Banana Tarte Tatin

gocookyourself:

Banana Tarte tatin - Go Cook Yourself

60g Unsalted Butter / 150g Caster Sugar / 1 Orange (Juiced) / Puff Pastry / 4 Bananas / Cinnamon / Chocolate

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Chicken in Bacon Blankets

gocookyourself:

Chicken Breast / Parma Ham / Parmesan / Fresh Thyme / Salt / Pepper

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hipsterfood: vegetable soup in a sourdough bread bowl most bread is vegan, just check the label to see if they add in milk, butter or honey. we got this great-looking sourdough loaf at the farmer’s market, and knew immediately we needed to make a bread bowl. if you want to make your own bread, check out this recipe! the soup: 1 large can crushed tomatoes, 3 cups homemade vegetable stock, & 3 cups water 4 medium white mushrooms, 1 head broccoli, 2 stalks kale, 1 large carrot, 1 can corn, 1/4 medium-hot pepper 1 bay leaf, oregano, thyme, marjoram, parsley, salt, and pepper simmer the soup for 45 minutes to an hour. carve out the interior of the loaf of bread, then either leave it, or brush it with olive oil and put in the oven for 20-30 minutes, or until browned. serve the soup slightly warm in the crispy bowl, and enjoy! 
Real Guacamole Ingredients: 4 mild chillies, finely chopped coriander, chopped 2 tomatoes, finely chopped salt, onion, finely chopped 1-2 tbsp water ½ lime, juice only 3 ripe avocados Steps: In a pestle and mortar, pound the chillies, coriander, tomatoes, salt and onion to a fine paste. Add a little water and lime juice to make a looser mixture. Mash in the avocados. Serve.
fattributes: DOUGHNUTS! (by rhymeswithsp00n)
Soft Egg With Avocado And Tomatoes Ingredients: 1 or 2 tomato, cut into large pieces Ripe avocado, cut into pieces 1 (or 2) eggs salt and pepper Steps: Place egg(s) in saucepan. Fill saucepan with enough water to cover eggs. Place on stove on high heat.  Bring to a boil.   As soon as it begins to boil, reduce heat slightly to keep eggs at a rolling boil (not a super intense boil) and allow eggs to cook for four minutes. Once the eggs have cooked for four minutes, immediately remove from heat and drain all the hot water and put in some cool water.   Peel as soon as you are able to, and place on top of tomatoes and avocados.   Finish with salt and pepper.
Layered Vegetable Enchilada Casserole (6 servings) Ingredients: 1 tablespoon vegetable oil 2 cups diced zucchini/courgette 1 cup chopped onion 2 cups packed coarsely shredded fresh spinach 1 cup frozen whole kernel corn 1 (17.5 ounce) jar Enchilada Sauce 12 corn tortillas (6 inch) 2 cups shredded cheese (mozzarella is amazing on this!) Chopped fresh cilantro leaves Steps: Preheat oven to 350 degrees F. Heat oil in skillet. Add zucchini and onion and cook 5 minutes or until golden brown and tender. Add spinach and corn. Cook and stir until spinach wilts. Spread 1/2 cup enchilada sauce in 3-quart shallow baking dish. Place 6 tortillas, overlapping as needed to cover bottom of dish. Spread with half of remaining enchilada sauce. Top with vegetable mixture and half the cheese. Top with remaining tortillas and enchilada sauce. Bake 20 minutes. Top with remaining cheese and bake 5 minutes or until cheese melts. Cut into 6 squares and garnish with cilantro
Sex on the Beach Ingredients: 1 1/2 oz Vodka 1 1/2 oz Peach Schnapps 1/2 Glass Orange Juice 1/2 Glass Cranberry Juice Steps: Mix with ice in a cocktail shaker if you have one. If you don’t just mix together in a jug/glass. Pour. Drink!
wehavethemunchies: zapiekanki two ways (by monika dabrowski)
Soft Nutella Peanut Butter Cookies Ingredients: 1/2 cup butter flavored shortening 1/4 cup creamy peanut butter 1/2 cup Nutella 1 1/4 cups firmly packed light brown sugar 2 tbsp milk 1 tbsp vanilla 1 egg 2 cups all purpose flour 3/4 tsp salt 3/4 tsp baking soda Steps: Preheat oven to 375 degrees F. Combine shortening, Nutella, peanut butter, brown sugar, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls (using a cookie scoop works great) 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork. Bake for 7 to 8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.
Strawberry Banana Muffins Ingredients: 1 1/2 cups of all purpose flour 3/4 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 3/4 stick of butter, (6 tablespoons or 85 grams of butter) melted 1 teaspoon pure vanilla extract 2/3 cups sugar 1 large egg 2 large ripe bananas 1 cup fresh strawberries, diced (I don’t think frozen strawberries would work in this recipe, so make them while you can!) Steps: Preheat oven to 350 degrees. Line cupcake/muffin pan with liners. In a medium bowl, measure out and mix together four, baking soda, cinnamon and salt. Set aside. In a large bowl, whisk egg and sugar together until well combined. Add melted butter. Add vanilla extract. Mix well. Squish bananas into the mixture. A nice squish should break the bananas up well enough to be incorporated into the batter. Add strawberries to the dry mixture. Toss until strawberries are well coated with flour mixture. Add dry strawberry mixture to the wet mixture. Use a VERY light hand to mix at this point. The more mixing you do the tougher the muffin so try not to over mix. You want everything well mixed together but not over mixed. Divide batter equally in liners. Bake until golden brown, about 22-30 minutes. Cool for 5 minutes in the pan. Then enjoy.