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A must try dessert 🙌🏻.
All you need is:
Cashews and pistachios.
Toffee sauce(optional): to make toffee u can just pressure cook the condensed milk with its tin .
Crushed pistachios(optional): for garnishing.
Try this yummy dessert out and let us know your feedbacks .
Mangalorean Chicken ghee roast with Malabar parathas
The ghee roast was on mom’s “must have” list. I made the dish for dad’s birthday dinner and it was a super hit. More so because it was pouring cats and dogs that day and when the weather is such I love myself to be consumed by some bold flavours. Starting with the wafts that rise from the pot as each ingredient heightens the senses to the final scraping of the masala stuck to the walls of the pan. I enjoy the entire process.
My happiness quotient is the highest during rains. It stirs a lot of memories and I’m happy to gather wool. As much as I’d love to do that even today my hyper monkey makes sure I’m on my toes. She loves perching on the window as the drops splatter on her tiny feet. Climbing up the grills which are her web and she the “binden” (spider). Trailing snails and trying to kiss them. Cuddling turtles at her cousin’s home. Phew! I am so missing a good spa right now. I can hear my bones creak as play’s Ganpati on my back and I turn into a rat. This rat can hardly scuttle from the bed to the door as it’s master whips it back in position.
To make: marinate chicken with turmeric, curd and lemon juice. Roast red chillies, coriander seeds, cumin seeds, fenugreek seeds, fennel seeds, cloves, cinnamon and black peppercorn. Grind this with ginger garlic and tamarind. Heat ghee in a pan and fry to seal the chicken. Set it aside. In the same ghee fry onions and add the spice mix. Cool until ghee separates. Add the chicken, curry leaves, jaggery and salt. Cook until done and then fry in high flame to thicken the gravy.
Jhule Lal! Sindhi cuisine is close to my heart for many reasons. Today, I'm sharing the most popular Sindhi dish - Sindhi Kadhi. It's a complete VEGAN meal in itself and is traditionally enjoyed with steamed rice, aloo tuuk (double fried potatoes) and sweet boondi. Of course, a papad is always within reach in any Sindhi house. Thanks to my sis Kiran for this wonderful recipe.
PREPARATION METHOD :
in a saucepan over low heat add butter and condensed milk. Mix using spatula .
Now , add center cream of the biscuits and mix until it gets incorporated completely in the previous mixture.
Let it cook until thick in consistency as shown in the video above .
Once done, pour in a greased plate and refrigerate for 30 minutes once it reaches room temperature.
After 30 minutes, take the mixture out of the refrigerator and form small balls.
Roll these in crushed oreos.
Store in an airtight container at room temperature.
Mój ostatni ulubieniec śniadaniowy. Nocna owsianka! praktycznie robi się sama, ma kremową konstystencję, idealnie sprawdza się w upalne dni.
Dzisiejsza wersja z truskawkowym musem i puddingiem chia, póki jeszcze mamy sezon na truskawki!
Jakie są wasze ulubione letnie owoce?🍓
-50g płatków owsianych
-ok.pół szklanki mleka
-szczypta soli, aromat waniliowy
-ulubiony słodzik ok.1 łyżeczki
-łyżka masła orzechowego lub tahini
Mieszamy i wstawiamy do lodówki na parę godzin lub całą noc.
-1 łyżka nasion chia
-ok.4-5 łyżek mleka
-słodzik, wanilia wedle uznania
Mieszamy i wstawiamy do lodówki na min.1-2h
-garść truskawek pokrojonych drobno
-1 łyżeczka słodzidła
Gotujemy do miękkości i aby masa zgęstniała. Dodajemy do owsianki schłodzony.
One of my favourite breakfast lately, overnight oats! They’re super quick, easy and perfect for hot summer days.
Recipe for overnight oats with strawberry mousse🍓
-vanilla, a pinch of salt and 1tsp of fav sweetener
-1tbs of pb or tahini
Mix well and put into a fridge for a couple of hours or all night
-chia seeds 1-2tbs
-fav sweetener 1tsp
Mix and cool for at least 1h
-a handfull of strawbs
-fav sweetener 1-2tsp
-a splash of water
Cook until soft and thick. Let it cool before adding to your oats.
If you are craving for garlic bread and don’t want to spend time and energy on making it ..try this quick fix recipe with just 4 super ingredients...Super simple and yummy garlic bread ready in 5 mins !!
Just make sure you use the following set of ingredients which add the perfect flavour :
Amul garlic and herb butter
Milk or sandwich bread
Keya pizza oregano
Cut pumpkin into 2cm chunks, coat in olive oil, mixed herbs, salt & pepper and roast in oven for 30-40 minutes. Cut tomatoes in half and add to pumpkin tray for 10 minutes.
Cook lamb on pan or bbq to desired temp - I use the @aldiaustralia marinated lamb steaks they are delicious.
Dry fry the pine nuts till golden brown.
Add the spinach and rocket, pumpkin, tomatoes, pine nuts together on a plate, drizzle with olive oil, mint sauce and Tzatziki and finally crumble fetta over the top.
1) Haferflocken in eine Mirkowellen geeignete Schüssel geben und mit der doppelten Menge an Pflanzendrink bedecken und für 2min bei voller leistung in die Mikrowelle geben
2) Die Früchte deiner Wahl waschen und klein schneiden
3) 1 TL Kakaopulver, 1/2 TL Zimt in die Fertigen Haferflocken verrühren
4) Die Früchte hinzugeben und mit Nüssen und Samen verzieren. Sieht nicht nur gut aus sondern bringt auch eine Menge wichtige Nährstoffe mit sich. Es eignen sich geschrotete Leinsamen, Mandeln, Walnüsse, Kürbiskerne....
5) Guten Hunger 😋
6) Wer einen höheren Proteinanteil benötigt kann zu den Haferflocken einen Löffel Proteinpulver und einen Schuss Pflanzendrink hinzugeben.
I am so excited to announce my new limited edition flavours of granola in collaboration with @chocolateeha
———————————————————————Both are summer and Eid themed especially for the month of July in collaboration with the amazing @chocolateeha using her limited edition ‘mango kulfi’ chocolate bar in the mango explosion granola.
As well as these my almond and coconut joy granola is also available.
DM to order now ❤️ 50% of all profits will be donated to the people of Yemen 💓
————————————————————————-I hope you love these flavours as much as we do 💕💕💕
Caprese Sliders for the 4th of JULY !! Make a fresh Summer Caprese Slider Board where everyone makes their own CAPRESE SLIDER! This board comes together quickly, with fruit, rolls, cheese, tomatoes, balsamic glaze, and basil! Dont' forget the cookies and cherries!
recipe link in my profile @reluctantentertainer
We normally host a 4th of July breakfast for our entire neighborhood, but we aren’t doing it this year because of Covid and we are super bummed! We are still going to have a special family breakfast with our favorite waffles, berries, and whipped cream! Josh is also smoking bacon on the @traegergrills! The boys are excited! We hope you all have a safe, fun, and delicious holiday weekend! Click @twopeasandpod for the waffle recipe link!❤️💙 https://www.twopeasandtheirpod.com/belgian-waffles/ #twopeasandtheirpod
33 1,5543 July, 2020
say hello to the BEST salad you’ll ever eat. combining crispy prosciutto, burrata, and peach is the best thing to happen to my tastebuds since Britney had her meltdown....
i love my friendship with @broccyourbody for a lot of reasons, but the main one being that most of our conversations revolve around food.
so, we teamed up to make something dank together. she developed the bomb ass recipe and i made it into art. guess who‘s the capricorn & who‘s the pisces...
REGARDLESS. you guys. this combo is everything your mouth has ever needed/wanted. thx for making my dreams come truuuuu Cariss!
MAKE IT!! tag us! have a super safe weekend ♥️👇🏽
4 cups arugula
6-8 slices of prosciutto
6 oz burrata
2 peaches, sliced
1 tbsp fresh basil, chopped
salt & pepper
:: preheat oven to 400 degrees. on a greased baking sheet, arrange the prosciutto in a very loose ball by folding the ends inwards. spray with cooking oil and bake for about 10 minutes, checking frequently to prevent burning. toss the arugula in olive oil with salt & pepper.
arrange your sliced peaches, burrata and crispy prosciutto on top of the arugula. sprinkle the fresh basil on top with a drizzle of oil, balsamic vinegar, salt & fresh cracked pepper.
wine is optional, but also not 😜
183 3,6383 July, 2020
This festive and delicious 4th of July Poke Cake is super easy to make and extra moist with the addition of jello! It’s so festive and delicious. My kiddos loved helping!
1 box white cake mix 4 large eggs, room temperature
1/2 cup vegetable or canola oil
1 cup buttermilk 1 small box (3.4 oz) cherry gelatin - you will use ½ the package 1 small box (3.4 oz) berry blue gelatin - you will use ½ the package 1 cup boiling water, divided
1/2 cup cold water, divided
1 (8 oz) container whipped topping, thawed
1 (8 oz) package cream cheese, softened
1/2 cup powdered sugar 1 teaspoon vanilla extract
Preheat oven to 350°F and coat a 13x9 baking dish with non-stick cooking spray. Set aside.
In a large bowl whisk together cake mix, eggs, water and oil, until smooth. Spread evenly into baking dish, bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 15 minutes.
While the cake is cooling, combine 1/2 of the package (about 2 tablespoons) red gelatin and 1/2 cup boiling water and stir about 2 minutes until dissolved, add 1/4 cup cold water and stir to combine. Place in a squeeze bottle.
Repeat the exact same steps with the blue gelatin. Combine 1/2 of the package (about 2 tablespoons) blue gelatin and 1/2 cup boiling water and stir about 2 minutes until dissolved, add 1/4 cup cold water and stir to combine. Place in a squeeze bottle.
Using a wooden skewer or large fork, poke holes into cake about every 1/2 inch. Carefully pour gelatin over the cake, alternating blue and red to get a more striped appearance.
Cover cake with foil or saran wrap and store in the refrigerator for at least 3 hours or overnight.
Frosting: In a large mixing bowl, beat the cream cheese until smooth using a stand mixer or hand mixer. Add powdered sugar and vanilla and beat until smooth.
Fold in whipped topping until well combined. Spread over cooled cake. Top with fruit or sprinkles as desired.
Store in refrigerator, wrapped with foil or saran wrap, until ready to serve!
lemon blueberry and cherry muffins! these are SO juicy and bursting with summer fruity flavors 🥳 the last 3 months, i’ve been on a nonstop mood of baking loaves and muffins - that mood is still on! i usually use my previous muffin recipes and make little tweaks here and there to make new recipes. these are a delicious treat for your july 4 weekend if you celebrate or just for some weekend baking fun!
2 1/2 cups oat flour
3/4 cup coconut sugar
2 tsp baking powder
1/2 tsp sea salt
2/3 cup almond milk
3 tbsp coconut oil, melted (apple sauce)
1/4 cup maple syrup
1 tsp vanilla extract
3/4 cup blueberries
3/4 cup cherries, chopped
1. preheat oven to 350F. line a standard-muffin tray with 12 muffin cups. 2. in a medium bowl, mix together dry ingredients; flour, raw oats, sugar, baking powder and sea salt. 3. in another medium bowl, mix together wet ingredients; almond milk, butter, maple syrup, eggs and vanilla extract. 4. pour wet ingredients into the dry mix and incorporate together with spatula. 5. coat berries with some flour and add into mixture along cherries and blueberries. 6. bake for 25-28 minutes or until a toothpick in the center comes out clean. #winniesbalance#july4
94 1,2483 July, 2020
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