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N°2 CALME : Lime-blossom tea - Orange blossom petals - Chamomile - Honeybush - Orange blossom flavor --> http://findzie.com/86__l-infuseur

N°2 CALME : Lime-blossom tea - Orange blossom petals - Chamomile - Honeybush - Orange blossom flavor --> http://findzie.com/86__l-infuseur

L'Infuseur

L'Infuseur

Anna Naphtali Photography & Styling - soft

Anna Naphtali Photography & Styling - soft

Darling tea parties | Dietland Wolf's Gorgeous Prop Styling, Trendland |

Dietlind Wolf’s Gorgeous Prop-Styling

Darling tea parties | Dietland Wolf's Gorgeous Prop Styling, Trendland |

Laetitia C florist/floral designer

Laetitia C florist/floral designer

fabrice bouquet

fabrice bouquet

Graphic-ExchanGE - a selection of graphic projects

Graphic-ExchanGE - a selection of graphic projects

redefined afternoon tea

redefined afternoon tea

These delicious Burrito Wraps are Raw Vegan and filled with spicy taco “meat”, creamy zucchini tomato cheeze, and sliced veggies. Makes: 2 servings (or at least 3 wraps) Taco meat: ¼ cup each of sunflower seeds and walnuts Cumin, coriander and chili powder, as desired ¾ teaspoon almond oil Salt, to taste Zucchini tomato cheeze: […]

These delicious Burrito Wraps are Raw Vegan and filled with spicy taco “meat”, creamy zucchini tomato cheeze, and sliced veggies. Makes: 2 servings (or at least 3 wraps) Taco meat: ¼ cup each of sunflower seeds and walnuts Cumin, coriander and chili powder, as desired ¾ teaspoon almond oil Salt, to taste Zucchini tomato cheeze: […]

Aligot is a traditional mashed potato dish from the Aubrac region in France. They’re the best mashed potatoes I’ve ever had—the melted cheese is so rich in texture. Combined with garlic and crème fraîche, aligot is the star of all side dishes. The mash is so thick, forming ribbons of cheesy strands on your plate—it is quite an experience for any cheese lover. Tomme de Laguiole cheese is traditionally used for this dish; however, it’s not always easy to find.

Purée aligot

Aligot is a traditional mashed potato dish from the Aubrac region in France. They’re the best mashed potatoes I’ve ever had—the melted cheese is so rich in texture. Combined with garlic and crème fraîche, aligot is the star of all side dishes. The mash is so thick, forming ribbons of cheesy strands on your plate—it is quite an experience for any cheese lover. Tomme de Laguiole cheese is traditionally used for this dish; however, it’s not always easy to find.

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