Robert Chejn
Další nápady od uživatele Robert
Beef tartar - Rindertatar

Beef tartar - Rindertatar

Gazpacho_La-Cocina-de-Ana.jpg 749×1 600 pixelů

Gazpacho_La-Cocina-de-Ana.jpg 749×1 600 pixelů

Tartare de saumon aux huîtres et aux algues, arrosé d’un gaspacho de concombre

Tartare de saumon aux huîtres et aux algues, arrosé d’un gaspacho de concombre

cereal dispensers

cereal dispensers

This is a nice way to have veggies.

This is a nice way to have veggies.

This recipe for cured and sous vide–cooked pork belly is adapted from the one prepared by Heston Blumenthal at The Fat Duck.

This recipe for cured and sous vide–cooked pork belly is adapted from the one prepared by Heston Blumenthal at The Fat Duck.

Bouchon Vinaigrette-1/4 cup Dijon-1/2 cup red wine vinegar-1 1/2 cup oil--wisk can store for 2 weeks --remix if separates

Bouchon Vinaigrette-1/4 cup Dijon-1/2 cup red wine vinegar-1 1/2 cup oil--wisk can store for 2 weeks --remix if separates

pork centre loin sous vide : 57C 12h : 5% sugar %5 salt

pork centre loin sous vide : 57C 12h : 5% sugar %5 salt

Lemon basil risotto is topped with a luxurious swirl of creamy burrata in this…

Lemon basil risotto is topped with a luxurious swirl of creamy burrata in this…

Mare e monti: Pappardelle mit Kräuterseitlingen und Seeteufel

Mare e monti: Pappardelle mit Kräuterseitlingen und Seeteufel