@m._11.2: أنا جداً ممتن...✨🫴#الحكم #fyp #اكسبلور #الشعب_الصيني_ماله_حل😂😂 #السعودية #العراق #رمضان #مصر #سوريا #لبنان #الأردن #رسالة #تيك_توك #explore #الخليج #عبارات #ترند

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rivgk :

إلا وهو الشيء الداخلي يكون هو مايؤمن به ذاااتك 🙏🙏🙏😉

2024-06-24 15:19:25

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ميرو :

صحيح

2024-07-14 22:59:19

0

R :

من جد في امور لاتصلح لي

2024-07-14 18:10:52

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HooooRy :

💯✔️❤️👑✨️

2024-07-01 00:59:48

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MR.TARIQ1992 :

🔥😎

2024-06-27 23:48:22

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مشاعر :

🥀🥀🥀🥀🥀🥀💔💔💔💔

2024-06-24 07:54:01

1

الكوافير محمد🪒✂️ :

❤️

2024-06-26 11:51:22

0

🦋رونزا 💜💜rwinizwiw👑 :

👏🌸

2024-07-14 21:20:39

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R :

🔥🔥🔥

2024-07-14 18:10:43

0

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Crispy Smashed Potatoes with Chimichurri Sauce Ingredients: Potatoes: 500g new potatoes 1 tbsp fine salt - boiling potatoes 1/4 cup olive oil 1 tsp paprika 1 tsp oregano 1 tsp sea salt flakes Chimichurri: 1.5 cup parsley 1 chilli 2 garlic cloves 1/2 cup olive oil 1/4 cup red wine vinegar 1 tsp oregano 1/2 tsp pepper 1 tsp sea slat flakes Method: Add your potatoes to a pan with cold water and 1 tablespoon of salt. Bring to a boil and cook until soft—small potatoes should take about 25-30 minutes. Preheat the oven to 180°C. Drain the potatoes and let them sit in the colander for about 5 minutes. Place the potatoes on a tray lined with greaseproof paper and use a cup or thick glass beaker to flatten them, keeping them in one piece. Thinner potatoes will be crisper, while thicker ones will have fluffier insides. Let them steam dry on the tray for another 5 minutes to enhance crispiness. Mix olive oil, paprika, and oregano, then brush the mixture onto the potatoes. Sprinkle with salt. Bake for 45-60 minutes or until they are deep golden and crispy. For extra crispiness, press them down again halfway through the baking process. To make the chimichurri, blend all the ingredients until smooth, either using a blender or a hand blender. Remove your smashed potatoes from the oven and serve with the chimichurri sauce Enjoy #smashedpotatoes #potatoes #chimichurri #potato

Crispy Smashed Potatoes with Chimichurri Sauce Ingredients: Potatoes: 500g new potatoes 1 tbsp fine salt - boiling potatoes 1/4 cup olive oil 1 tsp paprika 1 tsp oregano 1 tsp sea salt flakes Chimichurri: 1.5 cup parsley 1 chilli 2 garlic cloves 1/2 cup olive oil 1/4 cup red wine vinegar 1 tsp oregano 1/2 tsp pepper 1 tsp sea slat flakes Method: Add your potatoes to a pan with cold water and 1 tablespoon of salt. Bring to a boil and cook until soft—small potatoes should take about 25-30 minutes. Preheat the oven to 180°C. Drain the potatoes and let them sit in the colander for about 5 minutes. Place the potatoes on a tray lined with greaseproof paper and use a cup or thick glass beaker to flatten them, keeping them in one piece. Thinner potatoes will be crisper, while thicker ones will have fluffier insides. Let them steam dry on the tray for another 5 minutes to enhance crispiness. Mix olive oil, paprika, and oregano, then brush the mixture onto the potatoes. Sprinkle with salt. Bake for 45-60 minutes or until they are deep golden and crispy. For extra crispiness, press them down again halfway through the baking process. To make the chimichurri, blend all the ingredients until smooth, either using a blender or a hand blender. Remove your smashed potatoes from the oven and serve with the chimichurri sauce Enjoy #smashedpotatoes #potatoes #chimichurri #potato

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Crispy Smashed Potatoes with Chimichurri Sauce Ingredients: Potatoes: 500g new potatoes 1 tbsp fine salt - boiling potatoes 1/4 cup olive oil 1 tsp paprika 1 tsp oregano 1 tsp sea salt flakes Chimichurri: 1.5 cup parsley 1 chilli 2 garlic cloves 1/2 cup olive oil 1/4 cup red wine vinegar 1 tsp oregano 1/2 tsp pepper 1 tsp sea slat flakes Method: Add your potatoes to a pan with cold water and 1 tablespoon of salt. Bring to a boil and cook until soft—small potatoes should take about 25-30 minutes. Preheat the oven to 180°C. Drain the potatoes and let them sit in the colander for about 5 minutes. Place the potatoes on a tray lined with greaseproof paper and use a cup or thick glass beaker to flatten them, keeping them in one piece. Thinner potatoes will be crisper, while thicker ones will have fluffier insides. Let them steam dry on the tray for another 5 minutes to enhance crispiness. Mix olive oil, paprika, and oregano, then brush the mixture onto the potatoes. Sprinkle with salt. Bake for 45-60 minutes or until they are deep golden and crispy. For extra crispiness, press them down again halfway through the baking process. To make the chimichurri, blend all the ingredients until smooth, either using a blender or a hand blender. Remove your smashed potatoes from the oven and serve with the chimichurri sauce Enjoy #smashedpotatoes #potatoes #chimichurri #potato

Crispy Smashed Potatoes with Chimichurri Sauce Ingredients: Potatoes: 500g new potatoes 1 tbsp fine salt - boiling potatoes 1/4 cup olive oil 1 tsp paprika 1 tsp oregano 1 tsp sea salt flakes Chimichurri: 1.5 cup parsley 1 chilli 2 garlic cloves 1/2 cup olive oil 1/4 cup red wine vinegar 1 tsp oregano 1/2 tsp pepper 1 tsp sea slat flakes Method: Add your potatoes to a pan with cold water and 1 tablespoon of salt. Bring to a boil and cook until soft—small potatoes should take about 25-30 minutes. Preheat the oven to 180°C. Drain the potatoes and let them sit in the colander for about 5 minutes. Place the potatoes on a tray lined with greaseproof paper and use a cup or thick glass beaker to flatten them, keeping them in one piece. Thinner potatoes will be crisper, while thicker ones will have fluffier insides. Let them steam dry on the tray for another 5 minutes to enhance crispiness. Mix olive oil, paprika, and oregano, then brush the mixture onto the potatoes. Sprinkle with salt. Bake for 45-60 minutes or until they are deep golden and crispy. For extra crispiness, press them down again halfway through the baking process. To make the chimichurri, blend all the ingredients until smooth, either using a blender or a hand blender. Remove your smashed potatoes from the oven and serve with the chimichurri sauce Enjoy #smashedpotatoes #potatoes #chimichurri #potato

Anthony Bourdain’s Favourite Sandwich Ingredients: 9 pieces Mortadella 2 tbsp Olive Oil 3 slices Provolone 1 white bun 1 tbsp mayonaise 1 tbsp Dijon mustard Method: Heat a large frying pan with olive oil. Scrunch and fold up 3 pieces of mortadella and fry seperatley on both sides until crispy. Then stack the fried mortadella, slice the provolone and place it on top of the mortadella. Add a splash of water to the pan and cover it until the provolone melts. Repeat this process twice more and place on top of the other fried mortadella and cheese. Slice and toast your bun in the same pan with a little olive oil. Once toasted, spread mayonnaise on the bottom half and Dijon mustard on the top half. Place the stack of mortadella and melted cheese on the bottom bun, then add the top bun. Enjoy! #sandwich #mortadella #provolone #cheese #anthonybourdain

Anthony Bourdain’s Favourite Sandwich Ingredients: 9 pieces Mortadella 2 tbsp Olive Oil 3 slices Provolone 1 white bun 1 tbsp mayonaise 1 tbsp Dijon mustard Method: Heat a large frying pan with olive oil. Scrunch and fold up 3 pieces of mortadella and fry seperatley on both sides until crispy. Then stack the fried mortadella, slice the provolone and place it on top of the mortadella. Add a splash of water to the pan and cover it until the provolone melts. Repeat this process twice more and place on top of the other fried mortadella and cheese. Slice and toast your bun in the same pan with a little olive oil. Once toasted, spread mayonnaise on the bottom half and Dijon mustard on the top half. Place the stack of mortadella and melted cheese on the bottom bun, then add the top bun. Enjoy! #sandwich #mortadella #provolone #cheese #anthonybourdain

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