Baked salmon sashimi with sesame cream 오피쓰 대전건마 대전오피



  • 100 g  + some Tempuramehl (Asialaden, alternatively wheat flour)  
  • 1  egg yolk (size M) 
  • 100 g of  Asian mayonnaise (asialades, substitute mayonnaise) 
  • 30 g  soya sauce  
  • 30 g of  roasted sesame oil  
  • 4  sticks of green asparagus  
  • kg  salmon fillet (without skin) 
  •    Wasabi 
  • 2  nori leaves (asialades) 
  • l of  frying oil  
  •    Soy sauce, wasabi and sushi ginger 
  •    bamboo mat 
  •    Cling film 


75 minutes
For the tempura dough mix 100 g of tempura flour, egg yolk and 1/4 l of cold water. Do not stir too much, the dough may be slightly lumpy. Put in the refrigerator, then it will be crispy when baking.
For the sesame cream mix mayonnaise, soy sauce and sesame oil.
Wash the asparagus, cut the ends generously. Blanch in a little water for about 2 minutes. Removing and dabbing dry. Salmon cut into 4 oblong pieces (2-3 cm wide and the length of a Noriblatte).
In each piece of salmon, make a cut to the middle and place 1 asparagus bar. Wash Wasabi very thinly.
Lay out a bamboo mat with fresh plastic foil. Cut the nori leaves by half. Place 1/2 of the Noriblatt on the bamboo mat with the rough side facing upwards. 1 Place the salmon fillet on top. Roll up firmly with the bamboo mat.
Do not wrap the film. Form 4 rolls in this way. Roll the rolls and turn them into the tempura dough.
Oil in a wide pot at about 180 ° C (it is hot enough, as soon as a long wooden spike bubbles rise) or in a fryer. Roll the rolls individually for 2-3 minutes, only the outer layer should be baked golden brown, leaving the salmon raw.
Bake the 3 other rolls as well.
Cut each roll into 6 pieces and arrange with sesame cream. Soy sauce, wasabi and sushi ginger.

Cheesecake with blueberry jam 대전건마 오피쓰 대전오피


Ingredients for cheese cake with jam

For the blueberry jam

  • 150gr of blueberries
  • Juice 1/2 lemon
  • 50gr brown sugar
  • 1 tablespoon cornstarch

For the cheesecake

  • 18-20 digestive type cookies
  • 200gr of cream cheese
  • 150ml of cream to be set 35% fat
  • 80gr butter room temperature
  • 150gr of glass sugar
  • 1/2 teaspoon salt
  • One teaspoon of vanilla extract


  • We start with the blueberry jam, for this we wash the blueberries well and put in a saucepan over medium heat along with lemon juice and brown sugar. Bring to a boil and let it until softened, with the help of a wooden spoon remove and crush some of them to release the juice (we reserved some fresh blueberries to decorate)
  • Once they are tender, incorporate the cornstarch, stir and let on medium-low heat until it thickens little by little. Remove from the fire once ready, let cool and reserve.
  • Now turn the cake, start crunching the biscuits, or in a food processor if we have this or we can put the cookies in an airtight bag and hit with a roller until it looks like dirt.
  • Add the butter and salt to the crushed cookies and mix to integrate everything.
  • Beat the cream cheese until smooth, once ready incorporate the vanilla extract, the sugar glass and mix.
  • We assemble the cream and once ready we add it to the cheese mixture with wrapping movements.
  • To set up our cups is very easy: put the biscuits with the butter in the base, then the cheese mixture and the blueberry sauce (fill generously).
  • We put in the refrigerator and cooled at least 2-3 hours.
  • We decorate with some blueberries and some leaves of spearmint




Blackberry-Blueberry Cupcakes:

7 1/2 oz all purpose flour

1/2 Tbsp baking powder

1/4 tsp salt

17 g freeze dried blueberries, ground into powder

4 oz unsalted butter, room temperature

2/3 cup granulated sugar

1/3 cup light brown sugar, packed

a couple drops of lemon oil

2 large eggs, room temperature

3 oz buttermilk

2 oz blueberries, pureed and strained

2 oz blackberries, pureed and strained

1 tsp vanilla paste

Blueberry Cream Cheese Frosting:

1/2 cup unsalted butter, room temperature

4 oz cream cheese, room temperature

1 tsp vanilla paste

17 g freeze dried blueberries, ground into powder

2 cup confectioner’s sugar

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Blackberry-Blueberry Cupcakes:

1. Preheat oven to 350 degrees F.

2. In a small bowl, whisk together flour, baking powder, salt and powdered blueberries. Set aside.

3. Cream butter, granulated sugar, and brown sugar in a stand mixer with paddle attachment. Add a couple drops of lemon oil. Add eggs one at a time and mix until fully incorporated.

4. In a measuring cup, combine buttermilk, blueberry and blackberry puree, and vanilla paste.

5. Alternate adding flour mixture and buttermilk mixture into creamed butter. Mix until just incorporated.

6. Divide batter into prepared muffin tins and bake for 20-24 minutes.

Blueberry Cream Cheese Frosting:

1. Cream together butter and cream cheese in stand mixer with paddle attachment.

2. Add vanilla paste, blueberry powder, and confectioner’s sugar. Mix until smooth.

Unicorn Milkshakes 오피쓰 대전건마 대전오피

These unicorn milkshakes are pure MAGIC! A rich, thick strawberry milkshake is topped with a variety of sprinkles and candies. This recipe yields about 18-20 oz of liquid, which is enough for two decent-sized milkshakes, or four mini milkshakes.



Fruit and vegetables

  • 1 cup Strawberries, fresh or frozen

Baking and Spices

  • 1 Decorative toppings
  • 1/2 cup Sprinkles, assorted
  • 1/4 cup Vanilla frosting
  • 1 Whipped cream

Frozen Food

  • 10 oz Strawberry-coconut ice cream


  • 1/2 cup Marshmallows, fruity miniature


  • ½ cup International Delight Creamer (can substitute milk)

Crazy Strawberry Milkshake 오피쓰 대전건마 대전오피

Rainbow lollipops
Rainbow sour tape
Rainbow sprinkles
Whipped cream
Vanilla frosting
Candy necklace
Strawberry syrup
4 scoops strawberry ice cream
1 cup frozen strawberries
1 cup milk

1. Put vanilla frosting on the outside of your glass. Roll around in rainbow sprinkles to cover the outside. Put in freezer to harden.

2. Blend the ice cream, strawberries, and milk in a blender. Take the glass out of the freezer and put the milkshake in the glass.

3. Put whipped cream on top and stick all of the lollipops into the milkshake. Drizzle strawberry syrup over the whole thing.73bc3debba861e7e981764bb1512d643.jpg

Green Tea Detox 대전건마 오피쓰 대전오피

Given that green tea can boost the metabolic rate in the short term, it makes sense that it could help you lose weight. Several studies show that green tea leads to decreases in body fat, especially in the abdominal area (53, 54). One of these studies was a randomized controlled trial in 240 men and women that went on for 12 weeks. In this study, the green tea group had significant decreases in body fat percentage, body weight, waist circumference and abdominal fat (55).

However, some studies don’t show a statistically significant increases in weight loss with green tea, so this needs to be taken with a grain of salt (56).