Swordfish carpaccio, basil oil, fresh sea salt and fresh basil. Holy mother of flavours, this was SPECTACULAR 😍⠀
@naynayknight just got back from a week in Malta 🇲🇦 where fresh seafood was in abundance 🐠🐟🐡 Maltese cuisine has a strong Mediterranean influence: Sicilian, French, Spanish and even English flavours come together to make quite a delectable cuisine.⠀
This carpaccio was found in a small little fishing village, Marsaxlokk, which just has a small row of restaurants along the seafront all serving different takes on the seafood that was just freshly caught that morning 🚤 What a pleasure it was to eat something so delicate, simple and absolutely delicious. No hiding behind a thick sauce or overly punchy flavours: just the exceptional quality of the thinly sliced swordfish with a drizzle of basil oil and fresh sea salt to make it pop 🌟⠀
What's the stand out dish from your summer holiday? Tell us in the comments below!⠀
During the summer I started a small garden project and because of it I was able to be more creative with some of my dishes plus make some things that I’ve never made before. Some things included homemade pizza from scratch and homemade pasta from scratch. I was experimenting with a gluten free flat bread because two of my sisters are gluten free so I am always trying to make more dishes that are gluten free that I can share with them. This is a chickpea flour flat bread with basil pesto with cherry tomatoes which were cooked down with some balsamic vinegar and spices then topped with some fresh arugula. This was such a simple pizza base that had a lot of flavour. I look forward to sharing more flatbreads and pizzas in the future. 🤤🌱
In a world with ever more uncertainty about what our food is, where its grow, how its grow, with what chenicals or whether its even a natural plant or genetically modified its time we all start taking a step back from the supermarket and learning how to feed ourselves without that dependancy
So for this season ive been working on my food forrest on my little balcony. Im really excited about it weve got i think 20 different eatable species growing at the moment and some mummas are already pregnant!
Assalamu’alaykum, numpang lewat lg pagi ini :D
Kemarin kedtgan mbak ipar lg, dan dah lama pgn nyobain pizza. Bangun tidur, lgsg kepikiran bikin pizza tuna, kebetulan ada tuna kaleng bawaan mas dr Jeddah (jd bisa disebut pizza Saudi dongg xD), mbatin dulu “haduh ada bombay ga ya? Haduh gaada paprika. Haduh jagung jg gaada kyknya”, lgsg cek kulkas, alhamdulillah ada bombay ada jagung atau tomat ada cabe ijo gede (pengganti paprika xD), lgsg bikin deh!
Sblm share resep, setauku proses bikin dough pizza itu ada dua cara; raginya diaktifin dulu pk air anget, ATAU ragi lgsg dicampur ke bahan lain. Biasanya aku pk cara yg raginya diaktifin dulu, tp kmrn buruburu karena mau ke puncak numpang makan indomie xD xD
Aku nyoba pk resep ketua genk MACAN KABUR ibu @restuutamidewi dgn sedikit modifikasi :D 🍕Pizza Tuna
Bahan : - 300g tepung pro tinggi (me: 350g, campuran 270g cakra+80g komachi