cooking-up-a-storm-zaayeka.blogspot.com
Zaayeka: Dragon-fruit Double Chocolate Brownie with Chocolate Dulce de Leche
http://cooking-up-a-storm-zaayeka.blogspot.com/2009/02/dragon-fruit-double-chocolate-brownie.html
This is my first ever blog, for all those who believe that in the kitchen .lies their calling! Kitchen Therapy is what I call it! Its contagious and I will make sure everyone is in the 'net'. :-). Delights for the Palate. I am a level-headed person who tries to be well read and well informed.I try to be on my toes with all thats' happening around.Its just one life and one world. My motto-Live it to the hilt! View my complete profile. Dhanyavaad Sudeshna and Sahaja. Gracias Varsha and AnuSriram. I loved p...
home-gourmets.blogspot.com
home gourmets: Daring Bakers - Christmas Stollen
http://home-gourmets.blogspot.com/2010/12/daring-bakers-christmas-stollen.html
WHO RUNS THE KITCHEN. Daring Bakers - Christmas Stollen. Again I'm late with my season's greetings. Let me start wishing you all a delicious 2011! Now on to the cake. Stollen is a traditional Christmas cake made with mixed peel, fruit and citrus zest. It was on my to do list for a while, just waiting for the opportunity. This Christmas I finally baked Stollen, and we all enjoyed it very much. The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. 1 cup (240 ml) milk.
home-gourmets.blogspot.com
home gourmets: Daring Bakers - Beautiful pavlova
http://home-gourmets.blogspot.com/2010/06/daring-bakers-beautiful-pavlova.html
WHO RUNS THE KITCHEN. Daring Bakers - Beautiful pavlova. The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard. Chocolate Meringue (for the chocolate Pavlova):. 3 large egg whites. 189; cup plus 1 tbsp (110 grams) white granulated sugar. 188; cup (30 grams) confectioner’s (icing) sugar.
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home gourmets: WHO RUNS THE KITCHEN
http://home-gourmets.blogspot.com/p/who-runs-kitchen.html
WHO RUNS THE KITCHEN. WHO RUNS THE KITCHEN. The girl in charge can't make rice pudding, loves sugary figs and tangy red fruits, can't live without bread and cheese, and will be a cat in another life. Cooks with / for Mr. Taster, sous chef and adorable husband. They both share the kitchen with a black and white cat, who owns the place. Subscribe to: Posts (Atom). Os Gourmets em português. Daring Bakers - Brioche cake, savoury and sweet. Make your own badge here. Follow me on Twitter. Cream Puffs in Venice.
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home gourmets: Daring Bakers - Ma [mini] pièce montée
http://home-gourmets.blogspot.com/2010/05/daring-bakers-ma-mini-piece-montee.html
WHO RUNS THE KITCHEN. Daring Bakers - Ma [mini] pièce montée. I have a thing. I love everything made from choux pastry - savoury or sweet, filled or simply dusted with icing sugar, with a glaze or on its own. I've made choux before but never dared to think of a pièce montée. Unfortunately we didn't have any celebration this month, and a croquembouche. Is a bit too much for the two of us. So I made a mini. With a passionfruit vanilla filling a chocolate glaze. Cat challenged everyone to make a piece montée.
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home gourmets: March 2011
http://home-gourmets.blogspot.com/2011_03_01_archive.html
WHO RUNS THE KITCHEN. Daring Bakers - Brioche cake, savoury and sweet. These days I try my best not to miss a Daring Bakers challenge. March has been full of so many emotions with Spring and the sunny weather making an appearance every now and then. Baking brioche is such a nice addition to a cup of tea in the afternoon. This recipe is wonderful. Thanks Jamie and Ria! The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection. And Jamie of Life’s a Feast. 188; teaspoon salt. In a sauce...
home-gourmets.blogspot.com
home gourmets: GOURMETS EM PORTUGUÊS
http://home-gourmets.blogspot.com/p/gourmets-em-portugues.html
WHO RUNS THE KITCHEN. Subscribe to: Posts (Atom). Os Gourmets em português. Daring Bakers - Brioche cake, savoury and sweet. This is a Flickr badge showing public photos and videos from Home Gourmets. Make your own badge here. Follow me on Twitter. A Pot of Tea and a Biscuit. By La Tartine Gourmande. Cream Puffs in Venice. Culinary Concoctions by Peabody. Finding La Dolce Vita. From Our Home to Yours. Good Eats 'n Sweet Treats. La Vida en Buenos Aires y afines. Mediterranean Cooking in Alaska.
home-gourmets.blogspot.com
home gourmets: On broad beans and coriander flowers
http://home-gourmets.blogspot.com/2010/05/on-broad-beans-and-coriander-flowers.html
WHO RUNS THE KITCHEN. On broad beans and coriander flowers. It's that time of the year: broad beans are everywhere with their vibrant colour, soft texture and perfect flavour. If you're crazy about broad beans like I am, you sure understand all the fuss about them. The season is short! Get a bowl and a spoon, I'm serving soup. Creamy Broad Bean Soup with a Poached Egg. 1,2Kg fresh broad beans (in the pod). 1 medium leek (or 2 small). 2 tbsp olive oil. Small bunch coriander (flowered, if you can get them).
home-gourmets.blogspot.com
home gourmets: December 2010
http://home-gourmets.blogspot.com/2010_12_01_archive.html
WHO RUNS THE KITCHEN. Daring Bakers - Christmas Stollen. Again I'm late with my season's greetings. Let me start wishing you all a delicious 2011! Now on to the cake. Stollen is a traditional Christmas cake made with mixed peel, fruit and citrus zest. It was on my to do list for a while, just waiting for the opportunity. This Christmas I finally baked Stollen, and we all enjoyed it very much. The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. 1 cup (240 ml) milk.
home-gourmets.blogspot.com
home gourmets: Spring colours
http://home-gourmets.blogspot.com/2010/05/sring-colours.html
WHO RUNS THE KITCHEN. Adapted slightly from Laura Zavan, Dolce, Marabout. 1/2 vanilla bean, split lengthwise and seeds scraped. Soak the gelatine leaves in a little cold water until soft. Heat the double cream, milk and sugar in a saucepan. Add vanilla pod and seeds and bring to a simmer. Remove from heat. Squeeze the water out of the gelatine leaves, then add to the pan. Stir until the gelatine has dissolved. Remove the bean (clean, dry and use into sugar for flavour and aroma). 1 tbsp sweet white wine.
