Opu's Kitchen™

Elevate dumplings by wrapping them in cheese and cabbage. Ingredients => 6 frozen gyoza dumplings =>   6 cabbage leaves =>   6 slices cheese =>   400g diced tomatoes, canned =>   50cc water =>   uncooked spaghetti =>   2 tbsp bouillon granules =>   chopped parsley =>   olive oil Preparation : =>   Boil water in a large pot. Quickly boil cabbage leaves to soften. =>  Place cabbage leaf on your work surface. Top with a slice of cheese and one frozen gyoza dumpling. Roll it up tightly and secure with uncooked spaghetti. =>  Arrange stuffed cabbages on a frying pan with the seams facing down. Pour tomatoes and bouillon over the cabbage and bring to a boil. Cover and cook for 10 minutes over medium heat. =>  Transfer to a serving plate and sprinkle on chopped parsley. Drizzle with olive oil and enjoy.

Ingredients: => 1 cup confectioner’s sugar =>   3/4 cup almond flour (not almond meal) =>   2 large egg whites =>   pinch cream of tartar =>   ¼ cup superfine sugar =>   1 tsp vanilla extract =>   brown and yellow food coloring =>   raspberry jam =>   edible ink pens Preparation: =>   Combine the confectioner’s sugar and almond flour in a bowl, then sift 3 times. Place the egg whites in a large bowl and beat with an electric mixer until foamy. =>   Add the cream of tartar, then beat until soft peaks form. Add the superfine sugar and beat on high speed until stiff peaks form. Sift the dry mixture into the egg mixture and gently fold to combine. =>   Add the vanilla extract and gently mix to combine. Divide the batter in half and dye one half brown. Dye about 2 tbsp of the remaining white batter yellow. =>   Place the batter into piping bags fitted with large round tips. To create Belle, pip...