํ…Œ์ด๋ธ”์Šคํ‘ผ, ์˜ค๋ Œ์ง€์ฆ™ 1 1/2 ํ…Œ์ด๋ธ”์Šคํ‘ผ, ์—‘์ŠคํŠธ๋ผ๋ฒ„์ง„ ์˜ฌ๋ฆฌ๋ธŒ์˜ค์ผ 1 ํ…Œ์ด๋ธ”์Šคํ‘ผ์„ ์„ž์–ด ๋“œ๋ ˆ์‹ฑ์„ ๋งŒ๋“ค์–ด์ฃผ์„ธ์š” ๐Ÿ‘‰๐Ÿป ์š”๋ฆฌ๋œ ๋ผ๋””๋ผ์˜ค์— ์ƒˆ์ฝค๋‹ฌ์ฝคํ•œ ๋“œ๋ ˆ์‹ฑ๊ณผ ์˜ค๋ Œ์ง€ 1๊ฐœ์˜ ์ œ์ŠคํŠธ๋ฅผ ๊ณจ๊ณ ๋ฃจ ๋ฟŒ๋ ค์ฃผ์„ธ์š” ๐Ÿ‘‰๐Ÿป ์ž˜๊ฒŒ์ฌ ํŒŒ์Šฌ๋ฆฌ๋ฅผ ๊ณ๋“ค์—ฌ ๋งˆ๋ฌด๋ฆฌํ•ด์ฃผ์„ธ์š”. ๋ฐ”์งˆ์ด๋‚˜ ํƒ€์ž„๋„ ์ข‹์Šต๋‹ˆ๋‹ค. ์š”๊ฑด ํฌํฌ์™€ ๋‚˜์ดํ”„๋กœ ๋“œ์…”์•ผํ•˜๋Š” ์š”๋ฆฌ์˜ˆ์š”๐Ÿ’œ

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