Vegan Potato Salad. Perf addition to a summer bbq 🙌🏽 recipe was inspired by @thissavoryvegan
but I added some parsley, dill, vegan sausages and fried red onion to this recipe.
1. Boil potatoes until soft in salted water
2. Dice 1 pack of vegan sausages into quarter size pieces. Fry sausages in 2 tbs of oil until browned and slightly crispy.
3. Dice 2 red onions. Fry in 2tbs of oil until close to transparent (can also leave onions raw by I cooked them slightly as I’m not a fan of raw onion).
4. Salad dressing: combine 1 cup of vegan mayo + 2tbs of white vinegar + 1 tsp of maple syrup + 2 tbs of Dijon mustard.
5. Add parsley and dill and combine all ingredients, mixing until everything is coated in the dressing. Season to taste.
#veganrecipes #potatosalad #vegancooking #homecooking #foodie #instarecipes #recipes #foodporn #healthyrecipes #cleaneating
Perempuan kudu pinter muter otak supaya bahan dikulkas sold out semua tanpa harus masuk tempat sampah .karena Mubadzir ya moms.. 😆 inget, harta suami adalah amanah. Halah, kayak udah nikah aja sok nasehatin. 😜 eits, jangan lihat siapa yang bicara, tapi lihat apa yang dibicarakan 😎haha.. Tumis Pakis Jagung
1 buah jagung (sisir)
Onion, garlic, cabe iris tipis.
Gula,garam,kaldu jamur. Saus tiram
Cara masak :
Tumis bumbu iris, masukan jagung sampai layu. Tambahkan gula, garam, kaldu jamur,saus tiram. Beri air sedikit saja,masukan pakis. Biarkan mengental. Hidangkan.. Gampang pake banget. 🤗
#pakis #tumispakis #jagung #corn #reseptraditional #resipi #recipes #reseptumis #dailycook #dailyrecipe #simplecooking #homemadefood #homemade #foodphotograph #foodquotes #foodies #instarecipes #instadaily #instafood #asianfood #vegetarianfood #vegetarian #organic #organicfood #indonesiancook #indianfood #indonesianfood #leaves #daunpakis
A wine and cheese night is the best way to introduce the weekend
Is it brunch time yet? Don’t forget to make plans to join us for Brunch & Bloodys on Saturday and Sunday from 11 a.m.-3:30 p.m. from $5 Mimosas and Bloody Marys!
Here is my BEAUTY @kanalondon
paying me a visit in Athens earlier this year after LUGGING an entire suitcase of her hefty ceramics over to me from London.
It seems fitting that today I am writing about her for a very special article coming SOON and that it is also her birthday.
Happy birthday you beacon of fiery Sagittarius light. Thank you for your worldly wisdom and bags of fun.
🔥 🔥 🔥
PREP TIME: 1 HOUR
COOK TIME: 15 MINUTES
TOTAL TIME: 1 HOUR 15 MINUTES
SERVINGS: 32 PIEROGI
For the dough:
4 cups all-purpose flour
1 teaspoon kosher salt
1 cup whole milk
2 eggs lightly beaten
1/4 cup sour cream
For the filling:
5 large russet potatoes peeled and quartered
1 teaspoon kosher salt
3 tablespoons butter
3 large vidalia onions diced
1 1/2 cups large curd cottage cheese
8 ounce cream cheese room temperature
In the bowl of a stand mixer fitted with a dough hook, blend together the flour and salt on low speed.
Whisk together the milk, egg and sour cream. Slowly add the milk mixture to the flour in a steady stream.
Continue to blend the flour mixture together until a shaggy dough forms and the dough starts to pull away from the sides of the bowl.
Cover the dough with plastic wrap and allow to rest for 1 hour.
Add the potatoes to a pot and fill with water to just cover the potatoes. Stir in the salt and bring the potatoes to a boil.
Turn the heat to low and continue cooking the potatoes until fork tender, approximately 20 minutes.
While the potatoes are cooking, melt the butter in a large skillet over medium heat.
Add the onions to the pan. Cook until caramelized and golden brown, approximately 20 minutes.
Drain the potatoes and transfer to a large bowl.
Add the onions, cottage cheese and cream cheese to the potatoes. Mash using a potato masher until well blended.
Season with salt and pepper, to taste.
On a lightly floured work surface, roll out the dough to approximately 1/4 inch thick. Cut out rounds with a 2 3/4-inch cutter. Place on a baking sheet, and cover with plastic wrap.
Using your hands, lightly flatten the dough disk to stretch it out a bit.
Place approximately 1 1/2 tablespoons potato filling in the center of the dough and fold the top half down over filling, gently pressing to squeeze out any air and seal by pinched the seam together.
Return to baking sheet and cover.
Repeat with remaining dough and filling.
Bring a large pot of salted water to a boil. Add 4 dumplings.
Cont’d in comment section...
Rocky Road Ice Cream
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 cup granulated sugar divided
dash of sea salt
2 tablespoons unsweetened Dutch-processed cocoa powder
4 ounces bittersweet chocolate finely chopped
4 large egg yolks
1 teaspoon vanilla extract
1 1/2 to 2 cups miniature marshmallows to taste
1 1/2 cups coarsely chopped whole roasted almonds
Place a large bowl in your sink and fill it about half full with ice. Place a slightly smaller stainless-steel or glass bowl inside the bowl with the ice bath. Add the heavy cream to the inside bowl. Set a fine mesh strainer on top of the bowl.
In a medium saucepan whisk together the milk, ¾ cup of the sugar, a dash of salt and the cocoa powder. Heat on medium until the mixture reaches 185 degrees on an instant-read thermometer. Once you reach 185 degrees, continue to cook the mixture for 5 minutes, stirring constantly, but do not boil.
Remove from the heat and add the chopped chocolate. Stir until all the chocolate has melted. Set aside.
In a small mixing bowl, whisk the egg yolks with the remaining ¼ cup sugar until slightly thick and foamy. Temper the eggs by drizzling a small amount of the hot chocolate mixture to the eggs, while whisking constantly. Continue whisking and adding more hot chocolate mixture to the eggs until all is combined. Return the chocolate and egg custard to the saucepan.
Place the mixture on the stove top over medium heat. Using a wooden spoon, stir the custard constantly until it again reaches 185 degrees on the instant-read thermometer (or when it coats the back of the wooden spoon). Do not allow the mixture to boil.
Remove from the heat and pour the hot chocolate custard through the fine mesh strainer/sieve into the bowl with the cold heavy cream. Add the vanilla extract and stir until completely blended.
Cool the mixture by stirring every 5 minutes or so while over the ice bath. After about 30 minutes, cover the bowl with plastic wrap and refrigerate overnight or for at least 8 hours.
Process according to your ice cream maker instructions.
Cont’d in comment section.....
BAKED CAESAR CHICKEN
PREP TIME: 5 MINUTES
COOK TIME: 30 MINUTES
TOTAL TIME: 35 MINUTES
4 chicken breasts boneless, skinless
1 cup Caesar salad dressing
½ cup sour cream (optional)
Heat oven to 375F and spray the inside of an 8" x 11" baking dish with cooking spray.
If the breasts are uneven thickness, pound them (placed in a Ziploc bag and on a flat surface) to an even ¾"-1" thickness using a meat pounder. Sprinkle the breasts (both sides) with grated Parmesan cheese & freshly ground black pepper, and place them in the prepared baking dish.
Whisk together Caesar dressing and sour cream in a small bowl. Pour the Caesar/sour cream mixture over each breasts then sprinkle grated Parmesan cheese on top.
Place the prepared chicken in the oven and bake at 375F for 30 minutes or until a meat thermometer inserted in the thickest part of one of the middle breasts reads 150°F.
Turn the oven to broil and broil the breasts an additional 2-4 minutes or until the chicken turns golden brown. It can burn quickly, so watch it closely. When done, a meat thermometer should register 160F when stuck into the thickest part of one of the middle breasts. Remove from the oven, cover loosely with foil and allow chicken to rest 5-10 minutes before serving.
If desired, garnish with chopped parsley.
#instarecipe #instarecipes #instacooking #instacook #instafood #recipe #recipes #cook #cooking #food #easy #instagood #instapic #yummy #delicious #fresh #foodie #homemade #hungry #instagood #foodstagram #instayum #igfood #foodporn #foodpics #foodlove #goodeats #foodcoma #eatgood #chicken
FULL RECIPE - THE PERFECT SHABBES MORNING TREAT:
by Dorit Teichman
½ pound pastrami, sliced thinly (see note)
1. Place as much pastrami as you can fit
on a stovetop grill pan and cook on medium-high heat until the pastrami is well done and crispy, about 3 minutes.
2. Repeat with the remaining pastrami.
When ready to serve, accompany with
a grainy mustard.
Note: Look for pastrami prepared fresh with no nitrates at your local deli or restaurant.
Creamy Caprese Quinoa Bake
Still on the fence about trying quinoa? Quinoa is actually a seed native to the Andes region and is a great source of protein, fiber, and several vitamins and minerals. I like to cook it in a homemade vegetable broth for additional flavor. #FoodieFriday #Instarecipes #goodfood #Vegetarian #NomNom
🎄 TOTALLY smashed it! If I do say so myself 🥳 An all NEW (and vegan) CHRISTMAS RECIPE over on jasminehemsley.com today 😋😋 Caramelised beetroot, red onion and pecan tart 💜💕 with a quinoa-almond base it’s of course gluten-free and couldn’t be simpler to make. I’m sharing recipes for my festive feast over on @jasminehemsley
in a lead up to the big day, all with an #Ayurvedic
twist. Why not give one or two newbies a go or make the whole feast 👩🏻🍳👩🏻🍳. Whose still planning their Christmas Day spread? 🙋🏻♀🙋🏻♀ #eastbywest #livinglavidaveda #christmas
RECIPE 2 for my Christmas feast, with an #Ayurvedic
twist - Caramelised beetroot, red onion and pecan tart with a quinoa-almond crust🎄😋 This beauty is delicious - and even better it suits the veggies, vegans and gluten-frees at your table 👩🏻🍳👩🏻🍳 The perfect addition to your spread, it’s as tasty as it is pretty and it’s pretty easy to make. Roasted red onion and beets nestled into a pink custard flavoured with cumin, star anise and red wine vinegar, baked in a super simple homemade crust and finished with nutty toasted pecans - the ideal accompiment to whatever veggies you have planned and... if it doesn’t disappear on the day, I’ve been told it’s even better on day two 🌟🌟 Head over to the link in my bio for the recipe and let me know if you’re going to give this one a go. Veggies/vegans - what do you usually make for your Christmas Day feast? 🎄🎄 (📸 by @nickhopper_galacticman
) #eastbywest #livinglavidaveda #christmas
Our stunning Cluizel dish from Martin yesterday! Scroll across to see how you could win a trip to Paris to go and visit the Michel Cluizel factory and shops around Paris. #wellocks
🎄 Workies Christmas lunch at @bondibowlo
🍽 Pretty keto friendly with a big steak (with butter)
🥗 And a nice lil pumpkin side salad
Salah satu kendala bisnis yang masih dan akan terus berkembang ini adalah sumber daya manusia. Di satu sisi ada sifat perfeksionis untuk mengerjakan semuanya sendiri, di sisi lain ada rasa capek dan ingin membuka lowongan untuk bantu-bantu kami produksi. Media sosial contohnya, terkadang terlupakan saat kami sudah lelah baking mondar-mandir sana-sini. Tapi satu hal yang pasti, bisa jadi ini sebagian dari pendewasaan diri kami yang belum bisa mandiri. #eggandflour
White Christmas with lilo
GORGEOUSLY succulent insalata russa for the feast of the seven fishes. i love it when something i write turns out perfectly the first time :-o
Turkey lettuce tacos! 😍🤤💃🇲🇽 .
Macros 🤓👇 Amount per serving
Calories - 191
Protein - 29g
Carbs - 12g
Fat - 1g
* 0.5kg lean turkey mince * x1 large Red bell peppers x1 Large green bell pepper
* X1 onion diced * X2 Tablespoons chilli powder
* X2 Teaspoons smoked paprika * X2 Teaspoons Cumin
* X2 Teaspoons Garlic powder * X1 Teaspoon pepper * X1 pinch of salt * 1/4 cup water
* 1 large fresh lettuce. .
Method 😋🤔 .
* Get a non stick pan and once hot add your turkey, peppers, onion and spices. * Cool and continually break up until the meat is not pink and the veggies are tender. * Once the meat is almost cooked pour and stir in, your 1/4 cup water. * Grab ya lettuce wrap and dig in!
Santa has his reindeers but we've gone one better - a fleet of Fiats delivering the gift of Edinburgh's best wood-fired pizza!