By Tom
3 Comments
Latest Recipes, Savoury Stuff
Fresh Guacamole
Patatas a la Riojana
Sent in by Rebecca Clements
un tipo feliz said on May 13, 2010 HAHAHA, love the character, the expressions, the rhythm. And, of course, the recipe: I use to cook it that way but use powdered parmesan instead brie, which is much more awesome Laura said on May 16, 2010 Your illustration style is so adorable! It reminds me of Quentin Blake’s work. OMG I JUST NOTICED THE EGG IS WEARING A HAT?! Oh, that’s cute. Yeeshin said on September 4, 2010 This looks really yummy!!
un tipo feliz said on May 13, 2010
HAHAHA, love the character, the expressions, the rhythm. And, of course, the recipe: I use to cook it that way but use powdered parmesan instead brie, which is much more awesome
Laura said on May 16, 2010
Your illustration style is so adorable! It reminds me of Quentin Blake’s work. OMG I JUST NOTICED THE EGG IS WEARING A HAT?! Oh, that’s cute.
Yeeshin said on September 4, 2010
This looks really yummy!!
Your email address will not be published. Required fields are marked *
Name *
Email *
Website
Comment
How to submit your recipe
Frequently asked questions
Recipe Look is stirred by Amelie Labarthe and Tom Ballhatchet / Copyright © Recipe Look, all rights reserved 2011 /
Sent in by
un tipo feliz said on May 13, 2010
HAHAHA, love the character, the expressions, the rhythm.
And, of course, the recipe: I use to cook it that way but use powdered parmesan instead brie, which is much more awesome
Laura said on May 16, 2010
Your illustration style is so adorable! It reminds me of Quentin Blake’s work. OMG I JUST NOTICED THE EGG IS WEARING A HAT?! Oh, that’s cute.
Yeeshin said on September 4, 2010
This looks really yummy!!