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@_its_just_jess_: No melted ice or sweaty to go cups. No watered down iced coffee #togobuddy #cupinsulator #icedcoffeedrinkers #coldcup

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Wednesday 25 June 2025 12:01:17 GMT
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#киев #kyiv #109 #109автобус #харьковская #ривермолл #театральная #автобус
#киев #kyiv #109 #109автобус #харьковская #ривермолл #театральная #автобус
MINI MSMEN/FLATBREAD WITH CHICKEN THIGHS #food #Recipe #fy #fyp #foryoupage #foryou #flatbread #chicken #tasty DOUGH 500 g flour (bread flour) 7 g salt (1⅙ teaspoons) 16 g baking powder (1 packet) 10 g honey 315 ml milk (lukewarm) CHICKEN MIXTURE 500 g chicken thighs 4 g salt (⅔ teaspoon) 5 g ras el hanout (1⅔ teaspoons) 3 g onion powder (1 teaspoon) 3 g cayenne powder (1 teaspoon) 20 ml olive oil 5 g fresh parsley Place the flour, salt, baking powder, honey, and lukewarm milk in a bowl. Mix well and knead for 5 minutes until smooth. Cover the dough and let it rest for 15 minutes. Wash and cut the chicken thighs into pieces. Place them in a deep bowl and add the salt, ras el hanout, onion powder, cayenne powder, olive oil, and finely chopped parsley. Mix well and let it sit for a while. Divide the dough into 10 equal pieces, each about 80 grams. Shape each piece into a ball. Grease your work surface with about 35 ml of oil (olive oil or sunflower oil). Place one dough ball on the surface and flatten it slightly. Repeat for all the dough. Cover and let the dough rest for 1 hour. Grease your work surface again with 15 ml of oil. Place one ball of dough on the surface and gently stretch it out into a very thin circle, about 30 x 28 cm (12 x 11 inches). Make fast, sweeping motions with your fingertips, starting from the center. Make sure your hands are always well oiled so the dough doesn’t tear. Fold the thin dough into four parts, forming a small square package. Proceed with the first folded package. Roll it out with a rolling pin into a square, about 14 x 14 cm (11 x 11 inches). Cook the rolled-out dough in a frying pan with a thick base over medium heat. Brown both sides until golden. Heat a frying pan over medium heat and cook the chicken thighs until done. Tips: Warm milk helps the ingredients mix better and makes the dough more pliable (around 35-40°C). Rest time is essential. If you find the dough smooth enough after the first 15 minutes, you can shorten the 1-hour resting time. If you notice the dough doesn’t stretch well, let it rest for another 10 minutes to allow the gluten to relax. If you have time, let the chicken marinate longer (30 minutes to 1 hour). This helps the flavors soak into the meat (can also marinate overnight). Make sure the pan is hot before cooking the chicken. This prevents moisture from leaking out of the chicken and helps create a golden-brown crust. Place the bread in a clean kitchen towel while you continue cooking. This keeps it warm and soft. Want to reheat the dough later? Do so briefly in a dry skillet or in the oven at a low temperature (about 150°C). Pair the dish with a fresh salad, garlic sauce, or a spicy sauce like harissa for extra flavor. For a vegetarian version, you can replace the chicken with a mix of vegetables like grilled peppers, zucchini, and mushrooms, seasoned with the same marinade.
MINI MSMEN/FLATBREAD WITH CHICKEN THIGHS #food #Recipe #fy #fyp #foryoupage #foryou #flatbread #chicken #tasty DOUGH 500 g flour (bread flour) 7 g salt (1⅙ teaspoons) 16 g baking powder (1 packet) 10 g honey 315 ml milk (lukewarm) CHICKEN MIXTURE 500 g chicken thighs 4 g salt (⅔ teaspoon) 5 g ras el hanout (1⅔ teaspoons) 3 g onion powder (1 teaspoon) 3 g cayenne powder (1 teaspoon) 20 ml olive oil 5 g fresh parsley Place the flour, salt, baking powder, honey, and lukewarm milk in a bowl. Mix well and knead for 5 minutes until smooth. Cover the dough and let it rest for 15 minutes. Wash and cut the chicken thighs into pieces. Place them in a deep bowl and add the salt, ras el hanout, onion powder, cayenne powder, olive oil, and finely chopped parsley. Mix well and let it sit for a while. Divide the dough into 10 equal pieces, each about 80 grams. Shape each piece into a ball. Grease your work surface with about 35 ml of oil (olive oil or sunflower oil). Place one dough ball on the surface and flatten it slightly. Repeat for all the dough. Cover and let the dough rest for 1 hour. Grease your work surface again with 15 ml of oil. Place one ball of dough on the surface and gently stretch it out into a very thin circle, about 30 x 28 cm (12 x 11 inches). Make fast, sweeping motions with your fingertips, starting from the center. Make sure your hands are always well oiled so the dough doesn’t tear. Fold the thin dough into four parts, forming a small square package. Proceed with the first folded package. Roll it out with a rolling pin into a square, about 14 x 14 cm (11 x 11 inches). Cook the rolled-out dough in a frying pan with a thick base over medium heat. Brown both sides until golden. Heat a frying pan over medium heat and cook the chicken thighs until done. Tips: Warm milk helps the ingredients mix better and makes the dough more pliable (around 35-40°C). Rest time is essential. If you find the dough smooth enough after the first 15 minutes, you can shorten the 1-hour resting time. If you notice the dough doesn’t stretch well, let it rest for another 10 minutes to allow the gluten to relax. If you have time, let the chicken marinate longer (30 minutes to 1 hour). This helps the flavors soak into the meat (can also marinate overnight). Make sure the pan is hot before cooking the chicken. This prevents moisture from leaking out of the chicken and helps create a golden-brown crust. Place the bread in a clean kitchen towel while you continue cooking. This keeps it warm and soft. Want to reheat the dough later? Do so briefly in a dry skillet or in the oven at a low temperature (about 150°C). Pair the dish with a fresh salad, garlic sauce, or a spicy sauce like harissa for extra flavor. For a vegetarian version, you can replace the chicken with a mix of vegetables like grilled peppers, zucchini, and mushrooms, seasoned with the same marinade.
CHEESY DYNAMITE CHICKEN BUNS #food #Recipe #chicken #buns #tasty #bread #fy #fyp #foryoupage #foryou DOUGH 75 ml lukewarm water 200 ml lukewarm milk 15 g honey 9 g instant yeast 1 egg (medium) 30 ml sunflower oil 600 g flour (patent flour) 8 g salt (1⅓ teaspoons) 25 g unsalted butter TOPPING 40 g Parmesan cheese 2 g cayenne pepper (⅔ teaspoon) 1.5 g onion powder (½ teaspoon) 1 g black pepper (⅓ teaspoon) CHICKEN MIXTURE 700 g chicken breast 5 g salt (⅚ teaspoon) 3 g onion powder (1 teaspoon) 3 g garlic powder (1 teaspoon) 4 g cayenne pepper (1⅓ teaspoon) 1.5 g black pepper (½ teaspoon) 15 g sambal oelek 10 ml soy sauce 1 egg (medium) EXTRA milk (for brushing) CORNSTARCH MIXTURE 150 g cornstarch 2 g salt (⅓ teaspoon) 1.5 g black pepper (½ teaspoon) 3 g onion powder (1 teaspoon) SAUCE 120 g mayonnaise 75 g chili sauce 20 g sambal Instructions Combine the lukewarm water, lukewarm milk, honey, and yeast in a bowl. Mix well and let it sit for 5 minutes. Add the beaten egg and sunflower oil. Mix well. Then add the flour, salt, and butter. Knead the dough for 10-12 minutes until smooth. Cover the dough and let it rise for 1 hour in a warm spot or until doubled in size. In a bowl, combine the Parmesan cheese, cayenne powder, onion powder, and black pepper. Mix well and set aside. Wash and cut the chicken into pieces and place them in a deep bowl. Add the salt, onion powder, garlic powder, cayenne powder, black pepper, sambal, soy sauce, and the beaten egg. Mix until combined. Cover and refrigerate. Deflate the dough down and divide it into 14 equal pieces, approximately 70 g each. Shape into balls. Roll each ball of dough into a rectangle about 15 x 13 cm (11 x 10 inch) and fold it in half. Brush with milk. Dip one side into the Parmesan mixture. Place the dough on a baking sheet lined with parchment paper and make a few slashes on the top. Let it rise for 30 minutes or until doubled in size. Bake the rolls in a preheated oven at 200 ℃ (392 °F) for 12-15 minutes until golden brown. Keep an eye on the baking time as each oven is different. In a bowl, combine the cornstarch, salt, black pepper, and onion powder. Mix well. Coat the chicken thoroughly with the cornstarch mixture. Place on a sheet of parchment paper. Heat a thin layer of sunflower oil in a skillet over medium heat (175 ℃, 350 °F). Fry the chicken until golden brown and drain on paper towels. In a bowl, combine the mayonnaise, chili sauce, and sambal. Mix well. Toss the fried chicken with the sauce. Fill the bread with fresh vegetables, chicken, and extra sauce to taste.
CHEESY DYNAMITE CHICKEN BUNS #food #Recipe #chicken #buns #tasty #bread #fy #fyp #foryoupage #foryou DOUGH 75 ml lukewarm water 200 ml lukewarm milk 15 g honey 9 g instant yeast 1 egg (medium) 30 ml sunflower oil 600 g flour (patent flour) 8 g salt (1⅓ teaspoons) 25 g unsalted butter TOPPING 40 g Parmesan cheese 2 g cayenne pepper (⅔ teaspoon) 1.5 g onion powder (½ teaspoon) 1 g black pepper (⅓ teaspoon) CHICKEN MIXTURE 700 g chicken breast 5 g salt (⅚ teaspoon) 3 g onion powder (1 teaspoon) 3 g garlic powder (1 teaspoon) 4 g cayenne pepper (1⅓ teaspoon) 1.5 g black pepper (½ teaspoon) 15 g sambal oelek 10 ml soy sauce 1 egg (medium) EXTRA milk (for brushing) CORNSTARCH MIXTURE 150 g cornstarch 2 g salt (⅓ teaspoon) 1.5 g black pepper (½ teaspoon) 3 g onion powder (1 teaspoon) SAUCE 120 g mayonnaise 75 g chili sauce 20 g sambal Instructions Combine the lukewarm water, lukewarm milk, honey, and yeast in a bowl. Mix well and let it sit for 5 minutes. Add the beaten egg and sunflower oil. Mix well. Then add the flour, salt, and butter. Knead the dough for 10-12 minutes until smooth. Cover the dough and let it rise for 1 hour in a warm spot or until doubled in size. In a bowl, combine the Parmesan cheese, cayenne powder, onion powder, and black pepper. Mix well and set aside. Wash and cut the chicken into pieces and place them in a deep bowl. Add the salt, onion powder, garlic powder, cayenne powder, black pepper, sambal, soy sauce, and the beaten egg. Mix until combined. Cover and refrigerate. Deflate the dough down and divide it into 14 equal pieces, approximately 70 g each. Shape into balls. Roll each ball of dough into a rectangle about 15 x 13 cm (11 x 10 inch) and fold it in half. Brush with milk. Dip one side into the Parmesan mixture. Place the dough on a baking sheet lined with parchment paper and make a few slashes on the top. Let it rise for 30 minutes or until doubled in size. Bake the rolls in a preheated oven at 200 ℃ (392 °F) for 12-15 minutes until golden brown. Keep an eye on the baking time as each oven is different. In a bowl, combine the cornstarch, salt, black pepper, and onion powder. Mix well. Coat the chicken thoroughly with the cornstarch mixture. Place on a sheet of parchment paper. Heat a thin layer of sunflower oil in a skillet over medium heat (175 ℃, 350 °F). Fry the chicken until golden brown and drain on paper towels. In a bowl, combine the mayonnaise, chili sauce, and sambal. Mix well. Toss the fried chicken with the sauce. Fill the bread with fresh vegetables, chicken, and extra sauce to taste.
BROWNIE-RASPBERRY CHEESECAKE #food #Recipe #cheesecake #chocolate #raspberry #tasty #fy #fyp #foryoupage #foryou BROWNIE BATTER 125 g unsalted butter 175 g dark chocolate 150 g white caster sugar 8 g vanilla sugar (1 packet) 0.2 g salt (a pinch) 2 eggs (m) 100 g flour (all-purpose) 10 g cocoa powder CHEESECAKE BATTER 600 g cream cheese 100 g granulated sugar 8 g vanilla sugar (1 packet) 35 g cornstarch 2 eggs (m) EXTRA 250 g raspberries GANACHE 50 ml heavy cream 125 g white chocolate GARNISH| whipped cream raspberries Instructions Melt the butter with the dark chocolate in a bain-marie. Let the mixture cool. Add the white caster sugar, vanilla sugar, and salt to the melted chocolate. Mix well. Add the eggs one by one, mixing until smooth after each addition. Sift the flour and cocoa powder into the bowl and mix until smooth. In a deep bowl, combine the cream cheese, sugar, vanilla sugar, and cornstarch. Mix until smooth. Add the eggs one by one, gently folding them into the batter. Ensure the mixture stays airy. Line a springform pan with baking paper. Evenly distribute the brownie batter over the bottom and lightly press it down with the back of a spoon, including along the sides. Pour the cheesecake batter over the brownie layer and smooth it out. Evenly distribute the raspberries on top of the cheesecake batter. Place the brownie-raspberry cheesecake in a preheated oven at 160°C. Bake for 40-45 minutes, or until the edges are firm and the center still wobbles slightly. Turn off the oven and leave the cake in for 1 hour to prevent cracking. Let it cool completely and refrigerate for at least one night to set. Heat the heavy cream almost to a boil. Add the white chocolate and let it sit for 1 minute. Stir until smooth. Pour the ganache over the cooled brownie-raspberry cheesecake. Refrigerate for at least one night to set. Slice the cheesecake into pieces. Garnish with whipped cream and extra raspberries if desired. Tips Make sure the chocolate mixture isn't too hot. If it's too warm, the eggs may scramble when added. Let the mixture cool slightly before adding the sugar and eggs. Overmixing the batter can make the brownie less moist. Stop stirring once the flour and cocoa powder are well incorporated. Ensure the cream cheese is at room temperature before starting. This prevents lumps in the batter and ensures a smooth texture. Mix the cheesecake batter only until everything is just combined. Too much air in the batter can cause cracks during baking. Pat the raspberries dry before adding them, especially if they're moist. This prevents excess moisture from being released during baking. Allow the ganache enough time to set before slicing the cheesecake. You can also place it in the freezer for about 15 minutes. Use a sharp, warm knife and wipe it clean with a damp cloth after each slice to get neat, clean cuts. Store the cheesecake in the fridge, tightly covered with plastic wrap or in an airtight container. It will stay good for about 3-4 days. You can also freeze it without the ganache, then thaw it in the fridge. I used a 24 cm springform pan.
BROWNIE-RASPBERRY CHEESECAKE #food #Recipe #cheesecake #chocolate #raspberry #tasty #fy #fyp #foryoupage #foryou BROWNIE BATTER 125 g unsalted butter 175 g dark chocolate 150 g white caster sugar 8 g vanilla sugar (1 packet) 0.2 g salt (a pinch) 2 eggs (m) 100 g flour (all-purpose) 10 g cocoa powder CHEESECAKE BATTER 600 g cream cheese 100 g granulated sugar 8 g vanilla sugar (1 packet) 35 g cornstarch 2 eggs (m) EXTRA 250 g raspberries GANACHE 50 ml heavy cream 125 g white chocolate GARNISH| whipped cream raspberries Instructions Melt the butter with the dark chocolate in a bain-marie. Let the mixture cool. Add the white caster sugar, vanilla sugar, and salt to the melted chocolate. Mix well. Add the eggs one by one, mixing until smooth after each addition. Sift the flour and cocoa powder into the bowl and mix until smooth. In a deep bowl, combine the cream cheese, sugar, vanilla sugar, and cornstarch. Mix until smooth. Add the eggs one by one, gently folding them into the batter. Ensure the mixture stays airy. Line a springform pan with baking paper. Evenly distribute the brownie batter over the bottom and lightly press it down with the back of a spoon, including along the sides. Pour the cheesecake batter over the brownie layer and smooth it out. Evenly distribute the raspberries on top of the cheesecake batter. Place the brownie-raspberry cheesecake in a preheated oven at 160°C. Bake for 40-45 minutes, or until the edges are firm and the center still wobbles slightly. Turn off the oven and leave the cake in for 1 hour to prevent cracking. Let it cool completely and refrigerate for at least one night to set. Heat the heavy cream almost to a boil. Add the white chocolate and let it sit for 1 minute. Stir until smooth. Pour the ganache over the cooled brownie-raspberry cheesecake. Refrigerate for at least one night to set. Slice the cheesecake into pieces. Garnish with whipped cream and extra raspberries if desired. Tips Make sure the chocolate mixture isn't too hot. If it's too warm, the eggs may scramble when added. Let the mixture cool slightly before adding the sugar and eggs. Overmixing the batter can make the brownie less moist. Stop stirring once the flour and cocoa powder are well incorporated. Ensure the cream cheese is at room temperature before starting. This prevents lumps in the batter and ensures a smooth texture. Mix the cheesecake batter only until everything is just combined. Too much air in the batter can cause cracks during baking. Pat the raspberries dry before adding them, especially if they're moist. This prevents excess moisture from being released during baking. Allow the ganache enough time to set before slicing the cheesecake. You can also place it in the freezer for about 15 minutes. Use a sharp, warm knife and wipe it clean with a damp cloth after each slice to get neat, clean cuts. Store the cheesecake in the fridge, tightly covered with plastic wrap or in an airtight container. It will stay good for about 3-4 days. You can also freeze it without the ganache, then thaw it in the fridge. I used a 24 cm springform pan.
SPONGE CAKE WITH BISCOFF AND CREAM #spongecake #food #Recipe #biscoff #cream #cake #tasty #sweet #fy #fyp #foryoupage #foryou CAKE BATTER 75 g flour (all-purpose flour) 35 g cornstarch 3 g baking powder 5 eggs (medium) 100 g granulated sugar 8 g vanilla sugar (1 packet) 0.2 g salt (a pinch) FILLING 80 g biscoff spread CREAM 250 g mascarpone 8 g vanilla sugar (1 packet) 50 g powdered sugar 8 g whipped cream stabilizer (or cornstarch) 250 ml heavy cream (whipped) GARNISH 75 g biscoff spread strawberries Instructions: Place the flour, cornstarch, and baking powder in a bowl and mix well. Sift the mixture twice for an extra airy texture. Break the eggs into a large bowl and add the granulated sugar, vanilla sugar, and salt. Whisk the mixture on the highest speed for 7-10 minutes until light yellow and airy. Sift the flour mixture in three parts over the batter. Gently fold it in with smooth ‘8’ motions to preserve the airiness. Line a baking sheet with parchment paper and lightly grease it. Pour the batter onto the sheet and spread it evenly. Place the cake in a preheated oven at 200°C (392°F). Bake for 7-10 minutes, or until browned. Remove the cake from the oven and cover it with a damp tea towel. Place a cooling rack on top and flip the baking sheet in one smooth motion. Carefully remove the parchment paper. Slice the cake in half. Use the tea towel to gently roll both halves. Let the rolled cake rest in the towel while it cools (at least 30 minutes in the fridge). This helps the cake retain its shape and prevents cracking. In a deep bowl, mix the mascarpone, vanilla sugar, powdered sugar, and whipped cream stabilizer for 1 minute. Gradually add the heavy cream while continuing to mix, until the cream is thick and fluffy. Unroll the cooled cake and spread a thin layer of Biscoff spread on it. Then, spread a layer of cream over it. Cut the cake into strips about 3 cm wide. Take a strip and roll it up. Place the rolled-up cake pieces on a piece of paper. Pipe a small dollop of cream on top. Drizzle the liquid Biscoff spread over the top and garnish with pieces of strawberry.
SPONGE CAKE WITH BISCOFF AND CREAM #spongecake #food #Recipe #biscoff #cream #cake #tasty #sweet #fy #fyp #foryoupage #foryou CAKE BATTER 75 g flour (all-purpose flour) 35 g cornstarch 3 g baking powder 5 eggs (medium) 100 g granulated sugar 8 g vanilla sugar (1 packet) 0.2 g salt (a pinch) FILLING 80 g biscoff spread CREAM 250 g mascarpone 8 g vanilla sugar (1 packet) 50 g powdered sugar 8 g whipped cream stabilizer (or cornstarch) 250 ml heavy cream (whipped) GARNISH 75 g biscoff spread strawberries Instructions: Place the flour, cornstarch, and baking powder in a bowl and mix well. Sift the mixture twice for an extra airy texture. Break the eggs into a large bowl and add the granulated sugar, vanilla sugar, and salt. Whisk the mixture on the highest speed for 7-10 minutes until light yellow and airy. Sift the flour mixture in three parts over the batter. Gently fold it in with smooth ‘8’ motions to preserve the airiness. Line a baking sheet with parchment paper and lightly grease it. Pour the batter onto the sheet and spread it evenly. Place the cake in a preheated oven at 200°C (392°F). Bake for 7-10 minutes, or until browned. Remove the cake from the oven and cover it with a damp tea towel. Place a cooling rack on top and flip the baking sheet in one smooth motion. Carefully remove the parchment paper. Slice the cake in half. Use the tea towel to gently roll both halves. Let the rolled cake rest in the towel while it cools (at least 30 minutes in the fridge). This helps the cake retain its shape and prevents cracking. In a deep bowl, mix the mascarpone, vanilla sugar, powdered sugar, and whipped cream stabilizer for 1 minute. Gradually add the heavy cream while continuing to mix, until the cream is thick and fluffy. Unroll the cooled cake and spread a thin layer of Biscoff spread on it. Then, spread a layer of cream over it. Cut the cake into strips about 3 cm wide. Take a strip and roll it up. Place the rolled-up cake pieces on a piece of paper. Pipe a small dollop of cream on top. Drizzle the liquid Biscoff spread over the top and garnish with pieces of strawberry.

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