Instagram story viewer> @fooo.dtales> Posts

Surbhi | Food Tales & Bakes

@fooo.dtales

3.1K

followers

317

following

My lil corner where i share my love for baking! ❤️✨
📍Gurgaon

POSTS STORIES REELS TAGGED

My bakes! ☺️💛🌸✨

#baking #viralreels #cake #cookies #fypppppppppppppppppppppppppppppppppppppppppppppppppppppppppppppppppppppp by @fooo.dtales

156

28

2 months ago

Perfect snack with chai! ☕️✨💛

🥔 Crispy Garlic Herb Baby Potatoes

Ingredients

* 500–700 g baby potatoes
* 3 tbsp olive oil
* 1 tsp garlic powder
* 1 tsp dried thyme
* 1 tsp dried oregano
* ½ tsp paprika
* 1 tsp salt
* ½ tsp ground black pepper
* Fresh parsley and parmesan, to finish

Method

1. Boil baby potatoes in salted water for 15–20 minutes, until fork-tender.
2. Drain and let them steam dry for 5 minutes.
3. Gently smash each potato.
4. Mix 3 tbsp olive oil with garlic powder, thyme, oregano, paprika, salt and black pepper.
5. Coat the potatoes evenly with the seasoned oil.
6. Arrange them in a single layer in a baking dish.
7. Roast at 220°C for 35–45 minutes, flipping halfway, until golden and crispy.
8. Finish with fresh chopped parsley and parmesan.

#crispypotatoes #potatorecipe #easyrecipes #foodreels #indianfoodie by @fooo.dtales

178

26

2 months ago

Nothing better than celebrating love with cake. 🍓🎂❤️Made this strawberry cake for our friends Nivi and Lokesh on their anniversary! ❤️✨ @nive_loki @lokeshgowtham_subramanian

🍰 Strawberry Cake Sponge Ingredients

* 200 g Type 550 flour
* 20 g cornstarch
* 2 tsp baking powder
* ¼ tsp baking soda
* 150 g sugar
* 95 g butter, softened
* 35 ml neutral oil
* 135 g sour cream
* 4 eggs
* 1 tbsp vanilla

Method

1. Preheat the oven to 180°C.
2. Cream the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Mix in the sour cream, oil and vanilla.
5. In a separate bowl, whisk together flour, cornstarch, baking powder and baking soda.
6. Gradually fold the dry ingredients into the wet mixture. Don’t overmix.
7. Divide the batter between two 7-inch cake tins.
8. Bake until golden and a skewer comes out clean. Cool completely before assembling.

🤍 Mascarpone Cream Frosting

* 250 g mascarpone
* 300 ml heavy cream
* 50–60 g icing sugar
* 1 tsp vanilla

#baking #strawberrycake #recipe #baker by @fooo.dtales

219

46

2 months ago

If summer looked like a cake, it would be this! ☺️🤌🏻🍋🌼
Made this gorgeous lemon cake with homemade lemon curd and mascarpone frosting. 🍋🌼✨

Ingredients for the cake

* 200g Type 550 flour
* 20g cornstarch
* 2 tsp baking powder
* ½ tsp salt
* 175g sugar
* 140g butter + 30ml neutral oil
* 4 eggs
* 180g sour cream
* Zest of 3 lemons
* 60ml fresh lemon juice
* 1 tsp vanilla

Cream the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the yogurt, sour cream, lemon juice and vanilla. Fold in the dry ingredients and finish with the lemon zest. Divide into two 7-inch tins and bake at 180°C for 25–30 minutes, or until a skewer comes out clean.

Lemon Curd

* 150ml lemon juice
* Zest of 2 lemons
* 120g sugar
* 3 eggs + 1 yolk
* 80g butter

Whisk in the eggs, sugar, lemon zest and lemon juice. Cook over low heat until thick, then whisk in the butter and chill completely.

Mascarpone Frosting

* 250g mascarpone
* 200ml cold heavy cream
* 50–60g icing sugar
* 1 tsp vanilla or 1 vanilla bean
* Zest of 1 lemon

Whip until smooth and medium-stiff.

Assembly
Spread a layer of frosting, add a generous layer of lemon curd, top with the second cake layer and repeat.

#lemoncurd #lemoncake #baking #cake #homebaking by @fooo.dtales

100

39

3 months ago

This is the only ratatouille recipe you’ll ever need. 🍅🍆🥒🥕✨
For the Sauce

Ingredients

* 2 onions, roughly chopped
* 2 tomatoes, roughly chopped
* 1 red bell pepper, chopped
* 1 yellow bell pepper, chopped
* 1 whole garlic bulb (top sliced off)
* Salt and black pepper, to taste
* 1 tsp oregano
* A few sprigs of fresh rosemary
* A few sprigs of fresh thyme
* Olive oil

Method

1. Place the onions, tomatoes, bell peppers, and garlic bulb in a baking dish.
2. Drizzle with olive oil and season with salt, black pepper, oregano, rosemary, and thyme.
3. Roast at 220°C for about 30–40 minutes, or until the vegetables are soft and lightly charred.
4. Squeeze the roasted garlic cloves out of their skins.
5. Transfer everything to a blender and blend until smooth. Taste and adjust the seasoning if needed.

For the Ratatouille

Ingredients

* 1 zucchini
* 1 yellow squash
* 2 medium eggplants (aubergines)
* 3–4 tomatoes
* Salt and black pepper
* Fresh rosemary
* Olive oil

Method

1. Spread the roasted vegetable sauce evenly over the bottom of a baking dish.
2. Thinly slice the zucchini, squash, eggplants, and tomatoes.
3. Arrange the slices upright in alternating layers over the sauce.
4. Drizzle with olive oil and season with salt, black pepper, and a little fresh rosemary.
5. Bake at 180°C for about 40 minutes, or until the vegetables are tender and lightly browned on top.

To Serve

Spoon some of the roasted sauce onto a plate and serve with the baked vegetables. Finish with a few fresh thyme, chives or basil leaves and an extra drizzle of olive oil, if desired.
#ratatouille #baking #frenchcooking #frenchfood #foodreels by @fooo.dtales

158

29

3 months ago

Tag someone you'd eat your way through the south of France with. 🌊🇫🇷✨

#frenchriviera #southoffrance #frenchfood #foodtravel whatiate by @fooo.dtales

97

17

4 months ago

Sometimes the simplest ingredients make the best dishes.🌿🍅Made this Roasted Garden Farfalle, and I’m in love. ✨

Ingredients (serves 2)
• 200 g farfalle pasta
• 1 medium aubergine, diced
• 250 g cherry tomatoes
• 2 tbsp olive oil
• Salt & pepper, to taste
• 3 tbsp basil pesto
• Fresh basil leaves, roasted pine nuts, lemon zest (optional)

Method
1. Preheat the oven to 220°C.
2. Toss the diced aubergine and cherry tomatoes with olive oil, salt, and pepper.
3. Roast for 25–30 minutes until the tomatoes are burst and the aubergine is tender and golden.
4. Cook the farfalle until al dente, reserving a little pasta water.
5. Toss the pasta with basil pesto and a splash of pasta water.
6. Add the roasted vegetables and mix gently.
7. Finish with fresh basil leaves, roasted pine nuts and little lemon zest(optional).

Simple ingredients, slow roasting, and plenty of basil pesto. ✨
#pasta #pastarecipe #basilpesto #vegan #comfortfood taken in Berlin, Germany by @fooo.dtales

61

23

4 months ago

Who says focaccia can’t be art?😁✨

Cast Iron Garden Focaccia 🌿

(For a 28 cm cast iron pan)

🧂 Ingredients
• 450 g all purpose flour
• 375 g warm water
• 7 g instant yeast
• 1 sugar cube or 1 tsp honey
• 2 tsp salt
• 3–4 tbsp extra virgin olive oil (for the dough, greasing, and topping)
• Flaky salt

For the garden decoration:
• Cherry tomatoes (red & yellow)
• Red onion
• Basil leaves
• Rosemary
• Dill
• Garlic slices
• Black & green olives
• Mushrooms

Method

1. Mix warm water, yeast, sugar cube (or honey), and 1 tbsp olive oil. Let it sit for 5 minutes until slightly foamy. Add flour and salt and mix until a sticky dough forms (it will be sticky — that’s normal).
2. Cover and rest for 30 minutes.
3. With lightly wet hands (dip hands in water first), perform a stretch and fold on all four sides. Cover and rest 30 minutes. Repeat this process 4 times total, every 30 minutes.
4. Transfer the dough to a well-oiled 28 cm cast iron pan and gently spread it out. Cover and let rise for 1 hour until puffy.
5. Preheat oven to 220°C. Drizzle olive oil on top, lightly oil your hands, then dimple the dough. Sprinkle flaky salt.
6. Decorate with tomatoes, onions, basil, rosemary, dill, garlic, olives, and mushrooms to create your whimsical focaccia garden.
7. Bake at 220°C for 25-30 minutes until golden brown and crisp on top.
#foccacia #baking #gardenfoccacia #aesthetic #homebaking taken in Berlin, Germany by @fooo.dtales

101

18

4 months ago

Some days call for pesto pasta☘️🍝✨. Made the creamiest Basil Pesto Rigatoni😋. You have to try this! ✨

Creamy Basil Pesto Rigatoni 🍃🍝

For the Basil Pesto
• 40 g fresh basil leaves
• 30 g pine nuts (or walnuts)
• 30 g Parmesan, finely grated
• 2 garlic cloves
• 60–80 ml extra-virgin olive oil
• Salt, to taste

For the Pasta
• 200 g rigatoni
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 80 ml dry white wine (Pinot Grigio)
• 50 ml heavy cream
• 120 ml (½ cup) reserved pasta water
• 50 g Parmesan, finely grated, plus extra for serving
• 3 tbsp basil pesto
• Mozzarella pearls, for serving
• Toasted pine nuts, for serving
• Salt and freshly cracked black pepper, to taste

Method

1. Prepare the basil pesto by crushing the garlic, salt, and pine nuts in a mortar and pestle. Add the basil leaves, Parmesan, and olive oil, then work into a smooth pesto. Alternatively, blend all the pesto ingredients until smooth. Set aside.
2. Cook the rigatoni in generously salted boiling water until al dente. Reserve ½ cup (120 ml) of the pasta cooking water before draining.
3. Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 30 seconds, or until fragrant.
4. Pour in the white wine and simmer for 2–3 minutes, until slightly reduced.
5. Stir in the heavy cream and cook briefly until combined.
6. Season with salt and black pepper. Add the reserved pasta water and simmer gently for 2–3 minutes, until the sauce is smooth, glossy, and slightly thickened.
7. Add the cooked rigatoni and toss to coat evenly.
8. Sprinkle in the Parmesan and continue tossing until melted, creating a smooth, silky sauce that clings to the pasta.
9. Stir in the basil pesto and toss until evenly distributed throughout the pasta.
10. Serve immediately, topped with mozzarella pearls, freshly grated Parmesan, toasted pine nuts, and an extra crack of black pepper.

#pasta #basilpesto #italian #pastarecipe #rigatoni taken in Berlin, Germany by @fooo.dtales

144

23

4 months ago

Breakfast inspo!☀️🍳☘️✨

#breakfast #toast #healthy #comfortfood #healthyfood taken in Berlin, Germany by @fooo.dtales

176

22

4 months ago

The kind of food that fixes your mood 🤌🏻✨
Roasted Garlic Confit Toast ✨

Ingredients:
• 5–6 garlic cloves
• Olive oil
• 1 small stem of thyme
• Sourdough bread
• Basil pesto
• Cottage cheese
• Chopped tomatoes
• Chopped fresh basil

Method:
• Preheat the oven to 200°C.
• Add the garlic cloves to a small ceramic dish, pour over olive oil, and add the thyme. Roast for 15–20 minutes until soft and golden.
• Toast the sourdough bread.
• Spread 2–3 roasted garlic cloves over the toast using the back of a knife.
• Add a layer of basil pesto, followed by cottage cheese.
• In a bowl, mix chopped tomatoes and chopped fresh basil with a drizzle of olive oil. Spoon this mixture on top.

simple, fresh, cozy ☀️

#baking #toast #garlic #comfortfood #viralreels by @fooo.dtales

159

16

5 months ago

Carrot cake cupcakes because every carrot cake deserves a prettier form🧁🥕✨

Ingredients ( makes 11-12 cupcakes)

Dry Ingredients

* 1¼ cups (155 g) all-purpose flour
* 1 tsp baking powder
* ½ tsp baking soda
* ½ tsp salt
* 1 tsp cinnamon
* ½ tsp nutmeg
* ¼ tsp ginger powder

Wet Ingredients

* 2 eggs
* ½ cup (100 g) brown sugar
* ¼ cup (50 g) caster sugar
* ½ cup (120 ml) neutral oil
* ¼ cup (60 g) Greek yogurt
* 1 tsp vanilla extract

Add-ins

* 1½ cup (150 g) finely grated carrots

Cream Cheese Frosting

* 100 g butter, softened
* 200 g cream cheese, cold
* 100 g icing sugar
* 1 tsp vanilla extract

For Garnish

* Chopped walnuts
* Edible dried flowers
* Decorative sugar carrots

Method

1. Preheat oven to 175°C and line a muffin tray with liners.
2. In a large bowl, whisk together the oil, eggs, brown sugar, and caster sugar until smooth and well combined.
3. Add the Greek yogurt and vanilla extract, and mix well.
4. Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger powder directly into the wet mixture. Gently mix until just combined.
5. Fold in the finely grated carrots.
6. Fill each liner with one scoop of batter, about halfway full.
7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool completely before frosting.

Frosting

1. Beat the softened butter until creamy and smooth.
2. Add the cold cream cheese and mix until combined.
3. Add the icing sugar and vanilla extract, and beat until smooth and creamy. Avoid overmixing.
4. Chill the frosting for 15–20 minutes if needed before piping.
5. Pipe or spread the cream cheese frosting onto the cooled cupcakes. Garnish with chopped walnuts, edible dried flowers, and decorative sugar carrots for a rustic bakery-style finish ✨

#carrotcake #fyp #baking #carrotcupcakes #aesthetic by @fooo.dtales

90

35

5 months ago