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Pear, almond and pistachio tart, based on a classic Spanish Santiago tart, with added fruit and nut. Heat your oven to 170 degrees C. Whisk 4 eggs with 250g sugar until the colour is pale yellow. Chop or coarsely grind 50g unsalted pistachio nuts and add these and 200g ground almonds to the egg mixture. Add 50g softened butter. Whisk it all until soft and creamy. Grease a round tart tin, 30cm diameter and pour in the cake mix. Peel 2 small or 1 very large pear (comice or Williams are good for this) and cut into even slices about 1cm thick at the outer edge. Arrange the pear slices around the cake, pressing them into the mixture so that they’re slightly covered. Bake for 35 minutes or until the cake mixture is just firm to touch. Let it cool in the tin for a few minutes before turning out. It’s really good served with a dollop of plain yoghurt. It’s supposed to serve 8 people, but nobody would get seconds, so I would say it serves 4 to 6.
After arriving here in Atlanta, it made me realize how amazing overnight oats are. The blueberry almond kind depicted in this recipe has become my favorite for a long time now. It is nutritious, yummy, and easy to make. This is also happen to be my second attempt in creating an illustrated recipe and it was a fun ride. The shapes were made in Adobe Illustrator while the subtle textures were added in Adobe Photoshop. This was our digital class' first assignment in SCAD. Enjoy this nutritious goods to your body and soul.
#scad #scadatlanta #oats #oatmeal #overnightoats #overnightoatmeals #blueberry #almond
These light, moist small French cakes called Financier are just excellent. Traditionally, these cakes were baked using a rectangular pan which was shaped like a bar of gold and so it was called Financier. But it was also said that its name came from being popular in the financial district of Paris.