看图学英文, 厨房常见物【In the kitchen】快到厨房找找看它们都在哪里？
1. glass 玻璃杯
2. jug 水壶（有把有嘴的）
3. cup and saucer 杯子碟子
4. wooden spoon 木汤匙
5. whisk 搅拌器
6. sharp knife 锋利的菜刀
7. chopping board 切菜板
8. mug 马克杯（圆筒形有柄大杯）
9. toaster 烤面包片机
1. glass 玻璃杯
2. jug 水壶（有把有嘴的）
3. cup and saucer 杯子碟子
4. wooden spoon 木汤匙
5. whisk 搅拌器
6. sharp knife 锋利的菜刀
7. chopping board 切菜板
8. mug 马克杯（圆筒形有柄大杯）
9. toaster 烤面包片机
#Repost @bestofvegan
・・・
Bitter Chocolate Fudge Cake Ice Cream by @schoolnightvegan
.
For the Ice Cream
200g raw unsalted cashews (soaked in boiling water for 1 hour)
310g water
210g sweetened condensed coconut milk
70g boiling water
40g cocoa powder
20g odourless coconut oil
100g dark chocolate (finely chopped)
1 tsp freeze dried espresso powder
pinch salt
For the Cake Pieces
3/4 tsp psyllium husk powder + 3 tsp water
55g plain flour
1 tsp baking powder
18g cocoa powder
2 tbsp boiling water
25g vegan margarine
68g granulated sugar
38ml oat milk
To Make the Cake Pieces
Preheat the oven to 180c and line a cupcake tray with 3 cupcake cases.
In a small bowl combine the psyllium husks and the water. Mix and set aside to thicken.
In another small bowl, measure out the flour and the baking powder. Stir to combine and set aside.
In the bowl of a stand mixer, add the cocoa and the boiling water. Fit the paddle attachment and beat until smooth. Add the vegan margarine and psyllium egg and beat until smooth (the psyllium tends to clump very easily, so make sure you beat very well). Add the remaining cake ingredients and beat until just combined.
Divide the batter between the six cupcake cases and top each cup of batter with one tsp of the chilled caramel.
Place in the oven and bake for 30 minutes. Once baked, remove from the oven and allow to cool briefly in the tin before removing each cake delicately and allowing to cool fully on a wire cooking rack.
Once cooled, remove the cupcake cases and slice the cakes into 1/2cm - 1cm cubes. Place the cubes of cake on a baking tray and spread out so they’re touching as little as possible. Place in the freezer to firm up.
To Make the Ice Cream
Drain the soaked cashews and discard the soaking water. Place the cashews in the cup of a high-speed blender along with the 310g of water. Blend until very smooth then pour out into a large bowl. To the bowl add the sweetened condensed coconut milk. Whisk to combine then set aside.
Continued below ⬇️ [recipe as posted on schoolnightvegan.com]
・・・
Bitter Chocolate Fudge Cake Ice Cream by @schoolnightvegan
.
For the Ice Cream
200g raw unsalted cashews (soaked in boiling water for 1 hour)
310g water
210g sweetened condensed coconut milk
70g boiling water
40g cocoa powder
20g odourless coconut oil
100g dark chocolate (finely chopped)
1 tsp freeze dried espresso powder
pinch salt
For the Cake Pieces
3/4 tsp psyllium husk powder + 3 tsp water
55g plain flour
1 tsp baking powder
18g cocoa powder
2 tbsp boiling water
25g vegan margarine
68g granulated sugar
38ml oat milk
To Make the Cake Pieces
Preheat the oven to 180c and line a cupcake tray with 3 cupcake cases.
In a small bowl combine the psyllium husks and the water. Mix and set aside to thicken.
In another small bowl, measure out the flour and the baking powder. Stir to combine and set aside.
In the bowl of a stand mixer, add the cocoa and the boiling water. Fit the paddle attachment and beat until smooth. Add the vegan margarine and psyllium egg and beat until smooth (the psyllium tends to clump very easily, so make sure you beat very well). Add the remaining cake ingredients and beat until just combined.
Divide the batter between the six cupcake cases and top each cup of batter with one tsp of the chilled caramel.
Place in the oven and bake for 30 minutes. Once baked, remove from the oven and allow to cool briefly in the tin before removing each cake delicately and allowing to cool fully on a wire cooking rack.
Once cooled, remove the cupcake cases and slice the cakes into 1/2cm - 1cm cubes. Place the cubes of cake on a baking tray and spread out so they’re touching as little as possible. Place in the freezer to firm up.
To Make the Ice Cream
Drain the soaked cashews and discard the soaking water. Place the cashews in the cup of a high-speed blender along with the 310g of water. Blend until very smooth then pour out into a large bowl. To the bowl add the sweetened condensed coconut milk. Whisk to combine then set aside.
Continued below ⬇️ [recipe as posted on schoolnightvegan.com]
#田海蓉巴黎高定时装周##田海蓉巴黎高定周之戏剧高光时刻 # 田海蓉的这件礼服由象征时尚领域最高技艺的巴黎高级定制官方品牌之一，风格最为前卫独特与戏剧性的让·保罗·高缇耶(Jean Paul Gaultier)为其专门倾心打造。Whisk拉夫领盛行于伊丽莎白一世时期，具有脆弱与坚挺两种矛盾特质，而Jean Paul Gaultier在田海蓉这件礼服的设计中正是把历史的概念进行了更深层次的外延，打破了常规意义上一件衣服所代表阶级，性别与年龄界限，混合过去与现在、戏剧与生活、动态与静态、男性与女性……恒常叛逆带来的就是高级定制最弥足珍贵的前卫理念，好看[嘻嘻][嘻嘻][嘻嘻]
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