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@wearisdaniellepratt: My favorite glue on nails from @kissproducts_ #nails #nailsvideotutorial #nailscheck #kissnails #glueonnails

Danielle Pratt
Danielle Pratt
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Monday 21 September 2020 17:55:25 GMT
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2020-09-22 01:42:29
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Ingredients: For the main dish: • octopus • lemon • lime • garlic • olive oil • thyme For the sauce: • lemon juice • orange juice • lime juice • salt • olive oil Additional: • capers • grapefruit flesh • sliced kumquat • salad greens • French mustard • black caviar Instructions: Prepare the octopus (we will need the tentacles) and place everything in a vacuum bag. Add the zest of the lemon and lime, chopped garlic, thyme, and olive oil. Then vacuum seal the bag and submerge it in a sous-vide water bath. Cook for 4 hours at 85°C (185°F). After that, take out the tentacles, lay them on plastic wrap, and roll them into a
Ingredients: For the main dish: • octopus • lemon • lime • garlic • olive oil • thyme For the sauce: • lemon juice • orange juice • lime juice • salt • olive oil Additional: • capers • grapefruit flesh • sliced kumquat • salad greens • French mustard • black caviar Instructions: Prepare the octopus (we will need the tentacles) and place everything in a vacuum bag. Add the zest of the lemon and lime, chopped garlic, thyme, and olive oil. Then vacuum seal the bag and submerge it in a sous-vide water bath. Cook for 4 hours at 85°C (185°F). After that, take out the tentacles, lay them on plastic wrap, and roll them into a "sausage." Puncture the wrap with a toothpick and roll it again. Then place it in the freezer overnight. Afterward, remove the octopus from the wrap and slice it thinly. For the sauce, squeeze the juice of the lemon, orange, and lime into a bowl, add salt and olive oil. Assemble the dish: place the slices on a plate, top with greens and drizzle with sauce. Add capers, citrus segments, caviar, and mustard on top of the octopus slices. Enjoy your meal! #foodaesthetic #aestheticcooking #reinavelcheva #velasaromaticas #diffusers #byvelcheva #foodtutorial #reina #queenvelcheva
علي الله لو اني جاره كل صبح ادفا علي ناره🔥😉#البدو #مطير #البداري
علي الله لو اني جاره كل صبح ادفا علي ناره🔥😉#البدو #مطير #البداري




Ingredients: • Zucchini • Truffle olive oil • Salt, pepper • Mint • Tuna • Teriyaki sauce • Blue shrimp roe For the filling: • Shrimp • Burrata • Salt • Olive oil • Kumquat juice • Black caviar Instructions: 1. Clean the shrimp and extract the roe. 2. Prepare the filling: finely chop the shrimp and combine them with torn burrata, season with salt, drizzle with olive oil and kumquat juice, add black caviar, and mix well. 3. Slice the zucchini into thin rounds, place them in a bowl, drizzle with truffle olive oil and salt, and add chopped mint. Mix by hand while wearing gloves. 4. Cut the tuna into slices about 0.5 cm thick. On a sushi mat, lay out the tuna, then add the filling on top, roll it up using the mat to form a roll. After that, cut it into pieces about 3 cm thick. 5. Arrange the zucchini on a plate in a circle, overlapping them, and sprinkle with crushed black pepper. Place the rolls on top and brush them with teriyaki sauce, then use a torch to lightly sear them until they have a slight crust. Top with the shrimp roe. Enjoy your meal! #foodaesthetic #aestheticcooking #reinavelcheva #byvelcheva #diffusers #velasaromaticas #foodtutorial #atun #tuna
Ingredients: • Zucchini • Truffle olive oil • Salt, pepper • Mint • Tuna • Teriyaki sauce • Blue shrimp roe For the filling: • Shrimp • Burrata • Salt • Olive oil • Kumquat juice • Black caviar Instructions: 1. Clean the shrimp and extract the roe. 2. Prepare the filling: finely chop the shrimp and combine them with torn burrata, season with salt, drizzle with olive oil and kumquat juice, add black caviar, and mix well. 3. Slice the zucchini into thin rounds, place them in a bowl, drizzle with truffle olive oil and salt, and add chopped mint. Mix by hand while wearing gloves. 4. Cut the tuna into slices about 0.5 cm thick. On a sushi mat, lay out the tuna, then add the filling on top, roll it up using the mat to form a roll. After that, cut it into pieces about 3 cm thick. 5. Arrange the zucchini on a plate in a circle, overlapping them, and sprinkle with crushed black pepper. Place the rolls on top and brush them with teriyaki sauce, then use a torch to lightly sear them until they have a slight crust. Top with the shrimp roe. Enjoy your meal! #foodaesthetic #aestheticcooking #reinavelcheva #byvelcheva #diffusers #velasaromaticas #foodtutorial #atun #tuna
For the dough: • 500 g of flour • 250 g of butter • 2 eggs • 40 ml of cognac • 10 g of salt • 1 g of pepper For the filling: • Chicken (about 1.8 kg) • 200 g of chicken liver • 1 egg • 50 g of pistachios • Foie gras (3 pieces) • Duck fillet • 12 g of salt • 2 g of pepper • Black garlic oil • Candied garlic to taste • Espelette chili pepper to taste For the jelly: • 100 g of broth • 5 g of gelatin Instructions: 1. Prepare the chicken, and sauté the breast in a pan. Place all bones and cartilage in the oven for 20 minutes at 180°C, then boil them to make broth (add black peppercorns). 2. In the same pan, sauté the chicken liver and foie gras. Pass the chicken liver and breast through a meat grinder. Add the egg, pistachios, salt, pepper, black garlic oil to the minced mixture and mix well. 3. Prepare the dough using a stand mixer. Then add the eggs with cognac and salt. Wrap the finished dough in a bag or plastic wrap and refrigerate. 4. Roll out the dough and cut it into shape. Grease a baking dish with oil and lay out the dough (seal all seams). Place the filling at the bottom, followed by the duck liver and foie gras, then cover with more filling. Brush the edges with beaten egg and cover with rolled-out dough (trim any excess), make light cross cuts on top, and brush with egg. Make three holes on top and insert parchment cylinders into them. 5. Bake for 15 minutes at 220°C until golden brown, then reduce to 180°C and bake for another 30–40 minutes (when the internal temperature reaches 55°C, you can measure it with a thermometer). 6. For the jelly, add gelatin and salt to the broth. Reduce it until the gelatin dissolves. Then pour the broth into the holes and refrigerate to set. Enjoy your meal! #pollo #byvelcheva #aestheticcooking #foodaesthetic #queenvelcheva #reinavelcheva #diffusers
For the dough: • 500 g of flour • 250 g of butter • 2 eggs • 40 ml of cognac • 10 g of salt • 1 g of pepper For the filling: • Chicken (about 1.8 kg) • 200 g of chicken liver • 1 egg • 50 g of pistachios • Foie gras (3 pieces) • Duck fillet • 12 g of salt • 2 g of pepper • Black garlic oil • Candied garlic to taste • Espelette chili pepper to taste For the jelly: • 100 g of broth • 5 g of gelatin Instructions: 1. Prepare the chicken, and sauté the breast in a pan. Place all bones and cartilage in the oven for 20 minutes at 180°C, then boil them to make broth (add black peppercorns). 2. In the same pan, sauté the chicken liver and foie gras. Pass the chicken liver and breast through a meat grinder. Add the egg, pistachios, salt, pepper, black garlic oil to the minced mixture and mix well. 3. Prepare the dough using a stand mixer. Then add the eggs with cognac and salt. Wrap the finished dough in a bag or plastic wrap and refrigerate. 4. Roll out the dough and cut it into shape. Grease a baking dish with oil and lay out the dough (seal all seams). Place the filling at the bottom, followed by the duck liver and foie gras, then cover with more filling. Brush the edges with beaten egg and cover with rolled-out dough (trim any excess), make light cross cuts on top, and brush with egg. Make three holes on top and insert parchment cylinders into them. 5. Bake for 15 minutes at 220°C until golden brown, then reduce to 180°C and bake for another 30–40 minutes (when the internal temperature reaches 55°C, you can measure it with a thermometer). 6. For the jelly, add gelatin and salt to the broth. Reduce it until the gelatin dissolves. Then pour the broth into the holes and refrigerate to set. Enjoy your meal! #pollo #byvelcheva #aestheticcooking #foodaesthetic #queenvelcheva #reinavelcheva #diffusers

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