Wavetclothingllc - Awesome it’s a philadelphia sport teams Joel Embiid Jalen Hurts Bryce Harper 202

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Heat the Awesome it’s a philadelphia sport teams Joel Embiid Jalen Hurts Bryce Harper 2023 shirt and I love this oven to 200 ̊C/180 ̊C fan/Gas 6. Line a baking tray with baking parchment and unroll the sheet of pastry onto the tray. Use a sharp knife to score a 2-3cm border around the edge, then prick all over the center part with a fork. Brush the pastry edge with the egg, then line with baking parchment and baking beans. Blind-bake in the oven for 10 minutes, until dry to the touch and lightly golden at the edges. Take out of the oven and leave to cool for 10 minutes or so. In a small bowl, combine the mascarpone with the Parmesan and season generously with salt and pepper. Spoon the mascarpone over the middle of the tart and spread it out as evenly as you can. If the pastry is puffed up in the middle, don’t worry, just press it down gently with your hands and spoon the mascarpone on top. Cut the rhubarb into long-ish pieces, roughly 16cm long, and arrange them snugly, side by side like soldiers, over the mascarpone. Sprinkle the sugar over the rhubarb, then top with the grated Cheddar. Lastly, scatter over a few thyme leaves.Set in the oven to bake for 15-20 minutes, until the cheese is melted and the rhubarb is tender. Serve warm. Put all the ingredients for the dough into a large mixing bowl and turn with your hands until it starts to come together. Once it has come together fully, tip it out onto a work surface and knead for 5 minutes. You should have a smooth dough.Roll into a sausage shape and pull off gobstopper-sized pieces. Roll into a ball with your hands, flatten, and then push your finger through the middle to create the hole.

Make the Awesome it’s a philadelphia sport teams Joel Embiid Jalen Hurts Bryce Harper 2023 shirt and I love this sugar syrup by boiling the sugar and the water together until you have a thickened syrup—this should take around 10 minutes. Be careful you don’t over-reduce it—otherwise you will end up with caramel. Lower to a simmer. While it is simmering, heat the oil in a wok over a low to medium heat. When the oil is hot, fry the doughnuts for five to eight minutes in batches—be careful not to overcrowd the pan. Turn regularly so both sides are evenly colored. Drain the fried doughnuts on kitchen paper. Once all the doughnuts are fried, take the syrup off the heat and sprinkle with rose water. Dip the doughnuts briefly in the syrup in batches, making sure they are well coated. Rest on greaseproof paper and sprinkle over the rose petals and pistachios. Precious morsels of caviar brined to perfection, creamy hand-molded Beurre de Baratte butter from Normandy, and piquant mussels marinated Spanish-style with the unlikely companion of sweet kombu seaweed. What might sound like a motley first course at New York’s next latest eatery is just one-quarter of a tightly-curated shelf at Big Night, which opens the double doors of its second location this week.

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