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Julak Minnn :

Ketua lagi sad🙂

2024-12-15 11:45:39

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ijin ambil video nya bng🙏

2024-12-15 17:20:24

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Bongkar apa om

2025-03-01 11:06:08

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mksude pya ra ngrti ak

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Dada pulang dihantamnya😂🙏

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Ketua Galau🤣🤣

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Gimm

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galau brutal kisah nya 🤣

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BIT ON THE SIDE ep 7 - stuffed zucchini flowers! A fabulous side that is so easy to make at home. I usually keep an eye out for zucchini flowers at the farmers market and bonus if they still have the zucchini attached! If you can only find flowers this recipe still works 👌🏻👌🏻👌🏻 Makes 8 stuffed zucchini flowers * 8 small zucchini with their flowers attached * 150g ricotta * 1 ball of mozzarella (roughly 100g) * Zest of half a lemon For the batter * 3/4 cup all purpose flour * 1/2 cup corn starch * 1/4 tsp bicarb of soda * 1/2 tsp salt * 1 cup soda water * Vegetable oil (for deep frying) 1. Combine all of the filling ingredients and season generously with salt and pepper. 2. Place the mixture into a piping bag and set aside. 3. Prepare the zucchini by washing them gently in a bowl of cold water. Pat dry. 4. Remove the pistil/stamen from inside the blossom and discard (these are technically edible but I prefer to remove them). 5. Fill each blossom with some of the ricotta mixture until full but not enough to start seeping out. Gently twist the top of the blossom to seal. 6. To make the batter combine all of the dry ingredients then whisk in the soda water until smooth - it should be quite loose in consistency and not thick and gloopy at all. 7. Pour the vegetable oil into your preferred pan (I use a sauté pan that’s quite deep and fill about half way - enough so the zucchini will be submerged), and place over a low-medium heat. Once the oil reaches 325f you’re ready to go. 8. One at a time dip the zucchini in the batter then carefully place into the hot oil - dropping it in away from you. Batch cook only a few at a time so as not to overcrowd the pan. 9. Cook the zucchini for a few (around 4-5) minutes, rotating them carefully in the oil occasionally so they cook evenly. 10. Once lightly golden, remove from the oil and place onto some kitchen paper - sprinkle with salt. 11. Repeat the process with the remaining zucchini. 12. Serve with a lemon wedge - squeeze over before devouring. #fyp #bitontheside #zucchini #zucchiniflowers #fioridizucca #antipasto

BIT ON THE SIDE ep 7 - stuffed zucchini flowers! A fabulous side that is so easy to make at home. I usually keep an eye out for zucchini flowers at the farmers market and bonus if they still have the zucchini attached! If you can only find flowers this recipe still works 👌🏻👌🏻👌🏻 Makes 8 stuffed zucchini flowers * 8 small zucchini with their flowers attached * 150g ricotta * 1 ball of mozzarella (roughly 100g) * Zest of half a lemon For the batter * 3/4 cup all purpose flour * 1/2 cup corn starch * 1/4 tsp bicarb of soda * 1/2 tsp salt * 1 cup soda water * Vegetable oil (for deep frying) 1. Combine all of the filling ingredients and season generously with salt and pepper. 2. Place the mixture into a piping bag and set aside. 3. Prepare the zucchini by washing them gently in a bowl of cold water. Pat dry. 4. Remove the pistil/stamen from inside the blossom and discard (these are technically edible but I prefer to remove them). 5. Fill each blossom with some of the ricotta mixture until full but not enough to start seeping out. Gently twist the top of the blossom to seal. 6. To make the batter combine all of the dry ingredients then whisk in the soda water until smooth - it should be quite loose in consistency and not thick and gloopy at all. 7. Pour the vegetable oil into your preferred pan (I use a sauté pan that’s quite deep and fill about half way - enough so the zucchini will be submerged), and place over a low-medium heat. Once the oil reaches 325f you’re ready to go. 8. One at a time dip the zucchini in the batter then carefully place into the hot oil - dropping it in away from you. Batch cook only a few at a time so as not to overcrowd the pan. 9. Cook the zucchini for a few (around 4-5) minutes, rotating them carefully in the oil occasionally so they cook evenly. 10. Once lightly golden, remove from the oil and place onto some kitchen paper - sprinkle with salt. 11. Repeat the process with the remaining zucchini. 12. Serve with a lemon wedge - squeeze over before devouring. #fyp #bitontheside #zucchini #zucchiniflowers #fioridizucca #antipasto

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