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Angela Matthews | Food Stylist

@meadmeadow

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Props • Food Styling • Photos • by Mead Meadow🌿IACP Member• RECIPES⬇️
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Lets Go!!!!! Come Cook for me!!!!! 🤎🖤🤎🖤🇰🇪💯🇰🇪💯 #kenyanfood
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It was a weekend to remember! Thanks for a great weekend Ange + Peter 💛
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A weekend to remember!
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Hi! I think my colleague contacted you some time back, hope it's okay for me to reach out again. I'm on the prоmоtеr tеam аt Juno Valentina and I'd want to say once again that I think you'd be pеrfесt tо wеаr our sustainable jеwellery! If you'rе interеstеd wе wоuld really love tо sеnd yоu 3 piесes fоr FREE! You just have to DM our main аcсоunt @JunoValentina.amb Eva will gеt back to yоu ASAP! Plеasе do bе quiсk, there is quite high dеmаnd and not very many spaces left, though we'd love to have you onboard! Thаnk yоu sо much! Xx ‎ ‎ 👉 @JunoValentina.amb 👈
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Hi dear 🤗! We contacted you some time back looking for promoters to wear our newest jewelry collection, hope you don't mind me asking you again 🙂 By being an promoter, you will get FREE jewelry as a welcome gift, huge exposure plus lots of other amazing things ✨! Please DM “PROMO” to the main page @JunoValentina.Shop within 24 hours to know more details about this 💛! ‎ ‎ 👉 @JunoValentina.Shop 👈
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Always take the trip. An epic girl’s trip to NYC to celebrate milestone birthdays! 👸🏼🚕🥂
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Always making TODAY a great day! 🧡☀️🤭
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Chicken & Sausage Gumbo is the perfect thing to warm you up on this crazy-cold Mardi Gras/Fat Tuesday. 💚 I grew up eating a lot of gumbo. Born in Louisiana, grew up in Los Angeles, I’m an LA girl!!🤣My mom makes a mean gumbo which we ate all season long & I’ve tried my best to replicate it. It starts with a roux (combo of fat & flour) that is cooked until it’s a dark brown color. 💜 Next, you add the “holy trinity” of veggies: onions, green peppers, celery and of course okra ...finally, you can add chicken & andouille sausage. 💛 Serve over white rice with a splash of @Tabasco & dash of filé. It’s a party in a bowl! So laissez le bon temps rouler/ let the good times roll. • • 💚- stands for faith 💜- stands for justice 💛- stands for power 💕 -stands for me sending you love & prayers for a safe lenten season. ***want the recipe? DM me. 🥰
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Lentil Soup is the perfect way to warm you up & help ring in the New Year! 💥 The Italian’s say the round shape symbolize coins & are said to bring you good luck in the New Year. This year, I’m not taking any chances and I’m a making huge pot! They are also are packed with protein & comes together in just 20 mins. Top with parmigiano toast stars for a sparkling finish to 2020 & shining start to 2021. Buon Anno✨🥂 💥 Recipe: 3 tablespoon olive oil 1 medium onion, finely chopped 1 carrot, peeled & finely chopped 2 stalks celery, finely chopped 2 cloves garlic crushed 1 pound lentils 1 bay leaf 6 cups chicken/vegetable stock or water 💥 1. In a soup pot over medium-heat, heat the oil. Add the veggies and sauté, cook 4-6 minutes until soft. Add the garlic cook, 1 more minute. 2. Add the lentils, bay leaf, and stock/water. Cook for 30 mins or until soft. Season with salt & pepper.
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This is one of our favorite holiday cookies: cranberry and pistachio shortbread. ✨ The dough is shaped into log, chilled & then rolled in some pearl sugar from @kingarthurbaking ✨ They’re crunchy, slightly sweet, & sooo easy. I can’t stop eating them! ⛄️ ✨ Makes 24 cookies ✨ Ingredients: 1 cup / 227g butter, room temperature ½ cup granulated sugar 2 table spoons/ soup spoons milk 1tsp vanilla ½ tsp. grated orange zest ½ tsp. salt 2½ cups/ 320g all-purpose flour ¾ cup/ 98g dried cranberries ½ cup/ 75g chopped pistachios • for rolling: 1cup pearl sugar King Arthur.com or chopped nuts • Preparation: 1. In your mixer, cream the butter and sugar until fluffy. 2. Add the milk, vanilla, orange zest, and salt; beat until just combined. Gradually add the flour, then the cranberries and nuts. 3. Divide the dough into half and roll each piece into an 8-inch log, 2 inches in diameter. Roll the log in the sugar or nuts. 4. Roll the logs in plastic film and place in the refrigerator to chill for at least 4 hours. 5. Pre heat the oven to 375º F. 6. Remove the dough from the refrigerator allow to sit a few minutes and slice into ¼-inch thick slices. 7. Place on a baking sheet and bake at 375º F for 10-12 minutes, or until golden brown. Tips& Tricks: -You can substitute any dried fruit for the cranberries. And any nuts for the pistachios. I’ve also used chocolate chips. - Pearl sugar is Sugar that can withstands high heat without melting, so it makes a wonderful garnish - Logs of dough can be frozen up to three months. Allow to defrost overnight in the fridge raider before slicing and baking.
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Happy National Cookie Day! How perfect for the first Friday in December!! 🔹 These chocolate crinkles are a holiday favorite at my house. 🔹 They are so easy to make, fun to roll, and delicious to eat. The crinkle comes from their distinct crackly appearance that I feel really captures the year we have all had! I think I’ll have another!! 🤣 🔹 I hope you have a delicious weekend. 🎄🎄🎄🥂 • • • Recipe: Makes 3 dozen • Ingredients: 4 oz. bittersweet chocolate, chopped 8T unsalted butter, cut into cubes • 2 cups all-purpose flour ¾ tsp. salt 2 tsp. baking soda • 2 cups granulated sugar 4 eggs 2tsp. pure vanilla extract • 1 cup granulated sugar 1 cup confectioner’s sugar • Preparation: 1. Place the chocolate & butter into a medium-size heatproof bowl & set the bowl on top of a pot of boiling water. Turn the heat off. Stir until the chocolate/ butter is melted, & then remove from heat. Stir until completely mixed smooth. Set aside. 2. In a small bowl, combine the flour, salt & baking soda; stir until combined. Set aside. 3. In the bowl of your mixer, combine the 2c sugar chocolate/butter; beat using medium speed for 2-3 minutes until smooth & combined. Scrape down the side of the bowl, lower the speed & add the eggs one at a time, mixing well after each egg. Add the vanilla, then add the flour mixture; mix until combined. Once the mixture is mixed, cover with plastic wrap and refrigerate for at least 2 hours. 4. Preheat oven to 350° F. 5. Position the rack in the middle of the oven. Line two baking sheets with parchment pape. Place the granulated sugar and the confectioner’s sugar into separate small, shallow bowls. Set aside 6. Remove the batter from the refrigerator. Using a small ice cream scoop, scoop the batter into your hand and roll into a ball; roll the ball into the granulated sugar first, then into the confectioner’s sugar. Place the balls onto the prepared baking sheet, 8 cookies per sheet. 7. Place into the oven one tray at a time for 14 minutes. Centers will still be a little soft. 8. Remove from oven and cool on tray for 5 minutes. 9. Transfer cookies from tray to cooling rack & cool completely.
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