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  • Hands down, the best photo you will see all day. Thank you @snapafrench for the tag 😍 #maltagozo
  • Hands down, the best photo you will see all day. Thank you @snapafrench for the tag 😍 #maltagozo
  • 1,802 17 16 February, 2019

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  • Unreal 😱 moments spent exploring the world beneath the waves! ⁣
⁣
It’s easy to forget that a whole other world exists beneath the surface 🐋 Would you dive down and explore the epic underwater ruins of shipwreck Avantis III in #Greece?
  • Unreal 😱 moments spent exploring the world beneath the waves! ⁣

    It’s easy to forget that a whole other world exists beneath the surface 🐋 Would you dive down and explore the epic underwater ruins of shipwreck Avantis III in #Greece ?
  • 27 1 38 minutes ago

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  • Posted @withrepost • @melizcooks Cypriot Style Beef Bourguignon. One of my favourite Cypriot / Turkish stews is “taze fasulye” which are fresh green or runner beans in a tomatoey, onion sauce. It’s delicious hot or cold, but you can also make it with lamb or beef. I’ve been waiting to share this recipe of mine with you; it’s my take on a hybrid of Etli Taze Fasulye (Meaty Green Bean Stew) and the French classic, Beef Bourguignon. Perfect for the weekend. 
Serves 4-6
2 tbsp sunflower / rice bran oil
1kg chopped beef shin/stewing steak 
500g Chantenay carrots, halved lengthways 
6 cloves finely chopped garlic
1/2 tsp freshly milled salt 
1/2 tsp freshly milled black pepper 
1/2 tsp mixed spice or cinnamon 
1 heaped tsp dried oregano 
1 heaped tbsp flour
400g scallion shallots, peeled, roughly sliced
2 tbsp tomato purée
187.5ml good quality red wine 
2 beef stock cubes melted in 1.3l boiling water 
3-4 sprigs thyme 
2 tbsp finely chopped fresh parsley
2 bay leaves
300g fine green beans 
500g button mushrooms 
Dab the beef with kitchen paper to dry a little, then add the oil to a large soup pan or casserole pot on a medium heat, and brown the meat in batches (place on a plate with kitchen paper once browned. Add the carrots to the same pan and soften for 4-5 mins, then add the garlic and cook for another min before adding the beef, salt and pepper. Sprinkle over the flour, stir and cook for another 5 mins or so. Next add the shallots, then stir in the tomato purée, spices and herbs before adding the stock and red wine. Bring to the boil, then reduce heat down low and simmer for around 2 hrs with lid on, stirring every now and then. 10-15 mins before cooking time is up, add mushrooms and green beans, stir well, put lid back on, then take off heat once done. Serve with creamy mashed potatoes or rice, and a little more fresh parsley. 
#turkishfood #cypriotfood #homecooked #easyrecipes #mediterranean #foodfeed #familyfoodtribe #foodfoodfood #cooking #foodie #feedfeed #huffposttaste #recipeoftheday #todayfood #melizcooks #buzzfeedfood #londonfood #londonfoodie #thenewhealthy #foodwinewomen #inmykitchen #foodstories #f52grams #beef #beefstew #vegetables #tazefasulye
  • Posted @withrepost@melizcooks Cypriot Style Beef Bourguignon. One of my favourite Cypriot / Turkish stews is “taze fasulye” which are fresh green or runner beans in a tomatoey, onion sauce. It’s delicious hot or cold, but you can also make it with lamb or beef. I’ve been waiting to share this recipe of mine with you; it’s my take on a hybrid of Etli Taze Fasulye (Meaty Green Bean Stew) and the French classic, Beef Bourguignon. Perfect for the weekend.
    Serves 4-6
    2 tbsp sunflower / rice bran oil
    1kg chopped beef shin/stewing steak
    500g Chantenay carrots, halved lengthways
    6 cloves finely chopped garlic
    1/2 tsp freshly milled salt
    1/2 tsp freshly milled black pepper
    1/2 tsp mixed spice or cinnamon
    1 heaped tsp dried oregano
    1 heaped tbsp flour
    400g scallion shallots, peeled, roughly sliced
    2 tbsp tomato purée
    187.5ml good quality red wine
    2 beef stock cubes melted in 1.3l boiling water
    3-4 sprigs thyme
    2 tbsp finely chopped fresh parsley
    2 bay leaves
    300g fine green beans
    500g button mushrooms
    Dab the beef with kitchen paper to dry a little, then add the oil to a large soup pan or casserole pot on a medium heat, and brown the meat in batches (place on a plate with kitchen paper once browned. Add the carrots to the same pan and soften for 4-5 mins, then add the garlic and cook for another min before adding the beef, salt and pepper. Sprinkle over the flour, stir and cook for another 5 mins or so. Next add the shallots, then stir in the tomato purée, spices and herbs before adding the stock and red wine. Bring to the boil, then reduce heat down low and simmer for around 2 hrs with lid on, stirring every now and then. 10-15 mins before cooking time is up, add mushrooms and green beans, stir well, put lid back on, then take off heat once done. Serve with creamy mashed potatoes or rice, and a little more fresh parsley.
    #turkishfood #cypriotfood #homecooked #easyrecipes #mediterranean #foodfeed #familyfoodtribe #foodfoodfood #cooking #foodie #feedfeed #huffposttaste #recipeoftheday #todayfood #melizcooks #buzzfeedfood #londonfood #londonfoodie #thenewhealthy #foodwinewomen #inmykitchen #foodstories #f52grams #beef #beefstew #vegetables #tazefasulye
  • 26 2 46 minutes ago