@hoba59655715: مشافش الأمل في عيون الولاد.#ام الدينا #مصر

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Monday 04 November 2024 21:43:31 GMT

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𝐃𝐎𝐃𝐆 🔱 :

تمام يسطا😂

2024-11-04 21:50:07

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Mohamed Heda :

❤️

2025-04-02 19:55:36

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Farah EL Eumur :

🥰

2025-11-13 00:10:55

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These High Protein Hash Brown Egg Bites are insanely good🔥 These are ridiculously easy to make, loaded with protein, and perfect to throw in the fridge for a quick breakfast all week. ✅Comment “cookbook” to get the access link to my full book loaded with 225+ weight loss recipes 🔥 👇🏻Makes 12 regular-sized egg bites WHAT YOU NEED • 3 cups shredded hash browns • 8 whole eggs • 1 cup cottage cheese • ¾ lb lean ground Italian turkey sausage, or lean meat of choice • 1 cup grated Parmesan cheese • 4 green onions, chopped • Salt, pepper & garlic powder, to taste Let them cool for a few minutes, pop them out and you have breakfast ready to go all week. MACROS PER EGG BITE Calories: 156 Protein: 15g Carbs: 6g Fat: 8g

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I almost didn't include this one because, if you're lucky enough to visit Cornwall, you can still find Thunder and Lightning in a handful of cafés and tearooms. But it's becoming rarer and rarer, with the classic jam-and-cream tea stealing the spotlight. Ingredients 450g self-raising flour @Matthews Cotswold Flour 2 tsp baking powder ½ tsp fine sea salt 60g caster sugar 110g very cold unsalted butter, cubed of grated 280ml cold buttermilk, plus a little extra if needed 1 tsp lemon juice 1 tsp vanilla extract, optional A little buttermilk, for brushing To serve Clotted cream Golden syrup Method Heat the oven to 210°C fan / 230°C conventional. Place a heavy baking tray inside the oven to heat. Mix the flour, baking powder, salt and sugar in a large bowl. Add the remaining ingredients then mix gently with two table knives until the dough begins to form, adding the remaining buttermilk as needed. It should be soft and slightly tacky, not dry or wet. Turn onto a lightly floured surface and bring together gently. Pat into a rectangle, fold the top third down and the bottom third up, then turn the dough by 90 degrees. Repeat this folding process twice more to create flaky layers. Pat the dough to a generous 4cm thickness. Do not roll it thin. Cut out the scones using a 7cm straight-sided cutter, pressing directly down without twisting. Place them close together on baking paper so they support one another as they rise. Brush only the tops with buttermilk, taking care not to let it drip down the sides. Carefully slide the paper and scones onto the hot tray. Bake for 13–16 minutes, until dramatically risen and deeply golden. Transfer to a wire rack and cover loosely with a clean tea towel for 10 minutes. Split while still slightly warm, spoon over a very generous amount of clotted cream and finish with golden syrup. . . . #thunderandlightening #cornishfood #cornwall #englishcuisine #englishfood

I almost didn't include this one because, if you're lucky enough to visit Cornwall, you can still find Thunder and Lightning in a handful of cafés and tearooms. But it's becoming rarer and rarer, with the classic jam-and-cream tea stealing the spotlight. Ingredients 450g self-raising flour @Matthews Cotswold Flour 2 tsp baking powder ½ tsp fine sea salt 60g caster sugar 110g very cold unsalted butter, cubed of grated 280ml cold buttermilk, plus a little extra if needed 1 tsp lemon juice 1 tsp vanilla extract, optional A little buttermilk, for brushing To serve Clotted cream Golden syrup Method Heat the oven to 210°C fan / 230°C conventional. Place a heavy baking tray inside the oven to heat. Mix the flour, baking powder, salt and sugar in a large bowl. Add the remaining ingredients then mix gently with two table knives until the dough begins to form, adding the remaining buttermilk as needed. It should be soft and slightly tacky, not dry or wet. Turn onto a lightly floured surface and bring together gently. Pat into a rectangle, fold the top third down and the bottom third up, then turn the dough by 90 degrees. Repeat this folding process twice more to create flaky layers. Pat the dough to a generous 4cm thickness. Do not roll it thin. Cut out the scones using a 7cm straight-sided cutter, pressing directly down without twisting. Place them close together on baking paper so they support one another as they rise. Brush only the tops with buttermilk, taking care not to let it drip down the sides. Carefully slide the paper and scones onto the hot tray. Bake for 13–16 minutes, until dramatically risen and deeply golden. Transfer to a wire rack and cover loosely with a clean tea towel for 10 minutes. Split while still slightly warm, spoon over a very generous amount of clotted cream and finish with golden syrup. . . . #thunderandlightening #cornishfood #cornwall #englishcuisine #englishfood

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