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162 reactions · 32 shares | Roast Potato Salad Ingredients: For potato’s 1kg small potato’s 6 to 8 garlic cloves oil to bake potato’s 1 tbsp of turmeric powder For creamy mixture 6 tbsp of sour cream 4 tbsp of mayonnaise ( I use @hellmannsmayonnaise ) 6 Pieces of bacon, cooked and chopped up small 4 tbsp of gherkins, chopped up small 3 tbsp of spring onions, chopped up small 2 tbsp of apple cider vinegar 2 tbsp of lemon juice 1 tbsp of grated lemon zest 1 tsp of black pepper 1/2 tsp of salt Method: • Pre heat oven to 190 degrees celsius ( fan ) • To a pot, add water and bring to the boil, once boiling add potatoes. Cook until you can easily poke a fork into them, drain and sit aside till needed. • Add oil, garlic and turmeric powder to a baking dish and place in oven to heat up. • To a large mixing bowl, add sour cream, mayonnaise, bacon, gherkins, spring, onions, apple cider vinegar, lemon juice, lemon zest, black pepper, and salt, mix to combine and then place in fridge. • Add potatoes to hot oil and cook for 45 minutes. • After 45 minutes. Remove potatoes from oven and turn each potato over, then using a heavy glass or a jar squash each potato down. Be careful not to get splattered with any hot oil and place back in the oven for 35 to 45 minutes. Or until golden and crunchy. • After potatoes are cooked and have been removed from the oven. Allow them to cool completely, then chop them all up into bite size pieces. • Remove creamy mixture from fridge and stir in the cooled potatoes. Place on a platter, sprinkle with fresh parsley and serve. Enjoy Catchya later 😘 #potatos #tasty #instafood #food #easy #creamy #homecook | Tart by Trent Towers | tartbytrent · Original audio
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5 hours ago
162 reactions · 32 shares | Roast Potato Salad Ingredients: For potato’s 1kg small potato’s 6 to 8 garlic cloves oil to bake potato’s 1 tbsp of turmeric powder For creamy mixture 6 tbsp of sour cream 4 tbsp of mayonnaise ( I use @hellmannsmayonnaise ) 6 Pieces of bacon, cooked and chopped up small 4 tbsp of gherkins, chopped up small 3 tbsp of spring onions, chopped up small 2 tbsp of apple cider vinegar 2 tbsp of lemon juice 1 tbsp of grated lemon zest 1 tsp of black pepper 1/2 tsp of salt Method: • Pre heat oven to 190 degrees celsius ( fan ) • To a pot, add water and bring to the boil, once boiling add potatoes. Cook until you can easily poke a fork into them, drain and sit aside till needed. • Add oil, garlic and turmeric powder to a baking dish and place in oven to heat up. • To a large mixing bowl, add sour cream, mayonnaise, bacon, gherkins, spring, onions, apple cider vinegar, lemon juice, lemon zest, black pepper, and salt, mix to combine and then place in fridge. • Add potatoes to hot oil and cook for 45 minutes. • After 45 minutes. Remove potatoes from oven and turn each potato over, then using a heavy glass or a jar squash each potato down. Be careful not to get splattered with any hot oil and place back in the oven for 35 to 45 minutes. Or until golden and crunchy. • After potatoes are cooked and have been removed from the oven. Allow them to cool completely, then chop them all up into bite size pieces. • Remove creamy mixture from fridge and stir in the cooled potatoes. Place on a platter, sprinkle with fresh parsley and serve. Enjoy Catchya later 😘 #potatos #tasty #instafood #food #easy #creamy #homecook | Tart by Trent Towers | tartbytrent · Original audio
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5 hours ago
34K views · 16K reactions | “I followed this recipe to a T and have to say its the most amazing shrimp salad ever. Family loved it also and now its a must have at our family get togethers. I wish i could give it more than five stars.” 🌟🌟🌟🌟🌟 What You Need: 1 pound poached shrimp, recipe on the blog 1/2 cup finely diced red bell pepper (Half of a large pepper) 1/2 cup finely diced celery (1 large stalk) 1/2 cup thinly sliced green onion (3 to 4) 1/2 cup (100 grams) mayonnaise, try homemade mayo 2 tablespoons fresh lemon juice 1/4 cup roughly chopped fresh dill 1/4 teaspoon fine sea salt 4 twists of pepper grinder #salads #shrimpsalad #saladsofinstagram #easyrecipes #recipes | Inspired Taste | Inspired Taste · Original audio
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6 hours ago
34K views · 16K reactions | “I followed this recipe to a T and have to say its the most amazing shrimp salad ever. Family loved it also and now its a must have at our family get togethers. I wish i could give it more than five stars.” 🌟🌟🌟🌟🌟 What You Need: 1 pound poached shrimp, recipe on the blog 1/2 cup finely diced red bell pepper (Half of a large pepper) 1/2 cup finely diced celery (1 large stalk) 1/2 cup thinly sliced green onion (3 to 4) 1/2 cup (100 grams) mayonnaise, try homemade mayo 2 tablespoons fresh lemon juice 1/4 cup roughly chopped fresh dill 1/4 teaspoon fine sea salt 4 twists of pepper grinder #salads #shrimpsalad #saladsofinstagram #easyrecipes #recipes | Inspired Taste | Inspired Taste · Original audio
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6 hours ago
2.5M views · 99K reactions | Cheese & Leek Bread We used to call this 'Herb Bread' when I was a kid. It's basically a giant scone that we used to eat warm and buttered and dipped in soup! There's no yeast, so there's no kneading or proving or waiting around...Just throw it all together and pop it in the oven! I've done loads of versions of this but cheese and leek is one of my favourites, the recipe's below - let me know if you want to give it a try, A x Feeds 4-6 500g self raising flour 1 tsp baking powder 1 tsp dried parsley 2 leeks finely sliced 110g butter or margarine 175g grated cheddar  200ml water A little milk to brush on top Heat the oven to 200C (fan) Place the sliced leek in a pan with a drizzle of oil. Fry for five minutes until soft. Place the flour in a large mixing bowl. Stir in the baking powder, dried parsley (you can use oregano or mixed herbs if you prefer) and salt and pepper. Add the butter or margarine. Use your finger tips to rub it into the flour until it disappears. Mix in the grated cheddar and leeks until evenly dispersed.  Add the water. Use your hands to mix it together until you have a smoothish dough. Place the dough on a large greased or lined baking tray press it down until you have a thick circle roughly 20cm across. Brush the top of the loaf with a little milk. Bake in the oven for 30 minutes or until golden brown and cooked through. If the top is cooking too quickly, just cover it on foil for the last minutes of baking. Leave to cool before cutting into wedges when it's still a little warm #bread #baking #quickrecipes #delicious #sotasty #simplyfood #lunchideas #dinner #recipereel #recipeoftheday #familyfood #familydinnerideas #f52grams #thefeedfeed #homemade #comfortfood | Amy Sheppard | Cavendish Music · Love Letter
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6 hours ago
2.5M views · 99K reactions | Cheese & Leek Bread We used to call this 'Herb Bread' when I was a kid. It's basically a giant scone that we used to eat warm and buttered and dipped in soup! There's no yeast, so there's no kneading or proving or waiting around...Just throw it all together and pop it in the oven! I've done loads of versions of this but cheese and leek is one of my favourites, the recipe's below - let me know if you want to give it a try, A x Feeds 4-6 500g self raising flour 1 tsp baking powder 1 tsp dried parsley 2 leeks finely sliced 110g butter or margarine 175g grated cheddar  200ml water A little milk to brush on top Heat the oven to 200C (fan) Place the sliced leek in a pan with a drizzle of oil. Fry for five minutes until soft. Place the flour in a large mixing bowl. Stir in the baking powder, dried parsley (you can use oregano or mixed herbs if you prefer) and salt and pepper. Add the butter or margarine. Use your finger tips to rub it into the flour until it disappears. Mix in the grated cheddar and leeks until evenly dispersed.  Add the water. Use your hands to mix it together until you have a smoothish dough. Place the dough on a large greased or lined baking tray press it down until you have a thick circle roughly 20cm across. Brush the top of the loaf with a little milk. Bake in the oven for 30 minutes or until golden brown and cooked through. If the top is cooking too quickly, just cover it on foil for the last minutes of baking. Leave to cool before cutting into wedges when it's still a little warm #bread #baking #quickrecipes #delicious #sotasty #simplyfood #lunchideas #dinner #recipereel #recipeoftheday #familyfood #familydinnerideas #f52grams #thefeedfeed #homemade #comfortfood | Amy Sheppard | Cavendish Music · Love Letter
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6 hours ago
1.9M views · 63K reactions | Lots more info in the caption- so if you want to try this give it a read!I buy my seed potatoes online or from the garden centre so I know what variety I’m growing, how long they take and how much space they need. Different varieties of potatoes are class as either first early second early or maincrop. First earlies are the quickest to grow giving you ‘new potatoes’Second earlies take a few weeks longer and maincrop - think your big roasting / mashing spuds are maincrop and take 18-20 weeks. I grow mostly first and second earlies in containers because they are quick and don’t need as much space. Leaving your potatoes in a light area to sprout is a process known as ‘chitting’ you don’t have to do it it just gets your plants growing quicker. You can start potatoes from March in the UK, but can happily keep planting them through till May/June. Potato foliage is tender and will be damaged by frost. A light frost won’t harm potatoes growing under the soil but it will harm the leaves, so pop them in a frost free shed overnight if frost is forecast. Last year I used multipurpose peat free compost - this year I am going to be testing out shop bought compost vs garden soil and home made compost because I know the cost of compost is a big obstacle for many gardeners!Potatoes like plenty of sun, plenty of water and if grown in containers will benefit from an organic liquid plant feed every couple of weeks when in full growth.Digging up your own potatoes is the best! And growing in containers means you don’t end up damaging any with your fork digging or accidentally leave any behind! It’s really such a great way to grow them. #potatoes #containergarden #growfood #gardeningforbeginners | Marfskitchengarden | Marfskitchengarden · Original audio
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6 hours ago
1.9M views · 63K reactions | Lots more info in the caption- so if you want to try this give it a read!I buy my seed potatoes online or from the garden centre so I know what variety I’m growing, how long they take and how much space they need. Different varieties of potatoes are class as either first early second early or maincrop. First earlies are the quickest to grow giving you ‘new potatoes’Second earlies take a few weeks longer and maincrop - think your big roasting / mashing spuds are maincrop and take 18-20 weeks. I grow mostly first and second earlies in containers because they are quick and don’t need as much space. Leaving your potatoes in a light area to sprout is a process known as ‘chitting’ you don’t have to do it it just gets your plants growing quicker. You can start potatoes from March in the UK, but can happily keep planting them through till May/June. Potato foliage is tender and will be damaged by frost. A light frost won’t harm potatoes growing under the soil but it will harm the leaves, so pop them in a frost free shed overnight if frost is forecast. Last year I used multipurpose peat free compost - this year I am going to be testing out shop bought compost vs garden soil and home made compost because I know the cost of compost is a big obstacle for many gardeners!Potatoes like plenty of sun, plenty of water and if grown in containers will benefit from an organic liquid plant feed every couple of weeks when in full growth.Digging up your own potatoes is the best! And growing in containers means you don’t end up damaging any with your fork digging or accidentally leave any behind! It’s really such a great way to grow them. #potatoes #containergarden #growfood #gardeningforbeginners | Marfskitchengarden | Marfskitchengarden · Original audio
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6 hours ago
1.5M views · 1.6K reactions | Wild Cod with Grape Tomatoes and Zesty White Wine Butter Sauce- it’s delicious super easy and quick to put together Ingredients: 6 pieces of Wild Cod (about 20 oz) 1 shallot 1 pint grape/cherry tomatoes 1 lemon, juiced + zested 2 garlic cloves, crushed 3/4 cup white wine 2 tbs olive oil 4 tbs butter 1 tsp salt Black pepper, to taste Basil leaves Chili flakes, optional Method: 1. Season Cod with salt and pepper and sear in olive oil and 2 tbs butter for about 2-3 mins per side and set it aside; 2. Slice shallot and sauté in the same pan until softened, add garlic cook for another minute, then add wine, lemon juice and zest; simmer until the sauce reduces a bit, add tomatoes, cook them for a couple of minutes, add the rest of the butter and finally bring cod back into the pan; adjust salt and pepper and baste the fish into the delicious sauce; 3. Finish with chili flakes, basil and enjoy! #cod #wildcod #seafoodlover #seafood #healthyfood #recipeshare | Vesela Asenova | Al Green · Love and Happiness
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6 hours ago
1.5M views · 1.6K reactions | Wild Cod with Grape Tomatoes and Zesty White Wine Butter Sauce- it’s delicious super easy and quick to put together Ingredients: 6 pieces of Wild Cod (about 20 oz) 1 shallot 1 pint grape/cherry tomatoes 1 lemon, juiced + zested 2 garlic cloves, crushed 3/4 cup white wine 2 tbs olive oil 4 tbs butter 1 tsp salt Black pepper, to taste Basil leaves Chili flakes, optional Method: 1. Season Cod with salt and pepper and sear in olive oil and 2 tbs butter for about 2-3 mins per side and set it aside; 2. Slice shallot and sauté in the same pan until softened, add garlic cook for another minute, then add wine, lemon juice and zest; simmer until the sauce reduces a bit, add tomatoes, cook them for a couple of minutes, add the rest of the butter and finally bring cod back into the pan; adjust salt and pepper and baste the fish into the delicious sauce; 3. Finish with chili flakes, basil and enjoy! #cod #wildcod #seafoodlover #seafood #healthyfood #recipeshare | Vesela Asenova | Al Green · Love and Happiness
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6 hours ago
979K views · 15K reactions | Marry Me Chicken 🥘❤️ | #AD Marry Me Chicken | Valentine’s is just around the corner and they say if you make this dish, the person you’re serving it to will absolutely want to... | By Donal SkehanFacebook
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6 hours ago
979K views · 15K reactions | Marry Me Chicken 🥘❤️ | #AD Marry Me Chicken | Valentine’s is just around the corner and they say if you make this dish, the person you’re serving it to will absolutely want to... | By Donal SkehanFacebook
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6 hours ago
498K views · 32K reactions | I saw @mollybaz make a cracked olive chimichurri and I wanted to make a bean salad version of that. This is so good and it just marinates in the fridge and gets better. I’ve been eating it in a little wrap for lunch. Ingredients 1/2 lb of deli turkey 1 shallot 1 bunch of parsley 1 bunch of cilantro 1/2 a container of green olives I used @mezzetta Castrelano Green Olives 1 can of garbanzo beans 1 can of white beans (I like Great Northern) 1 container of mini mozzarella balls 1/4 cup red wine vinegar 1/2 cup olive oil 2 tsp Dijon mustard 1 clove of garlic Pinch of red pepper flakes Big pinch of sea salt The juice of 1 lemon Instructions Chop up your deli turkey into little bite-sized pieces and add it to a bowl. Finely mince the shallot. Chop the parsley and cilantro. Drain the liquid off of the olives and roughly chop them. Add the shallots, parsley, cilantro, and olives to a bowl. Rinse and drain the chickpeas and white beans. Drain the mozzarella balls. Add the beans and mozzarella to the bowl with everything else. Add in the olive oil, red wine vinegar, garlic, dijon, sea salt, and lemon juice. Toss everything together and enjoy! | Violet Witchel | HNNY · Sunday
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7 hours ago
498K views · 32K reactions | I saw @mollybaz make a cracked olive chimichurri and I wanted to make a bean salad version of that. This is so good and it just marinates in the fridge and gets better. I’ve been eating it in a little wrap for lunch. Ingredients 1/2 lb of deli turkey 1 shallot 1 bunch of parsley 1 bunch of cilantro 1/2 a container of green olives I used @mezzetta Castrelano Green Olives 1 can of garbanzo beans 1 can of white beans (I like Great Northern) 1 container of mini mozzarella balls 1/4 cup red wine vinegar 1/2 cup olive oil 2 tsp Dijon mustard 1 clove of garlic Pinch of red pepper flakes Big pinch of sea salt The juice of 1 lemon Instructions Chop up your deli turkey into little bite-sized pieces and add it to a bowl. Finely mince the shallot. Chop the parsley and cilantro. Drain the liquid off of the olives and roughly chop them. Add the shallots, parsley, cilantro, and olives to a bowl. Rinse and drain the chickpeas and white beans. Drain the mozzarella balls. Add the beans and mozzarella to the bowl with everything else. Add in the olive oil, red wine vinegar, garlic, dijon, sea salt, and lemon juice. Toss everything together and enjoy! | Violet Witchel | HNNY · Sunday
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7 hours ago
1.1M views · 38K reactions | RECIPE⬇️✨🤤 …for the most delicious coconut chickpea curry that my family and i have been obsessed with🙊 this dish comes together in one pot and is composed of a lot of pantry items, making it budget friendly and ideal for a last minute weeknight dinner. an added bonus? the leftovers hold up great for meal prep🤝 pro tip: add half a bag of cooked shrimp for added protein💪🏼 what you’ll need⬇️ 2 tbsps olive oil 1 medium onion, thinly sliced 1 bell pepper, thinly sliced 1 inch piece fresh ginger, minced 4 garlic cloves, minced 2 tsps garam masala 1 tsp curry 1 tsp paprika 1 tsp turmeric 1/2 tsp ground black pepper 1/4-1/2 tsp red pepper flakes (adjust based on spice preference) 2 tsp salt (+ more to taste) 1 can diced tomatoes, 14 oz can 1 14 oz can unsweetened coconut milk + 14 oz water 2 cans chickpeas, rinsed 1 bunch chopped cilantro juice of 3 small limes, plus more to taste 1️⃣in a pan over medium-high heat, place your olive oil, followed by your onions and bell peppers. cook until slightly soft, about 2-3 minutes. *don’t worry about fully cooking, they will cook more in the sauce. 2️⃣add your minced garlic and ginger and sauté until fragrant, about 1-2 minutes 3️⃣add all of your spices and sauté for 1 minute 4️⃣add your canned tomatoes and cook for 3-4 minutes 5️⃣add the coconut milk + water and once it’s boiling, add your chickpeas 6️⃣turn the heat to high, cover, and allow to boil for 10-15 minutes. *note: you may need to cook for longer depending on the brand of chicken peas. to make things simpler, cook until soft. 7️⃣finish with your cilantro and lime ‼️be sure to taste once complete and add more salt & pepper and lime juice, if needed! ‼️if you want it to be thicker (less soup like) omit the water OR just cook for longer, until desired consistency serve with basmati rice and/or naan & enjoy!💗 | Reem | self-taught cook & weight loss coach | temry · Original audio
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7 hours ago
1.1M views · 38K reactions | RECIPE⬇️✨🤤 …for the most delicious coconut chickpea curry that my family and i have been obsessed with🙊 this dish comes together in one pot and is composed of a lot of pantry items, making it budget friendly and ideal for a last minute weeknight dinner. an added bonus? the leftovers hold up great for meal prep🤝 pro tip: add half a bag of cooked shrimp for added protein💪🏼 what you’ll need⬇️ 2 tbsps olive oil 1 medium onion, thinly sliced 1 bell pepper, thinly sliced 1 inch piece fresh ginger, minced 4 garlic cloves, minced 2 tsps garam masala 1 tsp curry 1 tsp paprika 1 tsp turmeric 1/2 tsp ground black pepper 1/4-1/2 tsp red pepper flakes (adjust based on spice preference) 2 tsp salt (+ more to taste) 1 can diced tomatoes, 14 oz can 1 14 oz can unsweetened coconut milk + 14 oz water 2 cans chickpeas, rinsed 1 bunch chopped cilantro juice of 3 small limes, plus more to taste 1️⃣in a pan over medium-high heat, place your olive oil, followed by your onions and bell peppers. cook until slightly soft, about 2-3 minutes. *don’t worry about fully cooking, they will cook more in the sauce. 2️⃣add your minced garlic and ginger and sauté until fragrant, about 1-2 minutes 3️⃣add all of your spices and sauté for 1 minute 4️⃣add your canned tomatoes and cook for 3-4 minutes 5️⃣add the coconut milk + water and once it’s boiling, add your chickpeas 6️⃣turn the heat to high, cover, and allow to boil for 10-15 minutes. *note: you may need to cook for longer depending on the brand of chicken peas. to make things simpler, cook until soft. 7️⃣finish with your cilantro and lime ‼️be sure to taste once complete and add more salt & pepper and lime juice, if needed! ‼️if you want it to be thicker (less soup like) omit the water OR just cook for longer, until desired consistency serve with basmati rice and/or naan & enjoy!💗 | Reem | self-taught cook & weight loss coach | temry · Original audio
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7 hours ago
Crumpets | America's Test Kitchen Recipe
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7 hours ago
Crumpets | America's Test Kitchen Recipe
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7 hours ago
1.7M views · 192K reactions | This is the perfect dinner when you’re strapped for time but still want something even the pickiest of eaters will devour 🙌🏽 Recipe ⬇️ 1 Roasted jalapeños (minced) 2 chicken breasts (shredded) 1 whole lime juice 1 tsp onion powder 1 tsp garlic powder 1/4 tsp salt & black pepper 1 cup mozzarella 8 small/medium flour tortillas Cream sauce: 2 tbsp butter 1 garlic clove (grated) 2 tbsp flour 1 cup chicken broth 1 Roasted jalapeños (minced) 1/2 cup sour cream 1/2 block cream cheese Pinch of white pepper Shredded Monterey jack cheese (approx 1 cup shredded) 1/2 green onion stalk (garnish) Lime wedges (garnish) Roasted jalapeños: Lightly oil pan and cook jalapeños covered with a lid for 12-15 minutes or until charred. Turn jalapeños every 5 minutes or so. allow to cool covered for 10-15 mins and peel off the skin. Baking directions: Bake at 350/375 degrees f for 25-30 minutes uncovered *optional broil 1-2 minutes* | Sara l Nutrient Matters | nutrientmatters · Original audio
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9 hours ago
1.7M views · 192K reactions | This is the perfect dinner when you’re strapped for time but still want something even the pickiest of eaters will devour 🙌🏽 Recipe ⬇️ 1 Roasted jalapeños (minced) 2 chicken breasts (shredded) 1 whole lime juice 1 tsp onion powder 1 tsp garlic powder 1/4 tsp salt & black pepper 1 cup mozzarella 8 small/medium flour tortillas Cream sauce: 2 tbsp butter 1 garlic clove (grated) 2 tbsp flour 1 cup chicken broth 1 Roasted jalapeños (minced) 1/2 cup sour cream 1/2 block cream cheese Pinch of white pepper Shredded Monterey jack cheese (approx 1 cup shredded) 1/2 green onion stalk (garnish) Lime wedges (garnish) Roasted jalapeños: Lightly oil pan and cook jalapeños covered with a lid for 12-15 minutes or until charred. Turn jalapeños every 5 minutes or so. allow to cool covered for 10-15 mins and peel off the skin. Baking directions: Bake at 350/375 degrees f for 25-30 minutes uncovered *optional broil 1-2 minutes* | Sara l Nutrient Matters | nutrientmatters · Original audio
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9 hours ago
Sopa de coditos recipe
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10 hours ago
Broccoli Rice Cheese and Chicken Casserole - Recipes Need
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11 hours ago
Simpler than you imagine. The best appetizer recipe, from puff pastry
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14 hours ago
Simpler than you imagine. The best appetizer recipe, from puff pastry
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14 hours ago
Walking Taco Casserole Recipe - Recipes Need
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1 day ago