PatCaldera has added a photo to the pool:
Tarte de Creme Brûlée, freshly made, with a Sauce based on "Eierliqueur ", an egg-based alcoholic drink. Sonna's Easter recipe for this year, it can be found on www.fliegendekuchenfee.de
Bill in DC has added a photo to the pool:
BRG130703-314049-Belfort-ChocolateMousse
FarnerLynn has added a photo to the pool:
One Pot Chili Mac
CHILI MAC
1 cup chopped onion
1 cup chopped bell pepper
4 oz white mushrooms, chopped
1 TBSP minced garlic
1 TBSP chili powder
1 1/2 tsp cumin
1 tsp oregano
1 tsp paprika
15oz can no salt added diced tomatoes, undrained
15oz can no salt added tomato sauce
1 cup frozen corn
1 1/2 cups cooked black beans (or drained 15oz can)
1 package tempeh, crumbled
1/2 TBSP miso, dissolved in hot water
Pepper, to taste
8 oz small pasta
OPTIONAL GARNISHES
Cilantro, chopped
Green onions, chopped
Avocado, chopped
In a soup pot, saute onion, bell pepper, mushrooms, garlic, chili powder, and cumin in a couple TBSP of water until tender. Add remaining CHILI MAC ingredients. Bring to boil, reduce heat, cover and simmer 15 minutes until pasta is tender. Stir occasionally. Serve with OPTIONAL GARNISHES, as desired.
NOTE: I was meal prepping for the week so I cooked the pasta separately and added to chili when serving to avoid mushiness.
Makes 6 servings.
Mel Mel (VeganButterfly) has added a photo to the pool:
Mel Mel (VeganButterfly) has added a photo to the pool:
RobertDicks2 has added a photo to the pool:
A long day at work requires a Sprinkles cupcake. These were gifted to my wife in advance of her mid-April birthday. I am taking advantage of the situation.
Polterguy40 has added a photo to the pool:
Alex Laurent Photographie has added a photo to the pool:
Aperitif à la maison.
travelandcoffee.love has added a photo to the pool:
Travel & Cafe & Foodie. Photolover. Traveling The World / Travel Advisor / Coffee addict / Foodie Stylist / Hotel Luxury Inspector -Lifestyle / Travel Blogger / Cafehopping / In Love Mac - Based: Bangkok & Barcelona.🇪🇸🇹🇭
Olympus EM5Mark II
Leica Sumilux 25/F1.4
Leica Sumilux 15/F1.7
Comming soon Travel Blog
dominotic has added a photo to the pool:
kaymann+l+woo has added a photo to the pool:
kaymann+l+woo has added a photo to the pool:
wuestenigel has added a photo to the pool:
💾 Marco Verch is a Professional Photographer & Twitch Streamer from Cologne.
📝 This image is available under Creative Commons 2.0 (Attribution required). Please link to the original photo and the license. License for use outside of the Creative Commons is available by request.
❤️ Donations appreciated️
wuestenigel has added a photo to the pool:
💾 Marco Verch is a Professional Photographer & Twitch Streamer from Cologne.
📝 This image is available under Creative Commons 2.0 (Attribution required). Please link to the original photo and the license. License for use outside of the Creative Commons is available by request.
❤️ Donations appreciated️
wuestenigel has added a photo to the pool:
💾 Marco Verch is a Professional Photographer & Twitch Streamer from Cologne.
📝 This image is available under Creative Commons 2.0 (Attribution required). Please link to the original photo and the license. License for use outside of the Creative Commons is available by request.
❤️ Donations appreciated️
wuestenigel has added a photo to the pool:
💾 Marco Verch is a Professional Photographer & Twitch Streamer from Cologne.
📝 This image is available under Creative Commons 2.0 (Attribution required). Please link to the original photo and the license. License for use outside of the Creative Commons is available by request.
❤️ Donations appreciated️
wuestenigel has added a photo to the pool:
💾 Marco Verch is a Professional Photographer & Twitch Streamer from Cologne.
📝 This image is available under Creative Commons 2.0 (Attribution required). Please link to the original photo and the license. License for use outside of the Creative Commons is available by request.
❤️ Donations appreciated️
wuestenigel has added a photo to the pool:
💾 Marco Verch is a Professional Photographer & Twitch Streamer from Cologne.
📝 This image is available under Creative Commons 2.0 (Attribution required). Please link to the original photo and the license. License for use outside of the Creative Commons is available by request.
❤️ Donations appreciated️
wuestenigel has added a photo to the pool:
💾 Marco Verch is a Professional Photographer & Twitch Streamer from Cologne.
📝 This image is available under Creative Commons 2.0 (Attribution required). Please link to the original photo and the license. License for use outside of the Creative Commons is available by request.
❤️ Donations appreciated️
wuestenigel has added a photo to the pool:
💾 Marco Verch is a Professional Photographer & Twitch Streamer from Cologne.
📝 This image is available under Creative Commons 2.0 (Attribution required). Please link to the original photo and the license. License for use outside of the Creative Commons is available by request.
❤️ Donations appreciated️
Lina Luna Prema has added a photo to the pool:
Roasted and seedless peppers, onions and a lemon zest. So tasty!!!
pacemedia.TV has added a photo to the pool:
MDawny72 has added a photo to the pool:
Chocolate Panna Cotta and Olive Oil Cake
Hannah Kaminsky has added a photo to the pool:
Hannah Kaminsky has added a photo to the pool:
Hannah Kaminsky has added a photo to the pool:
nicephotographer2011 has added a photo to the pool:
nicephotographer2011 has added a photo to the pool:
nicephotographer2011 has added a photo to the pool:
nicephotographer2011 has added a photo to the pool:
Majorshots has added a photo to the pool:
Fruit layered on top of half the cake mix.
Ingredients
450g (1lb) wholemeal self raising flour, sifted
Pinch of salt
250g (9oz) butter, diced
350g golden granulated sugar
4 large eggs, beaten
4 large pears, peeled cored and sliced
200g (7oz) blueberries
Method
1. Preheat the oven to 190°C/375°F/gas 5. Grease and baseline a 20.5cm round tin.
2. Rub together the flour, salt and butter until they look like breadcrumbs. Add 250g (9oz) sugar and the beaten egg and stir.
3. Spoon half the mix in the bottom of the tin, top with the sliced pears and the blueberries, keeping a few slices of pear and a few blueberries back. Sprinkle with some of the remaining sugar. Spoon over the remaining cake mix.
4. Place the remaining fruit on top pressing down slightly, and finish off the left over sugar.
5. Bake for 1hr to 1hr 10 mins, or until a skewer inserted in the middle comes out clean. Cool and remove form the tin.
Serve warm or cold.
Majorshots has added a photo to the pool:
Pear and blueberry cake ready for baking, with another sprinkling o fruit and sugar on top.
Ingredients
450g (1lb) wholemeal self raising flour, sifted
Pinch of salt
250g (9oz) butter, diced
350g golden granulated sugar
4 large eggs, beaten
4 large pears, peeled cored and sliced
200g (7oz) blueberries
Method
1. Preheat the oven to 190°C/375°F/gas 5. Grease and baseline a 20.5cm round tin.
2. Rub together the flour, salt and butter until they look like breadcrumbs. Add 250g (9oz) sugar and the beaten egg and stir.
3. Spoon half the mix in the bottom of the tin, top with the sliced pears and the blueberries, keeping a few slices of pear and a few blueberries back. Sprinkle with some of the remaining sugar. Spoon over the remaining cake mix.
4. Place the remaining fruit on top pressing down slightly, and finish off the left over sugar.
5. Bake for 1hr to 1hr 10 mins, or until a skewer inserted in the middle comes out clean. Cool and remove form the tin.
Serve warm or cold.
Majorshots has added a photo to the pool:
Ready to eat.
Ingredients
450g (1lb) wholemeal self raising flour, sifted
Pinch of salt
250g (9oz) butter, diced
350g golden granulated sugar
4 large eggs, beaten
4 large pears, peeled cored and sliced
200g (7oz) blueberries
Method
1. Preheat the oven to 190°C/375°F/gas 5. Grease and baseline a 20.5cm round tin.
2. Rub together the flour, salt and butter until they look like breadcrumbs. Add 250g (9oz) sugar and the beaten egg and stir.
3. Spoon half the mix in the bottom of the tin, top with the sliced pears and the blueberries, keeping a few slices of pear and a few blueberries back. Sprinkle with some of the remaining sugar. Spoon over the remaining cake mix.
4. Place the remaining fruit on top pressing down slightly, and finish off the left over sugar.
5. Bake for 1hr to 1hr 10 mins, or until a skewer inserted in the middle comes out clean. Cool and remove form the tin.
Serve warm or cold.
MIgracionTOtal has added a photo to the pool:
Points North has added a photo to the pool:
I shot a photo of the front and back of this chocolate bar. I blended the two images together. I had a bit of trouble with the colour but like the way the berries in the back blend with the map of Toronto on the front.
White chocolate mixed with strawberries, raspberries, cranberries, and blueberries, with vanilla. And pop rocks. You can taste the white chocolate. The texture is like a subtle fizz. Sweet and fizzy.
thekelticfringe has added a photo to the pool:
thekelticfringe has added a photo to the pool:
Alex Laurent Photographie has added a photo to the pool:
Breakfast time.
HaveA7WillTravel has added a photo to the pool:
mymomspride2020 has added a photo to the pool:
Enjoy this delicious, light, crunchy fryums either with a meal or eat as a snack by solving the following riddle :
"I come in many shapes, sizes and colours. I stick to many surfaces, but I'm not sticky at all!!! " who am I?
and by watching the video by clicking the link below:
youtu.be/RZiX-A51hs0
sonja-ksu has added a photo to the pool:
SidneyKhoo has added a photo to the pool:
Cooled at room temperature for 2-3 hrs and further chilled in fridge for another 2-3 hours !!
SidneyKhoo has added a photo to the pool:
Cooled at room temperature for 2-3 hrs & further chilled in fridge for another 2-3 hours !!
Pascale C. France has added a photo to the pool:
Cuisine végétarienne. Vegetarian food.
farmer.lynn has added a photo to the pool:
1.5 cups mango chunks (fresh or frozen)
1 cup rolled oats
1 cup plant milk
2 TBSP chia seeds
2 TBSP nut butter
1 tsp vanilla extract
REQUIRES PREPARATION! Mix all ingredients and divide into two containers. Refrigerate overnight. If desired, top with a little mango, coconut and/or nut butter.
Makes 2 servings.
Points North has added a photo to the pool:
Shot a photo of my hot chocolate with a giant marshmallow in it slowly frothing up the surface. Used Painter Essentials AI Smooth Acrylic then played around with it there and in Corel PaintShop Pro. Fun to do.
thekelticfringe has added a photo to the pool:
I love hot and spicy flavours, but Mrs F not so much. So I make this little sambal. Scotch bonnets, garlic, salt and sugar. I chop the ingredients finely and add enough oil to cover. Put it all in a clean glass jar. Don't fill to the brim. Then put it in the microwave and heat on low. The aim is to bring it to the boil to sterilise. Cool and eat!
thekelticfringe has added a photo to the pool:
I love hot and spicy flavours, but Mrs F not so much. So I make this little sambal. Scotch bonnets, garlic, salt and sugar. I chop the ingredients finely and add enough oil to cover. Put it all in a clean glass jar. Don't fill to the brim. Then put it in the microwave and heat on low. The aim is to bring it to the boil to sterilise. Cool and eat!
Alex Laurent Photographie has added a photo to the pool:
Glace.
tarengil has added a photo to the pool:
