This lunch box lentil recipe is our current favourite. Epicure tinned Organic Bijoux Verts Lentils makes Sunday meal prep easier. Add them to your @OcadoUK basket!
500g sweet potatoes
1 tin Epicure Zhoug Pesto, divided
1 tablespoon cold-pressed rapeseed oil
¾ teaspoon fine salt, divided
1 tin Epicure Organic Bijoux Verts Lentils
50g baby kale
200g cooked quinoa
50g feta, crumbled
50g pomegranate seeds
3 tablespoon Epicure Classic Mayonnaise
1.5 teaspoon white wine vinegar
1. Preheat oven to 220ºC, Gas Mark 7.
2. Chop sweet potatoes into bite size chunks. Toss with 2 tablespoons pesto, 1 tablespoon oil, and ½ teaspoon salt. Spread onto a baking tray, pop in the oven and bake for 30 minutes, tossing after 20 minutes, until tender and browned. Set aside to cool completely.
3. Mix lentils with 3 tablespoons pesto and ¼ teaspoon salt. Divide between 3 containers. Add kale, quinoa, and cooled sweet potatoes. Top with feta and pomegranate.
4. For the dressing; stir together, 1.5 tablespoons pesto, 3 tablespoons mayonnaise, and 1.5 teaspoons white wine vinegar. Divide dressing between 3 small containers with screw top lids. Nestle these into your salads, pop on the tops and refrigerate until ready to serve.
0 011 seconds ago
One of my favourite street food - Ram Laddu 😍
Baarish ke mausam mei ram Laddu khane ka mazza hi kuch aur hai😋❤️
📍 Three Piggies, Allerton Road
We‘re one of them couples that always go to the same places to eat again and again. I mean, if you know you love it, why not. However, we’ve been trying to branch out from our “usuals” so we made our first visit to Three Piggies 🐷
Angela was craving eggs so went for the Eggs Benedict whilst Lee fancied something sweet and couldn’t resist the look of pancakes as we saw it come past us when it was being served to another table 👀
The pancakes were crispy yet super fluffy. We’d describe it sort of like soft, fluffy scones 🤔 they’re definitely different; they were nice but too dry. Towards the end, Lee was struggling with how dry it was and couldn’t actually finish it (which is VERY rare!) Angela tried some too and couldn’t have more than two bites. The pancakes would have been amazing if it came with a ton more squirty cream.
Angela’s Eggs Benedict was nice. The ham and eggs were fresh and went really well together however it wasn’t anything out of the ordinary. It was definitely nice and we’d have it again but nothing stood out as particularly good or bad.
We went quite early so it wasn’t particularly busy so the service was great, the staff were really friendly and the atmosphere was nice and chilled. We’d happily return, maybe for lunch/dinner!
1 76 minutes ago
Today is set to be a scorcher! 🌞🌞 Why not join us on the terrace for a refreshing drink and a bite to eat?
Anniversary celebrations continued yesterday at Sorrel in Dorking. Delectable delights excited our palates throughout. A perfectly cooked quail's leg with sweet and umami flavours made up of a soy caramel and woody cep aioli was followed by this divine dish of lamb three ways - with a marjoram sauce that was the glossiest I have ever seen. Dessert was a dive into the deep end of dark chocolate: a ganache made with olive oil which was contrasted with sharp apricot sorbet. Heavenly. 10 out of 10 on the sparkle scale ✨
1 321 minutes ago
From the oven...Crostini with roasted red peppers, goat’s cheese cream & fresh mint.
Tong Xin Ru Yi Traditional Hotpot prides itself for its unique and interesting variety of house-made signature soup bases, which come brimming with a suite of delicious ingredients upon order.
While there are a repertoire of soup bases to choose from, worth mentioning are the crowd favourite Stewed Marinated Beef with Spicy Soup and the newly created Golden Chicken Soup.
Indulge in unique and premium ingredients Tong Xin Ru Yi has to offer.
Beef lovers will be thrilled by the wide range of beef cuts from all over the world, including New Zealand, United States of America, Japan and more.
Think Premium Eight Second Beef, Beef Tongue and Spicy Beef Cubes.
Other prized hotpot ingredients include the Fish Tofu, Vince Tofu, and specially sourced and imported Gracilaria and Pea Sprout.
6 Lorong Telok
Singapore 049019 #TongXinRuYi
❗️Media Launch Night ❗️ One of the newest addition to the trendy new Darling Square precinct is @auverscafe. True to it’s name (based on a town in France), there were plenty of French influences in their latest menu. Guests feast on dishes like escargot, beef tartare, chicken liver parfait & confit duck etc. There were also some clever Asian fusion dishes like coconut pandan porridge (my pick for dish of the day), cheesy French toast with bacon + pork floss, and Japanese style seafood spaghetti (scallops, salmon aburi, uni, caviar, kombu butter).
The drinks were no less dramatic, with free flowing Vincent Van Gough themed cocktails adorned with fresh sunflowers 🌻, and edible prints of Van Gough himself, it was certainly a spectacle to behold.
Congratulations to @auverscafe and the team behind the kitchen and bar for producing such high quality dishes and drinks, and organisers @cpmonlinemarketing for throwing such an outstanding event, it was certainly an evening to remember. Doors now open to public lunch & dinner.
Location 📍12 Nicolle Walk Haymarket
Thank you @sydneyfoodfeels for the invite.