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@pennilaner: planning to be active here and reuploading my edits starting now because i cant retrieved my accounts. here’s #angelaquino at on the job (2013) #fyp #fypシ

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Monday 01 July 2024 09:39:16 GMT
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my baby ready for halloween in his costume 😍#deadpool#deadpoolwolverine#costume#halloweenlook#nsync#viral#fyp
my baby ready for halloween in his costume 😍#deadpool#deadpoolwolverine#costume#halloweenlook#nsync#viral#fyp
Steak & Stout Pie - Pub Grub - Episode 8 In this series, I’ll be showing you how to cook Delicious British Pub Food! Recipe for Steak & Stout Pie with Mash & Gravy Serves 4: Ingredients: 800g shortcrust pastry plain flour for dusting 1 free-range egg, beaten 3–4 tbsp vegetable oil 900g Lean stewing steak pieces - @macburnhamfamilybutchers 2 onions, chopped 2 celery sticks, chopped 4 garlic cloves, chopped 1 fresh thyme sprig 2 bay leaves 300 ml Beef stock 400ml stout 2 large carrots, chopped salt and pepper 1.2 kg Maris Piper Potatoes 100g Unsalted Butter 100ml Milk Salt & pepper 50g Butter 50g Flour 150ml Red wine 350ml Beef stock Method: Heat olive oil in a large ovenproof casserole dish. Brown the seasoned beef in batches, then set aside. Reduce heat, cook onions, celery, and garlic until softened around 8-10 mins. Return beef to the pan, add thyme, bay leaves, and stock. Add stout and carrots, bring to a boil, then cook in the oven until beef is tender, about 2–2½ hours at 150C. Adjust seasoning and cool. Prepare pastry base: line the pie dish with shortcrust pastry, blind bake with baking beans for 15 mins at 200C, then remove and bake a few more minutes. Once cooled carefully tidy up the edges with a sharp knife. For the mash, peal and chop your potatoes into medium chunks, boil potatoes in salted water until fork-tender, then mash or put through a potato ricer. Melt butter in a pan with milk and add to the mash. Then season to taste. Transfer filling to pastry-lined dish. Preheat the oven to 200C. Brush beaten egg around pastry edge, place pastry lid on top, seal, trim, crimp edges with a fork, and create steam vents. With any leftover pastry finish your pie with something decorative. Brush the top with remaining egg wash. Bake the pie for 30–35 minutes until golden and crisp. For the gravy, melt butter in a pan and add flour, cook for 2 minutes remembering to keep stirring then add red wine (this will thicken a lot) then whisk in stock. Season to taste. Serve the pie on top of the mash and pour over your gravy. Enjoy! #pubfood #britishfood #british #ukfood #series #pubgrub #pie #steakandstoutpie #steakpie #meatpie #gravy #mash
Steak & Stout Pie - Pub Grub - Episode 8 In this series, I’ll be showing you how to cook Delicious British Pub Food! Recipe for Steak & Stout Pie with Mash & Gravy Serves 4: Ingredients: 800g shortcrust pastry plain flour for dusting 1 free-range egg, beaten 3–4 tbsp vegetable oil 900g Lean stewing steak pieces - @macburnhamfamilybutchers 2 onions, chopped 2 celery sticks, chopped 4 garlic cloves, chopped 1 fresh thyme sprig 2 bay leaves 300 ml Beef stock 400ml stout 2 large carrots, chopped salt and pepper 1.2 kg Maris Piper Potatoes 100g Unsalted Butter 100ml Milk Salt & pepper 50g Butter 50g Flour 150ml Red wine 350ml Beef stock Method: Heat olive oil in a large ovenproof casserole dish. Brown the seasoned beef in batches, then set aside. Reduce heat, cook onions, celery, and garlic until softened around 8-10 mins. Return beef to the pan, add thyme, bay leaves, and stock. Add stout and carrots, bring to a boil, then cook in the oven until beef is tender, about 2–2½ hours at 150C. Adjust seasoning and cool. Prepare pastry base: line the pie dish with shortcrust pastry, blind bake with baking beans for 15 mins at 200C, then remove and bake a few more minutes. Once cooled carefully tidy up the edges with a sharp knife. For the mash, peal and chop your potatoes into medium chunks, boil potatoes in salted water until fork-tender, then mash or put through a potato ricer. Melt butter in a pan with milk and add to the mash. Then season to taste. Transfer filling to pastry-lined dish. Preheat the oven to 200C. Brush beaten egg around pastry edge, place pastry lid on top, seal, trim, crimp edges with a fork, and create steam vents. With any leftover pastry finish your pie with something decorative. Brush the top with remaining egg wash. Bake the pie for 30–35 minutes until golden and crisp. For the gravy, melt butter in a pan and add flour, cook for 2 minutes remembering to keep stirring then add red wine (this will thicken a lot) then whisk in stock. Season to taste. Serve the pie on top of the mash and pour over your gravy. Enjoy! #pubfood #britishfood #british #ukfood #series #pubgrub #pie #steakandstoutpie #steakpie #meatpie #gravy #mash


طلبك 🫀🌝@ثقتي بالله تكفيني😍❤ #تصاميم_حسب_الطلب🗿♥🖇 #تصاميم_فيديوهات #اكسبلورexplore #fyp #تصاميمي☝🏻🔥 #تصاميم_حسب_الطلب🗿♥🖇
طلبك 🫀🌝@ثقتي بالله تكفيني😍❤ #تصاميم_حسب_الطلب🗿♥🖇 #تصاميم_فيديوهات #اكسبلورexplore #fyp #تصاميمي☝🏻🔥 #تصاميم_حسب_الطلب🗿♥🖇
GOLDEN CHICKPEA & LEMON SPRING SOUP 🥣 We’re getting through spring, seeing some more sunny days but also it’s still cold at times meaning the perfect time for this spring chickpea soup! Light and delicious and super easy! I actually found this recipe in @boldbeanco cookbook and had to recreate it. Ingredients 5 banana shallots 5 tablespoons olive oil 3 garlic cloves Thumb piece of fresh ginger, finely grated 1 teaspoon ground turmeric 1 jar chickpeas 1 can full-fat coconut milk 400ml veg stock juice of 1 lemon sea salt and freshly ground black pepper To serve coconut yogurt 1 lemon, zested and cut into wedges 4 large handfuls of soft herbs such as parsley, coriander, mint or dill, leaves picked Method: 1. Add the chopped shallots to a pan with the olive oil over a low to medium heat and cook stirring regularly for 20 mins until sticky and caramelized. Once cooked transfer to a paper towel. 2. Add the garlic, ginger, turmeric and some more shallots to another pan and cook for a few minutes. 3. Go in with the jar of beans along with the liquid in the jar and the coconut milk and veg stock and bring to a simmer. Cook for 20 mins until thickened. 4. Turn off the heat and stir through the lemon juice, season to taste, spoon into bowls and then top with your fav toppings and enjoy!
GOLDEN CHICKPEA & LEMON SPRING SOUP 🥣 We’re getting through spring, seeing some more sunny days but also it’s still cold at times meaning the perfect time for this spring chickpea soup! Light and delicious and super easy! I actually found this recipe in @boldbeanco cookbook and had to recreate it. Ingredients 5 banana shallots 5 tablespoons olive oil 3 garlic cloves Thumb piece of fresh ginger, finely grated 1 teaspoon ground turmeric 1 jar chickpeas 1 can full-fat coconut milk 400ml veg stock juice of 1 lemon sea salt and freshly ground black pepper To serve coconut yogurt 1 lemon, zested and cut into wedges 4 large handfuls of soft herbs such as parsley, coriander, mint or dill, leaves picked Method: 1. Add the chopped shallots to a pan with the olive oil over a low to medium heat and cook stirring regularly for 20 mins until sticky and caramelized. Once cooked transfer to a paper towel. 2. Add the garlic, ginger, turmeric and some more shallots to another pan and cook for a few minutes. 3. Go in with the jar of beans along with the liquid in the jar and the coconut milk and veg stock and bring to a simmer. Cook for 20 mins until thickened. 4. Turn off the heat and stir through the lemon juice, season to taste, spoon into bowls and then top with your fav toppings and enjoy!
This is the most important side dish in Vietnam in my opinion, and I’ve been posting a ton of recipes that uses these Vietnamese Pickled Veggies/Do Chua! They’re incredibly easy to make at home, super inexpensive, only takes 5 ingredients and I always have this in my fridge at all times! These Do Chua stores in your fridge for 3-4weeks! Full recipe and measurements on my blog: https://feedthepudge.com/pickled-veggies-do-chua/ #đồchua #vietnameserecipe #dochua
This is the most important side dish in Vietnam in my opinion, and I’ve been posting a ton of recipes that uses these Vietnamese Pickled Veggies/Do Chua! They’re incredibly easy to make at home, super inexpensive, only takes 5 ingredients and I always have this in my fridge at all times! These Do Chua stores in your fridge for 3-4weeks! Full recipe and measurements on my blog: https://feedthepudge.com/pickled-veggies-do-chua/ #đồchua #vietnameserecipe #dochua

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