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@haniraaas: matte setting spray fav akuu💓 #settingspray #settingsprayg2g #mattesettingspray #mattefinish #fyp

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Thursday 24 September 2026 11:10:52 GMT
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Passport control 🛂
Passport control 🛂
Aussie Pub Grub S2, E4: Ham & Cheese Croquettes 🧀 Crispy, golden croquettes with a creamy béchamel centre, salty ham & plenty of cheese. The kind of pub starter that disappears suspiciously quickly. HAM & CHEESE CROQUETTES Ingredients • 2 tbsp extra virgin olive oil • 5 tbsp unsalted butter • ¾ cup plain flour • 2–2½ cups whole milk • ½ cup finely chopped jamón Serrano or prosciutto • ½ cup grated Manchego • ½ cup grated mozzarella (optional) • ⅛ tsp freshly grated nutmeg • Pinch of salt • 2 eggs + ½ cup milk, beaten together • Plain flour, for coating • 1 cup panko breadcrumbs Method Heat the olive oil & butter in a saucepan over medium heat. Add the flour & cook, stirring constantly, for 2–3 minutes. Gradually add the milk, stirring continuously until smooth & very thick. You want it noticeably thicker than a standard white sauce — almost dough-like. Fold through the ham, Manchego, mozzarella, nutmeg & salt. Spread onto a tray, cover & refrigerate for at least 1 hour, or until completely firm. Roll into small cylinders, then coat in flour, egg wash & finally panko. Deep-fry at 180°C until deeply golden & crisp. Drain briefly on paper towel. Serve immediately with paprika aioli & a generous grating of Parmesan or Pecorino. And yes, you can absolutely make these ahead of time and fry them when you’re ready. 👌 #AussiePubGrub #PubFood #Croquettes
Aussie Pub Grub S2, E4: Ham & Cheese Croquettes 🧀 Crispy, golden croquettes with a creamy béchamel centre, salty ham & plenty of cheese. The kind of pub starter that disappears suspiciously quickly. HAM & CHEESE CROQUETTES Ingredients • 2 tbsp extra virgin olive oil • 5 tbsp unsalted butter • ¾ cup plain flour • 2–2½ cups whole milk • ½ cup finely chopped jamón Serrano or prosciutto • ½ cup grated Manchego • ½ cup grated mozzarella (optional) • ⅛ tsp freshly grated nutmeg • Pinch of salt • 2 eggs + ½ cup milk, beaten together • Plain flour, for coating • 1 cup panko breadcrumbs Method Heat the olive oil & butter in a saucepan over medium heat. Add the flour & cook, stirring constantly, for 2–3 minutes. Gradually add the milk, stirring continuously until smooth & very thick. You want it noticeably thicker than a standard white sauce — almost dough-like. Fold through the ham, Manchego, mozzarella, nutmeg & salt. Spread onto a tray, cover & refrigerate for at least 1 hour, or until completely firm. Roll into small cylinders, then coat in flour, egg wash & finally panko. Deep-fry at 180°C until deeply golden & crisp. Drain briefly on paper towel. Serve immediately with paprika aioli & a generous grating of Parmesan or Pecorino. And yes, you can absolutely make these ahead of time and fry them when you’re ready. 👌 #AussiePubGrub #PubFood #Croquettes
Wedhus nyeni bukan wedus gedi#joyodewondaru
Wedhus nyeni bukan wedus gedi#joyodewondaru

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