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Catherinne Miller
Catherinne Miller
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Tuesday 17 February 2026 07:13:00 GMT
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Avocado Cocktail 🥑 Hear me when I say it tastes EXACTLY like the cafes! Except it doesn't cost 15 bucks to per serve 😂 Simple, creamy, delicious and the perfect balance of sweetness, this recipe will be one to hang on to! Recipe (4 serves) : 4 large avocadoes or 6 small 1/3 -1/2 cups sweetened condensed milk (start with 1/3 then taste after and adjust sweetness) 1/4 cup whole milk 1. Place avocadoes, condensed milk and whole milk in a bowl or measuring jug 2. Blend using a stick blender, i've found that this is the best way to get that creamy consistency. If it is too thick then add a tbsp of milk at a time till you reach the desired consistency. 3. Taste and adjust sweetness if needed 4. Place avocado mix in the fridge till ready to serve as it is best served cold 5. Pour avocado mix into your cup, top with ashta (I'm using the fake one here that works perfect as well. 6. Add your toasted nuts of choice, cashews are my favourite 7. Sprinkle pistachio and drizzle over some honey Enjoy! #avocado #cocktail #ramadan #recipe #fyp #foryou #viral
Avocado Cocktail 🥑 Hear me when I say it tastes EXACTLY like the cafes! Except it doesn't cost 15 bucks to per serve 😂 Simple, creamy, delicious and the perfect balance of sweetness, this recipe will be one to hang on to! Recipe (4 serves) : 4 large avocadoes or 6 small 1/3 -1/2 cups sweetened condensed milk (start with 1/3 then taste after and adjust sweetness) 1/4 cup whole milk 1. Place avocadoes, condensed milk and whole milk in a bowl or measuring jug 2. Blend using a stick blender, i've found that this is the best way to get that creamy consistency. If it is too thick then add a tbsp of milk at a time till you reach the desired consistency. 3. Taste and adjust sweetness if needed 4. Place avocado mix in the fridge till ready to serve as it is best served cold 5. Pour avocado mix into your cup, top with ashta (I'm using the fake one here that works perfect as well. 6. Add your toasted nuts of choice, cashews are my favourite 7. Sprinkle pistachio and drizzle over some honey Enjoy! #avocado #cocktail #ramadan #recipe #fyp #foryou #viral
FPS trend with Brian #dexter #brianmoser #brianmoseredits #christiancamargo #tvshowedits
FPS trend with Brian #dexter #brianmoser #brianmoseredits #christiancamargo #tvshowedits
היילי גרסת המיוזיקלי
היילי גרסת המיוזיקלי
Hány gombócot ér egy Plázsos pillanat? Az összeset!🍨 #raiffeisenbank #plázs
Hány gombócot ér egy Plázsos pillanat? Az összeset!🍨 #raiffeisenbank #plázs
Persian Rice ✨ Cooked to perfection everytime! 👌 I especially love this rice with fasenjoon which I'll be uploading a recipe for soon. I've started to cook my mansafs, kabse and maqloube using this boil then steam method because you get the perfect fluffy rice with no clumps. Recipe: 3 cups long grain basmati rice (I use a brand called shomali) 1/2 tsp good quality saffron (buy from persian grocer) 1/2 cup dried barberries/zereshk 1/2 tsp sugar 150gr butter cubed 1. Soak your rice for 1.5hrs to remove the starch, this is going to allow for a quicker cooking time 2. Brew your saffron - use a mortar and pestel to grind the saffron, add a 3 tbsp boiling water then 2 icecubes and set aside for 30mins to concentrate 3. Bring 1.5 litres water to a boil with 2 tbsp salt (taste the water it should be like seawater) 4. Strain and add rice to boiling water and allow to simmer for 8-10mins, this stage you can't rely on the recipe, at the 8min stage remove one rice from the water and check to see if it is half cooked, break open in the middle it should have a small white dot in the centre, or if it feels like its almost cooked. 5. Remove from heat and drain your rice 6. Place same pot back on a LOW heat, doesn't matter if there is still rice in it 7. Drizzle in 2 tbsp vegetable oil, you could add a tbsp of the saffron here along with bread or potatoes as well. I kept it simple today 8. Shuffle in the rice slowly and create a mountain like form with the spoon then poke holes in the rice, this is going to help the water circulate and create even cooking for the rice. 9. Spread out the cubed butter, 1/4 cup water and dump in your saffron 10. Place the lid on and leave it on a the LOWEST heat for 45mins 11. Open the lid and check a rice if it is cooked all the way through, if it is not then add another 1/4 cup water, cover and let it steam for a further 15mins on low heat. 12. To cook your dried barberries, just make sure you wash and drain, fry in a tbsp butter for just 15 seconds then add a sprinkle of sugar (1/2tsp). Remove from heat (you dont want to fry for too long because it burns easily) 13. Serve along side your favourite persian dishes Enjoy! 😁
Persian Rice ✨ Cooked to perfection everytime! 👌 I especially love this rice with fasenjoon which I'll be uploading a recipe for soon. I've started to cook my mansafs, kabse and maqloube using this boil then steam method because you get the perfect fluffy rice with no clumps. Recipe: 3 cups long grain basmati rice (I use a brand called shomali) 1/2 tsp good quality saffron (buy from persian grocer) 1/2 cup dried barberries/zereshk 1/2 tsp sugar 150gr butter cubed 1. Soak your rice for 1.5hrs to remove the starch, this is going to allow for a quicker cooking time 2. Brew your saffron - use a mortar and pestel to grind the saffron, add a 3 tbsp boiling water then 2 icecubes and set aside for 30mins to concentrate 3. Bring 1.5 litres water to a boil with 2 tbsp salt (taste the water it should be like seawater) 4. Strain and add rice to boiling water and allow to simmer for 8-10mins, this stage you can't rely on the recipe, at the 8min stage remove one rice from the water and check to see if it is half cooked, break open in the middle it should have a small white dot in the centre, or if it feels like its almost cooked. 5. Remove from heat and drain your rice 6. Place same pot back on a LOW heat, doesn't matter if there is still rice in it 7. Drizzle in 2 tbsp vegetable oil, you could add a tbsp of the saffron here along with bread or potatoes as well. I kept it simple today 8. Shuffle in the rice slowly and create a mountain like form with the spoon then poke holes in the rice, this is going to help the water circulate and create even cooking for the rice. 9. Spread out the cubed butter, 1/4 cup water and dump in your saffron 10. Place the lid on and leave it on a the LOWEST heat for 45mins 11. Open the lid and check a rice if it is cooked all the way through, if it is not then add another 1/4 cup water, cover and let it steam for a further 15mins on low heat. 12. To cook your dried barberries, just make sure you wash and drain, fry in a tbsp butter for just 15 seconds then add a sprinkle of sugar (1/2tsp). Remove from heat (you dont want to fry for too long because it burns easily) 13. Serve along side your favourite persian dishes Enjoy! 😁


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