Brioche…..it’s an egg bread integrated with chocolate and almond cream.
Off hand, it may look difficult to make but not really ….
if you get the hang of making breads and having prepared the ingredients in an orderly manner. 591 more words
I cannot tell you how many pork belly recipes I have tried, but it’s been many. Almost too many, considering the success of some of them. 785 more words
Well the title might sounds cheesy but for me this recipe has a story. That’s what I like about cooking….it can be either a brand new experience going towards the unknown, expecting the unexpected or an intimate relationship which brings you back childhood memories. 419 more words
“Keep your sunny side up” :)
Inspired by Teakha, my favourite quaint little teahouse located in the Poho/Sai Ying Pung area of Hong Kong, I decided to recreate this breakfast toast by using danish/brioche bread I bought downstairs from a Japanese style bakery. 166 more words
13 May 1957
Belgrade, The Socialist Federal Republic of Yugoslavia
In the place between where the mail is relinquished and a letter is received
Dear Friend and Author of the “Epistle to My Cousin Branimir”*, 286 more words
When Graham Neville served courgette flowers stuffed with a prawn and scallop mousse in a lovage sauce to showcase the garden menu at a foodwriters’ dinner in Restaurant Forty One, where he is head chef, there were gasps around the table and the Tweets took flight. 1,558 more words