HighestMedia

13/08/2025

Hi everyone! 🌟 You can support me by sending Stars - they help me earn money to keep making content you love.

Whenever you see the Stars icon, you can send me Stars!

12/09/2023

BREAKING: Paul Pogba has tested positive for doping: traces of testosterone were found according to 😱

The test came after Juventus-Udinese, a match in which he didn’t even feature.

Other sources are also reporting the same.

12/09/2023

Dreams do come true! 😃

A big congratulations are in order for the remarkable Dr Kweku Boakye Gyamfi, aged just 22 and a proud graduate of the University of Cape Coast's School of Medical Sciences, as he joyfully shares the news of his triumphant journey to becoming a medical doctor. 👏🏾

Photo by (X)

07/09/2023

Leo Messi just bought Rolls-Royce Phantom Golden Owl Icon, Diamond Eye Price Up to 5 Million Dollars, surprising the whole world Lionel Messi is one o-f the highest-paid athletes on this planet so there is no doubt that his collection is anything less than being iconic. In a move that has captured t...

05/09/2023

05/09/2023

04/09/2023

🍴🍒🍆 ~ Recipe of the Day! ~ 🍅🥝🍴

Olive Oil Poached Salmon with Fennel and Apple Slaw

👉🫐 ~ What we need ~ 🍳👈

1/4 cup (55g) salt
500g salmon fillet (skin on), pin-boned
2 cups (500ml) mild extra virgin olive oil
1 each red delicious and Granny Smith apples, thinly sliced into wedges
1 fennel bulb, thinly sliced, fronds reserved
1 eschalot, thinly sliced
Juice of 1 lemon
2 tbs sour cream
1 tbs wholegrain mustard

👉🍍 ~ What to do ~ 🫘👈

1.Place the salt and 2 cups (500ml) water in a saucepan over high heat, stirring until salt dissolves. Remove brine from heat and chill until completely cold. Place salmon in brine and set aside at room temperature for 15 minutes.

2.Remove salmon, discarding brine, and pat dry with paper towel.

3.Place oil in a flameproof roasting pan, ensuring there’s enough oil to cover salmon (add more oil if necessary).

4.Place pan over medium-low heat and bring oil to 72°C. Carefully place salmon in oil and cook, maintaining temperature at 72°C, for 10 minutes, then remove from heat.

5.Set the salmon aside at room temperature to poach in cooling oil for 11/2 hours or until flesh is opaque but still rare in the center. Combine apple, fennel and fronds, eschalot, lemon juice and 2 tbs poaching oil in a bowl. In a separate bowl, combine the sour cream and the mustard. Season.

6.Divide sour cream mixture among plates and top with salmon and salad.