Eduardo Pasinelli on Instagram: "⬇️ How to make Spizzulus. 📕 For the dough: • 200g (7 oz) semolina flour • 100g (3.5 oz) water • 1 tsp salt Instructions: 1. Make the dough and let it rest, wrapped in plastic wrap, for 30 minutes. 2. Roll out the dough to 5 mm (0.2 in) thick and cut it into strips (use a Chitarra for extra precision). 3. Using a knife or a spatula drag the pieces of dough over a gnocchi board and pinch the opposite sides together. 🔔 Secret tip: Avoid using olive oil when making
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Eduardo Pasinelli on Instagram: "⬇️ How to make Spizzulus. 📕 For t…
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Kirbyyy on Instagram: "No Bake Bento Blueberry Cheesecake 200g crushed graham 1/2 cup melted butter 4 inch non stick removable pan 2 tbsp gelatin powder 1/4 cup boiling hot water 500g all purpose cream 450g creamcheese 1 cup sugar 1 tbsp vanilla extract blueberry toppings in can All products used link in bio"
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Replying to @Black Queen 👑 3 cups Flour 200g butter 60g sugar 3 tbs baking powder 3 eggs 1/2 cup plain yogurt 2tbs Cream cheese Lemon essence #scones #withoutoven #yoghurtscones #creamcheesescone #abaddienotachef
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Ben Maxwell on Instagram: "How to Make Eric Ripert’s Tuna Carpaccio 🐟🐟 INGREDIENTS: 250g sushi-grade tuna (yellowfin or bluefin), from the loin - not the belly 1 baguette 200g foie gras escalope 1/2 cup heavy whipping cream + more as needed 100mL brandy 1/4 bunch chives 1 tsp high-quality olive oil Fine sea salt/kosher salt to taste INSTRUCTIONS: 1. For your tuna, remove the thin white sinew between each layer of the fish (it will not be enjoyable to eat when your tuna is pressed into a carpac
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DANIEL OCHUKO on Instagram: "You asked and i listened. 😊 Lemon and blueberry cake recipe for you!!! 200g butter 200g white sugar 3 large eggs 1 tbsp lemon zest 2 tbsp fresh lemon juice 250g all purpose flour 1 1/2tsp baking powder ½ tsp salt ( If you’re using unsalted butter) 120ml milk 150g fresh blueberries ( you can use more ) FOR THE STREUSEL 80g all-purpose flour 60g sugar ½ tsp cinnamon 60g melted butter"
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Marinos Katsouris on Instagram: "What I eat in a day post surgery Aiming for 200g of protein and winging the rest, I’m still not back to training 100% due to the swelling around my neck but we are almost there! Breakdown: Upon waking: Myprotein electrolytes & creatine Breakfast: Eggs & fibre cereal Lunch: Salmon & veg Pre workout: Sourdough bread & MP collagen coffee Post workout: Myprotein impact whey 2 scoops Dinner: Lean beef burgers x2 Snack: Greek yogurt bowl"
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