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Cooking & Eating ClubRecipes shared on the Cooking & Eating Club formed by a group of friends in Canterbury, UK.
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Recipes shared on the Cooking & Eating Club formed by a group of friends in Canterbury, UK.
http://cookingeatingclub.blogspot.com/
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Cooking & Eating Club | cookingeatingclub.blogspot.com Reviews
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Recipes shared on the Cooking & Eating Club formed by a group of friends in Canterbury, UK.
cookingeatingclub.blogspot.com
Cooking & Eating Club: October 2010
http://cookingeatingclub.blogspot.com/2010_10_01_archive.html
Cooking and Eating Club. Recipes shared on the Cooking and Eating Club formed by a group of friends in Canterbury, UK. Monday, 4 October 2010. Chocolate Mousse (Julia Childs style). Six to eight servings. 6 ounces (170g) bittersweet or semisweet chocolate, chopped. 6 ounces (170g) unsalted butter, cut into small pieces. 1/4 cup (60ml) dark-brewed coffee. 4 large eggs, separated. 2/3 cup (170g), plus 1 tablespoon sugar. 2 tablespoons (30ml) dark rum (optional). 1 tablespoon (15ml) water. 4 In a separate b...
Cooking & Eating Club: December 2009
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Cooking and Eating Club. Recipes shared on the Cooking and Eating Club formed by a group of friends in Canterbury, UK. Wednesday, 16 December 2009. Fatias do Bispo (Bishop's Sices). Bread (a white baguette will do nicely);. Milk and Port Wine (optional). 1 Cut the bread in thick slices the day before so that it can dry a bit. 4 Allow the bread slices to boil in the sugary water, turning them around every now and then. 5 minutes overall should be enough. Links to this post. Here is a very simple recipe th...
Cooking & Eating Club: Marinated BBQ Chicken
http://cookingeatingclub.blogspot.com/2010/11/marinated-bbq-chicken.html
Cooking and Eating Club. Recipes shared on the Cooking and Eating Club formed by a group of friends in Canterbury, UK. Monday, 15 November 2010. 750 g of Chicken Thighs/Legs/Wings (with the skin). 2 spoons of Vinegar. 1 full spoon of Paprika. 1 cup of chopped parsley. 3 gloves of garlic (chopped). Sea salt (as much as you like – if you put too much the chicken only absorbs the right amount). Mix all the ingredients with your hands and than marinate it for at least 2 hours. English - Baking mad.
Cooking & Eating Club: Amaretti - Italian almond cookies
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Cooking and Eating Club. Recipes shared on the Cooking and Eating Club formed by a group of friends in Canterbury, UK. Saturday, 2 October 2010. Amaretti - Italian almond cookies. Makes about 15 cookies. 1 teaspoon almond extract. This is if you are using the thinner, american type extract, use much less for the oil based extracts you see in the UK). 2 cups almonds, ground in a food processor. Or buy them ready ground). Subscribe to: Post Comments (Atom). Chocolate Mousse (Julia Childs style). Portuguese...
Cooking & Eating Club: Turkish Meatballs (Kofte)
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Cooking and Eating Club. Recipes shared on the Cooking and Eating Club formed by a group of friends in Canterbury, UK. Sunday, 3 October 2010. 750 grams minced meat (lamb/mutton or beef, a mixture works well). 2 small onions, finely chopped or grated. 2 slices of dry bread (without the crust). 1 bunch of parsley. 3 teaspoons sea salt. 3 Heat a large frying pan and fry the meatballs on a medium heat until they are brown on both sides and cooked through. If the pan is non-stick you shouldn't need any o...
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À Deriva em Vitória: Agosto 2011
http://aderivaemvix.blogspot.com/2011_08_01_archive.html
Segunda-feira, 29 de agosto de 2011. 2º Restaurant Week Estadual Espírito Santo. Em 2011, os capixabas foram agraciados com a realização do segundo Restaurant Week. O evento funciona assim: os restaurantes são convidados a elaborar um cardápio especial, que deve incluir entrada, prato principal e sobremesa por R$29,00 (almoço) ou R$39,00 (jantar). Compartilhar com o Pinterest. Tenho fases, como a lua. Fases de andar escondida, fases de vir para a rua. Perdição da minha vida! Visualizar meu perfil completo.
À Deriva em Vitória: 2º Restaurant Week Estadual Espírito Santo
http://aderivaemvix.blogspot.com/2011/09/2-restaurant-week-estadual-espirito.html
Segunda-feira, 29 de agosto de 2011. 2º Restaurant Week Estadual Espírito Santo. Em 2011, os capixabas foram agraciados com a realização do segundo Restaurant Week. O evento funciona assim: os restaurantes são convidados a elaborar um cardápio especial, que deve incluir entrada, prato principal e sobremesa por R$29,00 (almoço) ou R$39,00 (jantar). Compartilhar com o Pinterest. Assinar: Postar comentários (Atom). Tenho fases de ser tua, outras de ser sozinha." Cecilia Meireles. À deriva em outros mares.
No colo do meu avô...: Agosto 2010
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No colo do meu avô. 28 agosto, 2010. Todo o pranto será, sim. Que partida não é fim. É o avesso do luto. O fado vem esclarecer. Pra matizar este destino. Descortinar o tom do enredo. Fez o fruto do arvoredo. Cada vez que voltar sei. E a saudade que deixei. Mansa, bela e suave. O fado virá confirmar. E rios a desaguar. Virão temperar os oceanos. Todo pranto será , sim. Que partida não é fim. É o avesso do luto. Meu fado vem esclarecer". Composição: Ricardo Cruz/ Pedro Luis. Marcadores: Letras de música.
No colo do meu avô...: Maio 2010
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No colo do meu avô. 26 maio, 2010. Eu já esqueci você,. Seu nome, sua cara,. Seu jeito, seu odor. Sua casa, sua cama. Sua carne, seu suor. Eu pertenço a raça. Quando enfim juro que esqueci. Quem se lembra de você em mim. Não sou eu sofro e sei. Não sou eu finjo que não sei, não sou eu. Sonho bocas que murmuram. Tranço em pernas que procuram enfim. Não sou eu sofro e sei. Quem se lembra de você em mim. Eu sei, eu sei. Bate é na memória da minha pele. Bate é no sangue que bombeia. Na sua taça e que borbulha.
No colo do meu avô...: Better days
http://nocolodomeuavo.blogspot.com/2011/03/better-days.html
No colo do meu avô. 23 março, 2011. I feel part of the universe open up to meet me. My emotion so submerged broken down to kneeling. Had to somehow greet myself. Heard vibrations within my cells. My love is saved for the universe. See me now I'm bursting. On one planet so many turns. Fill my heart with discipline. Put there for the teaching. In my head see clouds of stairs. Help me as I'm reaching. I'm running towards the day. Now rising to a scream. Up off my knees. Oh, I'm soaring. Yeah, and darling.
À Deriva em Vitória: Janeiro 2011
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Segunda-feira, 31 de janeiro de 2011. Rua João da Cruz, n° 485, Ljs 1 a 5, Praia do Canto - Vitória. Todos os dias, de 11h30 às 23h. Comidas: de R$8,00 (porção de batata frita) a R$32,00 (Picanha maturada, com 2 acompanhamentos e 1 molho à escolha). Bebidas: R$2,50 (água mineral sem gás); R$3,50 (refri); R$4,00 (Long neck). Sucos naturais: R$4,50. Sucos especiais: R$5,00. Cartões de crédito: sim. Escolhido por uma votação publicada na Veja Comer and Beber Espírito Santo. Para aqueles que não estão acostu...
À Deriva em Vitória: Enseada Restaurante
http://aderivaemvix.blogspot.com/2011/09/enseada-restaurante.html
Quinta-feira, 8 de setembro de 2011. Rua Marília de Resende Scarton Coutinho, 180, Loja 202, Enseada do Suá, Vitória. Almoço: Segunda a Domingo, de 11h30 às 15h. Jantar: Quinta a Domingo, de 19h às 23h. Por ser o primeiro restaurante que estava visitando no Restaurant Week desse ano, eu estava com altas expectativas. O cardápio me parecia bem interessante, com duas opções para escolha em cada prato da refeição. Opção 1: Salada grega (Tomate, cebola, azeitona, queijo feta, limão e vinagre). O que não é ex...
À Deriva em Vitória: Fevereiro 2011
http://aderivaemvix.blogspot.com/2011_02_01_archive.html
Quarta-feira, 2 de fevereiro de 2011. Rua Elesbão Linhares, 15, Shopping Day by Day, Praia do Canto - Vitória. Terça a sábado, de 11h às 15h e das 19h às 0h. Comidas: de R$7,90 (Tortilla española) a R$52,00 (Risotto com setas negras individual; ou R$345,00 paella de lagosta para 6 pessoas). Bebidas: R$2,50 (água mineral sem gás) a R$112,00 (Vinho Reserva Luis Cañas, garrafa 750ml);. Cartões de crédito e débito: sim. Bom, vamos ao cardápio! Flan (nosso pudim de leite). O flan estava bonito, mas infelizmen...
O livro dos dias: March 2010
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O livro dos dias. Tuesday, 30 March 2010. Não adianta ser fiel ao outro se a gente não é fiel a si. Mas não é simples assim: arenoso descobrir a nossa própria natureza e aceitá-la. Conhecer-me significa também não gostar daquilo que sou e ter que passar o resto da vida ao meu lado. Até hoje eu só me amei por amor platônico. Nunca tive coragem de me aproximar. Escrevia cartas, fazia elogios, me criticava, mas sempre controlado, contido, parava quando me julgava ameaçado. Previsível que todo mundo afirmará...
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Cooking Easy
WELCOME. My theory is if you can read you can cook. You will find some great recipes here with very easy instructions. Don't be afraid to make changes to suit your tastes. Cook something.trust me it's easy. Recipes will be added during the week. Click the labels, after the recipes, to find more ideas. As always, ENJOY! Wednesday, July 4, 2012. Deviled eggs with bacon and cheese. Wednesday, June 27, 2012. Corn on the Cob. Sunday, June 17, 2012. Chocolate Pie with a Twist. Saturday, June 16, 2012. This a b...
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CookingEat es una comunidad social de cocina donde las recetas cobran vida. Al unirte a nosotros, te unirás a una comunidad de foodies donde podrás compartir tus recetas e ideas de comida con cientos de otros miembros, aprender nuevas recetas y pasarlo muy bien. Únete a nuestra comunidad. Todo lo que necesitas hacer es introducir un ingrediente, un plato o una palabra clave. También puedes seleccionar una categoría específica en la lista desplegable. Selecciona tipo de plato. Ensalada cobb con carne.
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Cooking & Eating Club
Cooking and Eating Club. Recipes shared on the Cooking and Eating Club formed by a group of friends in Canterbury, UK. Monday, 15 November 2010. Molho Vinagrete (vinaigrette salsa). 1 cup of chopped tomatoes. 1/2 cup of chopped onions. 1/2 cup of chopped parsley. 2 table spoons of olive oil. 2 table spoons of any lime juice (or vinegar). Salt (or some flavoring powder). 750 g of Chicken Thighs/Legs/Wings (with the skin). 2 spoons of Vinegar. 1 full spoon of Paprika. 1 cup of chopped parsley. 1 tablespoon...
Cooking + Eating + Drinking
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Food for fun
Sunday, October 3, 2010. 23 Sept - Macaroon Demo with Adriano Zumbo. Is currently one of the hottest patissiers in Sydney, particularly famous for his macaroons and V8 Cake. 8 different layers of vanilla all rolled up into one cake) after his appearance on Masterchef season 2. Ryde TAFE (where I am studying Pastry Baking) hosted a evening with Adriano. Thanks Elke, for the ticket. Thursday, November 26, 2009. Now You're Cooking is now online! All Le Cordon Bleu Blogs. Are moving.follow us on:. That, toge...
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