• Afternoon tea but make it a little dangerous
    Spent the day living my best soft girl fantasy at The Majestic Hotel KL orchids, champagne, tiny treats

    Swipe to see the tea
    Scones? Divine, Mood? Deliciously extra. Would you do high tea dressed to slay… or keep it casual?

    Tell me below
    Are you:
    Full glam, gloves and pearls
    Cute and cozy, just here for the snacks
    Champagne first, questions later

    #TeaWithAttitude #MajesticHotelKL #HighTeaEnergy #OrchidConservatoryVibes #SoftGirlInKL #GlamAndScones
    Afternoon tea but make it a little dangerous 😘🍰 Spent the day living my best soft girl fantasy at The Majestic Hotel KL 🇲🇾 orchids, champagne, tiny treats 😇✨ Swipe to see the tea 💋 Scones? Divine, Mood? Deliciously extra. Would you do high tea dressed to slay… or keep it casual? Tell me below ⬇️ Are you: 🫖 Full glam, gloves and pearls 🥐 Cute and cozy, just here for the snacks 🍾 Champagne 🍾 first, questions later #TeaWithAttitude #MajesticHotelKL #HighTeaEnergy #OrchidConservatoryVibes #SoftGirlInKL #GlamAndScones
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  • Cold Pistachio-Cilantro Sauce

    Chilled Pistachio-Cilantro Herb Sauce with Citrus and Olive Oil

    Ingredients:

    1 cup fresh cilantro leaves (packed)

    1/2 cup shelled pistachios (unsalted, preferably roasted)

    1 garlic clove

    2 tbsp lemon juice or lime juice

    1/4 cup olive oil

    2–3 tbsp cold water (to adjust consistency)

    Salt and black pepper, to taste

    Optional: 1 green chili (for heat), 1 tsp honey or maple syrup (for sweetness)

    Directions:

    In a food processor or blender, combine the cilantro, pistachios, garlic, and lemon juice. Pulse until coarsely blended.

    With the motor running, slowly drizzle in the olive oil until the mixture becomes smooth.

    Add cold water, 1 tablespoon at a time, until the sauce reaches your desired consistency.

    Season with salt and pepper to taste. Add optional chili or honey if using, and blend again briefly.

    Serve immediately or refrigerate for up to 3 days. Best served chilled over grilled meats, roasted vegetables, grain bowls, or as a dip.

    Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes
    Kcal: 140 kcal (per 2 tbsp) | Servings: About 6 servings

    #pistachiosauce #cilantrosauce #herbsauce #coldcondiments #greengoddessvibes #veganfriendly #diprecipes #quickflavors #summersauces #freshdressing #noheatneeded #easyappetizers #herbbasedsauces #greenmagic #plantbasedrecipes #boldsauces #mealprepideas #grainbowltopping #homemadesauce #coolflavorboost

    This Cold Pistachio-Cilantro Sauce is a flavor bomb Creamy, herby, nutty — and ready in 10 minutes!
    Cold Pistachio-Cilantro Sauce Chilled Pistachio-Cilantro Herb Sauce with Citrus and Olive Oil Ingredients: 1 cup fresh cilantro leaves (packed) 1/2 cup shelled pistachios (unsalted, preferably roasted) 1 garlic clove 2 tbsp lemon juice or lime juice 1/4 cup olive oil 2–3 tbsp cold water (to adjust consistency) Salt and black pepper, to taste Optional: 1 green chili (for heat), 1 tsp honey or maple syrup (for sweetness) Directions: In a food processor or blender, combine the cilantro, pistachios, garlic, and lemon juice. Pulse until coarsely blended. With the motor running, slowly drizzle in the olive oil until the mixture becomes smooth. Add cold water, 1 tablespoon at a time, until the sauce reaches your desired consistency. Season with salt and pepper to taste. Add optional chili or honey if using, and blend again briefly. Serve immediately or refrigerate for up to 3 days. Best served chilled over grilled meats, roasted vegetables, grain bowls, or as a dip. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 140 kcal (per 2 tbsp) | Servings: About 6 servings #pistachiosauce #cilantrosauce #herbsauce #coldcondiments #greengoddessvibes #veganfriendly #diprecipes #quickflavors #summersauces #freshdressing #noheatneeded #easyappetizers #herbbasedsauces #greenmagic #plantbasedrecipes #boldsauces #mealprepideas #grainbowltopping #homemadesauce #coolflavorboost This Cold Pistachio-Cilantro Sauce is a flavor bomb Creamy, herby, nutty — and ready in 10 minutes!
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    · 0 Σχόλια ·0 Μοιράστηκε ·47χλμ. Views
  • Spiderman - Colors By Azelus Arts

    #spiderman #spidermanfanart #spidey #marvel #xmen #dcu #dcuniverse #leagueoflegends #switch2 #NintendoSwitch2
    Spiderman - Colors By Azelus Arts #spiderman #spidermanfanart #spidey #marvel #xmen #dcu #dcuniverse #leagueoflegends #switch2 #NintendoSwitch2
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    · 0 Σχόλια ·0 Μοιράστηκε ·45χλμ. Views
  • Teriyaki Chicken and Noodle Salad

    Sweet Teriyaki Chicken Noodle Salad with Crunchy Veggies and Sesame Dressing

    Ingredients:

    For the Chicken:

    2 boneless, skinless chicken breasts

    1/4 cup teriyaki sauce

    1 tbsp sesame oil

    For the Noodle Salad:

    200g (7 oz) soba noodles or rice noodles

    1 cup shredded red cabbage

    1 cup julienned carrots

    1/2 red bell pepper, thinly sliced

    1/2 cucumber, julienned

    2 green onions, sliced

    2 tbsp sesame seeds (toasted)

    Fresh cilantro or mint (optional, for garnish)

    For the Dressing:

    2 tbsp soy sauce

    1 tbsp rice vinegar

    1 tbsp sesame oil

    1 tsp honey or maple syrup

    1 tsp grated ginger

    1 garlic clove, minced

    Directions:

    Marinate the chicken in teriyaki sauce for 20–30 minutes.

    Grill or pan-sear chicken in sesame oil over medium-high heat until cooked through and caramelized (about 6–8 minutes per side). Let rest, then slice.

    Cook noodles according to package instructions. Rinse under cold water and drain well.

    In a large bowl, combine noodles, cabbage, carrots, bell pepper, cucumber, and green onions.

    In a small jar or bowl, whisk together all dressing ingredients. Pour over the salad and toss to coat.

    Top salad with sliced teriyaki chicken and sprinkle with sesame seeds and herbs.

    Serve immediately or chill for a refreshing noodle bowl.

    Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
    Kcal: 420 kcal (per serving) | Servings: 4 servings

    #teriyakichicken #noodlesalad #asianflavors #summersalad #coldnoodlebowl #mealprepideas #healthyasianrecipes #japanesefusion #sobaandchicken #crunchysalad #teriyakibowl #refreshinglunch #easymealideas #highproteinmeal #saladbowlgoals #homemadenoodlesalad #gingergarlicdressing #weekdaydinner #boldflavors #freshandfast

    Need a cool, satisfying meal? This Teriyaki Chicken & Noodle Salad is bursting with flavor and crunch — and it’s so easy to make!
    Teriyaki Chicken and Noodle Salad Sweet Teriyaki Chicken Noodle Salad with Crunchy Veggies and Sesame Dressing Ingredients: For the Chicken: 2 boneless, skinless chicken breasts 1/4 cup teriyaki sauce 1 tbsp sesame oil For the Noodle Salad: 200g (7 oz) soba noodles or rice noodles 1 cup shredded red cabbage 1 cup julienned carrots 1/2 red bell pepper, thinly sliced 1/2 cucumber, julienned 2 green onions, sliced 2 tbsp sesame seeds (toasted) Fresh cilantro or mint (optional, for garnish) For the Dressing: 2 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp sesame oil 1 tsp honey or maple syrup 1 tsp grated ginger 1 garlic clove, minced Directions: Marinate the chicken in teriyaki sauce for 20–30 minutes. Grill or pan-sear chicken in sesame oil over medium-high heat until cooked through and caramelized (about 6–8 minutes per side). Let rest, then slice. Cook noodles according to package instructions. Rinse under cold water and drain well. In a large bowl, combine noodles, cabbage, carrots, bell pepper, cucumber, and green onions. In a small jar or bowl, whisk together all dressing ingredients. Pour over the salad and toss to coat. Top salad with sliced teriyaki chicken and sprinkle with sesame seeds and herbs. Serve immediately or chill for a refreshing noodle bowl. Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes Kcal: 420 kcal (per serving) | Servings: 4 servings #teriyakichicken #noodlesalad #asianflavors #summersalad #coldnoodlebowl #mealprepideas #healthyasianrecipes #japanesefusion #sobaandchicken #crunchysalad #teriyakibowl #refreshinglunch #easymealideas #highproteinmeal #saladbowlgoals #homemadenoodlesalad #gingergarlicdressing #weekdaydinner #boldflavors #freshandfast Need a cool, satisfying meal? This Teriyaki Chicken & Noodle Salad is bursting with flavor and crunch — and it’s so easy to make!
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  • Mexican Street Corn and Avocado Salad

    Zesty Mexican Street Corn & Creamy Avocado Salad with Cotija

    Ingredients:

    4 ears of corn, husked (or 3 cups corn kernels)

    1 tablespoon olive oil

    2 ripe avocados, diced

    1/2 cup crumbled cotija cheese (or feta)

    1/4 cup red onion, finely diced

    1/4 cup chopped fresh cilantro

    Juice of 2 limes

    1/4 cup mayonnaise

    1 teaspoon chili powder

    1/2 teaspoon smoked paprika

    Salt and black pepper to taste

    Optional: jalapeño, seeded and finely diced, for heat

    Directions:

    Heat a grill or skillet over medium-high. Brush corn with olive oil and char for 7–10 minutes, turning occasionally, until golden and slightly blackened. Let cool, then cut the kernels off the cob.

    In a large bowl, whisk together mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper.

    Add the corn kernels, avocado, red onion, cilantro, and cotija to the bowl. If using, stir in jalapeño for a spicy kick.

    Toss gently to combine, being careful not to mash the avocado. Serve immediately or chill slightly before serving.

    Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
    Kcal: 320 kcal | Servings: 4 servings

    #mexicansalad #streetcornsalad #avocadosalad #grilledcorn #summerrecipes #freshflavors #easyappetizers #healthyentertaining #cotijacheese #limeandcilantro #vegetarianrecipes #cornlovers #quickhealthymeals #bbqsides #zestyeats #mexicaninspired #glutenfreerecipes #colorfulfood #partyrecipes #noovenrequired

    Grilled corn meets creamy avocado in this bold, fresh Mexican Street Corn Salad! Zesty, cheesy, and ready in just 20 minutes!
    Mexican Street Corn and Avocado Salad Zesty Mexican Street Corn & Creamy Avocado Salad with Cotija Ingredients: 4 ears of corn, husked (or 3 cups corn kernels) 1 tablespoon olive oil 2 ripe avocados, diced 1/2 cup crumbled cotija cheese (or feta) 1/4 cup red onion, finely diced 1/4 cup chopped fresh cilantro Juice of 2 limes 1/4 cup mayonnaise 1 teaspoon chili powder 1/2 teaspoon smoked paprika Salt and black pepper to taste Optional: jalapeño, seeded and finely diced, for heat Directions: Heat a grill or skillet over medium-high. Brush corn with olive oil and char for 7–10 minutes, turning occasionally, until golden and slightly blackened. Let cool, then cut the kernels off the cob. In a large bowl, whisk together mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper. Add the corn kernels, avocado, red onion, cilantro, and cotija to the bowl. If using, stir in jalapeño for a spicy kick. Toss gently to combine, being careful not to mash the avocado. Serve immediately or chill slightly before serving. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 320 kcal | Servings: 4 servings #mexicansalad #streetcornsalad #avocadosalad #grilledcorn #summerrecipes #freshflavors #easyappetizers #healthyentertaining #cotijacheese #limeandcilantro #vegetarianrecipes #cornlovers #quickhealthymeals #bbqsides #zestyeats #mexicaninspired #glutenfreerecipes #colorfulfood #partyrecipes #noovenrequired Grilled corn meets creamy avocado in this bold, fresh Mexican Street Corn Salad! Zesty, cheesy, and ready in just 20 minutes!
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    · 0 Σχόλια ·0 Μοιράστηκε ·47χλμ. Views
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