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Messages - NiggaSpirit
1
« on: October 29, 2017, 01:56:49 pm »
GIVE PROOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOF
2
« on: October 29, 2017, 01:46:44 pm »
add me on tinder @LenaTheTurklover123
3
« on: October 29, 2017, 01:15:54 pm »
NO PROOF, FULL THEFT ABUSE IS REAL FOLKS
4
« on: October 26, 2017, 09:31:44 pm »
Ingredients
190g masa harina
Pinch of salt
250ml warm water
1 tbsp olive oil
vegetable oil for frying
Corn Tortillas
Makes 18 Tortillas
The Mexican wraps or soft tortillas that you buy in a supermarket are made from wheat flour, but these are traditional corn tortillas made with Mexican maize flour, masa harina. This gluten-free flour, available online from specialist Mexican Food suppliers, has a distinctive taste. You can substitute wheat flour, but masa harina will give you a more flavourful and robust tortilla. In Mexico, this simple dough is often flattened in a torilla press but these small tortillas are easily rolled by hand.
1. Mix the masa harina and salt in a bowl. Add the water and olive oil, and mix with one hand until you get a smooth dough. This is tighter than a yeast dough and it feels quite crumbly; if it’s too dry, add a few extra drops of water. This dough is for rollling, rather than stretching.
2. Divide the dough into 18 equal pieces and shape into small balls. Cover loosely with cling film and leave to rest in the fridge for 30 minutes.
3. To shape, place a ball of dough between 2 layers of cling film and roll to flatten, give it a quarter-turn, then roll and turn again, to keep a round shape. Continue rolling and turning until you have a small 3-5mm thin round. Repeat with the rest of the dough. This is the easiest way to shape tortillas, but sometimes I simply bash them on a work surface with my hand to flatten them.
4. To cook the tortillas, lightly oil a heavy-based frying pan or flat griddle and place on a high heat. Cook the tortillas, a few at a time (depending on the size of your pan), for 1 minute or so on each side, keeping a close eye on them; you don’t want them to get too brown. Use a palette knife to push down any small bubbles that appear on the surface.
5. Once cooked, remove the tortillas from the pan and wrap in a clean tea towel to keep them soft and warm. Stack them as they are cooked and eat as soon as possible.
5
« on: October 26, 2017, 09:29:18 pm »
Ingredients
175g unsalted butter, softened, plus extra for greasing
175g caster sugar
3 large eggs
1 tbsp brandy
100g self-raising flour
½tsp baking powder
2 tbsp unsweetened cocoa powder
40g walnuts, chopped
40g digestive biscuits finely chopped
-For the filling and topping
75g sultanas
4 tbsp brandy
180 – 200g good-quality dark chocolate (about 70 per cent cocoa solids or Bourneville)
150g unsalted butter, softened
150g icing sugar, sifted, plus extra for dusting
50g walnuts
Triple Layer Chocolate Cake with Walnuts
Serves 8
Prep 1 hour
Bake 45 minutes
Sandwiched together with delicious chocolate buttercream flavoured with brandy-soaked sultanas and walnuts, this layer cake is a chocoholic’s dream.
1. Heat your oven to 180°C. Line a 1kg loaf tin with baking parchment. For the filling, soak the sultanas in the brandy in a small bowl.
2. To make the cake, cream the butter and sugar together in a large bowl until pale and fluffy; this can take up to 10 minutes. Gradually beat in the eggs and brandy, adding a little of the flour with each egg to guard against curdling. Sift the remaining flour, cocoa and baking powder together over the mixture and fold in gently. Finally, fold in the walnuts and biscuit crumbs. Scrape the mixture into the prepared tin.
3. Bake for about 45 minutes or until firm to touch. Leave in the tin for about 10 minutes, then turn out and cool completely on a wire rack.
4. For the filling, chop 150g of the chocolate and melt in a bowl over a pan of simmering water. Let cool until barely tepid. In a large bowl, cream the butter and the icing sugar together, then vigorously beat in the melted chocolate until creamy. Add the walnuts and sultanas with their brandy.
4. Slice the cake horizontally into 3 layers. Use two-thirds of the filling to sandwich these together and spread the remaining filling on top of the cake. Grate the rest of the chocolate on top and chill the cake thoroughly before serving. Sprinkle with icing sugar to finish.
6
« on: October 26, 2017, 09:26:55 pm »
Ingredients
225g unsalted butter, softened, plus extra for greasing
110g caster sugar, plus extra for dusting
225g plain flour, plus extra for dusting
110g cornflour
Pinch of salt
1. Lightly butter 2 trays, or line with baking parchment.
Buttery Shortbread
Makes 20
Prep 45 minutes
Bake 20 minutes
With its light, buttery flavour and sugar-crystal sweetness, this shortbread is impossible to resist. You can flavour it if you like, adding a handful of chocolate chips or a sprinkling of finely chopped rosemary, or lavender to the dough as you knead it.
1. Lightly butter 2 trays, or line with baking parchment.
2. Put the butter and sugar into a large bowl and cream together, using an electric hand-held whisk or wooden spoon, until light and fluffy. Sift the flour and cornflour into the bowl, add the salt and mix together until smoothly combined. Tip the mixture out onto a lightly floured surface and knead to a soft dough.
3. Roll out the dough between 2 pieces of baking parchment to a thickness of 1cm. Prick the dough all over with a fork and cut into triangles or whatever shapes you like, using a knife or a biscuit cutter. Re-roll the scraps once to cut more (if you re-roll too many times the dough may start to get greasy). Put the shortbreads on the prepared baking trays and chill for at least 30 minutes.
4. Meanwhile, heat your oven to 170°.
5. Bake the shortbreads for about 20 minutes, until just turning golden brown at the edges. Leave on the baking trays for a few minutes to firm up slightly, then lift the shortbreads onto a wire rack. Dust with sugar and leave to cool. They will keep in an airtight container for 3-4 days.
7
« on: October 26, 2017, 09:23:34 pm »
265g plain flour, plus extra for dusting
55g strong white bread flour
55g unsalted butter, cubed
65g lard
1 tsp salt
1 egg, lightly beaten for glazing
For the filling
1 large onion, peeled and finely chopped
100g unsmoked back bacon, finely chopped
Small bunch of parsley, leaves only, chopped
Sea salt and freshly ground black pepper
1 large or 2 small sheets of leaf gelatine
½ chicken stock cube
300ml boiling water
1. Heat your oven to 190°C. Have a ready a 12-hole muffin tin.
2. First make the pork filling. Put the onion, pork, bacon and parsley into a bowl with some salt and pepper and mix well. To check the seasoning of the mix, fry a tiny nugget of the mixture in a frying pan until cooked through. Leave to cool, then taste and adjust your mixture accordingly. Cover and set aside while you make the pastry.
3. For the hot water crust, put your flours into a bowl. Add the butter and rub in with your fingertips. Heat the lard in a pan until melted. Dissolve the salt in the boiling water, then add to the melted lard. Pour this liquid into the flour. Mix with a spoon then, as soon as it is cool enough, tip the dough onto a lightly floured surface and work together into a ball. Be careful that the dough is not too hot when you start to work it. Once the dough ball is formed, leave it to cool slightly. If it’s still lumpy, work it a minute or two longer. Divide the dough in two, making one piece slightly bigger than the other.
4. Working as quickly as you can, roll out the larger piece of dough to about 3mm thickness; it should be glossy and still warm enough to touch. Using an 11-12cm cutter, cut out 12 rounds to line the muffin moulds. Put them into the moulds, shaping to fit the sides. The pastry should come slightly above the rim of each mould. Roll out the other piece of dough and use a 6-7cm cutter to cut out 12 lids. Lift away the trimmings and re-roll the pastry if you need to cut more, but only once. As it cools, it stiffens and becomes more brittle.
5. Put a heaped tablespoonful of the filling into each pastry case. Use a chopstick or something similar to make a good-sized hole, about 5mm in diameter, in the middle of each pie lid. Brush the pastry case rims with beaten egg and place the lids on top. Crimp the edges together well to seal. Brush the pastry lids with beaten eggs. Bake the pies for 50 minutes until golden brown.
6. While the pies are in the oven, soften the gelatine in cold water to cover for 5 minutes or so. In a jug, dissolve the chicken stock cube in the boiling water. Drain the gelatine and squeeze to remove the excess liquid, then add to the stock and stir in completely dissolved.
7. When the pies come out of the oven, enlarge the holes in the top if necessary, then carefully pour in a little of the gelatine mixture. Leave the pies to cool and settle overnight before serving. Or once cold, chill for a couple hours.
8
« on: October 26, 2017, 09:15:42 pm »
ingredients
serves 4
Olive oil for frying
1 large onion, peeled and finely chopped
1 garlic clove, crushed with 1/2 tsp salt
3/4 kg (1 1/2 lb) minced beef
2 tbsp spoons tomato puree
396 g (14 oz) can tomatoes
Approx. 300 ml (1/2 pint) chicken stock
1 tsp spoon sugar
1 tbsp red or white wine vinegar
1 tsp spoon freshly chopped basil or 1/2 tsp dried basil
1 tsp spoon freshly chopped oregano or 1/2 tsp dried oregano
Freshly ground black pepper to taste
To serve:
350 g (3/4 lb) spaghetti
Salt
1 tbsp butter
50 g (2 oz) Parmesan cheese, grated
method
1. Heat 2 spoons of oil in a large pan. Add the onion and garlic and fry until golden. Add the beef and fry until browned, stirring constantly.
2. Stir in the tomato puree, tomatoes and stock and mix until well blended. Stir in the remaining ingredients with salt and black pepper to taste and bring to the boil. Lower the heat and simmer gently for 20 minutes, stirring occasionally, and adding a little more stock or water if the sauce becomes dry.
3. Meanwhile, cook the spaghetti in boiling salted water for 12 to 15 minutes or until 'al dente' (tender, but firm to the bite). Drain, return to pan with the butter and heat through over gentle heat.
4. Arrange the spaghetti in a circle on a hot serving platter. Taste the meat sauce for seasoning and spoon into the centre. Serve immediately with grated Parmesan handed separately
9
« on: October 24, 2017, 10:31:44 am »
HAHAHAHAHA no pk
12
« on: July 22, 2017, 09:48:20 pm »
Nickname: pussyslayer2005
Age: 11
Gender: no understand
Location: chernobyl
When did you join FTA for the first time?: on the day i first joined fta
Why do you want to be a Moderator? (atleast 50 words): so i can abuse my rights and ban people i hate
What language do you speak except english?: London
What makes you think you're suitable enough as a Moderator? (atleast 50 words): i am a proud follower of KJU
Tell us something about yourself (atleast 100 words): im fat and i get bullied alot, i got adopted and i hate my life, sometimes i try to commit suicide but i always fail so please accept
13
« on: May 16, 2017, 06:33:09 pm »
So are your topics
14
« on: May 16, 2017, 05:46:27 pm »
Maybe he will stop if you also will stop provoking him and saying he is a bad admin
15
« on: April 03, 2017, 03:04:03 pm »
-rep Nissan
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