I'm loving life this Monday morning, the sun's out, spring is in the air and I'm enjoying this delicious sandwich from the guys and gals @thepourkids. Filled with salami, red onion jam, seeded mustard mayo, rocket and swiss cheese.
#Repost @animesundae with @get_repost #EverydayIsCheezDay
Lovin' these Cream Cheese Lecheflan from @cheezy_twist 😍 Thick and creamy and just the right sweetness! So glad I ordered 3!!! Actually, the third one was supposed to be for my colleagues..eh ang sarap😋, so ayun...hahaha! Thanks Sarrah! Looking forward to that mango cheesecake for next weekend! 😘 #cheeselover#lecheflan#nomnom#foodie#yummy#cheezytwist
Braised duck with apples, onions and thyme. My mom’s best-ever duck recipe! The apples add beautiful sweetness and thyme brings so much aroma to this soft and juicy duck. See my highlights for more step-by-step instructions. Ingredients:
2 duck legs and 2 breasts (or 4 legs or 4 breasts, etc.)
4 Gala apples
1 large onion
Trim the fat off the sides of breasts and legs. Pat dry the meat with paper towel and rub with salt. Leave for 15 minutes.
In a Dutch oven, add the trimmed duck fat and let it simmer on medium low heat until the fat melts into the pot. Increase the heat to medium high and add the breasts and legs (skin side down). Let it brown (10-15 minutes). Preheat the oven to 350 F. Once the meat is lightly browned (it will get darker in the oven so at this point it doesn’t have to be very brown), add 1/2 glass of hot water (or low sodium broth), cover the pot with a lid and transfer to the oven. Cut the apples and onions into quarters and chop 1 sprig of thyme. After 1 hr of braising, check the meat (it should be nicely browned and soft inside). If not, braise it for longer. Once the meat is ready, add the apples, onions and thyme and let it braise for additional 20-30 minutes until the apples completely soften. At this point, remove the lid for 15 minutes and continue braising. The duck should be ready now :-) Enjoy! #instadaily#foodporn#instafood#bestoftheday
Made's Warung is @kinaryosihmoney favorite restaurant! Come by and see why! ❤🌌 #madeswarung 🌴🍹👪
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Lunch on the weekends tends to be a mixture of all the things that won't last into the following week. This lunch is made of the last bit of arugula, last fresh cherry tomatoes, last spoonful of sauerkruat, some pepitas, 🥑, EVOO, salt and pepper, and lastly the three leftover ribs! #healthyfat#protein#greens#fiber#geniusfoods
Summer heirloom tomato tart 🍅🍅🍅🍅🍅☀️☀️☀️🌸🌸🌸 #dinner#foodlover#foodgasm#foodiefeature#foodpic#dessert#eat#tasty#hungry#hangry#yum#eeeeeats#breakfast#lunch#nomnom#foodpics#foodblogger#foodphotography#foodies#forkyeah#homemade#homecook#foodblog#foodgram#healthyfood#chocolate#foods
10 sheets phyllo dough trimmed to size of baking tray
1/3 cup extra virgin olive oil
9 tablespoons plain breadcrumbs
1 1/4 cup ricotta cheese
1/3 cup grated parmesan
1 tablespoon chopped fresh basil plus extra for garnish
1 tablespoon chopped fresh chives
Lemon zest from one lemon
1-2 lbs of different colored heirloom tomatoes, thinly sliced
Salt and pepper to taste
1) Preheat oven to 375F. Line rimmed baking tray with parchment paper.
2) Lay one sheet of phyllo on baking sheet keep remaining covered with damp towel. Brush lightly with olive oil and sprinkle with 1 tablespoon breadcrumbs. Repeat with other layers. Finish top with olive oil.
3) In medium bowl stir together ricotta, parmesan, basil, chives and lemon zest. Spread evenly over top of layered phyllo, leaving border around the edge.
4) Bake until golden brown for approximately 25-28 minutes. Let rest for 10 minutes before arranging tomato slices, salt, pepper and basil