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@mh_hafiz25: moto kawan semua 🔛🔝 #viral #zyxcba #fyppppppppppppppppppppppp #foryou #54infinity♿️ #yamaha #lc135 #lcv1jahat #4you #y15 #x1rmalaysia #lcv3malaysia

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Saturday 03 August 2024 06:21:56 GMT
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#pastelazo en el #mujeresqueinspiran #mujereslatinas #dancingqueen #pleasepleaseplease #cake #tv
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Sweet Sting Hot Honey & Pepperoni Pizza with a side of Frekl Ginger Beer. Products available from the @ST. ALi COFFEE Pantry, in store and online. Link in bio. Hot Honey & Pepperoni Pizza (kinda NY style) Ingredients pizza - pizza dough (recipe below) - 2 cans whole peeled tomatoes - salt to taste - sliced pepperoni (I haven't been able to find the ones that curl up in Australia; if someone knows of some, please let me know the brand) - 800g (1.76 lb) sliced low moisture mozzarella - Sweet Sting Hot Honey Method 1. Take the pizza dough from the fridge 1 hour before you are going to cook them. 2. Preheat your pizza oven to around 370-400°C (698-752°F). 3. To make the sauce, simply crush the tomatoes with a mouli or your hands and season with salt (note: don't use a blender as it will aerate the tomato sauce). 4. Stretch the dough nice and thin, then lay some of the sauce, followed by mozzarella, and top with the sliced pepperoni. 5. Bake at 400°C (752°F) for 4-5 minutes, starting to turn after the first 1.5- 2 minutes. 6. Once baked, drizzle lots of the Sweet Sting Hot Honey over the top. Ingredients dough - 625g (1.38 lb) strong white bread flour - 425g (0.93 lb) 00 pizza flour - 665g (1.46 lb) warm water - 0.4g (1/4 tsp) dry yeast - 28g (0.98 oz) fine sea salt - 25ml (0.84 fl oz) olive oil Method 1. In the bowl of a stand mixer (or you can just use a bowl and wooden spoon), add the water and yeast, mix until the yeast has dissolved. Next, add the flour and salt, and using the hook attachment, mix on slow/medium until the dough has come together and is not sticking to the walls anymore. 2. Turn the mixer off and cover the bowl with a tea towel. Let it rest for 10 minutes, then mix again for 4 more minutes. 3. Turn the dough out onto an oiled bench and cover with the bowl; rest for 1 hour before you cut it into 6 even dough balls. Roll the dough balls tightly, and then place them into an airtight container and into the fridge overnight. #cooking #Recipe #pizza #honey #foryoupage #viralvideo #Foodie
Sweet Sting Hot Honey & Pepperoni Pizza with a side of Frekl Ginger Beer. Products available from the @ST. ALi COFFEE Pantry, in store and online. Link in bio. Hot Honey & Pepperoni Pizza (kinda NY style) Ingredients pizza - pizza dough (recipe below) - 2 cans whole peeled tomatoes - salt to taste - sliced pepperoni (I haven't been able to find the ones that curl up in Australia; if someone knows of some, please let me know the brand) - 800g (1.76 lb) sliced low moisture mozzarella - Sweet Sting Hot Honey Method 1. Take the pizza dough from the fridge 1 hour before you are going to cook them. 2. Preheat your pizza oven to around 370-400°C (698-752°F). 3. To make the sauce, simply crush the tomatoes with a mouli or your hands and season with salt (note: don't use a blender as it will aerate the tomato sauce). 4. Stretch the dough nice and thin, then lay some of the sauce, followed by mozzarella, and top with the sliced pepperoni. 5. Bake at 400°C (752°F) for 4-5 minutes, starting to turn after the first 1.5- 2 minutes. 6. Once baked, drizzle lots of the Sweet Sting Hot Honey over the top. Ingredients dough - 625g (1.38 lb) strong white bread flour - 425g (0.93 lb) 00 pizza flour - 665g (1.46 lb) warm water - 0.4g (1/4 tsp) dry yeast - 28g (0.98 oz) fine sea salt - 25ml (0.84 fl oz) olive oil Method 1. In the bowl of a stand mixer (or you can just use a bowl and wooden spoon), add the water and yeast, mix until the yeast has dissolved. Next, add the flour and salt, and using the hook attachment, mix on slow/medium until the dough has come together and is not sticking to the walls anymore. 2. Turn the mixer off and cover the bowl with a tea towel. Let it rest for 10 minutes, then mix again for 4 more minutes. 3. Turn the dough out onto an oiled bench and cover with the bowl; rest for 1 hour before you cut it into 6 even dough balls. Roll the dough balls tightly, and then place them into an airtight container and into the fridge overnight. #cooking #Recipe #pizza #honey #foryoupage #viralvideo #Foodie
Nanna’s Chicken à la King The legends at @Food For Everyone turned my Nanna’s Chicken à la King into a poster and it’s now available to buy via www.foodforeveryone.com.au Each poster sold provides 10 meals to people in need via SecondBite. Created by Australian artist Gemma Leslie. #Recipe #cooking #art #food #viral #foryou
Nanna’s Chicken à la King The legends at @Food For Everyone turned my Nanna’s Chicken à la King into a poster and it’s now available to buy via www.foodforeveryone.com.au Each poster sold provides 10 meals to people in need via SecondBite. Created by Australian artist Gemma Leslie. #Recipe #cooking #art #food #viral #foryou
Panang Curry 🍛 Ingredients for Paste - 13 dried chilies - 1 tsp coarse sea salt - 1 tsp cumin seeds - 1.5 tsp coriander seeds - 1/2 tsp white peppercorns - 3 tbsp grated lemongrass - 2 tbsp grated galangal - 2 tbsp coriander roots - 3 tbsp grated garlic - 1 large shallot, diced - 2 tsp shrimp paste - 2 tbsp roasted peanuts - 2 kaffir lime leaves, sliced Method 1. Soak the chillies in hot water for 30 minutes. 2. Toast the spices in a dry pan for 2-3 minutes, then grind them in a mortar and pestle. Remove and set aside. 3. Now add the soaked chillies, lemongrass, galangal, garlic, and pound. 4. Next, add the shallots, peanuts, coriander root, shrimp paste, lime leaves, toasted spices, and salt, and pound again until your paste has formed. You can pound this as long as you like; this took me about 10 minutes, but you can go longer if you want it smoother. Ingredients for panang curry - curry paste from above - 600g (21 oz) pork tenderloin, sliced (chicken or prawns also work well) - 2 tbsp peanut oil - 1 can coconut milk - 20g (0.7 oz) palm sugar - 3 torn kaffir lime leaves (plus extra as garnish) - fish sauce to taste - rice to serve Method 1. In a large pot, add the oil, turn on the heat to medium, and add the paste. Toast the curry paste for 4-5 minutes, stirring often. 2. Next, add 1/3 of the coconut milk and stir well. Now add the pork, lime leaves, and palm sugar. Cook this for 6 minutes, stirring often. 3. Now add the remaining coconut milk and mix. Simmer the curry on low for 15 minutes, and it's good to go. 4. Serve with jasmine rice and some stir-fry veg. 5. Enjoy! #curry #cooking #Recipe #fypシ #foryou #asmr #viral #rice
Panang Curry 🍛 Ingredients for Paste - 13 dried chilies - 1 tsp coarse sea salt - 1 tsp cumin seeds - 1.5 tsp coriander seeds - 1/2 tsp white peppercorns - 3 tbsp grated lemongrass - 2 tbsp grated galangal - 2 tbsp coriander roots - 3 tbsp grated garlic - 1 large shallot, diced - 2 tsp shrimp paste - 2 tbsp roasted peanuts - 2 kaffir lime leaves, sliced Method 1. Soak the chillies in hot water for 30 minutes. 2. Toast the spices in a dry pan for 2-3 minutes, then grind them in a mortar and pestle. Remove and set aside. 3. Now add the soaked chillies, lemongrass, galangal, garlic, and pound. 4. Next, add the shallots, peanuts, coriander root, shrimp paste, lime leaves, toasted spices, and salt, and pound again until your paste has formed. You can pound this as long as you like; this took me about 10 minutes, but you can go longer if you want it smoother. Ingredients for panang curry - curry paste from above - 600g (21 oz) pork tenderloin, sliced (chicken or prawns also work well) - 2 tbsp peanut oil - 1 can coconut milk - 20g (0.7 oz) palm sugar - 3 torn kaffir lime leaves (plus extra as garnish) - fish sauce to taste - rice to serve Method 1. In a large pot, add the oil, turn on the heat to medium, and add the paste. Toast the curry paste for 4-5 minutes, stirring often. 2. Next, add 1/3 of the coconut milk and stir well. Now add the pork, lime leaves, and palm sugar. Cook this for 6 minutes, stirring often. 3. Now add the remaining coconut milk and mix. Simmer the curry on low for 15 minutes, and it's good to go. 4. Serve with jasmine rice and some stir-fry veg. 5. Enjoy! #curry #cooking #Recipe #fypシ #foryou #asmr #viral #rice
Roast Leg of Lamb Ingredients - 2kg (4.4 lbs) leg of lamb - 4 cloves garlic, cut in half - 2 sticks rosemary, cut into 8 x 3cm pieces - 4 tbsp olive oil - salt Method 1. Preheat your oven to 220°C (428°F) with the fan on. 2. Cut 7-8 crosses into the lamb leg, stuffing each one with half a piece of garlic and a piece of rosemary. 3. Drizzle with olive oil and season generously with salt on all sides, then place the lamb onto a tray with a rack. 4. Place into the preheated oven. After 10 minutes, reduce the oven temperature to 180°C (356°F). Continue to cook at 180°C for roughly an hour. You are aiming for an internal temperature of 55°C (131°F). 5. Remove the lamb leg from the oven and let it rest for 20 - 30 minutes. 6. Carve your lamb, and it's good to go! #cooking #food #roast #lamb #dinner #sunday #foryoupage #foodtiktok
Roast Leg of Lamb Ingredients - 2kg (4.4 lbs) leg of lamb - 4 cloves garlic, cut in half - 2 sticks rosemary, cut into 8 x 3cm pieces - 4 tbsp olive oil - salt Method 1. Preheat your oven to 220°C (428°F) with the fan on. 2. Cut 7-8 crosses into the lamb leg, stuffing each one with half a piece of garlic and a piece of rosemary. 3. Drizzle with olive oil and season generously with salt on all sides, then place the lamb onto a tray with a rack. 4. Place into the preheated oven. After 10 minutes, reduce the oven temperature to 180°C (356°F). Continue to cook at 180°C for roughly an hour. You are aiming for an internal temperature of 55°C (131°F). 5. Remove the lamb leg from the oven and let it rest for 20 - 30 minutes. 6. Carve your lamb, and it's good to go! #cooking #food #roast #lamb #dinner #sunday #foryoupage #foodtiktok

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