Facebook Twitter
Few subjects generate as much discussion as the subject of food. Such discussion is increasingly marked by suspicion and pessimism about how our food is produced. Two years ago, when I was asked to make an in-depth study of the subject of Food for de RijksMuseum in Amsterdam. I was full of preconceptions about the food industry. Food, Photo | Henk Wildschut Food, Photo | Henk Wildschut
Design culinaire par recipfood design culinaire Design culinaire par recipfood design culinaire Une vision large et pragmatique du marché, un endroit pour chercher de l’inspiration. Une scène international pour les innovations de demain. Tous les plus grands acteurs et les petits nouveaux sont là, les derniers produits aussi !
It was 1984 , I’d just turned 5. I was a West German girl living in Cologne. The most important things in my life were Carebears, my eraser collection, my turtles Trollie and Mollie and Haribo cola bottles –in that order. My life was kind of neat. Loving parents, a safe, sanitised home in a modern high-rise apartment with a porter. Stirring With Knives Stirring With Knives
I’d like to think I’m not a preachy vegetarian. Perhaps it’s because I grew up in a very meat-centric family that would have half a cow in their freezer at all times (from the farmer down the street) and a family who found my eating habits to be bizarre. Or maybe it’s because I can’t help but roll my eyes at every new food trend that comes onto the market and the media’s excuses for why you should try it out. Or maybe it’s because I met a lot of pushy people who wanted to tell me why ‘meat is the answer’ and I realize how annoying it can be to have another diet pushed on you. And perhaps more because I hate explaining my dietary reasoning to everyone. Vegetarian Ventures Vegetarian Ventures
Dairy-free peanut butter ice-cream with gluten-free banana waffles | Just as tasty | Life and style | The Guardian
Gluten-free alfajores with dairy-free caramel filling | Just as tasty | Life and style | The Guardian
Gluten-and dairy-free pistachio bird's nest baklava | Just as tasty | Life and style | The Guardian
The 10 best dumpling recipes | Life and style | The Guardian Semolina and saffron dumplings with root vegetable stew (above) Guaranteed to brighten up a cold winter's day. The dumplings could also be served pan-fried in browned butter and tossed with a bitter leaf salad and fresh sheep's cheese for a lighter, but equally delicious option. Serves 4-6For the dumplings275ml whole milk1 garlic clove, finely choppedA pinch of saffron threads200g coarse semolina60g parmesan, finely grated2 eggsA handful of mint leaves, choppedSalt and black pepper For the stewOlive oil 1 large banana shallot, peeled and finely chopped1 garlic clove, finely chopped2 carrots, peeled and chopped into 1cm dice 1 swede, peeled and chopped into 1cm dice 2 parsnips, peeled and chopped into 1cm dice 1 small celeriac, peeled and chopped into 1cm dice 100ml white wine250ml vegetable stock2 bay leaves100ml double creamSalt and black pepperMint leaves, for garnishing The 10 best dumpling recipes | Life and style | The Guardian
The 10 best dumpling recipes | Life and style | The Guardian
Gluten-free crackers with a dairy-free smoked mackerel pate | Just as tasty | Life and style | The Guardian
Limes ready to adorn a moist, zingy, crunchy drizzle cake with no allergens Photograph: Alamy This moist cake tastes sublime and has a crunchy lime icing, which sparkles like a winter frost – but there any similarity with conventional drizzle cake ends, because it contains no eggs, dairy or wheat flour. Try it for yourself and marvel at the alchemy that takes place inside the humble oven. Gluten-free, dairy-free and egg-free lime drizzle cake recipe | Just as tasty | Life and style | The Guardian Gluten-free, dairy-free and egg-free lime drizzle cake recipe | Just as tasty | Life and style | The Guardian
Berkeley, California. July 23, 2010 Fruit roll-ups were a big thing when I was growing up. There were so many iterations at one point that I was in pure fruit candy bliss. Then there were the healthy versions that we’d always find at the health food store. They were called “fruit leather,” because they were thicker and made out of pure fruit I suppose… not the other nasty bits that were probably in the fruit roll-ups. “Homemade Fruit Leather” “Homemade Fruit Leather”
Sernik biało - czekoladowy z owocami i bitą śmietanąZamiast truskawek można użyć innych owoców np. malin, porzeczek, jagód... Składniki:Spód: • 200 g ciastek czekoladowych* • 1 łyżka kakao • 50 g masła • 50 g ciemnej czekolady Masa: • 500 g zmielonego twarogu • 3/4 szklanki cukru • 1 białko jaja • 150 g ciemnej czekolady Wierzch: • około 300 g truskawek lub innych owoców sezonowych np. malin lub jagód • około 200 g konfitury truskawkowej lub innej (takiej jak owoce) • 250 ml śmietanki kremówki 30% lub 36% (bardzo zimnej) * najlepsze będą delikatne, sypkie i kruche ciasteczka "z dziurką", użyłam takich. Sernik biało - czekoladowy Sernik biało - czekoladowy
Valentine Sorbet Sandwiches, Recipe from Everyday Food, January/February 2012
The Baker Chick — Sweet treats, Recipe and Tricks of the trade from this NYC gal and her itty-bitty NYC kitchen. The Baker Chick — Sweet treats, Recipe and Tricks of the trade from this NYC gal and her itty-bitty NYC kitchen. When a savory recipe is made and loved in my household as much as this one, I know I can’t wait long before sharing it with you. Andy & I have enjoyed this for breakfast more Sunday mornings than I can count, and the flavor and texture combo is so great- I knew you all had to know about it. Until recently- I thought grits were bland mush that existed in the south as form of torture.
Cent Collection. Luis Eslava y el cocinero Andreu Genestra buscan nuevas formas de presentar la comida Cent Collection. Luis Eslava y el cocinero Andreu Genestra buscan nuevas formas de presentar la comida Viernes, 24 de enero de 2014 El diseñador valenciano Luis Eslava y el cocinero Andreu Genestra han colaborado para crear Cent Collection, una colección de platos que surge de la búsqueda de nuevas formas de presentar la comida y nuevos usos de los materiales. Cent Collection I explora las propiedades del mármol incidiendo en el concepto de convertir el acto de comer en una manera de disfrutar y de socializar, entendiendo la gastronomía como una nueva forma de cultura. Esta primera parte de Cent consiste en diferentes piezas de mármol de acabados que van desde el más pulido al jaspeado, que pueden formar variadas composiciones. La evolución de esta colección, Cent Collection II, está diseñada para el evento Spain’s Great Match, que se celebra anualmente en Nueva York organizado por el ICEX para promover la gastronomía y el diseño español. Fotografía Gerardo Vizmanos
Página principal - Bastimento ¿Qué es Bastimento? Durante años el equipo de Bastimento ha acumulado experiencia en el mundo de la recreación. Estas vivencias nos han hecho darnos cuenta de las dificultades que entrañan al organizador crear un evento de calidad. Al mismo tiempo que la recreación crece en España los mercadillos y ferias medievales desean mejorar su autenticidad. También para este tipo de evento hemos creado nuestra taberna, un espacio donde disfrutar de los platos que verdaderamente se comían en esa época. Nuestro proyecto tiene como objetivo dotar a los eventos de recreación, ferias y celebraciones de un servicio de cocina acorde al contexto histórico o fantástico representado.
Caprichos sin gluten Pasan los dias y las navidades ya se han quedado atrás hace tiempo, pero yo tengo muchas recetas en el tintero... No me gustan mucho las navidades, las compras compulsivas, estar constantemente felíz, sin tener motivos, echar de menos a la gente que me falta... Así que prefiero comprar con un pelín de antelación para no perder media mañana en el super y no ver como se vuelven locos por las compras y las cenas. Según llego a casa, lo cocino y después lo congelo, así, los días principales de fiestas me ahorro mucho trabajo en la cocina que me deja disfutar de mi familia y amigos en la cena, que creo, que es de eso por lo que realmente la pena. En principio, pensaba que iba a ser una cena para 4 personas, pero con lo que llevabamos comido antes, comimos un par de veces del pavo, jeje. Ingredientes:
the LIFE LESSONS blog {things crafty, thrifty, family, yummy & rambly): Lesson# 144 The Best Gifts are Homemade {Natural Chapstick}
Call me cupcake!
Super sweet popcorn recipes | Chickabug
Food Librarian
Chinese Tea Leaf Eggs | Farm Bell Recipes
Baked Polenta Fries Recipe
Vittles and Bits: Baked Zucchini Chips
5 Ingredients. 5 Minutes. 5 Meals. – Simple Noodles | Zen Family Habits
spicy icecream
» Oven-Baked Spinach Chips
Griottes, palette culinaire
Homemade Lollipops Recipe
La receta de la felicidad, cocina y momentos felices con SandeeA
El Monstruo de las Galletas. Recetas y mucho más.
The Kitchy Kitchen
Sprinkle Bakes
Finale Fridays Blog Series and Lemon Chips Recipe
Inspiración e ideas de recetas de postres como cupcakes y magdalenas, tartas y pasteles, bizcochos, brownies y galletas
Easy Parmesan Knots
LDS Living - {Food Dish} Cookie Recipe Contest Winner + Recipe
Spring Forward to Summer: Chocolate and Salted Caramel Pudding Pops
Poptarts-on-a-Stick and Bakerella's New Book
Amy’s Cookbook Finds: Sweet Confections {+Giveaway!} « SWEET DESIGNS – AMY ATLAS EVENTS
Dessert Photos, Pictures of Dessert, Dessert Gallery, Dessert Pictures
How to Make Cake Pops
Blog de cuina
What Katie Ate
Donuts de chocolate
chez pim
Pastel de Angry Birds jugable (video) |