Guten Abend! 😋 Lust auf süßes & saures? 🎃 Nein - kein Halloween Rezept, sondern 𝓗ä𝓱𝓷𝓬𝓱𝓮𝓷 𝓼üß 𝓼𝓪𝓾𝓮𝓻 𝓶𝓲𝓽 𝓙𝓪𝓼𝓶𝓲𝓷 𝓡𝓮𝓲𝓼 🍗🌶🍚 Danke an unseren kreativen Phil @oats_and_fitfood für diesen köstlichen Anblick 🤩
🔸 #Rezept für 2 Portionen:
➡ 250g Jasmin Reis waschen und kochen➡ eine Hähnchenbrust klein schneiden und kurz anbraten, ➡ das Ende von 2 Lauchzwiebeln dazugeben, ➡ ~10g Tomatenmark dazugeben und etwas anrösten,➡ 2 Paprika und ~250g Ananas dazugeben, ➡ 200ml Wasser + Cleane Gemüsebrühe und 1 EL Kartoffelstärke mischen und in die Pfanne geben, ➡ 2 EL Reisessig, ➡ 3 EL Soja Sauce von @chok_chai.at ,
➡ 2 TL Tamariden Paste von @chok_chai.at , ➡ 2 EL Kokosblütensirup von @chok_chai.at , ➡ Spritzer Limettensaft, ➡ Ingwer, Thai Knoblauch, etwas Chili scharf von @chok_chai.at , ➡ alles köcheln lassen bis eingedickt, mit Rest Lauchzwiebeln, Erdnüssen und Koriander oder Petersilie toppen.
➡PS: Mit dem Code „XMAS12“ sparst du dir -12% Rabatt auf das gesamte Sortiment! 😱 Nur noch für kurze Zeit auf www.chok-chai.at - den Link findest du in der Bio @chok_chai.at 🌱🌶🌿🥥🥘
✅ Versandkostenfrei ab 49€
✅ Versand 1-3 Werktage
✅ 14 Tage Zufriedenheitsgarantie
LEMON CURD RECIPE
In the last post I showed how I cook the lemon curd, now I’ll give you the full recipe ☺️
180 g sugar
120 g butter
Lemon zest of two lemons
220 ml lemon juice
8 egg yolks .
• Mix together all the ingredients in a medium heavy-bottomed saucepan.
• Cook over medium-low heat, stirring constantly, until the butter melts and the mixture thickens, about 10-15 minutes.
• Remove the pan from the heat and strain through a sieve into a glass bowl.
• Press a piece of plastic wrap directly against the curd so it is airtight.
• Refrigerate over night.
• The curd will thicken up after it is completely cooled.
• Lemon curd will only keep in the refrigerator up to 2 weeks, unless the jars are sealed by processing.
Hannah Watson, Director of @tjboulting and @trolleybooks takeover
Next year Trolley will be publishing our first photocookbook with Maisie Cousins @maisiecousins. Maisie loves food and it appears in her work all the time, “Food to me is always exciting, it changes form if you leave it, it’s colourful and textural, it never bores me, I love that it makes me feel repulsion and hunger at the same time.” When we visited Lee Miller’s house @farleyshg in the summer Maisie met Lee’s granddaughter Ami Bouhassane who had just published a book of Lee’s Surrealist recipes. In her later career not many know that Lee was a gourmet chef and coupled with her Surrealist sensibilities would conjure up amazing recipes, a favourite one being 'cauliflower breasts'. When we had our recent group show at TJ Boulting ‘In The Company of’ curated by Katy Hessel @thegreatwomenartists Maisie created a surrealist inspired dinner for 30 people at the gallery, as well as an ‘Ants and Appetisers' night for the members of @margueritelondon. She also recently had the inaugural show @_elephantwest entitled ‘Dipping Sauce’ which saw the gallery filled with close up blown up images of Chinese takeaways and films of flies on prawns. Her work is often, literally, rubbish. At the end of a shoot she is far more interested in the contents of the bins with the melting pot detritus of colours and textures that food and insects and flowers will bring. Pictured is ‘Sweet and Sour’ (2017) Having just spent a month in Mexico she is now in love with the visual feast being there entailed with all its sweets and markets, and I even saw her working with some little pink potatoes 😋 #photocookbook#leemiller#surrealistfood#rubbish#sweetandsour
10 5276 days ago
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