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Tapasya Sisodia posted an update 2 years ago
loved making these french individual desserts…thanks to Hans Ovando…
amazing course…”Individual Desserts”
Jigna Shah, Mandie Lowe and 7 others3 Comments- View more comments
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Tapasya Sisodia posted an update 2 years ago
chocolate croquembouche
0:08
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sawkaunghtet2019 posted an update 2 years ago
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Kevin Ghanem posted an update 2 years ago
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Mandie Lowe posted an update 2 years ago
It’s not a pretty photo, but these are egg yolk waffles I make to use up extra yolks. I prefer to make these, instead of custards, because they freeze well and serve as a quick breakfast item. They are also low carb, so can be used as a substitute for bread.
Basic batter: 4 egg yolks, 1 tablespoon melted butter (14 grams), 1/2 teaspoon…
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Mandie Lowe posted an update 2 years ago
I made two Angel Food Cakes for friends this weekend. It’s such an easy cake to make, but it uses up a lot of egg whites. I used the yolks to make egg yolk waffles.
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Hugo Jesus posted an update 2 years ago
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Hugo Jesus posted an update 2 years ago
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Anke Morreel posted an update 2 years ago
Zorongollo, a Spanish salad slightly in another form of plating. Roasted bell pepper, tomato, egg and tuna.
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Alejandro Pérez posted an update 2 years ago
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sawkaunghtet2019 posted an update 2 years ago
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sawkaunghtet2019 posted an update 2 years ago
Beetroot salmon carpaccio
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Gastón F Diez posted an update 2 years ago
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Daniel Parrilla posted an update 2 years ago
Risotto with squid
From the traditional risotto recipe I changed the saffron and turmeric for tomato puree and as broth I used the liquid in which I boiled the squid.
Risotto con calamares
De la receta tradicional de risotto cambié el azafrán y la cúrcuma por puré de tomates y como caldo utilicé el líquido en el cual herví los calamares.
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Carlos Gómez posted an update 2 years ago
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