From the store directly into the oven! The fastest appetizer made of pastry dough
From the store directly into the oven! The fastest appetizer made of pastry dough
Ingredients:
pastry dough - 500 g (17.64 oz)
mustard - 50 g (1.76 oz)
ham - 200 g (7 oz)
pressed cheese - 200 g (7 oz)
eggs - 1 piece
IN THE OVEN 180 °C (356 °F)/30 minutes
Follow us on:
Youtube:
Facebook:
Instagram:
Chocolate Vegan Desserts !
I will be making a vegan makeover of 2 of my favorite chocolate classic desserts: French Chocolate Mousse and Dark Chocolate Cupcakes !! Decadent tasting to die for....except, of course, these are healthy (OMG!). I will let you in on 2 secret ingredients in each recipe that you will never guess are there! If there is enough time, as a bonus, I will show you how to make THE perfect chocolate fudge sauce to drizzle on top! So, mark your calendars, you will not want to miss this one!
Here are the recipes:
...and here is the breakfast shake I was telling you about:
One year after marriage
Hey Guyzzz, I'm Alekhya and You are Looking at a Youtube Channel filled with Vlogs, Lifestyle, Selfcare, Hauls,Travel & More! I Show some love by subscribing my channel
❤️❤️❤️❤️❤️
LET'S BE FRIENDS:
???? Shop My Outfits:
???? Instagram:
???? Facebook:
???? FOR BUSINESS ENQUIRIES - vr2gether4ver@gmail.com
Outfit I wore ????
WHAT TO WATCH NEXT:
MEESHO PLAYLIST :
DIML :
Other Channels
???? HITECH ABBAYI CHANNEL
???? COOKING & RESTAURANT REVIEWS CHANNEL
???? Little Thiings Channel
???? My Amazon Shop Page
The World's Easiest 2-Minute Noodle Zucchini Slice
2-MINUTE NOODLE ZUCCHINI SLICE
Here's a nice and light summer dish to add to your cooking repertoire. Alternatively, it can be a great picnic or lunch box addition. Yum!
Volume 3 is out now!
View the recipe here: twer.co.nz/post/2-minute-noodle-zucchini-slice
For more recipe ideas or to view my books, please visit: twer.co.nz
Vegan Chocolate Courgette Cake | Izy Hossack | Wild Dish
Izy Hossack shares with us her delicious chocolate courgette cake recipe. The courgette gives this cake a lovely moist texture. This is such an easy bake, and a great way to use up your leftover courgettes.
VEGAN BAKED DOUGHNUTS:
SUBSCRIBE
INGREDIENTS
120G DEMERARA SUGAR
200G COURGETTE
4 TBSP OLIVE OIL (NOT EXTRA VIRGIN)
45G COCOA POWDER
1/4 TSP SALT
1 TSP VANILLA
1/2 TSP CINNAMON
200G WHOLEMEAL SPELT FLOUR
1 TSP BICARBONATE OF SODA
250ML OAT MILK
1 TSP VINEGAR
TOPPING:
100G DARK CHOCOLATE (70%), MELTED
METHOD
PREHEAT THE OVEN TO 180 C.
COARSELY GRATE THE COURGETTE. PLACE INTO A PIECE OF CHEESECLOTH, WRAP INTO A BUNDLE AND SQUEEZE OVER A SINK TO REMOVE AS MUCH WATER AS POSSIBLE.
PUT THE DRAINED COURGETTE INTO A LARGE MIXING BOWL. ADD THE SUGAR, OLIVE OIL, COCOA, SALT, VANILLA AND CINNAMON AND STIR TO COMBINE. ADD THE FLOUR, BICARBONATE OF SODA, MILK AND VINEGAR THEN STIR UNTIL JUST COMBINED.
POUR INTO A LINED 8 X 8 INCH SQUARE PAN AND BAKE FOR 30-35 MINUTES UNTIL TOOTHPICK COMES OUT CLEAN. DRIZZLE WITH MELTED CHOCOLATE USING A SPOON. LEAVE TO COOL THEN CUT INTO SQUARES.
Thanks to Kenwood, Lakeland.co.uk, Maxwell & Williams, Sophie Conran for Portmeirion ( Cornishware and Typhoon for providing us with kitchenware.
Wild Dish is a food and lifestyle destination that delivers non-stop inspiration to help you live a more positive life. We’re bringing you the best of all that is trending in the world of healthy food, fitness and travel. Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, vloggers, yogis and wellness experts make feeling great easy and accessible.
Follow us:
Follow Izy Hossack:
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.