This time of the year where we gather with our family, friends and loved ones.
At Teatro Gastroteque, this year we feature the Fragrant Black Truffle.
Specially and properly prepared just for you on the 24th & 25th December 2018.
We don't only cater to your sweet tooth 😉 we have a huge selection of savouries too.
All day breakfast is served at mojo market 7 days a week. We cater for events, parties, and help with meal planning. 🌸
You can get fresh or frozen meals, prepared at @themojomarket In sea point. Choose from starter sizes, to family packs or even party packs.
Our new website will be launching soon with a full product list, including macros of each product for your convenience.
In the meantime if you would like us to send you a pricelist, send us a mail on [email protected] or leave your email address in the comments section and we will contact you 💖
We offer baking products at discounted prices, nuts, seeds, sweeteners and more.
To visit us pop by our store at mojo . 30 regent road sea point. Shop 2a.
Santai bentar dulu yuk dari kesibukanmu hari ini, saatnya Game Time.
Coba tebak jawabannya!, tapi kalau kamu ga nemu , boleh lah geser kanan 😉☕️ jangan lupa, main gamenya sambil minum #Coffee7 biar makin seru.
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Who wants some Ravioli w/Creamy Mushroom Sauce 🤤😍?! super easy to make and absolutely DELICIOUS!
Let me know in the comments if you want the recipe ❤️😘
INGREDIENTS (for 2-3 servings)
400 g flour
1 tsp salt
1/2 tsp turmeric powder
1 1/2 cup cold water —
1 tbsp olive oil
1 garlic clove (minced)
400 g mushrooms (sliced)
3/4 cup white wine
1 tbsp flour
1 cup soy or oat cream
2 tbsp parsley (minced)
1. Place flour in a food processor, add in salt, turmeric powder and water and process until the mixture sticks together (depending on the flour you might have to add more water or flour). 2. Once the mixture forms a ball cover it and let it rest in the fridge for 1 hour.
3. for the filling, Heat the oil in a saucepan, add the garlic and sauté for 2 minutes. Add in the mushrooms and brown for 5-20 minutes.
4. Pour in the wine and and simmer until it has completely evaporated.
5. Add in flour, cream and parsley and simmer until the mixture gets rather solid. Adjust salt and pepper and set aside.
6. Using a pasta machine roll out the dough until it’s about 2-3 Millimeters thick.
7. Press a glass into the ravioli sheet and set the ravioli circles over a floured surface.
8. Each raviolo is made of 2 circles; put 1 tsp of filling in the middle of a circle, moisten with your finger the edges of the dough and cover with another circle.
9. Press the edges of the raviolo with a fork so that it wont open while boiling.
10. Boil the ravioli for 5 minutes and serve with a dash of olive oil and macadamia cheeze.
11. ENJOY! 😍😘 .
By preparing authentic, traditional Greek recipes and coffees, @patisseriephyllo’s objective is to bring back a little taste of Greece with every single bite!
They’re not about the next food trend. They choose to keep their recipes for all their phyllo pastries as close as possible to the original ones in order to maintain the authenticity of their products. They take pride in using only the highest quality imported and domestic ingredients, including a vegetable Ghee rich in omega 3 and 6 anti-oxidants.
@patisseriephyllo’s products are baked in-house daily and always served warm and fresh. Whether you’re craving something sweet or savoury, or a specialty coffee with their exclusive signature blend, they have something to please every palette.
Come see for yourselves what everyone is talking about.
Come and taste the true essence of Greece!
Holiday Promotion: For a limited time only, enjoy their delicious authentic Bougatsa (single portion) and your choice of a Freddo or Cappuccino or Latté for only $6.50 this holiday season!
*Valid Monday through Friday until December 31st, 2018. Applicable taxes apply.
40 24147 hours ago
During the Great Recession, married couple Che and Tadd Ruddell-Tabisola of Washington, D.C., feared losing their jobs. “Both our companies had gone through layoffs, and one morning the phone rings,” Che says. “Tadd looks at me and says, ‘That’s it. My number’s been called.’” Instead of laying him off, Tadd’s company asked him to decide who on his team they should keep. “For Tadd, who is a very kind-hearted person, that was actually worse than facing layoff himself,” Che says. The couple decided they needed to make a change. Tadd had been going to culinary school at night, and their dream was to open a restaurant. But in the height of the recession, getting a loan for one was virtually impossible. “After scratching our heads and trying to figure out what to do, we started taking a look at food trucks.” A brick-and-mortar restaurant would cost more than a million dollars in D.C., but a food truck could be bought and renovated for less than $100,000. In 2011, the couple began taking The BBQ Bus out on Friday and Saturday nights after their 9-to-5 jobs. “At the very beginning, Tadd made all the food and I would help,” Che says. After a few months, Tadd quit his job and ran the bus full time. Che joined him several years later. Che says they’re part of a food truck community, and many stories they’ve heard have recession roots. “The financial crisis created a market of aspiring restaurateurs who could no longer access capital.” Che credits the financial crisis with changing the way he views work. Instead of stability, he now cherishes flexibility. This past year, he and Tadd opened a small brick-and-mortar restaurant called The BBQ Bus Smokehouse in D.C.’s Brightwood neighborhood. They have 10 employees and a bustling catering business but continue to run the truck. “What’s funny is that I think folks think of entrepreneurs as great risk takers,” Che says. “But looking back, the riskier proposition would’ve been waiting to get laid off. It was far less risky to go out, open your own business and really be masters of your own universe.”
19 2798 hours ago
Un clásico que nunca falla!!!
🌾OPCION SIN GLUTEN
👉Para la masa mezcla: 110 gr manteca pomada + 120 gr azúcar 👉 cuando esté muy bien integrado y se forme una pasta blanca agregar: 1 huevo + 250 gr premezcla (podés hacerlo con harina 0000) recordá que al ser una masa quebrada no hay que darle mucho calor con las manos, necesita poco amasado pero tiene que quedar lisa y uniforme👉 refrigerar la masa con film por 30 minutos 👉 luego estirar en molde, hacerle unos pinches y cocinarla hasta a qué dirección y a 180'👉mientras podes hacer la crema de limón que es super fácil 👉 mezclar 10 gr almidón de maiz + 125 gr azúcar en un bowl 👉luego incorporar 3 yemas + 2 huevo + ralladura y 100 cc de jugo de limón y cocinar en una olla a fuego bajo revolviendo constantemente hasta que espese y llegué a hervor 👉 retirar, integrar 80 gr de manteca y dejar que enfríe 👉 ahora viene EL MERENGUE🥄 coloca 200 gr de azúcar en una olla y cubrir con agua👉llevar al fuego medio y dejar que llegue a tomar un color dorado👉 mientras bati 3 claras a nieve (mucha atención, no debe tener nada de yema sino no sale) 👉 cuando el almíbar este casi a punto y las claras ya estén blancas incorporar de a poco a la batidora el almíbar sin dejar de batir hasta que se enfríe por completo 👉 para el armado simplemente agrega la crema de limón (tiene que estar a temperatura ambiente) luego el merengue y a disfrutar!!!!! Increíblemente delicioso!! Quien se anima?? #food#foodies#foodporn#yum#yummy#amazing#lemonpie#instagood#instafood