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Blog Posts (6)

  • Muscovado Sugar Tuile Recipe

    Learn the art of creating a delicate and crispy Muscovado Sugar Tuile Recipe. An irresistible design and treat! 60 gr egg white 40 gr canola oil (or sunflower oil) 50 gr flour 50 gr Muscovado sugar 10 gr butter 2 gr salt Preheat oven to 300°F. Mix egg whites, flour, muscovado sugar, butter, salt and oil, and blend until the mixture is very smooth. Take a food mold shape of your choosing (I used Mold Brothers floral shape tuile) and spread the mixture on the mold. Level it with an icing spatula. Bake for 20 minutes. Take the mold out of the oven, and while it is still warm, remove the tuile very gently. Add it to your culinary creation. Well done! Reference and inspiration: Chef, Jules Wiringa @julescooking.

  • Chocolate Vanilla Pinwheel Cookies Recipe

    Perfect the Art of Making Chocolate and Vanilla Pinwheel Cookies Recipe: A flavorful treat for any occasion! For the vanilla dough 2 2/3 cups flour 3/4 tsp baking powder 1/2 tsp salt 1 cup butter 1 cup sugar 1 egg 1 egg yolk 1 1/2 tsp vanilla extract For the chocolate dough 2 Tbsp cocoa powder 1 Tbsp milk Combine flour, baking powder, and salt together in a medium bowl. Reserve. In a large bowl using a mixer beat the butter and sugar until creamed 2 min. Add the egg, egg yolk, and vanilla and beat on high speed for additional 1 min. Add the reserved flour mixture to the wet ingredients and mix on low speed until combined. Dough will be sticky. Divide the dough in half. For the chocolate dough: Place half of the dough back into the mixing bowl. Add the cocoa powder, milk. Mix at low speed until fully incorporated. Place both doughs on a lightly floured surface. l used cocoa powder as “flour” for rolling the chocolate dough. With lightly floured hands, carefully form each dough into a 1-inch-thick rectangle, about 4×5 inches in size. Wrap both doughs up in plastic wrap. Refrigerate for 1 hour or until the dough is less sticky, yet workable enough to bend and shape. Remove vanilla dough from the fridge and unwrap while keeping the chocolate dough in the fridge. Lightly flour a piece of parchment paper. Do not roll the dough directly on the counter. Using a lightly floured rolling pin, begin rolling out the vanilla dough. The thickness will be about 1/4 inch. Set aside. Lightly dust another piece of parchment paper with cocoa powder. Using a rolling pin, roll the chocolate dough out to an 8×14-inch rectangle, or slightly smaller. Carefully peel the chocolate dough off the parchment and line it up on top of the vanilla dough. Flatten the chocolate dough on top, gently patting it down to remove any air bubbles between the doughs. Use a sharp knife to straighten up any uneven edges. Start by rolling the 2 doughs together, making sure there are no gaps between them. You can use the parchment paper under the vanilla dough to assist in rolling. Work slowly. Once the log of dough is formed, cut it in half. Wrap each dough log in plastic wrap and refrigerate for 2 more hours up to 2 days. When ready to bake the cookies. Preheat oven to 350°F. Line a baking sheet with parchment paper Slice each log into thick cookies. Arrange cookies slightly apart as they expand. Bake for 15 minutes or until very lightly browned around the edges. Well done! Inspiration Sally McKenney @sallybakeblog.

  • Chamomile Panna Cotta Recipe

    Silky Chamomile Panna Cotta with Honey and Beetroot Tuile Recipe: Soft, Creamy, Scrumptious. For the Chamomile Panna Cotta 2 cups of heavy cream (480 ml) 2 chamomile tea bags or (20 gr) fresh chamomile flowers (no stems or leaves) 1 cup of whole milk 1 envelope powdered gelatin 1/2 tsp of vanilla extract 1/4 cup honey Pinch of salt For the Beetroot Tuile 30 gr flour 20 gr powdered sugar 30 gr. melted butter 10 gr Red Beetroot purée (see steps below) 2 gr salt Prepare the tuile ahead of time and reserve it. Preheat oven to 300°F. Begin by making a red beetroot purée: peel one red beetroot. Cook beetroot in boiling water until tender. Let it cool completely. Cut it into small pieces. Add 5 gr. of olive oil, a pinch of salt and blend to reach a smooth purée consistency. Add the remaining ingredients: flour, powdered sugar, melted butter, salt and blend until the mixture is very smooth. Take a food mold shape of your choosing (I used Mold Brothers floral shape tuile) and spread the mixture on the mold. Level it with an icing spatula. Bake for 18 to 20 minutes. Take the mold out of the oven, and while it is still warm, remove the tuile very gently. Set aside covered. For the Chamomile Panna Cotta Lightly grease 6 ramekins (or any other container of your choosing) with a paper towel dipped in a bit of canola oil.  Heat cream in a saucepan over medium heat until barely simmering.  Add chamomile bags, turn off heat and let steep for 20 min. Strain cream and reserve. Pour the milk in another saucepan and sprinkle gelatin evenly. After gelatin has bloomed (5 min), heat gelatin and milk at very low heat 3 to 5 min until completely dissolved, constantly stirring. Whisk in honey, vanilla and salt in a bowl. Add the chamomile infused cream and milk and whisk to combine. Divide the mixture among ramekins and chill in the refrigerator until set (4 hours) or overnight. To unmold, run a thin knife around the top edge of each ramekin to release the sides and invert it onto a plate. Crown the unmold panna cotta with the beetroot tuile. Sprinkle with chopped pistachios and honey (optional). Well done!

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Other Pages (7)

  • Elizabeth Gaubeka | Published Work

    Published Work My still life and stock photography are published internationally by a variety of digital and print publishers with brands including ELLE, ELLE à Table, Marmiton, Real Simple, Food & Wine, Eating Well, Veranda and many more. To date, my work has been sold in several regions including the US, Europe and Asia Pacific through my licensing agencies based in the United States and Europe. For more information, please see my image licensing portfolio. Publications in which my past and recent work appears includes Architectural Digest France and India, Real Simple, Food & Wine, ELLE España, Eating Well, Country Living, Elle à Table, The Pioneer Woman, The Spruce, Redbook, Women's Health, Time, The Spruce Eats, Marie Claire and more.

  • STOCK PHOTOGRAPHY | Elizabeth Gaubeka

    Stock Photographs My Rights Managed and Royalty Free flora and food styling images are licensed globally for editorial and publication usage, including, magazines and feature articles. They are available directly from my stock image library. Getty Images StockFood

  • Elizabeth Gaubeka | Contact

    Thank you for visiting! I would love to hear from you. For flora and food licensing inquiries, general questions or just to say hello use the form below. Thank you!

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