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Preheat the oven to 95 degrees C.
In a bowl, whip egg whites until foamy
using an electric mixer.
Sprinkle in sugar a little at a time,
while continuing to whip at medium speed.
When the mixture becomes stiff and shiny
like satin, stop mixing, and transfer
the mixture to a large pastry bag.
Pipe the meringue out using a star tip.
Place the meringues in the oven.
Bake for 3 hours.
Ta-da! You are now capable of transforming any leftovers into an amazing dinner: all you need is 3 eggs and a pre-made crust! Add mushrooms, broccoli, corn, bacon, cooked onions or whatever rocks your boat to this magic mix and voila', dinner! (or brunch)
If your bored and can't cook this Quiche might be your easiest way to teach yourself. Quiche Lorraine is a really classic dish and can be made in many ways. This recipe here though is my little creation. It's very simple and easy to make. I made this is Quiche in middle school once and lets just say its been my favorite dish since. I love the fact that you can eat this dish hot or cold. Yummy !!!!!!
"Torta pasqualina" (Easter savory pie) is one of the most famous traditional Easter dishes in Italy.
In the original Ligurian recipe, the pie is filled with classic spring ingredients: chard or mixed herbs (sometimes wild), ricotta cheese, Parmesan and eggs. I illustrated a different version, with artichokes and quail eggs: very tasty, try it for your Easter lunch or for your Easter Monday picnic!