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Before I was married, my hard boiled eggs were more like bedeviled eggs after many attempts at trying to get consistently smooth peeled eggs. They were often pitted, dented and cracked. My mother-in-law, Inge’s Deviled Eggs always came out smooth and delicious. Her secret? She used an egg piercer or a pushpin and ice water. (See recipe). That really did the trick! In a pinch: No tarragon? Use parsley instead.
it's my favorite sweet recipe and wonderful for autumn days who are. I have done every week to my friends. It's a Brazilian version of sweet French petti Gateau, with a special ingredient that is caramel sauce and ice cream as an accompaniment.
Three of my go to weekend recipes that we make here at home whenever we feel like having an indulgent breakfast: french toast with an orangy or lemony touch, bluebear sandwich (my favorite is the polar bear version with cream cheese) and pancakes that are both vegan and gluten-free (make sure your oats say gluten-free on the package). Enjoy!
As simple as it sounds, this is my take on a humble breakfast: grind your Arabica coffee beans and make a nice brew, then toast a thick slice of fresh bread and spread some butter whilst your organic egg is frying up!