Und dann auf "Zum Home-Bildschirm [+]".
Stöbern
genialokal zum Startbildschirm hinzufügen
Installieren Sie die genialokal App auf Ihrem Startbildschirm für einen schnellen Zugriff und eine komfortable Nutzung.
Installieren Sie die genialokal App auf Ihrem Startbildschirm für einen schnellen Zugriff und eine komfortable Nutzung.
**AS SEEN ON SATURDAY KITCHEN* 'DELECTABLE' Nigella Lawson 'A GEM OF A COOKBOOK' Rukmini Iyer A collection of flavourful, vibrant recipes to brighten you up this Spring. Fearlessly bringing together the best flavours and culinary strategies from around the world, Alexina Anatole will help you use bitter flavours in your cooking to improve the taste of everything you make, whether it's a savoury weeknight dinner or a sweet and decadent dessert - one flavour-balancing technique at a time. These 80 recipes take classic favourites to a new level and include moreish solutions for every occasion such as: Coffee Pecan Banana BreadRaw Kale and Grapefruit SaladRoast Chicken with Beer Butter OnionsSaffron Yogurt + Cranberry Persian(ish) RiceAncho Coffee Beef Short RibsAubergine, Walnut + Pomegranate Melanzane parmigianaRarebit Mac'n' CheeseNegroni PavlovaJamaican Guinness Punch Using ten star ingredients with recipes that demonstrate how to cook with each type of bitterness - from grapefruit and bitter oranges, bitter greens, tahini, beer, walnuts, cranberries, tea, coffee, cocoa, and liquorice - each dish will expand your repertoire and open the door to new worlds of deliciousness. 'LOVELY RECIPES' Georgina Hayden 'STUNNING AND INVENTIVE' Ixta Belfrage 'EXCITINGLY ORIGINAL' Daily Mail
Alexina Anatole started her career on a trading floor in the City of London, but an obsession with food was always present. In the last year of her twenties she decided - after years of watching the show - that she was finally ready to enter MasterChef. Weeks of competing resulted in her reaching the final of the 2021 season, coming runner up to champion Thomas Rhodes. The competition led her to realise that she might actually have a talent for cooking but, more importantly, it helped her to better understand her philosophy around food and flavour. Having read English at Cambridge, she now finds herself becoming a food writer - and thus coming full circle.
