So few days back i was at this gorgeous resort located at sonapur.
it’s a newly constructed property which holds your mind in search of peace.
club nirvana is a premium luxury resort in the lush green landscapes of kamarkuchi, sonapur surrounded by a hillside aura and scenic view. located on the outskirts of the city, built to cater to your holiday experience which includes our recreational activities, indoor games, and swimming pool, helping you unwind and escape from the hustle-bustle of the city life. an ultimate getaway spot to plan your weekends and trips. our event hall with catering space and a wide rooftop area is perfect for a get-together party, conferences, workshop and corporate meetings etc.
i was pretty amazed to be at @clubnirvanaresort and honestly i had an overwhelming experience just because of the spellbound hospitality & the location of the place !
picture courtesy : @toppings_of_love
see you guys, keep following @foodieforeverandever23 and till then take care... i will see you very soon ❣️
summer salad 🍓 | enkel sommarsallad på jordgubbar, kokt quinoa, romansallad, avokado, krispiga sockerärtor, salladslök, färsk mynta och olivolja. en slät sås på créme fraiche, fetaost, vitlök, citronzest, citronjuice, salt och peppar. slutligen stekt, skivad halloumi (kan väl inte bli för mycket ost?). enkelt, fräscht, gott!! 🙌
this is the ultimate throwback from christmas last year, the perfect festive snack for all those christmas parties you'll be attending (or throwing). or you know.... just eating in front of the couch watching home alone or polar express for the umpteenth time 😓. recipe link to this showstopper is in my bio
Lean basil & red pepper infused turkey meatballs (gluten free) in a creamy (used vegan cream cheese) sauce served with garlic mash. • turkey meat is high in protein & low in fat. • this is perfect for those who are trying to cut out red meat from their diet. • ground almonds were used instead of breadcrumbs which make the meatballs delicious and delicate but most importantly gluten free. • @violife_foods vegan cream cheese was used and it has an amazing and light taste.
would you rather a video tutorial or a blog post? let me know in the comments 😊
12 minutes ago
Temperance (defn.) a virtue that moderates attraction and desire for pleasure and "provides balance in the use of created goods". st thomas calls it a "disposition of the mind which binds the passions". perhaps that's why the huevos benedictos was more lightly balanced than i'm used to in a benny. with avocadoes and bruschetta on the side, it was a nice fresh change on a weekend. paired with chorizo and chipotle hollandaise to round it off. thanks for the invite @temperancesociety
A picture says a thousand words. this festive season bask in their smiles when you treat them with something special from our range.
call or whatsapp us on 0837910906 to place an order or simply shop online at www.oohfudge.co.za
СУП-ПЮРЕ ИЗ ТЫКВЫ В ТАЙСКОМ СТИЛЕ// thai style pumpkin soup🎃🥣🇹🇭⠀
Сезон тыкв подходит к концу и,
наверно, пора уже вовсю месить оливье и печь пряники или какие там еще зимние блюда? А я все никак осень не отпущу. Но в свою защиту хочется сказать, что этот супец с ярким вкусом хорошо насытит и пробудит от спячки.
В рецепте используется креветочная паста, запах которой, мягко говоря, сшибает с ног. И хорошо уловим даже через 5 пакетов и миллион слоёв пищевой пленки(а я именно так её и храню)👹 Но вкус супа паста не портит,а даже придаёт ему некую пикантность. Так что если вы готовы к экспериментам и любите тайскую кухню, в которой зачастую используется эта приправа- welcome! А для тех, кто не воспринимает овощные супы за еду, можно добавить обжаренные креветки перед подачей.🦐🦐🦐
This is such a beautiful place with a really pretty ambiance.
the cafe is at assi ghat and you can see the beauty of river ganga from the restaurant.
the food is also quite nice.
good food, good life. 😍
The pop-up is completely sold out within 48 hours! thank you all for your support!!
for those that couldn’t book in time, i hope to see you at the next event; for everyone else, see you at the pop-up 😉
Anything homemade is the best! .
recipe inspiration- @foodnetwork
this is my version.
organic whole grain oats- 3 cups
sliced or crushed almonds- 1 cup
cashews- 1 cup
fresh coconut cut into small pieces- 3/4 cup
fresh grated coconut- 3/4 cup
organic coconut sugar- 1/4 cup
organic coconut nectar/syrup- 1/4 cup
rice bran oil- 1/4 cup
salt- 3/4 tsp
organic cinnamon powder- 1/4 tsp
dry roast the coconut in low heat (for 5-10 mins) and keep it aside.
in a bowl, combine oats, nuts, cinnamon powder, coconut and coconut sugar.
in a separate bowl, combine coconut syrup, rice bran oil, and salt. combine both mixtures and pour into sheet pans. cook for about 1 hour 15 minutes (or more if needed). to achieve the even color, stir every 15 minutes.
the gorgeous handmade plate is from @peaceofbake
There ain't so such thing as too much coriander! 😁😍🤤 cheat's vietnamese noodle salad ftw!
1 pkt rice noodles
1 x bbq (rotisserie) chicken
1 carrot, peeled and cut into matchsticks (julienne)
1 cucumber, peeled and cut into matchsticks (julienne)
1 red capsicum, sliced thin
roasted peanuts, chopped fine or crushed
1 lime, quartered
sweet chili sauce
vietnamese dipping sauce
fresh coriander, roughly chopped
fresh mint, roughly chopped
cook noodles as per packet instructions. remove chicken meat from bones, shred.
place a handful of noodles in the bottom of each bowl, top with shredded chicken, sliced vegetables, and herbs. sprinkle with crushed peanuts, and flavour with lime juice and sauces, to taste.
🍠whether you call it kumara or sweet potato, the much-loved orange root is the perfect vessel for sky-high stuffings!
🎄i wanted to make a festive version, so made a creamed spinach tahini tamarind filling with spices, peanuts and raisins. but rather than stirring spinach over the stove for ages, i used frozen spinach 😂, and instead of cream, i used a combo of tahini and @cocavo_nz coriander, lime & ginger which makes the filling super creamy, but with plant-based f*t sources.
🍠creamed spinach tahini tamarind stuffed kumara 🍠
•2 portions frozen spinach, defrosted
•1 tbsp peanuts, roasted
•1 tbsp raisins
•1/2 tbsp coconut flour
•1 tsp tamarind concentrate
•1/2 tsp honey
•1/4 tsp mixed spice
•1/4 tsp cinnamon
•1 tsp @cocavo_nz coriander, lime & ginger
🍯tahini honey mustard 🍯
•1 tsp honey
•1/2 tbsp tahini
•1/4 tsp mustard powder
•1/2 tbsp nutritional yeast
•1/2 tbsp water
1. preheat oven to 180°c. place kumara on a baking tray, drizzle with cocavo and bake for 35 minutes, until soft and cooked through.
2. meanwhile, to make the filling, mix together all ingredients until combined.
3. to make the mustard, whisk all ingredients until smooth.
4. when kumara is cooked, slice down the middle (don't cut all the way through - the kumara still needs to be intact!). gently stuff with the spinach filling, drizzle with the mustard and bake for a further 15 minutes.
5. allow to cool slightly, then devour! .
36 minutes ago
• • • • • •
arkadaşlar merhaba nasılsınız, geçen gün hikayede paylaştığım ama hiç birinizin merak edip de tarif istemediği (🤣🤣🤣) pizza tarifimle geldim. ne diyeyim canınız sağolsun 😁👍...
tarifimin fikir annesi sevgili @fitmuhendisce çok teşekkürler ♥️♥️♥️ .... kaydırmalı post..
. kuru fasulye unlu pİzza:
malzemeler: 1,5 su bardağı haşlanmış kuru fasulye, 3 yemek kaşığı yoğurt, bir yumurta, 1 çk tepeli kimyon, 1çk karabiber, az pulbiber, az zerdeçal, 1 çk kekik, 1 çk karbonat, 1yk ev sirkesi , 3 yk zeytinyağı , yaklaşık 6-7 yk un, tuz
sos: 1 yk domates biber salçası, 1 tk kekik, 1 diş ezilmiş sarımsak , su
üst malzeme: rendelenmiş kaşar peyniri, çedar peynir, sucuk, kapya ve yeşil biber, mısır, brokoli, siyah zeytin, beyaz peynir
yapılışı: haşlanmış fasulyeyi robottan geçirin, ben rahat geçmesi için yoğurdu içine kattım. un hariç diğer malzemeleri içine ekleyip karıştırın. karbonatı sirkeye karıştırıp ekleyin. unu kontrollü ekleyin, yumuşak bir hamur yapın. 10 dk dinlendirin. tepsiye yağlı kağıt serip 1 yk zeytinyağıyla yağlayın. hamuru elinizi yağlayarak eşit şekilde yayın. fırının ızgarasını açıp tepsiyi fırına koyun 7-8 dk hamurun üst kısmı biraz sertleşene kadar fırında tutup çıkarın. fırını normal konuma getirip 180 derecede ısınmaya bırakın. salçalı sosu hamurun üstüne yayın. biraz kaşar rendesi serpin. malzemeleri yerleştirip 10 dk fırında pişirip çıkarın, üstüne kaşar rendesi serpin. İsterseniz çedar peyniri de ekleyip fırına sürün, 180 derecede pişirin. afiyet olsun. ♥️♥️♥️
not: brokoli çiğ olduğu için ön pişirme yaptım.
tencereyemegim #amazing#delicious#food#foodblogfeed#follow#followforfollowback#followme #sunumönemlidir #instafoods#mukemmellezzetler#tarif#sunum#yemek#like4like#tasty#yummy#keşfet#healty#nefisyemektarifleri#eat#turkishfood#tarifcegram#pizza
In frame: big b**g nachos
where: new yorkers, chowpatty
(ps: mixed with many vegetables, the dish offers taste as well. perfect amount of cheese and salsa sauce. it’s the best dish here with quantity and quality.)
Vegan pumpkin pie
this vegan version of pumpkin pie is rustic and lucious. can be made with canned or fresh pumpkin puree. the filling is well set after cooling, the crust is is crispy and the whole pie is easy to cut through. #recipe ingredients
6 tbsp chilled coconut oil
1 1/4 cup whole wheat flour
1/4 tsp salt
4-6 tbsp ice cold water
2 3/4 cups pumpkin puree
1/4 cup maple syrup
1/4 cup brown sugar
1/3 cup unsweetened plain almond milk
1 tbsp melted coconut oil
2 1/2 tbsp cornstarch
2 tsp pumpkin pie spice
1/4 tsp sea salt
in a large bowl, combine the flour, sugar, and salt. add the chilled coconut oil and work it into the flour with your hands or food processor. gradually, add the cold water, a tablespoon at a time, and knead just until the dough clumps
shape into a disc. wrap in cling film and refrigerate for at least 1/2 hour.
once your dough is chilled, preheat oven to 350 degrees f (176 c) and prepare pie filling.
add all pie ingredients to a blender and blend until smooth.
to roll out the crust, unwrap the disc and place it between two layers of wax paper . use a rolling pin to roll it into the shape of your pie pan.
transfer the crust to the pie pan with the help of the wax paper
once you get the crust inverted, gently use your hands to form it into the pan, working the crust up along the sides.
blind- bake at 375f for 30min. using baking beans. ( to ensure that your pie crust is fully baked and browned, and not soggy)
pour filling into the pre-baked pie crust and bake for another 40 minutes. the filling will still be just a bit jiggly and have some cracks on the top.
remove from oven and let cool completely before transferring to the refrigerator to fully set overnight.
Remember the makdous from last week?
here it is served aside of some labaneh mka'baleh and tangy green palestinian olives, all of which are drizzled with a fruity, bitter and pungent olive oil from home. this is as authentic as it gets, and we can't think of a better way to start the day.
what would you add to this sufra (spread)? comment below and let us know!
you can learn how to make makdous and labaneh mka'baleh by checking out our highlights!