With a trace of herbs (Chinese angelica is to tonify blood and tangshan root to strengthen Qi), this wholesome beef noodle soup tastes fresh and delightful. Perfect for the cold winter! In China, beef noodle is typically eaten as one and whole meal in a LARGE bowl filled with stewed beef, vegetables and noodles. In the West, this food may be served in a small portion as a soup.

300 g Beef briskets 1 tbsp Oil 3-4 slice Ginger root 1 stalk Scallion 3 clove Garlics 3 Dried chilliesangiesrecipes 1/3 tsp Szechuan peppercornsangiesrecipes 1 tbsp Jiafan rice wine

1/2 tbsp Caramelized sugarangiesrecipes 1/2 tbsp Maggi sauce 2 slice Chinese angelica root / Dang guiangiesrecipes 2 section Radix codonopsi / Dang shenangiesrecipes 3 cup Beef or chicken stock 3/4 tsp Salt Noodles ( spaghetti or egg noodle) Seasonal vegetables and chopped scallion

1. Wash and cut the beef briskets into smaller pieces. Blanch in boiling water and rinse in cold water. Heat up a pan with a tablespoon of oil. Add in ginger slices, scallions, garlic cloves, chillies and Szechuan peppercorns. Stir until aromatic. Add in beef briskets, rice wine, caramelized sugar, and maggi sauce. Stir until well combined.
   
   
2. Transfer the beef into a large pot, add in tangshan root and Chinese angelica root. Pour in stock and bring it to a boil on high heat. Turn down the heat to low and simmer the beef until tender, about 30 minutes. Season with the salt.
   
   
3. Meanwhile, cook noodles in a pot of boiling water until tender. Drain noodles well in a colander and place them in a soup bowl. Add in vegetables and beef briskets. Ladle broth over and sprinkle the chopped scallions on top. Serve hot.

One trick to make good soup is to blanch the pork for 5-10 minutes and skim off fat and foam forming on the top.

300 g Pork spareribs angiesrecipes 300 g Turnips 3 slice Ginger root, shredded 1 tsp Jiafan rice wine

3 cup Water 3/4 tsp Salt, or to taste Pinch of white pepper powder 1 tbsp Scallion, chopped (optional)

1. Wash and chop up pork spareribs into inch pieces. Blanch in boiling water and rinse in cold water. Peel turnip, wash and cut at an angle into smaller chunks.
   
   
   
   
2. Place pork spareribs, shredded ginger and rice wine in the cooking pot of an electric pressure cooker. Pour in water and lock lid in place. Select the program for meat or use it according to manufacturer's directions. The pressure cooker must never be filled more than 2/3 full, the unused space is needed to produce pressure.
   
   
3. After cooking, the cooker automatically enters the "keep warm" status. Do not open the pressure cooker until the internal pressure has been reduced. Transfer the pork with soup in a large pot. Add in turnip chunks. Set the pot on medium heat and cook for about 20 minutes. Season the soup with the salt and pepper. Garnish with chopped scallions if desired.

Those melt-in-your-mouth, sweet, buttery cookies, with a hint of pleasant bitterness from green tea are simply amazing. Crumbly, light, with each bite, there's mild aroma of green tea. Enjoy (with a cup of hot tea) for yourself or give them as a gift, esp. to those tea lovers.

10 g Shorteningangiesrecipes 50 g Unsalted butter 80 g Powdered sugar 1/2 tsp Vanilla extract

35 g Egg white 100 g German #405 flour 1/3 tsp Baking powder 2 tsp Matcha tea powderangiesrecipes

1. Preheat oven to 175C/350F, and line two baking trays with parchment paper. Sift together the flour, salt and baking powder in a bowl. Use a spatula to stir the softened butter, sugar and vanilla extract until smooth, then beat with an electric mixer until blended. Add egg white in two additions and whip until fluffy.
   
   
2. Sift the flour mixture into the butter mixture and mix with a plastic spatula until just moistened. Combine 70 grams of the batter with the matcha tea powder in another bowl. Fill a pastry bag with a large star tip with two kinds cookie batters. Pipe cookies into curves onto prepared baking trays, spacing about 1 inch apart.
   
   
3. Bake for about 15 minutes in the center of the hot oven. Transfer to wire racks to cool completely. Store the cookies in the airtight container for up to one week.

#Dough:	#Filling:
490 g German #405 flour 110 g Oat branangiesrecipes 95 g Shorteningangiesrecipes 10 g Sugar beet syrupangiesrecipes 7 g Salt 2,5 g Baking soda 40 g Fresh yeastangiesrecipes 280 g Water at 35C/97F	40 g Unsalted butter, softened 120 g Confectioners’ sugar 1 tsp Vanillaangiesrecipes 20 ml Milk

1. Except lukewarm water, place the rest of dough ingredients in a mixing bowl. Gradually stir in the water to form a smooth dough. Allow the dough to rest for 15 minutes covered with a plastic film. Line 2 baking trays with parchment papers. Place the dough on the work-top and roll it out to a rectangle 60 by 20 cm. Fold the top and bottom of the rectangle into the centre, folding the dough into thirds. Repeat the rolling and folding process twice more without the necessity of resting the dough.
   
   
   
   
   
2. After the dough has been folded in thirds three times, roll it out until it is about 1/4 cm thick. Use a fork to prick the dough thoroughly. With a pizza wheel, cut the dough into 5 cm squares or cut shapes with desired cookie cutter. Using a spatula, transfer the crackers to the prepared baking trays. Cover and let cookies rest for 15-20 minutes.
   
   
   
   
   
3. Preheat the oven to 180C/350F. It is ready to bake the cookies when they have risen to 4 mm high. Bake the cookies in the preheated oven for about 18 minutes until firm. When you press them lightly with your finger, almost no imprint will remain. Cool them completely.
   
   
   
   
   
4. Beat the butter in a bowl until smooth. Add in powdered sugar, vanilla and milk. Beat until combined and smooth. To make sandwich, spread one cracker with the buttercream and top with second cookie, pressing gently.