Mansaf (the oldest Bedouin dish)
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yes exactly as I said it is the oldest dish of Bedouin sheep meat, rice soup and bread; but not any kind of bread something like in the photo below ... honestly it is the most consistent food I have ever eaten ... many may turn up their noses at mutton but in Arab countries mutton does not you distinguish it from the veal, without pronounced taste and very tender. but also the most expensive :)) that is why it is now considered more food for special occasions.
- half a kg of mutton (that's all I put)
- 2 onions
- 2 carrots
- 3 potatoes
- 3 tomatoes
- a red pepper or donut
- a green hot pepper (I did not put)
- a good handful of garlic
- salt pepper
- turmeric 2 tbsp
- Bay leaves
- a good handful of celery leaves and sticks
- 1.5 cups of sharp rice
- 3 cups water or rice soup salt pepper
- a tablespoon of turmeric also for rice
Preparation time: less than 90 minutes
METHOD OF PREPARATION Mansaf recipe (the oldest Bedouin dish):
wash and clean the meat well and put it to boil. take the foam and then add the chopped vegetables as large as possible. normally onions, hot peppers and tomatoes should be cooked in hot oil but I skipped this phase, the meat has enough fat I didn't want to add the oil. Then add the spices and let it boil until the meat is soft, that is, it almost comes off the bone. Put the bread on the broken tray, pour a little soup then the rice and again the vegetable soup this time and boiled meat. rice I already told you how to prepare 1.5 cup sharp rice = 3 glasses of soup or hot water, a small onion fried in very little oil. this rice will have to be yellow so we will put a good spoonful of turmeric.
A tour of Italy in 10 dishes
Food is one of the greatest joys when you travel or live in Italy, offering a vivid picture of the culture and tradition of each region.
use fresh raw material in a pleasant, simple way, Italian cuisine is simply amazing. To enjoy the best Italian food of this sunny country, with fabulous and rich regional gastronomy, the best advice is to discover small restaurants, trattoria or Oster and forget about restaurants serving innovative and modern recipes.
Here are 10 Italian dishes (from north to south) that you should try if you really want to know traditional Italian cuisine and the best restaurants to eat at:
1. Canederli - Trentino-Alto Adige
Canederli are typical bread dumplings from Trentino-Alto Adige, Friuli and part of Veneto, in the north-east of the country, and are, in principle, part of a concept called "poor kitchen"(poor kitchen). They are similar to knödel German or kneydl Jews. These dumplings are a great way to use old bread, mixed with pork or other minced meat products, egg, milk, parsley, flour and onions. Once the dumplings are cooked and cooked, they are either served with melted butter or in a vegetable stew. It is a very tasty dish, perfect for warming up in winter.
Osteria in Le Due Spade, Trento:
2. Ossobuco alla milanese - Lombardy
Ossobuco with the classic Risotto with saffron alla Milanese is one of the most emblematic dishes in the capital of Lombardy, Milan. This iconic dish uses a larger slice of bone-in meat, cut from veal leg, traditionally prepared with olive oil, wine, spices, tomatoes and served with rice or other vegetables. The best part of this dish is to remove and enjoy the creamy and delicious marrow from the beef bones.
Al Garghet Restaurant, Milan:
3. Lasagna - Emilia-Romagna
Technically speaking, Lasagna (or "Lasagne") does not come from Italy as you would expect. Its origins date back to ancient Greece, its name coming from the Greek word "Laganon", which describes the first known pasta. You have to try lasagna if you visit Bologna or Emilia-Romagna in general: it consists of baking lasagna sheets with ragù, bechamel sauce and Parmigiano-Reggiano cheese that form a crispy crust on top.
Trattoria Da Me, Bologna:
4. Focaccia di Recco - Liguria
This super-famous type of bread, called Focaccia, is a typical and classic dish from the town of the same name in Liguria. Locally, it is known as fugassa, is very thin and is made with fresh cheese combined with wheat flour, salt, yeast, water and extra virgin olive oil. Focaccia di Recco is a protected geographical indication (PGI) in the European Union, being the first specialty dish in the world protected by the Community logo.
Bakery Moltedo, Recco:
5. Ribolla - Tuscany
With love, from Florence. Ribolla it was created by servants who set aside the unfinished food of their masters (such as bread or vegetables) and boiled them in water to have something to eat. This dish comes from "poor kitchen"from Tuscany, a traditional style of Italian cuisine. This traditional stew is cooked with fresh vegetables, potatoes, beans but also bread for a creamy and delicious texture.
Buca Lapi Restaurant, Florence:
6. Spaghetti carbonara - Lazio
Easter Carbonara are a traditional dish from Lazio, and especially from Rome. They are prepared with popular ingredients and offer those who try them a unique experience due to its intense taste. The most commonly used types of pasta with carbonara sauce are spaghetti, rigatoni and bucatini combined with eggs, hard cheese (usuallyand Pecorino Romano), pillow (or bacon) and a lot of black pepper. The secret of his success? The creamy sauce that covers everything and will drive you crazy!
Trattoria da Felice in Testaccio, Rome:
- Where:Via Mastro Giorgio 29, 00153 Rome, Italy
- TripAdvisor:Happy Testaccio
7. The pizza - Campania
Pizza Napoletana - there is nothing else to add, only we are talking about the essence of Italian cooking. It seems so easy to make, but in reality, making a real pizza is an art and requires much more than just a few simple ingredients, such as the crust on which the tomatoes are placed, mozzarella cheese, extra virgin olive oil and basil . The most famous flavor is Margherita. Legend has it that this traditional Italian dish was created in 1889 by the Neapolitan Raffaele Esposito, when Margherita de Savoia (Queen of the Kingdom of Italy) visited the city.
Pizzeria Sorbillo, Naples:
8. Burr - Apulia
You have certainly heard of Burr this italian product is essentially a mozzarella cheese filled with leftover mozzarella and cream. In this region of Italy, known locally as Puglia, there are plenty of cheese shops where you can buy or eat a Burr fresh, for example in Bari, Martina Franca, Andria or Corato. This amazing type of cheese was born in Italy in the town of Apulian Andria in the early twentieth century. Other things to know? Due to its freshness, Burr it should be consumed within 24 to 48 hours of its production.
Trattoria Pugliese, Gioia del Colle:
9. Arancini - Sicily
Arancini is a traditional food or snack from Trapani, Palermo and Syracuse. There are several variants of these balls, Italian food with rice Crispy and certainly one of the best known is the one full of ragout sauce, mozzarella and peas. Arancini from Sicily is one of the most widespread culinary symbols in southern Italy, but also a snack that you can eat on the street.
Savia Pastry, Catania:
10. Ice cream - throughout Italy
As in the case of words paste and the pizza, ice cream has become a universally recognized term for a certain type of artisanal ice cream. The taste ice cream, either in a cup or in a cone, is one of those indisputable pleasures of life that go hand in hand with the magical atmosphere of Italy as a whole. You can choose from several different flavors, from pistachios from Bronte, Stracciatella or from the classic Buontalenti cream.
Baking soda (baking soda), good at all
There is no home without baking soda. Housewives use it for cakes, but also as an emergency remedy, in case of heartburn.
This white powder has more uses than we might think.
It is used, dissolved in milk, to relieve cough. Gargle with two teaspoons of baking soda in a glass of warm water soothes sore throats. Nasal washes with the same solution help with colds.
Against conjunctivitis, wash your eyes with baking soda solution. It is also used, dissolved in water, in the first aid in case of severe intoxications, in fever with prolonged perspiration, to restore the loss of fluid in the body.
Rinsing the oral cavity with baking soda helps with toothache, prevents cavities by killing bacteria and cleans yellow stains on the teeth. It also has the role of treating mouth sores and bad breath. It can be used as a toothpaste due to its abrasive properties, but not very often, as it can damage the enamel.
The swollen areas after the insect bite are also treated with bicarbonate solution with water. The itching will go away.
Warts can be greased with baking soda paste and castor oil 2-3 times a day, and they will disappear.
To treat minor burns, make a paste of baking soda, sage and water. As a solution, apply to sunburned skin.
Tired and swollen feet soak in a solution of 10 liters of water and 5 tablespoons of baking soda.
Baking soda is also used in cosmetics: it reduces skin redness and prevents the risk of pimples. It is also a good facial scrub. Mix a little baking soda with water until a paste forms. Lie on your face, massaging lightly, then rinse with lukewarm water. This procedure is also good against acne. A few teaspoons of baking soda in the bath make the skin smooth.
Friday, April 30, 2021
Homemade Toblerone cake without baking (fasting)
I had to give a plate back to a neighbor, and since superstition says not to give it away, I had something to fast for, because it is very traditional in terms of religious holidays and fasting. I don't fast, so I started baking something, but I wanted it to be easy to make without baking. I knew that for some time I had saved in a file a Toblerone fasting cake recipe, without baking, which in my opinion has nothing to do with the chocolate in question, but I respected the name, I would say that this cake looks more like a confectionery mascot of yesteryear than with Toblerone chocolate, but fine. On the inspiration site at this point the ingredients no longer exist, and that made me have some doubts about the success of the cake, so I followed the directions - so I do if it's a new recipe - but I took extra a margin of safety. You will see at the end what it is about.
So the recipe for homemade Toblerone cake is like this:
Step 1. I put a pot in another pot of water on the fire, that is, I built a baine marie. Then I melted it 150 g sugar, 2 tablespoons honey, 150 g margarine (I had Rama) and 200g of chocolate. I used a Lindt chocolate with 90% cocoa and a leftover chocolate. From time to time I mixed well, and after everything was well homogenized and the sugar could no longer be felt through the composition, I put the bowl aside from the hot water (without turning off the heat, the icing follows, also prepared in a bain-marie) and I added 100 ml of Cola and an ampoule of rum essence. I left the resulting composition to cool.
Step 2. I still smashed it in a kettle 2 chocolates (200 g in total) Lindt with 90% cocoa and I put 4 tablespoons oil to make a glaze. Here I want to say that this chocolate turned out to be too fluffy and I had to add 3 tablespoons of the other composition to fluidize it. I will definitely do more homemade, fasting Toblerone recipe or not, but I will use, at least in the icing, a slightly softer chocolate, with 75% cocoa. When the icing was homogenous, I turned off the fire on the stove, but I left the kettle in the hot water so that the chocolate icing would not harden.
Step 3. I wallpapered with half of the glaze 12 forms of mini-tarts and 2 more of silicone (it was not a good idea because the silicone being soft does not keep its round shape) both on their bottom and on the side. However, the filling composition, which in the end weighs more than 1 kg, is better suited for a cake form, and the amount of icing is calculated for such a large shape, not for several small tart shapes. If you only want to make mini-cakes, you still need so much icing. I first covered a small form of cake with aluminum foil, then I put a little icing on its bottom, because it was obvious that I would have a filling composition and I no longer had mini-tart shapes.
Now the shapes, glazed, I put them in the freezer (I also go to the refrigerator if you keep it very cold inside).
Step 4. I broke 200 g of biscuits Petit Beurre and I drove 100 g of nuts. I only broke about 3 biscuits into a few pieces, and I roughly cut a few walnut kernels with a knife. I mixed everything with the cooled filling composition. It seemed to me that this final composition is somehow soft, and I was afraid that it would not harden too well, even in the fridge, so I added a strong hand of raisins, which still absorbs from its fluidity.
Step 5. I took the molds out of the freezer, filled them, including the cake tray, then covered everything with the remaining icing. I put it back in the freezer for 2 hours.
When I took the mini-cakes out of the molds, I bathed each mold in hot water for about 5-20 seconds, without the water reaching the chocolate, only to heat the metal from the outside, then the cakes came off very easily, with the tip of a knife, on they. The silicone shapes came off extremely easily, although the cakes in them remained oval :) The one in the cake tray I just carefully unwrapped it from the aluminum foil.
What I would change next time: I would use simple biscuits, which are drier and have no fat at all, I would add some cherries or strawberries from the jam, I would use a different kind of chocolate, as I said before, and I would put everything in one shape, large. It's a delicious and very nutritious dessert. I feel good for the days when I have a lot of work and I don't have time to make something to eat. I take two slices of Toblerone cake and recharge my batteries :)
If you liked it, go ahead!
Donuts fluffy recipe from grandma
Donuts fluffy recipe from grandma. What's the secret to fluffy donuts? How much should they leaven? How are these donuts fried? When we meet friends and ask them what dessert to wait for them, their answer is always the same: GOGOSI. Moreover, when we go on vacation with friends and cook, for sure from day one we do & # 8230GOGOOOSI. I don't know how I missed the & # 8222documentation & # 8221 with pictures of the preparation process so far, but today I decided to make up for this shortcoming.
Fluffy and fragrant donuts, with vanilla and lemon peel and do not require too much talent for cooking. The recipe is simple and accessible and I have never failed. They are airy and have a coveted inner tube (hole) in the middle. That's what some successful donuts look like! The ones with a dense core are fried buns not fluffy donuts!
Don't ask about "baked donuts" because there is no such thing! The donuts are pastries fried in an oil bath. Point. If you want something baked and prepared from a similar dough then try the recipe for pieces with jam (buhte) & # 8211 see here.
About 40 donuts come out of the quantities below.
- 500 g flour
- 2 yolks
- 350 ml milk
- 2 sachets of vanilla sugar
- a pinch of salt
- lemon peel
- 1 tablespoon sugar
- 30 g fresh yeast or 10 g dry yeast
- 10 g vanilla powdered sugar
- frying oil
Bucatarescu 11:32 am | & # 8230Before reading taste something good: From belly soup and schembea to tuslama: https://www.comentator.ro/fusion/946-ciorba-de-burta-tuslama-schembea-si-varianta-pentru-mofturosi- the-Romanian-feeling-of-the-culinary-being-ep-5-photo-gallery The borscht remains a magical liqueur: https://www.comentator.ro/fusion/907-13-retete-de-bors-din-gastronomia-veche -sentimentul-romanesc-al-fiintei-culinare-ep-4-galerie-foto Puddles of yesteryear: https://www.comentator.ro/fusion/924-7-feluri-de-budinca-retete-vechi-si- photo gallery The Romanian people & # 8211 a great.
Bucatarescu 08:22 am | Borscht remains a magical liqueur: https://www.comentator.ro/fusion/907-13-retete-de-bors-din-gastronomia-veche-sentimentul-romanesc-al-fiintei-culinare-ep-4-galerie- foto Old puddings: https://www.comentator.ro/fusion/924-7-feluri-de-budinca-retete-vechi-si-galerie-foto The Romanian people & # 8211 a great cheese lover: https: / /www.comentator.ro/fusion/921-un-popor-mare-iubitor-de-branza-sentimentul-romanesc-al-fiintei-culinare-ep-5-galerie-foto All great pancake recipes: https: // www.comentator.ro/fusion/890-totul-despre-clatite-mica-enciclopedie-dulce-sarata-insotita-de-galerie-foto The story and recipes of sausages invented in.
Fala and triferment weddings
Sharing food with other people is one of the foundations of the development of society as we know it today. & bdquoComensalitatea made OM & rdquo, the title of a preface text written by the late professor Vintilă Mihăilescu for a volume of recipes that I coordinated about two years ago, irreducibly summarizes several thousand years of coexistence of a state and a group rules of conduct. Empires lasted as long as the mass of the many could be provided by the few. Few, but rich. So rich, leaders.
From ancient times, the bachelorette party was (and still is) an identity marker of the welfare state: from the big party with 70,000 guests given by Assurnasirpal II, king of Assyria, to the inauguration of his new palace in Kalhu (today Nimrud ), at Roman banquets, from the abundant use of exotic spices, rare and very expensive, in the Middle Ages, to the reservation of a meal in a restaurant with 3 Michelin stars.
Homo sapiens sat down next to Homo sapiens and they moved together to survive together. Then they established the hierarchies according to who / what they brought, later those who knew you better and harvested more and sat down with another table, and the others waited for the leftovers. The domination of the other was done by brute force and / or starvation. Today we are experiencing a paradox. Half the world is starving, the other half is trying to lose weight & rdquo (Cristian Car & icircp).
Looks like I have this bad habit of talking for a long time before I really sit down at the table. That pleasure of & bdquosta to a glass of talk & rdquo, although it is not recommended to do it on an empty stomach. Maybe that's why, in our country, for the first time you are surrounded by a brandy or brandy to turn upside down so that you don't even have to start a dry joke, let alone depend on childhood memories. Pac, you sucked it in one gulp and stuffed it with icing and bacon.
From Cana Galileii to Dorohoiul moldovenesc
Short advertising moment for a message of public interest: for your health, respect the three main goals of the Roma & acircnilor: the memorial service, the baptism and the wedding. More precisely, the little crap, the big crap and more like the crap. These are also with those in the extended family, acquaintances or members of the community. We also have, in the traditional way, some more intimate & bdquochiolhănele & rdquo: for Easter, for our birthday and between December 24th and January 6th, a pork and beef salad that lasts almost two weeks.
Undoubtedly, the pearl of the culinary crown remains at the wedding. If the Irish saint Columbanus, in his mission to Christianize the Nordics, multiplied the beer, thus cloning the miracle of Jesus at the wedding in Cana of Galilee and adapting it to the specific consumption of the area, in our country, Saint Andrew multiplied. But he did it on his knees, at f *** - i alms, as they say, quantitatively, not qualitatively. Our festive chandeliers do not have the thoughtful utility of oriental meals with needles mezze incredible offering a wide variety of dishes. In our country, the groom is brought a piglet of sausages, br & icircnzets, fries and salads as a label of good hosts, not in order to whet the appetite. At every wedding I went to, I felt like a force-fed flier for a foie gras, only good for perpelit & icircn pan and flambé with brandy. And that's because the first and last impression matters: appetizers and cake. Both fast and heavy. But let's not hurry, although, at such a juncture, it wouldn't ruin a few laps of the park in a marathon, we'll end up in the cake.
We are invited to what is expected to become a chore for the entire digestive tract. A nudge for future colon disease. & Icirci we give m & acircncare & bdquoc & icirct can lead & rdquo, not c & icirct & icirci need to be saturated, we are afraid not to get up unhappy from the table and thin the stack of banknotes in the envelope.
People eat and eat. & Icircntre ei. Conviviality proper and figurative anthropophagy. Even in recent years, weddings have been brought to a close food-wastebecause the bride and groom are afraid of their relatives who will compare the amount of money received at this wedding with that given by theirs at the wedding of their nephew from Satu Mare. You don't want your honeymoon to be the main topic of your aunt's friends' birthday.
I suspect that, a few decades ago, a Master Chef decreed that the wedding menu did not belong to him, but to the descendants of our descendants. And it remained as it was in the past: tomatoes stuffed with eggplant salad, caviar boat, meatballs, Shanghai chicken, Prague ham drumsticks and br & icircnză (here we have a surrogate trendy & ndash cherry tomatoes and mozzarella & icircnfipte & bdquomozaicat & rdquo & icircn prickly pear) & icircnvelită & icircn bacon and what else does Mr. & rsquo. Mr. Chef. binge-ul. And because the first time you eat with your eyes, the care for an obsolete-dubious aesthetic can be seen in the raw carrot washer and the parsley leaf, carefully arranged on the edge of the & bdquoplatouaș & rdquo. Fine dinning inspired by the Recipe for Culinary Dishes from 1964, the added and complete edition.
Remember that we are talking about what, in current terms, we call it starter. A mountain of movement that catches your eye, overwhelms you, makes you forget even the worrying quality of the postcard in the carafes on the table, called, with marketing unconsciousness, & bdquovin the house & rdquo. Well, house wine should be the business card of the inn, not the cheapest liqueur with 12% alcohol on the market.
It is only after 600/700 grams that I sometimes beat per kilogram, that just waiting for them we nibble on some pretzels with salt and poppy seeds and three handfuls of greasy hazelnuts, the movement comes. The culinary journey barely follows: steamed fish, sarmale with polenta and sm & icircnt & icircnă and mixed grill with potatoes and salad. Whole gates. By now you have received the equivalent of about five kinds of food in a decent restaurant, which does not fill your plates to the brim. Or reflux. Esophagus.
There is a short break to breathe for s & icircrbe, periniţe and brașovence and to abuse the buffet with cookies, fruit and chocolate icircna. At the end, firefighter, we are presented with the cake. God forbid!
All of this is traditionally happening to a people who believe that & bdquom & icircncarea is fudulie, drink is its foundation & rdquo. Paradoxically, the saying stands and in this case, exceptionally. If, in common, it has the role of emphasizing the appetite for drink in spite of those of the mouth, now it reinforces the premise from which I started: m & icircncarea cu fala = fudulia of the host. & Icircmbuibarea meseanului = a successful wedding. & Icircl human gifting him. Not for another, but he also prepared in advance and left her softer at home to come dizzy.
It seems that after such an excess, you should stop eating for a week. Hold on tight, it's not like that. The stomach is dilated, the appetite for movement appears, the next day, even more intense. & Icircti you remember that poşirca we talked about above. And surrounded by mineral water, it still hit the liver and pancreas. Now your head hurts terribly. You have an acute feeling of vomiting, a feeling of beaten flesh all over your body. You have more bedding. The bride's dance, the choruses, the hits of the '90s and the explosion of enthusiasm from the first moment unfold quickly behind her eyelids. & Icircti you have to get up and go teleguided for coffee. You disintegrate an effervescent aspirin in a little water, because you were just careful. & Icircti curse rapacity and swear it won't & icircnt & icircmple anymore. Drink aspirin, drink a cup of coffee, then look for baking soda. He always helped you. R & icircg & icirci. You already feel better. Finish the coffee, and make another one. Take a shower. You're already halfway through. We repeat the oath of Bahian chastity, you dress up and go to the potroace soup because, it is known, to whom it is taken out.
Thyme and ginger, food flavors or medicines?
It's hard to imagine continental cuisine without adding the aromatic thyme. But researchers have been drawn to its antimicrobial properties. If you have used a mouthwash or even some green household cleaning products, chances are they also contain thymol, a volatile oil in thyme. A 2004 study showed that thyme oil was able to decontaminate a salad that contained a bacterium called Shigella that produces a particularly nasty type of food poisoning. Studies over the years have shown that thyme is also effective against staphylococci such as Escherichia coli. Thyme also helps digestion, reduces gas formation and other discomforts, says Dr. Beth Reardon. It is also used in treatments for scalp and hair care. You can use a teaspoon of fresh thyme or a quarter teaspoon of dried thyme about three times a week. Thyme can be sprinkled on chicken, fish, vegetables and roots. It goes well with lemon juice, including summer cocktails. Fresh thyme should keep for about a week in the vegetable drawer in the refrigerator, especially if it is wrapped in a damp paper towel placed in an open plastic bag.
Ginger has been used in medicine, both in ancient and modern medicine for its calming properties in stomach ailments. In a series of human and animal studies, ginger has been shown to help soothe nausea, balance food transit through the digestive tract and protect against gastric ulcer. Studies have also shown that ginger can help eliminate pain, including menstrual cramps, muscle aches and migraines. doctor Beat Reardon, director of nutrition for the Department of Integrative Medicine at Duke University in the United States, says it is an excellent choice for anyone with osteoarthritis or other chronic inflammatory diseases. & bdquoIt is best to talk to your doctor before ingesting large amounts of ginger as it may cause heartburn, worsen gallstones and may interact with some medications, including warfarin. If your doctor approves it is very good is to use ginger daily& quot declares Reardon. Ginger has a strong taste and is an essential component in the culinary art of Asia and India. A pinch of ginger knife in black tea together with cinnamon and cardamom gives a special flavor and taste to the drink. It can also be added to juices or soups. It is also used in various sweets such as gingerbread. Candied ginger pieces can be added for muffins with pears or apples. Like curcumin, it is best to use fresh ginger instead of powder.
Spinach dish with rice and fresh tomatoes
It's fresh spinach time. Fortunately! Because especially now, at the beginning of spring, we really need an infusion of fresh green and as many vitamins as possible.
Spinach is an old-fashioned food, not a last-minute invention. I think all housewives do it, one way or another. I just wanted to show you my version, with rice, sweet and sour due to the fresh tomatoes and flavored with a fine nutmeg powder. You can give up the nutmeg if you don't have it at hand or you don't like it (how, you don't like the nutmeg.). Let's face it, simple boiled spinach is not exactly who knows what, that's why it needs fresh tomato cubes (ok, they can also be canned, especially if it's homemade canned), which will give it a little taste. fresh-sour.
12 culinary blogs followed by FoodCrew [UPDATE 2020]
Ne place ca atunci când intrăm în bucătărie și ne apucă tot felul de pofte și porniri gastronomice, să ne inspirăm de pe bloguri ale oamenilor mult mai pricepuți și mai creativi decât noi. Așa că am venit aici cu o listă de 12 bloguri pe care noi le vizităm regulat și de unde ne luăm uneori ideile pentru mesele pregătite acasă.
În România, nișa blogurilor gastronomice este destul de generoasă iar noi am menționat aici doar o mică parte din cei care ne dau idei de rețete delicioase. Suntem siguri că și voi știți câteva, așa că păstrăm lista deschisă și așteptăm și sugestiile voastre legate de blogul culinar preferat de voi, sau poate doar un link cu cea mai bună rețetă pe care ați pregătit-o inspirându-vă de pe un blog.
1. Awfullytasty – Pe Narcisa o cunoaștem încă din anii de început ai FoodCrew, iar o vreme ne-a fost și colegă scriind cot la cot cu editorii noștri. Pe Narcisa nu o găsiți numai ca @awfullytasty în online, ci și ca omul din spatele Garage Cafe și Garage Bakery, locul unde ne place să ne bem cafeaua de multe ori, sau să savurăm un desert delicios. Pe @awfullytasty o urmărim pentru că plac mult rețetele și ideile pe care ni le propune la ea pe blog, dar cel mai și cel mai mult adorăm rețetele de dulciuri pe care le publică.
Majoritatea deserturilor sunt tare delicioase și ușor de realizat chiar dacă nouă nu ne reușesc mereu atât de aspectuoase la exterior.