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Cooking time was about 7-8 minutes, but you absolutely cannot go by time; you have to turn on the oven light and just look at it; when the cheese is melted and the crust starts to brown, it's probably time to check on the bottom and prepare to pull it out.
Pan fried salmon, Asian greens, cucumber & coriander salad (GF). www.chompchomp.com.au/2013/07/food-styling-and-photograph...
Kitchenaid was celebrating its 90th birthday and invited a bunch of dutch foodbloggers for a workshop in Pat’s Kitchen in Waalwijk. The menu was promising enough, but the prospect of winning a Kitchenaid Artisan Mixer was helping too. And despite not winning it I had a brilliant evening: beautiful cooking studio, capable chefs, mouthwatering equipment (all kitchenaid appliances, who knew they have everything you need to design your kitchen!), lovely food and last but not least, great company. Always fun to meet people who won’t stare at you like you’re crazy when you tell them you make pictures of about anything you eat.
The menu itself was already worthwhile the trip. On the picture above my favourite of the evening: Mohawk sole
For the fish:
4 small soles (sliptong in dutch)
olive oil
Skin the small soles if your fishmonger didn’t do that for you yet. Then take a pair of scissors and cut the sides off. Steam the soles with (some or a lot of, I’m not sure) olive oil for I’d guess 10 minutes.
For the sauce
1 dl fish- or mussel fond/stock
1 lemongrass, crushed
½ shallot, chopped
2 T butter
1 ½ T crème fraîche
Gently simmer the fond/stock with the lemongrass and shallot for about 20 minutes. Pass the liquid through sieve, add the butter and crème fraîche. Mix and fluff with your hand-held blender. Add pepper & salt to your liking.
Serve the sole (have of the fillets seperately to create the mohawk) with mashed potatoes and some leek, poached in sweet & sour liquid. At this workshop, the leeks were stuffed with an oyster. Unfortunately kept “too warm” in an oven, so both oyster and leek were ruined. But other than that I thought it was a brilliant dish. Not in the least because I never cared much for sole before.
Hier de linkjes naar de anderen die er waren:
The 'pan' part of the crepe maker is touched to the batter; the longer it's held in, the thicker the resulting crêpe will be.
So you think you've mastered Lesson 1 - patience. Try dining with a GROUP of food bloggers. Oh dear!
Catering for
Intimate Wedding Ceremony & Reception
Bar/Bat Mitzvah
Quinceañera
Banquets
Birthday Milestones
Reunions
Milestone Birthday Parties
Baby Showers
Box Lunches
Rehearsal Dinners
Engagement Parties
Bridal Mimosa Showers
Retirement Dinners
Graduations
Bachelorettes
Over 21
Private In-Home Catering Chef
Corporate Gatherings
Holiday Parties
We tossed some fresh basil on for color and a bit of extra flavor, but only after cooking and resting for a few minutes.
for my food blog, Illawarra Food Reviews
illawarrafoodreviews.blogspot.com/
1. Taste of Summer - Pomegranate fruit, 2. Goats Cheese Tarts at Essence restaurant, Darling Harbour, 3. Roast Lamb with asparagus, beans and mashed potato, 4. Ocean Beach Hotel's Kid's menu features chicken nuggets, salad and chips, 5. essence restaurant, darling harbour, sydney nsw 2500, 6. penang curry @ Baan Krua Thai Restaurant, 7. short soup
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You can find this recipe for sandwich at our blog.
We encourage you to go visit for inspiration on your next sandwich, and leave us some feedback, we really want to know what you think.
Anders & Wendie
At $300/oz. at the grocery store, it's a good thing a little bit goes a long way.
If you like the recipe as much as we do, you can order saffron in bulk ("bulk" meaning by the half-ounce or ounce) at substantially lower prices.
I was the official blogger for this years expo. Here's some snippets of the action (and food) packed day. www.chompchomp.com.au/2014/03/top-ten-highlights-coles-gl...
With this recipe I am a guest in this beautiful blog: www.oggipanesalamedomani.it/2014/05/28/insalata-patate-fave/