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【紐西蘭 Red Seal 紅印牙膏系列（共7款）】#任選1款特價$
#超人氣牙膏‼️
擁有一口好牙就是辣麼簡單~
不含氟化物、防腐劑、起泡劑、人工甜味劑
❶👫kids 兒童專用 75g
❷🍋Lemon 檸檬草本（無薄荷） 100g
❸😃soda 小蘇打 100g
❹🙊propolis 蜂膠 100g
❺ 🚬smokers 煙漬亮白 100g
❻🌿herbal 草本防蛀固齒 110g
❼🌿natural 草本礦物質 110g
會員超優惠，請大家加入社團：
https://www.facebook.com/groups/kiwishop8888/
澳洲🦘預購～8/30收單、10🈷️底寄出🎁🛍
商品：🇦🇺護齒之選 紐西蘭 Red Seal天然牙膏🌿
價格: 130
超過9️⃣0️⃣年的歷史，紐西蘭家喻戶曉的保健品牌 Real Seal天然牙膏
❌氟化物
❌對羥基苯甲酸
❌三氯生
❌過氧化物
❌硝酸鉀
包含多種不同功效的牙膏
✔️Baking soda 蘇打牙膏
✔️Lemon 檸檬牙膏
✔️Natural天然草本礦物牙膏
✔️Propolis 天然蜂膠牙膏
✔️Smoker 去煙漬牙膏
✔️Herbal 草本精華牙膏
🆗不含氟化物，對羥基苯甲酸，三氯生，過氧化物，硝酸鉀
🆗使用2個月能有效改善牙齦流血問題
🆗有效消炎抗菌
🆗能潔白牙齒
🆗成分天然，適合兒童，孕婦
✈️📦物流運送過程皆有可能導致外包裝紙盒、塑膠盒或塑膠罐擠壓輕凹陷微損（無影響品質正常使用、出貨），在意者請斟酌下單。
【紐西蘭 Red Seal 紅印牙膏系列（共7款）】#任選1款特價$
#超人氣牙膏‼️
擁有一口健康好牙就是辣麼簡單~
不含氟化物、防腐劑、起泡劑、人工甜味劑
❶👫 #孩子的請用：kids兒童專用 75g
❷🍋 #清新口氣的請用：lemon檸檬草本（無薄荷） 100g
❸😃 #牙齒亮白的請用：soda小蘇打 100g
❹🙊 #保護牙齦的請用：propolis蜂膠 100g
❺ 🚬 #抽煙的請用：smokers煙漬亮白 100g
❻🌿 #牙菌的請用：herbal 草本防蛀固齒 110g
❼🌿 #喜歡草本的請用：natural 草本礦物質 110g
會員超優惠，請大家加入社團：
https://www.facebook.com/groups/kiwishop8888/
Hello everyone, today we're going to show you how to make a beautiful pink-red jam with the wonderful fragrance of litchi, raspberry and rose, it’s inspired by classic french jam *Confiture Ispahan*, which was created by Pierre Hermé and Christine Ferber.
This recipe is step by step guide to make a homemade preserve. It's easy and so delicious. Mix with 3 fruits to create a fantasy flavor to become a longtime favorite. Even a jam-making novice can make it easily.
This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/uCul6dl7amI
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Confiture Ispahan Recipe
☞ This recipe can make 3 jars (150ml, each)
✎ Ingredients
raspberries 300g, fresh or frozen
litchi 200g, pitted and skinned
granulated sugar 350g
lemon juice 20g
rose water 25ml
✎ Instructions
1. Rinse and rub the litchis under a running tap, and soak them for 3~5 minutes. Then wash again, drain and pat them dry with a tea towel or paper towel.
2. Remove the skins and pits of litchis, and cut into 3-4 pieces.
3. Leave the frozen raspberries to finish defrosting at room temperature for 20 minutes.
4. Add raspberries into a food processor, pulse until mixture become smooth. Place a fine mesh strainer over a saucepan, pour the pureed raspberries into the sieve, mash and press with a spoon to remove the seeds. But if you don’t mind the seeds, you can ignore this step.
5. Add litchis, lemon juice and sugar to the saucepan, mix well and then heat to a simmer over medium heat, turn off the heat.
6. Pour the fruit mixture into a large bowl. Cover with a parchment and plastic wrap, let cool and then place in the refrigerator overnight.
7. The next day, to sterilize jam jars at first. Pour the mixture puree into a saucepan. Stir gently over a medium high heat, bring to a boil, and boil for more 10 minutes. stir frequently and skim skim the foam.
8. After 10 minutes, add rose water to the jam, and bring to a boil again.
9. Remove from heat and ladle hot jams into sterilized jars. Place lids and seal. Turning the jars upside down. Let cool and place in the refrigerator.
You might like my vlog channel https://www.youtube.com/channel/UC4sQ3_5cOrfoFl2cB89VcCw?sub_confirmation=1
Used Half the food colouring than other recipes and No cocoa powder added in my Red Velvet Cake recipe. I know you will ask why?
because cocoa powder makes the red colour dark maroon so you end up adding a ton of food colour, It also gives brown patches.
We eat chocolate cake, we eat vanilla cake, the main point of making Red velvet cake is the beautiful Red colour of this cake And I want my red velvet cake to be smooth ruby red without extra food colouring.
So I made the base cake vanilla instead of chocolate cake.
I've tried both and I prefer this way. The colour is way more vibrant.
My amazing cream cheese frosting recipe is enough to bring out the flavour.
If you still want the chocolate flavour then add a little bit of chocolate essence. Try this new recipe for a soft moist great tasting vibrant red velvet cake on this Christmas.
You can add SUBTITLE to your language in this video: http://www.youtube.com/timedtext_cs_panel?c=UCAfw7OYXP45Qktu6hFHEPlA&tab=2
WRITTEN RECIPE HERE: https://www.cookingadream.com/2018/12/red-velvet-cake.html
Products I use on my channel:
AMAZON US: https://www.amazon.com/shop/cookingadream
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FOR INDIA: http://amzn.to/2GbQ41d
when you make it send me a photo on
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Visit the website for more: http://www.cookingadream.com/
Email: [email protected]
Ingredients:
1 3/4 cups (200g)all-purpose flour
3 Tbsp(25g) cornstarch
1 Tsp (5g) baking soda
1/2 Tsp (3g) salt
3/4 cup (180g) sugar
4 medium eggs
3/4 cup (160g) oil (sunflower, canola)
2tbsp (30g) lemon juice
2 tsp (10g) vanilla extract
1/2 cup (100g) milk, room temperature
1- 2 Tsp red food colouring oil base(or as needed)
Cream Cheese Frosting
350g cream cheese, cold
160g butter, room temperature
1 tsp (5g) vanilla extract
1 3/4 cup (215g) powdered sugar (sifted)
For glaze
whipped cream 200g (3/4cup)
icing sugar (10g )2 tbsp
1. Preheat oven to (150C)300F. Line two 7" round cake pans with parchment paper.
2. In a large bowl sift together the flour, baking soda and cornstarch whisk and sift to combine very well. (important)
3. In another bowl mix eggs with sugar, salt until frothy and pale then Mix in, vanilla extract, oil, then milk. Place the bowl over another bowl of hot water until the mixture reaches 39°C.
4.Incorporate flour mixture in three addition. Make sure not to over mix.
5. Gradually add red food colouring until the desired colour is reached.
6. Pour the batter evenly into the parchment paper-lined pans.
7. Bake for about 40 minutes until a toothpick inserted into the centre comes out clean.
8. Let pans cool on a cooling rack for 10 minutes.
9. Remove the cakes from the pan and let them cool completely.
10. Prepare the frosting.
In a bowl add cold cream cheese, room temperature butter vanilla essence and sifted powdered sugar. Beat until smooth and fluffy.
11. Assemble the cake. Cut the tops of the cakes to create flat surfaces if needed.
12. Place 1 cake layer on your serving plate. Spread evenly with 1/4" of frosting. Add the second layer of cake. spread a thin layer frosting on top and sides of the cake to seal the crumbs then refrigerate to firm up about 30 mins.
13. gradually spread rest of the frosting and smooth out the surface as neatly as possible. then refrigerate again.
14. beat whipped cream and icing sugar around 50%. slowly pour on top till drips from the side. you can keep it dripped halfway or cover the whole cake.
The cake is ready to serve.
15. The leftover frosted cake can be covered and refrigerated for up to a week.
MORE VIDEOS:
Blueberry muffins: https://www.youtube.com/watch?v=2mAOjGV_zGs
Raisin buns: https://www.youtube.com/watch?v=Lpyp3t9O11c
Cinnamon rolls: https://www.youtube.com/watch?v=q-e7Bk8hfrg
Custard buns: https://www.youtube.com/watch?v=v00CmQbUK0c
Apple muffins: https://www.youtube.com/watch?v=p4IKN4UROxA
Strawberry ice-cream: https://www.youtube.com/watch?v=pRYWdd_iVF0
Chicken nuggets: https://www.youtube.com/watch?v=A5YyB7FdjpY
Cheesecake: https://www.youtube.com/watch?v=P2U5JsPoFpw
Pita bread: https://www.youtube.com/watch?v=XU4gFRLPZZI
Brownies: https://www.youtube.com/watch?v=pzLAPTMz-k0 Christmas cake recipe, holiday cake recipe, delicious Christmas cake, valentine's day cake recipe
tags: red velvet cake,christmas cake,red velvet,holiday cake
SUBSCRIBE for new videos every week: https://www.youtube.com/user/joannasohofficial Oven-baked recipes are a life-saver for those who are busy. All you need is to do a little bit of prep work, pop it all in the oven, and you can get on with doing what you need to, while a nutritious meal is cooking for your family.
It’s a healthy and wholesome meal all in one tray. The formula is really simple. Combine Protein + Vegetables + Oil + Seasoning and you have your dinner! Watch this video!
SNAP & SHARE your pictures. Tag me @JoannaSohOfficial #JSohRecipes
READ below for the recipes and steps.
________________
Joanna is a certified Personal Trainer (ACE), Women’s Fitness Specialist (NASM) and Nutrition Coach, with over 8 years of experience.
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ROASTED CHICKEN W MIXED VEGETABLES (serves 2)
1. 2 Chicken Legs Quarter – 336Cals each
2. 2 Carrots, sliced – 50Cals
3. 1 head Broccoli – 98Cals
4. 1 Sweet Potato, sliced into cubes – 112Cals
5. 1 Red Onion, sliced – 46Cals
6. 6 Garlic Cloves, crushed – 27Cals
7. 1 tbsp. Olive Oil – 69Cals
8. 1 tbsp. Apple Cider Vinegar – 3Cals
9. ¼ tsp. Fresh Rosemary, chopped
10. ¼ tsp. Mixed herbs
11. Salt & Pepper to taste
Steps:
1. Pre-heat oven to 425°F/220°C.
2. Rub the chicken legs with olive oil. Season with fresh rosemary, salt and pepper. Set aside.
3. Next, make a bed for the chicken pieces by arranging the vegetables on the bottom of a baking dish. Season the vegetables with a little bit of olive oil, apple cider vinegar, salt, pepper, mixed herbs and some rosemary.
4. Transfer and arrange the chicken legs on top of the vegetables.
5. Bake for an hour or until chicken is cooked through.
6. Serve warm!
Per serving: 540Cals
BAKED SALMON & ZUCCHINI (serves 1)
1. 1 Salmon Fillet - 416Cals
2. ½ Zucchini, halved lengthwise and thinly sliced – 9Cals
3. ½ cup Cherry Tomatoes, halved – 13Cals
4. ½ Lemon, slices, plus 2 teaspoons fresh lemon juice – 8Cals
5. 1 Garlic Cloves, minced – 4.5Cals
6. ¼ tsp. Rosemary, chopped
7. ¼ tbsp. Olive Oil – 17.5Cals
8. Salt & pepper to taste
Steps:
1. Preheat oven to 350°F/180°C.
2. Let’s prep the salmon. Marinade the salmon fillet with olive oil, salt & pepper, chopped rosemary and garlic clove. Gently massage the seasoning into the salmon and set aside.
3. Next, line a baking tray with tin foil. Then make a bed for the salmon fillet by arranging all the vegetables on the bottom of a baking dish and season with salt and pepper.
4. Place the salmon and drizzle with freshly squeezed lemon juice. 5. Seal it all in tightly. Place into oven and bake until cooked through for about 30 minutes.
5. Enjoy warm
Per serving: 468Cals
AUBERGINE & BLACK BEAN RATATOUILLE (serves 4)
1. 2 Aubergines, sliced – 272Cals
2. 1 Zucchini, sliced – 33Cals
3. 1 tbsp. olive oil – 69Cals
4. 1 can Diced Tomato – 108Cals
5. 1 can Black bean- 316Cals
6. 1 Onion, chopped – 46Cals
7. 2 Garlic Cloves, chopped – 9Cals
8. 25g Grated Parmesan -108Cals
9. ¼ tsp. Cayenne Pepper
10. Salt & Pepper to taste
Steps:
1. Pre-heat oven to 220°C.
2. In a large bowl, season the aubergine and zucchini slices with olive oil, and salt and pepper. Set aside.
3. To make the sauce, mix together the diced tomato, black beans, onion, garlic, cayenne pepper and salt & pepper. Set aside.
4. Now let's assemble the dish. In a baking dish, arrange the aubergines and zucchini slices in a single layer.
5. Next, pour in a layer of the black bean sauce. Then top it up with another layer of aubergine and zucchini slices. Repeat until the baking tray is filled.
6. Finally, sprinkle with some grated cheese. Bake in the oven for 30 - 40 minutes until the top layer is golden brown. Serve hot.
Per serving: 241Cals
