Azngirl1234

Begin this by heating some pasta bowls ready for serving. Then, in a large saucepan, heat up 4 pints (2.25 litres) water with a tablespoon of salt and bring it up to a good, fierce boil. Add the pasta, stir once and let it boil briskly for 10 minutes. Meanwhile, if you are using beans, trim and cut them into lengths, about 3 x 1½ inches (7.5 x 4 cm). Wash and slice the potatoes next, leaving the skins on; they need to be fractionally thicker than a 50p coin. After 10 minutes, throw the beans and potatoes in to join the pasta. (If using peas, give them slightly less cooking time.) Now, give the ingredients another stir and bring the wat

Miyeok guk is also known as birthday soup in Korea. Ingredients (enough for 3-4 servings, ready in 15 - 20 minutes) 35g dried brown seaweed (Miyeok) 70g sliced beef shank 2 cloves minced garlic 3 tbsp soy sauce (I used Kikoman brand) 1 tbsp Korean sesame oil 4 cups water 1/2 tbsp sesame oil and 3 sprinkles ground black pepper - to season the meat Prep Soak the dried brown seaweed in cold water for 5 minutes. Drain the water and rinse the seaweed a couple of times in running water. Drain the water. Cut the seaweed with scissors to little finger lengths. Season the beef with 1/2 tbsp sesame oil and 3 sprinkles of ground black peppe

Ingredients -Dough for 3-4 strawberry rice cakes Glutinous rice flour (찹쌀가루, Chapssalgaru) - 1 cup Water - 2/3 cup Salt - 1/2 tsp White sugar - 8 tsp -Red bean paste for 25-30 rice cakes Red beans (팥, pat) - 250 g Water - 6 cups Salt - 1 tsp Honey - 50 ml White sugar - 2 tsp (You might want to add more sugar if you want a fairly sweet taste. Mine wasn’t as sweet as the ones from a shop) Water - 1 cup -Strawberries (rinsed, stem off, and dried) - same as the number of rice cakes you are going to make. -Some starch powder (anti sticky purpose, I used it a lot. I only had potato starch, but a

Sora and the others find themselves at the top floor of a large white castle in the centre of the room is a large crystal ready to show them the future.