@alice_butcher: #ginger #fyp #girl

Alice Butcher

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Region: DE

Thursday 16 April 2026 10:16:00 GMT

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Comments

🪽 :

2026-04-16 10:18:22

326

📸 :

А это настоящие веснушки или сделанные ? просто очень красиво

2026-04-16 17:40:02

30

DashaPro_Hacker228 :

ты ж мой зайчик

2026-04-16 10:53:10

9

𝓐𝓵𝓪𝓷 𝓒𝓻𝓲𝓼𝓽𝓸𝓹𝓱𝓮𝓻 :

ты ж мой зайчик

2026-04-16 21:06:37

5

♡ lia♡ :

2026-04-16 16:39:18

4

𝓛.📀 :

i think your name should be Angela 😍😍

2026-04-16 10:26:32

3

patiikss :

2026-04-16 10:29:16

2

charlie🇬🇧 :

que hermosas son 🌹🥰

2026-04-16 22:41:53

1

uliankk&freedomloving :

жду тутор на макияж 🙏

2026-04-16 21:47:15

1

nikysik_🌟 :

Какая красотка молюсь на вас 😍

2026-04-30 14:51:31

1

👅~yeonjun’s #1 gooner~👅 :

2026-04-30 23:45:03

1

Ada#котокбас :

🥰🥰🥰

2026-04-16 10:18:04

1

I’m tired… :

عندي فوبيا ثقوب بس لما شفتها ف بنت ارتحت

2026-05-31 19:34:26

1

🦢alisaawz🪽🦢🪽 :

Самая красивая в мире красотка милаха🫧🫧🫧🫧💎💎💎🌹🌹🌹💋💋💋

2026-04-16 11:33:14

1

To see more videos from user @alice_butcher, please go to the Tikwm homepage.

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| 2.9.1945 - 2.9.2026 | MỪNG KỶ NIỆM 81 NĂM NGÀY QUỐC KHÁNH NƯỚC CỘNG HOÀ XÃ HỘI CHỦ NGHĨA VIỆT NAM❤️🇻🇳 #QuocKhanh #quockhanh2thang9 #VietNam #fyp #foryou

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Potato and Eggplant Creamy Yogurt Dip Method: Ingredients: For the Eggplant: 2 small eggplants, washed and thinly sliced Salt to taste Oil for sautéing For the Potatoes: 4 medium potatoes, peeled and cut into cubes Salt to taste 1 tbsp garlic powder 1 tsp red chili powder 1 tsp black pepper Oil for cooking 1/3 cup water For the Tomato Sauce: 2 onions, finely chopped 1 tbsp garlic, minced 2 tomatoes, remove skin and diced Salt to taste 1 tsp red chili powder 1 tsp black pepper 1 tsp turmeric powder 1/3 cup water For the Yogurt Base: 2 cups Greek yogurt Salt to taste 1 tsp red chili flakes To Garnish: 3-4 tbsp oil 1 tsp cumin seeds 2 red dried chili peppers Handful of pine nuts 1/3 cup pomegranate seeds 1 tsp sumac 1 tbsp chopped cilantro Instructions: 1. Roast the Eggplant: Heat oil in a pan over medium heat. Sauté the eggplant slices for 3-4 minutes per side, until golden brown and cooked. Season with salt. 2. Cook the Potatoes: In the same pan, add more oil and cook the potatoes with garlic powder, red chili powder, and black pepper. Add water, cover, and cook for 12-13 minutes, until the potatoes are fully cooked. 3. Prepare the Tomato Sauce: In a separate pan, heat oil over medium heat. Sauté the onions and garlic until golden. Add the diced tomatoes, salt, red chili powder, black pepper, and turmeric powder. Cook for 3-4 minutes, then add water and let the sauce thicken. 4. Assemble the Dip: In a bowl, whisk together the yogurt, salt, and red chili flakes. In a serving bowl, create layers of yogurt sauce, roasted eggplant, tomato sauce, and cooked potatoes. Repeat and finish with a yogurt layer. 5. Garnish: Heat oil in a pan and sauté cumin seeds, dried red chili peppers, and pine nuts until fragrant. Toss onto the yogurt layer. Garnish with pomegranate seeds, sumac, and chopped cilantro. #creamyyogurt #eggplant #potato #Recipe

Potato and Eggplant Creamy Yogurt Dip Method: Ingredients: For the Eggplant: 2 small eggplants, washed and thinly sliced Salt to taste Oil for sautéing For the Potatoes: 4 medium potatoes, peeled and cut into cubes Salt to taste 1 tbsp garlic powder 1 tsp red chili powder 1 tsp black pepper Oil for cooking 1/3 cup water For the Tomato Sauce: 2 onions, finely chopped 1 tbsp garlic, minced 2 tomatoes, remove skin and diced Salt to taste 1 tsp red chili powder 1 tsp black pepper 1 tsp turmeric powder 1/3 cup water For the Yogurt Base: 2 cups Greek yogurt Salt to taste 1 tsp red chili flakes To Garnish: 3-4 tbsp oil 1 tsp cumin seeds 2 red dried chili peppers Handful of pine nuts 1/3 cup pomegranate seeds 1 tsp sumac 1 tbsp chopped cilantro Instructions: 1. Roast the Eggplant: Heat oil in a pan over medium heat. Sauté the eggplant slices for 3-4 minutes per side, until golden brown and cooked. Season with salt. 2. Cook the Potatoes: In the same pan, add more oil and cook the potatoes with garlic powder, red chili powder, and black pepper. Add water, cover, and cook for 12-13 minutes, until the potatoes are fully cooked. 3. Prepare the Tomato Sauce: In a separate pan, heat oil over medium heat. Sauté the onions and garlic until golden. Add the diced tomatoes, salt, red chili powder, black pepper, and turmeric powder. Cook for 3-4 minutes, then add water and let the sauce thicken. 4. Assemble the Dip: In a bowl, whisk together the yogurt, salt, and red chili flakes. In a serving bowl, create layers of yogurt sauce, roasted eggplant, tomato sauce, and cooked potatoes. Repeat and finish with a yogurt layer. 5. Garnish: Heat oil in a pan and sauté cumin seeds, dried red chili peppers, and pine nuts until fragrant. Toss onto the yogurt layer. Garnish with pomegranate seeds, sumac, and chopped cilantro. #creamyyogurt #eggplant #potato #Recipe

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