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@ftiimah27: "Lagi cari soothing toner yang ramah di kantong tapi kualitasnya nggak kaleng-kaleng? Nih, kenalin andalan baru buat kulit berminyak: OMG Soothing Toner! Berkat kandungan Cica dan Panthenol di dalamnya, kulit jadi terasa lebih lembap, adem, dan tenang tanpa bikin greasy. Yuk, samaan! 💚✨#OMGTonerHacks #OMG #tonerviral #fypdongggggggg #tiktok

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Wednesday 04 November 2026 08:49:42 GMT
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Crispy chicken thighs on a bed of creamy mushroom lentils - the perfect winter evening food!! This with a big glass of red by a fire would go down a treat Ingredients: 4 chicken thighs 250g puy lentils Handful of dried porcini mushrooms 150g mixed mushrooms 1 shallot 1 carrot 1 celery stick 4 cloves of garlic Bunch rosemary stalks Bunch of thyme Bunch of sage 100ml double cream 100ml chicken stock 175ml white wine Butter Method: Debone your chicken thighs (if you want) and salt on both sides and leave them alone. Pour boiling water over the porcini to rehydrate them. Put your lentils in cold water, bring them to a boil and let them simmer for 15 minutes. Roughly chop the fresh mushrooms and fry in olive oil for 5 minutes or so until caramelised. Remove and set aside. Finely dice your vegetables, and fry them off in olive oil for 5 minutes. Squeeze out the water from the porcini (save the water) and finely chop, add them to the pan along with the minced garlic. Cook for a couple of minutes and then add the white wine, let it bubble for a while. Drain the lentils and add them in along with the chicken stock and mushroom water. Use three quarters of the herbs, tie them up and pop them in to simmer with the lentils. Meanwhile, pat the chicken dry, get a pan nice and hot with some oil and fry the chicken skin side down for about 4/5 minutes placing a plate on top to keep them flat. Once the skin is crisp, flip them, add in 2 cracked cloves of garlic, a knob of butter and the herbs. Once the butter has melted use it to baste the chicken. Cook like this for a couple of minutes and then remove from the heat and let rest for a couple minutes. Slice them and serve them on top of the lentils spooning over any leftover butter. Sprinkle with fresh parsley and enjoy.
Crispy chicken thighs on a bed of creamy mushroom lentils - the perfect winter evening food!! This with a big glass of red by a fire would go down a treat Ingredients: 4 chicken thighs 250g puy lentils Handful of dried porcini mushrooms 150g mixed mushrooms 1 shallot 1 carrot 1 celery stick 4 cloves of garlic Bunch rosemary stalks Bunch of thyme Bunch of sage 100ml double cream 100ml chicken stock 175ml white wine Butter Method: Debone your chicken thighs (if you want) and salt on both sides and leave them alone. Pour boiling water over the porcini to rehydrate them. Put your lentils in cold water, bring them to a boil and let them simmer for 15 minutes. Roughly chop the fresh mushrooms and fry in olive oil for 5 minutes or so until caramelised. Remove and set aside. Finely dice your vegetables, and fry them off in olive oil for 5 minutes. Squeeze out the water from the porcini (save the water) and finely chop, add them to the pan along with the minced garlic. Cook for a couple of minutes and then add the white wine, let it bubble for a while. Drain the lentils and add them in along with the chicken stock and mushroom water. Use three quarters of the herbs, tie them up and pop them in to simmer with the lentils. Meanwhile, pat the chicken dry, get a pan nice and hot with some oil and fry the chicken skin side down for about 4/5 minutes placing a plate on top to keep them flat. Once the skin is crisp, flip them, add in 2 cracked cloves of garlic, a knob of butter and the herbs. Once the butter has melted use it to baste the chicken. Cook like this for a couple of minutes and then remove from the heat and let rest for a couple minutes. Slice them and serve them on top of the lentils spooning over any leftover butter. Sprinkle with fresh parsley and enjoy.

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