No wonder that breakfast time is my favourite time of the day 🤤
🐟🐟🐟🐟🐟🐟🐟🐟🐟🐟🐟 ☕🧀🥖... Breakfast...🥖🧀☕ 🐟🐟🐟🐟🐟🐟🐟🐟🐟🐟🐟
Yesterday was the September equinox. When the night and day are (nearly) exactly the same length – 12 hours – all over the world. Starting today, our days will become shorter and shorter until the Winter Solstice - the shortest day of the year.
So there'll be a lot of darkness from today onward 😴
Still on darkness, but on a much more positive note, baked a #sugarfree
dark chocolate tart this weekend. I am particularly happy with the tart base this time, made from whole flour and left to knead for about 10 minutes in my standing mixer. Also possible by hand of course, just a tiny bit more tiring. 🙈
Double tap if you want the recipe.
Доброе утро, дорогие ❤
Опять у меня красные коготки, в этот раз правда подлиннее и потемнее 😏
Закончилось тепло и пришла настоящая, серая осень😕
Холодно капец просто 😑
Всем хорошей недели❤
Do you need inspiration for your next recipe? Do you want to find a way to dazzle your guests? Or do you simply want to read some news or some titbits about balsamic vinegar? You can do all of this and more on our websites! - link in bio
Keep calm & ohmmbre on🧘🏻♀️...ombre cake balls for a marbelous Sunday FunDay! What happens at my house after watching a baking show followed by playdates w/ sibling competition - chaos theory (Ie kitchen) & a shitton of cake balls. Vanilla w/ white chocolate ganache for girls, chocolate almond (thx @piesandtacos
) w/ chocolate ganache for the boy. Check out my stories to see the tornado🌪 in my kitchen🤪Calling all work peeps!🙋🏻♀️
...Now finally kicking up my feet after hrs of cleaning it up...guess no catching up for me this weekend!
#cakepops #cakeballs #vanillacake #chocolate #espresso #cake
Have you ever seen ramen with clams before? I hadn’t so of course I ordered it @hinodeya_sf.
Ramen with little neck clams in a nice dashi broth with green onions, arugula, and sesame. The noodles, tucked underneath, we’re delightful bouncy. 😋 Thank you @clarkhsu23
for the recommendation. It was delicious and I had fun exploring Japantown too! ⛩🍜 🎋🍡 #japantownsf
Don’t know what to eat today but have some potatoes lying around?
Want something that’s a little bit of a naughty treat but not too much?
RECIPE TIME! ‘Chunked out’ Vegan Gnocchi w/ Perilla Pesto
3-4 white potatoes
2 tbsp chia seeds
1 tbsp flax seeds
1 c. flour (most flours work well, I like a mix of chickpea and brown flour!) Salt & pepper
Oil for cooking
1. Give the potatoes a wash and boil them, not tooo soft though.
2. After they’re boiled, peel and mash the potatoes very well!
3. Soak the chia seeds and flax seeds in some water
4. When the seed mixture is set, add to the potatoes and continue to mash them.
5. Slowly add the flour to the mixture and make sure that the mixture is smooth and not too sticky.
6. Roll out the mixture into long, think ropes.
7. Use a knife to cut the gnocchi into small rectangular pieces, about 1cm in size
8. Shape the gnocchi pieces along a fork, creating little indentations into them.
9. Bring some water to a boil, with a touch of salt, in a pot
10. Place a few of the gnocchi pieces into the pot and wait until the pieces float to the brim of the water. This process takes super quick!
11. After this, I like to lightly fry the gnocchi in a small amount of coconut oil to add a bit of extra flavor.
12. Top it off with some perilla pesto!
#soakedandseeded #vegan #veganrecipes #health #healthyfood #gnocchi #letscookvegan #fall #chuseok #offtime #passionplanner #passioninspired #heresmyfood #plantbased #bareaders #meatlessmeals #mindfullness
Roasted lamb breast, crispy potatoes, peas and cauliflower sprinkles. 💜
Poitrine d’agneau au four, pomme de terres croustillant, petit pois et choufleur.💜 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
🎧Highway Star - Deep Purple
Have you tried the Soy Cured Short Rib? Keep it simple, beef short ribs marinated in soy with shallots and cilantro, roasted then braised in coconut milk. Happy Friday to our non conventional schedule friends and fans #restaurant #industry
gluten + dairy-free Spiced Carrot Cake Loaf ✨ -- recipe below👇🏻 -- topped with thick coconut yoghurt, ribboned carrots, crushed walnuts, pumpkin seeds, rosemary, + a generous drizzle of honey 🤗 Yum! 😘 Ash x
100ml extra virgin olive oil
3 large eggs
1 1/2 cups coconut sugar (or raw / brown sugar)
2 cups almond meal (or freshly ground almonds in a food processor)
1/2 cup buckwheat flour (or another flour of your choice - plain, spelt, or whole meal - if not worried about gluten)
1 tsp baking powder
1 tbs cinnamon
1 tsp all spice
1/2 tsp sea salt
1/2 tsp bi carb soda (baking soda)
1 tsp apple cider vinegar
2 1/2 cups grated carrot (about 3 carrots)
3/4 cup walnuts, roughly chopped
1/3 cup almond milk (or milk of your choice)
Pre-heat oven to 180C / 350F and line a loaf tin (23cm x 13cm / 9 inches x 5 1/2 inches) with baking paper, set aside.
In a large mixing bowl whisk the olive oil, eggs, and sugar until well combined.
Add the rest of the ingredients and fold together to combine.
Pour the mixture into the pre-prepared tin and bake in the oven for 1 hour.
Once cooked remove from the oven and allow to cool before turning the loaf out.
You can serve this loaf warm, fresh from the oven, or allow to cool completely in the fridge overnight.
Top with a thick layer of coconut yoghurt (I’ve used @coyo_is_coconuts
as it has a delicious thick texture) or super thick natural yogurt or mascarpone.
Top with carrot ribbons, walnuts, pepitas, fresh rosemary sprigs, and a generous drizzle of honey or pure maple.
Enjoy! ✌🏻x #gatherandfeast
By the way, the weekend doesn’t have to be over yet... #🍸
☀️ Fall is here, but I’m just not ready to let go of summer yet. Have spent most of the weekend outdoors to make the most of this beautiful sunshine and the last bit of veggies we have in our garden. So soothing for the soul and energizing for the coming week (plus also cleaned the house, threw out a bunch of clothes, did so much laundry, and pre-cooked for the week. It’s not all sunshine - let’s be honest 😉).
NEW VIDEO - This Chickpea Tuna Sandwich 🥪 is just like your favourite tuna sandwich, veganised! It’s loaded with so much flavour, is perfect for on the go meals and is SO delicious! Link to recipe in bio!! https://jessicainthekitchen.com/chickpea-tuna-sandwich-vegan/
Catfish two ways! Two very traditional Vietnamese dishes often served together. The first is braised clay pot catfish steaks in a sweet & salty caramel sauce called Cá Kho Tộ. The second is a sweet & sour tamarind based soup called Canh Chua Cá.
The idea for why they are served together is that the steaks are used for the main entree while the tail ends and fish head are turned into a soup (traditional Vietnamese dinner always includes: 1 vegetable, 1 protein, and 1 soup). This is one of my favorite soups growing up bc it’s the perfect blend of sweetness from the pineapples, sourness from tamarind and crunchiness from taro stems, okra & bean sprouts. The added fried garlic and rice paddy herbs really layers this soup! We usually separate the cooked catfish from the soup and dip it in fish sauce. Just add rice and you’ve got a heartwarming & nourishing family dinner!
I’d love to invite you guys to a seat at my traditional Vietnamese dinner! 😊🍚🥢
Fall is finally here!! The house is decorated and this harvest salad with delicata squash is on my table. Life couldn’t be better. 🍁 Get the recipe on the blog! Hope you had a great weekend! #windycitydinnerfairy #vegetarianrecipes
More new cookies we ate this week, you know, for recipe research 😍. Sesame seeds and tahini ~ who knew they they were this good in a cookie? Recipe coming soon ⭐️. #EatGrain #Cookies
One of our most intimate pieces of work in some time. There are times when we are given free reign of design and time frame...almost as if we are given the space to create something for ourselves. Creating for our own home happens very rarely, so these opportunities are welcomed. Sake in our home is a luxury, and one that comes along very infrequently. That fact alone adds mystique and intrigue. Rustic, handmade and luxurious in one phrase.
Fall is in the air, and that means my Italian Farro with Kale & Mushrooms is on regular dinner rotation. It’s delicious served hot or cold, and I pair it with roast chicken or topped with a poached egg for a heartier meal. #justaddsaltcooks
A little messy, but I managed to figure out how to make them so that they stack! 😊
Lamb & mushroom stew for Sunday dinner. Link to the recipe is in my stories ❤️
Oh hey fall, didn’t expect to see you so soon. If you need me I’ll be in the kitchen trying to figure out different ways to sneak butternut squash into everything I eat.
Butternut squash lasagna is #ontheblog
! (Link on story.)
Vamos a prepararnos para la semana que viene con ganas con este : BIZCOCHO DE COCO Y LIMÓN! 👌✔️ Ingredientes: - 5 huevos
- 250 g de azúcar
- Una pizca de sal
- 150 g de aceite de oliva virgen extra
- 150 g de nata para montar
- 50 g de zumo de limón
- 75 g de coco rallado
- La ralladura de 1 limón - 12 g de levadura de repostería
- 300 g de harina normal
1. Precalentamos el horno a 170ºC, calor arriba y abajo.
2. Engrasamos el molde y ponemos una pizca de harina repartida por todo el molde con la ayuda de un colador.
3. Lavamos bien el limón, lo secamos, rallamos su piel, exprimimos el zumo y reservamos.
4. Ponemos los huevos junto con el azúcar en un cuenco y batimos con unas varillas.
5. Sin dejar de batir vamos añadiendo el aceite poco a poco.
6. Hacemos lo mismo con la nata —es nata para montar aunque la integremos sin montar—.
7. Añadimos el zumo de limón, la ralladura, el coco rallado y removemos.
8. Tamizamos la harina y la levadura y las añadimos a la masa. Removemos para que se integre bien.
9. Echamos la masa en el molde. Levantamos el molde y lo dejamos caer en la encimera.
10. Horneamos a 170ºC durante 40 minutos. Bajamos la temperatura a 160ºC y continuamos horneando durante otros 10 minutos.
11. Saca a una rejilla y dejamos enfriar.
Feliz domingo a todxs! 👏😊