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  • Evde pratik ama gurme lezzetler yapmak istiyorsanız aradığınız tarif bu. Hazır döneri eminiz daha önce hiç böyle denememiştiniz, karşınızda: Fırında patatesli döner!😍 #tarifiyemekcomdan: Fırında patatesli döner

Malzemeler: 5 adet patates (ev usulü doğranmış), 400 gram et döner (marketlerde paket halinde satılan), 150 gram rendelenmiş kaşar peyniri, 1/2 su bardağı krema Üzeri İçin: 4 yemek kaşığı tereyağı, 1 tatlı kaşığı kırmızı toz biber

Yapılışı:
Ev usulü soyduğunuz patatesleri kızgın yağda altın sarısı rengini alana kadar kızartın.

Paket döneri tavada güzelce ısıtın, çok fazla kızarmadan önce ocaktan alın.

Isıya dayanıklı bir fırın kabının içerisine önce pişirdiğiniz patateslerin yarısını yerleştirin ve üzerine kaşar peyniri ve krema serpiştirip üzerini ısıttığınız dönerin yarısı ile kaplayın.

Aynı işlemi kalan malzemelerle tekrarlayın ve önceden ısıtılmış 180 derece fırında 15 dakika pişirin.

Fırından çıkar çıkmaz dilimleyin ve servis tabaklarına alıp üzerine kırmızı toz biber ile birlikte kızdırdığınız tereyağını döküp servis edin. #tarif #fırındapatateslidöner #dönertarifi #farklıdönertarifi #gününmenüsü #bugünnepişirsem #food #foodie #instafood #foodshare #foodlover #instavideo #video #foodvideo #yum #yummy #recipe #cooking #baking #cookbook
  • Evde pratik ama gurme lezzetler yapmak istiyorsanız aradığınız tarif bu. Hazır döneri eminiz daha önce hiç böyle denememiştiniz, karşınızda: Fırında patatesli döner!😍 #tarifiyemekcomdan : Fırında patatesli döner

    Malzemeler: 5 adet patates (ev usulü doğranmış), 400 gram et döner (marketlerde paket halinde satılan), 150 gram rendelenmiş kaşar peyniri, 1/2 su bardağı krema Üzeri İçin: 4 yemek kaşığı tereyağı, 1 tatlı kaşığı kırmızı toz biber

    Yapılışı:
    Ev usulü soyduğunuz patatesleri kızgın yağda altın sarısı rengini alana kadar kızartın.

    Paket döneri tavada güzelce ısıtın, çok fazla kızarmadan önce ocaktan alın.

    Isıya dayanıklı bir fırın kabının içerisine önce pişirdiğiniz patateslerin yarısını yerleştirin ve üzerine kaşar peyniri ve krema serpiştirip üzerini ısıttığınız dönerin yarısı ile kaplayın.

    Aynı işlemi kalan malzemelerle tekrarlayın ve önceden ısıtılmış 180 derece fırında 15 dakika pişirin.

    Fırından çıkar çıkmaz dilimleyin ve servis tabaklarına alıp üzerine kırmızı toz biber ile birlikte kızdırdığınız tereyağını döküp servis edin. #tarif #fırındapatateslidöner #dönertarifi #farklıdönertarifi #gününmenüsü #bugünnepişirsem #food #foodie #instafood #foodshare #foodlover #instavideo #video #foodvideo #yum #yummy #recipe #cooking #baking #cookbook
  • 1 0 22 seconds ago
  • Fried house made ricotta 🧀 blackberry sauce and chocolate crumble
  • Fried house made ricotta 🧀 blackberry sauce and chocolate crumble
  • 0 1 1 minute ago
  • Всем хеллоу 👋🏽 С вами Соня
⠀
На фоточке мой утренний приём пищи:
🔸 Омлет 🔸 2 поджаренных тоста ⠀
⠀
Всем хорошего дня!
  • Всем хеллоу 👋🏽 С вами Соня

    На фоточке мой утренний приём пищи:
    🔸 Омлет 🔸 2 поджаренных тоста ⠀

    Всем хорошего дня!
  • 1 1 2 minutes ago
  • Dinner plans tonight? Head to our website and read all about the five must-try dishes at one of Sathorn’s hottest dining destinations, @bunkerbkk. Pictured: Banana Coffee Cake 🍰
  • Dinner plans tonight? Head to our website and read all about the five must-try dishes at one of Sathorn’s hottest dining destinations, @bunkerbkk. Pictured: Banana Coffee Cake 🍰
  • 4 1 2 minutes ago
  • Every morning, the chefs at Bæst pick up some fresh milk from their cows in Lejre and hand-stretched into Burrata at the restaurant's kitchen.
  • Every morning, the chefs at Bæst pick up some fresh milk from their cows in Lejre and hand-stretched into Burrata at the restaurant's kitchen.
  • 11 1 2 minutes ago
  • 【又係雪糕時間🍦】
自從上次東京食過一直念念不忘...
香港好似都有得食但又唔會特登去食
係日本見到當然要食啦😋
#cremia #yummy
.
#LetSavorJapan
  • 【又係雪糕時間🍦】
    自從上次東京食過一直念念不忘...
    香港好似都有得食但又唔會特登去食
    係日本見到當然要食啦😋
    #cremia #yummy
    .
    #LetSavorJapan
  • 4 1 5 minutes ago
  • Not my best shot as it was taken with my phone camera but more an appreciation to some good looking & tasting food from @hello_oktopus x @randhfinewines event back in September ~ Something v tasty 🤤🌱
  • Not my best shot as it was taken with my phone camera but more an appreciation to some good looking & tasting food from @hello_oktopus x @randhfinewines event back in September ~ Something v tasty 🤤🌱
  • 2 1 6 minutes ago
  • Needing to eat this baked brioche French toast immediately 🍌
  • Needing to eat this baked brioche French toast immediately 🍌
  • 8 2 7 minutes ago
  • Loved trying out @auverscafe new summer menu 😋 every dish was pretty and the drinks were super refreshing 🥰
  • Loved trying out @auverscafe new summer menu 😋 every dish was pretty and the drinks were super refreshing 🥰
  • 14 1 8 minutes ago
  • 泰式奶茶三色圓仙草+芋泥
  • 泰式奶茶三色圓仙草+芋泥
  • 6 1 9 minutes ago
  • Gyoza/Potstickers (let’s just say dumplings!) Gyoza are similar to potstickers, with just a few differences. Potsticker wrappers are typically thicker, and potstickers are larger than gyoza. Despite the nominal differences, ALL dumplings are delicious in my opinion! 
Dumplings consist of a seasoned ground meat and vegetable filling that is wrapped in a thinly rolled piece of dough, and sealed shut. Dumplings can be steamed, boiled, pan or deep fried.

I ran out of my freezer stash, and given these are one of the favored grab and go snacks in the family, it was imperative I restock!

I make my own wrappers. The store bought ones are fine in a pinch but I find making my own gives me much more flexibility in terms of hydration, size and DESIGN! 
You can be really creative with your dumpling filling.  Ground pork is my base, along with an ever changing combination of herbs and vegetables. The filling for these dumplings is ground pork, cilantro, mint, scallions, ginger, Thai basil, cabbage, carrots and garlic. I use a food processor to whiz everything but the pork, then combine and refrigerate for about 30 minutes.

Last year I found @wifes_cuisine and they have some excellent videos demonstrating some creative ways to color and fold dumplings. I thought this two toned version was beautiful, and despite looking a bit complicated, it was rather easy to make. I simply made a double batch of dumpling dough, divided it and colored 1/2 with a spinach puree’. You could easily replicate the same technique using a different color puree’. (I have used a beet puree to create a deep blush colored dumpling dough). Of course, you can also replicate this technique with, you guessed it, filled PASTA. Another dough for another day. 
You can also use the pasta lamination technique in your dumpling wrap production. Simply laminate with fresh herbs of your choice similar to when you do it with pasta, hand roll or sheet, use a 3” cookie cutter and fill. 
Swipe left or check out my story to see how both are made.
  • Gyoza/Potstickers (let’s just say dumplings!) Gyoza are similar to potstickers, with just a few differences. Potsticker wrappers are typically thicker, and potstickers are larger than gyoza. Despite the nominal differences, ALL dumplings are delicious in my opinion!
    Dumplings consist of a seasoned ground meat and vegetable filling that is wrapped in a thinly rolled piece of dough, and sealed shut. Dumplings can be steamed, boiled, pan or deep fried.

    I ran out of my freezer stash, and given these are one of the favored grab and go snacks in the family, it was imperative I restock!

    I make my own wrappers. The store bought ones are fine in a pinch but I find making my own gives me much more flexibility in terms of hydration, size and DESIGN!
    You can be really creative with your dumpling filling. Ground pork is my base, along with an ever changing combination of herbs and vegetables. The filling for these dumplings is ground pork, cilantro, mint, scallions, ginger, Thai basil, cabbage, carrots and garlic. I use a food processor to whiz everything but the pork, then combine and refrigerate for about 30 minutes.

    Last year I found @wifes_cuisine and they have some excellent videos demonstrating some creative ways to color and fold dumplings. I thought this two toned version was beautiful, and despite looking a bit complicated, it was rather easy to make. I simply made a double batch of dumpling dough, divided it and colored 1/2 with a spinach puree’. You could easily replicate the same technique using a different color puree’. (I have used a beet puree to create a deep blush colored dumpling dough). Of course, you can also replicate this technique with, you guessed it, filled PASTA. Another dough for another day.
    You can also use the pasta lamination technique in your dumpling wrap production. Simply laminate with fresh herbs of your choice similar to when you do it with pasta, hand roll or sheet, use a 3” cookie cutter and fill.
    Swipe left or check out my story to see how both are made.
  • 11 4 10 minutes ago