Need to prepare slides for workshop tmr so just eat in at the hotel restaurant. The beef satay was quite flavourful, although a bit tough. Fly lice is fly lice la🤣. Luckily came with lots of vege. Late d, don't dare to go out alone.
Keeping a fresh and healthy way of life even during the winter thanks to @holyflat ❄️. After vegan or vegetarian 🌱? Dishes can be adapted to fit to your own preferences, but always ending up delicious 😋 🥑
As promised, here is the video for the making of the Tomato Preserve...so you can make your own slurrp-worthy yumminess in jars! Sound on for commentary!
When the #colourcollabred became live, I was so happy to share this dish with all of you. It is simple, it is easy, it takes hardly any effort.
You can adjust the sweetness to your taste...I added the amount given in this recipe, but tastes differ! You can surely add 2 to 3 tablespoons more.
And if you want to take it along on a long journey, add a bit more oil.
Save this for your next party, get-together. It's heavenly with chips, fries, in burgers, with rice, breads or parathas...the list is endless!
As mentioned before, this recipe is from a favourite book called the Ultimate Christmas Cookbook. Try it out!
5-6 ripe tomatoes
1 tsp fennel seed (roasted and powdered) !/2 tsp cumin seeds (roasted and powdered)
1 small onion
2 cloves garlic
100 ml olive oil
1 1/2 tbsp brown sugar/jaggery
1/4 tsp salt
1 1/2 tbsp apple cider vinegar/ red wine vinegar
Roast the tomatoes in the oven for 30 minutes.
Puree the onions, garlic, fennel & cumin powders, and half the olive oil in a blender.
Heat the remaining oil in a thick pan on low heat. Add the onion paste and cook for 10 minutes, stirring now and then.
Add the sugar, salt and vinegar, cook for 2 minutes more.
Add the tomato puree.
Stir occasionally. Do not let the colour change.
Cook for 20 minutes, stop when the oil oozes out thrice.
Store in dry glass jars. It keeps well in the fridge for 3 weeks.
Ragu Tuesday’s to warm the soul and the hands 😋🥶. Our winter special of wild boar ragu served with homemade spätzle is the perfect dinner for these cooling temperatures. We are open for dinner during the week, making it easy for you and your family to have a delicious meal 🍽
14137 minutes ago
Add delight to your wait with desserts; relish Fusion Rasmalai Cake at GVK Lounge
🇬🇧 Before our first trip I was worried if we would always find something to eat for Scotty that he would like.
It was much easier than I thought, even in the remotest corner of Mozambique there were always very tasty dishes that tasted very good to Scotty.
Once he surprised me by eating chicken risotto and fresh gambas with the staff of a restaurant.
🇩🇪 Vor unserer ersten Reise hatte ich Bedenken, ob wir immer etwas zu Essen für Scotty finden würden, dass ihm auch schmeckt.
Es war viel einfacher als gedacht, auch im entlegensten Winkel Mosambiks gab es immer sehr leckere Gerichte, die Scotty sehr gut schmeckten.
Einmal hat er mich doch überrascht, als er Hühnchen- Risotto und frische Gambas mit den Angestellten eines Restaurants gegessen hat.
🇩🇰 Før vores første tur havde jeg forbehold over, om vi altid ville finde noget at spise til Scotty, at han også smager godt.
Det var meget lettere end forventet, selv i det fjerneste hjørne af Mozambique var der altid meget lækre retter, Scotty smagte meget godt.
Han overraskede mig en gang, da han spiste kyllingrisotto og friske rejer sammen med restaurantpersonalet.
. #teddyimgepaeck#travelblogger#traveltheworld#reiseblogger#instatravel#travelwithkids#familytravel#travelkids#rejse#rejsemedbørn#takeyourkidseverywhere#travelfood#travelfoodie#travelfoodlove#spagetti#spaghetti 🍝
Quem é você num buffet de hotel rico? O que aproveita e come de um pouco (ou muito) de tudo ou o que aproveita mais a parte de saladas e antepastos tipo eu com meu prato delícia:
Presuntos (chique, óbvio pq presunto normal eu como em casa 😂), carpaccio, rúcula, castanhas, azeitonas, palmito, queijos, pesto, saladinha e uma cervejinha, claro. .
Descobri que aqui no @mavsaresort total all inclusive, ou seja: 4 dias aqui e eu volto rolando (mais ainda).
25148 minutes ago
Plattenschüsse von der Wochenkarte🥰
Diese Woche kommt unser Last Samurai zurück auf die Karte😜
na wer kann sich noch an diesen Leckerbissen erinnern😎
Any Garcinia fans out there?☝🏻 Picture #1 is a variety of Garcinia Cambogia or Gummi-gutta, that now famous weight-loss-anti-cancer miracle fruit that has been used for centuries in Malaysia as a souring agent like lime. It’s sour!!! They dry it and make curries and all kinds of nice sauces that could use a pinch of acid.
Picture #2 is Garcinia forbesii. We often find it dried at markets throughout Borneo, again to add a burst of sourness to food, but I’ve never heard of it being promoted for anti-cancer and weight-loss! Someone get on the new ad campaign 🙃
73158 minutes ago
If you are from Patiala, you already know the taste.
Here we have our patialavis very famous *Butter Chicken* by Sahni Dhaba. This place is well known for its authentic Indian cuisine served here and have been living to our expectations from quite a few decades now. This lip-smacking dish will make you crave for it and their combination with Butter Naan is just unbeatable.
Venue: Sahni Dhaba, Bheda Road, back side of a/c market, Patiala
The Voyages of Tim Vetter Podcast episode 134 is available now for streaming and downloading.
Click the link in my bio or search the podcast name in your favorite podcast app.
Em Pineda is a food blogger and the host of Foodie Down Bronx on Bronx Net TV. We spoke about food in the often forgotten borough, The Bronx.
Check out Em: @thehungrydominican @foodiedownbronx
One of the finest French Restaurant in Luang Prabang, L'éléphant. We ordered Grilled Eggplant/ Onion Soup for starter. They were really good! ไปหลวงพระบางเมื่อเร็วๆนี้ ไปถูกใจร้าน อาหารฝรั่งเศส L'éléphant อยู่ไกล้ๆโรงแรม พวกเราสั่ง มะเขือม่วงย่าง และซุปหัวหอมเป็นอาหารจานแรกกัน อร่อยสมกับที่มีคนแนะนำมาค่ะ
Estavam achando que nas "férias" não teríamos receitinhas👇👇❤
Uma das receitas mais tradicionais da região é do Bolo Baêta❤👆
👉❤Baêta significa Tecido de Algodão ou Lã, com textura Felpuda😍
👉Por não levar fermento, ele fica com uma textura bem especial, lembrando um pudim, mas com um sabor único 👉❣ Sua origem tem muitas versões, mas segundo o Historiador Câmara Cascudo, em 1968 essa iguaria já fazia parte do cardápio paraibano
😍❤ O rendimento é praticamente igual a de um Bolo e fica perfeito para acompanhar chás, cafés ou até para servir como sobremesa acompanhado de uma calda🍮❣❤👇 Receita que provei no @lagunahotel em Tambaú João Pessoa
01l de leite
200g de Manteiga Derretida
500g de Açúcar
500g de Farinha de Trigo
100ml de Leite de Coco
Sangria traditionally consists of red wine and chopped fruit, often with other ingredients such as orange juice or brandy. Little is known about the origins of this Spanish drink. It is generally believed to have been taken from the Spanish sangre (blood). Early versions were popular in Spain, Greece, and England. All know is that it's DELICIOUS and we drink lots of it when we're in Barcelona!