IB Kitchen Club

Hey Akhi if u don't like something u should stay quiet one shouldn't say yuck to food.
 
Food is food ,a rizq from Allah so I guess if you don't like something one should just stay quiet n eat something u liKe. We should Thank Allah for what ever we have.
 
Deport him from IB Kitchen Club
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Finnish crepes

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Traditional Finnish crêpes are small — about 8 cm in diameter — and thin. This batter is also suitable for frying bigger thin crêpes, with lacy edges.

There are three important things to note in order to produce good-quality crêpes.
First thing is not to use too much flour in the batter, a considerable fault found in most recipes, especially in the "foreign" ones. Using too much flour produces crêpes with an unpleasantly dense and thick consistency and a floury flavour. Secondly, the batter must be left to rest for at least an hour before cooking so that the flour will absorb the liquid and swell, thickening the batter suitably without the use of excess flour. Thirdly, use an excellent crêpe or pancake pan that heats evenly and has a non-stick coating.

500 ml milk
3 eggs
½ tsp salt
200 ml flour
(50 g butter)

Melt the butter and let it cool. Whisk the eggs and the salt in the milk. Add the flour little at a time, whisking continually. Finally add the melted butter which helps to prevent the crêpes from sticking to the pan during frying. However, if you have a truly good non-stick coating in your crêpe pan, the butter may be omitted. Cover the batter and let it stand for at least 1 hour for the flour to absorb the liquid.

Heat a pancake pan until very hot. Generously butter the pan and pour the first batch of the crêpe batter in the rounds. Fry until the bubbles on the batter surface begin to set and flip the crêpes over.

Fry the crêpes until they are golden brown, although the first batch, as with any batter, usually turns out bad — pale, bland and slightly soggy.
Continue frying with the rest of the batter.
Serve the crêpes piping hot, fresh from the pan, with sweet or savoury topping — or filling, if frying bigger crêpes.

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Finnish crêpes are usually served as a dessert with jam, fresh berries or fruit, ice cream, whipped cream, molasses, etc.
However, someones prefer them just spread with a little butter, let to melt on their surface, and sugar sprinkled on top.

crepe2-1.jpg


Source: Nordic Recipe Archive
 
if anyone has the recipe for any of these eye candy deserts I'd sooooooo appreciate it :D


Panna cotta with Raspberries, sweet wine jelly, raspberry sorbet, raspberry and black pepper tuille



Chocolate Tower



hazelnut pudding with poached red wine pears and tomato jam



Arabian temptation




Two melon soup with yogurt parfait



Cherry Vacherin



Nougatin Crunch, hazelnut genoese, tanzania chocolate mousse, praline ice cream, caramel cream brulee



Rhubarb and strawberry strudel




Rich summer berry pudding



Grilled pear steak, with polenta frites and orange tarragon sauce, cambozola fondant



Red berry trifle, rich cassis mousse with chocolate feuilletine and yogurt - honey ice cream



Valrhona Chocolate Tart served with vanilla Panna Cotta in Brandy Snap basked




Carving Chocolate



Summer berry pudding with vanilla mascarpone, blackberry tuille, bittersweet chocolate tart



Assiette of Coffee, espresso and chocolate delight, Turkish coffee parfait, gateau opera, apricot comfit



Nougatin Crunch, hazelnut genoese, tanzania chocolate mousse, praline ice cream, caramel cream brulee




Valrhona chocolate tart served with vanilla panna Cotta in Brandy snap basked



Chocolate mint & vanilla souffle, caramelized fruits, soft berries, vanilla ice cream



Bittersweet Ganache with Orange Caviar



Sable Breton with apple, candid hazelnuts, vanilla cream & hazelnut ice cream




Study of Catalonia, creme catalana, ravioli di nocciola, chocolate toffee & sangria caviar



Trio of Asian Cream Brulee



Poached Quince Mille Feuille , raspberry mint salad, caramel ice cream



Rhubarb Strudel with lemon ricotta cake, pink peppercorn berry broth




Ice Pallet



Philadelphia Flan



Variation of Chocolate



Selection of Sherbets




Seared fruit Skewers, lemon grass infused tapioca broth, coconut ice cream



Chestnut Tiramisu, maron glace and morello cherry ice cream



Black Forrest



Arabian Nights




Las Vegas Pineapple



Chocolate Checkerboard, dark & vanilla chocolate mousse, candied almonds, hazelnut ice cream



Coconut Cream Brulee, tropical fruit compote, buttermilk sherbet, cactus fig sauce, macadamia biscotti



Yogurt Honey Panna Cotta, almond biscotti, grand marnier infused strawberries




Chocolate Custard Cake, exotic fruit gelee and caramelized bananas



Lemon Curd, Chocolate Mint salad & Honey Cress



Candy Coral and Pulsing Xenia



Tropic Thunder




Raspberry & Key Lime



Chilled Citrus Consommé



Chocolate Cheese Mousse - Hot Orange Carrot Gelée - Fig Mint Confit



Warm Chocolate Tart with raspberry caramel and lemon sherbet




Braised Peach, french Brioche with Amaretto and Yogurt sherbet



Peanut Butter Mousse



Tangy Citrus Bites



Sweet Carrot & Creme Cheese

[url]http://www.flickriver.com/photos/peter_arthold/sets/72157607732722804/
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Have you visited in some restaurant what is meant in the Michelin Guide? Michelin star restaurants foods have been made as for art, not for eat, like:

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Easy foods to here, please.
 
Such food although miniature & unfortunately phenomenally priced is indeed edible and it packs so much flavor but difficult to make as far as I am concerned they're restaurant chef' secrets :muddlehea not meant for us lay folks...
 
I wouldn´t even know how to eat those; could I lick sweet sauce from the plate when it is there as drops around the dessert?

:p
 
I'd start with the sugar decoration and work my way in :D
 
:salamext:

Whoah! :ma:

Those desserts look like works of art. Like something you'd eat only on a special occasion.

If I saw one of them I wouldn't want to eat it. I'd just admire it for ages.
 
I always take a picture first and then dig in.. whenever I stay in a fancy hotel and order room service I always take a pic...

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People hotel either for business or pleasure & I assure you I wasn't being pleasured..

:w:
 

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