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i just really love food okay
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andrea, elena and kerry really like food. food is great.

fooderific: find more mouthwatering treats and recipes here!
May 24th 2013 at 03:46PM | 441 notes
foodorexia: f0o0od: Parmesan spinach orzo More delicious food here!
May 24th 2013 at 03:32PM | 384 notes
sweetalchemies: http://treatsforme.tumblr.com/post/49242447550/http-treatsforme-tumblr-com
May 24th 2013 at 03:18PM | 66 notes
confession-of-a-foodholic: (via confession-of-a-foodholic, xlovelycupcake)
May 24th 2013 at 03:04PM | 5,338 notes
May 24th 2013 at 02:49PM | 59 notes
Chocolate-Banana Roulade
May 24th 2013 at 02:36PM | 648 notes
prettygirlfood: Torta Paradiso with Mascarpone and Blueberries INGREDIENTS Fresh: 250g mascarpone 200g fresh blueberries 1 unwaxed lemon 190g unsalted butter From the storecupboard: 190g caster sugar + 1 tablespoon 175g plain flour 1 tablespoon cornflour 3 large eggs 1 tablespoon vanilla extract 3 teaspoons baking powder icing sugar for dusting EQUIPMENT 20cm cake tin Baking parchment 2 saucepans Wooden spoon Mixing bowl Bowl Electric hand mixer Sieve METHOD PRE-HEAT THE OVEN TO 180˚C/160˚C fan/gas 4 1. GREASEGrease a 20cm cake tin with a little butter. Line the bottom with baking parchment. 2. MELTPut the butter into a pan and place on a very low heat. When it starts to melt remove from the heat and beat lightly with a wooden spoon. You want to achieve a very soft almost runny consistency. 3. BEATPut the butter and 190g caster sugar into a mixing bowl and beat together until creamy. 4. BEATBreak the eggs into a separate bowl. Add the vanilla extract and beat lightly with a fork. 5. BEATSlowly beat the eggs into the creamed butter and sugar. 6. SIFTSift together the flours and baking powder. Add to the mixture a third at the time, mixing thoroughly after each addition. 7. BAKEPour the cake mixture into the tin and bake for 30 minutes until golden and coming away from the sides. Turn the oven off and leave the cake in the oven for a further 5 minutes. 8. FILLINGMeanwhile, rinse the blueberries under running water and place in a pan with 1 tablespoon of sugar and the juice of ½ lemon. Simmer for about 5-8 minutes until the berries start to burst. Stir in the mascarpone and set aside. 9. SPREADTurn the cake out and leave to cool on a wire rack or plate. Then slice it in half horizontally, spread the filling over one cake layer and top with the other layer. Sprinkle with icing sugar and serve.  NOTES FROM THE COOK This gorgous cake looks truly impressive but is pretty simple to make. Any leftovers should be kept in the fridge wrapped in foil.
May 24th 2013 at 02:21PM | 313 notes
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May 24th 2013 at 01:39PM | 58 notes
prettygirlfood: Peach Ice Cream
May 24th 2013 at 01:25PM | 808 notes
foody-goody: by pjpink
May 24th 2013 at 01:11PM | 46 notes
May 24th 2013 at 12:56PM | 287 notes
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May 24th 2013 at 12:28PM | 133 notes