Natalia Rudin(@natsnourishments) 인스타그램 상세 프로필 분석: 팔로워 1,553,639, 참여율 0.27%

Peaches are starting to get soooo good and this is a really easy way to add them to your kitchen table. Marinated and served with salty, creamy mozzarella Ingredients: 3-4 juicy peaches 2 balls mozarella 2-3 tbsp good olive oil Bunch of thyme Bunch of basil 1/2 a lemon 1-2 tsp honey Salt & pepper Ingredients: Cut the peaches into segments and put them in a bowl with the rest of the marinade ingredients and gently mix. Let sit for an hour and then serve on torn up mozzarella with fresh basil leaves

A summery sunday roast chicken! One of my all time favourites, served with a dijon vinaigrette salad and some crunchy sautéed greens. This would be one of my (many) death row meals for sure. It’s so simple and delicious and as I always say, good ingredients do most of the work for you! Ingredients: 500g baby potatoes 2 onions 1 lemon Bunch thyme Bunch rosemary 400ml chicken stock 1 chicken 150g butter Olive oil, salt & pepper Method: Pre heat the oven to 200C. Spatchcock the chicken, salt heavily and leave to sit whilst you prep the rest. Cut the potatoes in half and slice the onion into half moons. Spread these in your roasting tin, add sliced lemon and the herbs. Drizzle with oil, salt and pepper and mix Pat the chicken dry, shove knobs of butter between the breast skin and flesh and then place the chicken on top of the potatoes. Pour in the stock. Drizzle with oil, season with pepper and salt and the roast the whole thing in the oven for 1 hour or until fully cooked. Serve with salad and crunchy greens!

Cold sesame noodles, a dish I’ve had on repeat lately!! Theyre creamy and comforting whilst also being sooo refreshing! A little jammy egg and some quick pickled cucumber, radish and spring onion on the side. Fairly simple but hits home. Also no voiceover, I quite liked all the sounds! Ingredients: Pickled bits: 1/4 cucumber 3-4 radishes 2 sprigs spring onion 5 tbsp (ish) rice wine vinegar Pinch salt Pinch sugar Ice & water Sesame sauce: 2 tbsp tahini 2 tbsp rice vinegar 1 tbsp soya sauce 1 inch piece ginger Pinch sugar Water to loosen 75g knife cut noodles 1 jammy egg Sesame seeds and chilli crisp to garnish Method: Finely cut your radish, cucumber and spring onion, get them in a tupperware with the vinegar, salt and sugar and then add ice and top up with water so everything is just covered. Lid on, mix well whilst you do the rest. Have a pot of boiling water ready, put the egg in for 6 mins before fishing out and popping in ice water. Put the noodles on to cook for as long as their packaging says. Whisk the tahini, vinegar, minced garlic, soya sauce and sugar until it becomes a paste. Loosen it with water. Add your drained noodles to this, mix well and serve on a plate. Use a fork to remove the veg from its pickling liquid and add them to the noodles along with your sliced jammy egg, chilli crisp and sesame seeds

I always say good ingredients will do most of the work for you and peaches are starting to get verrrrry good ao cut them up and put them in salads and I promise you will love it. Ingredients: 2-3 peaches Big handful of mixed tomatoes 700g butterbeans 1/2 a red onion Big bunch of fresh basil 1-2 tbsp balsamic vinegar 3-4 tbsp olive oil 1 ball mozarella Method: Drain the beans and add them to a bowl with the sliced peaches and tomatoes. Slice the onion finely into half moons and rinse under water, add to the bowl along with the basil and half the mozarella. Pour over vinegar, oil and season with salt. Mix well and serve with more mozarella, basil and lots of black pepper

More girl dinner ideas, this time a delicious, salty, tangy steak tartare. With anything meat/fish related I would always say try and get the absolute best quality you can but especially if you’re having it raw! I like to serve mine with salt and vinegar crisps just to max out on the no cooking ha Ingredients: 1 fillet steak 3-4 cornichons 1 tbsp capers 1 tbsp chopped parsley 1/2 a shallot 1 tsp mustard 2 eggs 1 tsp lea and perrins 1 tsp hot sauce (i use @getyourfiltoday ) Good quality olive oil @drzzloil Salt and vinegar crisps Method: Finely diced the shallot, cornishon, capers and parsley. Pop the steak in the freezer for 15 minutes before dicing it up and adding it in too. Mix it all up with the rest of the ingredients, reserving one egg yolk for the top. Serve on a plate with the remaining egg yolk, season to taste and have the crisps on the side

Current hot girl dinner fixation is this easssy tuna tartare. No cooking required, just a little chopping and mixing so it’s perfect for a heatwave! Ingredients: 200g yellowfin tuna 1 jalapeno 1/2 a shallot 1 inch piece of ginger 1 garlic clove 1 lime Big drizzle of olive oil Salt Sesame seeds to garnish Salted tortillas to serve Method: Cube the tuna and mix with diced jalapeno and shallot. Mince in the garlic and ginger, a big squeeze of lime juice and lots of good quality olive oil. Serve with a sprinkle of sesame seeds and some salted tortillas

if your bbq salads need an upgrade then swing this one into the roster next. It’s buttery charred sweetcorn and courgettes tossed in a garlicky, lemony oil with juicy queen chickpeas and an abundance of fresh fragrant herbs. It’s sweet, smoky, spicy, creamy and fresh all at the same time. Loaded with gut friendly fibre and protein plus added Omega’s from the @flora buttery AD Ingredients: 1 green courgette 1 yellow courgette 300g sweetcorn 700g queen chickpeas 1 ball buratta 1 tbsp flora buttery big handful fresh mint big handful fresh basil big handful fresh parsley 1 clove garlic 1 lemon 3-4 tbsp olive oil 1 red chilli Method: Roughly chop the courgettes into nice big chunky pieces. Get a large surfaced frying pan nice and hot, spoon in the flora buttery and go in with the drained sweetcorn. Char this off for about 5-7 minutes remove from the pan and add the yellow courgettes. You may want to add more Flora. Char these for 4 minutes or so, remove and then do the same with the green courgettes. Add the sweetcorn and yellow courgettes back to the pan just to warm them through again. In a large serving bowl, mince the garlic, top with lemon juice, olive oil and salt and then slice the red chilli into fine slivers. Add the charred veg to the bowl along with the drained queen chickpeas and fresh herbs. Give it all a very good mix, check for seasoning and then top with splodges of burette and another lick of oil.

A miscellaneous round up of the last couple weeks

Heatwave means no cooking which means crudo (crudo means raw) this yellowtail is the perfect recipe!! Ingredients: 1 large fillet yellowtail (hamachi) 2 tbsp. Ponzu 1 tbsp yuzu 1 tbsp rice vinegar Pinch salt 1 tsp sesame oil Pickled shallots: 1 shallot 2-3 tbsp rice vinegar Pinch salt Pinch sugar 1 jalapeno Sesame seeds 1 lemon, zested Method: Pop the fish in the freezer for 10-15 minutes before slicing up. Meanwhile, slice the shallots as fine as you can, add them to a bowl with the rest of the pickling ingredients and mix well. Set aside whilst you prepare the rest. Mix the crudo sauce ingredients. Slice the fish and set out on a plate, spoon over the sauce and then top with pickled shallots, sliced jalapeno, lemon zest and sesame seeds. Serve immediately!

Perks of the job 🤷🏻‍♀️ @natsnourishments

Home Cooked: at home with Natalia Rudin. “Cooking off camera means loud music, a bit of a boogie, less care about presentation and more on just getting lost in the process without limitations. Originally there was no island in my kitchen, but I like to face my guests when Im cooking plus it’s so much easier having a large work surface to prepare on. The stove is kind of tucked around a corner so I knew I wanted something light and bright for filming purposes. I ditched the hanging cupboards for wooden shelves to keep it a bit more fluid plus I get display my jar collection which always gets compliments.” @natsnourishments for Service Works. Photographer: @marcuspatrickbrown

Something I always say is good ingredients will always do most of the work for you. I find this to be especially true with things like tomatoes and at this time of year we are beginning to spoiled with options!! Whilst it was the heatwave, this was my go to lunch. A good bagel, cottage cheese, biiig juicy slices of tomato, capers, onions, chives and a generous drizzle of good quality dressing oil!