Rasmus Kjær's Posts
Sprød kartoffel parmesan vaffel med hytteost & Champagne rose magnum
View Link: http://www.rasmuskjaer.dk/en/snacks9.html
Potatoes pressed through a sieve and mix with butter, baking powder, flour, eggs baked in a waffle pan, or like small blinis Serve warm with drained cottage cheese on top. Splash with olive oil, ground black pepper and a little thyme garnish
Serve a good champagne on ice.
salad – sherry gel – poached eggs
View Link: http://www.rasmuskjaer.dk/en/foodstyling2.html
Check my foodstyling gallery on my new website!
Yogurt Creme Brûlée with nut musli
View Link: http://www.rasmuskjaer.dk/en/snacks1.html
Ingredients
(Gastro brunch | 4 persons)
° 4 egg yolks
° 2 tablespoons maple syrup
° 4 dl fat organic yogurt
° 2 dl mixed nuts after own taste
° 2 tablespoons honey
Description
Egg yolks, syrup and yogurt whipped together and baked in a water bath in small bowls at 120 degrees for about 20 minutes. The nuts chopped and roasted in a tube pan. Add the honey and grate it all carefully. Spread nuts out on a piece of baking paper and place in oven with crème Brûlée until it is dry and not glue too much. Cool brulee in the refrigerator and nuts at room temperature. Serve brulee with nuts on top.
