seen from United Kingdom
seen from United States
seen from Malaysia
seen from Russia
seen from Bulgaria
seen from Malaysia
seen from United States
seen from United States
seen from United States
seen from United States
seen from Germany
seen from Germany
seen from TĂĽrkiye
seen from Germany
seen from Poland
seen from Malaysia
seen from Pakistan
seen from Russia
seen from United Kingdom
seen from China
Cookie’s Secret et moi, on vous présente notre version du concept “Nose to Tail” en mode bilingue qui plus est! ;)
Cookie's Secret: Blog: http://cookiessecrets.blogspot.ch/ Facebook: https://www.facebook.com/cookiessecrets.ch/ Instagram: https://www.instagram.com/cookies.secrets/
Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
Free to watch • No registration required • HD streaming
Mini-burgers au bœuf extra bacon
Nouvelle recette publiée sur http://chefcuisto.com/recette/mini-burgers-au-boeuf-extra-bacon/
Mini-burgers au bœuf extra bacon
Je sais pas pourquoi, mais j’ai toujours aimé les mini-burgers. Je pense que c’est parce qu’on finit toujours par manger plus de bacon et de garniture que dans les gros 🙂 Préparez-vous en tout plein, le temps est bon pour ça…
Mini-burgers au bœuf extra bacon
Nouvelle recette publiée sur http://chefcuisto.com/recette/mini-burgers-au-boeuf-extra-bacon/
Mini-burgers au bœuf extra bacon
Je sais pas pourquoi, mais j’ai toujours aimé les mini-burgers. Je pense que c’est parce qu’on finit toujours par manger plus de bacon et de garniture que dans les gros :)
Posh mini burgers
This is a variation on a previous posting on how to assemble a mini burger.
In this case, I have replaced the standard toppings (ketchup, cheddar, sliced tomato, etc.) with something altogether more decadent. I've been inspired by L'Atelier de Joel Robuchon's legendary "le burger".Â
Posh mini-burger toppings:
First off, you will need a portion of Robuchon's own "ketchup" which is made by boiling together till caramelised the following ingredients: 125ml each of sugar, red wine vinegar, and soy sauce with 250ml ketchup and 2 heaping tbs chopped fresh ginger. Strain.
Sear small slices of foie gras, then set aside, covered.
Slice up some grilled red peppers (I get mine out of a jar).
Boil some sliced onion to remove the bitterness.
A small handful of pea shoots
Now you are ready to assemble your burgers.
You may also be interested in:
PAN-FRIED FOIE GRAS WITH PEARS AND HONEY >
