@michellebousquet1:

Michelle Bousquet

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Saturday 30 March 2024 06:47:05 GMT

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#кот #прикол #хаскиферма

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Macca’s Makers is here! A limited edition release created exclusively for McHappy Day, with 100% of profits going to RMHC. Thanks for sharing, @Places in Sydney Foodie 🙌🙌

Macca’s Makers is here! A limited edition release created exclusively for McHappy Day, with 100% of profits going to RMHC. Thanks for sharing, @Places in Sydney Foodie 🙌🙌

Baba Ghanoush with flat bread 🍆 Ingredients - 2 large eggplants (aubergines) - 150g (5.3 oz) hulled tahini - 1 lemon, juiced - 2 cloves garlic, finely minced - pinch of salt - 30ml (2 tbsp) extra virgin olive oil (EVOO) - toasted pine nuts, for garnish (optional) - fresh parsley, for garnish Method 1. Pierce the eggplants (aubergines) with a fork about six times to allow steam to escape during cooking. 2. Place the eggplants directly over hot coals (or under a grill) and cook for 12–15 minutes, turning frequently until the skins are blackened and charred. 3. Transfer the cooked eggplants to a bowl, cover with a lid or cling film, and let them steam for 15 minutes. This will make the skins easier to remove. 4. Peel away the burnt skin from the eggplants and place them on a paper towel to drain any excess liquid. 5. On a cutting board, mash the eggplants with the minced garlic using the side of a knife or a bench scraper until the mixture is smooth and well combined. 6. Transfer the mashed eggplants to a bowl. Add the tahini, a pinch of salt, the olive oil, and about a quarter of the lemon juice. Mix everything thoroughly. 7. Taste the mixture and adjust the seasoning, adding more salt or lemon juice as desired. 8. Serve the baba ghanoush on a plate, drizzled with extra olive oil. Garnish with toasted pine nuts and chopped parsley if desired. Serve with flatbread or pita on the side. #fyp #cooking #dip #Recipe

Baba Ghanoush with flat bread 🍆 Ingredients - 2 large eggplants (aubergines) - 150g (5.3 oz) hulled tahini - 1 lemon, juiced - 2 cloves garlic, finely minced - pinch of salt - 30ml (2 tbsp) extra virgin olive oil (EVOO) - toasted pine nuts, for garnish (optional) - fresh parsley, for garnish Method 1. Pierce the eggplants (aubergines) with a fork about six times to allow steam to escape during cooking. 2. Place the eggplants directly over hot coals (or under a grill) and cook for 12–15 minutes, turning frequently until the skins are blackened and charred. 3. Transfer the cooked eggplants to a bowl, cover with a lid or cling film, and let them steam for 15 minutes. This will make the skins easier to remove. 4. Peel away the burnt skin from the eggplants and place them on a paper towel to drain any excess liquid. 5. On a cutting board, mash the eggplants with the minced garlic using the side of a knife or a bench scraper until the mixture is smooth and well combined. 6. Transfer the mashed eggplants to a bowl. Add the tahini, a pinch of salt, the olive oil, and about a quarter of the lemon juice. Mix everything thoroughly. 7. Taste the mixture and adjust the seasoning, adding more salt or lemon juice as desired. 8. Serve the baba ghanoush on a plate, drizzled with extra olive oil. Garnish with toasted pine nuts and chopped parsley if desired. Serve with flatbread or pita on the side. #fyp #cooking #dip #Recipe

#хаскиферма #прикол

#хаскиферма #прикол

I love mama #charlemagne #coirelay #fyp #foryou #fyp #foryou #viral #music

I love mama #charlemagne #coirelay #fyp #foryou #fyp #foryou #viral #music

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