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KOREAN FOOD
SWEET TREATS
HEALTHY MEAL
BREAKFAST
TRAVELING FOODIE
FOOD52 COMMUNITY PICK

By: JIN April 6, 2019

Ottolenghi Fig Salad 01

Posted by:JIN

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

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Ottolenghi Fig Salad 01

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[EN/한국어]⁣ ⁣ Who loves Lee Kum Kee Guizho

[EN/한국어]⁣
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Who loves Lee Kum Kee Guizhou Black Bean Chilli Sauce? I do😍 I think the sauce has so much complexity; savory, spicy, subtly tangy and fragrant.. hits all the right spot for me. And it's perfect with any stir-fry. I had some leftover cold rice in the fridge, so I threw that in with the sauce and made a quick and easy umami packed lunch. Here's my "egg fried rice with spinach and black bean chili sauce". 4 super quick steps, 5 minutes all together. Here we go, ⁣
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👉🏻 Heat 1tsp. sunflower or any neutral flavor oil in a non stick pan over medium high heat. Add 2 eggs and stir for 10-12 seconds ⁣
👉🏻 Add 1 cup. cooked cold rice, 1tsp. oil, 1tsp. black bean chili sauce. Stir and mix for a couple of minutes⁣
👉🏻 Add 50g/1.8oz. baby spinach, 1tsp. oil. Stir and mix for a couple of minutes⁣
👉🏻 Sprinkle sesame seeds, drizzle some more black bean chili sauce on top. I kinda went Jackson Pollock with it, I just love the sauce so much! Enjoy😋⁣
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홍콩에서 살면서 사랑에 빠진 이금기 중화 검은콩 소스(리캄키 블랙빈 칠리소스)와 남은찬밥으로 뚝딱만든 볶음밥입니다. 정말 간단한 요리지만 소스덕에 매콤함, 감칠맛, 풍미가 아주 훌륭한 점심메뉴가 되었어요. 딱 4가지 스텦, 총소요시간 5분이면 완성하는 "중화 검은콩소스와 달걀, 어린시금치 볶음밥"입니다. ⁣
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👉🏻 해바라기씨유 (또는 맛이나 향이 강하지않은 기름) 1티스푼을 논스틱팬 강중불에 데워주세요. 달걀두개를 풀어넣고 약 10-12초간 저어주세요 ⁣
👉🏻 찬밥 1컵, 기름 1티스푼, 중화 검은콩 소스 1티스푼을 넣고 2분정도 섞어가며 조리해주세요⁣
👉🏻 어린시금치 50그램, 기름 1티스푼을 넣고 2분정도 섞어가며 조리해주세요⁣
👉🏻 완성된 볶음밥에 참깨를 솔솔 뿌려주고, 소스도 (기호에 맞게) 좀더 곁들여주세요. 전 이소스를 너무 좋아해서 쬐금 많이 곁들였어요😋

[EN/한국어]⁣ ⁣ Smoky leeks and baked eggs.

[EN/한국어]⁣
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Smoky leeks and baked eggs. Ever since making chef @ottolenghi and @ixta.belfrage 's "gochjang braised eggs" from their cookbook flavor, I've started to think about different things that I could do with my baked eggs. Baked eggs/frittata is one of my favorite breakfast dishes to make, and yet I'd been a little lazy about trying new things. So this is what I did. With just a few humble ingredients, I made myself an incredibly flavorful, healthy and pretty looking breakfast! ⁣
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Pre heat oven to 200c/392f. Cut 180g/6.3oz. leeks into 4cm/1.5". If your leek is too thick, cut lengthwise into 2cm/0.8" 👉🏻 Rub with 1 1/2 tbsp. olive oil, 1 tsp. smoked paprika, 1 tsp. minced garlic, 1/4 tsp. black pepper. Season with salt to taste 👉🏻 Place in an oven dish and bake for about 30mins 👉🏻 Make 3 wells, and add in eggs. Cover with foil and bake for 8-9mins. Add a little sprinkle of crushed red pepper if you want a little heat. ⁣
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👩🏻‍🍳Optional step - carefully peel translucent white on the top of the yolk. This is also a trick that I learned from the book "Flavor". I was too nervous to try it before but decided to give it a shot this time. And I made it! So glad to have been able to show the beautiful color of these orange yolks🧡 Give it a go if you want to impress! ⁣
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Ottolenghi 셰프님의 책 Flavor 에서 배운 고추장 달걀구이를 해본후 좀더 다양하게 "베이크드에그" 를 만들수있는 방법을 생각하게 되었어요. 아침으로 가장 즐겨하는 메뉴인데 늘 비슷한 방법으로만 해왔던것 같아서요. 그래서 만든 훈제파프리카 대파 댤걀 오븐구이 입니다. 아주 적은재료로 손쉽게 맛있고, 영양가있는 아침을 만든것같아 만족스럽네요. ⁣
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오븐을 섭씨 200도로 예열해주고 대파 180그램을 4cm 정도 길이로 잘라주세요. 파가 두꺼우면 세로로도 반잘라주세요. 요리에 사용된 제 대파는 2cm 정도 두께입니다 👉🏻 올리브오일 1 1/2 테이블스푼, 피멘톤 1 티스푼, 다진마늘 1 티스푼, 블랙페퍼 1/4 티스푼을 대파에 골고루 발라주고 기호에맞게 소금으로 간해주세요 👉🏻 오븐디쉬에 넣고 30분간 구워주세요 👉🏻 구워진 대파를 조금씩 밀어내고 달걀 넣을 공간 3개를 만들어준후 달걀을 넣어주세요. 호일로 위를 덮은후 8-9분간 오븐에서 구워주세요. 매콤함을 원하시면 크러쉬드 레드페퍼 조금을 뿌려주세요⁣
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👩🏻‍🍳 요건 옵션인데요, 요리후 달걀노른자위에있는 얇고 불투명한 흰자를 포크로 아주 조심스럽게 벗겨내면 그아래있던 영롱한 노른자빛을 보실수있어요. 이것도 요리책 Flavor 에서 얻은 팁인데요, 저번엔 무서워서 못했거든요. 이번에 시도해봤는데 성공했네요. 도전해보세요🧡

[EN/한국어]⁣ ⁣ My version of Panzanella - T

[EN/한국어]⁣
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My version of Panzanella - Tomato, shallot, parsley and olive salad with stale sourdough bread. I promise you, it is the easiest and the most delicious dish you can make with sad old leftover bread😋 I've never been a huge bread eater, I'm more of a noodle and pasta person. And the rice comes next naturally..it's kinda default carb for me. So I often have leftover stale bread at home. You may wonder why I even buy it in the first place, well...a freshly baked loaf of bread just looks and smells so beautiful to pass😉 I'd say almost 50% of my breads become croutons or breadcrumbs. But this time I had a go at Panzanella instead. Panzanella is a rustic Tuscan salad of tomatoes, onions, stale bread soaked in water and dressed with olive oil and vinegar. I made my version with what l had in the kitchen. And since my bread wasn't rock hard, I skipped soaking in water and left the dressing longer (about 1-1.5hr) before serving. It's a kinda dish that you do not need exact recipe, please feel free to adjust to your liking. Here's what you need, ⁣
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* 230g/8.1oz. halved cherry tomatoes⁣
* 40g/1.4oz. finely diced shallots⁣
* 90g/3.2oz. stale sourdough, cut or torn to bite size ⁣
* 15 pitted kalamata olives ⁣
* 15g/0.5oz. flat leaf parsley, finely chopped⁣
* 2tbsp. extra virgin olive oil⁣
* 1 tbsp. red wine vinegar⁣
* 1 tsp. balsamic vinegar⁣
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All you have to do is to mix all the ingredients, add a plenty of freshly ground black pepper and lemon zest. As you can imagine, the longer you leave the bread to soak up all the flavor, the better it gets. Buon appetito! ⁣
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토마토, 양파, 딱딱해져 먹기힘든 빵을 물에불린후 올리브오일과 식초로 드레싱해서 먹는 이태리 토스카니지역의 샐러드 (제 개인버젼의) 판자넬라를 만들어 봤어요. 저는 국수, 파스타홀릭이라 빵을 그다지 많이 먹진 않는데요, 갓 구운빵의 비주얼과 향에 현혹되어 자주 사게되네요😅 그렇게 사는 빵의 반가까이는 퍽퍽해져서 크루통이나 빵가루를 만들어쓰고요. 얼마전 또 남은빵이 생겨 처음으로 판자넬라를 해봤어요. 기대했던것보다 훨씬 환상적인 맛이네요! 가장 간단하고 맛있게 오래된 빵을 먹을수있는 방법이라 자신합니다. ⁣
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반으로자른 체리토마토 230그램, 잘게썬 미니양파 또는 적색양파 40그램, 한입크기로 자른 며칠지난 사워도우 빵 90그램, 씨를 발라낸 칼라마타 또는 블랙올리브 15개, 잘게 썬 이태리 파슬리 15그램, 엑스트라버진 올리브오일 2 테이블스푼, 레드와인식초 1 테이블스푼, 발사믹식초 1 테이블스푼을 섞어주고 블랙페퍼, 레몬제스트로 마무리해주세요. 제 빵은 많이 딱딱하지 않아서 물이 불리진 않았고요, 대신 먹기전에 한시간-한시간반 정도 두었어요. 기호에 따라 레시피를 조절하셔도 전혀 문제없고요, 이미 예상하셨겠지만 오래둘수록 더욱더 맛있어진답니다. 본아페티토!😋

[EN/한국어]⁣ ⁣ Vegan kale-walnut pesto with

[EN/한국어]⁣
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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. ⁣
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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 too💚⁣
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제가 너무사랑하는 케일로 만든 비건 호두 케일 페스토 토스트입니다. 먹을때 씁쓸한 풀맛이 강한편인 생케일. 샐러드에선 좋아하는 맛인데 페스토를 만드니 그 풀맛이 싫더라구요. 비건페스토이다 보니 강한맛이 나는 치즈를 넣을수없고 그렇다고 마늘을 잔뜩넣거나 케일을 요리하는것도 (그럼 진정한 페스토가 아니죠?) 그다지 내키지 않더라구요. 그래서 전 건포도를 조금 넣어봤어요. 예전에 건포도가 들어간 시칠리아 페스토를 만들었던 기억이 나서요. 페스토 레시피에 건포도가 생소하게 들리실지 모르지만 씁쓸한 맛을 잡아줄정도로만 넣어주면 되고요, 혹시라도 느껴질수있는 살짝의 달콤함이 전혀 나쁘지 않거든요. 특히 짭짤한 썬드라이드 토마토나 케이퍼같은 재료들과의 궁합이 정말 최고예요. 만들기도 너무 쉽답니다. ⁣
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썬 케일 45그램, 호두 60그램, 물 반컵, 엑스트라버진 올리브오일 2테이블스푼, 간을 위한 소금, 블랙페퍼조금과 건포도 1-2테이블스푼을 갈아주기만하면 되는데요, 건포도는 1테이블스푼을 먼저넣고 맛을보며 기호에따라 조금씩 더 넣어주세요. 썬드라이드 토마토, 케이퍼와 잡곡 또는 통밀빵토스트와 먹어도 맛있고 파스타와 함께 먹어도 정말 맛있습니다💚

[EN/한국어] Cold!❄️We're having unusually

[EN/한국어]

Cold!❄️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 freezer😅 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 in😖 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 up😆 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?

💜Pre 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 👉🏻 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 ingredients👇🏻
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.

지난 몇년에비해 부쩍 추운 1월이네요. 한국은 정말 엄청 춥다고 들었어요. 엄마께서 베란다 온도가 냉동실보가 낮다고 하시더라고요😅 홍콩의 집들은 대부분 단열과 난방이 잘되지 않기 때문에 히터를 여러개 틀어놔도 추운곳들이 있어요. 물론 한국만큼은 아니지만 저희 부엌은 정말 냉장고같아요. 그래서 오븐과 스토브를 히터인양 사용중이네요😏 다행히 부엌이 콩알만해 일단 요리시작후엔 금방 데워진답니다. 요 적양배추 오븐구이는 먹을때뿐 아니라 만드는동안 몸도 따뜻하게 해줘서 여러모로 좋았어요. 영양가는 말할것도 없겠죠?

💜380그램 양배추를 웻지로 자른후 (꼭지는 모양유지를 위해 남겨두세요) 올리브오일 1티스푼, 소금후추를 골고루 바르고 예열된 220도 오븐에 20분정도 구워주세요. 웻지의 크기에 따라 몇분정도 짧게 또는 길게 구워주셔야 할수도있어요 👉🏻 양배추가 구워지는동안 디죵머스타드 2테이블스푼, 잘게다진 딜 1 1/2 테이블스푼, 엑스트라버진 올리브오일 1티스푼, 레드와인식초 반티스푼, 메이플시럽 1티스푼을 섞어 소스를 만들어주세요. 모두 완성후 그릇에담고 메이플시럽 조금, 딜, 마른팬에 실짝볶은 피칸을 곁들여 마무리 해주세요. 맛있고 몸에 좋은 음식들 많이먹고 따뜻한 겨울 보내세요.

[EN/한국어]⁣ ⁣ Rise and shine, it is time f

[EN/한국어]⁣
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Rise and shine, it is time for breakfast ☀️ 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 😅 but it's absolutely delish, and loaded with goodness that will give you all the right energy you need during the day💪🏻⁣
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건강한 기운을 듬뿍 불어넣어줄 아침식사- 데친 줄기콩, 사과 캐슈버터소스, 훈제연어, 8분간 삶은 반숙계란, 민트잎, 참깨, 크러쉬드 레드페퍼입니다. 소스는 작은사과한개, 캐슈버터 하나반 큰술, 같은양의 물과 소금후추 조금을 넣고 갈아 만들었어요. 보기에 그다지 예쁜소스는 아니지만 맛과 영양만큼은 최고랍니다💪🏻

[EN/한국어]⁣ ⁣ A wholesome bowl of deliciou

[EN/한국어]⁣
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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 weeks😛 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". ⁣
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Blitz following ingredients in a food processor to make pesto👇🏻⁣
* 15g/0.52oz. basil⁣
* 5g/0.18oz. dill⁣
* 3g/0.11oz. mint leaves (optional)⁣
* 2 tbsp. pine nuts⁣
* 2 1/2 tbsp. extra virgin olive oil⁣
* 1/2 tbsp. water⁣
* 2 tsp. lemon juice⁣
* 2 tsp. orange juice ⁣
* salt and pepper to taste⁣
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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 finish💚⁣
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지난 이주간의 과식, 과음뒤에 더욱더 절실한, 건강하고 맛있는 비건 샐러드 - 케일, 방울토마토, 상큼한 바질, 딜페스토 입니다. 💚바질 15그램, 딜 5그램, (있으실경우) 민트 3그램, 잣 2 테이블스푼, 엑스트라버진 올리브오일 2 1/2 테이블스푼, 물 1/2 테이블스푼, 2 티스푼 레몬즙, 2 티스푼 오렌지즙을 갈아 페스토를 만들고 기호에맞게 소금과 후추로 간해주세요. 완성된 페스토는 썬케일 50그램, 반으로자른 180그램의 방울토마토와 섞고 그릇에 담아주세요. 끝으로 딜, 마른팬에 살짝 볶은 잣 1-2티스푼과 레몬제스트를 곁들여주세요

[EN/한국어]⁣ ⁣ Whipped ricotta, blackberrie

[EN/한국어]⁣
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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 loaf😋. 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. ⁣
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휘핑한 리코타, 블랙베리, 바나나 호밀빵 토스트입니다. 리코타치즈는 그냥 먹어도 맛있지만 믹서기나 푸드프로세서에서 휙휙 저어주면 구름같이 가벼워지고 크리미해져요. 만들기도 쉽고 다양한 방법으로 먹을수 있답니다. 과일과도 잘 어울리고 토마토와 발사믹식초와 곁들이기에도 좋고 크림이 들어있지않은 달달한 빵과 먹어도 맛있어요. 250그램 리코타에 소금 조금만 넣고 푸드푸로세서(또는 믹서기)에 1-2분정도 돌리면 휘핑크림같은 텍스쳐가 됩니다. 여기서 몇큰술 듬뿍떠서 호밀빵 토스트에 바르고 과일들을 올린후 으깬 블랙베리와 마누카허니를 넉넉히 뿌려 마무리했어요😋

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 gal😅). 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". ⁣
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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 👉🏻 Bake at 220c/428f pre heated oven for 25-30mins 👉🏻 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 👉🏻 Season baked sweet potatoes with a little salt. Scatter cumin seeds and serve with yogurt dip😋⁣
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저는 감자를 별로 좋아하지 않거든요. 고구마가 감자보다 더 건강하다는걸 알기전에도 항상 고구마를 훨씬 더 좋아했었어요. 지금도 단맛과 정말 어울리지 않는 음식을 먹거나 만드는 경우가 아니고서는 항상 고구마를 선택해요. 특히 감자칲과 고구마칲 중 고르라면 백프로 고구마칲을 선택합니다. 얼마전에 향신료를 곁들여 오븐에구운 고구마칲과 마늘향이 듬뿍나는 요거트딥을 만들어봤어요. 저처럼 고구마를 사랑하시는 분들께 강추입니다 ⁣
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고구마 300그램의 껍질을 필러로 벗긴후 1.5cm 정도 두께 8-10cm 정도 길이로 잘라주세요 👉🏻 올리브오일 1 테이블스푼, 수막가루 1/2 티스푼, 훈제파프리카 가루 1/2 티스푼, 강황가루 1/4 티스푼, 검은후추가루 1/4 티스푼을 골고루 발라준후 트레이에 배열에주고 섭씨 220도로 예열된 오븐에 25-30분간 구워주세요 👉🏻 고구마가 구워지는동안 큐민씨 1/4 - 1/2 티스푼을 마른팬에 볶아주고, (웬만하면 저지방이 아닌) 플레인요거트 2 1/2 테이블스푼과 다진마늘 1/2 티스푼도 섞어놓아 주세요 👉🏻 다 구워진 고구마에 소금 조금으로 간해주고 볶아놓운 큐민씨도 뿌려준후 요거트딥과 그릇에 담아주면 완성이예요😋

[EN/한국어]⁣ ⁣ I need a litt

[EN/한국어]⁣
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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 thing😅 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 dinner😋⁣
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Cook 100g/3.5oz. buckwheat noodles in a pan of boiling water for 5mins 👉🏻 Meanwhile make scrambled eggs with 2 eggs, sauté 80g/2.8oz. baby spinach 👉🏻 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 👉🏻 Add in eggs and spinach. Plate and finish up with a drizzle of sesame oil and a sprinkle of sesame seeds⁣
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손이 큰 남편에게 둘의 오붓한 크리스마스 저녁을 맡겼더니 역시 예상대로 4-5인분을 요리했어요. 저역시 엄청난 양의 쿠키를 만들었고요..아직도 남은음식들 처리중이랍니다😂 잠시 기름진 음식들과 멀리하고 싶어만든 메밀국수예요. 10-15분이면 뚝딱 만들수있어 바쁜 주중 메뉴로 딱이랍니다⁣
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메밀국수 100그램을 끓은물에 5분간 삶아주세요 👉🏻 그사이 달걀 2개로 스크램블에그를 만들고 어린시금치잎 80그램도 볶아주세요 👉🏻 삶아진 국수를 건져낸후 귀주성 블랙빈 칠리소스 1 1/2큰술, 간장 1 작은술, 진강향초 (또는 발사믹식초+현미식초) 반작은술을 섞어주세요 👉🏻 요리된 달걀, 시금치와함께 그릇에담고 참기름 조금과 참깨 조금을 뿌려 마무리해주세요

[EN/한국어]⁣ ⁣ My first ever Christmas cook

[EN/한국어]⁣
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My first ever Christmas cookies🍪Actually the first time I ever decorated baked goods with a piping/pastry bag 😌 It was quite a bit of work as expected, and the cookies are by no means perfect...but I had so much fun!😃Think I'm gonna do this more often from now on💕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!❤️⁣
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난생처음 쿠키장식을 해봤어요. 파이핑백도 처음으로 써봤네요☺️ 손이 엄청가긴했지만 너무 재밌어서 힘든줄 모르고 한것같아요. 처음이라 좀 삐뚤삐뚤 완벽하진않지만 다음엔 좀더 잘할수 있을것 같아요. 예전에 시어머니가 선물로주신 요리책의 진저 몰라시스 쿠키 레시피를 바탕으로 살짝 응용해서 만들어 봤어요. 혹시 레시피가 궁금하시면 디엠주세요. 모두들 건강하고 즐거운 크리스마스 되세요!🎄🎅

[EN/한국어]⁣ ⁣ Roasted celery, sun-dried to

[EN/한국어]⁣
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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 there💚 ⁣
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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?🤷🏻‍♀️) was a scene from a famous TV commercial that I grew up watching. Come to think, it might have been a low-fat mayonnaise commercial😅 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. ⁣
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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 👉🏻 Add 1/2 cup. sun dried tomatoes (cut to bite size). I used scissors to add them directly into the tray 👉🏻 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 serve😋⁣
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한국에서 다이어트 음식의 상징인 샐러리. 혹시 배꼽티입은 날씬한 여자가 마요네즈에 샐러리를 찍어 "사각" 씹어먹는 광고 기억나시나요? (혹시 그거 저지방 마요네즈광고였나요?😅) 저도 몇년전까진 그랬지만, 한국에선 샐러리를 주로 생으로만 먹는것 같아요. 생으로도 맛있지만 요리해서 한번 먹어보면 그 매력에 흠뻑 빠지게 된답니다. 달짝지근하고 아주 살짝 쌉쌀하면서도 샐러리 특유의 산뜻한맛이 느껴지거든요. 삶아도 맛있고 구워도 맛있는데요, 오늘은 감칠맛 최고인 썬드라이드 토마토와 오븐에 구워봤어요. 남은재료 처리하려고 만들었는데 환상궁합의 맛있는 요리가되서 참 만족스럽네요. 사이드디쉬로도 쌀쌀한날 가벼운 점심으로도 좋은 "오븐에구운 샐러리, 썬드라이드 토마토, 타임과 볶은잣" 입니다⁣
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자른 샐러리줄기 400그램을 오븐트레이에 놓아주고 올리브오일 하나반큰술을 골고루 발라주세요. 검은통후추를 듬뿍갈아주고 생타임 한작은술도 넣어주세요 👉🏻 썬드라이드 토마토 반컵을 올려주세요. 가위로 한잎크기로 잘라서 넣어주세요 👉🏻 예열된 섭씨 220도 오븐에서 30분정도 구워주세요. 마른팬에 살짝볶은 잣 한줌, 샐러리잎 조금을 곁들여 마무리해주세요💚

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