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Hi miss aru ❤

Cheese & Tomato Bites 1 sheet Puff pastry (store bought) 4-6 Cherry Tomato 50g Cream Cheese Seeni Sambol or sauted Onion Parsley Grated Cheddar (optional) 1 egg Method 1.preheat the oven to 200 C 2. Roll out the thawed Puff pastry until its about 1/2 a cm in thickness 3. Cut into equal sized aqaures of about 2 x 2 inches. And leave it on a lined baking pan 4. Soften the cream cheese by mixing with a rubber spatula. And then put it into a piping bags. This is optional but looks neater when you pipe the cream cheese on to the pastry 5. Pipe the cream cheese onto the middle of the pastry, leaving a bit of a gap on the sides 6. Top the cream cheese with a tiny bit of seemi sambol or sauted onion. Even some chutney will work fine 7. Slice each cherry tomato into 3 slices 8. Top each pastry with 2 Tomato slices and a little sprig of parsley 9. Sprinkle a little Cheddar or Mozerella on top 10. Brush the sides of the pastry with beaten egg ans bake for about 25 mins until the pastry is golden in colour

Beautiful video banai hai❤🎉❤🎉❤🎉❤

Bahut khoobsurat recipe banai hai❤🎉❤🎉❤🎉❤🎉❤

Cheese Ball Appetizer Herby Cheese Ball 150g Cream Cheese 30g Fresh Parsley 20 g Fresh Dill 2 tsp Dried Parsley 2 tsp Honey 2 tsp Garlic Powder 1. Keep the cream cheese out of the fridge for about 20 mins- until it comes to room temperature 2. Chop the fresh Parsley & Dill very fine 3. Put the cream cheese into a bowl & Add half of fresh parsley & dill and 1 tsp dried parsley, honey & garlic powder 5. Use a rubber spatula and mix everything together. Taste & season 6. Line a dish with some baking paper 7. Portion out the cream cheese mixture and spoon it onto the baking paper- you should get about 10-12 portions 8. Pop it into the freezer for about 15-20 mins 9. Mix the rest of the parsley, dill & dried parsley together in a flat dish and spread it out 10. Take the cream cheese out of the freezer and form each portion into a ball shape btwn the palms of your hand and then roll it in the herb mixture Cranberry & Pistachio Cheese Ball 150g Cream Cheese 30g Fresh Cranberry 30 g Pistachio 2 tsp Honey 1. Finely chop the fresh Cranberry & Pistachio v 2. Put the cream cheese into a with half the Cranberry/pista mixture & the honey 3. Use a rubber spatula and mix everything together. Taste & season to your liking 4. Spoon it onto the baking paper & freeze for 10 mins 5. Take the cream cheese out of the freezer and form each portion into a ball shape btwn the palms of your hand and then roll it in the left over Cranberry/Pista mixture Cheddar & Jalapeño Cheese Ball 150g Cream Cheese 50g Cheddar 20g jarred Jalapeno 1 tsp Chilli Powdee 2 tsp Honey 2 tsp Garlic Powder 1. Finely chop the jalapeño 2. Put the cream cheese into a bowl and add the honey, garlic powder, chilli powder and half of the jalapeño & Cheddar 3. Use a rubber spatula and mix everything together. Taste & season to your liking 4. Portion out ans freeze for 10 mins. 5. Take the cream cheese out of the freezer and form each portion into a ball shape btwn the palms of your hand and then roll it in the rest of the jalapeño & cheddar mixture Keep refrigerated until you are ready to serve

Planning to make these for christmas. The cookies harden a little bit after awhile or stay little squishy in the middle ? Thank you!

Beautiful work looks amazing ❤

Hi Nanda this is Chenaya food looks good😂🎉❤ 2:43

Hi Nanda this is Chenaya. The food looks good

Looks delicious! I'm gonna visit your channel more often now :)

Hey girl, just wanted to say that you're gorgeous ^^

Looks delicious 😋

Just made it and the recipe is faultless!

Totally making this 😬

Lebkuchen 170g Honey 200g Dark brown Sugar 60g Butter 1 Egg 1 tsp Lemon Zest 300g Flour 100g ground Almond 1 tsp Baking Powder 1/2 tsp Baking Soda 1/2 tsp Salt 2 tsp Cinnamon Powder 1/4 tsp Ginger 1/4 tsp Clove 1/4 tsp Nutmeg Glaze 120 g Icing Sugar 1 Egg white 1 tsp Lemon Juice 1/2 tsp Vanilla Method 1. Heat honey ans dark brown sugar in a pot, on a medium heat while stirring with a wooden spoon until its all melted 2. Take it off the heat and add in the butter. Stir until the butter melts and is fully incorporated into the batter 3. Add the lemon Zest, Baking Soda, Baking Powder, Salt and the spices ans stir 4. Add the egg and stir 5. Add the flour and ground almond and mix until the batter has come together 6.Cover this with some cling film and leave in the fridge for 2 days 7. 2 days later, Preheat the oven to 180 C 8. Take the dough out of the fridge and leave for about 10 mins 9. Flour the work surface and roll the dough out to about 1/2 a cm in thickness and cut out the cookies. Use a mix of circle, stars, trees and gingerbread men cookie cutter to cut out the shapes 10. Keep on a lined Baking pan, with a gap btwn each cookie 11. Bake for about 12 mins 12. While the cookies are Baking, mix together icing sugar, egg white, lemon and vanilla to form a runny paste 13. Once rhe cookies are out of the oven let it cool for abt 5 mins. Then brush on the braze while it's still warm. 14. Let it cool down and enjoy!

Such a cool series!

Eggnog 2 cups Whole Milk 1 cup Whipping Cream 1 Cinnamon Stick ½ tsp Nutmeg ¼ tsp Cinnamon Powder + more to sprinkle on top 1 tsp Vanilla Extract 6 Large Egg Yolks ½ cup Sugar ½ cup Rum / Brandy / Bourbon Method 1. Pour the milk into a large heavy bottomed saucepan. To this, add the nutmeg, cinnamon powder, vanilla and whisk. Then add in the cinnamon stick 2. Get this boiling on a low heat just until it starts to come to a simmer. Kill the heat and let the spices infuse into the milk 3. Separate the egg yolks from the whites 4. Put the yolks and sugar together in a bowl and whisk it until it's pale and fluffy with no grains of sugar left 5. Slowly spoon in the warm milk, a little at a time while whisking. Be careful and add only a little at a time to avoid curdling the eggs 6. Once all the milk has been whisked into the egg, pour the milk mixture back into the saucepan and get it heating again on a low heat. Stir continuously with either a rubber spatula or a whisk 7. Once the mixture is thick enough to coat the back of a spoon. Take it off the heat and let it cool down for about 10 mins 8. Pour this through a strainer to strain out any bits of cooked egg and the cinnamon 9. Add the cream and whisk 10. Pour in ½ a cup of the alcohol. Whisk. Taste and add more if you like 11. Chill this and serve cold with a sprinkling of Cinnamon Powder

Mulled Wine 1 bottle Red Wine 1 cup Orange Juice / juice of 2 oranges 4 tbsp Sugar 1 Orange, sliced 1-2 Cinnamon sticks + more to decorate 1 tsp Cinnamon Powder ½ tsp Nutmeg 3-4 Star Anise Method 1. Slice up an orange & cut 2 more oranges in half. 2. Pout the wine into a large, deep pot. add the juice of 2 oranges and al of the spices along with the orange slices. 3. Heat on a very low flame while stirring 4. Into each glass put a orange slice and pour in the hot wine. Decorate with a Cinnamon Stick 5. Serve warm

Gluttony

Stuffing 500g Chicken Liver 50g Butter 1 Baguette 1 large white Onion 100g Celery 1 tsp fresh Sage 1 tsp fresh Rosemary 1 tsp fresh Marjoram / Thyme 1 tsp dried Parsley 1 cup Stock 1 Egg 30 g Raising Salt ½ tsp Pepper Method 1. Preheat the oven to 160 C. Line a baking pan with baking paper 2. Cut up the baguette into small chunks, put it on the baking pan and bake for about 20 mins. Mix the bread chunks and bake again for 20 more mins so that the other side can dry up. We are looking to dry the bread up not really toast it 3. Finely Chop the onion, celery, herbs and the chicken liver 4. Put about ¾ of the butter into a pan and get it heating. Save the rest of the butter for later 5. Once the butter starts to melt and foam up a bit, add the onions and celery. Give it a good mix to coat it with the melted butter. Season with about ½ tsp of salt. Mix and let it cook for about 10-15 mins, stirring occasionally, until the onion and the celery has softened. 6. Add in the chopped liver and stir to mix everything. Season with more salt and pepper. Let this cook for about 5 mins 7. Move the meat mixture to the sides of the pan and put in the remaining butter to the middle. As it starts to melt, add in all of the chopped herbs and the raising. Give it a quick stir and then let the herbs and raisins simmer in the butter for about 1 minute 8. Mix the rest of the meat mixture with the herbs. Taste, season and then turn the heat off and let it cook down for about 15 mins 9. Into a large bowl add the dried bread. Top this with the meat mixture. Pour in half the stock, around the whole bowl so that everything gets soaked in stock. 10. Let this sit for about mins so that the bread soaks up the stock and any juices from the meat 11. Preheat the oven to 180 C 12. Give it a good mix until everything is mixed through 13. Crack the egg into the remaining stock. Give it a quick mix with a fork or small whisk and then pour it into the stuffing. Mix well. 14. Either pour this mixture into a prepared baking pan, cover with foil and bake for 20-25 mins and then bake uncovered for about 15 mins 15. Or, if you want to make stuffing balls, then mash up the mixture using a potato masher to break up any of the chunks of bread. 16. Form it into balls using the palm of your hands and lay it out on a lined baking pan. Cover with foil and bake for 25 mins and then uncover and bake for 15 mins more 17. Serve with some roasted turkey or chicken, gravy & trimmings

This looks amazing!!!!

NO!NO!NO! No cheese in quiche Lorraine! ever! and i'm from Lorraine

Miss those days❤❤❤

Gingerbread Men/Women Cookies (Makes 12 large or 20 medium Cookies) Ingredients Cookie 145g Butter 150g Brown Sugar 160 ml Treacle or Molases 1 Egg 1 tsp Vanilla 438 g Flour + more for dusting 1 tsp Baking Powder 1/2 tsp Salt 2-3 tsp ground Ginger 2 tsp ground Cinnamon 1/2 tsp ground Clove 1/2 tsp ground Nutmeg Icing 100g Icing Sugar 3-6 tbsp Warm Water Lemon/Lime Method 1. Sift together Flour, Baking Powder & Salt and set aside. 2. In a separate bowl, cream together Butter & Brown Sugar, with a paddle attachment until the mixture starts turning into a pale colour. 3. Slowly add in the Egg and continue mixing until creamy. 4. Using a rubber spatula scrape down the sides to make sure everything is well incorporated. 5. Slowly pour in your Treacle or Molasses while continuing to mix. 6. Add in your ground Ginger, Cinnamon, Nutmeg & Clove and give it a quick mix on high for about 30 seconds. 7. To this, stir in your Flour until everything is well combined. 8. Taste the batter, and add more ginger powder if needed 9. Divide the batter into 3 , pop it onto some cling film and form a flat (ish) disk, wrap it up & pop it in the freezer to set. 10. I usually keep it overnight and roll out my dough the next day but if your in a hurry you can let it set for about an hour in the freezer and use it. 11. Preheat your oven to 160 C. Line a baking tray with some greaseproof paper. 12. Take one of your gingerbread batter disks out of the freezer and leave it out for about 15 mins, until it’s slightly defrosted and a bit more pliable. 13. Dust a sheet of greaseproof paper with some flour, pop your dough on top. 14. Dust the dough with a bit of flour and put another sheet of greaseproof paper on top of the dough. 15. Using a rolling pin roll out your dough in-between the 2 sheets of paper. 16. Make sure to keep peeling the paper back and flour your dough in between rolling to ensure it doesn’t stick. 17. Roll it out to about 1/2 cm in thickness. 18. Cut out your Gingerbread people, lay it on the lined baking pan. Keep a bit of space in-between each cookie. 19. Bake for about 6 mins, turn the tray and bake for 6 more mins- this gives you a even bake. (about 12 mins in total) 20. The cookie should still be slightly soft to touch in the middle and slightly coloured in around the edges. 21. Place on a rack and let it cool. 22. Mix together icing sugar with half a tsp of warm water and a squeeze of lime, until you get the thick/ slightly runny consistency. 23. Divide the icing into 3 small bowls, add red food colour & green food colour to 2 of the bowls. 24. Pour the icing into separate piping bags, make a small cut at the tip of the bag and decorate.

Recipe please

Yay! A vegan options! And I love mushrooms!

Thank u f the tip to cook m .first with out oil

A fantastic vegan option ! 👏🏽

👍🏻👍🏻👍🏻

Let’s not call it a veggie version when you are adding eggs

Yumm!

Rudolf

Croquem bouche christmas tree

Santa❤😊🎅🧑‍🎄

Nice! Thank you 🙏

Amazing sharing 👌👌 Chicken 🍗stew looks delicious 😋😋😋 🙏👍❤️🎉🌺

Yummy ❤️. Let’s stay connected. New Subscriber 362

Next up! CARROT CAKE!! 🥕🥕

This looks soooo good, I can't wait to make this!!

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Your selection of music is as good as your recipe selection! 😊

Can we get cream of Tartar here ?

🙌🏻

Going to try this .

Thanks

This looks delicious! I'm a novice cook, and my tentatives to work with dough have always been disastrous. Nonetheless, this recipe looks like something I could try to pull off. Thank you!

My family loved it

It was great

Check out the marinara sauce recipe & vid ua-cam.com/video/SOiwbIH581Q/v-deo.htmlsi=VCEyrpdY70QKI_Kt

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