@rayyenstorykelomang: Rekomendasi tang universal tang kombinasi untuk para tukang maupun rumahan #tang #tangkombinasi

Rayyen Story

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Thursday 01 May 2025 07:24:43 GMT

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2025-05-01 11:23:20

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🔥🔥🔥🔥🔥 Bone straight on B29 Book your slot on 0776345153 #fypシ #hararebraider #tiktoker #hararebusiness #hairdresser #zimtiktokers🇿🇼🇿🇼🇿🇼 #bonestraighthair

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Caponata - Another Day In Paradise My mom was Sicilian, and the way I make this dish is somewhere between hers and how I had it on holiday in Pantelleria a few years ago. The sauce is agrodolce “sour and sweet” - often served with pine nuts and raisins, which is not really my vibe. I use tomato paste and wine but passata is more traditional. Ingredients 1 globe aubergine or 2 American aubergine diced 2 large onions thinly sliced 4-6 stalks celery thinly sliced 1 punnet cherry tomatoes halved 100g tomato paste 4 tbsp capers drained 150g green olives pitted 1 cup white wine Olive oil for frying - strain and keep for future use 3 tbsp white wine vinegar 1-2 tbsp sugar Salt & pepper to taste Bread for dipping/scooping Fry the aubergine on a medium heat in enough oil to just cover. Once lightly golden remove and season with salt. Allow to drain on a paper towel. Using some of the aubergine frying oil, sauté the onions and celery until soft. Add tomato paste and white wine. Cook on a medium heat until the wine has reduced by half. Add capers, olives, fried eggplant, vinegar, chilli flake, black pepper, and sugar. Check before seasoning, it should be salty enough from the olives and capers. Serve with bread and enjoy.#caponata #fyp

Caponata - Another Day In Paradise My mom was Sicilian, and the way I make this dish is somewhere between hers and how I had it on holiday in Pantelleria a few years ago. The sauce is agrodolce “sour and sweet” - often served with pine nuts and raisins, which is not really my vibe. I use tomato paste and wine but passata is more traditional. Ingredients 1 globe aubergine or 2 American aubergine diced 2 large onions thinly sliced 4-6 stalks celery thinly sliced 1 punnet cherry tomatoes halved 100g tomato paste 4 tbsp capers drained 150g green olives pitted 1 cup white wine Olive oil for frying - strain and keep for future use 3 tbsp white wine vinegar 1-2 tbsp sugar Salt & pepper to taste Bread for dipping/scooping Fry the aubergine on a medium heat in enough oil to just cover. Once lightly golden remove and season with salt. Allow to drain on a paper towel. Using some of the aubergine frying oil, sauté the onions and celery until soft. Add tomato paste and white wine. Cook on a medium heat until the wine has reduced by half. Add capers, olives, fried eggplant, vinegar, chilli flake, black pepper, and sugar. Check before seasoning, it should be salty enough from the olives and capers. Serve with bread and enjoy.#caponata #fyp

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