Hey, if you don't know how to do something, read a book, take a class, read an article or ask me😀....I might know and I may do a post for you... -
The secret to cooking lamb chops is dry heat, good seasoning, and perfect heat distribution....Happy Friday Everyone!! Have a good weekend! -
Trong tiết trời giao mùa thế này, Forest Elixir sẽ như "liều thuốc" thanh mát, an lành, giúp bổ sung thêm dưỡng chất, để bạn luôn tươi tắn và rạng ngời.
Mặc kệ nắng mưa thất thường, hãy giữ cho thể trạng và tinh thần vững vàng, phơi phới cùng với Forest Elixir. Andros tin rằng các khách hàng của bạn sẽ cực kỳ yêu thích món nước này đó!^^
Cập nhật ngay những công thức món nước mới nhất tại http://bit.ly/2RpRfPY
In time of changing seasons, Forest Elixir will be like a "medicine" of coolness, peace, helping replenish nutrients, so you are always fresh and radiant.
Regardless of the erratic rain and shine, remember to keep your body and spirit strong with Forest Elixir. Andros believes that your customers will absolutely love this recipe! ^^
Update the latest recipes at http://bit.ly/2RpRfPY
After quite a bit of work, we have our first wildcrafted fruit leather! Thanks to Felecia (and also Clar) and inspired by my trips to Turkey with my wonderful partner (lots of fruit and veggie leather there) we have a very tart, very healthy portable foraged snack.
Autumn olives are high in antioxidants (ounce for ounce autumn olives have up to 17x the lycopene of tomatoes), low in sugar, a good source of Vitamins A, C and E, and a great local source of minerals. Wild grapes have the sought after resveratrol, and vitamins B1, B6, C, manganese, K. #autumnolive#wildgrape#fruitleather#foraging#healthysnacks#cookityourself#noaddedsugar#eattheweeds
Oh, and I made a big arsed pan of leek and potato soup (split so my grandma's didn't have coconut milk added).
Doesn't look like much, but tastes bloody lovely and it's perfect for this time of year.
Been craving it since I had some on my day out at the Attenborough Nature Centre (made in house!) in Nottingham when I went with James (@mankind_2k )...finally got round to making my own.
Followed Loving It Vegan's recipe: https://lovingitvegan.com/vegan-potato-leek-soup/
🐟 Are you looking for a simple yet healthy midweek dinner idea, how about this baked cod?
Just crash generous amount of *capers and spread them over the *cod, place fresh *lemon thyme on top and drizzle with *olive oil. Bake for ⏳30 min in 🌡160°.
. 📍No salt needed, you can squeeze some lemon juice on top.
I was told today to eat more omega 3 rich foods for the dryness in my 😳eyes, so there you go!
Zucchini Bitter Melon Crustless Quiche. Turned out better than I thought! 1. Scoop out the seeds of 2 bitter melons. (I left the skin on.) and cut into bite size pieces. 2. Cut 2 medium sized zucchini into the same sized pieces. 3. In a large frying pan sauté 1 large white onion diced, and 4 finely chopped garlic in 3 tbsp of grape seed oil just until softened on med-high heat. Add bitter melon and continue cooking for 10 min. Add the chopped zucchini and cook for an additional 10 min. Transfer mixture into a 9 inch deep dish glass pan. In a small bowl beat 4 eggs and 3 egg whites, 2 tsp sea salt, 1/2 tsp black pepper, 1 tbsp olive oil, splash of hot suace. Pour egg mixture evenly over zucchini bitter melon. Scatter 5 thinly sliced basil leaves along with 1/2 cup shaved Parmesan cheese overtop. Place glass baking dish on top of a baking sheet to catch any overflow juices and bake in a preheated 350 F oven uncovered for 1 hour. Colour should be golden, egg mixture set. Great for #brunch#breakfast#lunchbag#dinner and as a #healthysnack . I actually loved it better cold the next day. #cookityourself#trysomethingnew#bittermelon#zucchini#healthyfood#healthyeating#workout
1 3215 September, 2019
Ready for Tortillas? 😎 (by M.K.)
Pulled Chickenwith Mozzarella | lamb's lettuce |
Paprika and tomatoes | chanterelles |
Cream of feta cheese+dried pickled tomatoes
pulled Hähnchen mit Morzarella | Feldsalat |
Paprika und Tomaten | Pfifferlinge |
Fetacreme mit eingeleten getrockneten Tomaten
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0 1015 September, 2019
Lets try this one 🙃 (by M.K.) .
A patty out of Salmon tartar+cream chees and avocado, besides one parmesan-cracker baked with fresh rosemary and garnished with chives and more parmesan
Lachstatar+Frischkäse+Avocado zum Patty im Duo mit einem Parmesan-Rosmarin Cracker, garniert mit Schnittlauch und Parmesan 😋
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Food Art | Кулинарное Искусство 🇮🇹 This cooking class was an amazing surprise from Vadim. He invited me for dinner, but I had absolutely no clue that we were going to cook it ourselves. We arrived to piazza Navona at 5:30 pm and to my surprise we joined a group of about 10 people and walked to an old beautiful building nearby. We climbed up the stairs and found kitchen at the rooftop terrace... That was a moment I understood what was going on 😂 And I have to say this was one of the best dinners in Italy! If you love cooking and happen to travel to Italy, I strongly recommend this experience! We have learned how to cook pasta with Puttanesca sauce and ravioli with ricotta cheese from real Italian chefs Manuela and Stefano, laughed during whole entire evening, met interesting people from all over the world and all together had an amazing dinner with a beautiful view to the city.
✔ It is better to book this class online few days in advance. I'm sure there are many companies offering such service, we used www.TakeWalks.com and would highly recommend it.
✔Our chefs Manuela and Stefano gave us a small book with their best Italian recipes. If any of you want to have please write in comments, I will be very happy to share!
✔They also recommended us few local restaurants in Rome. We have tried one called "Eggs" in Trastevere district and to our humble opinion it was the best pasta Carbonara we have ever tried.