I, Thomas, husband and father of Sofie Lux & Louis photographer'm beside fedit one of the people who ribs, and matching sauces and desserts think when you see a lamb, pork or beef shanks immediately. Here I share recipes, fedit cooking club our adventures, and all sorts of useful and less useful culinary tips.
Cook the chicken with the flour for half an hour, stirring and pour the paste onto parchment paper or silicone mats, ironing out with a palette knife and sprinkle with sesame seeds. Dry in a warm place (under heat lamp or lukewarm oven) for 6 hours. Frying on 190graden. Make a mayonnaise with 1 egg, 1 tsp ras el hanout, 2 tsp lemon juice (bergamotsap in season) pepper, fedit salt, 2 tsp argan oil and 500 ml of neutral oil. Dry slices of squash (butternut) in the drying tower or in a warm dry place for 12 hours and blend into a powder, season with salt, pepper and ras el hanout. Sprinkle the crackers with pumpkin powder and spray a few dots of mayonnaise. Garnish with micro herbs.
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