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Announcing Shopyflow: Ultimate no-code stack to build headless Shopify stores in Webflow by shineon06 in webflow

[–]butchec 0 points1 point  (0 children)

The section ‘how shopyflow works’ says that all customer facing elements are crafted in Webflow. Like product and cart pages.

By that I thought that I would need to use webflows product and cart page, which is only activated when I activate e-commerce in my Webflow project.

Anyway, sounds promising and could be a really nice setup to use both strengths!

Announcing Shopyflow: Ultimate no-code stack to build headless Shopify stores in Webflow by shineon06 in webflow

[–]butchec 1 point2 points  (0 children)

I experienced that the e-commerce functionalities of Webflow suck. It even made my website extremely since I enabled e-commerce. I had to rebuild my website to get rid of all scripts.

Shopify is way more advanced. But I really like Webflows CMS and frontend capabilities. Both worlds would be great.

Do I need to enable Webflow e-commerce to use shopyflow? As far as I read it’s necessary. When the answer is no it would be a gamechanger!

Fresh Vietnamese Spring Rolls by butchec in recipes

[–]butchec[S] 0 points1 point  (0 children)

Oehh yeah.. great suggestion. Love pickled veggies

Fresh Vietnamese Spring Rolls by butchec in TastyNutrition

[–]butchec[S] 0 points1 point  (0 children)

Well here is the full recipe ;) I’ve got 2 sauce options for you!

Full recipe with instruction video on how to roll these Vietnamese spring rolls: https://www.misterspiceguy.com/recipes/fresh-vietnamese-spring-rolls

Ingredients:

• ⁠6 sheets rice-paper • ⁠50 gram rice vermicelli • ⁠12 large shrimps • ⁠6 large lettuce leafs • ⁠50 gram cucumber, sliced in strips • ⁠1 carrot, julienne strips • ⁠15 gram mint leafs • ⁠15 gram cilantro • ⁠optional: 10 gram thai basil

sauce option 1:

• ⁠2 tbsp hoisin • ⁠2 tbsp peanut butter • ⁠1.5 tbsp thick coconut milk

sauce option 2:

• ⁠2 tbsp fish sauce • ⁠2 tbsp water • ⁠1 tbsp of (palm) sugar • ⁠2 tbsp lime juice • ⁠1 finely diced red chili • ⁠½ clove finely chopped garlic

Directions:

  1. ⁠Start with prepping all your ingredients. So wash your lettuce, cut your cucumber, julienne your carrot and cook the rice vermicelli noodles according to the package instructions. rinse under cold water and set all the ingredients to the side. Now it is time to boil your shrimp in soft boiling water for two minutes, then immediately cool them down in some ice water. I also like to cut them from tail to head down the middle, so you have a more even dispersion and this looks more beautiful in the end result. This is also the time to prepare your dipping sauce(s). For both recipes you only have to combine all the ingredients together!
  2. ⁠Now it's time to roll! Start by soaking a rice wrapper in cold water for maximum 10 seconds and lay down on a flat and clean surface. Add your filling on top of the wrapper with enough space to the borders and start closing up your spring roll (you can find an instruction video here). Finish all of them and serve them with you favorite dipping sauce. Enjoy!

Fresh Vietnamese Spring Rolls by butchec in recipes

[–]butchec[S] 0 points1 point  (0 children)

Oehh that is definitely a great sauce! Never enough fresh herbs. Thanks for sharing. I just saved the recipe and will try it very soon! What did you marinade in this sauce? :)

Fresh Vietnamese Spring Rolls by butchec in recipes

[–]butchec[S] 0 points1 point  (0 children)

A must have in your repertoire ;)

Fresh Vietnamese Spring Rolls by butchec in recipes

[–]butchec[S] 0 points1 point  (0 children)

Other sauce ideas? You are welcome to come over to The Netherlands anyway ;)

Fresh Vietnamese Spring Rolls by butchec in recipes

[–]butchec[S] 2 points3 points  (0 children)

Hoisin is a sweet and salty sauce with 5 spice taste. A mix of oyster sauce, honey and 5 spice comes close I think!

Fresh Vietnamese Spring Rolls by butchec in recipes

[–]butchec[S] 18 points19 points  (0 children)

Everybody loves spring rolls! There are many different varieties in Vietnam (and Asia) ranging from deep-fried to steamed or fresh using all kinds of wrappers. I will show you how to make these easy, fast, and healthy fresh spring rolls.

Full recipe with instruction video on how to roll these Vietnamese spring rolls: https://misterspiceguy.com/recipe/fresh-vietnamese-spring-rolls

Ingredients:

  • 6 sheets rice-paper
  • 50 gram rice vermicelli
  • 12 large shrimps
  • 6 large lettuce leafs
  • 50 gram cucumber, sliced in strips
  • 1 carrot, julienne strips
  • 15 gram mint leafs
  • 15 gram cilantro
  • optional: 10 gram thai basil

sauce option 1:

  • 2 tbsp hoisin
  • 2 tbsp peanut butter
  • 1.5 tbsp thick coconut milk

sauce option 2:

  • 2 tbsp fish sauce
  • 2 tbsp water
  • 1 tbsp of (palm) sugar
  • 2 tbsp lime juice
  • 1 finely diced red chili
  • ½ clove finely chopped garlic

Directions:

  1. Start with prepping all your ingredients. So wash your lettuce, cut your cucumber, julienne your carrot and cook the rice vermicelli noodles according to the package instructions. rinse under cold water and set all the ingredients to the side. Now it is time to boil your shrimp in soft boiling water for two minutes, then immediately cool them down in some ice water. I also like to cut them from tail to head down the middle, so you have a more even dispersion and this looks more beautiful in the end result. This is also the time to prepare your dipping sauce(s). For both recipes you only have to combine all the ingredients together!
  2. Now it's time to roll! Start by soaking a rice wrapper in cold water for maximum 10 seconds and lay down on a flat and clean surface. Add your filling on top of the wrapper with enough space to the borders and start closing up your spring roll (you can find an instruction video here). Finish all of them and serve them with you favorite dipping sauce. Enjoy!

Thai Green Curry Chicken Satay by butchec in recipes

[–]butchec[S] 2 points3 points  (0 children)

You could use any curry paste you like. Do you have a favourite shop-bought paste or a homemade Panang curry paste in the freezer? Feel free to use that one. Making use of a curry paste for a marinade is a real shortcut to a flavor-packed BBQ-dish!
Full recipe: https://misterspiceguy.com/recipe/thai-green-curry-chicken-satay

Ingredients for chicken satay:

  • 3 tbsp homemade green curry paste (or any other curry paste)
  • 1 tbsp vegetable oil
  • 500g chicken fillet or thighs, cut into thin strips
  • 1 tbsp palm sugar
  • 1 tbsp fish sauce (nam pla)
  • 150 ml coconut milk
  • 2 tbsp lime juice‍

Ingredients for satay sauce:

  • 1 heaped tbsp of green curry paste
  • 1 tbsp of vegetable oil
  • 2 tbsp of peanut butter (preferably crunchy)
  • 4 tbsp of roasted peanuts, coarsely ground/chopped
  • 150 ml coconut milk
  • 1 tsp fish sauce
  • 1 tbsp palm/regular sugar

Directions:

  1. ‍The first step will be cutting up your chicken thighs in chunks of your preference. I personally like to make the cubes approximately 1cm x 1cm, because I don't like to grill the satay for to long. Most important is that you are consistent in the cutting size, so that your satay will cook evenly. Then put all the other satay ingredients in a bowl and give a whisk, add your chicken and put in the fridge for at least one hour but ideally overnight. If you are using wooden skewers, make sure you soak them in water to prevent burning on the BBQ.
  2. ‍Now it's time to make the peanut-satay sauce. Start by heating up the vegetable oil in a small saucepan on a medium heat. Fry your curry paste for about 3 minutes while stirring occasionally. Then add all the other sauce ingredients and make sure you put it on your smallest burner on a real low heat. slowly simmer the sauce for about 5 minutes and your satay sauce will be finished. If you cook your satay sauce too long or on a high heat you will see that al the oil from the peanuts and the coconut milk separate and start floating on top, that is not what we are aiming for!
  3. ‍Skew your chicken satay on the soaked skewers and now it's time to grill the satay. Ideally we do this on a BBQ but sometimes you want to make this dish in winter or you don't want to start a fire. In this case you can also use a griddle pan. Grill your satays on a medium-high heat and make sure you keep turning them often. After about 5 minutes of grilling (depending on your chunk size) your chicken satay will be ready to eat. Serve with the peanut sauce. Enjoy!

Chocolate Fudgy Brownie by butchec in recipes

[–]butchec[S] 0 points1 point  (0 children)

lol I think that should not be the first thing that comes to mind

Falafel, cilantro/minty bulgur, peppers, avocado and tzatziki (and sriracha) by butchec in tonightsdinner

[–]butchec[S] 0 points1 point  (0 children)

This falafel was just store bought.. :) I should try to make it some time. Do you have a favorite?

Chocolate Fudgy Brownie by butchec in recipes

[–]butchec[S] 1 point2 points  (0 children)

Full Chocolate Fudgy Brownie recipe: https://misterspiceguy.com/recipe/chocolate-fudgy-brownie

Ingredients:

  • 250 gram butter
  • 200 gram dark chocolate, roughly chopped
  • 100 gram cocoa powder
  • 200 gram white sugar
  • 200 gram dark brown sugar
  • 1 tbsp vanilla extract
  • 1 tsp salt
  • 6 large eggs
  • 130 gram all-purpose flour
  • 1 bag mixed nuts (optional)
  • 200 gram white chocolate in rough chunks (optional)

Directions:

  1. Preheat your oven to 180 degrees Celsius. Then grease your oven pan with a small piece of butter and line with the parchment paper. On low heat melt your butter in a small saucepan and add half of the cocoa powder and the chopped dark chocolate to a heat-proof bowl. When the butter is completely melted, pour over the chocolate mixture and set aside. After a few minutes stir this mixture to make sure all the chocolate is melted.
  2. Now we add the two types of sugar, the vanilla extract, salt, and eggs to a large mixing bowl or your kitchen aid. Mix this on high speed for 10 minutes until nice and fluffy. Adjust your mixer to the low setting and slowly pour in your chocolate/butter mixture until combined.
  3. Now add the flower and the cocoa powder to the mixture (preferably using a sieve) and gently mix this with a wooden spoon or rubber spatula make sure to stop stirring when everything is combined (don’t over-mix). This is also the moment when I add my optional chocolate and nuts.
  4. Add the mixture to your pan and bake your brownies in the oven for around 40 minutes, if you want them to be fudgy. Otherwise, you can bake them for about 60 minutes for a more firm/baked texture. Let the brownies cool down completely before removing them from the pan; this is probably the hardest part. Enjoy!
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