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@une_parole_une_lecon: Pasteur Joelle Kabasele_ Arreter de vous plaindre et courrir derriere de ce que vous n'avez pas

UNE PAROLE, UNE LEÇON
UNE PAROLE, UNE LEÇON
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Tuesday 22 September 2026 10:48:43 GMT
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82vinissieuxgallo0
VINISSIEUXGALLO🫟👣 :
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2026-09-22 10:52:35
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Mathy la grâce :
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الرد على @youssouf.tamour2
الرد على @youssouf.tamour2
A spring Sunday BBQ lunch at ours !!! 🥩 🥬 🦐 Prime Rib - 1.5kg - ⁠Olive Oil, Salt & Pepper 1. Sear both sides of the steak on the BBQ, then place on the upper rack at a cooler temperature 2. Take it off to rest for at least 20 minutes once it reaches an internal temperature of 54c, sear again right before serving, slice and top with chimichuri or a sauce of your preference! Chimichurri - Handful parsley, coriander, mint, thyme - 4 garlic cloves - Juice and zest of lemon - 1 chilli - Olive Oil - Splash of sherry vinegar - Salt & Pepper 1. Pulse all ingredients loosely in a food processor until a nice consistency 2. Make an hour before you need Moules Frites - 1kg Fresh Mussels - Handful Parsley - 1/2 cup white wine - 3 garlic cloves - 75g Butter - Salt & Pepper - French Fries 1. Wash and clean your mussels very well, making sure to clean out all the beards and throw out any dead ones 2. Steam the mussels in a pot with your wine for 5-6 minutes until all open - throw any that haven’t opened out as they will be dead 3. Filter out the grit from the bottom of your pot - keep the liquid! 4. Reduce the liquid down and add your sliced garlic and parsley, salt & pepper 5. Once it has reduced down to half take off the heat and add your butter, stirring it down till it has fully incorporated 6. On a big serving plate, place all your cooked French fries and freshly cooked mussels, ladling your sauce over the mussels to soak up all the flavour! Smokey Chicken Skewers - 8 Chicken thighs cubed - 4 Garlic Cloves sliced - 2 tbsp Dolce Smoked Paprika - 1 tbsp Ground Cumin - 1 tbsp Ground Coriander - Handful Parsley chopped - Salt & Pepper - Lemon zest & Juice - Olive Oil 1. Combine all ingredients in a large Tupperware and let marinate for an hour 2. Pop your chicken onto some soaked bamboo skewers and bbq for 15-20 mins turning so you get an even colour all the way around. Don’t forget to baste! Butterflied Prawns - 20 prawns - 3 Cloves of garlic - 100g unsalted butter - 50g Chopped Parsley - Pinch Salt 1. Take of the prawn heads and then cut down the back with some scissors, take out the poop line and open up 2. Melt your butter and add your salt, the chopped garlic and parsley and give it a mix 3. Pop your prawns on the BBQ shell side down and baste with the garlic butter - make sure to only cook for 2-3 mins otherwise they will go dry Tomato Salad - 500g Mixed Heritage Tomatoes - Small red onion or Shallot - Basil - EVOO - Salt & Pepper 1. Chunky chop your tomatoes 2. Finely slice onion using a mandolin 3. Finely slice basil 4. Mix everything in a mixing bowl will olive oil, salt and pepper and a squeeze of lemon juice and plate Baby Gem, Wallet & Feta Salad -4 baby gem lettuce quartered -200g walnuts crumbled -100g feta crumbled -Dill chopped -Olive oil -Lemon juice -Salt & Pepper 1. Mix everything together apart from walnuts and the feta 2. Plate, and then garnish with the walnuts and feta Enjoy !!!! #springlunch #steak #sundaylunch #supperclub #hostingrecipes
A spring Sunday BBQ lunch at ours !!! 🥩 🥬 🦐 Prime Rib - 1.5kg - ⁠Olive Oil, Salt & Pepper 1. Sear both sides of the steak on the BBQ, then place on the upper rack at a cooler temperature 2. Take it off to rest for at least 20 minutes once it reaches an internal temperature of 54c, sear again right before serving, slice and top with chimichuri or a sauce of your preference! Chimichurri - Handful parsley, coriander, mint, thyme - 4 garlic cloves - Juice and zest of lemon - 1 chilli - Olive Oil - Splash of sherry vinegar - Salt & Pepper 1. Pulse all ingredients loosely in a food processor until a nice consistency 2. Make an hour before you need Moules Frites - 1kg Fresh Mussels - Handful Parsley - 1/2 cup white wine - 3 garlic cloves - 75g Butter - Salt & Pepper - French Fries 1. Wash and clean your mussels very well, making sure to clean out all the beards and throw out any dead ones 2. Steam the mussels in a pot with your wine for 5-6 minutes until all open - throw any that haven’t opened out as they will be dead 3. Filter out the grit from the bottom of your pot - keep the liquid! 4. Reduce the liquid down and add your sliced garlic and parsley, salt & pepper 5. Once it has reduced down to half take off the heat and add your butter, stirring it down till it has fully incorporated 6. On a big serving plate, place all your cooked French fries and freshly cooked mussels, ladling your sauce over the mussels to soak up all the flavour! Smokey Chicken Skewers - 8 Chicken thighs cubed - 4 Garlic Cloves sliced - 2 tbsp Dolce Smoked Paprika - 1 tbsp Ground Cumin - 1 tbsp Ground Coriander - Handful Parsley chopped - Salt & Pepper - Lemon zest & Juice - Olive Oil 1. Combine all ingredients in a large Tupperware and let marinate for an hour 2. Pop your chicken onto some soaked bamboo skewers and bbq for 15-20 mins turning so you get an even colour all the way around. Don’t forget to baste! Butterflied Prawns - 20 prawns - 3 Cloves of garlic - 100g unsalted butter - 50g Chopped Parsley - Pinch Salt 1. Take of the prawn heads and then cut down the back with some scissors, take out the poop line and open up 2. Melt your butter and add your salt, the chopped garlic and parsley and give it a mix 3. Pop your prawns on the BBQ shell side down and baste with the garlic butter - make sure to only cook for 2-3 mins otherwise they will go dry Tomato Salad - 500g Mixed Heritage Tomatoes - Small red onion or Shallot - Basil - EVOO - Salt & Pepper 1. Chunky chop your tomatoes 2. Finely slice onion using a mandolin 3. Finely slice basil 4. Mix everything in a mixing bowl will olive oil, salt and pepper and a squeeze of lemon juice and plate Baby Gem, Wallet & Feta Salad -4 baby gem lettuce quartered -200g walnuts crumbled -100g feta crumbled -Dill chopped -Olive oil -Lemon juice -Salt & Pepper 1. Mix everything together apart from walnuts and the feta 2. Plate, and then garnish with the walnuts and feta Enjoy !!!! #springlunch #steak #sundaylunch #supperclub #hostingrecipes
#CapCut Thiệp Hồng Người Dưng Remix| Beat Ảnh Nhẹ #edit #mẫucapcut #xh #nhacchaymoingay #lyrics #capcutmaster
#CapCut Thiệp Hồng Người Dưng Remix| Beat Ảnh Nhẹ #edit #mẫucapcut #xh #nhacchaymoingay #lyrics #capcutmaster
#fly 🌼chit sayar ly 💛
#fly 🌼chit sayar ly 💛


#ophamza💫👀✌️ #🙈😅😅
#ophamza💫👀✌️ #🙈😅😅

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