Hugo Spritz

Ingredients

1. 1/2 ounce elderflower liqueur, such as St-Germain
2. 1 sprig mint, plus 2–3 sprigs for garnish
3. 4 ounces Prosecco, chilled
4. 1 ounce seltzer, chilled
5. Lemon wheel, for garnish

Strip the leaves off one mint sprig. Lightly slap the leaves in the palm of your hand to release the oils, add to a chilled white wine glass.

Fill the glass with ice, then add in the St. Germain, chilled Prosecco and seltzer. Stir briefly to combine.

Garnish by placing a lemon wheel into the glass, alongside a bouquet of 2–3 additional mint sprigs.

Kuih bakar

3 eggs

1 cup sugar

Beat

2 cups Santan

2 cups tepung un bleached 

1 cup pandan juice

1 tsp salt

Butter the mold

Sesame seeds

400 oven heat mold

Bake at 350 30 minutes 

10 minutes on the top of the oven

Yorkshire pudding

4 eggs in measuring cup

Same amount of milk

Same amount of flour

Pinch of salt

Mix eggs and milk

Sift in flour and mix

Rest 30-2hrs

Very hot oven

Heat muffin pan with oil in pan

Put batter in and bake 15-20 minutes

Chocolate Mousse

Silken Tofu

10 dates

.5 cup cocoa powder 

1 cup almond milk 

Garden Veggie Cornbread Casserole Miz Helen's Kitchen

Ingredients

1 tablespoon olive oil

2 cups whole kernel corn

1 medium green bell pepper, chopped

1 medium red bell pepper, chopped

1 medium yellow onion, chopped

(optional) 1 jalapeno, seeded and chopped

1 teaspoon salt

1 teaspoon pepper

1/4 teaspoon cayenne

1-1/2 teaspoons thyme

1/2 cup butter, melted and brought to room temperature

1(15 ounce) can cream style corn

1 cup Sour Cream

2 large eggs or 3 small eggs, beaten

1 box Jiffy Corn Muffin Mix

1/2 cup sharp cheddar cheese, shredded

Directions

In a large skillet, heat the olive oil and saute the whole kernel corn, green and red bell pepper, onion, and jalapeno, add the seasons and saute until the onion is clear.

In a large mixing bowl mix together the room temperature melted butter with the cream style corn, sour cream, beaten eggs and corn muffin mix. Mix well.

Add the sauted veggies to the batter mix and mix well.

Butter a 3 to 4 quart baking dish.

Pour the batter mixture into the baking dish and sprinkle with the shredded cheese.

Bake at 375 degrees for 50 to 60 minutes, until golden brown on top and set in the middle.

Remove to cooling rack, garnish and cool for 10 minutes before serving.

Enjoy!

Korean Cucumber Salad

1. 1 English cucumber

Dressing

1. 2 cloves garlic minced
2. 1 tablespoon regular soy sauce
3. 1 tablespoon sesame oil
4. 2 teaspoon gochugaru
5. 2 teaspoon rice vinegar or apple cider vinegar or white vinegar
6. 1 teaspoon white granulated sugar
7. 1 teaspoon sesame seeds

Spaghetti Carbonara

1. 1 (14 ounce) package spaghetti
2. 5 ounces turkey bacon or smoked turkey
3. 3 egg yolks
4. 1 whole egg
5. ¾ cup grated Pecorino-Romano cheese
6. salt and freshly ground black pepper to taste

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve a little pasta water, then drain.

1. Meanwhile, heat a skillet over medium heat; add guanciale, cook and stir until crisp, 5 to 10 minutes.
2. Whisk egg yolks and whole egg together in a bowl; whisk in cheese, salt, and pepper until combined.
3. Stir in bacon. Add spaghetti; toss until evenly coated.
4. If the egg mixture becomes too thick, add a little pasta cooking water to dilute the sauce. But remember, the eggs should never be scrambled!