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@hakerguardian: #fypシ゚viral🖤tiktok #hackers

☠️ 亗★ℑส𝕭𝖆𝖇𝖆𝓴є★亗
☠️ 亗★ℑส𝕭𝖆𝖇𝖆𝓴є★亗
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Wednesday 05 February 2025 21:26:42 GMT
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alexcarchipullaa
Alex Carchipulla :
😏😏😏😏si la pura verdad 🤣🤣
2025-02-16 01:18:51
1
andy77944
Andy⁷77♡ :
💀
2025-02-05 22:37:59
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حطيت لكم رابط لنفس البراند ترنديول ميلا👏🏻👏🏻ومنزلين اشياء جديدة للعيد#ترنديول #بلايز #بلوزة #تنسيق #تنسيقات #فساتين_طويله #فستان #فستان_العيد #فستان_العيد_بنات #فستان_العيد2025 #ترنديول #كولكشن_العيد #كولكشن_جديد #كولكشن_رمضان #كولكشن #فساتين_تركية #فساتين_ترنديول #الشعب_الصيني_ماله_حل😂😂 #رمضان_كريم #رمضان #عيد_الفطر_المبارك #ملابس_تركية #ملابس_العيد #ملابس_العيد #لبس_العيد #فستان_عيد_الفطر #كولكشن_العيد #عيد_الفطر_المبارك #فستان_طويل #فستان_الهبه #فستان #ترنديول_السعوديه #ترنديول_التركي #كود_ترنديول
حطيت لكم رابط لنفس البراند ترنديول ميلا👏🏻👏🏻ومنزلين اشياء جديدة للعيد#ترنديول #بلايز #بلوزة #تنسيق #تنسيقات #فساتين_طويله #فستان #فستان_العيد #فستان_العيد_بنات #فستان_العيد2025 #ترنديول #كولكشن_العيد #كولكشن_جديد #كولكشن_رمضان #كولكشن #فساتين_تركية #فساتين_ترنديول #الشعب_الصيني_ماله_حل😂😂 #رمضان_كريم #رمضان #عيد_الفطر_المبارك #ملابس_تركية #ملابس_العيد #ملابس_العيد #لبس_العيد #فستان_عيد_الفطر #كولكشن_العيد #عيد_الفطر_المبارك #فستان_طويل #فستان_الهبه #فستان #ترنديول_السعوديه #ترنديول_التركي #كود_ترنديول
اللَّهم أعدّ علينا رمضان أعواماً عديدة ونحن بصحة وعافية ولا تجعلنا فيه من المحرومين 🤍#makkah #fuoryou #fouryou #fvpシ #fvpシ♡ #fypシ゚viral #explore #tik_tok
اللَّهم أعدّ علينا رمضان أعواماً عديدة ونحن بصحة وعافية ولا تجعلنا فيه من المحرومين 🤍#makkah #fuoryou #fouryou #fvpシ #fvpシ♡ #fypシ゚viral #explore #tik_tok
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Никак не смогу простить тебе ,бать 🥺💔 / Вся музыка в тг канале ссылка в шапке профиля
Никак не смогу простить тебе ,бать 🥺💔 / Вся музыка в тг канале ссылка в шапке профиля
Arroz de tomate 🇵🇹 inspired dish with Salmorejo, blistered cherry tomatoes and cashew pesto sauce @sophsplantkitchen @georgieeats This is our take on the simple, tasty tomato rice dish, adding the Spanish Salmorejo for an extra boost of flavour (inspired by Senhor Uve restaurant - a must visit if you’re in Lisbon) We used pulped seasonal tomatoes from the local farmers market, but you can use whole chopped large tomatoes (no need to deseed, unless you really wanted to). It was totally delish, we hope you enjoy as much as we did making it x INGREDIENTS (serves 3-4, ingredients in order of use) 4 tbsp good quality olive oil 1/2 a large onion or a whole small, finely diced Pinch salt 1/2 a red bell pepper, finely diced 4 cloves crushed garlic Optional half a fresh red chilli, finely diced 2 tsp smoked paprika A small pinch of saffron strands, activated in a little warm water (optional) 2 bay leaves 2 tbsp tomato paste 250g rice, we used arborio 100ml white wine 400g very ripe tomatoes, grated or chopped (if grated, skins discarded) or you can pulp the tomatoes if you wish - however this is quite laborious - we bought ours pre pulped! At least 1 tsp salt, a good grind of black pepper 500ml veg stock More salt and pepper to taste More water if needed to thin out the dish For the Salmorejo: 3 medium tomatoes, chopped into quarters 1 thick slice of stale bread 3 tbsp good quality olive oil 1 clove garlic 2 tsp sherry or red wine vinegar Pinch of salt Toppings: Large handful of roasted cherry tomatoes Fresh parsley or coriander Cashew pesto sauce (cashew cream + a large handful of basil leaves) Pink pickled onions Optional chilli flakes, nuts and seeds as desired METHOD Heat the oil, then fry the onion and red pepper with a pinch of salt until translucent, about 5-6 mins. Add the garlic, fresh chilli and fry for 2 mins more. Add the spices, adding more oil if needed. Fry for 1-2 mins more, then add the tomato paste and rice. Toast off for 5 mins on a low/medium heat until the grains are covered in the aromatic mix. Add the red wine to deglaze, fry until the alcoholic aroma subsides, then add the pulped, chopped or grated tomatoes and salt & pepper. Bubble for a few mins, stirring constantly, then add the stock, turn up the heat until the mix bubbles, then lower to a simmer and put the lid on your saucepan. Leave the rice to cook, stirring occasionally or adding more water if it’s looking a bit thick. Whilst the rice is cooking, blend the Salmorejo ingredients together in a high speed bullet. Taste and season, then when the rice is done gently fold it in until the mix is creamy. Taste again to adjust seasonings, add a squeeze of lemon or more salt/pepper of you think it needs it. #veganfyp #veganrecipes #arrozdetomate #portuguesefood #veganportugal
Arroz de tomate 🇵🇹 inspired dish with Salmorejo, blistered cherry tomatoes and cashew pesto sauce @sophsplantkitchen @georgieeats This is our take on the simple, tasty tomato rice dish, adding the Spanish Salmorejo for an extra boost of flavour (inspired by Senhor Uve restaurant - a must visit if you’re in Lisbon) We used pulped seasonal tomatoes from the local farmers market, but you can use whole chopped large tomatoes (no need to deseed, unless you really wanted to). It was totally delish, we hope you enjoy as much as we did making it x INGREDIENTS (serves 3-4, ingredients in order of use) 4 tbsp good quality olive oil 1/2 a large onion or a whole small, finely diced Pinch salt 1/2 a red bell pepper, finely diced 4 cloves crushed garlic Optional half a fresh red chilli, finely diced 2 tsp smoked paprika A small pinch of saffron strands, activated in a little warm water (optional) 2 bay leaves 2 tbsp tomato paste 250g rice, we used arborio 100ml white wine 400g very ripe tomatoes, grated or chopped (if grated, skins discarded) or you can pulp the tomatoes if you wish - however this is quite laborious - we bought ours pre pulped! At least 1 tsp salt, a good grind of black pepper 500ml veg stock More salt and pepper to taste More water if needed to thin out the dish For the Salmorejo: 3 medium tomatoes, chopped into quarters 1 thick slice of stale bread 3 tbsp good quality olive oil 1 clove garlic 2 tsp sherry or red wine vinegar Pinch of salt Toppings: Large handful of roasted cherry tomatoes Fresh parsley or coriander Cashew pesto sauce (cashew cream + a large handful of basil leaves) Pink pickled onions Optional chilli flakes, nuts and seeds as desired METHOD Heat the oil, then fry the onion and red pepper with a pinch of salt until translucent, about 5-6 mins. Add the garlic, fresh chilli and fry for 2 mins more. Add the spices, adding more oil if needed. Fry for 1-2 mins more, then add the tomato paste and rice. Toast off for 5 mins on a low/medium heat until the grains are covered in the aromatic mix. Add the red wine to deglaze, fry until the alcoholic aroma subsides, then add the pulped, chopped or grated tomatoes and salt & pepper. Bubble for a few mins, stirring constantly, then add the stock, turn up the heat until the mix bubbles, then lower to a simmer and put the lid on your saucepan. Leave the rice to cook, stirring occasionally or adding more water if it’s looking a bit thick. Whilst the rice is cooking, blend the Salmorejo ingredients together in a high speed bullet. Taste and season, then when the rice is done gently fold it in until the mix is creamy. Taste again to adjust seasonings, add a squeeze of lemon or more salt/pepper of you think it needs it. #veganfyp #veganrecipes #arrozdetomate #portuguesefood #veganportugal
تخطيتو ؟ #شعراء #explore #اكسبلورexplore #عباس_حمزة #رائد_ابو_فتيان #حسين_صلاح #علي_تالي
تخطيتو ؟ #شعراء #explore #اكسبلورexplore #عباس_حمزة #رائد_ابو_فتيان #حسين_صلاح #علي_تالي

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