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Nadia Mathiasen  journalist | cookbook author | food blogger snapchat: foodfanaticdk

http://www.foodfanatic.dk/fastelavnsboller-med-hindbaercreme

These fastelavnsboller aka raspberry cream pastries are pretty damn delicious. Find the recipe via link in profile (in Danish)

Rack of lamb a la Kong Hans 👌

Happy New Year 🎉 Baby Julius turned out to be a popular little fella on my account in 2017 along with Danish pastries and a nice review of my lastest cookbook in Politiken newspaper. What a year. It was full of so much love, great food adventures with my ❤️ and it feels as if the year went by in an instant.

I love to travel and eat, but nothing beats ‘home’ ~ Turbot & caviar a la Kong Hans 👏👏👏

Add | Made this chicken chasseur with white wine, mushrooms and bacon for @evasolo_official using their Eva Trio Dura Line pot and it was 👌Get recipe via direct link in bio (in Danish)

Scallop and black truffle en croute from the New Year’s menu at Kong Hans 👏👏👏

Time for a #followfriday - my dear friend @madetmere is one hell of a cook, stylist and photographer. If you like my food, you will for sure love his. I’ve selected a few of many favorite food photos of his - swipe to check out the rest.

Hands down one of the best meals I’ve had in my entire life - The 3 starred French Laundry in Napa was 👌👌👌

Sponsered | I made this delicious Danish classic, forloren hare, for FRILAND ØKOLOGI. It’s made from minced meet from organic meat, and I stuffed it with apple and prunes before wrapping it up in bacon. Get the recipe via direct link in profile (in Danish) #slipmadglædenFRI #frilandøkologi

Christmas cozyness on my mind. Here’s hot cider with rum, orange peel and spices. So easy and a great alternative to gløgg (Danish mulled wine). Get the recipe via direct link in profile.

When in 🇺🇸~ cheeseburger and cobb salad

Sponsered: Flæskestegssandwich - pork roast sandwich - is the perfekt way to use up your Christmas dinner leftovers. I made this sandwich with happy pork from FRILAND ØKOLOGI and it was delicious! Get the full recipe below (in Danish). ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀ ⠀⠀ Rids 1 ribbensteg, og gnid sværen og mellemrummene imellem dem med groft salt. Steg ved 120 grader varmluft i ca. 1,5 time til en kernetemperatur på 50 grader, og skru temperaturen op på 230 grader varmluft. Steg videre i ca. 30 minutter, til sværen er sprød. Lad hvile 15 min inden udskæring.
Smør en ristet og halveret burgerbolle med mayo rørt med grov sennep, læg 2 skiver ribbensteg imellem sammen med 3 spsk. lun rødkål og syltede agurker. Værs’go!
#slipmadglædenFRI #frilandøkologi #organic #christmas #flæskestegssandwich #ribbensteg #feedfeed #foodandwine #christmas #foodie #foodstyling #foodphotography #instafood #lunch

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