#lainieskitchen photos & videos

7 hours ago

Pumpkin granola muffins with @nakedfoods organic dried cranberries, @noya .nutbutter cashew butter and @gewurzhaus cinnamon #lainieskitchen

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2 days ago

Happy Sunday everyone, what’s for dinner at your place? Love always #lainieskitchen

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6 days ago

ORA PERFECTION #lainieskitchen @orakingsalmon

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2 weeks ago

We hope you loved watching our demo on making our family recipe for Jewelled Persian Rice. Want more recipes? Comment below what you want to see next! @jesscadry @lainieskitchen #lainieskitchen

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2 weeks ago

Loved cooking with my gorgeous cousin @jesscadry today - we wanted to teach you guys a beautiful dish inspired by our heritage - demonstration in story and saved to highlights #lainieskitchen Jewelled Persian Rice Recipe - 400g aged basmati rice, washed till the water runs off clear - 300g peeled, shredded carrot - 50g slivered pistachios - 50g slivered almonds, toasted - 50g barberries - 50g fresh pomegranate seeds - 10g dried orange peel - 2tsp of salt ground with a generous pinch of best quality saffron threads - 5g of dried rose petals - 2 tbsp sea salt - 2 tbsp of agave - 1/4 tsp cardamom, 1/4 tsp cinnamon - Extra virgin olive oil Method - Bring a large pot of boiling water to a rolling boil - When the water is boiling add 2 tbsp of sea salt followed by the rice and cook for 5 - 7 minutes - Once cooked, drain and rinse through with cool water - Meanwhile add 2 - 3 tbsp of boiling hot water to the saffron and salt powder, set aside - Generously coat the bottom of a large non stick sauce pan with extra virgin olive oil and heat on a high flame for two minutes - Very carefully add the rice to the oil, flatten, dome and poke holes almost reaching to the bottom of the pan - Drizzle with a little more extra virgin olive oil, pour over the saffron water and cover with a lid wrapped in a tea towel (watch very carefully as the tea towel can catch alight very easily ) - Turn heat down to medium and cook for approximately 20-30 minutes - Meanwhile prepare the jewelled rice topping - Heat a few tbsp of extra virgin olive oil in a large non stick pan - Add in the carrots and cook till softened, followed by the spices, barberries, orange peel, nuts, rose petals and pomegranate - Turn off the heat and add in the agave - When the tahdig is ready, flip onto your serving platter and top with the jewelled rice topping - Serve at once and enjoy 😊 #lainieskitchen

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2 weeks ago

Choc hazelnut babka buns 🧡🧡🧡 wishing you all a Shabbat Shalom and Chag Sameach, love always #lainieskitchen

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2 weeks ago

Sesame seared tuna with wafu dressing, homemade honey pickled ginger and shichimi togarashi #lainieskitchen

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2 weeks ago

Join me and @lisagoldberg .mmcc tomorrow morning to learn the art of Persian rice for the @dunera_people project - we can’t wait to see you! #lainieskitchen

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2 weeks ago

Crispy quinoa cakes with lemon, spring onion and fresh herbs #lainieskitchen

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3 weeks ago

Caramelised banana tart with toasted coconut sugar, spelt, browned butter and cinnamon #lainieskitchen

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3 weeks ago

Tuna tartar on repeat #lainieskitchen 🍅🥒🌶🍋🐟

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4 weeks ago

Healthier Twix Recipe - thanks to my little cousin Tali who helped me make these! Recipe: INGREDIENTS: Cookie Base - 1 1/2 cups of almond flour - 1/2 cup of unrefined coconut oil melted - 4 tbsp of pure maple syrup - 1 tsp of vanilla - Pinch of salt Caramel Filling - 3/4 cup of almond butter - 1/3 cup of unrefined coconut oil melted - 1/2 cup of pure maple syrup - 1 tsp of vanilla - Pinch of salt Chocolate Topping - 3/4 cup of @loving_earth chocolate melted - 1 tbsp coconut oil melted - Pinch of salt Method - Pre-heat oven roasted 180c - Mix all Cookie base ingredients together - Line a large loaf tin with baking paper and spray with oil spray - Pour cookie batter into tin and level using a spatula - Bake uncovered for 20 mins - Remove from oven and cool - Mix all caramel filling ingredients together in a bowl - Pour caramel filling directly on top of cookie base and freeze for 2 hours or until solid - When solid, remove from freezer - Mix together the chocolate topping ingredients, pour over the slice and freeze for an additional 20 mins or until set, slice, serve and enjoy love #lainieskitchen

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4 weeks ago

Chop chop salad 🥗💖☺️ #lainieskitchen

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last month

Wishing all my @lainieskitchen fam a Shana Tova Umetukah (a sweet new year ) blessed with only good health, happiness, blessings, revealed good and prosperity for you and yours - so grateful for all your LK love and support this year and looking forward to all the rest to come, big love always #lainieskitchen

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last month

Today I was so fortunate to have been shown by my @itsmondotcom the secrets behind the best honey 🍯cake 🍰 ever (I know that’s a big statement but you’ve just got to trust me on this one ). @itsmondotcom thank you for sharing this treasured secret family recipe with me, I will cherish it forever and think of you whenever I make it #lainieskitchen

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last month

Shabbas 💖💖💖 @itsmondotcom @eye_am_ber get ready ✨ #lainieskitchen

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last month

A huge thank you to @baharpersianfood for sending me some of my favourite Persian kitchen staples including the most vivid green slivered Persian pistachios and dried pink rose petals - if your based in Sydney and looking for some quality and ingredients to elevate your every day repertoire check out @baharpersianfood a family owned business with the most gorgeous products #lainieskitchen

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last month

Repeat after me - meatless Monday’s 🧡🧡🧡 #lainieskitchen

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last month

@lainieskitchen X @ohboo_ LIMITED EDITION ROSH HASHANA CHOCOLATES COLLAB - honey burnt butter milk chocolate caramels, baby golden apples filled with a Fuji apple jam & lemon white choc ganache and finally pomegranate molasses caramel in a dark chocolate shell - only 30 boxes available ($120 for 36 piece box - free delivery Sydney wide - kosher dairy not CY ) DM to reserve yours #lainieskitchen

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last month

Vanilla bean Cremé brûlée crepe cake - happy Father’s Day everyone! Love #lainieskitchen

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last month

Hungry? #lainieskitchen

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last month

A special birthday cake for a special birthday girl - espresso, almond, @pana_organic chocolate torte with a cacao, coconut and sticky date ganache, topped with pistachios, coconut flakes, Persian rose and fresh raspberries - paleo, grain, dairy and refined sugar free #lainieskitchen

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last month

SHEET PAN MISO MAPLE CHICKEN - Recipe saved to insta story and highlights, love always #lainieskitchen

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last month

For anyone who missed out on yesterday’s @dunera_project cooking demo, here is my recipe for the homemade sweet potato gnocchi with crispy sage, toasted hazelnuts and honey #lainieskitchen Sweet Potato Gnocchi Recipe Ingredients: Gnocchi dough - 2 large sweet potatoes - 4 cups of all purpose flour + extra for rolling - 3 tsp of salt Gnocchi sauce - 100g of toasted skinned hazelnuts - X1 bunch of fresh sage leaves picked off the stalks - 200mls extra virgin olive oil - X2 tbsp of high quality honey - Sea salt and freshly cracked black pepper to taste Method: - Pre heat oven to 180c - Wrap sweet potatoes in foil and bake on a baking sheet lined with baking paper for 1.5hours - When cool enough to handle remove the sweet potatoes from foil, peel off skin using gloved hands and puree using a potato ricer or stick blender, set aside - Ensure your countertop is clean, pour flour onto surface, place sweet potato purée and salt, toward centre of flour and mix/knead till you have a smooth soft dough but not sticky - if too wet, add flour in small increments until you get a workable dough however avoid adding too much - this will make the gnocchi chewy ) - Once dough has just come together, roll dough into thin logs and cut into gnocchi shapes and dust all gnocchi edges in flour to avoid sticking/clumping - Bring a large pot of water to a rolling boil, salt generously with sea salt. - When at a rolling boil, add the gnocchi and cook until all the gnocchi float to the surface of your pot - Meanwhile start your sauce. In a large non stick fry pan heat olive oil and sage leaves on a medium heat with a pinch of salt and freshly cracked black pepper - When the sage leaves begin to crisp up, add your honey - At approximately this point your gnocchi should be ready. Remove from the boiling water using a slotted spoon and place into saucepan (note that it will create a sizzle - beware with children/careful not to burn yourself ) - Turn the heat up to high and cook for a further minute. When ready turn off the heat, stir through the hazelnuts and serve #lainieskitchen

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last month

Lunch is ready, come and get it 💖💖💖 #lainieskitchen

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last month

Chickpea flour socca, pistachio and cashew creme, pulled lamb, roasted pumpkin, roasted Spanish onion petals, homemade zhoug, sumac, nigella seeds and micro herbs #lainieskitchen

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last month

Thank you @ohboo_ for all the amazing chocolates and products you sent me, I can’t wait to use all your beautiful handcrafted treats #lainieskitchen

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last month

Guest chef of the week @mikihendler #lainieskitchen

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last month

Today I had the pleasure of cooking with @mikihendler - Miki and I have both really been missing Israel lately so we decided to recreate a dish inspired by one of Miki’s favourite TLV cafes - This is our tuna tartare we hope you love the recipe, we’d love to see your re-creations! ⚡️⚡️⚡️ TLV Tuna Tartare Ingredients: - 350g sushi grade fresh tuna diced - 3 cucumbers, deseeded and diced - 1 red capsicum diced - 1 yellow capsicum diced - 1 green capsicum diced - 1/2 a spanish onion finely diced - 2 bunches of flat leaf parsley finely chopped - 1 bunch of fresh dill finely chopped - Juice of x1 lemon - Extra virgin olive oil, sea salt and freshly cracked black pepper to taste - 350g ready to eat tahina - Zhoug or other chilli condiment to serve Method: - Combine all ingredients aside for tahina and set aside - Place a generous amount of tahina on bottom of serving dish, place the tuna tartare in the centre of the dish, leaving a rim of tahina exposed around the fish - Garnish with an extra drizzle of extra virgin olive oil and flat leaf parsley and serve #lainieskitchen

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last month

Sea salt, maple, chilli brussels sprouts - Halve and wash 2 cups of Brussels sprouts, and place on a baking sheet lined with baking paper, sprinkle with chilli flakes, sea salt, 2 tbsp of pure maple syrup and 2tbsp of extra virgin olive oil, toss together and roast on 180c for 10-15 minutes till tender and slightly golden #lainieskitchen

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last month

Next Monday at 11am, Lainie Cadry joins us in the kitchen to demystify homemade pasta! Inspired by the traditions and flavours of her European and Persian heritage, Lainie's recipes are not only delicious, but also practical and easy enough for anyone to make. Join her to learn about making the perfect pasta, or just enjoy an hour of great conversation as she whips up a batch of sweet potato gnocchi with crispy sage, hazelnuts and extra virgin olive oil - Yum!

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last month

Fragrant lamb mince with currents, pinenuts, spices and flat leaf parsley #lainieskitchen

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last month

LK X Ora King Salmon Recipe - Sabzi Polo Bi Mahi Tahdeeg (Persian Herb Rice with Crispy Ora King Salmon Tahdeeg ) @lainieskitchen x @ora king Sabzi Polo Tahdig Ba Mahi- Persian Herb Crispy Rice with @orakingsalmon Ingredients: - @orakingsalmon skinned and pin-boned - 2 cups of aged basmati rice (ideally soaked in water for 1+ hours ) - 3 cups of finely chopped fresh green herbs: I’ve used flat leaf parsley, fresh dill, shallots and chives - Large pinch of saffron ground in a mortar and pestle with 1 tsp of salt - 1 tbsp dried dill tips - 1 tbsp onion powder - 1/2 tbsp garlic powder - 1/2 tsp fine black pepper - 2 tbsp honey - Extra virgin olive oil - Avocado oil - Non stick sauce pan filled with water and 1tsp of salt Method - Place a large NON STICK pot of salted boiling water on a high heat, bring to boil - Meanwhile, wash basmati rice (approximately 7 times or until the water runs clear off of the rice ) - When the water has come to a rolling boil, add in drained rice and cook for 7-9 minutes or until a little more cooked than aldente - While the rice is cooking, prepare the salmon but cutting your @orakingsalmon into portions - When the rice is ready, drain and rinse in a colander with cook water, allow to stand for 3-5 minutes or until the rice has been well strained - Clean and dry the pot used to cook the rice - Combine all the spices in a small bowl with x1 tbsp of honey and x1 cup of boiling water - Mix the cooked basmati rice with the fresh herbs, majority of the spice liquid - Assemble the rice - Generously coat the bottom of your pot with avocado oil, then intentionally place all your @orakingsalmon pieces, followed by the rice - Using a spatula, dome the rice and poke several holes using the back of a wooden spoon being mindful not to reach all the way down to the bottom of the pot (the will ensure the rice has an aesthetically pleasing appearance and will allow the salmon to remain in their intention position on the bottom of the pot ) - Give the rice a final drizzle of avocado oil, and specially around the sides - Cover lid of your pot with a tea towel - Place on a medium low heat and cook for 20-30 minutes - Flip when ready #lainieskitchen

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Aug 2020

A big thank you to @lisagoldberg .mmcc for having me this week on the @dunera_project - during our chat we cooked up a beautiful cauliflower soup with an almond and citrus gremolata. For anyone who missed it here is the recipe Almond and Cauliflower soup with roasted almond and citrus gremolata #lainieskitchen Ingredients: -> Soup - X2 onions sweated/sautéed till translucent - X2 heads of cauliflower cut into florets - X2 litres of vegetable stock - X1 cup of slivered almonds - X1 tsp of onion powder - Sea salt and white pepper to taste -> Gremolata (mix all components together ) - X1 cup of finely chopped flat leaf parsley - X 1 cup of chopped toasted slivered almonds - Zest of X1 mandarin - Zest and juice of x1 lemon - X2 garlic cloves minced - X1 tbsp of honey - Extra virgin olive oil, sea salt and freshly cracked black pepper to taste Method: Heat vegetable stock in a large pot When the stock has come to temperature, add cauliflower florets, caramelised onions, slivered almonds, onion powder, sea salt and pepper and cover with a lid Bring to a boil on a high heat and cook for approximately 20 minutes or until the cauliflower has no resistance when poked with a fork - this will ensure your soup is creamy and smooth when blended Allow the soup to cook slightly Ladle soup in batches into a high speed blender, blending till completely smooth and creamy in texture Serve with gremolata on top and enjoy! #lainieskitchen

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Aug 2020

CHALLAHHHHHH 🙌🏼🙌🏼🙌🏼 #lainieskitchen

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Aug 2020

We backkkkk @itsmondotcom 💖⚡️✨ #lainieskitchen

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Top photos & videos on #lainieskitchen

May 2020

NOURISH #lainieskitchen

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Jul 2020

Slow roasted @orakingsalmon with pickled onions, bruscetta tomatoes, free range eggs, honey roasted carrots, sun dried tomato pesto, avo, olives, beetroot, baby cucumbers and a few other goodies #lainieskitchen

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Apr 2020

Keeping meatless Monday’s exciting || Mushroom ragu pappardelle with baby spinach, basil pesto, toasted pinenuts and truffle oil #lainieskitchen

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Mar 2020

Didn’t have time to post before Shabbas but this was dinner #lainieskitchen

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Jul 2020

Baby cauliflowers with caramelised red onion petals, pistachio, dried barberries, pistachio, citrus and herbs #lainieskitchen

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last month

For anyone who missed out on yesterday’s @dunera_project cooking demo, here is my recipe for the homemade sweet potato gnocchi with crispy sage, toasted hazelnuts and honey #lainieskitchen Sweet Potato Gnocchi Recipe Ingredients: Gnocchi dough - 2 large sweet potatoes - 4 cups of all purpose flour + extra for rolling - 3 tsp of salt Gnocchi sauce - 100g of toasted skinned hazelnuts - X1 bunch of fresh sage leaves picked off the stalks - 200mls extra virgin olive oil - X2 tbsp of high quality honey - Sea salt and freshly cracked black pepper to taste Method: - Pre heat oven to 180c - Wrap sweet potatoes in foil and bake on a baking sheet lined with baking paper for 1.5hours - When cool enough to handle remove the sweet potatoes from foil, peel off skin using gloved hands and puree using a potato ricer or stick blender, set aside - Ensure your countertop is clean, pour flour onto surface, place sweet potato purée and salt, toward centre of flour and mix/knead till you have a smooth soft dough but not sticky - if too wet, add flour in small increments until you get a workable dough however avoid adding too much - this will make the gnocchi chewy ) - Once dough has just come together, roll dough into thin logs and cut into gnocchi shapes and dust all gnocchi edges in flour to avoid sticking/clumping - Bring a large pot of water to a rolling boil, salt generously with sea salt. - When at a rolling boil, add the gnocchi and cook until all the gnocchi float to the surface of your pot - Meanwhile start your sauce. In a large non stick fry pan heat olive oil and sage leaves on a medium heat with a pinch of salt and freshly cracked black pepper - When the sage leaves begin to crisp up, add your honey - At approximately this point your gnocchi should be ready. Remove from the boiling water using a slotted spoon and place into saucepan (note that it will create a sizzle - beware with children/careful not to burn yourself ) - Turn the heat up to high and cook for a further minute. When ready turn off the heat, stir through the hazelnuts and serve #lainieskitchen

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Dec 2019

Fresh udon, aburi @orakingsalmon salmon, Asian broth, chilli oil, green shallots #lainieskitchen

19612
Dec 2019

CHANUKAH 2019 ✨ #lainieskitchen

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Aug 2020

‘Golden Gaytime’ inspired icecream trifle - layers of whipped caramel, vanilla bean and chocolate gelato, homemade crispy chocolate feuilletine (French wafer flakes ) finished with @cobspopcorn salted caramel popcorn - @itsmondotcom I think it’s time we make this again #lainieskitchen

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