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@fitwithlynnn: This is why I love creatine 🫶🏻 #fypシ

fitwithlynnn
fitwithlynnn
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Region: US
Thursday 12 October 2023 04:03:36 GMT
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rick_017
Patrick Ragoo :
Wow 😳
2023-11-15 20:43:32
0
danny775boy
Danny775boy :
How tall at you? I watch you videos and always wonder your height?
2023-10-12 04:46:53
0
chillout.beach99
Chill Out 🏜️ :
😜😜
2023-10-19 10:39:33
0
kush_510
510_kush :
GYAAT
2023-10-12 15:22:25
0
raindeervilla
raindeervilla :
Take me on leg workout!
2023-10-12 04:36:06
0
cakehunterxhunter
🎂 Hunter :
Twerk tutorial
2023-10-24 17:39:50
0
marauder.18
Anunez🤙🏼 :
Gotta let me eat it 😩
2023-10-12 04:10:47
0
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tutor lokkk
tutor lokkk
WELCOME TO MEDITERRANEAN MADNESS 🍋☀️ my brand new summer series where I’ll be showing you how to make some of the best dishes the Mediterranean has to offer this is part 12, the season finale and today were taking a trip to Albania to make some Tave Kosi 🇦🇱! (4) 3 lamb shanks (bone in) 100ml white wine (not traditional but works amazingly) 3 celery stalks (again not traditional but works amazingly for the stock) 5 sprigs of fresh thyme 8 sprigs of fresh oregano (dried can be substituted) 800ml water approx 50g plain flour 50g unsalted butter 500ml broth (from lamb) 250g greek yoghurt 1 large egg Salt to taste 1 tbsp white rice 1/2 tsp ground nutmeg (1) Season your lamb shanks with 1 tbsp of salt evenly. Heat up a large stock pot with 1 tbsp of neutral oil, then add the lamb into the pot and brown all over for around 4/5 minutes, then remove. Pour in the white wine to deglaze the pan and allow to reduce by half (a few minutes). Add the celery, lamb, water, oregano and thyme then bring to a simmer, cover and cook for 1 hour & 15 minutes until tender (2) Now remove the lamb from the stock and set aside. Drain and reserve the stock, we will use it for the roux! Now make the roux by melting the butter in a large pan, slowly add the flour and stir until smooth. Now add 500ml of the broth liquid slowly, stirring as you go along! Once all the broth has been added, add the yoghurt & egg, then mix well. Season to taste with salt and black pepper. (3) Now place the lamb and sprinkle some rice over the lamb and throughout the oven proof dish. Pour the sauce over lamb ensuring it’s evenly distributed, sprinkle some nutmeg over the top then place in the oven at 180C and bake for 25 minutes until the top has developed colour and looks golden! Serve and enjoy :) #mediterraneanfood #albanianfood #albania #fyp
WELCOME TO MEDITERRANEAN MADNESS 🍋☀️ my brand new summer series where I’ll be showing you how to make some of the best dishes the Mediterranean has to offer this is part 12, the season finale and today were taking a trip to Albania to make some Tave Kosi 🇦🇱! (4) 3 lamb shanks (bone in) 100ml white wine (not traditional but works amazingly) 3 celery stalks (again not traditional but works amazingly for the stock) 5 sprigs of fresh thyme 8 sprigs of fresh oregano (dried can be substituted) 800ml water approx 50g plain flour 50g unsalted butter 500ml broth (from lamb) 250g greek yoghurt 1 large egg Salt to taste 1 tbsp white rice 1/2 tsp ground nutmeg (1) Season your lamb shanks with 1 tbsp of salt evenly. Heat up a large stock pot with 1 tbsp of neutral oil, then add the lamb into the pot and brown all over for around 4/5 minutes, then remove. Pour in the white wine to deglaze the pan and allow to reduce by half (a few minutes). Add the celery, lamb, water, oregano and thyme then bring to a simmer, cover and cook for 1 hour & 15 minutes until tender (2) Now remove the lamb from the stock and set aside. Drain and reserve the stock, we will use it for the roux! Now make the roux by melting the butter in a large pan, slowly add the flour and stir until smooth. Now add 500ml of the broth liquid slowly, stirring as you go along! Once all the broth has been added, add the yoghurt & egg, then mix well. Season to taste with salt and black pepper. (3) Now place the lamb and sprinkle some rice over the lamb and throughout the oven proof dish. Pour the sauce over lamb ensuring it’s evenly distributed, sprinkle some nutmeg over the top then place in the oven at 180C and bake for 25 minutes until the top has developed colour and looks golden! Serve and enjoy :) #mediterraneanfood #albanianfood #albania #fyp
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