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@seans.money: The taxman wants a slice of your savings. An ISA stops them. 🌱 Think of it as a tax-free greenhouse. Your money grows inside, with no tax on interest, dividends or capital gains. You can put up to £20,000 into ISAs each tax year (6 April to 5 April). You can split that across different types, like cash and stocks and shares. What I do: I invest in ETFs through a Trading 212 stocks and shares ISA, and I keep some savings in a Tembo cash ISA. This isn't advice, I'm just showing you what I do.

Sean's Money
Sean's Money
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Sunday 08 November 2026 00:47:38 GMT
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This is a preparation video Portokalopita 🛒 Ingredients For the Cake 1 lb (450g) phyllo dough, thawed 4 large eggs 1 cup (200g) granulated sugar 1 cup (240ml) olive oil (or vegetable oil) 1 cup (240ml) plain Greek yogurt (full-fat is best!) ⅔ cup (175ml) fresh orange juice (from about 2 oranges) Zest of 2 oranges 1 tbsp (15g) baking powder 1 tsp (5g) baking soda 1 tbsp (15ml) vanilla extract ½ tsp salt 1 tbsp olive oil (for greasing the pan) For the Syrup 2 cups (400g) granulated sugar 2 cups (480ml) water (or a mix of water and orange juice) ⅔ cup (175ml) fresh orange juice Zest of 1 orange 1 cinnamon stick 1 tsp orange blossom water (optional – for a floral note) 1 tsp fresh lemon juice For Serving (Optional) Ground cinnamon (for sprinkling) Chopped walnuts or pistachios (for garnish) Whipped cream or Greek yogurt 👨‍🍳 Method 1. Dry the Phyllo (Essential Step!) Drying the phyllo is crucial to prevent a dense, clumpy texture and achieve that signature bouncy, chewy bite. Option A (Oven – Recommended for speed): Preheat your oven to 200°F (95°C). Scrunch each phyllo sheet loosely like an accordion and place on a baking sheet. Bake for 15 minutes, then carefully flip the sheets to dry the other side, and continue baking for about 5 more minutes until completely dry and crisp they should crumble easily when touched. Option B (Air-Dry – Traditional): Tear the phyllo sheets into small pieces, spread them out on a tray, and leave them at room temperature for 1.5 hours or overnight to dry out completely. Pro tip: The phyllo must be bone-dry – this allows it to absorb the batter and syrup without becoming mushy! 2. Make the Syrup (First!) In a medium saucepan, combine the sugar, water, orange juice, orange zest, cinnamon stick, and lemon juice. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce the heat to a simmer and cook for 15 minutes, until slightly thickened. Remove from heat, stir in the orange blossom water (if using), and let the syrup cool completely. This is key the syrup must be cool when poured over the hot cake! 3. Make the Cake Batter Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch (23x33 cm) baking dish with olive oil. In a small bowl, combine the sugar and orange zest. Rub with your fingers until the mixture is very fragrant and the sugar becomes orange-tinged about 30 seconds. This releases the essential oils from the zest. In a large bowl, whisk together the eggs and olive oil until well combined. Add the yogurt, orange juice, and vanilla, and whisk until smooth. Whisk in the sugar-zest mixture, baking powder, baking soda, and salt until fully incorporated. 4. Combine Phyllo and Batter Break the dried phyllo pieces into the egg mixture in handfuls. Use a spatula to crunch and fold the phyllo into the batter until all pieces are submerged and coated. Don't overmix you want some texture! The batter will be thick and paste-like. 5. Bake Pour the batter into the prepared pan and smooth the top with a spatula. Refrigerate for 10 minutes this helps the phyllo absorb the liquid before baking. Bake for 40–50 minutes, until the cake is deeply golden brown and a tester inserted in the center comes out clean. 6. Soak with Syrup Let the cake rest for 2 minutes after removing from the oven. Using a skewer or the handle of a fork, poke holes all over the surface of the cake. Slowly pour the cooled syrup evenly over the hot cake you may hear it hiss, which is a good sign! Let the cake cool completely for at least 2 hours (or overnight) so it absorbs all the syrup. 7. Serve Slice and serve the cake at room temperature or slightly chilled. Traditionally, it's served with a generous dollop of Greek yogurt, a scoop of vanilla ice cream, or a spoonful of whipped cream to balance the sweetness.
This is a preparation video Portokalopita 🛒 Ingredients For the Cake 1 lb (450g) phyllo dough, thawed 4 large eggs 1 cup (200g) granulated sugar 1 cup (240ml) olive oil (or vegetable oil) 1 cup (240ml) plain Greek yogurt (full-fat is best!) ⅔ cup (175ml) fresh orange juice (from about 2 oranges) Zest of 2 oranges 1 tbsp (15g) baking powder 1 tsp (5g) baking soda 1 tbsp (15ml) vanilla extract ½ tsp salt 1 tbsp olive oil (for greasing the pan) For the Syrup 2 cups (400g) granulated sugar 2 cups (480ml) water (or a mix of water and orange juice) ⅔ cup (175ml) fresh orange juice Zest of 1 orange 1 cinnamon stick 1 tsp orange blossom water (optional – for a floral note) 1 tsp fresh lemon juice For Serving (Optional) Ground cinnamon (for sprinkling) Chopped walnuts or pistachios (for garnish) Whipped cream or Greek yogurt 👨‍🍳 Method 1. Dry the Phyllo (Essential Step!) Drying the phyllo is crucial to prevent a dense, clumpy texture and achieve that signature bouncy, chewy bite. Option A (Oven – Recommended for speed): Preheat your oven to 200°F (95°C). Scrunch each phyllo sheet loosely like an accordion and place on a baking sheet. Bake for 15 minutes, then carefully flip the sheets to dry the other side, and continue baking for about 5 more minutes until completely dry and crisp they should crumble easily when touched. Option B (Air-Dry – Traditional): Tear the phyllo sheets into small pieces, spread them out on a tray, and leave them at room temperature for 1.5 hours or overnight to dry out completely. Pro tip: The phyllo must be bone-dry – this allows it to absorb the batter and syrup without becoming mushy! 2. Make the Syrup (First!) In a medium saucepan, combine the sugar, water, orange juice, orange zest, cinnamon stick, and lemon juice. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce the heat to a simmer and cook for 15 minutes, until slightly thickened. Remove from heat, stir in the orange blossom water (if using), and let the syrup cool completely. This is key the syrup must be cool when poured over the hot cake! 3. Make the Cake Batter Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch (23x33 cm) baking dish with olive oil. In a small bowl, combine the sugar and orange zest. Rub with your fingers until the mixture is very fragrant and the sugar becomes orange-tinged about 30 seconds. This releases the essential oils from the zest. In a large bowl, whisk together the eggs and olive oil until well combined. Add the yogurt, orange juice, and vanilla, and whisk until smooth. Whisk in the sugar-zest mixture, baking powder, baking soda, and salt until fully incorporated. 4. Combine Phyllo and Batter Break the dried phyllo pieces into the egg mixture in handfuls. Use a spatula to crunch and fold the phyllo into the batter until all pieces are submerged and coated. Don't overmix you want some texture! The batter will be thick and paste-like. 5. Bake Pour the batter into the prepared pan and smooth the top with a spatula. Refrigerate for 10 minutes this helps the phyllo absorb the liquid before baking. Bake for 40–50 minutes, until the cake is deeply golden brown and a tester inserted in the center comes out clean. 6. Soak with Syrup Let the cake rest for 2 minutes after removing from the oven. Using a skewer or the handle of a fork, poke holes all over the surface of the cake. Slowly pour the cooled syrup evenly over the hot cake you may hear it hiss, which is a good sign! Let the cake cool completely for at least 2 hours (or overnight) so it absorbs all the syrup. 7. Serve Slice and serve the cake at room temperature or slightly chilled. Traditionally, it's served with a generous dollop of Greek yogurt, a scoop of vanilla ice cream, or a spoonful of whipped cream to balance the sweetness.
In case you were wondering 🤪 #OscarsAtHome #squadgoals🔥 #letsbefriends #MomsofTikTok #sobertiktoking #noreally #imsober 😂
In case you were wondering 🤪 #OscarsAtHome #squadgoals🔥 #letsbefriends #MomsofTikTok #sobertiktoking #noreally #imsober 😂
##رهط_تل_اسبع_اشقيب_عرعره_حوره_هداج__
##رهط_تل_اسبع_اشقيب_عرعره_حوره_هداج__
#باب_الحارة #معتز_باب_الحاره #خاطر#باب_الحارة
#باب_الحارة #معتز_باب_الحاره #خاطر#باب_الحارة
#fyp #foryou #alone #foryoupage #tiktok @TikTok
#fyp #foryou #alone #foryoupage #tiktok @TikTok


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