Do you remember when you’d go out to a restaurant and just eat something without taking a picture of it? With smartphones came social media and with social media came the concept of “food sharing” with friends and followers.
Since the first person shared the first picture of sushi or their favourite hot dog, online food sharing has morphed into one of the most recognized phrases around: Instagram-worthy.
Instagram-worthy can mean almost anything, from a scenic view to art hanging in a museum, but it’s a really popular term when it comes to food. Instagram-worthy dishes can include everything from an ice pop to breakfast for two. What makes them Instagram-worthy is presentation, color, and how the dish pops out of the photo.
If you need a little Instagram-inspiration, take a look at these recipes and try to recreate them. They’re guaranteed to make your followers stand up and take notice, and you’ll treat yourself to a great meal.
Buttermilk Pancakes With Pan-Roasted Pears and Blackberries
It sounds complicated, but making these pancakes couldn’t be easier. You just need some basic baking ingredients and seasonal fruit. Recipe and photo from Real Recipes. You can use a cast iron skillet to make your pancakes if you want that burnt-on-the-edges look.
|Ingredients: 4 tablespoons unsalted butter, plus more for the pan
2 ripe but firm pears, cut into 8 wedges each
1/2 pint blackberries (fresh or frozen, slightly defrosted)
1 tablespoon light brown sugar
1 1/2 cups all-purpose flour, spooned and leveled
1 tablespoon granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups buttermilk
1 large egg
pure maple syrup, for serving
Melt 2 tablespoons of the butter in a large non-stick skillet over medium heat. Add the pears and cook, turning once, until golden brown and soft, 6 to 8 minutes. Add the blackberries and sprinkle with the light brown sugar, tossing to coat. Remove from heat and set aside. Wipe out the skillet.
Meanwhile, whisk together the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. In a separate microwave-safe bowl, melt the remaining 2 tablespoons of butter. Add the buttermilk and egg to the butter and whisk to combine. Add the wet ingredients to the dry ones and whisk to combine.
Heat the large nonstick skillet (wiped clean) or a griddle over medium heat. Lightly grease the pan with a pat of butter (or brush with melted butter). For each pancake, spoon a scant 1/3 cup of batter onto the prepared skillet. Cook, turning once, until cooked through, 4 to 6 minutes. Repeat, buttering the skillet between batches.
Serve topped with butter, the roasted fruit, and maple syrup.
Sometimes, smoothies really are beautiful. This rainbow smoothie is something that has to be seen and shared before you drink it, but don’t wait too long because the taste is amazing. Photo and recipe from the firstyearblog.com.There is a lot of blending involved, so make sure you have access to a great blender.
1 cup frozen strawberries or raspberries
For each smoothie
- Place all the ingredients in a blender and blend until smooth. Add more liquid to help it blend if it’s too thick.
- Transfer the smoothie to a bowl or container, rinse the blender and prep the next smoothie.
To assemble the rainbow smoothie
- Carefully layer each color smoothie in glasses in rainbow order. If desired, blend the smoothie using a straw or stir stick. Top each smoothie with a toothpick filled with leftover fruit.
Banana Cream Pudding
I’ve tried this Banana Cream Pudding from the Foodnetwork before, and i
t’s one of the best I’ve ever had. What I didn’t do was take a photo of it before we devoured it, but you definitely should. You can achieve those perfect pops of whip cream with a whip cream dispenser.
1 qt milk
2 cups plus 1/4 cup sugar
8 large eggs, separated, whites discarded or store for another use
1 tsp banana extract
⅓ cup bourbon
½ cup cornstarch
½ tsp pure vanilla extract, plus a splash
2 Tbsp butter, cut into cubes
1 cup heavy cream
4 bananas, sliced
1 box vanilla wafers
⅓ cup creme de banana
Scald milk, in a large sauce pot, with a pinch of the sugar (this avoids scorching the bottom of the pot).
In a mixing bowl, add egg yolks, banana extract, bourbon and 2 cups of sugar and whisk together until the mixture is pale yellow in color and thickened. Add cornstarch and mix to combine. Very slowly pour in a little of the milk mixture, you have to do it slowly to temper the mixture, (otherwise the eggs will scramble). Once fully incorporated pour the entire mixture back into the pot and place over medium heat. Stir constantly until it comes to a simmer and the mixture thickens enough that it coats the back of a wooden spoon. Remove from heat and add a pinch of salt and vanilla extract, then add butter cubes and stir to make the mixture rich and super glossy.
Transfer to a bowl and cover with plastic wrap, pressing the wrap onto the surface so it doesn’t form a skin on the surface. Allow to cool.
In a large bowl, using a hand mixer, whip the cream with 1/4 cup of sugar and a splash of vanilla extract until you have stiff peaks. Set aside.
Slice bananas and add to pastry cream.
Line a small deep rectangular dish or a 10-inch pie dish with vanilla wafers. Splash with more creme de banana then cover with banana pastry cream. Top with whipped cream and refrigerate until ready to serve.
It’s fun sharing your favourite dishes from restaurants, but it’s even more fun creating them yourself and showing off what a foodie you can be. You can check out some of my favourite Instagram-worthy photos on @littleoldfarmhouse.
I keep all of Shelly’s Friday Favourites on a Pinterest board. Take a look for some great recipes, both past and present.
If you’d like to create a few of these recipes, try these kitchen gadgets:
Instagram-worthy smoothies are simple with Blendtek
Unique tableware makes for a great photo
Showcase your smoothies in a beautiful glass
Main image from: blog.hubspot.com