Natalia Rudin(@natsnourishments) 인스타그램 상세 프로필 분석: 팔로워 1,560,415, 참여율 0.42%

There are no shortages of wine bars in CPH!! The perfect destination for a little girls trip. A perfect 3 days of frolicking! Everywhere we ate and drank listed below: Where we stayed: @villacph *hosted For breakfast/bakeries: @atelierseptember - get the boiled eggs, bread & cheese! @lillebakery - the blomster bun is life changing @orsacoffee matcha - we only had matcha from here but it was delish and cool interior! @hartbageri - it’s a chain but great pastries Lunch: @poulettecph - a very very good fried chicken sando @gasolinegrill - a great burger, OG location is literally an old gas station @locale.21 - we only had wine here but the food looked amazing @mirabelle_cph - really cute wine bar and amazing italian food. Get the homemade burrata and cured meats!! Wine/cocktail bars: @panachecph @pompettecph @bird.cph @hugas.veranda Dinner: @restaurantpluto - the fried chicken and the pork chop are a must!! *hosted @restaurant_omar - the roasted grapes & straciatella and the fried fish and white beans were stand out! *hosted

A homegrown tomato is truly top tier and we are almmmooost at peak season and I can’t wait. This is a perfect, easy recipe. Almost confit tomatoes, chickpeas, LOTS of garlic and basil plus some creamy burrata - for balance! The fresh ingredients do all the talking, just get your hands on a good piece of bread to scoop it all up!

It’s giving euro summer Had the absolute pleasure of attending the 2nd annual Culinary Icons event at the @puenteromanoresort in Marbella for a couple days. The various chefs did live demonstrations of their chosen dish and we got to eat it after!! It’s a ticketed charity event and all the proceeds go to The Spanish Red Cross! We also got to enjoy delicious lunches and dinners at the restaurants on site and the increddddible breakfast buffet!!! Highlights were the house smoked salmon from @seagrillrestaurant The greek frozen yoghurt dessert & dips from @gaia__ldn Tomatinis and truffle galore from @lpmrestaurants Such a dreamy couple of days with the most wonderful people 🫶♥️

Breakfast for dinner is one of my favourites. This was a spicy harissa bean bowl with poached eggs, pickled onions and chives and a lil dollop of yoghurt. Perfect for a cooler (ish) evening! Ingredients: 700g cannellini beans 1 tbsp harissa paste 1 tbsp tomato paste 4 cloves of garlic 1/2 a stock cube 1 shallot 2 eggs Pickled onions, chives and sesame seeds for garnish Sourdough to serve Method: Fry the diced shallot in olive oil for a couple of minutes and then add the garlic, harissa and tomato paste. Cook out for another couple of minutes and then add in your beans and stock cube, and some water if it looks a little dry. Let simmer for 10 minutes. Meanwhile, poach your eggs to taste and then serve them on top with the pickled onions, sesame seeds, chives and scoop it up with some good crusty bread

Celebrating @kkaylawhite getting marrrrrried!!! The most glorious Italian wedding with the most glorious people 💒🫶💒🫶💒

Another cold noodle salad because I’m melting!!! This is a really fresh crunchy one, the combo goes so well together and I think it looks really pretty hehe Link for my cookbook is in my bio!! Ingredients: Smacked cucumber salad: 1 cucumber 3 springs spring onion 3 tbsp sesame seeds Dressing: 1 garlic clove 1/2 a lemon 2 tsp rice vinegar 1 tbsp soy sauce 1 tbsp sesame oil 1-2 tbsp gochugaru flakes Pinch sugar Pinch msg Tahini noodles: 150g rice vermicelli 1 clove garlic 1 inch piece of ginger 2-3 tbsp tahini 2 tbsp soya sauce 1 tbsp rice vinegar 1 tbsp sesame oil Cold water to loosen Method: Smack the cucumber and chop it up randomly, add to a bowl with the dressing ingredients, mix well and set aside. Cook your noodles and then rinse them under cold water and leave in a bowl of icy water whilst you prep the sauce. Mince garlic and ginger in a bowl, add tahini, vinegar, sesame oil and soy sauce. Mix well and loosen with cold water. Drain and squeeze out the water from the noodles, mix them into the tahini mixx serve on a plate with the cucumber on top

I’m in Italy for Kaylas wedding so digging (again) into the archives with this cold noodle soup which is perfect for the hot weather! So so refreshing and slurpy, I could eat it daily! Ingredients: 2 stalks of lemongrass 2 large garlic cloves 2 inches of ginger 1 tin if coconut milk (400g) 1 tbsp soya sauce 1 tsp sesame oil 1 tsp rice vinegar 1 lime Ice Noodles, veg & protein Method: Bash the garlic and lemongrass and roughly chop the ginger. Get this in a pot with coconut milk, bring to a boil and then let it simmer for 15-20 minutes. Remove from the heat, sieve into a bowl. Add the remaining ingredients to the bowl along with the ice, mix well and let it get very cold. Use this in a bowl with cooked and cooled noodles and your choice of vegetables and protein.

Cold noodle salad for this hot hot weather! Back in the archives again hehe. Customisable to what you have in the fridge, and essential for a heatwave. I’ve gone for blackened tofu crumbles which is literally just crumbled tofu, fried with soya sauce in oil until very charred. You could serve it with shredded chicken, fish or prawns! Also should say *** I first saw jamie oliver do the dressing in the salad bowl as im sure plenty of people were doing it before him! Ingredients: 150g glass noodles 1/4 if a red cabbage, shredded 1/2 a nappa cabbage, shredded 2 bok choys, shredded 1 inch piece of ginger 1 garlic clove 3 tbsp sesame oil 3 tbsp ponzu 2 tbsp rice wine vinegar 1/2 a lemon, juiced 1 tbsp soya sauce Pinch of sugar (forgot to mention in the reel) To serve: avo, sesame seeds and blackened tofu Method: Mince garlic and ginger in a serving bowl, top with lemon juice and salt. Leave for a minute and then add the remaining dressing ingredients and mix well. Cook your noodles, drain and rinse under cold water until completely cool. Squeeze out any remaining water and add to the bowl along with shredded veg. Mix well and serve with toppings

a HUGE week - still loving red COYG ♥️ Asparagus risotto & campari soda at Canteen Hitting a strike at All Star Lanes lol Lunch at Legado with my San Pell family Kaylas pre wedding lunch!! The Schiaparelli exhib at the V&A Pizza at Vincenzos Lots of wine A delicious recipe test Raye with San Pell! My fave matcha from Kuro Celebrating Saka’s hot sauce at Nandos Oscar & me matching 🫶

Cannot wait for tomato season to be in full swing!! One of my favourite ways to use them when they grow in excess is this comforting tomato borlotti burrata situation! Obviously served with crusty bread! Ingredients: 500g mixed tomatoes 700g borlotti beans 1 bulb of garlic Handful of basil 1 burrata ball 4 slices of crusty bread to serve Method: In an oven proof dish, mix the washed tomatoes with a good glug of olive oil and some salt. Chop the head of the garlic bulb and put it face down in the middle of the tomatoes. Roast in the oven for 30-40 minutes at 190C, or until bursting and juicy. Remove the garlic and pop it back in the oven in foil for another 15 minutes. Meanwhile, pour drained borlotti beans into the tomato mixture and stir to break up the tomatoes and create a saucy mixture. Pick out any loose tomato skins. Tear up the basil and mix this through. Squeeze out the garlic and stir through. Split the burrata between 4 and serve on top of the beans in a bowl alongside the crusty bread!

We’re in the archives again this evening because my days have been non stop and i just haven’t gotten round to editing any of my new content! But rewatching this has reminding juuuust how good it was. Soo comforting and delicious and perfect for the capricious weather. Cacio e pepe inspired orzo, creamy, comforting and delicious. *loses not looses- typo in the caption! Eek! Ingredients: 250g orzo 600ml veg stock (roughly) 100g parmesan or more if you want Big knob of butter 1 shallot 4 cloves garlic 1 tin chickpeas Olive oil, salt & pepper Method: Fry diced shallot in olive oil with salt for a few minutes then add minced garlic and fry for another couple minutes. Add orzo, stir well and then pour in the stock, mix well and once absorbed add drained chickpeas and Parmesan. Stir until amalgamated and thick and then add butter and pepper. Season to taste and serve with more parmesan!

Posting from the archives tonight because I am exhausted and couldn’t face editing today!! But this is an oldie but goldie!! Nothing beats a roasted red onion in my opinion! Soo sweet and delicious, especially when they crisp up around the edges. Here, I have doused them in balsamic and olive oil, charred them off and served them on some delicious beans! Ingredients: 3 red onions, quartered 2 tbsp balsamic vinegar 1 tbsp olive oil 700g butterbeans 1/2 a shallot 4 cloves garlic Bunch of thyme 100ml vegetable stock 175ml dry white wine Method: Mix the onions with the balsamic and olive oil, sprinkle with salt and roast in the oven at 190 for 35-40 minutes or until blackened and charred. Meanwhile, fry diced shallot in olive oil for a few minutes before adding in the minced garlic and thyme. Cook out for another few minutes before deglazing the pan with the wine, let it bubble for a minute and then add in your beans and stock. Bring this to a gentle bubble and let simmer until the onions are ready, adding more liquid if needed. Top with your onions and serve with bread!