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AFRICAN STYLE MAROG 4-6 servings Ingredients 2 TBS olive oil 1 TBS minced garlic ½ cup chopped onion ½ tsp salt ¼ tsp cracked pepper pinch of raw sugar 8-10 ounces of marog (greens) – cleaned and coarsely chopped 2 or 3 large ripe tomatoes Method Sauté the onions in the olive oil over medium heat until they just start to brown. Add the salt and pepper. Reduce the heat and let the onion caramelize over medium-low heat for about 15 minutes, until it is browned and sweet. Increase the heat to medium and add garlic and the marog (greens), tossing until they are just wilted. Add the fresh, peeled tomatoes cut into quarters, cover tightly with a lid and reduce heat to very low. Allow to gently braise until the tomatoes are soft and mushy. Break the tomatoes up with a fork or wooden spoon and mix everything together. With the heat still on low, adjust the seasoning adding sugar, salt and pepper to taste, as needed.
《《《Pork Meatloaf》》》 Preparation time less than 30 mins Cooking time 30 mins to 1 hour Serves 4 《Ingredients》 1 tbsp sunflower oil 1 large onion, finely diced 1 garlic clove, crushed 500g/1lb 2oz pork mince, or a mixture of beef and pork mince 175g/6oz fresh white breadcrumbs 1 tbsp dried marjoram or 2 tbsp fresh marjoram leaves, chopped 1 tsp caraway seeds 1 tsp flaked sea salt 1 tsp coarsely ground black pepper 2 medium eggs, beaten 500ml/18fl oz beef stock (preferably fresh stock) 150ml/5fl oz/¼ pint soured cream a few sprigs of fresh marjoram, to garnish (optional) 《Method》 Preheat the oven to 190C/375F/Gas 5. Heat the oil in a large frying pan and gently fry the onion for 5 minutes or until softened, stirring occasionally. Add the garlic and cook for 1 minute more, stirring constantly. Tip the onion and garlic into a large bowl and add the mince, 150g/5½ oz of the breadcrumbs, the marjoram, caraway seeds, salt and pepper. Mix everything well with clean hands, then add the beaten eggs and mix again. Form the mixture into a rough ball. Place the ball in the centre of a sturdy roasting tin and shape it into a long loaf, about 4cm/1½ in high. Sprinkle the reserved breadcrumbs on top and pat them lightly into the outside of the loaf. Pour 300ml/10fl oz/½ pint of the beef stock around the base of the meatloaf. Bake in the centre of the oven for 20 minutes, then pour the remaining stock into the tin and return to the oven for 10 minutes until cooked through. Transfer the meatloaf carefully to a warmed serving platter and cover loosely with foil. Place the roasting tin over a medium heat and simmer for a few minutes until the juices are well reduced – you should have about 100ml/3½fl oz of liquid in the tin. Stir in the soured cream and warm through gently, stirring constantly, then season to taste with salt and pepper. Strain the sauce through a sieve into a small jug. Garnish the meatloaf with some fresh marjoram sprigs, if you have some, and serve with the hot sauce.
☆†ખïłïφђ†☆ŁŚ☆ CATNIP COOKIES READY IN: 25mins YIELD: 40 treats INGREDIENTS • 1 cup wheat flour • 1⁄4 cup soy flour • 1⁄4 cup milk • 1⁄3 cup powdered milk • 1 egg • 2 tablespoons wheat germ • 2 tablespoons honey • 2 tablespoons olive oil • 1 teaspoon catnip DIRECTIONS • Preheat oven to 350°F. • Combine all ingredients in a bowl. • Roll out batter with lightly floured rolling pin on a greased cookie sheet. • Cut into small treat size pieces. • Bake for 20 minutes or until golden brown. • Cool before serving.🍦

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Borage Soup
Ingredients
1 kg borage leaves and flowers
4 green onions
1 handful fresh parsley
2 cups chicken stock
3 medium potatoes
sea salt
Instructions
Boil a large pot of water with ¼ cup of salt
Peel potatoes and cut into large chunks. Boil them for 15 minutes then fish them out with a slotted spoon and set aside.
Prepare an ice water bath.
Boil onions 3 minutes then scoop them out and place in ice water.
Boil parsley 2 minutes then scoop into ice water.
Boil borage 1 minute then scoop into ice water.
Drain cooled greens.
Bring stock to a simmer.
Mash potatoes into the stock and simmer 15 minutes.
Chop greens, add them to the stock and return to a simmer.
Season with salt to taste.
Purée soup in a food processor.
Return to the pot, heat through, garnish with borage flowers and serve immediately.

Dumplings

Original recipe yields 6 servings

Ingredients

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon white sugar

½ teaspoon salt

1 tablespoon margarine

½ cup milk

Directions

Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough

Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.

《To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.》

Leafy salad with feta and pomegranate

Ingredients

  • 200g/7oz feta
  • splash lemon juice
  • 1-2 garlic cloves, crushed
  • 100g/3½oz flaked almonds, toasted
  • 120g bag mixed rocket, spinach and water cress
  • 3 tbsp olive oil
  • salt and freshly ground black pepper
  • 2 pomegranates , seeds only
    Method
  1. Put the feta in a shallow dish, squeeze over the lemon juice and scatter over the garlic. Leave to marinate while you prepare the rest of the salad.
  2. Toast the almonds under a medium grill until lightly browned, then leave to cool. Cut the pomegranate in half and pop the seeds out into a bowl by bashing the skin with a spoon.
  3. Toss together the rocket, spinach and watercress in a large salad bowl with the olive oil, and salt and freshly ground pepper. Crumble in the marinated feta, and scatter the pomegranate seeds and toasted almonds over. Serve immediately.

Barbecued salmon skewers with raitaIngredients* 75g/2¾oz natural yoghurt* 1 garlic clove, grated* 2cm/¾in piece fresh root ginger, peeled and grated* 2 tsp Garamond masala* ½ tsp ground coriander* ½ tsp ground cumin* ¼ tsp ground turmeric * ¼ tsp mild chilli powder* ¼ tsp sea salt* 375g/13oz (approx. 2 large fillets) salmon, skin removed, cut into large cubes* 2 lemons, very thinly slicedFor the raita* ¼ cucumber, grated* 60g/2¼oz natural yoghurt* large handful fresh mint, finely chopped* ¼ tsp golden caster sugar* ½ lemon or lime, juice onlyMethod1. Mix the yoghurt, garlic, ginger, spices and salt together to create a paste. Add the salmon, stir, then leave to marinate for 20 minutes.2. Meanwhile, soak 4 wooden barbecue skewers in cold water.3. To make the raita, gently squeeze the cucumber to remove any excess water. Mix the cucumber with the yoghurt, mint and sugar and add a squeeze of lemon or lime juice, to taste. Set aside.4. Preheat the barbecue. 5. Thread the salmon onto the skewers, alternating two salmon pieces with one lemon slice, folded in half.6. Cook on the barbecue for 10–15 minutes, or until the salmon is just cooked through. Serve with the raita.

Ingredients

Lemon CookiesPrep Time45 minutesCook Time10 minutesTotal Time55 minutesServings18 cookiesINGREDIENTS1 and 3/4 cup (220 grams) all-purpose flour (spooned & leveled)1/2 teaspoon baking soda1/4 teaspoon salt1/2 cup (115 grams) unsalted butter softened to room temperature3/4 cup (150 grams) granulated sugar1 large egg room temperature preferredZest of one lemon about 1 tablespoon lemon zest1 tablespoon (15 ml) fresh lemon juice1 and 1/2 teaspoons lemon extractOptional: a few drops of yellow food coloringINSTRUCTIONSIn a large mixing bowl, mix together the flour, baking soda, and salt. Set aside.In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using a hand-held mixer, beat the butter and granulated sugar until light and fluffy. Add in the egg and mix until well combined. Add in the lemon zest, lemon juice, lemon extract, and yellow food coloring (if using, I just used 2-3 drops) and mix well, scraping down the sides of the bowl as needed.Slowly add in the dry ingredients and mix until just combinedCover tightly and transfer to the refrigerator for at least 30 minutes to chill the cookie dough.Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.Remove the cookie dough from the refrigerator and scoop out two tablespoon sized pieces of cookie dough onto the prepared baking sheets. I prefer to roll the dough into balls and then gently press them down a little.Bake in batches at 350°F for 10-12 minutes. The cookies should look done on the outside, but still a little soft on the inside. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
WELCOME TO LEGACIES LS LARDERS https://legaciesfamily.com/2020/03/25/welcome-to-legacies-ls-larders/
WELCOME TO LEGACIES LS LARDERS https://legaciesfamily.com/2020/03/25/welcome-to-legacies-ls-larders/Strawberry cream cheese squares
Ingredients
Shortbread:
1/2 cup salted butter, at room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
Cream Cheese Layer:
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
Strawberry Layer:
1/2 cup water
1/4 cup white sugar
1 tablespoon cornstarch
1/2 (3 ounce) package strawberry-flavored gelatin (such as Jell-O®)
2 cups sliced fresh strawberries
Directions:
Preheat the oven to 325 degrees F (165 degrees C).
Beat butter, powdered sugar, and vanilla extract together in a medium bowl until well combined. Add flour and continue to beat until dough comes together and is no longer dry.
Press the dough into an 8×8-inch pan, smoothing the surface evenly with your fingers. Prick the dough all over with a fork to allow any steam to escape.
Bake in the preheated oven until the edges begin to brown, about 20 minutes. Remove from oven and cool completely.
Meanwhile, make the filling. Beat cream cheese, powdered sugar, and vanilla extract together until smooth. Fold in whipped topping until combined. Refrigerate while the shortbread cools and you prepare the strawberry topping.
Whisk water, sugar, and cornstarch together in a small pan over medium heat. Bring to a boil, whisking constantly. Add gelatin and whisk until incorporated. Remove from heat and set aside to cool, whisking occasionally to prevent a skin from forming on the top.
Spread the cream cheese mixture over the cooled shortbread. Top evenly with sliced strawberries then pour gelatin mixture evenly over the strawberries. Refrigerate until set. Cut into squares
Broccoli and sage pasta
Ingredients
140g quick-cook spaghetti
140g long-stem broccoli, trimmed and cut into 5cm lengths
3 tbsp olive oil
2 shallots, sliced
1 garlic clove, finely chopped
¼ tsp crushed chillies
12 sage leaves, shredded
grated parmesan
(or vegetarian alternative), to serve (optional)
Method
Boil the spaghetti for 1 min. Add the broccoli and cook for 4 mins more.
Meanwhile, heat the oil in a frying pan and add the shallots and garlic. Gently cook for 5 mins until golden. Add the chillies and sage to the pan and gently cook for 2 mins. Drain the pasta, mix with the shallot mixture in the pan, then scatter with Parmesan, if you like.
LEMON CLOVE COOKIES
15 min prep
12 min cook
30 servings
INGREDIENTS
(COOKIES)
2 cups flour
1/4 teaspoon Ground Cloves
1/8 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1 cup granulated sugar
1 egg
1/2 teaspoon  Pure Lemon Extract
(LEMON GLAZE)
1 1/2 cups confectioners’ sugar
2 tablespoons plus 1 teaspoon water
1/4 teaspoon Pure Lemon Extract
INSTRUCTIONS
For the Cookies, mix flour, cloves and salt in medium bowl. Set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and lemon extract; beat until well blended. Gradually beat in flour mixture until well mixed.
Divide dough in half. Form each half into a log about 1 1/2 inches in diameter and 9 inches long. Wrap in wax paper. Refrigerate 1 hour or until firm.
Preheat oven to 350°F. Cut dough into 1/4-inch thick slices. Place on ungreased baking sheets. Bake 12 to 15 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
For the Lemon Glaze, mix confectioners’ sugar, water and lemon extract in small bowl until well blended. Drizzle over cooled cookies. Let stand until glaze is set.

Published by LegaciesLS

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