⇩ ENG below ⇩ • 🇩🇪 Boa, bei mir brennt derzeit echt die Bude.. na ja, aber erstmal guten Abend, ihr Lieben! Ich habe im Moment so viel um die Ohren, dass ich gar nicht mehr weiß, wo vorne und wo hinten ist. Klausurenphase, Weihnachtsvorbereitungen, Arzttermine und dann noch das alltägliche Chaos... gehts euch auch so Immerhin wegen der Weihnachtszeit🙈 Deshalb ist es im Moment etwas ruhiger was meine Posts angeht, aber ich hoffe, ihr könnt mir verzeihen.. Gerade weil ich kaum Zeit für Kochen etc. habe, gab es für mich gestern dieses schnieke Dürüm. Ich liebe Rucola, Minze und Petersilie in Kombination 😍 Seid ihr auch solche Kräuterliebhaber Habt einen hoffentlich entspannten Abend und kommt gut in den Freitag... endlich wieder Freitag! 😋💚 • • 🇬🇧 Hey guys! I know I haven’t posted anything for a few days but I’m really stressed right now. Many exams, preparations for Christmas, doctor‘s appointments and the daily chaos.. that’s why I can’t spend so much time on Instagram right now but I hope you can understand it. That also means less time for cooking and I had a dürüm yesterday. Do you know dürüm With herbs like mint, arugula and parsley and it’s soooo good! Do you like combinations of different herbs too Have a nice evening and a relaxed start to the Friday tomorrow 😎💚
BEETROOT, SWEETCORN + FETA FRITTERS 🤤😍. Lunched at the lovely @josiespetersfield today after a brutal upper body session this morning (see last post 💪🏼) and heavensssss, talk about #foodporn goodness on a plate 😍. . Fritters were topped with poached eggs, vine 🍅 and a side of salmon because I was absolutely #hangry 🐷 . Like always, their food was outta this 🌍🤤
Holiday lights, camera, action! There are still some tables open for Christmas and New Years - be sure to book soon for an unforgettable meal in the heart of @RockCenterNYC.
Not the most eye pleasing dish but boy it tastes great! Lentils are an awesome vegetarian alternative for any meat lover. Try this one! Quick and simple. Serves 4 . 1 tablespoon olive oil 1 brown onion, finely chopped 2 carrots, finely chopped 2 celery sticks, finely chopped 2 x 400g cans brown lentils, rinsed, drained 400g can diced tomatoes 500ml (2 cups) vegetable stock 2 dried bay leaves 2 teaspoons dried oregano leaves 1/4 cup chopped fresh continental parsley Olive oil (optional), to drizzle . Heat the oil in a large saucepan over medium heat. Cook onion, carrot and celery, stirring occasionally, for 5 minutes or until soft. Stir in lentils, tomato, stock, bay leaves and oregano. Reduce heat to low. Simmer for 10 minutes or until mixture reduces slightly. Set aside for 5 minutes to cool. Remove and discard the bay leaves . Process half the soup in a food processor until smooth. Return to the pan. Cook, stirring, over medium heat until heated through . That’s it!
I was planning to give Arwen breakfast for lunch today, but she didn’t approve. So I had to redo lunch this morning, which wasn’t in my game plan. Today’s modified lunch is a puffed rice roller, homemade Chex Mix (or Nuts and Bolts, as my family calls it), ham, berries, carrots, and a few Jelly Bellies for dessert. Also, I had to share the super cute tree that Arwen made in preschool. It even has real working lights!
ragazzi pizzeria Cangiano pizza montanara gusto margherita impasto fritto condito e passato in forno che delizia da leccarsi i baffi ,pizza fatta con il cuore ♥♥♥