Recipe at:- https://www.fairprice.com.sg/recipes/baked-seafood-pasta-bag/
Today’s recipe is a treat for you seafood lovers! A Baked Seafood Pasta Bag is generally a combination of pasta, lots of your favourite seafood like prawns, scallops, clams and mussels, baked inside paper bags til’ perfection.
We are using San Remo’s Tomato Onion and Garlic Pasta Sauce for this dish. Following add in a generous amount of GLORIOUS seafood, together with San Remo Pasta Instant Spaghetti.
Add a splash of white wine to every serving, and bake them in paper bags before removing them for a fantastic result!
Shop for ingredients for this dish at NTUC FairPrice - https://www.fairprice.com.sg/tag/baked-seafood-pasta-bag-14
同時也有11部Youtube影片,追蹤數超過28萬的網紅The Meatmen Channel,也在其Youtube影片中提到,Recipe at:- https://www.fairprice.com.sg/recipes/baked-seafood-pasta-bag/ Today’s recipe is a treat for you seafood lovers! A Baked Seafood Pasta Ba...
「splash of wine」的推薦目錄:
splash of wine 在 Hkblogger Facebook 的最讚貼文
Treasure found at @lovefishbarangaroo 🐟 as I spy on these $15 cocktails 🍹 at their @chandonaus pop-up bar during @vividsydney
.
🥒 Golden Wattle is a refreshing glass of Chandon blanc de blanc, Marionette apricot brandy, Castagna bianco vermouth, cucumber and cardamom.
.
🌹 Dessert Rose is a citrus and floral bouquet of Chandon brut rose, Marionette orange curacao, Maidenii sweet vermouth, grapefruit and lemon thyme.
.
🍊Lilly Pilly is a cosmic blend of Chandon S bitter orange, Marionette blackberry liqueur, Seppeltsfield apera and a splash of cranberry
.
.
.
.
.
#cocktails #cocktail #chandon #lovefish #barangaroo #sydneyeats #sydneyfood #sydneyfoodie #sydneylife #sydneylifestyle #drinks #alcohol #barterder #chandon #bubbles #sydneybar #popup #vivid #vividsydney #sydneyblogger #sydneyfoodblogger #sydney #drink #sparkling #champagne #sparklingwine #wine #winelover #hongkongblogger #hkblogger
@ love.fish
splash of wine 在 Ken Hunts Food Facebook 的最讚貼文
The concept of combining two beloved things- desserts and cocktails has been creating excitements at the other parts of the world. Introducing this playful concept to Penang, Plaque Noire is the first of its kind. The proprietor was trained in Taiwan and France before settling down in Penang. Painted in shades of black, the place exudes a mysterious sense; as you walk in, you will be greeted by the friendly servers. The place is not big... only with limited seating but visitors can opt to enjoy their booze at the bar counter or the tables at the end of the bar. Offering-wise, it has a small selection of sweets, which to be changed and updated on monthly-basis; a list of in-house Cocktails and classic blend. Prices however, are on the higher side but the quality is set to impress.
Apple- Cinnamon Sable/ Red Wine Apple/ Coconut Rum Chantilly/ Cheesecake/ Vanilla Ice Cream (Rm 32)
Heavenly Chocolate- 70% Dark Chocolate Mascarpone/ White Chocolate Crunch/ Coco Shards/ Walnut Brownie/ Chocolate Hazelnut Ice Cream (Rm 45)
Goddess of Love- Strawberry infused Gin/ Soda/ Fresh Mint (Rm 29)
1930's- Yakult/ Gin/ Coconut Rum (Rm 30)
Summer of Splash- Watermelon/ Fresh Mint/ Sprite/ Vodka (Rm 32)
Non-Halal
Address: 251, Lebuh Kimberley, 10100, Georgetown, Penang.
Business Hours: 7:30 pm to 1 am. Closed on Mondays and Tuesdays.
Contact Number: 6011- 5103 5023
Stay tuned to more food updates by following Ken Hunts Food!
splash of wine 在 The Meatmen Channel Youtube 的精選貼文
Recipe at:- https://www.fairprice.com.sg/recipes/baked-seafood-pasta-bag/
Today’s recipe is a treat for you seafood lovers! A Baked Seafood Pasta Bag is generally a combination of pasta, lots of your favourite seafood like prawns, scallops, clams and mussels, baked inside paper bags til’ perfection.
We are using San Remo’s Tomato Onion and Garlic Pasta Sauce for this dish. Following add in a generous amount of GLORIOUS seafood, together with San Remo Pasta Instant Spaghetti.
Add a splash of white wine to every serving, and bake them in paper bags before removing them for a fantastic result!
Shop for ingredients for this dish at NTUC FairPrice - https://www.fairprice.com.sg/tag/baked-seafood-pasta-bag-14
splash of wine 在 Tess Chung Youtube 的最佳解答
Today I did a full face of drugstore glam. do note that I live in Taiwan currently, so there are some products that are from the drugstore in Taiwan. I hope you like this look! Don't forget to subscribe xo
hang out with me here
https://bit.ly/2SGlKC5
check out bailey here (murder mystery & make up)
https://www.youtube.com/user/makeupbyBAILEYSARIAN
Products used
skin prep
veridique cica calendula water
bio essence 24k gold bio water
eyes
catrice Liquid camouflage concealer 05
bhcosmetics Glam reflection gilded palette
rimmellondon Scandal eyes eyeliner deep wine
ardell Faux mink 811
face
maybelline Dream Satin skin foundation 01
catrice Liquid camouflage concealer 05
covergirl Advanced radiance powder 110 creamy natural
catrice Sun glow bronzer
wetnwild Rose in the air palette
bourjois Le Petit Strobe highlighter universal
catrice Wetlook dewy stick 10 splash n glow
colourpop between the sheets blush
blush and highlight duo
colourpop Moonchild ultra glossy lip
bio essence miracle water
Music by Cults - Ever - https://thmatc.co/?l=C35E8669
#wetlook #drugstoreglam #全臉開架
splash of wine 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最讚貼文
【材料/動画内の半量】
お肉の準備
・ひき肉 300g
・塩 2.5g
・氷1個
玉ねぎの準備
・オリーブオイル小さじ2
・玉ねぎ 1個
・塩 ちょっぴり
・重曹 ちょっぴり
つなぎ
・お麩 23g
・牛乳 15g
・全卵 1個
・ケチャップ 小さじ1
・ナツメグ 少々
・オールスパイス 少々
・黒胡椒 少々
ソース
・赤ワイン 大さじ4
・水 大さじ3
・中濃ソース 大さじ2
・ケチャップ 大さじ2
【準備】
・ひき肉はしっかり冷やしておく
・玉ねぎをみじん切りにする
・お麩をすりおろすかフードプロセッサーで粉末状にする
・オーブンで焼く場合は、焼く前に170℃に予熱する
【作り方】
1. 【玉ねぎ】フライパンにオリーブオイル小さじ2をひき、みじん切りにした玉ねぎを炒める
2. 塩・重曹をちょっぴり入れ、あまり動かさずに火をかけていく
3. 玉ねぎから水分が出て、煮詰まっていくと色付いてくるのでそうなったら混ぜながら炒める
4. きつね色になったら、ボウルに入れて冷ましておく
5. 【ひき肉】別のボウルにひき肉300g・塩2.5g・氷1個を入れ、よくこねていく
6. 氷が飛ばないように注意し、擦り付けるようにこねていく
7. 粘りが出たらラップをして冷蔵庫で待機させておく
8. 【肉だね】冷めた玉ねぎのボウルに、細かくしたお麸23g・牛乳15g・卵を1個・ケチャップ小さじ1・ナツメグ少々・オールスパイス少々・黒子少々を入れる
9. ヘラでざっくり馴染むまで混ぜたら、ひき肉の方に入れて手早く混ぜ合わせる
10. 【焼く(フライパン)】フライパンに油を薄くひいて中火で熱し、真ん中を軽く凹まし丸く成形したハンバーグを焼いていく
11. 片面数分焼いて香ばしい焼き色が付いたら裏返す
12. 弱火にして蓋をし、15~20分焼く
13. 【焼く(オーブン/170℃に予熱)】オーブン可のフライパンに油を薄くひいて中火で熱し、真ん中を軽く凹まし丸く成形したハンバーグを焼いていく
14. 片面数分焼いて香ばしい焼き色が付いたら天板ごと170℃に予熱したオーブンにいれ15~20分焼く
15. 【焼き上がりの見極め】1番大きい(1番厚い)ハンバーグの中心部まで温度計を刺し、80℃以上になっていればOK
16. 【焼き時間の目安】15分→中心温度計80℃くらいでジューシー柔らか、20分→中心温度90℃以上くらいでよく焼き香ばしく
17. 【焼き上がり】すぐカットすると肉汁が溢れ出すので、少しずつ休ませてから食べるのがおすすめ(温度計を刺しただけで溢れ出します)
18. 【簡単ソース】ハンバーグを焼いたフライパンを洗わずそのままに、赤ワイン大さじ4を加えて熱し、アルコールを飛ばす
19. 水大さじ3・中濃ソース大さじ2・ケチャップ大さじ2を加えて混ぜ、とろっとするまで煮詰めて出来上がり
ブログ:http://www.ikashiya.com/
Twitter:https://twitter.com/sakihirocl
Instagram:https://www.instagram.com/sakiyamahiroshi/
BGM:https://dova-s.jp/
↓using translation software.
[Half of the ingredients/video]
Prepare the meat.
*Ground meat 300 g
*Salt 2.5 g
*1 piece of ice
Prepare the onion.
*2 teaspoons olive oil
*1 onion
*A little salt.
*A little baking soda.
joint
*Wheat gluten 23 g
*15 g of milk
*1 whole egg
*1 teaspoon ketchup
*a little nutmeg
*a little allspice
*a pinch of black pepper
Source
*4 tablespoons red wine
*3 tablespoons water
*Japanese Worcestershire-style Sauce 2 tablespoons
*2 tablespoons ketchup
[Preparation]
*Chill the ground meat well.
*Mince the onion.
*Grate the wheat gluten or powder it in a food processor.
*When baking it in the oven, preheat it to 170 ° C before baking it.
[How to make it.]
1.[Onion] Add 2 teaspoons of olive oil in a pan and stir-fry the minced onion.
2.Add a bit of salt and baking soda. Cook it without moving it around too much.
3.The moisture will come out from the onion and it will brown as it boils down so mix it as you stir-fry it.
4.When it becomes light brown, put it in a bowl and cool it.
5.[ground meat] Add 300 g of ground meat, 2.5 g of salt and 1 piece of ice in a different bowl and knead it well.
6.Be careful not to let the ice splash and knead it as if rubbing it.
7.Cover it with a plastic wrap when it becomes sticky and let it sit in the fridge.
8.[It's meat.] Add 15 g of finely chopped wheat gluten, 23 g of milk, 1 egg, 1 teaspoon of ketchup, a bit of nutmeg, a bit of allspice and a bit of kuroko in the bowl with the cooled onion.
9.Mix it with a spatula until it blends in. Add it to the ground meat and quickly mix it together.
10.[Grill (Frying pan)] Lightly spread oil in a pan and heat it over medium-heat. Lightly dent the center and cook the round shaped hamburger steak.
11.Cook one side for a few minutes. When it browns nicely, turn it over.
12.Turn it to low-heat and cover the lid. Bake it for 15 to 20 minutes.
13.[Grill (Preheat the oven to 170 ° C.)] Lightly spread oil in an ovenable pan and heat it over medium-heat. Lightly dent the center and cook the round shaped hamburger steak.
14.Bake it for a few minutes on one side. When it browns nicely, put it along with the baking sheet in the oven preheated to 170 ° C and bake it for 15 to 20 minutes.
15.(the thickest) [Determining when it has finished baking.] Poke a thermometer through the center of the largest hamburger steak. It will be fine if it is over 80 ° C.
16.[Approximate baking time] 15 minutes → center thermometer 80 ° C, juicy and tender. 20 minutes → center thermometer 90 ° C, well-done and fragrant.
17.[It is baked.] The juices will overflow if you cut it right away, so I recommend letting it rest for a while before eating (just by inserting a thermometer.).
18.[Easy Sauce] Add 4 tablespoons of red wine and heat it without washing the pan in which the hamburger was cooked then evaporate the alcohol.
19.Add 3 tablespoons of water, 2 tablespoons of Japanese Worcestershire-style sauce and 2 tablespoons of ketchup and mix it. Boil it down until it thickens and it will be complete.