I absolutely love the sweetness in this bread. The taste is very refreshing, definitely pleasing not just for the adults, but also for the children’s palettes. There isn’t a hint of the yeast at all, so all you taste is very natural flavours from the boney and carrots.
This is a really lovely dish of sweet and sour prawns. I love how easy it is to cook the dish, something that can be easily accomplished within a short span of 15min after I reach home from a day of work. The prawns are juicy and delicious eaten together with the gravy; the gravy goes so well with plain rice.
This is the Eurasian take on salted vegetable soup cooked with pork ribs and tomatoes. The Chinese dialect goups (Teochew and Hokkien) have their own versions too, for instance, Teochews love using duck to cook their soup. This version uses pork ribs instead to make a really delicious broth that’s fully packed with taste and flavours. The pork ribs, when cooked well, will see the meat fall right off the bones. That’s the only kind of ribs I’ll eat.
Capouns in councy. Take capouns adn rost hem right hoot, that they be not half ynough, and hewe hem to gobettes, and cast hem in a pot; do therto clene broth. Seeth hem that they be tendre. Take brede and the self broth and draw it up yfere; take strong powdour and safroun and salt and cast therto. Take ayren and seeth hem harde; take out the yolkes and hew the whyte, take the pot fro the fyre and cast the whyte therinne. Messe the dysshes therwith, and lay the yolkes aboue hool and flour it with clowes.
(CI. IV. 24.)
I have been wanting to try out this recipe for the longest time. Firstly because the recipe looked friendly and easy; secondly because the cookies looked so interesting and convincing. A coffee bean cookie. Coffee beans. What else can I ask for but a cookie that tastes and looks like my favourite beverage?
