裝衣梜的籃子

包裝來的膠带，環保之作

啡手袋

 輕便啡手袋完成於11-6-2017

 怎樣好好的盡量做晒一幅不規則的皮是富有非常高内挑戰，全幅皮巧妙地用盡，只剩了兩小幅，自覺自己非常棒！

後記:用橙線好似很突出，重新改換了接近皮顏色的線和加上拉鍊

dairy free blue berries lime cheesecake

https://prettypies.com/recipe/blueberry-lime-cheesecake-vegangfpaleo/

Blueberry Lime Cheesecake {Vegan/GF/Paleo}

Pretty purple cheesecake that is made from pretty REAL food!

Servings

slices

INGREDIENTS

Crust:

• 3/4 cup walnuts
• 1/2 cup almonds
• 1 cup medjool dates
• 1/2 tsp ground vanilla beans or extract
• Pinch of Himalayan pink salt
• Splash of water if needed to help blend

Cheesecake Layer Ingredients:

• 2 1/4 cup raw cashews soaked overnight
• 1/4 to 1/3 cup honey or maple syrup
• 2 tsp vanilla extract
• 1/4 cup lime juice
• 1/3 cup coconut oil melted
• 1 tsp lime zest + more for garnish
• 1 cup blueberries + more for garnish

INSTRUCTIONS

To make the crust:

1. Pulse ingredients in food processor until sticky crumbles form. Add a splash of water at the end if it needs help sticking. Press crust into a parchment lined 7" sprinform pan.

To make the lime cheesecake layer:

1. The night before, soak cashews in a bowl of water. The next day, drain and rinse. Place cashews in food processor and blend for several minutes until smooth. Scrape down sides and add lime juice, 1/4 cup sweetener, zest, & vanilla & blend again. Stream in the melted coconut oil & blend until well combined. Taste and add more sweetener, if needed.
2. Scoop out enough of the cheesecake filling to cover the crust with about 1/2 to 1 inch of the white layer. Then set in freezer for 30 minutes to firm up.

To make the blueberry cheesecake layer:

1. Add 1 cup blueberries to the remaining cheesecake in your food processor and blend until smooth. If your blueberries are tart, you may need a couple more tsp sweetener.
2. Spread the blueberry layer on top of lime layer and decorate with fresh blueberries and lime zest.
3. Cover with foil and set in the freezer for about 3 hours to firm up and then transfer to the fridge for a couple more hours.

RECIPE NOTES

I used a 7" springform pan to make this cheesecake tall and pretty. If you use a larger pan, your layers and cake will be flatter/shorter.

糉子

材料:(可包10-12隻)

• 糭葉 30片
• 糯米 1公斤
• 去皮綠豆 半斤(300克)

醃料:

• 五花腩（切10-12丁塊）6兩(225克)
• 冬菇（泡水浸軟）5-6隻切半
• 鹹蛋黃5-6隻切半

五花腩醃料:

• 五香粉 1/2茶匙
• 鹽 2茶匙
• 糖 1茶匙
• 油 1茶匙

糯米調味料:

• 鹽 2 茶匙
• 油 1½ 湯匙

做法: 

1. 五花腩切成方塊，用醃料拌勻，置雪櫃中冷藏四小時以上待用。冬菇浸軟，加油糖生抽拌勻，蒸熟備用。
2. 糯米和綠豆分別用清水沖洗乾淨後，加水蓋過表面泡浸2小時以上，瀝乾水分，糯米用調味料拌勻。
3. 糭葉用水泡浸至軟身，清洗乾淨後放入一大鍋中，用滾水蓋過，大火煮至滾後，熄火，待至水放涼至暖和，即可使用
4. 糭子排放在一大而深的鍋中。注入滾水，蓋過糭子，用大中火煮約 3小時，即成

今年改了用100克红米，3湯匙藜麥，500克糯米

朱古力榛子包

兩瓶醬了就快到期了

合桃分心木

我很少買合桃肉回來吃，一是因為不知除殼時的衞生環境，每次買回來都要先洗淨焗乾才能吃，二來總是覺得不大新鮮，有時有D苦澀味，所以很多時我會買整棵美國合桃回來自己除殼後，不用洗即食，雖然麻煩一點，但保證乾淨衛生。

一斤半合桃連殼可以有一磅合桃肉，比坊間净肉計還平些，當然唔可以計入人工啦！(今次特價11元半斤)

 半斤裝一包， 三包即等於一斤半。

 看樣子外皮醜醜怪怪， 原來合桃肉還是白白淨淨

最近有朋友告訴我，合桃肉中的分心木是個寶， 以前都是拋掉的 ，但今次特別留起它來自己用

什麼是合桃分心木？它是敲開合桃後，在兩瓣合桃仁之間那片薄薄的，狀如蝴蝶的木質東西就是了。合桃分心木有補腎固腎，治療尿頻腰酸 。此外，合桃分心木還有助眠功用，用法是將三克合桃分心木泡水，早晚各喝一杯，有效改善失眠問題 。合桃分心木據說還可以活血補血的功效，女性冬天手腳冰涼，經期不準，白帶過多，尿血，崩漏等都有好處。

用double cream 做的蛋糕