frittata on home-made ciabatta

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Janaina Medeiros
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Claire Keane

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Keni
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@kitchenlaboratory
frittata on home-made ciabatta
Seoul Obsession
New cocktail I came up with. It's so simple, but so fucking delicious, I can't get enough. MAKE IT TONIGHT!
Butternut squash cookie with sauteed brussels sprouts and pomegranate.
Happy Easter!! Make some Choreg for you and yours!
DANISH CARAMELIZED POTATOES
I know you're supposed to peel them, and I know they're not served on a yoghurt traditionally, but this is my own addition. I love potato skins and I thought the yoghurt would balance the taste well
DECOMPOSED NASTASSIA SALAD I am changing everything about my blog: the concept, the food and even the name. So I thought it appropriate to end it on a staple "kitchenlab" note. This Friend Food Friday is dedicated to my sister Nastassia. To say that goat cheese salads amounts to 50% of what she eats is a fair assessment. So I decided to give her favorite dish a new spin. So this is a goat cheese roll with red onions, pine nuts, and tomatoes wrapped in lettuce with a honey emulsion/espuma
Turmeric papardelle with wild mushroom sauce. I don't remember how I made the sauce although I believe there was wine AND whiskey in it.
Honey Pecan Granola 3 cups of oats
1/2 cup of pecans
1 cup of shredded coconuts
1 cup of goji berries
1 cup of almond powder
3 tbsps of butter
2 tbsps maple syrup
2 tbsps agave syrup
1 cup of espresso
4 tbsps of honey
1 tsp of cinnamon
1/2 tsp of kardamom
1/2 tsp of nutmeg
1/2 tsp of salt
1/2 tsp of vanilla extract
First mix all the dry ingredients together
Then mix all the wet ingredients together (save two tbsps of honey)
Next mix everything together and pop in a preheated oven at 180C
Afterwards spread it on a baking tray and bake for 30 min,
Finally stir 15 min in to roast evenly and drizzle the remaining honey on it
Garlic pie a la Ottolenghi
Cauliflower and Walnuts Risotto
Since I've done risottos so many times I'm just going to give you quick notes for this recipe First blanch the sliced cauliflower in salted boiling water, reserve water
Then mix olive oil, salt, pepper, zaatar and cumin and brush it on the cauliflower before putting it in an oven preheated at 200C
Next make the risotto with the cauliflower stock, add sage and cumin to the mix and replace olive oil with walnut oil
Finally take your cauliflowers out of the oven when they are lightly browned and crispy and add walnuts
Ottolenghi Leek Fritters
Eggplant Steaks on Lentils
Ingredients:
1 eggplant
1 cup of beluga lentils
olive oil
100g soft goat cheese
1tbsp honey
120mL sour cream
150mL sheep yoghurt
1 garlic clove
1tbsp of lemon juice
1/2 teaspoon of salt
1 cup of parsley
pepper
zaatar
First start boiling the lentils according to packaging
Then grill the olive oil brushed eggplant (I did this on a wood bbq, but a grill pan will do)
Next combine half of the yoghurt, the sour cream, garlic, lemon juice, 3 tbsp of olive oil, salt and parsley in a food processor
After combine the goat goat cheese with honey, the rest of the yoghurt and some zaatar and mix well.
Finally to serve create a pillow of lentils, put you eggplant steak on it and the sauces
Ottolenghi Aubergines with Miso glazed Soba
Ingredients:
For the Soba:
2 tbsps Miso paste
1 tbsp Mirin
1 tbsp rice wine vinegar
1 tbsp sesame oil
1 tbsp brown sugar or agave syrup
a handfull of soba
For the Aubergines, follow the Ottolenghi recipe, I just substituted the buttermilk and greek yoghurt with sour cream (it was all I had but it was fine)
First prepare your aubergines in the oven (they take the longest time)
Then cook your soba according to packaging
Next mix all the ingredients for the glaze together
After rinse the soba and add the miso sauce
Subsequently make the Ottolenghi sauce by mixing all the ingredients
Finally make a nest with the soba noodles on the plate, place the aubergines on it and top it off with the cream and pomegranate.
Mixed Mushroom Tartelettes
This recipe is really super simple, so you should really put your back into it and make the puff pasty dough from scratch. It's really not complicated, since it needs a lot of down time, but you do need to spend the day at home making it
Ingredients:
home-made puff pastry dough (I know, I'm obnoxious)
wild mushrooms
button mushrooms
parsley
1 onion
olive oil
First preheat your oven at 180C, while you chop the onion and the mushrooms
Then fry the onions for in some olive oil until translucent
Next add the mushrooms and cook until all the liquid is absorbed
Afterwards roll out some puff pastry dough and cut out some disks with a cookie cutter (or a glass, or anything round)
Finally put the mushrooms in the center, leaving a cm off the sides and put in the oven for 15-20 or until the sides have risen and are golden brown