LOLOCOOKBOOK.COM

LOLO COOK BOOK

It's all about cooking for friends, the French way! Easiest recipe for perfect shortbread and easy to remember too! ZEST OF 1 ORANGE. ZEST OF 2 LEMONS. Mix sugar, the zests and flour, then rub in the butter to form a dough. Lay a sheet of cling film on your working surface. With the dough, form a sausage and wrap it in the cling film. Tighten the edges so the dough is firmly squeezed inside the film. Store in the fridge for 2 hours. Leave them to cool down before eating. It's not until you get your plate...

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LOLO COOK BOOK | lolocookbook.com Reviews

<META> DESCRIPTION

It's all about cooking for friends, the French way! Easiest recipe for perfect shortbread and easy to remember too! ZEST OF 1 ORANGE. ZEST OF 2 LEMONS. Mix sugar, the zests and flour, then rub in the butter to form a dough. Lay a sheet of cling film on your working surface. With the dough, form a sausage and wrap it in the cling film. Tighten the edges so the dough is firmly squeezed inside the film. Store in the fridge for 2 hours. Leave them to cool down before eating. It's not until you get your plate...

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1 skip to main

2 skip to sidebar

3 lolo cook book

4 search this blog

5 loading

6 makes 2 trays

7 200gr diced butter

8 300gr plain flour

9 tip

10 labels shortbread

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LOLO COOK BOOK | lolocookbook.com Reviews

https://lolocookbook.com

It's all about cooking for friends, the French way! Easiest recipe for perfect shortbread and easy to remember too! ZEST OF 1 ORANGE. ZEST OF 2 LEMONS. Mix sugar, the zests and flour, then rub in the butter to form a dough. Lay a sheet of cling film on your working surface. With the dough, form a sausage and wrap it in the cling film. Tighten the edges so the dough is firmly squeezed inside the film. Store in the fridge for 2 hours. Leave them to cool down before eating. It's not until you get your plate...

INTERNAL PAGES

lolocookbook.com

1

LOLO COOK BOOK: SIMPLY CHOCOLATEY CAKEY

http://www.lolocookbook.com/2014/10/simply-chocolatey-cake.html

It's all about cooking for friends, the French way! I use a 23cm round cake tin:. 2 TSP VANILLA EXTRACT. A PINCH OF SALT. 150GR BROWN MUSCADO SUGAR. 100GR SELF RAISING FLOUR. COCOA POWDER FOR DUSTING. Pre-heat the oven at 170 degrees Celsius - butter and flour the cake tin and cut out a disc of parchment to put at the bottom of the tin. In a thick bottomed saucepan, on a very low heat source, melt the butter and the chocolate with the vanilla extract. Take off the heat as soon as it starts to melt. JULIE...

2

LOLO COOK BOOK: STRAWBERRY AND ORANGE SORBET

http://www.lolocookbook.com/2013/07/strawberry-and-orange-sorbet.html

It's all about cooking for friends, the French way! STRAWBERRY AND ORANGE SORBET. Made in minutes with a tangy orange taste. Perfect with some chocolate cake! 70ML OF ORANGE LIQUOR OR COINTREAU. 2 HEAP TBSP ICING SUGAR. Previously. chop the strawberries in quarters and freeze them. On the day: In a food processor, add the frozen strawberries, the sugar, liquor, juice of a lemon, zest and pulp of the orange (without the white skin). Process it all until smooth. Transfer into a tub and return to the freezer.

3

LOLO COOK BOOK: WORMWOOD Restaurant

http://www.lolocookbook.com/2015/03/wormwood-restaurant.html

It's all about cooking for friends, the French way! Well if you are out in Notting Hill Gate area, this is your next restaurant to try before it becomes super famous and you can't get a table anymore within a month or two! Moroccan may not be everyone's favourite but this is Moroccan cuisine with "a modern twist" or should I say "genius". WORMWOOD is an experience. It does come with a price tag (£70-80 per person with drinks) but it is also a treat that you will remember for a long time. BAVETTE WITH PAR...

4

LOLO COOK BOOK: 1.2.3. SHORTBREAD

http://www.lolocookbook.com/2015/07/123-shortbread.html

It's all about cooking for friends, the French way! Easiest recipe for perfect shortbread and easy to remember too! ZEST OF 1 ORANGE. ZEST OF 2 LEMONS. Mix sugar, the zests and flour, then rub in the butter to form a dough. Lay a sheet of cling film on your working surface. With the dough, form a sausage and wrap it in the cling film. Tighten the edges so the dough is firmly squeezed inside the film. Store in the fridge for 2 hours. Leave them to cool down before eating. Subscribe to: Post Comments (Atom).

5

LOLO COOK BOOK: PASTA AL LIMONE

http://www.lolocookbook.com/2015/04/pasta-al-limone.html

It's all about cooking for friends, the French way! Bursting with fresh flavours and aromas. so simple to make. Why resist? 200-250 GR FRESH TAGLIATELLE. 10 MEDIUM FRESH BASIL LEAVES SMALL ONES FOR TOPPING. 2 GENEROUS TBP LEMON FRAGRANCED EXTRA VIRGIN OLIVE OIL (OR SIMPLY EXTRA VIRGIN OLIVE OIL). In a large saucepan, boil the water with a good sprinkle of salt. Add the pasta to cook. When the pasta is "al dente" (and no more! Finish with few drops of lemon juice and shavings of Pecorino cheese. IT'S COMP...

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laurentguinci.com

Laurent Guinci - About Me

http://www.laurentguinci.com/about.html

Is a French designer who has lived in London since 1994. Despite a very scientific background with degrees in Maths, Physics and Astronomy, Laurent always wanted to have his own design business, so in 2000 he created LFG Design, an exclusive design consultancy with a focus on Lifestyle and Fashion. Over the years LFG Design. But it doesn’t stop there! Laurent's mentor Peter Mcdonald inspired and encouraged him to develop his passion for photography. He now counts among his photographed “victims...In fact...

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lolocookbook.com

LOLO COOK BOOK

It's all about cooking for friends, the French way! Easiest recipe for perfect shortbread and easy to remember too! ZEST OF 1 ORANGE. ZEST OF 2 LEMONS. Mix sugar, the zests and flour, then rub in the butter to form a dough. Lay a sheet of cling film on your working surface. With the dough, form a sausage and wrap it in the cling film. Tighten the edges so the dough is firmly squeezed inside the film. Store in the fridge for 2 hours. Leave them to cool down before eating. It's not until you get your plate...

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