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Nadia Aidi
@foodmymuseNO 67251
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foodmymuse's pricing:
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Tomato Pastina 🍅(Acini Di Pepe)…so cozy, comes together in one pan in 20 min! Everyone in my family was a fan 🫶🏻. Tip: don’t be scared of the tamari or balsamic…they balance it out so nice! Also make sure your stock is also boiling hot! Ingredients: •1 cup acini di pepe. •1 shallot (chopped). •1 garlic clove (grated). •4.5 chicken or veggie stock (hot or boiling). •1/4 cup + 1 tbsp good tomato paste. •1 tbsp tamari or soy sauce. •1 tbsp balsamic vin. •10 basil leaves. •1 cup grated parmigiano reggiano (more for topping). •salt/pepper to taste. •good olive oil. •crushed red peppers. Directions: 1. Add some oil to a pan, and toast the pasta for 2 min until slightly golden on medium high with the shallots. Add in garlic and tomato paste, sautee 3 min on medium high. Mixing often. 2. Add stock one cup at a time. Add a bit of salt/pepper, the basil leaves, soy sauce and tamari. Should be about 9-12 ish min. 3. Simmer until pasta is al dente and there is water left over. 4. Add parmigiano. Cook mixing together for 1 more min. 5. Serve with more parmigiano, olive oil, black pepper and crushed red peppers. #acinidipepe #pastina #easyrecipes #comfortfood #tomatopasta #homecooking #recipeshare #tastemade #onepanmeal #onepotpasta #pastarecipes
00:25Labneh Balls ✨ This is one of my most requested recipes ❤️. It is a middle eastern strained yogurt that has a soft cheese like texture. I use it as a spread usually but straining it a bit extra to form the balls is also great. Growing up with a Syrian dad this was basically breakfast! Tip: you can strain 24 hrs if you prefer a thinner consistency. Ingredients: •32 oz plain yogurt. •1 tsp salt. •za’atar to taste. •sumac to taste. •pita. Directions: 1. add the salt to the yogurt and mix. 2. double up the cheesecloth and set atop a strainer, which is set atop a bowl 🤣. 3. add the yogurt in the center of the cloth, cover it up real well and place a can of beans atop for weight. 4. let sit in the fridge for 48 hrs. I squeeze the extra moisture out when forming balls. 5. coat them in za’atar and sumac. Add them to a container, cover in olive oil. Store in the fridge for a week. #labneh #labnehrecipe #easyrecipes #middleeasternfood #breakfastideas #feedfeed #makeitdelicious #cookingfromscratch
00:37French Carrot Salad ✨♥️ one of my favorite salads EVER. I’ve seen it done a few ways, when I lived in France, the family I lived with made it this way, except with onion instead of shallot and sugar instead of honey. Ingredients: * 2 lb carrots (washed & peeled). * 1/2 bunch Italian parsley (stemmed). * 2 shallots (brunoise). * 2.5 large lemons (juice, about 6-7 tbsp). * 1/3 cup + 2 tbsp olive oil (or more to taste). * 1.5 tsp honey. * 2.5 tsp dijon mustard. * Salt to taste. * Black pepper to taste. Directions: 1. Add the shallots, lemon, dijon, honey, salt and pepper to a bowl. Whisk in the olive oil until emusified. Add in more olive oil to taste. 2. Grate your carrots. 3. Chop the parsley pretty fine. 4. Add the carrot and parsley to a bowl, drizzle over the dressing and add more black pepper. Let it sit in the fridge for 15-30 min before serving. #carrot #carrotsalad #frenchcarrotsalad #saladdressing #saladrecipes #healthyrecipes #salads
00:26Ribeye Donburi for ep.2 of ‘If I Had A Restaurant’ series. As far as I know, Donburi is just a Japanese rice bowl + protein or veg. Ingredients: * 2-16 oz prime ribeyes. * 2 egg yolks. * Tamari to cure. * 1 tsp mirin. * 1 cup calrose rice. * 1 kombu strip. * Caviar. Epic Sauce: * 2 scallions (chopped). * 1 fresno chile (chopped). * 1 tbsp salsa macha or chili crisp. * 1 tsp agave nectar. * 3 tbsp tamari or soy sauce. * 3 tbsp mirin. * 1/2 tsp sesame oil. * Pinch bonito flakes. Directions: 1. Cover the yolks in tamari and the mirin. Let cure in the fridge for a minimum of 1 hr max 4. 2. Wash your rice. Add to rice cooker with 1 1/4 cup of water and kombu strip. 3. Sprinkle a bit salt on the ribeye and let sit on the fridge for 1 hr. Pat dry real well and remove salt. 4. Brush soy sauce onto the steak. 5. Preheat a pan for 2 min on high. Add olive oil. Sear on medium high for 2.5-3.5 min per side. Let it rest 10 min. Slice. 6. Mix together everything for the sauce. 7. Divide the rice into 2 plate. Serve the ribeye, spoon the sauce. Top with yolk & caviar. #donburi #caviar #ribeye #yolks #curedyolks #delicious #recipes
00:33Ramp Butter…ep.7 million. Honestly though…bread and butter was my thing back in the humble beginnings of FMM and I say we bring it back. Ramp Tip: Ramps are…to quote The Ramones, Here Today And Gone Tomorrow… so I love making tons of butter and freezing it! Also, if you find the elusive allium and don’t plan on using it right away, wrap it in a damp paper towel and store in a large freezer bag in the fridge. Ingredients: * 2 cups chopped ramps (about 12 ramps). * 8-10 oz unsalted room temp butter. * 4 tbsp olive oil. * 1 lemon. * Salt to taste. Directions: 1. Bring water to a boil. Blanch the ramps for 20 sec and shock in ice water. 2. Remove as much excess moisture as possible. 3. Add it all to a food processor and process until smooth. 4. Enjoy with bread, mussels, pasta, etc! #butter #compoundbutter #rampseason #delicious
00:27This is the BEST salad ever...so simple and I literally serve it every time I host and it is always a hit. Don’t even get me started on the dressing…I could literally eat it by the spoonful. Pro Tip: always massage the dressing in VS just pouring it on top. Makes it taste better. Ingredients: •1-5 oz container arugula. •1 fennel (shaved). •1/3 cup freshly grated parmigiano •reggiano + more for shaving over the salad. •1.5 large lemons. •1/3 cup + 2 tbsp olive oil. •1.5 tbsp honey. •1.5 tsp dijon mustard. •salt to taste (I used my seasoned salt). Directions: 1. Add the grated parmigiano to a bowl with the zest of 1 lemon, the juice of 2, honey, dijon, salt and olive oil. Whisk really well. Let it sit for 15-20 min. 2. Shave the fennel and squeeze a bit of lemon so it doesn’t turn. 3. Add the arugula and fennel to a bowl. Massage dressing in, as much or as little as you want. 4. Shave more parmigiano on top and that’s it. #saladrecipes #saladdressing #arugula #makeitdelicious #damnthatsdelish #healthyrecipes #homecooking #easyrecipes #dressing
00:26Salmon Crudo & Cilantro Coconut Sauce for ep.1 of my ‘If I had a restaurant’ series. This dish more than deserves a spot at my imaginary restaurant. Pro Tip: save the leek oil for a later use! Ingredients: * 8 oz sushi grade salmon. * 1 leek (sliced into matchsticks). * 1/3 bunch cilantro. * 2 scallions. * 1/2 tbsp agave syrup. * 1.5 tbsp tamari or soy sauce. * 1 inch ginger. * 1/2 serrano. * 3 tbsp yuzu or lemon juice. * 1 tbsp white miso paste. * 1/3 cup coconut milk. * 1 tsp fish sauce. * 1 tsp sesame oil. * lemon zest. * flaky salt. * cilantro flowers and leeks for topping. * salsa macha. * oil for frying the leeks. Directions: 1. Slice your leeks into thin matchsticks. Add them to a cold pan and coat them with olive oil. Turn heat on to high for 2 min and lower to medium low. Let them fry until golden. About 3-4 min. Make sure they don’t burn. 2. Add the cilantro, yuzu, scallions, serrano, ginger, agave, miso, tamari, fish sauce and sesame oil. Pulse for 30 sec. 3. Slice your fish thinly. 4. Strain the sauce onto a plate, arrange the fish. Top with lemon zest, flaky salt, the leeks, cilantro flowers and leaves. Drizzle salsa macha on the sides. #salmon #rawsalmon #salmoncrudo #appetizers #chef
00:30I love hosting…but this was soooo last minute I didn’t even have time to prep ahead, do a nice table 😅. Anyyyway… #longervideos #dinnerparty #privatechef
01:03Marinated Artichokes ♥️ my favorite thing to do with them while in season! Ingredients: * 16-20 baby artichokes. * 3.5 lemons. * 1/4 cup olive oil + more for topping. * 5 garlic cloves (thinly sliced). * 1/2 cup white wine. * 1 tbsp crushed red peppers. * 1 tsp cane sugar. * 1 tbsp tamari or soy sauce. * 1 tbsp dried chives. * 1/2 tbsp dried basil. * 1/2 tbsp dried tarragon. * Salt to taste. Whipped Brie: * 8 oz brie (rind removed). * 4 oz cream cheese. * Chives to taste. * Flaky salt. * Crusty bread. Directions: 1. Fill a pot with water, and squeeze 2 lemons in it. 2. Remove most of the outer leaves from the baby artichoke until they feel tender. Cut off 1/3 of the top and some of the stem. Using a peeler, peel off the hard part of the stem. 3. Slice in half and removet the ‘furry’ part of the choke. 4. Add immediately to the lemon water so they don’t turn brown. 5. Add some salt and bring to a boil. Simmer covered until soft. About 30 min. 6. Cut the remaining lemon into slices and then cut them in half. 7. Preheat a skillet for 2 min on medium. Add the olive oil to a skillet and let it heat up for 1 min. Add in the lemon slices. Add the sugar. Let them caramelize for about 3-4 min and flip. 8. Add in the wine and garlic. Let it reduce by half. Add in the herbs, crushed peppers, soy sauce remaining 1/2 lemon and salt to taste. 9. Drain the artichokes and mix them with the brining liquid. 10. Add them to a large mason jar and cover with olive oil. 11. Marinate for 24 hrs, and keep in the fridge for up to 7. 12. Whip your brie and cream cheese. 13. Warm up the desired amount of artichokes and top the whipped brie with it. Enjoy with crusty bread. #artichokes #homecooking #cookingbasics #brie #recipes
01:01Sushi bundt cake…I understand that it isn’t traditional by any means but it is a super popular dish in my hometown in Mexico (Obregon, Son). Tip: cook your rice in a rice cooker. Way better results imo. Ingredients: •1.5 cup uncooked calrose rice (made in rice cooker or cooked to package instructions). •2 tbsp rice vinegar + 2 tsp. •1 tbsp sugar. •3 tbsp black and toasted sesame seeds. •pinch of salt. •2 cups crab meat (I used real but you can use imitation). •1/4 cup + 1 tbsp japanese mayo. •1 tbsp sriracha. •2 serranos (finely chopped) + more for topping. •3 scallions (chopped, separate white and green part). •2 tsp sesame oil. •1 english cucumber (thinly sliced). •2 avocados (sliced). •1/2 orange. •1/2 lemon. •2 tbsp cilantro (chopped). •shichimi togarashi. •toasted nori. Directions: 1. Mix the 2 tbsp rice vin, sugar and pinch of salt. Add it to your cooked rice with the sesame seeds and let completely cool. Preferably overnight. 2. Add crab meat to a bowl with the japanese mayo, sriracha, sesame oil, serranos, 2 tsp rice vin and white and light green part of the scallions. Mix well. 3. Assemble the bundt starting by spraying cooking oil on it. Add the rice on the bottom, add in cucumber, crab tampico mixture and avocado, press in the rest of the rice. Using a plate, flip it over. 4. Mix the green part of scallions, cilantro, orange and lemon juice. Add tamari to taste. 5. Top the bundt with nori pieces, togarashi and serrano slices. #sushicake #crabrecipes #recipes #delicious #appetizer
00:28TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
00:23TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
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