The Jennifer Aniston Salad: Explained by Jennifer Aniston!
Jennifer Aniston explains what the Rachel salad was actually made of.
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Grilled Cheese & Roasted Tomato Soup
Good soup ????
Fix those late night cravings with some bomb as grilled cheese and spicy tomato soup ???????? here’s my recipe:
6 tomatoes, quartered
1 onion, quartered
1 capsium/ bell pepper, chopped
1 whole garlic bulb
Chilli flakes (optional)
1/2-1 cup unsalted vegetable stock
1/2-1 cup cream
3-4 basil leaves
Salt and pepper
2 slices of your favourite bread
Mozzarella cheese
Cheddar cheese
Butter
Method:
1. Chop off the top of your garlic bulb, leaving the cloves exposed. With your garlic, place all your other chopped vegetables into a large baking dish, drizzle generously with olive oil, chilli flakes, salt and pepper and bake at 200C for 50-60 mins until the vegetables are slightly charred and soft.
2. [optional] Use a blow torch and lightly torch your roasted vegetable to add extra char if you like your soup smokey. Careful not to burn it.
3. Transfer your vegetables into a pot or a blender with your stock, cream and basil. With a stick blender or a normal blender, blend your soup until smooth. Salt and pepper to taste.
4. For your grilled cheese, cut up 2 slices of bread. You can use any cheese you want or have on hand. I used mozzarella for the stretch and cheddar for the bitey taste. Butter your bread and grate as much cheese as your heart can take. Grill in a pan over medium heat until golden brown and cheese melted. Serve with tomato soup.
Pumpkin and Fennel Pie
Pumpkin & Fennel Pie (Greek island style)
Ingredients: pumpkin, fennel, spring onions, silver beet, plain flour, two eggs beaten, grated goat milk cheese.
Herbs & Spices: mint, lemon balm, turmeric, cumin, salt and pepper, 8g yeast,
Also: water, olive oil, vinegar, Raki as needed.
Preheat oven to 180C (Irene uses an electric oven).
NOTES:
I am not going to give a detailed description of the preparation and cooking processes here. You can see those in the video. I will say though, that the whole process--from 'go to whoa'--will take several hours which includes cooking time.
Early in the video I say to Irene that she has not measured any of the ingredients. Of course, throughout the preparation and cooking process Irene does measure the ingredients, but not by *weight*. Mostly she is measuring by quantity. For example, we see the colander full of fennel, and the large orange plastic bowl full of diced pumpkin and chopped silver beet leaves. When Irene places all the ingredients into the large saucepan it is filled to the brim.
If you are going to make this pie, or slice, don't worry about preparing too much filler or pastry. As Irene points out in the video, she simply freezes any excess filler and pastry for later use.
If you don't have access to home made goat milk cheese (and how many of us do?), substitute grated feta cheese, mozzarella, or other white cheese of your choosing.
Finally, in the early part of the video Irene uses the expression wilt it while preparing to cook the fennel. What Irene means by this is to simmer the fennel (and later the pumpkin) on low heat until thoroughly cooked.
If you have any questions. Don't hesitate to ask them.
The Very Best Potatoes Au Gratin Recipe
Thinly sliced potatoes are combined with butter, cream and tons of cheese before being baked to a bubbly, golden perfection. Simple to prepare and fantastic for entertaining.
----------------------------------------FULL RECIPE BELOW--------------------------------------
INGREDIENTS
3 ounces Butter
1 garlic clove minced
4 tablespoons cornstarch
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
2 cups low-fat milk
2 cups shredded white cheddar
5 cups thinly sliced yukon gold potatoes
INSTRUCTIONS
Preheat oven to 350°.
In a large saucepan, melt the butter over low heat. Stir in the garlic and cook 1 minute. Whisk in the cornstarch, salt and pepper until smooth.
Gradually add the milk and bring to a boil. Cook the sauce stirring constantly until thickened, approximately 2-3 minutes.
Remove from heat and stir in 1 1/2 cups of the cheese until melted. Stir in the potatoes.
Transfer to a 2 quart baking dish coated with cooking spray. Sprinkle with the remaining cheese. Cover and bake 30 minutes. Uncover and bake an additional 30-45 minutes or until the potatoes are tender and the sauce is golden brown and bubbling.
Remove from the oven and allow to stand 5-10 minutes before serving.
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INGREDIENTS:
• Oil
• 7 eggs
• Salt and black pepper
• 2 cups breadcrumbs
• 1 onion
• 2 tablespoons of margarine
• Green smell to taste
Click on the link below and access other delicious recipes ????????
beacons.ai/superyummy
Homemade Lasagna
It came out so good. Try it!
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Ingredients
2 lb lean ground beef
½ cup diced onion
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes
2 (6 oz) cans tomato paste
2 (6.5 oz) cans canned tomato sauce
½ cup water
2 tbsp white sugar
1 ½ tsp dried basil leaves
½ tsp fennel seeds
1 tsp Italian seasoning
1 ½ tsp salt, divided, or to taste
¼ tsp ground black pepper
4 tbsp chopped fresh parsley
16 oz ricotta cheese
1 egg ¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese
Lasagna sheets
4 cups flour
4 whole large eggs
5 large egg yolks
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