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@lehuo_travel: Attention, clothes! Line up neatly! 👮‍♀️#PackingCubes#PackingOrganizers #TravelAccessories#SpaceSaving #OrganizeIt #TravelOrganization#TravelHacks #PackingHacks #CarryOnOnly #suitcaseorganization #tiktokmademebuyit #lippies

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Sunday 31 August 2025 12:58:31 GMT
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Do u think its fair that we #cryptoprenuers have to pay tax for our gains? This doesnt sit well with me shem #bitcoin #ATH #cryptoenthusiast #cryptoqueen #cryptocurrencynews #cryptocurrency #bullrun2024 #bullrun #crypto #Sars #tax #traders #cryptotraders
Do u think its fair that we #cryptoprenuers have to pay tax for our gains? This doesnt sit well with me shem #bitcoin #ATH #cryptoenthusiast #cryptoqueen #cryptocurrencynews #cryptocurrency #bullrun2024 #bullrun #crypto #Sars #tax #traders #cryptotraders
Greek Stuffed Zucchini (Kolokithakia Gemista) with Rice, Herbs & Avgolemono Prep Time: 30 minutes Cook Time: 40-50 minutes Serves 4-5 Pot 18cm in diameter INGREDIENTS For the zucchini: 10 medium zucchinis, approximately 10cm in length and 4-5cm in width (approximately 1.5kg total weight) 3 large potatoes, peeled and cut into 6 pieces each 2 tablespoons olive oil 2 teaspoons sea salt Freshly cracked pepper (to serve) For the filling: ¼ cup olive oil 1 brown onion, grated or finely chopped ⅔ cup (130g) short grain rice ½ cup fresh mint, finely chopped ½ cup fresh dill, finely chopped ½ cup fresh parsley, finely chopped 3 green onions, finely chopped 3 garlic cloves, grated or minced 100g Greek feta, crumbled 1 teaspoon onion salt 1 teaspoon sea salt ½ teaspoon pepper ¼ cup water For the egg-lemon sauce (Avgolemono): 1 large egg ¼ cup fresh lemon juice 2 teaspoons cornflour 1 cup reserved cooking liquid from the zucchini INSTRUCTIONS 1. Prepare the zucchini Trim the ends of each zucchini straight so they sit flat. Using an apple corer, carefully hollow out the centre of each zucchini, leaving a thin layer of flesh next to the skin without piercing through. Finely chop ½ of the scooped-out flesh and set aside (Don’t discard the remaining flesh, it’s perfect for adding to an omelette or frittata). 2. Make the filling Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté until softened. Add the reserved zucchini flesh and increase the heat. Add the rice, mint, dill, parsley, green onions, garlic and water. Season with onion salt, sea salt, and pepper and stir to combine. Increase the heat to high until all the water is absorbed, then remove and allow to cool for 5 minutes. Add the feta and combine well until evenly distributed throughout the mixture. 3. Assemble in the pot Drizzle a little olive oil on the bottom of a pot that will fit all the zucchini and potatoes. Arrange the hollowed zucchini shells upright in the pot, fitting them snugly side by side. Nestle the potato pieces in and amongst the zucchini to hold them steady and upright. 4. Stuff the zucchini Using a small teaspoon, carefully fill each zucchini shell with the rice mixture. Drizzle each generously with olive oil and sprinkle with sea salt. 5. Cook Bring a kettle of water to the boil. Carefully pour boiling water into the pot until it reaches half way up the zucchini. Place the pot over high heat and bring to the boil. Once boiling, reduce the heat to low, cover with a lid, and simmer for 30 minutes. 6. Make the egg-lemon sauce Carefully ladle 1 cup of the hot cooking liquid from the pot into a heatproof jug. Then, in a tall, narrow container, use an immersion blender to blend the egg until frothy. Add the lemon juice and cornflour, then blend again. With the blender running, slowly pour in the hot cooking liquid. Blend until smooth and creamy. Pour the egg lemon sauce back into the pot, over the stuffed zucchini and cover. Simmer on low for a couple of minutes, then remove from heat and allowing the zucchini and potatoes to absorb the flavours of the sauce. 7. Serve Carefully transfer the zucchini to serving plates, and add a few potato pieces to each plate. Generously spoon the egg-lemon sauce over the zucchini and potatoes. Finish with freshly cracked black pepper. Enjoy! #greekfood #greekrecipes #vegetarian #glutenfree
Greek Stuffed Zucchini (Kolokithakia Gemista) with Rice, Herbs & Avgolemono Prep Time: 30 minutes Cook Time: 40-50 minutes Serves 4-5 Pot 18cm in diameter INGREDIENTS For the zucchini: 10 medium zucchinis, approximately 10cm in length and 4-5cm in width (approximately 1.5kg total weight) 3 large potatoes, peeled and cut into 6 pieces each 2 tablespoons olive oil 2 teaspoons sea salt Freshly cracked pepper (to serve) For the filling: ¼ cup olive oil 1 brown onion, grated or finely chopped ⅔ cup (130g) short grain rice ½ cup fresh mint, finely chopped ½ cup fresh dill, finely chopped ½ cup fresh parsley, finely chopped 3 green onions, finely chopped 3 garlic cloves, grated or minced 100g Greek feta, crumbled 1 teaspoon onion salt 1 teaspoon sea salt ½ teaspoon pepper ¼ cup water For the egg-lemon sauce (Avgolemono): 1 large egg ¼ cup fresh lemon juice 2 teaspoons cornflour 1 cup reserved cooking liquid from the zucchini INSTRUCTIONS 1. Prepare the zucchini Trim the ends of each zucchini straight so they sit flat. Using an apple corer, carefully hollow out the centre of each zucchini, leaving a thin layer of flesh next to the skin without piercing through. Finely chop ½ of the scooped-out flesh and set aside (Don’t discard the remaining flesh, it’s perfect for adding to an omelette or frittata). 2. Make the filling Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté until softened. Add the reserved zucchini flesh and increase the heat. Add the rice, mint, dill, parsley, green onions, garlic and water. Season with onion salt, sea salt, and pepper and stir to combine. Increase the heat to high until all the water is absorbed, then remove and allow to cool for 5 minutes. Add the feta and combine well until evenly distributed throughout the mixture. 3. Assemble in the pot Drizzle a little olive oil on the bottom of a pot that will fit all the zucchini and potatoes. Arrange the hollowed zucchini shells upright in the pot, fitting them snugly side by side. Nestle the potato pieces in and amongst the zucchini to hold them steady and upright. 4. Stuff the zucchini Using a small teaspoon, carefully fill each zucchini shell with the rice mixture. Drizzle each generously with olive oil and sprinkle with sea salt. 5. Cook Bring a kettle of water to the boil. Carefully pour boiling water into the pot until it reaches half way up the zucchini. Place the pot over high heat and bring to the boil. Once boiling, reduce the heat to low, cover with a lid, and simmer for 30 minutes. 6. Make the egg-lemon sauce Carefully ladle 1 cup of the hot cooking liquid from the pot into a heatproof jug. Then, in a tall, narrow container, use an immersion blender to blend the egg until frothy. Add the lemon juice and cornflour, then blend again. With the blender running, slowly pour in the hot cooking liquid. Blend until smooth and creamy. Pour the egg lemon sauce back into the pot, over the stuffed zucchini and cover. Simmer on low for a couple of minutes, then remove from heat and allowing the zucchini and potatoes to absorb the flavours of the sauce. 7. Serve Carefully transfer the zucchini to serving plates, and add a few potato pieces to each plate. Generously spoon the egg-lemon sauce over the zucchini and potatoes. Finish with freshly cracked black pepper. Enjoy! #greekfood #greekrecipes #vegetarian #glutenfree


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Quạt Treo Tường SENKO có Điều Khiển Từ Xa #xuhuong #senko #quatsenko #quatdiensenko #dienmayquanghoa37
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