Home Actress Chrissie Swan HD Instagram Photos and Wallpapers December 2023 Chrissie Swan Instagram - I am a bona fide word nerd from WAY BACK - as far back as I can remember. I love ye olde ones, and I love the news ones too. But I stand by my assertion that there are very few scrotums that need to be *more* relaxed. Tune in to the @thechrissieswanshow every weekday from 2pm on NOVA in your magnificent city. ❤️

Chrissie Swan Instagram – I am a bona fide word nerd from WAY BACK – as far back as I can remember. I love ye olde ones, and I love the news ones too. But I stand by my assertion that there are very few scrotums that need to be *more* relaxed. Tune in to the @thechrissieswanshow every weekday from 2pm on NOVA in your magnificent city. ❤️

Chrissie Swan Instagram - I am a bona fide word nerd from WAY BACK - as far back as I can remember. I love ye olde ones, and I love the news ones too. But I stand by my assertion that there are very few scrotums that need to be *more* relaxed. Tune in to the @thechrissieswanshow every weekday from 2pm on NOVA in your magnificent city. ❤️

Chrissie Swan Instagram – I am a bona fide word nerd from WAY BACK – as far back as I can remember. I love ye olde ones, and I love the news ones too. But I stand by my assertion that there are very few scrotums that need to be *more* relaxed. Tune in to the @thechrissieswanshow every weekday from 2pm on NOVA in your magnificent city. ❤️ | Posted on 28/Nov/2023 16:06:43

Chrissie Swan Instagram – I’ve been thinking a lot about my Gran lately and what a great, kind and strong woman she was. I’m on the cover of the Christmas Edition of Women’s Weekly this month (grab your copy – it’s the best!) and when anyone mirrors my opinion about what a massive privilege being chosen to do this is I have been saying the same thing ‘My Gran would have lost her mind over it’. It feels lovely to honour our important people when they’re not here anymore. We don’t get that many opportunties. She has felt very present throughout this whole thing and it’s been an unexpected and beautiful element to what is obviously a great and wonderful honour. Please enjoy a couple of snaps of me on the cover and inside, and a couple of Rita to follow (including one pic of her in a natty home made festive outfit!) And may your tree be heaving with decorations forever and ever! Huge thanks to @womensweeklymag @cappellazzocouture for the incredible dress 💃🏻 @juliagreen_makeup 💄 @brewbevanphoto 📸 @mattiecronan 👗 @tiffdunk ✍️ You all gave me TWO Christmases this year! Absolute best outcome. ❤️
Chrissie Swan Instagram – So here it is. Felafel! Yes – this is a lot of felafel. Makes over 75 portions – I freeze the mix in 3 batches and cook fresh from defrosted. And it’s messy so I always make heaps at a time to avoid multiple cleanups! (Serve in a warmed pita with lettuce, tomato, cucumber, tahini, hummus, tzatziki, tabouli etc) Good luck! I make a batch with chickpeas + a sep batch with fava beans. 👗 @daughtersofindia WHAT YOU’LL NEED: 5 cups chickpeas or SPLIT fava beans 4 cups parsley (I like curly!) 3 cups coriander 30 cloves garlic (15 tablespoons minced – I use the stuff from the tub – couldn’t be bothered peeling and crushing that much garlic) White pepper 2 teaspoons Coriander 4 tablespoons Cumin 5 tablespoons Salt flakes two teaspoon Cayenne pepper 2 teaspoons 2 brown onions Rice bran oil to fry WHAT YOU’LL DO: DAY 1. Put your chickpeas/fava beans in a big bowl with heaps of water over it for 24 hours in the fridge – they will double in size. Do not use tinned! This step is a non-negotiable. Don’t be tempted! They become hommus! Don’t! DAY 2. Drain chickpeas/fava beans well and rinse. Divide into batches (a bit of garlic, some of the herbs, some of the onion etc) and get through each batch in your food processor until the mixture lumps together well when you try to make a ball. It is hard to over process it, easy to under process it! When you’ve done one lot, transfer it to a bigger bowl and keep adding to it until it’s all done. Mix through well with your hands until it’s universally green and lovely. Divide into 2 big ziplock bags to freeze for later. Put a third in a container to put in the fridge for tomorrow’s dinner. DAY 3. Get felafel out of the fridge and mix through half a teaspoon of bicarb soda with your hands. Heat a frypan with a good amount of rice bran oil (or similar – not olive oil though!) and make little balls – not rolling – just form them in your palm and shape with your fingers. I turn the heat down to medium/low. Keep doing this until you have a pan of bubbling felafel. Flip over with a big spoon and do the other side. When nice and brown and crispy transfer onto paper towel. Keep going until there’s no more felafel! SCOFF!

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