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Poul Larsen profile picture
Poul Larsen
2 yrs

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Poul Larsen profile picture
Poul Larsen
2 yrs

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Poul Larsen profile picture
Poul Larsen
2 yrs - Translate

Those that know what's happening in the world and stay silent are just as evil as those committing crimes against humanity.

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Poul Larsen profile picture
Poul Larsen
2 yrs

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Poul Larsen profile picture
Poul Larsen
2 yrs

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Aukina Dokter profile picture
Aukina Dokter
2 yrs - Translate

https://www.thegoldenreport.co....m/post/the-roots-of-

The Roots of Evil in Jerusalem
www.thegoldenreport.com

The Roots of Evil in Jerusalem

It has been on my mind for weeks to send this article I wrote in 2004, as we look around the world and see what is happening here in Israel with the UN and the invasion of Islam throughout the globe, it is just time to be aware of the anti-Christ soo
Fifi T profile picture
Fifi T Veggie & Vegan Recipes
2 yrs - Translate

Traditional Scottish Cranachan

Ingredients:
> Raspberries (although some recipes mentioned any fresh berries would do)
> Toasted oatmeal (of all sorts of varieties)
> Cream or Crowdie
> Whisky (or sometimes rum)
> Honey or Sugar
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75g oats (3/4 cup)
2 tbsp honey
2 tbsp whisky
250g raspberries (about 2 cups)
350ml double cream (thick cream, 1.5 cups)

Prep > (See in Comments below)

* Deserts

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Fifi T

1664473276
Step 1 > The first step is to toast the oats. You can do this in a pan on the stovetop or in the oven. Put the oats in a dry pan or spread them out on a tray to go under the grill. How long it needs will depend on the oats you use. It took around 5 minutes for ours. There will be a nutty sort of smell when they’re ready. Keep checking them continuously so they don’t burn! Put in a bowl and set aside to cool.
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Fifi T

1664473307
Step 2 > Crush the raspberries in a bowl and set aside, saving a few whole ones for a garnish.
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Fifi T

1664473330
Step 3 > Whip the cream to stiff peaks. Add the whisky and the honey. Start with a smaller amount and you can always add more to taste.
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Fifi T profile picture
Fifi T Veggie & Vegan Recipes
2 yrs - Translate

Homemade Dressings >

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Fifi T profile picture
Fifi T Veggie & Vegan Recipes
2 yrs - Translate

Chilli Jam Glazed Halloumi > with Bulgur Wheat, Green Pepper & Tomatoes

Ingredients:
> 3 Garlic Cloves
> 2 Echalion Shallots
> 1 Green Pepper
> 1 Can of Chopped Baby Plum Tomatoes
> 1 Pack of Halloumi
> 30 grams Sun-Dried Tomato Paste
> 110 grams of Bulgur Wheat
> 10 grams of Vegetable Stock Paste
> 25 grams of Chilli Jam

(See below in comments section > for Prep Guide)

* Mezze Dishes

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Fifi T

1664448002
Step 1 > Fill and boil your kettle.

Peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the shallot.

Halve the pepper and discard the core and seeds. Slice into thin strips. Halve the baby plum tomatoes.

Cut the halloumi into 1cm thick slices. Place into a small bowl of cold water and leave to soak.
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Fifi T

1664448027
Step 2 > Heat a drizzle of oil in a medium saucepan on medium heat.

Once hot, add the shallot and cook, stirring occasionally, until softened, 3-4 mins.

Stir in the sun-dried tomato paste, garlic and bulgur wheat. Cook for 1 min.
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Fifi T

1664448047
Step 3 > Stir the veg stock paste and boiling water for the bulgur (see pantry for amount) into the pan. Bring back up to the boil and simmer for 1 min.

Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
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Fifi T profile picture
Fifi T Veggie & Vegan Recipes
2 yrs - Translate

Potato & Leek Gratin

Ingredients:
2 Tablespoons of unsalted butter (& more for greasing the pan)
2 Large leeks, trimmed & halved lengthwise
1½ pounds of peeled Yukon Gold potatoes
1Teaspoon of kosher salt
½ Teaspoon ground black pepper
2 Thyme sprigs
1cup of heavy cream
3 fat garlic cloves > finely chopped
1 bay leaf
¼ Teaspoon freshly ground nutmeg
¾ Cup Grated Gruyère Cheese

(Preparation Steps > are in the comments below)

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Fifi T

1664448278
Preparation
Step 1
Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.

Step 2
Using a mandoline or sharp knife, slice the potatoes into rounds, ⅛-inch thick. Toss with ¾ teaspoon salt and ¼ teaspoon pepper. Layer the rounds in the gratin dish.

Step 3
Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme and scatter the leeks over the potatoes.

Step 4
Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.

Step 5
Pour the cream over the leeks and potatoes and top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.
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