smoked bacon recipe的八卦，Yahoo名人娛樂都在討論

Are you one for a midday snack? Well, I’m a genius!! Say hello to my amazing 9-Combo Naanwich made with Mission Foods Garlic & Herb Naan. 🤤🤤

I saw this food trend go viral so I decided to put my spin on it! Using @missionfoods.my Naan made it even more satisfying. In this reimagined sandwich recipe, you get to savour 9 DIFFERENT flavourful
combinations with the pairing of different ingredients!

Super easy to make, super yummy! Check out my recipe below.

Ingredients:
2 Mission Garlic & Herb Naan
2 tbsp Hummus, store bought
2 tbsp Pesto Sauce, store bought
2 tbsp Sundried Tomato Sauce, store bought
4 streaks Beef Bacon, cooked
½ Chicken Breast, cooked and shredded
2-3 pcs Smoked Salmon

Instructions:
1) In a pan, heat Mission Garlic & Herb Naan for 30-40 seconds on each side until warm and a little brown. Once done, transfer to a chopping board and cut the pointy edges.
2) On one naan, spread hummus, pesto sauce and sundried tomato sauce in 3 horizontal lines.
3) On another naan, place the shredded chicken breast, smoked salmon and beef bacon streaks in 3 vertical lines.
4) Meet the 2 naan together, with toppings criss-crossed, facing each other.
5) Cut the Naanwich according to the 9 different portions and you’ll have your 9 combination flavoured Naanwiches ready to be served!

You’re welcome and enjoy! Do tag me if you try this recipe out! #LikeBreadButBetter

Just next to Bukit Tambun's PLUS highway exit is TSS Cafe & Restaurant. In the morning, this place is popular for its curry rice (咖哩饭). In the evening, it is an Italian-style café with a decent menu of pasta and pizzas. :-)

One of the chefs is Italian, so you can expect the recipe to be more authentic. Many ingredients are also prepared in-house. For example, tomato sauce for pasta and pizza is prepared from fresh tomatoes. :-)

The pork bacon here is quite special. It is not smoked, but made by grilling pork slices. Therefore, the pork has stronger flavor and is juicier in texture. :-)

Find out more at:
http://www.penangfoodforthought.com/…/tss-cafe-restaurant.h…

Good morning~! Will be sorely missing this Truffles Croque Madame, with Aged Comte & Seasonal Black Truffle, Egg Yolk & Sauce Périgueux. Along with many other items.. To recap My 1st Experience of 『Belon HK』, it started off as something like this sequence:

__
•I Went to Bones in Paris, run by Chef James Henry. Back in the early to mid 2010's, Paris started seeing quite a few cosier, more natural Wine & Dine concepts popping up, related to the Neo-Parisian movement which often involved French and also Spanish, British or Australian chefs alike. Spawned by the casual fine dining preferences provided by Le Chateaubriand, Au Passage, Septime & Bones, etc

•Naturally after Bones Paris, I was interested to follow up on James Henry suddenly arriving to HK with Daniel Calvert to help open Belon, although there was an interview which already provided early clues that James won't be at Belon for long as he was also committed to a project just outside of Paris.

•At the beginning the Roast Chicken was already at Belon in 2016, almost same Stuffing & recipe, albeit it was only $538 & the Chicken taste gradually improved! It also carried its take on a Sea Urchin on Sweet Potato Waffle & Smoked Bacon Creme fraiche 🤔, the period when everyone tried to do a Sea Urchin with melted Lardo on Bruschetta NYC Marea style even in HK, or Sea Urchin on Brioche like the liquid toast at Saison. Back then the Hokkaido Scallop with Seaweed butter didn't come as a Ravioli yet, the Mille-Feuille tasted like it came from La Vache or Bueno Aires Polo Club. And I never paid for the most expensive stuffed Chicken Wing Farci as it costed tripled 富哥's at 名人坊 Celebrity Cuisine & which came with Bird's nest 😁.

•Fast Forward to the subsequent years that Daniel Calvert gradually turned Belon into more Fine Dining Bistro experience. More sophisticated Dishes were created, some recipes majorly tweaked. And there were a few more Japanese ingredients incorporated and made into French-esque dishes, perhaps a precursor indication of Daniel's eventual adventure to Tokyo in the future. And in the meanwhile, earning his well deserved Michelin 🌟 & garnering his own loyal Fan base from not just HK but Asia

無火| 這是11種最佳燒烤食譜 —一直以來，烤肉是西方國家的一種的流行。當陽光明媚，氣度升高時，所有的烤肉迷們都開始準備起烤架。無論是在自家花園中、陽台上，還是在公園裡，都有許多人全家歡聚一起烤肉類、蔬菜和起司等。這裡我們要介紹11個烤肉的好點子，保證讓每位烤肉迷吃到笑口大開。

謝謝觀看，別忘了訂閲我們的頻道並分享給大家，收看我們最新發布的食譜。訂閱頻道⬇️
https://bit.ly/2vCwfMy

完整食譜：https://www.yokofu.tw/11-grill-recipes

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1.) 鐵鍋烤肉：https://www.yokofu.tw/layered-meat-in-fire-pot/
2.) 木串上的藍帶雞肉：https://www.yokofu.tw/cordon-bleu/
3.) 烤鳳梨鮭魚：https://www.yokofu.tw/cordon-bleu/
4.) 鐵鍋培根蛋糕：https://www.yokofu.tw/cordon-bleu/
5.) 串燒絞肉蔬菜鳳梨：https://www.yokofu.tw/grill-pikes/
6.) 鮮嫩豬里肌佐起司馬鈴薯：https://www.yokofu.tw/grill-pikes/
7.) 泰式烤雞：https://www.yokofu.tw/thai-grilled-chicken/
8.) 混合煙熏香味的烤肉：https://www.yokofu.tw/bbq-smoked-meatloaf/
9.) 超大培根香腸起司歐姆蛋：https://www.yokofu.tw/omelett-with-bacon/
10.) 啤酒罐漢堡：https://www.yokofu.tw/beer-can-burgers/
11.) 培根照燒燒番麥：https://www.yokofu.tw/grilled-bacon-corn/


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想知道更多的美味食譜嗎？ 請訂閱我們的頻道，不要錯過任何新影片。有口福每天為你帶來不同的食譜影片。 與您的朋友和家人分享！

這裡可以訂閱我們的頻道：youtube.com/有口福
Facebook關注我們：https://www.facebook.com/yokofu.tw
有口福網站：https://www.yokofu.tw/

買《富力森FURIMORI》熱壓三明治點心機 按這裡→https://lihi1.com/zJ55f
饅頭熱壓三明治
材料：
饅頭 2顆/mantou 2
鴨賞 適量/smoked and corned duck meet
蒜苗片 適量/green garlic
起司片 2片/cheese 2
作法：
1.饅頭對切開。
2.將饅頭放入熱壓三明治機中，依序擺上起司片、鴨賞、蒜苗片。
3.再各蓋上一片饅頭，將三明機蓋上扣好，熱壓5分鐘即可。


雞蛋+菜脯三明治
材料
雞蛋 egg
菜脯 preserved radish
作法
1.放上吐司，再放上菜脯與雞蛋。
2.再蓋上吐司，熱壓6分鐘即可。


火腿餐包三明治
材料：
小餐包 8顆/ bread 8
里肌火腿 2片/ham 2
生菜 適量/lettuce
起司片 2片/cheese 2
作法：
1.小餐包對切開。
2.將小餐包放入熱壓三明治機中，依序擺上起司片、火腿、生菜。
3.再各蓋上一片小餐包，將三明機蓋上扣好，熱壓5分鐘即可。


油條+肉鬆
材料
油條 fried bread stick
肉鬆 pork floss
作法
1.放上吐司，再放上肉鬆與油條。
2.再蓋上吐司，熱壓6分鐘即可。



吐司刈包
材料
吐司 toast
花生粉 peanuts
酸菜 pickled mustard-green
滷肉 Braised pork belly
香菜 coriander

作法
1.依序放上吐司、花生粉、滷肉、酸菜、香菜、花生粉。
2.蓋上扣上，熱壓5分鐘即可


熱壓布丁吐司
材料
吐司 toast
鮮奶雞蛋布丁 pudding

作法
1.依序放上吐司、雞蛋布丁。
2.蓋上扣上，熱壓5分鐘即可。

創意7：香蕉+巧克力+市售綜合堅果
材料：
吐司 4片 toast 4 slices
巧克力醬 適量 chocolate spread
香蕉 2根　　　　　banana
市售綜合堅果 適量 mixed nuts
作法：
1. 市售綜合堅果炒香或是用烤箱略烤香後壓碎。
2. 吐司抹上巧克力醬放入機器，鋪上香蕉，撒上堅果碎，蓋上吐司，熱壓6分鐘即可。



培根法式吐司磚
材料：
吐司 2片 toast
培根 6片 bacon
蛋 2顆 egg
牛奶 30cc milk
作法：
1. 蛋與牛奶打散後，將吐司泡軟吸飽奶蛋液，放入烤盤熱壓5分鐘取出。
2. 烤盤上一邊各鋪3片培根，放入作法1吐司，再把培根包起，熱壓約5分即可。


培根蛋蘑菇吐司
材料：
培根 4片 bacon
蛋 2顆 egg
吐司 4片 toast
蘑菇 適量 mushrooms
起司絲 適量 cheese
作法：
1. 蛋打入烤盤，無須噴油直接熱壓3分鐘取出。
2. 烤盤噴上少許油，一邊煎蘑菇，一邊煎香培根片，熱壓5分鐘取出。
3. 烤盤放上吐司，依序鋪上起司、蛋、培根、蘑菇片，再放入起司與吐司熱壓5分鐘即可。

蝦仁番茄蛋吐司
材料：
蝦 12尾 shrimps
蕃茄丁 適量 tomato
蛋 3顆 egg
吐司 4片 toast
作法：
1. 蕃茄切成丁，與蛋液混合。
2. 烤盤噴油將蝦放入，蓋上蓋子3分鐘煎香，之後淋入蛋液熱壓等3分鐘煎熟。
3. 將作法2的蝦仁番茄蛋取出，將吐司放入，夾入蝦仁蕃茄蛋，蓋上熱壓5分鐘即可。



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楊桃美食網
http://www.ytower.com.tw

Youtube
https://www.youtube.com/user/ytower01

Facebook
https://www.facebook.com/ytower01

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『世界一ラクチンなのに超美味しい！魔法のてぬきごはん』

Amazonの方では予約が開始しておりますので、予約のページを貼らせていただきます！
↓↓
https://www.amazon.co.jp/dp/4847099621

発売日は、9月18日です。
ぜひ、本屋さんへ行った際にはお手に取ってみていただけたら嬉しいです♪

〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓

〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓

『材料２つから作れる！魔法のてぬきおやつ』も引き続き発売中です♪
(おかげさまで累計10万部本当にありがとうございます。)

こちらもAmazonのURLを貼らせていただきます！
↓↓
https://www.amazon.co.jp/dp/484709879X/

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▽〝バターサバカレー〟の詳しいレシピはこちらのブログから♪
『てぬキッチンのブログ』⇒ https://www.tenukitchen.com/entry/2020/08/28/205532


▽twitterもやっているので、もし『てぬキッチン』のレシピをお試し頂いたら、＃てぬキッチン　をつけて投稿してもらえると嬉しいです♪
『てぬキッチンのtwitter』⇒ https://twitter.com/tenu_kitchen


【バターサバカレー】
今日は暑い夏にオススメの、レンジだけで作れて包丁もまな板も使わないカレーを作りました！
夏ってふとカレーが食べたくなりますが、火を使うのは暑すぎます！しかもできれば包丁もまな板も使いたくない！！
そこでサバの味噌煮缶と玉ねぎを使ってレンジカレーを作りました。味噌煮缶がポイントで、カレーと合わさると時短なのにかなり奥深い味わいにしてくれます。そこにバターが入ることでさらにいい味を出してくれます！！
また玉ねぎはスライサーを使うことで洗い物削減！！
超簡単レシピなのにとても美味しく仕上がるので、ぜひカレー気分になった日にお試しください♪

〈材料〉
サバの味噌煮缶 1個
玉ねぎ 1/2個
生姜 にんにくチューブ 各4㎝
カレールー 2欠片
バター 10g
水 150cc

▽チャンネル登録はこちらから♪
⇒http://www.youtube.com/channel/UC1HZhN0HjriRUhqH7wGyRQg?sub_confirmation=1

【Mackerel curry】
Today I made a curry that I recommend in the hot summer, which can be made only with a microwave oven without using a kitchen knife or cutting board!
I suddenly want to eat curry in summer, but it's too hot to use fire! And if you can, you don't want to use a knife or a cutting board! !!
So, I made a range curry using canned miso of mackerel and onions. The point is the miso-boiled can, and when combined with curry, it gives a very deep flavor even though it is a short time.
Use a slicer to reduce the amount of washable onions! !!
It's a super easy recipe, but it's very delicious, so please try it when you feel like curry♪

〈INGREDIENT〉
1 loaf of bread
1 egg
Mayonnaise as you like
2 half bacon
3 smoked cheese
Black pepper as you like

▽Subscribe to my channel♪
⇒http://www.youtube.com/channel/UC1HZhN0HjriRUhqH7wGyRQg?sub_confirmation=1


◎お仕事の依頼等はこちらまで→tenukitchen_tenukin@yahoo.co.jp

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