We believe you have already mastered making traditional kombucha with black tea and are ready to experiment with new flavors. So, what is flavored kombucha? After you make your first batch of kombucha you can naturally flavor the beverage by adding fruits, spices and/or herbs to further ferment the drink. This process is also known […]

Planning a trip to Egypt and looking for the best Egyptian food to try? In this post find 28 delicious Egytian dishes to eat

Recept voor zalige labneh (of labne) met granaatappel en pistache. De heerlijke Arabische yoghurtdip, gebaseerd op het recept van Nadia en Merijn.

Meatballs, I love you. I vividly remember the first time I tried Persian-style meatballs (or beef Kofte). I was in London visiting friends and they suggested we head to their favourite spot for dinner. I’d never had proper, legit Persian food before, so I was beyond stoked. I was blown away. Vibrant, aromatic, fragrant, and

Bamieh is an Iranian and middle eastern sweet treat which is kind of similar to churros. It's deep fried choux pastry that gets a bath in saffron and rose water syrup. They are crunchy on the outside, soft and squishy and syrupy on the inside and pair very well with a cup of black tea or Chai.

These crepes have an amazing lemony flavor, perfect for brunch!

The Ikarian diet is famous for its health benefits and delicious Mediterranean food. Whether you’re planning a future trip to Greece, are doing some armchair traveling, or want to incorporate the delicious flavors…

Want to learn how to make creamy steel cut oatmeal that is healthy and thick? This easy recipe has you covered. Made with steel cut oats, maple syrup, and almond milk, this oatmeal is the best for vegan and dairy free eaters alike.

Turkish style super soft mini buns stuffed with cheese.

Whether it’s braised lamb with turmeric or filo pastry with dried apricots, these delicious dishes sing with spice, says Nigel Slater

Apprenez à faire votre houmous maison en quelques minutes ! A base de tahini, jus de citron et cumin, ce houmous deviendra vite la star de tous vos apéros !

If you are new to fermented vegetables having a live probiotic culture can ensure that you have the right Lacto-bacteria to colonize your fermented vegetables each and every time. Here are 6 ways you can get the right live culture for your fermented vegetables.

Whether you live in the south like me or you just miss this classic breakfast staple, these cassava flour buttermilk biscuits are sure to hit the spot. Find the grain-free recipe below, complete with a dairy-free, paleo option! Sometimes it's the simple things in life that make you the happiest... snuggling up with my boys

Alle Informationen über unsere Rezepte App, inklusive 80 saisonale, vegetarische Gerichte. Mehr als 50% vegan und glutenfrei. Viele hilfreiche Funktionen!

Perfect for making in advance to serve as part of a larger spread, these rich, tangy labneh balls are a deliciously creamy addition to a mezze platter. Spread the on bread, dip them in oil and play around with the spices they’re rolled in.

Naturally effervescent and vibrant with the flavor of fresh raspberries and ginger, this homemade soft drink is full of probiotics, too.

Homemade sourdough sticky buns, also known as caramel rolls, that are soft, gooey, and absolutely incredible. Using active sourdough starter, these sticky buns go through an overnight bulk fermentation to make things easy.

As you know from Instagram, we visited Croatia recently and as you could probably tell from the numerous photos we kept posting, Croatia is an amazing - 10 Reasons You'll Love Solta Island, Croatia - Travel, Travel Journal - Croatia, Europe, Solta - Travel, Food and Home Inspiration Blog with door-to-door Travel Planner! - Travel Advice, Travel Inspiration, Home Inspiration, Food Inspiration, Recipes, Photography

Learn how to make raspberry kombucha, a healthy probiotic drink that's cheap and easy to make at home!

Covering all things body and mind, We take a no-nonsense approach to wellness, so you can trust us to report on the latest scientific advancements and expert-backed advice.

This traditional Ukrainian borscht combines the earthiness of beets with the freshness of dill and other vegetables. A hearty, healthy and frugal way to use up your garden vegetables and stretch your food budget while filling your family's bellies this fall!

Co-host of HGTV Canada's "Love It or List It Vancouver” & Former Bachelorette, Jillian Harris, shares her Harvest Kale Slaw recipe.

Roasted aubergine and sun dried tomato tagliatelle is the perfect summer night dinner. A fresh tomato-based sauce laden with roasted eggplant, capers and sun dried tomatoes.

Using curves in food photography can add softness and natural feel to the photo and to create beautiful compositions.

Here you can find part of my food photography portfolio. Working between London and Madrid I offer my services for recipe development, sponsored content, commercial photography, contribution to magazines, restaurant and interior photography.

We create drool-worthy images with our food styling & on-focus photography.

A vegan salad that satisfies, loaded with healthy fats from creamy cashew dressing, toasted seeds, and avocado.

An easy homemade gnocchi recipe made with butternut squash and potato tossed in a browned butter sage sauce topped with fresh sage leaves, red pepper flakes, and parmesan cheese for a delicious gluten-free, vegan dinner!

It was the last of summer but the sun clung onto us as if we were talking about a revolution. We drank white wine spritzers under the shade of a pomegranate tree and talked about the nonsensical things that seem to make sense when you’re with someone whom you can easily call your honey. When it got too hot we dipped our feet into the golden turquoise pool and swirled it around making ripples and baked in the sunshine. Then he laid his head on my bare sun kissed lap for the first time and I sat in quiet sweet content listening to the stillness of the afternoon somewhere deep in the heart of Majorca where trees bore greenish ...

Using curves in food photography can add softness and natural feel to the photo and to create beautiful compositions.

Using curves in food photography can add softness and natural feel to the photo and to create beautiful compositions.

Coconut Cardamom Granola is healthy, nutrient dense breakfast, snack that is loaded with oats, nuts, coconut and flavored with honey, cinnamon and cardamom that impart some warm flavors to this granola.

During the last 2 months, I've watched a lot of cooking and food shows on Netflix. I caught up with watching many episodes from British Baking Show Master Class edition. This show has been the best instructional baking show I have ever seen, especially baking bread for me. I don't bake bread very often but I have read and watched many "how-to" articles and videos over the years about bread making or baking like everyone else, but the host Paul Hollywood's explanations in this show made it so much easier for me to get it right in so many ways. For example, I never wanted to try making battery bread like this Danish, croissants or puff pastries since I know I'd most likely mess it up. But after watching Paul Hollywood making a danish loaf on the show and explains a few key points that I have never knew before, I was very comfortable with trying it out. I want to point out one of the most important factor for successful baking - before I forget - is the confidence. Paul is a master baker and that comes with his confidence from years and years of baking, which makes "timing" part of his baking almost perfect. Most of us who aren't used to baking bread do not possess the skill of perfecting timing while bread making or baking. Besides the timing resulting from experience, all these factors seem to be important; measurement, texture and temperature. Firstly measurement. One reason why I'm not a good baker is because I'm rather lazy with measuring ingredients. To be honest here. I'm more like Jamie Oliver, just throw things in based on my pure instinct and luckily it usually turns out fine for savory dishes. BUT in baking, this is dangerous. After watching the show, I finally invested in a cooking scale. I felt so idiotic for not investing in a 10-doller electric cooking scale much sooner. A game changer! Should've bought one a looooong time go. Now I'm cooking more at home including bread, it's coming in real handy. If you don't have one, get one immediately. It saves you time and stress... and you'll most likely have much more successful cooking experiences if you own a cooking scale. Secondly texture. I learned in one of the episodes that the texture of bread dough should be quit wet at first and you make it more solid by kneading the dough. My dough I made in the past using other people's recipes, often were much less wet than Paul demonstrated in the show and the results were often too hard or dry. So this makes sense. Like pasta, kneading patiently helps gluten to firm up dough. This is true with any dough made with flour. So this is definitely one of the most important things I leaned from the show. Thirdly temperature. In most bread baking recipes with using instant yeast, it'd say to use warm or even hot water to activate the yeast faster. But Mr Hollywoood says to use room temperature water and just leave the dough proof longer to obtain better flavor. I paid attention to what he said here and practiced it when I made this danish and other bread. It works. Bread has stronger and better flavor. I really liked this tip. In the show, they have a fancy bread proofing compartment which most of us don't have in our kitchens. But the bottom line is it's better to proof the dough in a warm temperature. I sometimes leave it in my bathroom after we shower or in a sunny spot in our house. After proofing the dough, the rest is relatively straight forward and easy. You carefully take air and air bubbles out, shape it and proof it again before baking on a baking tray. For this recipe, I made a video for the fist time! My son is desperate to make some money to buy computer parts as a past of home schooling and I decided that I should use his help filming while I work on my recipe for the blog. I'm a photographer and never got into filming, but I do appreciate watching recipe videos, so here we go. This is an experiment for us and hopefully we get better quickly! You can watch it at the bottom of the photos before the recipe or click here to watch the video on YouTube. Hope someone here be inspired to try out this recipe using the tips I learned from Mr. Hollywood if you haven't known them already! Simple Danish Loafhttps://www.youtube.com/watch?v=VIx1WxKpF4c&feature=emb_logo Print With ImageWithout Image Simple Danish Loaf Yield10 slices AuthorBella Bonito Prep time2 H & 30 M Cook time30 Min Total time3 Hour Ingredients 200g of all purpose flour 6g of instant dry yeast 6g of salt 20g of sugar 24g of egg mixed (leave a little for bruising the dough later) 35g of whole milk a cup of water 100g of unsalted butter Instructions In a bag, cut the butter in cubes and bang it into a flat sheet to place and fold in the dough later. Keep it in the fridge. Put all the dry ingredients in a large bowl and add milk. Add water to adjust the texture of the dough. The dough should be pretty wet and sticky. Knead the very wet dough until it is no longer sticky and forms into a ball. Shape it in a nice smooth ball shape. Put it in a large bowl, cover it with a plastic wrap and leave it until it becomes double the size for at least 1-2 hours. After the dough doubled the size, poke a hole. The dough is well proofed if the hole doesn't bounce back. Dust the board with flour and flatten the dough into a rectangle shape with a rolling pen about 1/4 inch or 1/2 cm thick, as it shows in the video. Place the sheet of butter onto half the dough and fold it in. Fold it in 3 layers and flatten the dough. Repeat it 3 times until the dough and butter are well combined. Don't worry if the butter spills over. Just dust it with some flour and carry on folding and flattening. Make the dough about 15inch or 40cm long and fold it into 3 layers. Cover it in a plastic wrap and rest it in the refrigerator for an hour. Dust the board and flatten the chilled dough into a rectangle about 10inch / 30cm long and 6 inch / 15cm wide. Cut it into 3 long strips. Pinch the top of the three strips together and start making a three strand braid by bringing one strip from outside over the strip in the center and repeat it from left to right until it's braided all the way. Tuck in or cut the edges to create a cleaner shape. Grease the pan with butter or spray oil, place the braided dough carefully in the pan. Leave it to proof (in a warm spot) at least it doubles the size for about an hour. Preheat the oven at 425ºF/220ºC. Brush the top of the Danish dough carefully with egg wash. Bake it for 10 minutes, then turn the oven down to 360ºF/180ºC and bake it for another 15-20 minutes. Take it out of the container right after taking out of the oven and let the bread cool down. Created using The Recipes Generator

I know the word 'Great' is subjective, the definition is different for everyone. What might be great to me is absolute rubbish to you and visa versa. That's fine because we are all on a different photographic journey, each with a different path. I'm not going to pretend to know anything about your path or what will lead to your own personal success because we both probably measure greatness a bit differently.However, I want to share with you 6 steps that I took from the very beginning of my journey to advance my food photography and if you're just starting

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My mission is to inspire you eating wholesome delicious food and embrace a healthy lifestyle all-round. Don't forget to indulge sometimes.