Gorgonzola is a veined Italian blue cheese, made from unskimmed cow's and/or goat's milk. It can be buttery or firm, crumbly and quite salty, with a 'bite' from its blue veining. It has been made since the early Middle Ages, but became marbled with greenish-blue mold only in the eleventh century. It is frequently used in Italian cooking. The name comes from Gorgonzola, a small town near Milan, Italy.

• 2 cup Cooked short-grain rice
• 200 g Gorgonzola
  ©angiesrecipes
• 2 Eggs, medium
• 1 cup Fresh bread crumbs
• Vegetable oil for deep frying

1. Beat eggs lightly with chopsticks until they are just combined. Gently stir in rice until thoroughly incorporated, taking care not to mash the rice. Dice the Gorgonzola.
2. Scoop up 1 soupspoon of the rice mixture, place a cube of Gorgonzola in the center and top with another spoon of rice. Form into a ball with your hands and roll them in bread crumbs. Refrigerate them for 30 minutes.
3. Heat the oil in a deep pan until hot. Fry the rice balls 5 at a time, about 5 minutes until they've turn golden brown. Serve immediately on a bed of salad.

In Chinese tea culture, semi-oxidised oolong teas are collectively grouped as qīngchá (Chinese: 清茶; literally "clear tea"). Oolong has a taste more akin to green tea than to black tea: it has neither the rosy, sweet aroma of black tea nor the stridently grassy vegetal notes that typify green tea. It is commonly brewed to be strong, with the bitterness leaving a sweet aftertaste. Several subvarieties of oolong, including those produced in the Wuyi Mountains of northern Fujian and in the central mountains of Taiwan, are among the most famous Chinese teas.

1. Brew a cup of Oolong tea with 5 grams of tea leaves. Reserve 40 ml tea drink and 2/3 tablespoon of brewed tea leaves. Set aside for later use.
2. Chop the tea leaves very fine and mix with the ingredients for the filling. Cover and store in the fridge.
3. Sift the flour in a mixing bowl, pour in the boiled Oolong tea (use a microwave to warm up if it is cold), use the chopsticks to stir, then add 25 ml cold water in 2-3 times until a smooth and soft (like your earlobe) dough forms.
4. Cover with a plastic wrapper and let stand for 30 minutes. Portion the dough into 10-11, each about 16 grams.Place the portioned dough on a lightly floured board, press flat and roll out thinly with a rolling pin, place a tablespoon of filling on it, roll up and form into a roll like a pencil. Again roll it into a circle about 3-4 cm in diameter. Let stand for 30 minutes.
5. Heat a frying-pan wok over a medium flame. Put the pancake into the pan and cook it until golden brown at the both sides.

Oolong Tea Rolls

This is a simple, quick, and delicious zucchini side dish prepared with fresh tomatoes that I could even eat as a main dish!

• 400 g Zucchini
• Some corn oil
• 1/2 stalk Spring onion segments
• 1 Tomato
• 3 tbsp Water
• 2/3 tsp Salt
• Pinch of black pepper powder
• 1/2 tsp Chicken bouillon (optional)
• Pinch of dried parsley (optional)

1. Rinse the zucchini and cut into centimeter-thick slices. Cut the tomato into small wedges.
2. Heat up a skillet with some corn oil over medium heat. Add in spring onion segments and tomato chunks. Stir for about 5 minutes.
3. Add in zucchini and water. Cover and cook until tender, about 15 minutes, stirring frequently. Season and toss till well-blended. Dish off and sprinkle dried parsley.

Thank you, Kristy@My Little Space, for giving me this Sunshine Award and Honest Scrap from Wendy@Table for 2...or more.
Stir-Fried Zucchini With Tomato

Recipe Source: David Lebovitz
Decadent gooey salted peanut caramel filling wrapped in a chocolate shell---they are definitely a crowd pleaser. The caramel filling is, for me, sweet enough, so I chose bitter chocolate to make the crust, but milk, half bitter or even white chocolate will work too.

• 100 g Heavy cream
• 100 g Granulated sugar
• 60 ml Water
• 1/2 tbsp Inverted sugar syrup or corn syrup
• Pinch of sea salt
• 100 g Roasted salted peanuts, roughly chopped
• 250 g 70% Dark chocolate
  ©angiesrecipes, chopped (or white chocolate)

1. Make the salted peanut caramel by warming the cream in a microwave, and setting it aside. Cook the water, sugar, syrup, and salt to a caramel, gently swirling the pan only if necessary (to ensure it melt and cooks evenly) until it turns a nice golden brown.
2. Remove from heat and immediately whisk in the hot cream in a slow, steady stream. Cool until warm and pourable, then add the chopped peanuts.
3. In a clean, dry bowl set over simmering water melt the chocolate until smooth. Put half teaspoon of the chocolate in the bottom of a small paper baking cup. Use a small spoon to move the chocolate around and coat the bottom and sides with an even layer of chocolate. Chill the cups to firm up the chocolate.
4. Once firm, in each cup, put a bit of the salted peanut filling, enough so that it will reach about 2/3rds of the way to the top of the cup. Add enough chocolate to cover the filling. Sprinkle with flaky sea salt if desired.

Chocolate-Covered Salted Peanut Caramel Cups

Mung bean starch, which is extracted from ground mung beans, is used to make transparent cellophane noodles (also known as bean thread noodles, bean threads, glass noodles, fen si (粉絲), tung hoon, miến, bún tàu, or bún tào). Cellophane noodles become soft and slippery when they are soaked in hot water. A wider variety of cellophane noodles, called mung bean sheets or green bean sheets, are also available. In Korea, a jelly called nokdumuk is made from mung bean starch; a similar jelly, colored yellow with the addition of gardenia coloring, is called hwangpomuk. In Northern China, Mung Bean jelly is called Liangfen (凉粉, means chilled bean jelly), which is very popular food during summer. Jidou_liangfen is another flavor of Mung bean jelly food in Yunnan, Southern China. Wikipedia

1. Mix well mung bean starch powder, water and salt in a medium pot, place it over the medium heat, cook for 8-12 minutes, stirring constantly, until the mixture turns into a thick paste. Remove and pour into a heat resistant rectangular plastic box. Allow it to cool completely at the room temperature.
2. Mix all the ingredients of the dressing in a bowl. Once the mixture is set, turn it onto a cutting board and slice thinly. Place the sliced jelly in a large bowl, and pour the prepared dressing over, toss gently to combine. Garnish with coriander and cherry.

This is another Asian sweet bread prepared with Tangzhong Starter - Water Roux Starter via Starch Gelatinization. They are so good that I have at least baked a dozen times. For the filling, besides coconut paste, nutella, or peanut butter would work great too.

1. Dissolve sugar with warm milk in a mixing bowl. Sprinkle dry yeast over and set aside for 10 minutes. Add in flour, milk powder, egg and the starter. Stir at low speed for 1 minute until all the ingredients combined. Increase to medium speed and continue kneading until the dough has become a soft and elastic ball. Adjust the speed to low. Stir in salt and butter until all incorporated. Increase the speed to medium again and knead until the gluten has developed.
2. Take dough out and round it up into a ball. Place it in a lightly greased bowl and cover it with a plastic wrap. Set aside and proof in a warm place in the kitchen until the dough has doubled in bulk, about 1 hour. Degas the dough and divide the dough into 8 small even portions. Round up and set aside, covered with a plastic wrap, for 10 minutes.
3. To prepare the filling by whipping castor sugar, vanilla sugar and butter until well-combined. Gradually add in egg, coconut shreds and evaporated milk. Set aside for 10 minutes until all milk has been thoroughly absorbed by coconut shreds.
4. Place dough balls on a lightly floured work surface. With seam side down roll each dough into an oval. Turn and spread about 30 grams of coconut filling over the top. Roll up, starting at long side and seal. Fold the roll into a half. Bring the open edge towards yourself and make a slit lengthwise at the other side of the dough. Gently twist dough open and place it on a baking tray lined with a parchment paper. Let rise for about 45-60 minutes. Brush with egg wash and sprinkle some pine nuts over. Bake in a preheated 175C/350F oven for about 18 minutes until golden brown.

A Tangzhong starter / Water roux starter is a mixture of flour and water. That is to combine together one portion of bread flour and five portions of water by weight in a pot. Heat up the mixture to bring out the gelatinization of starch in flour. What makes the bread baked with this kind of starter difference is Starch Gelatinization, which helps to engage more water, namely more water will be absorbed, to provide a characteristic softer, more elastic-textured bread. Moreover, the bread will have long-lasting freshness.

1. Except butter and cranberries, place all the dough ingredients in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Switch to the medium speed, and continue to knead until a dough forms. Add butter gradually and beat until gluten is fully developed, i. e. elastic and smooth. Add in cranberries and mix at slow speed until combined.
2. Place the dough in a lightly greased bowl, covered and leave in a warm place for about 1 hour until the dough has doubled in size. Divide the dough into 6 even portions, round up and rest for about 10 minutes.
3. Press down each dough to release gas and roll out at about 30cm long, roll up. Place 3 rolled dough in each lightly greased loaf pan and cover loosely with a towel. Leave to rise for about 40 minutes. After rising, brush the dough with egg wash and bake in a preheated 175C/350F oven for about 30 minutes.

Rose baking is nothing new, however. The practice of using roses in cooking dates back centuries. Roses, in fact, have been used extensively in Middle Eastern cuisines to enhance the taste of foods and beverages. Using edible flowers for culinary endeavors is gaining a wider audience, and roses, with their subtle, sweet taste, make a pleasing recipe ingredient. Correspondingly, rose recipes have become popular. Suite101: How to Cook With Roses

• 110 g Butter at room temperature
• 60 g Icing sugar
• 1/2 tsp Vanilla extract
• 1 Egg, lightly beaten
• 1/2 tsp Baking powder
• 200 g Cake flour
• 1 tbsp Rose petals
• Chocolate glaze

1. Stir together flour and baking powder. Beat together the butter and sugar until light and creamy. Gradually add in the egg and beat until well-combined.
2. Add in the sifted flour mixture and rose petals. Cover the batter in greaseproof wrapper and chill for 1 hour.
3. Shape dough into 1-inch balls and place 2 inch apart on the tray lined with a baking paper. Lightly flatten them with a spoon.
4. Bake in the middle part of the preheated 175C/350F oven for about 18-20 minutes. Remove to wire racks and cool completely. Dip with the chocolate glaze.