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@clement.esteve: je veux pouvoir dire ca à quelqu’un un jour

clem⚡️
clem⚡️
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Sunday 14 January 2024 15:40:30 GMT
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Sa dinami daming uutusan si BABALU pa😂😂🤣 #indaysarahdu30👊🏻🇵🇭🦅💚 #langsakalam💪💪 #viraltiktok #trendingtiktok #soliddds👊🦅🇵🇭 #ddssupporters👊👊👊🦅💚💚💚 #highlights #fyp
Sa dinami daming uutusan si BABALU pa😂😂🤣 #indaysarahdu30👊🏻🇵🇭🦅💚 #langsakalam💪💪 #viraltiktok #trendingtiktok #soliddds👊🦅🇵🇭 #ddssupporters👊👊👊🦅💚💚💚 #highlights #fyp
Membalas @rnwbcool ver jay #jay #jayenhypen #enhypen #moots #fypage #fyppppppppppppppppppppppp #fypシ゚ #fyp #xybca #4u #gaksukaskip📵
Membalas @rnwbcool ver jay #jay #jayenhypen #enhypen #moots #fypage #fyppppppppppppppppppppppp #fypシ゚ #fyp #xybca #4u #gaksukaskip📵
Not on the bed sheets bro
Not on the bed sheets bro
🥀🖤#DilKiBaat#foryou💯💯viral #goviral #burhan_tv #foryoupageofficiall #fypシ
🥀🖤#DilKiBaat#foryou💯💯viral #goviral #burhan_tv #foryoupageofficiall #fypシ
#سعدون_جابر #كبرت_يايما_والايام_تمشي
#سعدون_جابر #كبرت_يايما_والايام_تمشي
One of my all-time favourite pies that is SO perfect for this time of year! Enjoy 😄 Chris x CHICKEN LEEK & MUSHROOM PIE | Serves 4-6 INGREDIENTS 2 Leeks, white/light green parts sliced into rounds (rinse & dry if dirty) 600g / 1.3lb boneless skinless Chicken Thighs, diced into bite-sized pieces 1/2 tsp EACH: Salt & Black Pepper, plus more to taste 250g / 9oz Chestnut Mushrooms, quartered (or mushroom of choice) 3 tbsp / 45g Butter 1-2 cloves of Garlic, finely diced 3 tbsp Plain Flour 480ml / 2 cups Chicken Stock, 120ml / 1/2 cup Double/Heavy Cream 1 tbsp Dijon Mustard 3-4 sprigs Fresh Thyme, leaves only (approx 1 tsp) 1/8 tsp Ground Nutmeg 1x 320g/11oz sheet of  Puff Pastry 1 Egg, beaten METHOD 1️⃣Add a drizzle of oil to a large pan over medium-high heat. Space out the leeks & fry until lightly charred on both sides then remove and place to one side. Top the pan up with oil if needed.
2️⃣Season the chicken with 1/2 tsp salt & pepper then space out in the pan. Fry for a few mins each side to build up a golden crust then remove & place to one, leaving the excess fat behind. Don't worry too much about cooking the chicken right through at this point, this is just to build up flavour on the outside (chicken continues cooking later). 3️⃣Add the mushrooms & fry until they build up golden crust then season with a good pinch of salt & pepper. Lower the heat to medium then add the butter & garlic and stir to melt the butter and lightly fry the garlic (30 secs or so). Stir in the flour to form a roux then gradually pour in the stock and cream, stirring as you go to prevent lumps forming. 4️⃣Stir in the leeks & chicken (alongside the resting juices) then stir in the mustard, thyme & nutmeg. Bring to a simmer then reduce the heat very slightly and stir occasionally until the sauce is nice & thick (12 or so mins). Adjust seasoning if needed then pour the filling into a suitably sized baking or pie dish & leave to cool for 15 mins so a 'skin' forms on top. Meanwhile, preheat the oven to 200C/400F. 5️⃣Place the pastry on top & slice off excess. Use a fork to crimp around the outside then brush with egg wash. Slice a few steam holes then place on a baking tray and bake for around 20mins, or until deep golden and crisp. Leave for 5 or so mins to cool then tuck in & enjoy!
One of my all-time favourite pies that is SO perfect for this time of year! Enjoy 😄 Chris x CHICKEN LEEK & MUSHROOM PIE | Serves 4-6 INGREDIENTS 2 Leeks, white/light green parts sliced into rounds (rinse & dry if dirty) 600g / 1.3lb boneless skinless Chicken Thighs, diced into bite-sized pieces 1/2 tsp EACH: Salt & Black Pepper, plus more to taste 250g / 9oz Chestnut Mushrooms, quartered (or mushroom of choice) 3 tbsp / 45g Butter 1-2 cloves of Garlic, finely diced 3 tbsp Plain Flour 480ml / 2 cups Chicken Stock, 120ml / 1/2 cup Double/Heavy Cream 1 tbsp Dijon Mustard 3-4 sprigs Fresh Thyme, leaves only (approx 1 tsp) 1/8 tsp Ground Nutmeg 1x 320g/11oz sheet of  Puff Pastry 1 Egg, beaten METHOD 1️⃣Add a drizzle of oil to a large pan over medium-high heat. Space out the leeks & fry until lightly charred on both sides then remove and place to one side. Top the pan up with oil if needed.
2️⃣Season the chicken with 1/2 tsp salt & pepper then space out in the pan. Fry for a few mins each side to build up a golden crust then remove & place to one, leaving the excess fat behind. Don't worry too much about cooking the chicken right through at this point, this is just to build up flavour on the outside (chicken continues cooking later). 3️⃣Add the mushrooms & fry until they build up golden crust then season with a good pinch of salt & pepper. Lower the heat to medium then add the butter & garlic and stir to melt the butter and lightly fry the garlic (30 secs or so). Stir in the flour to form a roux then gradually pour in the stock and cream, stirring as you go to prevent lumps forming. 4️⃣Stir in the leeks & chicken (alongside the resting juices) then stir in the mustard, thyme & nutmeg. Bring to a simmer then reduce the heat very slightly and stir occasionally until the sauce is nice & thick (12 or so mins). Adjust seasoning if needed then pour the filling into a suitably sized baking or pie dish & leave to cool for 15 mins so a 'skin' forms on top. Meanwhile, preheat the oven to 200C/400F. 5️⃣Place the pastry on top & slice off excess. Use a fork to crimp around the outside then brush with egg wash. Slice a few steam holes then place on a baking tray and bake for around 20mins, or until deep golden and crisp. Leave for 5 or so mins to cool then tuck in & enjoy!

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