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How to make Kale Chips with Chilli, Coriander and Cumin Salt – Brendon The Smiling Chef: A Sydney Food Blog
https://brendonthesmilingchef.com/2015/04/17/kale-chips-recipechilli-coriander-cumin-salt-how-to-make
Brendon The Smiling Chef: A Sydney Food Blog. A smiley guy who loves to cook. Smiling Chef In A Snap. How To Work With Me. How to make Kale Chips with Chilli, Coriander and Cumin Salt. April 17, 2015. January 12, 2016. Prep time 10 mins Cooking time 12-15 mins Serves 4. Swap potato chips for homemade, healthy kale chips and enjoy a great movie night in! Photographs by Nicholas Rider. Crunchy, spicy, beautiful. I love serving these with garlic sauce. Send me your photos by tagging #whatsbrendoncooking.
brendonthesmilingchef.com
How to make a kale salad with autumn pears and chickpea ‘croutons’ – Brendon The Smiling Chef: A Sydney Food Blog
https://brendonthesmilingchef.com/2015/04/14/how-to-make-a-kale-and-pear-salad-with-chickpea-croutons
Brendon The Smiling Chef: A Sydney Food Blog. A smiley guy who loves to cook. Smiling Chef In A Snap. How To Work With Me. How to make a kale salad with autumn pears and chickpea ‘croutons’. April 14, 2015. August 31, 2015. Prep time 20 mins Cooking time 15 mins Serves 4-6. Want to know how to make a tasty kale salad with autumn pears and crunchy chickpea croutons. Keep reading! Photographs by Nicholas Rider. Send me your photos by tagging #whatsbrendoncooking. On Instagram and Twitter! 1 tbsp olive oil.
brendonthesmilingchef.com
How to make Beef Stroganoff – Brendon The Smiling Chef: A Sydney Food Blog
https://brendonthesmilingchef.com/2015/08/04/beef-stroganoff
Brendon The Smiling Chef: A Sydney Food Blog. A smiley guy who loves to cook. Smiling Chef In A Snap. How To Work With Me. How to make Beef Stroganoff. August 4, 2015. December 1, 2015. PREP TIME 15 MINS COOKING TIME 20 MINS SERVES 4. THIS CREAMY BEEF AND MUSHROOM STEW HAS BEEN PUTTING SMILES ON MANY PEOPLE’S FACES SINCE THE 19TH CENTURY. Photos by. Darra Goldstein, 1999, Russian Life Books), mushrooms aren’t technically authentic. I do have a weak spot for golden, caramelised mushrooms so naturally ...
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