#chefblogging

[aussiechefemma]

White Chocolate Christmas Crack

Have you seen this crack going around lately? Here’s my spin on another 3 part Christmas dessert! You need:

Crackers

Homemade caramel

White chocolate

To get in the festive spirit, I added some sprinkles to the top of mine, and a lot of recipes say to add cracked salt too! This is super easy for you to customise - you can use any chocolate! I’ve tried milk and white and they both turned out great!

Time: Prep - 20 Minutes, Cooling - 1 Hour

Makes: Whole Tray (Approx 30cm x 24cm)

Keeps: 3 Days Refrigerated

Ingredients:

75g - Sugar (I used white caster sugar, some recipes call for brown sugar)

75g - Butter (I haven’t tried to use a butter substitute to make the caramel yet, but it’s possible)

Enough to cover the bottom of the tin - Salada or Sao Crackers

1 Block (~180g) - White Chocolate

(Optional topping) Sprinkles

(Optional topping) Salt

Method:

Gather ingredients, pre-heat the oven to 180°C, line a baking tray (with a slightly higher edge) with baking paper

On top of the baking paper, put one layer of the crackers to cover the bottom of the tin

Weigh the butter and sugar into a small pot and put on a low heat

Once bubbles start to form, stir the caramel with a heatproof spatula for 5 minutes (set a timer) - if the caramel starts to burn, turn down the heat

Once the five minutes have passed, remove the caramel from the heat and pour over the crackers - smooth it evenly with the spatula

Put the tray in the oven for about 5 minutes so the caramel heats up again and sticks to the crackers

Carefully bring the tray out of the oven and break the chocolate into pieces before distributing it over the caramel - use the spatula to evenly spread the chocolate

Sprinkle any toppings on while the chocolate is still warm, allow the crack to cool a bit before covering and placing in the fridge for at least an hour to harden

Clean up your workspace

Take it out of the fridge, break it into pieces, and enjoy!

Have fun with your new recipe, and stay safe in the kitchen!

Chef Emma

[thechefblog]

Chefblog turned 11 today!

[prokage]

sick dunk

[cheftipex-blog]

This version with puffed wild rice! A beautiful finger food individually served or on a platter… . . . . . #cookniche #truecooks #lifeontheline #chefslife #chefstalk #finefoodlovers #finedining #chef #gastronomy #eeeeeats #FRavorites #devourpower #culinarytalent #chefblog #bestchef #gourmet #gourmetartistry #chefsplateform #hautecuisine @foodrepublic  @devourpower  @chefsexcellentplates @chefpresentation_ @foodprior @infatuation  (at Sydney, Australia) https://www.instagram.com/p/CVKUrQol1Nb/?utm_medium=tumblr

[theultimatefoodiediary]

The lighting is really bad but who can guess what I’m making? 🤔 . . . . . I’ll give you a hint, it’s an asian soup! ☺��� . . . . #broth #stock #beef #soup #delicious #food #foodporn #foodie #foodiesofinstagram #foodstagram #chef #cheflife #chefblog #homecooking #foodforthesoul #followme #followforfollowback https://www.instagram.com/p/B-v2cKLFxpY/?igshid=10vgsts3eh8cs

[rahuld13th]

Des Tomates Fermentee..

Attempt 1 

So recently I had a blog to make as an assignment. It had to be about a preserved food, i.e a pickle or a ferment. Naturally my mind leaned towards lacto-fermented foods.

This is what happens when one is a food fanatic and gets his hands on Chef Rene Redzepi and David Zilbers, “Noma: a guide to Fermentation”.

No this is not a promo for the said book (as if it needs any) , rather this a catalogue of my struggles to prepare a two-ingredient component.

I chose to ferment tomatoes. Why tomatoes? well because they are cheaper compared to plums and I know i can afford to have a disaster or two.

So i followed the recipe with 500 gms of beefsteak tomatoes and 10 gm of salt, the process is to toss quarters of tomatoes in the salt and then pour into an airtight jar.

After this, begins the waiting game which is the actual process of “fermenting”. Much like baking all you can do is, you’ve done everything as per the recipe and hope for the product not to fuck up. All this is supposed to be done in room temperature, with no direct sunlight.

DAY 1 was fine , absolutely normal. Just water oozing out of the tomatoes.

DAY 2: Things escalated rather quickly as white mold started forming a thin layer. 

At this point i knew my project was doomed. On day 3 ( I was past clicking pictures at this point) the mold had only increased and started to look like cotton candy. That was my cue, had to dump it in the bin. 

Note: Michael Pollan in his book “Cooked” says that one can just scrape off the mold and still continue with the product, however i was not willing to risk my or my brave roommates life for this (he did offer to taste it). 

Thus, my fermentation assignment was about boring pickled eggs and hopefully when I go for the second attempt the tomatoes will hold, not mold.

Sources:

1) Redzepi. R & Zilber. D, Noma: A guide to fermentation

2)Pollan M, Cooked

[chefcarolb]

NEW!  Caramelized Onion and Goat Cheese Tart with Thyme has a flaky, buttery crust, onions cooked until practically melted, tangy goat cheese and fresh thyme.  It’s a lovely French-inspired dish for a spring brunch or as part of a light supper when paired with a soup or salad.

[cookfleurculture]

Hey Hey it's been awhile; at least it feels like it. So I pulled the trigger on apartment hunting for my first NYC real apartment and have found and landed an approval for one. This is definitely a huge move for me as I have ALL of my stuff in Rochester still in storage, because honestly when I left for Paris I didn't really know where I wanted to move or live. This move for me is kind of setting in stone where I want to live the rest of my life I believe, at least for awhile. So Upper East Side here I come, Charlie is invited too 😍 THANK GOD BECAUSE I MISS MY DOG MORE THAN YOU KNOW. I will be moving little by little this month until my current lease is up and hopefully the transition will be smooth. I hope to get home for a day or 2 to pack a uhaul and move everything to NYC the end of this, or next month. Anyways, my broker JUST texted me with my confirmation of the apartment coming off the market which means it's all mine as soon as I sign the papers. Pictures for sure to come ASAP! 😊

[holycowfineindianfood]

Great foods are impossible without great cooks.

A special thanks to our chefs who adds the magic to a food by infusing it with great taste.

Book a table on the website. https://www.holycowonline.com/reservations/

Or call us on 0203 995 6000

Email: restaurant@holycowonline.com.

@timeoutlondon @toplondonrestaurants .

#Holycowfineindianfood #dineinrestaturantinuk #uk #putney #cravings  #starters  #tasteofindia #foodiee #yum #delicious #foodbloggers #foodiesofinstagram #foodlovers #foodbloggers #foodpornfeed #food52grams #londonfood #londonfoodie #thursday #foodgasm

[avtarrana79me]

Sautéed Shrimp with Spinach, Chefs nectar

Savory shrimp and fresh baby spinach fried with granulated garlic powder and black pepper powder.my personally favorite red wine 🍷 Shrimps with baby spinach Ingredients for making this delicious recipe🍤 1 ½ cups fresh baby spinach 2 tbsp tinned chickpeas 1 ½ teaspoons granulated garlic powder 20 frozen shrimp, thawed 1 tspground black pepper 1 tbspolive oil, or as needed 1 tbsp clove…

[sujiitpanda-blog]

Good morning world 🌞 Here is a morning tea, but i have given a twist either fusion in this tea. It's made by special #darjeelingtea, lemon, honey and black salt.... really it is absolutely amazing. It has refreshed me and given a kick of energy for day. If you are thinking, make it for yourself and others. ================================== Swipe please for best photos -------------------------------- Photos @pandasujiit Follow @pandasujiit Recipe @pandasujiit -------------------------------- For various drink, visit www.sujitpanda.in ================================== #passionateaboutcooking #lovetocook #lovetotreat #chef #cheflife #chefgram #chefdairies #chefphotography #chefgram #chefblog #goodmorning #specialtea #darjeelingtea #fullflavor #kolkata #bonglife #bengaliadda #indianfood #foodblogger #foodtailor #foodmagazine #twistrecipe #foodgsm #foodporn #enjoytheday 🍵🍪😍😍🖒 (at Asia/Kolkata)

[aussiechefemma]

Individual Christmas Trifles

Who doesn’t love a good Christmas Trifle? This cool dessert is based on a trifle with only three parts:

Green cake

Red jelly

White Cream

If you’re feeling fancy, you can add sprinkles or fresh fruit. Simply follow along to make my fun Christmas inspired dessert!

Time: Prep - 2-3 Hours, Assembly - 5-10 Minutes

Makes: 6 of the serving above

Keeps: 3 Days Refrigerated

Ingredients:

1 packet - Vanilla/butter cake mix

Ingredients that cake mix requires (usually milk, eggs, butter)

6 drops - Green food colouring

1 packet - Red jelly (I use raspberry, but any could do!)

300ml - Thickened cream

Vanilla

Icing sugar

(Optional topping) Sprinkles

(Optional topping) Fresh fruit

Method:

Gather ingredients, pre-heat the oven (per packet instructions) and boil the kettle

Make the jelly according to instructions on the packet (pour jelly crystals into 250ml of boiling water, stir, add 200ml of cool water) and set in a flat(ish) container for a minimum of 2 hours

While the jelly is setting, make the cake mix according to the instructions on the packet - make sure you add the green dye! Bake in the recommended container for the recommended time.

While the cake is cooking, make up the whipped cream using the thickened cream, vanilla, and icing sugar. Whisk until soft peaks form

Store the whipped cream in the fridge until everything is ready to be put together

Once the cake is cool, cut it into small cubes, then store in the refrigerator

Start to clean up your workspace

Once the jelly is set, run the tip of a knife through the jelly to make small cubes

Gather all the prepared components and the six glasses/containers, and start to thinly layer the components together

Top with sprinkles or fresh fruit

Enjoy!

Have fun with your new recipe, and stay safe in the kitchen!

Chef Emma

[thechefblog]

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Peaceful Pizza pursuits. #Chefblog #ItalianFood #ItalianFoodPorn #ItalianFoodLover #ItalianFoods #ItalianFoodPhotography #ItalianFoodLovers #ItalianFoodBlogger #ItalianFoodStyle #Foodltalian #ItalianFoodDelicacies #ItalianFoodBlog #TopltalianFood #OfficialltalianFood #ItalianFoodLove #ItalianFoodForever #ItalianFoodAndWine #BestltalianFood #AuthenticltalianFood #ItalianFoodAddict #ItalianFoodRecipes (at St. Louis, Missouri) https://www.instagram.com/p/CI95GyOg81T/?igshid=NGJjMDIxMWI=

[chefjohncardwell]

Its a sad way to start 2021, with the loss of one of my old bosses. A true culinary genius Albert Roux. RIP. . . . . . #chef #chefs #chefsofinstagram #chefslife #chefstable #chefsoftheworld #chefstalk #chefblog #chefsworld #chefjohncardwell #rip #gavroche #michelin #michelinstar #frenchchef #3star #3starmichelin (at London, United Kingdom) https://www.instagram.com/p/CJs7UN6nTYH/?igshid=ftw2kvqni24i

[cheftipex-blog]

Page 69 of my cookbook: ➡️ Petit Canapés “Cured Ocean Trout and Avocado’’ Drop a YES or 👍 in the comments if you want the recipe! . . . . . #cookniche #truecooks #lifeontheline #chefslife🔪 #finefoodlovers #finedining #gastronomy #eeeeeats #devourpower #culinarytalent #chefblog #bestchef #gourmet #gourmetartistry #chefsplateform #hautecuisine #fingerfood #cookbook #petitcanapes (at Sydney, Australia) https://www.instagram.com/p/CW6dVpshekf/?utm_medium=tumblr

[theultimatefoodiediary]

My dad made chicken laksa for dinner tonight using @marionskitchen recipe! It was amazing! 🤤 #dinner #laksa #chicken #delicious #dadscooking #food #foodporn #foodie #foodiesofinstagram #foodstagram #foodblog #foodblogger #foodblogfeed #chefblog #asianfood #followforfollowback #followｍe #followmyblog #follow https://www.instagram.com/p/CAkoKLJFpBV/?igshid=13idjznc8e4ya