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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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Jin ๐Ÿณ World Bound Homecook
[EN/ํ•œ๊ตญ์–ด]โฃ โฃ Who loves Lee Kum Kee Guizho [EN/ํ•œ๊ตญ์–ด]โฃ
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Who loves Lee Kum Kee Guizhou Black Bean Chilli Sauce? I do๐Ÿ˜ 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, โฃ
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๐Ÿ‘‰๐Ÿป 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 โฃ
๐Ÿ‘‰๐Ÿป Add 1 cup. cooked cold rice, 1tsp. oil, 1tsp. black bean chili sauce. Stir and mix for a couple of minutesโฃ
๐Ÿ‘‰๐Ÿป Add 50g/1.8oz. baby spinach, 1tsp. oil. Stir and mix for a couple of minutesโฃ
๐Ÿ‘‰๐Ÿป 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! Enjoy๐Ÿ˜‹โฃ
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ํ™์ฝฉ์—์„œ ์‚ด๋ฉด์„œ ์‚ฌ๋ž‘์— ๋น ์ง„ ์ด๊ธˆ๊ธฐ ์ค‘ํ™” ๊ฒ€์€์ฝฉ ์†Œ์Šค(๋ฆฌ์บ„ํ‚ค ๋ธ”๋ž™๋นˆ ์น ๋ฆฌ์†Œ์Šค)์™€ ๋‚จ์€์ฐฌ๋ฐฅ์œผ๋กœ ๋š๋”ฑ๋งŒ๋“  ๋ณถ์Œ๋ฐฅ์ž…๋‹ˆ๋‹ค. ์ •๋ง ๊ฐ„๋‹จํ•œ ์š”๋ฆฌ์ง€๋งŒ ์†Œ์Šค๋•์— ๋งค์ฝคํ•จ, ๊ฐ์น ๋ง›, ํ’๋ฏธ๊ฐ€ ์•„์ฃผ ํ›Œ๋ฅญํ•œ ์ ์‹ฌ๋ฉ”๋‰ด๊ฐ€ ๋˜์—ˆ์–ด์š”. ๋”ฑ 4๊ฐ€์ง€ ์Šคํ…ฆ, ์ด์†Œ์š”์‹œ๊ฐ„ 5๋ถ„์ด๋ฉด ์™„์„ฑํ•˜๋Š” "์ค‘ํ™” ๊ฒ€์€์ฝฉ์†Œ์Šค์™€ ๋‹ฌ๊ฑ€, ์–ด๋ฆฐ์‹œ๊ธˆ์น˜ ๋ณถ์Œ๋ฐฅ"์ž…๋‹ˆ๋‹ค. โฃ
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๐Ÿ‘‰๐Ÿป ํ•ด๋ฐ”๋ผ๊ธฐ์”จ์œ  (๋˜๋Š” ๋ง›์ด๋‚˜ ํ–ฅ์ด ๊ฐ•ํ•˜์ง€์•Š์€ ๊ธฐ๋ฆ„) 1ํ‹ฐ์Šคํ‘ผ์„ ๋…ผ์Šคํ‹ฑํŒฌ ๊ฐ•์ค‘๋ถˆ์— ๋ฐ์›Œ์ฃผ์„ธ์š”. ๋‹ฌ๊ฑ€๋‘๊ฐœ๋ฅผ ํ’€์–ด๋„ฃ๊ณ  ์•ฝ 10-12์ดˆ๊ฐ„ ์ €์–ด์ฃผ์„ธ์š” โฃ
๐Ÿ‘‰๐Ÿป ์ฐฌ๋ฐฅ 1์ปต, ๊ธฐ๋ฆ„ 1ํ‹ฐ์Šคํ‘ผ, ์ค‘ํ™” ๊ฒ€์€์ฝฉ ์†Œ์Šค 1ํ‹ฐ์Šคํ‘ผ์„ ๋„ฃ๊ณ  2๋ถ„์ •๋„ ์„ž์–ด๊ฐ€๋ฉฐ ์กฐ๋ฆฌํ•ด์ฃผ์„ธ์š”โฃ
๐Ÿ‘‰๐Ÿป ์–ด๋ฆฐ์‹œ๊ธˆ์น˜ 50๊ทธ๋žจ, ๊ธฐ๋ฆ„ 1ํ‹ฐ์Šคํ‘ผ์„ ๋„ฃ๊ณ  2๋ถ„์ •๋„ ์„ž์–ด๊ฐ€๋ฉฐ ์กฐ๋ฆฌํ•ด์ฃผ์„ธ์š”โฃ
๐Ÿ‘‰๐Ÿป ์™„์„ฑ๋œ ๋ณถ์Œ๋ฐฅ์— ์ฐธ๊นจ๋ฅผ ์†”์†” ๋ฟŒ๋ ค์ฃผ๊ณ , ์†Œ์Šค๋„ (๊ธฐํ˜ธ์— ๋งž๊ฒŒ) ์ข€๋” ๊ณ๋“ค์—ฌ์ฃผ์„ธ์š”. ์ „ ์ด์†Œ์Šค๋ฅผ ๋„ˆ๋ฌด ์ข‹์•„ํ•ด์„œ ์ฌ๊ธˆ ๋งŽ์ด ๊ณ๋“ค์˜€์–ด์š”๐Ÿ˜‹
[EN/ํ•œ๊ตญ์–ด]โฃ โฃ Smoky leeks and baked eggs. [EN/ํ•œ๊ตญ์–ด]โฃ
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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! โฃ
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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" ๐Ÿ‘‰๐Ÿป 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 ๐Ÿ‘‰๐Ÿป Place in an oven dish and bake for about 30mins ๐Ÿ‘‰๐Ÿป 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. โฃ
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๐Ÿ‘ฉ๐Ÿปโ€๐ŸณOptional 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 yolks๐Ÿงก Give it a go if you want to impress! โฃ
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Ottolenghi ์…ฐํ”„๋‹˜์˜ ์ฑ… Flavor ์—์„œ ๋ฐฐ์šด ๊ณ ์ถ”์žฅ ๋‹ฌ๊ฑ€๊ตฌ์ด๋ฅผ ํ•ด๋ณธํ›„ ์ข€๋” ๋‹ค์–‘ํ•˜๊ฒŒ "๋ฒ ์ดํฌ๋“œ์—๊ทธ" ๋ฅผ ๋งŒ๋“ค์ˆ˜์žˆ๋Š” ๋ฐฉ๋ฒ•์„ ์ƒ๊ฐํ•˜๊ฒŒ ๋˜์—ˆ์–ด์š”. ์•„์นจ์œผ๋กœ ๊ฐ€์žฅ ์ฆ๊ฒจํ•˜๋Š” ๋ฉ”๋‰ด์ธ๋ฐ ๋Š˜ ๋น„์Šทํ•œ ๋ฐฉ๋ฒ•์œผ๋กœ๋งŒ ํ•ด์™”๋˜๊ฒƒ ๊ฐ™์•„์„œ์š”. ๊ทธ๋ž˜์„œ ๋งŒ๋“  ํ›ˆ์ œํŒŒํ”„๋ฆฌ์นด ๋Œ€ํŒŒ ๋Œค๊ฑ€ ์˜ค๋ธ๊ตฌ์ด ์ž…๋‹ˆ๋‹ค. ์•„์ฃผ ์ ์€์žฌ๋ฃŒ๋กœ ์†์‰ฝ๊ฒŒ ๋ง›์žˆ๊ณ , ์˜์–‘๊ฐ€์žˆ๋Š” ์•„์นจ์„ ๋งŒ๋“ ๊ฒƒ๊ฐ™์•„ ๋งŒ์กฑ์Šค๋Ÿฝ๋„ค์š”. โฃ
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์˜ค๋ธ์„ ์„ญ์”จ 200๋„๋กœ ์˜ˆ์—ดํ•ด์ฃผ๊ณ  ๋Œ€ํŒŒ 180๊ทธ๋žจ์„ 4cm ์ •๋„ ๊ธธ์ด๋กœ ์ž˜๋ผ์ฃผ์„ธ์š”. ํŒŒ๊ฐ€ ๋‘๊บผ์šฐ๋ฉด ์„ธ๋กœ๋กœ๋„ ๋ฐ˜์ž˜๋ผ์ฃผ์„ธ์š”. ์š”๋ฆฌ์— ์‚ฌ์šฉ๋œ ์ œ ๋Œ€ํŒŒ๋Š” 2cm ์ •๋„ ๋‘๊ป˜์ž…๋‹ˆ๋‹ค ๐Ÿ‘‰๐Ÿป ์˜ฌ๋ฆฌ๋ธŒ์˜ค์ผ 1 1/2 ํ…Œ์ด๋ธ”์Šคํ‘ผ, ํ”ผ๋ฉ˜ํ†ค 1 ํ‹ฐ์Šคํ‘ผ, ๋‹ค์ง„๋งˆ๋Š˜ 1 ํ‹ฐ์Šคํ‘ผ, ๋ธ”๋ž™ํŽ˜ํผ 1/4 ํ‹ฐ์Šคํ‘ผ์„ ๋Œ€ํŒŒ์— ๊ณจ๊ณ ๋ฃจ ๋ฐœ๋ผ์ฃผ๊ณ  ๊ธฐํ˜ธ์—๋งž๊ฒŒ ์†Œ๊ธˆ์œผ๋กœ ๊ฐ„ํ•ด์ฃผ์„ธ์š” ๐Ÿ‘‰๐Ÿป ์˜ค๋ธ๋””์‰ฌ์— ๋„ฃ๊ณ  30๋ถ„๊ฐ„ ๊ตฌ์›Œ์ฃผ์„ธ์š” ๐Ÿ‘‰๐Ÿป ๊ตฌ์›Œ์ง„ ๋Œ€ํŒŒ๋ฅผ ์กฐ๊ธˆ์”ฉ ๋ฐ€์–ด๋‚ด๊ณ  ๋‹ฌ๊ฑ€ ๋„ฃ์„ ๊ณต๊ฐ„ 3๊ฐœ๋ฅผ ๋งŒ๋“ค์–ด์ค€ํ›„ ๋‹ฌ๊ฑ€์„ ๋„ฃ์–ด์ฃผ์„ธ์š”. ํ˜ธ์ผ๋กœ ์œ„๋ฅผ ๋ฎ์€ํ›„ 8-9๋ถ„๊ฐ„ ์˜ค๋ธ์—์„œ ๊ตฌ์›Œ์ฃผ์„ธ์š”. ๋งค์ฝคํ•จ์„ ์›ํ•˜์‹œ๋ฉด ํฌ๋Ÿฌ์‰ฌ๋“œ ๋ ˆ๋“œํŽ˜ํผ ์กฐ๊ธˆ์„ ๋ฟŒ๋ ค์ฃผ์„ธ์š”โฃ
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๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ ์š”๊ฑด ์˜ต์…˜์ธ๋ฐ์š”, ์š”๋ฆฌํ›„ ๋‹ฌ๊ฑ€๋…ธ๋ฅธ์ž์œ„์—์žˆ๋Š” ์–‡๊ณ  ๋ถˆํˆฌ๋ช…ํ•œ ํฐ์ž๋ฅผ ํฌํฌ๋กœ ์•„์ฃผ ์กฐ์‹ฌ์Šค๋Ÿฝ๊ฒŒ ๋ฒ—๊ฒจ๋‚ด๋ฉด ๊ทธ์•„๋ž˜์žˆ๋˜ ์˜๋กฑํ•œ ๋…ธ๋ฅธ์ž๋น›์„ ๋ณด์‹ค์ˆ˜์žˆ์–ด์š”. ์ด๊ฒƒ๋„ ์š”๋ฆฌ์ฑ… Flavor ์—์„œ ์–ป์€ ํŒ์ธ๋ฐ์š”, ์ €๋ฒˆ์—” ๋ฌด์„œ์›Œ์„œ ๋ชปํ–ˆ๊ฑฐ๋“ ์š”. ์ด๋ฒˆ์— ์‹œ๋„ํ•ด๋ดค๋Š”๋ฐ ์„ฑ๊ณตํ–ˆ๋„ค์š”. ๋„์ „ํ•ด๋ณด์„ธ์š”๐Ÿงก
[EN/ํ•œ๊ตญ์–ด]โฃ โฃ My version of Panzanella - T [EN/ํ•œ๊ตญ์–ด]โฃ
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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 bread๐Ÿ˜‹ 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 pass๐Ÿ˜‰ 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, โฃ
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* 230g/8.1oz. halved cherry tomatoesโฃ
* 40g/1.4oz. finely diced shallotsโฃ
* 90g/3.2oz. stale sourdough, cut or torn to bite size โฃ
* 15 pitted kalamata olives โฃ
* 15g/0.5oz. flat leaf parsley, finely choppedโฃ
* 2tbsp. extra virgin olive oilโฃ
* 1 tbsp. red wine vinegarโฃ
* 1 tsp. balsamic vinegarโฃ
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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! โฃ
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ํ† ๋งˆํ† , ์–‘ํŒŒ, ๋”ฑ๋”ฑํ•ด์ ธ ๋จน๊ธฐํž˜๋“  ๋นต์„ ๋ฌผ์—๋ถˆ๋ฆฐํ›„ ์˜ฌ๋ฆฌ๋ธŒ์˜ค์ผ๊ณผ ์‹์ดˆ๋กœ ๋“œ๋ ˆ์‹ฑํ•ด์„œ ๋จน๋Š” ์ดํƒœ๋ฆฌ ํ† ์Šค์นด๋‹ˆ์ง€์—ญ์˜ ์ƒ๋Ÿฌ๋“œ (์ œ ๊ฐœ์ธ๋ฒ„์ ผ์˜) ํŒ์ž๋„ฌ๋ผ๋ฅผ ๋งŒ๋“ค์–ด ๋ดค์–ด์š”. ์ €๋Š” ๊ตญ์ˆ˜, ํŒŒ์Šคํƒ€ํ™€๋ฆญ์ด๋ผ ๋นต์„ ๊ทธ๋‹ค์ง€ ๋งŽ์ด ๋จน์ง„ ์•Š๋Š”๋ฐ์š”, ๊ฐ“ ๊ตฌ์šด๋นต์˜ ๋น„์ฃผ์–ผ๊ณผ ํ–ฅ์— ํ˜„ํ˜น๋˜์–ด ์ž์ฃผ ์‚ฌ๊ฒŒ๋˜๋„ค์š”๐Ÿ˜… ๊ทธ๋ ‡๊ฒŒ ์‚ฌ๋Š” ๋นต์˜ ๋ฐ˜๊ฐ€๊นŒ์ด๋Š” ํฝํฝํ•ด์ ธ์„œ ํฌ๋ฃจํ†ต์ด๋‚˜ ๋นต๊ฐ€๋ฃจ๋ฅผ ๋งŒ๋“ค์–ด์“ฐ๊ณ ์š”. ์–ผ๋งˆ์ „ ๋˜ ๋‚จ์€๋นต์ด ์ƒ๊ฒจ ์ฒ˜์Œ์œผ๋กœ ํŒ์ž๋„ฌ๋ผ๋ฅผ ํ•ด๋ดค์–ด์š”. ๊ธฐ๋Œ€ํ–ˆ๋˜๊ฒƒ๋ณด๋‹ค ํ›จ์”ฌ ํ™˜์ƒ์ ์ธ ๋ง›์ด๋„ค์š”! ๊ฐ€์žฅ ๊ฐ„๋‹จํ•˜๊ณ  ๋ง›์žˆ๊ฒŒ ์˜ค๋ž˜๋œ ๋นต์„ ๋จน์„์ˆ˜์žˆ๋Š” ๋ฐฉ๋ฒ•์ด๋ผ ์ž์‹ ํ•ฉ๋‹ˆ๋‹ค. โฃ
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๋ฐ˜์œผ๋กœ์ž๋ฅธ ์ฒด๋ฆฌํ† ๋งˆํ†  230๊ทธ๋žจ, ์ž˜๊ฒŒ์ฌ ๋ฏธ๋‹ˆ์–‘ํŒŒ ๋˜๋Š” ์ ์ƒ‰์–‘ํŒŒ 40๊ทธ๋žจ, ํ•œ์ž…ํฌ๊ธฐ๋กœ ์ž๋ฅธ ๋ฉฐ์น ์ง€๋‚œ ์‚ฌ์›Œ๋„์šฐ ๋นต 90๊ทธ๋žจ, ์”จ๋ฅผ ๋ฐœ๋ผ๋‚ธ ์นผ๋ผ๋งˆํƒ€ ๋˜๋Š” ๋ธ”๋ž™์˜ฌ๋ฆฌ๋ธŒ 15๊ฐœ, ์ž˜๊ฒŒ ์ฌ ์ดํƒœ๋ฆฌ ํŒŒ์Šฌ๋ฆฌ 15๊ทธ๋žจ, ์—‘์ŠคํŠธ๋ผ๋ฒ„์ง„ ์˜ฌ๋ฆฌ๋ธŒ์˜ค์ผ 2 ํ…Œ์ด๋ธ”์Šคํ‘ผ, ๋ ˆ๋“œ์™€์ธ์‹์ดˆ 1 ํ…Œ์ด๋ธ”์Šคํ‘ผ, ๋ฐœ์‚ฌ๋ฏน์‹์ดˆ 1 ํ…Œ์ด๋ธ”์Šคํ‘ผ์„ ์„ž์–ด์ฃผ๊ณ  ๋ธ”๋ž™ํŽ˜ํผ, ๋ ˆ๋ชฌ์ œ์ŠคํŠธ๋กœ ๋งˆ๋ฌด๋ฆฌํ•ด์ฃผ์„ธ์š”. ์ œ ๋นต์€ ๋งŽ์ด ๋”ฑ๋”ฑํ•˜์ง€ ์•Š์•„์„œ ๋ฌผ์ด ๋ถˆ๋ฆฌ์ง„ ์•Š์•˜๊ณ ์š”, ๋Œ€์‹  ๋จน๊ธฐ์ „์— ํ•œ์‹œ๊ฐ„-ํ•œ์‹œ๊ฐ„๋ฐ˜ ์ •๋„ ๋‘์—ˆ์–ด์š”. ๊ธฐํ˜ธ์— ๋”ฐ๋ผ ๋ ˆ์‹œํ”ผ๋ฅผ ์กฐ์ ˆํ•˜์…”๋„ ์ „ํ˜€ ๋ฌธ์ œ์—†๊ณ ์š”, ์ด๋ฏธ ์˜ˆ์ƒํ•˜์…จ๊ฒ ์ง€๋งŒ ์˜ค๋ž˜๋‘˜์ˆ˜๋ก ๋”์šฑ๋” ๋ง›์žˆ์–ด์ง„๋‹ต๋‹ˆ๋‹ค. ๋ณธ์•„ํŽ˜ํ‹ฐํ† !๐Ÿ˜‹
[EN/ํ•œ๊ตญ์–ด]โฃ โฃ Vegan kale-walnut pesto with [EN/ํ•œ๊ตญ์–ด]โฃ
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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. โฃ
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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 too๐Ÿ’šโฃ
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์ 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„ ๋А๊ปด์งˆ์ˆ˜์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
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์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
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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
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๊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
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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 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
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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
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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 finish๐Ÿ’šโฃ
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์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
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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 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
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ํ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
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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 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
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์ €๋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
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๊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
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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 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
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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
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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
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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
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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
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๋‚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
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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 there๐Ÿ’š โฃ
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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?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
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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 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
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ํ•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 ๋А๊ปด์ง€๊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
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์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

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