Відео

2:05 🦋🦋🦋

Definitely going to try this one. I love mackerel. It looks so easy to make. Thanks, Bob

Looks delicious! The dog looks very cute! Bob

🫚🍞

🍐🍐

Fantastico, ad occhio si scioglie in bocca 😋

Yet another easy recipe which I would not ave thought about! Grazie. Bob

È tutto un MAGNAMAGNA 😊

Ottimo,grazie.

🐻😁❤️

Ciao rimane umida all’interno? Grazie

Underrated

🍼🍼🍼🍼🍼🍼🍼🍼 🍼🍑🍑🍑🍑🍑🍑🍼 🍼🍼🍼🍼🍼🍼🍼🍼

2:29 🌼🌼🌼🌼🌼 🥖🥖🥖🥖🥖

Da provare 😋😋😋

Gli uomini si prendono per la gola... anch'io però 😂😂😂😂😘👋

😋😋😋

Che belli ottimo per un aperitivo 👍

Ho, they are beautiful and i think they are also good...i will try to cook them Written english Is no my strong point 😂😂🤭 ❤️😁😁👋

😋😋😋Penso che li farò.....

Scusate, avevo dimenticato di aggiungere la ricetta in Italiano, adesso c'e' :)

Comunicazione di servizio: Non c'è la ricetta in italiano in fondo

Once again you make it look so easy! Will definitely try this one! Thanks. Bob

Thanks for sharing..new sub here

🥥🥥🥥🥚🥥🥥 🥥 #Polpette 🥥 🥥🥥🥥🥥🥥🥥

❤

WOW, so easy to make. Thanks, Bob

Как же классно!❤❤❤

2:36 🔪🍓

😊

😋

Servono gli artificieri dopo averla gustata.😁

😍😁😁

🥮🥮🥮🥮🥮 🥮🍎🍏🍎🥮 🥮🥮🥮🥮🥮

Wow excellent cooking skills perfect recipe thanks for sharing friend stay connected 👍

Nice

Looks delicious!😋

😋

🌾🌾🌾 🌾🍪🌾 🌾🌾🌾

Ma non ci sono crepe, sono venute uniformi! 😊

😋😋😋👏👏

Looks delicious 😋! Great for picnics as well! Bob

This Is Number One 😁😁😁❤️

*Ingredients* : 200 g all-purpose flour 3 eggs 300 ml milk 100 ml water 1 tablespoon sugar 2 tablespoons oil Additional butter or oil for cooking Mix the egg, milk, water, oil, and sugar well. Add the flour and mix until smooth. Heat a non-stick skillet or crepe pan over medium heat. Brush the pan with a little butter or oil. Pour a small ladleful of batter into the pan and tilt and rotate the pan to spread the batter evenly. Cook the crepe for about 1-2 minutes, until the edges start to lift and the surface appears dry. Use a spatula to carefully flip the crepe and cook for an additional 30 seconds to 1 minute on the other side. Transfer the cooked crepe to a plate and fill it with your desired toppings or fillings. Fold or roll the crepe as desired and serve immediately. Repeat the process with the remaining batter, stacking the cooked crepes on a plate and covering them with a kitchen towel to keep them warm. For an extra touch of freshness and flavor, serve your ham and cream cheese crepes with a side salad dressed with a light vinaigrette. The crisp, tangy greens provide a refreshing contrast to the rich and savory crepes, making it a well-balanced and satisfying meal. Enjoy! Savory Filling Options: Smoked salmon Cream cheese Grated cheese Sliced ham or prosciutto Fresh herbs (such as chives or dill) Salad greens Sweet Filling Options: Chocolate spread Fresh berries Ricotta cheese Jam or preserves Honey or maple syrup Sliced bananas Pro Tips: Rest the Batter: After mixing the crepe batter, let it rest for at least 10-30 minutes at room temperature or in the refrigerator. This allows the gluten in the flour to relax, resulting in softer, more tender crepes. Use a Non-Stick Pan: To prevent the crepes from sticking to the pan, use a non-stick skillet or crepe pan. Make sure the pan is well-seasoned or lightly greased with butter or oil before adding the batter. Adjust the Thickness: Depending on your preference, you can adjust the thickness of the crepes by adding more or less milk to the batter. Thinner batter will result in lighter, more delicate crepes, while thicker batter will yield denser crepes. Perfect the Pour: When pouring the batter into the pan, tilt and rotate the pan to spread the batter evenly in a thin layer. Aim for a smooth, circular shape for uniform crepes. Cook Over Medium Heat: Cook the crepes over medium heat to ensure even browning without burning. Flip the crepes when the edges start to lift and the surface appears dry, then cook for an additional 30 seconds to 1 minute on the other side. Keep Warm: As you cook the crepes, stack them on a plate and cover them with a clean kitchen towel to keep them warm and prevent them from drying out. Enjoy your customizable crepes with a variety of savory or sweet fillings for a delicious meal or snack any time of day! Don't forget to subscribe to our channel for more delicious recipes and hit that notification bell so you never miss out on a tasty moment in the kitchen. Bon appétit!

Fatto solo in una tazza 😮⁉️ Non immaginavo si potesse

You make it look so easy. My waistline is not going to like your channel! 😂😂😂

*Ingredients:* 1 cup strong brewed coffee or espresso, cooled to room temperature Mascarpone cheese - 250 g Granulated sugar - 50 g Eggs - 2 1 teaspoon vanilla extract 12-16 ladyfinger cookies (savoiardi) Unsweetened cocoa powder, for dusting PRO tip: 1. Please wash the eggs and leave them on the counter for 30 mins before cooking. 2. Take your Mascarpone out of the fridge 30 minutes before cooking. 3. Separate your egg whites and egg yolks well. 4. Make sure your coffee is room temperature before cooking. 5. Scout for the best savoiardi (lady finger cookies) - the good ones have just a few items on the ingredient list: sugar, flour, eggs, raising agent and natural flavorings. 6. If you need to break the cookie to fit it into the cup, the rule of thumb is - first break, then dip into the coffee. Method: In a shallow bowl, combine the cooled coffee or espresso. Set aside. Separate egg whites and egg yolks. In a mixing bowl, beat the egg whites until stiff peaks form. In a separate bowl, mix egg yolks and granulated sugar until smooth. Gradually add mascarpone cheese to the egg yolks. Mix well. Gently fold the whipped cream into the mascarpone cheese until well combined. Be careful not to overmix to maintain a light and fluffy texture. Spoon a layer of the mascarpone mixture at the bottom of each serving cup. Dip each ladyfinger cookie into the coffee mixture for a second, very briefly, ensuring they are soaked but not overly soggy. Arrange a layer of soaked ladyfingers on the mascarpone layer. Repeat the layers with another layer of mascarpone mixture followed by a layer of soaked ladyfingers until the cups are filled or you've used all the ingredients, ending with a layer of mascarpone on top. Cover the cups with plastic wrap and refrigerate for at least 3-4 hours, or preferably overnight, to allow the flavors to meld and the tiramisu to set. Before serving, dust the tops of the tiramisu cups with unsweetened cocoa powder using a fine mesh sieve. Serve chilled and enjoy the irresistible flavors of this easy tiramisu in a cup!

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Could you pressure cook this recipe please? It looks amazing 😍

This looks delicious and so easy to make! Will defo try it! Thanks Bob