I added cake flour to bake my favorite slightly soft focaccia.If you have Durum Semolina flour, use that in place of the strong flour!If necessary, dust the surface with flour so it doesn't stick.When placing the olives in the holes, push them in a little If you have rock salt, it tastes good sprinkled on the plain ones. Recipe by Dokintan

I tried making it a few different ways using all-purpose flour or semolina flour only, etc. But this recipe is what I've settled on.If you don't have semolina flour, try with 75 g of bread flour and 75 g of cake flour. I think then it will be chewy enough. If you're going to roll out the dough by hand, add a little more egg and oil to the recipe. For 2 servings. Recipe by mimosa9729

I just wanted to try making fresh pasta.The kneaded dough is tough but it will get softer after you let it rest. If the dough is soft, it will get too soft to roll out after resting. This means you will have tougher pasta as you will need to dust it with more flour to roll it out evenly. Recipe by cherry

I was too lazy to make something elaborate, so I made okonomiyaki instead. We ran out of katsuobushi, so I did not use that.

A while back I received a few emails from fellow bloggers 🙂 that were interested in finding out if there was a greek cake that did not have any almonds or fruits. 🙂 So here it is the Semolina Cake otherwise known as Halvas. It is purely made from Semolina, Olive Oil, Sugar and Cinnamon…and a bit of Lemon.A completely different taste than the usual cakes because the intensity of the Semolina just stands out when taking a bite. If you enjoy trying out new tastes try this dessert you might just love it. 🙂

I like soft focaccia, so I always add skim milk powder to the dough. I thought that if I added cheese too it would be even more delicious and tried it out.If you like rich food, use 2 slices of cheese per piece. You can also try adding lots of bechamel sauce. But make sure you can seal the doug. If the sauce is too runny, it's hard to seal the dough, so it should be stiff enough that it doesn't run out. Recipe by Pu-kosan

I wanted to make a different type of dumpling than my usual one for moon viewing.Add the amount of water little by little, depending on how much you need. If the dough is firm, I recommend adding more water.Be sure to continue stirring while making the syrup. If you don't it may form lumps.If too much time passes after boiling them, they may become stiff, so microwave before serving. Recipe by Koutarochan

I recreated the flavor of the bánh xèo I had in Vietnam.If you spread the batter out evenly and thinly so that it doesn't get thick, it will be crispy and delicious. Recipe by EnjoyKitchen

I made sakura-mochi, so I made this strawberry daifuku as well.If you cook the skin too much, it becomes too dry and it does not make pretty creases. Be careful not to let it dry while cooling also! It will be better to have a little thickness as well since if it is too thin, it does not stand up. Recipe by BUNNYMOM

I ran out of bread but didn't want to go and buy some... so I decided to make use of my oven while it was preheating.I wanted to make some fluffy and delicious bread for breakfast and ended up with this recipe.If you can't leave the bread in the oven while preheating it, take it out, keep it covered with a damp cloth so that it doesn't dry out, and place it on top of the oven.When the oven has preheated, proceed to put the bread back in the oven and bake for 15 minutes. Recipe by Kopo*chimi

I ate fresh pasta at a restaurant, and I wanted to try making it myself, so I created this recipe!!Since the break maker makes the dough, you can make this pasta easily as long as you roll it out very thinly!! You don't need to be very strict about how you cut the dough!! Please just be careful not to cook the pasta too long. Recipe by Kattao

I bought some Italian semolina flour.You can also use bread flour instead of semolina flour. Adjust the amount of lukewarm water to taste. Recipe by Chi-korin