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Heut ist wieder mal Tag der #BRÄGELE! 😆

#vegan #food #foodlove

Erstmal Frühstücken!

#vegan #foodlove

Carboloading für morgen 😁

#food #foodlove

Warum ich (fast) gar nicht mehr ins Restaurant gehe?
Weil meine eigenen #Brägele die weltbesten sind und viel besser als in der Gastro schmecken!
#Vegan sind sie nur so nebenbei auch noch 🤭

#food #foodlove

🍽️ relishedfoods.com - Relish in food delights!

Check for availability on GoDaddy: https://www.godaddy.com/en-uk/domainsearch/find?domainToCheck=relishedfoods.com

#RelishVibes #FoodLove #TastePro

Lifestyle | Foodie | Family | Bryony on Instagram: "Bryonys Rustic Cottage Pie with Skin-On Mash! INGREDIENTS: • 500g beef mince ° 1 large onion, finely chopped • 2 medium carrots, finely chopped • ½ tin black beans, blended smooth • 1 small courgette, blended • 2 handfuls spinach, blended (I add spinach to loads of dishes) • 2 handfuls kale, blended • 400ml homemade chicken stock (from boiled roast bones) • 3 tbsp reduced-salt gravy granules (or to taste, until thickened) • Salt and pepper to taste • 600g potatoes, skin left on, chopped into chunks (I used about 4 big potatoes, didn't really measure) • 50g butter (or olive oil for lighter option) • Splash of milk (or stock for dairy-free) • Optional: grated cheese for topping ~~ METHOD: 1. Cook the filling - • In a large pan, fry the onion and carrots in a splash of oil until softened (about 5-7 minutes). • Add the beef mince, breaking it up and cook until browned. • Stir in the blended courgette, spinach, kale, and black beans. Cook for 2-3 minutes to reduce liquid. ~~ 3. Make it saucy - • Pour in the homemade stock. Bring to a simmer (this is stock I made previously and had taken out the freezer - don't really have exact measurements) • Sprinkle in the gravy granules gradually, stirring until the mixture thickens into a rich sauce (some people use flour but I feel like that changes flavour and its more effort getting rid of lumps) • Optional: season with salt and pepper. ~~ 2. Prepare the mash - • Boil the potatoes (skin on) in salted water until tender, about 15–20 minutes. • Drain, then mash with butter and a splash of milk. Season to taste. Keep it slightly chunky if you want for that rustic feel. ~~ 4. Assemble! • Spoon the beef mixture into a deep ovenproof dish. • Top with the rustic skin-on mash, spreading to cover. Use a fork to rough up the surface for crispy edges. Sprinkle over grated cheese if using. ~~ 5. Bake - Place in a preheated oven at 200°C (180°C fan) for 25–30 minutes, until the top is golden brown with crispy peaks and bubbling at the edges. ~~ Serving suggestion - Enjoy with steamed peas, cauliflower Cheese (my fave) or a side of green beans. My kids love swede and carrot, Yorkshire puddings and broccoli."

bryonyannie on September 7, 2025: "Bryonys Rustic Cottage Pie with Skin-On Mash! INGREDIENTS: • 500g beef mince ° 1 large onion, finely chopped • 2 medium carrots, finely chopped • ½ tin black beans, blended smooth • 1 small courgette, blended • 2 handfuls spinach, blended (I add spinach to loads of dishes) • 2 handfuls kale, blended • 400ml homemade chicken stock (from boiled roast bones) • 3 tbsp reduced-salt gravy granules (or to taste, until thickened) • Salt and pepper to taste • 600g potatoes, skin left on, chopped into chunks (I used about 4 big potatoes, didn't really measure) • 50g butter (or olive oil for lighter option) • Splash of milk (or stock for dairy-free) • Optional: grated cheese for topping ~~ METHOD: 1. Cook the filling - • In a large pan, fry the onion and carrots in a splash of oil until softened (about 5-7 minutes). • Add the beef mince, breaking it up and cook until browned. • Stir in the blended courgette, spinach, kale, and black beans. Cook for 2-3 minutes to reduce liquid. ~~ 3. Make it saucy - • Pour in the homemade stock. Bring to a simmer (this is stock I made previously and had taken out the freezer - don't really have exact measurements) • Sprinkle in the gravy granules gradually, stirring until the mixture thickens into a rich sauce (some people use flour but I feel like that changes flavour and its more effort getting rid of lumps) • Optional: season with salt and pepper. ~~ 2. Prepare the mash - • Boil the potatoes (skin on) in salted water until tender, about 15–20 minutes. • Drain, then mash with butter and a splash of milk. Season to taste. Keep it slightly chunky if you want for that rustic feel. ~~ 4. Assemble! • Spoon the beef mixture into a deep ovenproof dish. • Top with the rustic skin-on mash, spreading to cover. Use a fork to rough up the surface for crispy edges. Sprinkle over grated cheese if using. ~~ 5. Bake - Place in a preheated oven at 200°C (180°C fan) for 25–30 minutes, until the top is golden brown with crispy peaks and bubbling at the edges. ~~ Serving suggestion - Enjoy with steamed peas, cauliflower Cheese (my fave) or a side of green beans. My kids love swede and carrot, Yorkshire puddings and broccoli.".

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🌶️🍄 Spice up your cravings! 🍄🌶️
Golden Dragon presents the sizzling Chilli Mushroom – crispy, spicy, and absolutely irresistible 🤩🔥. Perfect for every food lover’s plate! 🍽️✨
#ChilliMushroom #GoldenDragonRestaurant #HyderabadFoodies #SpicyDelights #FoodLove
🥣 Warm up your soul with our Chicken Clear Soup!
Light, flavorful, and packed with goodness — perfect for your cozy cravings 🍗✨
Come, sip the comfort at Golden Dragon Restaurant, Secunderabad.
📍 Dine-in or order online via Swiggy | Zomato
#ChickenClearSoup #SoupSeason #GoldenDragonRestaurant #HyderabadFoodies #ComfortInACup #SecunderabadEats #FoodLove