Espejito, espejito cuál es la terraza más bonita?? 😂
Another two of my favorite fruits from Colombia. The green ones are Mamoncillo and the red ones are Ciruelas. The middle ones are Granadilla which I wrote about in previous posts.
Mamoncillo like granadilla has to be cracked/torn open to reveal the succulent jelly pulp that clings onto the seed of Mamoncillo. It reminds me of a lychee. It’s sweet but also tangy and sooo good.
Ciruellas are seriously amazing and if I could bring any fruit back it would definitely be them! They’re super super sweet and burst with flavor like when you bite into a cherry tomato. Just don’t bite into these because there’s a solid seed in them! Just like Mamoncillo the fruit is succulent and tastes as sweet and tart like a tangerine but with bolder flavor
Sommarsallad för mig i solen innebär grönsaker som är krispiga. 💕 Sallad, tomat, gurka, paprika, rädisor, ramslök och självklart räkor 😍🌺 Hade även frön till. Ha en fin torsdag 💖
Colours at the market. Keeping up traditions to visit local markets with seasonal produce and creating meals inspired by the region I’m visit. I try to visit a different region of Italy every year and learn as much of the local way of cooking and eating as possible. It’s not everyone’s idea of a ‘holiday’ but I find it to be inspiring and relaxing. I always come back buzzing with ideas 🌈 #eattherainbow #italiansummer #homechef
A colazione metteteci brio! Date un tocco di di allegria alla giornata con un classico di Yomo! 🌾
🍚 ARROZ TRES DELICIAS 🍚.....
◻ RICE THREE DELICACIES ◻....
🔘 Arroz tres delicias, este plato asiático tan querido y popular.... Esta tan rico y apetecible que gusta a grandes y pequeños !! .....
Buen provecho 🍽.....
Bon Appetit 🍴
Burgers + Beaches + Blue Waters 😍 📍Cancún, MX
Tonight’s special is pesto chicken with arancini! Prosciutto wrapped chicken breast stuffed with tomatoes and pesto served with arancini, marinara, and asparagus!
🍃 ENSALADA FRESCA 🍃.....
◻ FRESH SALAD ◻.....
INGREDIENTES : 🔹 Hojas de Lechuga.....
🔹2 Tomates Kumato.....
🔹Queso semicurado ......
🔹4 Lonchita de Jamón de York....
🔹Aderezo : Aove sal y Vinagre de Pedro Ximénez....
🔷 Disponer los ingredientes : los tomates cortar en trozos, también los aguacates, y el queso en daditos. En la fuente para ensalada poner la lechuga y todos los demás ingredientes, sazonar, aderezar y mezclar y por último ponemos las Lonchita de jamón de York en tiras, y lista para degustar .....
⚪ Tan fresquita, tan apetitosa, ideal para este tiempo...
Buen provecho 🍽 ....
Bon Appetit 🍴
Follow above for daily Recipes ⬆️⬆️
Hi everyone 👋! Today I decided to make this super easy Meatball Sub.. this used to be my go-to order before I went vegan every time I visited subway so I knew I had to give it a go myself 👌 This method was unbelievably easy and took just over 50 minutes.. but it was worth every second 😍🤤! Hope you all had a great day! 😊✌️💖
Recipe Below ⬇️⬇️
1 Tbsp olive oil
1 Small yellow onion, diced
2 Cloves of garlic, diced
8 Oz button mushrooms
1 Tsp salt
1 Tsp oregano
1/2 Tsp black pepper
1/2 Tsp chilli flake
1 15 Oz can of white beans, drained and rinsed
juice of 1 lemon
2 Tbsp fresh parsley, chopped
1 1/4 Cups breadcrumbs, split into 1 cup and 1/4 cup
5 Stalks chard, removed from ribs and chopped (I used chopped Kale)
1 Clove garlic, diced
1/2 Tsp salt
1 25 Oz jar of your favourite marinara sauce
Parsley and chilli flake for sprinkling
🔴 Preheat oven to 190°C and line a baking sheet. Heat a skillet then add the olive oil & onion and cook for 5 mins. Add garlic and mushrooms and cook for 2 mins. Stir in the remain ingredients & cook for 1 min.
🔴 Add the mixture to a food processor and pulse a few times. Add parsley and 1 cup of breadcrumbs and combine. Let sit for 5 mins. Add all the coating ingredients to a bowl. Take a 1 tbsp scoops of the mixture and roll it into a ball. Coat the balls in the seasoning.
🔴 Bake for 30 mins & continues to bake for another 20 mins. Heat a few tbsp of olive oil over medium heat. Add garlic & salt and cook for 1 min. Pour the garlic oil over the chopped chard and massage. Heat the sauce then add cooked 'meatballs'. Place chard in toasted buns and top with meatballs, parsley, and chilli flake. Enjoy everyone! 😄👌💖
#veganinspiration #veganboy #veganaf #veganbodybuilding #foodphotos #foodphotograph #veganfoods #veganfoodie #plantbasedfood #instavegan #veganshare #veganfortheanimals #instarecipe #vegantreats #f52gram #feedfeed #veganworldshare #thrivemags #f52grams #veganfoodspot #veganworldshare #hocsupperclub #veganfoodshare #beautifulcusines #veganfeature #letscookvegan #veganfoodspace #veganmeatballs #meatballsub
The Haunted Brothel Old Fashioned is one of the most popular new old fashioneds at Bibinger’s! High West Double Rye Whiskey, Bitter Truth Creole bitters, Chamomile simple and Barritt’s Ginger Beer! Just like all other old fashioneds at Bibinger’s The Haunted Brothel is hand muddled for the perfect flavor!
Summer time and the living is (should be) easy breezy 😍
New flavor alert for nitro on tap this weekend @hopemain
Nhà nghèo nhưng lương thiện ❤️
Weekend eats featuring the vegan breakfast scramble from @lulusallston.
Potatoes, turmeric scrambled tofu w/ spinach, and toast 💕
I’m working on getting more content together for this account, and I’m super excited about what’s to come. Something I’ve always struggled with is prioritizing time for creative projects, but I’m actively working on being better about this, and I’m looking forward to sharing those tips on my blog very soon. Hope everyone is having a good week, and if you have any hot tips on time management, please share!
Kosha Mangsho is Bengali Mutton Delicacy that has just 1 special Ingredient - Patience.
Patience is the key in this dish.
🔸Mutton On Bone
🔸Garlic and Ginger Paste
🔸Shahi Garam Masala
🔸Red Chilli Powder
🔸Shahi Jeera Powder
🔸Dry Red Chillies
🔸Whole Garam Masala Spices
🔸Take a blender, add onions, yogurt, green chillies, yogurt, garlic pods, salt, shahi garam masala and turmeric powder.
🔸Now Marinade the mutton pieces in this for atleast 8 hours.
💡PRO TIP : In case you're in rush, pressure cook the mutton in whole spices and give 2 whistles and make sure its 30% cooked.
▪️(For the Curry)
🔸green paste - In silbatta, add green chillies, garlic pods and coriander leaves and blend
🔸Masala Water - Add red chilli pwdr, coriander pwdr and shahi jeera(cumin) pwdr and add water.
🔸In a pan, add mustard oil and heat completely.
(💡PRO TIP : While its getting heated, add a pinch of salt to kill that bitter taste and aroma of mustard).
🔸Once heated, cut bay leaves into halves and add it to the pan with dried red chillies to follow and allow it to temper.
🔸crackle the whole garam masalas to it.
🔸Add sliced onions to the mustard oil and sautee
(💡PRO TIP : To get that beautiful texture for any gravy, always, i repeat always SLICE THE ONIONS. I bet you chopped onions or onion paste cant give you that beautiful texture)
🔸Once the onions become translucent, add g&g paste, the green paste and sautee.
🔸Add the masala water.
🔸Let it cook until the onions turn Brown
🔸Add the marinated mutton to this.
🔸Cook on a really low flame for 45mins until it tends to change the color.
🔸add yogurt to it and cook on a high heat. 🔸Add mutton stock as pre requirement
(💡PRO TIP : Never add water while cooking gravies, always add stock to it, it enhances the taste.
If you dont have mutton/vegetable stock, mix maggi cubes with water and it to the gravy)
Your Kosha Mangsho is ready!
Drip some ghee on the top & serve hot
Rocca & bresaola salad.
Nothing compares to the mix of bresaola and fresh parmesan chards... throw in some honeyed figs and you have a perfect balance of salty sweet 🙌🏻
Have you ever been taking a photo and wished that you had a professional photographer on your shoulder, or a stylist reaching into your kitchen drawer to select the perfect plate, or a chef to offer up a page from their latest book of recipes, or a colourist to choose the surface and the perfect colour palette?
When I took this photo with @patricianiven
that’s exactly what was going on. Henrietta reached into the drawer and selected an alabaster bowl and antique spoon to style some delicious granola from her latest book The Natural Baker; served with peaches baked on fig leaves from the garden, local sheep’s milk yoghurt and Pyrenean mountain honey. @patricianiven
was standing beside me as I shot it, gently reminding me about which angle the shadows were being cast, what aperture would work best and what I could do to capture the soft dappled light from the Linden tree. Meanwhile, Toby, my youngest, held the honey drizzler and made sweet sticky puddles on the table between shots.
If you’d love to have access to the mind of a chef, stylist, professional food photographer, colourist and paint maker then we’d love you to join us for a 3 day workshop with @patricianiven @henriettainman @bauwerkcolour
from September 6th to 9th at @chateaumontfort
in the beautiful Béarnaise countryside . Please PM me for more details and bookings. We cant wait to welcome you! .
. .#homemade #calmversation #fellowmag #eatmoremagic #theartofslowliving #inmykitchen #theverygirl #f52farmstand #f52food #lifeandthyme #mycommontable #eattheworld #farmtofork #abmhappylife #doitfortheproccess #morningslikethese #risingtidesociety #mybeautifulmess #flashesofdelight #stylemepretty #beautifulcusines #tastingtable #gritandvirtue #feelfreefeed #farmhousestyle #confiture #countryliving #livecolourfully #darlingmovement #aquietstyle
🇦🇺 Miso looney for Lune 😆 - miso caramel cruffin topped with black sesame tuile and a cup o’ joe 🥐☕️