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Нежность Сэлинджера+эмоциональность Гао Синцзяня+внешние данные Гун Ли+современность Вирджинии Депант=Миан Миан Конфетка
By Les Créatuers :
Photo @konstantin.rivera
MUAH @richy_yuliana
Style @olgasheremeta
After all my performances ,I jumped on a plane and spent the next two weeks diving into few projects that gripped me.I’m looking forward to sharing more about the process ,and the wonderful humans I shared these experiences with plane .Still traveling ,reflecting,cataloging all that I am appreciative of.Longest I’ve been road bound for some time,reaping all the rewards .Sweet discovery .More to come..🫶🏻
#hooponopono#thankyou#iloveyou#mylilmuse#tika#blackandwhite#photooftheday#photography#moodoftheday#heavenonearth#hippie#green#travelling#muse#petitefemme#mira#purelove#haveaniceday#sunvibes Обняла!😁🙏🏻
Доброе утро ☀️
Проснулись, потянулись, завтрак и танцы 🕺🏻
Ингредиенты на 2 персоны
500 г белого спаржи
2 яйца
Мука
Панко или панировочные сухари
Соль и перец
2 стейка
Оливковое масло
Соль и перец
Соус голландский
100 г сливочного масла
3 яичных желтка
1 ст. л. лимонного сока
1 ч. л. белого винного уксуса
1/2 ч. л. белого перца
Соль
Зеленый лук в качестве топпинга
Обжарить спаржу в аэрогриле до хрустящей корочки 10 минут при 200°C, а стейки — 6 минут при 200°C
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Доброе утро ☀️
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LEMON GARLIC SARDINES
Ingredients:
2 cans sardines
4 garlic cloves, finely chopped
2 tablespoons parsley, finely chopped
zest of half a lemon
juice of 1 lemon
salt to taste
1 teaspoon chili flakes
3 tablespoons extra virgin olive oil
————————————-
in a small bowl, mix together the garlic, parsley, lemon zest, and lemon juice. add salt and chili flakes to taste. stir in the olive oil and mix well until it forms a loose dressing. adjust the olive oil if you prefer a thinner consistency.
heat a pan over medium heat. add the sardines and cook until heated through and lightly crisp on the outside.
spoon steaming rice onto a plate. place the sardines over the rice, then generously spoon the lemon garlic dressing over the top.
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Доброе утро ☀️
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Cachorrinho a moda do Porto 🐲🇵🇹🌭
Hot Dog façon Porto!
Локация: 📍Volcan de Fuego-Guatemala 🇬🇹
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Доброе утро ☀️
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Leek & potatoes. A pairing that always makes sense. Crispy rosemary roasted La Ratte with delicious creamy mustardy leeks. A top tier addition to any table.
Recipe
Makes 2-3 portions
2 medium leek, finely sliced into rounds and washed
500g La Ratte or new potatoes, washed
6 sprigs rosemary
3 cloves garlic, finely grated
2 tbsp creme fraiche
1 tsp Dijon mustard
1 tsp wholegrain mustard (can add more to taste)
1 tbsp chopped parsley (plus a little more to garnish)
olive oil
salt & pepper
1. Place the potatoes in a large pan of cold, well-salted water with a couple sprigs rosemary. Bring to a simmer and cook until the potatoes and tender, then drain
2. Chop the leaves of the remaining rosemary finely. Mix with the garlic and a 2 tbsp oil in a large bowl
3. Preheat oven to 190c fan. When cool enough to handle cut the potatoes in half lengthways and toss in the oil mixture. Roast on a metal baking sheet, cut side down until nicely golden
4. Meanwhile place the large pan over a medium heat with a little oil. Add the leeks and sweat until softened. Stir in the Creme fraiche, parsley and mustards. Warm through and season to taste
5. Spoon the leek mixture onto a serving plate and top with the roasted potatoes and a little chopped parsley
Локация:📍Nascente Azul – Bonito, MS
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The Famous La Scala Chopped Salad- perfect mix of flavors and textures!
Ingredients:
1 head Iceberg lettuce
1/2 head romaine
1 shallot
1 can Great Northern beans, rinsed
1 cup (charred) artichokes
1/2 cup Parmigiano Reggiano
4 oz Salami di Parma
1/2 cup Peperoncini
Red wine Dijon Vinaigrette
1/3 cup extra virgin olive oil
2 tbs red wine vinegar
1 tbs Dijon mustard
1 tbs parsley, fresh
1/2 lemon, juiced
1/2 tsp Italian seasoning
1/4 cup Parmigiano Reggiano
1 tsp salt
1/2 black pepper, to taste
Method:
Wash and chop your iceberg, romaine lettuce and Peperoncini; thinly slice salami and shallot; add to a salad bowl along with beans and artichokes and Parmigiano Reggiano;
To make the dressing- add all the ingredients above and mix with a coffee frother or a whisk;
Pour dressing over, mix well and enjoy!
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Доброе утро ☀️
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Breakfast Obsession 🍠🥑🍳
Sweet Potato Waffle 🧇
Ingredients
Cooked sweet potato
Shredded cheese (Parmesan or cheddar)
1/2 ripe avocado
1 fried egg
Salt and pepper to taste
Optional toppings: Everything bagel seasoning, chili flakes, chopped chives, drizzle of honey
⸻
Instructions
Sweet Potato Waffle → Preheat waffle iron to medium-high. Sprinkle shredded cheese onto the waffle plates. Place the cooked sweet potato on top, then add more cheese over the potato. Close the waffle iron and press. Cook 6-8 minutes, until deeply golden and crisp with crispy cheese edges.
*Tip: Don’t open too early. Let the cheese fully crisp and release naturally, that’s how you get those golden, lacy edges.
Top with → avocado and fried egg. Dizzies will chili oil
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Knusprige Auberginen-Sandwiches mit Mozzarella & Tomaten 🍆✨
Die Menge ergibt ca. 6 Stück 🫶
Zutaten 🍆
1 Aubergine
6 getrocknete Tomaten
1 Mozzarella oder Büffelmozzarella
Olivenöl
Salz & Pfeffer
1 Ei
5 EL Mehl
5 EL Paniermehl
Zubereitung 🍆
1. Aubergine in etwa 6 gleichmäßige Scheiben schneiden und auf ein Backblech mit Backpapier legen.
2. Mit Olivenöl beträufeln, salzen, pfeffern und bei 220 °C rund 20 Minuten im Ofen vorgaren.
3. In der Zwischenzeit den Mozzarella in Scheiben schneiden.
4. Je zwei Auberginenscheiben mit Mozzarella und einer getrockneten Tomate zu kleinen „Sandwiches“ zusammensetzen.
5. Erst im Mehl, dann im verquirlten Ei und anschließend im Paniermehl wenden.
6. In einer Pfanne mit etwas Olivenöl bei mittlerer bis hoher Hitze von beiden Seiten knusprig goldbraun ausbacken.
Nährwerte (ca. pro Stück)
Kalorien: ~180–220 kcal
Eiweiß: ~7–9 g
Kohlenhydrate: ~15–18 g
Fett: ~10–12 g
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Green Cucumber Salad:
• 2 bags mini cucumbers, sliced
• 3 avocados, diced
• 1 container feta
• 1–2 green onions, sliced
• A whole lotta fresh dill
• Handful chopped parsley
• Juice of 4–5 lemons
• 1 tbsp olive oil
• Salt & pepper to taste
Toss everything together, adjust lemon and salt to taste, and serve cold. The flavors get even better after it sits for a few minutes.
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