Rice pudding au gratin with Goji berries recipe.
Contenidos
Sweet breadsBilbao butter bunsWho has been in Bilbao and has not enjoyed some butter buns, has not made the trip as it should be done. In that case, you will have no choice but to…Eva
CakesHow to make Carbayones de OviedoPreparaos well because today I come with the intention of messing you a lot. I bring you a spectacular recipe, one of those that turn your eyes when you try them…. Today I…Eva
CakesHow to make Carbayones de OviedoPreparaos well because today I come with the intention to bundle you a lot. I bring you a spectacular recipe, one of those that turn your eyes when you try them…. Today I…Eva
Express Recipe: Pantxineta
Food for language. MCIS Press Cookbook Collective MCIS Press Multilingual Community Interpreter Services Press Photo&Design: Jhonattan Bonilla (MCIS Press Multilingual Community Interpreter Services Press)
La cuisine de mon enfance, Lynne Faubert, Jean-Luc Boulay, Michele Forigione Jonathan Garnier, Martin Juneau, Christophe Morel, Antonio Park, David Pellizari Marc-André Royal, Gita Seaton, Louis Trudeau, Thania Goyette (Éditions Transcontinental)
Umami, Michael Anthony, Heston Blumenthal, David Kinch, Virgilio Martinez, Nobu Matsuhisa, Yoshihiro Murada, Pedro Miguel Schiaffino, Keiko Nagae, Regis Cursan, John Prescott, Ole Mouritsen, Photo: Akira Saito (Japan Publications Trading)
Umami, Michael Anthony, Heston Blumenthal, David Kinch, Virgilio Martinez, Nobu Matsuhisa, Yoshihiro Murada, Pedro Miguel Schiaffino, Keiko Nagae, Regis Cursan, John Prescott, Ole Mouritsen, Photo: Akira Saito (Japan Publications Trading)
La Mesa del Pecado, Patricia Sanchez Holgado, Pamela Rodríguez Rodríguez, Raquel Carmona Romero, Luisa Moron Ojeda, Miguel Ángel Roque Bergar, Patricia María García, Margarita Serrano Garrigos, Miriam García Martínez (Larousse)
Soufflé di Riso – Rice Souffle in Airfryer
After not being able to participate in the month of November in the challenge, I return to bake this month for #BundtBakers. A challenge in which each month a group of bundt cake lovers get together and bake a bundt cake based on some proposed ingredients, or theme. This month I bring you a Bundt cake with chocolate glaze and mint frosting.
For this month the chosen theme is mint in any format. I have decided to incorporate this element in the frosting. Mint is an ingredient that I basically only like in tea or chewing gum, so I had to think a lot about what to do to incorporate mint. The result was good and we liked it at home… I’m still sticking with mint in my gum 🙂
Thank you very much for reading and commenting. I’m sorry to say that comments with “anonymous” profile are not enabled due to spammers who are really annoying. This blog does not participate in awards, memes or chains because I do not have time to follow the wheel. Although I am very grateful to all those who think of me to give them.anything you want to contribute (suggestions, corrections, ect…) will be welcome and taken into consideration. If you have a question, please leave me your email so I can answer you directly, thank you very much for your time.
Vegan almond cake – Eva Arguiñano
For the monthly #BundtBakers challenge, in which each month a group of bundt cake lovers get together and bake a bundt cake based on some ingredients, or theme, proposed, I have made a Samoa bundt cake, or at least a version that I have made of the samoa bundt cake.
Thank you very much for reading and commenting. I’m sorry to say that comments with “anonymous” profile are not enabled due to spammers who are really annoying. This blog does not participate in awards, memes or chains because I do not have time to follow the wheel. Although I am very grateful to all those who think of me to give them.anything you want to contribute (suggestions, corrections, ect…) will be welcome and taken into consideration. If you have a question, please leave me your email so I can answer you directly.Thank you very much for your time.
My name is Aisha and this is the space where I write my recipes and my impressions.cooking and photography is one of the ways to cultivate my creative side. Besides using the kitchen and this blog to try new flavors, experiences… it is also a way to share! Here you will find a mix of recipes from here and there. I hope you enjoy this corner as much as I do.