Beck's V Cookies ‼️new flavor alert‼️
Price: Not for sale yet
Verdict: 👍🏻👍🏻👍🏻👍🏻 Yes, V stands for freaking Valrhona!!!!!! I didn't really understand the fuss behind this chocolate receiving a lot of attention from our local bakers until now. I have witnessed how Becks started, from the original sandy recipe, to the really chocolatey Better Batter, to my all time favorite Aged Bourbon - and now this. As a Becks' loyalist, I can point out the slightest change right away. I honestly never thought that their cookies could have this kind of crowning touch - a star of a richly luxe delicious indulgence.
This V cookie mastered the balance of complexity. It does not have the cloying sweet filling yet has the full dreamy highend flavored that successfuly sent my tastebuds to cloud nine - it really tasted mighty fine!!! The cookie has the right amount of French Premium chocolate goodness that deserves a level of its own. This cookie will surely make a world of difference in this industry - needless to say, the skill level of the baker and the level up on the ingredients made Becks a little more golden than ever. Make sure to buy as soon as it is out of the market; we all deserve a finer chocolate cookie in this life!!
Is this the prettiest thing you’ve seen so far today 🤔😍
Thanks for sharing this gorgeous picture of our gulkand kheer, @halalfoodchoice 🙏🏽🌺🌸💐
Happy Tuesday folks & here's a late lunch early dinner post.
Chin Lee Restaurant, a Teochew Restaurant founded in 1973 by founder Eric Chua’s Father is one place I always wanted to go for homely fare after seeing @crappysotong & @eileen_eats_alot's post circa 2019.
Fast forward a year later in 2020, I finally made my way here via an impromptu (kind of😁) dinner. Thoroughly enjoy the meal; shall come back soon & didn't know they're located so near 85 Fengshan awww memories...
PS: Oh did I mention our dinner's pretty affordable A table of 6; we each paid about $34 for all the dishes ft. in that video, inclusive of a Kailan which I conveniently forgot to include.
Pic taken @ #ChinLeeRestaurant
Bedok North Road,
☎️: +65 6444 5554 / +65 6449 5454
11:30am - 2:30pm Daily
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Mon - Fri
6pm - 10:30pm
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Honey & Dough that has multiple outlets in Delhi is a Perfect Place to spend time with your loved ones💗
1) Cheesy Garlic Bread and Cappuccino
2) Red Sauce Pasta
3) Cheese Nachos
4) Butterscotch Cake
"Tag Your Bhukkad🤤 Friends🤩
#coffeelover #pastalover #eatlocal
This taco salad is loaded with foods to hydrate and nourish our systems — our skin and our minds. Ground down with a protein base of beans and quinoa, awaken with the tastes of the sun-filled days of summer. This bowl is like a nightly ceremony to the plants and I hope you love this one as much as we do!
It's the simple pleasures...
Nohutlu Türlü (Cyoriot Style Roasted Vegetables and Chickpeas). What veggies have you got in your fridge Well, to be honest, you can pretty much chuck anything into Türlü (which means “all kinds / all sorts”) as long as it’s the kind of veg that loves olive oil, soaks up sweet yet tangy tomato juices, and caramelises beautifully in the oven, such as onions (garlic) aubergines, peppers and courgettes, but you can also add green beans, okra, runner beans etc. I sometimes add chickpeas, like here, but not essential. Traditionally, the vegetables are fried and then baked in the oven but my twist on the traditional, an easier midweek family version cuts out the frying, without omitting the flavour, especially with all the warm spices and that beautiful drizzle of extra virgin olive oil at the end. Bread and yoghurt essential. A simple salad of cucumber, tomato, spring onion, fresh coriander, dried mint, olive oil, lemon juice, salt. Beautiful.
2 red onions
2 large bell peppers of choice (red, yellow, green)
1 large / 2 small courgettes
8 peeled and bashed garlic cloves
1 tsp dried oregano
Few sprigs thyme
600ml vegetable stock
1/2 tsp each cumin
1/2 tsp paprika
1/2 tsp smoked paprika
1/4 tsp mixed spice
1 can washed and drained cooked chickpeas (optional)
5 tbsp olive oil (and a little more)
1 tbsp pomegranate molasses
2 tbsp tomato puree (or a mix of red pepper paste (tatlı (sweet) not acı (hot)) and tomato puree)
Preheat oven to 200C (fan). Cut up the veg into 1-2 inch chunks and place in a large, deep tray with the chickpeas (if using) a few sprigs of fresh thyme and bashed garlic cloves. Mix together the spices with the olive oil and stir into all the veg. Roast in oven for 20mins, take out tray, drizzle over the molasses, gently stir and add the veg stock which has been mixed with the red paper paste/tomato puree and the juice of half a lemon (optional but traditional). Cook for a further 45-50 mins on top shelf, stirring halfway through, then take out, cover with foil and rest for 30 mins at least before serving. Drizzle with olive oil before serving. Better the next day. Lovely warm or room temp #febulouscypr
Casserole - A kind of stew is cooked slowly in the oven. Added Chickpeas and Caperberries for a taste of the Mediterranean 🤤
Kata siapa diet ga boleh makan nasi 🤔 Kan ada Shirataki Rice yang cocok dipasangin sama Ayam Bakar Balado dan tumis buncis juga buat menu keto diet hari ini 😊 Yuk order mumpung lagi ada promo potongan Rp. 14,000 / box! 🤔 #ketoddicted #ketodiet
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