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subikshafoods · 7 months

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Celebrate in Style: Impress Your Guests with the Best Paneer Elegance

Elevate your culinary celebrations with vegetarian elegance — Paneer. Whether you are hosting a dinner party or a festive gathering, find out how to dazzle your guests with the best paneer creations. From appetizers to mains, let the festive spirit come alive by choosing to Buy best paneer online. Hello foodies, welcome to your very useful blog.

Paneer Canapés Delight: Kick off your celebration with style by serving paneer canapés. Create bite-sized delights with marinated paneer cubes atop crisp crackers, garnished with fresh herbs and a hint of zesty chutney. A sophisticated start that sets the tone for the feast.

Exquisite Paneer Kebabs: Impress your guests with exquisite paneer kebabs that are as visually appealing as they are delicious. Skewer marinated paneer cubes along with colourful bell peppers and onions, and grill to perfection. Serve with mint yoghurt dip for a taste of indulgence.

Paneer and Fig Crostini: Elevate your celebration with the luxurious combination of paneer and fig crostini. Spread a layer of whipped paneer on toasted baguette slices, and top with ripe figs and a drizzle of honey. A symphony of textures and flavours that exudes elegance.

Palak Paneer Pinwheels: Transform the classic palak paneer into an elegant appetizer with palak paneer pinwheels. Spread a layer of creamy palak paneer on flatbread, roll it up, and slice it into pinwheels. A green and white swirl that adds sophistication to your celebration.

Paneer Tikka Bruschetta: Infuse an Indian twist into the Italian classic with paneer tikka bruschetta. Top slices of toasted baguette with flavorful paneer tikka, diced tomatoes, and a sprinkle of chaat masala. A fusion creation that combines the best of both worlds.

Paneer Stuffed Mushrooms: Delight your guests with elegant stuffed mushrooms filled with a delectable paneer mixture. Bake until golden brown and serve as a sophisticated finger food that disappears quickly from the platter.

Paneer Malai Seekh Kebabs: Take kebabs to the next level with the richness of paneer malai seekh kebabs. Blend paneer with aromatic spices, shape into seekh kebabs, and grill until golden. Serve with a dollop of malai for a touch of decadence.

Paneer Makhani Pasta: Introduce a luxurious fusion dish with paneer makhani pasta. Combine succulent paneer cubes with a creamy tomato-based makhani sauce and toss with al dente pasta. A marriage of flavours that elevates your celebration to a gourmet experience.

Kesar Paneer Halwa: Conclude your celebration on a sweet note with kesar paneer halwa. Grate paneer and cook it with ghee, sugar, and saffron until it transforms into a rich, golden halwa. Garnish with nuts for an opulent dessert that leaves a lasting impression.

Paneer Gulkand Truffles: Present your guests with a delightful surprise — paneer gulkand truffles. Blend paneer with gulkand, shape into truffles, and coat with dark chocolate. A sweet treat that combines the creaminess of paneer with the floral notes of gulkand.

Finally, Buy best paneer online to celebrate in style and leave a lasting impression on your guests. From elegant dishes to indulgent desserts, these creations showcase paneer’s versatility in elevating any celebration into a delicious experience. Embrace the fine art of cooking and experience the joy of fine paneer elegance.

Find us inside Subiksha Foods at No 110 A, Bypass Road, Bethaniyapuram, Opp Babu Sharkar Marriage Mahal, Madurai — 625016, or call us at +91 80567 44906. You will be able to browse our website at https://subikshafoods.in/ for details.

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eightreserve · 7 months

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PRESENTING EIGHT RESERVE.

The Blend ©

A masterful blend of Añejo aged up to 8 years, aged in French and American barrels. Unforgettable enticing shape. Distinct elevated pour. Infinite tequila enjoyment.

The Liquid ©

TASTE · cooked agave, vanilla, cinnamon, dried berries, and praline.

AROMA · vanilla, clove & cinnamon, toasted nuts, honey, orange peel, and black cherry.

BODY & COLOR · light amber with copper hues, full bodied.

FINISH · prolonged and silky smooth, elegant aftertaste with fruit and spiced accents.

The Bottle ©

This 750mL handcrafted white ceramic decanter is designed by Italian industrial designer Valerio Sommella and produced by artisans in Pachuca, Mexico. With it's ‘eight shape’ symbolizes this milestone in our 818 history, an unforgettable shape made for infinite tequila enjoyment.

Pairing Recommendations ©

Savory:

· Truffle Fries

· Aged Steaks, fatty cuts

· Spiced and Toasted Nuts

· Fine Cured Ham

Sweets:

· Dark Chocolate

· Creme Brulee

· Espresso

· Black Cherry Cheesecake

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thehungrykat1 · 10 months

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Crown Street Kitchen by Chef Miko Aspiras Offers New All-Day Australian Breakfast Menu

Highly-acclaimed Celebrity Chef Miko Aspiras has opened a new restaurant down south that serves an all-day Australian breakfast menu and lots more. There may be several other breakfast restaurants in Metro Manila, but this one stands out for introducing the Australian way of enjoying a hearty breakfast any time of the day.

Crown Street Kitchen by Chef Miko Aspiras opened just a few months ago at the Molito Lifestyle Center in Alabang. In partnership with Visum Ventures, Inc. headed by Filipino-Australian John Michael Hilton, this new restaurant is fast becoming a popular meeting and dining spot for foodies and families living in the south.

The restaurant is open daily from 9:00am to 9:00pm. Guests can enjoy their breakfast menu any time of the day. Plush sofa chairs and comfortable seats make dining at Crown Street Kitchen a cozy and relaxing experience.

The Hungry Kat was invited to sample some of the new menu items that Chef Miko had prepared for Crown Street Kitchen. Together with us was our good friend, PR and media specialist Spanky Enriquez.

Renowned pastry chef Miko Aspiras is sharing his Australian experience with the Filipinos at Crown Street Kitchen. Chef Miko worked as the Executive Pastry Chef at Hilton Sydney for a couple of years, and this new menu is a compilation of his work and life experiences in Australia.

We started with a few of their signature drinks. The Chocolate Strawberry Oat Latte is a unique and refreshing beverage that combines two of my favorite items, chocolates and strawberries!

You can also choose to grab a cocktail from Crown Street Kitchen's sister restaurant upstairs, Salt & Ice, which we first visited at their Uptown BGC branch. The Hajimaru is a colorful concoction with roku, campari, strawberry, and sakura.

Now it's time to sample some of Chef Miko's appetizers. The Garlic Focaccia is a savory pastry that really pops out with its flavors. This would be great for breakfast or even for merienda. The fluffy Italian bread is topped with sesame seeds, local honey, and whipped ricotta.

The Tuna Loin Crudo is also a lovely item with its raw tuna finished with pomelo, herb oil, and balsamic vinegar. It's like a sashimi and ceviche rolled into one.

One of our favorites that evening was the Mushroom Toast. This simple dish comes with a symphony of flavors featuring mushroom trio on top of toasted sourdough drizzled with truffle sauce.

If you truly want a taste of Australia, go and order the Toasty. This house-made sourdough bread comes with Australian butter, and Vegemite.

So what exactly is Vegemite? I had heard of this a few times before but we had never tried it until today. Vegemite is a dark-brown, nutrient-rich paste made of extract of yeast and vegetables which is widely enjoyed in Australia.

Chef Mico even demonstrated how he enjoys his Vegemite. Just place a few scoops on your bread together with butter and you are good to go. He said that he makes this for breakfast everyday while he was in Australia.

Now let's try some of the pastas. The Spaghetti Vongole is a popular Italian dish with its spaghetti pasta cooked with clams, garlic, white wine, and chili flakes. This has a bit of a spicy kick which everyone seemed to enjoy.

There's also the Pappardelle Lamb Ragu, a rich and meaty pasta dish cooked with slowly braised lamb ragu, the ultimate Italian comfort food. This Succulent lamb shoulder is slowly braised with onions, carrots, celery, tomatoes, & hardy herbs for a meaty combination.

We all loved the Penne Alla Vodka Prawn with Chili which comes with generous servings of prawns. It's not as spicy as I thought it would be so no worries for me.

Australians are very proud of their meaty barbecues so the Aussie Barbie is the best way to experience Australian cuisine. This big bad platter comes with an assortment of meats and seafood including beef, chicken, sausages, and shrimp.

Everyone knows that I am a big steak lover so my favorite dish was obviously the Tenderloin Steak with Pumpkin Purée. This gorgeous beef is cooked perfectly and served medium rare.

For desserts, we tried several of Chef Miko's tempting cakes and pastries. The Banana Bread Toastie comes with caramelized bananas and a scoop of vanilla ice cream.

There's also the Orange Ricotta Cheesecake and Chef Miko's signature Chocolate Cake to complete our adventurous journey to the Land Down Under.

We would like to thank Chef Miko Aspiras for hosting our Australian culinary expedition and showing us a slice of the Aussie life. Crown Street Kitchen is a great new addition to the growing lineup of foodie destinations in Alabang so make sure to drop by if you happen to be visiting the south

Crown Street Kitchen by Chef Miko

Molito Lifestyle Center, Madrigal Avenue corner Commerce Avenue, Muntinlupa City

(0969) 382-0210

www.facebook.com/crownstreetkitchenbychefmiko

#CrownStreetKitchenph #ChefMikoAspiras #AllDayAustralainBreakfast #CrownStreetKitchenExperience #Australian #NewMenu

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kikiscauldron · 5 years

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The Yule and Winter Solstice Menu: Recipes for the Winter Holidays

The holiday season offers dishes that warm the body and comfort the soul. At the Winter Solstice the focus is on rich, hearty, and nurturing. The season celebrates displays and masterful cooking through roasted dishes, slow cooked stews, bright salads with pops of fruity flavor, and sweets that double as delicious gifts. Seasonal fruits and vegetables include beets, bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, Citrus Fruits, Cranberries, dates, escarole, fennel, horseradish, kale, parsnips, pears, persimmons, pomegranate, radishes, sweet potatoes, and winter squash.

At this time of the year I like to honor the traditions and the foods that my family cooked. I love the nostalgic feeling of creating recipes that my parents had at Christmastime, so you may find recipes inspired by that. Do you have a dish that reminds you of the winter season and December holidays? Is there something you traditionally make for your Yule or Winter Solstice celebrations that I didn’t put on this list? Please let me know and I will add it!

Main Courses

The main courses of the winter holidays are warm and inviting for a full table of friends and family. Common main courses are rich, filling, and lavish – classic main courses include roasted or baked bird, hearty beef dishes, pot roasts, and meat pies.

· Chicken and Dumplings with Mushrooms

· Coq au Vin

· Cranberry Hazelnut Turkey Wellington

· Fennel & Rosemary Beef Tenderloin with Creamy Mustard Sauce

· Herb-Crusted Roast Beef with Horseradish

· Mushroom Wellington

· New England Lamb Bake

· Old-Fashioned Honey Glazed Ham

· Perfect Turkey Recipe

· Pomegranate and Fennel Chicken

· Pork Schnitzel with Creamy Mushroom Sauce

· Roast Goose

· Simple Crock Pot Turkey Breast and Dressing

· Slow Cooker Pot Roast

· Spaghetti with Olive Oil, Garlic, and Anchovies

· Stuffed Cornish Hens with Cranberries and Apples

· Tourtiere: French-Canadian Meat Pie

Soups, Stews, and Chilis

There is nothing like a rich and hearty soup to warm you up during the winter season. Soups that kick up their spice game are a great feature at the Winter Solstice.

· Creamy Spinach and Pear Soup with Pancetta

· Farro and White Bean Soup with Swiss Chard and Herb Oil

· Golden Turmeric Chickpea Chicken Soup

· Pasta e Fagioli with Escarole

· Parsnip Soup with Pears, Ginger, and Coconut

· Slow Cooker Winter Vegetable Soup with Split Red Lentils

· Sopa Azteca (Mexiccan Chicken Tortilla Soup)

· Swedish Meatball Soup

· Turkey and Butternut Squash Chili

· Winter Solstice Soup

· Winter Solstice Stew

· Winter White Soup

· Wintertime Braised Beef Stew

Salads

During the winter months salads become creative dishes featuring root vegetables, nuts, and citrus fruits.

· Brussels Sprouts Salad with Apples and Walnuts

· Citrus Endive Salad

· Millet & Pumpkin Winter Salad

· Roasted Beet and Winter Squash Salad with Walnuts

· Roquefort Pear Salad

· Warm and Roasted Winter Salad Bowl

· Winter Chicory Salad with Kumquats and Date Dressing

· Winter Persimmon and Pomegranate Salad

· Winter Solstice Salad

Breads

There are many traditional breads baked at this time of year all around the world – some favorites are featured in this list below, along with flavors perfect for the holidays.

· Ham and Cheese Quick Bread

· Holiday Rum Eggnog Bread

· Panettone (Italian Christmas Bread)

· Krendel (Russian Christmas Bread)

· Pecan Maple Loaf

· Savory Christmas Bread

· Savory Rosemary Goat Cheese Quick Bread

· Spiced Anjou Pear Bread

· St. Lucia Saffron Buns

· Stollen (German Christmas Bread)

Side Dishes

Casseroles featuring in season vegetables and rich side dishes, all served piping hot, are familiar fares at the Winter Solstice.

· Farro Risotto with Walnut Cream and Roasted Butternut Squash

· Glazed Parsley Carrots

· Macaroni and Cheese in Acorn Squash Bowls

· Parsnip Latkes with Horseradish and Dill

· Persimmons and Watercress Salad with Candied Walnuts and Goat’s Cheese

· Potato and Parsnip Gratin

· Roasted Winter Squash with Kale Pipian

· Seared Radicchio and Roasted Beets

· Spicy Broccoli Rabe with Parmesan and Pine Nuts

· Sweet Potato Gnocchi with Rosemary Parmesan Cream Sauce

· Twice-Baked Cheddar Potato Casserole

· Winter Pastry Wreath

· Yorkshire Pudding

Desserts

Sweets flavored with nutmeg, cinnamon, ginger, or peppermint work out perfectly for Yule. Other classic sweet treats for Yule include traditional holiday cookies like shortbread, snowball, caraway, or ginger snaps. Pears and oranges are also a nice touch to a dessert at Yule.

· Buche de Noel

· Cardamom Orange Sugar Cookies

· Chocolate Pavlova with Spiced Pears and Butterscotch Sauce

· Christmas Pudding

· Christmas Rice Pudding

· Classic Yule Log

· Cranberry and Peppermint Honey Cake

· Cranberry Bliss Bars

· Cranberry Chestnut Cake

· Cuccia

· English Toffee

· Gingerbread Oatmeal Cream Pies

· Grand Fir Dark Nougat: Winter Solstice Sweets

· La Befana Cake

· Maple Pecan Shortbread

· Partridge in a Pear Tree Pie

· Pecan Pie Truffles

· Potato Chip Cookies

· Roasted Chesnut Cookies

· Salted Caramel Brownie Truffles

· Salted Dark Chocolate, Pecan, and Rosemary Bark

· Snickerdoodles

· Solstice Shortbread

· Sparkling Butter Toffee Cookies

· Spiced Brown Butter Linzer Cookies

· Spice Parsnip Cake

· Sugar Plum Cupcakes and Sugar Plums

· Swedish Ginger Thins

· Tiramisu Yule Log

· Vanilla Crème Brulee

· Vegan Gingerbread Man Donuts

· Walnut Cardamom Snowballs

· Winter Solstice Cake

· Winter Solstice Cake (Festive Carrot Coconut Cake)

· Winter Solstice Cookies

· Woodland Shortbread: Evergreen Biscuits Three Ways

Beverages

Nothing says “Happy Holidays” quite like a warm and rich drink curled up in front of the fire. Yule and the Winter Solstice feature beverages that warm the soul and bring cheer to hearts.

· Harry Potter’s Hot Butter Beer

· Hot Buttered Rum and Cider

· Hot Wassail (Non-Alcoholic)

· Mulled Wine

· Old-Fashioned Swedish Glogg

· Slow Cooker Gingerbread Latte

· Slow Cooker Mulled Wine

· Toffee Eggnog

· Tom and Jerry

· Vegan Eggnog

· White Chocolate Peppermint Mocktini

· Winter Sangria (Non-Alcoholic)

· Yule Tea

#yule #winter solstice #december #Happy Holidays #winter recipes #yule recipes #winter solstice recipes #season of the witch #winter witch #December recipes #holiday recipes #holiday menu

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welcometoitalia · 6 years

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Pecorino is a family of hard Italian cheeses made from sheep’s milk. Of the 6 main varieties, all of which have Protected Designation of Origin (PDO) status under EU law, Pecorino Romano is probably the best known outside Italy. Most Pecorino is produced on the island of Sardinia, though production is also allowed in Lazio and in the Tuscan Provinces of Grosseto and Siena. Ancient Roman authors already wrote about this cheese and its production technique. The other 5 mature PDO cheeses are Pecorino Sardo from Sardinia, Pecorino Toscano, whose production was already attested by Pliny the Elder in his Natural History, Pecorino Siciliano from Sicily, Pecorino di Filiano from Basilicata, and Pecorino Crotonese from Crotone in Calabria. All come in a variety of styles depending on how long they have been aged. The more matured cheeses, referred to as stagionato (“seasoned” or “aged” ), are harder but still crumbly in texture and have buttery and nutty flavors. The other2 types, semi-stagionato and fresco have a softer texture and milder cream tastes. A variant from Southern Italy is Pecorino Pepato, to which black peppercorns are added. Today many other additions are made, such as walnuts or rocket or tiny pieces of white or black truffle. In Sardinia, the larvae of the cheese fly are intentionally introduced into Pecorino Sardo to produce a local delicacy called casu marzu. A good Pecorino Stagionato is often the finish of a meal, served with pears and walnuts or drizzled with chestnut honey. It’s also often used to finish pasta dishes, and used to be the natural choice for most Italian regions from Umbria to Sicily, rather than the more expensive Parmigiano-Reggiano. It is still preferred today for the pasta dishes of Rome and Lazio, for example Pasta with sugo all'amatriciana, Cacio e pepe, and Pasta alla Gricia.

#pecorino #cheese #italian food #italy #italia

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l-aristocratica · 5 years

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Rules: answer 22 questions and tag 22 people. Tagged by @fran-che 💖💖💖 Thanks angel

Nickname: None, my first name is short

Zodiac: Capricorn

Height: 5'5 (165 cm)

Last movie I saw: Thor: Ragnarok. Its my favorite superhero movie.

Last thing I googled: Lol "How to delete drafts on Instagram" I was struggling.

Favorite musician: Hozier? Chet Faker? Fleetwood Mac?

Song stuck in my head: I've been playing Peach by Kevin Abstract a lot lately

Other blogs: I don't really use my other blogs

Following: 350

Followers: 2,904

Do I get asks: Not much, I wish I got more. I wanna be more active with my followers/mutuals tbh

Amount of sleep I get: 5-6 hours on a good day

Lucky number: 15

What I’m wearing right now: A large black band t-shirt that I stole from someone

Dream trip: A trip around the Mediterranean, or travel around Morocco

Favorite food: Warm buttered bread, my mother's cajun potato soup, sushi, buttered crab

Instruments I play: I used to play piano and percussion, but not anymore

Languages I know: English and German

Favorite song: Che Vuole Questa Musica Stasera - Peppino Gagliardi

Random fact: My father's family lives in Italy/Germany

Describe your aesthetic: Golden sunlight, honey drenched fruit, glittering gold on warm skin tones, meadows filled with flowers, sweet wine at white linen covered tables, low lighting, click of heels in Italian alleyways, lingering hands and touches, foreign music drifting through the house, cat naps, waves against the shore, soft whispers on a Sunday morning, the sound of music and laughing spilling out of the kitchen, truffle colored coffee.

Tagging: @penetralia-mentis @moonlitpines @lazybreak @cigarettedragz (I'm only tagging a few people)

#hint girls;#if he wastes your time #steal his concert merch he got

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partwildflower · 5 years

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Great ice cream parlours around the world

Wherever you are in the world, ice cream is the quintessential summer treat. Whether you’re cycling in Copenhagen or temple-touring in Tokyo, exploring famous streets or keeping off the beaten track, we’ve scooped up a selection of fantastic parlours offering you respite from a sweltering day. All you’ve left to do is answer the all-important question: what’s your flavour?

Ice cream sandwiches at Ruby Violet, London. Image courtesy of Danielle Wood/Ruby Violet

Ruby Violet, London

We love the flavours at this quaint, blue-tiled London hideout, where extraordinary flavours are presented in an array of forms – from milkshakes and affogato to sofa floats and the Meringue Muddle, comprising two scoops with meringue bathed in hot salted caramel or chocolate sauce. If none of these will tide you over, you can also pick from a tantalising selection of cocktails, tea, coffee and hot chocolate, or indulge even further with an ice cream afternoon tea, ice cream cake or elegant bombe. The parlour was brought to life by Julie Fisher – who’s so good at crafting the creamy stuff, she’s even published her own recipe book, Ruby Violet’s Ice Cream Dreams.

Address: 118 Fortess Rd, London NW5 2HL

Le Bac à Glaces, Paris

All journeys to Paris should begin and end with a taste of its sweetest snacks: for the best artisanal ice cream try the chic and sophisticated Bac à Glaces, which makes its own creamy delights using natural produce and fresh fruit. Some stunning French flavours are just a scoop away: choose from chestnut, coffee, nougat, salted caramel, white cheese, speculoos and more, or opt for a selection of refreshing sorbets ranging from pink grapefruit to passionfruit.

Address: 109 Rue du Bac, 75007 Paris, France

Image courtesy of Oddfellows Ice Cream Co.

OddFellows Ice Cream Co., New York City

On your next trip to Brooklyn, New York City, make a stop at OddFellows Ice Cream Co. where the ice cream is pasteurised and made from scratch to guarantee a rich and flavourful snack. A bright vintage-inspired parlour featuring red-and-white striped interiors, it offers a different array of flavours each day – standouts include buttermilk apple, matcha passionfruit, pumpkin cheesecake, roasted pear and caramel walnut, and black olive coffee with blueberry compote.

Address: 175 Kent Ave, Brooklyn, NY 11249, USA

OLUFs, Copenhagen

About as colourful as Copenhagen’s architecture, the ice cream bars over at OLUFs in Osterbro are treats to both the eyes and tongue. Each one is a work of art in its own right: whether chocolate-dipped, pistachio-flecked or coconut-covered, the home-made Italian gelatos and sorbets are smothered and sprinkled to perfection – they’re so pretty, they’re the kind of snack you’ll want to be seen eating as you amble down the city’s stylish streets.

Address: Olufsvej 6, 2100 København, Denmark

Popbar, Jakarta

While we’re on the subject of popsicles, another venue to try is the amazing Popbar, which has made the rounds in the United States and proves a refreshing option to beat the heat with in Jakarta. You can customise a selection of pretty pastel popGelatos and popSorbettos with hundreds of toppings. Some eye-poppingly fruity flavours here include guava, papaya, watermelon, kiwi, mandarin and banana.

Address: Jl. Letjen S. Parman Kav. 28, Central Park Lt. L No. 157, RT.12/RW.6, Tj. Duren Sel., Grogol petamburan, Kota Jakarta Barat, Daerah Khusus Ibukota Jakarta 11470, Indonesia

Image courtesy of Salt & Straw

Salt & Straw, Portland

Pear and blue cheese, strawberry honey balsamic with black pepper, chocolate gooey brownie, and honey lavender are just some of the unique combinations that can be found at Salt & Straw’s Portland joint, which brings creativity and refinement to the table with frosty flair. Teamed with a rustic interior, where wooden floors and produce-lined furnishings glow in the sun, this little spot is perfect for whiling a post-lunch afternoon away.

Address: 838 NW 23rd Ave, Portland, OR 97210, USA

Glaslyn Ices, Beddgelert

Far removed from bustling big cities, this little Welsh parlour comes as quite a surprise, with award-winning ice cream that’s irresistibly thick and served on a tasty waffle cone. You’ll find it in the picturesque village of Beddgelert, set in the gorgeous Snowdonia area of Gwynedd. Pick up a crème caramel, white chocolate or butterscotch and pecan snack, to savour on a leisurely stroll along the river.

Address: Beddgelert, Caernarfon, Gwynedd County LL55 4YB

Rocambolesc, Barcelona

Located in Barcelona, this little treasure of a gelateria is a dream come true for every kid at heart. Imagined by Jordi Roca of El Celler de Can Roca fame, its cute interior makes for an upscale Roald Dahl-esque experience – think giant candy-striped pipes, bicycle wheels and colourful illustrations straight out of Charlie and the Chocolate Factory. We haven’t even mentioned the best part: uniquely-shaped popsicles and freshly-churned, 100% natural ice cream, popped onto a long waffle cone and decorated with many a great topping. On less sunny days, try the panet – lush ice cream and toppings wedged between two brioche halves.

Address: La Rambla, 51-59, 08002 Barcelona, Spain

Image courtesy of Gelato Messina

Gelato Messina, Sydney

Voted the home of Australia’s best gelato by Good Food Guide, Gelato Messina serves whopping, mouth-wateringly messy portions to more than satisfy your sweet tooth with. Five special flavours are introduced weekly alongside the usual crowd favourites, which include panna cotta with fig jam and amaretti biscuit, macadamia crunch, apple pie, and pear and rhubarb. Gelato cakes are also available – options include the quirky Dr Evil’s Magic Mushroom, the epic hazelnut and caramel affair that is The Golden 8, and the more sophisticated Bombe Alaska.

Address: level g/80 Pyrmont St, Pyrmont NSW 2009, Australia

Giolitti, Rome

Giolitti is one for all serious foodies to top their ice cream bucket list with: founded in 1890, this popular parlour is the oldest in Rome and constantly buzzes with eager crowds. Try a rainbow of traditional and harmonious flavours, each perfected by years of experience and served in generous portions. Follow a cone up with a delectable ice cream biscuit, cake or truffle, or opt for the most indulgent Mont Blanc dessert.

Address: Via degli Uffici del Vicario, 40, 00186 Roma RM, Italy

Gelateria Sincerita, Tokyo

Once you’ve finished tackling Tokyo’s savoury treats, head off to find this quiet, dainty and adorable hideout in Suginami. Everything here is coloured in feminine shades of pastel, making for a sophisticated Italian gelato experience in the heart of Japan. Get your hands on a scoop of coconut, maple, fresh milk, white berry or cheese and fig ice cream, all served in a dainty cup, and grab yourself a warming coffee for the road.

Address: 1 Chome-43-7 Asagayakita, Suginami, Tokyo 166-0001, Japan

Written for Secret Escapes’ blog, The Great Escape, published 14 September 2018.

#work

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thevezinamonologues-blog · 6 years

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Valentinesversary

Prompt: Nate MacKinnon, sex in his louboutins bc he’s a bougie bitch For: @coltparayko Warnings & Tags: plus-size reader (briefly touches on body issues), nsfw, bougie bitch sex, literally nate mackinnon has a luxury kink, unprotected sex Word Count: 3368

Other Notes: Outfit inspo for this fic here <3 thanks a million to @theainur for beta reading for me!

On the whole, Nate was pretty careful about money. It was endearing to you, really, how he insisted on price-checking the furniture for your shared apartment while the two of you shopped at IKEA, or how he still clipped coupons when he went grocery shopping. You were used to being careful with your money, but Nate was a professional athlete. He didn’t really need to, but yet, he cared about saving his money...

Except when it came to his game-day clothing.

It wasn’t a surprise that hockey players dropped money on bespoke suits for game days, and Nate was no different. From the first time you went to the tailor with him, you could see how much he enjoyed being involved in the process, from picking fabrics to asking about the measurements to accessorizing. You liked seeing the ways his eyes lit up with interest. The guest room closet in your apartment was wholly dedicated to his gameday suits, shirts, ties, and shoes.

Oh, the shoes.

The first time you saw his Louboutins, it was early in the season, at a home game against Minnesota. He’d finished dressing and headed into the kitchen for his pre-game glass of water and a kiss from you, but something was different. You noticed immediately. He was holding himself differently, with more… assertiveness, confidence. You’d seen the suit before, so that hadn’t changed. You inspected the suit, the shirt, the tie, and you couldn’t figure out what had changed until he went on his toes to reach for a glass and you saw the distinctive red bottom of his shoes. You mouth went dry and you mentally calculated if he could leave just a little bit later. It appeared he wasn’t the only one affected by the shoes, then. You kissed him a little deeper before he had to leave, and you were sure you felt him cop a feel before he departed with a cocksure little smirk.

Ever since then you made sure to notice his attitude change when he wore them and you reveled in it. A few months later, his pre-game kiss had even become pre-game trapping you against the doorframe and leaving you breathing heavy with a desperate need for some quality time with one of the toys in your nightstand before you dressed to head to the game yourself. It was that day that your idea was born.

You started saving up your money on the side, being sneaky, careful. The two of you had a shared bank account so you’d get out cash for lunch or shopping or something and put aside the bulk of it in your underwear drawer. By February, your plan was in full-swing. Your anniversary was on the 16th, which was close enough to Valentine’s Day that the two of you usually celebrated both days together (a ‘Valentinesversary’ Nate had called it your first year together and it had stuck). Nate had a home game on the 15th and you suggested the two of you could go out for a late dinner together after the game. He could get back into his game day suit and you’d dress up for the game, so you could leave right from the arena.

At his request, you set out your favourite suit for him on the guest bed: a perfectly cut single-breasted narrow shawl lapel charcoal jacket with matching modern-cut trousers that made his ass look fantastic. You paired it with an off-white linen shirt, and a silk dark green skinny tie with small cream-coloured polka dots and a matching pocket square. You left his Louboutins out next to the suit in a sort of silent declaration of what you’d both been skirting around for months: that the shoes were… well, sexy. They inspired something in the two of you and well… if there was any particular night to celebrate that, it was your anniversary.

When Nate changed and headed into the kitchen, you were still in your robe. He drank his glass of water, then crowded you against the sink for his goodbye kiss. He was definitely on the same page as you, completely forgoing the light brush of the lips in lieu of crowding you against the counter and taking you apart with his lips as his fingers deftly untied your robe. His palm ran across your soft stomach before curling around your hip and holding you against him as he broke the kiss to drag his mouth across your jaw, down to your neck. His lips slid over your skin and you whimpered his name just as he stepped back away from you.

“Tease,” you mumbled sullenly, though your expression softened at his impish grin.

He reached out to squeeze your hand as he grabbed his keys off the counter next to you. “See you after the game, Y/N,” he said, giving you one last, light kiss on the cheek. “Happy Valentinesversary.”

As soon as he left, you went into full-get-ready-mode. You already had everything hidden in the back of your half of the walk-in master closet. You had treated yourself to a spa day the day before to get exfoliated and waxed in all the necessary places, and Gabe’s fiancée, Mel, was due to arrive any moment to help you with your hair and makeup. You slid off your robe and changed into your favourite (and most supportive) lingerie set before sliding on the sleeveless navy dress you’d gotten a few months ago. It settled nicely over your curves, something you might have been too hesitant to wear it before, but Nate had been really good for you. He loved your curves, and the way he genuinely reacted when you showed them off rather than hid them had done a lot for your self-confidence since the two of you started dating. The dress hit you just above the knees, teasing just the right amount of your thick thighs that you knew drove Nate wild. You got out your slouchy white cardigan to keep the dress a little casual for the game and keep you warm when you were outside. While you waited for Mel to arrive, you got out the special ‘gift’ you’d been saving for for months. The brown box with white writing was on the center of your bed, ready for the evening you’d planned.

Mel arrived, expertly helping with your hair and makeup so it could be done a lot faster than if it had just been you. She was a wonderful, supportive friend. You were hesitant at first, when you started seeing Nate. You didn’t look like the other partners of the guys on the team, but the group was so warm, so supportive, and you didn’t ever once feel out of place with them. You were grateful for their friendship, and it was nice having a support system of people who knew what it was like to date someone who was away so often.

Mel finished the last of the curls at the back of your head before you realized the two of you should head out soon.

“Can I see them?” Mel said, nodding to the box. She was the only one privy to your plan and the “Louboutin Saga” as she called it.

You got the shoes off, handing her one to appreciate while you got the other one on your foot. They were white patent leather strappy stiletto heels, higher than you normally wore, but you’d tried them on a few times to get your feet used to them. Walking was a challenge, but not impossible and luckily, it hadn’t snowed lately so you wouldn’t have to worry about slipping and falling.

“They’re gorgeous, Y/N,” Mel said, handing you the other shoe so you could put it on. “He’s gonna love it.”

“I hope so. I’ll keep you updated after the game,” you laughed as the two of you headed out.

Mel laughed as the two of you got into her car. “Not if everything goes according to plan. I won’t hear a peep out of you until at least tomorrow while you’re recovering.”

The game went well, the Avs winning a decisive 5-2 victory. Nate had the game winning goal, as well as an assist on Barrie’s empty-net goal. You were sure he’d have some media to handle in the locker room, and luckily you’d come prepared with your spare key to his car so you could sit in the warmth of his heated seats while you waited for him. You’d lost some time catching up on instagram when the driver’s side door opened and Nate slid in, back in his suit, his hair still wet from his post-game shower, and his smile wide and lighting up his whole face.

“Enjoy the game?” he asked before leaning across the center console to give you a gentle kiss.

You nodded, smiling against his lips. “You looked great out there,” you hummed. “I’m proud of you.”

Three years with Nate and his cheeks still flushed pink when you told him you were proud of him. It was sweet.

When you arrived at the restaurant, a nice Italian place you’d been going to on special occasions since you met, Nate stepped out and handed his keys to the valet before coming around to your side to help you out of the car. You purposely flashed him the red from the bottom of your new Louboutin shoes and smiled to yourself as he froze, looking as though he was choking on air.

“Happy Valentinesversary,” you quipped, smirking at him as he finally took in the rest of your outfit, looking like he wanted to devour you there and then.

“I-” he started, opening and closing his mouth a few times before seemingly realizing that words weren’t going to come to him easily anytime soon. He quietly offered his arm to you, then helped you out of your cardigan when you got inside. He ran his palms up and down your bare arms as the maître d’ looked up your reservation. “You look…. Wow…” he murmured in your ear, nuzzling against you for a moment before the two of you followed the host to your table.

Dinner was as incredible as always. You were always a fan of anything they did, so you never minded trying whatever the chef’s special was. This time it was a duck confit and ricotta gnocchi with grilled beef tenderloin over roasted asparagus in a honey truffle glaze. You never wavered on your dessert preferences, though. Their crème brûlée was, quite frankly, dessert porn. And the way Nate blushed all the way down to his neck when you moaned at the first bite was certainly an added perk.

Nate’s hand was resting low on your back, just above the curve of your ass as you waited for the valet. His gaze was still heated and you were starting to shift with anticipation for the through dicking down you knew you were going to get when you got home. It was always so easy for you to read Nate’s face, and for him to read yours. It was, you thought, one of the things that made your relationship so strong. You could always communicate with each other, but sometimes you didn’t need words. The two of you knew each other so well.

As he drove home, you took your time looking at him, the way his thighs barely fit the trousers, the way his hand curled around the gear shift, and at one particularly well-lit stoplight, you found yourself wondering the safety ramifications of sucking him off as he drove.

“If you keep looking at me like that, we’re not going to make it home,” Nate’s amused voice broke you from your thoughts as they grew more and more indecent.

Your eyes found his just before the light turned green and you grinned. “Better get home fast then,” you replied. “I’m feeling very impatient.”

“Me too,” Nate replied, lifting his hand from the gear shift to your thigh, sliding up and squeezing before he had to change gears again.

You shifted in your seat until he finally turned into the parking at your apartment building. You got out before he’d even turned the car off, impatiently digging your key out of your purse so you could get in the door as fast as possible. Nate wasn’t far behind and as soon as your apartment door was shut behind you, Nate backed you against it and kissed you breathless, his hands finally exploring your body the way you’d both wanted him to do all damn night. You pushed your cardigan off while he’d worked your dress up around your waist. You started to toe off your heels but his hand tightened around your hip.

“No,” he said, his voice hitching. “Leave ‘em on.”

You grinned as you helped him pull your dress over her head. He mutely stared at your lingerie while you answered him. “Only if you leave yours on, too.”

He nodded dumbly, sliding his coat off and folding it over a chair before unbuttoning his cuffs and rolling them up his arms. You stared, mouth watering. He knew how much you were enjoying this. You didn’t have time to talk yourself into pushing away from the door, because it was just a few more seconds and he had his hand on one of your thighs, guiding your leg around his waist, and his other hand was pushing your panties to the side to plunge two fingers into you. You started to whimper his name but he swallowed it with another kiss as he felt just how soaked you were for him. You rolled your hips up against his hand, wanting more friction, more movement, more something.

“God, Y/N,” Nate murmured, watching his fingers slide in and out of you. “The minute you got out of my car I wanted to fuck you right there on the hood. Those shoes. Fuck. I wanna buy you twenty more pairs, those red bottoms look so fucking good on you.”

You tugged him close again by his tie, digging your stiletto heel into his backside. “Got ‘em for you, babe,” you murmured before capturing his lips again, whimpering as his thumb found your clit, circling lightly.

He took his time, fucking you with his hand, but you were quick to get impatient and eventually you grabbed his wrist, curling it around the metal of his watch and tugging up till the two fingers he’d had inside you were rubbing in fast circles around your clit, bringing you off fast. He knew what made you tick and a quick orgasm before he fucked you sounded perfect. You came in a fast, sudden wave, your head falling back against the door.

“Fuck me, Nate. Now,” you whined, fisting your hand in his hair and bringing him into another kiss.

“Here?” he asked between kisses, and you nodded.

His wide hands explored your lace-covered breasts while you worked open his pants, freeing his dick and stroking it a few times before pouting up at him until he hooked an arm under your thigh and guided himself into you, stretching you and filling you and it felt like you were calling out his name in breathy little moans each time his hips snapped against yours, fucking you into the door.

“You feel so fucking good, baby,” Nate said, reaching down to get your other leg off the floor. He didn’t do this often, you always worried about your weight, but he’d made it clear that he didn’t care and loved fucking you while holding you up against the wall. The angle he was fucking you at changed as you curled your other leg around him, digging your heels into him as he held you up with two strong hands under your ass.

You steadied yourself with one arm over his shoulders but the other hand was free to slide from where it had been playing with his silk tie up to curl your fingers into his hair, tugging hard as he sped up. His pants finally shifted and fell the rest of the way down his legs, over his shoes.

The linen of his shirt was getting damp with his sweat as he fucked you harder, to the point where you couldn’t even form his name, let alone any other words. So, when he asked you if he could come inside of you, all you could do was nod and dig your shoes into his ass with encouragement. His hips stuttered and his head fell back as he spilled inside you, filling you with his cum and just holding you there against the door while the both of you caught your breath. His softening cock shifted inside of you as he toed off his shoes and stepped out of his pants and boxer-briefs. You tried to bring your feet to the floor, but he tightened his hands to keep your legs wrapped around him as he walked you, still filling you with his cock, to your bedroom.

After depositing you on the bed, he finally peeled your panties down your legs, still leaving your shoes on. He knelt on the bed, bringing your heeled foot to him and pressing a kiss to the inside of your ankle, then slowly working his way up your leg with a series of kisses, bites, and nibbles up to your thigh, where he sucked a hard bruise before you felt the hot air of his breath against your pussy. His thumb worked slow circles over your clit while he licked his cum out of you, moaning into your cunt the way you moaned around your dessert that night. He ate you out with a sort of enthusiasm that you knew his face would be covered in your juices.

“Fuck, Nate,” you cried as he moved back to take a deep breath, letting his stubble scrape obscenely over your thigh and your legs actually spasmed around his head. “Jesus…”

He chuckled before diving back into you, pressing his face so hard against you that you’d felt his tongue spear deeper into you deeper than he ever had before and when his nose bumped your clit, your orgasm took you completely by surprise. So much so that you cried out loud, unable to control your volume. You were pretty sure you blacked out or your soul left your body or something, because when you came to, you were breathing heavy, and Nate was kneeling over you, his knees on either side of your stomach. His face was soaked and he was already hard again. He grinned wide as he opened a wide, flat, distinctively blue box.

“Happy Valentinesversary,” he said, taking out a long, double stranded necklace. The silver chain was dotted with diamonds, pearls, and turquoise. It was beautiful. He reached down to gently lift your head and slide the necklace on you, looking appreciatively as it settled between your lace-clad breasts. You reached out to stroke him and he took your hand and kissed it. “I got it, babe.”

You tiredly hummed your agreement and ran your nails lightly up and down his thighs as he jerked off over you. As he got close, he aimed his cock at your chest, ribbons of white falling over your lingerie and your new gift.

“Did you really buy me a Tiffany necklace just to cum on it?” you teased, running your hand through Nate’s hair as he caught his breath.

He shrugged, giving you a sex-dopey smile and your breath caught in your throat. You loved him so much.

“In my defense, it looks really, really good on you,” he chuckled, near-collapsing on top of you and nuzzling against the side of your neck. He was making a huge mess and you didn’t much care. “So do the shoes.”

“You cum on these shoes and I swear to god you’re sleeping on the couch,” you laughed in response.

“I’ll buy you more.”

#nmackinnon #colavalanche #plus size hockey imagines #hockey imagines #nhl imagines #1to5k #mine

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paleorecipecookbook · 6 years

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33 Crave-Worthy Paleo Desserts

Going Paleo means kissing goodbye to gluten-filled grains, refined sugars, dairy, and countless other not-so-good-for-you ingredients typically found in popular desserts.

The good news? You don’t have to completely eliminate desserts from your life; just find ways to use whole food ingredients to create delectable, and, dare we say, better than the original, treats.

We’re talking homemade candies like white chocolate, keto-friendly truffles, Paleo peppermint patties, Girl Scout cookie-inspired truffles, and more.

More of a sweet bar fan? We’ve got several of those too, from simple almond butter blondies to chocolate chip blondies, salted caramel brownies, cheesecake bars, and raspberry crumb bars.

Cakes and cookies abound also, including ooey-gooey chocolate lava cake, and simple and quick almond butter cookies. If you’re looking for something more unique, you’ll find Paleo monkey bread and cinnamon roll apple pie.

Whatever sweet craving strikes your fancy, we bet there’s a recipe here for you.

Coconut Flour Caramel Apple Brownies

Cinnamon-infused apples stud every bite of these caramel apple brownies, while a date-based caramel makes everything gooey and delicious.

Recipe: PaleoHacks | Coconut Flour Caramel Apple Brownies

Almond Butter Blondies

These chewy, nutrient-dense almond butter blondies are so yummy, you won’t believe they’re Paleo-friendly and vegan.

Recipe: Detoxinista | Almond Butter Blondies

White Chocolate Keto Truffles

These keto-friendly truffles could not be any easier to throw together: All you need is coconut butter, coconut cream, vanilla extract, monk fruit sweetener, and unsweetened coconut.

Recipe: PaleoHacks | White Chocolate Keto Truffles

Grain-Free Apple Crisp

This grain-free apple crisp harnesses the natural sweetness of apples to make this dessert totally free from added sugar.

Recipe: Living Well Mom | Grain-Free Apple Crisp

Coconut Maple Raisin Ice Cream

You’ll love how simple it is to make creamy, coconut-y ice cream at home with this recipe.

Recipe: PaleoHacks | Coconut Maple Raisin Ice Cream

Paleo Samoa Truffles

Forget Girl Scout Cookies – you won’t be able to put the Paleo truffle version down!

Recipe: What Molly Made | Paleo Samoa Truffles

Utterly Deadly Chocolate Sweet Potato Pie

Luscious, thick and creamy sweet potato purée serves as the base in this rich, chocolate-heavy treat.

Recipe: PaleoHacks | Utterly Deadly Chocolate Sweet Potato Pie

Strawberry Pudding Soufflés

These soufflés, made with whole food ingredients, are the definition of fluffy and sweet.

Recipe: Perry’s Plate | Strawberry Pudding Soufflés

Easy Bread Pudding with Fruit and Pecans

Bread pudding may sound like an impossible feat on the Paleo diet, but this Paleo-friendly version is every bit as warm, gooey, and satisfying as the original.

Recipe: PaleoHacks | Easy Bread Pudding with Fruit and Pecans

Chocolate Covered Almond Butter Balls

Pop one of these chocolate-covered almond butter balls to satisfy a sweet craving. You won’t regret it.

Recipe: Isabel Eats | Chocolate Covered Almond Butter Balls

Hot Chocolate Floats with Hot Fudge and Coconut Ice Cream

You haven’t lived until you’ve devoured frosty coconut ice cream as it melts into a hot, fudge-laced mug of hot chocolate.

Recipe: PaleoHacks | Hot Chocolate Floats with Hot Fudge and Coconut Ice Cream

Paleo Peppermint Patties

Craving candy? These Paleo-friendly peppermint patties boast just four wholesome ingredients: coconut butter, raw honey, peppermint, and chocolate.

Recipe: Empowered Sustenance | Paleo Peppermint Patties

Coconut Caramel Cashew Clusters

These coconut caramel cashew clusters are delicious on their own, but feel free to jazz things up by adding pomegranate arils, coconut flakes, orange zest, or a drizzle of almond butter.

Recipe: PaleoHacks | Coconut Caramel Cashew Clusters

Paleo Chocolate Strawberry Coconut Butter Cups

These dark chocolate cups feature a strawberry coconut butter filling so creamy and luscious, you won’t be able to stop at just one.

Recipe: 40 Aprons | Paleo Chocolate Strawberry Coconut Butter Cups

Keto Eggnog Cheesecakes Made in a Muffin Tin

You may not believe it possible, but this recipe makes delectable individual cheesecakes that are totally Paleo and keto-friendly. Yum!

Recipe: PaleoHacks | Keto Eggnog Cheesecakes Made in a Muffin Tin

Paleo Tiramisu

How do you make this dairy-laden Italian classic Paleo-friendly? With some smart substitutions, like whipped coconut cream and a coconut flour-based cookie layer, you have a decadent but wholesome take on the Italian dessert.

Recipe: Eat Something Delicious | Paleo Tiramisu

Chocolate Sweet Potato Cake

Chocolate and sweet potato strike again with this ultra-rich cake, complete with a dark chocolate coconut cream frosting and fresh berries.

Recipe: PaleoHacks | Chocolate Sweet Potato Cake

Maple Vanilla Bean Meringue Cookies

These gorgeous, crispy meringue cookies only look difficult to pull off, but they’re actually quite simple.

Recipe: Kit’s Coastal | Maple Vanilla Bean Meringue Cookies

Paleo Monkey Bread

Have you ever had monkey bread? The sticky, pull-apart treat is easily made Paleo in this recipe, which requires just 15 minutes of prep.

Recipe: The Banana Diaries | Paleo Monkey Bread

Chocolate Lava Cake

Dark chocolate and cacao powder make this lava cake ultra-rich, while almond butter lends a smooth, nutty flavor to the whole thing.

Recipe: PaleoHacks | Chocolate Lava Cake

Coconut Flour Pumpkin Roll

Pumpkin packs in a ton of moisture and flavor in this pumpkin roll with an extra-creamy coconut cream center.

Recipe: PaleoHacks | Coconut Flour Pumpkin Roll

Paleo Pumpkin Bars

Chewy, fudgy pumpkin bars get frosted with a thick layer of decadent maple frosting – amazing.

Recipe: What Molly Made | Paleo Pumpkin Bars

Coconut Flour Everything Cookies

Can’t decide which type of cookie to make? Try “everything” in this everything cookie recipe.

Recipe: PaleoHacks | Coconut Flour Everything Cookies

Paleo Chocolate Chip Blondies

How do you ensure you get the best of both the brownie and blondie world? Make blondies, with chocolate.

Recipe: Bakerita | Paleo Chocolate Chip Blondies

Coconut Flour Cookie Ice Cream Sandwiches

These Pinterest-worthy coconut flour cookie ice cream sandwiches taste a lot better than anything you can get on an ice cream truck, with a much better nutritional profile, too.

Recipe: PaleoHacks | Coconut Flour Cookie Ice Cream Sandwiches

Paleo Coconut Crack Bars

If you’re craving Mounds candies, these coconut crack bars are your Paleo-friendly fix.

Recipe: Sweet and Savory Meals | Paleo Coconut Crack Bars

Dreamy Paleo Salted Caramel Brownies

Soft and chewy, these salted caramel brownies come together in under an hour.

Recipe: PaleoHacks | Dreamy Paleo Salted Caramel Brownies

Paleo Pecan Caramel Cheesecake Bars

How do you make cheesecake bars Paleo-friendly? Harness the magic of creamy cashews, of course.

Recipe: The Movement Menu | Paleo Pecan Caramel Cheesecake Bars

Mint Chocolate Chip Cupcakes

Topped with minty avocado-spinach ice cream (we swear, it tastes nothing like spinach), these chocolate cupcakes are the perfect dessert.

Recipe: PaleoHacks | Mint Chocolate Chip Cupcakes

Paleo Almond Butter Cookies

On those nights when you need something sweet, whip up these almond butter cookies! They only require five ingredients and 20 minutes total.

Recipe: Tastes Lovely | Paleo Almond Butter Cookies

Cinnamon Roll Apple Pie

Which do you love more: apple pie or cinnamon rolls? With this decadent cinnamon roll apple pie, you don’t have to choose.

Recipe: PaleoHacks | Cinnamon Roll Apple Pie

Paleo Raspberry Crumb Bars

Fruity, sweet, nutty, and crisp, these raspberry crumb bars are essentially a raspberry pie in bar form.

Recipe: Wholesomelicious | Paleo Raspberry Crumb Bars

No-Bake Chocolate Almond Butter Bars

For those days you can’t be bothered to turn on the oven, whip up these easy, chocolate almond butter bars.

Recipe: Beaming Baker | No-Bake Chocolate Almond Butter Bars

(You’ll Also Love: The Best Paleo Desserts for Holidays – Grain-Free, Dairy-Free)

The post 33 Crave-Worthy Paleo Desserts appeared first on PaleoPlan.

Source: http://bit.ly/10qRbxJ

#paleo #recipe #food #delicious #healthy #yum #diet

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flutadventures · 5 years

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Happy Birthday to Me Part Two

The following is a documentation of all the other meals I made on my birthday weekend:

Unagi Gyoza with an Italian Twist

I found unagi gyoza on sale in a Japanese supermarket and was really excited, I’ve never seen gyoza with such a filling before and the ingredient list looked really good too - these included broiled eel, leek, cabbage, bonito stock, and sake. They were a tad expensive, but for the novelty value and the fact that I’d probably have to pay 3 times more for the same quantity in a restaurant I thought “Ah fuck it why not, it’s my birthday lol”.

I initially didn’t think of doing too much with it, just the most basic steaming. But then I realised I didnt have any of the usual dipping vinegar to go with it, which was then I thought - why not try an alternative? Crema di Balsamico with its tangy-sweetness immediately came to my mind. And then I went one step further by pan frying just the one side in butter, to get it crispy just like it’s sometimes sold outside. And to balance all this heartiness I had my very own homemade cucumber salad on the side, german-style(or at least, my interpretation of it). I really don’t think there is a need to go into lengthy detail on the how-to here.

It turned out well, although I probably could have steamed the gyoza a tad longer. Moral of the story, look for alternatives when you don’t have something, the end result can be pleasantly surprising, as was the case here. The tangy-sweetness of the balsamico balanced the richness of the unagi nicely.

Summer “Grilled” Prawn salad

This, ladies and gentlemen and children (as Turkish airlines has the habit of announcing, which I find very cute lol) - is by far my pièce de résistance, at least for this Birthday Weekend Menu thingy. I’d two jumbo prawns leftover (of course this was planned), and I wanted to do something different from what I’d made with them the last meal (rich tomato-based pasta). I tried to think up antonyms to the adjectives I would use to describe that previous dish, and I came up with the words fruity and light and summerish. Not that tomatoes(as per the last dish) aren’t summerish, but in this one they’re left uncooked and refreshing. I’m rather proud to say that I came up with this one almost entirely by myself.

Ingredients

-Jumbo Prawns; 2

-Quinoa; 1 portion

-Cherry tomatoes; a handful

-Mint; a few leaves

-Butter

-Orange-Pepper spice mix; 1-2 pinches

-Pomegranate vinegar; a splash

-Mango vodka; 2-3 splashes

-Pepper-garlic spice mix

-Crema di Balsamico

-Salt

-Truffle olive oil / Any salad oil (e.g. pumpkin seed, walnut, olive)

Special Equipment

-Blowtorch

-Container for shaping quinoa bed, shouldn’t measure more than a palm's width across.

Instructions

1) Toast quinoa in pan with some butter till nearly golden brown, put in rice cooker with ratio 1:1.5 water to cook. Add 1-2 pinches of salt to water.

2) Halve cherry tomatoes. Set aside.

3) Chop mint. Set aside.

4) Clean and devein prawns. Remove sharp parts. Slice down middle. Season with pepper-garlic seasoning or any seasoning of choice. Rub with butter.

5) Put prawns in small, shallow dish with butter. Steam. WATCH CLOSELY. The moment the prawns turn pink, count to maybe 5 seconds and switch off the flame. They will still continue cooking a little.

6) Pour a couple of splashes of mango vodka into the shallow dish, making sure it also touches the prawns. Use the blowtorch to blast the dish. The vodka should light up, as it did for me, and the bluish-orange flames will lick the prawns, charring them while infusing them with a smoky mango taste. The flames lasted nearly a minute in my case. When cooled, remove head.

6) Quinoa should be done by this time. Put into shaping container. Add chopped mint, orange-pepper seasoning, truffle olive oil, pinch of salt, toss thoroughly. Use serving plate to cover container, and flip. The tossed quinoa should form a loosely-packed but relatively neat circle in the centre. Arrange the halved cherry tomatoes around it, and drizzle balsamico.

7) Rest prawns atop quinoa bed. Try to arrange artistically.

8) Drizzle pomegranate vinegar atop prawns and quinoa bed. Serve.

Verdict: It was beyond amazing and honestly turned out way better than I had expected.I was worried it would somehow be too greasy/salty, but no! Everything blended exceedingly well together, complementing each other. The frutiness from the mango vodka, the orange-pepper seasoning and the pomegranate vinegar kept the salad light, and the shreds of mint leaves added a nice herbal edge to every bite. And the prawns. God the prawns. They were even more tender than the ones I’d made yesterday (probably because stricter time control, I literally turned off the flame the moment they fully turned pink). Crunchy yet tender. And the intermingling of the different flavours, oh so delightful. The balsamico on the side also added a nice dipping option for the already naturally very sweet prawns.

This was easily one of my top ten best dishes I’ve ever made. And relatively easy even! Excluding cooking time for quinoa, it all took a maximum of 45 minutes.

I had this with a pleasantly sweet bubbly Moscato d’Asti on the side. Perfection.

Paneer Kebabs

So, I was at the Indian superstore recently, and I finally managed to get what I’ve been meaning to for some time - paneer. I love palak paneer, I almost always get it when I go to an Indian restaurant. But I wanted to try cooking something different with it. Greek-turkish-italian influences came to my mind. Paneer reminds me somehow of feta and mozzarella, and I was initially going to do some version of a caprese salad, but instead of balsamico I use a honey-based dressing. But then I wanted to push things a bit further. So, here’s what I did:

Ingredients

-Goat butter; 2 dabs

-Cherry tomatoes; a handful

-Onion; quarter of a medium sized one

-Paneer cubes; a handful

-Pepper-garlic seasoning

-Mini paprika; 1-2

Special Equipment

-Skewers (the ones I found are actually meant for rouladen but hey, whatever works, right?)

Instructions

1) Halve cherry tomatoes. Slice mini paprika. Slice onions. Set aside.

2) Heat up goat butter in pan till nearly sizzling. Put in paneer cubes.Let them fry, till they have a crispy exterior. Don’t forget to flip them. Add in onion slices halfway, if you’re a wuss like me who doesn’t eat raw onions. But they will probably be done before the paneer, so remove first, so that they don’t become too soft.

2) When all paneer cubes are fried, remove from pan. Quickly throw in sliced paprika and tomatoes and toss them around in the browned goat butter to heat them up quickly.

3) Skewer them in any order which you’d prefer. Drizzle balsamico over them for flavour balance to the greasiness.

4) Serve with a refreshing salad on the side, in my case my homemade cucumber salad.

Fun note: Goat butter loses its slightly off-putting goaty smell when it’s browned. Delectable.

I was initially tempted to just toss it all together as a kind of salad, but extravagant birthday me ruled against it, with the excuse that “when else are you gonna have the damn time/energy/will to do this fancy shit”. Skewering the different ingredients took longer than I expected, but the presentation was fun, added to the special factor. It was fun trying paneer like that, not drowned in curry but rather as a standalone thing almost. Had a rather nutty flavour, and went well with the juiciness of the tomatoes, sauteed onions and paprika. I still want to try the honey drizzle thing though. I think it’d be a bomb brunch thing. With sparkling wine on the side. Mmm.

German Cucumber Salad

Since it features so often as a side dish I might as well make a quick documentation of it. I always liked Gurkensalat when I was living in Germany, both the yoghurt as well as the clear version. I was sad for a while that my current living places didn’t have this. But then I realised, wait a minute, this is actually really easy to make, lol. So, here goes:

Ingredients

-”Natural” yoghurt i.e. sour yoghurt, not any of that smooth sweet shit lol; 2 cups

-Japanese cucumber; 2 medium

-Sugar; 2 tablespoons (I used brown, but white is probably preferable because colour)

-Onion; quarter of a medium-sized one

-Dill; 1.5 heaped tablespoons if dried

-Salt; a pinch

Serves: 4-5 portions

Instructions

1) Thinly slice cucumbers and onions. I like mine really thin, like thinner than paper thin. I personally prefer the texture more when it’s like that.

2) Mix yoghurt with dill, sugar, salt.

3) Throw in cucumbers and onions. Mix. Hey presto it’s done.

Note: I don’t add any other liquid, because the cucumbers release quite some water overnight, so that the next day the liquid component of the salad reaches a consistency that I find just right - thinner than yoghurt, but not watery. The spiciness of the raw onion is usually mellowed out a lot by the yoghurt.

Usually stores for about a week I’d say. Perfect complement to any kind of greasy food, or even just as a refreshing snack really.

So, that marks the end of this round’s Birthday Weekend Menu! I had so much fun thinking up recipe ideas based on whatever ingredients I had (yes, cherry tomatoes and balsamico feature a hell lot lol), guided by the principles of extravagance and flavourfulness. I did feel extra special eating them. Plating/Presentation really adds a lot to the dining experience.

Next series of posts coming up will probably have to do with office lunches that can be served cool/room-temperature, because I have developed an aversion to the taste of microwave-heated food. Already drawn up a whole list of recipe ideas, can’t wait to try them!

#food #recipes #tomatoes #paneer #cheese #blowtorch #salad #skewers #posh #quinoa

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foodffs · 7 years

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Have a good 2018 🤗

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thehungrykat1 · 3 years

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Momento Aperitivo Happy Hour and Pasta Degustation at Finestra in Solaire Resort

Now that Metro Manila has been downgraded to Alert Level 2, it seems that we will be having a Merry Christmas after all. While it is still important to keep our guards up and maintain all minimum health standards, we can also start to reward ourselves after more than a year of quarantines and enjoy the luxuries and activities around the metropolis. Solaire Resort and Casino has always been one of the best places to celebrate the weekend, so it was only fitting that we were right here at the hotel last week when the good news broke out about the alert level downgrade.

It was an early weekend treat as we gathered with our friends at Finestra Italian Steakhouse in Solaire Resort for their Momento Aperitivo happy hour at the bar followed by a gastronomic Pasta Degustation dinner in the main dining room afterwards. It was my first time to actually dine at Finestra, even though we are regulars at the hotel’s other signature restaurants such as Red Lantern and Fresh International Buffet. This time, it was an Italian affair to remember as Executive Chef Alan Marchetti showed us what authentic Italian pasta truly is.

Finestra has been recognized by Philippine Tatler as one of the Top 20 Best Restaurants in Manila for the last three years. Its elegant dining room is truly an exquisite venue to bring dinner dates and important guests.

The restaurant is open daily from 5:30pm to 10:30pm and we arrived just in time to watch the gorgeous sunset. You can choose to sit near the windows to get a good view of the resort pool and the bay.

Finestra is one of the few places that offers live entertainment nowadays. Guests can enjoy live music every Thursday, Friday, and Saturday evening. Plexiglass barriers are set around the performers to maintain proper health protocols.

It was still early for dinner, so we went to the bar area for some Italian beverages. Momento Aperitivo is a happy hour promotion at Finestra which lets you enjoy unlimited servings of their classic cocktails with a twist. This is offered daily from 6:00pm to 9:00pm for P995+ per person.

We started with a light beverage called the Pigafetta. This refreshing cocktail comes with homemade limoncello, Toso Prosecco, soda water, cold brew oolong tea with elderflower syrup, and grapefruit bitters. It’s a sweet and sparkling way to start our Italian adventure.

Finestra then goes molecular with the Truffle Bee's Knees. This very interesting cocktail combines Bombay Sapphire Gin, honey, truffle oil, and fresh lemon juice into a unique and exciting drink. The highlight is that soft dome that the bartender infuses on top of the glass.

Wait until it pops or just pop it yourself to create a flash of smoke that envelops the glass. It’s both an art form and a very powerful concoction that really got my attention. This was my favorite drink that afternoon.

They also have the Giramondo which comes with Bacardi Carta, Campari, sherry, and salted honey syrup. This one is similar to an Old Fashioned and was more popular with the gentlemen.

Aside from the cocktails, guests can also get unlimited servings of red wines, white wines, and sparkling wines. I had a few glasses of Toso Prosecco, a dry and fruity sparkling wine with pleasant bubbles.

Each guest also gets a round of Italian appetizers to go with their bottomless cocktails. This appetizer board comes with gnocco fritto, salami, homemade pickles with a ricotta and truffle dip.

If that’s not enough, you can order some more items from the a la carte menu. The Prosciutto Grissini (P180) has soft buttery prosciutto ham wrapped around crispy Italian breadsticks. This is a great appetizer to munch on while enjoying your cocktails.

Another great bar chow is the more familiar Calamari Fritti (P480). These battered and fried calamari are really so crunchy and delicious.

You can also get the Lobster Roll in Brioche Buns (P680) if you want a more indulgent companion to your drinks. This lobster sandwich is a tasty and filling way to keep those cocktail refills coming.

If you want something to share for the entire group, order one of their Pinsa Romana. This is a classic type of pizza made in Italy that stands out with its light and airy crusts. Pinsa means “dough pushed by hand” which is how this type of pizza is prepared instead of being tossed. We tried the Diavola (P1080) which is topped with spicy salami, mozzarella, black Taggiasca olives, and roasted peppers.

After our Momento Aperitivo rounds at the bar, it was now time for our pasta degustation dinner. Chef Alan Marchetti, Chef de Cuisine of Finestra Italian Steakhouse, was hard at work in the open kitchen preparing all our six pasta courses which showcased his mastery of Italian cuisine. Chef Alan takes guests back to his roots as he personally handmade the most perfect pastas in this degustation menu called Pasta and Passion (P3888+ per person).

We started our dinner with some amuse-bouche consisting of bite-sized items that are meant to tickle our taste buds. These also came with a complimentary bread basket that you can douse in their own Finestra Olive Oil produced from cold-pressed Sicilian olives.

Our first course was the elegant Farfalle. This dish came adorned with Spirulina butterfly pasta, Botan-ebi prawns, microgreens, and a generous portion of caviar. The butterfly pasta gives a good balance to the salty caviar.

Next was the pretty Caramelle which had smoked scamorza and mozzarella candies, tomato, pesto, and basil. I liked this cheesy and chewy pasta with trinkets of pesto.

Now it’s time for the heavier courses. The Spaghetti is our third course and this truffle pasta comes with Chitarra spaghetti, porcini, crispy celery, and truffle zabaglione. I really loved the truffle flavors and I eagerly slurped all the spaghetti from my plate.

Our fourth course was probably the most unique among all the pasta dishes. The Ravioli is a colorful creation prepared with lobster butter, shellfish, sea grapes, and a ravioli filled with seafood stock. Eat the whole ravioli in one bite and feel a flavorful explosion in your mouth. It’s like eating a xiolongbao but Italian style.

The Cavatelli is the last main course of the Pasta and Passion degustation dinner. This bi-color cavatelli comes with Toscano ragout, parmigiano reggiano, basil, butter, and sun-blushed tomatoes. This meaty pasta dish is quite filling. All the pasta items are personally hand made by Chef Alan Marchetti so you can really see the love and dedication he has for his craft.

We got a bonus pasta dish for our table with the Pomodorro. This looks like a simple Italian pasta but Chef Alan really made it stand out with his authentic style and recipe. The tomato sauce was absolutely perfect without being too sweet or sour. I could never replicate this at home so I will definitely be back at Finestra soon to have this again.

There’s one last item to go at our Pasta and Passion degustation and that’s the dessert course. Would you believe this dessert is also made with pasta? The Dessert Tortellini comes with Auro dark chocolate tortellini, ricotta, orange glaze, and rose water cream.

But there’s more! After those six pasta courses, diners also get to choose some more treats at the Chocolate Trolley. The server will bring this delightful and decadent box of chocolates to your table for you to choose your favorites.

Each guest can get up to three pieces of chocolate, but I went ahead and got more since I couldn’t choose just three. These were really a sweet and fitting end to our Italian adventure.

Finestra Italian Steakhouse is truly one of the most luxurious and elegant restaurants in the country. Drop by for an afternoon of Italian cocktails and appetizers with Momento Aperitivo, or go ahead and book their Pasta and Passion degustation dinner if you want to impress your date. I wasn’t even able to try their high-quality steaks yet, so I will surely be back soon.

Finestra Italian Steakhouse

Solaire Resort & Casino, 1 Asean Avenue, Entertainment City, Paranaque

8888-8888 loc. 8857

www.solaireresort.com/dining/finestra

www.facebook.com/FinestraAtSolaire

#FinestraatSolaire #Solaire #SolaireResort #MomentoAperitivo #Degustation #Pasta #Italian

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