Mr. Gravy | Recipes

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Vijgenjam met Cognac - Mr. Gravy

Vijgenjam met Cognac - Mr. Gravy

Chimichurri - Mr. Gravy

Chimichurri - Mr. Gravy

Verse Knoflook Boter - Mr. Gravy

Verse Knoflook Boter - Mr. Gravy

Honing Mosterd Dressing - Mr. Gravy

Honing Mosterd Dressing - Mr. Gravy

Griekse Tzatziki - Mr. Gravy

Griekse Tzatziki - Mr. Gravy

Bacon Jam - Mr. Gravy

Bacon Jam - Mr. Gravy

Spicy Barbecue Sauce - Mr. Gravy

Spicy Barbecue Sauce - Mr. Gravy

Hartige Granola - Mr. Gravy

Hartige Granola - Mr. Gravy

Kneusjes Appelmoes - Mr. Gravy

Kneusjes Appelmoes - Mr. Gravy


Meer ideeën
I love food shot from above, with all the different accoutrements on view #bywstudent

I love food shot from above, with all the different accoutrements on view #bywstudent

Cinnamon Syrup  1 cup sugar 1/2 cup light corn syrup 1/4 cup water 3/4 teaspoon ground cinnamon 1 (5 ounce) can evaporated milk  In a saucepan, combine the sugar, corn syrup, water and cinnamon. Bring to a boil over medium heat stir for 2 minutes. Remove from heat and let cool for 5 minutes. Stir in evaporated milk.

Cinnamon Syrup 1 cup sugar 1/2 cup light corn syrup 1/4 cup water 3/4 teaspoon ground cinnamon 1 (5 ounce) can evaporated milk In a saucepan, combine the sugar, corn syrup, water and cinnamon. Bring to a boil over medium heat stir for 2 minutes. Remove from heat and let cool for 5 minutes. Stir in evaporated milk.

#paleo Beurre Blanc Sauce.  This recipe is based on one in Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck (Knopf, 1977). 3 sticks cold unsalted butter or ghee from grass fed cows (24 tbsp.), cut into chunks; 1⁄4 cup dry white wine; 1⁄4 cup white wine vinegar; 1 tbsp. minced shallots; 1⁄4 tsp. kosher salt; Pinch of white pepper; 1⁄2 tsp. fresh lemon juice

Beurre Blanc

#paleo Beurre Blanc Sauce. This recipe is based on one in Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck (Knopf, 1977). 3 sticks cold unsalted butter or ghee from grass fed cows (24 tbsp.), cut into chunks; 1⁄4 cup dry white wine; 1⁄4 cup white wine vinegar; 1 tbsp. minced shallots; 1⁄4 tsp. kosher salt; Pinch of white pepper; 1⁄2 tsp. fresh lemon juice

Banketbakkersroom - Rudolph's Bakery | 24Kitchen

Banketbakkersroom - Rudolph's Bakery | 24Kitchen

Humus met avocado en koriander

Avocado Hummus With Coriander and Lemon

Humus met avocado en koriander

Cheesecake Fruit Dip

Cheesecake Fruit Dip

Because I usually use prepared mustard and Egglands Best eggs (very bright yolks!), my mayo is usually much more yellow. @Ashante Greenlee, this is how I make my "crack" broccoli salad.

Because I usually use prepared mustard and Egglands Best eggs (very bright yolks!), my mayo is usually much more yellow. @Ashante Greenlee, this is how I make my "crack" broccoli salad.

Bearnaise Sauce with Julia Child ⎢Martha Stewart - YouTube  Recipe also @ http://www.food.com/recipe/martha-stewarts-bearnaise-sauce-104597

Bearnaise Sauce with Julia Child ⎢Martha Stewart - YouTube Recipe also @ http://www.food.com/recipe/martha-stewarts-bearnaise-sauce-104597

Banketbakkersroom maken

Banketbakkersroom maken

Julia Child’s Vanilla Custard Recipe From Mastering The Art Of French Cooking by Julia Child  1 and 3/4 Cups Milk  4 Egg Yolks  1/3 Cup Raw Sugar 1 Tablespoon Vanilla Extract

Julia Child’s Vanilla Custard

Julia Child’s Vanilla Custard Recipe From Mastering The Art Of French Cooking by Julia Child 1 and 3/4 Cups Milk 4 Egg Yolks 1/3 Cup Raw Sugar 1 Tablespoon Vanilla Extract

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