Here’s the technical specification for a Aioli also known as garlic mayo. Goes well with seafood or chicken. You make a garlic paste by drawing the back of a knife over chopped cloves. The raw garlic is punchy!.
Here’s the technical specification for a chocolate cake that’s popular in scandinavia. There’s no raising agent such as baking powder so, while it gets crispy on the outside, it stays gooey and sticky in the middle. It’s very quick to make and so tasty!
Here’s the technical specification for a tasty loaf of bread. A restaurant near me serves and sells this bread. It’s very quick to make and so tasty! The kefir/buttermilk is slightly acidic; this reacts with the bicarbonate of soda to release carbon dioxide which expands in the mixture to make the bread rise.
