@wasim.aligeo: 12. 30

Wasim Aligeo

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Thursday 15 October 2026 16:29:58 GMT

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#katakataff #freefire #epepburik #fypage #lewatberanda #4u #xyzbca #galaubrutal

#katakataff #freefire #epepburik #fypage #lewatberanda #4u #xyzbca #galaubrutal

#you #Love #music #viral #fyp

#you #Love #music #viral #fyp

If you’re craving a hot autumnal pie, but you’re not up for the fiddliness of lining a pie dish with intricate pastry… the humble galette is your answer. This time of year pears are absolutely gorgeous on their own, but paired with fiery ginger @Belvoir Farm Ginger Cordial, is a match made in heaven. Pear filling 1 kg peeled and cored pears 1 heaped tbsp brown sugar 40ml Belvoir Farm Ginger Cordial Pastry 150 g butter 250 plain flour 50 g caster sugar 1 handful flaked almonds To finish 1 tbsp Belvoir Farm Ginger Cordial Icing sugar, to dust Cut your peeled and cored pears into thin slices. In a small bowl, mix the brown sugar and Belvoir Farm ginger cordial. Add the pears to a saucepan over medium heat, then pour the cordial mixture over the top. Cook until the pears slices are soft and the sugar and cordial have formed a sticky coating. Remove from the heat and set aside to cool. To make the pastry, rub the butter, flour and sugar together in a large mixing bowl until it forms a fine crumb. Measure out 70ml of cold water, and add it gradually to the bowl, mixing well with each addition until it just starts to come together. Just add enough water until you have a soft, pliable dough (if it’s crumbly, it’s too dry). Mix into a ball, cover and leave in the fridge to chill for 30 mins. Preheat your oven 180ºC. Remove the pastry from the fridge and roll it out on a lightly floured surface into a large circle about 4-5mm thick. Cut the largest circle out of your pastry possible, just trimming off any uneven or tearing edges (otherwise your pastry will split when you try to fold it over the pears). Transfer the pastry to a lined baking tray. Once the pears are cool enough to touch, tip them into the centre of the pastry, leaving a roughly 6cm border around the edges. Gently fold the pastry edges over the pears bit by bit, overlapping the pastry and pressing down as you go around. It will look imperfect, but that’s part of this dish! Brush the pastry with a little egg or dash of milk, sprinkle with the almonds and bake for 30-40 mins or until the pastry is golden brown. Remove from the oven and leave to cool, then drizzle with the extra cordial and sprinkle with icing sugar before serving. . . . #cookingfromscratch #wholesomefood #fromscratchcooking #homecooking #pears #galette

If you’re craving a hot autumnal pie, but you’re not up for the fiddliness of lining a pie dish with intricate pastry… the humble galette is your answer. This time of year pears are absolutely gorgeous on their own, but paired with fiery ginger @Belvoir Farm Ginger Cordial, is a match made in heaven. Pear filling 1 kg peeled and cored pears 1 heaped tbsp brown sugar 40ml Belvoir Farm Ginger Cordial Pastry 150 g butter 250 plain flour 50 g caster sugar 1 handful flaked almonds To finish 1 tbsp Belvoir Farm Ginger Cordial Icing sugar, to dust Cut your peeled and cored pears into thin slices. In a small bowl, mix the brown sugar and Belvoir Farm ginger cordial. Add the pears to a saucepan over medium heat, then pour the cordial mixture over the top. Cook until the pears slices are soft and the sugar and cordial have formed a sticky coating. Remove from the heat and set aside to cool. To make the pastry, rub the butter, flour and sugar together in a large mixing bowl until it forms a fine crumb. Measure out 70ml of cold water, and add it gradually to the bowl, mixing well with each addition until it just starts to come together. Just add enough water until you have a soft, pliable dough (if it’s crumbly, it’s too dry). Mix into a ball, cover and leave in the fridge to chill for 30 mins. Preheat your oven 180ºC. Remove the pastry from the fridge and roll it out on a lightly floured surface into a large circle about 4-5mm thick. Cut the largest circle out of your pastry possible, just trimming off any uneven or tearing edges (otherwise your pastry will split when you try to fold it over the pears). Transfer the pastry to a lined baking tray. Once the pears are cool enough to touch, tip them into the centre of the pastry, leaving a roughly 6cm border around the edges. Gently fold the pastry edges over the pears bit by bit, overlapping the pastry and pressing down as you go around. It will look imperfect, but that’s part of this dish! Brush the pastry with a little egg or dash of milk, sprinkle with the almonds and bake for 30-40 mins or until the pastry is golden brown. Remove from the oven and leave to cool, then drizzle with the extra cordial and sprinkle with icing sugar before serving. . . . #cookingfromscratch #wholesomefood #fromscratchcooking #homecooking #pears #galette

رائعة عبدالرحمن عبدالله الهاوي يا الهاوي

رائعة عبدالرحمن عبدالله الهاوي يا الهاوي

Chrollo 4k clips for edits #freedit #editingresources #freeclips4k #chrollo #chrolloclips

Chrollo 4k clips for edits #freedit #editingresources #freeclips4k #chrollo #chrolloclips

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