Bridal makeup diy

Recipe for Healtly Hair and Skin

Sweetcorn Flumbles


90 ml/6 tbsp self-raising (self-rising) wholemeal flour

5 ml/1 tsp baking powder

2.5 ml/1/2tsp onion salt Freshly ground black pepper 150 ml/1/2pt/2A cup plain yoghurt

3 eggs, separated 320 g/ll1/2oz/1/2 large can Mexican sweetcorn (corn with bell peppers), drained 15 ml/1 tsp snipped chives

5 ml/1 tsp clear honey Oil, for shallow-frying

Put the flour, baking powder and onion salt in a bowl and mix well. Add a good grinding of pepper. Work in the yoghurt and egg yolks until smooth. Stir in the corn, chives and honey. Whisk the egg whites until stiff and fold them into the mixture with a metal spoon. Heat a little oil in a large frying pan (skillet). Add tablespoonfuls of the batter and fry (saute) until golden brown underneath. Flip over and brown the other side. Keep warm while cooking the remainder. Serve hot.

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