@ducorti_3v: Pega fita meno 🔥 11/09 🗓️

ducorti_3v

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Saturday 05 September 2026 00:35:05 GMT

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PÁGINA-FUNK :

explodiu já fiz o pré save 🔥

2026-09-05 17:14:56

1

Ray Souza :

eita porra

2026-09-05 11:58:27

1

✈️ ناجي | ƝᎯᎫƖ :

💞💞💞

2026-09-05 11:39:10

1

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i cannot tell you how much joy making this has brought me…and dad said this was the BEST he’s ever had!🥹 (for the lasagne) you’ll need: - 2tbsp olive oil - 1 medium carrot, finely chopped - 1 celery stick, finely chopped - 1 onion, finely chopped - 3 cloves garlic, minced / chopped - 500g beef mince - 4 rashers streaky smoked bacon, finely chopped - 100ml red wine - 1 beef stock cube - 1x 400g can tomato passata - 2tbsp tomato puree - 2tsp dried rosemary - 1tsp dried thyme - 2tsp dried oregano - 2tsp dried basil - 2 bay leaves - (a drizzle) of worcestershire sauce - salt & pepper to taste (for the béchamel sauce) - 80g butter - 80g plain flour - 800ml any milk - 40g (or a handful) of cheddar cheese, grated (plus extra for the topping!) - black pepper (for the rest & topping): - 8-10 fresh lasagne sheets - 40g (another handful) of cheddar cheese, grated - 30g mozzarella, torn into pieces (to serve): - chunky chips (optional) - a large handful of fresh rocket - 2tbsp olive oil - 1tbsp balsamic vinegar method: 1. begin by heating the olive oil in a large saucepan. 2. begin by frying the carrots and celery for a few minutes. meanwhile, dice the onion and finely chopping the garlic. 3. add the onion and garlic to the pan and cook for another few minutes (until all the vegetables are soft). 4. turn the heat up and add the minced beef. seperate the meat with your spoon and brown for a few minutes. 5. whilst the heat is high, pour in the red wine and cook until evaporated. 6. add the beef stock cube, tomato puree, passata, and all of the herbs (including the bay leaves!). 7. fill the can of passata to about 1/4 full and swirl around to get all of the tomato out! pour this liquid into the mixture. 8. mix until thoroughly combined. 9. add in a generous drizzle of worcestershire sauce. 10. season with salt and pepper to taste. 11. place a lid on the pan and cook slowly for at least half an hour for maximum flavour. 12. meanwhile, start making the béchamel sauce by melting the butter in a medium sized saucepan. 13. add the flour and whisk throughly until a smooth paste. 14. gradually add the milk, whilst stirring continuously. 15. once incorporated, cook for another few minutes until thickened (still whisking to ensure no lumps are left!). 16. add in the handful of cheese and a generous pinch of black pepper and whisk until smooth. remove from the heat. 17. grab a 31x18x6cm baking dish and spoon a thin layer of the meat mixture all over the bottom. 18. using a ladle, drizzle over a thin layer of the white sauce (it doesn’t need to cover it completely, just use a little bit!). 19. using your lasagne sheets, place 2-3 sheets in a neat layer or until the base is completely covered (i only needed 2!). 20. repeat with a generous layer of the meat mixture, followed by the white sauce and once again - a layer of lasagne sheets. 21. repeat these steps until all the meat has been used up. 22. you should be left with about 1/3 of the béchamel sauce. spoon the rest all over the top (the final layer of lasagne sheets) until completely covered (you may not need it all!). 23. using a spatula, ensure all the corners are sealed with the sauce. 24. sprinkle with a generous handful of cheddar cheese. tear up a ball of mozzarella into pieces and place these on top in an even layer. 25. preheat the oven to 180fan (or 200c) and bake in the oven for at least 45 minutes (i always put a baking tray underneath incase it bubbles over a little!). 26. meanwhile, prepare your salad by mixing the fresh rocket with the olive oil and balsamic vinegar. toss together until the rocket is thoroughly coated. 27. check if the lasagne is golden brown after 45 minutes and if not, cook for a little longer until it is! 28. remove from the oven and serve with either chunky chips, garlic bread or simply as it is…with your side of salad of course! enjoy queens xxx💅🏽 #DinnerIdeas #lasagna #italianfood #recipes #dinner

i cannot tell you how much joy making this has brought me…and dad said this was the BEST he’s ever had!🥹 (for the lasagne) you’ll need: - 2tbsp olive oil - 1 medium carrot, finely chopped - 1 celery stick, finely chopped - 1 onion, finely chopped - 3 cloves garlic, minced / chopped - 500g beef mince - 4 rashers streaky smoked bacon, finely chopped - 100ml red wine - 1 beef stock cube - 1x 400g can tomato passata - 2tbsp tomato puree - 2tsp dried rosemary - 1tsp dried thyme - 2tsp dried oregano - 2tsp dried basil - 2 bay leaves - (a drizzle) of worcestershire sauce - salt & pepper to taste (for the béchamel sauce) - 80g butter - 80g plain flour - 800ml any milk - 40g (or a handful) of cheddar cheese, grated (plus extra for the topping!) - black pepper (for the rest & topping): - 8-10 fresh lasagne sheets - 40g (another handful) of cheddar cheese, grated - 30g mozzarella, torn into pieces (to serve): - chunky chips (optional) - a large handful of fresh rocket - 2tbsp olive oil - 1tbsp balsamic vinegar method: 1. begin by heating the olive oil in a large saucepan. 2. begin by frying the carrots and celery for a few minutes. meanwhile, dice the onion and finely chopping the garlic. 3. add the onion and garlic to the pan and cook for another few minutes (until all the vegetables are soft). 4. turn the heat up and add the minced beef. seperate the meat with your spoon and brown for a few minutes. 5. whilst the heat is high, pour in the red wine and cook until evaporated. 6. add the beef stock cube, tomato puree, passata, and all of the herbs (including the bay leaves!). 7. fill the can of passata to about 1/4 full and swirl around to get all of the tomato out! pour this liquid into the mixture. 8. mix until thoroughly combined. 9. add in a generous drizzle of worcestershire sauce. 10. season with salt and pepper to taste. 11. place a lid on the pan and cook slowly for at least half an hour for maximum flavour. 12. meanwhile, start making the béchamel sauce by melting the butter in a medium sized saucepan. 13. add the flour and whisk throughly until a smooth paste. 14. gradually add the milk, whilst stirring continuously. 15. once incorporated, cook for another few minutes until thickened (still whisking to ensure no lumps are left!). 16. add in the handful of cheese and a generous pinch of black pepper and whisk until smooth. remove from the heat. 17. grab a 31x18x6cm baking dish and spoon a thin layer of the meat mixture all over the bottom. 18. using a ladle, drizzle over a thin layer of the white sauce (it doesn’t need to cover it completely, just use a little bit!). 19. using your lasagne sheets, place 2-3 sheets in a neat layer or until the base is completely covered (i only needed 2!). 20. repeat with a generous layer of the meat mixture, followed by the white sauce and once again - a layer of lasagne sheets. 21. repeat these steps until all the meat has been used up. 22. you should be left with about 1/3 of the béchamel sauce. spoon the rest all over the top (the final layer of lasagne sheets) until completely covered (you may not need it all!). 23. using a spatula, ensure all the corners are sealed with the sauce. 24. sprinkle with a generous handful of cheddar cheese. tear up a ball of mozzarella into pieces and place these on top in an even layer. 25. preheat the oven to 180fan (or 200c) and bake in the oven for at least 45 minutes (i always put a baking tray underneath incase it bubbles over a little!). 26. meanwhile, prepare your salad by mixing the fresh rocket with the olive oil and balsamic vinegar. toss together until the rocket is thoroughly coated. 27. check if the lasagne is golden brown after 45 minutes and if not, cook for a little longer until it is! 28. remove from the oven and serve with either chunky chips, garlic bread or simply as it is…with your side of salad of course! enjoy queens xxx💅🏽 #DinnerIdeas #lasagna #italianfood #recipes #dinner

Yamal vs inter scp #fyp #edit #clips #yamal #lamineyamal

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