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Hache Gourmet Burgers- Umami burger was delish!

Hache Gourmet Burgers- Umami burger was delish!

Rolling out 1lb. of hamburger- makes it easy to thaw and use as much or little as you want!

Rolling out 1lb. of hamburger- makes it easy to thaw and use as much or little as you want!

Where two seas meet...

Where two seas meet...

Durante mi última estancia en Francia, me compré un libro maravilloso del panadero Éric Kayser del que había oído mucho hablar llamado Le Larousse du pain. Enseña muy bien todas las técnicas para h…

Pains viennois

Durante mi última estancia en Francia, me compré un libro maravilloso del panadero Éric Kayser del que había oído mucho hablar llamado Le Larousse du pain. Enseña muy bien todas las técnicas para h…

Food for A Hungry Soul: Julekake ~ Norwegian Christmas Bread

Food for A Hungry Soul: Julekake ~ Norwegian Christmas Bread

The Norwegian Phenomenon of Brown Cheese (my mom ate brown cheese - brunost - quite a lot; it is a difficult taste to describe; never liked it myself).

The Norwegian Phenomenon of Brown Cheese (my mom ate brown cheese - brunost - quite a lot; it is a difficult taste to describe; never liked it myself).

10 Ways To Create Hygge At Home - Uno de los mejores posts que he leído en mucho tiempo.

10 Ways To Create Hygge At Home

10 Ways To Create Hygge At Home - Uno de los mejores posts que he leído en mucho tiempo.

Tarteletter with Chicken, Peas and Carrots from the blog My Danish Kitchen (recipe and instructions in English)

Tarteletter with Chicken, Peas and Carrots from the blog My Danish Kitchen (recipe and instructions in English)

Lemon Butter Scallops

Lemon Butter Scallops

Bouillabaisse Méditerranée - BigOven 173295Men regelen er at en bouillabaisse skal inneholde minst sju forskjellige slag fisk og skalldyr. Vi bruker ofte ni-ti forskjellige typer. Grønnsaker freses i olje, og tilsettes krydder og fiskekraft. Den kokes aldri mindre enn to timer,

Bouillabaisse Méditerranée - BigOven 173295Men regelen er at en bouillabaisse skal inneholde minst sju forskjellige slag fisk og skalldyr. Vi bruker ofte ni-ti forskjellige typer. Grønnsaker freses i olje, og tilsettes krydder og fiskekraft. Den kokes aldri mindre enn to timer,

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