Portfolio Chloé Rutzerveld. Before we can actually speak of 3D printed food, a lot of research and development needs to be done. Because at this point, companies only succeeded in printing sugar sculptures, chocolate and other unhealthy sweets, transforming product A in product A with a different shape. The products that are made can not be called ‘food’ and other than the aesthetics aspects, they have no additional value or necessities to be printed.
My aim was to use this new food technology in a useful way to create natural, healthy, sustainable and nutrient rich food that can not be made with traditional production methods and contributes to our and the environments wellbeing. With Edible Growth a lot of unnecessary stages of the food chain disappear with as result a reduction of food waste, food miles and Co2 emission. Edible Growth is at this point still a future food concept which can not be printed yet. Yummy healthy food diagrams. Foodhacks from /b/ Swedish Vetelängder - Filled sweet wheat dough lengths. Sweet Caramel Pork. Enjoy, Imgur! Control is the ingredients before changing/adding anything. How to Create an Ice Bowl: 19 Steps. 10 Weird, Wild, and Wonderful Fruits you should try. 33 Genius Three-Ingredient Recipes. How to dye an egg with onion shells and flowers. Award Winning Chinese Food (With Recipes)
As a Mexican this is my favorite breakfast, "Chilaquiles" (tortillas cut into pieces fried with eggs, red/green salsa, cheese) with a side of refried beans. Beef Lo Mein Recipe | Mom's Dish. Lighter Sesame Chicken. Lighter Sesame Chicken satisfies my craving for Chinese take-out, without all the calories that usually come along with it. Well hello there, how was your weekend? :) Besides meeting some friends for an impromptu wild Friday night out (oy,) finally watching The Vow on Saturday afternoon (omg what a horribly sad movie, right?!) And witnessing the Hawkeyes get spanked (SPANKED) later that night, there actually isn’t too much to report on from the home front! The past couple of weeks have been kind of stressful, what with deadlines, projects, presentations, and visualizing a happy ending to a large foodie event I’m involved in a few weeks down the road (details to come,) so I welcomed the chance to zone out and recharge the batts, if you will.
As Luca Spaghetti said in the film Eat, Pray, Love (which I also watched this weekend): “Americans. Uhhh, touche, Signor Spaghetti. Enough of zee whining though, I got another Take-Out Fake-Out recipe for ya’ today! Then add 1/4 cup honey. Time to cook! Thai Beef, Vegetables & Basil Stir Fry. For the past weeks, my beloved and I were on a mission to build up our tolerance towards chilli. Hold on a sec, what did you just say? I know it is something trivial to bring to people attention but yes, I’ve said it. We somewhat lost our tolerance towards chilli over the years and it’s something we both are working on as a couple. I love a couple’s project. Okay I get it. When it comes to hot food, Thai cuisines come to mind.
You don’t have to embark the same journey as we do in the spicy department, which is why you can adjust the hot level of this Thai beef stir fry to your liking. Thai Beef, Vegetables & Basil Stir Fry 3 – 4 Servings with rice What you’ll need:- Method: Heat oil in a pan, brown the beef in batches (for me was in 3 batches) to 80% cooked and set aside on a plate.
Note – For 4 servings of rice, you’ll will need 2 cups of uncooked rice. Cashew Chicken. Cashew Chicken Here is a classic take out made easy at home, cashew chicken. One of my weaknesses is takeout Chinese food. Not real Chinese food of course, but our Americanized version of Chinese cuisine. I, like most Americans, love the stuff. I do prefer real Chinese food, but we only have one “real Chinese” restaurant in our area and it’s pretty far away and we don’t get there as often as I’d like. When I was working full-time, we use to order Chinese takeout at least once a week, sometimes twice for lunch. Our whole office was addicted to it. This week has been really busy at Babble’s Family Kitchen. Cashew Chicken Recipe Ingredients:2 lbs boneless skinless chicken, chopped 8 cloves garlic, minced 1 cup cashews 1 bell pepper, diced (optional) 4 tablespoons Hoisin sauce 8 green onions, sliced 2 tablespoons white wine vinegar 2 tablespoons corn starch 3/4 water or chicken stock 2 tablespoons olive oil kosher salt and pepper steamed white riceDirections:1.
Soba Noodles with Ginger Sweet Scallion Sauce. I had such a wonderfully pleasant day, sweetly smooth and incredibly productive. I managed to complete almost everything on my to-do list!!! I spend lot of time reading too, now doesn’t this sound fantastic? And as expected after a long happy day I was hungry… But let me tell you I was not hungry for just anything but I wanted my crazy good Soba Noodles with Sweet Ginger Scallion Sauce!!! Ok let me share with you all one of the world most delicious and easy recipe. Agreed I might be exaggerating here a bit but in my world this recipe ranks truly the way I mentioned. So few months back I bought this amazing cookbook by David Chang “Momofuku”.
Trust me I drooled over every recipe and picture in this phenomenal cookbook. But along the way I molded the recipe slightly, just making it a little bit sweeter and tiny bit spicy. Did I ever tell you guys that I LOVE Soba Noodles? So here you go my friends, I hope you will try this recipe and enjoy it. Soba Noodles with Sweet Ginger Scallion Sauce. Shrimp Spring Rolls with Hoisin Peanut Dip. No need to overpay for springs roll anymore. You can easily make them right at home and they taste so much better! I was recently invited to the Dole Taste of Spain Salad Summit in Monterey, California for a 3-day culinary adventure with a small group of food bloggers. We stayed at Carmel Valley Ranch for two nights and boy, was it hard to leave.
With a fireplace in the bedroom and a gorgeous view of the mountains, I never wanted to come out of my room. But then again, the resort was absolutely incredible so I did inevitably leave to work out, sit by the pool to work, devour some truffle fries with Liz, make s’mores over a roaring fire, and hike the trails to their gorgeous garden. It was truly the most relaxing place I could ever be.
Once we finished breakfast and put on our supercool, stylish hairnets, we made our way to the lettuce fields and processing plant in Salinas Valley. From there, we all picked up the heads of iceberg lettuce, sliced them in half and bit right into them. Hoisin Rice Noodles with Shrimp {Or Chicken or Pork or…} I think if you had to nail me down, the food I crave most for dinner is on the Asian-style spectrum. I love the vegetables and colors and flavors.
And Asian noodles dishes? Well, they complete me. It’s my go-to choice for when I decide to uncrave the meal I had already planned or when I need a quick weeknight dinner. Word has it that the craze of the new school year has started in many places and I don’t know about you, but when that happens for us in a few weeks, I’m going to be looking for quick, easy dinners to save my sanity. This simple, 30-minute dinner is exactly what I’m talking about. Beautiful in presentation and beautiful because you can customize it any way you like. I happen to love and adore rice noodles. This mess of noodles and vegetables and shrimp is an explosion of flavor and texture from the tender, thin noodles to the crunch of fresh vegetables. One Year Ago: Lemon Yogurt BreadTwo Years Ago: BBQ Macaroni SaladThree Years Ago: Summer Garden Vegetable Soup Ingredients. Caramel Rice Recipe. Sticky Hoisin Barbecued Lamb Shoulder Recipe.
Step 1 Combine soy sauce, hoisin sauce, sugar, oil, garlic, ginger and 2 tablespoons vinegar in a large shallow glass or ceramic dish. Add lamb. Turn to coat in mixture. Cover. Refrigerate for 3 hours or overnight, if time permits. Step 2 Preheat a barbecue chargrill (with hood) on medium-low. Drain lamb, reserving marinade. Cook lamb, fat-side down, for 15 minutes. Source Super Food Ideas - November 2012 , Page 39 Recipe by Cathie Lonnie Photography by Jeremy Simons Ask your butcher to bone out a 2kg lamb shoulder to give you a 1.5kg piece.
You can also cook lamb in a 200C/180C fan-forced oven for 1 hour or until cooked to your liking. Duck With Eight-jewel Rice Recipe. Chinese Pepper Steak | Cool Cooking School. Sweet and Sour Pork Noodles. When it comes to cooking, you don’t always have to make everything according to the book. For example: this absolutely delicious and appetizing sweet and sour pork noodles. Who says that sweet and sour pork can only be prepared as an entree and serve with steamed rice only. And certainly, noodle doesn’t have to be the same old chow mein. Take two of the most popular Chinese recipes and combine them together means that you have the best of both worlds, in one dish! However, I am not the one who created this winning dish. This combo has certainly sparked a few ideas in me, think kung pao chikcken noodles. Award Winning Pizza (With Recipes)