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@anapaularvbz: un yapeo pa que se pongan con el anti-blush #antiblush #antiblushtrend #esteelauderblushes #blushtrend

Ana Paula | Beauty & Fragrance
Ana Paula | Beauty & Fragrance
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Sunday 15 November 2026 03:05:52 GMT
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brittkimmm
britt :
love!! I want to try cream blush
2026-11-15 03:19:53
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الفيشاوي يرد على انتقادات الناس بسبب الوشم اللي مالي جسمه: «عندنا في الصعيد بيدقوه عادي.. والفراعنة كانوا كده»! #أحمد_الفيشاوي
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First things first please forgive the voiceover. I’ve been hit with the most vile dizzy sickness and feel like I’m walking on a pirate ship in a storm, but the show must go on. Now the Bedfordshire Clanger is a proper curiosity of British food history. Traditionally carried by farm labourers, it was designed to be a full meal in one pastry which is savoury at one end, sweet at the other. The pastry kept everything sealed up so it could survive a day working in the fields. Makes 2 large clangers Pastry 500 g plain flour @marriagesflour 250 g cold butter, cubed @kerrygold_uk 1 tsp salt 120–150 ml cold water Savoury filling 400 g pork sausagemeat @thejollyhog 2 small potatoes, peeled and diced small (1-2cm) 2 garlic cloves 1 onion, finely chopped 2 garlic cloves, minced 1 tbsp wholegrain mustard 1 tsp fresh thyme leaves Salt and black pepper 1 tbsp plain flour (Add all ingredients together into a bowl) 110ml chicken stock Sweet filling 2 large Granny Smith apple, peeled and diced 40 g sultanas @waitrose 1 tsp cinnamon 30 g butter 2 tbsp sugar To finish 1 egg, beaten (for glazing) @ocadouk Method Make the pastry Rub the butter into the flour and salt until the mixture resembles breadcrumbs. Add cold water gradually until a dough forms. Bring together, wrap and chill for 30 minutes. Savoury filling In a pan, sauté filling in a little oil for 8-10 minutes until softened. Pour in the chicken stock and cook until the mixture becomes thick and VERY lightly saucy. Cool completely. Prepare the sweet filling In a small pan combine the apple, sultanas, butter, cinnamon and sugar. Cook gently for 5–7 minutes until softened but still holding shape. Allow to cool. Assemble- Preheat oven to 190°C / 170°C fan. Divide the pastry into two large rectangles. On one end of each pastry piece place the savoury pork mixture, leaving a border. On the other end place the apple filling, keeping the fillings separate. Fold the pastry over lengthways to form a long roll and seal the edges well. Crimp the edges firmly and mark the sweet end with a pattern. Brush with beaten egg. Bake for 45 minutes. . . . #bedfordshireclanger #foodhistory #englishfood #pies #britishfood
First things first please forgive the voiceover. I’ve been hit with the most vile dizzy sickness and feel like I’m walking on a pirate ship in a storm, but the show must go on. Now the Bedfordshire Clanger is a proper curiosity of British food history. Traditionally carried by farm labourers, it was designed to be a full meal in one pastry which is savoury at one end, sweet at the other. The pastry kept everything sealed up so it could survive a day working in the fields. Makes 2 large clangers Pastry 500 g plain flour @marriagesflour 250 g cold butter, cubed @kerrygold_uk 1 tsp salt 120–150 ml cold water Savoury filling 400 g pork sausagemeat @thejollyhog 2 small potatoes, peeled and diced small (1-2cm) 2 garlic cloves 1 onion, finely chopped 2 garlic cloves, minced 1 tbsp wholegrain mustard 1 tsp fresh thyme leaves Salt and black pepper 1 tbsp plain flour (Add all ingredients together into a bowl) 110ml chicken stock Sweet filling 2 large Granny Smith apple, peeled and diced 40 g sultanas @waitrose 1 tsp cinnamon 30 g butter 2 tbsp sugar To finish 1 egg, beaten (for glazing) @ocadouk Method Make the pastry Rub the butter into the flour and salt until the mixture resembles breadcrumbs. Add cold water gradually until a dough forms. Bring together, wrap and chill for 30 minutes. Savoury filling In a pan, sauté filling in a little oil for 8-10 minutes until softened. Pour in the chicken stock and cook until the mixture becomes thick and VERY lightly saucy. Cool completely. Prepare the sweet filling In a small pan combine the apple, sultanas, butter, cinnamon and sugar. Cook gently for 5–7 minutes until softened but still holding shape. Allow to cool. Assemble- Preheat oven to 190°C / 170°C fan. Divide the pastry into two large rectangles. On one end of each pastry piece place the savoury pork mixture, leaving a border. On the other end place the apple filling, keeping the fillings separate. Fold the pastry over lengthways to form a long roll and seal the edges well. Crimp the edges firmly and mark the sweet end with a pattern. Brush with beaten egg. Bake for 45 minutes. . . . #bedfordshireclanger #foodhistory #englishfood #pies #britishfood


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