Fan of baking and illustration? And why not combine these two passions in a single activity? This is what the talented pastry chef and illustrator, Rachel Levesque, set out to do. Winner of the Best Pastry Chef television competition in 2017, she decided to embark on the creation of illustrated pastries with her Happy Pastille workshop, thus attracting prestigious clients such as Chanel, Cabaïa, and Clarins. In this online course, Rachel teaches you different pastry decorating techniques to create illustrated cookies with edible coloring. Let yourself be transported into a gourmet, colorful, and childish universe with the sweet scent of small butters.

Espuma is the Spanish word for foam or froth and is the descriptive word for a technique developed by Ferran Adrià. A culinary foam consists of natural flavours such as fruit juices or vegetable pu…

Experience the durability and versatility of the 3-piece cast iron frying pan set with a comfortable grip and precise control.

Bread is having a culinary renaissance and it’s clear to see why with these feasts for the eyes!

Légère et vite préparée avec ma turbine expert de Magimix voilà une glace onctueuse, un vrai régal avec les beaux jours qui reviennent. Temps de préparation : 10 mn. Ingrédients : - 2 ou 3 mangues bien mûres. - 125 g de mascarpone. - 1 yaourt grec nature. - 2 à 3 cuillères à soupe de sucre en poudre (selon vos goûts). Pelez les mangues et mixez-les avec le sucre. Ajoutez le mascarpone et le yaourt et fouettez le tout. Programmez la turbine sur GLACE ITALIENNE. Versez et faites turbiner. Si vous utilisez une turbine classique ou une sorbetière comptez 25 mn environ. Vous pouvez réaliser cette glace sans sorbetière, dans ce cas mélangez au moins 3 fois après avoir mis au congélateur.

Muchas personas estarán de acuerdo en que el sashimi (un manjar japonés que consiste en pescado o carne cruda muy fresca y cortada en trozos) es una de las mejores maneras de disfrutar el pescado. No solo por su sabor o frescura, sino por la finura de sus cortes y textura. El artista culinario mi

If you have a special family recipe that a loved one before you passed down , A perfect way to preserve that heritage is to have the recipe illustrated. It's so fun to cook for from or put out year-round. Handwriting from vintage recipe cards can be incorporated as a texture in the background. What a beautiful way to remember a loved one's written word. We will collaborate to pick out three of the ingredients in your recipe to be illustrated. After hand painting the watercolors, I'll then put them together into the design. Once printed, You will receive eight prints with backer board that are sleeved and ready to give for the recipient. They are ready to pop into an 8x10" frame. Let me know if you have any questions about the process. I'm happy to create this special heirloom art piece for you or your family.

Love sushi but gone keto?  This delicious Keto Sushi Bowl was created to satisfy your every sushi craving with spices and low carb ingredients.

Cet article est offert en ligne seulement. Veuillez accorder environ 48 h ouvrables avant l'expédition. Ces délais peuvent varier légèrement en cas de situations exceptionnelles comme les vacances et jours fériés.L'entreprise québécoise concocte des sauces et des condiments savoureux, faits à partir d'ingrédients sains et locaux, qui réhausseront vos expériences culinaires grâce à leurs saveurs simples et authentiques.Un ensemble de sauces et de condiments qui vous fera voyager à l'autre bout du globe.- Produits à base d'ingrédients locaux- Risques d'allergies : contient de la moutarde et du soya- Fait à la main à Chicoutimi, au Saguenay-Lac-Saint-JeanL'ensemble comprend :- 1 pot (375 ml) de sauce pour poulet au beurre : une version faible en sodium et en sucre toute aussi onctueuse, savoureuse et décadente que l'originale.- 1 pot (375 ml) de sauce Madras : légèrement moins épicée que sa version traditionnelle, cette sauce au cari sublime poulet, bœuf, porc et agneau.- 1 pot (375 ml) de sauce Vindaloo : relevée et légèrement acidulée, cette sauce traditionnelle rehaussera à la perfection toutes les protéines que vous choisirez.- 1 pot (375 ml) de sauce à la noix de coco : un hybride succulent entre le chutney à la noix de coco et la sauce au cari, qui complète à merveille les plats à base de crevettes et de tofu.- 1 pot (375 ml) de sauce Tikka Masala : idéale sur les grillades, cette sauce à base de tomates canadiennes conquerra tous les cœurs.- 1 pot (375 ml) de sauce Bombay : un judicieux mélange de sucré et de salé. Une sauce savoureuse et vibrante, à l'image de la ville éponyme.

Questa ricetta di asparagi con porri e pancetta, pubblicata da kaykay, un’utente della San Francisco Bay Area del sito Food52, ha avuto a tutt’oggi...

My grandmother used to make those sweet treats. It is fast and can be served hot or cold. Mincunele means little lies in Romanian. Ingredients: 500 g flour 2 eggs 2 yolks 2 tablespoons of sour crea…

You don't have to be a pro baker to make pastry cream from scratch. This recipe comes together quickly and can be used as a filling in so many desserts.

Perfect heat. Everywhere. Bring classy sauces, aromatic vegetables or favourite side dishes to a whole new level. With the Culinary fiveply saucepan, you can make the seemingly simple special. Thanks to its high-quality 5-ply multi-layer material and a material thickness of 3.2 mm, the Culinary fiveply saucepan is extremely robust and durable. The special combination of different alloys (stainless steel - aluminium - stainless steel) not only concentrates the heat in one place, but distributes it evenly over the entire surface right up to the rim. This means that your food is also heated evenly from the side. This perfect heat distribution guarantees consistent frying and cooking results. Sauce dishes are optimally heated up to the edge and kept warm. Soups turn out with a consistently creamy consistency. Side dishes such as polenta are cooked gently. Thanks to the litre/quart scale you can measure liquids directly in the pan - without a separate measuring cup. The ergonomic stainless steel handle remains cool even at high temperatures and is therefore very pleasant to handle. The closed rim without sharp edges makes it easier to pour sauces, reduces the risk of injury and ensures perfect presentation of your dishes. 5-ply material (stainless steel - 3 layers of aluminium - stainless steel). Very good and even heat distribution up to the rim. High-quality, clean-lined, timeless design. High-quality stainless steel lid included. ""Stay Cool"" handle for comfortable handling. Ideal for sauces, accompaniments and vegetables. Inner litre/quart scale for easy measuring. Suitable for all hob types, including induction." Capacity: 1.7L. Read more Brand   Kuhn Rikon

Inspiration Starts Here Whether you’re a confident cook or a bit of a beginner in the kitchen, there’s a new way for chefs of all skill levels to get more creative. Introducing the Better Than Bouillon Culinary Collection – premium bases created to add exciting, new flavor to all your favorite meals. Try them today!

Sashimi ken je waarschijnlijk wel. Verse vis, die in plakjes wordt gesneden en rauw wordt gegeten. Een delicatesse uit Japan. Maar de plakjes zien er meestal hetzelfde uit. Niet bij mikyoui0, een kunstenaar die ware

Experience the durability and versatility of the 3-piece cast iron frying pan set with a comfortable grip and precise control.

Better Than Bouillon Flavors There’s more than one way to make food better. Better Than Bouillon bases are available in a wide variety of flavors made with only premium ingredients. They’re a great-tasting, high-quality way to get creative with your cooking and enhance everything from soups to grilling. Try them all and find your favorite […]

Д русан кебап е популярно ястие от българската кухня, което всеки приготвя по свой си начин. Прави се най-често от месо с лук, но се обогатява и с гъби и други зеленчуци. Характерно за него е, че се приготвя в тенджера с капак и се раздрусва по време на готвенето. Моята рецепта е от мама. Друсан кебап / Shaken Kebab Продукти: 500 гр свинско месо от плешка или бут 3 големи глави лук черен пипер сол малка щипка кимион олио Начин на приготвяне на друсан кебап: Месото се нарязва на кубчета. В тенджера се загрява олио и месото се поставя в нея. Запържва се до златисто, като се разбърква и ако по дъното на тенджерата е полепнало съдържание, по време на бъркането се остъргва с дървена шпатула(вкусно е!). Добавят се черния пипер, кимиона и лука, нарязан на полумесеци. Съдържанието в тенджерата се разбърква добре и се посолява. Затваря се с капак и се раздрусва- оставя се за 1 минута на котлона и отново се раздрусва. Това се прави няколко пъти, по този начин лукът пуска соковете си и се разпределя навсякъде. Тенджерата се оставя на изключен котлон за 10 минути, като от време на време се раздрусва, за да не залепне. Други варианти на кебапи: Винен кебап, Тас кебап, Султан кебап, Патладжан кебап, Телешко книжен кебап, Телешко стомна кебап. ♥

Each beautiful bun is a work of art!

Recipe developed at The Culinary Institute of America by Chef Instructor Almir DaFonseca.

If you're looking for a new way to use crescent dough, you've come to the right place. I've rounded up 50 best crescent dough sheet recipes from around the web. From breakfast to dessert, these recipes will keep your family's taste buds happy and satisfied.

Japanese cotton cheesecake recipe - a detailed video tutorial with tips and tricks to help you make the BEST cotton cheesecake, light, soft, fluffy, crea...

Tener un huerto ecológico en casa nos acerca a la naturaleza y nos permite añadir a nuestros platos productos 100% naturales y recién cosechados.

Classic, salty potato chip flavor Wavy ridges hold on to dips and sauces Delivers a thick, crunchy bite (8) 16 oz. shareable size bags Great for coffee shops, cafes, markets, and checkout counters

Recipe developed at The Culinary Institute of America by Chef Instructor Almir DaFonseca.

Butterscotch ice cream is a popular Indian ice cream flavor. Check out this easy no-egg butterscotch ice cream recipe for the ice cream maker.

La protagonista de este bocado de contrastes sutiles, es una lasca de anguila ahumada, suavizada en sabor con un gajo de naranja fresca quemada con soplete, que le aporta dulzor y acidez. Para aderezar el bocado he hecho un chantilly

There’s so much to love about springy pasta, creamy pesto sauce, and bright diced tomatoes, so it’s no wonder Pesto Cavatappi is Noodles and Company’s most popular dish. Here’s the perfected copycat recipe that’s faster, less expensive, and maybe even just a little more delicious.

Indulge your pistachio passion with this mouthwatering Italian tart: a pretty and delicious crostata made with pasta frolla filled with pistachio cream

Hice estas galletas con flores comestibles secas para las profesoras de mi hija al terminar el año escolar: Las flores comestibles están muy de moda en las recetas y los postres así que me dije que podría utilizarlas para decorar unas galletas sin mucho esfuerzo. Sólo se necesita un libro bien gordo, papel de cocina y un poco de paciencia. Usé flores del jardín, los muy comunes “Pensamientos” que no han sido tratados con químicos o insecticidas y que recogí en primavera. Estas flores son muy fáciles de encontrar porque su floración tiene lugar en otoño (ahora mismo hay ejemplares hermosos), invierno, principios de primavera y algunas variedades soportan el verano. Eso sí, hay que tener en cuenta unos simples pasos para el secado y prensado: -Recoger las flores al final día evitando las que tengan rocío. Escoger las más coloridas y frescas posibles. -Si es necesario, secarlas lo más que se pueda con papel de cocina tratando de no dañarlas. -Poner papel de cocina en medio del libro sobre una página y distribuir las flores en una sola capa. Protegerlas con una hoja de papel de cocina. Cerrar el libro con cuidado, poner algo pesado encima (yo le puse una caja de herramientas) y dejarlo en un lugar seco durante al menos 6 semanas (si se es paciente 2 meses). Para decorar las galletas: distribuir la glasa real sobre la galleta y poner suavemente una flor. Dejar secar por completo durante un día. Y listas las galletas, muy fáciles y el resultado es tan hermoso, aunque haya que esperar un buen tiempo para usar las florecitas.

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