@pelajarpondokofficial:

𝗣𝗘𝗟𝗔𝗝𝗔𝗥 𝗣𝗢𝗡𝗗𝗢𝗞🤍✨

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Region: TH

Tuesday 04 March 2025 15:53:20 GMT

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Mister Ahmad Julhidjah🤴🏻 :

Aamin Ya rabbal alamin

2025-03-05 16:23:04

11

faiz :

subhanallah....itu yg sedang aku alami,di kelilingi orang yg baik", barokallah ya Robb.....🤲🏻

2025-03-05 12:25:37

24

Putri Nirwana🎆🕊🐎💖 :

Aamiiin

2025-03-06 09:17:25

1

masnahputri406 :

MasyaAllah Alhamdulillah Aamiin Ya Rabbal Alamin 🤲🏻🤲🏻🤲🏻

2025-03-05 15:27:35

5

amah sasa :

subhanallah benar sekali sekarang hal baik terjadi padaku amiiiin ya alllah

2025-03-06 07:39:56

2

Muhamad kejayaanku :

kata dari seorang sahabat yg sering memberi dan berkongsi.. aku beri kamu apa yg aku baca dan aku cerita yg aku tau Kerna kamu adalah sebahagian waris ku.. dikala aku dah tiada maka kamu lah penerus

2025-03-31 02:00:40

2

Mustikasari :

amin

2025-03-06 21:12:59

2

eko Prasetya :

masyak Allah amin amin ya robbal alamin

2025-03-06 04:06:05

1

kusnulcirebon :

aminnnn yaaallah 🤲😇

2025-03-06 08:43:20

1

NORMAH :

AAMIIN AAMIIN YAA ROBBAL A'LAMIN 🤲🤲

2025-03-06 06:57:59

1

Salamat :

Aamiin 🤲

2025-03-06 09:04:58

1

Sehana Hana :

Aamiin Ya Allah Yrb 🤲🤲

2025-03-06 05:20:48

1

SIMBAI_SALIK :

اللهم صل وسلم وبارك على نبينا محمد وعلى آله وأصحابه

2025-03-11 06:35:24

1

KUJANGMASBANTEN($A) :

ijin sher kk 👍🙏

2025-03-06 05:10:27

1

Mah Budiman :

aamiiin aamiiin aamiiin yra

2025-03-06 08:29:11

1

user9133338163601 :

Aamiin ya Allah ya Rabb

2025-03-06 20:29:47

1

mukodah odah :

Aamiin Aamiin yaa allah 🤲🤲🤲😭😭😭

2025-03-06 18:11:01

2

.Aminah Lestari :

Aamiin ya allah

2025-03-06 20:44:09

1

Abondiarasa :

AMIN AMIN SUBHANALLAH🤲🤲🤲

2025-03-06 05:04:45

1

@anarozana81 :

aamiin² ya Allah

2025-03-05 15:14:55

4

folongko 3191 :

aamiin 🤲🤲🤲

2025-03-05 15:07:17

2

Csu Da :

Aamiin aamiin yaAllah

2025-03-06 04:16:33

1

💞lili💞🌹SAG🌹🌻 :

Aamiin

2025-03-05 16:26:52

2

Tulip kuning :

Amiin

2025-03-06 07:31:52

1

umikooba :

amiiin ya Robb

2025-03-05 16:02:30

2

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🥘 Autumn Ratatouille This is my autumn interpretation - slower, deeper, sweeter - full of roasted flavors and comfort. Something to cook when the air turns cold, the kitchen smells like thyme, and you just want to feel warm again. INGREDIENTS (for a 10-inch / 25 cm round baking dish): For the roasted sauce (base): • 4–5 ripe tomatoes • 2 bell peppers (red or yellow; I had green ones in the fridge) • 1 large onion • 1 whole head of garlic • 3–4 tbsp olive oil • a few sprigs of thyme or rosemary • salt to taste (and any other seasonings you like) • 1 small carrot (optional) For the vegetables: • 1½ eggplants • 1½ zucchinis • 1½ yellow squash • 2½ yellow peppers • 4–5 tomatoes • 2 tbsp olive oil • a pinch of salt • a few thyme leaves or oregano For the final glaze: • 1 tsp olive oil • 1 tsp melted butter • ½ tsp honey or balsamic vinegar (optional, for shine) HOW TO COOK: 1. Preheat oven to 400°F (200°C). Roughly cut the tomatoes, peppers, and onion. Halve the garlic head (leave the skin on). Place everything on a tray, drizzle with olive oil, season with salt and herbs, and roast for 30–40 minutes until soft and lightly caramelized. Squeeze out the roasted garlic, then blend everything - including the juices - into a thick sauce. Spread about a 1 cm layer on the bottom of your baking dish. 2. Using a mandoline, slice the eggplant, zucchini, squash, and tomatoes about 2 mm thick (thin but not transparent). Choose vegetables of similar diameter for even layering. I ended up cutting the yellow peppers and tomatoes with a knife. 3. Arrange the slices upright and tightly packed in the dish, alternating colors (yellow squash → eggplant → tomato → yellow pepper → zucchini). Drizzle with olive oil and season with salt and herbs. 4. Cover tightly with foil. Bake at 355°F (180°C) for 40–45 minutes, until the vegetables are tender but still hold their shape. Use a deep enough baking dish - about 2½ to 3 inches (6–7.5 cm) - since the vegetables will release their juices and bubble together with the sauce as they cook. Leave some space at the top. If your sauce feels too thin, simmer it briefly to thicken. You can also pierce the foil in one or two spots to let a bit of steam escape and keep everything balanced. 5. Mix olive oil, melted butter, and a touch of honey or balsamic. Brush it over the top. Switch the oven to broil (grill) at 400–410°F (200–210°C) for 10–15 minutes, until glossy and slightly golden. 6. Let it rest for 10 minutes before serving. Garnish with fresh thyme or basil and a drizzle of olive oil. Best enjoyed warm - with a few slices of crusty bread to scoop up the sauce and a spoonful of cool sour cream on the side. Simple, cozy, and perfect for the season. #ratatouille #autumn #Recipe #ratatouillerecipe

🥘 Autumn Ratatouille This is my autumn interpretation - slower, deeper, sweeter - full of roasted flavors and comfort. Something to cook when the air turns cold, the kitchen smells like thyme, and you just want to feel warm again. INGREDIENTS (for a 10-inch / 25 cm round baking dish): For the roasted sauce (base): • 4–5 ripe tomatoes • 2 bell peppers (red or yellow; I had green ones in the fridge) • 1 large onion • 1 whole head of garlic • 3–4 tbsp olive oil • a few sprigs of thyme or rosemary • salt to taste (and any other seasonings you like) • 1 small carrot (optional) For the vegetables: • 1½ eggplants • 1½ zucchinis • 1½ yellow squash • 2½ yellow peppers • 4–5 tomatoes • 2 tbsp olive oil • a pinch of salt • a few thyme leaves or oregano For the final glaze: • 1 tsp olive oil • 1 tsp melted butter • ½ tsp honey or balsamic vinegar (optional, for shine) HOW TO COOK: 1. Preheat oven to 400°F (200°C). Roughly cut the tomatoes, peppers, and onion. Halve the garlic head (leave the skin on). Place everything on a tray, drizzle with olive oil, season with salt and herbs, and roast for 30–40 minutes until soft and lightly caramelized. Squeeze out the roasted garlic, then blend everything - including the juices - into a thick sauce. Spread about a 1 cm layer on the bottom of your baking dish. 2. Using a mandoline, slice the eggplant, zucchini, squash, and tomatoes about 2 mm thick (thin but not transparent). Choose vegetables of similar diameter for even layering. I ended up cutting the yellow peppers and tomatoes with a knife. 3. Arrange the slices upright and tightly packed in the dish, alternating colors (yellow squash → eggplant → tomato → yellow pepper → zucchini). Drizzle with olive oil and season with salt and herbs. 4. Cover tightly with foil. Bake at 355°F (180°C) for 40–45 minutes, until the vegetables are tender but still hold their shape. Use a deep enough baking dish - about 2½ to 3 inches (6–7.5 cm) - since the vegetables will release their juices and bubble together with the sauce as they cook. Leave some space at the top. If your sauce feels too thin, simmer it briefly to thicken. You can also pierce the foil in one or two spots to let a bit of steam escape and keep everything balanced. 5. Mix olive oil, melted butter, and a touch of honey or balsamic. Brush it over the top. Switch the oven to broil (grill) at 400–410°F (200–210°C) for 10–15 minutes, until glossy and slightly golden. 6. Let it rest for 10 minutes before serving. Garnish with fresh thyme or basil and a drizzle of olive oil. Best enjoyed warm - with a few slices of crusty bread to scoop up the sauce and a spoonful of cool sour cream on the side. Simple, cozy, and perfect for the season. #ratatouille #autumn #Recipe #ratatouillerecipe

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