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Travel Poster"A city of stairs - Lisbon"By ANA KAKALASHVILI I haven't seen a city which has as many stairs as Lisbon. With all the hills up and down, amazing graffiti on the street walls, small and curvy paved streets and above all the Atlantic ocean bordering the city and its smell everywhere, Lisbon became a very special and beloved place for me. 
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Food Illustration
Food Illustration
Food Illustration
Food IllustrationSHRIMP, WATERMELON AND AVOCADO SALADREADY IN:20mins SERVES: 4-6UNITS: USINGREDIENTSNutrition1lb shrimp, cooked4cups watermelon, coarsely chopped1medium sweet white onion, thinly sliced1⁄2cup cilantro, chopped2jalapeno peppers, seeded, finely chopped (optional)2avocados, coarsely chopped1lime, juice of1teaspoon honey3tablespoons olive oil3⁄4teaspoon kosher saltor 3⁄4 teaspooncoarse salt1⁄4teaspoon pepperDIRECTIONSIn a large bowl, combine shrimp, watermelon, onion, cilantro, jalapenos and avocados,.In a separate bowl, whisk together the lime juice, honey, oil, salt and pepper.Pour dressing over the salad and toss gently. Set aside for 10 minutes to allow flavours to blend.Shrimp, Watermelon And Avocado Salad Recipe - Genius KitchenAbby Girl - http://www.geniuskitchen.com/recipe/shrimp-watermelon-and-avocado-salad-504228
Food Illustration
Food IllustrationFluffy Jiggly Japanese CheesecakeIngredientsfor 6 servings½ cup (130 mL) milk4 oz (100 g) cream cheese7 tablespoons butter8 eggs, yolk¼ cup (60 g) flour¼ cup (60 g) cornstarch13 large egg whites⅔ cup (130 g) granulated sugarparchment paperstrawberry, to servepowdered sugar, to servePreparationPreheat oven to 320°F (160°C).In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined.Sift in the flour and the cornstarch, whisking to make sure there are no lumps.In another large bowl, beat the egg whites with a hand mixer until you see soft peaks when lifting the mixer up from the egg whites. Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up.Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.Place a 4-inch (10-cm) parchment paper strip around the edge of a 9x3-inch (23 cm) cake pan that is already lined with parchment at the bottom. If you are using a springform pan, make sure to wrap the bottom and sides completely in foil, twice, to prevent any leakage.Pour the batter into the parchment-lined pan and shake to release any large air bubbles.Place the filled pan into a larger baking pan or dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch (2-cm) with hot water.Bake for 25 minutes, then reduce the heat to 280°F (135°C), and bake for another 55 minutes, until the cake has risen to almost double its height.Remove from oven, and carefully, invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.Sprinkle the top of the cake with powdered sugar, slice, and serve with strawberries while still warm!Enjoy!FLUFFY JIGGLY JAPANESE CHEESECAKE RECIPE BY TASTYIn-text: (tasty.co, 2018)Your Bibliography: tasty.co. (2018). Fluffy Jiggly Japanese Cheesecake Recipe by Tasty. [online] Available at: https://tasty.co/recipe/fluffy-jiggly-japanese-cheesecake [Accessed 9 Aug. 2018].
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