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Cooking Experince in Motaione. Fattoria Santo Stefano prestigious villas, icturesque country houses and apartmets to rent
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Chicken with red chiles and coconut milk and sweet-hot basmatii rice with jaggery and chiles plated (note: used dark brown sugar instead of jaggery)
I've been trying a lot of Szechuan dishes recently. I love the rich flavours.
Not a great pic, the focus isn't very good for a start, but a reminder of today's cooking nonetheless.
Состав:
блины - любые (уж рецепт любой сами найдете)
1 кг курицы
3 большие морковки
1 луковица
Как приготовить:
Для начала готовим блины, в которые будем заворачивать начинку.
Параллельно варим курицу.
Морковь трем на терке и обжариваем с луком, далее туда кидаем мелконарезанную курицу и можно добавить смесь из муки с водой, чтобы начинка не была слишком сухой.
Остается только завернуть в блины начинку и готово!
Cooking in the street - I think there was a wedding later that day (you can just see the awning slung across the street behind the open-air kitchen). Huge pots.
I've always enjoyed cooking, and occasionally share photos of dishes I'm particularly happy with :) I did not start cooking until I left France, but I am sure growing up there had an influence... also, I'm around good food all the time, having played music in restaurants all my life.