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Feeling a little nostalgic... Fannie Farmer was an amazing person who revolutionized the cooking and baking process!!!! A very cool woman waaay ahead of her time 🤗🤗 Take a moment and read about this amazing woman... Feeling inspired!! Tune in tonight and see what’s for dinner 🥘 in our kitchen 😋 😋 😋
—> • Recipe down here 👇🏻 • <—
(Check it out the recipe video on my Igtv ☺️)
300 gr sheep ricotta
120 gr sugar
250 gr flour
1 sachet of yeast
1 sachet of vanillin
200 gr dark chocolate
8 small pears
Cut the pears into cubes leaving two aside. Divide the yolks from the whites, whisk the yolks with the sugar, and then add the ricotta continuing whisking. Whisk the whites with a pinch of salt and add them to the mixture. Add slowly the sifted flour with the yeast and the vanillin. Add the pears to the mixture and bake in the center of the oven for 30 minutes at 180 degrees. When the sponge cake is done, melt the chocolate in a bain-marie and spread it over the cake with the two remaining pears. •
300 gr di ricotta di capra
120 gr di zucchero
250 gr di farina
1 bustina di lievito
1 bustina di vanillina
200 gr d cioccolato fondente
8 pere piccole
Tagliare le pere a cubetti lasciandone 2 da parte. Dividere i tuorli dagli albumi, montare i tuorli con lo zucchero e unirci la ricotta continuando a montare. Montare gli albumi con un pizzico di sale e unirli al composto. Aggiungere la farina setaccia pian piano, insieme al lievito e alla vanillina. Aggiungere le pere e infornare a 180 gradi per 30 minuti. Quando il pan di Spagna è pronto, sciogliere a bagnomaria il cioccolato e spalmarlo sopra al pan di Spagna. Guarnire infine con le pere restanti.
Guardate la ricetta nel mio Igtv ☺️
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I’m so excited about this new 28 Day Challenge that will help all our Thermomix customers get the most out of their amazing Thermomix!! I started the Everyday Challenge on Sun 16th Sept so I will be updating my instagram , website & Facebook page with photos of all the recipes I am cooking on the challenge. I will also be doing live videos on my facebook page for every recipe to help you with the inspiration. You can start the 28 day challenge at anytime and there are 3 to choose from : The Everyday Challenge, The Gluten Free Challenge and The Cost Saving Challenge.
Please feel free to ask me any questions you may have & use the #28dayslovemythermomix
when you post your own photos on social media to be in the running for some great prizes!! DO YOU ACCEPT THE CHALLENGE?!! DO IT!! DO IT!! Sign up for the challenge & you will be emailed an ebook with links to all the recipes for the 28 days. Register on cookidoo for the 30 day free trial to access the recipes on cookidoo.
Sun 16th – Preparation recipes are Homemade Butter, Vegetable Stock Paste & Creamy Tomato, Salami Fettuccine 😋😍 #YUM #ArwensThermoPics #thermomix #thermomixaus #cookingfromscratch #butter #homemadebutter #veggiestockpaste #creamytomatoandsalamifettuccine #everydaythermomix28daychallenge
The second side dish I made was roasted mushrooms with garlic and onions. This is probably my go to with anything I cook honestly! It’s great on steaks, chicken and even mixed in some rice on the nights I don’t feel like having a protein. • 2 tablespoons of olive oil •3 large cloves of garlic sliced.
• 1 medium yellow onion sliced
•1 large case of any mushroom you like. •salt/pepper •1tablespoon of Italian seasoning. Toss mushrooms, garlic and onions onto a greased baking sheet. Add your olive oil and your seasonings. Use your hands to coat everything evenly and Spread out evenly onto baking sheet. Roast at 375 degrees for 25-30 mins. I like mine a little crispy so I left it in a little bit longer.
In the end I decided to make two kinds of flat breads. One a sweet and savory and the second one just savory. For sweet and savory I brushed the flat bread with lite olive oil and maple syrup I then topped it with the butternut squash, bacon, pumpkin cheese, shredded mozzarella cheese, after I was done baking I topped it with sliced Macintosh apples for some freshness and texture. By all means you can add the apple to the rest of the toppings and bake it if you prefer. Second flat bread I brushed with a mushroom and sage olive oil, topped with fresh spinach, my mushroom mixture, shredded mozzarella cheese, Parmesan cheese, and ricotta cheese. After it was done baking I finished it with a little basil oil.
Bake according to the directions on the package of the flat bread I baked my flatbreads at 400° for 15 minutes.
They both were super delicious!
#sweetandsavory #savory #sundaycooking #fallcooking #fallrecipes #nomnom #delicious #simpleandeasy #cookingwithlove #cookingwithpassion #homecook #falltime #fallideas #flatbread #basiloil #oliveoil #cheese #pumpkin
Snart smäller det! Kl 11.00 idag inviger vi finalen till Plantable Cooking Contest- Nordens första & enda vegetariska matlagningstävling! Följ våra livevideos och instastories under dagen! 💚🏆