Happy Easter 🐣 to all those celebrating this weekend! My favourite cake on the blog is this layered Lemon Poppy Seed Cake with cream cheese frosting. It makes a nice change from all the chocolate goodies. Find the recipe here: https://www.sweetandsavourypursuits.com/lemon-poppy-seed-cake-with-cream-cheese-frosting/
Let’s talk about one of the most special dinners I had in my life 😋❤️
Tonight we went to @nobudubai in @atlantisthepalm.
1. For starters we had spicy salmon tacos🌮, which may sound like a basic meal. Trust me when I tell you, this is not “just Tacos”, this is something out of this world. 🤤
2. For second we had Spicy Miso Chips with scallop. The scallop was raw and there was this really tasty sauce on top. Funny enough I didn’t expect toooo much of this course, but it was actually my favourite thing I had tonight. 😋The combination is really on point.
3. Our hot side dish was rock shrimp tempura, something I can describe in one word, STUNNING 😍
4. Miso marinated black cod, which is THE meal to eat when you go to Nobu. This is actually one of the signature meals that @therealnobu created when he first started with the restaurants. Obviously it was fantastic! 😍😍
5. At this point I was so full l, I couldn’t eat anymore but the sushi was a part of our menu, and it was really good.😇
6. Best for last, DESERT 😋
Our last meal was Pavlova, which was not only an experience to eat (see in the video) but also really delicious, Something I have never eaten before.
I had the tastiest and funniest dinner of my life tonight and I can recommend @nobudubai to anyone that appreciates interesting combinations and good quality food, because this is really an experience ❤️
Making Japanese food (Chicken Katsu) for dinner tonight, but it would be so much handier to head down to Dun Laoghaire to @soupramenbar for another bowl of Ramen! And that lemonade was just the best. I only share food when it’s actually the best. And this is actually the best. Hashtag awesome.
The perks of freelance life: being able to soak up some sun while answering your mail, making phone calls, planning or having meetings, doing interviews etc. 💻☀️
Now it’s time to unwind and enjoy the perks of Easter (read: stuff your face with chocolate eggs 🍫🥚)
I'm so amazed💖 of this place #colosseum🇮🇹 that i made so many photos...🖼️
Anyway wherever I go or #travel . I only use my cp for capturing the moments. I never own a big #camera yet.😘 What are you guys using to have all your amazing shoot?
Vegged out // fresh & colourful.
Oven 425 F.
red bell pepper.
Single layer onto sprayed baking sheet.
salt and pepper to taste.
Gently toss to combine.
Bake for 12-15 minutes, or until tender.
En guete 🍴
The world must mourn Momofuko Ando - the inventor of Ramen noodles - a man whose work has touched so many of our lives.
Personally, I don't eat anywhere near as much Ramen as my love for Japanese cuisine would suggest, and then only with additional vegetables to make it a better, more balanced meal (Mom, Dad, World: please note!), but I still can't help feeling a sense of attachment to the man who single-handedly doubled my cooking repertoire when I was a student.
The thing about making Ramen is, it's such a mystical experience, isn't it? It's almost like inspiration. There you are with this set of notions curled and tightly packed together, and then you break this mass of solid confusion into a few smaller pieces (taking care to catch the little bits that fly loose when you do this), let them simmer for a while, and before you know it you can reach in there and draw out one clear strand of an idea, which you then have to loop about in words to keep it from slipping back into the general mess. And each time you do this it seems a little bit of a miracle - you're never sure at what point the dense coils of data turned into a palatable idea, and it's always hard to believe that the transformation really worked. You would think we eat a lot of Ramen because it's cheap and easy to make, but I think it's because of the nature of this transformation, because we secretly dream of the day when our research can go from data to results in just three minutes.
There's no Ramen in the making today, but I am about to whip up a simple Cacio e Pepe with some truffle white cheddar. As soon as someone can crane-lift me out of this couch.
A Tequila Sunrise, properly made, looks like a prop for a porn film. But a Tequila Sunrise, creatively remade, can be a really good cocktail. —
Let’s start with tequila. In the Sunrise’s heyday, most commercially available Tequila was mixto, or mixed, meaning some of the alcohol came from cane sugar instead of agave. Lack of strict regulation also meant bottles were also riddled with additives like caramel color, glycerine and oak extract. So, basically, it was fake juice. And it was gross. Fast forward to today and the variety of well produced 100% agave tequilas is staggering. If you just start with one of these, it’s a major upgrade.
Commercial orange juice, like Mixto Tequila, also contains additives that aren’t required to be printed on a label. Brands build loyalty by being consistent, but fresh produce, sourced from different countries to allow for seasonal changes throughout the year, is anything but consistent. So government agencies allow these companies to put “naturally derived” flavoring agents into that cardboard box with the pretty picture of the orange grove. The result, to me, tastes dead. Real orange juice is alive and vibrant. Use fresh squeezed with good tequila and you’ve got something delicious in your glass. —
The third ingredient in a Tequila Sunrise is grenadine. I love grenadine. I make my own and it’s delicious. But if you really want to turn up the craft, substitute a red bitter instead: Campari, Gran Classico, Capaletti, @stgeorgespirits Bruto Americano (not Aperol, too thin.) You get the same visual effect with these digestifs, but the added herbal component really turns up the complexity of the drink. —
If you want to read the full history of the Tequila Sunrise, it’s the latest post on my blog, link in bio. And if you’re wondering what cocktail to serve for Easter brunch, I can’t think of anything better. #lettersandliquor#tequilasunrise#craftcocktails
These healthy waffles taste like carrot cake! Only 111 calories with no refined flour or sugar! 🥕🍰 They’re crispy on the outside and fluffy on the inside, thanks to my secret trick! 🤓 Even better? They’re perfect for meal prepping and making ahead of time… Which means I’m making them today to serve at our Easter brunch tomorrow! 🐣🐰🙌🏻 What’s on your Easter menu?? 💖 #amyshealthybaking
You can find this easy recipe at the link in my @amyshealthybaking bio! 😘
Also here! 👉🏻 https://amyshealthybaking.com/healthy-carrot-cake-waffles-recipe/
Experimenting with my own celebratory Spring yogurt potions! This yogurt was infused with ginger, lavender, and rosemary, then topped with dragonfruit, lavender and rosemary blossoms, crystallized ginger, and some of @fashionfoodparty’s Coconut Cardamom Granola. Also dyed pink with beet powder just for fun! I’m really glad to be doing breakfast a lot more these days 💗💜💗
Time for tapas & wine! ♡
Moet ook eens kunnen toch 😉 Ik krijg heel vaak de vraag "of ik dat wel mag eten" ja hoor! Waarom niet? Ik ben niet op dieet 👌
Alles draait om balans ♡ Omdat ik most of the time gezond eet, kan ik juist extra genieten van die cheats af en toe 🙏
Wat doen jullie nog op deze mooie lente avond? 🤗