75 foodies on Instagram

Well I think it is safe to say that after drooling over reading this Daily Life article: http://bit.ly/1aGeE4i on the 75 best foodies to follow on Instagram my news feed is going to look a lot more delicious!

The are some stunning snaps and drool-worthy dishes on show. So much so that I felt it was my foodie duty to share the list with you. There are some I knew and followed like Jamie Oliver, Ida Frosk and Citrus and Candy; while there are others on the list I had never heard of, with great shots and very few followers. So if you like looking at pictures of things that taste great, which I assume is why you are here, then you MUST check these Instagramers out.

Oh and one little plug while I’m here – you should also follow me on Instagram! @daily_gluttony to keep up to date with all the delicious moments in my life like this Moroccan Lentil Burger – nom nom nom.

photo

Hummus

Yesterday afternoon I stumbled upon Ben sitting on the couch snacking on a packet on plain crackers, as tasty as this seemed I thought I would make him a much requested snack of hummus to accompany his crackers. In under five minutes he was happily making his way through what is easily the best hummus I have ever made – and I make hummus a lot!

Ingredients

  • 1 tin of chickpeas – drained
  • 1 tin of white beans – drained
  • 3-4 good tbs of tahini
  • 1/4 cup of olive oil
  • The juice of 1 lemon
  • 2 cloves of garlic
  • 2-3 tsp of cumin
  • 4 tsp of sweet paprika
  • 1 tsp of garlic powder
  • 1 tsp of onion powder
  • 1 tsp of salt
  • Water approx. 100ml – the amount will vary dependent on the weather and the moisture in the beans
  • Crackers, lavash or pita bread to serve + extra paprika to sprinkle over the top. Some people top with additional olive oil but I have opted to skip this.

Method

  1. Add all ingredients to the blender and blend until smooth. Add the water in a steady stream to ease blending and help to make the mixture smooth.
  2. Stop the blender, scrape any mixture down that may be stuck on the sides and blend.
  3. Transfer to bow, sprinkle with paprika and serve!

Note: hummus is also a really tasty additional to wraps or can be taken to work/school with veggie sticks for a healthy snack.

Enjoy!

Cob Loaf Dip

Cob Loaf Dip

A few weekends ago I went to a BBQ with a delicious cob loaf dip that I had not seen before. After much pestering I was given the recipe and I wanted to share it with you. Omitting the frozen spinach of a more traditional cob loaf dip recipe means you can make it in a flash, I’m talking under five minutes, and you can whip it up as a go snack for bring-a-plate parties when you are pressed for time.

Ingredients

  • 1 cob loaf
  • 1 tub of lite sour cream
  • 1 tub of cream cheese
  • 1 can of pink salmon
  • 1 packet of spring vegetable dried soup mix

Method

  1. Drain the salmon and add to a medium sized bowl. Remove the bones and mash.
  2. Add the sour cream, cream cheese and spring vegetable soup mix and stir until well combined.
  3. Cut the top off the cob loaf and carefully pull out the bread from inside making a bowl of sorts. Make sure you don’t get too over excited with this step and put a whole in the crust or your mixture will leak out.
  4. Some people like to toast the bread bowl and bread but I don’t as I find the bread becomes almost stale as it cools and jabs you in the mouth when you try and chew it.
  5. Transfer your bread bowl to a nice plate, scatter the bread pieces around the outside, spoon in your mixture and place the bread lid askew. I also sprinkled some paprika on the top of the dip so it didn’t look like a beige blob, but that is optional.

Enjoy!