dishes
View allAll Photos Tagged dishes
Satellite antennas of the Erdfunkstelle Raisting after sunset.
© All Rights Reserved - you may not use this image in any form without my prior permission.
Soup au pistou. Mediterranean Vegetable Soup
(Similar to Ribollita Soup)
5 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 small fennel bulb, trimmed and chopped
1 tablespoon minced garlic
Salt and ground black pepper (Optional: cayenne pepper)
2 small zucchinis, sliced
1 15-ounce can whole peeled tomatoes
4 cups vegetable stock or water
2 cups cooked or canned cannellini beans
2 Tbsp pesto
-1 pound chopped spinach, kale or escarole (sauté before serving)
-4 large, thick slices whole-grain bread, toasted
Heat 2 tablespoons of the oil in a large pot over medium heat. Add onion, carrot, celery fennel and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, about 10 minutes.
Drain the beans; if they’re canned, rinse them as well. Add them and the zucchinis to the pot along with tomatoes and their juices and stock, pesto, rosemary and thyme.
Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice, 15 to 20 minutes.
Before serving, sauté spinach, or kale, or escarole, in olive oil .
Ladle soup on top of spinach…
Serve with warm crusty bread.
ⓒRebecca Bugge, All Rights Reserved
Do not use without permission.
Bowl of rice topped with ham, chopped spring onions and some kind of chili(?) sauce. Spicy but good.
At Kinno-kura (金の蔵) - a modern style izakaya, a chain of restaurants you can find all over Tokyo (they have typical izakaya style dishes, but also more westernised items, their locals are often gigantic and you order by filling in your orders on a touch-pad).
Indonesian people are amazing they are incredibly friendly and welcoming. Here we were visiting the costal village of Semanting and they rolled out the food - fish of all kinds, shell fish, crabs and lots more!
Morocco in thirty flashes (23).
Let me share a beautiful trip to Morocco last summer ... now confined, everything becomes a little more nostalgic ...
I will make a long series of 60 photos, divided into two parts, one of 30 standard photos and another with 30 more photos, with a much more personal look ... = O)
Hope it helps you to spend your time and get distracted in these strange times ...
Stay safe my friends!
Thanks for all your faves and comments everyone!
I really appreciate them!
Website www.wimvanbezouwphotography.nl
The table cloth is actually a very light blue although it shows up white. For all of those in pain, we care.
Roasted Chicken with Cabbage and Prunes
Coq au chou et aux pruneaux
(6 servings)
1/2 cup plus 4 tablespoons extra virgin olive oil, divided
16 pearl onions, peeled
5 carrots, peeled and cut into 2-inch pieces
4 celery stalks, cut into 2-inch pieces
6 cloves of garlic, separated and peeled
salt, to taste
3/4 teaspoon ground black pepper, divided
1 (4-5 lb) chicken, rinsed and patted dry
1 tablespoon fresh parsley, chopped
2 teaspoons dried rosemary, crushed
1 teaspoon dried thyme
1 tablespoon lemon zest
1 1/3 cup pitted prunes
1 very small green cabbage, cored and quartered
1/2 cup wine
1 cup chicken stock
Preheat oven to 450F. Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium-high heat. Add the onions, carrots, celery, garlic cloves, and ¼ teaspoon pepper, and cook, stirring occasionally, for 10 minutes. When the vegetables are caramelized, spoon them along the sides of a large roasting pan and set it aside – or place in a romertopf.
Reduce the burner heat slightly and allow the pan to cool a bit.
Add 2 tablespoons oil to pan and return the pan to medium-high heat. Season the prepared chicken, and brown it in the hot oil (the chicken will not brown when baked.) Transfer the chicken to the center of the roasting pan where you have added the vegetables, pour the pan juices on top of it and rub it with the parsley, rosemary, thyme, and lemon zest.
Add the wine to the skillet and deglaze, scraping up any browned bits from the pan. After the wine has simmered for 30 seconds, add the chicken stock and heat through. Pour the wine sauce over the chicken and place the prunes and cabbage on the caramelized vegetables. Cover the roasting pan with a lid or tightly sealed foil and roast in the preheated oven for 60-70 minutes.
Serve with steamed potatoes.
Copyright © thethi All rights reserved
-
No part of this picture may be reproduced or transmitted in any form or by any means (on websites, blogs) without prior permission. Use without permission is illegal
-
Faves, comments, invites are welcome, thanks :-)
Please : NO Flickeriver badges - NO Personal awards - NO great Glittery graphics
-
on explore: Highest position: 444 on Tuesday, July 8, 2008
Bamboo scaffolding is a type of scaffolding made from bamboo and widely used in construction work for centuries...Bamboo Scaffolding was first introduced into the building industry in Hong Kong immediately after colonization in the 1800s. It was widely used in the building of houses and multi-story buildings... It was also useful for short-term construction projects, such as framework for temporary sheds for Cantonese Opera performances (en.wikipedia.org/wiki/Bamboo_scaffolding)
The building shown is Hong Kong Space Museum established 1980. It is museum of astronomy and space science in Tsim Sha Tsui, Hong Kong, managed by the Leisure and Cultural Services Department of the Hong Kong Government. (en.wikipedia.org/wiki/Hong_Kong_Space_Museum)
Please enlarge to see ...