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About | cookingcoursesperth
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Just another WordPress.com site. Chefs in Shorts is a Cooking School based in Perth WA. It was founded by Chef Bradley Backhouse who has over 15 years experience in the Hospitality Industry. Our Head Chef is Glenn Tree. Glenn has extensive fine dining experience across four countries having worked in some of the best Restaurants in the world including 2 years for Marco Pierre White and 5 years doing functions for Prince Charles. Leave a Reply Cancel reply. Enter your comment here. Follow Blog via Email.
Coconut and Pineapple Pannacotta with Thai Basil | cookingcoursesperth
https://cookingcoursesperth.wordpress.com/2012/08/02/coconut-and-pineapple-pannacotta-with-thai-basil-14
Just another WordPress.com site. Coconut and Pineapple Pannacotta with Thai Basil. Posted by Chefs in Shorts. On August 2, 2012. I used a an organic coconut cream I found in the supermarket. It doesn’t contain all those emulsifiers, preservatives etc. 300 ml coconut cream. 3 tbs brown sugar. 1 sheet of gelatine. To garnish caramelise some pineapple pieces with some brown sugar and butter. Finely slice some Thai basil and serve on top with the pineapple. Larr; Hadleigh Troy From Restaurant Amuse.
July | 2012 | cookingcoursesperth
https://cookingcoursesperth.wordpress.com/2012/07
Just another WordPress.com site. All posts for the month July, 2012. Sumac Eggs with Bacon and Goats Cheese. Posted by Chefs in Shorts. On July 31, 2012. I got this recipe from Chef Deepak Singh when working at Kantine in Surrey Hills. It’s a great mix of flavours and really filling. Originally I was serving it straight out of small frying pans but found after a short time they would get a bit scratched and discolour the dish. I switched it over to terracotta pots, looks rustic. 1 rasher of bacon. The sa...
Johannes Gebara | cookingcoursesperth
https://cookingcoursesperth.wordpress.com/2012/08/03/johannes-gebara-2
Just another WordPress.com site. Posted by Chefs in Shorts. On August 3, 2012. Beers with Brad interview with Chef Johannes Gebara. Larr; Coconut and Pineapple Pannacotta with Thai Basil. Pea Veloute with Flaked Ham Hock and Truffle Foam. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out.
Hadleigh Troy From Restaurant Amuse | cookingcoursesperth
https://cookingcoursesperth.wordpress.com/2012/08/01/hadleigh-troy-from-restaurant-amuse
Just another WordPress.com site. Hadleigh Troy From Restaurant Amuse. Posted by Chefs in Shorts. On August 1, 2012. Beers with Brad Interview with Hadleigh Troy. Talented Chef, Restaurateur and a nice guy it seems too. Larr; Sumac Eggs with Bacon and Goats Cheese. Coconut and Pineapple Pannacotta with Thai Basil. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). Notify me of new comments via email. Follow Blog via Email.
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Cooking Course in France
COOKING COURSE IN FRANCE. Residential Cooking Holidays in south west France. Cooking and Patisserie Courses in English with a French cook. Click here to be redirected to our main site. And check out our cookery holidays. Entreprise immatriculée au Registre du Commerce sous le numéro 498 788 272 (Marmande). Siège: Lieu-dit Filou, 47700 Anzex, France. Marlène Weinberg, t/a Le Gargantua. FILOU, 47700 Anzex, France. Telephone: 33 (0) 553 207 535.
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Spaghetti in the Family | Cooking courses in Rome
Spaghetti in the family. Spaghetti in the family. Genuine Italian food in a real Italian family. The eternal city where, in our millennial family, a love of the arts merges with a passion for “culinary arts”. The mission of our “school of Italian Cuisine” is not only to offer you a tasty journey through the genuine flavors of Italian cuisine. But also to tell you the story of a city. The Caput Mundi, which the entire nation is proud of. And therefore more authentic. And full of pleasant surprises. WeR...
www.cookingcoursesonline.net
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cookingcoursesperth.wordpress.com
cookingcoursesperth | Just another WordPress.com site
Just another WordPress.com site. Pea Veloute with Flaked Ham Hock and Truffle Foam. Posted by Chefs in Shorts. On August 6, 2012. 1 clove of garlic diced. 1 onion finely diced. 1 small truffle shaved. Combine all ingredients in a saucepan and heat gently. Transfer to a hot cream canister gun. Serve in a small bowl or shot glass and garnish with the foam. Posted by Chefs in Shorts. On August 3, 2012. Beers with Brad interview with Chef Johannes Gebara. Coconut and Pineapple Pannacotta with Thai Basil.
Cookies in Bed: The Journey of a Culinary Courtesan
Cookies in Bed: The Journey of a Culinary Courtesan. I am Tabitha Cooks, a 20-something grad student who supplements her measly income via the generosity of older male patrons. This is my interpretation of life; sex, food, amateur anthropology and courtesanry in the 21st century. Monday, January 21, 2013. New Blog - Food Porn and Other Delectables. Please check out my new blog "Food Porn and Other Delectables.". Http:/ kitchenmusenewyork.com/blog.php. Monday, January 21, 2013. Links to this post. Ironica...
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Cooking "Court"esans
Join us - Pam and Wendy (the two Martini Merengue Mamas) for our Friday night gourmet adventures. View my complete profile. Thursday, November 25, 2010. Our menu tonight started with simple antipasta - garlic stuffed olives, black olives, sharp mozarella (cubed), cream cheese stuffed hot peppers and hot genoa salami and of course our infamous Three Olive Martini's :). Dinner began with pan seared scallops, (archived recipe on. Pasta, mussels, then salad (served at the end of the meal). When pasta is cook...
Cooking Cousins
Monday, October 10, 2016. Aunt Stephanie asked for lemon bars recipe I made for Kari and Kirsten's baby shower. I thought I'd post it on here in case anyone else wants it. 1 1/2 cups flour. 1 1/2 cups sugar. 1/2 tsp. salt. 1 cup butter, room temperature. 2 Tbsp. lemon juice. 2 tsp lemon zest. Combine flour, sugar, and salt in a large bowl. Mix in the softened butter. In another bowl, whisk the eggs with the lemon juice and zest. Pour into the bowl with the other ingredients and mix well. Posted by Mike J.
Cooking Cousins Catering Company | Custom Catering and Event Planning
Cooking Cousins Catering Company. Custom Catering and Event Planning. Demetra: (678) 523 - 1381 Christina: (770) 873 - 8374. Cooking Cousins Catering Company is a catering and event planning company. We specialize in creating a customized catering plan for your event that fits both your budget and theme. We provide a wide array of cuisine selections from gourmet hors d’oeuvres to finger foods to soul food, we will make whatever you like. Kids Birthday Character Cakes. Cooking Cousins Sweet Treats.
Cooking Cousins
Friday, December 2, 2011. 8226; Frozen Dinner rolls. 8226; 1 cup chopped pecans. 8226; 1 stick of butter (It use to be 2 so be proud of me for cutting it down! 8226; 1/2 c brown sugar. 8226; 1/2 small pckg of COOK (NOT INSTANT) pudding (butterscotch if you can find it, if not vanilla will do. To be done the night before. Spray a bunt pan with some cooking spray and sprinkle your chopped nuts in the bottom. Step 2: Add your frozen dinner rolls and sprinkle the 1/2 pckg of COOK pudding on top. 2 Broil unti...
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