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I’m pretending to be productive/aesthetic or some shit. Idk how to cook but I think I did good, it looks kinda ugly but I promise it tastes good lol

Banana pancake with cinnamon, blueberries partially blended up with coconut milk poured on top, lemon water with strawberries and blueberries added for sweetness.

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𝕄𝕠𝕟𝕕𝕒𝕪 𝕍𝕚𝕓𝕖𝕤…!!!

𝖠 𝖣𝖺𝗒 𝖮𝖿𝖿 𝖼𝖺𝗅𝗅𝗌 𝖿𝗈𝗋 a 𝖣𝖺𝗒 𝖡𝗋𝗎𝗇𝖼𝗁.!! 𝖳𝗈𝖽𝖺𝗒 𝗐𝖾 𝗁𝖺𝖽 𝖺 𝖻𝖺𝖼𝗈𝗇, 𝗅𝖾𝗍𝗍𝗎𝖼𝖾, 𝗍𝗈𝗆𝖺𝗍𝗈, 𝖺𝗏𝗈𝖼𝖺𝖽𝗈 𝖺𝗇𝖽 𝖾𝗀𝗀 𝗌𝖺𝗇𝖽𝗐𝗂𝖼𝗁 𝗈𝗇 𝖺 𝗍𝗈𝖺𝗌𝗍𝖾𝖽 𝖻𝗎𝗍𝗍𝖾𝗋𝖾𝖽 𝖻𝖺𝗀𝖾𝗅 𝗐/ 𝗅𝗂𝗀𝗁𝗍 𝗆𝖺𝗒𝗈. 🥯🥓🥑 𝖨 𝖺𝗅𝗌𝗈 𝖽𝗂𝖼𝖾𝖽 𝗎𝗉 𝖺𝗇𝖽 𝗌𝖾𝖺𝗌𝗈𝗇𝖾𝖽 𝗌𝗈𝗆𝖾 𝗋𝗎𝗌𝗌𝖾𝗍 𝗉𝗈𝗍𝖺𝗍𝗈𝖾𝗌 𝗍𝗁𝖺𝗍 𝖨 𝖼𝗈𝗈𝗄𝖾𝖽 𝗂𝗇 𝗆𝗒 𝖺𝗂𝗋 𝖿𝗋𝗒𝖾𝗋 𝖿𝗈𝗋 15𝗆𝗂𝗇 𝗍𝗈 𝗀𝗈 𝗈𝗇 𝗍𝗁𝖾 𝗌𝗂𝖽𝖾 ☺️ 𝖤𝗏𝖾𝗋𝗒𝗍𝗁𝗂𝗇𝗀 𝖼𝖺𝗆𝖾 𝗈𝗎𝗍 𝗌𝗈 𝗀𝗈𝗈𝖽.!! 𝖬𝗒 𝗌𝗈𝗇 𝖺𝗇𝖽 𝖨 𝗋𝖾𝖺𝗅𝗅𝗒 𝖾𝗇𝗃𝗈𝗒𝖾𝖽 𝗂𝗍.!! 🤗

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A chocolate chip cookie and some French toast from Nick’s On Broadway in Providence! The cookie was nothing spectacular but the French toast was so incredibly fluffy!! Also, sauces on it were amazing. Chocolate lavender and rhubarb work wonderfully!!

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It’s our second May bank holiday spent locked down and the sun is once again beating down on us with hot hot heat. I’m grateful for our garden loungers, but can’t deny the cabin fever is coming on strong! Made something spicy to match the mood. 

My basic shakshuka has eggs baked in a ruby harissa tomato sauce with lots of garlic, onions chickpeas and cumin. And feta. You knew there would be feta.

But I’m absolutely not a purist when it comes to shakshuka. Use the recipe below as a base, then add whatever the heck you have burning a hole in your fridge. Red peppers are particularly nice, but courgette works, too. Aubergine, spinach or kale would be welcome additions. Go crazy, rules shmules! Just throw in whatever additions to sauté with the onions once they start to get translucent. 



  • 1 large yellow onion
  • 4 cloves garlic
  • 2 tsp cumin seeds
  • 2 Tbsp rose harissa paste*
  • 1 can chickpeas
  • 1 can tomatoes (plum or chopped)
  • 4 eggs
  • 4 oz feta
  • Handful of fresh chopped coriander to finish


Sauté onions with salt and pepper over low/medium heat until golden, then add garlic and cumin and continue cooking for another minute. Add two tablespoons of harissa paste (more or less, depending on preference) and sauté for two minutes. 

Add tomatoes and their juice sauce and a can of chickpeas (drained). Simmer on medium-low heat until the stew thickens (about fifteen minutes), then use the back of a spoon to make little hollows to crack the eggs into. Cover with a lid and continue cooking on low/medium heat until eggs are just set, then remove from heat. To finish, sprinkle feta, coriander and cracked pepper on top. Serve with a slice of crusty bread or pita.

*a note on harissa paste: this varies widely by brand. Try out a few to land on your favourite, and take into account that you may need to add more or less to your dish depending on its potency. I’ve come across some that are far too spicy for the hubby!Just taste a tiny bit before you go ahead and use it. My go-to is Belazu’s rose harissa paste. It’s got a lovely, deep rich and aromatic flavour that’s not overpowered by the hot stuff. 

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