It’s magically delicious✨
I’m honoured and excited to let you know that the recipe for this Vanilla Magic Cake is the first to be featured on the one and only @ChefChaya’s new ‘Saturday Night Stories’ series! Please check it out and show some love.❤️
Barley Salad with Griddled Broccoli & Za’atar from #persiana
Baby it is cold outside, but hey! the sun is out! Does this mean I can rock my spring white jeans?? #hellyesidsay And what a perfect day for this herby salad. The barley is warm and inviting against the sour tomatoes and sweet onions. There is a lot of Za’atar that goes into this salad so at first I thought it might be overpowering, but it is seriously amazing! Balanced to perfection with the added lemon juice, coriander yogurt and fresh parsley. Happy early spring day!
Baked Eggs with Feta, Harissa Tomato Sauce & Coriander from #persiana
I unfortunately left the eggs in for a few minutes too long in the oven - 5 to be exact: #frustrating so it was a bit dry to my liking, but that could be because there was barely any running yolk. Also, I can do without the feta in the dish if I am honest, and replace it with @jamieoliver’s Harissa Yogurt.. Cause the Harissa is soooo good! Make sure you use a really good one, I use the Rose Harissa from @belazu_co when I am too lazy to make it myself. Top tip: Take the eggs out of the oven the moment the egg white is no longer translucent, even when the white is still a little wobbly. Happy Tuesday!
Knedle s šljiva 💜 dumplings with plums. You can use apricots or prunes if you like! For the dough you will need 4 large potatoes I use red potatoes, 1 1/4 cup of plain flour I use “00” flour, 1 large egg and a teaspoon of salt. Cook your potatoes in boiling water until tender and easily pierced with a knife drain them and let them cool in the colander when they are cool enough to touch peel the skin and pass them through a potato ricer. Beat the egg and add it to the potato along with the flour and salt mix until it’s just combined it will be sticky so dust your surface with flour or line it with baking paper. Turn the dough out onto your bench and knead it for a minute or two roll it out until it’s about 1cm thick cut the dough into 12 squares and place your stone fruit in the middle and fold each corner over then gently smooth it out in your hands so it forms a ball (I don’t remove the pip at all as I find it damages the plum steals so much flesh plus when the dumpling is cooked it just slips right off the plum 🤤) when you have made all your dumplings bring a pot of water to boil and place them in the water be careful not to overcrowd them I normally get mine done in two batches they are cooked in 8-10 minutes or when they rise to the surface of the water. In the mean time have a saucepan ready next to your pot of dumplings add 75 grams of butter with 1/4 cup of brown sugar and 1 cup of breadcrumbs mix all the ingredients over a low heat until they are crunchy and golden as each dumpling rises to the surface carefully remove with spoon and roll them in the breadcrumbs be careful if you’re using a fork you don’t want to pierce the dumpling and loose all the juice. Once they are coated you can enjoy them right away with some sour cream or custard if you prefer but sour cream is the most traditional and by far the tastiest! Enjoy 😘
Spicy Vegetable Soup from #persiana
This soup is A-mazing!! Hard work, but A-mazing!. Five stages creates a bowl of lusciousness so fancy it can be served to the Queen: sweat, boil and blitz the veg, crisp up onions & chickpeas, mingle herbs & pistachios into a drizzling oil, break-up salty feta, and Serve! Phew!! I will, next time, grate the courgette instead of dicing it cause I just found it weird having these cubes drifting around in my soup.. Maybe it is just me, but hey, I know what I like.. I will say, as I am typing this post I am dreaming of another bowl of this goodness, excited to gulp every inch!
Запрошуємо Вас, відсвяткувати день народження, корпоративи, ювілеї та інші важливі свята у ресторані Buon Gusto . Вишукані страви, приємний інтер’єр та європейське обслуговування зроблять ваше свято незабутнім ✨💙
I love the beauty of these sweet Italian plums when they are cooked they go from chartreuse to the most magnificent royal plum colour and I don’t think you can beat eating them any other way than knedle! The dough is very similar to gnocchi simply wrapped like a blanket around the plum cooked until they float to the surface in the water and gently fried in butter sugar and bread crumbs topped with sour cream it’s heaven! I’m typing up the recipe scrolling through the mouthwatering photos whilst enjoying the tennis I love the Australian open 🎾
Went to IKEA yesterday. Now in the thick of renovations; quite a number of items we haven’t gotten yet. The next 2-3 weeks gonna be really busy. Have been visiting many furniture stores as well as light shops in the past few weeks. Would be visiting more in the weeks to come. Of course, I’ll also go Carousell to take a look. Bought and would be getting 😉 quite a few home items via Carousell @carousell.sg 🙌🙌🙌 Brought our Fuchiko & Funassyi out to IKEA yesterday. If you are interested, we have 2 pieces of Fuchiko X Funassyi Blind Boxes for sale. Link in bio. 🧚♀️🧚♀️🧚♀️
Lamb & Pistachio Patties from #persiana
Lamb and pistachio - who would have thought they will make such a yummy pair! Not only did I blitz the recommended pistachios in the food processor, I also wizzed the onion in there with the pistachios instead of chopping it finely #win ! Pan frying these babies for 6minutes either size cooks them perfectly: crispy on the outside and still juicy on the inside. I had the left overs the next say for lunch and even cold they are delicious! Served with a fresh green salad and Maast O Khiar (next post) - delightful!!
Citrus-Spiced Salmon from #persiana
This is the first time I’ve cooked with dried limes.. And I am, honestly, amused by these grossly coloured brown balls. It is like a lime explosion in my mouth. Now to prepare these babies I had to wizz them up in the @nutribullet to create the requested dried lime powder. You only need a little bit for this recipe and rightfully so! The salmon, sweet delicate fish it is, pops off the plate and into my tummy with this citrus-spiced rub. Surprising to be honest as the spices are all pretty powerful! And at the end of every bite you get this woof of flower-power (from the rose petals). It is mesmerising! Make sure you don’t blitz the rose petals too finely, a few turns in the Nutribullet will do! Bonappetit!