The truth – and all of it! First time ever I did arayess was for my collaboration with @russellhobbsgcc and I didn’t know I should have strained the meat mixture. The whole thing was falling apart but I managed to edit it and change the recipe and caption so you can manage it better. Does it ever happen to you to fix the recipe after filming the steps?
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Continue ReadingWhat does it mean when a 3-Michelin star chef “reimagines classic flavors through a modern lens with Spanish poultry”? It means a super creative and innovative @pacomoraleschef that transforms the best quality (yet simple) ingredients (such as my favorite Spanish poultry) into the most delectable flavors and unique textures, while playing with contrast in temperatures as well as storytelling our way through our meal! Waw! It was a fantastic experience! Gracias @me.gustapoultry for the beautiful experience. Loved meeting familiar faces and meeting inspirational new friends such as chef @marianoandresdxb, the ambassador of Spain His Excellency @inigodepalacio, my friend @lavinaisranicom and many super talented chefs such @chef_julienlee and @valentinmechin. @qabudubai, me gustas tu…
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Continue ReadingCan we normalize simple, easy and delicious dishes for dinner parties? I recently had my friends over for a casual dinner and one of the dishes I put together was this delicious, smokey eggplant baba ghannouj using ready made dip from Conserves Chtaura. I decorated it with micro greens, pomegranate seeds and chopped pistachio- and lots of olive oil! Delicious! What’s your favorite easy party dish?Available @lifcosupermarketuae @grandioseuae @amazonae
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Continue ReadingTextures, flavors, molecular cuisine – this was all part of our intimate experience at The Heritage Room, a hidden gem in the award winning @11woodfire .We were only 3, facing @chefbrandomoros, while he mesmerized us with his incredible talent and story telling.We experienced a menu that celebrated “the heritage and the new essence of ingredients, enhanced by […] wood and charcoal grilling. Each dish is a signature showcase of Chef Brando’s unique cooking syle, blending fire, smoke, and embers to create bold, natural & vibrant flavors.” The experience was mind blowing, the flavors were spectacular and the whole experience felt very special and…
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Continue ReadingOn our visit to the restaurant @halle_aux_grains_bras_paris at the @boursedecommerce, we had a masterclass with chef @jeanjulien.freydt who taught us the 40 years old recipe created by Mr Bras the father, owner of the restaurant @brasofficiel. The recipe is inspired by the warmth of family ski holidays. It is a molten cake made of a delicate biscuit filled with a frozen fresh cream Center that oozes and melts! This dessert has many variations as the high content of fat in the cream 35% allows it to be infused with so many flavors that shine through. For the accompanying ice cream, chef Jean Julien used toasted malted…
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Continue ReadingWith Harry and Meghan’s big day a week away, we discover how noble nuptials influence food and wedding trends. You may well be familiar with the Kate Middleton effect – otherwise known as the Kate effect or the Duchess effect – a fashion phenomenon that sees sales of certain clothing soar after Catherine, the Duchess of Cambridge, steps out in them. Her daughter, 3-year-old princess Charlotte, wields the same power when it comes to toddler outfits, and in the build-up to next week’s royal wedding, Prince Harry’s bride-to-be Meghan Markle has been creating similar sartorial waves. It’s not just in the…
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Continue ReadingDubai cookbook club is a deliciously safe space, say members. he first rule of a cookbook club in Dubai is there are no rules. Not around conversation, anyway. Members can share everything, from culinary hacks to life stories. At the Cookbook Circle’s monthly gathering, recipes are traded in the form of a decadent potluck dinner. Members bring nearly finished dishes, each following the recipes from a selected book, to the hostess’s home and finish cooking together. “We have celebrated with each other, but we’ve also cried and mourned with each other,” says Zahra Abdalla, author of Cooking with Zahra and one of Cookbook Circle’s oldest…
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Continue ReadingOn our visit to the restaurant @halle_aux_grains_bras_paris at the @boursedecommerce, we had a masterclass with chef @jeanjulien.freydt who taught us the 40 years old recipe created by Mr Bras the father, owner of the restaurant @brasofficiel. The recipe is inspired by the warmth of family ski holidays. It is a molten cake made of a delicate biscuit filled with a frozen fresh cream Center that oozes and melts! This dessert has many variations as the high content of fat in the cream 35% allows it to be infused with so many flavors that shine through. For the accompanying ice cream, chef Jean Julien used toasted malted…
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Continue ReadingTo truly understand how cream is produced, we have to start at the source. This results in cream thick, sweet and has nutty taste.
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Continue Readinghttps://aawsat.news/ymymt من الأب، غَرَفت ياسمين إدريس تنّير إحساس الانتماء إلى عالم الطعام الواسع؛ ومن الأم، تعلّمت أنّ المائدة تجمع. أول ما تزوره مؤسِّسة صفحة بوتيت شوز على الانستهغرام هو السوبرماركت. يتصدّر أولوية أسفارها، قبل آثار البلد ووُجهاته. هناك، تكتشف مزايا المطبخ وفرادة النكهات. غادرت لبنان منذ 20 عاماً، ولا تزال صورة الجَمْعة تسكنها: تَحلُّق الأهل والأصدقاء حول الطعام، أمامهم مأكولات «تفنَّنت» الأم في إعدادها، مثل «الغاتو» المُنكَّه بالبوظة. تربّت على أنّ المطبخ هو الفرح واللَّمة التي تبقى. حين غادرت إلى لندن بعد زواجها، لم تكن تعلم شيئاً عن الطبخ. المرة الأولى التي رمَزَ فيها المطبخ إلى التواصل، كانت حين خطرت…