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Lemon Poppyseed Cottage Cheese Pancakes, 🥞 A thick and fluffy, yet fudgy, higher protein pancake that tastes like a treat but works a little harder for you nutritionally. Serves 4 to 5 (2 each!) Ingredients 500g cottage cheese, cold 2 large eggs, cold 1/4 cup milk, cold 1 tsp vanilla extract 1 tbsp olive oil 250g plain flour 2 tsp baking powder 1/2 tsp salt 1 tbsp sugar zest and juice of 1/2 lemon 3 tbsp poppyseeds 1 cup blueberries to serve 1 cup blueberries zest and juice of 1/2 lemon greek yoghurt maple syrup Method In a large mixing bowl, combine the wet ingredients, including the lemon zest and juice, and whisk well until light and fluffy. Add the dry ingredients and stir to combine, being careful not to overmix. Set aside.To make the blueberry compote, add the blueberries, 1 tbsp water and lemon juice to a small pot over low to medium heat. Cook for 5 to 10 minutes, until the blueberries begin to burst and the liquid thickens.Preheat a large pan over medium heat and drizzle with oil or add butter. Dollop roughly 1/4 cup batter into the pan at a time. Cook for 2 to 3 minutes until bubbles start to form and the edges are matte. Top with some blueberries, then flip and cook for a further 2 to 4 minutes.Serve hot with a heavy dollop of yoghurt, the compote, lemon zest and a good drizzle of maple syrup.

Olive Oil Dip! The Perfect Summer Dish! #oliveoil #olives #summerecipes #foodie #cooking 🫒

What if Australia came up with the Jacket potato? @gulasgrub is about to find out! #bakedpotato #potato #potatorecipe #potatoes

Gazpacho recipe but make it boujee. No oven, no hob, pure summer. Save this one. 🍅 This is Budget to Boujee. The series where humble ingredients become something that looks like it cost a fortune. This week it is a cold soup made with purple tomatoes, blackberries and black cherries. Silky, vibrant and shockingly beautiful. The most refreshing no cook summer soup recipe of the season, and it costs almost nothing to pull together. What you need Purple tomatoes, roughly chopped  1 small cucumber, roughly chopped  1 handful of blackberries, plus extra to garnish  1 handful of black cherries, stoned, plus extra to garnish  1 small shallot, roughly chopped, plus extra to garnish  1 clove garlic  2 teaspoons red wine vinegar  2 teaspoons brown sugar  2 teaspoons paprika  Salt and pepper  60ml extra virgin olive oil  1 thick slice of stale bread, torn To garnish: green grapes halved, finely sliced shallot, fresh basil, chilli oil, roasted almonds, blackberries How to make it Roughly chop your vegetables and fruit. No right or wrong way. Save some blackberries and shallot for the garnish. Add everything including the bread, sugar, salt, pepper, paprika and olive oil into a bowl. Mix well and leave to marinate for at least an hour. Blend until completely smooth. Hot tip: drop a few ice cubes in before blending to make it even colder. Serve and garnish however you like. #GazpachoRecipe #NoCookRecipes #SummerRecipe #ColdSoup #BudgetToBoujee

GUT-LOVING BIRCHER MUESLI If you’re serious about gut health, start with your breakfast. This gut-loving Bircher muesli contains: → 25g protein → 13g fibre → 20 different plant foods [Ingredients] (For the muesli mix) 2 cups fruit & nut muesli ⅓ cup sunflower seeds ¼ cup sesame seeds ¼ cup chia seeds ¼ cup ground linseeds ⅓ cup pumpkin seeds ⅓ cup almonds, roughly chopped ⅓ cup walnuts, roughly chopped ¼ cup dates, chopped (For the bircher) 2 cups of the muesli mix 2 cups dairy or soy milk 1 cup low-fat greek yoghurt 1 large apple, grated Juice of 1 orange 1 tsp cinnamon (To serve) 1 1/2 cups greek yoghurt 2 cups blueberries [Method] 1. Combine all muesli mix ingredients in an air-tight container and mix well. 2. To make the bircher, mix everything together in a large bowl or container. Cover and refrigerate overnight. 3. Separate into 6 bowls/ containers. Top each with ¼ cup yoghurt, ⅓ cup fresh blueberries. Serve! #tasty #foodie #recipes #cooking

Can you make crisps boujee, I’d say you can! #crisps #boujee #foodie #recipes #cooking tasty

Octopus Panzanella salad with burrata! I had some spare octopus so thought I’d try something a little different. The beauty of this is, you can use whatever meat you want (or none at all)! Hope you enjoy :) Serves 2 Ingredients For the salad 2 to 3 thick slices stale bread, cut into cubes 3 to 4 tbsp olive oil 250g mixed tomatoes, roughly chopped 1 shallot, finely sliced 1 garlic clove, pasted or finely grated 1 tbsp red wine vinegar 1 tsp balsamic vinegar 2 to 3 tbsp extra virgin olive oil Small handful fresh basil, torn Salt and black pepper 1 ball burrata For the octopus Leftover cooked octopus, cut into pieces Olive oil, for frying If cooking octopus from scratch 1 octopus Salt Water Method If you are cooking the octopus from scratch, simmer it gently in salted water for around 1 hour, or until tender. Drain, leave to cool slightly, then cut into bite-sized pieces. If using leftover octopus, you can skip this step. Heat the oven to 180°C. Cut the stale bread into cubes, place on a baking tray, then drizzle generously with olive oil and season with salt. Bake for 10 to 15 minutes, tossing halfway, until golden and crisp. Add the chopped tomatoes to a bowl with the sliced shallot, pasted garlic, red wine vinegar, balsamic vinegar, extra virgin olive oil, salt and black pepper. Mix well, then leave for 10 minutes so the tomatoes release their juices. Add the crispy bread to the tomato mixture and toss everything together. You want the bread to soak up some of the dressing while still keeping a bit of crunch. Heat a pan with a little olive oil. Add the octopus and fry for a few minutes until golden and crispy on the edges. Tear the basil through the panzanella, then spoon the salad onto a plate. Top with the crispy octopus and finish with a ball of burrata. Drizzle over a little more olive oil, season with black pepper and serve straight away. Note This is a great way to use up my leftover octopus, but the salad still works really well without it. You can serve it simply as a tomato panzanella with burrata, or add prawns, fish or charred chicken instead. #tasty #foodie #recipes #cooking

【ライスペーパー、まだ巻いてるの？】ベーグルにしたら止まらん。毎朝これでいい /Rice Paper Bagels @tastyjapan 👈他のレシピもチェック！ 2個分 材料： 【A】卵　1個 【A】牛乳　50ml 【A】溶かしバター　20g 【A】ベーキングパウダー　小さじ1/2 ライスペーパー　6枚 ロースハム　8枚 ピザ用チーズ　適量 白いりごま　適量　 作り方： ① 混ぜ合わせた【A】にライスペーパーを1枚ずつくぐらせる。3枚を少しずつ重なるように並べ、同様にもう1組作る。 ② ①にロースハム、ピザ用チーズをのせて手前から棒状に巻く。両端を重ねて留め、ベーグル型に成形する。 ③ クッキングシートに並べ、白いりごまをふる。180℃に予熱したオーブンで20分ほど焼いたら、完成！ ※ クッキングシートは耐熱温度が200℃で20分調理できるものを使用してください。 作ってみたことがある方、レシピ発案者の方、ぜひコメントで教えてください！ === Rice Paper Bagels Servings: 2 INGREDIENTS 6 rice paper wrappers [A] 1 eggs 50ml milk 20g melted butter 1/2 teaspoon baking powder 6 slices ham Shredded cheese, as needed White sesame seeds, as needed PREPARATION 1. Mix all of the ingredients A in a bowl. Dip each rice paper wrapper and layer three of them together. Make another one. 2. Place the ham and the cheese on (1) and roll them together. Stick the ends together to form a bagel shape. 3. Place (2) on a baking tray lined with parchment paper. Bake in the oven (preheated to 180°C/ 356°F) for 20 minutes. 4. Enjoy! *The parchment paper in this recipe needs to be heat-resistant for 200°C/ 392°F for more than 20 minutes. Comment us if you have made this before or you are the one who invented this recipe! #tastyjapan #ライスペーパー #ベーグル #bagels

GREEN PEA RISOTTO 🫛 This week’s pantry staple: FROZEN PEAS This risotto is proof that a few humble ingredients can go a long way. Rice, peas, greens, parmesan and cottage cheese transformed into a balanced, satisfying meal. What ingredient should I build a balanced meal around next? [INGREDIENTS] 1 shallot, thinly sliced 3 garlic cloves, chopped 2 ½ cups frozen peas (270g) 2 cups + 2 cups chicken or veg stock 1 cup spinach 1 cup parsley leaves 1 cup basil leaves Zest of 1 lemon 2 tbsp butter 1 cup arborio rice ½ cup white wine 1 cup freshly grated parmesan cheese (To serve) Cottage cheese Chives [METHOD] 1.Heat some olive oil in a pan over medium heat. Add the shallots and cook until tender and slightly caramelised. Stir in the garlic. 2. Add 2 cups peas, spinach, herbs, lemon zest and 2 cups of stock and season well with salt and pepper. Bring to a gentle simmer and cook for 5 minutes. Transfer the mixture to a blender or a deep dish to blitz with a stick blender. Blend until smooth. 3. Wipe the pan clean and return it to medium heat. Drop in some butter and allow to melt. Stir in the rice and allow to toast for a minute or so. 4. Add the white wine and stir until the rice has absorbed the liquid. 5. Start to add the remaining stock into the pan, about ½ cup at a time, stirring after each addition until the liquid has been absorbed. Continue until you’ve added all of the liquid. This should take up to 20 minutes. 6. Stir in the pea puree and remaining peas top with parmesan cheese and chives. Season with salt and pepper. Drizzle with olive oil and serve with a heavy spoonful of cottage cheese. Enjoy!

Nasi Goreng Kampung / Village Fried Rice - the king of Malaysian Nasi goreng! 🔥 Ingredients: Paste 1 garlic clove, sliced 1 small or medium onion, sliced 2 bird’s eye chillies, roughly chopped 1/3 teaspoon shrimp paste Fried rice 3 tablespoons vegetable oil 2 eggs 500g cooked white rice 1 bunch kangkung or morning glory, cut into 1-inch pieces Salt, pepper and salty soy sauce, to taste To finish 100g crispy fried anchovies Fried egg, optional Method Roughly pound, the garlic, onion, chillies and shrimp paste. Heat oil in a wok or wide pan over medium-high heat. Fry the paste for 20 to 30 seconds until fragrant. Add the eggs and let them sit for 30 seconds until slightly charred, then mix. Add rice and stir well. Add kangkung, season with salt, pepper and salty soy sauce, then stir-fry until just cooked. Leave the rice undistured so it develops charred and crunch on the edges. Mix in the crispy anchovies and serve with a fried egg on top, if you like. #tasty #foodie #recipe #cooking

I bet you’ve never seen this dish before. It’s a twist on the classic hotdog, using octopus instead of sausage. It’s smoky, crispy and absolutely delicious. Definitely one to try if you’re feeling experimental! Octopus Hot Dogs Serves 2 Ingredients For the octopus * 1 whole octopus, cleaned * 1 shallot, halved * 1 head of garlic, halved * Zest of 1 lemon * 200ml white wine * Handful of fresh coriander * Olive oil * Salt To serve * 2 hot dog buns * 1 tbsp butter, for toasting * Your desired condiments, such as mayo, aioli, chilli sauce, mustard, pickles, salsa verde or fresh herbs Method Add the octopus to a large pan with the shallot, garlic, lemon zest, white wine and coriander. Cover with water, season with a little salt, then bring to a gentle simmer. Cook for 45 minutes to 1 hour, depending on the size of the octopus, until tender. You should be able to easily slide a knife into the thickest part of the tentacle. Remove the octopus from the pan and leave it to cool slightly. Cut off the head, then separate the tentacles individually. Toss the tentacles in olive oil and a little salt. Get your BBQ nice and hot, then char the octopus tentacles for a few minutes on each side until smoky, crisp and caramelised at the edges. While the octopus is charring, toast the hot dog buns in a pan with the butter until golden. Load the charred octopus tentacles into the toasted buns, then finish with your favourite condiments. I kept mine simple, but aioli, chilli sauce, pickles, herbs or salsa verde would also work really well.

What if the Italians came up with the baked potato?! #bakedpotato #potato #potatorecipe #potatoes