Amanda Castillo

Amanda Castillo Thank you everyone for follow ❤️😘🙏

🥵STOCK UP!, THESE ARE INCREDIBLE DEALS😱
12/03/2026

🥵STOCK UP!, THESE ARE INCREDIBLE DEALS😱

RUNNNN DON’T WALK!!! THIS IS LITTTTT!!! 🏃‍♀️🔥🔥
12/03/2026

RUNNNN DON’T WALK!!! THIS IS LITTTTT!!! 🏃‍♀️🔥🔥

🍟 Magnifique friteuse à air de 3 pintes avec technologie TurboCrisp – 🔥👇👇
10/03/2026

🍟 Magnifique friteuse à air de 3 pintes avec technologie TurboCrisp – 🔥👇👇

26/10/2025

Sweet Potato, Cranberry & Feta Salad with Maple Dressing

Ingredients:

For the Salad:

2 medium sweet potatoes (about 500 g), peeled and cubed

2 tbsp (30 ml) olive oil

Salt & pepper, to taste

4 cups (120 g) mixed greens or arugula

¼ cup (35 g) dried cranberries

¼ cup (30 g) crumbled feta cheese

2 tbsp (20 g) chopped pecans or walnuts, toasted

1 tbsp (3 g) chopped fresh parsley (optional)

For the Maple Dressing:

3 tbsp (45 ml) olive oil

1 tbsp (15 ml) apple cider vinegar

1 tbsp (15 ml) pure maple syrup

1 tsp (5 ml) Dijon mustard

Salt & pepper, to taste

Directions:

Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender. Let cool slightly.

In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth.

In a large salad bowl, combine roasted sweet potatoes, greens, cranberries, feta, and nuts.

Drizzle with maple dressing and toss gently to coat. Garnish with fresh parsley and serve warm or at room temperature for a perfectly balanced, sweet-savory autumn salad.

Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Kcal: 320 per serving
Servings: 4

26/10/2025

Mary Berry’s Baileys Cheesecake (No-Bake) 🥂🍰
A rich and indulgent no-bake cheesecake infused with the delightful flavor of Baileys Irish Cream, perfect for special occasions or a sweet treat after dinner.

Ingredients:
- 250g digestive biscuits
- 100g unsalted butter, melted
- 600g cream cheese
- 150g icing sugar
- 300ml double cream
- 100ml Baileys Irish Cream
- 1 teaspoon vanilla extract

Directions:
Prepare the Base: In a food processor, blitz the digestive biscuits until they resemble fine crumbs. Transfer to a mixing bowl and stir in the melted butter until well combined. Press the mixture firmly into the base of a 9-inch springform cake tin to create an even layer. Chill in the refrigerator while you prepare the filling.

Make the Filling: In a large mixing bowl, beat the cream cheese and icing sugar together until smooth and creamy. In a separate bowl, whip the double cream until it forms soft peaks. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it.

Add the Baileys: Stir in the Baileys Irish Cream and vanilla extract until fully incorporated. The mixture should be smooth and creamy.

Assemble the Cheesecake: Pour the Baileys filling over the chilled biscuit base, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, until set.

Serve: Once set, carefully remove the cheesecake from the springform tin. Slice and serve chilled, enjoying the creamy, decadent flavors of this delightful dessert!

Nutritional Information:
⏰ Prep Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 20 minutes
🔥 Kcal: Approximately 350 kcal per serving | 🍽️ Servings: 10 servings

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Phnom Penh
120101

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