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Saturday 18 May 2024 12:58:54 GMT
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10 DAYS OF SLOW COOKER SERIES - DAY 7/10 - HEALTHY CHICKEN & PUMPKIN CURRY with @christianpetracca_5  Serves 4 Ingredients:  1 onion, finely diced 3 garlic cloves, finely chopped 3 cm piece of ginger, finely chopped 1kg chicken thighs, cut into 4 cm cubes 2 tablespoons cornflour 250g jap pumpkin, cut into 3 cm cubes (approximately 2 cups) 2 large zucchini, cut into 2 cm rounds 3/4 cup Greek yoghurt juice of 1 lime 2 cups baby spinach leaves 2 teaspoons brown sugar 1 large handful of coriander leaves (optional) QUICK CURRY PASTE 3 tablespoons tomato paste 2/3 cup chicken stock 2 teaspoons curry powder 2 teaspoons garam masala 2 teaspoons ground turmeric 1 teaspoon salt flakes 1 teaspoon freshly ground black pepper TO SERVE cooked white or brown rice (such as jasmine or long grain) roti or naan bread, toasted Method: IN THE SLOW COOKER 1. Combine all the curry paste ingredients in a bowl. Whisk well, then set aside. 2. Place the onion, garlic and ginger in a slow cooker (at least 5-litre capacity). Add the chicken and curry paste and stir well to combine. Cover with the lid and cook on high for 4 hours. 3. Mix the cornflour with 2 tablespoons water in a small bowl. Stir the mixture into the curry, then add the pumpkin and zucchini. Stir well, cover and cook on high for 1 hour. 4. Add the yoghurt, lime juice, spinach and brown sugar to the curry. Stir well to combine, then turn off the heat. Scatter the coriander, if using, over the curry. 5. Serve with the rice and roti or naan bread. #slowcooker #slowcooking #slowcookermeals #easymeals #easymealprep #DinnerIdeas #dinner #dinnerrecipes #curryrecipe #slowcooked #pumpkinrecipe
10 DAYS OF SLOW COOKER SERIES - DAY 7/10 - HEALTHY CHICKEN & PUMPKIN CURRY with @christianpetracca_5 Serves 4 Ingredients: 1 onion, finely diced 3 garlic cloves, finely chopped 3 cm piece of ginger, finely chopped 1kg chicken thighs, cut into 4 cm cubes 2 tablespoons cornflour 250g jap pumpkin, cut into 3 cm cubes (approximately 2 cups) 2 large zucchini, cut into 2 cm rounds 3/4 cup Greek yoghurt juice of 1 lime 2 cups baby spinach leaves 2 teaspoons brown sugar 1 large handful of coriander leaves (optional) QUICK CURRY PASTE 3 tablespoons tomato paste 2/3 cup chicken stock 2 teaspoons curry powder 2 teaspoons garam masala 2 teaspoons ground turmeric 1 teaspoon salt flakes 1 teaspoon freshly ground black pepper TO SERVE cooked white or brown rice (such as jasmine or long grain) roti or naan bread, toasted Method: IN THE SLOW COOKER 1. Combine all the curry paste ingredients in a bowl. Whisk well, then set aside. 2. Place the onion, garlic and ginger in a slow cooker (at least 5-litre capacity). Add the chicken and curry paste and stir well to combine. Cover with the lid and cook on high for 4 hours. 3. Mix the cornflour with 2 tablespoons water in a small bowl. Stir the mixture into the curry, then add the pumpkin and zucchini. Stir well, cover and cook on high for 1 hour. 4. Add the yoghurt, lime juice, spinach and brown sugar to the curry. Stir well to combine, then turn off the heat. Scatter the coriander, if using, over the curry. 5. Serve with the rice and roti or naan bread. #slowcooker #slowcooking #slowcookermeals #easymeals #easymealprep #DinnerIdeas #dinner #dinnerrecipes #curryrecipe #slowcooked #pumpkinrecipe

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