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@luong061401: #xuhuong #y15zr #y15zrmalaysia

Ng Luongg🍀
Ng Luongg🍀
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Region: VN
Saturday 01 February 2025 12:26:50 GMT
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tuans.kietj_01
lạc quan iu đờiii 🐈 :
sáng có ghé qn k a 🤣
2025-02-01 12:32:27
0
n.ea.hleo
Ôn Ea Hleo🔥✈️ :
Bánh trc có để dè ko
2025-02-01 13:00:54
2
tung.tung812
HẾt Flop Thì Đổi Tên :
mê xe ảnh quá
2025-02-01 13:07:55
1
vnracing.60
𝑻𝒉𝒂𝒏𝒉𝑻𝒉𝒂𝒏𝒉☘️ :
Upp🤩
2025-02-01 12:36:21
1
nhan170525
Nhân🍭 :
đẹp quá 💯
2025-02-05 04:22:58
0
tanext2
tanext🖤 :
🖤🔥
2025-02-02 16:04:01
1
soueng.vimean
Soueng Vimean :
🥰❤
2025-02-01 12:30:51
1
ngha.nbi2
Hưng Nghĩa🇻🇳 :
❤️
2025-02-01 13:55:57
1
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Other Videos

#galaubrutal
#galaubrutal


Nghe mà thấm #cọt #hàt #hàtvlog
Nghe mà thấm #cọt #hàt #hàtvlog
Baked tomato risotto with creme fraiche Ingredients: 30g butter 2 tbsp olive oil 1-2 French shallots (depending on size) 2-3 cloves garlic 2 tbsp tomato paste 300g arborio rice 150mL white wine 550mL stock (plus more if it gets too thick in the oven) 1 400g can crushed tomatoes Salt and pepper An extra 30g of butter to stir in Parmesan Creme Fraiche Parsely Method: 1. In a pot with a lid, melt butter with oil over medium heat and then add in onions and cook until softened, 5 minutes. 2. Mince the garlic and then add to onions and cook for 1 minute. Add tomato paste and cook for a further two minutes 3. Add rice and toast, stirring for 2 minutes 4. Add wine and cook whilst stirring until the liquid has reduced by half 5. Add stock and canned tomatoes and season to taste 6. Bring to a boil and then place in a 180C oven and cook for ~20 minutes or until most of the stock is absorbed and the rice is al dente. I recommend giving a quick stir after 10 minutes 7. Remove from the oven and add in extra butter and 1/2 cup of grated parmesan. Stir to combine and place the lid back on and sit for 5 minutes 8. Plate the risotto with creme fraiche, extra parmesan, pepper and chopped parsley #risotto #risottorecipe #Recipe #dinner #dinnerrecipe #DinnerIdeas #EasyRecipe #easydinner #food #FoodTok
Baked tomato risotto with creme fraiche Ingredients: 30g butter 2 tbsp olive oil 1-2 French shallots (depending on size) 2-3 cloves garlic 2 tbsp tomato paste 300g arborio rice 150mL white wine 550mL stock (plus more if it gets too thick in the oven) 1 400g can crushed tomatoes Salt and pepper An extra 30g of butter to stir in Parmesan Creme Fraiche Parsely Method: 1. In a pot with a lid, melt butter with oil over medium heat and then add in onions and cook until softened, 5 minutes. 2. Mince the garlic and then add to onions and cook for 1 minute. Add tomato paste and cook for a further two minutes 3. Add rice and toast, stirring for 2 minutes 4. Add wine and cook whilst stirring until the liquid has reduced by half 5. Add stock and canned tomatoes and season to taste 6. Bring to a boil and then place in a 180C oven and cook for ~20 minutes or until most of the stock is absorbed and the rice is al dente. I recommend giving a quick stir after 10 minutes 7. Remove from the oven and add in extra butter and 1/2 cup of grated parmesan. Stir to combine and place the lid back on and sit for 5 minutes 8. Plate the risotto with creme fraiche, extra parmesan, pepper and chopped parsley #risotto #risottorecipe #Recipe #dinner #dinnerrecipe #DinnerIdeas #EasyRecipe #easydinner #food #FoodTok
#dance
#dance
Pack an international order with me 🤩 thank you so much Harrina! 🥳 #SmallBusiness #packagingorders #slime
Pack an international order with me 🤩 thank you so much Harrina! 🥳 #SmallBusiness #packagingorders #slime

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