DELTA'S CROISSANTS!!!..Glamourised by a very talented and happy customer!👌👌👌
These r avail unbaked.. ready to bake direct from frozen.. in a preheated oven for aprox 18 to 20min!
Thereafter serve anyway u like!.. sweet or savory! @ onlyy R35 doz
‘Couscous salad bowl’ with oven roasted pumpkin, and mix of vegetables. This mealsalad is ready in just 5 minutes! Mealprepping has proven to be a lifesaver again. My fridge is my mise en place. The prepping does take time, but it’s worth it. Easy to create different healthy tasty combinations. If you have good quality containers, the food will survive at least 3 days. Amari was supposed to pose with the bowl, as I’m proud to see her enjoying these meals... But then she’d noticed the black olive... I love this picture! 🥗
2 BBQ places in one day and somehow #q39 was my favorite even though the was a long wait compared to what I'm used to but that's how you know it's good, right? Thanks to @2dorksinlove for letting me photograph her food before mine came.
Tried something new tonight...Homemade Kefta from the Jerusalem cookbook!
These middle-eastern inspired Kefta are made with a mix of ground lamb and beef. Added ingredients included toasted chopped pine nuts, flat leaf parsley, garlic, onion, cinnamon, nutmeg, and allspice. The house smelled amazing and the food even better! The addition of homemade tahini and hummus/pita made for a healthy homemade meal.
Er ekki tilvalið að grilla í dag þegar búið er að kjósa😊 Fullt af frábærum uppskriftum í grillblaðinu okkar. Hér eru girnilegir fylltir sveppir á aspasbeði. Photographer @hakonbjornsson Stylist @hannaingibjorg Recipe in magazine @beggajons16
Goooood morning everyone!! I just realized that I didn’t post my dinner last night (don’t worry this wasn’t my breakfast! 😂). So, here it is! Last night my grandparents and I went out and I ordered the salmon with a side of couscous and asparagus. Usually, I’d eat a ton more than this but I had a big snack of veggies and hummus an hour before 😳. ALSO my official running training plan starts tomorrow so stay tuned!