Nutella Mocha Frappe
Everyone, do you Know Nutella Jar? And you know why we pick up the Nutella Jar to be our Topic today! And after we start making the yummy dish by Nutella, First we should know well about it. Yes, Nutella is origin from Italy and Nutella is a form of a chocolate spread. Therefore, the process of this food item is very similar to a generic production of chocolate spread. Nutella is made from sugar, modified palm oil, hazelnuts, cocoa, skimmed milk powder, whey powder, lecithin, and vanillin. So to celebrate this sacred day, We going to making a Nutella dish for dessert and leaving you with these mouth-watering, butt-swelling images of Nutella goodness.
Nutella Mocha Frappe 1 cup ice 1 cup milk or dairy substitute 2 oz heavy cream (optional, reduce milk to 6) 2 oz or 1 shot espresso 2 tbs Nutella spread whipped cream (optional) Blend all ingredients until smooth. Top with whip cream, if desired.
By:Dy Pidor
Nutella Mocha Frappe 1 cup ice 1 cup milk or dairy substitute 2 oz heavy cream (optional, reduce milk to 6) 2 oz or 1 shot espresso 2 tbs Nutella spread whipped cream (optional) Blend all ingredients until smooth. Top with whip cream, if desired.
By:Dy Pidor
Mango Smoothie
Mango Smoothie The inspiration apart from being very healthy and nutritious.
Ingredients:
1 peach, pit removed (best when fresh in season, but frozen will do fine)
1 mango, peeled and diced
½ cup vanilla milk (soy, almond or hemp)
½ cup orange juice
Preparation:
Place the softer fruits in the bottom of the blender jug or pitcher and place any ice or frozen fruits at the top.
Place all the ingredients in the pitcher at once.
When you place the softer produce and liquids (juices or milks) in the bottom, the blades will purify the soft items and the liquids easily, creating slurry that the hard items (ice, hard vegetables or fruits) can then more easily slip into and blend.
If you pack too much hard fruit or veggies in to the bottom, the blades will pulverize the hard fruit easily, but the softer fruit may not drop down into the blades because the hard pulverized produce hasn’t become slurry.
Add ice as an ingredient to cool down the smoothie or to create the pureed frozen viscosity of the drink.
If you are using frozen fruits and vegetables instead of fresh, you’ll already have the frozen viscosity taken care of, so you’ll not need to use as much ice as the recipe calls for if at all.
Adjust your smoothies after you have blended everything.
Take a small taste and make sure the flavor and viscosity is right. You can drop a few more ice cubes in to chill it more or add more fruit to sweeten it up.
Keep the blender on for 3-4 minutes to get the smoothie completely blended.
With a tamper stick push down on the ingredients like the pros do, you will have the smoothie perfectly blended.
By Sak Chan Nita
Ingredients:
1 peach, pit removed (best when fresh in season, but frozen will do fine)
1 mango, peeled and diced
½ cup vanilla milk (soy, almond or hemp)
½ cup orange juice
Preparation:
Place the softer fruits in the bottom of the blender jug or pitcher and place any ice or frozen fruits at the top.
Place all the ingredients in the pitcher at once.
When you place the softer produce and liquids (juices or milks) in the bottom, the blades will purify the soft items and the liquids easily, creating slurry that the hard items (ice, hard vegetables or fruits) can then more easily slip into and blend.
If you pack too much hard fruit or veggies in to the bottom, the blades will pulverize the hard fruit easily, but the softer fruit may not drop down into the blades because the hard pulverized produce hasn’t become slurry.
Add ice as an ingredient to cool down the smoothie or to create the pureed frozen viscosity of the drink.
If you are using frozen fruits and vegetables instead of fresh, you’ll already have the frozen viscosity taken care of, so you’ll not need to use as much ice as the recipe calls for if at all.
Adjust your smoothies after you have blended everything.
Take a small taste and make sure the flavor and viscosity is right. You can drop a few more ice cubes in to chill it more or add more fruit to sweeten it up.
Keep the blender on for 3-4 minutes to get the smoothie completely blended.
With a tamper stick push down on the ingredients like the pros do, you will have the smoothie perfectly blended.
By Sak Chan Nita
Café mocha
Café mocha takes its name from the Red Sea coastal town of Mocha, Yemen, which as fara back as the fifteenth century was a dominant exporter of coffee, especially to areas around the Arabian Peninsula. Mocha coffee has a chocolate flavor. The cafe mocha was created to mimic that natural flavor. Like a Caffè latte, it is based on espresso and hot milk, but with added chocolate, typically in the form of sweet cocoa powder, although many varieties use chocolate syrup. Mochas can contain dark or milk chocolate.
Café mocha, in its most basic formulation, can also be referred to as hot chocolate with (e.g. a shot of) espresso added. Like cappuccino, café mochas typically contain the well-known milk froth on top, although, as is common with hot chocolate, they are sometimes served with whipped cream instead. They are usually topped with a dusting of either cinnamon or cocoa powder and marshmallows may also be added on top for flavor and decoration.
A variant is white café mocha, made with white chocolate instead of milk or dark. There are also variants of the drink that mix the two syrups; this mixture is referred to by several names, including black and white mocha, tan mocha, marble mocha, tuxedo mocha and zebra.
In Cambodia, it is the most drink that young people prefer to drink than coffee. We can have Mocha meun in some high class café shop. By Phorn Pherun Rangsey
Café mocha, in its most basic formulation, can also be referred to as hot chocolate with (e.g. a shot of) espresso added. Like cappuccino, café mochas typically contain the well-known milk froth on top, although, as is common with hot chocolate, they are sometimes served with whipped cream instead. They are usually topped with a dusting of either cinnamon or cocoa powder and marshmallows may also be added on top for flavor and decoration.
A variant is white café mocha, made with white chocolate instead of milk or dark. There are also variants of the drink that mix the two syrups; this mixture is referred to by several names, including black and white mocha, tan mocha, marble mocha, tuxedo mocha and zebra.
In Cambodia, it is the most drink that young people prefer to drink than coffee. We can have Mocha meun in some high class café shop. By Phorn Pherun Rangsey
Avocado Smootie
This is a great meal replacement, I rather say a healthy replacement for the boring cereals and breakfasts that we usually have. There are reasons why I 'd say its healthy read on to find out.
Apples contain antioxidants, reduce cholesterol, cleanse digestive system and boost immune system, help in tooth heath, help in aiding digestion of fats. No wonder they say "an apple a day keeps the doctor away" 11.8 g carb for 100 g
Avocados have high vitamin E content and is excellent for skin health, wound healing, aid digestion and help in metabolize fats. 1.9 g carb for 100 g
Soya products reduce insulin levels, lower LDL - bad cholesterol regulate blood sugar and are great source of protein for vegetarians. Soya milk 9 g carb per 100 g
Agave Nectar is a great natural alternate to sugar (white/brown), artificial sweeteners and even honey. They are low in GI and are great on a drink or cereal, pancakes
Ingredients
Apple - 1, chopped Avocado - 1/2 ripe Soya Milk - 1/2 cup Agave Nectar - 1 tsp (optional) Mint leaves - 4-5
By: Seang Leakhena
Apples contain antioxidants, reduce cholesterol, cleanse digestive system and boost immune system, help in tooth heath, help in aiding digestion of fats. No wonder they say "an apple a day keeps the doctor away" 11.8 g carb for 100 g
Avocados have high vitamin E content and is excellent for skin health, wound healing, aid digestion and help in metabolize fats. 1.9 g carb for 100 g
Soya products reduce insulin levels, lower LDL - bad cholesterol regulate blood sugar and are great source of protein for vegetarians. Soya milk 9 g carb per 100 g
Agave Nectar is a great natural alternate to sugar (white/brown), artificial sweeteners and even honey. They are low in GI and are great on a drink or cereal, pancakes
Ingredients
Apple - 1, chopped Avocado - 1/2 ripe Soya Milk - 1/2 cup Agave Nectar - 1 tsp (optional) Mint leaves - 4-5
By: Seang Leakhena
Bubble tea
Bubble tea, also known as pearl milk tea or boba milk tea, is a Taiwanese tea-based drink invented in tea shops in Taichung, Taiwan, during the 1980s. The term "bubble" is an Anglicized imitative form derived from the Chinese bōbà (波霸) meaning "large breasts," slang for the large, chewy tapioca balls commonly added to the drink. These are (粉圓, fěnyuán), also called "pearls" (珍珠, zhēnzhū). Most bubble tea recipes contain a tea base mixed with fruit or milk. Ice-blended versions are usually mixed with fruit or syrup, resulting in a slushy consistency There are many variants of the
drinks, and many kinds of types are used and ingredients added. The most
popular bubble drinks are bubble milk tea with tapioca and bubble milk green
tea with tapioca.
In Phnom Penh, you can find Bubble tea and Pearl milk tea everywhere, due it is one of the teen favorite to drink while they to go out even in cinema and school. We have so many pearl milk tea shop in Phnom Penh such Chatime, Gong Cha, Share tea, Pop tea, and T&T...ect. By Phorn Pherun Rangsey
In Phnom Penh, you can find Bubble tea and Pearl milk tea everywhere, due it is one of the teen favorite to drink while they to go out even in cinema and school. We have so many pearl milk tea shop in Phnom Penh such Chatime, Gong Cha, Share tea, Pop tea, and T&T...ect. By Phorn Pherun Rangsey