Fantastic I love trifle. Living in the UK we can get it all the time so it’s a classic for us. I love how you ever described each part to it and glad you also love it!

I never had that but it looks so awesome in the pic you posted.
And I love the way you mentioned each and everything in detail, hats off

Me too, hats off! The dessert looks yummy but I afraid I can not do this as I want to control the weigh of mine and my daughter, we should not take too much sweet things during this period.
So, no dessert, but I still love to make some sweet soup, especially like Tang Yuan. I think I would like to share the recipe sooner or later here with all the friends of LB.

I think i is similar to what we make the refrigerator cake where we also layer it with sponge fingers or lady fingers. Then we put fruit cocktail then another layer of lady finger then fruit cocktail with all purpose cream too in every layer.

Then we refrigerate it for about 6 hours. It’s so delicious, i swear.

And I know that one too is so delicious.

Oh I love this recipe of yours. I will be copying this because I have read its ingredients and they are few and easy to make. Besides, you said that we can keep some on the ref (will it be in the freezer) so that at anytime we can fry them.

Thank you so much for sharing this recipe. By the way, did you studied culinary arts because you have lots of recipes. 🙂

Is this croquettes look like nuggets of McD? Unfortunately, my children don’t really like Tuna fish because I serve not really often in my home as the Tuna in tin is getting expensive and I afraid contains too much salt or preservative.

Thanks for the recipe, I might like to modify a bit the recipe for catering the taste requirement of my children for instead.Maybe fish chip? fish meat?

Why not,right?As long as the ingredient is healthy and good for the children, right?

liked the photo, looks just as if its spring rolls which is my favorite food all the day, any way seems nice taste, enjoy it there

Crabcakes are a popular food found along the eastern seaboard. You’ll want to consider the nutritional contents of crab cakes to decide whether you want to include them as part of a healthy diet.

Crabcakes do usually have some sort of vegetable, often carrots or celery. These are an important addition to crabcakes for a number of reasons. Vegetables contain numerous vitamins and minerals that are important for good health. They also contain lots of dietary fiber, which has been found to be effective in the treatment and prevention of a number of dangerous conditions, including cardiovascular disease and cancer. Fiber is great for people who are dieting because it is “bulky,” meaning that it takes up a lot of room in your stomach, making you feel full and preventing overeating more calorically dense foods.

Crabcakes are sky high in fat. They’re often made with mayonnaise, which contains lots of saturated fat. Like cholesterol, saturated fat has been linked to the development of cardiovascular disease, stroke and even some cancers. While there are some brands of mayonnaise now being sold as containing olive oil, don’t be fooled. There may be a bit of olive oil in the product (which is gaining in popularity due to the fact that is has unsaturated instead of saturated fat, and therefore prevents and treats some of the conditions caused by saturated fats), there is still a lot of the saturated fat found in the mayonnaise. In addition, crabcakes are typically fried. This adds tons of calories to your meal. When making crabcakes at home, try baking instead of frying. If you must fry your crabcakes, use olive oil. While this is still very high in calories, at least you’ll be getting unsaturated instead of saturated fat in your diet.

I have actually just taken an apple for dinner tonight and already full. But seeing the picture of this recipe, I got hungry and would like to have a taste of this.
What made me curious to see how t,his is cooked is it being in curry .
I wonder how it tastes and do your son like curry flavored dish?

Are the cracked wheat cooked already after soaking it for 20 minutes?
I like salads, but it’s the first time I have heard of onewith cracked wheat which is bulghur so i know what it is already , since In our primary grades our teacher would let their maid cook the bulghur, donated by the US government to our school . And it’s delicious cooked in milk and some sugar.
Going back to the salad , I cannot imagine the taste though since there’s bulghur which seems out of place in a salad of veggies.

Very good recipe. I heard about it somewhere long back. The chickpea and celery are rich in nutrients. The chickpeas are rich in protein and fiber Nothing can replace chickpea with regard to its fiber content. They are especially good for preparation of Salads. Celery is the best source of Vitamin K, B, Vitamin B12, Vitamin C, Potassium, Potassium, and Magnesium.Moreover, this is rich in Fiber also. It mixes well with chickpeas.

I will prepare this Salad for the next Sunday and see its taste.

Traditional foods should be kept. It is fine when regular meals are done from different generations. Chinese meals are widely known in the world. Chinese cooking is famous globally. It is worth original meals among the Chinese families to be kept all over the world in families and in Chinese restaurants.

Wow! Dear, you are talking all about my favourite food here.
My mom used to cook porridge everyday when I was young and stay at home, only white rice porridge, we will eat it with some dishes,just the normal type like vegetables, potatoes, etc.
The minced pork porridge only available when my mom is not working or she was in the mood. It’s as special meal to me.
My kids insisted that they don’t like to eat porridge after they can eat rice after 2. I fed them porridge when they were 1 year old. So, I didn’t cook porridge for years.
But, I started to cook porridge again lately as I have some white rice in my kitchen. Other than minced pork porridge, I cook some salted eggs, scrambled eggs like you too.
Cook the oat porridge instead of white rice porridge will be faster, I believe. But, would it be more healthier? I am not sure, my hubby is suffered from risk of gout, thus he can’t take oats. Hence, I can only cook white rice porridge.

I think we don’t have broadbeans here. But I like the idea of substituting the shrimps with tofu, because I don’t like the taste of the shrimp sauteed. I just like it fried.

Besides, at home, we seldom cook those with beans because my father-in-law has arthritis. Lately, my hubby’s uric acid has gone up, and I think it is not good to eat for him.

What a delightful treat! Have to share in my foodie circles. 🙂

This and crispy cookies are the best! But they’re like potato chips. You’ll juts keep munching and munching and munching!

Tasteful!