@1989mh15: الرد على @ummyusuf009

♪♫ مـــحـــمـــد ♫♪

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Thursday 17 September 2026 17:14:30 GMT

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محمد باشا🫶 :

عاشت ايدك حبيب ♥

2026-09-17 17:23:40

1

احمد العنزي :

اويلي

2026-09-17 23:14:48

1

❤ ماريه❤ :

🥺🥺🥺

2026-09-17 18:32:19

2

امنيات سرقهاالقدر🥺 :

🥺🥺🥺

2026-09-18 15:08:40

1

. MustaFa :

💗💗💗💗💗

2026-09-18 16:37:00

0

عباس حسين :

😭😭😭

2026-09-18 07:09:25

1

م̀́ه̀́د̀́ي̀́🪐🤎 :

💔

2026-09-18 18:27:00

0

ابو فرح السالمي🦅 :

🥰🥰🥰

2026-09-17 17:25:16

1

ابوهيبت الجبوري :

🥰🥰🥰

2026-09-17 17:26:50

1

Mohammed :

😘😘😘

2026-09-18 08:30:07

0

رياض العامري :

😭😭😭

2026-09-17 17:30:03

1

ابو مريم الجبوري🪐 :

💔💔💔

2026-09-17 17:31:33

1

سنوات الضياع ❤ :

❤️❤️❤️❤️

2026-09-18 13:01:00

2

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We are moving into the Tudor, Elizabethan and Stuart eras for the next chapter of History, Served, and we are starting with Henry VIII's supposed “aphrodisiac” feast. Sweet potatoes were a rare New World luxury in Tudor England and were believed to inspire sexual desire. The claim that Henry VIII himself was particularly fond of them is harder to prove, so this is my interpretation based on several period sources. I’ve paired fire roasted sweet potato with rump steak and wine soaked prunes, taking inspiration from John Gerard's 1597 description of roasted sweet potatoes with oil, vinegar and wine, alongside the Tudor love of spices, dried fruit and roasted meats. 1 rump steak, about 250g @pipersandco 1 sweet potato 1 tsp beef dripping or lard or goose fat Salt and black pepper For the sweet potato: 1 tsp olive oil 1 tsp wine vinegar Pinch of salt @maldonsalt For the prunes: 5 to 6 prunes 120ml red wine 1 tsp honey or sugar @ocadouk Pinch of cinnamon Pinch of ground ginger Roast the sweet potato whole at 220°C, or 200°C fan, for 40 to 50 minutes until completely soft and the skin is blackened. Split open and dress with olive oil, wine vinegar and salt. Simmer the prunes with the red wine, honey, cinnamon and ginger for 8 to 10 minutes until soft and syrupy. Season the steak generously. Heat a heavy pan or griddle until very hot, add the dripping and cook the steak for 2 to 3 minutes per side for medium rare, depending on thickness. Rest for 5 to 8 minutes. Serve with your sweet potato and wine soaked prunes. Sources are pinned in the comments if you want to delve into the history for yourself!!! . . . #foodhistory #tudorfood #englishfood #historyserved #henryviii

We are moving into the Tudor, Elizabethan and Stuart eras for the next chapter of History, Served, and we are starting with Henry VIII's supposed “aphrodisiac” feast. Sweet potatoes were a rare New World luxury in Tudor England and were believed to inspire sexual desire. The claim that Henry VIII himself was particularly fond of them is harder to prove, so this is my interpretation based on several period sources. I’ve paired fire roasted sweet potato with rump steak and wine soaked prunes, taking inspiration from John Gerard's 1597 description of roasted sweet potatoes with oil, vinegar and wine, alongside the Tudor love of spices, dried fruit and roasted meats. 1 rump steak, about 250g @pipersandco 1 sweet potato 1 tsp beef dripping or lard or goose fat Salt and black pepper For the sweet potato: 1 tsp olive oil 1 tsp wine vinegar Pinch of salt @maldonsalt For the prunes: 5 to 6 prunes 120ml red wine 1 tsp honey or sugar @ocadouk Pinch of cinnamon Pinch of ground ginger Roast the sweet potato whole at 220°C, or 200°C fan, for 40 to 50 minutes until completely soft and the skin is blackened. Split open and dress with olive oil, wine vinegar and salt. Simmer the prunes with the red wine, honey, cinnamon and ginger for 8 to 10 minutes until soft and syrupy. Season the steak generously. Heat a heavy pan or griddle until very hot, add the dripping and cook the steak for 2 to 3 minutes per side for medium rare, depending on thickness. Rest for 5 to 8 minutes. Serve with your sweet potato and wine soaked prunes. Sources are pinned in the comments if you want to delve into the history for yourself!!! . . . #foodhistory #tudorfood #englishfood #historyserved #henryviii

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