The one & only Ohio style pizza 🍕
Three words: FRIED PICKLE PIZZA @ohiopieco
4 113 minutes ago
These Delicious Roasted Veggies with Chorizo, beautiful Carrots, Red Onion, Garlic and Sweet Smoked Paprika are drizzled with fresh Lemon Juice, Extra Virgin Olive Oil and Hummus, sprinkled with Parsley and served with Bulgur, so comforting, easy and full of fibres! ❤️
VEGAN ORANGE & CHILLI TERYAKI MUAHROOM UDON: I’ve been wanting to create a vegan mushroom dish for a while but I needed time to gather my thoughts and get it just perfect, and here it is. Slippery sesame udon bathed in a rich citrus Teryaki sauce, spiked with chilli and packed with asian mushrooms, edmame and Swiss chard ( I would have used Pak Choi but chard was in my @riverford box!) easy dinner for #weareveganuary . Recipe as follows:
SAUCE: Pour 200ml Soy, 100ml Mirin, 100ml Shaoxing Cooking Wine, 4tbsp Caster Sugar and 1tbsp Orange Zest into a pan and bring to the boil. Reduce to a simmer and bubble uncovered for 20minutes until thickened.
MUSHROOMS: Heat 2tsp cooking oil in a wok and sauté 1 onion, finely sliced for 2 minutes. Add in 1tsp crushed ginger and sauté 1 minute before adding 500g mixed Asian mushrooms torn into pieces. Cook 5 minutes then add in 1 shredded chard or Pak Choi, 230g edamame beans and 1 orange, zested and segmented. Cook for 3 minutes until wilted then pour in your reduced Teryaki sauce. Bubble for 2 mins then set aside.
NOODLES: Cook 300g ready to cook udon noodles in water according to pack instructions, drain and drizzle over 2tsp sesame oil and 2tsp black sesame seeds.
Serve the mushrooms on top of the udon and drizzle with 1tsp Chilli oil per serving. #japanesefood#veganfood#teriyaki#mushroomteriyaki#bowlfood#noodles#chilli#orange#recipewriter#eeeeeats#huffposttaste#foodaimonia#buzzfeast#foodgasm#privatechef#foodglooby#foodblogfeed#catering#chefler_platformu#ilovingallery
Rarely I had time to be home and making myself lunch during week day, when school started everything is 🤯🤯🤯 SHAKSHUKA recipe :
1 medium onion, diced
1 red bell pepper, seeded and diced
4 garlic cloves, finely chopped
2 tsp paprika
1 tsp cumin
1/4 tsp chili powder
1 28-ounce can whole peeled tomatoes
3 large eggs
salt and pepper, to taste
1 small bunch of green ( suppose to use cilantro, but I don’t have it)
1 56 minutes ago
Meet me at the baarrrrr 😈
1 26 minutes ago
TONIGHT, come on out for the first night of The Bunzzz Fight Night Takeover, featuring the ShoBox triple header fight! No cover, Happy Hour till 7pm, $8 Crown, $7 Titos, Bunzzz Mini Sliderzzz $8.50, Specialty Pizzas $9.99, Guinness Blonde 16oz for $3.50, Get a bucket of 5 for $15.50, Heiniken $3.50! 💥🥊
1 07 minutes ago
"It is an honor to partner with Baron Philippe de Rothschild Chile, a true icon in the world of wine. Escudo Rojo wines are a masterful blend of old-world philosophy with modern innovation. Chile is a vinicultural paradise with an ideal climate for the production of world-class wines, and the US market has taken notice. We have seen dramatic increases in demand for Chilean wines retailing at $15-$20 per bottle, and with our extensive network we are uniquely positioned to capitalize on this demand. We look forward to a long and successful partnership" - Guillaume Touton, President and Founder of Monsieur Touton Selection, Ltd.
Meine heimliche Liebe ist Rotweingugelhupf 💕Deshalb reloaden wir hier gerade den „Rotweingugelhupf reloaded“ - weil man nie genug Rotweingugelhupf essen kann ✨ Also, stay tuned und probiert inzwischen diesen hier - Rezept wie immer im Profil! Happy Friyay 😎🥳
Every Friday and weekend is a special occasion. These gooey cinnamon rolls have special written all over them! YUMMM 😋
Recipe is up on the blog!
Click the link in our bio for the recipe!
Gluten Free Vegan Mac & Cheese 🍝🧀 who fancies a bowl this weekend?! It’s super easy to make, creamy, rich, cheesy, delicious and extremely comforting just what a Mac & Cheese should be. Recipe linked in bio or visit healthylivingjames.co.uk 🙌 have a great weekend!
I absolutely love everything about this Orange Olive Oil Cake 🙌🍊🍰 It’s vegan & gluten free, so flavorful, moist, and gorgeous, thanks to vibrant seasonal citrus! Perfect for your weekend baking plans 😉 Grab the full recipe on our blog, link in bio. #crowdedkitchen
in a sea of fast casual spots, I’m constantly looking for a filling breakfast in flatiron before I go to work 🧇 not only does @hall.nyc open at 8am, but they have a delicious breakfast menu, including this soba waffle with #wagyu prosciutto that was everything I’ve been waiting for 💕 also, don’t skip the scrambled eggs!!
1 2813 minutes ago
First cake going out this year, chocolate sponge with vanilla buttercream 🐱
Fresh squeezed ✨ nothing better this time of year! When winter days are cloudy, wet, windy and cold I can always count on citrus season to bring the sunshine... in liquid form. 🙌🏼🍊✨🌞 Cheers to Friday! Hope you’re having a good one. ✨🥂🍊🍋🍃💫
The next time you feel stressed or overwhelmed when trying to plan your physical activity, don’t forget that all the small movements and steps add up! You can get steps in at the grocery store, while waiting for your child to finish practice, or at home with your dog. Parking your car farther from the entrance to the store will also add to your daily total!
I have been on a chicken sandwich kick lately. I go through these phases where I can’t seem to get enough of something. It is really funny actually. My newest fav is the California chicken sammie from @baddaddysburger 🥪 It comes with jalapeño bacon, avocado, white cheddar cheese, mango salsa, lettuce and tomato. This thing is piled high and bomb!! Check out some of the new menu items like this one that Bad Daddy’s has this weekend like the Mac and cheeeeeeeeese, the pastrami burger and the new bistro burger. 🍔
A very pretty Osmanthus Jelly (Pic 1) off the Festive Buffet Table of The Square @FuramaSingapore#FuramaRiverFront the other day & you'll oso know its looking lots like #CNY2020 wheh your Kueh Lapis (Pic 2) comes adored with Auspicious Looking Chocolate Gold Coins.
You must be wondering, eh where's the #YuSheng pic... Oh... got lah, jus that I act yige different so didn't put as cover. That said, besides the Trio Treasure Yu Sheng (4th Pic) which comes with Lobster Meat, Parma Ham & Salmon as one of #FuramaSingapore 's Festive Takeaway, there's oso the Fried Sous Vide Debone Pork Trotter (5th Pic) & Crispy Beancurd Skin Lucky Bag that's stuffed with Mini Abalone, Sea Moss & Dry Oyster.
Pre-Festive Period: 10 Jan - 8 Feb 2020
Lunch: $35++ per Adult
Dinner: $40++ per Adult
Child: $20++ per Child
Festive Period: 24 Jan (Dinner), 25 - 26 Jan 2020
Lunch: $50++ per Adult
Dinner: $55++ per Adult
Child: $20++ per Child
Pic taken @ Furama River Front
405 Havelock Road
Reservations for The Square
+65 6739 6468
I’m on the hunt, where are the BEST cheese curds on Long Island?!?! I’m dying to know 😩 Had these beauties earlier this month while visiting New Paltz 🤩 Happy Fryday!!!
4 9822 minutes ago
I know Easton 😳 I can’t believe these cinnamon rolls are vegan from @cinnaholic .....
The Cookie Encounter; Vanilla frosting topped with an entire chocolate chip cookie, chocolate chips and finished with a chocolate drizzle
Happy freakin Friday, everyone!! What's on your weekend agenda?? I've said it before but check out @tacos.elpatron if you haven't been yet! Their birria tacos are amazing, but if you're all about the cheese they have an E X T R A cheesy quesabirria. Bring yo lactaids 🧀🧀
If you like brownies (who doesn’t 😝), you’ll wanna check out @clebrownieco ASAP 😋🍫👌
I got their Variety Pack and let me just say these are the BIGGEST brownies I’ve ever seen - and they’re SO GOOD 😍😍😍
The pack comes with four flavors: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
The Buckeye Blitz: a layer of fudgy brownie topped with peanut butter chocolate sandwich cookies, a layer of chocolate chip cookie dough infused with salty roasted peanuts & topped with a milk chocolate PB cup
The GOAT: a gooey fudge base with a top layer of chocolate chip cookie dough & topped with an OREO
The Golden DOOD: a sweet and salty blondie base layered with salted caramel sandwich cookies, topped with a sugar cookie layer, drizzled with caramel syrup, white chocolate chips & sea salt crystals ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀
The Kitchen Sink: a buttery blondie base topped with a brown sugar cinnamon toaster pastry, then a monster cookie layered on top & stuffed with pretzels, potato chips, & more candied chocolate pieces ⠀⠀⠀⠀
You can order these (and other flavors too) on their website!! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #brownies#cookies#candy#chocolate#dessert#yum#brownie#newforkcity#sweet
Lamington tart by @rainbownourishments 💗
VEGAN LAMINGTON TART
2/3 cup plain or all-purpose flour, plus extra for dusting
3 tbsp coconut oil, chilled
1 tbsp organic cane sugar
1 tbsp water, chilled
1 1/2 cups chopped vegan chocolate
2/3 cup canned coconut cream
1 1/4 cups dessicated coconut
1/2 cup rice malt syrup
1/3 cup canned coconut cream
Raspberry Jelly layer
1/2 cup fresh raspberries
1 cup fresh or frozen raspberries
1/3 cup water
2 tsp agar powder
1. Preheat the oven to 180°C/360F. Grease a deep 20 cm loose bottom tart pan.
2. To make the crust: Add all the ingredients to food processor and mix until evenly combined and it forms a dough.
3. Dust a clean surface with flour. Roll the pastry onto the surface and carefully use a rolling pin to transfer the dough to the tin. Press the dough against the bottom and sides to form a crust.
4. Bake the crust for 15 minutes or until the surface is evenly golden brown.
5. To make the chocolate ganache layer: Add all the ingredients to a small saucepan over low heat. Melt until the mixture is very smooth then pour it into the tart tin. Set the tin in the freezer for 1 hour or until set.
6. To make the coconut layer: Add all the ingredients to a bowl and mix until combined. When the chocolate layer is firm enough, add the coconut mixture to the tart. Firmly press the mixture and set aside the tin in the freezer for 1 hour.
7. To make the jelly layer: Slice the 1/2 cup of fresh raspberries in half. Add the remaining raspberries and water to blender and blend. Use a sieve to remove the seeds from the raspberry liquid. Add the raspberry water, sweetener and agar to a small saucepan and bring to a boil. Pour the liquid into the tart and quickly arrange the berries on top. Set aside in the fridge for 3 hours or until the whole tart is set. #bestofvegan
105 8,31614 hours ago
Looking for a salad to fill you up?! This shredded Brussels sprouts & arugula salad is tangy and irresistible, crisp and refreshing, and quite filling. ☀️🙌 This large salad is made with baby arugula, shredded Brussels sprouts, crumbled goat cheese, and toasted pecans. I tossed all of that with my favorite honey-mustard dressing. Enjoy this simple recipe for dinner or pack it for lunch! 😍
Get the recipe at cookieandkate.com! Search "shredded Brussels sprout salad." Or click the link in my bio! #cookieandkate#vegetarian#glutenfree#salads#mealprep#healthyfood#delicious#feedfeed#eeeeeats#huffposttaste#buzzfeast
File this under my new fav recipe: Italian Wedding Soup with the best chicken meatballs and Parmesan broth! Omg get in my belly! Recipe link in my profile https://whatsgabycooking.com/italian-wedding-soup/
77 6,88714 hours ago
Passion fruit & lemon tart with chocolate crust by @nm_meiyee 🧡
1 1/4 cup gluten free oat flour
3/4 cup almond meal
3 tbsp cocoa powder
4 tbsp coconut oil
2 tbsp maple syrup
1/2 tsp vanilla bean extract .
1 1/4 cups passion fruit pulps
Juice of 2 lemons
1/3 cup date syrup or maple syrup, adjust to taste
1/2 cup coconut milk
1 tsp agar agar powder .
Preheat oven to 180C/360F. Grease a tart tin with coconut oil. Set aside. In a food processor, add crust ingredients
and pulse to combined. You should get a moist mixture than can be easily moulded. Firmly press into bottom and up the sides of tart tin. Bake for 15-18 minutes. Transfer to a wire rack and let it cool. .
Add passion fruit pulps into a blender. Pulse the blender to separate the seeds from their gelatinous membrane. Rest a fine mesh sieve over a small bowl and pour the passion fruit into the sieve. Use the back of a spoon to press out the juice. .
In a saucepan, bring coconut milk, passion fruit juice to a boil. Add agar-agar and stirring constantly until completely dissolve, about 2-3 minutes. Then lower the heat and add in maple syrup, lemon juice. Let simmer for 1 min. Turn off the heat and allow mixture to cool slightly. Pour mixture into the tart. Chill in fridge for at least 4 hours to set. .
Remove tart from the tart tin, garnish with fruits. Enjoy! #bestofvegan
105 7,47116 January, 2020
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