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  • Pasta with pancetta, peas, parmesan (all the p’s!), and shallots, finished with a super easy lemon-cream sauce to elevate this quick weeknight dish.  Substitute the pancetta for 1 thick slice of bacon if that’s easier for you to find. 
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Serves 2-ish: In a large pot, cook ½ lb. pasta according to package directions, and in the last 3-5 minutes of cooking time, add 1-2 cups of thawed petite peas.  Cook pasta and peas together until pasta is done to your liking, but the peas are still green.  Save ½ cup of pasta water, drain everything, set aside and keep warm.
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In the same pot, render some pancetta (cut into strips from a thick slice) on med-low, add a touch of olive oil if needed.  When pancetta is about to turn golden, toss in a sliced shallot and continue to cook on med-low until softened. 
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Return the pasta-pea mix to the pot with the cooking pancetta-shallots.  Add a dash of nutmeg and stir everything well.  Turn the heat up slightly to medium and pour in about ⅓ to ½ cup of heavy cream (or half-and-half if you prefer). If things look a bit dry, add a few splashes of reserved pasta water as needed.  Stir to combine, until everything is warmed through.  Right before serving, stir in juice from about ½ -1 lemon, depending on how lemony you like it.  At the table, top with grated Parmesan, salt + chili pepper flakes (or freshly ground pepper) to taste.
  • Pasta with pancetta, peas, parmesan (all the p’s!), and shallots, finished with a super easy lemon-cream sauce to elevate this quick weeknight dish. Substitute the pancetta for 1 thick slice of bacon if that’s easier for you to find.
    __________________
    Serves 2-ish: In a large pot, cook ½ lb. pasta according to package directions, and in the last 3-5 minutes of cooking time, add 1-2 cups of thawed petite peas. Cook pasta and peas together until pasta is done to your liking, but the peas are still green. Save ½ cup of pasta water, drain everything, set aside and keep warm.
    __________________
    In the same pot, render some pancetta (cut into strips from a thick slice) on med-low, add a touch of olive oil if needed. When pancetta is about to turn golden, toss in a sliced shallot and continue to cook on med-low until softened.
    __________________
    Return the pasta-pea mix to the pot with the cooking pancetta-shallots. Add a dash of nutmeg and stir everything well. Turn the heat up slightly to medium and pour in about ⅓ to ½ cup of heavy cream (or half-and-half if you prefer). If things look a bit dry, add a few splashes of reserved pasta water as needed. Stir to combine, until everything is warmed through. Right before serving, stir in juice from about ½ -1 lemon, depending on how lemony you like it. At the table, top with grated Parmesan, salt + chili pepper flakes (or freshly ground pepper) to taste.
  • 3,810 88 21 January, 2020
  • Lunar New Year is almost upon us! It’s starting to look festive around here— in the last week I’ve walked past numerous streets lined with vendors selling red hanging lanterns, paper calligraphy, and citrus-laden potted plants. Although Saturday is the official first day of the new year, the festivities will continue well into February! LNY is the biggest holiday of the year here.

This rice cake stir-fry, “chao nian gao,” is a traditional new years dish, but honestly I’d eat it any time— the chewy rice cakes drenched in the savory sauce makes for quite the comforting meal. Recipe below!
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.
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Stir-Fried Rice Cakes
INGREDIENTS 
6 oz package fresh or frozen rice cakes, thawed and soaked in water
2 tbsp cooking oil
1 tbsp ginger, minced
3–4 fresh shiitake mushrooms, thinly sliced
3 scallions, sliced into 2-inch pieces
4 oz pressed tofu, cut into thin strips 
2 cups bok choy or spinach, chopped
1 cup fresh snow peas, trimmed
1 1/2 cups fresh bean sprouts
1/2 red bell pepper, cut into thin strips

Stir-fry sauce: 1 tbsp Shaoxing cooking wine, 2 tbsp soy sauce, 1 tbsp vegetarian oyster sauce, ¼ teaspoon sugar, pinch of ground white pepper, 1 tsp dark soy sauce (optional, for color)
toasted sesame oil

INSTRUCTIONS
1. Soak the rice cakes in water, then drain.  Whisk together the stir-fry sauce ingredients in a small bowl.
2. Heat 1 tbsp oil in a wok or non-stick pan over medium heat until shimmering. Add minced ginger, mushroom and scallions, and stir-fry until aromatic, about one minute.  Add pressed tofu slices.
3. Increase heat to high. Add vegetables: bok choy, snow peas, bean sprouts, and bell pepper, and cook until softened. Give the stir-fry sauce a whisk and add into the wok, then toss to combine. Add rice cakes. Cook until the rice cakes are tender but still chewy. Taste and add more salt, sugar, or soy sauce, if needed. Turn off heat and drizzle on sesame oil and stir until incorporated. Serve hot.
  • Lunar New Year is almost upon us! It’s starting to look festive around here— in the last week I’ve walked past numerous streets lined with vendors selling red hanging lanterns, paper calligraphy, and citrus-laden potted plants. Although Saturday is the official first day of the new year, the festivities will continue well into February! LNY is the biggest holiday of the year here.

    This rice cake stir-fry, “chao nian gao,” is a traditional new years dish, but honestly I’d eat it any time— the chewy rice cakes drenched in the savory sauce makes for quite the comforting meal. Recipe below!
    .
    .
    .
    Stir-Fried Rice Cakes
    INGREDIENTS
    6 oz package fresh or frozen rice cakes, thawed and soaked in water
    2 tbsp cooking oil
    1 tbsp ginger, minced
    3–4 fresh shiitake mushrooms, thinly sliced
    3 scallions, sliced into 2-inch pieces
    4 oz pressed tofu, cut into thin strips
    2 cups bok choy or spinach, chopped
    1 cup fresh snow peas, trimmed
    1 1/2 cups fresh bean sprouts
    1/2 red bell pepper, cut into thin strips

    Stir-fry sauce: 1 tbsp Shaoxing cooking wine, 2 tbsp soy sauce, 1 tbsp vegetarian oyster sauce, ¼ teaspoon sugar, pinch of ground white pepper, 1 tsp dark soy sauce (optional, for color)
    toasted sesame oil

    INSTRUCTIONS
    1. Soak the rice cakes in water, then drain. Whisk together the stir-fry sauce ingredients in a small bowl.
    2. Heat 1 tbsp oil in a wok or non-stick pan over medium heat until shimmering. Add minced ginger, mushroom and scallions, and stir-fry until aromatic, about one minute. Add pressed tofu slices.
    3. Increase heat to high. Add vegetables: bok choy, snow peas, bean sprouts, and bell pepper, and cook until softened. Give the stir-fry sauce a whisk and add into the wok, then toss to combine. Add rice cakes. Cook until the rice cakes are tender but still chewy. Taste and add more salt, sugar, or soy sauce, if needed. Turn off heat and drizzle on sesame oil and stir until incorporated. Serve hot.
  • 3,209 68 21 January, 2020
  • 🌟 Lunch at @skyhallbar , with a city view!
✨ Levei o meu amigo bilionário @1bilhao_educacao_financeira para almoçar em um restaurante a altura dele, o Sky Hall, na avenida JK. Um jardim a céu aberto com vista para a cidade. Neste horário eles servem um buffet delicioso! E em qualquer hora do dia contam com uma carta de drinks fresh, como esse novo “De boa na lagoa”. Na cozinha deste terraço, uma horta própria, garantindo ingredientes fresquinhos! #statusK
#statusKfood
  • 🌟 Lunch at @skyhallbar , with a city view!
    ✨ Levei o meu amigo bilionário @1bilhao_educacao_financeira para almoçar em um restaurante a altura dele, o Sky Hall, na avenida JK. Um jardim a céu aberto com vista para a cidade. Neste horário eles servem um buffet delicioso! E em qualquer hora do dia contam com uma carta de drinks fresh, como esse novo “De boa na lagoa”. Na cozinha deste terraço, uma horta própria, garantindo ingredientes fresquinhos! #statusK
    #statusKfood
  • 2,249 33 21 January, 2020

Latest Instagram Posts

  • »Dessert« is the answer, the question doesn't matter ... 🍮😉⁠
·⁠
📷 Istok Prodan, 2017⁠
  • »Dessert« is the answer, the question doesn't matter ... 🍮😉⁠
    ·⁠
    📷 Istok Prodan, 2017⁠
  • 2 1 22 January, 2020
  • Keingan makanan ramen muncul setelah nontonin Naruto makan ramen Ichiraku, dengan kejadian yang hampir sama, yaitu dengan makan ramen ditempat setelah penat melakukan aktifitas penuh seharian. .
Selaiknya Naruto, sepertinya aku juga mulai menemukan jalan ninjaku!
  • Keingan makanan ramen muncul setelah nontonin Naruto makan ramen Ichiraku, dengan kejadian yang hampir sama, yaitu dengan makan ramen ditempat setelah penat melakukan aktifitas penuh seharian. .
    Selaiknya Naruto, sepertinya aku juga mulai menemukan jalan ninjaku!
  • 4 2 22 January, 2020
  • Турецкие бублики "Cимиты" , вкусная выпечка к чаю, хрустящие в первый день и мягкие на второй,  другая постная выпечка по тегу #маринапостное
Рецепт - 630г мука пшеничная вс, 360г вода, 3г сухие дрожжи, 10г соль, 20г сахар, 4.5 ст.л растительное масло без запаха.
В миску налить воду, развести в ней дрожжи, добавить сахар, соль и масло, частями ввести муку, замесить тесто. Скатать в шар и накрыть полотенцем, оставив в теплом месте на 2часа, или пока не поднимется в два раза.
Для сиропа-2ст ложки меда, 150г вода. В отдельной миске кунжут для обсыпки.
Подошедшее тесто слегка обмять, разделить на 16 частей, раскатать в колбаску каждый,скрутить в жгутик, и соединить в кольцо, окунуть в сироп затем в кунжут, выложить на противень, дать расстойку 20-30 мин. Выпечка 200 С 15 мин или до золотистого цвета
  • Турецкие бублики "Cимиты" , вкусная выпечка к чаю, хрустящие в первый день и мягкие на второй,  другая постная выпечка по тегу #маринапостное
    Рецепт - 630г мука пшеничная вс, 360г вода, 3г сухие дрожжи, 10г соль, 20г сахар, 4.5 ст.л растительное масло без запаха.
    В миску налить воду, развести в ней дрожжи, добавить сахар, соль и масло, частями ввести муку, замесить тесто. Скатать в шар и накрыть полотенцем, оставив в теплом месте на 2часа, или пока не поднимется в два раза.
    Для сиропа-2ст ложки меда, 150г вода. В отдельной миске кунжут для обсыпки.
    Подошедшее тесто слегка обмять, разделить на 16 частей, раскатать в колбаску каждый,скрутить в жгутик, и соединить в кольцо, окунуть в сироп затем в кунжут, выложить на противень, дать расстойку 20-30 мин. Выпечка 200 С 15 мин или до золотистого цвета
  • 2 1 22 January, 2020
  • [NON-HALAL] Having a little KomPassion goes a long way!
  • [NON-HALAL] Having a little KomPassion goes a long way!
  • 1 1 22 January, 2020
  • Друзья, привет!
Сегодня шикарный кадр от Оксаны @bittereschokolade на фактурном бетонном фоне Руда #foodphotoprops_mineral

Это "новая" поверхность, которуя я уже сделала давно, но все никак официально не представлю😊
В карусели можно посмотреть поверхность без ничего. Очень атмосферная и фактурная. Основные цвета: темно-серый, коричневый, белый. При желании можно увести в холодный оттенок одним движением ползунка😊

Сегодня-завтра планирую выложить в актуальное все поверхности, без предметов, для удобства выбора. Сомневаюсь еще насчет отдельного аккаунта-каталога в ИГ, так ли он нужен? При наличии каталога в вк. Как думаете?
  • Друзья, привет!
    Сегодня шикарный кадр от Оксаны @bittereschokolade на фактурном бетонном фоне Руда #foodphotoprops_mineral

    Это "новая" поверхность, которуя я уже сделала давно, но все никак официально не представлю😊
    В карусели можно посмотреть поверхность без ничего. Очень атмосферная и фактурная. Основные цвета: темно-серый, коричневый, белый. При желании можно увести в холодный оттенок одним движением ползунка😊

    Сегодня-завтра планирую выложить в актуальное все поверхности, без предметов, для удобства выбора. Сомневаюсь еще насчет отдельного аккаунта-каталога в ИГ, так ли он нужен? При наличии каталога в вк. Как думаете?
  • 66 2 22 January, 2020
  • Eat the rainbow with this colourful unicorn wrap filled with bright veggies and our Golden Crumbed Schnitzel. Who knows, maybe you’ll find a pot of gold waiting for you at the other end of the table… Go take a look! 🌈

Get this recipe and so many more on our website (the link is in our description). 🐣
  • Eat the rainbow with this colourful unicorn wrap filled with bright veggies and our Golden Crumbed Schnitzel. Who knows, maybe you’ll find a pot of gold waiting for you at the other end of the table… Go take a look! 🌈

    Get this recipe and so many more on our website (the link is in our description). 🐣
  • 15 1 22 January, 2020
  • Mengingat beragam tugas kantor dan kampus namun bosan melakukanya di rumah atau kosan. Kalian bisa singgah di Tambuhak dengan kualitas wifi dan beragam cemilan nikmat⠀⠀⠀⠀⠀⠀⠀⠀⠀
. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
TAMBUHAK⠀⠀⠀⠀⠀⠀⠀⠀⠀
Food & Beverage Garden⠀⠀⠀⠀⠀⠀⠀⠀⠀
Jalan Surya Sumantri No.100⠀⠀⠀⠀⠀⠀⠀⠀⠀
Bandung
  • Mengingat beragam tugas kantor dan kampus namun bosan melakukanya di rumah atau kosan. Kalian bisa singgah di Tambuhak dengan kualitas wifi dan beragam cemilan nikmat⠀⠀⠀⠀⠀⠀⠀⠀⠀
    . ⠀⠀⠀⠀⠀⠀⠀⠀⠀
    TAMBUHAK⠀⠀⠀⠀⠀⠀⠀⠀⠀
    Food & Beverage Garden⠀⠀⠀⠀⠀⠀⠀⠀⠀
    Jalan Surya Sumantri No.100⠀⠀⠀⠀⠀⠀⠀⠀⠀
    Bandung
  • 3 1 22 January, 2020
  • Soup Tonight with navy beans, mushroom broth and tons of veggies.
  • Soup Tonight with navy beans, mushroom broth and tons of veggies.
  • 3 1 22 January, 2020
  • Steamed Crystal Dumplings
#딜라키친 #dillakitchen
⠀
딤섬 수업 시작🥢
속이 훤히 비치는 만두피로 만드는 크리스탈덤플링
새우와 시금치의 조화로움, 최애 딤섬 중 하나!
소룡포, 크리스탈 덤플링, 완탄 누들 스프까지
이번 설에는 만두 대신 딤섬 어떠세요?!🥟
⠀
⠀
#쿠킹클래스 #원데이클래스 #딤섬
  • Steamed Crystal Dumplings
    #딜라키친 #dillakitchen

    딤섬 수업 시작🥢
    속이 훤히 비치는 만두피로 만드는 크리스탈덤플링
    새우와 시금치의 조화로움, 최애 딤섬 중 하나!
    소룡포, 크리스탈 덤플링, 완탄 누들 스프까지
    이번 설에는 만두 대신 딤섬 어떠세요?!🥟


    #쿠킹클래스 #원데이클래스 #딤섬
  • 3 1 22 January, 2020
  • Allta, nestled on the corner of South Frederick street and Setanta Place.  I fell in love the moment I opened the door. The aesthetic of the place, wow, it’s as if Copenhagen married New York and this is their baby. Vibe is cool, quality, buzzy without an element of being pretentious but rather understated elegance. All that,  before I ate a bite. 
I had the tasting menu, Cromane oysters in a rhubarb vinegar, house charcuterie, of course all done on premises, crispy Skate with a seaweed cream that was so good I could have eaten just that...with a spoon.  The smoked Gubbeen cappelletti, well, wasn’t it in a grilled maitake broth....seriously.  The crab bigoli arrived...I am silenced....the scallop, hazelnut and gooseberry beurre blanc.. honestly, I had to finish with a spoon, I don’t think anyone was looking... ended with Nitro milk ice cream, with white Chocolate, smoked honey and sea buckthorn.  Stop the lights! 
Excellent tidy wine list and offerings of sake, beer and cocktails. 
For me It’s the whole experience, the staff were so knowledgeable and showed genuine interest in the food. They were so friendly and engaging. 
Really it’s not just one thing that makes a great dining experience, it’s the sum of its parts. They have certainly delivered. 
Delighted to see Table ware designed by the extremely talented @fermoylepottery from Ballinskelligs. 
For me, @alltawinebar is Nirvana. Now...cornflakes for breakie.  Ireland, quietly doing its thing. 
#
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#irelandquietlydoingitsthing #irishfood #chef #irishfoodie #irishfoodporn #cheflife #irelandtravel #ireland #irishamerican #ireland_insta #foodstylist #foodstyling #irishrestaurants #foodmarketing #foodphotography #irishfoodblogger #visitireland #authentic #itishtourism #nutrition
  • Allta, nestled on the corner of South Frederick street and Setanta Place. I fell in love the moment I opened the door. The aesthetic of the place, wow, it’s as if Copenhagen married New York and this is their baby. Vibe is cool, quality, buzzy without an element of being pretentious but rather understated elegance. All that, before I ate a bite.
    I had the tasting menu, Cromane oysters in a rhubarb vinegar, house charcuterie, of course all done on premises, crispy Skate with a seaweed cream that was so good I could have eaten just that...with a spoon. The smoked Gubbeen cappelletti, well, wasn’t it in a grilled maitake broth....seriously. The crab bigoli arrived...I am silenced....the scallop, hazelnut and gooseberry beurre blanc.. honestly, I had to finish with a spoon, I don’t think anyone was looking... ended with Nitro milk ice cream, with white Chocolate, smoked honey and sea buckthorn. Stop the lights!
    Excellent tidy wine list and offerings of sake, beer and cocktails.
    For me It’s the whole experience, the staff were so knowledgeable and showed genuine interest in the food. They were so friendly and engaging.
    Really it’s not just one thing that makes a great dining experience, it’s the sum of its parts. They have certainly delivered.
    Delighted to see Table ware designed by the extremely talented @fermoylepottery from Ballinskelligs.
    For me, @alltawinebar is Nirvana. Now...cornflakes for breakie. Ireland, quietly doing its thing.
    #
    #
    #
    #
    #
    #
    #
    #irelandquietlydoingitsthing #irishfood #chef #irishfoodie #irishfoodporn #cheflife #irelandtravel #ireland #irishamerican #ireland_insta #foodstylist #foodstyling #irishrestaurants #foodmarketing #foodphotography #irishfoodblogger #visitireland #authentic #itishtourism #nutrition
  • 8 0 22 January, 2020
  • Happy Lunar New Year and 恭喜发财 to everyone! 🍊🍊⁣
⁣
Please take note of our operating hours for the CNY season. We will be closed on 25 and 26 Jan (初一和初二) and re-open on 27 Jan (初三).🏮⁣
⁣
Drop us a call at 6208 6845 or email us at hello@fullofluck.com for reservations.⁣
#FullofLucksg #FullofLuckRestaurant
  • Happy Lunar New Year and 恭喜发财 to everyone! 🍊🍊⁣

    Please take note of our operating hours for the CNY season. We will be closed on 25 and 26 Jan (初一和初二) and re-open on 27 Jan (初三).🏮⁣

    Drop us a call at 6208 6845 or email us at hello@fullofluck.com for reservations.⁣
    #FullofLucksg #FullofLuckRestaurant
  • 5 1 22 January, 2020
  • Can’t go past the famous @barillaaus Spaghetti Pomodoro whenever I go to the @australianopen 🍝 It was especially good watching the chefs prepare everything right in front of us. Now Dave and I are off to watch @limecordiale play 🎾
  • Can’t go past the famous @barillaaus Spaghetti Pomodoro whenever I go to the @australianopen 🍝 It was especially good watching the chefs prepare everything right in front of us. Now Dave and I are off to watch @limecordiale play 🎾
  • 25 1 22 January, 2020
  • Had quite a few requests for this recipe yesterday, so, here you go! ❤️ You can use any nuts and nut butters that you like ☺️ RAW VEGAN SALTED CARAMEL NUT BARS 
BASE
* 	1 cup nuts (I used walnuts this time)
* 	½ cup gluten free oats
* 	½ cup desiccated coconut
* 	¼ cup maple syrup
* 	2 tablespoons nut butter ( I used peanut) * 	1 teaspoon vanilla extract
* 	pinch of salt
CARAMEL CENTRE
* 	2 cups pitted dates, softened in boiling water, drained, reserve water * 	⅓ cup melted coconut oil
* 	pinch of salt
* 	2 tablespoons nut butter (peanut again) * 	2 tablespoons tahini
* 	1 tablespoon maple syrup
* 	1 cup crushed nuts (I used walnuts)
CHOCOLATE TOP LAYER
* 	4 tablespoons raw cacao powder
* 	1/4 cup melted coconut oil
* 	4 tablespoons maple syrup

BASE
Line a square or long rectangle slice tin with baking paper, leaving overhang to make it easy to remove slice later. 
Place all base ingredients into a food processor and process until well combined into a dough. Press into base of prepared tin and place in freezer while you make the caramel layer. 
CARAMEL
Place all ingredients, except for the nuts, into food processor and process until a thick caramel forms. This may take a while, add a little of the reserved date soaking liquid if necessary and stop every now and then to scrape down the sides. Remove from processor and combine crushed nuts in with a spoon. Press down evenly over the base layer and place back in the freezer to set until quite firm.
CHOCOLATE TOP LAYER
In a bowl whisk together the cacao, melted coconut oil and maple syrup and pour over the top of the caramel layer.  Place back in the freezer to set.
Once firm, cut into slices and store and serve straight from the freezer.
  • Had quite a few requests for this recipe yesterday, so, here you go! ❤️ You can use any nuts and nut butters that you like ☺️ RAW VEGAN SALTED CARAMEL NUT BARS
    BASE
    * 1 cup nuts (I used walnuts this time)
    * ½ cup gluten free oats
    * ½ cup desiccated coconut
    * ¼ cup maple syrup
    * 2 tablespoons nut butter ( I used peanut) * 1 teaspoon vanilla extract
    * pinch of salt
    CARAMEL CENTRE
    * 2 cups pitted dates, softened in boiling water, drained, reserve water * ⅓ cup melted coconut oil
    * pinch of salt
    * 2 tablespoons nut butter (peanut again) * 2 tablespoons tahini
    * 1 tablespoon maple syrup
    * 1 cup crushed nuts (I used walnuts)
    CHOCOLATE TOP LAYER
    * 4 tablespoons raw cacao powder
    * 1/4 cup melted coconut oil
    * 4 tablespoons maple syrup

    BASE
    Line a square or long rectangle slice tin with baking paper, leaving overhang to make it easy to remove slice later.
    Place all base ingredients into a food processor and process until well combined into a dough. Press into base of prepared tin and place in freezer while you make the caramel layer.
    CARAMEL
    Place all ingredients, except for the nuts, into food processor and process until a thick caramel forms. This may take a while, add a little of the reserved date soaking liquid if necessary and stop every now and then to scrape down the sides. Remove from processor and combine crushed nuts in with a spoon. Press down evenly over the base layer and place back in the freezer to set until quite firm.
    CHOCOLATE TOP LAYER
    In a bowl whisk together the cacao, melted coconut oil and maple syrup and pour over the top of the caramel layer.  Place back in the freezer to set.
    Once firm, cut into slices and store and serve straight from the freezer.
  • 10 3 22 January, 2020
  • 🍊🍞Almond Stuffed Orange Cake 🍞🍊
💖A lot of you asked for the recipe, so here you go!👇🏻
You will need:
▪️Step 1 Ingredients:
🔹3 cups flour
🔹2 1/4 tsp. baking powder
🔹3/4 tsp. bicarbonate
🔹1/4 tsp. salt
▪️Step 2 Ingredients:
🔹3 eggs
🔹1 1/2 tbsp. orange zest
🔹3/4 c. sugar
🔹3/4 c. vegetable oil
🔹3/4 c. Orange juice (preferably fresh)
▪️Filling and Topping:
🔹6 tbsp. Almond Butter (I'm definitely using @faitmaison.lb 😋)
🔹Thin Orange Slices for topping
▪️Baking Pan 10x30
▪️Some oil for greasing
👉🏻Start by sifting the ingredients of Step 1 together and set them aside.
👉🏻In another bowl, whisk the eggs together with the sugar and the orange zest for around 2 mins in an electrical mixer*, on high speed.
👉🏻Gradually add the oil and the orange juice while mixing.
👉🏻Once all the ingredients are well incorporated, gradually add the sifted ingredients of Step 1. Mix again until all incorporated.
👉🏻Grease your 10 cm x 30 cm pan with some oil and pour in half of the batter.
▪️👉🏻For the filling:
Layer 3 tbsp of @faitmaison.lb Almond Butter, horizontally on top of the batter, then cover with the remaining batter.
▪️👉🏻For the topping:
Top with the remaining 3 tbsp. of Almond Butter and decorate with some thin orange slices. You can add some Almonds too👌🏻
👉🏻Bake it for around 30 min in a 180°C preheated oven.(the cake will triple in size!😋)
Let it cool for around 15 min. before removing it from the pan.
💖Bon Appétit! *I whisked the ingredients by hand but it took me 5 min. of super fast mixing🤪
👌🏻 I used @faitmaison.lb Almond Butter, but I will definitely try it with the Hazelnut-Choco next time.. Oh yummm!🤤🥰
  • 🍊🍞Almond Stuffed Orange Cake 🍞🍊
    💖A lot of you asked for the recipe, so here you go!👇🏻
    You will need:
    ▪️Step 1 Ingredients:
    🔹3 cups flour
    🔹2 1/4 tsp. baking powder
    🔹3/4 tsp. bicarbonate
    🔹1/4 tsp. salt
    ▪️Step 2 Ingredients:
    🔹3 eggs
    🔹1 1/2 tbsp. orange zest
    🔹3/4 c. sugar
    🔹3/4 c. vegetable oil
    🔹3/4 c. Orange juice (preferably fresh)
    ▪️Filling and Topping:
    🔹6 tbsp. Almond Butter (I'm definitely using @faitmaison.lb 😋)
    🔹Thin Orange Slices for topping
    ▪️Baking Pan 10x30
    ▪️Some oil for greasing
    👉🏻Start by sifting the ingredients of Step 1 together and set them aside.
    👉🏻In another bowl, whisk the eggs together with the sugar and the orange zest for around 2 mins in an electrical mixer*, on high speed.
    👉🏻Gradually add the oil and the orange juice while mixing.
    👉🏻Once all the ingredients are well incorporated, gradually add the sifted ingredients of Step 1. Mix again until all incorporated.
    👉🏻Grease your 10 cm x 30 cm pan with some oil and pour in half of the batter.
    ▪️👉🏻For the filling:
    Layer 3 tbsp of @faitmaison.lb Almond Butter, horizontally on top of the batter, then cover with the remaining batter.
    ▪️👉🏻For the topping:
    Top with the remaining 3 tbsp. of Almond Butter and decorate with some thin orange slices. You can add some Almonds too👌🏻
    👉🏻Bake it for around 30 min in a 180°C preheated oven.(the cake will triple in size!😋)
    Let it cool for around 15 min. before removing it from the pan.
    💖Bon Appétit! *I whisked the ingredients by hand but it took me 5 min. of super fast mixing🤪
    👌🏻 I used @faitmaison.lb Almond Butter, but I will definitely try it with the Hazelnut-Choco next time.. Oh yummm!🤤🥰
  • 16 2 22 January, 2020
  • Light, bright, airy and damn good food. First edits for the upcoming @shutterscoogee in Sydney.
  • Light, bright, airy and damn good food. First edits for the upcoming @shutterscoogee in Sydney.
  • 17 1 22 January, 2020
  • #Cook90 grilled tilapia with oregano & lemon sauce pairs beautifully with charred corn & avocado salad.
  • #Cook90 grilled tilapia with oregano & lemon sauce pairs beautifully with charred corn & avocado salad.
  • 8 1 22 January, 2020
  • It’s been a busy start to the year but there’s always time for breakfast. I’ve got Greek yoghurt, homemade granola topped with orange & grapefruit. What’s in your breakfast bowl?
  • It’s been a busy start to the year but there’s always time for breakfast. I’ve got Greek yoghurt, homemade granola topped with orange & grapefruit. What’s in your breakfast bowl?
  • 6 1 22 January, 2020
  • 32 1 20 January, 2020