When bars and restaurants get creative with how they garnish their cocktails, it's the finishing touch that makes all the difference.
Add another layer of flavor & texture to your soups! Discover more than 10 garnishes to improve all types of soups from velvet textured soups to chowders.
It’s that time of year again when the weather is warm and the patio is calling. What better way to enjoy enjoyable weather than with a refreshing cocktail?
Flower garnish for your homemade cocktails is an amazing way to improve the visuals of your drink. Learn which flower & techniques you can use to...
Canadian Caesar mocktail is an easy recipe that is best served cold and spicy. Garnish with a celery stalk for a classic look or go for the ultimate Caesar served in a pitcher with creative garnishes. Be Canadian for the day and try our Caesar mocktail.
For ones who are surfing for the art in radish or red radish carving garnish, this video tutorial will be your favorite one! Today, the team FruityFreshyJuicy presents you a step-by-step red radish rose carving ( or how to make radish flower ) video tutorial. These beautiful red radish and cucumber ( or radish ) roses are super easy to make and they can be the greatest hits in your upcoming party ! These delicate and delicious flowers are fully edible , so this party decor is a zero waste! Because they are fresh and delicious you can use them to decorate your salads , or other delicious foods!
Canadian Caesar mocktail is an easy recipe that is best served cold and spicy. Garnish with a celery stalk for a classic look or go for the ultimate Caesar served in a pitcher with creative garnishes. Be Canadian for the day and try our Caesar mocktail.
Garnish Designs designed by Casey Dexter. Connect with them on Dribbble; the global community for designers and creative professionals.
Hi! I’m Louisa: a pharmacist, fashion blogger, and major foodie. Influenced by my African heritage and curiosity about food, you’ll find me cooking flavorful
Baking a pie doesn't have to be boring. As these creative pie crusts show us, the dough is an unconventional canvas for incredible designs.
Do nedavno je ovaj recept za kroasane bio na top listi najčešće pravljenih kiflica u našoj kući. Sve dok nisam isprobala i ovaj način, pa se sada već dvoumim kome od njih dati prednost... i zato je najbolje da isprobate sami, pa mi onda šapnite koji vam se više dopada.:))) Ovo je slatka verzija sa domaćim pekmezom, možete ih napravite i sa Nutellom ako više volite, a najlepše prijaju uz šoljicu tople bele kafe u hladno zimsko jutro.:) Sastojci (za 24 komada): oko 600 g brašna, 25 g svežeg kvasca, 1 kašičica soli, 2 jaja, 2 dl mleka, 1 dl vode, 250 g margarina (moze i pola maslaca/pola margarina) + fini domaći pekmez za filovanje Priprema: Razmutiti kvasac u pola šolje toplog mleka sa kašičicom šećera i brašna. Ostaviti na toplom da ispuni šolju. Izmešati brašno, so, pa dodati jaja, pripremljeni kvasac, mlaku vodu i mleko, zamesiti srednje mekano testo. Ako je potrebno može se dodati još malkice brašna (100-150 g). Testo pokriti i ostaviti da odmara 15-tak minuta. Testo zatim podeliti na 8 delova i oblikovati jufkice. Svaku jufkicu rastanjiti u krug (veličine velikog plitkog tanjira) i premazati margarinom/maslacem. Redjati jednu na drugu, a poslednju koru ne treba premazivati. Pokriti i ostaviti da odmaraju jos 15-tak minuta. Onda sve razviti u jednu veeeeliku okruglu koru, skoro veličine pola stola. Iseći nožem na 24 trouglića i na svaki staviti po kašičicu pekmeza od šljiva ili kajsija. Zamotati kiflice i poredjati ih u pleh preko masnog papira. Neka odmaraju jos 30-tak minuta dok se rerna zagreje. Pre pečenja premazati umućenim jajetom i peći na 200 C oko 20-tak minuta da fino zarumene. Gotove kiflice posuti šećerom u prahu i odmah grickati.:) Za slanu verziju, kroasane možete filovati nadevom od sira i umućenog jajeta, možete dodati i malkice šunke ili seckane pečurke po želji. Pre pečenja premažite ih jajetom i pospite susamom ili kimom. Pecite u prethodno zagrejanoj rerni.... prijatno grickanje!:) U toku je nagradno darivanje kod Tamare na blogu What‘s for dessert, ako želite da učestvujete i možda osvojite sladak novogodišnji set za tortu, možete se prijaviti sve do 5. decembra. Treba isprobati recept sa Tamarinog bloga, sve uslikati uz naznaku "za nagradno darivanje" i sličicu poslati Tamari do 5. decembra... požurite!:) Ove slatke školjkice su bile moj izbor za igricu, filovane su rendanim jabukama uz mrvicu cimeta i pekmezom od kajsija... najtoplije preporuke za probu, sutrdan su još ukusnije (mislim, ako neka preostane:)). originalni receptić :) I kako smo sada već pomalo u prazničnom raspoloženju, nadam se da će vam se dopasti novi decembarski broj magazina MEZZE posvećen u potpunosti slanim i slatkim "mezzetlucima", možda upravo tu pronađete neku lepu inspiraciju za vaš praznični meni.:))
Indulge in the elegant flavors of our Sea Bass with White Wine Sauce, a sophisticated dish perfect for elevating any meal. This recipe highlights the delicate, flaky texture of sea bass complemented by a rich, aromatic white wine sauce.
The Pistachio Dream is a creamy, sweet, and slightly nutty cocktail. It has a rich, velvety texture and a lingering taste of pistachio. The sweetness of the liqueur is balanced by the slight bitterness of the pistachios, creating a well-rounded and indulgent flavor profile.
