@vichhaysava_edit2: សង្ឃឹមថាការចាកចេញមួយនេះ...#song #gfx #gfxanime #viralvideo #foryou

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Tuesday 21 April 2026 12:57:25 GMT

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ស្ដេច មនុស្ស :

មានអ្នកខ្លះពុងចូលតួរ

2026-05-28 17:17:31

25

ពូ ( សាគីតូ ) :

2026-06-03 11:17:15

13

chanyi :

ស្ដាប់មិនយល់💔

2026-04-21 22:52:19

5

hhert.snern :

2026-06-03 15:14:53

1

សុខ ជាតិ :

2026-04-21 23:22:59

5

មនុស្សឯកា :

2026-06-03 09:56:59

1

Zeiinhahevyoozklgnas09🫧 :

2026-06-03 13:01:30

1

Hi Cr :

សង់ផង

2026-06-03 04:22:53

2

HAI HLZIN :

ម៉ូតូក្នុងក្ដីស្រមៃ☺️😊

2026-06-09 09:42:37

1

R👻 :

2026-05-30 03:48:46

1

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Stop saving canned tomatoes just for pasta sauce. Make this instead. 🍅 If you’ve got a tin of tomatoes in the cupboard, you’re already halfway to a really good appetiser, snack board or last-minute dip situation. Perfect with homemade crackers, crostini, toasted bread, or anything crunchy you have nearby. It’s fresh, creamy, savoury, and a very good reminder that canned tomatoes can do so much more than sit in a sauce. Save this recipe for your next snack board, lunch plate or easy starter. Full recipe below ⬇️ Roasted Tomato Bruschetta-Style Topping with Whipped Cottage Cheese Ingredients ● 400g (1 can) high-quality canned whole peeled tomatoes ● 1 tbsp olive oil ● 1 clove of garlic, thinly sliced ● ½ tsp dried oregano ● ¼ tsp sea salt, or to taste ● black pepper, to taste ● 1 tsp balsamic vinegar or red wine vinegar ● pinch of chilli flakes (optional) ● fresh basil leaves, chopped (to garnish) Method: Drain the canned tomatoes well through a sieve, reserving the tomato juice for soups, sauces, or stews. Roughly chop the tomatoes and place them on a baking tray lined with baking paper. Add the olive oil, garlic, oregano, salt, pepper, vinegar, and chilli flakes (if using). Toss gently to coat, then spread into an even layer. Roast at 190°C fan-assisted for 25–35 minutes, until the tomatoes have thickened, the flavours have concentrated, and the edges are lightly caramelised. Stir through the chopped fresh basil just before serving. To Serve Whipped Cottage Cheese Ingredients ● 250g cottage cheese ● 2 tbsp Greek yoghurt ● 1 tbsp olive oil ● pinch of salt ● fresh basil Method Blend all the ingredients until smooth and creamy. Spread the whipped cottage cheese onto a serving plate, spoon over the roasted tomato bruschetta topping, then finish with a drizzle of olive oil and extra fresh basil. Serve with crackers, crostini, or toasted bread. Tip For the best texture, let the roasted tomatoes cool slightly before spooning them over the whipped cottage cheese. If they are too hot, they can loosen the cheese.

Stop saving canned tomatoes just for pasta sauce. Make this instead. 🍅 If you’ve got a tin of tomatoes in the cupboard, you’re already halfway to a really good appetiser, snack board or last-minute dip situation. Perfect with homemade crackers, crostini, toasted bread, or anything crunchy you have nearby. It’s fresh, creamy, savoury, and a very good reminder that canned tomatoes can do so much more than sit in a sauce. Save this recipe for your next snack board, lunch plate or easy starter. Full recipe below ⬇️ Roasted Tomato Bruschetta-Style Topping with Whipped Cottage Cheese Ingredients ● 400g (1 can) high-quality canned whole peeled tomatoes ● 1 tbsp olive oil ● 1 clove of garlic, thinly sliced ● ½ tsp dried oregano ● ¼ tsp sea salt, or to taste ● black pepper, to taste ● 1 tsp balsamic vinegar or red wine vinegar ● pinch of chilli flakes (optional) ● fresh basil leaves, chopped (to garnish) Method: Drain the canned tomatoes well through a sieve, reserving the tomato juice for soups, sauces, or stews. Roughly chop the tomatoes and place them on a baking tray lined with baking paper. Add the olive oil, garlic, oregano, salt, pepper, vinegar, and chilli flakes (if using). Toss gently to coat, then spread into an even layer. Roast at 190°C fan-assisted for 25–35 minutes, until the tomatoes have thickened, the flavours have concentrated, and the edges are lightly caramelised. Stir through the chopped fresh basil just before serving. To Serve Whipped Cottage Cheese Ingredients ● 250g cottage cheese ● 2 tbsp Greek yoghurt ● 1 tbsp olive oil ● pinch of salt ● fresh basil Method Blend all the ingredients until smooth and creamy. Spread the whipped cottage cheese onto a serving plate, spoon over the roasted tomato bruschetta topping, then finish with a drizzle of olive oil and extra fresh basil. Serve with crackers, crostini, or toasted bread. Tip For the best texture, let the roasted tomatoes cool slightly before spooning them over the whipped cottage cheese. If they are too hot, they can loosen the cheese.

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