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the words vesela asenoval recipe creator on instagram garlic confit white bean hummus

Vesela Asenova| Recipe Creator on Instagram: "Garlic Confit White Bean Hummus- personally prefer this over regular hummus Ingredients: Garlic Confit: 1 head of garlic 1/3 cup olive oil 1/2 tsp salt 1/4 tsp black pepper 1 thyme sprig Hummus: 2 cans Great Northern Beans, drained 1/4 cup @sadaf_foods Organic Tahini 2 lemons, juiced + some of the zest 1 tsp salt Garlic confit with the oil (reserve some for garnish) Dill, for garnish Baguette crostini for serving Method: 1. Preheat oven to 350 F; 2. Peel garlic and add to small pot with olive oil, salt, pepper and thyme; roast for about 40 minutes; 3. Add beans, tahini, 1/2 of the garlic confit with the oil, lemon juice + zest, salt and give a blitz; 4. Top hummus with more garlic confit and garlic oil, lemon zest, black pe

a person spooning olives into a bowl of hummus with garlic bread on the side

Vesela Asenova| Recipe Creator on Instagram: "Garlic Confit White Bean Hummus- personally prefer this over regular hummus Ingredients: Garlic Confit: 1 head of garlic 1/3 cup olive oil 1/2 tsp salt 1/4 tsp black pepper 1 thyme sprig Hummus: 2 cans Great Northern Beans, drained 1/4 cup @sadaf_foods Organic Tahini 2 lemons, juiced + some of the zest 1 tsp salt Garlic confit with the oil (reserve some for garnish) Dill, for garnish Baguette crostini for serving Method: 1. Preheat oven to 350 F; 2. Peel garlic and add to small pot with olive oil, salt, pepper and thyme; roast for about 40 minutes; 3. Add beans, tahini, 1/2 of the garlic confit with the oil, lemon juice + zest, salt and give a blitz; 4. Top hummus with more garlic confit and garlic oil, lemon zest, black pe

a platter filled with assorted vegetables and dips on top of a table

Charcuterie And Cheese Board

How to make a Mezze Platter

the text reads, steph taylor on instagramm spiced shared cauliflower with caramelised onions, creamy hummus, toasted

Steph Taylor on Instagram: "Spiced charred cauliflower with caramelised onions, creamy hummus, toasted pine nuts and a herby drizzle. Ingredients: 1 cauliflower 1 tbsp curry powder 1 tsp paprika Sea salt Olive oil Caramelised onions: 1 red onion – thinly sliced length ways 1 tbsp honey 1 tbsp red wine vinegar 1 tsp balsamic glaze (or balsamic vinegar and 1 extra tsp honey) Hummus 700g chickpeas (Drain half the liquid) 3 tbsp tahini 1 lemon – juice 1 large garlic clove - minced 1 tbsp olive oil Good pinch of salt 3 ice cubes Herby drizzle: Handful of fresh herbs such as parsley and coriander – finely chopped Dash of red wine vinegar Olive oil (As much as you need for a drizzly consistency) Pinch of salt To serve: Toasted pine nuts Pitta or flatbreads

a white plate topped with food next to bowls of hummus and pita bread

Steph Taylor on Instagram: "Spiced charred cauliflower with caramelised onions, creamy hummus, toasted pine nuts and a herby drizzle. Ingredients: 1 cauliflower 1 tbsp curry powder 1 tsp paprika Sea salt Olive oil Caramelised onions: 1 red onion – thinly sliced length ways 1 tbsp honey 1 tbsp red wine vinegar 1 tsp balsamic glaze (or balsamic vinegar and 1 extra tsp honey) Hummus 700g chickpeas (Drain half the liquid) 3 tbsp tahini 1 lemon – juice 1 large garlic clove - minced 1 tbsp olive oil Good pinch of salt 3 ice cubes Herby drizzle: Handful of fresh herbs such as parsley and coriander – finely chopped Dash of red wine vinegar Olive oil (As much as you need for a drizzly consistency) Pinch of salt To serve: Toasted pine nuts Pitta or flatbreads

the words tom walton on instagramm this layer dip is on repeat through summer, perfect for entertaining, picni

TOM WALTON 🌱 on Instagram: "This Layer Dip is on repeat through summer, perfect for entertaining, picnics, bring a plate or just an easy afternoon snack! Ingredients 4-5 Avocado 4 lemons or juicy limes Salt, pepper 3 vine ripened tomatoes, diced Large handful coriander leaves, roughly chopped 600ml sour cream 3 tbsp mild taco seasoning 800g refried beans 2 clove garlic 1/3 cup sliced black olives 1/3 cup toasted pepita seeds ¼ cup shallots, finely sliced Corn chips and/or Crudites, to serve Method Scoop the flesh from the Delcado’s and place in a bowl with the juice of 2 lemons, smash up to a creamy, but textured consistency and season to taste with salt and pepper. Set aside. In another bowl, combine the tomato and coriander leaves, seasoning to taste with sal

a platter filled with guacamole, black olives, and cilantro

TOM WALTON 🌱 on Instagram: "This Layer Dip is on repeat through summer, perfect for entertaining, picnics, bring a plate or just an easy afternoon snack! Ingredients 4-5 Avocado 4 lemons or juicy limes Salt, pepper 3 vine ripened tomatoes, diced Large handful coriander leaves, roughly chopped 600ml sour cream 3 tbsp mild taco seasoning 800g refried beans 2 clove garlic 1/3 cup sliced black olives 1/3 cup toasted pepita seeds ¼ cup shallots, finely sliced Corn chips and/or Crudites, to serve Method Scoop the flesh from the Delcado’s and place in a bowl with the juice of 2 lemons, smash up to a creamy, but textured consistency and season to taste with salt and pepper. Set aside. In another bowl, combine the tomato and coriander leaves, seasoning to taste with sal

TOM WALTON 🌱 on Instagram: "This BBQ Veggie Flatbread is next level, made fresh on the BBQ, loaded with charred seasonal veg, pesto, whipped ricotta, basil and lemon. Perfect for a light meal or entertaining. Ingredients 400g plain flour 2 tbsp flake salt 1 tsp dried yeast 1 cup water 1 red capsicum 1 yellow capsicum 2 zucchini 1 red onion 4 tbsp olive oil 1 ½ cup ricotta 1/3 cup pesto Large handful rocket Lemon wedges to serve Method For the dough, combine the flour, salt, yeast & water in a mixing bowl place the dough onto a bench and knead for 5-6 minutes to a smooth elastic consistency then place back into a greased bowl, cover with a damp towel and let rise until doubled in size. Toss the prepared veggies with half the olive oil, some salt, pepper and place

a pizza topped with lots of veggies on top of a wooden cutting board

TOM WALTON 🌱 on Instagram: "This BBQ Veggie Flatbread is next level, made fresh on the BBQ, loaded with charred seasonal veg, pesto, whipped ricotta, basil and lemon. Perfect for a light meal or entertaining. Ingredients 400g plain flour 2 tbsp flake salt 1 tsp dried yeast 1 cup water 1 red capsicum 1 yellow capsicum 2 zucchini 1 red onion 4 tbsp olive oil 1 ½ cup ricotta 1/3 cup pesto Large handful rocket Lemon wedges to serve Method For the dough, combine the flour, salt, yeast & water in a mixing bowl place the dough onto a bench and knead for 5-6 minutes to a smooth elastic consistency then place back into a greased bowl, cover with a damp towel and let rise until doubled in size. Toss the prepared veggies with half the olive oil, some salt, pepper and place

a white bowl filled with food and garnished with green leafy leaves on top

TOM WALTON 🌱 on Instagram: "Imperfect Whole Charred Zucchini Salad ..... Throw your zucchini on the BBQ whole, but not those perfect ones, find the Imperfect, the blemished, the bent, the odd sized, slightly larger, the ‘ugly’ - the ones most people look past, that are wasted….Use these, they are perfect! Char them until the skin is blackened, the flesh just collapsing, gently steamed and smoked inside the skin. Peel back that burnt skin keeping the whole zucchini intact. Lay them onto a platter, dress with generous amounts of EVOO, lemon, pomegranate molasses, za’atar salt & pepper.... Spoon over a garlicky yoghurt, chopped roast almonds, chopped golden raisins & lots of herbs serve this at room temp with things like farro salads, fresh tomato salads, grilled fish, meats, or serve the

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Elleni Katalanos on Instagram: "Are you hosting a dinner this new years, if so this is the perfect starter for your new years : beetroot carpaccio with citrus 🤌🏽 Recipe : 1). Finely slice 2 raw beetroot on a mandolin. The marinade in ground cumin, salt, sumac and EVOO. 2). Zest half and grapefruit and half an orange. Mix with EVOO, salt and grapefruit juice. 3). Mix Greek yogurt with black pepper, a little bit of grated garlic and salt. 4). Spoon the yogurt onto a plate, top with slices of beetroot and segments of orange and grapefruit. Top with the zest dressing and chopped pistachios and toasted sesame seeds. • #recipe #newyearecipe #vegan #healthyrecipes #beetroot #carpaccio"

a white plate topped with fruit covered in sauce and sprinkles on top of a table

Rabbit Food

Healthy Veggies

Elleni Katalanos on Instagram: "Are you hosting a dinner this new years, if so this is the perfect starter for your new years : beetroot carpaccio with citrus 🤌🏽 Recipe : 1). Finely slice 2 raw beetroot on a mandolin. The marinade in ground cumin, salt, sumac and EVOO. 2). Zest half and grapefruit and half an orange. Mix with EVOO, salt and grapefruit juice. 3). Mix Greek yogurt with black pepper, a little bit of grated garlic and salt. 4). Spoon the yogurt onto a plate, top with slices of beetroot and segments of orange and grapefruit. Top with the zest dressing and chopped pistachios and toasted sesame seeds. • #recipe #newyearecipe #vegan #healthyrecipes #beetroot #carpaccio"

a white plate topped with mashed potatoes covered in cheese and parsley next to a fork

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the text reads, jesse jeans on instagram adp 2021 top ten 10 grilled peas and burra - another year in paradise g

Jesse Jenkins on Instagram: "ADIP 2024 TOP TEN #10 Grilled Peas and Burrata - Another Year In Paradise Getting some fire under peas adds a subtle smoky flavour and tightens their skin, giving them a little extra pop when you bite into them. If you don’t have a gas stove, you can try them at your next BBQ or cook them in a smoking hot cast iron pan with no fat. This method tastes more charred than smoky but is delicious nonetheless. I fully forgot to add the breadcrumbs on while filming. Ingredients - Serves 3-4 200g frozen peas 250g burrata 6-8 pickled tomatoes + splash pickling liquid 1/2 green chilli, diced 6-8 chives, thinly sliced Handful of basil leaves, thinly sliced Handful of mint leaves whole 23- spoons of seasoned breadcrumbs 3 tablespoons EVOO (extra virgin olive oil) Salt, t

the words grilled pes and burrata are in pink on a white plate

Jesse Jenkins on Instagram: "ADIP 2024 TOP TEN #10 Grilled Peas and Burrata - Another Year In Paradise Getting some fire under peas adds a subtle smoky flavour and tightens their skin, giving them a little extra pop when you bite into them. If you don’t have a gas stove, you can try them at your next BBQ or cook them in a smoking hot cast iron pan with no fat. This method tastes more charred than smoky but is delicious nonetheless. I fully forgot to add the breadcrumbs on while filming. Ingredients - Serves 3-4 200g frozen peas 250g burrata 6-8 pickled tomatoes + splash pickling liquid 1/2 green chilli, diced 6-8 chives, thinly sliced Handful of basil leaves, thinly sliced Handful of mint leaves whole 23- spoons of seasoned breadcrumbs 3 tablespoons EVOO (extra virgin olive oil) Salt, t

Mezze/tapas

Mezze/tapas