Let me introduce you to The Horseshoe Margarita! Call me a purist, but I’m celebrating National Margarita Day with just three simple ingredients: 2 parts @Herradurateq Silver, 1 part fresh squeezed lime juice, 1/2 part Agave nectar. The key is to shake hard with ice (I recommend using a Boston shaker) until some of the ice melts, then strain over fresh ice and garnish with a lime. It’s the perfect way to let #TequilaHerradura shine through in a margarita! #Sponsored Tequila Herradura 21+
The art of plating. Chef Melissa's brigade doing what they do best. A lot of dedication and attention to details goes into each and every dish. We like to call it "A drop of magic"... Meet the magicians. #action#tgif#whistler 📸 @whistlertraveller
QUORN AND KALE CURRY 💚
⌛ Quick, easy, delicious and nutritious Quorn and kale Thai curry with sugar snap peas, mushrooms, spring onions and Basmati Rice. I usually opt for wholegrain but this was what was left in the house! •
🌙 This evening I'm planning to walk a mile before heading on the ab machine to do 50 reps (more if I can!). I'll have to show you a video of it one day as it's cool and super effective! Need to get some visible abs for our Holiday in August! 😆
💧 Water drank so far today - 1.5 litres (aim for 1.6-2 litres per day for adults)
my newest baking obsession + my secret ingredient .
that’s right, heavy cream whipped to soft peaks. 🤯
take your cakes, scones, muffins + breads to the next level with this addition. the fat from the cream will give you a boost of moisture, while also creating NEW air pockets. plus you get the added benefit of another layer of flavor from the floral notes found naturally in the cream. wanting to try it?! add 1/2 c whipped heavy cream into your batter as the final step. remember to fold it in so you don’t lose the air pockets and use on batter where your only option is to fold (aka, not on really runny batter). this is definitely an old school baking technique that is completely changing everything for me! let me know if you try it! happy friday 😘
5 minutes ago
H E L L O
I don't show my face around here too often, so thought I'd say hello! I'm Rhiannon and I can teach you to bake great bread. If you can't tell from the way I'm cradling that loaf, I love all things bread and bread making. From tomorrow it's Real Bread Week, celebrating baking and eating great bread. I'll be sharing my top bread making tips all week long, so stick around if you want to learn more. Have a great weekend and, if you're planning a bread bake, let me know in the comments!
Hi, I’m coming at you once more today, and this time I’ve got a bomb recipe for you. Ever had sweet potato bread? Well, if not, now’s the time. It’s healthy, sweet, moist, absolutely delicious, and all you need is 6 simple ingredients! Sounds good? Good. One last note though, if you want a higher, more bread shaped loaf, I recommend doubling the recipe, OR stuffing half your loaf pan with aluminium/cooking foil and lining the other half with baking paper. Alright, let’s get to it:
• 2 medium Sweet potatoes (around 400g)
• 1 C Whole grain spelt flour (I am yet to try other flours, and will let you know when I do)
• 2 tsp Baking powder
• Pinch of salt
• 2 Tbsp Maple syrup
• 1/3 C Almond butter
1. Begin by heating your oven to 200 degrees Celcius and washing and drying your sweet potatoes. Then halve them lengthwise and place on a baking tray with baking paper, cut side down.
2. Bake the sweet potatoes until they begin to seep and release their juices, about 30 minutes.
3. In the meantime, in a large mixing bowl, combine flour, salt and baking powder.
4. Once the sweet potatoes are done, remove them from the oven, reduce heat to 180 degrees, and let the potatoes cool slightly, before cutting into thirds and transferring to a blender or food processor. The sweet potatoes should weigh about 360g.
5. Blend until smooth, then add maple syrup and almond butter and blend again.
6. Add the sweet potato, maple syrup, almond butter mixture to the dry ingredients and stir to combine thoroughly.
7. Spray a loaf pan with cooking spray (or see note above for a “half-pan version”)and pour in the batter.
8. Bake for 40 minutes, or until the top is slightly browned and a stick inserted comes out clean.
9. Once done, remove from the oven, cool in the pan for 5 minutes, and finally transfer to a cooling rack to cool fully.
10. Eat as is or top with peanut butter and jelly (or whatever floats your boat) for a prefect breakfast or snack.
Enjoy! And don’t forget to tag me if you give this recipe a go. I’d love to see your creations 💕