BEETROOT SPONGE RECIPE INGREDIENTS 50 g powdered almond 100 g red beets, cooked 125 g egg whites, pasteurized 80 g egg yolks, pasteurized 50 g sugar 65 g flour 12 g beet reduction[…]
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BEETROOT SPONGE RECIPE INGREDIENTS 50 g powdered almond 100 g red beets, cooked 125 g egg whites, pasteurized 80 g egg yolks, pasteurized 50 g sugar 65 g flour 12 g beet reduction[…]
Chef Francis Kariuki’s Signature Pistachio Eclairs Happy Madaraka Day everyone, here is a delicious Pistachio Éclairs recipe that you can make at home. Kindly stay home, stay safe and remember to wash your hands, COVID-19[…]
Get to Know Kenyan Chef Francis Kariuki – This Madaraka Day FRANCIS KARIUKI Development Chef Bakkavor Dessert UK I was born in Laikipia County, in the rift valley ridges of Kenya. I grew up in[…]