Mastodawn

Ignite romance with a cozy, candlelit dinner featuring Italian chicken with Fontina and sage. This elegant yet easy recipe combines tender chicken breasts, earthy sage, and rich, melted Fontina cheese for a mouthwatering meal.

#cookingvideo #cooking #cookingathome #cookingwithlove #recipeoftheday #recipe #food #foodie #foodlover #mealprep #easyrecipes #diy #chicken #dinner #homecooking #healthylifestyle #italianfood #foodstagram #FoodPhotography #foodporn

https://youtu.be/9xJ63YKAgZw?is=PnZRCRrLFaejcxsM

Restaurant-Style Chicken Scallopini with Fontina & Sage 🇮🇹

YouTube

Frank A. Saulle 1d ago

Join me on YouTube on the 13th at 10:00 a.m. PST for the premiere of my Chicken Scallopini with Fontina and Sage video. Click YouTube to set your reminder and join the fun.

https://youtu.be/9xJ63YKAgZw?is=jEh_xfu0bK6KXDSK

BarbChamberlain Jun 1

Now on regular repeat in my recipe rotation: miso kale delicata squash salad. It's good now and it will be amazing in fall when I can get fresh corn, squash is in season, and my tomatoes and kale are producing. I increased the red curry paste by one teaspoon today; I'm going to increase by another teaspoon next time around because it's still not zingy. https://healthynibblesandbits.com/miso-curry-kale-delicata-salad/

#recipes #recipe #VegetarianRecipe #VeganRecipe #RecipeOfTheDay #cooking #kale #squash #vegan #vegetarian

Miso Curry Kale & Delicata Salad

I am a huge fan of the big salads. And when I say big salads, I don't mean just 5 cups of leafy greens. I want greens, protein, crunchy tidbits, sweet fixins, and most of all,

Healthy Nibbles by Lisa Lin

Lia Belle May 30

Making some spring rolls with cabbage, carrots, leek, mung bean sprouts, paprika, tempeh and rice vermicelli 🥕🥬🌿

#IBSrecipes #LowFODMAP #Glutenfree #Vegan #Vegetarian #FoodOfBluesky #RecipeOfTheDay #SelfCare #SelfLove #PhotoOfTheDay #Photography #PhotoDiary #PhotoJournal #LifeInPictures

Lia Belle 🌷May 30

Making some spring rolls with cabbage, carrots, leek, mung bean sprouts, paprika, tempeh and rice vermicelli 🥕🥬🌿 #IBSrecipes #LowFODMAP #Glutenfree #Vegan #Vegetarian #FoodOfBluesky #RecipeOfTheDay #SelfCare #SelfLove #PhotoOfTheDay #Photography #PhotoDiary #PhotoJournal #LifeInPictures

Lia Belle May 26

This homemade mousse dessert made of bananas, peanut butter, cacao powder, soy milk and vegan dark chocolate sprinkles 🌿🍌🌿

#IBSrecipes #LowFODMAP #Glutenfree #Vegan #Vegetarian #FoodOfBluesky #RecipeOfTheDay #SelfCare #SelfLove #PhotoOfTheDay #Photography #PhotoDiary #PhotoJournal #LifeInPictures

Lia Belle 🌷May 26

This homemade mousse dessert made of bananas, peanut butter, cacao powder, soy milk and vegan dark chocolate sprinkles 🌿🍌🌿 #IBSrecipes #LowFODMAP #Glutenfree #Vegan #Vegetarian #FoodOfBluesky #RecipeOfTheDay #SelfCare #SelfLove #PhotoOfTheDay #Photography #PhotoDiary #PhotoJournal #LifeInPictures

Lia Belle 🌷May 23

This homemade power smoothie includes soy milk, bananas, avocado, dates, almonds and apple cider vinegar for the kick 🥑🍌🌿 #IBSrecipes #LowFODMAP #Glutenfree #Vegan #Vegetarian #FoodOfBluesky #RecipeOfTheDay #SelfCare #SelfLove #PhotoOfTheDay #Photography #PhotoDiary #PhotoJournal #LifeInPictures

Dining and Cooking Apr 21

Creamy chicken & broccoli jacket potato tray bake but let’s make it healthier! #recipeoftheday #food

Creamy chicken and broccoli jacket potato tray bake but let’s make it healthier ! This is your sign you can still have comfort food… just make it a bit lighte…
#dining #cooking #diet #food #AmericanRecipes #American #RecipeVideos #Recipes #SteamedBroccoliRecipe
https://www.diningandcooking.com/2609274/creamy-chicken-broccoli-jacket-potato-tray-bake-but-lets-make-it-healthier-recipeoftheday-food/

Bryony Apr 19

https://www.instagram.com/p/DXUg210iGmZ/

#baking #homemade #notabaker #simplecakes #sweettooth #foodie #foodphotography #buttercream #layercake #vanillacake #cakedecorating #cakeart #bakefromscratch #bakinglove #treatyourself #afternoontea #homemadecake #foodblogger #recipeoftheday
#berrycompote #raspberrycake #strawberrycake #victoriasponge #fluffycake #buttercreamflowers #teatimebakes #macrofood #cakecakecake #spongecakevanilla #foodcloseup

Lifestyle | Foodie | Family | Bryony on Instagram: "Vanilla Sponge with Berry Compote & Creamy Buttercream 🍓✨ A soft, fluffy vanilla sponge layered with a glossy berry filling and finished with smooth, creamy buttercream! INGREDIENTS - Sponge • 200g unsalted butter, softened • 200g caster sugar • 4 medium eggs • 200g self-raising flour • 1 tsp vanilla extract • 2 tbsp milk Berry Compote • 250g raspberries or strawberries (fresh or frozen) • 60g sugar • 1 tbsp lemon juice • 1 tbsp cornflour + 1 tbsp cold water Buttercream • 250g unsalted butter, very soft • 500g icing sugar • 1 tsp vanilla extract • 2–3 tbsp milk METHOD - 1. Sponge: Preheat oven to 170°C (fan). Line two 8-inch tins. Beat butter and sugar until pale and fluffy. Add eggs one at a time, mixing well. Gently fold in flour, then add vanilla and milk. Divide between tins and bake for 20–25 minutes until lightly golden. Cool completely. 2. Berry Compote: Heat berries, sugar and lemon juice until bubbling. Stir in cornflour mixture and cook until thick and glossy. Leave to cool fully - it should be thick and spreadable. 3. Buttercream: Beat butter for 3-5 minutes until pale and fluffy. Add icing sugar gradually, mixing well. Add vanilla and milk until smooth and spreadable. 4. Assembly: • Place one sponge on your board. • Pipe/spoon on a buttercream dam around the edge (this stops the filling leaking). • Spoon the berry compote into the centre. • Add the second sponge on top. • Apply a thin crumb coat and chill for 20 minutes. • Finish with a thicker layer of buttercream. • Decorate with piped flowers in soft pinks and white 🌸"

bryonyannie on April 19, 2026: "Vanilla Sponge with Berry Compote & Creamy Buttercream 🍓✨ A soft, fluffy vanilla sponge layered with a glossy berry filling and finished with smooth, creamy buttercream! INGREDIENTS - Sponge • 200g unsalted butter, softened • 200g caster sugar • 4 medium eggs • 200g self-raising flour • 1 tsp vanilla extract • 2 tbsp milk Berry Compote • 250g raspberries or strawberries (fresh or frozen) • 60g sugar • 1 tbsp lemon juice • 1 tbsp cornflour + 1 tbsp cold water Buttercream • 250g unsalted butter, very soft • 500g icing sugar • 1 tsp vanilla extract • 2–3 tbsp milk METHOD - 1. Sponge: Preheat oven to 170°C (fan). Line two 8-inch tins. Beat butter and sugar until pale and fluffy. Add eggs one at a time, mixing well. Gently fold in flour, then add vanilla and milk. Divide between tins and bake for 20–25 minutes until lightly golden. Cool completely. 2. Berry Compote: Heat berries, sugar and lemon juice until bubbling. Stir in cornflour mixture and cook until thick and glossy. Leave to cool fully - it should be thick and spreadable. 3. Buttercream: Beat butter for 3-5 minutes until pale and fluffy. Add icing sugar gradually, mixing well. Add vanilla and milk until smooth and spreadable. 4. Assembly: • Place one sponge on your board. • Pipe/spoon on a buttercream dam around the edge (this stops the filling leaking). • Spoon the berry compote into the centre. • Add the second sponge on top. • Apply a thin crumb coat and chill for 20 minutes. • Finish with a thicker layer of buttercream. • Decorate with piped flowers in soft pinks and white 🌸".

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