BLACK SESAME CHICKPEAS FRITTATA & MARINADED CIRCLE COURGETTES
A CUP OF ORGANIC CHICKPEAS FLOUR
HALF CUP OF ORGANIC BLACK SESAME
HALF ORGANIC TROPEA SMALL ONION OR RED ONION
ONE ROUND COURGETTES CUT THIN
ONE ORANGE JUICE PRESSED
GENEROUS EXTRAVEGINE OLIVES OIL
ORGANIC TROPEA ONION OR RED
CUT THIN ONE GENEROUS SPOON IF YOU LIKE A LITTLE MORE
MARJORAM AND A LITTLE PEPPER BLACK AND ORGANIC
BLACK OLIVES AND IF YOU LIKE WASHED CAPPERS
PUT ALL IN A DEEP PLATE COVERED IN THE FRIDGE ABOUT FOUR OURS THAN HALF OUR BEFORE THE LUNCH OR THE DINNER THAKE IT OUT
IN A PAN PUT A DROP OF EXTRAVERGINE SPREAD ALL AROUND BY YOUR HAND
IN A DEEP PLATE PUT THE CHICKPEAS FLOUR AS THE OTHER INGREDIENTS ,FIRST BLEND IT TOGETHER THAN PUT A SMALL GLASS OF WATER MAKE THE CREAM AND
TURN ON THE FIRE SLOWLY AND PUT THE CREAM ON THE PAN AND THE PAN ON THE FIRE COOK BOTH SIDE CUT IN TWO
AND SERVE WITH MARINADED TOFU
Before I got my first set of school issued kitchen tools from Mercer I attended the orientation at which director of school spoke and told us that they will not graduate food network stars and they will not create celebrities. I didn’t need to hear these words to know I won’t be a chef upon graduation. Seems like an epidemic now. Everywhere I look everyone is a “chef.” Success does not lie in the title establishment has bestowed upon you yet so it seems not too many folks understand that. What you don’t know is that sometimes by getting the title you cripple your financial state and you can kiss that overtime money bye bye, but your ego will have enough room to swell up in size should you let it do so. Success is measured by how far your hands can take you. How skilled you are is what is being measured. I know cooks who have been cooks forever because they know they can milk more cash out this way. Regardless of their skill, their focus is money and I personally don’t see success in chasing dollars. Unless there is something that will make me elevate on the next playing field it’s not worth my time or effort. Kids who are wet behind their ears calling themselves chefs are not ready for the ball game they want to bust a move in. I don’t want to be chef. I just wanted to be as best as I can. I have acquired knowledge, skill in my craft as well as leadership tactics which brought me to chef ranks. But when I walk through the back door I walk in with a mind state of a cook. My work ethic, a cook. My thought process, a cook. And because I am a cook first, I am able to cast iron into the ranks bestowed upon me. What these kids don’t know is that they are wishing for the hardest life there is while believing they will snatch glory of self entitlement and notable recognition. And that’s fine. To each their own. Some of us only know to live this kind of life. But some need to knock that title claiming bullshit off. You will get chewed out. (Continued bellow…) #CulinaryHarassment #TrueCooks #Chef #Cook #ChefLife #ChefsofInstagram #DessertMasters #Food #Foodie #FatherAndSon #IGChef #IWalkWithLions #KitchenLife #Love #NYC #PastryChef #SousChef (at CulinaryHarassment Kitchen)
🎱🎱🎱 playing around with a new scallop concept. Seared scallops+squid ink Mayo+roasted garlic dressing .. Was tasty ;;;))) #fuckthatsdelicious #cheflife #cheftalk #chefsofinstagram #wildchefs #truecooks #bowerylane #thegoodlife #simplefood #goodfood #sydney #aus
My journey started 3 years when I was introduced to my first bowl of ramen. Now I’ve reached another stepping stone as a approach my dream of being a master. December first marks an extremely important even for me. I’ve been given an opportunity to have my own ramen menu. Everything hand crafted and house made. So please, I urge you to join in this milestone with me and come eat ramen. My ramen. Thanks everyone for all of the support throughout the years. I’m one step closer. Come share it with me.
Yup! I used crisp Iceberg lettuce, as “taco wraps”
I cooked the chicken mince using loads of garlic, onions, green bell peppers, tomatoes, balsamic vinegar, mixed Italian herbs, freshly cracked black pepper, smoked paprika & spicy chipotle.
I served the hot mince on chilled, crisp lettuce leaves & topped it off with that chilled herbed-garlic yogurt, that I always have handy. The yogurt added so much balance & a creamy texture to the dish!
I have been asked to repeat this soon!😍 I got Day 3 down goooood!😍 Good night y'all😆
Please make necessary substitutions, according to the diet lifestyle you follow.
‼️‼️‼️‼️‼️ATTENTION ATTENTION‼️‼️‼️‼️‼️‼️I NEED EVERYONE OF MY FRIENDS FAMILY AND FOLLOWERS TO SPREAD THE WORD THAT YOURS TRULY CHEF DeeFusion WILL BE DEBUTING ON #foodnetwork GUY’S GROCERY GAMES SUNDAY NIGHT AUGUST 16th. TUNE IN AND GRAB A FRIEND TO SHARE THIS EPISODE YOU WILL REGRET MISSING OUT ON. SO DO WHATEVER YOU HAVE TO DO TO CATCH ME IN ACTION. @chef_deefusion #chef #chefdee #chefshit #chefdarion #chefwilliams #culinarian #chefdeefusion #foodie #foodporn #foodartist #farmtotable #foodnetwork #follow4follow #like4like #likeforlike #truecooks #DEElicious #superchef #YourFavoriteChef #KitchenBeast #KitchenMaster #chefsofinstagram #nola #neworleanschefs #dallaschefs #sanfranciscochefs #blackchefs
👉 I cooked them all together, along with onions, tomatoes, spices from that Indian spice box & asofoetida.
👉 I used a little ghee & tempered it with curry leaves, chunks of garlic, dry red chillies & cumin seeds. I added fresh coriander & a pinch of that garam masala powder that my Mamma makes, to flavour further.
Simply awesome on its own, with a generous squeeze of lime juice. So filling, yet light.