A Galentine's weekend with my girls | tea time, frozen falls & cooking at home | quiet home diaries скачать в хорошем качестве

A Galentine's weekend with my girls | tea time, frozen falls & cooking at home | quiet home diaries

A slow Saturday morning at home with a book and my dog, then a Galentine's girls' trip to Niagara-on-the-Lake — tea time at the Prince of Wales Hotel, wine tasting, and arriving at Niagara Falls to find them half frozen in the February cold. Day two brought a brave walk alongside the Falls, a long Sunday breakfast, and then the drive home. Back in my own kitchen, I made Dubai chewy cookies, magnolia dessert, and a warm leek dish — and remembered, again, why the quiet life is the one I choose. 🤍 Recipes: 🍫✨ Korean Sticky Dubai Balls 🥣 Ingredients Inside (Pistachio Filling): 1 cup kadaifi 1 tbsp butter ½ cup pistachio cream 1 tbsp tahini 1–2 tbsp sugar (adjust to taste) Outside (Sticky Marshmallow Dough): 2 cups marshmallows 1 tbsp butter 2–3 tbsp milk powder 2 tbsp cocoa powder Toast the finely chopped kadaifi in butter until golden and crispy, let it cool, then mix it with pistachio cream, tahini, and a little sugar until thick and moldable; shape into small balls and refrigerate until firm. Meanwhile, melt butter and marshmallows over low heat, stir in milk and cocoa powder until a soft chocolate dough forms, let it cool slightly, then flatten a piece in your hand, place the chilled pistachio ball in the center, wrap it completely, seal and roll smooth, and refrigerate again until set for that crunchy inside and chewy chocolate marshmallow outside 🤎🍫✨ 🍓🍌 Magnolia Dessert 🥣 Ingredients For the Cream: 5 cups milk 2 egg yolks 1 cup sugar 3 tbsp flour 2 tbsp cornstarch 200ml whipped cream (whipped separately after cooling) For Layering: 2–3 bananas (sliced) 6–8 strawberries (sliced) 1 pack baby biscuits This Magnolia dessert is made with a silky homemade custard prepared by whisking milk, egg yolks, sugar, flour, and cornstarch, then cooking until thick and creamy before adding liquid cream for extra richness; once fully cooled, the custard is gently folded with whipped cream to create a light and fluffy texture. In a glass dish, layer baby biscuits with the cream mixture, sliced bananas, and fresh strawberries, repeating the layers until finished and topping with extra cream and fruit. Let it chill in the refrigerator for at least 3–4 hours (overnight is even better) so the flavors blend beautifully and the biscuits soften into the creamy layers, creating the perfect cozy, fruity Magnolia-style dessert 🍓🍌🤍 🍋✨ Savoury Lemon Leeks with Sun-Dried Tomatoes 🥣 Ingredients 3–4 leeks 3–4 tbsp olive oil (be generous ✨) 3–4 sun-dried tomatoes (chopped) Zest of 1 lemon Juice of ½–1 lemon 1–2 tbsp pomegranate molasses Salt (to taste) Place the sliced leeks, chopped sun-dried tomatoes, olive oil, lemon zest, lemon juice, pomegranate molasses, and salt in a single pot, stir to combine, and cook over medium heat until the leeks are tender and slightly caramelized and the flavours meld together, stirring occasionally; once everything is soft and glossy, serve warm or at room temperature for a fresh, savoury-sweet dish bursting with lemony and pomegranate notes 🍋✨