Pinterest

Today
Watch
Shop
Explore
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.

Oppskrifter

5 Pins
 4y
Collection by
Anne Gry
Similar ideas popular now
Food Humor
Food Art
Molecular Gastronomy
Foie Gras
Food And Drink
Ørret-tartar, ingefær, chili, løyrom og avokado | Appetitt Frisk, Caprese Salad, Vinaigrette, Thai Red Curry, Tart, Chili, Ethnic Recipes, Food, Cilantro
Frisk
Caprese Salad
Vinaigrette
Thai Red Curry
Tart
Chili
Ethnic Recipes
Food
Cilantro
Ørret-tartar, ingefær, chili, løyrom og avokado
Ørret-tartar, ingefær, chili, løyrom og avokado | Appetitt
Bakt ørret og dillsmør | Appetitt Avocado Toast, Breakfast, Morning Coffee
Avocado Toast
Breakfast
Morning Coffee
Bakt ørret og dillsmør
Bakt ørret og dillsmør | Appetitt
olijf, mozzarella en wortel….toch te leuk om niet eens te proberen…;-) Diy Snacks, Snacks Für Party, Appetizer Snacks, Appetizer Ideas, Party Appetizers, Party Food, Cheese Appetizers, Party Desserts, Health Appetizers
Diy Snacks
Snacks Für Party
Appetizer Snacks
Appetizer Ideas
Party Appetizers
Party Food
Cheese Appetizers
Party Desserts
Health Appetizers
Account Suspended
olijf, mozzarella en wortel….toch te leuk om niet eens te proberen…;-)
Warm Gingerbread Hot Chocolate with mini marshmallow Christmas Cookies Easy, Noel Christmas, Christmas Treats, Christmas Baking, Simple Christmas, Christmas Food, Christmas Gingerbread, Gingerbread House, Gingerbread Cookies Decorated
Christmas Cookies Easy
Noel Christmas
Christmas Treats
Christmas Baking
Simple Christmas
Christmas Food
Christmas Gingerbread
Gingerbread House
Gingerbread Cookies Decorated
Annas lingon limited edition med varm pepparkakschoklad & minimarshmallows
Warm Gingerbread Hot Chocolate with mini marshmallow
"Foie Bomb" (Foie gras mousse and caramelized crispy sugar) This molecular gastronomy technique is from chef Jose Andres at his restaurant minibar. A hollow ring mold is dipped in hot isomalt syrup. Foie gras is then placed into the ring, and as it falls through, it is encapsulated by the syrup, which then hardens into an edible glass candy shell. The coating shatters as you bite into it, creating an explosion of foie gras. Isomalt, Modernist Cuisine, Bistro Food, Food Decoration, Foie Gras, Molecular Gastronomy, Gastronomic, Food Presentation, Food Design
Isomalt
Modernist Cuisine
Bistro Food
Food Decoration
Foie Gras
Molecular Gastronomy
Gastronomic
Food Presentation
Food Design
World's Best Molecular Gastronomy Chefs
"Foie Bomb" (Foie gras mousse and caramelized crispy sugar) This molecular gastronomy technique is from chef Jose Andres at his restaurant minibar. A hollow ring mold is dipped in hot isomalt syrup. Foie gras is then placed into the ring, and as it falls through, it is encapsulated by the syrup, which then hardens into an edible glass candy shell. The coating shatters as you bite into it, creating an explosion of foie gras.