Up until now I have been presenting photographs of prepared meals for this project, so this time I decided to try something different. In a stylish way I wanted to show you what goes into creating the dishes. Therefore, this time, the focus is on the ingredients.
Besides, this kind of kitchen arithmetic is poignant with the school year coming to an end and the Spring which is almost here. A great variety of fresh vegetables and greens appear on the shelves of the market and grocery stores. This gives us the opportunity of experimenting with the food, creating and solving new kitchen arithmetical tasks and then be delighted at the result 😊 After all, addressing the challenges in the kitchen is tastier than solving mathematical tasks 😊
So this week, the chef of restaurant PERI PERI Tomas Klimašauskas and I would like to bring your attention to a new #16 time.
#16
Photography, idea, style:Robertas Daskevičius, I4U studio
Recipes: Tomas Klimašauskas, chef of chicken restaurant PERI PERI
Recipes of #16 time
GRILLED SHRIMPS
Ingredients 1.2 kg bigger shrimps Rapeseed oil A pinch of cilantro For the marinade 40 g ginger 20 g garlic 40 g shallot 20 g habanero chilli …
ROAST CHICKEN
Ingredients 1.2 kg boneless chicken thigh meat 1 lime FOR THE MARINADE 40 g ginger 20 g garlic 40 g shallot 20 g habanero chilli pepper …
BANANA ESPRESSO COCKTAIL
Ingredients 4 bananas 4 espresso cups 200 g Greek yoghurt 200 ml milk 2 tablespoons cocoa powder 2 tablespoons honey Servings:4Level:easy 1. Place chopped bananas in a freezer for …
WAFFLES WITH MASCARPONE CREAM
Ingredients FOR THE WAFFLES 500 g wheat flour 250 g butter 500 ml milk 8 eggs 115 g sugar 100 g Greek yoghurt Vanilla bean FOR MASCARPONE CREAM …
