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Tuesday 18 August 2026 10:06:56 GMT

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Switzerland 🇨🇭 🇨🇭 :

inte jogta adi

2026-08-18 11:31:45

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filsaaaaaaaaan :

abayo Kenya hagee kajoogtaa

2026-08-20 04:04:17

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Ruuxi Ina Abdiwali :

wholesale maku bixisa

2026-08-18 10:18:43

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Sahansaha :

😁😁😁

2026-08-20 18:38:31

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Bashir cabdi bashka :

❤️❤️❤️

2026-08-31 16:13:05

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#arts_hashtags #نجاة_الصغيره #اغاني #الزمن_الجميل #اكسبلور

#arts_hashtags #نجاة_الصغيره #اغاني #الزمن_الجميل #اكسبلور

Cream Stew Ingredients (Serves 4) 500g chicken breast or tenders, cubed 250g asparagus (about 20 stems), sliced on a bias 1 shallot, finely diced ½ cup flour ½ cup butter 2 cups milk 1 cup chicken stock Salt and pepper to taste 3 Bay Leaves Prep the asparagus: slice on an angle so you get long sharp edges. It adds volume and looks prettier in the stew. Blanch and poach: bring a pot of water to a boil. Blanch the asparagus for 5 seconds, then pull it out right away. This keeps it bright green and crunchy. Turn the heat off, then add the cubed chicken to that same hot water. Let it gently poach for about 5 minutes. This helps remove some scum so the finished stew stays that clean white color. Make the roux: in a separate pot, melt butter over medium heat, then add flour immediately. Whisk and do not let it brown. We want a light colored cream stew. Add shallots and let them gently soften in the roux. Slowly add milk while whisking constantly to avoid lumps. Add chicken stock and whisk until smooth and creamy. Infuse with Bay leaves for 10 minutes. Add the chicken first and simmer until fully cooked through and the sauce is glossy. Add the asparagus at the very end so it keeps its color and crunch. Season with salt and pepper to taste. Tip: If serving later, keep the lid closed so it does not dry out. If it thickens too much, loosen with a splash of milk or stock. Egg Tornado Ingredients (for 1 tornado) 2 eggs Pinch of salt 1 tbsp oil Crack the eggs into a bowl, whisk really well, and season with a pinch of salt. Heat a pan until hot, add 1 tbsp oil, then lower the heat to medium. Pour in the eggs. The key is keeping the layer thin at the start, because as you spin it, the extra egg gets pushed outward and forms those pleats. Use the back side of chopsticks, or something a bit thicker, so it has more grip and can actually hold the egg while you twist. When the bottom is set but the top is still a little soft, pinch in from both sides toward the center, then twist to form the tornado. Once it is fully twisted and no extra egg is dripping to the sides, it is ready. Slide it straight onto rice. Bacon & Tomato Fried Rice Ingredients (Serves 2) ¼ cup bacon, chopped ¼ cup onion or shallots, finely diced ¼ cup ripe tomatoes (or 1 tbsp ketchup) 1 tbsp butter 2 cups cooked white rice Salt and pepper to taste Add chopped bacon to a cold pan with a small splash of water. Turn heat to medium and let it cook until the water evaporates and the bacon fat renders out. Keep cooking until the bacon starts to crisp. Add the onion (or shallots) and tomatoes at the same time. Cook everything together until the onion softens and the tomatoes break down into a jammy sauce. If using ketchup, add it here and let it toast for 20 to 30 seconds. Add butter and let it melt into the sauce. Add the cooked rice and stir fry until every grain is coated and fluffy.

Cream Stew Ingredients (Serves 4) 500g chicken breast or tenders, cubed 250g asparagus (about 20 stems), sliced on a bias 1 shallot, finely diced ½ cup flour ½ cup butter 2 cups milk 1 cup chicken stock Salt and pepper to taste 3 Bay Leaves Prep the asparagus: slice on an angle so you get long sharp edges. It adds volume and looks prettier in the stew. Blanch and poach: bring a pot of water to a boil. Blanch the asparagus for 5 seconds, then pull it out right away. This keeps it bright green and crunchy. Turn the heat off, then add the cubed chicken to that same hot water. Let it gently poach for about 5 minutes. This helps remove some scum so the finished stew stays that clean white color. Make the roux: in a separate pot, melt butter over medium heat, then add flour immediately. Whisk and do not let it brown. We want a light colored cream stew. Add shallots and let them gently soften in the roux. Slowly add milk while whisking constantly to avoid lumps. Add chicken stock and whisk until smooth and creamy. Infuse with Bay leaves for 10 minutes. Add the chicken first and simmer until fully cooked through and the sauce is glossy. Add the asparagus at the very end so it keeps its color and crunch. Season with salt and pepper to taste. Tip: If serving later, keep the lid closed so it does not dry out. If it thickens too much, loosen with a splash of milk or stock. Egg Tornado Ingredients (for 1 tornado) 2 eggs Pinch of salt 1 tbsp oil Crack the eggs into a bowl, whisk really well, and season with a pinch of salt. Heat a pan until hot, add 1 tbsp oil, then lower the heat to medium. Pour in the eggs. The key is keeping the layer thin at the start, because as you spin it, the extra egg gets pushed outward and forms those pleats. Use the back side of chopsticks, or something a bit thicker, so it has more grip and can actually hold the egg while you twist. When the bottom is set but the top is still a little soft, pinch in from both sides toward the center, then twist to form the tornado. Once it is fully twisted and no extra egg is dripping to the sides, it is ready. Slide it straight onto rice. Bacon & Tomato Fried Rice Ingredients (Serves 2) ¼ cup bacon, chopped ¼ cup onion or shallots, finely diced ¼ cup ripe tomatoes (or 1 tbsp ketchup) 1 tbsp butter 2 cups cooked white rice Salt and pepper to taste Add chopped bacon to a cold pan with a small splash of water. Turn heat to medium and let it cook until the water evaporates and the bacon fat renders out. Keep cooking until the bacon starts to crisp. Add the onion (or shallots) and tomatoes at the same time. Cook everything together until the onion softens and the tomatoes break down into a jammy sauce. If using ketchup, add it here and let it toast for 20 to 30 seconds. Add butter and let it melt into the sauce. Add the cooked rice and stir fry until every grain is coated and fluffy.

#حقيقة_تاريخية #العدالة_الانتقالية_مطلبنا #سوريا #فلسطينن #لبنان_مصر_الخليج_سوريا @أبو مرام

#حقيقة_تاريخية #العدالة_الانتقالية_مطلبنا #سوريا #فلسطينن #لبنان_مصر_الخليج_سوريا @أبو مرام

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