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Posted - 2 months 3 Ws ago
Our chef has a new cooking tip for you, and he knows his way on the kitchen! Be sure to take a look and share the advice with your friends! Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 2 months 3 Ws ago
Our chef has a new cooking tip for you, and he knows his way on the kitchen! Be sure to take a look and share the advice with your friends! Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 2 months 4 Ws ago
Our chef has a new cooking tip for you, and he knows his way on the kitchen! Be sure to take a look and share the advice with your friends! Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 2 months 4 Ws ago
Our chef has a new cooking tip for you, and he knows his way on the kitchen! Be sure to take a look and share the advice with your friends! Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 2 months 4 Ws ago
Our chef has a new cooking tip for you, and he knows his way on the kitchen! Be sure to take a look and share the advice with your friends! Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 3 months 23 Hs ago
Our chef has a new cooking tip for you, and he knows his way on the kitchen! Be sure to take a look and share the advice with your friends! Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 3 months 1 D ago
Our chef has a new cooking tip for you, and he knows his way on the kitchen! Be sure to take a look and share the advice with your friends! Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 3 months 2 Ds ago
Our chef has a new cooking tip for you, and he knows his way on the kitchen! Be sure to take a look and share the advice with your friends! Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 3 months 3 Ds ago
Our chef has a new cooking tip for you, and he knows his way on the kitchen! Be sure to take a look and share the advice with your friends! Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 3 months 4 Ds ago
Our chef has a new cooking tip for you, and he knows his way on the kitchen! Be sure to take a look and share the advice with your friends! Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 7 months 2 Ws ago
Our chef has a new cooking tip for you, and he knows his way on the kitchen! Be sure to take a look and share the advice with your friends! Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 7 months 3 Ws ago
Taste delicious dishes with our fluffy Chef! Cook it all in "My Kitchen": https://apps.facebook.com/mykitchengame Béarnaise sauce Preparation time - less than 30 mins Cooking time - 10 to 30 mins Serves - 4 Dietary Follow this step-by-step recipe for how to make one of the French classics, béarnaise sauce. Ingredients 300g/10½oz butter 4 tbsp white wine vinegar 4 shallots, chopped 3 tbsp chopped fresh tarragon, plus 2 tbsp whole tarragon leaves salt and freshly ground black pepper 4 free-range egg yolks 1 tsp lemon juice Method Clarify the butter by melting it in a small, heavy-based saucepan over a low heat. When the butter is foaming, remove the pan from the heat and leave it to stand for a few minutes so that the white solids sink to the bottom of the pan. Sieve the butter through a fine sieve and discard the solids. Pour the vinegar into a non-reactive saucepan. Add the shallots, chopped tarragon and salt, to taste. Heat gently over a medium heat until the volume of liquid has reduced by more than half. Strain and set aside until completely cooled. Lightly beat egg yolks with one teaspoon of water. Stir the egg yolk mixture into the cooled vinegar, then add the lemon juice. Pour the mixture into a bowl suspended over a pan of simmering water (do not allow base of the bowl to touch the water). Whisk constantly until the sauce has thickened enough to coat the back of a spoon and has increased in volume. Remove the bowl from the heat and slowly pour in the clarified butter in a steady stream, whisking continuously, until the mixture is thick and smooth. Fold in the tarragon leaves and season, to taste, with salt and freshly ground black pepper. https://apps.facebook.com/mykitchengame
my kitchen
Posted - 7 months 3 Ws ago
Tom the cooking cat likes to quote famous chefs when cooking delicious meals, here’s what he has for you today. Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 7 months 3 Ws ago
Our chef has a new cooking tip for you, and he knows his way on the kitchen! Be sure to take a look and share the advice with your friends! Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 7 months 3 Ws ago
Taste delicious dishes with our fluffy Chef! Cook it all in "My Kitchen": https://apps.facebook.com/mykitchengame BBQ sauce The perfect accompaniment for any barbecue - slather it on sausages and burgers. Preparation time - less than 30 mins Cooking time - less than 10 mins Serves - Makes ½pint Dietary Ingredients 1 small onion, chopped 3 cloves garlic, crushed olive oil 1 red chilli, finely chopped 1 tsp fennel seeds, crushed 55g/2oz dark brown sugar 50ml/1¾fl oz dark soy sauce 300ml/10fl oz tomato ketchup salt and pepper Method Fry the onion and garlic in olive oil with the chilli, fennel seeds and sugar. Add the soy sauce and ketchup and season with salt and pepper. Bring to the boil and simmer for a few minutes to combine the flavours. Use as a dip or to coat spare ribs, chicken or sausages. https://apps.facebook.com/mykitchengame
my kitchen
Posted - 7 months 3 Ws ago
Tom the cooking cat likes to quote famous chefs when cooking delicious meals, here’s what he has for you today. Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 7 months 4 Ws ago
Our chef has a new cooking tip for you, and he knows his way on the kitchen! Be sure to take a look and share the advice with your friends! Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 7 months 4 Ws ago
Taste delicious dishes with our fluffy Chef! Cook it all in "My Kitchen": https://apps.facebook.com/mykitchengame This is an easy recipe that gives perfect results every time. Be sure to use overripe bananas and the right sized tin. Ingredients 285g/10oz plain flour 1 tsp bicarbonate of soda ½ tsp salt 110g/4oz butter, plus extra for greasing 225g/8oz caster sugar 2 free-range eggs 4 ripe bananas, mashed 85ml/3fl oz buttermilk (or normal milk mixed with 1½ tsp lemon juice or vinegar) 1 tsp vanilla extract Method Preheat the oven to 180C/350F/Gas 4. Sift the flour, bicarbonate of soda and salt into a large mixing bowl. In a separate bowl, cream the butter and sugar together until light and fluffy. Add the eggs, mashed bananas, buttermilk and vanilla extract to the butter and sugar mixture and mix well. Fold in the flour mixture. Grease a 20cm x 12.5cm/8in x 5in loaf tin and pour the cake mixture into the tin. Transfer to the oven and bake for about an hour, or until well-risen and golden-brown. Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving. https://apps.facebook.com/mykitchengame
my kitchen
Posted - 8 months 21 Hs ago
Tom the cooking cat likes to quote famous chefs when cooking delicious meals, here’s what he has for you today. Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 8 months 1 D ago
Our chef has a new cooking tip for you, and he knows his way on the kitchen! Be sure to take a look and share the advice with your friends! Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 8 months 2 Ds ago
Taste delicious dishes with our fluffy Chef! Cook it all in "My Kitchen": https://apps.facebook.com/mykitchengame Beef Wellington Beef Wellington makes an impressive centrepiece for a special dinner. This version keeps the pastry nice and crisp with a layer of crêpes. Preparation time - 30 mins to 1 hour Cooking time - 1 to 2 hours Serves - Serves 4 Ingredients For the mushroom duxelle 25g/1oz butter 1 tbsp vegetable oil 2 shallot, finely diced 8 chestnut mushrooms, chopped 2 tbsp cream For the Wellington dash vegetable oil, to fry 1.2kg/2lb 12oz beef fillet salt and pepper, to taste 3-4 crêpes (you can use ready- made) 225g/8oz ready-made puff pastry 2 free-range egg yolks, lightly beaten For the potato dauphinoise 1 garlic clove, halved 1kg/2lb 4oz waxy spuds, peeled and very finely sliced (preferably on a mandoline) 500ml/18fl oz double cream salt and pepper, to taste For the Madeira and port reduction knob of butter 1 shallot, finely diced 100ml/3½fl oz port 100ml/3½fl oz Madeira 500ml/18fl oz veal stock (or beef or chicken stock) 1 heaped tbsp truffle peelings in brine, drained Method For the mushroom duxelle, heat the butter and vegetable oil in a frying pan. Once hot, add the chopped shallots and fry, stirring all the time, for two minutes. Tip in the chopped mushrooms. Reduce the heat a little and continue stirring and cooking for about ten minutes until the mushrooms are softened and their liquid has evaporated. Stir in the cream and cook for a further two minutes, then remove from the heat and leave to cool. For the Wellington, heat the oil in a frying pan over a high heat. Season the fillet all over with salt and pepper. Once the oil is smoking, add the beef and fry on all sides until it is a lovely caramel-brown colour. Remove to a plate and leave to cool. (NB. Don’t wash up the pan. Use this to make the Madeira and port reduction later.) Place the crêpes onto the work surface, one layer thick, but overlapping - you need to create an area about twice the thickness of the fillet, and about 2.5cm/1in longer at each end. Spread the mushroom duxelle over the crêpes. Lightly pat the fillet with kitchen paper to remove any excess moisture, before placing the meat on top of the duxelle. Carefully roll the side closest to you over the meat encasing it within the crêpes and mushrooms. The crêpes should cover the meat on all sides, but trim off any excess. Place the wrapped fillet onto a sheet of clingfilm and wrap up tightly into a cylinder. Set aside in the fridge until completely cold, about half an hour. Meanwhile for the potato dauphinoise, preheat the oven to 150C/300F/Gas 2. Rub the inside of a deep baking dish or casserole with the raw garlic. Place the sliced potatoes in a bowl and pour over the cream and season with salt and freshly ground black pepper. Stir to coat the potatoes, then lay them evenly in the garlicky baking dish. Cover the dish with foil and bake in the oven for 30 minutes. Remove the foil and cook for a further 20-30 minutes while you prepare the Wellington. Roll the pastry out on a well-floured surface to a rectangle with a thickness of about 3mm. Brush the pastry with beaten egg yolk. Remove the clingfilm from the beef fillet and place onto the middle of the pastry. Wrap the pastry up over the beef fillet. Lightly stretch one edge of the seam so that it is not too thick, then press down firmly to seal. You should be left with a tube that is open at either end. Lightly press the ends of the pastry together using a rolling pin to seal and thin the two pieces. Then with a small knife, trim the edges on each side to form a triangle shape. Brush the triangle of pastry with a little egg and press it up against the side of the Wellington. Repeat with the other side before flipping over so that the Wellington is seam-side down. Place your Wellington onto a baking tray, brush with the remaining egg yolk set aside in the fridge to chill for 5-10 minutes. Increase the oven temperature to 180C/350F/Gas 4 (the dauphinoise should remain in the oven). Remove the Wellington from the fridge and score a pattern of your choice onto the top. Place in the oven with the potatoes dauphinoise and bake for 25 minutes. Remove the Wellington from the oven and leave to rest for 10 minutes. This should give you a perfectly pink finish to your meat. If you prefer it more cooked, then leave in the oven for longer, but you must ensure the meat is well rested. For the Madeira and port reduction, heat the butter in the same pan in which you cooked the beef fillet over a medium heat. Once bubbling, add the shallot and fry for 3-4 minutes, or until softened. Increase the heat and add the port and Madeira. Simmer until the volume of liquid has reduced by half and then add the stock. Reduce again by half. When the sauce has a thick, syrupy consistency, strain through a fine sieve. Stir in the truffle peelings and keep warm until ready to serve. Serve slices of the beef Wellington with the potato dauphinoise alongside and the Madeira and port reduction. https://apps.facebook.com/mykitchengame
my kitchen
Posted - 8 months 3 Ds ago
Tom the cooking cat likes to quote famous chefs when cooking delicious meals, here’s what he has for you today. Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 8 months 4 Ds ago
Our chef has a new cooking tip for you, and he knows his way on the kitchen! Be sure to take a look and share the advice with your friends! Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 8 months 1 W ago
Tom the cooking cat likes to quote famous chefs when cooking delicious meals, here’s what he has for you today. Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 8 months 1 W ago
Our chef has a new cooking tip for you, and he knows his way on the kitchen! Be sure to take a look and share the advice with your friends! Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 8 months 1 W ago
Taste delicious dishes with our fluffy Chef! Cook it all in "My Kitchen": https://apps.facebook.com/mykitchengame Beef rendang This recipe for slow-cooked beef in a rich lemongrass and coconut sauce is well worth the effort. Preparation time - less than 30 mins Cooking time - 1 to 2 hours Serves - Serves 4 Ingredients For the rendang 1 onion, roughly chopped 1 tbsp chopped fresh ginger 1 tbsp chopped galangal (or another tbsp of the above) 1 tbsp chopped garlic 1 lemongrass stalk, tough outer layer removed and roughly chopped 1 tsp turmeric 6 long red dried chillies, soaked in water and roughly chopped 2 tbsp sunflower oil 1 cinnamon stick 6 cardamom pods 650g/1lb 7oz braising steak, cut into 2cm/1inch cubes 4 kaffir lime leaves zest of a kaffir lime or lime 400ml/14fl oz coconut milk 1 tbsp of tamarind paste or juice of a lime 50g/2oz desiccated coconut flakes coriander sprigs to garnish For the herby rice 1 tbsp sunflower oil 1 cinnamon stick 4 cardamom pods 250g/9oz basmati rice 600ml/1pint 1½fl oz water 2 tbsp chopped fresh coriander sea salt To serve deep-fried shallots 1 deep-fried red chilli Method For the rendang paste, place the onion, ginger, galangal, garlic, lemongrass, turmeric and chillies into a food processor. Blend to form a smooth purée. Heat a wok and add the oil. Fry the paste over a high heat until the paste turns darker and is highly aromatic. Add the cardamom pods (crush the cardamom pods gently with the back of a spoon before frying) and the cinnamon stick broken in half and cook for another minute then add the meat. Fry the meat in the paste stirring all the time, until it is well browned. Pour over the coconut milk and tamarind purée and bring to a gentle simmer, add the kaffir lime leaves and zest. Season with salt, stir well then reduce to a simmer. Cook for between one hour and one hour and a half, stirring frequently during this time. The meat should be really tender and the sauce really reduced and rich. Meanwhile toast the coconut flakes in a dry pan. Keep a close eye on this, as it will burn really quickly. It should be a lovely deep brown colour when ready. Blend to a powder in a small blender or pound in a pestle and mortar. When the rendang is ready stir into the mixture making sure it is well mixed in. For the herby rice, wash the rice really well under cold water, the water will run clear when it is washed enough. Allow to drip dry Heat the oil in heavy-based saucepan that has a tight fitting lid. Add the spices and fry for a minute. Add the rice and fry until the grains begin to turn an opaque white. Add the water and a good pinch of salt. Bring to the boil then allow to bubble away until nearly all the water has been absorbed and air holes are beginning to appear. At this point pop the lid on. Leave the heat on underneath for a minute (this will create lots of steam) then allow to stand for five minutes (do not remove the lid). Keep warm until everything else is ready. You can hold rice like this for up to half an hour. To serve, mix the herbs into the rice and divide between four warmed serving dishes. Next spoon on the rendang, finish with a few sprigs of coriander and serve immediately, garnished with the deep-fried shallots and chilli. https://apps.facebook.com/mykitchengame
my kitchen
Posted - 8 months 1 W ago
Tom the cooking cat likes to quote famous chefs when cooking delicious meals, here’s what he has for you today. Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 8 months 1 W ago
Our chef has a new cooking tip for you, and he knows his way on the kitchen! Be sure to take a look and share the advice with your friends! Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 8 months 2 Ws ago
Tom the cooking cat likes to quote famous chefs when cooking delicious meals, here’s what he has for you today. Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 8 months 2 Ws ago
Our chef has a new cooking tip for you, and he knows his way on the kitchen! Be sure to take a look and share the advice with your friends! Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 8 months 2 Ws ago
Taste delicious dishes with our fluffy Chef! Cook it all in "My Kitchen": https://apps.facebook.com/mykitchengame Beef bourguignon Rich and rib-sticking, Antony Worrall Thompson’s slow-cooked supper extraordinaire is well worth the wait. Preparation time - overnight Cooking time - over 2 hours Serves - Serves 6 Ingredients 1.5kg/3lb5oz chuck beef or braising steak, cut into 5cm/2in pieces 3 tbsp olive oil 1 large carrot, peeled and cut into chunks 1 large onion, peeled and cut into chunks 2 sticks celery, rough chopped 2 bottles red burgundy wine 2 sprigs fresh thyme 1 head garlic, cut in half horizontally 4 bay leaves 50g/2oz unsalted butter 225g/8oz whole piece of smoked bacon or pancetta 450g/1lb shallots, peeled 2 tbsp plain flour 375g/12oz chestnut mushrooms 290ml/½ pint fresh beef stock 5 tbsp brandy freshly chopped flatleaf parsley Method Heat 1 tbsp of the oil in a large saucepan. Add the carrot, onion and celery and cook for 2-3 minutes. Add the wine, thyme, garlic and 2 bay leaves. Bring to the boil and simmer for 15 minutes. Allow to cool. Place the beef in a large bowl and pour over the wine marinade. Cover and place in the fridge overnight. This is known as a cook marinade. Preheat the oven to 150C/300F/Gas2. Drain the beef from the marinade into a colander over a glass bowl. Reserve the marinade and set aside. Heat 25g/1oz butter and 1 tbsp of the oil in a large frying pan. Add the bacon and cook until golden and brown. Add the shallots and transfer to a large casserole dish. Heat 1 tbsp oil in a large frying pan. Pat dry the cubes of beef from the marinade mixture using absorbent kitchen paper. Add half of the beef to the pan and cook until brown on all sides. Remove the beef and transfer to the casserole dish with the bacon, shallots and vegetables. Repeat with the remaining beef and add to the casserole dish. Stir in 2-3 large spoonfuls of the reserved marinade mixture to deglaze or remove any sediment from the pan. Pour into the casserole dish. Stir in the plain flour, the remaining marinade mixture and beef stock into the casserole dish. Bring to the boil, cover and place in the oven for 3-3½ hours or until the beef is very tender. Halfway through cooking, heat the remaining oil and butter in a large frying pan and cook the mushrooms until brown. Add the brandy and cook for a few minutes. Add the mushrooms to the casserole dish, stir and return to the oven the remaining cooking time. Serve with new potatoes, sprinkled with freshly chopped parsley and purple sprouting broccoli. https://apps.facebook.com/mykitchengame
my kitchen
Posted - 8 months 2 Ws ago
Tom the cooking cat likes to quote famous chefs when cooking delicious meals, here’s what he has for you today. Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 8 months 2 Ws ago
Our chef has a new cooking tip for you, and he knows his way on the kitchen! Be sure to take a look and share the advice with your friends! Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 8 months 2 Ws ago
Taste delicious dishes with our fluffy Chef! Cook it all in "My Kitchen": https://apps.facebook.com/mykitchengame This is apple pie like mum used to make, with large pieces of Bramley apple enclosed in rich shortcrust pastry. Douse in cream and get stuck in. Ingredients For the pastry 255g/9oz plain flour pinch of salt 140g/5oz hard margarine or butter 6 tsp cold water For the filling 3 large Bramley cooking apples, chopped, stewed and cooled sugar, to taste caster sugar, to serve Method Preheat the oven to 200C/400F/Gas 6. Sieve the flour and salt into a bowl. Rub in the margarine or butter until the mixture resembles fine breadcrumbs. Add the cold water to the flour mixture. Using a knife, mix the water into the flour, using your hand to firm up the mixture. The pastry should be of an even colour and suitable consistency for rolling. Divide the pastry into two halves. Take one half and roll it out so that it is big enough to cover an 20cm/8in enamel or aluminium plate. Trim the edges with a knife using the edge of the plate as your guide. Cover the pastry with the stewed apples and sprinkle with sugar to taste. Roll out the other half of the pastry. Moisten the edge of the bottom layer of pastry and place the second piece on top. Press down on the pastry edges, making sure that they are properly sealed. Trim off any excess pastry with a knife in a downward motion, again using the plate as your guide. Flute the edges with a pinching action using your fingers and thumb. Prick the surface of the pastry lightly before placing the pie in the oven. Cook for 20-30 minutes. When the pie is cooked it should move slightly on the plate when gently shaken. Slide on to a serving plate, dust with caster sugar and serve. https://apps.facebook.com/mykitchengame
my kitchen
Posted - 8 months 3 Ws ago
Dear friends, our chefs have found a truly magical recipe today, as they were visiting a great Magic Forest in Charm Farm! Take a look at this wonderful game as well, and invite your friends! Play now: https://apps.facebook.com/charmfarm/?fb_source=prt&cmp=kitchenGr Join Charm Farm Community: https://apps.facebook.com/charmfarm/?fb_source=prt&cmp=kitchenGr https://apps.facebook.com/charmfarm/?fb_source=prt&cmp=kitchenGr
my kitchen
Posted - 8 months 3 Ws ago
Tom the cooking cat likes to quote famous chefs when cooking delicious meals, here’s what he has for you today. Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 8 months 3 Ws ago
Our chef has a new cooking tip for you, and he knows his way on the kitchen! Be sure to take a look and share the advice with your friends! Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 8 months 3 Ws ago
Taste delicious dishes with our fluffy Chef! Cook it all in "My Kitchen": https://apps.facebook.com/mykitchengame Greek salad Transport yourself to Greece with a classic salad of fresh, crisp summer vegetables and tangy feta. Ingredients 50g/2oz black Kalamata olives 3 medium tomatoes, diced into 2cm/¾in cubes 1 cucumber peeled, diced into 2cm/¾in cubes 1 red pepper, de-seeded, diced ½ red onion, sliced finely 100ml/3fl oz extra virgin olive oil 150g/5oz feta, diced 1 small, firm cos lettuce, chopped into rough cubes lengthways 1 generous sprig of oregano (or 2 tsp dried oregano) 50ml/3 tbsp red wine vinegar Method Mix all the ingredients in a bowl. https://apps.facebook.com/mykitchengame
my kitchen
Posted - 8 months 3 Ws ago
Tom the cooking cat likes to quote famous chefs when cooking delicious meals, here’s what he has for you today. Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 8 months 4 Ws ago
Our chef has a new cooking tip for you, and he knows his way on the kitchen! Be sure to take a look and share the advice with your friends! Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 9 months 10 Hs ago
Taste delicious dishes with our fluffy Chef! Cook it all in "My Kitchen": https://apps.facebook.com/mykitchengame Chicken Caesar salad This salad has so much to celebrate: salty cured ham, juicy chicken breasts, crunchy croûtons and a creamy dressing. Ingredients For the salad 4 slices of speck (or prosciutto) 2 cornfed chicken breasts, bone and skin removed knob of butter 2 thick slices white bread, cubed 2 cos lettuces For the dressing 2 garlic cloves 75ml/3fl oz white wine 2 eggs, yolks only 1 anchovy fillet 75g/3oz parmesan cheese, grated 150ml/5fl oz extra virgin olive oil 2 tsp Dijon mustard salt and pepper Method Preheat the grill to high. Place the speck or proscuitto onto a baking sheet and place under the grill for 3-4 minutes, or until crisp. Remove speck and place on a plate lined with kitchen paper to drain. Cut both chicken breasts through the middle, without cutting through, to form one large flat piece. Season, to taste, with salt and black pepper and brush with olive oil. Heat a griddle pan until hot then place the chicken breasts on it and cook for 2-3 minutes on each side, or until just cooked through. Heat a frying pan until hot and add the butter and then the cubed bread. Fry until golden brown, then remove. Separate the leaves from the lettuce and cut into chunky pieces. For the dressing, in a medium saucepan, bring the garlic and wine to a boil and simmer for about 5 minutes, until the garlic has softened. Leave to cool. Combine the wine and garlic with the egg yolks, anchovy and cheese in a mixing bowl. Blend with a hand blender or food processor until smooth. Drizzle in the oil in a thin steady stream, taking care not to add it too quickly, otherwise it could split and curdle. Stir in the mustard and add seasoning to taste. Add the crisp-fried speck, croutons and lettuce to the dressing and toss to combine. To serve, place salad on plate, top with chicken and pour the dressing over. https://apps.facebook.com/mykitchengame
my kitchen
Posted - 9 months 1 D ago
Tom the cooking cat likes to quote famous chefs when cooking delicious meals, here’s what he has for you today. Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 9 months 2 Ds ago
Our chef has a new cooking tip for you, and he knows his way on the kitchen! Be sure to take a look and share the advice with your friends! Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 9 months 3 Ds ago
Taste delicious dishes with our fluffy Chef! Cook it all in "My Kitchen": https://apps.facebook.com/mykitchengame Chelsea buns Perfect with a cup of tea and a smear of creamy butter, this Chelsea bun recipe is great for a tea-time treat. Ingredients 500g/1lb strong white flour, plus extra for dusting 1tsp salt 1 x 7g/¼oz sachet fact-action dried yeast 300ml/10fl oz milk 40g/1½oz unsalted butter, softened at room temperature 1 free-range egg vegetable oil, for greasing For the filling 25g/1oz unsalted butter, melted 75g/3oz soft brown sugar 2 tsp ground cinnamon 150g/5oz dried mixed fruit For the glaze 2 tbsp milk 2 tbsp caster sugar Method Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast. Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm. Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (You may need to add a little extra flour.) Tip the dough onto a generously floured work surface. Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky. Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size. Lightly grease a baking tray. For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 0.5cm/¼in thick. Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruit. Roll the dough up into a tight cylinder , cut ten 4cm/1½in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for 30 minutes. Preheat oven to 190C/375F/Gas 5. Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown. Meanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes. Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack. https://apps.facebook.com/mykitchengame
my kitchen
Posted - 9 months 4 Ds ago
Tom the cooking cat likes to quote famous chefs when cooking delicious meals, here’s what he has for you today. Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 9 months 6 Ds ago
Our chef has a new cooking tip for you, and he knows his way on the kitchen! Be sure to take a look and share the advice with your friends! Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 9 months 1 W ago
Taste delicious dishes with our fluffy Chef! Cook it all in "My Kitchen": https://apps.facebook.com/mykitchengame Meat feast calzone Make your own dough for this folded pizza recipe. Simon Rimmer serves it with mozzarella, capers and meats such as salami, prosciutto or speck. Ingredients For the dough 225g/8oz plain strong flour, plus extra for dusting 90ml/3fl oz milk, warmed to body temperature 50ml/2fl oz water, warmed to body temperature 1 tsp dried yeast 25ml/1fl oz olive oil pinch salt For the filling 150g/5oz cherry tomatoes, halved 200g/7oz buffalo mozzarella, roughly chopped 200g/7oz assorted Italian cold meats (for example: salami, prosciutto, speck) 1 tbsp capers, rinsed and drained 30g/1oz grated parmesan Method For the dough, sift the flour into a bowl. Mix the milk, water and yeast together in a separate bowl. Add the yeast mixture to the flour and mix together to form a dough. Knead the dough for five minutes on a floured and even service. Add the olive oil and knead again to combine. Cover the bowl with cling film and leave somewhere warm for two hours. Preheat the oven to 230C/450F/Gas 8. Place a baking tray into the oven to preheat. Add the salt to the dough and knead again, then divide the dough into four equal portions and roll into balls. Place each ball onto a floured work surface and roll out into 20cm/8in circles. For the filling, place all of the filling ingredients into a bowl and mix together well. Place one quarter of the filling mixture onto one half of each dough circle, leaving a 2cm/1in gap around the edge. Brush the clean edges with water then fold the other sides over to cover the filling and pinch the edges to seal the four parcels. Place the calzones onto the preheated baking sheet and transfer to the oven to bake for eight minutes, or until the dough is cooked through and the filling hot. https://apps.facebook.com/mykitchengame
my kitchen
Posted - 9 months 1 W ago
Tom the cooking cat likes to quote famous chefs when cooking delicious meals, here’s what he has for you today. Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 9 months 1 W ago
Our chef has a new cooking tip for you, and he knows his way on the kitchen! Be sure to take a look and share the advice with your friends! Play now: https://apps.facebook.com/mykitchengame/ Official page: https://apps.facebook.com/mykitchengame/ https://apps.facebook.com/mykitchengame/
my kitchen
Posted - 9 months 1 W ago
Taste delicious dishes with our fluffy Chef! Cook it all in "My Kitchen": https://apps.facebook.com/mykitchengame Buttercream icing Use this simple buttercream icing recipe to decorate your cakes. Try adding a little food colouring for a splash of colour. Ingredients 140g/5oz butter, softened 280g/10oz icing sugar 1-2 tbsp milk few drops food colouring Method Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture. Stir in the food colouring until well combined. https://apps.facebook.com/mykitchengame
my kitchen

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