You know, other than margaritas.
Original article by Angela Pizzimenti for Spoon University.
Whipped Eggs
Don’t sprain your wrist trying to whisk everything together. Instead, toss your eggs and milk into the blender and give them a quick blitz. Make this omelette after you whip.
Clarisse Callahan / Via spoonuniversity.com
Hollandaise Sauce
Your trusty blender is the key to making a silky smooth sauce in no time flat. Here’s the recipe. And here’s a spiced-up eggs Benedict recipe that’ll show off your new Hollandaise-making skills.
Kathleen Kennedy / Via Spoon University
Salad Dressing
Whip up a quick carrot-ginger dressing that’s free of preservatives, artificial colors, and other general nastiness. Recipe here.
Malia Hu / Via Spoon University
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