Торты на заказ | ТольяттиТорты на заказ | Тольятти2017-10-22Доброе утро!!!🌞🌞🌞
Как вам снежные❄️❄️❄️ выходные?
По мне, так как то рано совсем⛄, не хочется морозов☃️, да и из зимнего пока одни сапоги👢
Где купить себе пуховик, куртку или дублёнку ума не приложу😖, везде такое💩
Ну а тортик 🎂 вам для согрева😉 ( вес около кг, внутри Ягодный пломбир, в пирожных аналогично), цвет просто 💣💜 Отличного начала рабочей💪 недели📆 https://scontent.cdninstagram.com/t51.2885-15/e35/p640x640/22793915_1737411373232377_8366910430810996736_n.jpg2017-10-22
http://instatbt.com/Place/gaggan-indian-cuisine/118164744926562Gaggan Indian CuisineWhen Chef Gaggan’s daughter was old enough to start eating regular food, he told us he wanted to create a curry for her but a Google search of ‘how to make curry for a baby’ came up fruitless. It was around the time of a collaboration dinner he had with Chef Ana Ros and so he asked her what she cooked for her children when they were young. Her response was the unlikely combination of curry, banana, and chicken liver! During the collaboration dinner they recreated the dish and served it, which was loved by all! This incredible story truly goes to show that collaborations between chefs are not just about 4 hands, but an opportunity for chefs to share, learn from each other, and create together. After the collaboration Chef Gaggan went home and made a version of the dish for his daughter which she loved too! Chef told us that whenever he travels for more than a week, he makes the curry, banana, chicken liver and keeps it in the fridge for her (❤️!) We can absolutely see why this combination is enjoyed by all- the flavours were a beautiful interplay of sweetness, spice, and rich meatiness on a sesame bread that gave a subtle nuttiness. And somehow the dish tasted even better knowing the wonderful story and meaning behind it 🍌
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Gaggan: No. 1 on Asia’s 50 Best; No. 7 on The World’s 50 Best, 2017
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http://instatbt.com/Place/berth-restaurant---events-docklands/217752434Berth Restaurant & Events, DocklandsOur set menu is available for group bookings in our restaurant and includes entrée, main and dessert for $59.00. With spaces still available, book your end of year breakfast, lunch or dinner with Berth. Menu now online at our website. Link available at our bio.
proud.chefproud.chef2017-10-22Double tap if you like it
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Stephanie HellerStephanie Heller2017-10-221 Reason Why My Prospect Calls End with Yes - check out my easy to follow script for your Personal Chef clients. personalchefchefcheflifechefsrollchefstalk http://bit.ly/2uQVHOR https://scontent.cdninstagram.com/t51.2885-15/e35/22638659_153337451941827_623986820291493888_n.jpg2017-10-22
Hanna AchepohlHanna Achepohl2017-10-22Goat cheese salad. My edible flower garden is still providing well into October. https://scontent.cdninstagram.com/t51.2885-15/e35/22637759_155066288324748_7139684145147412480_n.jpg2017-10-22