- Following 1.6K
- Followers 10.8K
- Engagement 3.25%
- Avg likes 286
- Avg comments 97
About Zarina || Recipe Developer
Zarina || Recipe Developer (@zarskitchen) is a Kitchen/cooking creator on Instagram, also filed under Food & Cooking and Food & beverage. The account has 10,801 followers and 635 published posts. Recent posts average 286 likes and 97 comments, an engagement rate of 3.25%.
With 10.8K followers, Zarina || Recipe Developer is a micro creator by the common 10,000 to 100,000 definition. Zarina || Recipe Developer follows 1,638 accounts, so the audience is roughly 6.6 times the size of the list followed. Zarina || Recipe Developer uses an Instagram professional account. Flinque files Zarina || Recipe Developer under 5 categories, led by Kitchen/cooking and followed by Food & Cooking, Food & beverage, Food & Drink and Cuisine.
The Instagram bio for Zarina || Recipe Developer runs to 12 words across 4 lines. Emoji sit alongside the words. The latest activity Flinque has on record for Zarina || Recipe Developer dates from November 2023.
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635 Posts
Of the 10 most recent posts shown for Zarina || Recipe Developer, 7 are single images, 2 are videos and 1 is a carousel. That mix leans toward single images. Zarina || Recipe Developer has built a substantial archive of 635 posts. Against the audience, that is roughly 17 followers for each post published. Zarina || Recipe Developer also keeps 58 story highlights on the profile. All 10 carry captions, averaging 271 words each. The captions are written mainly in English. Words that recur across them include ingredients, website, method, enjoy and straight. The captions tag #zarskitchen, #steinsathome, #ukfish, #recipedeveloper and #foodielove.
Did you make a New Year’s resolution?
Here are mine: more sleep, more long walks, more music, more books, more family time, more hugs, more laughter, and more LOVE! ❤️
Which brings me to a little announcement…
I wanted to take a moment to let you all know that as much as I love sharing delicious recipes with all of you, I have decided to take a step back and prioritise some other aspects of my life.
Over the next 12 months, I won’t be posting much new content. I want to channel more time into focusing on myself, my family, and exploring new opportunities.
I’m so grateful for the love and support I've received from you guys. It warms my heart to see you recreate my recipes.
I will of course be continuing to follow and be inspired by all your posts, although I may not be as engaged as before, as I attempt a “digital detox”
Thank you to the amazing brands I have had the pleasure of collaborating with. These partnerships have been incredible, and I’m hopeful that we will have opportunities to work together again somehow in the future.
I hope to be sharing more delicious recipes and exciting endeavors again soon but until then, all my recipes can still be found on my website
Sending lots of love and as always… Happy cooking!
Love Zar X
#RecipeDeveloper #FoodieLove #Grateful #NewOpportunities
This Cornish lobster was so beautifully sweet and meaty… perfect in a warmed brioche bun slathered in creamy spicy Marie Rose style sauce… I added a little lemon zest for zing, dill for freshness and cucumber for crunch… deeeeelish!!!
This lobster was from the gorgeous luxury seafood hamper kindly gifted from.
HAPPY NEW YEAR! 🥳
INGREDIENTS
1 whole small lobster, cooked, deshelled
3 tbsp mayonnaise (I used kewpie brand)
0.5 tbsp ketchup
1 tbsp fresh dill, finely chopped
1 small cucumber, diced fine
0.5 tsp lemon zest, finely chopped
2 tbsp lemon juice
Tabasco/ chilli flakes to taste
Sea salt and ground black pepper
3 brioche rolls, sliced
Handful of lambs lettuce
METHOD
1. Cut the lobster into small bite size pieces and set aside
2. In a small bowl mix together the mayo, ketchup, dill, cucumber, lemon zest, lemon juice and your desired amount of salt, pepper and tobacco or chilli flakes. Taste and adjust the seasonings to your liking
3. Add the lobster to the sauce and mix to combine everything together
4. Warm the brioche rolls in the microwave for about 20 seconds, add some labs lettuce and then spoon in the filling
5. Devour immediately!
There’s no easier way to entertain!! Ok… this one is a bit extravagant 🤣 (was for 40 people!) but I had so much fun creating it with minimal prep and could chat with friends and enjoy my evening without any faff in the kitchen!
How I turned my dining table in a grazing table…
EQUIPMENT
Any chopping board, trays or serving platters work, turn them upside down if needed and cover them with foil
Put flowers in a tall vase but make them higher - turn a box upside down with cloth on top
Serving utensils - special cheese knives and forks but could use normal salad forks and butter knives
Ramekins – or any small dishes
On to the FOOD…
I pre-made the guacamole, bruschetta, crudité and dips (that’s it!… EVERYTHING else was shop bought!)
CHEESES - You want some soft ripe cheeses, some harder ones - I used Brie, Camembert, Manchego, Cheddar, Comté and Roquefort - cut them up into mini wedges or stick a knife in them
MEATS - Chorizo, salami, Parma ham - Scrunch into roses or place straight from the packaging onto the board
FRUITS AND NUTS - Grapes, apples, berries, dried fruits, pecans, walnuts, peanuts
CRACKERS & CRISPS - fan crackers out to fill up empty spaces - use a variety of round, square, breadsticks (in a wine glass), mini toasts, seeded, rye. Crisps - tortilla chips, salted crisps, corn nuts
CONDIMENTS & SPREADS - honeys, chutneys, mustards - I like to serve them in the jars with a spoon so people can read what they are - again elevate them for some height or place them in the middle with your flower vase
CRUDITIES - carrot, cucumber, bell peppers cut into sticks, cherry tomatoes - just dot them around for some colour
EXTRAS - think out the box… popcorn, olives, pickles, capers, pickled onions, radishes, mint leaves, sweets and chocolates
Any questions feel free to message me for help!!
Hope you give this a go… X
I know you-re probably seeing a ton of leftover recipes right now and this one is perfect for your turkey bones but it’s also amazing any time of the year with a roast chicken! Hope you give it a go, would love to know if you try it. Enjoy! 😍
INGREDIENTS
1-2 whole chicken or turkey carcass bones (mine were frozen)
1 cup pearl barley
Olive oil
2 leeks, medium sliced small
3 bay leaves
1 carrot, diced small
0.5 fennel, chopped fine
2 celery stalks, chopped fine
Sea salt and ground black pepper
Dash Maggie seasoning sauce or concentrated liquid stock
200g spring greens, shredded
0.5 tsp smoked paprika
1 x 400g tin butter beans
Shredded chicken or turkey from a roast (I used 3/4 of a chicken)
Small handful chopped fresh parsley
METHOD
1. Add any leftover roast chicken or turkey carcass/ bones to a large stock pot, you can do this from frozen bones too. If your poultry has the onions/ garlic from the stuffing then use this too, it just adds flavour to the broth.
2. Put the stockpot on the hob and pour in enough water to cover the bones by about 5cm, turn the heat to high and bring the whole pot to a boil. Once boiling vigorously turn the heat down to medium and continue to boil for 1 hour, or more if you have the time. I kept my pot boiling for about 3 hours in total. Then, carefully strain the stock through a sieve making sure to catch all the bones, etc. Discard the bones and transfer the liquid gold stock back into a large pot, then add the pearl barley to the pot and cook for around 35 mins or until no longer hard in the centre.
3. While the pearl barley is cooking, add the olive oil to a pan on medium high heat and cook the leeks, carrot, fennel and celery with the bay leaves until cooked through but still with a bite. Season with salt and pepper.
RECIPE CONTINUES IN COMMENTS….
⭐️PRINT the recipe here:
⭐️
⭐️ OR click link in my bio to go straight to my website!
Sending lots of love to all of you this Christmas wherever you are in the world. I’m back home my family eating lots of deliciousness of course, but more importantly… enjoying every moment and creating precious memories with the people I love ❤️
Merry Christmas Insta fam!! 🎄
Just want to say thank you for engaging with my content, supporting me and trying my recipes out, it makes me so happy 🙏🏽♥️🙏🏽
Pic from Mum & Dads Xmas Eve party last night… A rare occurrence to show my face on here but I was caught phone in hand, taking food vids and forced to pose with the turkey!
#zarskitchen #christmas2023 #xmas #family #chrismtasday
I had some gorgeous Cornish white crabmeat left from my delivery which I mixed into the most addictive coconuty curry sauce.
The sauce here is special… made with a ton of curry leaves, then mustard seeds and cumin seeds mixed with chillis and spices, as well as fresh chopped tomatoes and finished with coconut milk that balances out all the flavours. I served them in crispy puris for some crunch and they were insanely delicious!!
Would love to know in the comments if you try these… X
INGREDIENTS (makes enough for 16 puris)
Cooking oil
1 onion, finely chopped
0.5 tbsp garlic, crushed
0.5 tbsp ginger, minced
1 tsp mustard seeds
15 curry leaves
2 green chilli
2 tomatoes, finely chopped
60ml coconut milk
2 tbsp chopped coriander
Sea salt and freshly ground black pepper
200g white picked crabmeat
SERVE IN: Crispy Puris with Lime
METHOD
1. Place a pan on medium heat with a splash of oil, sauté the onions until golden brown and soft
2. Add the ginger and garlic, mustard seeds, curry leaves and green chillis, sauté for another 2-3 minutes
3. Tip in the chopped tomatoes and coconut milk, stir and continue to cook for 10-15 minutes until the sauce thickens
4. Stir in the fresh coriander and crabmeat, season with salt and pepper, then remove from the heat and allow to cool slightly
5. Serve with crispy puris and a squeeze of lime
6. Enjoy!
⭐️ PRINT the recipe here:
⭐️
⭐️ OR click link in my bio to go straight to my website!
One of the most quintessential canapés in my opinion, you can almost never go wrong serving these up at a party. They look so impressive and are super easy to make and who doesn’t love a smoked salmon canapé?
Rick Stein’s smoked salmon is ranked third in The Telegraph's annual smoked salmon taste test, it’s extra smokey and smoked over smouldering oak, then matured in their Himalayan salt vault for 3 days… amazing!!.
INGREDIENTS (Makes 12)
12 blinis
12 slices smoked salmon
A few spoons of Garlic aioli from a jar
Squeeze of lemon
GARNISH: capers, thinly sliced red onion, finely chopped dill
METHOD
1. Heat the blinis according to packet instructions then spread a teaspoon of garlic aioli on each one
2. Roll each smoked salmon slice into a rose shape and place on top of the blinis
3. Squeeze over the lemon juice and garnish with capers, thinly sliced red onion and sprinkle over some finely chopped dill
4. Serge immediately and enjoy!
⭐️ PRINT the recipe here:
⭐️
⭐️ OR click link in my bio to go straight to my website!
#zarskitchen #smokedsalmon #steinsathome #salmon #ukfish
I had a bit of seafood leftover from my LUXURY SEAFOOD PLATTER (see my post from Saturday) so I invited a couple of friends over for a seafood super-club treat… this was one of the courses I made.
Mackerel is quite a fishy fish which isn’t to everyone’s liking but made this way it was simply divine. The horseradish and cayenne pepper gave it the perfect heat and the lemon zest and mayo balanced everything so beautifully.
A wonderful party canapé! Serve it on cucumber discs or blinis if you prefer or just as a pâté with crackers… sooooo good!
Would love to know if you try it! X
(Made about 12 large canapés)
INGREDIENTS
3 mackerel fillets
1 large cucumber
2 tbsp horseradish sauce (I used )
2 tbsp mayonnaise
1 tbsp olive oil
1 tsp chives, finely chopped
Pinch of cayenne pepper
Ground black pepper
2 tbsp lemon juice
1 tsp lemon zest, finely chopped
METHOD
1. Flake the mackerel into small fillets
2. Using a vegetable peeler or mandolin, ribbon the cucumber into long strips, set aside
3. Add the flaked mackerel to a bowl and mix in the remaining ingredients (reserve a pinch of lemon zest for garnish) so everything is combined into a paste. Taste and adjust the seasonings to your liking
4. Lay a cucumber strip on a chopping board and place about a tablespoon of the mixture on one end, carefully roll to create a cylinder shape, top with more filling
5. Serve immediately and enjoy!
⭐️ PRINT the recipe here:
⭐️
⭐️ OR click link in my bio to go straight to my website!
#zarskitchen #makerel #steinsathome #mackerelrecipe #ukfish food
Hope you give this one a go… would love to know if you try it. X
1 week till Christmas Day! Time is flying… I’m in Hong Kong with the fam and documenting all the deliciousness… (see my highlight link if you fancy seeing what I’m eating!)
Happy Monday peeps! ♥️
INGREDIENTS
Olive oil
1 Aubergine, sliced into 0.5cm rounds
250g Brussels sprouts, trimmed and halved
6 garlic cloves, peeled
Sea salt, ground black pepper, crushed red chilli flakes
1 tbsp balsamic vinegar
Grated parmesan
Handful of pomegranate perils
A few parsley sprigs
METHOD
1. Heat a little olive oil in a frying pan and cook the aubergine in a single layer for a few mins on each side until cooked through and coloured. Alternatively you can air-fry or oven grill the aubergine slices. Once cooked, transfer the aubergine slices to a plate
2. In a heavy based saucepan with some olive oil in medium high heat, add the sprouts cut side down in a single layer. Throw in the garlic and season with salt, pepper and chilli flakes. Cook the sprouts until they start to brown a the bottom then transfer the dish to the oven and roast shaking the pan every 5 mins until the sprouts are tender and cooked to your liking
3. Arrange the aubergine slices around the outer rim of a serving plate overlapping them slightly
4. Fill the middle with all the roasted Brussels sprouts
5. Scatter over the pomegranate, grate over some Parmesan and garnish with parsley
6. Enjoy!
⭐️ PRINT the recipe here:
⭐️
⭐️ OR click link in my bio to go straight to my website!
#zarskitchen #roastedaubergine #holidaytable #sidedish #warmsalad
Hope you like this one and give it a go!
Happy hump day! ♥️
INGREDIENTS
Extra virgin olive oil
6 salmon fillets - skin can be off or on
400g spinach
1 leek large, chopped fine
6 garlic cloves chopped fine
50g cream cheese
30g parmesan, finely grated
30g mozzarella, grated
0.5 lemon, juiced
Sea salt and black pepper
Chilli flakes to taste
METHOD
1. Pre-heat oven to 220°C
2. Heat oil in pan on med heat, add leeks and garlic and sauté until soft and translucent
3. Add handfuls of spinach and keep stirring until it all wilts
4. Stir in the cheeses until they melt and combine well with the spinach
5. Season with salt, pepper and chilli flakes to taste, set aside to cool
6. Place the salmon on a clean work surface and with a sharp knife make a slit lengthwise through each fish fillet (without cutting through!) creating a little pocket
7. Fill each pocket with the spinach mixture and place on oven tray
8. Drizzle salmon with a little olive oil, salt and pepper
9. Bake in the oven until cooked through and starting to colour, about 10 minutes
10. Enjoy!
⭐️ PRINT the recipe here:
⭐️
⭐️ OR click link in my bio to go straight to my website!
#zarskitchen salmondinner #seafoodlovers #salmonrecipe #feedfeed #freshfish
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Zarina || Recipe Developer's engagement
Zarina || Recipe Developer's engagement rate on Instagram is 3.25%, between 3% and 6%, or 3 to 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 31 followers. Comments stay close to likes on Zarina || Recipe Developer's posts, at 286 likes and 97 comments on average, about 2.9 likes per comment.
Engagement rate
3.25%
- Avg likes
- 286
- Avg comments
- 97
- Interactions : followers
- 1 : 31
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Who is Zarina || Recipe Developer?
Zarina || Recipe Developer (@zarskitchen) is a Kitchen/cooking creator on Instagram, also filed under Food & Cooking and Food & beverage. Zarina || Recipe Developer uses an Instagram professional account. The Instagram bio for Zarina || Recipe Developer runs to 12 words across 4 lines.
How many followers does Zarina || Recipe Developer have?
Zarina || Recipe Developer has 10,801 followers on Instagram (10.8K). Zarina || Recipe Developer follows 1,638 accounts, so the audience is roughly 6.6 times the size of the list followed. Zarina || Recipe Developer has built a substantial archive of 635 posts.
What is Zarina || Recipe Developer's engagement rate?
Zarina || Recipe Developer's engagement rate on Instagram is 3.25%, between 3% and 6%, or 3 to 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 31 followers. Comments stay close to likes on Zarina || Recipe Developer's posts, at 286 likes and 97 comments on average, about 2.9 likes per comment.
What does Zarina || Recipe Developer post about on Instagram?
Flinque files Zarina || Recipe Developer under 5 categories, led by Kitchen/cooking and followed by Food & Cooking, Food & beverage, Food & Drink and Cuisine. Of the 10 most recent posts shown for Zarina || Recipe Developer, 7 are single images, 2 are videos and 1 is a carousel. The 10 recent Instagram captions Flinque holds for Zarina || Recipe Developer repeatedly use the words ingredients, website, method, enjoy and straight. Zarina || Recipe Developer's captions carry hashtags such as #zarskitchen, #steinsathome and #ukfish. Zarina || Recipe Developer writes those captions mainly in English. Zarina || Recipe Developer keeps 58 story highlights, which open with a free Flinque account.
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Zarina || Recipe Developer's contact details are not published on Flinque's public profile. The Instagram bio links to 1 external site, and a free Flinque account opens that link. Brands with a free Flinque account can shortlist Zarina || Recipe Developer and use Flinque's outreach tools wherever a contact route is on file.
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