#vanlily

[awakefor48hours]

The issue with liking a ship you thought up yourself is that you have to make everything yourself until someone else gets excited about it too.

[multifandomfix]

Imagine Lily seducing Vanessa.

"Come live here, with me. You’ll have everything you ever wanted," Lily promised, and to Vanessa it seemed like she could actually deliver on that promise.

"I can’t just drop everything and come here," Vanessa said, though her offer was tempting.

"Then let me persuade you. Show you how divine it can be here. Follow me." Lily led Vanessa away from the others at the party. "You’re very pretty," she said and she kissed her in one of the darkened hallways. "And that’s only the beginning," she said.

For anon

[awakefor48hours]

I have a special technique when it comes to developing fanon. It's *covers ears and starts shouting "lalala, I can't hear you"*

[awakefor48hours]

Shipping is fun because sure these two characters have not only never shared a moment of screen time together, they’ve never seen each other, they sometimes don’t even live in the same universe, but they’re in love and kissing. Just trust me on this. They’re kissing.

[hkyahoofood]

木糠布甸

木糠布甸，葡文名稱為Serradura，原是葡萄牙食品。當然，亞洲人多是從澳門嚐到此甜品。澳門將此甜品發揚光大，大部分人都是到沙度娜吃的（順便吃葡撻），但編者認為澳門九如坊的，是最出色。謝謝Vanlily，於片中教授各種小技巧，如怎樣捽散雲呢拿籽…令大家恍然大悟！叮一聲開竅，唔駛過大海，自家做木糠布甸去！

Ingredients 材料

份量 1中杯 馬利餅 150g 淡忌廉 150g 雲呢拿條 1條 煉奶 約10-20g 砂糖 少許

1. 準備木糠：馬利餅弄碎，分數次過篩，至完全壓成幼細狀，備用

2. 淡忌廉打至7成起，加入煉奶，輕輕拌勻, 一邊加入煉奶一邊試味

3. 雲呢拿條切半，用刀背取出雲呢拿籽, 並將雲呢拿籽放入少量砂糖中捽散

4. 雲呢拿籽加入淡忌廉中，輕輕拌勻

5. 馬利餅碎與淡忌廉交替放入杯中，一層一層加至杯滿

小貼士: 淡忌廉可用唧袋唧入杯中，更企理方 木糠布甸較膩，加入雜莓配襯更清新

[hkyahoofood]

軟心朱古力磚

這一個軟心朱古力磚，最重要有三; 1. 溶朱古力時 “滴水不沾”﹗朱古力絕不可接觸水份，否則不成形﹗ 2. 溫度: 35度時才可下牛油，否則做不到軟滑質地﹗ 3. 要選合適的器具，太薄太厚都不好看 對以上三點有信心？請起動﹗

Ingredients 材料

54%朱古力 150g 忌廉 95g 室溫牛油 8g 可可粉 適量

1. 朱古力切碎後, 坐熱水至7成溶

2. 倒入已加熱的忌廉, 靜置30秒後, 慢慢攪拌至融化

3. 朱古力降至35度, 加入室溫牛油拌勻

4. 倒入墊有牛油紙的模中, 雪至少一小時, 倒出後用熱刀切成一粒粒, 再上可可粉

小貼士: 這次選用了54%的朱古力，如果喜歡朱古力味較濃的朋友，可選用72%或80%的朱古力

[hkyahoofood]

豆沙鍋餅

Ingredients 材料

中筋麵粉 80g 糯米粉 20g 水 125g 雞蛋 1隻 鹽 適量 豆沙 100g

1. 中筋麵粉過篩, 加入雞蛋、水、鹽及糯米粉拌勻成糊狀

2. 將麵糊倒在平底鍋上, 用小火略煎成型, 不用煎至金黃色

3. 取出後放入紅豆沙, 包好

4. 再放入平底鍋中, 煎至兩面金黃色

5. 煎好後，切成適當大小即可

小貼士: 餅皮越煎得薄, 豆沙鍋餅就會越香脆

[hkyahoofood]

藍莓香蕉豆奶/雜莓沙冰

Ingredients 材料

什莓沙冰 士多啤梨 100g 紅莓 100g 藍莓 100g 無糖乳酪 無糖乳酪 糖 30g 冰粒 120 g 藍莓香蕉豆奶 豆奶 150g 乳酪 100g 藍莓 100g 香蕉 60g 糖 30g 檸檬汁 3g 士多啤梨果醬 士多啤梨 80g 紅莓 20g 20g 40g 檸檬汁 5g 藍莓果醬 藍莓 100g 糖 40g 檸檬汁 5g 裝飾忌廉 淡忌廉 100g 糖 5g

1. 將什莓洗淨, 隔去水份, 加入乳酪, 糖和冰粒，放入攪拌機內打勻便成什莓沙冰

2. 藍莓洗淨, 香蕉切細粒和加入檸檬汁拌勻

3. 加入豆奶, 乳酪和糖, 放入攪拌機攪成糊，雪凍便可飲用藍莓香蕉豆奶

4. 士多啤梨和紅莓洗淨切碎, 放入攪拌機內拌碎, 加入糖和檸檬汁

5. 開火煮5mins, 期間不停攪拌, 也將雜質撈起, 再煮至稠身便成士多啤梨果

6. 藍莓洗淨, 放入攪拌機內拌碎, 加入糖和檸檬汁

7. 開火煮5mins, 期間不停攪拌, 也將雜質撈起, 再煮至稠身便可成藍莓果醬

8. 打起淡忌廉, 並將糖加入, 繼續打至企身成裝飾忌廉

9. 最後把凍飲倒入杯中, 唧上忌廉, 最後唧上果醬, 加上鮮果作裝飾便成

小貼士: 果醬要即日食用, 否則要放入已消毒的密封瓶中, 可保存一星期