It’s a Banana Bread French Toast kind of day 😋🍌🍞 I had previously made a loaf of banana bread (recipe from @bakeritablog ) that was sliced, wrapped, and frozen for times like these. I was able to whip this up in about 20 minutes!
Chef Gallante's Ravioli di Zucca is filled with spiced pumpkin-mascarpone, finished with toasted walnuts, brown butter and ribbons of sage. 📷 @madtrav5886
3 hours ago291
Cartmel - with it's soft limestone cottages and wiggly lanes clustered around its medieval priory. Where better to hint at for a totally delicious romantic escape in the month ahead? @lenclume you'll find Perfection...
Achari Masala is a mix of Indian spices which is used to pickle variety of ingredients. This masala can be used to flavor various curries and starters. Make this amazing homemade version and add it in your regular food and see how it takes the taste to next level. Here is how to make it.
Dry red chilies- 16-18
Coriander seeds - 2 tbsp
Onion seeds / Kalonji - 2 tsp
Fennel seeds / Saunf - 6 tbsp
Mustard seeds / Rai - 6 tbsp
Fenugreek / Methi seeds - 2 tsp
Cumin seeds - 6 tbsp
Salt - 4 tbsp
Turmeric powder - 2 tbsp
Asafoetida / Heeng - 1 tsp
Dry mango powder /Amchoor - 4 tsp
Dry roast dry red chilies, coriander seeds, onion seeds, fennel seeds, mustard seeds, fenugreek seeds and cumin till slightly browned and fragrant.
Cool for 5 minutes.
Blend in a blender with rest of the ingredients to make a coarse powder.
Store in an airtight container for up to a month in a cool and dry place or refrigerate it for about 2 months.
You can add this powder in curries, dal and can make various starters.
【Arpège - ⭐️⭐️⭐️⭐️/4】
The BEST mille-feuille, thick vanilla crème contrasted with a spicy undertone of ginger, a little touch of nutty praline and drizzles of caramel. This time I am convinced that this is the single best mille-feuille in the world. Au top.