Vihdoinkin sain kirjoitettua Madeiran ruokavinkit. Minne kannattaa mennä syömään ja mitkä paikat kannattaa välttää löytyy nyt blogista! 🥩🍴
Postauksen lopussa arvonta, jossa voi voittaa liput Viini ja ruoka -messuille!!
Well the oysters were fresh and good. 🙇🏻♀️ I was so disappointed in the pan roast. It was the worst I ever had, and the rice was hard & not fully cooked. The service was great though. It’s one of those restaurants you said you tried, and probably never go back. #viveats#honestreview
Karahi Gosht کڑاہی گوشت Pakistani-style spiced beef.
800g stewing beef cut into 3-4cm (I used PEI grass fed beef)
2 tbsp neutral oil (I use sunflower)
1/2 medium onion, thinly sliced
3 cloves garlic, roughly chopped
1 5-cm thumb ginger, roughly chopped
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp hot smoked paprika
1 cinnamon stick
6 black pepper berries
1 pod black cardamom
1 dried bay leaf
1 green Thai bird chili, roughly chopped
1 tsp sea salt + more, to taste
4 Roma tomatoes, blanched, skin removed, chopped
250-500ml of water
1 tablespoon fresh mint, (chiffonade)
1 tbsp fresh coriander, chopped
You will need a heavy-bottom pot with a lid. Place pot on medium-high heat and add oil. Brown your onions, then add garlic and ginger. When fragrant, add all of the other ingredients, (except for the fresh herbs), starting with 250ml of water. Turn heat to low, place a lid on top, and stir at the 45-minute mark. At this point, if the meat is sticking to the bottom of the pot, you may need to add a more water. Remember that this is not a curry or a stew—you don't want too much gravy. Place lid on top and cook for another 45 minutes. The amount of time you cook this will depend on the meat you are using; a slow and steady simmer is key. You want it to be fork tender; no knives involved when eating it. When the meat is tender, turn the flame to high to allow the sauce to thicken and reduce. Taste for salt. Adorn with mint chiffonade and chopped coriander. Enjoy with naan, steamed basmati, or with a side of roasted vegetables.
today i had my final thesis presentation at sommerbosch and we all got treated with a lovely lunch from the department.
food: lemon and herb marinated chicken thighs, with courgette spaghetti and slow roasted rosa tomatoes. it was served with onion and corn cream and parmesan crisps
emoji emotions: 😍😍❤️❤️✨✨🌿💕😭😍
chair comfyness: super goooood! we were sitting there for aaaaaages
CHRONICLES: TRAVEL : WINE : FOOD
Ecrit’ Vin Restaurant à Beaune served me probably the best Escargots I’ve heard. Come to think of it 🤔, it’s probably the 3rd time I’ve had this delicacy and it was third time lucky. The beef was exceptional and all meals accompanied with ofcause the local Chard & Pinot tipple. Puligny-Montrachet always a winner and the Volnay came close.
Getting a slice of the action at @joespizzanyc 🍕 This pepperoni, mushroom and red onion pizza was $4.75 and was *oh so good*! So far, the food has been top-notch and has been worth growing lengthways for. Good thing I’ve brought big jumpers and an extra tummy for storage 🤤 🤤 🤤 (📸: @ellythings)
Once again, Happy Champagne Day one and all! May your glasses be full of glorious Champagne today! 🥂The time has to come to announce our winner from our competition, and it we’re proud to present the Champagne dinner for two to @jagbodanstewart! CONGRATULATIONS! 🍾 #ChampagneDay