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Wednesday 01 January 2025 04:14:20 GMT
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#مصطفى_ألنمس #سجاد_سلمان
#مصطفى_ألنمس #سجاد_سلمان
Eggplant & Burrata Caprese Sandwich #chosenfoodspartner @Chosen Foods Ingredients Pesto-Mayo: 2 cups fresh basil leaves 1-2 tbsp pine nuts, toasted ½ cup grated Parmesan cheese 2-3 garlic cloves ¼ tsp salt 3 tbsp Chosen Foods 100% Pure Avocado Oil 2 tbsp water (if needed) 2-3 tbsp Chosen Foods Classic Mayo (made with 100% Pure Avocado Oil) Tomato-Basil Salad: 1 garlic clove, peeled and minced 1 tsp Chosen Foods 100% Pure Avocado Oil ¾ cup tomatoes, cubed 2 basil leaves, chopped 1 tsp kosher salt 1 tsp ground black pepper Fried Eggplant: 1 eggplant, sliced into rounds or planks Chosen Foods 100% Pure Avocado Oil (enough for frying) For the Sandwich Assembly: 1 baguette, lightly toasted with 100% Pure Avocado Oil Spray 1 burrata cheese About 3 tbsp fresh arugula 1 tsp chili flakes (optional) Instructions: Make the Pesto-Mayo: In a food processor, combine the basil, toasted pine nuts, Parmesan cheese, garlic, and salt. Pulse while gradually adding the avocado oil until the mixture is smooth. Add water as needed for a lighter texture. Transfer the pesto to a small bowl and stir in the Chosen Foods Classic Mayo until well combined. Set aside. Prepare the Tomato-Basil Salad: In a bowl, combine the cubed tomatoes, minced garlic, chopped basil, avocado oil, salt, and black pepper. Mix well and let sit for a few minutes to allow the flavors to meld. Fry the Eggplant: Heat avocado oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown and tender, about 2–3 minutes per side. Transfer to a plate lined with paper towels to drain any excess oil. Assemble the Sandwich: Slice the toasted baguette in half lengthwise. Spread the pesto-mayo on the bottom half. Layer the fried eggplant slices on top of the pesto-mayo. Add a handful of fresh arugula, followed by the burrata cheese. Tear open the burrata slightly to spread it evenly. Sprinkle with a pinch of salt and chili flakes, if desired. Spoon the tomato-basil salad on top of the burrata. Close the sandwich with the top half of the baguette and serve immediately. Enjoy! Burrata Caprese Fresh ingredients Gourmet sandwich
Eggplant & Burrata Caprese Sandwich #chosenfoodspartner @Chosen Foods Ingredients Pesto-Mayo: 2 cups fresh basil leaves 1-2 tbsp pine nuts, toasted ½ cup grated Parmesan cheese 2-3 garlic cloves ¼ tsp salt 3 tbsp Chosen Foods 100% Pure Avocado Oil 2 tbsp water (if needed) 2-3 tbsp Chosen Foods Classic Mayo (made with 100% Pure Avocado Oil) Tomato-Basil Salad: 1 garlic clove, peeled and minced 1 tsp Chosen Foods 100% Pure Avocado Oil ¾ cup tomatoes, cubed 2 basil leaves, chopped 1 tsp kosher salt 1 tsp ground black pepper Fried Eggplant: 1 eggplant, sliced into rounds or planks Chosen Foods 100% Pure Avocado Oil (enough for frying) For the Sandwich Assembly: 1 baguette, lightly toasted with 100% Pure Avocado Oil Spray 1 burrata cheese About 3 tbsp fresh arugula 1 tsp chili flakes (optional) Instructions: Make the Pesto-Mayo: In a food processor, combine the basil, toasted pine nuts, Parmesan cheese, garlic, and salt. Pulse while gradually adding the avocado oil until the mixture is smooth. Add water as needed for a lighter texture. Transfer the pesto to a small bowl and stir in the Chosen Foods Classic Mayo until well combined. Set aside. Prepare the Tomato-Basil Salad: In a bowl, combine the cubed tomatoes, minced garlic, chopped basil, avocado oil, salt, and black pepper. Mix well and let sit for a few minutes to allow the flavors to meld. Fry the Eggplant: Heat avocado oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown and tender, about 2–3 minutes per side. Transfer to a plate lined with paper towels to drain any excess oil. Assemble the Sandwich: Slice the toasted baguette in half lengthwise. Spread the pesto-mayo on the bottom half. Layer the fried eggplant slices on top of the pesto-mayo. Add a handful of fresh arugula, followed by the burrata cheese. Tear open the burrata slightly to spread it evenly. Sprinkle with a pinch of salt and chili flakes, if desired. Spoon the tomato-basil salad on top of the burrata. Close the sandwich with the top half of the baguette and serve immediately. Enjoy! Burrata Caprese Fresh ingredients Gourmet sandwich
Baju raya sendiri pun tak beli lagi 🫵🏻 #civicfd
Baju raya sendiri pun tak beli lagi 🫵🏻 #civicfd
Potato & Leek Soup with Leek Confit and Fettunta A creamy, rich soup that’s just right for winter. The leek confit adds a deep, rich flavor, and I mixed in @Dan-O's Seasoning Cheesoning and Gruyère cheese for a cheesy twist in every bite. I served it with fettunta - a thick slice of sourdough toasted with olive oil and rubbed with garlic. Simple, cozy, and perfect for a chilly evening! #merrymeals #danospartner Ingredients For the Soup: 3–4 medium yellow potatoes, peeled and cut into cubes 3 leeks, white and light green parts only, chopped 2 teaspoons fresh thyme leaves 1/4 cup Dan-O’s Cheesoning seasoning Salt, to taste (if needed) 4 tablespoons cooking oil (olive oil or avocado oil) Ground black pepper, to taste (if needed) 2 cups vegetable stock Water, as needed (Note: Add gradually to reach your desired soup consistency.) 1/4 cup Gruyère cheese, grated (or Parmesan cheese as a substitute) (Note: For a milder flavor, cheddar can also be used.) Optional: 1/4 cup heavy cream (Note: Coconut cream can be used as a non-dairy alternative.) For the Leek Confit: 2 leeks, white and light green parts, sliced into rings Olive oil, enough to cover A pinch of salt For the Fettunta (Italian garlic toast): 1 thick slice of country sourdough bread 1 garlic clove 2 tablespoons extra virgin olive oil (EVOO) For Serving: A drizzle of heavy cream for topping the soup Fresh chives or parsley, finely chopped Instructions Make the Leek Confit: Preheat your oven to 335°F. In an oven-safe dish, combine the sliced leeks, olive oil (enough to cover them), and a pinch of salt. Gently mix. Bake for 30–40 minutes, or until the leeks are soft and slightly caramelized. (Note: Check occasionally to prevent overcooking.) Make the Soup: Heat a large pot over medium heat. Add the cooking oil. Once the oil is hot, add the chopped leeks and minced garlic. Sauté until softened, about 2-3 minutes. Add the potatoes and fresh thyme. Stir well to coat. Pour in the vegetable stock and stir in Dan-O’s Cheesoning. Add salt and pepper if needed. Bring the mixture to a boil over high heat, then reduce to a simmer. Cook for about 30 minutes, stirring frequently, until the vegetables are soft. (Note: Add water gradually if the soup becomes too thick.) Use an immersion blender to puree the soup until smooth. (Note: For a chunkier texture, blend only part of the soup.) Stir in the grated Gruyère cheese until melted. If using, add the heavy cream and mix until combined. Make the Fettunta: Brush both sides of the bread slice with olive oil. Toast the bread in a skillet over medium heat until golden brown and crispy on both sides. While the bread is still warm, gently rub the peeled garlic clove over one side of the toast. Serve: Ladle the soup into bowls. Place a spoonful of leek confit in the center of each bowl. Drizzle a small amount of heavy cream over the soup for decoration and garnish with fresh chives or parsley. Serve with the fettunta on the side. Dip and enjoy!
Potato & Leek Soup with Leek Confit and Fettunta A creamy, rich soup that’s just right for winter. The leek confit adds a deep, rich flavor, and I mixed in @Dan-O's Seasoning Cheesoning and Gruyère cheese for a cheesy twist in every bite. I served it with fettunta - a thick slice of sourdough toasted with olive oil and rubbed with garlic. Simple, cozy, and perfect for a chilly evening! #merrymeals #danospartner Ingredients For the Soup: 3–4 medium yellow potatoes, peeled and cut into cubes 3 leeks, white and light green parts only, chopped 2 teaspoons fresh thyme leaves 1/4 cup Dan-O’s Cheesoning seasoning Salt, to taste (if needed) 4 tablespoons cooking oil (olive oil or avocado oil) Ground black pepper, to taste (if needed) 2 cups vegetable stock Water, as needed (Note: Add gradually to reach your desired soup consistency.) 1/4 cup Gruyère cheese, grated (or Parmesan cheese as a substitute) (Note: For a milder flavor, cheddar can also be used.) Optional: 1/4 cup heavy cream (Note: Coconut cream can be used as a non-dairy alternative.) For the Leek Confit: 2 leeks, white and light green parts, sliced into rings Olive oil, enough to cover A pinch of salt For the Fettunta (Italian garlic toast): 1 thick slice of country sourdough bread 1 garlic clove 2 tablespoons extra virgin olive oil (EVOO) For Serving: A drizzle of heavy cream for topping the soup Fresh chives or parsley, finely chopped Instructions Make the Leek Confit: Preheat your oven to 335°F. In an oven-safe dish, combine the sliced leeks, olive oil (enough to cover them), and a pinch of salt. Gently mix. Bake for 30–40 minutes, or until the leeks are soft and slightly caramelized. (Note: Check occasionally to prevent overcooking.) Make the Soup: Heat a large pot over medium heat. Add the cooking oil. Once the oil is hot, add the chopped leeks and minced garlic. Sauté until softened, about 2-3 minutes. Add the potatoes and fresh thyme. Stir well to coat. Pour in the vegetable stock and stir in Dan-O’s Cheesoning. Add salt and pepper if needed. Bring the mixture to a boil over high heat, then reduce to a simmer. Cook for about 30 minutes, stirring frequently, until the vegetables are soft. (Note: Add water gradually if the soup becomes too thick.) Use an immersion blender to puree the soup until smooth. (Note: For a chunkier texture, blend only part of the soup.) Stir in the grated Gruyère cheese until melted. If using, add the heavy cream and mix until combined. Make the Fettunta: Brush both sides of the bread slice with olive oil. Toast the bread in a skillet over medium heat until golden brown and crispy on both sides. While the bread is still warm, gently rub the peeled garlic clove over one side of the toast. Serve: Ladle the soup into bowls. Place a spoonful of leek confit in the center of each bowl. Drizzle a small amount of heavy cream over the soup for decoration and garnish with fresh chives or parsley. Serve with the fettunta on the side. Dip and enjoy!
ท่านแม่ทัพซ่งและดาบคู่ของเขา 😎 #LiYunrui #หลี่อวิ๋นรุ่ย #九重紫 #จิ่วฉงจื่อ #บุปผาเหนือลิขิต #Blossom #cdrama
ท่านแม่ทัพซ่งและดาบคู่ของเขา 😎 #LiYunrui #หลี่อวิ๋นรุ่ย #九重紫 #จิ่วฉงจื่อ #บุปผาเหนือลิขิต #Blossom #cdrama
بتشجيعكم الي ودعمكم انشالله أخذ البطوله ادعولي شباب ... حبايب كلبي #مصطفى_ألنمس #سجاد_سلمان
بتشجيعكم الي ودعمكم انشالله أخذ البطوله ادعولي شباب ... حبايب كلبي #مصطفى_ألنمس #سجاد_سلمان

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