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MitkoTodorov/hairdresser

MitkoTodorov/hairdresser

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5분 초간단! 여름 맛 샐러드✨🍅🥒 더운 날씨에 어떻게 지내고 계세요? 더워서 입맛도 없고, 무거운 음식보다는 상큼하고 가벼운 음식 찾게 되시죠? 특별한 재료는 없지만 가볍고 건강하게 먹기 좋은 여름 맛 샐러드 드셔보세요😋 🍅 토마토는 영양제만큼 다양한 비타민과 미네랄이 포함되어 있고,라이코펜이라는 강력한 항산화 물질이 노화의 원인인 활성 산소를 제거. 🥒 오이는 수분이 95%! 수분 함량이 높아 몸을 가볍게 해주고, 칼로리가 낮아 다이어트 식품으로 적합함. 너무 간단해서 레시피라고 말하기도 민망할 정도지만, 정말 맛있는 토마토 오이 샐러드! 꼭 한번 드셔보세요💚 👩‍🍳토마토 오이 샐러드 -재료 방울토마토 10 오이 1/2 양파 30g 미니 모짜렐라 바질 10g -발사믹 드레싱 올리브오일 3T 발사믹식초 1T 소금 후추 마늘 1t -만드는 방법 1️⃣방울토마토와 오이는 잘라주세요. 2️⃣양파는 슬라이스하고 바질은 다져주세요. 3️⃣올리브오일, 발사믹식초, 마늘, 소금, 후추 넣고 섞어 드레싱을 만들어 주세요. 4️⃣모든 재료와 드레싱을 섞어 주세요. #오늘도샐러드 08/10/2024

5분 초간단! 여름 맛 샐러드✨🍅🥒 더운 날씨에 어떻게 지내고 계세요? 더워서 입맛도 없고, 무거운 음식보다는 상큼하고 가벼운 음식 찾게 되시죠? 특별한 재료는 없지만 가볍고 건강하게 먹기 좋은 여름 맛 샐러드 드셔보세요😋 🍅 토마토는 영양제만큼 다양한 비타민과 미네랄이 포함되어 있고,라이코펜이라는 강력한 항산화 물질이 노화의 원인인 활성 산소를 제거. 🥒 오이는 수분이 95%! 수분 함량이 높아 몸을 가볍게 해주고, 칼로리가 낮아 다이어트 식품으로 적합함. 너무 간단해서 레시피라고 말하기도 민망할 정도지만, 정말 맛있는 토마토 오이 샐러드! 꼭 한번 드셔보세요💚 👩‍🍳토마토 오이 샐러드 -재료 방울토마토 10 오이 1/2 양파 30g 미니 모짜렐라 바질 10g -발사믹 드레싱 올리브오일 3T 발사믹식초 1T 소금 후추 마늘 1t -만드는 방법 1️⃣방울토마토와 오이는 잘라주세요. 2️⃣양파는 슬라이스하고 바질은 다져주세요. 3️⃣올리브오일, 발사믹식초, 마늘, 소금, 후추 넣고 섞어 드레싱을 만들어 주세요. 4️⃣모든 재료와 드레싱을 섞어 주세요. #오늘도샐러드

08/10/2024

Bisa dibikin kolak 1 minggu 🤣🤭 📷 : @northeastgiantpumpkin #tanduri #tanduriid #gardening 08/10/2024

Bisa dibikin kolak 1 minggu 🤣🤭 📷 : @northeastgiantpumpkin #tanduri #tanduriid #gardening

Burrata Caprese Sandwich with Cherry Tomato Confit (via: @breadbakebeyond) Ingredients: For the Fresh Pesto: - 2 cups fresh basil leaves - 1-2 tosp toasted pine nuts - 1/2 cup grated Parmesan cheese - 2-3 garlic cloves - 1/4 tsp salt - 3 tosp olive oil - 2 tbsp water (optional, for a lighter texture) • For the Cherry Tomato Confit: - 3 garlic cloves, peeled - 3 tbsp olive oil - 1/2 cup cherry tomatoes - 1 sprig of rosemary (optional) - 1 tsp kosher salt - 1 tsp ground black pepper • Additional Ingredients: - 1 baguette, lightly toasted - 1 ball of burrata cheese - 3 tosp fresh arugula - 1 tsp chili oil (optional) - 2 tsp balsamic glaze • Instructions: 1. Make the Cherry Tomato Confit: - Preheat the oven to 335°F. - In an oven-safe dish, combine the garlic cloves, cherry tomatoes, rosemary, olive oil, salt, and pepper. - Bake for 30-40 minutes, until the tomatoes are soft. 2. Prepare the Pesto: - In a food processor, blend the basil, pine nuts, Parmesan cheese, garlic, and salt. Gradually add the olive oil until smooth. Add water if needed for a lighter texture. Alternatively, use a mortar and pestle. 3. Assemble the Sandwich: - Spread pesto on the bottom half of the toasted baguette. - Layer on fresh arugula, then slice and spread the burrata evenly. - Drizzle with chili oil, top with cherry tomato confit, and finish with a drizzle of balsamic glaze. - Cover with the top half of the baguette and serve immediately. Enjoy! 𝗧𝗿𝗮𝗻𝘀𝗳𝗼𝗿𝗺 𝘆𝗼𝘂𝗿 𝗽𝗮𝘀𝘀𝗶𝗼𝗻 𝗳𝗼𝗿 𝗵𝗲𝗮𝗹𝘁𝗵 𝗮𝗻𝗱 𝘄𝗲𝗹𝗹𝗻𝗲𝘀𝘀 𝗶𝗻𝘁𝗼 𝗮 𝗹𝘂𝗰𝗿𝗮𝘁𝗶𝘃𝗲 𝘀𝗶𝗱𝗲 𝗯𝘂𝘀𝗶𝗻𝗲𝘀𝘀,𝗿𝗶𝗴𝗵𝘁 𝗳𝗿𝗼𝗺 𝘆𝗼𝘂𝗿 𝗽𝗵𝗼𝗻𝗲. 𝗙𝗶𝗻𝗱 𝗼𝘂𝘁 𝗵𝗼𝘄 𝗶𝗻 𝘁𝗵𝗲 𝗹𝗶𝗻𝗸 𝗶𝗻 𝗺𝘆 𝗯𝗶𝗼! 💼🌿⁣ ⁣ 08/10/2024

Burrata Caprese Sandwich with Cherry Tomato Confit (via: @breadbakebeyond) Ingredients: For the Fresh Pesto: - 2 cups fresh basil leaves - 1-2 tosp toasted pine nuts - 1/2 cup grated Parmesan cheese - 2-3 garlic cloves - 1/4 tsp salt - 3 tosp olive oil - 2 tbsp water (optional, for a lighter texture) • For the Cherry Tomato Confit: - 3 garlic cloves, peeled - 3 tbsp olive oil - 1/2 cup cherry tomatoes - 1 sprig of rosemary (optional) - 1 tsp kosher salt - 1 tsp ground black pepper • Additional Ingredients: - 1 baguette, lightly toasted - 1 ball of burrata cheese - 3 tosp fresh arugula - 1 tsp chili oil (optional) - 2 tsp balsamic glaze • Instructions: 1. Make the Cherry Tomato Confit: - Preheat the oven to 335°F. - In an oven-safe dish, combine the garlic cloves, cherry tomatoes, rosemary, olive oil, salt, and pepper. - Bake for 30-40 minutes, until the tomatoes are soft. 2. Prepare the Pesto: - In a food processor, blend the basil, pine nuts, Parmesan cheese, garlic, and salt. Gradually add the olive oil until smooth. Add water if needed for a lighter texture. Alternatively, use a mortar and pestle. 3. Assemble the Sandwich: - Spread pesto on the bottom half of the toasted baguette. - Layer on fresh arugula, then slice and spread the burrata evenly. - Drizzle with chili oil, top with cherry tomato confit, and finish with a drizzle of balsamic glaze. - Cover with the top half of the baguette and serve immediately. Enjoy! 𝗧𝗿𝗮𝗻𝘀𝗳𝗼𝗿𝗺 𝘆𝗼𝘂𝗿 𝗽𝗮𝘀𝘀𝗶𝗼𝗻 𝗳𝗼𝗿 𝗵𝗲𝗮𝗹𝘁𝗵 𝗮𝗻𝗱 𝘄𝗲𝗹𝗹𝗻𝗲𝘀𝘀 𝗶𝗻𝘁𝗼 𝗮 𝗹𝘂𝗰𝗿𝗮𝘁𝗶𝘃𝗲 𝘀𝗶𝗱𝗲 𝗯𝘂𝘀𝗶𝗻𝗲𝘀𝘀,𝗿𝗶𝗴𝗵𝘁 𝗳𝗿𝗼𝗺 𝘆𝗼𝘂𝗿 𝗽𝗵𝗼𝗻𝗲. 𝗙𝗶𝗻𝗱 𝗼𝘂𝘁 𝗵𝗼𝘄 𝗶𝗻 𝘁𝗵𝗲 𝗹𝗶𝗻𝗸 𝗶𝗻 𝗺𝘆 𝗯𝗶𝗼! 💼🌿⁣ ⁣

#recipes #healthyrecipes 08/10/2024

#recipes #healthyrecipes

Crave this soup once a week! Roast Pumpkin & Cottage Cheese Soup is the perfect thing to make when you need simple, delicious & nourishing 🌱 Serves 4 Ingredients 1 butternut pumpkin, halved lengthways2 brown onions, halved4 tbsp olive oilSalt, pepper1 head garlic300g Brussel sprouts, halved1l Vegetable stock250g @brancourts cottage cheese½ cup toasted pepita seeds2-3 tbsp Calabrian chili in oil or a good chili oil. Handful dill, mint leavesMethod Preheat an oven to 220C.Place the pumpkin & onions, cut side up onto a baking tray, drizzle with 2 tbsp of olive oil, season with salt & pepper then flip over, cut side down. Cut 1cm from the top of the head of garlic, wrap in foil and place onto the tray. Roast for 35-40 minutes, removing the garlic earlier, after 25-30 minutes when it is softened. The pumpkin and onions should be soft and caramelised. Place a large frying pan over a high heat, add the remaining olive oil, Brussel sprouts, and a good pinch of salt. Cook these for 5 minutes on the stove top, stirring often to begin caramelising the cut side, then transfer to the oven - in the pan if it can go into the oven or onto a baking tray if not. Cook for 10 minutes more to become golden and softened. Set aside. Scoop the cooked pumpkin and onions into the blender, no skin or seeds and squeeze in the roast garlic. Add the veggie stock, half the cottage cheese and blend to a smooth, thick soup. Adjust the seasoning to taste.Serve the soup hot, topped with the Brussel sprouts, cottage cheese, pepita seeds, chili drizzled and herbs. #soup #easyrecipes #healthyfood #dinnerideas 08/10/2024

Crave this soup once a week! Roast Pumpkin & Cottage Cheese Soup is the perfect thing to make when you need simple, delicious & nourishing 🌱 Serves 4 Ingredients 1 butternut pumpkin, halved lengthways2 brown onions, halved4 tbsp olive oilSalt, pepper1 head garlic300g Brussel sprouts, halved1l Vegetable stock250g @brancourts cottage cheese½ cup toasted pepita seeds2-3 tbsp Calabrian chili in oil or a good chili oil. Handful dill, mint leavesMethod Preheat an oven to 220C.Place the pumpkin & onions, cut side up onto a baking tray, drizzle with 2 tbsp of olive oil, season with salt & pepper then flip over, cut side down. Cut 1cm from the top of the head of garlic, wrap in foil and place onto the tray. Roast for 35-40 minutes, removing the garlic earlier, after 25-30 minutes when it is softened. The pumpkin and onions should be soft and caramelised. Place a large frying pan over a high heat, add the remaining olive oil, Brussel sprouts, and a good pinch of salt. Cook these for 5 minutes on the stove top, stirring often to begin caramelising the cut side, then transfer to the oven - in the pan if it can go into the oven or onto a baking tray if not. Cook for 10 minutes more to become golden and softened. Set aside. Scoop the cooked pumpkin and onions into the blender, no skin or seeds and squeeze in the roast garlic. Add the veggie stock, half the cottage cheese and blend to a smooth, thick soup. Adjust the seasoning to taste.Serve the soup hot, topped with the Brussel sprouts, cottage cheese, pepita seeds, chili drizzled and herbs. #soup #easyrecipes #healthyfood #dinnerideas

Here’s your chance to catch last year’s viral sensation—my insanely delicious Fig Puffs! 🌟🍇🧀 With flaky pastry, creamy goat cheese, and juicy figs drizzled with honey and sprinkled with thyme, these bites are as irresistible as they are beautiful. Missed the buzz? Now’s your moment to see what all the hype is about! 😍✨ Check out the recipe in my bio, or simply comment ‘fig’ to receive an automatic link. Make sure to follow me so you can receive my messages—feel free to unfollow anytime! If you don’t get the message, DM me and I’ll send it to you. Happy baking! 💕 – Izabella #fig #cheese #puffpastry #baking 08/10/2024

Here’s your chance to catch last year’s viral sensation—my insanely delicious Fig Puffs! 🌟🍇🧀 With flaky pastry, creamy goat cheese, and juicy figs drizzled with honey and sprinkled with thyme, these bites are as irresistible as they are beautiful. Missed the buzz? Now’s your moment to see what all the hype is about! 😍✨ Check out the recipe in my bio, or simply comment ‘fig’ to receive an automatic link. Make sure to follow me so you can receive my messages—feel free to unfollow anytime! If you don’t get the message, DM me and I’ll send it to you. Happy baking! 💕 – Izabella #fig #cheese #puffpastry #baking

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