Kitchenlab.lb's Instagram Audience Analytics and Demographics
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PROFILE OVERVIEW OF KITCHENLAB.LB
Average engagement rate on the posts is around 0.50%. The average number of likes per post is 115 and the average number of comments is 6.
30.53% of the followers that engaged with kitchenlab.lb regularly are from Lebanon, followed by Italy at 8.42% and United States at 7.37%. In summary, the top 5 countries of kitchenlab.lb's posts engager are coming from Lebanon, Italy, United States, United Kingdom, France.
Kitchenlab.lb loves posting about Food & Drink, Cooking.
Check kitchenlab.lb's audience demography. This analytics report shows kitchenlab.lb's audience demographic percentage for key statistic like number of followers, average engagement rate, topic of interests, top-5 countries, core gender and so forth.
GENDER OF ENGAGERS FOR KITCHENLAB.LB
AUDIENCE COUNTRIES OF KITCHENLAB.LB
- Lebanon 30.53 %
- Italy 8.42 %
- United States 7.37 %
- United Kingdom 4.21 %
- France 3.16 %
🐣 Happy Easter everyone! We hope you are having a wonderful day! 🥚Did you know you could naturally dye your eggs? This might be a fun activity to enjoy with children, using scraps and food you probably already have on hand! - Chopped purple cabbage = blue on white eggs, green on brown eggs - Red onion skins = lavender or red eggs - Yellow onion skins = orange on white eggs, rusty red on brown eggs - Shredded beets = pink on white eggs, maroon on brown eggs - Ground turmeric = yellow eggs - Red Zinger tea = lavender eggs Do not forget to add one tablespoon of white vinegar to every cup of strained dye liquid. Stay safe! ❤️
🍹For your happy hours and brunches, here are two perfect Easter-themed drink developed by @jack_zgheib ! 🥕CARROT RAMOS GIN FIZZ INGREDIENTS - 50ml Tanqueray London Dry Gin - 45ml Carrot juice - 20 ml of Heavy Cream - 30 ml Lemon juice - 1 Egg white - 20 ml Spiced Ginger simple syrup - 3 drops Orange Blossom - 40 ml of Soda water - Freshly grated nutmeg (for garnish) - Glass: Highball or Collins SPICED GINGER SIMPLE SYRUP - 3 cinnamon sticks, broken in half - 1/2 chunk of fresh ginger crushed - 1 cup of sugar - 1 cup of water Add all ingredients into a saucepan on high. Bring to a boil and take off the heat. Let cool for 1 hour. Strain through a fine-mesh strainer into a sealable jar. Store in the fridge for up to one month. METHOD - Add all liquid ingredients dry shake (WITHOUT ice). Shake for 3 minutes( you want to create a thick foam from the egg whites) - Add 2 ice cubes. Shake until the ice melts/you don’t hear any rattling in the shaker. - Pour into a tall glass. - Slowly top with soda water to let it rise above the glass. Grate fresh nutmeg on top of the foam. - Use a Bamboo or eco-friendly straw to save the environment - Cheers! 📸Don’t forget to share with us your photos and let us know what you’d like to see next! ❤️Stay Safe!!
🏠 We are all in quarantine in our own houses but if you were to choose a chef’s kitchen to be in which one would it be ? 👩🏼🍳👨🏻🍳 Let us know in which chef’s house would you want to be in, learning and eating their signature dishes! 👇🏻 Leave us a comment down below
BABY GIGOT WITH GRILLED VEGETABLES AND HERBS SAUCE 💡Out of ideas for this year’s Easter? We have THE perfect recipe! 🥚 🐥 🐰 👨🏼🍳Just because you can’t make it to KitchenLab with the current situation, doesn’t mean we can’t get KitchenLab to you! This perfect BABY GIGOT WITH GRILLED VEGETABLES AND HERBS SAUCE was developed by Cat and Mouth @catandmouth_catering SPECIALLY for US! BABY GIGOT WITH GRILLED VEGETABLES AND HERBS SAUCE INGREDIENTS FOR THE BABY GIGOT - Olive oil - Salt - Pepper - Provence herbs - Crushed black pepper - Bouquet garni (Celery, leek, onion, carrot, bay leaf and garlic) - Water - 600 gr baby gigot - Ready-made puff pastry - Salt and pepper - Nutmeg - 1 egg FOR THE HERBS SAUCE - Remaining meat juice -130 grs. Onion – finely chopped - Butter - 400 ml. White wine - 1 table spoon of corn flour - Crushed pepper - Provence herbs - Salt & pepper FOR THE CARAMELIZED VEGETABLES - 1Kg mushroom - 2Kg baby potatoes - 2Kg broccoli - 2 Kg carrots - Vegetable oil - Olive oil - Coriander - Rosemary - Garlic - Butter - Salt & pepper METHOD: 👉🏻Head over to our website for the detailed instructions for this recipe! ⁉Cat and Mouth’s chefs are ready to ANSWER ALL YOUR QUESTIONS, so please do not hesitate to ASK in the comment section or by DM! 📱You can also check the step-by-step recipe on our story or highlights for your reference! Let us know if there are any recipes you’d like us to share with you! 📸📹 Enjoy and don’t forget to share with us what you cooked! Stay safe! ♥
CARROT CAKE 🍰 Who doesn’t love a good slice of HOMEMADE CARROT CAKE covered with CREAM CHEESE FROSTING? This super easy recipe is by @thepestogodmother who never fails to make us drool over her amazing food! 🥕 CARROT CAKE INGREDIENTS FOR THE CAKE - 250 ml vegetable oil - 4 eggs at room temperature, slightly beaten - 225 gr soft light brown sugar - 1 cup grated carrots, packed - 225 gr self raising flour - 1/2 teaspoon bicarbonate of soda - 1 1/2 teaspoons ground cinnamon - 140 gr chopped walnuts, optional FOR THE ICING - 45 gr butter, softened - 170 gr full fat cream cheese, at room temperature - 300 gr icing sugar, sifted - 1 teaspoon vanilla essence - 2 tablespoons of milk METHOD - In a bowl stir together the oil, eggs, sugar & carrots. - Sift the flour, bicarbonate of soda & cinnamon into a large bowl. - Fold the 2 mixture together and then fold in the walnuts if using. - Divide between 2 tins and bake in the center of a preheated oven on 180 for about 25-30 minutes. - Cool on a wire rack for 10 minutes then turn the cakes out to cool completely. - To make the icing, beat together the butter and cream cheese until smooth. Add the icing sugar, vanilla & milk and beat till well combined. - Use the icing to fill the cake and decorate the top. 📱You can also check the step-by-step recipe on our story or highlights for your reference! Let us know if there are any recipes you’d like us to share with you! 📸📹 Enjoy and don’t forget to share with us what you cooked! Stay safe! ♥
TRADITIONAL EASTER MAAMOUL 💫Easter is in a week and there’s no better recipe to share other than TRADITIONAL EASTER MAAMOUL. 🐣Here’s our easy MAAMOUL recipe, that we guarantee you will keep on repeating all year long! TRADITIONAL EASTER MAAMOUL MAAMOUL DOUGH INGREDIENTS - 250grs Flour - 250grs Semolina - 100grs Powder Sugar - 200grs Butter - 50grs Flower water - 50grs Rose Water - 5grs Yeast - 2grs Sugar METHOD - Mix all ingredients for the dough together the night before and leave them till morning. (This is the only way that the semolina can absorb all the Crisco to make a perfect dough) – No need to refrigerate. - After 24 hours, add the rose water and the flower water and mix well PISTACHIOS / WALNUTS STUFFING INGREDIENTS - 375grs Pistachios/ Walnuts - 150grs Sugar - 20grs Starch - 30grs Flower Water - 15grs Rose Water Directions: Mix well Together 📱You can also check the step-by-step recipe on our story or highlights for your reference! Let us know if there are any recipes you’d like us to share with you! 📸📹 Enjoy and don’t forget to share with us what you cooked! Stay safe! ♥
ALMOND BISCOTTI 💫Our chefs are constantly developing new recipes to share with you for breakfast, lunch, dinner and snacks! 📓 Here’s the recipe of an easy biscotti, by Chef Carolina @soy.cocinera , that matches your tea-time perfectly! ALMOND BISCOTTI INGREDIENTS - 500g flour - 12g baking powder - 300g sugar - 8g salt - 100g melted butter - 4 beaten eggs - pinch of vanilla - 1 tbsp Run (optional) - 300g chopped almonds METHOD - In a bowl, mix the flour with the baking powder and salt. Set aside. - In another bowl, place the melted butter, eggs, vanilla, rum and sugar. Mix all the ingredients with a hand mixer. - Add the flour mixture to the egg mixture and stir with a spatula. - Add the chopped almonds - Let the dough rest in the fridge for an hour. - Divide the dough into 4 pieces of approx. 330g each - Shape them into bars and place them on a baking sheet - Bake at 170 degrees C, until firm enough to cut it. Don’t let it brown. - Return the biscottis to the oven at low temperature until dry and lightly browned. 📱You can also check the step-by-step recipe on our story or highlights for your reference! Let us know if there are any recipes you’d like us to share with you! 📸📹 Enjoy and don’t forget to share with us what you cooked! Stay safe! ♥️
✨In case you missed our live cooking class with Chef JUSTINE @justines_cakes_ , here is the recipe that we cooked together for two! 🍝 TAGLIATELLE FROM SCRATCH, WITH OVEN-ROASTED BUTTERNUT, FETA CHEESE CRUMBLES AND PARSLEY. PASTA FROM SCRATCH INGREDIENTS 250g of flour + 50g fine semolina 3 eggs METHOD - A drizzle of cold water and pinch of salt - In a large mixing bowl, add the flour, make a well in the center, add the fresh eggs, the salt and mix slowly, knead for few minutes, if you find the dough too stiff, you may add few drops of cold water - The dough should turn out smooth and soft. - Roll it with a rolling pin to a thickness of 3 mm - Roll the pasta sheet very loosely (and lightly dusted with flour) and cut it into 1cm strips . Don’t let the pasta layers stick to each other! - Put them on the side and dry them, for at least 15 minutes - Cook in salted and boiling water for 4 to 5 minutes - Drain and drizzle with olive oil, a knob of butter ROASTED BUTTERNUT SQUASH INGREDIENTS - 1 small butternut or pumpkin (around 500g) cut into cubes - 3 tbsp Olive oil - 1 tbsp Butter - 100g feta cheese - A handful of fresh parsley - 1 tsp dried oregano or thyme - Salt and pepper METHOD - Preheat the oven to 200 C - Cut the squash into cubes and put them in a bowl - Add some salt, black pepper and dry oregano or thyme - Add 2 tbsp of olive oil and toss all together - Line a baking tray with parchment paper, arrange the butternut squash pieces and bake in a hot oven for 30 to 35 min ASSEMBLING - In a pan add a knob of butter and 1 tbsp of olive oil - Add the roasted squash and toss with the melted butter to coat everything - When the pasta is cooked and drained add the buttered squash, add the crumbled feta pieces Add a handful of chopped parsley and a little more oregano - Drizzle with olive oil, adjust the salt and pepper per taste - Serve hot 📸Don’t forget to share with us your photos and let us know what you’d like to see next! ❤Stay Safe!!
🏠 Since you cannot come to KitchenLab because of the lockdown, WE DECIDED TO BRING KITCHENLAB TO YOU! 🌟We will be going LIVE with Chef JUSTINE @justines_cakes_ on SATURDAY APRIL 4 at 11 AM and together, we will be doing: TAGLIATELLE FROM SCRATCH, WITH OVEN-ROASTED BUTTERNUT, FETA CHEESE CRUMBLES AND PARSLEY. (No pasta machine is required) PREPARE YOUR INGREDIENTS 🍝 The ingredients below are for a recipe for 2. If you are cooking for more, just multiply the ingredients to the number of people you are serving! FOR THE FRESH PASTA, you will need: - 250g flour - 50g fine semolina (optional) if you don’t have semolina use 300g flour - 3 eggs - Salt FOR THE BUTTERNUT SAUCE, you will need: - 1 small butternut or pumpkin (around 500g) cut into cubes - 3 tbsp Olive oil - 1 tbsp Butter - 100g feta cheese - A handful of fresh parsley - 1 tsp dried oregano or thyme - Salt and pepper You will need these UTENSILS: - 1 rolling pin - 1 large bowl - 1 baking tray - 1 skillet - 1 large pot filled with water for boiling the pasta - 1 knife Get ready to cook AND ask your questions, the chef will be answering them all and giving you tips and tricks to have the PERFECT tagliatelle FROM SCRATCH!
🏠 Since you can not come to KitchenLab because of the lockdown, WE DECIDED TO BRING KITCHENLAB TO YOU! 🌟 We have been sharing recipes with you to keep you busy, but we decided to take it a step further this time! 🍴 The budget-friendly meal we chose for you is vegetarian made with ingredients you can find around the house in your pantry! 🍝We will share the ingredients and tools needed in our story today and post tomorrow! So stay tuned! 👩🏻🍳We will be going LIVE with Chef JUSTINE @justines_cakes_ on SATURDAY APRIL 4 at 11 AM to inspire your lunch! The timing is perfect for you to finish cooking and directly enjoy what you prepared for lunch afterwards! ✨ Together, we will be doing TAGLIATELLE FROM SCRATCH, WITH OVEN-ROASTED BUTTERNUT, FETA CHEESE CRUMBLES AND PARSLEY. (No pasta machine is required) ❓Get ready to cook AND ask your questions, the chef will be answering them all and giving you tips and tricks to have the PERFECT tagliatelle FROM SCRATCH! 📣Spending some time in the kitchen can be therapeutic, so get your ingredients and tools ready, and let’s get cooking TOGETHER on SATURDAY APRIL 4, at 11 AM!!
ULTIMATE WHITE LASAGNA ✨Layers and layers of pure goodness are in this recipe! This ULTIMATE WHITE LASAGNA has the crunchiness and sweetness of the carrots, the crispiness of the dough and the fattiness of the sauce! It’s the perfectly balanced meal for your lunch! 📓 Chef Sarah Joe @sarahjoegeara suggests you pair this amazing recipe with your choice of salad or greens, to add an acidic kick to the lasagna! 🍴ULTIMATE WHITE LASAGNA INGREDIENTS - 15 lasagna sheets - 1L bechamel - 260g cooked chicken - 60g ham - 40g mozarella - parmesan - 1 carrot in salt METHOD - Add the ham and chicken to the béchamel - Boil salted water and then cook the lasagna sheets for 1 min (cook each layer separately) - Start with a base of béchamel mixture - Layer the lasagna sheets, béchamel mixture and carrots - Top with mozarella cheese and grated parmesan - Put the lasagna in the oven at 180 degrees for around 20 minutes or until golden brown on top 📱You can also check the step-by-step recipe on our story or highlights for your reference! 📸📹 Enjoy and don’t forget to share with us what you cooked! Stay safe! ♥
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