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Ingredients: 250 g (8.8 oz) butter (salted, room temperature) 100 g (1/2 cup) fine granulated sugar 1/2 tsp salt 4 egg yolks (grade A/size: L) 280 g (2 cups) low protein flour (cake flour)1  tsp baking powder 130 ml (1/2 cup + 2 tsps) milk Ingredients for meringue:  4 egg whites (grade A/size: L) 100 g (1/2 cup) fine granulated sugar Directions: Mix and sieve together baking powder and low protein flour.Preheat oven to 160°C/320°F (you may add a tray of water in the oven to increase the humidity, which can help preventing the cake surface from cracking).In a clean mixing bowl, whisk egg whites on low speed until tiny bubbles. (Reminder: Egg whites and equipment used to beat egg whites must be grease-free and water-free. It is advisable to clean the egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate the egg yolk and egg white, if the egg yolk cracks, don’t use that egg white.)Add in sugar gradual

Method: Peel the pineapple and slice it into little pieces. Include the pineapple pieces in a blender along water and sugar. Mix to make a smooth juice in the blender. Strain the juice utilizing a soup strainer. Include more water if the juice is too thick. Pour the juice in serving glasses. Include some ice blocks in the juice. Sprinkle black salt on juice. Garnish with mint leaves and pineapple wedge. Serve quickly. Enjoy ::: Don't forget to share with your friends and family Thank you so much

Ingredients: Kosher salt1/2 teaspoon (4g) baking soda4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fatSmall handful picked rosemary leaves, finely chopped3 medium cloves garlic, mincedFreshly ground black pepperSmall handful fresh parsley leaves, minced Directions: 1_Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil. 2_Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan an

Ingredients: 1 Trotilla Wrap (I used multi-grain, use what ever you prefer) 2 ounce of smoked turkey 1/2 slice sharp american cheese (or cheese of your choice) 2 slices cooked bacon** 1 tablespoon Ranch dressing 2 tomato slices Romaine lettuce (you could also use baby spinach) Directions: Spread ranch dressing over the center of wrap. Add turkey, cheese, bacon, tomato, and romaine. Fold sides in and then roll up. Bacon can be cooked in skillet, oven, or microwave. #Enjoy ::: Don't forget to share with your friends and family