Mirnr - Artspective

I’m currently growing my hair out, and it has become its own being. 

In other news, I’ve been really getting into 30 Rock. 

I thoroughly enjoy Liz Lemon’s use of, “Blurgh”

BLURGH

It means nothing and everything all at the same time. 

Vegan Ube Sugar Cookies

Vegan Strawberry Shortcake Muffins

When you finally get the puppy you always wanted. (via alyssalauren)

Gyaru fashion, 1990s/2000s

🍙😍 Tofu Katsu Sushi Sandwiches or “Onigirazu”! 

Japanese Sushi Rice Recipe:

3 cups uncooked Japanese rice

1/2 cup rice wine vinegar (this type of vinegar is essential)

3 tbsp white sugar

1 1/2 tsp sea salt

Preparing the rice

1. Wash the Japanese rice 2-3 times with water.

2. Cook in a rice cooker. 1 cup rice = 1 cup water

3. While the rice is cooking, pour rice vinegar, sugar and salt into a large wooden or ceramic bowl. Mix well.

4. Once rice is cooked, add into the vinegar mixture and mix well. The hot rice will easily absorb the mixture.

5. Cover the rice with a damp towel. Refrigerate for at least 1 hour. Cover with a towel or cling wrap then refrigerate. Wrap Japanese sushi rice in nori sheets, fil with the “Katsu” which are breaded hot and spicy vegan fillets, carrot ribbons, and some lettuce. Finish off with lots of sesame seeds and homemade teriyaki sauce!

Credit: @thefoodietakesflight

🍅 Get Your Smootie Diet Recipe For Weight Loss, Clearer/Smoother Skin, and A Healthier Lifestyle.

FILIPINO RICE CAKES

*gluten free, vegan, no oven, quick, soft and fluffy*

These rice cakes are called Puto and are very popular everyday breakfast cakes in Asia. They take 5 minutes to mix the batter and 10 minutes to steam them.

2/3 cup (100 g) rice flour (non glutinous)

3,5 (100 ml) oz coconut milk

2 tbsp oil

2 tbsp sugar

1 tsp Baking powder

1/2 tsp vanilla extract (optional)

Heat a pot with water for steaming.

Mix flour, milk, sugar and baking powder. Add oil. If you want yellow puto, add 1/4 tsp turmeric powder, if you want brown puto, add 1,5 tbsp cocoa powder and 1 more tbsp of sugar. If you use brown sugar, the cakes will be slightly "tanned". You can divide the batter and make some white, some yellow cakes. If you use coconut oil, they will smell like coconut even more.

Be very careful with hot steam. Place a steaming rack in a pot with boiling water, put cupcakes mold on the rack, pour the batter into each mold a little lower than the brim. Cover with lid and steam for 10 minutes. If the water boils intensively in the pot, the cakes will rise and open up like a flower, as in the first picture. If the water boils not intensively, they will rise a little like in the last picture.

The steam may condense under the lid and drop down. If you don't like it, wrap the lid in a cotton kitchen towel.

Black forest cake roll

Crispy Aloo Pakora

The big-headed African mole-rat, (Tachyoryctes macrocephalus), also known as the giant root-rat, Ethiopian African mole-rat, or giant mole-rat is not related to those other mole rats little b. it is more like a prairie dog popping up to eat it green around its tunnel. when it eats all the plants around its tunnel it blocks the opening from inside and digs to a new place to feed.

M'hanncha (Snake Cake)

In Morocco every meal is a special occasion, and almond-paste sweets are always part of the menu. M'hanncha (snake) is made from rolled phyllo pastry coiled to look like a serpent. The orange-flower water and cinnamon flavorings are very North African, revealing the Persian influences in the region.

INGREDIENTS

3 cups almonds

¾ cup confectioners’ sugar

½ teaspoon ground cinnamon

¼ teaspoon ground cardamom

¾ cup (1 ½ sticks) unsalted butter, melted

2 egg yolks, beaten

1 tablespoon orange-flower water

1 tablespoon orange juice

1 tablespoon grated orange zest

1 teaspoon vanilla extract

12 (12- by 17-inch) sheets phyllo dough

¾ cup (1 ½ sticks) unsalted butter, melted

2 egg yolks, beaten

1 tablespoon water

½ teaspoon cinnamon

¼ cup confectioners’ sugar

4 teaspoons ground cinnamon

¼ cup sliced almonds

PREPARATION

Combine the almonds, confectioners’ sugar, cinnamon, and cardamom in a food processor or blender and pulse to grind into a coarse meal. Add the butter and egg yolks and pulse until blended. Scrape the paste into a bowl, and stir in the orange-flower water, orange juice, orange zest, and vanilla. Divide the paste into 12 balls, and refrigerate for 30 minutes.

Set the balls on a work surface dusted with confectioners’ sugar. Roll each one into a 3 ½-inch-long log. Refrigerate for 30 minutes.

Preheat the oven to 350°F. Butter a large baking sheet. Dust a work surface with confectioners’ sugar. Place a sheet of phyllo pastry on the sugared work surface, and fold it in thirds to form a 4- by 17-inch rectangle. Brush the sheet with melted butter. Add another folded phyllo sheet, brush with butter, and repeat, until you have four buttered sheets.

Set four orange-almond paste logs in a row down one long end of the phyllo, and roll the pastry up over them into a cylinder. Fold over the ends and brush on some melted butter to seal the seams. Shape the cylinder into a small, tight coil and place on the baking sheet, seam side down.

Repeat to prepare two more phyllo rolls. Add each to the end of the coil on the baking sheet, forming a large coil.

Combine the egg yolks, water, and cinnamon. Brush the mixture over the top of the cake.

Bake for 15 to 20 minutes, or until golden. Remove the cake from the oven, and let cool on the baking sheet.

Stir together the confectioners’ sugar and cinnamon. Sprinkle on the cake, and top with sliced almonds.

Variations:Date-Lime Snake Cake

For the paste, reduce the almonds to 1 ½ cups, add 1 ½ cups chopped dates, and replace the orange juice and zest with lime juice and zest. Individual Snake Cakes

Cut the folded phyllo sheets into 4- by 10-inch pieces, and stack and butter as directed. Place one almond paste log on top of each stack, roll into a cylinder, and shape into a small coil. Walnut-Lemon Snake Cake

For the paste, replace the almonds with walnuts, replace the orange juice and zest with lemon juice and zest, and add ¼ teaspoon ground cardamom.