前幾日同好友打邊爐，我順便煲咗個
『木瓜雪耳糖水』等大家滋潤吓。
喺英國咁乾燥嘅天氣，飲碗清甜嘅糖水真係好舒服。雪耳又有美顏作用，簡簡單單煮一煲，大家食完火鍋潤一潤就最啱.
A few days ago, I had a hotpot gathering with my friends and prepared this Papaya and Snow Fungus Sweet Soup as a refreshing treat.
Everyone found it very soothing, especially with the dry weather we’ve been having in the UK. It’s a simple way to stay hydrated and enjoy some natural skin benefits. It’s the perfect dessert to serve after a heavy meal
在英國想食到屋企的味道？這道「茄汁大蝦」絕對是首選！不用複雜的處理，保留大蝦最原始的鮮甜與彈牙。
Craving a taste of home in the UK? This "Tomato Sauce Prawns" is definitely the top choice! No complicated techniques required—just simple steps to preserve the original sweetness and bouncy texture of the king prawns.
家傳的蘿蔔糕，就是最好吃的味道。這份食譜是傳承自婆婆的秘方，做法簡單直接，最能突顯蘿蔔的清甜。
每一口都是最溫暖的節日回憶。
【在英飲飲食食】Bolton Market 隱藏版美味！大過隻手嘅海鮮意粉 🍝
幾日前去咗 Bolton Market 的熟食檔，發現咗呢間叫 《Stefano's Pizza》 的意大利小食店。佢哋嘅意粉同薄餅真係做得好出色！所有嘢都係 "Made to order"（即叫即做），新鮮度滿分。
好耐無見！大家仲記唔記得我？👋
呢幾年雖然少咗寫 Blog，但喺 Kitchen 嘅火從來無熄過。
今日決定用呢道『柱侯蘿蔔炆牛腩』正式回歸！對我嚟講，燜牛腩就好似理財一樣，唔可以急，要用時間同耐心去換取最濃厚嘅成果。呢道菜我用咗『炆、焗、等』嘅循環邏輯，確保每一塊牛筋骨同牛孖筋都夠晒入味。加上就快過年, 這個餸絕對啱用來做賀年餸菜, 即刻睇食譜，同我一齊重新開火！
