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Marmottus | Food, photographs and unicorns

Food, photographs and unicorns

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Marmottus | Food, photographs and unicorns | marmottus.net Reviews
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Food, photographs and unicorns
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cooking,photography,portfolio,drawings,macro photo bees,posted on,by arthur,posted in photography,tags bee,bees,insect,insects,macro,nature,photo,leave a comment,time,preparation,30 mins cooking,the ingredients,ingredients,50g of butter,50g of raisins
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Marmottus | Food, photographs and unicorns | marmottus.net Reviews

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Food, photographs and unicorns

INTERNAL PAGES

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1

Marmottus | Category Archives: Photography

http://www.marmottus.net/blog/category/photography

A day at Feringasee. Feringasee is a small lake located on the North East of Munich. Marmottus pays tribute to Keith Haring. Halwa e Zardak Afghani desert. A thought for Nepal.

2

Marmottus | Tag Archives: bees

http://www.marmottus.net/blog/tag/bees

Marmottus pays tribute to Keith Haring. Halwa e Zardak Afghani desert. A thought for Nepal.

3

Marmottus | Tag Archives: carrot

http://www.marmottus.net/blog/tag/carrot

Halwa e Zardak Afghani desert. Desert from Afghanistan, sweet carrot pudding, un délice! 1 kg of carrots. 300 mL of milk. A dozen of cardamom pods. 50g of almond powder. Cook the carrots for 3-6h at low temperature. Peel and grate the carrots as thin as possible then squeeze them to remove the moisture. Start to melt the butter in a thick pot and fry the carrots for about 5 mins at high temperature. Once they start to turn a little bit gold, add the milk and the sugar and decrease the temperature.

4

Marmottus | Drawings

http://www.marmottus.net/blog/drawing

Leave a comment Cancel reply. Your email address will not be published. Required fields are marked *. Time limit is exhausted. Please reload CAPTCHA. Marmottus pays tribute to Keith Haring. Halwa e Zardak Afghani desert. A thought for Nepal.

5

Marmottus | Tag Archives: Afghani

http://www.marmottus.net/blog/tag/afghani

Halwa e Zardak Afghani desert. Desert from Afghanistan, sweet carrot pudding, un délice! 1 kg of carrots. 300 mL of milk. A dozen of cardamom pods. 50g of almond powder. Cook the carrots for 3-6h at low temperature. Peel and grate the carrots as thin as possible then squeeze them to remove the moisture. Start to melt the butter in a thick pot and fry the carrots for about 5 mins at high temperature. Once they start to turn a little bit gold, add the milk and the sugar and decrease the temperature.

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