Yo, so these are dangerous
Who’s ready to wok n roll into the weekend?! 😝🥡🍚 #puns #TGIF #sidedish #yum #nom #bodyacceptance #intuitiveeating #antidiet #foodfreedom #eatthefood #allthefoods
2 cups cooked white rice (12 ounces; 350g; see note)
2 tablespoons (30ml) vegetable or canola oil, divided
1 small onion, finely chopped (4 ounces; 115g)
1 medium carrot, peeled and cut into small dice (3 ounces; 85g)
2 scallions, thinly sliced (1 ounce; 30g)
2 medium cloves garlic, minced (about 2 teaspoons; 5g)
1 teaspoon (5ml) soy sauce
1 teaspoon (5ml) toasted sesame oil
Kosher salt and ground white pepper
1 large egg
4 ounces (115g) frozen peas
FOR DIRECTIONS: https://www.seriouseats.com/recipes/2016/02/easy-vegetable-fried-rice-recipe.html
Warm Prawns with Olive Oil. Always consistently good. Love this place.
Naps Part 2, breakfast on a bun!
Naps Burgers in Hamilton, giants burger with local beef! Amazing!!!
Beet purée, toasted cumin, toasted pumpkin seed
Escargots. La Petite Maison London is always consistently good and never goes wrong.
Here’s to the weekend!!! 😍🍣🍻
for more! 🎥
All Credit (follow them): @flakeschocolateria
TURN ON POST NOTIFICATIONS! 📲
The TRYITORDIET. Smashed beef patty, Swiss cheese peanut butter, jam, maple bacon on a original glazed doughnut bun. Only $10 dollarrydooos this weekend. *must show this post @balwyncanteen
. Thank us later 😍🍩🍔 📸 @chompamatic
Squash Ravioli with Ricotta, Sage and Hazelnuts ❤️ (Makes around 48 raviolis)
1 Delicious Squash
1/4 of Butternut Squash
3 tbsp olive oil
1/2 cup ricotta cheese
1/4 cup of shredded Romano Cheese
1 tsp of chopped fresh sage leaves
Pinch of salt
Pinch of white pepper (optional). Ravioli dough:
4 cups white flour
2 tsp salt
3 tbsp olive oil
2 tbsp water
2 tbsp butter
6 sage leaves
Handful of chopped hazelnuts
Sift flour and salt together.
Place flour mixture on a board, making a well in the center of the flour. Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly. Combine the eggs and flour together, gradually adding oil and warm water to make a stiff dough.
Knead dough well, until smooth; cover the dough and let it rest for at least 30 minutes.
PREPARE THE FILLING:
Cut both squashes into cubes, toss in olive oil and salt. Roast at 400 F for about 15 minutes until soft. Cool down.
Mash the roasted squashes with a fork and mix with the remaining ingredients.
FILLING THE RAVIOLI: Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick). Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough. Using your fingers, gently press dough between each dab of filling to seal it. Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife. DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.Place drained ravioli on a serving platter and serve with melted butter with sage and chopped hazelnuts.Serve hot.
JOEY is always a great idea. 😌 • chilli chicken • baja fish tacos • rainbow roll • #munchwitus
Swirly Omelet, with BBQ sauce! Looks delicious! What do you think? Tag someone who would love this!
Glutten free means it’s healthy right? Quick bite before heading to Philly. @oldcountrycoffee
The air wasn’t the only frozen thing here. ❄️🍦