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#orangejam hashtag

Posts attached with hashtag: #orangejam

Natural, Whole Fruit Jam (@mommadejam) Instagram Profile Photomommadejam

Natural, Whole Fruit Jam

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ต้อนรับเช้าวันใหม่ ด้วยรีวิวแยมส้มเลม่อนผสมผิว🍋🍊จากลูกค้าที่น่ารักค่ะ เป็นไอเดียสำหรับอาหารเช้าในวันนี้นะคะ 👏ขอบคุณสำหรับรีวิวค่ะ😁🍊🍊🍋🍋🍊🍊🍋🍋🍊🍊🍋🍋เปิดรับออเดอร์แยมส้มเลม่อนผสมผิวค่ะ.........ขนาด S (120 ml/4oz) : 99 B 🍋🍊ขนาด M (200 ml/7oz) : 149 B🍊🍋ขนาด L (350 ml/12oz) : 249 B🌿🍋🍃🍊 #orangejam

Waffelman (@waffelmansrl) Instagram Profile Photowaffelmansrl

Waffelman

 image by Waffelman (@waffelmansrl) with caption : "Avete bisogno di un po' di #MondayMotivation per iniziare questa settimana? il trucco è nel cominciare bene la giornata " - 2007308349995451106
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Avete bisogno di un po' di per iniziare questa settimana? il trucco è nel cominciare bene la giornata con una colazione golosa e sana! Il preparato delle nostre è semplicissimo da utilizzare e perfetto per iniziare la giornata con una buona colazione! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ .⠀⠀⠀⠀⠀⠀⠀⠀⠀ .⠀⠀⠀⠀⠀⠀⠀⠀⠀ .⠀⠀⠀⠀⠀⠀⠀⠀⠀ jam ⠀⠀⠀⠀⠀⠀⠀⠀⠀

One Table Sydney (@onetablesydney) Instagram Profile Photoonetablesydney

One Table Sydney

 Instagram Image by One Table Sydney (@onetablesydney) with caption : "A sourdough fruit loaf that tastes very good. Which is probably more down to the mix of fruit rather than my bread bakin" at Sydney, Australia - 2007189532868365726

A sourdough fruit loaf that tastes very good. Which is probably more down to the mix of fruit rather than my bread baking skills. Had lots of itty bitty bits of fruit hanging around + the last scraping of a kumquat marmalade I'd made last winter + a lot of wine left behind by generous pop-up diners 🙂 Mixed all the fruit and wine. Added 10 cloves, a LOT of slices of fresh ginger (and some grated) & a cinnamon stick. Muddled them and let them steep for 3 days till it tasted.. pretty nuts. Folded this concoction into the dough. For anyone interested, the starter was young & liquid. Fruit folded in its final turn. An extended bulk of 5 hrs. Shaped into a tin cos it was pretty wet. Took a zillion years to proof up. Panicked mildly cos I thought the anti-bacterial/fungal properties of fresh ginger may have killed all the action. Cursed myself for not having thought of it sooner. Had a glass of some more leftover 🍷to console meself. However.. turns out that the yeast & bacteria in sourdough aint no wimps. They emerged victorious in the battle against the ginger and after 20 hrs in the fridge + 6 hrs at room temp, the loaf finally proofed up. Baked at 200 for 40mins. I'll stop now. That was way too destricptive.