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#foodphotography

4 posts4 participants0 posts today
Public
S.T. Veje

My first attempt at making smörgåstårta, the Swedish sandwich "cake", here in a vegan version with mushroom salad (instead of chicken salad), guacamole, hummus, and butternut lox (vegan smoked "salmon", although mine turned into more like salmon mash 😅). I think it ended up looking okay for a first try, but the taste was honestly a bit much … too many flavors fighting each other. Maybe I should’ve kept it simpler. Ah well… I now have leftovers for days 😂

A "cake" decorated with cream cheese, radishes, cucumbers, dill, and butternut mash
A slice of the cake, showing its layers of bread and various savory spreads
#Vegan#Food#FoodPhotography
Public
hormar

Lebanese Lemon Garlic Chicken

Ingredients:

500g/ 1lb chicken tenderloin (or breast), cut into 4cm / 1.5" squares, large vein cut out (Note 1)
Lemon garlic marinade:
4 tbsp Greek or plain yogurt
3 tbsp lemon juice
1 tbsp garlic , finely grated or crushed using garlic press (~4 big cloves)
1 tbsp olive oil
1 tsp cooking salt / kosher salt (1/2 tsp table salt, 1 1/4 tsp flakes)
Lemon garlic yogurt sauce:
1 cup Greek or plain yogurt
3/4 tsp garlic , finely grated or crushed using garlic press (~1 clove)
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp tahini (hulled), or extra 1 tbsp olive oil (Note 3)
1 tbsp+ water
1 tsp cooking salt / kosher salt (1/2 tsp table salt, 1 1/4 tsp flakes)
Cooking & serving:
2 tbsp olive oil , for cooking
1 tsp parsley , roughly chopped (or equal amounts mint and parsley)
Lemon wedges and extra virgin olive oil , for garnish
Lebanese bread for sauce mopping (recommended)

Instructions:

ABBREVIATED RECIPE:
Marinade chicken 12 - 24 hrs. Cook in 2 batches. Whisk sauce, rest 1 hr, warm just before serving. Smother chicken, serve!
FULL RECIPE:
Marinade - Mix the marinade ingredients in a bowl. Add the chicken, toss to coat then refrigerate to marinate for 12 - 24 hours (Note 2).
Sauce - Put the sauce ingredients in a microwaveable bowl and whisk to combine. Set aside for 1 hour + (garlic flavour melds). Just before serving, microwave for 40 seconds to warm (but not hot) then give it a good whisk. Taste and add more lemon for tangier, or more water to loosen (some yogurts are thicker than others).
Cooking - Drain off excess marinade from the chicken. Heat 1 tbsp oil in a large non stick pan over high heat. Place half the chicken in and cook for 1 1/2 - 2 minutes on each side until golden. Remove onto a plate.
Repeat - Scrape out / quickly wipe loose black bits out of the pan. Reheat remaining oil and cook remaining chicken. Rest for 2 minutes.
Serving - Spread half the sauce in a shallow bowl. Use a spatula to transfer the chicken onto the yogurt. Spoon over remaining sauce, finish with a swish of olive oil and sprinkle of parsley. Serve!

#lebanese#lemon#garlic
Public
Christian Alvarez
Probably the best cake I've ever had in my life is at a place called Maxie B's in Greensboro, NC, their cakes are always very flavorful and moist, and they rotate their selection quite often so it never gets old. I've been willing to wait in their long lines that goes out the door! However on this particular day, I went during the weekday so there was hardly anyone there. My wife first introduced me to this place in 2014 and I always make the trip there a few times a year! Shot in December 2024.

#NC #NorthCarolina #Greensboro #Cake #pastry #bakery #dining #food #foodpic #foodphotography #dessert #sweets #travel #travelphotos #culinarytravels #shotoniphone #pixelfed #photography #interior #interiordesign
#interiordesign
Public
hormar

Easy Pepper Steak

Ingredients
Sauce
½ cup soy sauce low sodium
¼ cup rice vinegar or less, if you don't like the vinegar taste
1 tablespoon brown sugar packed
2 tablespoon cornstarch
Stir Fry
2 tablespoon vegetable oil
1 pound flank steak sliced thinly against the grain
¼ teaspoon salt or to taste
½ teaspoon pepper freshly ground
1 medium onion sliced
1 medium red bell pepper thinly sliced
1 medium green bell pepper thinly sliced
3 cloves garlic minced

Instructions
Make the sauce
Combine Ingredients: In a small bowl combine all the sauce ingredients together and set aside.
Stir Fry
Prep the Steak: Season the flank steak with salt and pepper in a bowl.
Cook the Steak: Add 1 tbsp of the vegetable oil to a skillet and heat over medium-high heat. Add the seasoned steak and spread it evenly in the skillet. Cook for 1 minute without touching it, then use a spatula to stir the meat around. Continue cooking for another minute then transfer to a plate.
Cook Veggies: To the same skillet, add the remaining tbsp of vegetable oil and add the peppers and onions - cook for about 4 to 5 minutes or until softened.
Add Sauce: Return the beef to the skillet and add the garlic. Cook for 30 seconds until the garlic is aromatic. Pour the sauce over everything. Stir and cook for another 30 seconds to 1 minute until thickened.
Finish and Serve: Garnish with sesame seeds if preferred and serve over cooked rice.

#pepper#steak#recipe
Public
hormar

Baked Cheesy Cuban Chicken Taquitos

Ingredients
453.59 g ground chicken
1 yellow onion, chopped
1 poblano or green bell pepper, chopped
4 cloves garlic, chopped
2 teaspoons dried oregano
1 teaspoon ground cumin
0.5 teaspoon cayenne pepper, use more or less to taste
salt and black pepper
2 tablespoons chopped pepperoncini
480 g red enchilada sauce
16 (6-inch) corn tortillas, warmed
olive oil for coating
216 g shredded Swiss cheese
113 g shredded pepper jack cheese
2 avocados chopped or sliced
Greek yogurt, limes, and sea salt, for serving
Pineapple Salsa
1 jalapeño, seeded if desired, and chopped
330 g diced pineapple
8 g cilantro chopped
59.15 ml lime juice

Instructions

1. Preheat the oven to 425°F.

2. Cook the ground chicken in a skillet set over medium-high heat. Add the onions and peppers. Break up the meat as you go, about 5 minutes, until cooked throughout.

3. Add the garlic, oregano, cumin, cayenne, salt, pepper, and 1/2 cup water. Cook for 5 minutes, until fragrant. Mix in the pepperoncini. Remove from the heat.

4. Working in batches, warm the tortillas in the microwave in 30-second intervals until pliable. Place the tortillas on a baking sheet and rub with olive oil on one side. Spoon 2 tablespoons of chicken down the center of each tortilla. Roll up and arrange seam-side down on the baking sheet

5. Bake for 10 minutes, until crispy. Pour the enchilada sauce over the crispy taquitos. Scatter the cheese all over. Bake for another 10 minutes, until the cheese is melted and bubbling.

6. To make the salsa, combine all ingredients in a bowl.

7. Top with avocado, yogurt, and salsa.

#cubanfood#cuban#taquitos
Public
hormar

Mushroom Asparagus Quiche

Ingredients
1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons prepared mustard
1-1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces
1 medium onion, chopped
1/2 cup sliced fresh mushrooms
1/4 cup butter, cubed
2 large eggs, lightly beaten
2 cups shredded part-skim mozzarella cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon each dried basil, oregano, parsley and rubbed sage

Directions
Separate crescent dough into 8 triangles; place in an ungreased 9-in. pie plate with points toward the center. Press dough onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside.
In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust.
Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting

#asparagus#mushroom#quiche
Public
hormar

Homemade Lasagna Bolognese Recipe

Ingredients:
6 cups homemade Bolognese sauce
1 ¼ pounds fresh pasta, rolled into thin sheets
2 cups (1 pound) homemade ricotta cheese
1 teaspoon freshly grated nutmeg, divided
3 cups (12 ounces) grated mozzarella cheese, divided
1 cup finely grated Parmigiano-Reggiano cheese
¾ cup finely chopped fresh basil, divided

Instructions:
Step 1: Preheat the oven to 350 degrees. Spray a 9-by-13-inch pan that is 2 ½ to 3 inches deep. Ladle 1 ½ cups of the sauce into the bottom of the pan. Arrange a single layer of pasta sheets in the pan, you’ll need about 3 sheets (a little overlap is okay), cutting the sheets to fit and saving any scraps. Spoon half of the ricotta evenly over the pasta. Sprinkle evenly with ½ teaspoon of the nutmeg. Sprinkle ½ cup of the mozzarella, ¼ cup of the Parmigiano, and ¼ cup of the basil over the ricotta.

Step 2: Arrange another layer of noodles and 1 ½ cups of sauce over the ricotta layer. Sprinkle with ½ cup of the mozzarella and ¼ cup of the Parmigiano. Top with another layer of pasta and the last of the ricotta and nutmeg, plus ½ cup of mozzarella and ¼ cup of the Parmigiano, and ¼ cup of the basil.

Step 3: End with a final layer of pasta, remaining sauce (you may not be able to fit all of it in the pan), and the last of the cheeses. Cut a piece of parchment paper to fit the size of the pan and put it on top of the lasagna. Wrap the pan tightly with foil and place on a rimmed baking sheet to catch drips.

Step 4: Bake for 1 hour covered. Carefully remove the foil and parchment and continue to bake until the cheese on top is bubbly and browned in places, about 15 minutes. If you have a convection setting, turn it on so you get the lovely crispy corners and edges. Set the lasagna on a trivet and let it stand for 20 to 30 minutes. Sprinkle with the remaining ¼ cup of basil and cut into 6 to 8 squares before serving. The finished lasagna can be refrigerated for up to two days.

#homemade#lasagna#bolognese
Public
hormar

Ricotta and Oregano Meatballs

Ingredients:

30 ml (2 tablespoons) olive oil
2 white onions, finely diced
2 cloves garlic, minced
several sprigs oregano, leaves roughly chopped
30 ml (2 tablespoons) tomato paste
80 ml (1/3 cup) red wine
400  g tin chopped tomatoes
600 ml chicken stock
500 g free-range beef mince (lean)
100  g fresh brown breadcrumbs (about 2 thick slices)
250 g ricotta
60 g parmesan, grated
1 egg plus 1 yolk, lightly whisked together
several stems flat leaf parsley, roughly chopped
salt and freshly ground black pepper

Instructions:

Heat 15 ml oil in a pan and sauté the onion until softened, about 8-10 minutes. Remove half the onion and set aside for the meatballs.
Add the garlic and oregano to the onions in the pan and cook for another minute or two, then add the tomato paste and stir through. Pour in the wine and reduce by half.
Add the chopped tomatoes and half the stock. Season lightly with salt and pepper, cover partially and simmer for 10-15 minutes.
For the meatballs, combine the beef, breadcrumbs, ricotta, parmesan and reserved onions in a mixing bowl. Season with 3/4 teaspoon salt and black pepper. Add the egg mixture and parsley and mix together by hand. Shape into evenly sized balls. You’ll get about 18 per batch.
Heat the remaining oil in a non-stick pan. Brown the meatballs on both sides, turning gently with a spoon. Place the meatballs in the tomato sauce, add the remaining stock, cover and simmer until the sauce is thickened and the meat, cooked through, about 25-30 minutes.
For the crispy oregano: Heat 20ml olive oil in a pan and fry 3-4 sprigs oregano until crisp. Scatter the oregano over the meatballs and drizzle the pan oils over, too.

#ricotta#meatballs#recipe
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