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Cooking à la Carte

Its a really easy recipe and perfect for breakfast. It is actually my favorite dish since I traveled and fall in love with Israel and I’ll definitely post a version of mine soon but first check out this. Its the best! Thank you very much.

à demain

I don’t belong in the kitchen. My cooking is not an extension of creative intuition — I can only follow textbook instructions since I don’t know how to improvise the right amount of seasoning. Accidentally, I found a recipe within my skill range by the wonderful Melissa Clark, a food columnist for the New York Times, and it turned out beautifully (proof below). Each warm bite conveys unique and complex flavors, delivered by straightforward preparations.

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My weekend brunch & decorative hydrangea

Shakshuka with Feta (and Love)
3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon cayenne, or to taste
1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
¾ teaspoon salt, more as needed
¼ teaspoon black pepper, more as needed
5 ounces feta cheese, crumbled…

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Frankincense Drink

4 gram edible Moxor frankincense (If you are not used to the taste of frankincense you may want to use less)
30 gram sugar (optional)
1 Liter water

first you start to grind the frankincense. If some bigger pieces left its not a big deal. Then you boil the water and add the sugar and the frankincense. Let it boil for for some seconds. Cool it down and rest over night. Sieve the residual pieces out, you can use them for the next drink or eat them like a chewing gum. Enjoy drinking.

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