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Fitrikitty
Fitrikitty
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Region: TR
Thursday 02 March 2023 20:36:31 GMT
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prajaaji27
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2023-03-03 10:57:59
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Another #decortip of the day. Google is smart & I think name works better than image #homedecor #learnontikok #tiktokpartner #lazydiy #budgetfriendly
Another #decortip of the day. Google is smart & I think name works better than image #homedecor #learnontikok #tiktokpartner #lazydiy #budgetfriendly
Replying to @lilleotink time is on your side. The best investment i ever made was taking the time to learn the basics before investing for myself.. i know that decisions has made me more money than blondly jumping in 🤝#taylorstip #learntoinvest #financialeducation #learncrypto #cryptoinvestor #fypシ #financialliteracy
Replying to @lilleotink time is on your side. The best investment i ever made was taking the time to learn the basics before investing for myself.. i know that decisions has made me more money than blondly jumping in 🤝#taylorstip #learntoinvest #financialeducation #learncrypto #cryptoinvestor #fypシ #financialliteracy
Top The Best Matches Of Blackbeard And Law💥🔥👑#onepiece #law #blackbeard #onepieceedit #anime #fypシ #fyp #foryou #foryoupage #zyxcba #onepieceanime #trending #viral #xuhuong #xh
Top The Best Matches Of Blackbeard And Law💥🔥👑#onepiece #law #blackbeard #onepieceedit #anime #fypシ #fyp #foryou #foryoupage #zyxcba #onepieceanime #trending #viral #xuhuong #xh
#🖤 #keşfet #fpy
#🖤 #keşfet #fpy
Velouté Sauce, an absolute classic and fundamental of sauce making done my way. Basically I just like the amp up the stock flavouring to give it an extra boost. 2 shallots sliced 1 carrot sliced 4-5 mushrooms sliced 4 garlic cloves sliced 1 bay leaf Handful of fresh thyme Few parsley stalks 1 tsp black peppercorns 150ml white wine 800ml chicken, fish or vegetable stock 40g butter 30g flour 80ml double cream Handful finely shredded flat parsley Sherry vinegar to taste 1. soften the shallots, carrots, garlic and mushrooms in a pan with a pinch of salt. 2. Add the bay, thyme, parsley stalks and peppercorn 3. Deglaze with the wine and reduce by half 4. Add the stock and simmer for 30 mins then strain and keep warm 5. Melt the butter in a new pan I like to brown it slightly then add the flour and cook this out for 4-5 mins 6. Add the warm stock in stages continuously stirring and beating to ensure no lumps 7. Finish with the cream, parsley, sherry vinegar and black pepper
Velouté Sauce, an absolute classic and fundamental of sauce making done my way. Basically I just like the amp up the stock flavouring to give it an extra boost. 2 shallots sliced 1 carrot sliced 4-5 mushrooms sliced 4 garlic cloves sliced 1 bay leaf Handful of fresh thyme Few parsley stalks 1 tsp black peppercorns 150ml white wine 800ml chicken, fish or vegetable stock 40g butter 30g flour 80ml double cream Handful finely shredded flat parsley Sherry vinegar to taste 1. soften the shallots, carrots, garlic and mushrooms in a pan with a pinch of salt. 2. Add the bay, thyme, parsley stalks and peppercorn 3. Deglaze with the wine and reduce by half 4. Add the stock and simmer for 30 mins then strain and keep warm 5. Melt the butter in a new pan I like to brown it slightly then add the flour and cook this out for 4-5 mins 6. Add the warm stock in stages continuously stirring and beating to ensure no lumps 7. Finish with the cream, parsley, sherry vinegar and black pepper
Red Onion Gravy Recipe, homely comforting and really simple - the quality of your stock is key, if you can’t find a good quality one or even better make your own you may need a thickening agent to get desired consistency. 50g smoked lardons 3 large red onions Pinch of salt 1 tbsp picked thyme leaves 3 tbsp Worcestershire Sauce 300ml cider 800ml-1000ml brown chicken stock 1. to make the gravy add the lardons to a pan and render out the fat, add the onions with a pinch of salt and the thyme. Once caramelised add the Worcestershire sauce and cider reduce until hardly any liquid remains then add the stock, reduce to your desired consistency. #gravy
Red Onion Gravy Recipe, homely comforting and really simple - the quality of your stock is key, if you can’t find a good quality one or even better make your own you may need a thickening agent to get desired consistency. 50g smoked lardons 3 large red onions Pinch of salt 1 tbsp picked thyme leaves 3 tbsp Worcestershire Sauce 300ml cider 800ml-1000ml brown chicken stock 1. to make the gravy add the lardons to a pan and render out the fat, add the onions with a pinch of salt and the thyme. Once caramelised add the Worcestershire sauce and cider reduce until hardly any liquid remains then add the stock, reduce to your desired consistency. #gravy

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