prepare to get messy! @sweet.expo this weekend at Sydney Showground with all amazing dessert makers, suppliers and bakers!! EVERYTHING SWEET REALLY! 2 days of awesomeness, make sure you get your tix 💜💜💜
～ Speciality Dishes 特色精选篇 ～
STEWED SZECHUAN & GINGER PORK KNUCKLE 四川红烧元蹄
Sharing this really flavourful and aromatic Stewed Szechuan & Ginger Pork Knuckle which I gotta swear by its taste. The aroma that fills the house during the cooking only makes you crave to steal a bite even before it was done. But because it's cooked with pressure cooking using Tefal 2 in 1 Clipsominute Pressure cooker, so do resist that please !! Haha !
Designed and made in France, the Tefal 2 in 1 Clipsominute Pressure cooker helps to save half of the time needed for regular cooking. And when come to the use of it, this new pressure cooker from Tefal is an absolute noob friendly machine. Hold up the pot cover handle, twist and lift to open. When the handle is down and flat, the pot is locked. And that's only 3 functions that you need to walk through, as the picture illustrates for itself. First, pressure cooking, 2nd, releasing pressure (after it's cooked) and third, keeping it in stewed or warm mode. Exactly the kind of pot perfect for anyone use because you simply do not need to spend time flipping through thick pages of operational manual.
Hope you enjoy this dish !
Step-by-Step Recipe #食谱 >> http://eatwhattonight.com/stewed-szechuan-ginger-pork-knuckle-with-tefal-clipsominut-pressure-cooker/
Fried Green Tomato BLT: hand breaded fried green tomato, over easy egg, thick cut bacon, butter lettuce and chipotle mayo on a michetti roll at Simple Things in Burbank, California
I wasn't expecting much from the daily special sandwich. Thought it'd be interesting with green fried tomatoes, but I was blown away by it. Everything was great: crispy bread, perfectly fried sour tomato, extremely flavorful bacon, spicy mayo and a runny egg to make it extra delicious 🙌🏼 #GPbetweentwobuns#GPfoodCalifornia#GPfoodLosAngeles#GPfoodBurbank#GPjustyolking @simplethingsrestaurant
In Spain, sangria is usually made with Rioja, though it can be made with other Spanish reds. Traditionally, Sangria is a red wine punch although you can also find white wine sangria which is known as “Sangria Blanco” or simply White Sangria, made with a Spanish white.
Have a fun night in and learn how to make a traditional Sangria in our Tapas Essentials Cooking Class with Chef Ana live from Seville, Spain - all via Skype!💻
#SalíAComer conmigo, a tener una de las experiencias más deliciosas del mundo... y no es una exageración.
Do you know which is the considerer the best gastronomí in the world? Would you like come with me and enjoy a very good sample of this of i say you? this 6 of september we gonna say: i gonna go out to live the peruvian night.
La primera semana de septiembre te voy a llevar a conocer una propuesta gastronómica que sin dudas te hará confirmar que la comida del Perú, es una de las mejores del mundo. Tendremos tres momentos especiales y únicos en los que las papilas gustativas, te van a bailar de alegría ante los sabores escogidos. ¡No te lo vas a perder! ¡Próximo evento gastronómico de Salí!
The best berries of the season and all thanks to a cool Spring and later than usual start to the summer here in BC which means I'm eating berries that I would normally be eating in June and July. Picked the strawberries and blueberries up from a local garden farm market and won't lie when I say I almost did a happy dance when I saw the pomegranate.
I've never been a big fan of dessert so this is about as close as I'll get to it. Mind you this was my lunch so still not dessert. Those strawberries are as sweet as they look and I cannot believe how freaking full I am after eating this. You know before I delved into this whole "Paleo" diet thing I don't think I ever knowingly ate chia seeds and I certainly didn't mix them with coconut milk and vanilla extract to make the best pudding ever!
I bought three varieties of beets and some little pattypan squash from the garden and am looking forward to poaching and roasting them up just as soon as it cools down here which can be late next month, for all I care. I'm already seeing talk of pumpkin lattes and other such nonsense. I love boots season as much as the next woman but come on the Autumnal Equinox is still 4 weeks away. Yeesh!