Moggy Kitten Food Review | The Casper Home Channel
Moggy Kitten Food Review | The Casper Home Channel
Welcome to The Casper Home Channel, where we bring you the purrfect review of Moggy Kitten Food! ????
In this viral review, we'll dive into the delectable world of Moggy Kitten Food and uncover why it's the ultimate choice for your furry feline friend. Watch as we uncover the tantalizing flavors, premium ingredients, and health benefits that make Moggy Kitten Food a top pick for discerning cat owners.
???? Highlights in this Pawsome Review:
Taste Test: We'll capture the adorable reactions of our beloved moggy kittens as they indulge in this delectable feast.
Nutritional Excellence: Discover the carefully crafted ingredients that promote your kitten's health and growth.
Quality Assurance: We'll show you why Moggy Kitten Food stands out for its commitment to top-tier quality.
Expert Insights: Our resident feline expert will share tips on how Moggy Kitten Food supports your kitten's overall well-being.
Join us on this incredible journey of taste and nutrition that will leave your cat meowing for more! Don't forget to hit that subscribe button and ring the notification bell, so you never miss a whisker-licking video from The Casper Home Channel.
If you love your moggy as much as we do, you won't want to miss this viral Moggy Kitten Food review! ????????
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YORKSHIRE PARKIN | Sticky Ginger Parkin | British Recipe #gingercake #yorkshireparkin #gingerparkin
This bold and robust ginger parkin is made the traditional Yorkshire way, with steel cut oats, ginger pieces, and black treacle (molasses) that produce this deliciously sticky and chewy cake.
Unlike most everyday baking recipes, this is unusual in that the flavors and texture improve with time...so be prepared to bake this and then WAIT around 3 days before it reaches peak state!
The Parkin has its roots in both Yorkshire and Lancashire. The Yorkshire Parkin recipe historically uses black treacle/molasses and the Lancashire version is lighter and uses golden syrup. In this recipe, I have opted to use both although it is heavier on the molasses.
INGREDIENTS
1½ cups steel cut oats (pulsed in food processor)
¾ cup all purpose/plain flour
1½ teaspoons baking powder
2 teaspoons ginger powder
1 teaspoon all spice
¼ teaspoon nutmeg
¼ teaspoon salt
¼ cup golden syrup or corn syrup
⅔ cup black treacle or molasses
¾ cup brown sugar
½ cup butter
¼ cup crystallized ginger, finely chopped
1 egg, lightly beaten
2 tablespoons milk
DIRECTIONS:
1. Preheat oven to 300°F (150°C). Grease an 8” x 8” baking tin.
2. Measure out the steel cut oats and put through a food processor to break down. The oats should not be a flour and some chunks should remain.
3. Add all the dry ingredients into a large mixing bowl and combine: flour, oats, ginger, nutmeg, all spice, salt, and baking powder.
4. In a small saucepan add in butter, brown sugar, black treacle/molasses, golden syrup/corn syrup. Stir until the butter and sugar have melted, making sure not to boil. Then remove from the heat and allow to cool for 5 minutes.
5. Pour the warm sugar mixture into the dry ingredients, and stir until combined. Then stir in the crystallized ginger pieces, the egg, and milk.
6. Pour the batter into the baking tin and bake in the oven for approximately 1 hour and 15 minutes. Use a toothpick to check if it is fully baked - it is ready if it comes out clean. Allow the Parkin to cool in the baking tin for a few minutes.
7. Then turn it face down onto a cutting board, slide the baking tin out, and remove the parchment paper. Allow the parkin to cool for 10-15 minutes before cutting into equal sized squares.
Store in an airtight container and ALLOW IT TO REST FOR 2-3 DAYS.
It takes this time for the flavor and sticky texture to fully develop...it WILL be worth the wait so be patient!
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Too Many Courgettes? Make this AMAZING Courgette Chutney Recipe / MoggyBoxCraft
How to make delicious Courgette/Marrow Chutney.
COURGETTE/MARROW CHUTNEY RECIPE
INGREDIENTS:
1.5kg - Courgettes/Marrows
3 tbsp - Salt
300grams or 2-3 large - Onions
450grams - Carrots
150grams - Crystallised Ginger
3 - Red Chillis
3 tbsp - Mustard Seeds
1.5 tbsp - Turmeric
1125ml - Apple Cider Vinegar
375grams - Sugar.
METHOD:
1. Peel, core and cut the Courgette/Marrow into small cubes. Put in colander and sprinkle with half the salt. leave for an hour, rinse and dry.
2. Add Dried Courgette/Marrow to a large pot, add the rest of the ingredients except the sugar and remaining salt.
3. Bring to a boil and then simmer for 30mins or until soft.
4. Mash with potato masher if mix is too chunky.
5. Add the Sugar and the rest of the salt, stir in and simmer for another hour or until the mixture is thick.
6. Ladle into hot, sterilised jars and seal.
Chutney will be ready to eat in 1 month.
Self life - up to 2 years.
*Book I referred to in the video - Preserving - By Oded Schwartz:
MORE RECIPES: All vegan/plant based recipes.
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Sticky Toffee pudding RECIPE:
Banana Muffin RECIPE:
LENTIL & BARLEY SOUP RECIPE:
HOMEBREW CIDER - step by step APPLE, RHUBARB & GINGER CIDER:
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2021 will be my 3rd year growing in the greenhouse and 4th year growing in raised beds. I'm still learning! I can't wait to share my garden adventure with you and share recipes I make with the produce from the garden.
Welcome to MoggyBoxCraft - You'll find me up-cycling, baking, cooking, DIYing, growing fruit/veg in the garden, furniture upcycling and decorating, and sometimes DIYing costumes. I'll be uploading some other life/random videos so you'll have to stay tuned...
Enjoy,
Deborah x
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Chico & Pelle (Our dogs) have been enjoying tails dog food for 3+ years, Chico and Pelle love it, custom blended for your dogs needs and delivered straight to your door:
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EGG NOODLES Recipe - How to make your instant noodles delicious and healthy - Egg Maggie/Indomie
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This recipe will help you make your instant noodles into a Healthy & Delicious meal..
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Homemade Cat Food | persian cat food recipe |how to make cheap homemade cat food at home| part 2|
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