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Ruby

@rubys.food

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27.8K

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a london girl in sydney
recipes, hosting & supper clubs 🍒🍒
💌 [email protected]

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21 again!!! 🍰🍰 by @rubys.food

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4 months ago

So excited for this!! 💓💓🇦🇺Calling all Sydney gals/anyone who has moved here recently. I’m hosting my first supper club in Sydney!! Will be an evening full of lovely food and meeting lovely people 🫶🏽Will be posting details asap, tell your friends 💌 by @rubys.food

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6 months ago

Bday cake duties 🧁🧁💘 by @rubys.food

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6 months ago

Would love to see AI drink wine like we do 💋💋 by @rubys.food

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2 days ago

I might start a dauphinoise series?? 👩🏽‍🍳This was soooo good, never thought to put different flavours in daupinhoise before but it works so well!!! <33Serves 6-83 large leeks1 large white onion8 cloves garlic1 tbsp butter1 tsp nutmeg200g parmesan300ml cider (I use @theorchardpig reveller cider and it gives such a gorgeous hunt of apple)300ml double cream8 large maris piper potatoes200g gruyereOlive oilSalt & pepper1. Preheat the oven to 180. 2. Chop your leeks, onions and garlic then add to a large pan. Add the butter and 1 tbsp olive oil, cover with a lid and cook on a low heat for 15 mins until soft. Once cooked, add the cider and turn up to a medium heat, let it bubble for 5 mins. Remove from the heat, then add the cream, parmesan, half the gruyere, salt & pepper.3. Peel and thinly chop your potatoes (you could also use a mandolin). Then, get your dish and layer the potatoes, followed by the leek mixture and gruyere. Repeat until all the potatoes have been used. Top with any remaining gruyere, salt & pepper.4. Cook for 1 hour 30 mins, checking after 1 hour (you can use a knife to check how cooked the potatoes are). I served mine with a rocket, balsamic and parmesan salad to keep a little hint of summer. Enjoy!! by @rubys.food

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5 days ago

Eating your skincare is good but…@contourclinics you’re the best 🙂‍↔️🙂‍↔️ could not recommend them more, my absolute go to for all my treatments & skincare routine 💗 I get botox & profhilo and it has absolutely transformed my skin, making it so much more plump, fresh n juicy. Literally obsessed!!! (gifted treatments but I would choose here every time regardless <3) by @rubys.food

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10 days ago

4 ingredient leek pasta 💓💓This is one of my go to easy dinners and it’s so good. Make sure you use lots of parmesan, salt & pepper!!Serves 2/32 leeks300g pasta200ml double cream 200g parmesanOlive oil Salt & pepper1. Put your pasta on until al dente.2. Chop your leeks long ways, then fry on a low heat with olive oil, salt & pepper until soft. If they start to burn, add a little bit of water so they cook through.3. Add 1 mug pasta water to the leeks, then grate over half the cheese. Mix together, then add the cream. 4. Add the pasta, season and top with the remaining parmesan. Enjoy!! by @rubys.food

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14 days ago

A lil trip home for London summer 🌞!! by @rubys.food

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15 days ago

June you were the best!!! <3 by @rubys.food

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25 days ago

My fave summer dinners <3 🌞🌞 by @rubys.food

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a month ago

Greek salad n smashed potatoes for dins 🍅🫒 by @rubys.food

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a month ago

Number 5 on repeat 🙂‍↔️🙂‍↔️ by @rubys.food

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2 months ago