Plăcintă is a Moldovan traditional pastry resembling a thin, small round or square-shaped cake, usually filled with a soft cheese, potatoes, cabbage, pumpkin or apples.
This is the first time I made placinte: 3 with cows and sheep cheese, dill, and 3 with apples, nutmeg and cinnamon! And they came out excellent! Would you try some?
Exactly what our Sunday needed.
Pesto Greens | Charred Chicken Sausage | Soft Scrambled Eggs | Avocado
This might be my new go to Brunch! I started off by making a super simple Pesto that consisted of blending up 2 Cups Basil, handful of Pine nuts, 2 chopped garlic cloves, handful of shredded Parmesan, and a nice drizzle of oil. I then added some @organicgirl
Spinach and Arugula to a bowl then mixed in a few spoonfuls of the Pesto to coat the lettuce.
I heated up some @applegate
Chicken Apple sausage until Charred and crispy then made some soft scrambled @vitalfarms
eggs. Of course I had to finish this dish off with some 🥑!!
Hope you guys had a fantastic weekend!
salted chocolate over a thick layer of peanut butter mousse/caramel hybrid. also, nominations are open again for @saveurmag
‘s blog awards. if you love my work on this space, i would appreciate if you could take the time to vote for me in the best food instagram category. link is in my bio. x
Sometimes the most beautiful dishes come together by chance...... Potato salad with broad beans, pesto made with fragrant fresh herbs from our garden, capsicums, spring onions and mini San Marzano tomatoes from our pots on the terrace. For the Pesto I used a big bunch of dill, parsley, basil, 2 garlic cloves, 100 grams of toasted pine nuts, 2 small capsicums, 100 ml of olive oil, sea salt and a good squeeze of fresh lemon juice. Not to forget, it’s totally worth it to remove the skins of the broad beans, they taste much more elegant and look prettier too...........#onmytable #saladoftheday #darlingweekend #thekitchn #lifeandthyme #foodiegram #f52grams #foodandwine #foodfluffer #huffposttaste #buzzfeast #myopenkitchen #eattherainbow #verilymoment #vegetarian #vscofood #still_life_gallery #feedfeed #hautecuisines #beautifulcuisines #gloobyfood #saveurmag #hocsupperclub #foodphotography #thehappynow
Lemon doing it's ting on a hot summers day ! 🌞🌻🌞🌻🌞Love the tang from handmade lemon curd 🍋🌱🍋🌱🍋
Comment below with what your drinking for brunch today! 👇🏼 Also: more bars please put cheese on your Bloody Marys, that is all. 🍅🌶🥕🥒🍤🧀
Call me crazy, but I’m done with summer. Unless you’re on a boat or at the beach, it’s just too hot to do anything and you sweat a lot 🤷🏻♀️ .
I’m over here counting down the days til fall (69, if you were wondering) dreaming of cool nights, crisp mornings, and pumpkin flavored everything! 🎃 .
To make the most of our triple digits today, maybe I’ll just eat some of this Pumpkin Pie Ice Cream and celebrate #NationalIceCreamDay
Mezcal marg from @theinterval.
One of my favorite (somewhat secret) bars in S.F. It’s also a museum. Cool,😎 right? #sffoodie #sf
In honour of #nationalicecreamday
go ahead and make these stracciatella ice cream sandwiches. And since it’s so beautiful in #yyc
eat them while outside!!! 🇨🇦💕
My first homemade ORECCHIETTE || One of my all time favourite pasta shapes. Hailing from Puglia, Italy’s heel, their name means “ little ears”. They are shaped by dragging a small amount of dough with a butter knife. This creates a central hollow, perfect to carry sauces once cooked. I have tried to make orecchiette previously but always failed. This time I made a dough with 0 flour cut with some semolina flour, which made the dough somewhat drier, more ideal for the “dragging” part. I finally managed to make a whole portion : a personal victory!!
And the sun is setting on yet another glorious weekend! The weather truly is spoiling us here in England.
Tender calamari rings cooked in flavorful mushroom and roasted pepper sauce, and mixed with fettuccine pasta. This Creamy Calamari Fettuccine is my favorite seafood dish!
INGREDIENTS FOR CREAMY CALAMARI FETTUCCINE:
3 tbsp. olive oil
1 small onion, diced
2 garlic cloves, minced
1 lb. mushrooms, sliced
1 6.5oz. jar roasted peppers
1 lb. calamari rings (fresh or thawed)
1 cup Half&Half (or heavy cream)
1 16oz. package fettuccine pasta
1 tsp. dried Italian herbs
1 tsp. pepper
1/4 tsp. red pepper flakes (optional)
salt to taste
chopped parsley, to garnish
1. Puree the roasted peppers together with the liquid from the jar in a smoothie cup, blender, food processor, or with immersion blender, until smooth.
2. In a large skillet, saute the onion in olive oil over medium heat, until soft (about 7-10 minutes).
3. Add garlic, cook for 1 minute and then add mushrooms. Cook, stirring occasionally, for 10 minutes.
4. Add pureed roasted peppers, salt, pepper, Italian herbs, and red pepper flakes. Stir.
5. Add calamari and cook them in the mushroom-pepper sauce for 20-30 minutes, until calamari are tender.
6. While calamari are cooking, bring a large pot of water to a boil and cook the fettuccine according to the package instructions. Drain, rinse with cold water, and set aside.
7. Add Half&Half to calamari sauce, stir and turn off the heat.
8. Add fettuccine to the skillet and mix everything well. Garnish with chopped parsley.
#cooktoria #feedfeed @thefeedfeed #buzzfeast #foodgawker #instafood #instayum #foodie #huffposttaste #thekitchn #f52grams #eeeeeats #foodphotography #forkyeah #BHGFood #DamnThatsDelish #TODAYFood #foodblogfeed #inmykitchen #tastingtable #heresmyfood #saveurmag #saveur #foodwinewomen #yahoofood #foodblogeats #dailyfoodfeed #calamari #pastadinner
Tbh I was a tad bit more excited about the 10am canned wine & picnic than the 8 mile hike 🤷🏽♀️👍🏽🍾🍐 #cheers
This’ll chill you right down in this sizzling summer heat. A Cucumber Cooler 🥒🍹with just a few, simple ingredients you can make a really refreshing drink, here’s what to do.... *
Peel then dice a cucumber, blitzed it with a small handful of mint, 1.5Tbls Sugar or to taste, a pinch Maldon Salt and a grind or 2 Black Pepper. Strain through a fine sieve, add the juice of half a lime and 500mls Sparkling Water, serve with oodles of ice. .
Sebastian and Ben walk over the essentials (wine, flowers, and more wine) to our interview at Early Mountain Vineyards.
First stop in our #NationalIceCreamDay
tour is @thescoopshack
🍦pictured here their lemon lavender & orange creamsicle 🍊"I am always searching for great ideas for new flavors in our ice cream shop. I got the idea for a Lemon 🍋 Lavender flavor after going to a farmers market in #Ojai
, CA and sampling a lemon lavender pound cake made using lavender from the fields 🌷🌸surrounding the valley. I visited the lavender fields and found an amazing lavender product that I use as well as some zest from fresh lemons and it’s just so refreshing and delicious." -Bryan, owner of the Scoop Shack! #marthasvineyard
Had a fun night @shopsonomama
‘s backyard yesterday!
Here’s today’s list of shops that have our donuts and pastries:
(galettes and donuts, including pictured here Cherry cream in limited quantity)
(mini rolls, galettes and donuts)
(donuts and matcha rolls)
So I stumbled across this almond flour pizza crust mix at the store and tried it out. The company is called @simplemills
. It was actually so yummy and easy to make! And it happens to be gluten free, paleo, and vegan! I ate this whole pizza by myself :p
Which would you pick?
Cinnamon buns and scones for the new Fall catalog @stonewallkitchen
Summer greetings from California + this box of perfectly imperfect produce ✨🥒🍅🍑✨