Resep Makanan

1. Preheat oven to 425 degrees.
2. Then cut the head of broccoli into small florets. Set aside. 
3. Now using 3 different small mixing bowls, add the almond milk and apple cider vinegar to one, whisk. Then the flour, salt and pepper to another, whisk. Then the panko to the third bowl. 
4. Next, take a broccoli floret. Dip into the almond milk mixture, into the flour, coat completely, shake off the access,  then back into the almond milk, then into the panko. Coating completely in panko. 
5. Spray a baking sheet with non stick spray, then place the broccoli on the baking sheet. Repeat with all the broccoli, now spray the tops of the broccoli with more non stick spray. 
6. Bake at 425 degrees for 15-20 minutes, or until the broccoli is all nice and brown and crispy. Flip half way through the baking process. 
7. While the broccoli is baking, make the sauce. In a small sauce pan, heat the BBQ sauce, sugar, garlic powder and lime juice on medium low. Whisk together, bring to a simmer, reduce heat to low and simmer for a minute until all the sugar has dissolved. Remove from heat. 
8. Once the broccoli is done, toss the broccoli in the sauce coating completely. Then assemble the tacos. Broccoli, cilantro, cabbage, dressing all in a tortilla. Eat!!!
   
   https://www.rabbitandwolves.com/vegan-crack-broccoli-tacos/

1. Prepare croutons. Preheat oven to 375°F. Slice the baguette on a 1/2-inch thick bias cut. Lightly brush each side with olive oil and sprinkle salt. Place on a baking sheet and bake for 10 minutes. Flip over and cook another 2 to 5 minutes, until golden brown on each side. Cool and reserve.
2. In a large pot, heat the oil over medium heat until hot.
3. Add the onion and garlic, and cook until translucent, about 5 minutes.
4. Add the leeks, celery, bell pepper, carrots, and minced serrano chili peppers. Cook for another 5 minutes.
5. Add the tomatoes and cook 3 minutes.
6. Add the tomato paste, wine, water, lemon juice, thyme, bay leaf, 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer on medium-low heat for 25 minutes, stirring occasionally. Remove the bay leaf.
7. Clean and remove the beard of the mussels. Discard any mussels that have broken shells or do not close when tapped.
8. Heat the cioppino soup over medium heat. Add shrimp and scallops to the soup, cover and cook for 2 minutes.
9. Open the lid and flip over the shrimp. Insert the mussels, evenly spread across the pan. Turn heat to medium-high, cover and cook another 3 to 5 minutes, until the shrimp is cooked and mussels are open. Discard any mussels that do not open.
10. Taste soup and season with more salt and pepper as needed.
11. To serve: Ladle soup into serving bowls, add seafood, and garnish with chopped parsley and more thyme. Serve with homemade crouton.
     
     https://www.jessicagavin.com/seafood-cioppino/

1. Preheat oven to 180 C
2. Line two muffin pans with 18 cupcake liners

Cupcake instructions

1. In a medium bowl, using a hand whisk, beat together eggs, oil and vanilla
2. Add sour cream, mix well
3. Add water, whisk together until well combined
4. In a separate bowl, sift flour, baking powder, bicarb soda and sugar together
5. Add finely chopped pistachio nuts. Mix well with a hand whisk
6. Carefully pour wet mix into dry mix and whisk together until well combined. Using an ice cream scoop,pour batter into cupcake liners.  
7. Bake for 18 minutes or until firm to touch and sightly brown. Cool on wire rack before frosting with Swiss meringue buttercream.

Rosewater Swiss Meringue Buttercream

1. Separate egg whites from yolks
2. Put egg whites into a heatproof bowl ( I use my Kitchenaid bowl)
   NOTE : Make sure your bowl and whisk are very clean and dry. Rub with lemon juice to get rid of any oily residue that will hinder your egg whites getting fluffy.
3. Add sugar and whisk together with a hand whisk until well combined
4. Put bowl on top of a saucepan with 1/2 inch (2cm) water in the bottom. Turn stove onto medium heat and simmer until sugar is dissolved,about ten minutes.
   * You can check when it is ready by lifting a spatula of mixture, drizzling it and rubbing two fingers between it. Mixture is ready when cannot feel the sugar granules. NOTE : Be careful! It will be hot.
5. Using an electric mixer with a whisk attachment, whisk egg mixture on med - high until soft peaks form, about 8 minutes.
6. Change to paddle attachment and reduce speed to the lowest dial.
7. Gradually add butter, one cube at a time. It is important to keep the mixer on the lowest speed. Keep adding butter until it is all mixed in. This can take around ten minutes.
   NOTE : Don't panic if the mixture looks soupy, then curdled, like scrambled eggs. This is normal and it will eventually come together.
8. Once your buttercream looks silky smooth, and you are doing the Happy Dance because it worked, add rosewater and one or two drops of food colouring. Woo Hoo! You did it! Now have fun making your cupcakes look pretty! xx
   
   http://mamabearskitchen.com.au/rose-pistachio-cupcake-recipe/

1. Cook Pulled Pork according to the package directions.
2. Preheat grill and grill hot dogs.
3. To prepare coleslaw mix together mayo, vinegar, sugar, salt and pepper. Put coleslaw into a large bowl and toss with mayo mixture. Adjust salt and pepper as necessary.
4. To assemble place grilled hot dog in a bun, topped with pulled pork and coleslaw.