@mich0chi: #htf #htfhandy #handy #htffandom #edit недооцененный персонаж

𝔃𝓱𝓮𝓷𝔂𝓪

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Wednesday 25 February 2026 22:53:37 GMT

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𝓚𝓲𝓽𝓪𝓷𝓪 :

2026-03-21 18:37:34

7

🌹Mc.Kagame_TCDI🌹 :

2026-08-06 17:35:04

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Flippy/fliqpy :

2026-03-30 13:33:26

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CYXAPUK :

ДАЙТЕ НАЗВАНИЕ

2026-03-18 10:30:21

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goyst1812 :

🥰🥰🥰

2026-02-26 17:31:36

1

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Is this not the coziest, most beautiful place! 🤎 Watch my newest YouTube video to see this 200-year-old buron and all of the stunning places we visited in the Auvergne! We even saw a volcano! 🌋 Link to watch is in my bio and in my stories! 🎥 And all my outfits are linked in my ShopMy link in my bio! 🤎 I think this is probably one of my favourite cakes I’ve made in a long time. It’s the very definition of cozy fall baking, using some of the best French ingredients. 🍂🍰 And this traditional dish called Truffade is basically all my favourite things in one — potato, cheese, bacon, butter, more butter, and even more butter!! 🥔🧀🥓🧈 Truffade Ingredients -1 kg potatoes -400 g Tome fraîche de Cantal -100 g lardons -2 garlic cloves, finely chopped -40 g unsalted butter -salt & pepper -Fresh parsley -Peel and slice potatoes into thin rounds, about 3–5 mm thick -In a large heavy frying pan, cook the lardons until golden -Add the butter & potatoes. Cook over medium-low heat, stirring & turning regularly, until the potatoes are completely tender & golden — around 20–25 minutes. Don't rush them; you want them soft inside and caramelized outside. -Add the chopped garlic during the last couple of minutes. -Cut the tome into thin small pieces & scatter it over the hot potatoes. Lower the heat. -Once the cheese starts melting, turn & fold the potatoes repeatedly until the cheese becomes stretchy & coats -taste and then season -et voila, bon appétit! Upside-Down Apple & Tome Fraîche Cake Caramelized apple topping -100 g granulated white sugar -40 g unsalted butter -2- 3 medium apples, about 450–500 g, peeled, cored & sliced thinly (2–3 mm) -Pinch of salt Tome fraîche cake -200 g tome fraîche de Cantal, room temperature -100 g unsalted butter, melted & slightly cooled -120 g granulated white sugar -2 large eggs -120 g crème fraîche -1 tsp vanilla extract -120 g all-purpose flour -1 tsp baking powder -¼ tsp salt -1/2 tsp Quatre épices —preheat oven to 175C -Melt the 100 g sugar in a saucepan over medium heat until it becomes a golden amber caramel. -Remove from the heat & carefully add in the 40 g butter. Add the salt -Pour the caramel immediately into a well-greased with parchment 8-inch / 20 cm solid-bottom cake pan & spread it evenly. -Arrange the sliced apples directly on top of the caramel, overlapping them tightly in concentric circles. -Beat the tome fraîche with the sugar until smooth. -Add the eggs one at a time, then mix in the melted butter, crème fraîche & vanilla. -In another bowl, whisk together the flour, baking powder, salt, and spice -Fold the dry ingredients into the tome mixture just until combined. The batter will be fairly thick. -Gently spoon the batter over the apples & spread evenly -Bake at 175°C / 350°F for approximately 40–45 minutes. You want the cake to be golden & set in the center. A toothpick should come out with a few moist crumbs but not wet batter. -Let the cake sit in the pan for 10–15 minutes. -Run a thin knife around the edge. -Place your serving plate over the pan & carefully flip over. -I’d serve it slightly warm with whipped crème fraîche -et voila, bon appétit! #cozy #fallbaking #cake #whimsical #homestead

Is this not the coziest, most beautiful place! 🤎 Watch my newest YouTube video to see this 200-year-old buron and all of the stunning places we visited in the Auvergne! We even saw a volcano! 🌋 Link to watch is in my bio and in my stories! 🎥 And all my outfits are linked in my ShopMy link in my bio! 🤎 I think this is probably one of my favourite cakes I’ve made in a long time. It’s the very definition of cozy fall baking, using some of the best French ingredients. 🍂🍰 And this traditional dish called Truffade is basically all my favourite things in one — potato, cheese, bacon, butter, more butter, and even more butter!! 🥔🧀🥓🧈 Truffade Ingredients -1 kg potatoes -400 g Tome fraîche de Cantal -100 g lardons -2 garlic cloves, finely chopped -40 g unsalted butter -salt & pepper -Fresh parsley -Peel and slice potatoes into thin rounds, about 3–5 mm thick -In a large heavy frying pan, cook the lardons until golden -Add the butter & potatoes. Cook over medium-low heat, stirring & turning regularly, until the potatoes are completely tender & golden — around 20–25 minutes. Don't rush them; you want them soft inside and caramelized outside. -Add the chopped garlic during the last couple of minutes. -Cut the tome into thin small pieces & scatter it over the hot potatoes. Lower the heat. -Once the cheese starts melting, turn & fold the potatoes repeatedly until the cheese becomes stretchy & coats -taste and then season -et voila, bon appétit! Upside-Down Apple & Tome Fraîche Cake Caramelized apple topping -100 g granulated white sugar -40 g unsalted butter -2- 3 medium apples, about 450–500 g, peeled, cored & sliced thinly (2–3 mm) -Pinch of salt Tome fraîche cake -200 g tome fraîche de Cantal, room temperature -100 g unsalted butter, melted & slightly cooled -120 g granulated white sugar -2 large eggs -120 g crème fraîche -1 tsp vanilla extract -120 g all-purpose flour -1 tsp baking powder -¼ tsp salt -1/2 tsp Quatre épices —preheat oven to 175C -Melt the 100 g sugar in a saucepan over medium heat until it becomes a golden amber caramel. -Remove from the heat & carefully add in the 40 g butter. Add the salt -Pour the caramel immediately into a well-greased with parchment 8-inch / 20 cm solid-bottom cake pan & spread it evenly. -Arrange the sliced apples directly on top of the caramel, overlapping them tightly in concentric circles. -Beat the tome fraîche with the sugar until smooth. -Add the eggs one at a time, then mix in the melted butter, crème fraîche & vanilla. -In another bowl, whisk together the flour, baking powder, salt, and spice -Fold the dry ingredients into the tome mixture just until combined. The batter will be fairly thick. -Gently spoon the batter over the apples & spread evenly -Bake at 175°C / 350°F for approximately 40–45 minutes. You want the cake to be golden & set in the center. A toothpick should come out with a few moist crumbs but not wet batter. -Let the cake sit in the pan for 10–15 minutes. -Run a thin knife around the edge. -Place your serving plate over the pan & carefully flip over. -I’d serve it slightly warm with whipped crème fraîche -et voila, bon appétit! #cozy #fallbaking #cake #whimsical #homestead

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