#puff pastry waffles

[databeers-mlg]

Puff Pastry Waffles Turn puff pastry into waffles that are crispy on the outside and tender on the inside for a sweet breakfast treat ready in minutes.

[kawaii-foodie]

chanru

[bueris]

made danish pastries and cinnamon palmiers 💞💞💞

[christinaillustrates]

Recipe for Puff Pastry Waffles For a sweet breakfast treat that is ready in a matter of minutes, transform puff pastry into waffles that are crispy on the outside and tender on the inside.

[ltwilliammowett]

Cooking like a Sailor- Frisian teatime

Today it's going to be a bit Friesian again and this time the delicious treats come mainly from the North Sea islands and Halligen, where they usually originated before they floated ashore and were eaten or drunk there.

Now that we are approaching autumn with great strides, there are such delicacies. This was the time when many of the seafaring men returned home, which meant a rich harvest of specialities from foreign countries and often also the weddings were hold which were arranged the year before.

But let's start with the drink: tea punch, just the thing for the wet and cold season when it's stormy and raining outside.

Ingredients: Black tea, köm and kluntjes (brown sugar candy).

But even more important than the right ingredients are the way it is prepared and consumed. If you are in a hurry, you have no place at the tea punch table!

The tea punch is served as follows: The teapot is placed on the teapot warmer and the pre-heated bottle of Köm is placed on the table. Don't be surprised: the tea punch cups are tiny. This has nothing to do with stinginess, but with cosiness. And this is how it works: Pour tea into the cup, add a dash of köm and sugar to taste. Listen to the Kluntjes crack, stir and drink hot. Have a chat and then top up again.

This drink has existed on the islands since 1735, when a ship with tea chests stranded off Amrum at Theeknobs, although at the beginning there was no knowledge of how to prepare the tea leaves. As a result, the tea was drunk quite thinly, which was also due to the fact that tea was something special that was not always available, just like schnapps. Köm is a spirit similar to aquavit with caraway seeds. The yellow (geele) Köm is particularly common in the North Frisian region. This is a spirit, usually made with grain, which is mixed with caraway and sometimes with a hint of aniseed.

The tea punch was of course also known on ships, but here the köm was swapped for rum and the punch was used to warm up rather than for chatting. Sailors preferred to do this on land.

What do you serve with tea? Hallig Knorken or Friesenwaffeln are best. This wafer-thin delicacy has been around since the 16th century thanks to the Dutch who settled in northern Germany. They were light waffles that were made with rum and then served with plum jam and cream. Again, these delicacies were either brought by the men or had to be bartered or bought on the land, as the islands and Halligen did not have huge areas of land available for agriculture and so there was a lot of trade with the delicacies from the sea.

Ingredients for 4 people (this is the modern recipe) 4 eggs 200g sugar 250g butter 300g flour 3-4 tsp. cornflour 50ml rum 1 packet of vanilla sugar 1 pinch of salt

Bake the waffles in an iron and then serve hot with plum jam and cream.

Now we come to the highlight of every festive table - the Friesentorte. This magnificent cake is truly a precious piece. Because it requires valuable ingredients that were not always available back then and were therefore more likely to be found on festive tables. It is not known when it has been around, but probably since the 19th century, thanks to the sailors who brought many recipes with them from other countries. Like puff pastry, for example.

Today's variations also work with shortcrust pastry, but are not the original recipe

Recipe

Bake two puff pastry bases (you can use ready-made pastry) Brush one of the bases (the top) with egg yolk and sprinkle with caster sugar Leave the second (base) plain After baking, spread the base generously with plum jam Spread not too little whipped cream on the plum jam base Cut the top into 12 even pieces and then arrange the pieces on top.

The wealthier the family the more the cake would consist of several layers. Which made eating even more complicated, because how do you eat this monster without smearing cream all over your face? Well, you take the lid off, eat the inside and nibble the lid separately.

So there you have it and I wish you a delicious tea time of a different kind. Enjoy your tea and your tasty treats like real Frisians.

[literaryvein-reblogs]

Writing Reference: Food History

B.C.

10,000 - almonds, cherries, bread, flour, soup

8,000 - wheat ⚜ 7,000 - wine, beer, pistachios, pig, goat, sheep, lard

6,500 - cattle domestication, apples ⚜ 6,000 - tortilla, dates, maize

5,000 - honey, ginger, quinoa, avocados, potatoes, milk, yogurt

4,000 - focaccia, watermelons, grapes, pomegranates

3,200 - chicken domestication ⚜ 3,000 - butter, onion, garlic, apricots

2,737 - tea ⚜ 2,500 - olive oil, seaweed, duck ⚜ 2,300 - saffron

2,000 - peaches, liquorice, marshmallow, pasta, ham, sesame seeds

1,500 - chocolate, vanilla ⚜ 1,200 - sugar ⚜ 1,000 - mangoes, oats, pickles

900 - pears, tomatoes ⚜ 700 - cinnamon ⚜ 600 - bananas, poppy seeds

500 - artichokes ⚜ 400 - pastries, appetizers, vinegar

300 - parsley ⚜ 200 - turkeys, asparagus, rhubarb ⚜ 65 - quince

1st—13th Century

1st Century - chestnuts, lobster, crab, shrimp, truffles, blueberries, raspberries, capers, kale, blood (as food), fried chicken, foie gras, French toast, omelettes, rice pudding, flan, cheesecake, pears in syrup

3rd Century - lemons ⚜ 5th - pretzels ⚜ 6th - eggplant

7th Century - spinach, kimchi ⚜ 9th - coffee, nutmeg

10th Century - flower waters, Peking duck, shark's fin soup

11th Century - baklava, corned beef, cider, lychees, seitan

12th Century - breadfruit, artichokes, gooseberries

13th Century - ravioli, lasagne, mozzarella, pancakes, waffles, couscous

14th—19th Century

14th Century - kebabs, moon cakes, guacamole, pie, apple pie, crumpets, gingerbread

15th Century - coconuts, Japanese sushi and sashimi, pineapples, marmalade, risotto, marzipan, doughnuts, hot dogs

16th Century - pecans, cashews (in India), Japanese tempura, vanilla (in Europe), fruit leather, skim milk, sweetbreads, salsa, quiche, teriyaki chicken, English trifle, potato salad

17th Century - treacle, pralines, coffee cake, modern ice cream, maple sugar, rum, French onion soup, cream puffs, bagels, pumpkin pie, lemonade, croissants, lemon meringue pie

18th Century - root beer, tapioca, French fries, ketchup, casseroles, mayonnaise, eggnog, soda water, lollipops, sangria, muffins, crackers, chowder, croquettes, cupcakes, sandwiches, apple butter, souffle, deviled eggs

19th Century - toffee, butterscotch, cocoa, Turkish delight, iodized salt, vanilla extract, modern marshmallows, potato chips, fish and chips, breakfast cereal, Tabasco sauce, Kobe beef, margarine, unsalted butter, Graham crackers, fondant, passionfruit, saltwater taffy, milkshakes, pizza, peanut butter, tea bags, cotton candy, jelly beans, candy corn, elbow macaroni, fondue, wedding cake, canapes, gumbo, ginger ale, carrot cake, bouillabaisse, cobbler, peanut brittle, pesto, baked Alaska, iced tea, fruit salad, fudge, eggs Benedict, Waldorf salad

20th Century

1901 - peanut butter and jelly ⚜ 1904 - banana splits ⚜ 1905 - NY pizza

1906 - brownies, onion rings ⚜ 1907 - aioli

1908 - Steak Diane, buttercream frosting ⚜ 1909 - shrimp cocktail

1910 - Jell-O (America's most famous dessert)

1910s - orange juice ⚜ 1912 - Oreos, maraschino cherries, fortune cookies

1912 - Chicken a la King, Thousand Island dressing

1914 - Fettuccine Alfredo ⚜ 1915 - hush puppies

1917 - marshmallow fluff ⚜ 1921 - Wonder Bread, zucchini

1919 - chocolate truffles ⚜ 1922 - Vegemite, Girl Scout cookies

1923 - popsicles ⚜ 1924 - frozen foods, pineapple upside-down cake, Caesar salad, chocolate-covered potato chips

1927 - Kool-Aid, s'mores, mayonnaise cake ⚜ 1929 - Twizzlers

1930s - Pavlova cakes, Philly cheese steak, Pigs in blankets, margaritas, banana bread, Cajun fried turkey ⚜ 1931 - souffle, refrigerator pie

1933 - chocolate covered pretzels ⚜ 1936 - no-bake cookies

1937 - Reubens, chicken Kiev, SPAM, Krispy Kreme

1938 - chicken and waffles ⚜ 1939 - seedless watermelon

1941 - Rice Krispies treats, Monte Cristo sandwiches ⚜ 1943 - nachos

1946 - chicken burgers, tuna melts, Nutella ⚜ 1947- chiffon cake

1950s - chicken parm, Irish coffee, cappuccino, smoothies, frozen pizza, diet soda, TV Dinners, ranch dressing ⚜ 1951 - bananas foster

1953 - coronation chicken ⚜ 1956 - German chocolate cake, panini

1957 - Quebec Poutine ⚜ 1958 - Instant ramen noodles, crab rangoon, lemon bars ⚜ 1960s - beef Wellington, green eggs and ham, red velvet cake

1963 - black forest cake ⚜ 1964 - Belgian waffles, Pop Tarts, Buffalo wings, ants on a log, pita bread ⚜ 1965 - Gatorade, Slurpees

1966 - chocolate fondue ⚜ 1967 - high fructose corn syrup

1970s - California rolls, pasta primavera, tiramisu ⚜ 1971 - fajitas

1975 - hicken tikka masala ⚜ 1980 - turducken

1980s - Panko, portobello mushrooms, bubble tea, chicken nuggets, Sriracha, Red Bull energy drink, everything bagels

1990s - artisan breads, Jamaican jerk ⚜ 1991 - turkey bacon, chocolate molten lava cake, earthquake cake ⚜ 1993 - broccolini

1995 - Tofurkey ⚜ 1997 - grape tomatoes

21st Century

2002 - flat iron steak, tear-free onions ⚜ 2007 - Kool-Aid pickles, cake pops

2008 - Mexican funnel cake ⚜ 2013 - cronuts, test tube burgers

Source ⚜ Writing Notes & References

[spectral-phases]

A non-comprehensive guide to my cooking headcanons for the Batfam

I'll add comic panels to support myself when I feel like I'm going very much against the grain of fanon and have to defend my position a little.

Alfred: Master of the craft, learned to cook from French chefs and has been a professional chef as a cover while serving as a spy. He can make you croissants and puff pastry from scratch, but the waffle iron (every waffle iron, yes even that brand new fancy one that is supposed to be so easy to use) was designed in hell to torment him specifically. This may be because even God himself is jealous of Alfred's ability to master a recipe after only reading it once (never refers to it again while working), or watching the video once and so he was given an Achilles heal by the divine. He has a cookbook and personal recipes written down, but very rarely looks at them. He is not the best teacher, and he did not care for children or anyone else in the kitchen, but Martha Wayne was not having any of that, especially for Jewish holidays, and to date, the way he handles kids in the kitchen is his best approximation of how Martha taught Bruce how to cook, but he lacks the requisite patience because he learned how to cook from French chefs (Gordon Ramsey without the soft kids mode, but he's never screaming or yelling or cussing people out because he's refined).

He is allowed to cook in the kitchen by himself

The kitchen is his domain and he maintains the right to supervise as needed, with some exceptions

Select people can assist him, but he prefers to do the cooking by himself as its the only thing he adds to the family that they enjoy that isn't cutting off years of his life like medical treatment or running the comms is. He's also stupid fucking fast at it and good at cleaning as he goes, and its hard to have someone else in his very regulated and honed system without mucking it up

Bruce: Contrary to popular belief, the man can cook. Unfortunately, he can only do so if there is a written recipe to follow and it is written in the way that makes sense to his brain. Will read the recipe ahead of time for prep, but will miraculously forget that there is a 3 hour resting period if it is not at the top with the prep time and cook time. Please do not ask him to cook anything after watching a video, it does not stick. Has no sense of what spices do what, so if the recipe says we're using 2 tablespoons of ground cloves, then that's what we're doing. With a good recipe, he can make any food from around the world no matter how complex, however, even something as simple as a tuna salad, ham and cheese, or a PB&J sandwich needs a written recipe with exact amounts and instructions for him to get it done or he will mess it up in ways not even the devil himself could imagine. Look, he has an eidetic memory, but his brain just does not compute that way and he's alway second guessing himself without a written recipe. The only thing he can make from scratch without a recipe are his mother's latkes, but that is, of course, rarely made because of all the emotions, but sometimes he goes through it because he remembers how she had him make them and it feels like she's still there with him, whispering in his ear.

He and Alfred have both agreed to tell anyone who asks that he's not allowed to cook by himself in the kitchen because he will find a way to use three pots and every bowl to make hot chocolate (he will, as a matter of fact), but it's really because when he was younger, he was making a pan sauce that the recipe simply said to “reduce” and managed to burn it so badly it ruined a pan Alfred had inherited from his grandmother and Bruce cannot stomach the possibility of doing that again

He winds up cooking for real these days only if Alfred is injured, but can sit in the kitchen to help supervise (“No, Master Bruce, you'll need a much bigger pot for that”) and explain vague steps in the recipes ("Coat the back of a spoon means that...")(Alexa or other virtual assistants do not help)

Dick: Despite what his kitchen cabinets may suggest, he makes phenomenal food. He's just putting all his emotional energy into keeping his people alive so if he's on his own then odds are he's having take-out, eating a mix of cereal/granola bars/trail-mix/cartons of protein shakes, or maybe a frozen meal prepped thing from the last time he had the wherewithal and time to do so and is thusly freezer burned to shit. If he is making food for other people? Amazing. Delicious. His repertoire is mainly dishes from Eastern Europe or Southwest Asia, but he has to know what the soul of the meal is if he's making something new. Rarely consults written recipes (unless they're online and have the whole novel of where the recipe came from and what it means and all the pictures of how it's supposed to look at various stages, and he will read that and the ingredient list only), prefers videos, but only from grandmas and grandpas or POC, not the rich white frat boys.

He cooks in any kitchen where Alfred is not and will not be present. You would be forgiven for thinking that he and Alfred could cook in the kitchen at the same time, especially since they can make the same dish with a reasonably similar flavor profile. The fact of the matter is, they both are very much type A personalities (even if Dick likes to pretend he's a type B) and if they are both present during the cooking process they will be at each other's throats constantly about their different methods, even if they are getting to the same destination in the end

Cass: Subsists mostly off of what she can find or what others feed her. She can cook a few simple dishes but they’re not mind blowing. She does make a phenomenal assistant, but she had zero working knowledge of what does what coming into the picture and has been gradually learning. Has learned how to work the waffle iron from Steph, and so is in charge of waffles for breakfast. Waffles has become her thing and everyone lets her have it. She can even make stuffed waffles these days.

Alfred is happy to leave all waffle breakfast adventures in the manor to Cass, she's very polite in the kitchen and doesn't make a huge mess, she'll even clean as she goes so it doesn't interfere with whatever else he is making

She is Alfred's favorite assistant (the rare times that he actually wants one) because she doesn't take his irritation personally because she can see how its meant to be directed at himself and will do exactly as he says

Jason: It's important you know I headcanon his paternal grandmother as Italian (so she cannot be Ma Gunn) and his step-mother as Latina going into this. He can fucking cook like no one's business. He can taste something and recreate it nearly flawlessly. However, he was taught by his nonna and mamita to measure with his heart, so he was presented with measuring cups once and broke out into hives. Only God knows how much of any one ingredient makes it into anything he makes, this includes cakes and breads. The only recipes he's interested in learning are strictly videos from the grandmas and grandpas or POC (Jason has a rule, the shittier the camera quality, the better the food will be, usually). He watched one popular white frat boy cooking video exactly once and was screaming about why they have to dirty approximately sixteen thousand little bowls to measure out each spice by themselves (and that wasn't nearly enough garlic!). He technically has recipes written down by hand from his nonna and mamita, and a few he wrote himself to try and help Alfred understand some meals, they're just hidden away in a drawer that he rarely references for cooking guidance over looking at their handwriting (The set from his family was in the box of stuff the neighbor saved for him that had his birth certificate in it, and he is forever grateful to still have that stuff. He thought for sure it was gone for good). Approximately 80% of all his meals are cooked by him or someone else, even if it's just a quick scrambled eggs and toast.

Jason and Alfred do not coexist happily in a kitchen together. However, they do coexist because Alfred asked him once why he was doing things “that way” as a child and he said his Nonna did it that way and that shut Alfred the fuck up immediately

Jason does not accept help in the kitchen from anyone unless he's making dumplings of any variety or tamales and then everyone's helping put them together

Tim: He only started learning how to cook at the age of 15, so he doesn't have a wide base of experience to draw from or pre-existing knowledge. Tim has a few staple dishes he has learned how to make. It's good, but not winning any awards. However, his hang up is he needs to know exactly how and why things work the way they work in a recipe before he can actually be trusted to cook it on his own. He likes recipes from food scientists, hobbyists or professionals, because they are more likely to explain all the things he needs to know before he can go ahead and cook something more complex. He measures everything in grams, and had to get a scale with 10ths of a gram for spices, once made coffee with lab equipment just for the science of it. Someone got him The Food Lab by J. Kenji Lopez-Alt and it was a game-changer. There is no deity out there that can explain to you the recipes he writes down himself, because their ever changing shorthand only make sense in his brain. Like Dick, Tim does not often have the wherewithal to make complex foods for himself, and so has a bunch of jars of sauces/curries/soups or vacuum sealed pre-seasoned meals ready to go in a sous vide or pot in the freezer to break out as needed. Often freezer-burned because of how little he is at his own place.

Tim is only allowed to cook in the manor's kitchen with supervision because he is likely to make disastrous experiments if left curious and unattended ("I know it's usually done this way, but…" is either going to lead to some delicious food, or an explosion. No way to know for sure unless you're there watching it happen live). What happens in his home kitchen is between him and God

He can make himself useful as an assistant if needed, but usually only for Dick because only he has the patience to put up with Tim in the kitchen

Damian: Has forced himself to learn to cook competently. Will not let himself be outdone by the others, but has learned from all of them. When he's older, he could whip up a Michelin star quality dinner with plating, but doesn't find it worth the effort unless he is trying to impress someone or prove he can. Opts for simple and nutritious meals on the rare occasion he is responsible for his own meals and has the time/desire to cook. Does he measure? Only exactly for baked goods, he will never admit it, but he has no idea how Jason can make baked goods without measuring. There are two things he knows how to make on his own as easy as breathing beyond eggs: Martha Wayne's latkes and Talia's karak chai.

Damian will only cook in the manor if it is more prudent to do so and everyone else there cannot (It's the middle of a blizzard and Bruce and Alfred are sick). Regardless, he is allowed to cook unsupervised in the manor when he's old enough for that to be reasonable.

Will help Alfred but complain the whole time, despite obviously enjoying the time spent with Alfred

Look, he's either helping someone else make something, or he's on his own. Does not care for assistants as he feels like he is constantly being judged.

Barbara: Can cook, will cook, and does cook. She uses slow-cookers and sous vide usually, because she needs something she can throw into a pot and then have to run away from for hours at a time at a moments notice without having to juggle it too. Otherwise it's a microwaved meal. Everything in her kitchen has been fit to accommodate her cooking in her wheelchair and when she's got the time and is really feeling up to it, she can cook a very amazing meal on the stove just for herself or anyone else she's having over.

Will only accept help in the kitchen from Cass or Steph because they are laid back enough to put up with

Steph: Can she cook? Yes. Does she love cooking? No. Cooking is a chore to her and it does not have the payoff she needs to engage with it more than absolutely necessary. She'll look through her pantry and declare that she doesn't have anything good because everything she has was bought when she had more ambition to cook than she currently possesses and then order door dash. The easiest way to get her to cook is to tell her that she's not allowed to. That said, she really loves to bake. She's not winning any awards for her presentation, but it tastes amazing.

Would rather clean dishes than help cook because she does not have the energy to put up with the way the others are while cooking

I haven't read much with Kate, Duke, Helena, or Harper in it, so I don't have anything for them.

[innocentlymacabre]

DUE NORTH: VIGNETTES / 9

A cozy urban fantasy about two best friends who move to the pocket of eccentricity and magic that is Due North

Producing a knife from one of her jacket pockets, Alecia made a small, sharp cut in the packaging of one of the two, scooping up the pills before they could hit the ground. She crushed the edge of one of them and sucked on the produced powder, testing its strength and pocketing the rest.

“What? Still don’t think I’m good for it?”

“I don’t think you’re smart enough for it, J. Twice now you’ve been duped into bringing me candy. Not even the good kind. Ended up giving it away with meals at the diner both times.”

“Hey, twice in – shit, how long has it been? Whatever. Twice in however many years is still pretty damn good!” he protested.

“Yeah, well, I’d just like to make sure it’s not thrice. But yeah, you’re good for it this time.” She reached into another pocket and produced a wad of cash. Jasper took it with an exaggerated bow, Alecia’s response to which was to roll her eyes, and unloaded the two packages before closing the trunk and walking back to the driver’s seat.

“Fix that headlight, J,” Alecia called out. “Can’t count on me for light on your other routes.”

“Bye Alecia!” came the singsong reply as he sped off into the night.

↝✧↝

Berto, true to himself woke up well after noon. Bella, most untrue to herself, woke up even after him, having chosen to finish moving in after dinner the previous night. After a decidedly most undignified wake up, as Bella had so elegantly put it, Berto dragged the pair of them to a bookshop simply named Deluca’s. He raved about it the entire way there, claiming it was half the reason he moved to Due North at all.

Large glass double doors stood front and centre, opposite the canal that ran through the town. Small tables lined the two storefronts it occupied, its wonderfully comfortable light spilling out onto the pavement in front. Postcards hung from near invisible strings, each one unlike its neighbours, boasting fantastical narratives and landscapes dipping in and out of reality.

Overlapping scents floated around inside, books, new and old, mingling lively with fresh-baked cakes and pastries; the quietest music, soft around the edges, piggybacked on the aromas. Rows of books lined the front half of the store, some simply stacked on shelfs, some on painted carousels, others on platters hanging from the ceiling, and still other, ludicrously expensive ones, behind glass cases. The latter half boasted the most impressive patisserie either one of Berto or Bella had seen (“And I did a year in Paris!” Bella remarked). Lines of pastries, macaroons, puffs, breads, doughnuts, waffles, and more streaked down the enormous glass casing, leaving the two of them instantly famished, despite having eaten only half an hour ago.

Alia Deluca herself manned the counter, introducing herself proudly. It wasn’t arrogant pride, Berto noted silently, even though, looking around, she had every right to be. Rather, it was indulgent and her smile warm and welcoming, inviting you to enjoy with her.

Bella ordered a black coffee with a plain muffin and Berto, with a little more than a little difficulty, managed to ask for a strawberry tart and an iced coffee. Bella thought she glimpsed something vaguely bear-like in the kitchen while placing her order, but then kicked herself for making fun of someone’s body.

“Such a vanilla order,” Berto chided once they were seated. The sun was shining, a light breeze was blowing, and the riverbank glittered with fish merrily making their way about, so they took a table outside.

“What? Afraid I embarrassed you in front of your new little friend?”

“What?” Berto cried incredulously.

“Oh please, you could barely make it to the end of that order!”

“I’m sure I have no idea what you’re talking about,” he firmly negated, smiling slightly nonetheless.

Bella would have perhaps been less focused on teasing Berto if they had sat inside. For all the attention they spent on the bookshop itself, they had completely neglected the patrons, a mere glance at whom would have proved to be a rather useful introduction for the oncoming evening.

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taglist in the replies. ask to be added/removed!

[kingmagnificoofrosas]

I need ideas for the menu so if you, King Magnifico, or Queen Myrah have any ideas/requests I would love them :3

-🍪

Oh dear ... here we go

I think I'll go first before Magnifico won't stop talking ...

If you ask me, I love cheesecakes, chocolate tarts, raspberry tarts, marzipan tarts, cream puffs, curd balls! Puff pastry pockets with pudding and raspberry filling, croissants including the filled ones, doughnuts, macarons! Cream cheese brezels ...

And I'm the one who talks a lot, huh?

What about cinnamon rolls, chocolate buns, strawberry cream puff pastry?

Lemon tarts!

Cookies!

Bee sting cake!

Waffles!

Pistachio tarts!

🐈‍⬛ basically the whole entire royal menu of sweets. Guy's this is a bakery! Not the royal kitchen!

🐐 they were asked tho ...

🐈‍⬛ yeah and now they're all in their haze of coming up with all kinds of baked things ...

🐐 Eh, well, at least the screaming about spiders stopped.

[furinana]

Specialty foods in each SMTIV&A district

---Ueno's croquette---

Breaded deep-fried patty with that great crunchiness.

There are several croquette shops in irl Ueno that start with "Niku no" (lit. meat [something]) so it might not be a specific chain here.

---Ginza's cream puff---

Light puff pastry with lots of smooth and creamy filling.

Typically eaten cold.

---Shinjuku's yulmucha (율무차 in Korean)---

Sweet tea made from grains of adlay. Commonly mixed with nuts such as walnut and served hot.

Apparently adlay improves the function of the stomach and liver, promotes diuresis, and good for a healthier skin. There is also a story that monks in Buddhism and other places have used adlay seeds with rosary beads since ancient times, or that it came from the practice of frequently drinking adlay tea. [source]

---Shibuya's waffle---

The iconic dish made of batter cooked between two iron plates.

No Harajuku treatment means no expectations of overly diabetic toppings. Teenagers in a post-apocalyptic Tokyo can only dream of having such sweet luxury. Maybe in Club Milton?

---Ikebukuro's... drink---

What the fuck does original mean. Are you giving me your piss to drink. Whatever comes from a place full of poison swamps can't be good. I'm outta here

---Kinshicho's ningyoyaki---

Small spongecake with sweet filling (usually red bean paste or custard). It varies in diverse shapes.

Ningyo (人形) is the Japanese word for doll and Yaki (焼) is for bake or grill, so its literal meaning is baked doll.

Extra:

When you complete sidequests that involve hunting for certain demons you get rewarded with a cheaper meal made of the ingredients you delivered.

Kinshicho provides you inarizushi (pouch of fried tofu with sushi rice) for Mamedanuki's skin. yes the pouch is the skin of his testicles

Ginza provides you a burger for Nue's meat (from the game's description, the taste varies according to which part you use). Yummy!

[loverofrosesanddaisises]

🥞🍨🍰🧁🍥🍮🍪🍦🍪🥞🍨🍰🧁🍥🍮🍪🍦🍪🥞

A list of pastries from other cultures I would like to try!!:

(Since I've been researching for a story and I've been learning about so many different cultures foods!!! \⁠(⁠๑⁠╹⁠◡⁠╹⁠๑⁠)⁠ﾉ⁠♬ )

🥞🍨🍰🧁🍥🍮🍪🍦🍪🥞🍨🍰🧁🍥🍮🍪🍦🍪🥞

•Melonpan (Japanese)

•Matchacupcake (Japanese)

•Dorayaki (Japanese)

•Nigerian puff puff (Nigerian)

•Kokoro (Nigerian)

•Shuku Shuku (Nigerian)

•Pastel de tres leches (Mexican)

•Sopapilla (Mexican)

•Marranitos (Mexican)

•Kołaczki (Polish)

•Szarlotka (Polish)

•Pączki (Polish)

•Soy milk pudding (Chinese)

•Tanghulu (Chinese)

•Jian Dui (Chinese)

•Taro pudding (Vietnamese)

•Vietnamese sponge cake (Vietnamese)

•Pandan waffles (Vietnamese)

•Éclair au Chocolat (French)

•Opera cake (French)

•Paris-Brest (French)

•Schwarzwälder Kirschtorte (German)

•Bienenstich Kuchen (German)

•Streuselkuchen (German)

🥞🍨🍰🧁🍥🍮🍪🍦🍪🥞🍨🍰🧁🍥🍮🍪🍦🍪🥞

(I'm getting so hungry right now this all sounds so good (⁠〒⁠﹏⁠〒⁠) )

🥞🍨🍰🧁🍥🍮🍪🍦🍪🥞🍨🍰🧁🍥🍮🍪🍦🍪🥞

[roohfully]

a bit random but: top five pastries! 🤍

pista baklava, belgian waffles from a truck @ my college, refrigerated cream puffs, marie biscuits, those really small cakes they fill w apricot jam

[faithhopeloveandtherapy]

In my latest effort to help the Baby eat, I have bought some refillable baby food pouches. He will eat food that’s squeezed out from a pouch onto a spoon, but he won’t eat the same food if it’s squeezed out into a bowl and then fed from that. So my thinking is that if I purée my own food and put it into pouches, maybe he will eat it. At least then it won’t cost me quite so much in readymade pouches and he can eat some of the same food as us just whizzed up. Last night he ate a whole sausage and a potato waffle, which about his only solid meal option (I think he’ll eat pizza too.) He does also eat crumpets and puff pastry pinwheels - the pinwheels are good because I can make them with a variety of fillings, and now we’ve progressed to the cheese rung of the milk ladder, I’ve got more options for fillings.

[vegebakery]

A Delicious and Fun Way to Enjoy Ice Cream

Ice cream cones are one of the most popular and enjoyable ways to eat ice cream. They are cone-shaped pastries that are usually made of a wafer texture similar to a waffle, and can hold one or more scoops of ice cream on top.

Ice cream cones come in different sizes, shapes, flavours, and types, such as:

Wafer cones:

These are the most common and classic type of ice cream cones. They are thin, crisp, and light, and have a neutral flavour that goes well with any ice cream flavour. They are also easy to make and store.

Waffle cones:

These are similar to wafer cones, but thicker, crunchier, and sweeter. They are made with a batter that contains eggs, sugar, butter, and flour, and cooked on a waffle iron. They have a distinctive pattern and shape that makes them more attractive and appealing.

Sugar cones:

These are also similar to wafer cones, but denser, harder, and sweeter. They are made with a dough that contains sugar, flour, butter, and corn syrup, and baked in an oven. They have a smooth surface and a pointed tip that makes them more sturdy and durable.

Pretzel cones:

These are a savoury type of ice cream cones that are made with a dough that contains yeast, flour, salt, sugar, and water. They are boiled in water with baking soda and then baked in an oven. They have a dark brown colour and a salty flavour that contrasts well with sweet ice cream flavours.

Chocolate-coated cones:

These are any type of ice cream cones that are coated with chocolate on the inside or outside. The chocolate coating adds more flavour and richness to the cone and prevents it from getting soggy or leaking.

Bubble cones:

These are a type of ice cream cones that originated in Hong Kong and are also known as egg waffle cones or egg puff cones. They are made with a batter that contains eggs, sugar, flour, milk, baking powder, and oil, and cooked on a special iron that creates bubble-shaped pockets. They have a soft and chewy texture and a sweet flavour that compliments creamy ice cream flavours.

Ice cream cones have many advantages over other ways of eating ice cream, such as:

●     They are convenient and portable. You can carry and eat your ice cream without needing a bowl or a spoon.

●     They are fun and creative. You can choose different types of cones and ice cream flavours to create your own unique combinations.

●     They are eco-friendly and waste-free. You can eat the whole cone without leaving any trash or leftovers behind.

●     They are delicious and satisfying. You can enjoy the taste and texture of both the cone and the ice cream in every bite.

Ice cream cones have a long and interesting history that dates back to the 19th century. There are many stories and legends about how they were invented, but one of the most popular ones is that they were created by accident at the 1904 World's Fair in St. Louis. According to this story, an ice cream vendor ran out of bowls to serve his customers, so he asked a nearby waffle vendor to roll his waffles into cones and use them as containers for his ice cream. The idea was a hit and soon became a sensation.

Ice cream cones are not only tasty but also versatile. You can use them for different purposes and occasions, such as:

Ice cream cakes: These are cakes that are made with layers of ice cream cones, ice cream, whipped cream, frosting, and toppings. They are perfect for birthdays, anniversaries, or any celebrations.

Twisters: These are soft-serve ice creams that are swirled with different flavours or toppings inside an ice cream cone. They are popular for their colourful and fun appearance.

Cone pops: These are mini ice cream cones that are dipped in chocolate or candy coating and decorated with sprinkles or nuts. They are ideal for parties.

Vege Bakery : Has it all

Vege bakery is a vegetarian bakery that specialises in egg-free products, such as breads, cakes, pastries, and Indian sweets. It also offers catering services for various occasions and events. Vege bakery is located in Brampton, Ontario, Canada, and it is one of the best vegetarian bakeries in the area. They aim to provide quality and customer satisfaction by using only natural, organic, and non-GMO ingredients.They have a wide range of products including ice cream cakes and twisters that cater to different tastes and preferences. Whether you are looking for a birthday cake, a snack, or an ice cream treat, you can find it at vege Bakery.

It's not only a place to enjoy delicious and healthy baked goods, but also a place to support a sustainable and ethical way of eating. By choosing vege bakery, you are choosing to avoid animal products, reduce your environmental impact, and promote animal welfare.Vege Bakery is a great option for those who want to indulge in their sweet tooth without compromising their values.

[amana2024]

The Allure of Lotus Spread: 400g of Pure Caramelized Bliss

Lotus Biscoff Spread has taken the culinary world by storm, celebrated for its rich, spiced caramel flavor and velvety texture. Made from the iconic Lotus Biscoff cookies, this spread is a versatile delight, perfect for adding indulgence to breakfasts, desserts, and snacks. A 400g jar of Lotus Spread is the ideal size to fuel your culinary creativity, offering endless possibilities to enjoy its unmistakable taste.

What is Lotus Biscoff Spread?

Lotus Biscoff Spread is a smooth, creamy spread crafted from finely crushed Lotus Biscoff cookies, combined with oils and sugars to create its signature texture. Its unique flavor profile—a blend of caramel, cinnamon, and spices—makes it a standout ingredient in sweet and savory dishes alike. The 400g jar ensures you have enough to experiment with recipes or simply enjoy spoonfuls straight from the jar.

Why Choose the 400g Jar?

Perfect for SharingThe 400g size is ideal for families or gatherings, ensuring there’s enough Lotus Biscoff goodness to go around.

ConvenienceA single jar is sufficient for multiple recipes, from baked goods to breakfast spreads.

Value for MoneyBuying a larger jar reduces the need for frequent restocking, making it a cost-effective choice for Lotus lovers.

Ways to Enjoy Lotus Biscoff Spread

1. Spread It

On Bread or Toast: A simple and satisfying way to enjoy the spread—slather it generously on warm toast or soft bread.

Pancakes and Waffles: Use it as a topping or filling for pancakes and waffles for a decadent breakfast treat.

2. Dip It

Fruits: Pair with apples, bananas, or strawberries for a quick and delicious snack.

Cookies and Crackers: Enhance your favorite crackers or cookies by dipping them in the spread.

3. Bake It

Cakes and Cupcakes: Incorporate Lotus Spread into batters or frostings for a unique twist on traditional desserts.

Cookies: Use it as a filling for sandwich cookies or swirl it into cookie dough for added flavor.

4. Drizzle It

Ice Cream: Warm the spread slightly and drizzle over ice cream for a caramel-like topping.

Smoothies: Add a spoonful to your smoothies for a rich, spiced kick.

5. Stuff It

Doughnuts: Inject Lotus Spread into doughnuts for a creamy, indulgent filling.

Pastries: Use it as a filling for croissants, puff pastries, or crepes.

Recipe: Lotus Biscoff Cheesecake

Ingredients:

400g Lotus Spread

200g Lotus Biscoff Cookies (crushed)

100g butter (melted)

500g cream cheese

200g powdered sugar

300ml heavy cream

Method:

Prepare the Base:

Mix the crushed Lotus cookies with melted butter.

Press the mixture into the base of a springform pan and chill for 30 minutes.

Make the Filling:

Beat cream cheese and powdered sugar until smooth.

Add 200g of Lotus Spread and continue mixing.

Fold in whipped heavy cream gently to retain its lightness.

Assemble:

Pour the filling over the chilled base and smooth the top.

Melt 100g of Lotus Spread and drizzle it over the top, swirling for a decorative finish.

Chill and Serve:

Refrigerate for at least 4 hours or overnight.

Garnish with crushed Lotus cookies before serving.

Storage and Tips

Shelf Life: Once opened, store the 400g jar in a cool, dry place. No refrigeration is required.

Consistency: If the spread hardens in cooler temperatures, warm it gently in the microwave or by placing the jar in warm water.

Health Information

While Lotus Biscoff Spread is undeniably indulgent, it can be enjoyed in moderation as part of a balanced diet. Here’s a snapshot of its nutritional profile per serving (15g):

Calories: Approximately 90

Sugar: Around 8g

Fat: 5.5g

For those with dietary preferences:

Vegan-Friendly: The spread contains no animal products.

Nut-Free: Made without nuts, it’s a safer option for individuals with nut allergies.

Why Lotus Biscoff Spread is Special

Lotus Spread is more than just a treat—it’s a sensory experience. Its rich aroma, smooth texture, and complex flavor evoke warmth and nostalgia, making it a favorite across generations. Whether you're creating culinary masterpieces or savoring it simply, the 400g jar is your gateway to indulgence.

So, open that jar, dive into its creamy goodness, and let Lotus Spread elevate your everyday moments into something extraordinary!

[40sandfabulousaf]

大家好! For a change, I had a simple breakfast of local coffee and potato curry puff on a return to office day as a show of support for starving Palestinians in Gaza. Curry puff, or epok epok, is a crispy (sometimes flakey) pastry shell that contains fillings like curry chicken, potato and egg, curry potato or spicy sardines. I chose the humblest of them all - curry potato. Ingredients used to make this puff were basic, but the curry was tasty and the potatoes melt in your mouth tender. Pairing this with fragrant local coffee was satisfying even though I was very hungry by lunchtime. Whilst the gnawing hunger can't be compared to what Palestinians in Gaza are going through, it does give me a glimpse of the sheer magnitude of their suffering.

There's usually a long line of customers in front of the shao la (roasted meats) stall at the coffee shop I sometimes go to for WFH lunch. I was tempted to try their food, but the thought of queueing for ages just to place my order was a turnoff. On Saturday, I reached the coffee shop before lunchtime and, lo and behold, there was nobody! After collecting my duck noodles, I happily tucked in. It was admittedly good, the mee kia (thin egg noodles) was very QQ, the duck was quite tender and the sauce coated the noodles and meat without being too salty. But it wasn't exceptional; I don't get the fuss. Won't stand in line during busy meal times for it, but don't mind having it again if there isn't a queue.

Sunday was Father's Day. What better way to spoil Pa than with a delicious meal? I treated him to lunch of braised lobster yi mian (ee fu noodles), followed by local tea (for him) and local coffee (for me). Both of us polished off the giant plate of yi mian; not a strand was left. The meal was so filling that we decided to postpone dessert of ice cream and waffles, Pa's favourite, to another time. The enjoyable afternoon was spent leisurely discussing health and nutrition and current affairs, as well as updating each other about what we did during the week. To Pa, the most precious gift of all was the gift of my time. I'm glad he felt so happy and enjoyed our lunch.

The smoked salmon I ordered last week arrived. I've decided to have it as part of a normal meal. Palestinians in Gaza struggle to have adequate nutrition, let alone the luxury of chilled foods. What I did instead was open a can of baby corn for my weekly simple breakfast, since canned goods are included in the food parcels which Palestinians receive. To be frank, baby corn is delicious when stirfried with straw mushrooms, sweet peas, lotus root and macadamia nuts but quite horrible on its own 😅 That's precisely the whole point of this exercise - to understand and highlight their suffering. Palestinians in Gaza don't get to choose what kind of food they eat.

Today is Tuesday. Yesterday was the Hari Raya Haji public holiday in my country so our Muslim friends can celebrate Eid al-Adha. Things were much more sombre in Gaza where Palestinians mourned friends and family members who've perished in this genocidal war. Malls and dining establishments are usually packed on public holidays and it was scorching hot yesterday, so I stayed home, rested, exercised, danced, caught up on current affairs and wondered when the world will finally enjoy global peace again. I hope it will be soon. All of us thrived then. 下次见!