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My cookies, you must try🍪

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Sunday resting🐱🐶👩🏽🧑🏾💖

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Box addict Muji🐱+📦=💖

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3 tablespoons of olive oil
4 onions
1 carrot
1 bell pepper (green)
2 slices of pineapple
For fried chickens;

600 grams chicken breast
2 glasses of water
Half a glass of flour
Half a glass of cornstarch
1 egg
1 packet of baking powder
2 cups sunflower oil
For the sweet and sour sauce;

3 tablespoons of brown sugar
3 tablespoons of grape vinegar
2 tablespoons of ketchup
2 tablespoons of cornstarch
1 tablespoon of soy sauce
1 teaspoon of honey
1 glass of water

Cut the bell peppers in half and remove the seeds. Then slice the other vegetables and pineapple into chunks.
Throw all the ingredients you have prepared on the oil you have heated in the pan and let them saute on the highest heat for 5 minutes.
Then you can proceed to preparing the sauce; Take the cornstarch and water you mixed in a saucepan beforehand. Add vinegar, honey, sugar and soy sauce to it. Bring to a boil over low heat and then set aside.
Chop the chicken into small pieces. Prepare the mortar by mixing eggs, flour starch and baking powder in a bowl.
Put the chickens in the coating mortar into the oil you have heated in the pan and fry them until they turn golden yellow.
Take the fried chicken from the oil and throw it directly into the sautéed vegetables and add the sauce on it.
Mix all the ingredients together for 5 minutes and serve hot.

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How do you call a lemon that ate a croissant? A banana🤣🥐🍌🍋🤣🤣🤣

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How do you call a lemon that ate a croissant? A banana🤣🥐🍌🍋🤣🤣🤣

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This is my bautiful chocolate banane recipe

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This is Findus. İ play with him every time i see it

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Derin, Vera is very cute. Thank you for sharing. 

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Derin, Vera is very cute. Thank you for sharing. 

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Anyone know whose dog this is? Can we have some more information? 

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Anyone know whose dog this is? Can we have some more information? 

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Is there a pizza recipe loading, Derin? 

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Is there a pizza recipe loading, Derin? 

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I made this delicious sandwich this morning.
First, toast the whole wheat bread!
Then, spread mayonnaise and some lemon on both sides evenly.
Thinly slice red onion, tomatoes, some cheddar cheese, green (sour apples).
Assemble the sandwich with all the ingredients and add some rocket.
Your delicious sandwich is ready to eat. Enjoy!
Love, Serra

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Here you can update your friends about where you are and what you are doing.

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Here you can update your friends about where you are and what you are doing.

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I will also make sure to send you all pictures and videos during my Summer Holiday! Looking forward to seeing them!

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Go outside, collect/make art with leaves, flowers, stones, sand and so many more...

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Go outside, collect/make art with leaves, flowers, stones, sand and so many more...

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Ingredients:
For the Shortcrust Pastry:

3 1/2 cups (450 grams) flour
1 teaspoon salt
280 grams  butter , very cold, diced
155 ml ice cold water

For the Cornish Pasties:
450 grams beef skirt steak or sirloin , cut into small cubes
1 pound (450 grams) firm, waxy potato , peeled and diced in 1/4 inch cubes, or slice them according to personal preference
195 grams yellow onion , chopped
salt and pepper to taste
unsalted butter (for cutting in slices to lay inside the pasties)
flour (for sprinkling inside the pasties)
1 large egg , lightly beaten

To Make the Shortcrust Pastry: Place the flour and salt in a food processor and pulse a few times until combined. Add the cold butter and lard and pulse a few more times until the mixture resembles coarse crumbs. Add the water a little at a time, pulsing between additions, until the mixture begins to come together. DO NOT over-mix the dough or the pastry crust will be tough and won't be flaky. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 3 hours before using (this is crucial). (Can be refrigerated for a few days or frozen for up to 3 months.)

To Make the Cornish Pasties:

Preheat the oven to 350 degrees F.

Cut it into 6 equal pieces (rolling the dough into a log and then cutting makes this easier). Wrap and keep the other 5 pieces chilled in the fridge while you're working on one at a time. Roll the dough out on a lightly floured work surface to a 8 inch circle that's about 1/8 inch thick. You can use an 8-inch plate as your guide and cut the dough around it to form your circle.

Layer the filling (see note at end): Put layer of potatoes down the center of the pastry circle, leaving about 3/4 inch space on the top and bottom edges of the pastry dough. Lightly sprinkle with salt and pepper. Next add a layer of rutabagas, onions and finally the beef, adding a light sprinkling of salt and pepper between each layer. Lay a couple pats of butter on top of the beef and sprinkle a little flour over the filling.

Wet the tips of your fingers and lightly moisten the edges of the pastry dough. For this next part work gently so that the filling doesn't puncture through the dough.  If this happens, patch up the hole with some of the scrap pieces of pastry dough.  Bring the sides up and seal the pasty down the middle. Turn the pasty onto its side and crimp the edges in traditional Cornish fashion (see blog post pictures as a visual).

Assemble the remaining pasties and lay them on a lined baking sheet. Use a sharp knife to cut a slit in the center of each pasty. Lightly brush each pasty with the beaten egg mixture.

Bake the Cornish pasties on the middle rack for 40-50 minutes until golden in color. Remove from the oven and let them sit for about 10 minutes (they will be very hot inside) before eating.

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Ingredients:
For the Shortcrust Pastry:

3 1/2 cups (450 grams) flour
1 teaspoon salt
280 grams  butter , very cold, diced
155 ml ice cold water

For the Cornish Pasties:
450 grams beef skirt steak or sirloin , cut into small cubes
1 pound (450 grams) firm, waxy potato , peeled and diced in 1/4 inch cubes, or slice them according to personal preference
195 grams yellow onion , chopped
salt and pepper to taste
unsalted butter (for cutting in slices to lay inside the pasties)
flour (for sprinkling inside the pasties)
1 large egg , lightly beaten

To Make the Shortcrust Pastry: Place the flour and salt in a food processor and pulse a few times until combined. Add the cold butter and lard and pulse a few more times until the mixture resembles coarse crumbs. Add the water a little at a time, pulsing between additions, until the mixture begins to come together. DO NOT over-mix the dough or the pastry crust will be tough and won't be flaky. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 3 hours before using (this is crucial). (Can be refrigerated for a few days or frozen for up to 3 months.)

To Make the Cornish Pasties:

Preheat the oven to 350 degrees F.

Cut it into 6 equal pieces (rolling the dough into a log and then cutting makes this easier). Wrap and keep the other 5 pieces chilled in the fridge while you're working on one at a time. Roll the dough out on a lightly floured work surface to a 8 inch circle that's about 1/8 inch thick. You can use an 8-inch plate as your guide and cut the dough around it to form your circle.

Layer the filling (see note at end): Put layer of potatoes down the center of the pastry circle, leaving about 3/4 inch space on the top and bottom edges of the pastry dough. Lightly sprinkle with salt and pepper. Next add a layer of rutabagas, onions and finally the beef, adding a light sprinkling of salt and pepper between each layer. Lay a couple pats of butter on top of the beef and sprinkle a little flour over the filling.

Wet the tips of your fingers and lightly moisten the edges of the pastry dough. For this next part work gently so that the filling doesn't puncture through the dough.  If this happens, patch up the hole with some of the scrap pieces of pastry dough.  Bring the sides up and seal the pasty down the middle. Turn the pasty onto its side and crimp the edges in traditional Cornish fashion (see blog post pictures as a visual).

Assemble the remaining pasties and lay them on a lined baking sheet. Use a sharp knife to cut a slit in the center of each pasty. Lightly brush each pasty with the beaten egg mixture.

Bake the Cornish pasties on the middle rack for 40-50 minutes until golden in color. Remove from the oven and let them sit for about 10 minutes (they will be very hot inside) before eating.

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Make a list of your goals. Tell us when you complete/achieve them and how you feel.

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Visit a gallery/museum or any other place of your choice and recount the events!

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Visit a gallery/museum or any other place of your choice and recount the events!

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Where did you go?
When did you go?
Why did you choose to go?
What did you like about it?
What was your favourite thing?
What was your least favourite thing?
Who did you go with?
Send lots of pics!

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Do 5 random acts of kindess and share them here!

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Do 5 random acts of kindess and share them here!

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Video yourself giving a report on a book you really liked.

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Video yourself giving a report on a book you really liked.

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Publish your video here! How many stars would you give it? Why?

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Read books from myON, at least 15 minutes a day

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Read books from myON, at least 15 minutes a day

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Read, read and read! Share your book recommendations with your friends! I really liked Paintball Punk, if anyone wants some action or likes paintball, I would recommend it!

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Make your own jokes and share them here!

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Make your own jokes and share them here!

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Make these! Share your experience and send lots of photos!

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Ingredients:

115g butter

115g sugar

1 large egg, beaten

1/2 tsp vanilla extract

250-275g plain flour

4 tbsp jam of your choice

2 tbsp icing sugar for

1. Preheat the oven to 180ºC, fan 160ºC. Place the butter and sugar in a large bowl and beat together until pale and creamy. Gradually beat in the egg and vanilla extract.

2. Sift over 250g of the flour and mix to a crumbly dough. Gather the dough together with your hands and knead on a lightly floured surface until smooth. If the dough is sticky work in the rest of the flour. Shape the dough into a flat disc, wrap in cling film and chill in the fridge for 40 minutes.

3. Roll half the chilled dough out on a lightly floured surface to a 3mm thickness. Use a 6cm round cutter to stamp out 16 circles, re-rolling the dough as necessary. Place on one of the baking sheets. Repeat with the remaining dough but use a 3cm round cutter (or the end of a large piping nozzle) to stamp out the centres from each circle. Place both baking sheets in the fridge for 30 minutes.

4. Bake the biscuits for 12-14 minutes, or until crisp and pale golden. Leave on the baking sheets for 5 minutes then transfer to a wire rack to cool.

5. To assemble, spread about 1 tsp jam or lemon curd on each whole biscuit. Lightly dust each cut out biscuit with icing sugar then sandwich the biscuits together.

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Go to a match or watch a match- be that football or any other sport

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Go to a match or watch a match- be that football or any other sport

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Who/what did you see?
What were the highlights of the match?
What was the score?
Who played the best?
Who played the worst?
How did you feel?

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Share as many days of your summer holiday as you want. Write your thoughts and feelings. Feel free to comment and ask about your friends' holidays!

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Make a piece of clothing or stitch a hole. How about sewing a button...

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Make a piece of clothing or stitch a hole. How about sewing a button...

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Try to create your own costume or sew a piece of clothing. Take a picture of it and share the process and how you felt at the beginning, during and after!

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I tried to make vegetarian noodles. I used lots of soya sauce for this one and fresh vegetables. If I had had some wasabi, it would have been flawless...

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Make a recipe. Share the recipe and a video of yourself making it. Give us a review.

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Make a recipe. Share the recipe and a video of yourself making it. Give us a review.

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Some of you may be familiar with this picture. These are the three new additions to my house! I love them. They play around non-stop! They are fun to watch!

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Pet an animal or your own pet. Spend time with them. How did you feel? Share!

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Pet an animal or your own pet. Spend time with them. How did you feel? Share!