Food was good but they were obsessed with des saveurs d'Asie
Let’s celebrate the Final of World Cup⚽️with this healthy and light Nicoise Salad👌🏻🍀🐠
Total time: 40 minutes; Yield: 4 servings ✔️2 tablespoons fresh lemon juice ✔️1/4 cup of white vinegar, 60 gr ✔️1/2 cup minced shallots, 2 tablespoons ✔️ 2 tablespoon Dijon mustard ✔️1 Boston lettuce, leaves separated ✔️3/4 cup olive oil, 180gr ✔️ 10 oz or 280 gr haricots verts or green beans ✔️6 radishes, sliced ✔️2 cucumber, peeled and sliced ✔️8 cocktail tomatoes cut into wedges, or 1 pint cherry tomatoes, halved ✔️2 cans yellowfin tuna packed in water, drained ✔️4 hard boiled eggs ✔️½ cup pitted castelvetrano green olives ✔️Fresh black pepper, to taste ✔️Kosher salt, to taste
1💚Make the vinaigrette: Whisk the vinegar, shallot, mustard, lemon juice, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
2💚Put in medium pot 2 or 3 inches of cold water. Salt the water and bring to a boil. When water comes to a boil add haricots verts, cook until crisp-tender and bright green (2 to 4 minuets). Meanwhile fill bowl with ice water. Drain and immediately plunge into the ice water to cool, drain and pat dry.
3💚Transfer haricot verts to a small bowl and dress them with some (but not all) of the vinaigrette.
4💚Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel.
5💚Cut the tomatoes, place in a small bowl season with salt and pepper to taste and dress with some vinaigrette.
6💚Slice radishes and cucumbers and do the same.
7💚Divide the lettuce among the plates. Dress it. Arrange the haricots verts, tomatoes, cucumber, olives, radishes, hard-cooked eggs and tuna. Drizzle some dressing on tuna and enjoy! 😉
#tastylifebyyanchevska #foodgoodbyyanchevska #sexylifebyyanchevska #tastylifeclubbyyanchevska #recipe #foodblog #foodblogging #salad #nikoisesalad #diet #healsylifestyle #healthylifebyyanchevska #finalofworldcup #foodart #love #summer #instagood #foodsharing
Tonight’s dinner is a Spicy Peanut Tofu Stir Fry with Basmati Rice 😋 Really delicious and very easy and quick to make! I used this recipe that I found on Pinterest ➡️ http://littlespicejar.com/spicy-peanut-tofu-stir-fry/ Hope everyone has had a lovely Sunday ✨🌱🍚🥜🥢
I started this account to share my recipes in hopes of helping anyone with easy, nutritious meal ideas. Just like most, I shop at Costco or the local grocery store. I try to make everything family friendly and under an hour. This recipe is by far the easiest I've ever made. It only took me 10 minutes to throw it all together then pop it in the oven. . 👩🍳 Preheat oven to 375°F
1.3 lbs lean organic ground beef
¼ tsp all spice
¼ tsp cinnamon
¼ tsp coriander
¼ tsp cumin
¼ med sml onion
½ tsp salt
1 tbsp EVO
2 garlic cloves
1 inch ginger
¼ cup packed parsely (handful of leaves).
. 🌀Mix all ingredients in blender and add to meat and combine well 💥Tip: break up meat into small chunks with your hands before mixing spices so it doesn't get tough
. 👩🍳 Sauce:
Add ⅛ tsp of: Cinnamon, Coriander, Cumin, Salt, & Pepper. 2 tbsp tomato paste, 1/2 Beef broth, 1 Garlic cloves, 1 cup cherry tomatoes. . 👩🍳 In a Pyrex pan, spread the Kofta flat and add slices of potatoes to cover the top, 1/4 onion slices, and sauce. Cover with foil, Baked for 45-50 minutes. Serve with Naan or basmati rice. Enjoy 😚
#leanmeals #healthymeals #dinnerideas #dinnertime #middleeastern #mediterraneancuisine #beefkofta #garlicsauce #antiinflammatory #healthyfoodchoices #healthyfoodideas #foodsharing #balancedfood #balancedlife #balancedbody #balancedeating #dallasblogger #mombloggers #momblog #chefmom #stayathomechef #foodblogging #launchingsoon #fooddiaries #foodiegrams #foodselfie #artsyphoto #artofplating #artsyfartsy #happysunday
Using up the last of the fresh veg before hitting the market for more, adorned with my homemade harissa and drizzled with buttermilk...mmmmm....
Beet hummusive prices and make your own!
11p beetroot hummus.
15 minutes till kick off, make sure to watch the final at @market33zuidas
have a great game everybody!
Pita, pita, and some more pita's. Who will take the w tonight? France or Croatia?
These two delicious pitas are part of our mini 6. What will you try during the World Cup final. We're open till 10PM hope to see you at @market33zuidas
Couldn't be bothered cooking today, when and did abit of shopping and stopped in cafe in @morrisons
開心share 客人同兔兔happy happy 合照～一人一隻🐰🐰唔使爭～
5-course lunch degustation I | pc @yrmsr
Mango and Papaya Magic😋
You will need
2 frozen mango cheeks
Juice and zest of 1 lime
Piece of ginger
500ml coconut water .
Pop everything into the blender and process until silky smooth.
Pour into glass or bowl and top with strawberries, almonds,chia seeds and Pinenuts
Herb Chicken and Asparagus with Green Beans .
3-6 chicken breast
1 pound asparagus, ends trimmed
3 tbsp butter, divided
1 tbsp minced garlic (optional
1/2 tbsp dried basil
1/2 tbsp dried oregano
1/2 tbsp dried thyme
1/2 tbsp onion powder
1/4tbsp chill flakes
salt and black pepper
fresh herbs for garnish (optional)
1️⃣ Season chicken with salt and pepper on both sides. Melt 2 tablespoons butter in a large pan/skillet over meidum-high heat. Stir in garlic and herbs and cook another minute or so until the garlic is fragrant.
2️⃣ Reduce heat to medium, add chicken to pan, and cook for 5-6 minutes, then flip and cook another 5-6 minutes. (Chicken should be nearly, but not completely cooked through by this point)
3️⃣Scoot the chicken over the sides and add remaining 1 tablespoon butter to the empty portion of the pan. Once the butter is melted, add asparagus and green beans . Season asparagus and green beans with salt,black pepper and chill flakes . Cook, rotating throughout, for 4-6 minutes until tender and chicken is completely cooked through.
4️⃣ Serve immediately garnished with freshly cracked black pepper and fresh herbs if desired.
Pancakes can be thick or thin depending on the ingredients you use to make them.
110g self raising flour
1 tsp bicarbonate of soda
Sunflower oil for frying
209g fresh strewberries
4 tsp plain yoghurt
Maple syrup ( optional
1️⃣ Wash the strawberries and cut a few of them into halves and set aside (they will be used for garnishing)
2️⃣ put the egg, flour,bicarbonate of soda and milk into a bowl, Whisk up the mixture until it’s smooth.
3️⃣ Heat a tablespoon of sunflower oil in a frying pan. Use a large spoon to carefully pour the pancake mixture into the pan. Fry the pancake until golden brown at the bottom.
4️⃣ flip the pancake and fry the other side.
Serve with any fruit of your choice
Okra soup . .
4 slices of tilapia cutlets (any fish can work)
1 cup meat stock
1 large onion
1 scotch bonnets (ata Rodo)
1 knorr cube
1 paprika / cayenne pepper
1/3 cooking spoons palm oil
Chicken breast (optional)
1️⃣ In a pot, put the chicken breast. Season with salt,1/4 onion,1 knorr cube and 1/2 cup of water. Cook on medium heat for 3 minutes then add tilapia cutlets and prawns and cook for another 5-6 minutes.
2️⃣ Divide your okra into 2. Put one part in food processor with paprika pepper,scotch bonnets and onion and process to be roughly chopped, Then chop the remaining part.
3️⃣ Place a pot on the heat and add your Palm oil. Once heated, add your blended okra mix and fry for 5 minuets. Stir continuously
4️⃣ Add the meat stock and stir then carefully add the cooked chicken breast, fish and prawns. Allow to cook for 3 minutes, check for salt and seasoning.
5️⃣ At this point add the remaining chopped okra and cook for 2mins.
7️⃣ Add in the sliced spinach and turn off the heat.
Serve with any swallow of choice or can be eaten alone
COUSCOUS SALAD WITH SALMON
Ingredients for Couscous salad •200g couscous •270ml hot stock •4 tomatoes, chopped •340g can sweetcorn, drained •¼ cucumber, chopped •1 small red onion, finely chopped •6 dried apricots, chopped •2tbsp olive oil •Juice ½ lemon •3tbsp chopped parsley •2tbsp pumpkin or sunflower seeds
1.Put the couscous into a large bowl add the stock. Cover and leave to soak for 10 mins.
2.Meanwhile, prepare all the vegetables and put them in another bowl with the apricots, add the olive oil and lemon juice, season and mix together.
2.Use a fork to fluff up the couscous then add the vegetable mixture, the chopped parsley and seeds. Toss together and serve.
Ingredients for Salmon
•salmon fillets •2 tablespoons olive oil
•fresh thyme( optional)
•Bring the salmon to room temperature 10 minutes before cooking. •Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium heat ,Place the fresh thyme and salmon skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more. •Transfer to a plate and serve as desired.
Coconut Prawns with Creamy cocktail sauce and vegetables. Ingredients for coconut prawns
1/3 cup all purpose flour
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 egg whites, beaten
1/2 cup bread crumbs
1 cup flaked coconut
oil for frying
1.Using a small knife cut the prawns down the back, but do not cut through. This will butterfly the prawns so that they lay flat
2.Combine flour, garlic and salt in a bowl. Place egg whites in another bowl. In a third bowl combine bread crumbs and coconut.
3.Press prawns into flour to coat. Dip in egg batter and then press into coconut/bread crumbs mixture. Repeat until all prawns are breaded. At this point you can refrigerate the prawns for up to two hours until you are ready to cook.
4.Heat 1/4 inch of oil in a large skillet over medium heat. Sprinkle some bread crumbs into the oil, if they sizzle the oil is hot enough. Begin frying the prawns in batches until golden brown and cooked through, about 3 minutes. Transfer to a paper towel lined plate. Allow to cool slightly.
Creamy cocktail sauce
60ml tomato sauce( ketchup)
60ml whipping cream
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Salt and pepper
Optional- a dash of Tabasco sauce
Combine mayonnaise,tomato sauce, cream, Worcestershire sauce and Tabasco sauce in a bowl. Season with pepper. Cover. Place in the fridge for 1 hour to develop the flavours.