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@aser_mohamed16: #edit #football #viral #fyp #egypt وتظن انك نجوت ثم تهزمك هذه المباراه😔

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آســـــــــر 🤴
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Region: EG
Tuesday 11 August 2026 01:16:31 GMT
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CUPE ROBLOX🕳️ :
لو كان شوبير 😔
2026-08-11 12:05:26
2
anaselbadry335
ANAS Al-Badri :
كنت صد واحده تانيه يا ابو جبل 😞
2026-08-11 22:32:30
1
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Garlic & Herb Crispy Chicken Thighs...and The Creamiest Mashed Potatoes AD / Whenever I'm asked if I can recommend a pan, my answer is always the same...@ProCookUK Their pans were the first bit of proper cookware I ever bought. I was honestly so excited to finally have a frying pan that I could use on the hob and in the oven! These pans are designed to last a lifetime. High quality, even heat distribution...just without the price tag! This 5 piece set of stainless steel pans are in a massive Black Friday sale! There's £70 off, so now is the perfect time to upgrade! The link to the pans is in my profile and the recipe for the crispy chicken and creamy mash is below - let me know what you think! A x #ProCook #MyProCook #BlackFridaySale For the chicken: 6-8 chicken thighs (with skin) 70g plain flour 1 tsp dried oregano 1 tsp chilli powder 2 tsp paprika 40g butter 1 tsp garlic puree Salt and ground black pepper 1 tsp finely chopped parsley For the Creamy Mash: 1.4kg white potatoes 100ml milk 50ml single cream 80g butter Peel the potatoes and cut them into medium pieces. Place them in a large saucepan of cold salted water. Bring them to the boil and simmer until soft enough to mash. In the meantime, place the flour for the chicken on a dinner plate. Add the oregano, chilli powder and paprika. Season with salt and pepper. Stir the herbs into the flour until combined. Heat the oven to 200C fan Place the chicken thighs in the flour and roll them around until coated. Melt 40g butter in a frying pan and add a drizzle of vegetable oil to it. Stir in the garlic puree and heat until gently sizzling. Add the chicken thighs skin side down in the pan and fry on a medium heat for 5-7 minutes until the skin is golden brown. Turn the chicken thighs over. Place the pan in the oven (obviously it will need to be an ovenproof one like this stainless steel ProCook) and cook for around 20-25 minutes or until the chicken is cooked through. Drain the potatoes and mash them with a fork, followed by a potato masher until lump free. Stir in the milk, cream and butter. Season generously with salt and pepper. Mix the ingredients together, before beating the potato with a wooden spoon until light and fluffy. Divide the potato between 4 plates. Add some veg, before topping with 1 or 2 of the chicken thighs. Add some finely chopped parsley to the garlic butter in the chicken pan, give it a stir, before drizzling over the chicken and mash.
Garlic & Herb Crispy Chicken Thighs...and The Creamiest Mashed Potatoes AD / Whenever I'm asked if I can recommend a pan, my answer is always the same...@ProCookUK Their pans were the first bit of proper cookware I ever bought. I was honestly so excited to finally have a frying pan that I could use on the hob and in the oven! These pans are designed to last a lifetime. High quality, even heat distribution...just without the price tag! This 5 piece set of stainless steel pans are in a massive Black Friday sale! There's £70 off, so now is the perfect time to upgrade! The link to the pans is in my profile and the recipe for the crispy chicken and creamy mash is below - let me know what you think! A x #ProCook #MyProCook #BlackFridaySale For the chicken: 6-8 chicken thighs (with skin) 70g plain flour 1 tsp dried oregano 1 tsp chilli powder 2 tsp paprika 40g butter 1 tsp garlic puree Salt and ground black pepper 1 tsp finely chopped parsley For the Creamy Mash: 1.4kg white potatoes 100ml milk 50ml single cream 80g butter Peel the potatoes and cut them into medium pieces. Place them in a large saucepan of cold salted water. Bring them to the boil and simmer until soft enough to mash. In the meantime, place the flour for the chicken on a dinner plate. Add the oregano, chilli powder and paprika. Season with salt and pepper. Stir the herbs into the flour until combined. Heat the oven to 200C fan Place the chicken thighs in the flour and roll them around until coated. Melt 40g butter in a frying pan and add a drizzle of vegetable oil to it. Stir in the garlic puree and heat until gently sizzling. Add the chicken thighs skin side down in the pan and fry on a medium heat for 5-7 minutes until the skin is golden brown. Turn the chicken thighs over. Place the pan in the oven (obviously it will need to be an ovenproof one like this stainless steel ProCook) and cook for around 20-25 minutes or until the chicken is cooked through. Drain the potatoes and mash them with a fork, followed by a potato masher until lump free. Stir in the milk, cream and butter. Season generously with salt and pepper. Mix the ingredients together, before beating the potato with a wooden spoon until light and fluffy. Divide the potato between 4 plates. Add some veg, before topping with 1 or 2 of the chicken thighs. Add some finely chopped parsley to the garlic butter in the chicken pan, give it a stir, before drizzling over the chicken and mash.
পুরুষ বড় মারাত্মক জিনিস..!#mojnsordar4
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