Miembro Mandie Lowe
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Mandie Lowe ha publicado una actualización hace al año
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Do you complain when food is not to your liking? I had a breakfast at a restaurant this weekend and the scrambled eggs were very unpleasant. It had a grainy, split texture. I didn’t complain, I just didn’t eat the eggs. I suppose that if I’d really wanted scrambled eggs specifically, I would’ve sent it back. But how do you even mess up… Seguir leyendo
Sol Damiani yNiels Koster4 ComentariosView more comments-
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I think when you don’t love your work or whatever you do, you can screw up anything. The best advice for the cook is: “ find another job” . I always tend to just eat it… and complain later.. but that doesn’t help anyone 😁😁
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Hi, @mandie-lowe
We are sorry to hear that you had a bad experience at this restaurant.
Most likely, they overcooked the eggs, leaving them without that moisture and fluffiness characteristic of a scrambled egg.
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Mandie Lowe ha publicado una actualización hace al año
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I was gifted 2kg of macadamia nuts, so today I decided to start using them. I baked Levain bakery style white chocolate and macadamia nut cookies. These were excellent! Buttery, crispy on the outside, gooey on the inside, with hints of vanilla, caramel and of course, the savoury notes from the roasted nuts. I roasted mine in the airfryer, it’s… Seguir leyendo
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Hi, @mandie-lowe
Those cookies look sublimely delicious, I love cookies that have nuts, they always give them a crunchy touch. Thanks for sharing.
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Oh 😋 I ADORE cookies AND nuts haha. My kryptonite @mandie-lowe
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Mandie Lowe ha publicado una actualización hace al año
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In South Africa, we bake a type of sweet yeasted bread, called “mosbolletjies”. It’s almost always sliced and dried out to make rusks. It tastes of aniseed. I saw this unusual presentation on a menu, it’s bacon, egg, cheese and onion on mosbolletjie bread. A very interesting combination! It was delicious, but extremely filling.
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Thanks for sharing @mandie-lowe 🙌 Love the texture of those layers
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Mandie Lowe ha publicado una actualización hace al año
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Sourdough Pain de Mie from The Perfect Loaf website. You definitely need a stand mixer for this dough, I wouldn’t attempt it by hand.
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Love it @mandie-lowe Thanks for sharing your experience
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Mandie Lowe ha publicado una actualización hace al año
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I made a coffee-flavoured cake, with coffee cream cheese frosting. I’m away from home and don’t have my own kitchen tools with me. I borrowed a food processor to make almond praline for the filling and tried my best to smooth the frosting, using only an offset spatula. I’m pleased with the outcome, it has a rich coffee flavour.
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Hi @mandie-lowe
That looks really delicious, thanks for sharing with the community. -
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I love the photo where you can see the layers. The crumb looks really good. Thank you for sharing, @mandie-lowe 🙌
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Mandie Lowe ha publicado una actualización hace al año
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We made a fire this evening and enjoyed the Spanish omelet, made according to Clara Villalón’s recipe. Next time, I will be extra careful with keeping the onions on top of the potatoes, because I had to pick out a couple of burnt bits!
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Hi, @mandie-lowe
It turned out incredible and has a very beautiful golden color, I like the combination of the Spanish omelette with onion, it gives it a very good flavor.
Thanks for sharing with the Scoolinary community. -
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It´s lovely, @mandie-lowe Can´t think of a better match for that fire than your Spanish -wonderful- Omelette and a glass of red wine. Thanks for sharing
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Mandie Lowe ha publicado una actualización hace al año
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I prepared the Som Tum (Green Papaya Salad) from the Thai Cuisine course. I added shrimps to turn it into a more substantial lunch. Really enjoyed the fresh flavours of this dish and it was so easy to make.
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If a salad could talk, it would say ‘Eat me, I’m awesome.’ That combination of ingredients is super cool. The shrimp really takes that dish to the next level @mandie-lowe
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Mandie Lowe ha publicado una actualización hace al año
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I’ve been wanting to make croissants, but I’ve always felt as though I needed to wait until I was more experienced at pastries. I’ve made laminated doughs before, but never yeasted laminated dough. For some reason, I turned it into a massive challenge in my mind, but when I followed the steps, it was actually one of the easier projects…
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Mandie Lowe ha publicado una actualización hace al año
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The Coffee and Dark Chocolate Truffles from the “Fundamentals of Chocolates” course by Matías Dragun can easily be adapted. I did not have coffee liqueur, so I used Crème de menthe instead. I am so impressed by the recipe, as it uses an unusual technique to speed up the truffle making process. The best part is that the truffles can be made in…
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And that is so wonderful, @mandie-lowe Super love the texture of the inside (thanks for sharing that pic, too) 😋
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Wow, this looks amazing @mandie-lowe !! 🤩
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Mandie Lowe ha publicado una actualización hace al año
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Black sourdough, using activated charcoal.
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Wow ,i love it.
Black is my favorite color and it looks amazing on that bread. -
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@mandie-lowe please describe the taste of it. I´m so surprised with that breadcrumb.
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