Flaky and buttery— What’s more to want in a biscuit?? Given that it’s spring, I‘m thinking of making strawberry shortcakes from these. I might need a biscuit intervention—I’ve been making biscuits just about every day.. And I have another batch in the oven! #Biscuits on biscuits on biscuits.
O Negroni, um dos meus favoritos, amargo na medida.
A idéia partiu do conde Camillo Negroni, pedindo ao barman Fosco Scarselli para deixar mais forte o seu coquetel favorito, o Americano, ao adicionar gin no lugar da habitual água gaseificada.
30 ml de Gin, 30 ml de Campari,30 ml de Vermouth Doce Rosso.
Misturar tudo num mixing glass e servir com um bom gelo num copo on the rocks. Simples e fácil.
1) Uso o gin Gordon's que é um ótimo custo benefício;
2) O Vermouth eu uso o Punt mess, mas se estiver com um orçamento mais folgado aconselho o Dolin ( e guardem na geladeira);
3) Finalizar com uma CASCA de laranja bahia, precisamos apenas do seu óleo;
4) Use gelo bom, em formas grandes, para gelar a bebida sem dilui-lá e assim não ter que virar o copo antes que tudo vire uma água alcoólica e amarga.
É uma arte fazer gelo então use uma água pura, ferva 2 vezes, sem deixar borbulhamento surgir. Coloque no freezer sob 1 apoio, assim o congelamento se faz de cima para baixo.
Apreciem com moderação , ideal como uma bebida para abrir o apetite, bater um papo leve, ler um bom livro ou ouvir um som ao final de um dia desgastante.
Lembrar que a bebida deve ser encarada como um prazer, e não para curar e esquecer a vida.
Vegan Fried Tofu Salad
-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_- For the tofu I grabbed three bowls. One had unsweetened coconut milk, the other had bread crumbs and the third a flour mixture with the following seasonings: Salt, pepper, garlic, cumin, umami, thyme, rosemary, basil, sage, lavender and coriander. First I dipped the cut tofu into the flour mixture, then the coconut milk and then the bread crumbs. Fry it in some coconut oil and set aside to cool while assembling the salad. I did a bed of spring mix, avocado, cucumber, yell bell pepper, pumpkin seeds, black olives and red pepper flakes. Then I topped it off with some Italian dressing and tahini. Super yummy! -_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-
I don’t think my Impasta Syndrome will ever go away, but I’m so glad to surround myself with great friends in my PhD program who build me up and join me when I want to try new restaurants 🍝
Oakleaf relocated from Pittsboro to Carrboro last year, and I finally tried it this week. The menu changes frequently, but I’m glad to know it will always feature their homemade pasta and whatever fresh vegetables are in season. Pictured here is the lemon tagliatelle with asparagus, parm, and crushed red pepper. I’m stoked to have this classy new spot in town, and I’m hoping to make it back before I leave to try their fish dishes!
1219 minutes ago
This team is truly like no other. Talented, kind, and constantly stepping up to go above and beyond! We’re nothing without this Little Sesame family!
2329 minutes ago
This menu is booked for Saturday.😍
How can I put into words my excitement for this wonderful evening!💕
My Loving customers want to give a Bday gift to their old friends. They decided my Persian flavours at my home would be the best choice since;
here to remind you that this is just as much a meal as a bowl with 17 veggies and micro greens and homemade sauces drizzled all over the place 🙂
gf toast + cream cheese + some greens massaged with acv & hummus + scrambled eggs
it’s a hell of a lot easier to digest too! for those of you that also struggle with ibs and ask for advice, something i have forgotten to mention is to KEEP IT SIMPLE. your body has to work so much harder to break down multiple types of food at once. if you’re struggling with gut issues, try to stick to 3-5 foods at once. don’t forget, i’m not nutritionist. just speaking from personal experience ❤️
I'm a big fan of cooking nutritious meals and the way I like to do it is to make it fun and delicious by either going the traditional route or creating a variation of my own!
I believe that most traditional home made Indian food is simple, nourishing and healthy. And somewhere along the way, that essence got lost. The good news is that it's coming back with a bang! The world is getting to know more of the real home style regional Indian food, and creating versions of it, and I think these are such exciting times! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
In this picture:
A traditional spice mix made with flax seeds called "Teesi" which is a staple in every household in Bihar. It is the most delicious, mildly spicy roasted flax seed spice mix and is great to lift an otherwise dull meal. I've had it at my grandparents home all through childhood. A great accompaniment just by itself or topped with yoghurt. I add it to my vegetable cutlets/patties/tikki which helps to make it healthier!
30723 minutes ago
Add a modern twist to your kitchen and home decor with our newest collection of prints! 🍝🍷 (Link in bio)
😍 idée recette de la mer pour un avant goût de vacances 😍
Abonne toi à @ungourdinapreslautre pour ne pas manquer nos prochaines recettes paléo 🥥
Au menu :
Crevettes poêlées à l’huile d’olive (feu doux pour préserver les Oméga 3)
Un peu de ciboulette fraîche
Un peu de poivre
1 piment d’espelette •
Coulis de fraises confites maison au miel 🍯 gingembre et vinaigre balsamique
Avec zestes de citron 🍋 ! •
Idéal comme repas du soir après un entraînement. Le plein de protéines et d’oméga 3 pour régénérer rapidement tes muscles 💪🏻 •
La saveur du coulis te fera voyager de la mer aux bois 🌲🌲
Back to the noods life - Dry chicken Pho for a scorching hot dry day in 🇻🇳😰 This hella a week has just been cruel - the heat makes my appetite go away! 😢 But I know I need extra energy to not be fatigued by the 🌞, so here goes this light and hearty chicken Pho with Soy-Lime sauce and (not pictured) big gulps of fresh orange juice! 🍊🍊🍊 Stay hydrated in this extreme season!
Con oggi è ufficialmente iniziato il freddo. E cosa c'è di meglio di un piatto caldo per riscaldarsi in questa uggiosa sera d'autunno🍂🍁?
Ecco in tavola la #vellutatadisedanorapa aromatizzata con #nocemoscata e #salvia e accompagnata da #crostinidipane .
Il #sedanorapa , oltre ad essere un ortaggio dal basso apporto calorico e dalle proprietà depurative e rimineralizzanti, ha un sapore avvolgente che conquista il palato.