Paul Nonnekes

Paul Nonnekes

Paul Nonnekes
Meer ideeën van Paul
Cherry Clafoutis ~ Fresh cherries baked in a custard-like base with slivered almonds, almond and vanilla extract. Lightly dusted with powdered sugar. ~ SimplyRecipes.com

Cherry Clafoutis ~ Fresh cherries baked in a custard-like base with slivered almonds, almond and vanilla extract. Lightly dusted with powdered sugar. ~ SimplyRecipes.com

Tiramisu - Favorite dessert of all time!

Tiramisu - Favorite dessert of all time!

Fiat Dino Coupè

Fiat Dino Coupè

Crème Brûlée Cheesecake recipe from The Food Charlatan // Two of the best desserts known to man, combined in one. It’s a thick, custard-y, vanilla-y cheesecake with a gingersnap crust and a crunchy, not-quite-burnt caramel shell on top, just like Crème Brûlée. This is the best cheesecake I’ve ever made.

Crème Brûlée Cheesecake recipe from The Food Charlatan // Two of the best desserts known to man, combined in one. It’s a thick, custard-y, vanilla-y cheesecake with a gingersnap crust and a crunchy, not-quite-burnt caramel shell on top, just like Crème Brûlée. This is the best cheesecake I’ve ever made.

Crème Brulée http://www.njam.tv/recepten/creme-brulee

Crème Brulée http://www.njam.tv/recepten/creme-brulee

Bruschetta con Pesto, Pomodorini e Burrata - Preheat the oven to 350 degrees. Coat one half loaf Italian or Ciabatta bread with olive oil, then rub with a cut garlic clove. Bake until light golden brown. Remove from oven and top with your favorite pesto, sliced burrata cheese and cherry tomatoes. Bake until cheese is melted and tomatoes are slightly roasted. Slice and serve.

Bruschetta con Pesto, Pomodorini e Burrata - Preheat the oven to 350 degrees. Coat one half loaf Italian or Ciabatta bread with olive oil, then rub with a cut garlic clove. Bake until light golden brown. Remove from oven and top with your favorite pesto, sliced burrata cheese and cherry tomatoes. Bake until cheese is melted and tomatoes are slightly roasted. Slice and serve.

Produit de Provence

Produit de Provence

William Meppem | still life cheese food photography

William Meppem | still life cheese food photography

Baked Camembert cheese with fig chutney

Baked Camembert cheese with fig chutney

Goddelijke worteltaart (carrot cake) met mascarponecrème

Goddelijke worteltaart (carrot cake) met mascarponecrème