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Ivan Lim boss 😡 home :

hello 👋🏻 wow

2024-12-27 06:30:22

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sarap👅👅👅

2024-12-26 20:20:11

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Donde?😂☠️🐐🔥🙂‍↕️#mentalidad #FRASESDEFÚTBOL #VIRAL#enfocarse #foryoupage#viral y#mentalidad #FRASESDEFÚTBOL #VIRAL#enfocarse #foryoupage#viral y #rodri

Donde?😂☠️🐐🔥🙂‍↕️#mentalidad #FRASESDEFÚTBOL #VIRAL#enfocarse #foryoupage#viral y#mentalidad #FRASESDEFÚTBOL #VIRAL#enfocarse #foryoupage#viral y #rodri

CHOCOLATE COCONUT BARS WITH ALMONDS #chocolate #almonds #bars #food #Recipe #fy #fyp #foryou #foryoupage COCONUT MIXTURE 150 ml unwhipped heavy cream 300 g white chocolate 60 g grated coconut vanilla wafers EXTRA 50 g almonds (roasted & roughly chopped) COATING & GARNISH 250 g white chocolate grated coconut freeze-dried raspberries Heat the cream until almost boiling. Add the 300 g of white chocolate, let it sit for 1 minute, and stir until a smooth ganache forms. Mix in the grated coconut. Pour half of the coconut mixture into the base of a dish and sprinkle the chopped roasted almonds over it. Cover with the rest of the coconut mixture and place the vanilla wafers on top. Allow this to set in the refrigerator for at least 1 hour. Remove the cookie from the dish and flip it over so that the bottom becomes the top. Cut the cookie into rectangular pieces. Melt the 250 g of white chocolate using a double boiler. Dip each piece of cookie in the melted white chocolate and place them on a sheet of parchment paper. Garnish the coconut bars with thin lines of melted chocolate, grated coconut, and freeze-dried raspberries.

CHOCOLATE COCONUT BARS WITH ALMONDS #chocolate #almonds #bars #food #Recipe #fy #fyp #foryou #foryoupage COCONUT MIXTURE 150 ml unwhipped heavy cream 300 g white chocolate 60 g grated coconut vanilla wafers EXTRA 50 g almonds (roasted & roughly chopped) COATING & GARNISH 250 g white chocolate grated coconut freeze-dried raspberries Heat the cream until almost boiling. Add the 300 g of white chocolate, let it sit for 1 minute, and stir until a smooth ganache forms. Mix in the grated coconut. Pour half of the coconut mixture into the base of a dish and sprinkle the chopped roasted almonds over it. Cover with the rest of the coconut mixture and place the vanilla wafers on top. Allow this to set in the refrigerator for at least 1 hour. Remove the cookie from the dish and flip it over so that the bottom becomes the top. Cut the cookie into rectangular pieces. Melt the 250 g of white chocolate using a double boiler. Dip each piece of cookie in the melted white chocolate and place them on a sheet of parchment paper. Garnish the coconut bars with thin lines of melted chocolate, grated coconut, and freeze-dried raspberries.

#fyp #foryoupage #goviral #getusfamous #cookingwithkya @Piperlily 😂

#fyp #foryoupage #goviral #getusfamous #cookingwithkya @Piperlily 😂

Todays Kitchen: Pan Bread with Chicken Curry #bread #chicken #curry #bread #food #Recipe #fy #fyp #foryou #foryoupage DOUGH ▫️350 gr flour (all-purpose) ▫️7 gr salt (1⅙ tsp) ▫️14 gr honey (1 tbsp) ▫️7 gr yeast (1 tbsp) ▫️25 ml sunflower oil ▫️75 gr yogurt ▫️150 ml water (lukewarm) CHICKEN MIXTURE ▫️30 gr unsalted butter ▫️20 ml olive oil ▫️700 gr chicken thighs ▫️6 gr curry powder (2 tsp) ▫️2 gr cumin powder(⅔ tsp) ▫️2 gr ground coriander (⅔ tsp) ▫️3 gr garlic powder (1 tsp) ▫️2 gr cayenne pepper powder(⅔ tsp) ▫️6.5 gr salt (1 tsp) ▫️2 gr dried parsley ▫️2 gr turmeric (⅔ tsp) ▫️50 gr tomato paste ▫️15 gr sweet soy sauce (ketjap manis) ▫️150 ml heavy cream ▫️50 g spring onion GARLIC BUTTER MIXTURE ▫️40 gr unsalted butter ▫️0.5 gr dried parsley ▫️1 gr garlic powder (⅓ tsp) Instructions: Put the flour, salt, honey, yeast, sunflower oil, yogurt, and lukewarm water in a large bowl. Mix well and knead the dough for 10-12 minutes until smooth. Cover the bowl and let the dough rise in a warm place for 1 hour, or until it has doubled in size. Divide the risen dough into 8 equal pieces, about 75 g each. Roll each ball into a circle about 13 cm in diameter. Place the dough on a baking sheet lined with parchment paper and let them rise again for 30 minutes, until they have doubled in size. Heat the butter and olive oil in a pan over medium heat. Add the chicken thighs, followed by curry powder, cumin powder, coriander powder, garlic powder, cayenne pepper powder, salt, dried parsley, and turmeric powder. Cook the chicken for 5-6 minutes until golden brown and cooked through. Add the tomato paste, sweet soy sauce, and heavy cream. Increase the heat slightly and let the mixture thicken for 5-7 minutes, stir regularly. Remove the pan from the heat and stir in the chopped spring onion. Meanwhile, melt the butter with dried parsley and garlic powder over low heat. Stir well. Heat a heavy-bottomed pan over medium heat. Bake the bread on both sides until golden brown, a few minutes per side. Cut the bread in half and place them on a baking sheet lined with parchment paper. Fill the bread with the chicken mixture and, if desired, a slice of cheese. Brush them with the garlic butter mixture. Place the filled bread in a preheated oven at 200°C (390°F) and bake until the cheese melts.

Todays Kitchen: Pan Bread with Chicken Curry #bread #chicken #curry #bread #food #Recipe #fy #fyp #foryou #foryoupage DOUGH ▫️350 gr flour (all-purpose) ▫️7 gr salt (1⅙ tsp) ▫️14 gr honey (1 tbsp) ▫️7 gr yeast (1 tbsp) ▫️25 ml sunflower oil ▫️75 gr yogurt ▫️150 ml water (lukewarm) CHICKEN MIXTURE ▫️30 gr unsalted butter ▫️20 ml olive oil ▫️700 gr chicken thighs ▫️6 gr curry powder (2 tsp) ▫️2 gr cumin powder(⅔ tsp) ▫️2 gr ground coriander (⅔ tsp) ▫️3 gr garlic powder (1 tsp) ▫️2 gr cayenne pepper powder(⅔ tsp) ▫️6.5 gr salt (1 tsp) ▫️2 gr dried parsley ▫️2 gr turmeric (⅔ tsp) ▫️50 gr tomato paste ▫️15 gr sweet soy sauce (ketjap manis) ▫️150 ml heavy cream ▫️50 g spring onion GARLIC BUTTER MIXTURE ▫️40 gr unsalted butter ▫️0.5 gr dried parsley ▫️1 gr garlic powder (⅓ tsp) Instructions: Put the flour, salt, honey, yeast, sunflower oil, yogurt, and lukewarm water in a large bowl. Mix well and knead the dough for 10-12 minutes until smooth. Cover the bowl and let the dough rise in a warm place for 1 hour, or until it has doubled in size. Divide the risen dough into 8 equal pieces, about 75 g each. Roll each ball into a circle about 13 cm in diameter. Place the dough on a baking sheet lined with parchment paper and let them rise again for 30 minutes, until they have doubled in size. Heat the butter and olive oil in a pan over medium heat. Add the chicken thighs, followed by curry powder, cumin powder, coriander powder, garlic powder, cayenne pepper powder, salt, dried parsley, and turmeric powder. Cook the chicken for 5-6 minutes until golden brown and cooked through. Add the tomato paste, sweet soy sauce, and heavy cream. Increase the heat slightly and let the mixture thicken for 5-7 minutes, stir regularly. Remove the pan from the heat and stir in the chopped spring onion. Meanwhile, melt the butter with dried parsley and garlic powder over low heat. Stir well. Heat a heavy-bottomed pan over medium heat. Bake the bread on both sides until golden brown, a few minutes per side. Cut the bread in half and place them on a baking sheet lined with parchment paper. Fill the bread with the chicken mixture and, if desired, a slice of cheese. Brush them with the garlic butter mixture. Place the filled bread in a preheated oven at 200°C (390°F) and bake until the cheese melts.

Todays Kitchen: Banana Caramel Cake #tiktokfood #Recipe #food #banana #baking #cake #caramel #fy #fyp #viral #trending CAKE BATTER ▫️145 gr unsalted butter ▫️10 gr brown sugar ▫️8 gr vanilla sugar (1 sachet) ▫️2 eggs (medium) ▫️185 gr flour (all-purpose) ▫️3 gr baking powder ▫️100 gr walnuts FILLING ▫️100 gr caramel ▫️1 banana ▫️walnuts, chopped TOPPING ▫️banana slices SERVE WITH ▫️caramel ▫️walnuts Instructions: 1. Melt the butter in a saucepan over low heat, then let it cool. 2. Finely grind the walnuts in a food processor. 3. In a large bowl, mix the melted butter, brown sugar, and vanilla sugar until smooth. 4. Add the eggs one at a time, beating well after each addition. 5. Sift the flour and baking powder over the batter and mix until smooth. 6. Fold the ground walnuts into the batter. Assemble the Cake: 1. Pour half of the cake batter into a greased baking pan lined with parchment paper. 2. Spread a layer of caramel over the batter. 3. Arrange banana slices and chopped walnuts over the caramel. 4. Pour the remaining cake batter over the filling and spread evenly. You can use plastic wrap to smooth it out if needed. 5. Top the cake with long banana slices. Baking: 1. Preheat the oven to 175°C (350°F). 2. Bake the cake for 30-40 minutes, depending on your oven. Check regularly to avoid overbaking. 3. Let the cake cool completely. Finishing: Decorate the cooled cake with thin drizzles of caramel and chopped walnuts. Cut the cake into equal pieces. Tips: * If you want a richer caramel flavor, consider adding a pinch of sea salt for a salted caramel effect. * Cinnamon, nutmeg, or a hint of cardamom would add a delicious depth of flavor. These spices pair well with banana and walnuts. * Use ripe bananas for the filling, as they are sweeter and caramelize better during baking. For the topping, sprinkle the banana slices with lemon juice to prevent browning. * Every oven works differently, so check the cake with a toothpick. If it comes out clean, the cake is done. If the top is browning too quickly, cover it with aluminum foil to prevent burning. * For a festive touch, serve the cake with warm caramel sauce or a scoop of vanilla ice cream. The contrast between warm sauce and cool cake is delightful. * If you want extra filling, add a few pieces of dark chocolate. The combination of banana, caramel, and chocolate is delicious! Yields: 16 slices – Total Time: 60 minutes

Todays Kitchen: Banana Caramel Cake #tiktokfood #Recipe #food #banana #baking #cake #caramel #fy #fyp #viral #trending CAKE BATTER ▫️145 gr unsalted butter ▫️10 gr brown sugar ▫️8 gr vanilla sugar (1 sachet) ▫️2 eggs (medium) ▫️185 gr flour (all-purpose) ▫️3 gr baking powder ▫️100 gr walnuts FILLING ▫️100 gr caramel ▫️1 banana ▫️walnuts, chopped TOPPING ▫️banana slices SERVE WITH ▫️caramel ▫️walnuts Instructions: 1. Melt the butter in a saucepan over low heat, then let it cool. 2. Finely grind the walnuts in a food processor. 3. In a large bowl, mix the melted butter, brown sugar, and vanilla sugar until smooth. 4. Add the eggs one at a time, beating well after each addition. 5. Sift the flour and baking powder over the batter and mix until smooth. 6. Fold the ground walnuts into the batter. Assemble the Cake: 1. Pour half of the cake batter into a greased baking pan lined with parchment paper. 2. Spread a layer of caramel over the batter. 3. Arrange banana slices and chopped walnuts over the caramel. 4. Pour the remaining cake batter over the filling and spread evenly. You can use plastic wrap to smooth it out if needed. 5. Top the cake with long banana slices. Baking: 1. Preheat the oven to 175°C (350°F). 2. Bake the cake for 30-40 minutes, depending on your oven. Check regularly to avoid overbaking. 3. Let the cake cool completely. Finishing: Decorate the cooled cake with thin drizzles of caramel and chopped walnuts. Cut the cake into equal pieces. Tips: * If you want a richer caramel flavor, consider adding a pinch of sea salt for a salted caramel effect. * Cinnamon, nutmeg, or a hint of cardamom would add a delicious depth of flavor. These spices pair well with banana and walnuts. * Use ripe bananas for the filling, as they are sweeter and caramelize better during baking. For the topping, sprinkle the banana slices with lemon juice to prevent browning. * Every oven works differently, so check the cake with a toothpick. If it comes out clean, the cake is done. If the top is browning too quickly, cover it with aluminum foil to prevent burning. * For a festive touch, serve the cake with warm caramel sauce or a scoop of vanilla ice cream. The contrast between warm sauce and cool cake is delightful. * If you want extra filling, add a few pieces of dark chocolate. The combination of banana, caramel, and chocolate is delicious! Yields: 16 slices – Total Time: 60 minutes

BISCOFF DESSERTS (NO BAKE) #Recipe #food #fyp #foryoupage #biscoff #fy #fyp #foryou #dessert CREAM 200 g mascarpone 16 g whipping cream stabilizer (2 tbsp, klopfix) 8 g vanilla sugar (1 sachet) 40 g granulated sugar 300 ml heavy cream EXTRA Biscoff cookies Biscoff spread TOPPING 125 g Biscoff spread BASE/GARNISH strawberries ladyfingers Biscoff cookies Put the mascarpone, whipping cream stabilizer, vanilla sugar, and granulated sugar in a deep bowl. Mix for 1 minute. Gradually add the heavy cream and mix until stiff. Cut the ladyfingers into thirds. Take one piece and cut it again into three smaller pieces to form the base layer of the dessert. Repeat until you have enough pieces. Line a baking ring with plastic wrap and place it on a plate or coaster. Line the sides of the ring with ladyfingers and fill the bottom with the smaller pieces. Pipe a layer of cream onto the base, followed by a layer of Biscoff spread, Biscoff cookie crumbs, and another layer of cream. Don’t overfill the ring, as there will be a layer of Biscoff spread on top. Smooth the top. Let the desserts set in the refrigerator for at least 4-5 hours, preferably overnight. Heat the Biscoff spread in a saucepan over low heat or briefly melt it in the microwave until it becomes liquid. Pipe a thin layer of Biscoff spread over the desserts and garnish as desired. Think of Biscoff lines, half strawberries, and Biscoff cookie crumbs.

BISCOFF DESSERTS (NO BAKE) #Recipe #food #fyp #foryoupage #biscoff #fy #fyp #foryou #dessert CREAM 200 g mascarpone 16 g whipping cream stabilizer (2 tbsp, klopfix) 8 g vanilla sugar (1 sachet) 40 g granulated sugar 300 ml heavy cream EXTRA Biscoff cookies Biscoff spread TOPPING 125 g Biscoff spread BASE/GARNISH strawberries ladyfingers Biscoff cookies Put the mascarpone, whipping cream stabilizer, vanilla sugar, and granulated sugar in a deep bowl. Mix for 1 minute. Gradually add the heavy cream and mix until stiff. Cut the ladyfingers into thirds. Take one piece and cut it again into three smaller pieces to form the base layer of the dessert. Repeat until you have enough pieces. Line a baking ring with plastic wrap and place it on a plate or coaster. Line the sides of the ring with ladyfingers and fill the bottom with the smaller pieces. Pipe a layer of cream onto the base, followed by a layer of Biscoff spread, Biscoff cookie crumbs, and another layer of cream. Don’t overfill the ring, as there will be a layer of Biscoff spread on top. Smooth the top. Let the desserts set in the refrigerator for at least 4-5 hours, preferably overnight. Heat the Biscoff spread in a saucepan over low heat or briefly melt it in the microwave until it becomes liquid. Pipe a thin layer of Biscoff spread over the desserts and garnish as desired. Think of Biscoff lines, half strawberries, and Biscoff cookie crumbs.

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