Because I thought I wanted to eat some easy to eat sweet hardbread.Those who ferment on a bread mat find it difficult to twist the bread.When you don't have any chestnut flour please use all purpose flower in its stead.In that case, if you roll it up with chestnut paste it's delicious! Recipe by suzu-ren

MY VERSIONQUICK VEGAN APPETIZERINSPIRED BY Kylie kwangLOVING IT

I wanted to make a Western-style dish with lotus roots, and I also wanted to use up the olives I had lying round.This easy tapas-style appetizer is great when you need one more dish for a meal.When prepping the lotus root, peel it, then soak it in vinegar water to avoid any discoloring. Step 2: Please test the texture of the lotus roots midway and adjust it to your liking.Step 3: You only need a tiny amount of the curry powder.Use green or black olives, whichever you'd prefer. Recipe by naonaos

This is the part 2 of my previous post (shirataki fried rice). This one is a bit small portion ( Yes, this is a bit into appetizer ), it taste sweet, salty, spicy and savoury#sweet #salty #spicy #diet #crazy #chili

#CA2025 I didn’t have the ingredients for the recipe I was going to use. I adapted the recipe using hot honey. I took them to game night and even though they were almost hidden from sight I came home with a empty crockpot. Everyone raved about them ( win for me!)

I can only make something easy, so at least I wanted make this dish cute.Great as a side dish for Christmas.This is a sister recipe version of "Drinking Appetizer Petit Short Cake"If you don't work over parchment paper, the dumpling skin will stick to a plate.I baked these in my oven at 250℃ (500℉) for 7 minutes. (It's an old oven. Adjust the baking time accordingly.)The green pepper was small, so I cut it into thin round slices, and made one cut on each one, then opened them up. Recipe by mama deko

I was inspired by Chinese appetizers when I wrote this recipe up. Recipe by Rola Love

I saw a chestnut tart in my neighborhood bakery that looked really good, but I thought I could make it myself. I combined almond and chestnut cream for a double nutty kick.I used Bonne Maman's creme de marron (chestnut cream). The cream is sweet, so I held back on the sugar. While baking, keep an eye on it and adjust the temperature as necessary. The tart will easily crumble while hot, so make sure to completely cool before taking out of the pan. Recipe by Yossy

Found in Kraft Foods recipe. I was looking for a way to enjoy chestnuts

It is a sweet Cantonese Dimsum.Popular during Chinese New Year. In Chinese it is called Mah Tai Gou

It's chestnut season as I write this, so I wanted to make all sorts of sweets. I had some chestnut cream on hand so, I flavored it with browned butter and made a moist chesnut cake.It may seem like there are lots of steps, but it's really easy!Once you've made the meringue and the browned butter, you just need to mix - all very easy to do!It's also important to chill the cake well so that it can rest and settle. It's more delicious than when it's freshly baked, and has a better texture too. Recipe by Lesser Panda