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@.red.sand.desert.safari: 🔥 Dune Bashing Adventure with LC 300 🚙🏜️ Feel the thrill of the powerful LC 300 conquering the red dunes! 🌅 Experience the ultimate desert adventure with unforgettable views, excitement, and memories. Ready for the ride of a lifetime? Book now! 💥 📍 Dubai Red Sand Desert 📞 Book your adventure today! #DuneBashing #LC300 #LandCruiser300 #DubaiDesertSafari #RedSandDesert

W Red Sand Desert Safari Dubai
W Red Sand Desert Safari Dubai
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Friday 05 June 2026 21:16:31 GMT
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waqas___chadhar
▪️▫️وقاص چدھڑ▫️▪️ :
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2026-06-06 03:31:58
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abdul.hamid.nasim
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2026-06-06 02:48:50
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Парові вареники з полуницею 😍🍓 Готувала з допомогою моєї кухонної машини Kenwood cooking chef XL. І замішувала тісто і готувала на парі - все з нею. Інгредієнти для тіста: ▪️ 200 мл кефіру ▪️ 20 г цукру ▪️ дрібка солі ▪️ 1 ч. л. соди ▪️ 10 г свіжих дріжджів ▪️ 1 яйце ▪️ 400 г борошна Для начинки: ▪️ 500 г свіжої полуниці ▪️ 30 г крохмалю ▪️ 50 г цукру Готуємо на парі 7 хвилин. Смачного!😋 #паровівареники #вареникизполуницею #рецептиукраїнською
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How to Make Beef Carpaccio 🥩🥩🥩 (Feeds 2 people) INGREDIENTS: 250g filet mignon 3 cloves garlic 1/2 cup olive oil 100g chunk Parmesan cheese 2 anchovies 1/2 lemon 1 tbsp white wine vinegar 2 egg yolks 2 tsp Dijon mustard 3/4 cup white wine vinegar 1/2 cup water 1/4 cup white sugar 20-30 garlic scapes 1L neutral, high-smoke-point oil 1 tbsp salt + more to taste Flaky salt to taste Freshly cracked black pepper to taste - INSTRUCTIONS - CARPACCIO: 1) Remove any sinew or silver skin from your steak, and slice as thinly as you can using a sharp knife. Approx. 1/2 cm thick. 2) Lay out your slices on a piece of parchment, in the shape of the dish you plan on using, leaving a cm or so between each piece. Cover with another piece of parchment, and roll out your beef to flatten it into one even sheet. I found pounding the beef first to help, then once it begins to flatten, continue rolling to finish the process. You’re aiming for your beef to be 2mm thin. 3) Remove the top layer of parchment. Take your serving plate and place it onto your beef. Cut away any beef around the edges that won’t fit onto the plate. Then flip your beef onto your plate. Remove the second layer of parchment. 4) This whole process can be done ahead of time, and your plate refrigerated or frozen (with parchment pressed against the surface of the meat to prevent oxidization). It can also be served right away, although you want to make sure the meat is served cold. When ready to serve, season your meat with a generous pinch of flaky salt. CAESAR DRESSING: 1) Peel your garlic cloves and cover with olive oil in a small pot. Cook over very low heat to confit the garlic. The garlic should have no colour, but be easily mashable with a fork. Let cool to room temperature. 2) Put garlic (minus the oil), anchovies, 1 tbsp grated Parmesan, Dijon, egg yolks, 1 tbsp white wine vinegar and lemon juice in a container, and blend using an immersion blender. Then slowly begin adding your olive oil (from your confit garlic), continuing to blend, until your dressing has the texture of a loose mayonnaise. Adjust seasoning with salt, pepper and/or lemon juice to taste. SCAPES: 1) For your pickled scapes, thinly slice the thicker stems of 8-10 scapes, and put into a heat-proof container. 2) Bring 3/4 cup vinegar, water, sugar and 1 tbsp salt to a boil, then pour over your scapes while hot. Let cool completely before serving. 3) For your fried scapes, remove the thin wispy tip from your scapes, and the thick woody stem. If your scapes are too thick, cut them down the middle lengthwise. 4) Pre-heat your oil in a large heavy-bottom pot to 350 degrees F. Fry your scapes (being VERY careful when you drop them in the oil, as they WILL splatter), until lightly blistered and crispy. Then remove from the oil and transfer to a tray lined with paper towel. Season with salt. 👉 NOTE: As I mentioned in the video, the fried scapes + the Caesar dressing is very garlic-heavy. While very delicious for a few bites, I would balance out the flavours by either a) just serving the Caesar dressing and pickled scapes, (and skipping the fried scapes), or b) removing the garlic from your Caesar dressing (making more of an achoïade/dijonnaise) and keeping the fried scapes. Even if the fried scapes are a bit too overpowering with this carpaccio, they make a great garnish for any grilled meat or fish. I highly recommend giving them a try while they’re in season! 👉 NOTE: The inspiration for this video came from @Ben Lippett‘s video here: https://vm.tiktok.com/ZMSnSKRYo/ #steak #beef #carpaccio #cooking #homecooking
How to Make Beef Carpaccio 🥩🥩🥩 (Feeds 2 people) INGREDIENTS: 250g filet mignon 3 cloves garlic 1/2 cup olive oil 100g chunk Parmesan cheese 2 anchovies 1/2 lemon 1 tbsp white wine vinegar 2 egg yolks 2 tsp Dijon mustard 3/4 cup white wine vinegar 1/2 cup water 1/4 cup white sugar 20-30 garlic scapes 1L neutral, high-smoke-point oil 1 tbsp salt + more to taste Flaky salt to taste Freshly cracked black pepper to taste - INSTRUCTIONS - CARPACCIO: 1) Remove any sinew or silver skin from your steak, and slice as thinly as you can using a sharp knife. Approx. 1/2 cm thick. 2) Lay out your slices on a piece of parchment, in the shape of the dish you plan on using, leaving a cm or so between each piece. Cover with another piece of parchment, and roll out your beef to flatten it into one even sheet. I found pounding the beef first to help, then once it begins to flatten, continue rolling to finish the process. You’re aiming for your beef to be 2mm thin. 3) Remove the top layer of parchment. Take your serving plate and place it onto your beef. Cut away any beef around the edges that won’t fit onto the plate. Then flip your beef onto your plate. Remove the second layer of parchment. 4) This whole process can be done ahead of time, and your plate refrigerated or frozen (with parchment pressed against the surface of the meat to prevent oxidization). It can also be served right away, although you want to make sure the meat is served cold. When ready to serve, season your meat with a generous pinch of flaky salt. CAESAR DRESSING: 1) Peel your garlic cloves and cover with olive oil in a small pot. Cook over very low heat to confit the garlic. The garlic should have no colour, but be easily mashable with a fork. Let cool to room temperature. 2) Put garlic (minus the oil), anchovies, 1 tbsp grated Parmesan, Dijon, egg yolks, 1 tbsp white wine vinegar and lemon juice in a container, and blend using an immersion blender. Then slowly begin adding your olive oil (from your confit garlic), continuing to blend, until your dressing has the texture of a loose mayonnaise. Adjust seasoning with salt, pepper and/or lemon juice to taste. SCAPES: 1) For your pickled scapes, thinly slice the thicker stems of 8-10 scapes, and put into a heat-proof container. 2) Bring 3/4 cup vinegar, water, sugar and 1 tbsp salt to a boil, then pour over your scapes while hot. Let cool completely before serving. 3) For your fried scapes, remove the thin wispy tip from your scapes, and the thick woody stem. If your scapes are too thick, cut them down the middle lengthwise. 4) Pre-heat your oil in a large heavy-bottom pot to 350 degrees F. Fry your scapes (being VERY careful when you drop them in the oil, as they WILL splatter), until lightly blistered and crispy. Then remove from the oil and transfer to a tray lined with paper towel. Season with salt. 👉 NOTE: As I mentioned in the video, the fried scapes + the Caesar dressing is very garlic-heavy. While very delicious for a few bites, I would balance out the flavours by either a) just serving the Caesar dressing and pickled scapes, (and skipping the fried scapes), or b) removing the garlic from your Caesar dressing (making more of an achoïade/dijonnaise) and keeping the fried scapes. Even if the fried scapes are a bit too overpowering with this carpaccio, they make a great garnish for any grilled meat or fish. I highly recommend giving them a try while they’re in season! 👉 NOTE: The inspiration for this video came from @Ben Lippett‘s video here: https://vm.tiktok.com/ZMSnSKRYo/ #steak #beef #carpaccio #cooking #homecooking

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