Lior
-
Posts
2,128 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Lior
-
-
-
mini pies. Decorated and fancy fillings ?
-
well they good! what a great breakfast to wake up to. At least they will look forward to coming back home to eat good food!~
-
hmmm. It seems like too many things smushed together-too trendy. Although I do love tomato jam- but I think it is too much -pizza with olives and chocolate.
-
great fun that cake!!! Cool!
-
yikes! I don't think they had that one when I was there-I am sure I would have bought it to taste! Did you taste it? SOunds a bit too much!!
-
well it was an olive oil and olive filling-not from a book-from Chocolate Line in Bruges. I still can taste it.
-
go for it! Lots of opportunties out there
-
wow Liron-now that is UNFAIR!!! Just kidding of course. Driving distance-geez! Lots of good wishes and success to you and hubby! No green smilies so see this one as green:
-
wow-I wish I could have tasted it! Probably nobody liked it!! Lately I have a thing with beets-made cold beet soup with coconut milk and yogurt -Only I liked it. Then I made beet patties-had one everyday for the whole week cause no one wanted to even try them...
SO beet ganache... I am sure I would love it. I love olive ganache too. After I make those Canadian bars I will make the red velvet cake mentioned above and tell no one what is in it. Now, zucchini-hmmm... milk chocolate I think... -
eh-thanks! Still not where I want it to be, but it never is...It is hard when you don't have ALL the right tools and molds, and shitty handwriting!!haha!! The funny thing is, they never see what I see, and I care about what I see. Thanks Liron.
-
well in teh end I made it simple. The photograph is awful but you get the idea. The markings on the card are there but not as obvious as in the picture. I need to find a proper mold-this is around the size of half an A4 sheet of paper. I used handwriting and molded letters.
-
That would be acceptable for writing but I cannot find any! I use Valrhona and other suppliers-if they have-probably will not deliver a small amount. I will look into it though=thank you.
-
I am open to advice on decorating the card using elements from the logo...
-
Another card... NOw I have an order for a chocolate card to be given at the opening of a new restaurant. It has to be all from non dairy-so dark chocolate. The problem is writing on dark chocolate with dark chocolate. I thought to write in red because of the logo. Colored cocoa butter won't taste good as it is quite a bit of writing. I am looking for suggestions. I attached the logo. I have never added red to dark chocolate-has anyone done something similar? Thanks in advance!
The logo is a bar code with a picture of a fork and knife with the words in red
-
Panaderia- can you give an explanation as to what those delicious looking bars are made from? I want to bite the screen. It is rare that cakes or cookies etc, do it for me...
-
looks fabulous!!
-
the maybe's made me smile...
-
I have been in search of this as well for a long time. Eventually I settled on my homemade trailmix which I am happy with. It changes but usually I oven/pan roast/toast nuts and seeds. I buy non sulphur dried fruits (naturally dried) such as mango,raisins, berries, cherries etc. I am always in search of some weird fruit or nut that |I have not seen or tasted before. I add chopped pieces of dark, milk and white chocolate, some pieces of cereals like corn flakes or rice krispies (you can add oats), whatever I have. For late evening snacks I love spiced roasted nuts that was posted here with a wine or cocktail. No added sugar as the fruits and chocolates take care of that. This goes with us everywhere-concerts out in the open, hikes, beach etc. If the chocolate melts-who cares-still yummy.
-
DOes the deli section of your supermarket not have fresh fish flown in? If so, and perhaps with frozen you can also do it: the best IMO is a whole fish, cleaned, of course, stuffed with herbs and vegies of your choice-I like parsley or cilantro, onions and thinly sliced carrots but you don't even have to stuff with anything. Place on an olive oiled baking dish-I often use aluminum throw away ones for fish, shmear the top of the fish with olive oil and lemon and again herbs and/or vegies on top-optional. Bake at 200C, 10 mins per inch of fish height. Usually it takes around 15-30 minutes depending on height and how many fish. As soon as the fish flakes -when you poke it you can check - if the inside is mushy it is not done or flaky-it is done. Fish is always best this way, I think, ANd fresh is best...
-
Oh my gosh! ALl those succulent berries!! I don't think I have tasted all those kinds-but some I know. Wow what a great picture. All they need is fresh cream! Beautiful!
Tonight I got the urge to bake at 10:30 pm! Just finished making oatmeal chocolate chip cookies with pecans and cranberries!!
-
That is so sweet and really made me smile!!! You know I would never be able to accept though!! If we win a lot we could use it for the workshop-no end of ideas!! Now I feel like a kid dividing up the future money that I am sure to win-I'll give mom and dad... my annoying brother will only get...
I would love to meet all of you and it will happen one day-I just know it.
-
so many amazing ideas! cranberry ganache on turkey...
you have to also have fun! Tmriga-Perhaps powdered vegies for decoration as well could be interesting! Thanks.
An interesting "tea" could be savory truffles-peas,avocadoes, beets and carrots served on a cracker. I am getting silly-it is way past my bedtime-sorry!! Night!
-
Oh my gosh-you do know how hard it is to be on the maybe/wish list. I will fill out the lottery tickets!
Anyone Making Halva?
in Pastry & Baking
Posted
Hi
I made one that I liked a lot, after it had cured in the fridge. IMO it was perfect. I posted it on one of those sites and there is a video of the process, which I think I translated into English. Let me know if you cant find it.