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  • _mean_i - Minaë Tani @_mean_i 4 minutes ago
  • Reminiscing last summer in biodynamic farm in beautiful #piedmont by making #panzanella . There seem to be regional variations in its recipe. We learned the one with stale bread soaked in vinegar water. Squeeze water off of softened bread and toss up with sliced onion, cut tomatoes,  chopped fresh herb(mint, oregano, basil etc), salt, hint of chilli flakes and generous amount of quality olive oil. Mix well with hands (important) and let it sit for a bit before serving. Bread? Of course home baked sourdough bread. Yum! 
久しぶりに美味しいトマトに出会ったので、ふと昨夏イタリアの農場で覚えたパンツァネッラを。大人も子どももこれがテーブルにあると「わ〜パンツァネッラだぁ😍」って目を輝かせたのが印象に残ってる。

地域によってレシピは様々のようだけど、教わったのは固くなったパンを酢水に浸してふやかして、ぎゅっとしぼったとこを刻んだトマトとフレッシュなミントかオレガノ、薄くスライスしたたまねぎ、お塩とほんのちょっぴりのチリフレークとたっぷりのオリーブオイルで和えるというもの。

手でしっかり混ぜるのと、美味しいオイルをケチらずつかうのがポイントだと思う。そして冷蔵庫でちょっと寝かせると味がなじんで美味しい。

要は残り物を活かす究極のリメイク常備菜なんだけど、こういうのがしみじみ美味いよね。もちろん家で焼いたパンの残りを活用。

パスタは、ポーランドの肉肉しいセミドライのソーセージが届いたので、にんにくとケールと芽キャベツと一緒に。

#panzanella #homecooking #comfortfood #lacasarotta #eattheworld #perksofbeinghomebaker #homebaker #sourdough #sourdoughbread #kale #brusselsprouts #pomodori Reminiscing last summer in biodynamic farm in beautiful #piedmont by making #panzanella . There seem to be regional variations in its recipe. We learned the one with stale bread soaked in vinegar water. Squeeze water off of softened bread and toss up with sliced onion, cut tomatoes, chopped fresh herb(mint, oregano, basil etc), salt, hint of chilli flakes and generous amount of quality olive oil. Mix well with hands (important) and let it sit for a bit before serving. Bread? Of course home baked sourdough bread. Yum! 久しぶりに美味しいトマトに出会ったので、ふと昨夏イタリアの農場で覚えたパンツァネッラを。大人も子どももこれがテーブルにあると「わ〜パンツァネッラだぁ😍」って目を輝かせたのが印象に残ってる。 地域によってレシピは様々のようだけど、教わったのは固くなったパンを酢水に浸してふやかして、ぎゅっとしぼったとこを刻んだトマトとフレッシュなミントかオレガノ、薄くスライスしたたまねぎ、お塩とほんのちょっぴりのチリフレークとたっぷりのオリーブオイルで和えるというもの。 手でしっかり混ぜるのと、美味しいオイルをケチらずつかうのがポイントだと思う。そして冷蔵庫でちょっと寝かせると味がなじんで美味しい。 要は残り物を活かす究極のリメイク常備菜なんだけど、こういうのがしみじみ美味いよね。もちろん家で焼いたパンの残りを活用。 パスタは、ポーランドの肉肉しいセミドライのソーセージが届いたので、にんにくとケールと芽キャベツと一緒に。 #panzanella #homecooking #comfortfood #lacasarotta #eattheworld #perksofbeinghomebaker #homebaker #sourdough #sourdoughbread #kale #brusselsprouts #pomodori
  • Reminiscing last summer in biodynamic farm in beautiful #piedmont by making #panzanella . There seem to be regional variations in its recipe. We learned the one with stale bread soaked in vinegar water. Squeeze water off of softened bread and toss up with sliced onion, cut tomatoes, chopped fresh herb(mint, oregano, basil etc), salt, hint of chilli flakes and generous amount of quality olive oil. Mix well with hands (important) and let it sit for a bit before serving. Bread? Of course home baked sourdough bread. Yum! 久しぶりに美味しいトマトに出会ったので、ふと昨夏イタリアの農場で覚えたパンツァネッラを。大人も子どももこれがテーブルにあると「わ〜パンツァネッラだぁ😍」って目を輝かせたのが印象に残ってる。 地域によってレシピは様々のようだけど、教わったのは固くなったパンを酢水に浸してふやかして、ぎゅっとしぼったとこを刻んだトマトとフレッシュなミントかオレガノ、薄くスライスしたたまねぎ、お塩とほんのちょっぴりのチリフレークとたっぷりのオリーブオイルで和えるというもの。 手でしっかり混ぜるのと、美味しいオイルをケチらずつかうのがポイントだと思う。そして冷蔵庫でちょっと寝かせると味がなじんで美味しい。 要は残り物を活かす究極のリメイク常備菜なんだけど、こういうのがしみじみ美味いよね。もちろん家で焼いたパンの残りを活用。 パスタは、ポーランドの肉肉しいセミドライのソーセージが届いたので、にんにくとケールと芽キャベツと一緒に。 #panzanella #homecooking #comfortfood #lacasarotta #eattheworld #perksofbeinghomebaker #homebaker #sourdough #sourdoughbread #kale #brusselsprouts #pomodori
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  • nomscooks - Naomi Myerson | Food & Recipes @nomscooks 1 hour ago
  • By popular demand... Mum’s #Passover Gluten Free Almond Biscuit recipe! For those who are #glutenfree, or just anybody looking for a lighter snack, these are perfect all year round! ☺️
Recipe: - Whisk 5 large egg whites 🥚 until they form stiff peaks
- Mix 1lb of caster sugar with 1lb 6oz of ground almonds, then fold into egg white mixture
- Roll the mixture into small cookie balls 🍪, then balance each ball on your two forefingers and dip one side into a bowl of caster sugar to very lightly coat. Place balls on baking tray lined with parchment paper, coated side up. TIP: roll the #biscuits with slightly wet hands! Once you’ve rolled a few, the mixture starts to stick to your hands and the balls become less defined and harder to roll - wash your hands again and keep going!
- Take a packet of blanched #almonds and place one on top of each biscuit, pressing in with your thumb
- Bake biscuits at 190 degrees until just golden - they need to be soft inside so don’t overdo it!
These biscuits have a great almond flavour and a perfectly satisfying #chewy texture, with a sprinkling of crunchy sugar on the outside - truly delicious! Let me know if you give them a go! By popular demand... Mum’s #passover Gluten Free Almond Biscuit recipe! For those who are #glutenfree, or just anybody looking for a lighter snack, these are perfect all year round! ☺️ Recipe: - Whisk 5 large egg whites 🥚 until they form stiff peaks - Mix 1lb of caster sugar with 1lb 6oz of ground almonds, then fold into egg white mixture - Roll the mixture into small cookie balls 🍪, then balance each ball on your two forefingers and dip one side into a bowl of caster sugar to very lightly coat. Place balls on baking tray lined with parchment paper, coated side up. TIP: roll the #biscuits with slightly wet hands! Once you’ve rolled a few, the mixture starts to stick to your hands and the balls become less defined and harder to roll - wash your hands again and keep going! - Take a packet of blanched #almonds and place one on top of each biscuit, pressing in with your thumb - Bake biscuits at 190 degrees until just golden - they need to be soft inside so don’t overdo it! These biscuits have a great almond flavour and a perfectly satisfying #chewy texture, with a sprinkling of crunchy sugar on the outside - truly delicious! Let me know if you give them a go!
  • By popular demand... Mum’s #passover Gluten Free Almond Biscuit recipe! For those who are #glutenfree, or just anybody looking for a lighter snack, these are perfect all year round! ☺️ Recipe: - Whisk 5 large egg whites 🥚 until they form stiff peaks - Mix 1lb of caster sugar with 1lb 6oz of ground almonds, then fold into egg white mixture - Roll the mixture into small cookie balls 🍪, then balance each ball on your two forefingers and dip one side into a bowl of caster sugar to very lightly coat. Place balls on baking tray lined with parchment paper, coated side up. TIP: roll the #biscuits with slightly wet hands! Once you’ve rolled a few, the mixture starts to stick to your hands and the balls become less defined and harder to roll - wash your hands again and keep going! - Take a packet of blanched #almonds and place one on top of each biscuit, pressing in with your thumb - Bake biscuits at 190 degrees until just golden - they need to be soft inside so don’t overdo it! These biscuits have a great almond flavour and a perfectly satisfying #chewy texture, with a sprinkling of crunchy sugar on the outside - truly delicious! Let me know if you give them a go!
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