The coming together of 28 Great Nations to showcase their best culinary treasures was indeed a treat. This annual affair over the past decade saw an amazing plethora of food. From creamy croquette buns, gorgeous salmon and lamb from Iceland. Pirogies from Russia and cabbage rolls. The Asian countries had street food on display and it was fun eating out of small paper bowls and chopsticks.
Belgian chocolate and lovey maple tarts from the Canadian Stall to dulche leche from the Argentineans made everyones day am sure
The alcohol on offer was the best from single malt whisky to beer from Denmark and some great smooth as silk Beluga Vodka from Russia.
Brought together by Mr. Gul Kripalani the Honorary Consul of Iceland the magic was brought together by some lovely entertainment and a fusion of Flamenco and Indian dance. All came together awesomely well with an auction of art and jewellery for various charities. Special mention for the Trident Hotel for pulling off a well co-ordinated event.
Reminiscing lunch scenes back home . On my plate we have
1. Prawn and Ash gourd curry (Sungta Ani Kuvalyachi Kadi)
2. Bottle Gourd (Boble Thel Piyao)
Coconut fish curry (Dhadiyaro fish curry)
•••••••••Follow my food trail on @fromthecookhouse @fromthecookhouse @fromthecookhouse
I kindoff tell myself that I want to make a post in which I simply wish you a happy Monday (hey here's my first oat styling attempt in my handpinched bowl, I like these oats, they have Schuddebuikjes on them which is a nice Dutch fall treat 🍁). Quite often actually.
I've been a fan of Tim Urban for years now (his philosophy and funny written thoughts about life pulled me through my last internship when I though it would be too obvious to scroll through Facebook, but reading his posts seemed like I was doing research). But for the last three years, Tim was.. gone. Apperantly writing about something but noone knew what 🤔
And he suddenly emerged just now. And he has written a big big series. So you know, if you want to not work at work while it looks like you're working. Here's his Insta @waitbutwhy with a link in his bio to the newly written series 'about us'. Now, if you're not familiar with Tim's writing style I would suggest reading one of his lighter pieces first. Or the pieces about Elon Musk (which I love). Because he just really booms right into it in this new serie.
OK ok have a nice Monday! ☕♥️😎
MURGIR MAGSHOR JHOL/ BENGALI CHICKEN CURRY
Overnight marinated chicken with selected powdered spices cooked with mustard oil and lots of sauteed caramelized onions along with diced parboiled potatoes gives out the best flavors of a bangali chicken.
I’m working from home this week for the first time since July after a full summer of holidays and studio work, so excited to work on new designs and write for my online styling courses, and also walk the dogs more/further than I’ve been able to and feel connected with nature again! What are you excited for this week? ✨ mounted backdrops here, from the left Bridge, Patsy, Trunk, Storm and Sterk #bvsbackdrops#workingfromhome#freelancestylist#designer#maker
2 1312 minutes ago
Sev Tamatar Ki Sabzi, is no-fuss quick simple curry!! .
It's a spicy gravy made with tomatoes, onions, spices and sev as the main ingredient.... very delicious, tangy, luscious, easy to make and tastes best with chapati, paratha, naan and rice.
A topping of spicy sev on top, right before serving is all you need to make it irresistible.
Sev tamatar ki sabzi is a dish that belongs to Rajasthani cuisine. It's also very famous in Gujarat and Madhya Pradesh. This same dish is also known as Sev Tamate nu Shaak in Gujarati cuisine.
The main difference between Rajasthani and Gujarati sabzi is the heat level. Rajasthani Sev Tamatar sabzi is a bit hotter than Gujarati version of this curry.
It is a perfect recipe when you want something delectable and it's a impeccable solution for the day when you are out of vegetables in your refrigerator or if you are bored with your grrens and grains, then why not to try this simple and delicious dabha style curry!!
Absolutely yumm!! .
1 cup thick sev
1 tbsp oil
1 tsp cumin seeds
1 cup onions, finely chopped
2.5 cups tomatoes, chopped
2 green chilies, finely chopped
1 tsp ginger, grated
1 tbsp coriander powder
1/2 tsp turmeric powder
1 tsp red chilli powder
Salt to taste
2 tbsp fresh coriander leaves, chopped
Heat oil in a pan on a medium heat.
Add cumin seeds, ginger and green chillies and allow them to saute for a minute.
Add onions and saute till onion start to become light pink and turn turn translucent
Add chopped tomato and cook for 6-7 minutes on slow medium heat till tomatoes become pulpy and mushy.
Add coriander powder, turmeric, red chilli powder and salt to taste.
Add 5-6 tbsp of water and cook the masala for few more minutes.
Now add 1.5 cup of water and bring the gravy for the sabzi to a boil.
Switch off the heat and add sev only when you are ready to serve it.
Top the sev tamatar sabzi with freshly chopped coriander.
Serve hot with hot steaming chapati.
Have a lovely week friends!! .
🍴• Hija de Sanchez • 🇩🇰
🌮 Carne Asada (DKK40) is a... 8/10
This Mexican street food stall makes top class tacos and has often been hailed as the best street food in Europe. Their tacos are made daily from scratch with high quality, mostly organic local products, from the corn imported from Mexico made into corn flour for the tortillas to their homemade organic cheese called quesillo. Fillings change daily and today we had the classic Carne Asada. The marinade is unbelievably flavorful, and it yields the juiciest, richest, most tender, most buttery, with a nice charred, smoky flavoured sirloin steak. I could honestly eat the steak all on its own but the warm tortillas, fresh onion and raw salsa roja don’t hurt either 😋
🌮 Al Pastor (DKK35) is a... 8.5/10
Tacos Al Pastor are slow grilled, thinly sliced pieces of tender spit roasted pork marinated in a sweet and tangy pineapple based sauce. The taco is then served with fresh pineapple, cilantro, and finely chopped onions. Topped with smoked jalapeños to add some spice there. The marinade has a good balance of flavors, with no single ingredient overwhelming any other. This is by far one of the best Tacos I have ever had in my life 💯
🌮 Rajas (DKK40) is a... 7.5/10
The taco is lightly spicy from the poblanos, paired with sautéed onion, corn, and some soft creamy potatoes. Top it with a drizzle of sour cream, and a ton of Parmesan (which I didn't know I needed but I sure did), and you’ve entered food heaven, and also carb heaven 😂 For sure the most expensive tacos in my life as their portions are so ridiculously small, but nevertheless top quality as they do their tortillas home-made in front of your eyes. I would definitely recommend this place for a snack for some tasty authentic tacos while exploring the meatpacking district.
📝 Side note
You can order a combo (one of each) for a deal of DKK100!
📍Address: Slagterboderne 8, 1716 Copenhagen, Denmark
Monday - Thursday: 12:00 - 20:00
Friday - Saturday: 12:00 - 22:00
Sunday: 11:00 - 18:00
And You Think Steamed Egg is HARD?
Not gonna lie, filming this Steamed egg dish took 4 tries to get it SILKY. I’ve never had an issue cooking this egg until I chose to use a portable gas stove.
I decided “cool, I wanna make this look nice (for aesthetics of course) so let’s cook this in the studio on a portable gas stove”. 9 eggs later and trying a foil wrap method, I couldn’t work out WHY ISN’T IT WORKING?!
I decided to cheat my way and cook it back in my REAL Kitchen - Guess what? IT WORKED!!!! Moral of the story, if you want shrivelled up bubbly steamed egg, cook on a portable gas stove 😂
BUT you want to know how to get melt in your mouth egg? I asked mum on the cooking time, she said “there is no cooking time, you need to watch it”
So in this dish I have:
1 cup water
1 tsp white vinegar
Sprinkle of salt
1.5 tablespoons Tamari soy sauce
Chopped spring onion
Optional: minced pork
HOW TO / plus TIPS
1. Beat all eggs in a bowl then add all your liquid ingredients together
2. Pour mixture through a strainer on a wide shallow dish to remove lumps
3. Add spring onion or toppings in then cover with cling film - this stops condensation from your lid dripping down
4. Bring a wok of hot water to boil. Once it hits a rolling boil, place your steamed egg in and lower to LOW heat. Shake the wok a bit to see if the egg is set. Once it stops moving it’s ready. This took me 10 minutes to steam on low, but everyone’s elements are different hence why ma said “just watch it”. My portable gas stove is too hot for this dish, so that’s why I failed and had to eat steamed eggs for lunch 3 days straight. Best served with rice.
1 1616 minutes ago
Before every commercial photoshoot of food or product every tool must be ready. #ermalistudio
Toast with egg and tomato salad to start the morning off 🥗
3 478 September, 2019
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Room Amenities 😉👍🏻
One of my favorite things to do is in-room amenities. It’s a great way to welcome a special guest. Which one would you most like to see in the refrigerator when checking in to your hotel room?
Mon dieu c’est la meilleure chose que j’ai mangé ! Je vous promets c’est un pur délice ! J’ai hâte de partager la recette avec vous! En attendant si vous voulez voir les coulisses de fabrication rendez vous dans les stories d’aujourd’hui 🍂
Eu sempre fazia cheesecake com óleo de coco mas desta vez testei com a manteiga da @qualicoco . Ficou perfeita! Massa firme e muito cremosa. .
Quem também adora cheesecake? .
“Cheesecake” de Limão com Mirtilos👇
- 1 xícara de chá de nozes.
- 1/2 xícara de chá de aveia em flocos.
- 10 tâmaras sem caroço.
- Pitada de sal.
Em um processador, triture aa nozes e a aveia até formar uma farofa. Coloque o sal. Com o processador ligado, adicione as tâmaras, uma a uma, até formar uma pasta úmida e pegajosa. Caso ainda esteja seca, adicione 1/2 colher de sopa de água. Pressione essa base no fundo de uma forma de fundo falso. Coloque no freezer enquanto você prepara o creme.
- 2 xícaras de chá de castanha de caju crua e sem sal.
- Suco de 1 limão.
- 2 colheres de sopa de água.
- 1/4 de xícara de chá de agave ou mel.
- 1/3 xícara de chá de manteiga sem sal da @qualicoco .
- Mirtilos para decorar.
Em uma panela, coloque as castanhas e cubra com água. Cozinhe por 1 hora. Descarte a água e lave bem as castanhas. Coloque tudo no processador e misture bem até formar um creme bem liso e consistente. Se necessário, pare algumas vezes o processador para misturar tudo com a ajuda de uma espátula. Se precisar coloque mais uma colher de sopa de água.
Retire a base do freezer e coloque esse creme por cima. Volte para o freezer por, no mínimo 4 horas, ou até firmar a cheesecake. Decore com os mirtilos. .
#ad Time flies. Can’t believe kids are already back in school. Back to the daily drill…packing lunches. One of my daughters favourite sandwiches: Tuna Salad with Granny Smith Apples made with @metroontario Selections Mayonnaise on brioche bread. I usually pack the tuna salad, toppings and brioche slices separately for my daughter as she loves assembling her sandwich on her own. See my stories to see how I pack for my family’s lunch boxes. Recipe below. #mymetro
Tuna Salad Sandwiches Made with Selection Mayonnaise
Yields 4 generous sandwiches
2 x 170 g cans (total 340 g) tuna
100 g or half a granny smith apple, cored and diced finely
15 g or a handful of fresh dill chopped
70 g or about half a medium purple onion diced finely
80 g or about half a red bell pepper diced finely
Freshly squeezed lemon juice from half a lemon
3/4 cup Irresistibles Mayonnaise
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon table salt
fresh ground pepper to taste
8 Slices brioche bread
Your choice of toppings: Lettuce, arugula, micro greens, tomatoes, bell peppers, dill pickles etc.
Drain tuna in a sieve.
Meanwhile chop and dice granny smith apples, dill, purple onions, bell pepper.
Add the drained tuna to the veggies and toss with paprika, salt, onion powder, pepper and lemon juice. Then stir in the Selection Mayonnaise.
Allow to rest for at least an hour or overnight.
Spread on your brioche bread slices and top with your favourite veggie toppings.
Rice cakes 3 ways 🤸
1) coconut cream + figs
2) yogurt + pitaya powder + kiwi
3) coconut cream + frozen berries
+ crunchy peanut butter, mini cookies and some more fruit on side ❤️
Hope you're all having a good sunday!! For me, this weekend is all about meeting with family and relax✨