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@durkacs: Имбовое положение рук S1mple #cs2 #кс2 #s1mple #gaming

ТГк: durkaww
ТГк: durkaww
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Wednesday 13 May 2026 16:50:16 GMT
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#fiknxzz | day seven, senin enak nya gak berangkat sekolah 😹🤙 #preset #presetdibawah5mb #aligntmotion #foryoupage
#fiknxzz | day seven, senin enak nya gak berangkat sekolah 😹🤙 #preset #presetdibawah5mb #aligntmotion #foryoupage
Am I the only one that gets excited about season changes when thinking about recipes that I haven’t tried in almost a year 😅? . Let me know if your life too revolves around food 👇, check the full recipe below. . Ingredients 350 g Large Conchiglioni 1 pumpkin (about 700g) 250 g cavolo nero (or curly kale) 200 g gorgonzola cheese 50 g grated Grana Padano cheese Salt and pepper to taste 500 ml milk 40 g butter 40 g plain flour 150 g Grated Grana Padano Salt, pepper, and nutmeg to taste Preparation - about 60 minutes To prepare the béchamel, melt the butter in a casserole and add the flour to it. Cook for a couple of minutes on medium heat until the roux (mix of butter and flour) is well golden. Now pour in the milk, stirring with a whisk, and bring to boiling point while mixing every now and then. Season with salt and pepper and a touch of nutmeg. The béchamel should be now ready, creamy, and with no lumps. Remove from the heat and stir in the grated cheese until it melts. Set aside and keep warm if using straight away. To make the pumpkin puree, cut it into chunks and place the pumpkin in a microwave-safe dish and cover with film. Cook at maximum power for about 12 minutes in sessions of 3 minutes each as you don’t want the tray and the oven to overheat. When soft, remove the pumpkin from the tray and pulse it into a food processor until smooth. Season with salt, pepper, a little grated cheese and set aside to cool. Alternatively, cook the pumpkin chunks in the oven at 160°C with a drizzle of oil, a few leaves of thyme, and a couple of crushed garlic cloves. Use parchment on your baking tray and cover with foil for quicker cooking. This method will take about 20 minutes to get the pumpkin soft. If you have time, to get the pumpkin puree firm, dense, and remove the water excess, let it drain in a fine sieve for a few hours, then place it into a pastry bag for quicker stuffing. Rinse the cavolo nero and discard the woody stalks. Cook in salted boiling water for about 4 minutes and let it cool down. Chop roughly. Drop the Conchiglioni in a large pot of salted boiling water and cook until ‘al dente’ for about 12-14 minutes following the packet instructions. Mix every now and then. Drain the pasta and spread it onto a large tray. Drizzle with a little oil and let it cool. Now proceed to stuff the conchiglioni and prepare the tray. Spread a thick layer of béchamel in an ovenproof dish and top with the blanched cavolo nero. Now stuff each conchiglioni with a dollop of pumpkin puree and a cube/knob of gorgonzola cheese making sure it doesn’t overflow too much. Lay the stuffed Conchiglioni on top of the cavolo nero and drizzle with the remaining béchamel and top with a sprinkle of grated Grana Padano. Bake at 180°C for about 20 minutes or until golden and crispy. Serve immediately.
Am I the only one that gets excited about season changes when thinking about recipes that I haven’t tried in almost a year 😅? . Let me know if your life too revolves around food 👇, check the full recipe below. . Ingredients 350 g Large Conchiglioni 1 pumpkin (about 700g) 250 g cavolo nero (or curly kale) 200 g gorgonzola cheese 50 g grated Grana Padano cheese Salt and pepper to taste 500 ml milk 40 g butter 40 g plain flour 150 g Grated Grana Padano Salt, pepper, and nutmeg to taste Preparation - about 60 minutes To prepare the béchamel, melt the butter in a casserole and add the flour to it. Cook for a couple of minutes on medium heat until the roux (mix of butter and flour) is well golden. Now pour in the milk, stirring with a whisk, and bring to boiling point while mixing every now and then. Season with salt and pepper and a touch of nutmeg. The béchamel should be now ready, creamy, and with no lumps. Remove from the heat and stir in the grated cheese until it melts. Set aside and keep warm if using straight away. To make the pumpkin puree, cut it into chunks and place the pumpkin in a microwave-safe dish and cover with film. Cook at maximum power for about 12 minutes in sessions of 3 minutes each as you don’t want the tray and the oven to overheat. When soft, remove the pumpkin from the tray and pulse it into a food processor until smooth. Season with salt, pepper, a little grated cheese and set aside to cool. Alternatively, cook the pumpkin chunks in the oven at 160°C with a drizzle of oil, a few leaves of thyme, and a couple of crushed garlic cloves. Use parchment on your baking tray and cover with foil for quicker cooking. This method will take about 20 minutes to get the pumpkin soft. If you have time, to get the pumpkin puree firm, dense, and remove the water excess, let it drain in a fine sieve for a few hours, then place it into a pastry bag for quicker stuffing. Rinse the cavolo nero and discard the woody stalks. Cook in salted boiling water for about 4 minutes and let it cool down. Chop roughly. Drop the Conchiglioni in a large pot of salted boiling water and cook until ‘al dente’ for about 12-14 minutes following the packet instructions. Mix every now and then. Drain the pasta and spread it onto a large tray. Drizzle with a little oil and let it cool. Now proceed to stuff the conchiglioni and prepare the tray. Spread a thick layer of béchamel in an ovenproof dish and top with the blanched cavolo nero. Now stuff each conchiglioni with a dollop of pumpkin puree and a cube/knob of gorgonzola cheese making sure it doesn’t overflow too much. Lay the stuffed Conchiglioni on top of the cavolo nero and drizzle with the remaining béchamel and top with a sprinkle of grated Grana Padano. Bake at 180°C for about 20 minutes or until golden and crispy. Serve immediately.
#1000000views 😁
#1000000views 😁
poor child had to see allat #genshin #GenshinImpact #beidougenshinimpact #beidoucosplay
poor child had to see allat #genshin #GenshinImpact #beidougenshinimpact #beidoucosplay
Merci à tout ceux qui prennent du jus, c'est bien bon, c'est pas mal Je tiens quand même à vous informer qu'en prendre excessivement peut contribuer au risque de favoriser la prise de poids, les caries dentaires surtout lorsqu’ils sont très sucrées et consommées régulièrement, ils peuvent ’augmenter le risque de diabète de type 2 Ça va? #Sante #production #industry #foryou #besaved
Merci à tout ceux qui prennent du jus, c'est bien bon, c'est pas mal Je tiens quand même à vous informer qu'en prendre excessivement peut contribuer au risque de favoriser la prise de poids, les caries dentaires surtout lorsqu’ils sont très sucrées et consommées régulièrement, ils peuvent ’augmenter le risque de diabète de type 2 Ça va? #Sante #production #industry #foryou #besaved
The was my very first campground on my camping bucket list… and it did NOT disappoint @Tippecanoe River Run . 🥹🛶🏕️💚 I’ve wanted to come here since I started camping, and finally making it happen was everything I hoped for. River, campfires, sunsets, and memories I’ll never forget. ✨🌅🔥 Safe to say… I’ll be back. 🫶🏕️#campinglife #Camp #tent #river #campingtrip
The was my very first campground on my camping bucket list… and it did NOT disappoint @Tippecanoe River Run . 🥹🛶🏕️💚 I’ve wanted to come here since I started camping, and finally making it happen was everything I hoped for. River, campfires, sunsets, and memories I’ll never forget. ✨🌅🔥 Safe to say… I’ll be back. 🫶🏕️#campinglife #Camp #tent #river #campingtrip

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