View allAll Photos Tagged masterchef
Carpaccio di zucchine.
Tagliate le zucchine scure a lingua di gatto con un pela patate, lasciatele in un colino per 30 minuti per buttare fuori acqua in eccesso.
Intanto...
Preparate set fotografico per distrarre le zucchine rimaste facendogli credere che non verranno mangiate anche loro.
Ottenuto il risultato desiderato mettetele in frigo rassicurandole che è estate e c'è più fresco.
Ritornate alle zucchine tagliate, mettetele in una terrina con menta, limone e olio, o qualsiasi cosa avete in credenza dopo precedenti fami chimiche.
(il sale solo alla fine che non so più in che lingua dirvelo!)
Lasciate riposare 30 minuti mescolando ogni tanto mentre cazzeggiate per casa.
Intanto...
Scaricate la vostra sd e divertitevi sul file, a soddisfazione personale salvate il contenuto e caricatelo su Flickr.
Terminato loading
Impiattare o servite su pane caldo.
Buon appetito;-)
_L'avete messo il sale?_
negli anni 80 "trasudavamo" bontà...
-La paura degli uomini di fronte all'energia creativa delle donne non ha mai trovato un'espressione più chiara e completa di questa: "per la donna, bambini, cucina, chiesa".-
(Pearl Sydenstricker Buck, Alle mie figlie con amore, 1967)
Mumbai street cafe chef making 'Dosa'
Dosa is a fermented crepe or pancake made from rice batter and black lentils.
It is indigenous to and is a staple dish in the southern Indian states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu as well as major metros such as Mumbai and Dehli. Its also being popular in Sri Lanka.
Dosa is also popular in Singapore where the name Thosai is more common and in Myanmar as Toshay.
A mixture of rice and urad dal that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 2:1 or 3:1.
The batter is allowed to sit overnight and ferment. Sometimes a few fenugreek seeds are added to the rice-dal mixture. The rice can be uncooked or parboiled.
The mixture of urad dal (black lentils) and rice can be replaced with highly refined wheat flour to make a maida dosa, or semolina for a rava dosa.
A thin layer of the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake.
A dosa is served hot, either folded in half or rolled like a wrap.
This chef was busy attracting customers to his food stall during ramadam until i caught hold of this snap when suddenly confused and suspicious look appeared over his face
Bengaluru,Karnataka
This used to be my kitchen. Now they are using it to host the show. More of their photos in their respective pages:
Киев-60 TTL (Kiev 60 TTL) "Chebarkul" by Arsenal soviet camera
Волна 3 (Volna-3) 2.8/80 soviet lens
filter yellow/green
1/125 - F11 on-board lightmeter
Fomapan 200 (120 format)
Adox Adonal 1+37 (22gr + 598.4gr) 7min - 20 °C tank AP Compact
Epson V600
Smell that bacon! In firebox cookery the frying pan is maybe optional... but it does avoid seasoning the rashers with coal dust from the shovel.
Mike cooks breakfast on the footplate of GWR pannier tank No 6412.
Chinnor & Princes Risborough Railway.
What every dog dreams of cooking. STEAK. Licence this image through Getty Images www.gettyimages.com.au/detail/photo/dog-thinking-about-st...
Jamie Scott, Masterchef Professional Winner 2014, plating-up at Cail Bruich last week where he was guest chef for three nights
Une photo réalisée pendant le MasterChef de la Photographie au Salon des Photographes de L'Ouest à ChateauGiron en Mars 2019
I have never seen a Masterchef show in my life, but here is the Swedish version recording a clip at Hötorget.
It was amazing to have the opportunity to photograph this incredible event. I've been very fortunate to have been invited to photograph the event by Elaine Wu and am really glad I was able to carve out some time for it. What an amazing event and for such an amazing cause.
Te lo dije Raúl, soy un masterchef!
Merluza con patatas y ajos tiernos.
INGREDIENTES para cuatro personas:
- 4 filetes generosos de merluza, con generosos no quiero decir que te den dinero ni nada de eso, quiero decir que sean grandes.
- 8 patatas medianicas.
- Un manojo de ajos tiernos.
- Perejil. En casa lo tenemos picado, guardado en paquetitos monodosis y congelado, así no se pone malo. Ver la cara que puso el técnico cuando vino a arreglar la nevera y vio unos paquetes verdes en el congelador no tiene precio... no sé qué se pensaría que eran...
- Aceite, sal y vino blanco.
PREPARACIÓN:
- Pelar las patatas y partirlas en trozos de unos 4-5 cm sin hacer cortes limpios, más bien rompiéndolas un poco para que suelten el almidón, así la salsa saldrá más espesa.
- Poner aceite en una sartén, cortar los ajetes muy finos y pocharlos.
- Añadir el perejil y las patatas.
- Añadir el vino blanco hasta cubrir las patatas y poner sal al gusto, pero no te pases, como dicen en mi tierra: "qui cuina salat, cuina per al gat; qui cuina dolç, cuina per a tots"
- Dejar hervir a fuego medio hasta que las patatas estén casi hechas, eso se comprueba pinchándolas con un palo, con un tenedor o con Andúril si eres Aragorn, cosa que dudo mucho.
- Añadir los filetes de merluza (cortados o enteros, como más gusten). Si se ha evaporado mucho la salsa, se puede añadir un poco de agua para que se acabe de hacer el pescado.
- Espera a que reduzca un poco la salsa y ya está... te lo puedes comer en un plato o en la sartén directamente, depende de tu estado civil... en cualquier caso espera a que deje de quemar!
Mick goes on Masterchef -
Local man Mick 90 2/3 from Norfolk recently took part in BBC’s Masterchef. This was a special edition of the programme for older chefs, known as the ‘Saga Senior Masterchef’. Special prizes were on offer. A week’s holiday in Yarmouth for the winner, and two weeks for the runner up.
This how Mick got on.
In the first round contestants had to cook their ‘Signature dish’. Once Mick had realised that this wasn’t about putting a plate with his name on it the oven, he set about planning his masterpiece. “I want to showcase the finest Norfolk ingredients” said Mick.
Mick’s menu:
Starter
Turkey Twizzlers on a bed of turnip with foam.
Main
Poached rabbit, with carrot cooked three ways - sliced, diced and whole - served in a tractor tyre.
Pudding
Iceland special
Describing his approach Mick said: “The judges said they wanted simple food and you can’t get much simpler than me.”
[Starter is served]
Greg – What’s the brown stuff on the turkey?
Mick – Well we went to this restaurant in Norwich, it had a Dunlop Star…………….
John – Don’t you mean a Michelin star?
Mick – Dunlop make better tractor tyres boy, so we have Dunlop stars in Norfolk…. In the restaurant they served the food with foam. I got the idea from there.
Greg – So what flavour is the foam?
Mick – Well I’m not really sure. I scraped it off the River Yare just below the weir. You know the place where I go to tickle trout………..
John – I’m not sure you should admit to that on national television.
Mick – It’s OK. PC Baldrick only watches CBeebies, and them channels where women do strange things with them cucumbers…..
[Mick brings in the Main course]
Mick – ‘Big Al’s’ had me rabbit
Greg – ‘Big Al’ ????
Mick – He’s me ferret. Lives down me trousers. He got to the rabbit and ate it boy.
John – How have you prepared the carrots?
Mick – Well I sliced some and left some whole.
John – I thought it was carrots three ways?
Mick – Aaah – I had problems counting….
Mick - For those of you watching in black and white the carrots are orange…….
[Pudding]
John – What did you do for a living Mick?
Mick – I was a scarecrow for 60 years.
Greg – That’s an unusual job. Was it difficult?
Mick – I did a 7 year apprenticeship. It should have only been a month but I had difficulty with the arm movements.
John – Were there many perks to the job?
Mick – I still wear the clothes.
Greg – Back to the food. What is it?
Mick – I got the pudding from Iceland. Their 99p party food range. You can’t beat it…
Greg – The idea of the competition is to make the food Mick.
Summing up John and Greg said: “You are the first person we have ever had on the programme from Norfolk – now we know why.”