Elkyfr

Little fella lives in London. You know, fish, chips, cup 'o tea, bad food, worse weather, Mary freaking Poppins... London! 😂

This bunny is a marathon runner, they are so afraid of him that even lions escape from him. The king of the savannah.

Because chocolate, 50% sugar, loses fluidity the second time I reheat it, and the third time it is a dense paste.

I will no longer use the microwave to melt chocolate.

My little fella is a bit depressed because he is wet and can not see the sun.

Look how the smug bunny girl looks 🐰

I have some little metal molds like that, I think from the '70s. As I understand it, the manufacturers sent to the stores to try them and see the details in the chocolate figure, and then decided if they wanted to buy the plastic mold. This metal mold looks damaged, they are steel and do not bend easily.

Today a LongEars Easter Chocolate Bunny 🐰

These are delicious pure Butter Madeleines, made with a Silicone Mold.. All you need is butter, eggs, yeast and flour, and to make them professional... essence of lemon and vanilla. They are baked at [(220°C × 9/5) + 32 = 428°F ] and in just 10 minutes Lucifer has them ready for me. You get a mold for two bucks and make some delicious easy madeleines for breakfast and share with the whole family. They are almost perfect in shape, density and texture, with a delicious flavour. Visually gorgeous... but they are just mini butter sponge cakes.

This creation is a delicacy of the gods, a delight that my grandmother used to take bread and cheese, and all the cuts that she caught from bacon and sausage, and put it all in the wood-fired oven... with a brutal flavor. This one I usually make has bacon, onion, blue and cheddar cheese, sundried tomatoes, black pepper and chili powder, and double cream to make it creamy. The bread is a round loaf with the top cut off and hollowed out like a pumpkin with a spoon. All the ingredients are introduced, mixed carefully and cooked, and given a blow in the oven to make it crispier. With the bread crumb, make squares and toast them, which will be used for dipping. Did you have something similar when you grew up in the town?

Yes, they are sold frozen in vending machines in only two cities in Japan, also online delivery. They do not use and I have not used anything to keep the cream from falling off, That is why it expires the next day or if you freeze it it would be about 3 months. I have surprised my friends, who did not know if it was decoration or real strawberries stuck to the wall. In the end it is just a shortcake in a clear container tin. I think it will spread all over the world, it is very nice.

I have never eaten the Big Mac... the opposite of this guy.

I travel with my soul to the Far East, to be able to be inspired by a canned cake that has caught my attention... and that at the moment is only sold in two cities in Japan... It is a canned strawberry shortcake, it is the same size as a Coke. They are beautiful, with different designs, in which you can see the strawberry hearts, they are very striking and force you to taste them and see what is inside.

I like Lidl/Aldi, cousins, here in Europe they have a "deluxe" range, quality products at a good price. They've been promoting the central island for weeks, with a French, Spanish, American, Asian week... where I try food from other countries... Now I live in London and all the supermarkets have shelves of foreign food, tesco, sainsburys, m&s... and stores only with products from other countries. I also like the range of toys they bring, drills, screwdrivers, for the bike, for the kitchen, beaters, utensils, ovens... The price difference is less with other supermarkets... and there's a reason. I think that if I move to another country, I would look to live where there is a Lidl nearby.

Some containers are going to look more luxurious... like jars of olives, dried tomatoes, tomato sauce, tuna... or cans of nuts... that other companies put in simple plastic... and lower the cost... Cheap materials and transportation. Now there is a reduction of bisphenol in the cans, a chemical use inside to paint and protect the metal from oil or acids, which can cause cancer, diabetes, etc.

Spain, it is breakfast for a child.

Breakfast in hospital... a little sugar.

I make flans (creme caramel) with whole milk and have never used cream. For the coconut flan I use coconut milk. I use double cream instead of milk to make rice pudding faster.

Most of the time I use an ikea knife, which I bought 5 years ago, small and handy. I use it to open packages and cut vegetables, meat... almost everything. It once cut through a whole cured ham without damaging the edge, impressive for 50p.

In the Uk I use double cream with: Energy 2043kJ, 497kcal Fat 54g of which saturates 33g Carbohydrate 1.7g of which sugars 1.7g Fibre 0g Protein 1.6g Salt 0.06g

@Pete Fred From the fb video Vaud cream tart (recipe by Fredy Girardet). Another unforgettable recipe! For 8 people: For the dough: 140g of flour, 5g of baking powder, 1 pinch of salt, 1 good pinch of sugar, 60g of softened butter, 0.5 dl of milk. For the mixture: 100g of sugar, 1 good pinch of flour, 2.5 dl of double cream, cinnamon powder and butter.

They are doing disgusting pranks for money... I hope the platforms delete the videos and cut this behaviour.

I like "small sardines" better = "sardinillas" in tomato chili sauce, on a sandwich.

Ingredients 14 units 3 eggs (medium) 175 grams of sugar 60ml of milk 190ml sunflower oil 210 gr pastry flour 7 grams chemical yeast or baking powder Orange zest powdered cinnamon q.s. Salt recipe steps Step 1 In a bowl, beat the eggs together with the sugar until they double in size and the mixture is white, then add the milk, sunflower oil and orange zest, beat again and set aside. Step 2 On the other hand, we will mix the dry ingredients, flour, baking powder and a pinch of salt, now we must sift all this mixture and add it to the previous mixture little by little, we will beat slowly with some manual rods so that the dough does not fall. too much, once ready we cover it and store it in the fridge for at least 3 hours. Step 3 With the rested dough, preheat the oven to 240º, meanwhile, fill the cupcake cases with the dough up to 3/4 parts of the capsule volume, lower the oven to 220º and bake them for 12-15 minutes, when they have risen and are golden We can take them out of the oven, let them cool and we can enjoy them.

The oil prevents the development of flour gluten into stringy protein chains, lightening the result. The egg and flour provide the firm body and the fat and sugar weaken it, making it fluffy and tasty. It is the way to get more volume.