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@313mi3: تره ما ملغي 😇🫰🖤 #مهدي_الفريداوي #الامام_الحسين_عليه_السلام #سلطان_المراجع_واشجعهم #جيش_الامام_المهدي #سماحة_العشق

مـــهــدي الفـــــريــداوي ✔️
مـــهــدي الفـــــريــداوي ✔️
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Sunday 13 September 2026 15:54:56 GMT
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userg44gp86zwg
مصطفى احمد :
🥰🥰🥰🥰
2026-10-01 13:31:16
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aliw1996
baiman :
❤️❤️❤️
2026-09-20 16:15:45
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mu2003u
𓋜'┊𓆩𝐌𝐔𝐒𝐋𝐈𝐌𓆪 𓅃 :
❤️❤️❤️
2026-09-16 16:34:58
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user3571923525598
حسين الدليمي :
🥰🥰🥰
2026-09-15 05:42:46
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hassen12922
حسوني الشمري :
👑👑👑
2026-09-14 14:40:40
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user5349933667207
مؤمل الصدري :
🥰🥰🥰
2026-09-13 15:56:22
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user4743160617045
ياسين ابو حسين💟🌹 :
[قلب أحمر][قلب أحمر][قلب أحمر][قلب أحمر][قلب أحمر][قلب أحمر][قلب أحمر]
2026-09-25 11:00:49
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@🥂✨فیصل خان ✨ @🥂✨بابر بھٹی✨ #
@🥂✨فیصل خان ✨ @🥂✨بابر بھٹی✨ #
Crispy Sweet Potato & Zucchini Rosti Quiche with Feta, Butternut, Spinach & Lemon Herb + Walnut Honey Crust Ingredients: 2 medium sweet potatoes, peeled and coarsely grated 2 medium zucchini, coarsely grated 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon black pepper 1 cup butternut squash, peeled and finely diced 2 cups fresh spinach, chopped 1/2 cup crumbled feta cheese 4 large eggs 1/2 cup heavy cream 1/2 cup milk 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1 tablespoon fresh lemon juice 1 teaspoon lemon zest For the Lemon Herb Walnut Honey Crust: 1 cup walnuts, finely chopped 1/2 cup breadcrumbs 2 tablespoons melted butter 1 tablespoon honey 1 tablespoon fresh parsley, chopped 1 teaspoon fresh thyme leaves 1 teaspoon lemon zest Pinch of salt Directions: Preheat the oven to 400°F (200°C). Grease a 9-inch pie dish or quiche pan with olive oil. Place the grated sweet potatoes and zucchini in a clean kitchen towel. Squeeze firmly to remove as much moisture as possible. Combine the vegetables with olive oil, salt, and black pepper. Press the mixture firmly into the bottom and sides of the prepared dish to create a thin rosti-style crust. Bake for 20–25 minutes until the edges begin to turn golden and crisp. Meanwhile, cook the diced butternut squash in a skillet over medium heat for 5–7 minutes until slightly tender. Add spinach and cook until just wilted. In a bowl, whisk together eggs, heavy cream, milk, oregano, garlic powder, lemon juice, and lemon zest. Spread the butternut and spinach mixture over the baked rosti crust. Sprinkle feta evenly over the top. Pour the egg mixture into the crust, making sure the filling is evenly distributed. For the walnut honey topping, mix chopped walnuts, breadcrumbs, melted butter, honey, parsley, thyme, lemon zest, and a pinch of salt. Sprinkle the walnut mixture evenly over the quiche. Reduce oven temperature to 375°F (190°C) and bake for 30–35 minutes, or until the center is set and the top is golden. Let the quiche rest for 10 minutes before slicing. Serve warm with a fresh green salad or roasted vegetables. Prep Time: 25 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 20 minutes Kcal: 410 kcal | Servings: 6 servings
Crispy Sweet Potato & Zucchini Rosti Quiche with Feta, Butternut, Spinach & Lemon Herb + Walnut Honey Crust Ingredients: 2 medium sweet potatoes, peeled and coarsely grated 2 medium zucchini, coarsely grated 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon black pepper 1 cup butternut squash, peeled and finely diced 2 cups fresh spinach, chopped 1/2 cup crumbled feta cheese 4 large eggs 1/2 cup heavy cream 1/2 cup milk 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1 tablespoon fresh lemon juice 1 teaspoon lemon zest For the Lemon Herb Walnut Honey Crust: 1 cup walnuts, finely chopped 1/2 cup breadcrumbs 2 tablespoons melted butter 1 tablespoon honey 1 tablespoon fresh parsley, chopped 1 teaspoon fresh thyme leaves 1 teaspoon lemon zest Pinch of salt Directions: Preheat the oven to 400°F (200°C). Grease a 9-inch pie dish or quiche pan with olive oil. Place the grated sweet potatoes and zucchini in a clean kitchen towel. Squeeze firmly to remove as much moisture as possible. Combine the vegetables with olive oil, salt, and black pepper. Press the mixture firmly into the bottom and sides of the prepared dish to create a thin rosti-style crust. Bake for 20–25 minutes until the edges begin to turn golden and crisp. Meanwhile, cook the diced butternut squash in a skillet over medium heat for 5–7 minutes until slightly tender. Add spinach and cook until just wilted. In a bowl, whisk together eggs, heavy cream, milk, oregano, garlic powder, lemon juice, and lemon zest. Spread the butternut and spinach mixture over the baked rosti crust. Sprinkle feta evenly over the top. Pour the egg mixture into the crust, making sure the filling is evenly distributed. For the walnut honey topping, mix chopped walnuts, breadcrumbs, melted butter, honey, parsley, thyme, lemon zest, and a pinch of salt. Sprinkle the walnut mixture evenly over the quiche. Reduce oven temperature to 375°F (190°C) and bake for 30–35 minutes, or until the center is set and the top is golden. Let the quiche rest for 10 minutes before slicing. Serve warm with a fresh green salad or roasted vegetables. Prep Time: 25 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 20 minutes Kcal: 410 kcal | Servings: 6 servings
أكبر من الالكترونن #مدرسة #شرح #fyp #fypシ #capcut
أكبر من الالكترونن #مدرسة #شرح #fyp #fypシ #capcut
13 de maio..
13 de maio..
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#ikoh #ikohroz
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200gram 8/10 with 2by6 100k Contact : +2348163431719 #hairbyhairboy

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