#Supperclubdayofthanks - Apple and pistachio frangipane pie that’s been spiced up with orange, cardamom, cinnamon & lavender Courtesy of @delusciousbites ..... The perfect dessert for Thanksgiving! Thank you for sharing, Esha.
Доброе малоснежное утро!
Как я поняла из вчерашнего поста, всем нужен снег!!! Просто необходим для создания ощущения праздника на носу... Поэтому я вам всем его желаю, и буду колдовать, шаманить по-немножку, в в меру своих возможностей 😂, чтобы он появился и у вас❄️☺️
Friends and family knows how to make me happy 😊 my friend and a customer's of mine brought me this beautiful old linens, it's pretty amazing how much people use to care to make simple things so beautiful .
Do you like old linens?
This Coconut, Beet & Ginger soup from @barebonesbroth is one of the best I've ever had.💥Thanks @kerriaxelrod for the inspiration! Recipe👇
. . .
2 tablespoons @pureindianfoods ghee
1 tablespoon fresh ginger, peeled and chopped
1 small shallot, peeled and chopped
3 sprigs fresh rosemary
3 cloves are garlic, smashed
sea salt to taste
2 pounds whole beets, greens removed (TIP: save greens and sauté with ghee, garlic & rosemary for the perfect side dish)
1 cup coconut milk
1 tablespoon white wine vinegar
3 cups chicken, beef or pork bone broth
One organic orange, zested
1️⃣In a medium pot sauté ginger, shallot, rosemary, garlic and sea salt in ghee.
2️⃣Add beets, coconut milk, broth, and white wine vinegar, cover and simmer for 45 minutes.
3️⃣Remove beets and run under cold water to cool. Peel and chop beets and return to pot to simmer for 10 minutes.
4️⃣Blend in a @vitamix and season with a squeeze of orange, zest and sea salt.
JOY :: Words have very rarely fallen short in my life. They always seem to find me no matter where I am. And yet there are moments, events that take the words right from my soul. The emotions instead show themselves in smiles, light, and radiant color. I cannot tell you with the written language what it feels like to be pursuing dreams with the sister of my soul, @houseofcoce. All I have ever dreamed of was connecting with others, writing and helping others communicate their thoughts and stories in the most raw, beautiful form possible. With the creation of @hocsupperclub this all became possible. Two issues in and we have grown substantially. But more importantly we have formed relationships that have changed me, shaped me, inspired me. My heart bursts looking at the photos of this magazine in creators hands. It skips beats as I devour each page with fervor even though I have already got to know each story, each word on a very intimate level. To our contributors thank you for trusting me with your precious stories. I cannot think of a greater gift. And to Kay, you are forever my sunshine, my moonlight and all my stars. You have kept me breathing this year. You have constantly infused my sprint with strength and believed in me even when I did not. Thank you for taking me on this journey with you. If you haven't joined our community, come on over. We would love to have each one of you there. @hocsupperclub ✨
Photography from @9_teacups
The Supper Club Community - Big bright flavours in the form of Harissa Salmon & Jeweled Couscous cous to counter these progressively chilli and grey Autumn evenings, courtesy of Kyla from @ohcuriousrose
Collaboration is one of our great loves, coming together to create something is one of life's purest joys and we are so honoured to be part of the @hocsupperclub family.
Kay and Michelle are the most devoted editors and community builders that we have had the pleasure of working with and we cannot wait for you to see the new edition of the magazine. Our recipe for vegan steaks and a sweet potato colcannon by way of Denmark and the English countryside is in there along with recipes and stories from the most incredible chefs and authors. You can order your copy by heading to the hocsupperclub club IG page and clicking the link in the profile.
We read ours while devouring a test recipe for vegan speculoos, it was an epic experience. How will you read yours?
Happy Monday lovelies 😊😘
The sun might be setting at 4pm but it's ok we can find color elsewhere 👆...As it gets colder and more blustery I find myself wanting bright big flavors like this Harissa Salmon & Jeweled Couscous to stay energized and not have the same bedtime as a centenarian. Happy Monday Y'all 🤗
• I have it on good authority (Mum) that these black bean and barley veggie burgers taste just like meat! And I didn’t believe her at first, but I just had a cold one from the fridge for my second lunch and...she’s right! They taste like meaty rissoles! What kind of witchcraft is this?! If you want to try them for yourself the recipe will be appearing in my cookbook with @madalingiorgetta very soon! 😋 •
FEAST :: A magnificent feast is happening Thursday. Many will be gathering around our table and we will celebrate love, connection and gratitude. I have been moving a million miles an hour. Preparing for guests, planning menus, placing orders with my favorite farmers. It's going to be two weeks of a whole lot of kitchen time. My menu so far is ::Butternut squash and spinach lasanaga roll ups, Whole baked cauliflower coated in spices over spicy lentils with pomegranates, mashed potatoes, roasted red potatoes, carrots, onions, and shallots, gravy, delicata squash and kale salad, sweet potato rounds roasted in vegan butter with a sticky maple pecan sauce, baked pears, and an apple cranberry crumble. I may or may not attempt my beloved butternut squash cake with tangerine buttercream. We will see if I have the energy. What are you all whipping up for your gatherings!? Share with me below! 😘
Congratulations, it's almost a brand new week!
Here's another of our gluten free vegan refined sugar free buttercream succulent cakes. This one is a spiced cocoa and apple cake, filled with spiced apple cider ganache, crushed caramelised hazelnuts and smothered in a spiced cocoa buttercream.
Our refined sugar free vegan buttercream has evolved over the course of this year, last year we trained with @ivenoven and we wanted to recreate a buttercream that was just as delicious and inclusive, and we're pretty sure that this is our best vegan buttercream yet
Got something to celebrate or want to shout-out congratulations to someone who has? Let us know in the comments and let's spread the celebration love!!!
Thanksgiving Day is almost here. It seemed like yesterday we were still wearing shorts and now Christmas is a little more than a month away! Every year I make a Classic Pumpkin Pie with Vanilla Ice Cream, but this year I found a great recipe for Pumpkin Pie Ice Cream. It tastes EXACTLY like Pumpkin Pie but in a frozen, scoopable form. Even if you don’t like Pumpkin Pie, there’s a good chance you’ll like this. This recipe requires an ice cream machine, which makes the best ice cream, in my opinion, than a no churn version. •
Pumpkin Pie Ice Cream •
2 cups whipping cream
1 cup whole milk
1/2 cup granulated sugar
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 ground ginger
1/2 teaspoon ground cloves
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 cup Pumpkin purée •
In a medium saucepan, gently heat the cream, milk, sugar, spices and salt over medium heat until the sugar has dissolved and bubbles form around the edge of the pan. Stir the warm cream mixture and vanilla into the pumpkin purée. Strain the mixture through a fine mesh sieve so the mixture will be smooth. Chill the mixture in the refrigerator until thoroughly cold. Churn in an electric ice cream machine according to manufacturers instructions. It will have a soft serve consistency but you can put the ice cream in a container to harden in the freezer.🎃🦃🍁🍂🎃🦃🍁🍂🎃🦃🍁🍂🎃🦃🍁🍂🎃🦃🍁🍂🎃🦃🍁🍂#fromscratch#foodphotography#foodphotographer#thebakefeed#feedfeed#huffposttaste#hocsupperclub#foodstyling#foodstylist#f52grams#bonappetitmag#bonappetit#icecream#darkfoodphotography#darkfoodphoto#still_life_gallery#stilllifephotography#sweettooth#darktablemood#instadessert#tv_stilllife#dessertporn#foodporn#pumpkinpie#huffpostgram
• Cayenne pepper spicy wedges! You know, I don’t think there’s a single way of cooking potato that I don’t like. Fried, baked, in gratins, as gnocchi, mashed with truffle oil and garlic! I love it all! Tonight I had carbs three ways: pasta, covered in fried potato and breadcrumbs. Now I have to be horizontal for a bit while my body attempts to come to terms with all the food I’ve just put in it •
Lazy sleepy Sunday! Sometimes very tasty and without any worries. I wish all of you this Sunday!❤
Ленивое сонное воскресенье! Периодически очень вкусное и даже беззаботное. Всем желаю такого!❤ #hocsupperclub
Around a great table we came and indulged. Bites of pleasure and conversations of gold. Candles flickering and fairies darting through the woods. Aromas whisking all gathered into an ethereal dance of bliss. For fleeting moments we forget tomorrow. We forget pain, grief and conflict. We remember our beating human hearts and the way they need to be loved. We remember the beauty of sharing. Around a table family is born. There is incredible power in this humble meeting. Wishing you all a week of extraordinary gathering. An abundance of laughter, love, amazing cuisine and endless moments that take you breath away. - xoxo Michelle ✨
Tablescape and photography by @loveisinmytummy
After a semi-unintended hiatus from this platform I'm feeling mentally refreshed. Having spent extra time in the closet (literally) praying and meditating has proven to be a dire need in my life, one that was begging to happen for a long time. Here's to physical food and, quite literally, soul food! 😅
Can't get enough #zoodles ! Made this creamy avocado pesto inspired by @fitness_bianca for lunch and topped with roasted cherry tomatoes. 🥑💥Recipe below👇
. . .
1️⃣In a @cuisinart, blend 2 cups basil, 1 ripe avocado, 50gr lightly toasted pine nuts, 4 TB olive oil, 2 TB lemon juice, 1 garlic clove and salt & pepper to taste.
2️⃣Sauté zoodles lightly and combine with pesto. Top with more pine nuts, basil shreds, lemon zest and cherry tomatoes (roasted or raw).