*I learned this method of shaping the dough from a friend. It's cute, but I thought it lacked something without any filling, so I added walnuts and chocolate. After trying out various fillings, I decided to upload this version of the recipe.I haven't really investigated whether this method of shaping dough has already been uploaded, but I did so anyway for my own records!*Low-moisture or solid fillings work best, such as the chocolate bits used here, well drained stewed apples, anko and so on. High moisture ingredients like mayonnaise and jam are hard to roll up. Whatever you use, don't overfill the dough.*If you make a savory bread as described in Step 13, try topping the rolls after the 2nd rising with mayonnaise before baking. For 5 breads. Recipe by putimiko

This dish is incredibly delicious. When you're tired of traditional french fries 🍟, switch to this version for a change. The outside is crispy (because I keep the skin on for roasting), combined with garlic butter and cheese, while the inside is soft and wonderfully fragrant. Give it a try!

I wondered if I could cut corners and still make cream puffs. So I cut out as many steps as possible to make cream puffs that still were like properly made ones.*The puffs won't turn out if the batter isn't warm before being putting in the oven.*If your batter doesn't cook properly starting in a 200°C oven, your oven may actually be cooler than the indicated temperature, so try starting at 220°C. Baking times and temperatures will vary depending on your oven, so please make a note of that. For 3 large cream puffs. Recipe by Kantande oishiigasuki

BENGALI STYLE REIPEAar fish,katla fish and rohu fish cooked inauthentic bengali mustard gravy.#maincourse

I really love this dish—it's easy and doesn't take much time.

Sometimes the idea for a dish comes from the need to use a product that's about to expire or from the desire to eat something traditional, but in a different form. My potato cake with pesto, which I admit is not a particularly original invention, was born one day when I was craving pasta with Genoese pesto. However, after a week of fever and headaches, I only had some store-bought pesto without garlic, two eggs, grated Grana Padano, and some potatoes from Bologna in the pantry. Necessity led to the idea of a dish that can be enjoyed as a main course, perhaps accompanied by aged cheese and bitter honey, or as finger food.

This is a basic simple potato salad that would be difficult to mess up.

Still on the rocking matterof Irish potatoes.

good for snack and late snack serves with lightly toast loaf bread

My Comfort food i had of a night after my kids left home .