@waltuo7: 😮‍💨… done 😌❤️ #thesign #thesignลางสังหรณ์ #babiibabe #babiibabe🐽 #billypatchanonounsaard #bbil1ypn #billybabe #blcouples🌈⚣ #idolfactoryth #thesignseries

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Sunday 07 April 2024 18:19:58 GMT

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Berta🌹❤️ :

This is what happens when performers enjoy their performances more than the audience wow🥰😩

2024-04-07 18:38:05

10

Y-Edits :

365 days Billybabe edition

2024-04-07 19:47:52

2

Tamara Albert :

Damnnnnn🔥🔥🔥🔥😭😭

2024-04-08 12:17:28

1

edithbr14 :

🤭🤭😍😍😍

2024-04-07 19:04:46

1

Sandra Rodas :

🥰🥰🥰

2024-04-08 15:25:26

0

Nadia Germain :

🤭🤭🤭

2024-04-07 21:00:25

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الشيخ ابو بلال شم راحه نتنه من ابو الهش 😂😂😂 #اكسبلور #الشعب_الصيني_ماله_حل😂😂 #اكسبلورexplore #ابو_بلال

الشيخ ابو بلال شم راحه نتنه من ابو الهش 😂😂😂 #اكسبلور #الشعب_الصيني_ماله_حل😂😂 #اكسبلورexplore #ابو_بلال

Roast mushroom and thyme stuffed chicken pillow using @lilydalefreerange with roast shallots, pearl barley and kale. I love a good roast chicken and this recipe takes it up a notch. The mushroom and lemon thyme stuffing adds loads of flavour to the chicken, and in this recipe I’ve used a Lilydale free range chicken, which is raised by Lilydale farmers on Lilydale farms. It’s a great dish for date night! #ad #ChickenRecipe #LilydaleFreeRange #DedicationYouCanTaste Mushroom and Lemon Thyme Stuffed Chicken Pillow Ingredients - 1 whole Lilydale chicken, deboned - 600g (21 oz) mushrooms of your choice, diced - 3 shallots, finely diced - 4 cloves of garlic, finely diced - 10 sprigs of lemon thyme, leaves picked and finely chopped - 3 tbsp(45ml) of olive oil - 50g (1.8 oz) of butter - 30g (1 oz) panko breadcrumbs - salt and pepper, to taste Method 1. In a frying pan over medium-high heat, melt half the butter and add 2 tablespoons of olive oil. Once hot, add the shallots and mushrooms with a generous pinch of salt, and sauté for 3-4 minutes. 2. Stir in the lemon thyme and garlic along with the remaining butter. Mix well, then add the breadcrumbs. Season with salt and freshly ground black pepper. Remove from the pan and refrigerate to cool completely before stuffing the chicken. 3. Preheat the oven to 375°F (190°C) on fan setting. 4. Once the stuffing is cold, open the chicken out flat and place the stuffing down the centre and out to the sides. Fold all the sides towards the centre, flip the chicken over, and tie it together securely with kitchen twine in four places. 5. Place the chicken in a roasting dish with a little olive oil in the bottom. Drizzle more olive oil over the top and roast for 45-55 minutes until the chicken is golden brown and cooked through. Let it rest for 15 minutes before carving. Pearl Barley Risotto with Kale Ingredients - 1 brown onion, finely diced - 1 carrot, finely diced - 1 stick of celery, finely diced - 3 tbsp (45ml) olive oil - 150g (5.3 oz) pearl barley - 1L chicken stock - 8 sprigs of lemon thyme - 2 bay leaves - half a bunch of kale, finely chopped Method 1. In a large pan over medium-high heat, add the olive oil, onions, and carrots with a generous pinch of salt. Sauté for 4 minutes, then add the celery and cook for 1 more minute. 2. Add the pearl barley, stir well, and toast for 3-4 minutes before adding the chicken stock, thyme, and bay leaves. Stir well and simmer for 45 minutes, stirring every 5-6 minutes to prevent sticking. 3. If the barley absorbs all the liquid before it's fully cooked, add more stock or water as needed. 4. 6 minutes before the risotto is done, stir in the chopped kale. If you have rendered chicken fat from a roasted chicken, you can add it in the last 2 minutes for extra flavour; alternatively, add a small knob of butter.

Roast mushroom and thyme stuffed chicken pillow using @lilydalefreerange with roast shallots, pearl barley and kale. I love a good roast chicken and this recipe takes it up a notch. The mushroom and lemon thyme stuffing adds loads of flavour to the chicken, and in this recipe I’ve used a Lilydale free range chicken, which is raised by Lilydale farmers on Lilydale farms. It’s a great dish for date night! #ad #ChickenRecipe #LilydaleFreeRange #DedicationYouCanTaste Mushroom and Lemon Thyme Stuffed Chicken Pillow Ingredients - 1 whole Lilydale chicken, deboned - 600g (21 oz) mushrooms of your choice, diced - 3 shallots, finely diced - 4 cloves of garlic, finely diced - 10 sprigs of lemon thyme, leaves picked and finely chopped - 3 tbsp(45ml) of olive oil - 50g (1.8 oz) of butter - 30g (1 oz) panko breadcrumbs - salt and pepper, to taste Method 1. In a frying pan over medium-high heat, melt half the butter and add 2 tablespoons of olive oil. Once hot, add the shallots and mushrooms with a generous pinch of salt, and sauté for 3-4 minutes. 2. Stir in the lemon thyme and garlic along with the remaining butter. Mix well, then add the breadcrumbs. Season with salt and freshly ground black pepper. Remove from the pan and refrigerate to cool completely before stuffing the chicken. 3. Preheat the oven to 375°F (190°C) on fan setting. 4. Once the stuffing is cold, open the chicken out flat and place the stuffing down the centre and out to the sides. Fold all the sides towards the centre, flip the chicken over, and tie it together securely with kitchen twine in four places. 5. Place the chicken in a roasting dish with a little olive oil in the bottom. Drizzle more olive oil over the top and roast for 45-55 minutes until the chicken is golden brown and cooked through. Let it rest for 15 minutes before carving. Pearl Barley Risotto with Kale Ingredients - 1 brown onion, finely diced - 1 carrot, finely diced - 1 stick of celery, finely diced - 3 tbsp (45ml) olive oil - 150g (5.3 oz) pearl barley - 1L chicken stock - 8 sprigs of lemon thyme - 2 bay leaves - half a bunch of kale, finely chopped Method 1. In a large pan over medium-high heat, add the olive oil, onions, and carrots with a generous pinch of salt. Sauté for 4 minutes, then add the celery and cook for 1 more minute. 2. Add the pearl barley, stir well, and toast for 3-4 minutes before adding the chicken stock, thyme, and bay leaves. Stir well and simmer for 45 minutes, stirring every 5-6 minutes to prevent sticking. 3. If the barley absorbs all the liquid before it's fully cooked, add more stock or water as needed. 4. 6 minutes before the risotto is done, stir in the chopped kale. If you have rendered chicken fat from a roasted chicken, you can add it in the last 2 minutes for extra flavour; alternatively, add a small knob of butter.

@катии #рекомендации

@катии #рекомендации

What a wild ride this year has been. We got to travel to 10 countries and eat some amazing food.. this is some of the highlights of the year so far. 🙏 #cooking #food #tasty #foryou #travel

What a wild ride this year has been. We got to travel to 10 countries and eat some amazing food.. this is some of the highlights of the year so far. 🙏 #cooking #food #tasty #foryou #travel

@mrjbgill wants his children to know they belong 🖤🤎🤍 #BlackHistoryMonth @fleureastofficial

@mrjbgill wants his children to know they belong 🖤🤎🤍 #BlackHistoryMonth @fleureastofficial

Cheats Beef Pho 🍲 Serves: 4 Prep time: 20 mins Cook time: 40 mins Ingredients - thumb-sized piece of ginger, sliced (skin on) - 2 yellow onions, cut in half - 2 cinnamon sticks - 15ml (1 tbsp) coriander seeds - 5ml (1 tsp) white peppercorns - 3 star anise - 2L (about 8.5 cups) beef stock - 1 piece of rock sugar, roughly the size of your thumb - 500g (1.1 lb) beef fillet, sliced thin against the grain - 45ml (3 tbsp) beef tallow - 30ml (2 tbsp) fish sauce (adjust to taste depending on the saltiness of the stock) - 1 packet of rice sticks, soaked in cold water for 2 to 3 hours - 200g (7 oz) bean sprouts - 1 bunch of coriander - 2 red chillies, sliced - 2 fresh limes - hoisin sauce for dipping Method 1. To make your

Cheats Beef Pho 🍲 Serves: 4 Prep time: 20 mins Cook time: 40 mins Ingredients - thumb-sized piece of ginger, sliced (skin on) - 2 yellow onions, cut in half - 2 cinnamon sticks - 15ml (1 tbsp) coriander seeds - 5ml (1 tsp) white peppercorns - 3 star anise - 2L (about 8.5 cups) beef stock - 1 piece of rock sugar, roughly the size of your thumb - 500g (1.1 lb) beef fillet, sliced thin against the grain - 45ml (3 tbsp) beef tallow - 30ml (2 tbsp) fish sauce (adjust to taste depending on the saltiness of the stock) - 1 packet of rice sticks, soaked in cold water for 2 to 3 hours - 200g (7 oz) bean sprouts - 1 bunch of coriander - 2 red chillies, sliced - 2 fresh limes - hoisin sauce for dipping Method 1. To make your "pho" soup, start by charring the ginger and onions over an open flame. If using electric, use a blow torch or toast in a dry pan over high heat. 2. Toast the spices in a saucepan over medium heat for 3-4 minutes until just fragrant. Then add the charred onions and ginger. 3. Next, add the beef stock along with the rock sugar. Simmer the soup for 30 minutes. In the last 5 minutes, add the beef tallow to imitate the fat beads typically found in pho. 4. Season the soup with fish sauce to taste. 5. Blanch a portion of noodles in boiling water for 2-3 minutes, drain well, then place into a hot bowl. Add the sliced beef and bean sprouts on top of the noodles. Ladle enough soup over to completely cover the noodles, ensuring it pours over the beef to slightly cook it. 6. Garnish with coriander, sliced chillies, a wedge of lime, and hoisin sauce on the side for dipping the meat. #cooking #Recipe #pho #food #beef #foryou #viralvideo

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