My Delicious Board

74 Pins
·
2w
Amy Holland Droubay on Instagram: "Painted cheesecake: ✨Before baking, scoop small portions of batter and color. ✨Pipe design right on top of cheesecake. ✨Bake as usual. I use a water bath to help keep the cheesecake from cracking. ✨This works for any cheesecake recipe. #cheesecake #cheesecakerecipe #cakeart #cakedesign #cheesecakelovers #cheesecakes #cheesecakefactory #cheesecakelover #recipes #foodreel #foodvideos"
This may contain: someone is spreading chocolate on top of the cake in a glass dish with a spoon
0:35
could transform leftover rice into a decadent chocolate mousse💁🏻‍♂️?
But after having tried it🙌🏻, I can confidently say that you cannot taste rice at all and the result is incredibly chocolatey, creamy and just soo good ❤️ Ingredients 🤌🏻1+1/2 cup (260g) dark chocolate, melted 🤌🏻1 cup boiled rice 🤌🏻1/2 hot water 🤌🏻Cocoa powder, for dusting Process 1. Begin by melting dark chocolate in the microwave, heating it in 30-second intervals until it is completely melted. 2. In a blender, combine cooked rice, boiled water, and the melted dark chocolate. Blend until you achieve a smooth, velvety mousse like texture. 3. Pour the mixture into a bowl and refrigerate it for 2 hours until it sets. 4. Once the pudding is set, dust the top with cocoa powder and enjoy! 🎥@shivesh17
This may contain: a woman is holding up a plate with food on it to her face and the words, if you have old veggies trying
0:30
Don’t waste the old veggies lying in the back of your fridge! Make these Korean veggie pancakes
Paired with a creamy gochujang dipping sauce for extra punch and flavour. Korean veggie pancakes: - 1 cup flour - pinch of salt - 1 cup water - 1 cup sweet potato ribbons - 1 cup zucchini ribbons - 1/2 cup carrot ribbons - 1 jalapeño, thinly sliced - 1/2 onion, thinly sliced - 3 spring onions, thinly chopped - 1 to 3 tbsp olive oil oil for (for frying) *sub any of the vegetables for vegetables you have on hand, just be sure to follow the same cup measurements. creamy gochujang dip: - 1/3 cup vegan mayo - 1/4 cup cashews, soaked in hot water for 10 minutes and drained. - 2 tbsp gochujang paste - 2 tbsp water - 1 tbsp tamari - 1 tbsp rice vinegar - 1/2 tbsp rice malt syrup - 1 small clove garlic - pinch of salt and pepper #vegan
This may contain: a woman holding up a large piece of bird seed in front of her face while wearing a green hat
1:32
4-ingredient seed crackers
Credit: TikTok @carolinagelen
This may contain: the food is being cooked in the metal bowl
0:38
🤯🍿💥 Crunchy + Spicy Snack. High protein, SUPER tasty, super healthy. MADE with chickpeas
🤯🍿💥 Crunchy + Spicy Snack. High protein, SUPER tasty, super healthy. MADE with chickpeas, but tastes sooo GOOD. The PERFECT healthy snack! Tag a friend who needs this recipe now! . 👨‍🍳 Crunchy Spicy Snack Recipe 1 (15oz) can chickpeas (or 1 ½ cups cooked chickpeas) (250 g) ¼ cup (60 ml) tahini 1 Tbsp black sesame seeds 1 tsp of paprika powder ½ tsp salt . Method As always: Recipe in full detail on our Epic Mint Leaves @epicmintleaves Youtube channel 🎥 . Protein Content Total: 32.8 g plant-based protein 1 (15oz) can chickpeas, drained = 17.8 g protein 60 g tahini = 15 g protein . Follow for more 🤯 vegan recipes!
TAHINI & BANANA BRÛLÉE TART
I don’t really make many desserts for you on here, because I don’t find many I really like to eat. I really do like to eat this though - crisp pastry, tahini caramel, lightly caramelised bananas and a bruléed top. It’s the perfect way to finish off my 12 Days of Christmas series. I LOVE the tahini in this, it gives a savouryness that I think is perfect. ⭐️ CLICK THROUGH FOR RECIPE ⭐️