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  • The Most Perfect Vegan Snickers Cups You’ll Ever Eat 🤤 Created by @thebigmansworld 🌍 .
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Shared Via @GlowingPlants ✨🌿 #GlowingPlants .
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Recipe 👇
For the chocolate coating
* 3 cups chocolate chips of choice, divided * See notes for homemade option
For the nougat layer
* 1 cup almond flour
* 3/4 cup coconut flour
* 1/2 cup granulated sweetener of choice
* 1/4 cup sticky sweetener of choice See suggestions within post
* 1/2 cup milk of choice ** See notes
For the caramel layer
* 1/2 cup nut or seed butter of choice See suggestions within post
* 1/2 cup sticky sweetener of choice See suggestions within post
* 1/2 cup coconut oil Optional
Instructions
* Lightly grease a 20-count muffin or mini muffin tin or place muffin liners in them. Set aside.
* Melt 2 cups of chocolate chips of choice (or homemade chocolate) and divide evenly between the muffin liners, scraping down the sides to ensure it is fully coated in chocolate. Refrigerate. * While chocolate if firming up, prepare your nougat filling by combining all the ingredients in a large mixing bowl, ensuring it is all fully incorporated. If the batter is too thick and crumbly, slowly add more milk of choice until desired nougat texture remains. * Remove the chocolate cups from the refrigerator and fill each cup halfway with the nougat filling. Once this is done, refrigerate again. * Prepare your caramel sauce. Using a microwave or stovetop, melt your nut/seed butter, sticky sweetener of choice and coconut oil. Whisk very well to ensure it is fully combined. Allow to cool and thicken.
* Once the caramel has cooled and thickened, pour over the chocolate cups. Refrigerate once more until firm. * Melt the remaining chocolate chips and top up each of the cups. Refrigerate until firm * Enjoy 😉
  • The Most Perfect Vegan Snickers Cups You’ll Ever Eat 🤤 Created by @thebigmansworld 🌍 .
    .
    Shared Via @GlowingPlants ✨🌿 #GlowingPlants .
    .
    Recipe 👇
    For the chocolate coating
    * 3 cups chocolate chips of choice, divided * See notes for homemade option
    For the nougat layer
    * 1 cup almond flour
    * 3/4 cup coconut flour
    * 1/2 cup granulated sweetener of choice
    * 1/4 cup sticky sweetener of choice See suggestions within post
    * 1/2 cup milk of choice ** See notes
    For the caramel layer
    * 1/2 cup nut or seed butter of choice See suggestions within post
    * 1/2 cup sticky sweetener of choice See suggestions within post
    * 1/2 cup coconut oil Optional
    Instructions
    * Lightly grease a 20-count muffin or mini muffin tin or place muffin liners in them. Set aside.
    * Melt 2 cups of chocolate chips of choice (or homemade chocolate) and divide evenly between the muffin liners, scraping down the sides to ensure it is fully coated in chocolate. Refrigerate. * While chocolate if firming up, prepare your nougat filling by combining all the ingredients in a large mixing bowl, ensuring it is all fully incorporated. If the batter is too thick and crumbly, slowly add more milk of choice until desired nougat texture remains. * Remove the chocolate cups from the refrigerator and fill each cup halfway with the nougat filling. Once this is done, refrigerate again. * Prepare your caramel sauce. Using a microwave or stovetop, melt your nut/seed butter, sticky sweetener of choice and coconut oil. Whisk very well to ensure it is fully combined. Allow to cool and thicken.
    * Once the caramel has cooled and thickened, pour over the chocolate cups. Refrigerate once more until firm. * Melt the remaining chocolate chips and top up each of the cups. Refrigerate until firm * Enjoy 😉
  • 176 4 2 hours ago
  • 🎨 Бежевый, коричневый, рыжий - чувствую скоро эти цвета снова выйдут в тренды, потому что осень🍁🍁🍁
⠀⠀
Вообще осень - мое любимое время в инстраграме. Какое-то оно особенно душевное всегда, яркое, тыквенное, активное и не такое зелёное. Осенью будут разноцветные листья, урожай, садовые яблоки…
⠀⠀
А для осенних композиций порекомендую, например, вот такой фотофон ПАСТЕЛЬ на основе фанеры и текстильные салфетки теплого охристого оттенка! Наборы, в которых они есть, можно посмотреть в карусели. Один набор из четырех штук стоит 1600 р.
⠀⠀
ℹ Полный каталог всех изделий, включая и текстиль и фотофоны есть по ссылке в шапке профиля.
  • 🎨 Бежевый, коричневый, рыжий - чувствую скоро эти цвета снова выйдут в тренды, потому что осень🍁🍁🍁
    ⠀⠀
    Вообще осень - мое любимое время в инстраграме. Какое-то оно особенно душевное всегда, яркое, тыквенное, активное и не такое зелёное. Осенью будут разноцветные листья, урожай, садовые яблоки…
    ⠀⠀
    А для осенних композиций порекомендую, например, вот такой фотофон ПАСТЕЛЬ на основе фанеры и текстильные салфетки теплого охристого оттенка! Наборы, в которых они есть, можно посмотреть в карусели. Один набор из четырех штук стоит 1600 р.
    ⠀⠀
    ℹ Полный каталог всех изделий, включая и текстиль и фотофоны есть по ссылке в шапке профиля.
  • 1,772 36 17 August, 2019
  • Blackberry cheesecake tart with white chocolate mirror glaze 💜 New recipe on the blog! (Link in bio)
Glossy mirror glaze is my newest obsession. It’s a stunning way to decorate cakes and pastries 😍 .
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Ingredients
Cheesecake 
1 cup soaked cashew nuts 
60g cocoa butter, melted 
1 canned coconut milk 
1 cup blackberries
3 tbsp lemon juice
maple syrup to taste 
1/2 tsp sea salt
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crust 
1 cup whole wheat flour
4 tbsp almond meal
1/4 cup powdered sugar
75g cold non dairy butter or cold coconut oil
1 1/2 tbsp cold almond milk
1/4 tsp sea salt
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White chocolate mirror glaze (recipe makes about 4 cups, you’ll need 1/2 to 1 cup of glaze for the cheesecakes. Pour remaining glaze in airtight container and keep in the fridge for up to 1 week). 320g condensed coconut milk @naturescharm 
2 cups cocoa butter 
1 cup water
2 tsp agar-agar powder
1/2 cup sugar of choice 
1/2 – 1 tbsp Supercolor powder for the colour .
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Cheesecake
Scrape out the coconut cream from the canned coconut milk. Add the coconut cream, and other ingredients in a food processor and process until smooth. Pour mixture into silicone molds. Place in the freezer until solid. .
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Crust
Preheat oven to 180c. In a food processor, add crust ingredients pulse until a dough ball forms. Roll dough into a large rectangle.

Cut out the circles of the chilled dough using your tart ring, cut long strips of dough. Lift the strips and place them on the inside of each tart ring. Bake at 180c for 15 minutes. Allow to cool completely.
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Mirror glaze
In a sauce pan, add the sugar, water and heat over medium-low heat, stirring occasionally. When mixture begins to simmer, add the condensed milk cocoa butter, agar powder. Keep stirring until agar completely dissolve. Take it off the heat, pour about 1 cup of the glaze into a heat resistant bowl and whisk in dissolved supercolor powder until well-mixed. Pass the glaze through a fine strainer to remove any lumps. Leave the glaze to cool.
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Assemble
Pour cooled glaze over the frozen cheesecake. Leave the glaze to set before using a hot knife to remove the drips. .
Carefully transfer the glazed cheesecake into cool tart.
  • Blackberry cheesecake tart with white chocolate mirror glaze 💜 New recipe on the blog! (Link in bio)
    Glossy mirror glaze is my newest obsession. It’s a stunning way to decorate cakes and pastries 😍 .
    .
    .
    Ingredients
    Cheesecake 
    1 cup soaked cashew nuts 
    60g cocoa butter, melted 
    1 canned coconut milk 
    1 cup blackberries
    3 tbsp lemon juice
    maple syrup to taste
    1/2 tsp sea salt
    .
    crust 
    1 cup whole wheat flour
    4 tbsp almond meal
    1/4 cup powdered sugar
    75g cold non dairy butter or cold coconut oil
    1 1/2 tbsp cold almond milk
    1/4 tsp sea salt
    .
    White chocolate mirror glaze (recipe makes about 4 cups, you’ll need 1/2 to 1 cup of glaze for the cheesecakes. Pour remaining glaze in airtight container and keep in the fridge for up to 1 week). 320g condensed coconut milk @naturescharm
    2 cups cocoa butter 
    1 cup water
    2 tsp agar-agar powder
    1/2 cup sugar of choice 
    1/2 – 1 tbsp Supercolor powder for the colour .
    .
    .
    Cheesecake
    Scrape out the coconut cream from the canned coconut milk. Add the coconut cream, and other ingredients in a food processor and process until smooth. Pour mixture into silicone molds. Place in the freezer until solid. .
    .
    Crust
    Preheat oven to 180c. In a food processor, add crust ingredients pulse until a dough ball forms. Roll dough into a large rectangle.

    Cut out the circles of the chilled dough using your tart ring, cut long strips of dough. Lift the strips and place them on the inside of each tart ring. Bake at 180c for 15 minutes. Allow to cool completely.
    .
    .
    Mirror glaze
    In a sauce pan, add the sugar, water and heat over medium-low heat, stirring occasionally. When mixture begins to simmer, add the condensed milk cocoa butter, agar powder. Keep stirring until agar completely dissolve. Take it off the heat, pour about 1 cup of the glaze into a heat resistant bowl and whisk in dissolved supercolor powder until well-mixed. Pass the glaze through a fine strainer to remove any lumps. Leave the glaze to cool.
.
    Assemble
    Pour cooled glaze over the frozen cheesecake. Leave the glaze to set before using a hot knife to remove the drips. .
    Carefully transfer the glazed cheesecake into cool tart.
  • 4,491 205 2 hours ago
  • • buen domingo • Entregas que da gusto hacer 🌸~ pequeñas tartas con Macarons y flores ~ #LavenderMacarons
  • • buen domingo • Entregas que da gusto hacer 🌸~ pequeñas tartas con Macarons y flores ~ #LavenderMacarons
  • 658 12 2 hours ago
  • Sonntagsinspiration.😍 Das einfache Chicken-Curry mit Kokosmilch ist eins eurer all time favorite Kochkarussell-Rezepte!😍😋 ⠀⠀
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Wir sprechen hier von Chickenstückchen, die in einer würzigen Sauce aus roter Currypaste, Kokosmilch, Knoblauch und Limettensaft unglaublich saftig werden. Dazu gibt es duftenden Reis, der sich mit dem Curry vollsaugt.😭💛 Das Beste: Das Ganze steht in 30 Minuten auf dem Tisch.⠀⠀
⠀⠀
Wenn das man nicht der perfekte Start in die neue Woche ist, oder?😉⠀⠀
PS: Rezept findet ihr aufm Blog, einfach "Chicken" suchen!⠀
⠀
#einfacheschickencurry #omgyes #soulfood #kochkarussell ⠀
  • Sonntagsinspiration.😍 Das einfache Chicken-Curry mit Kokosmilch ist eins eurer all time favorite Kochkarussell-Rezepte!😍😋 ⠀⠀
    ⠀⠀
    Wir sprechen hier von Chickenstückchen, die in einer würzigen Sauce aus roter Currypaste, Kokosmilch, Knoblauch und Limettensaft unglaublich saftig werden. Dazu gibt es duftenden Reis, der sich mit dem Curry vollsaugt.😭💛 Das Beste: Das Ganze steht in 30 Minuten auf dem Tisch.⠀⠀
    ⠀⠀
    Wenn das man nicht der perfekte Start in die neue Woche ist, oder?😉⠀⠀
    PS: Rezept findet ihr aufm Blog, einfach "Chicken" suchen!⠀

    #einfacheschickencurry #omgyes #soulfood #kochkarussell
  • 2,138 20 5 hours ago
  • Blueberry lemon pound cake 💙 🍋✨Gluten and dairy free and bursting with juicy flavours 😝 Just 20 mins to prep, no fuss and absolutely delicious as is, or toasted and spread with nut butter. I’m not a massive cake person but for some reason I LOVE loaf cakes, what about you? Had a fun week last week hanging with friends, but super excited to be back in the kitchen👩🏼‍🍳my happy place☺️Hope you’re having a fab end to your week xoxoxo
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Blueberry lemon pound cake
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Wet
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3/4 cup almond milk
3/4 cup sugar
2 tsp vanilla extract
3 tbsp veg oil
half lemon, juiced and zested
1/2 cup non dairy yoghurt (I used @nushfoods almond yoghurt)
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Dry
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2 cups all purpose gluten free flour
1/4 tsp xanthan gum
1.5 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup blueberries
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Preheat oven to 180•c and line a loaf tin. Mix all wet ingredients together in a bowl until smooth. In a another bowl, add all dry ingredients apart from blueberries. Stir to combine, then add to the wet ingredients and mix to form a smooth batter. Fold through 3/4 cup blueberries, saving the rest. Fill loaf tin with batter and sprinkle blueberries on top. Bake for 60 mins, until golden and a toothpick comes out clean. Cool completely before slicing.
  • Blueberry lemon pound cake 💙 🍋✨Gluten and dairy free and bursting with juicy flavours 😝 Just 20 mins to prep, no fuss and absolutely delicious as is, or toasted and spread with nut butter. I’m not a massive cake person but for some reason I LOVE loaf cakes, what about you? Had a fun week last week hanging with friends, but super excited to be back in the kitchen👩🏼‍🍳my happy place☺️Hope you’re having a fab end to your week xoxoxo
    .
    .
    Blueberry lemon pound cake
    .
    Wet
    .
    3/4 cup almond milk
    3/4 cup sugar
    2 tsp vanilla extract
    3 tbsp veg oil
    half lemon, juiced and zested
    1/2 cup non dairy yoghurt (I used @nushfoods almond yoghurt)
    .
    Dry
    .
    2 cups all purpose gluten free flour
    1/4 tsp xanthan gum
    1.5 tsp baking powder
    1/4 tsp baking soda
    1/4 tsp salt
    1 cup blueberries
    .
    Preheat oven to 180•c and line a loaf tin. Mix all wet ingredients together in a bowl until smooth. In a another bowl, add all dry ingredients apart from blueberries. Stir to combine, then add to the wet ingredients and mix to form a smooth batter. Fold through 3/4 cup blueberries, saving the rest. Fill loaf tin with batter and sprinkle blueberries on top. Bake for 60 mins, until golden and a toothpick comes out clean. Cool completely before slicing.
  • 4,684 183 4 hours ago
  • #minipies with mushrooms 🍄 
Привет ✨Вот так спонтанно вчера приготовила пирожки и так же спонтанно сфотографировала.Благодаря искусственному свету можно не ждать до утра ,тем более когда такого рода выпечка особо фотогенична сразу после духовки😊Композиция снова аля минимализм,зато рецепт есть.(смотрите в карусели)Что касается самого теста и почему я его назвала Ferrari ))Просто оно готовится быстро и не требует первичной расстойки 😎Быстро замесили тесто,разделили на части,чуть дали отдохнуть,сформировали пирожки,снова отдохнуть дали  и все можно печь 😁И никаких «два часа пока тесто удвоится в объеме» 🤩Надеюсь вам оно понравится,жду с нетерпением ваших отзывов ❤️Этим рецептом лет 17 назад поделилась с мамой подруга Мара @777marina_mara .😊😘
P.s: Нравится фото?)очень отличается от остальных фотографий в профиле?)
  • #minipies with mushrooms 🍄
    Привет ✨Вот так спонтанно вчера приготовила пирожки и так же спонтанно сфотографировала.Благодаря искусственному свету можно не ждать до утра ,тем более когда такого рода выпечка особо фотогенична сразу после духовки😊Композиция снова аля минимализм,зато рецепт есть.(смотрите в карусели)Что касается самого теста и почему я его назвала Ferrari ))Просто оно готовится быстро и не требует первичной расстойки 😎Быстро замесили тесто,разделили на части,чуть дали отдохнуть,сформировали пирожки,снова отдохнуть дали и все можно печь 😁И никаких «два часа пока тесто удвоится в объеме» 🤩Надеюсь вам оно понравится,жду с нетерпением ваших отзывов ❤️Этим рецептом лет 17 назад поделилась с мамой подруга Мара @777marina_mara .😊😘
    P.s: Нравится фото?)очень отличается от остальных фотографий в профиле?)
  • 2,392 55 5 hours ago

Latest Instagram Posts

  • It’s always great to grab some goodies from E5 bakehouse @e5bakehouse
  • It’s always great to grab some goodies from E5 bakehouse @e5bakehouse
  • 1 1 1 hour ago
  • A couple of lunch dishes, all from the garden, spiced aubergine ricotta, sumac and mint, courgette, mint, basil, burrata and fennel!
  • A couple of lunch dishes, all from the garden, spiced aubergine ricotta, sumac and mint, courgette, mint, basil, burrata and fennel!
  • 3 1 1 hour ago
  • Наверное самый волнительный торт-это свадебный. А особенно когда невеста дала свободу в творчестве и я могла украсить торт на свое усмотрение.

Такие торты моя любовь ❤️❤️❤️ Под прекрасным букетом из цветов скрывается шоколадный торт с вишней и карамелью.
  • Наверное самый волнительный торт-это свадебный. А особенно когда невеста дала свободу в творчестве и я могла украсить торт на свое усмотрение.

    Такие торты моя любовь ❤️❤️❤️ Под прекрасным букетом из цветов скрывается шоколадный торт с вишней и карамелью.
  • 8 2 1 hour ago
  • SOS need bigger plates to hold the SNACKS. My eating routine is all outta whack from night shift and all I wanted to eat for dinner was this loaded snack plate so I went with it. Cucumbers and tomatoes with salsa, hummus, and @clekraut sauerkraut, with two rice cakes: one with avo and tofu feta and one with yogurt, almond butter, frozen fruit and chia seeds😛🙌🏼
  • SOS need bigger plates to hold the SNACKS. My eating routine is all outta whack from night shift and all I wanted to eat for dinner was this loaded snack plate so I went with it. Cucumbers and tomatoes with salsa, hummus, and @clekraut sauerkraut, with two rice cakes: one with avo and tofu feta and one with yogurt, almond butter, frozen fruit and chia seeds😛🙌🏼
  • 184 7 1 hour ago
  • Repost @mama_taught_me_well
Butter Chicken
Recipe credit: Ruhana Ebrahim
Picture credit: @mama_taught_me_well
Ingredients:
1kg chicken pieces/ fillets
1 large onion (sliced)
2 pieces tajj (cinnamon sticks)
2 elachie (cardamom) pods
Saffron strands + essence
2 tablespoon lemon juice
1 teaspoon chilli powder
1 teaspoon dhana jeeru (coriander cumin) powder
Pinch turmeric powder
1 teaspoon salt
1-2 teaspoon red ginger garlic masala
Pinch garam masala powder
2 tomatoes (liquidized)
Pinch orange powder colouring
125-250ml fresh cream
Fresh dhania (chopped)
METHOD
1. Braise onions with a little ghee, tajj and elachie until golden.
2. Add in spices and masala. Braise until fragrant.
3. Add in washed chicken and coat well with spices.
4. Allow to cook until no liquid remains, then add in tomatoes.
5. Cook until tomato is halfway reduced. Add in fresh cream, lemon juice, saffron, food colouring and allow to cook till gravy has thickened.
6. When done add in dhania (coriander).
7. Serve with rice/ roti/ roghni naan
  • Repost @mama_taught_me_well
    Butter Chicken
    Recipe credit: Ruhana Ebrahim
    Picture credit: @mama_taught_me_well
    Ingredients:
    1kg chicken pieces/ fillets
    1 large onion (sliced)
    2 pieces tajj (cinnamon sticks)
    2 elachie (cardamom) pods
    Saffron strands + essence
    2 tablespoon lemon juice
    1 teaspoon chilli powder
    1 teaspoon dhana jeeru (coriander cumin) powder
    Pinch turmeric powder
    1 teaspoon salt
    1-2 teaspoon red ginger garlic masala
    Pinch garam masala powder
    2 tomatoes (liquidized)
    Pinch orange powder colouring
    125-250ml fresh cream
    Fresh dhania (chopped)
    METHOD
    1. Braise onions with a little ghee, tajj and elachie until golden.
    2. Add in spices and masala. Braise until fragrant.
    3. Add in washed chicken and coat well with spices.
    4. Allow to cook until no liquid remains, then add in tomatoes.
    5. Cook until tomato is halfway reduced. Add in fresh cream, lemon juice, saffron, food colouring and allow to cook till gravy has thickened.
    6. When done add in dhania (coriander).
    7. Serve with rice/ roti/ roghni naan
  • 18 2 1 hour ago