Some people with distichiasis are lucky enough to have a second row of eyelashes that grow from the inner layer of the eye. 😍👀 This condition happens when certain glands don’t differentiate properly. While it may sound like a makeup dream come true for fuller lashes 💄✨, extra lashes can also cause eye irritation, tearing, or even corneal ulcers in some cases. 😣👁️ If you're experiencing discomfort, it’s best to visit your optometrist! facts fun fact

food recipe PEANUT MIXTURE 300 g milk chocolate 85 g peanuts (unsalted) FILLING caramel (Bebogeen) COATING 250 g white chocolate Instructions: Coarsely grind the peanuts in a food processor (not too fine). Melt the milk chocolate using a double boiler. In a bowl, combine the ground peanuts with the melted milk chocolate until well mixed. Fill a piping bag with the chocolate-peanut mixture and another piping bag with the caramel. You can also use a sandwich bag if you don't have piping bags. Take a silicone mold and pipe a layer of the peanut-chocolate mixture into it. Add a small amount of caramel on top, followed by another layer of the peanut-chocolate mixture. Allow the chocolate to harden; you can place the mold in the freezer to speed up the process. Carefully remove the chocolate-peanut cones from the silicone mold. Melt the white chocolate using a double boiler. Dip each chocolate-peanut cone into the white chocolate to coat it. Place the cones on a baking paper-lined rack or tray and let them harden. Optionally, you can pipe some chocolate lines over them for a decorative touch.

🏺 Did you know? Sudan has more pyramids than Egypt! ✨ While Egypt is home to 138 pyramids 🏜️, Sudan takes the crown with approximately 255 pyramids 🏛️—almost double the number! 🏆 Who knew this hidden gem held such a record? 🤔 fact facts

food recipe No bake COOKIE MIXTURE 220 g Maria biscuits 100 ml heavy cream 300 g milk chocolate 150 g caramel TOPPING 100 g milk chocolate 25 g caramel Instructions: Heat the heavy cream in a saucepan until just below boiling point. Remove from heat and add 300 g milk chocolate. Let it sit for 1 minute, then stir into a smooth ganache. Roughly chop the Maria biscuits using a food processor or a knife. Place them in a large bowl and mix with the chocolate ganache until combined. Spread half of the cookie mixture into a tray and press it down firmly. Evenly drizzle 150 g caramel sauce over it. Cover with the remaining cookie mixture and smooth out the top. Use plastic wrap to press it down tightly. Refrigerate for at least 4-5 hours, preferably overnight. Melt 100 g milk chocolate using a double boiler (bain-marie). Pour the melted chocolate evenly over the cookie mixture. Immediately drizzle 25 g caramel sauce in thin lines over the chocolate. Use a toothpick or skewer to create a decorative pattern in the caramel and chocolate. Cover and refrigerate until the topping is set. Slice the chocolate-caramel bars into squares and serve.

food recipe COATING 350 g chocolate (milk and white chocolate) COATING 100 g Maria biscuits 100 g walnuts 100 g unsalted pistachios 20 g honey 397 g condensed milk (1 can) GARNISH pistachios Grind the Maria biscuits in a food processor. Grind the pistachios in a food processor. Grind the walnuts in a food processor. Combine the ground Maria biscuits, walnuts, pistachios, honey, and condensed milk in a large bowl. Mix well. Melt the chocolate of your choice (milk or white) using a double boiler (au bain-marie). Pour a thin layer of melted chocolate into a silicone mold. Add a layer of the biscuit mixture and pour another layer of melted chocolate over it. Garnish with finely chopped pistachios and allow the chocolate to fully harden. TIPS Melt the chocolate slowly to avoid burning. Stir regularly and make sure no steam or water drops get into the chocolate, as it can affect the texture. When pouring the melted chocolate into the mold, gently tap the mold on your work surface. This helps remove air bubbles and ensures a smooth finish. Let the chocolate harden at room temperature before placing it in the refrigerator. This can help prevent the chocolate from becoming dull. You can use your favorite nuts. Preparation Time Prep time: approximately 20 minutes (including grinding ingredients and mixing the filling). Hardening time: at least 2 to 4 hours for the chocolate to set properly (1-2 hours in the fridge).

Food RASPBERRY MIXTURE 200 g raspberries 60 g granulated sugar COOKIE DOUGH 200 g Maria biscuits 75 g macadamia nuts (unsalted) 100 ml heavy cream (unwhipped) 250 g white chocolate COATING Grated coconut TOPPING 125 g white chocolate Place the raspberries and sugar in a skillet over medium heat. Simmer gently for 5-7 minutes, stirring regularly. Place a sieve over a bowl and pour the raspberry mixture into the sieve. Press firmly with a spatula or spoon to separate the juice from the seeds. Transfer the raspberry mixture into a piping bag and set aside. Finely grind the Maria biscuits in a food processor. Finely grind the macadamia nuts as well. Bring the heavy cream to just below boiling (do not boil). Add the white chocolate (250 g, broken into pieces). Let it sit for 1 minute and then mix until smooth. In a deep bowl, combine the ground Maria biscuits, ground macadamia nuts, and white chocolate ganache. Mix well. Take 20 g of dough and roll it into a ball. Repeat until all the dough is used. Spread grated coconut on a plate. Roll each ball in the coconut until fully covered. Place the coated balls on a sheet of baking paper. Use a cookie cutter or ring (Ø 4 cm) to center each ball. Gently press a shallow hole in the middle with the back of a wooden spoon, your finger, or another tool. Repeat for all the balls. Melt 125 g of white chocolate in a bain-marie (double boiler). Transfer the melted chocolate to a piping bag. Fill each indentation with a layer of raspberry mixture. Drizzle melted white chocolate on top. Finally, pipe a small amount of raspberry mixture on each cookie and use a toothpick to create a decorative pattern. Cover the raspberry macadamia cookies and refrigerate until set, preferably overnight.

food DOUGH 80 g chips of your choice 450 g flour (pastry flour) 25 g chips 40 ml sunflower oil 7 g instant yeast (1 sachet - 1 tablespoon) 7 g salt (1⅙ teaspoon) 10 g honey 225 ml water (lukewarm) TOPPING 45 g crushed chips 15 g Parmesan cheese 20 g young Gouda cheese EXTRA Milk MEAT MIXTURE 35 ml olive oil 600 g ground meat 4.5 g salt (⅔ teaspoon) 3 g garlic powder (1 teaspoon) 4 g onion powder (1⅓ teaspoon) 3 g cayenne powder (1 teaspoon) 1 g black pepper powder (⅓ teaspoon) 0.5 g dried parsley 25 g tomato paste 65 ml water 20 g sweet soy sauce 15 g sambal Cheddar cheese (4 slices) Additional crushed chips Finely grind the chips (of your choice) using a food processor. In a bowl, combine the flour, 25 grams of the finely ground chips, sunflower oil, yeast, salt, honey, and lukewarm water. Mix and knead the dough for 10-12 minutes. Cover the bowl and let the dough rise for 1 hour, or until it doubles in size. Deflate the dough and divide it into 9 equal pieces, each weighing about 85 grams. Roll each ball of dough into a flat circle about 9 cm in diameter. In a bowl, mix the finely ground chips (45 grams), Parmesan cheese, and young Gouda cheese. Dip each piece of dough first into the milk and then into the cheese-and-chips mixture. Place the pieces of dough on a baking sheet lined with parchment paper and carefully make a few slits on the tops. Allow the rolls to rise for 30 minutes, or until they double in size. Preheat the oven to 200°C. Bake the rolls for 12-18 minutes, or until golden brown. Cover the bread with a clean tea towel immediately after baking. Heat the olive oil in a skillet over medium heat. Add the ground meat, salt, garlic powder, onion powder, cayenne powder, black pepper powder, and dried parsley. Cook for 6 minutes. Add the tomato paste, water, sweet soy sauce, and sambal. Mix well and cook for another 4-5 minutes. Layer the cheddar cheese slices and the remaining crushed chips over the meat mixture. Let it cook until the cheese is fully melted.

food recipe 🍞 DOUGH 150 ml milk (lukewarm) 🥛 125 ml water (lukewarm) 💧 12 g granulated sugar 🟡 7 g instant yeast (1 tablespoon or 1 packet) 🍞 25 g margarine 🧈 400 g flour (all-purpose flour) 🌾 8 g salt (1⅓ teaspoon) 🧂 🍗 CHICKEN MIXTURE 30 ml olive oil 🫒 700 g chicken thighs 🍗 3 g garlic powder (1 teaspoon) 🧄 4 g onion powder (1⅓ teaspoon) 🧅 3 g cayenne pepper (1 teaspoon) 🌶️ 3 g turmeric (1 teaspoon) ✨ 5 g salt (⅚ teaspoon) 🧂 🍶 SAUCE 100 g onion sauce 🧅 10 g sweet soy sauce (ketjap manis) 🍯 50 g chili sauce 🌶️ 50 g Algerienne sauce 🍅 80 g red onion (1 red onion) 🧅 Mix the lukewarm milk 🥛, lukewarm water 💧, sugar 🟡, and yeast 🍞 in a large bowl. Stir well. Add the margarine 🧈, flour 🌾, and salt 🧂. Knead the dough for 10-12 minutes until smooth. Cover and let rise for 1 hour in a warm spot, or until it doubles in size. Deflate the risen dough and divide it into 10 equal pieces (about 71 grams per piece). Shape each piece into a ball. Roll each dough ball into a round sheet. Fold in half. Place the folded sheets on a baking tray lined with parchment paper 📃. Let them rise for 30 minutes or until they double in size. Heat a layer of sunflower oil 🌻 (about 2 cm/1 inch) in a frying pan over medium heat 🔥 (175°C / 347°F). Fry the buns on both sides until golden brown. Heat the olive oil 🫒 in a frying pan over medium heat 🔥. Add the chicken thighs 🍗, garlic powder 🧄, onion powder 🧅, cayenne pepper 🌶️, turmeric ✨, and salt 🧂. Cook for 5-6 minutes until the chicken is fully cooked. Mix the onion sauce 🧅, sweet soy sauce 🍯, chili sauce 🌶️, Algerienne sauce 🍅, and chopped red onion 🧅 in a bowl. Add the cooked chicken 🍗 and stir until combined.

food DOUGH 200 ml lukewarm milk 30 g white caster sugar 8 g vanilla sugar (1 sachet) 7 g instant yeast (1 tbsp or 1 sachet) 1 egg (medium) 50 ml sunflower oil 25 g unsalted butter 450 g all-purpose flour 4 g salt (⅔ tsp) EXTRA 1 egg (medium) 38 g vanilla pudding mix (1 sachet) FOR THE FILLING 250 g mascarpone 8 g vanilla sugar (1 sachet) 50 g powdered sugar 250 ml heavy cream (unwhipped) Half of the prepared vanilla pudding (see steps 3 and 4) TOPPING powdered sugar fruit ________________________________________ INSTRUCTIONS Add lukewarm milk, white caster sugar, vanilla sugar, and yeast to a deep bowl. Mix well and let sit for 5 minutes to activate the yeast. Add the whisked egg, sunflower oil, melted butter, flour, and salt. Mix and knead the dough by hand or with a stand mixer for 10-12 minutes until smooth. Cover the bowl and let the dough rise in a warm spot for 1 hour or until doubled in size. Prepare the vanilla pudding according to the package instructions. Set aside half for the cream filling. In a deep bowl, combine mascarpone, vanilla sugar, and powdered sugar. Mix for about 1 minute. Gradually add the heavy cream while mixing until firm. Fold in half of the prepared vanilla pudding. Transfer the cream to a piping bag fitted with a nozzle and refrigerate. Deflate the dough and divide it into 10 equal portions. Shape each piece into a ball. Roll out each ball into a circle. Then roll the dough into a log. Press the ends of the log firmly closed and gently flatten it with a rolling pin. Place the dough on a baking tray lined with parchment paper. Pipe a thin layer of vanilla pudding on top of each log. Brush the sides with whisked egg. Let the dough rise in a warm place for another 30 minutes or until doubled in size. Preheat the oven to 200°C (390°F). Bake the bread for 10-15 minutes until browned. Check periodically. Allow the bread to cool completely. Slice each roll horizontally in half. Pipe a layer of cream on the bottom half and place the top half back on.

food recipe DOUGH 425 g all-purpose flour 75 g fine semolina 7 g instant yeast (1 tablespoon or 1 packet) 8 g salt (1⅓ teaspoons) 0.5 g thyme 12 g honey 25 ml olive oil 280 ml water (lukewarm) CHICKEN PESTO 600 g chicken thighs 4.5 g salt (⅔ teaspoon) 2 g cayenne pepper (⅔ teaspoon) 3 g garlic powder (1 teaspoon) 4 g onion powder (1⅓ teaspoons) 2 g cumin (⅔ teaspoon) 30 ml olive oil 25 g unsalted butter 45 g fresh green pesto 150 g roasted red bell pepper (1 roasted red bell pepper) 75 g red onion (1 red onion) 150 g cheese (your choice) SAUCE fresh green pesto truffle mayonnaise In a large bowl, combine the flour, fine semolina, yeast, salt, thyme, honey, olive oil, and lukewarm water. Mix well and knead for 10-12 minutes until smooth. Cover the dough and let it rise in a warm spot for 1 hour, or until doubled in size. Deflate the dough and divide it into 14 equal pieces, about 57 grams each. Shape each piece into a ball. Roll one ball into a circle and fold it in half. Place the folded dough on a baking tray lined with parchment paper. Repeat with the remaining dough. Allow to rise for another 30 minutes or until doubled in size. Heat a heavy-bottomed skillet over medium heat. Bake the rolls on both sides until golden brown, a few minutes per side. Wash and cut the chicken thighs into pieces and place them in a large bowl. Add salt, cayenne pepper, garlic powder, onion powder, cumin, and olive oil. Mix well. Heat the butter in a skillet over medium heat. Add the chicken and cook for 4-5 minutes until golden brown. Add the green pesto, sliced roasted red bell pepper, and red onion. Stir and cook for another 3-4 minutes until everything is well combined and heated through. Remove the skillet from the heat and place cheese slices over the chicken. Cover with a lid to help the cheese melt. Open each roll and fill it with the chicken pesto mixture. Serve with green pesto and a drizzle of truffle mayonnaise for added flavor.

food recipe DOUGH 400 g flour (all-purpose) 7 g yeast (1 tablespoon or 1 packet) 8 g salt (1⅓ teaspoon) 15 g honey 10 ml vinegar 40 ml sunflower oil 200 ml lukewarm water EXTRA nori sheets sesame seeds 1 egg (medium) TUNA SALAD 300 g tuna (in sunflower oil) 60 g pickles 35 g red onion 75 g mayonnaise 50 g samurai sauce SERVE WITH lettuce nori sheets cucumber fried onions samurai sauce avocado Place the flour, yeast, salt, honey, vinegar, sunflower oil, and lukewarm water in a large bowl. Mix well and knead the dough for 10-12 minutes. Cover the dough and let it rise in a warm spot for 1 hour or until it doubles in siz. Dust your work surface with flour and roll out the dough into a rectangular sheet. Cut the dough vertically in half and fold each piece inward. Then, cut into 8 equal pieces. Place the pieces of dough on a baking sheet lined with parchment paper. Brush with the beaten egg, add pieces of nori on top, and sprinkle with sesame seeds. Let the dough rise for another 30 minutes in a warm place or until it doubles in size. Preheat the oven to 200°C (392°F). Bake the sushi rolls for 15-18 minutes until golden brown. Keep an eye on the baking time, as this may vary for each oven. For the tuna salad, mix the tuna, pickles, red onion, mayonnaise, and samurai sauce in a large bowl. Slice a bread roll in half and layer with a bit of mayonnaise, lettuce, nori, samurai sauce, tuna salad, fried onions, avocado, extra samurai sauce, and sesame seeds.

food recipe DOUGH 175 ml milk (lukewarm) 20 g granulated sugar 8 g vanilla sugar (1 tablespoon) 7 g instant yeast (1 tablespoon) 35 g unsalted butter 25 ml sunflower oil 1 egg (medium) 400 g flour (all-purpose) 5 g salt (⅚ teaspoon) FILLING 16 cream cheese wedges (at room temperature) GARNISH 250 g honey Pistachios (or walnuts) Melt the butter over low heat in a saucepan and let it cool. In a large bowl, add the lukewarm milk, granulated sugar, vanilla sugar, and yeast. Stir well with a whisk. Add the sunflower oil, beaten egg, and melted butter. Mix well. Then add the flour and salt. Mix and knead the dough for 10-12 minutes until it is smooth and elastic. Cover the dough and let it rise in a warm place for 1 hour until it has doubled in size. Place the cream cheese wedges in a bowl and mix until smooth. Divide the dough into two equal parts of about 350 grams each. Dust your work surface with flour and roll one part of the dough into a rectangle. Spread half of the cream cheese over the dough. Repeat with the other half. Roll the dough tightly. Cut into equal-sized pieces. Place the dough rolls (swirls) on a baking sheet lined with parchment paper. Let them rise for 30 minutes or until they have doubled in size. Preheat the oven to 200 °C (390 °F). Bake the swirls for 12-18 minutes until golden brown and cooked through. Check the baking time, as each oven is different. Brush the warm swirls with honey and garnish with chopped pistachios or walnuts.

food recipe DOUGH 200 ml milk (lukewarm) 7 g instant yeast (1 tablespoon) 20 g honey 400 g flour (all-purpose) 1 egg (medium) 40 g butter (unsalted) 8 g salt (1⅓ teaspoon) 50 g fine semolina Meat 25 g butter (unsalted) 20 ml olive oil 450 g steak 5 g salt (⅚ teaspoon) 3 g cayenne pepper (1 teaspoon) 3 g paprika powder (1 teaspoon) 3 g onion powder (1 teaspoon) 2 g garlic powder (⅔ teaspoon) 1 g dried parsley 80 g red onion (1 red onion) 75 g red bell pepper (half a red bell pepper) grated cheese cheddar cheese Place the lukewarm milk, yeast, and honey in a bowl and mix well. Add the flour, beaten egg, butter, and salt. Mix and knead the dough for 10-12 minutes. Cover the dough and let it rise in a warm place for 1 hour or until it has doubled in size. Deflate the dough and divide it into 16 equal pieces, each weighing 40 grams. Form into a ball. Flatten each. Stack two pieces of dough on top of each other and press firmly with a rolling pin. Coat the dough in the fine semolina. Place the pieces of dough pieces on a baking sheet lined with parchment paper. Let them rise for 30 minutes or until doubled in size. Heat a heavy-bottomed skillet over medium heat. Cook the bread until golden brown. Heat the butter with olive oil in a skillet over medium heat. Add the steak pieces, salt, cayenne powder, red bell pepper powder, onion powder, garlic powder, and dried parsley, and cook for 2-3 minutes. Add the red onion and red bell pepper and cook for another 2-3 minutes. Sprinkle with grated cheese and let it melt. Optional: Add a slice of cheddar cheese for extra flavor and allow it to melt.

food recipe 🍞 DOUGH 190 ml milk (lukewarm) 🥛 7 g instant yeast (1 tablespoon) 🍞 30 g white caster sugar 🟡 16 g vanilla sugar (or vanilla extract) 🌿 35 g unsalted butter 🧈 1 egg (medium) 🥚 400 g flour (all-purpose) 🌾 4 g salt (⅔ teaspoon) 🧂 🍫 FILLING 200 g chocolate spread 🍫 🍩 COATING Granulated sugar 🟡 Add the lukewarm milk 🥛, instant yeast 🍞, white caster sugar 🟡, and vanilla sugar 🌿 to a large bowl. Mix well. Add the melted butter 🧈 and beaten egg 🥚, and whisk until combined. Then, add the flour 🌾 and salt 🧂. Mix and knead the dough for 10-12 minutes until smooth. Cover the dough and let it rise for 1 hour in a warm spot 🌞, or until it has doubled in size. Deflate the dough (I like to punch it 👊) and divide it into 12 equal pieces, about 58 grams each. Shape each piece into a ball 🟠. Roll each ball of dough into a flat circle. Place the chocolate spread 🍫 into a piping bag 🎨 (or use a sandwich bag 🛍️). Fill the dough with a small amount of chocolate spread and fold the dough over. Press the edges firmly with your fingers ✋ to seal the filling inside. Let the filled dough rise again for 30 minutes, or until they’ve doubled in size ⏳. Heat a layer of sunflower oil 🌻 in a frying pan over medium heat 🔥 (175°C). Fry the dough until golden brown on both sides. While they are still warm, roll them in granulated sugar 🟡.