I wish you a wonderful Sunday🌟🌟🌟🌟
Prajem vám krásnu nedeľu insta-priatelia 🌟🌟Ako prežívate tieto chladné dni? Ja očakávam, že ešte trošku nám nasneží túto zimu😉😃 Keď že milujem kreativitu a fotenie, nebolo to inak ani pri tejto fotografii v snehu. V zime by sme v prvom rade nemali zabúdať aj na zmenu stravovania, inak je to samozrejme aj v letnom období. Veľa ľudí v zime trpí prechladnutím, nádchou a neraz sa nevyhnú ani antibiotikám. Mali by ste ale vedieť, že v zime treba organizmus zohrievať. Príliš veľa citrusových plodov a chladných mliečnych výrobkov z chladničky, nám organizmus veľmi ochladí. Takisto je to aj pri určitom druhu zeleniny. Jednoducho sa treba naučiť stravovať inak v zimnom období a v letnom období. Nie je to len o tom, že zo života vylúčime rafinovaný cukor a budeme zdraví. Je tu veľké množstvo potravín a zlých stravovacích návykov, ktoré vedú ku chorobám a mali by sme nato myslieť, vždy keď si nakladáme jedlo na tanier😉
#Dining at the #Safavid Court is comprised of the translation of #Madatolhayat ( #SubstanceofLife ) and also modernized recipes based on this 17th century #Persian#cookbook . The #author of the Substance of Life, Nurollah, was the chef to the most renowned king of the Safavid Dynasty, #ShahAbbas I (1588-1629). Nurollah prepared this culinary treatise to present to his patron in gratitude for the king's permission to go on an offseason pilgrimage to Mecca. Regarded as one of the greatest monarchs in Persian #history , Shah Abbas moved the Safavid capital from #Qazvin to #Isfahan , reviving its glory and making this #ancient city a cosmopolitan center once again by building magnificent #architectural edifices, including palaces, #mosques , bridges, and boulevards. In fact, Isfahan during his reign acquired the title of "Half the World," and its central square, with its two grand mosques, the #GrandBazaar , and the most important magnificent royal palace, #AliQapu [the Grand Gate], became a center of government, religion, and commerce and was given the name the Image of the World. Ali Qapu, a seven-story building, which with the exception of the domes and minarets of the great mosques was the highest building in the city even up to the second half of the twentieth century, was not only the residence of the royal family, but also the place where the king entertained the nobility and foreign emissaries. In addition to a relatively large number of 16th century royal #recipes , Nurollah's manuscript presents to the reader a #picture of domestic life in Ali Qapu palace, including not only information about the type of #food served but also instances of the king's personal involvement in more mundane tasks, such as #cooking and experimenting with food preparation. In Dining at the Safavid Court, M. R. Ghanoonparvar provides us with a translation of Nurollah's #culinary treatise as well as modernized versions of the recipes given in The Substance of Life.
Georgian cuisine. The meat wrapped in cabbage with the tomato sauce and cream dip. It tasted really home style in winter and rather mild taste.
For the plates you would like people to try!
1 1110 minutes ago
BUBBLE TEA 🍦 | Continuing the obsession with milk tea in different forms
"Sundays should come with a pause button" | Enjoying sunday breakfast with this Warm Chocolate Chia Pudding😋🍫 topped with pomegranate❤️, pecans, cacao nibs, pol·len and tahini 🙌! 〰️ Disfrutando del domingo con este Pudding de chia y chocolate calentito😋🍫 servido con granada❤️, nueces pecanas, nibs de cacao, polen y tahin 🙌. ¡Que tengáis un feliz día!
Tofu Wontons with Yellow Curry Broth 🍲🥬 Created by @hellolisalin ⭐️ Shared Via @GlowingPlants ✨🌿 #GlowingPlants
Yellow Curry Broth
1 tablespoon vegetable or olive oil
1 tablespoon minced ginger (about a 1-inch piece of ginger)
4 garlic cloves, minced
2 teaspoons yellow curry powder (mild spice)
6 cups vegetable broth*
1/2 teaspoon salt, add more if necessary
3/4 cup (175ml) full-fat coconut milk (can sub with low-fat coconut milk)
about 45 to 50 square dumpling wrappers
1 package of firm tofu (I used a 14-ounce package)
1 1/2 tablespoons vegetable or olive oil
2 tablespoons minced ginger
1 tablespoon minced garlic
3 cups shredded green cabbage (ensure they are no longer than 1-inch pieces)
1 large carrot, grated (about 1 1/4 cups)
pinch of salt
4 scallions, sliced
black sesame seeds
Prepare the Broth: I like preparing the curry broth before making the dumplings because this allows more time for the flavors of the broth to develop.
Heat the 1 tablespoon of oil in a pot. Add the minced ginger and garlic and cook for 1 minute, stirring constantly. Add the curry powder and stir to coat the spices.
Add the vegetable broth and 1/2 teaspoon salt, cover the pot, and bring the broth to boil. Reduce the heat to a simmer and swirl in the coconut milk. Let the broth simmer for about 10 minutes, covered. Turn off the heat and let the broth sit on the stove, covered, as you make the dumplings.
Make the Dumplings
Drain the tofu and wrap the tofu around a layer of paper towels. Press the tofu by placing the tofu block on a plate and weighing it down with a stack of plates. Let it sit for 15 to 20 minutes. Remove the towels and cut the tofu into small 1/4-inch cubes.
Heat 1 1/2 tablespoons of oil in a large pan. Add the minced ginger and garlic and cook for 1 minute. Add the cabbage, carrots, and a pinch of salt to the pan and cook for 3 to 4 minutes. Transfer the tofu and scallions to the pan and add another pinch of salt. Cook for another 2 to 3 minutes. Taste the filling. You want the the filling to be a smidgen saltier than you would normally prefer. The wonton wrappers will mellow out th