I prefer to cook oysters with good-quality extra virgin olive oil, garlic and rock salt.This is why I made an "oyster bianco" pasta... I love this kind of food.-The salt used in cooking pasta is a key factor in deciding the taste of the resultant dish. Follow exactly what is said here about the quantity of salt.-Do not overcook the oysters otherwise they will be tough.-Use as good a quality olive oil as is possible for making pasta dishes. It will make a big difference. Recipe by *ai*

This is one of the first cakes Spanish mothers make with their young kids because it is so easy and minimum mess. And since no weighing ingredients is necessary, it is perfectly doable for all ages. Most recipes use lemon yoghurt - not sure why - but any flavour works well and it is fun to choose extra ingredients to complement the flavour you have chosen. I used red fruit flavour yesterday.

My older sister taught me this recipe. With this method, my children's breakfast can be made easily And it saves money too!When it comes to a boil, lower the heat to medium! Absolutely do not remove the lid!! Those are probably the only tips I have. For as needed. Recipe by Reona mama

Super easy brownies with no flours used. Very rich and full of dark chocolate flavours! The mirin gives it a very unique alcoholic taste! Add more sugar if you prefer your brownies sweeter! Also love that it’s a small batch so you can enjoy all at a go!

Even plain, unflavored greek yoghurts, store bought, have different flavors because they are based on mixes of different live yoghurt cultures. Once you find your favorite one, use it to duplicate that yoghurt at home.Buy a small cup of your favorite plain greek yoghurt, this recipe shows you how to turn that one cup into 6-7 cups of thick, fresh lucious greek yoghurt overnight, and 1-2 cups of “Bokashi Whey” using just two quarts/ liters of full milk. This recipe helps calibrate your baking oven, if you dont have a thermometer, and keeps the milk from scalding the bottom of your dutch oven. Yoghurt keeps fresh for 3 weeks in the fridge.Use the last cup of home made yoghurt to make the next batch.

This is a very smooth and creamy combination milk and dark chocolate bark. The two flavors blend really well for a really flavorful melt in your mouth bark

I had some joshinko left over and a member of the COOKPAD taught me how to use it up, from what she saw it on an NHK TV show. I adopted the stew recipe and changed it into a white sauce recipe. It does not contain butter, so it is healthy and is easy on your stomach. I use this recipe all the time for my family.Make sure the joshinko is dissolved in the milk for a while before use. It should be about 10 minutes. This is very important! You can use it right after dissolving it, but the smell of the flour remains and the texture is not too good, so let it settle. Adjust the ratio of the milk and joshinko to your preference. There are two different kinds of joshinko; one is 100% non-glutinous rice flour and the other one contains some regular rice flour. Choose the 100% non-glutinous rice flour. Recipe by chako mama

Such a delicious recipe that is used in so many recipes.

Alternatives that can be used / Or make your own at home. I compiled a list of recipes that are always useful to have especially if you are not able to buy them. Some can be used as a substitute.

This one is fun. A pound of Lemon grass stalks and leaves contain two teaspoons of strong, pungent, pure lemon grass oil, one teaspoon is released in oil which flavors a full cup of mild grapeseed oil, turning it into fragrant lemon grass oil for cooking, stir frying, massage, and aromatherapy. The stalks retain the other teaspoon of oil and flavors for cooking. Stays fresh for two years without turning rancid, gets stronger every month from stalks left in bottle and jar. Use the stalks left in the jar also for stir frying. This method is technically called hot oil infusion, or making lemon grass confit.

I thought of this when I was making some onion-flavored oil.Rip up the cabbage leaves with your hands.Be sure not to let the ginger burn as you cook it very slowly and patiently in the oil until crispy.Please adjust the amount of salt to your taste. Recipe by Stylish Mama

This recipe has been passed down from my Grandma to my pops and then to me. But they never wrote it down, you basically learned to make this dish by watching them cook. Things, such as sausage, crushed red pepper, may be added, but this is a great dish as is.Finally, it is neither soup, nor stew. It is pretty much in between. The spices are an estimate, add to suit your own tastes. #mycookbookEnjoy!