12th Jun 201319:054,872 notes
mochacafe:

via 19-ninefeethigh
12th Jun 201319:05517 notes
hjstory:

I can’t stop… falling in love with you!
Check our the BOY version at: http://tapastic.com/episode/5695
12th Jun 201319:04267 notes
12th Jun 201319:043,148 notes
prettygirlfood:

Baked Potato with Ricotta and Tomatoes
INGREDIENTS

2 russet potatoes
1 pint cherry tomatoes
1 teaspoon and one tablespoon of olive oil plus extra for drizzling
Salt and pepper
Fresh thyme
1 cup fresh ricotta


DIRECTIONS
1. Preheat oven to 400 degrees. Rub the potatoes with a teaspoon of olive oil, place on a baking sheet and bake until they are tender when pierced with a knife, about one hour or so.

2. Line a baking sheet with foil and toss the tomatoes with a tablespoon of olive oil, a teaspoon of coarse salt and a grinding of black pepper. 15 minutes before the potatoes are done, pop the sheet of tomatoes in there with them and roast them until they start to split.

3.  Split the potatoes (you can either cut them in half for four people or just make an X down the middle and push them open for two especially hungry people). Top with ricotta cheese, roasted tomatoes and fresh thyme.
12th Jun 201319:04358 notes

by  As One (애즈원)


553 plays
prettygirlfood:


Pomegranate Glazed Salmon
serves 8

For the Salmon

1/4 cup low-sodium soy sauce
2 Tablespoons extra-virgin olive oil
2 Tablespoons freshly squeezed lemon juice
2 Tablespoons freshly squeezed lime juice
2 Tablespoons brown rice syrup (agave nectar or honey can be substituted)
4 cloves garlic, smashed
1 Tablespoon finely grated fresh ginger
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 (6-ounce) skinless salmon fillets


For the Glaze

1/4 cup pomegranate molasses
2 Tablespoons brown rice syrup (agave nectar or honey can be substituted)
2 Tablespoons low-sodium soy sauce
2 cloves garlic, finely minced
1 Tablespoon finely grated fresh ginger
1 Tablespoon finely grated lime zest
Kosher salt


Garnish

1/2 cup pomegranate seeds


In a shallow dish combine the soy sauce, olive oil, lemon and lime juices, brown rice syrup, garlic, ginger, salt and pepper.  Add the salmon and fillets and turn to coat all sides with the marinade.  Cover and refrigerate for 1 hour, turning the fillets a few times in the marinade.

Meanwhile, in a medium bowl whisk together the pomegranate molasses with the brown rice syrup, soy sauce, garlic, fresh ginger, and lime zest; set aside.

Preheat the broiler.  Transfer the salmon to a large rimmed baking sheet.  Season each fillet with salt and brush with half of the glaze mixture.  Broil 4 inches from the heat for about 3 minutes, or until the fillets begin to brown.  Brush the fillets with the remaining glaze and broil for about 3 minutes longer, or until richly glazed and the fish is just cooked through.  Transfer the fillets to plates and garnish with pomegranate seeds.  Serve immediately.  Enjoy!
12th Jun 201318:58319 notes
mochacafe:

via 19-ninefeethigh
12th Jun 201318:58292 notes
Opaque  by  andbamnan