@roccoandmaddie: Could not resist

roccoandmaddie

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Region: US

Saturday 08 August 2026 15:36:07 GMT

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£V£RGR££N..🇨🇦 :

Is your girlfriend single?

2026-08-14 10:36:23

309

Adem 🇹🇳 :

2026-08-08 15:39:39

394

.7._ :

He is so lucky

2026-08-09 20:27:02

61

Pato Tinajero :

Todos tenemos el mismo chip 🤣

2026-08-14 19:37:10

9

zombieORJd13 :

Let me join please

2026-08-08 15:51:06

15

Brianna :

I love discovering people from different countries. Your page feels like a little adventure.

2026-08-10 07:32:20

12

אריאל :

עיברית?

2026-08-08 21:52:53

7

Oliver :

2026-08-10 01:29:08

1

roh_ w_arwah :

please give him some milk

2026-09-04 11:50:47

0

Killy :

Lakii gueee😭🤣🤣

2026-09-04 08:09:39

0

m.f.c_bagr_9 :

2026-08-09 07:43:39

0

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Nopeesti valmistuva + täyttävä = perfection 🤝 RAEJUUSTOPASTA: - 350 g De Cecco fusillia - 1 prk (200 g) Pirkka raejuustoa - 1 dl Pirkka pinjansiemeniä (jätä myös tarjoiluun) - ¾ dl De Cecco Il Classico ekstra-neitsytoliiviöljyä - ½ dl vettä - 1 ruukku tuoretta basilikaa - 1 valkosipulinkynsi - 1 tl suolaa - ripaus mustapippuria 1. Keitä pasta pakkauksen ohjeen mukaan suolalla maustetussa vedessä. 2. Valmista pastan keittämisen aikana raejuustopesto. Soseuta kaikki peston ainekset sileäksi sauvasekoittimella tai blenderillä. 3. Valuta pasta. Sekoita pesto pastan joukkoon ja tarjoa raejuuston, pinjansiementen ja basilikanlehtien kanssa.

Nopeesti valmistuva + täyttävä = perfection 🤝 RAEJUUSTOPASTA: - 350 g De Cecco fusillia - 1 prk (200 g) Pirkka raejuustoa - 1 dl Pirkka pinjansiemeniä (jätä myös tarjoiluun) - ¾ dl De Cecco Il Classico ekstra-neitsytoliiviöljyä - ½ dl vettä - 1 ruukku tuoretta basilikaa - 1 valkosipulinkynsi - 1 tl suolaa - ripaus mustapippuria 1. Keitä pasta pakkauksen ohjeen mukaan suolalla maustetussa vedessä. 2. Valmista pastan keittämisen aikana raejuustopesto. Soseuta kaikki peston ainekset sileäksi sauvasekoittimella tai blenderillä. 3. Valuta pasta. Sekoita pesto pastan joukkoon ja tarjoa raejuuston, pinjansiementen ja basilikanlehtien kanssa.

Chaaza - Burmese Curry: Serves: 4 1 cup (200g) dried chickpeas 1 lemongrass stems, white part only, chopped 3cm piece ginger, peeled, chopped 8 cloves garlic, chopped 6 shallots, peeled, thinly sliced 2½ tbsp vegetable oil 1 tsp turmeric 1 tsp sweet paprika ½ tsp chilli powder ½ tsp Kashmiri chilli powder Black pepper 2 tsp shrimp paste in oil 2 tbsp fish sauce 400ml coconut milk 500g raw peeled prawns 250g Vermicelli noodles 1 lime, cut into wedges Coriander leaves and pickled mustard greens, to serve Method Preheat oven to 180°C fan forced (356°F). Place chickpeas on an oven tray and roast for 20-25 minutes, until dark and well toasted. Set aside to cool briefly, then process to a powder in a food processor. Sieve powder through a fine sieve and measure out ½ cup (75g). Pound lemongrass stems in a mortar and pestle. Add ginger and garlic, continue to pound. Add 4 of the shallots and pound until mixture becomes a coarse paste. Heat oil in a large, deep frying pan over high heat. Add turmeric, fry for 30 seconds. Add paste, season with salt and cook for 1-2 minutes, stirring, until aromatic. Stir in remaining spices, pepper and shrimp paste, and cook, stirring, for 2 minutes. Add fish sauce and continue to cook until the mixture “cracks.” Stir in the coconut milk and 2 cups (500ml) water. Bring to a simmer. Simmer for 5–10 minutes, allowing the flavours to develop. Mix the ½ cup chickpea flour with ⅔ cup (160ml) water in a small bowl to make a slurry. Add into curry and stir until well incorporated. Simmer until starting to thicken. Add the prawns and continue cooking for 2-3 minutes until they are just cooked through. Soak noodles in boiling water for 2 minutes, until soft. Drain and divide between serving bowls. Ladle over the curry, and garnish with thinly sliced shallots, lime wedges, mustard greens and coriander. #cooking #Recipe #fyp

Chaaza - Burmese Curry: Serves: 4 1 cup (200g) dried chickpeas 1 lemongrass stems, white part only, chopped 3cm piece ginger, peeled, chopped 8 cloves garlic, chopped 6 shallots, peeled, thinly sliced 2½ tbsp vegetable oil 1 tsp turmeric 1 tsp sweet paprika ½ tsp chilli powder ½ tsp Kashmiri chilli powder Black pepper 2 tsp shrimp paste in oil 2 tbsp fish sauce 400ml coconut milk 500g raw peeled prawns 250g Vermicelli noodles 1 lime, cut into wedges Coriander leaves and pickled mustard greens, to serve Method Preheat oven to 180°C fan forced (356°F). Place chickpeas on an oven tray and roast for 20-25 minutes, until dark and well toasted. Set aside to cool briefly, then process to a powder in a food processor. Sieve powder through a fine sieve and measure out ½ cup (75g). Pound lemongrass stems in a mortar and pestle. Add ginger and garlic, continue to pound. Add 4 of the shallots and pound until mixture becomes a coarse paste. Heat oil in a large, deep frying pan over high heat. Add turmeric, fry for 30 seconds. Add paste, season with salt and cook for 1-2 minutes, stirring, until aromatic. Stir in remaining spices, pepper and shrimp paste, and cook, stirring, for 2 minutes. Add fish sauce and continue to cook until the mixture “cracks.” Stir in the coconut milk and 2 cups (500ml) water. Bring to a simmer. Simmer for 5–10 minutes, allowing the flavours to develop. Mix the ½ cup chickpea flour with ⅔ cup (160ml) water in a small bowl to make a slurry. Add into curry and stir until well incorporated. Simmer until starting to thicken. Add the prawns and continue cooking for 2-3 minutes until they are just cooked through. Soak noodles in boiling water for 2 minutes, until soft. Drain and divide between serving bowls. Ladle over the curry, and garnish with thinly sliced shallots, lime wedges, mustard greens and coriander. #cooking #Recipe #fyp

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#creatorsearchinsights #000000000000000000

#xh #fyp #study #gym #travel

#xh #fyp #study #gym #travel

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