@fkdkfgkgjr: #الشعب_الصيني_ماله_حل😂😂 #يارب_اطلع_اعفاء_عام😞👍🏻 #مالي_خلق_احط_هاشتاقات

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Thursday 21 November 2024 07:35:24 GMT

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حلاتي بضحكاتي ✨.. :

لكم الدنيا ولي تشانغ ووك🌚🤍✨

2024-11-22 02:26:06

1

𝒌𝒉𝒅𝒊𝒋𝒂𝒉★ :

لكم الدنيا بكبرها وتركوا لي حب علي أبن أبي طالب

2024-11-21 20:59:44

322

🕸رقُوٌشُ🕷✨ :

لكم الدنيا ولي فطوم 😌🫢🫣🥺

2024-11-21 18:55:47

2

user :

لكم الدنيا ولي

2024-11-21 18:38:13

1

𝑨 :

لكم الدنيا ولي نور 🥹💗

2024-11-21 18:00:36

9

زَاي𐙚 :

محد سوالياها بس ععادي اتس اوكي😂

2024-11-21 15:53:13

31

𝑰𝑹𝑨𝑶 :

لكم الدنيا ولي:عذراء🩶✨

2024-11-22 00:01:05

3

ِ :

لكم الدنيا ولي حوراء🎀🤍

2024-11-21 23:17:54

1

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🦑🍷 Savor the elegance of Red Mullet Fillets with creamy mashed potatoes and a luscious prosecco sauce! Perfect for a gourmet dinner at home. 🍽️✨ ents Fillets of 2 red mullets (cleaned and deboned) 1 tablespoon clarified butter Rosemary to taste Smoked salt to taste For the mashed potatoes: 4 potatoes 3 tablespoons heavy cream (50 ml) 1 tablespoon Parmesan cheese 2 tablespoons butter Salt and pepper to taste For the prosecco sauce: 7 ounces red mullet stock (200g) 1/2 cup prosecco (100 ml) 2/3 cup fresh cream (150 ml) Salt to taste Instructions Sear the red mullet fillets in the clarified butter for 5 minutes on the skin side and 1 minute on the other side. Season with rosemary and smoked salt. Bake the potatoes in a salt crust in the oven at 350°F (180°C) for 40 minutes. Mash the baked potatoes and add heavy cream, Parmesan cheese, butter, salt, and pepper. Mix until creamy. Reduce the red mullet stock with prosecco by half. Add the fresh cream and reduce again by half. Season with salt. #giallozafferano #recipes #gz

🦑🍷 Savor the elegance of Red Mullet Fillets with creamy mashed potatoes and a luscious prosecco sauce! Perfect for a gourmet dinner at home. 🍽️✨ ents Fillets of 2 red mullets (cleaned and deboned) 1 tablespoon clarified butter Rosemary to taste Smoked salt to taste For the mashed potatoes: 4 potatoes 3 tablespoons heavy cream (50 ml) 1 tablespoon Parmesan cheese 2 tablespoons butter Salt and pepper to taste For the prosecco sauce: 7 ounces red mullet stock (200g) 1/2 cup prosecco (100 ml) 2/3 cup fresh cream (150 ml) Salt to taste Instructions Sear the red mullet fillets in the clarified butter for 5 minutes on the skin side and 1 minute on the other side. Season with rosemary and smoked salt. Bake the potatoes in a salt crust in the oven at 350°F (180°C) for 40 minutes. Mash the baked potatoes and add heavy cream, Parmesan cheese, butter, salt, and pepper. Mix until creamy. Reduce the red mullet stock with prosecco by half. Add the fresh cream and reduce again by half. Season with salt. #giallozafferano #recipes #gz

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