A long day of activity will need a hearty breakfast to pull you through. For this day of our vacation in Gotland- we prepare a beloved Egyptian favorite: Fuul. Fuul can be made in a million different ways and are all equally as delicious. For this breakfast we made Alexandrian Fuul that has its base in tomato, onion, garlic and peppers. You put the cooked Fava beans in the thick and savory tomato sauce and mush them with a fork until they reach the consistency of a bean dip. Once it has reached your desired consistency- you plate it into a semi deep bowl (piping hot) and drizzle olive oil around it and a squeeze or two of lemon juice. And now: put forks and knives aside, roll up your sleeves and get ready to eat with your hands. There is no other way. On the side you will have some onion, rocket salad, or/and boiled eggs...with some warm Arabic bread you want to create a perfect bite every time. A little bit of this n’ a little bit of that. In each bite, there should be complementing flavors and textures. So delicious- it is worthy of a David Attenborough narration with a soundtrack composed by Max Richter. Guys, this is what we Arabs do best: Food. Vacation sure is good to me. #foodie#breakfast#oliveoil#fuul#egyptian#egyptiankitchen#instafood#foodogrophy#foodwriter#foodstyling#arabs#time#vacation
When I was making this stir fried rice with red rice, veggies, cashews and cranberries this morning, I was enthralled with the beautiful medley of colours. I quickly took a random pic and posted it in my stories. And ever since then, I have had a barrage of queries asking for this recipes. Here is the rough recipe: In a wok, put in some oil (preferably sesame oil) and after it is hot but not smoking turn down the heat. Add freshly grated ginger and chopped veggies like carrots, beans and broccoli into the hot oil and season with salt, pepper, a pinch of sugar and soy sauce. Stir in some dried cranberries and cashew halves and stir for for a few minutes. Put in some cooked red rice and mix well and enjoy!
Facile come le fave col pecorino,⠀ come un abbraccio,⠀ un bicchiere di vino.⠀ Per il pranzo di Pasqua faremo tanti antipastini, facili e leggeri e poi alcune preparazioni nel barbecue con cottura "low and slow". Conoscete questo metodo? qual'è il vostro cavallo di battaglia?⠀ Noi siamo neofiti ma devo dire che la filosofia e il risultato ci piacciono molto.⠀ .⠀ Porta le fave in tavola ben lavate e poi non buttare via i baccelli. Si possono usare per preparare un'ottima crema di verdure. Tra pochi giorni carico la ricetta. .⠀ .⠀ .⠀ #posatespaiate#fave#favabeans
How do you prepare and track your recipes? Although Valarie and I have all the tech we need at our disposal for the blog with our WordPress site, all the WPTasty plugins & the Apple products we need to create on, she still prefers to write up her menu in these composition books. Ironically, I read that Rachel Ray also carries composition notebooks everywhere for her journaling and note taking for her culinary pursuits. I also prefer old school notebooks, when researching recipes, writing blogs and just taking notes. Valarie has bought me a Moleskin Smart Tools journal with Neo smarten and a RocketBook Wave journal where you microwave the pages and reuse them. They are all great gifts and tech journal products, which I use when motivated, but still nothing like an old school notebook and pen. This particular polka dot composition notebook has all of Valarie’s Easter, Thanksgiving, Christmas and New Years menus since 2011. A chef friend of ours always tells me if you do not write the recipe down it doesn’t exist. What tradition do you use to write down your recipes and menus and hopefully pass down to fiends and family? You can see Valarie’s 2019 Easter menu written down with a No. 2 composition pencil in her composition notebook. The “heart” art work is all mine which she commented - “What are you 12?” when she found it. At the end of the day isn’t that what the kitchen is about - a place for family to gather and share their love. The secret ingredient in our kitchen is always love.❤️❤️ #recipes#notebooks#journaling#recipedevelopment#menus#foodblogger#unstoppablefoodie#foodwriter#travelblogger
¡Cuán inspirador es el arte! Dicha manifestación es el pilar de @kitchenteachen, plataforma en línea que proporciona formación en gastronomía, así como insumos y utensilios culinarios. Una empresa novel formada por cocineros y para cocineros. Desde @appetizer_storyteller aportamos nuestros granitos de arena, trabajando en pro del proyecto en cuanto respecta a: · Marketing digital, así como creación de contenidos y social media management. · Fotografía gastronómica: estilismo, elaboraciones, productos y retratos de chefs. · Periodismo gastronómico: redacción de textos. · Mantenimiento y actualización web, así como programación de nuevos cursos y productos online. - 📷 Conseguimos papel aterciopelado y elegimos la luz natural capaz de acariciar los macarons, que reposan delicadamente sobre el velludo rosa pastel. - #appetizerstoryteller#feelthefoodattraction #appetizerstoryteller4kitchenteachen
A (completely biased) ode to a sandwich:⠀ ⠀ I once heard someone say that the safest sandwich you can order (anywhere) is a club sandwich. ⠀ ⠀ No. Hell to the no.⠀ ⠀ Argument: with a club, you risk consuming gelatinous sliced turkey or ham, rubbery cheese (if included), and often bland iceberg lettuce that might as well not even be there because it's not doing that sando any favors. Not to mention, a toothpick that often hides in the center of the too-tall sandwich, quietly lying in wait, ready to puncture the roof of your mouth like a silent samurai. To this I say Nay.⠀ ⠀ Get rid of the deli meat. Get rid of the cheese. Keep only the bread, bacon, lettuce, tomato, and mayo. Ahhhh….now you’re talking. BL-freakin-T.⠀ ⠀ Give me a BLT any day and I will be happy. Soft bread, crispy bacon, juicy tomato, fresh lettuce, glossy mayo. I may even go as far as to say that it's THE best sandwich ever invented. Come at me...I dare you.⠀ ⠀ Now there IS the question of seasonality and I agree with @rapoport and @moroccochris when they spoke on the @bonappetitmag #bonappetitfoodcast about making BLTs at home only during peak tomato season. But, living in California, the season is long (last year, I had cherry tomatoes growing out back until December. December!), so I feel pretty okay indulging in my BLT obsession for at least half the year. But ordering one? 365, baby.⠀ ⠀ Okay, so…a BLT wrap?⠀ ⠀ I’m gonna be honest here say that I’m NOT making this as a wrap. I want the crunchy/soft griddled bread. I want the three slices of bacon and that one giant center slice of August heirloom tomato (Cherokee Purple, thanks), I want the green leaf lettuce that cradles the tomato juice against the soft inside of the bread.⠀ ⠀ But I’ll tell you what I will take from this recipe: the addition of fresh basil and a smear of that horseradish mayo. Give. Me. That.⠀ ⠀ Just give it
With the the acceptable time to eat semla slowly running out I’m making the most of it with an afternoon cup of tea — the end product from the Nordic book of baking. Hope everyone is enjoying this sunshine.
Excited to share my latest for Atlanta Magazine, all about the CBD cocktail trend arriving in Atlanta. I chatted with cool people for it, like Jasmine Beck of Sunshine Alchemy and Jeremy Watruba who owns Recharg3d and supplies CBD to local restaurants. If you’ve been curious about CBD (and where to find it in Atlanta’s restaurants/bars), check this out. Link in bio! #cbd#cbdcocktails#420
Kamat Behind Assalalah Towers Opp Spar ( Ghubra) Kamat is one of my favourite “ pure vegetarian” restaurants here in Muscat. The ambience is inviting , the decor neat and the staff kind. The food especially their North Indian Curries are a must try. I loved their Methi malai seekh curry which had cylinder shaped kebabs made from cottage cheese and potatoes flavoured with fenugreek and coriander dunked in a creamy, velvety curry . This curry had an onion tomato base which I could gather and again , it had that aromatic hint of dried fenugreek leaves and the malai / cream gave it that firm texture and a slightly sweetish tinge . Just loved it! This melange of flavours gave this preparation the wow factor! The paneer bhurji which was scrambled style cottage cheese preparation was bland for my palate. Probably needed more masala / spices. The Rotis were piping hot and crisp . A satisfying lunch and reasonable too! Paid around 8 RO including tip .#muscatfoodblogger #muscatbloggers#omanblogger#omanbloggers#foodinoman#foodwriter #foodie#nomnom#happy#pureveg#kamatoman #lovelyfood#yum#gulfymomdiaries
CHOCO PROATS . . Is always the answer ... . . If you ever feel stuck for breakfast inspiration there are so many ways you can eat oats. I love how they can be transformed with a little bit of flavour, protein, fruit, nuts and seeds. . . 1 teaspoon cacao powder 1 scoop @arbonne chocolate protein powder 40g ish of oats (I never weigh them) Oat milk & water Blueberries . . Simmer all ingredients in a pan until desired consistency. . . Add all the toppings :-) I have peanut butter, banana and more blueberries here. Yum!! . . What’s everyone having for dinner tonight? I need some inspiration ...
I did say I enjoy a good tradition right .... So here are my Hot Cross Buns ordered from @zaboucabreads. Made with organic white flour, cranberries, currants, tart cherries, nutmeg, cinnamon and their house made orange peel 🍊. Guys, that orange peel LEGIT excited me. It was a burst of flavour in my mouth. They were so fragrant, hearty and flavourful. Hands down the best hot cross buns I ever had --You could say they were traditionally non-traditonal 🤭🤣 • Funny story with these buns - my co-worker raved about these beauties to me so I just HAD to get them. It was already after work and I had somewhere to be so I won't have made it in time to pick them up so I begged a good friend of mine to get collect it for me. She braved the after work traffic and waited patiently in her car so she could get them first. They were hot out the oven, waiting to be slathered with budder 🤤 • • I wish a big THANK YOU was enough but I couldn't refuse those puppy dog eyes of hers 🥺.....so I parted with HALF a bun 🤣.... • Kidding....I gave her 4 cuz I'm generous 🙃. Truth is, it was easy to part with because my co worker gave me 2 earlier on 😁😁 so in essence I was only shy of a dozen by ✌️ • It's always better to give than to receive - a rule to live by 😉 . . . . #organic#hotcrossbuns#butter#driedcranberries#currants#tartcherries#nutmeg#cinnamon#orangepeel#trinifoodie#foodwriter#idreamofoodiereview
SARDINES have been packed into tiny tins for more than 100 years, but Fremantle Sardines in a tin are a whole new, ahem, kettle of fish. Local family-run seafood company Mendolia recently launched a canned version of their famous sardines, so in this weekend’s @heraldandvoice I ditched the fancy restaurants to give my take on the under-appreciated pilchard. LINK IN BIO @peachesfreshfood @kakulas_sister_fremantle @sealaneswa @mendoliaseafoods #fremantlesardines#sardines#fremantle#seafood#foodwriter#dining#bloodymary