The children were to take it to school,so prepare it.

Its a combo of beans and ripe plantain that gives:protein,vitamins and minerals

Just wanna rock this Irish potatoes to the fullest,since it's from the village direct.

Sweet potato porridge

The best I ever had...

I love semolina porridge but sometimes I'm so lazy I don't want to cook nor do I want to wash a big pot for a single serving dessert, so I came up with this hack

To make the chicken easy to consume, I coated the slices in katakuriko.Add chicken to the boiling soup, then turn off the heat immediately so that it cooks in residual heat. It should have a soft and tender texture.Use your choice of vegetables! To cut thin slices of chicken, freeze raw chicken until slightly frozen and slice.This is a variation ofand. For 2 servings. Recipe by commeline

This is my refined sugar free chocolate porridge recipe, made in a mistral thermocooker. I make this for a treat for my kids and they love it.

#mukomakitchen

This is our family's breakfast regular on Sundays.Also good when you're sick and weary.Enjoy as an midnight snack as well.Boiling the mushrooms from water makes it even more tasty.Turn the heat off immediately after adding eggs.I recommend you add lots of mitsuba.Adjust the amount of mentsuyu depending on the saltiness of the salmon. For 1 serving. Recipe by YASUMARU

This is inspired by a blog post I read a long time ago! The original method was quite complicated, involving straining peanut and glutinous rice juice before cooking. I also heard this dish appeared in a TV drama! On a cold day, a hot cup of this is really nice! Let's enjoy a taste of royalty today!I offer two methods: the 'Slow-Cooked Version' and the 'Soy Milk Maker Version' (for the other version, please refer to my other recipe 'Peanut Porridge (Soy Milk Maker Version)').Here are my thoughts on making and drinking it:1) The soy milk maker version is more convenient and faster; however, the key is the fineness of your soy milk maker's grinding! Mine is designed to not require straining, so it works well. If yours can't grind finely, it's best to strain the 'Peanut Porridge' after making it. Also, check if your machine can handle dry beans; if not, follow the soaking time in the manual to avoid damage.2) I tested peanuts both roasted and unroasted; roasted ones have a more fragrant flavor.3) In terms of texture, both are smooth and thick, but the 'Slow-Cooked Pot' version has a more blended and silky taste! However, due to the glutinous rice paste, you need to stir the bottom occasionally to prevent it from settling (this is the only tricky part).4) Adding dried osmanthus is just for decoration; adding crushed almonds gives a more layered texture (you can also use other crushed nuts like roasted peanuts or walnuts).5) Overall, it tastes like a peanut-flavored rice paste, with a refreshing feel.