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Sunday 27 September 2026 08:12:47 GMT

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modal mental!! #sailorlife #pelautindonesia

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#capcutpioneer ¡Crea tu video de 2027 con un solo clic! Solo usa esta plantilla, es muy fácil. ¿Listo para 2027? 🎆 Esta plantilla épica con montañas para tu video de 2027. Prueba la plantilla Pioneer en CapCut ahora mismo. Sube una foto para crear el video. Mira el mismo video. La plantilla en la esquina inferior izquierda está lista para usar. Sube una foto para crear contenido. El mismo video. La plantilla en la esquina inferior izquierda está lista. Sube una foto para hacer el mismo video. La plantilla en la esquina inferior izquierda está completamente lista. Sube una foto para crear el mismo video. La plantilla en la esquina inferior izquierda está lista. Solo sube una foto para crear un video completamente idéntico. Please upload one photo to create a video. Watch the same video. The template in the bottom left corner is ready to use. Please upload a photo to create content. Same video. The template in the bottom left corner is ready. Upload a photo to make the identical video. The template in the bottom left corner is fully prepared. Just upload one photo and you can create the same video. The template in the bottom left corner is ready. Simply upload one photo, and you can make an exact copy of the video. #capcut #capcutpioneer#capcut #capcutpioneer

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FRICY TOFU POTATO SALAD 🥭 I actually love a portmanteau. I also love sweet and spicy food. So I guess we’re on the fricy train now. And I think silken tofu should be in all salad dressings, so every time we make a smashed potato salad, that’s the starting point. P.S. right now you can get 86 tofu recipes - including a load more silken tofu sauces and dressings - in a discounted bundle that include all of our tofu recipe e-books! Just comment ‘More Tofu’ and we’ll send you the details! Ingredients (serves 4-8) For the potatoes: 1kg baby potatoes Olive oil Salt For the dressing: 300g silken tofu 200g ripe mango flesh 4 tbsp chilli crisp Juice of ½ lime 1 tbsp rice vinegar 1 tbsp light soy sauce To mix in: 150g edamame beans 4 spring onions, green parts only 2 tbsp fresh coriander Instructions 1. Preheat your oven to 210°C. 2. Add the potatoes to a large pan of salted cold water, bring to the boil and cook ~15 minutes until fork-tender. Drain and leave to steam dry for a few minutes. 3. Spread the potatoes across one or two large lined baking trays, smash each one flat with the bottom of a glass, drizzle with olive oil, season with salt and roast for ~30 minutes until golden and crispy. 4. While the potatoes roast, blend the silken tofu, mango, lime juice, rice vinegar and soy sauce until completely smooth. 5. Just before serving, stir the chilli crisp through the dressing. 6. Transfer the crispy potatoes to a large bowl, scatter over the edamame, spring onion and coriander, then pour the dressing over the top. Mix well and serve.

FRICY TOFU POTATO SALAD 🥭 I actually love a portmanteau. I also love sweet and spicy food. So I guess we’re on the fricy train now. And I think silken tofu should be in all salad dressings, so every time we make a smashed potato salad, that’s the starting point. P.S. right now you can get 86 tofu recipes - including a load more silken tofu sauces and dressings - in a discounted bundle that include all of our tofu recipe e-books! Just comment ‘More Tofu’ and we’ll send you the details! Ingredients (serves 4-8) For the potatoes: 1kg baby potatoes Olive oil Salt For the dressing: 300g silken tofu 200g ripe mango flesh 4 tbsp chilli crisp Juice of ½ lime 1 tbsp rice vinegar 1 tbsp light soy sauce To mix in: 150g edamame beans 4 spring onions, green parts only 2 tbsp fresh coriander Instructions 1. Preheat your oven to 210°C. 2. Add the potatoes to a large pan of salted cold water, bring to the boil and cook ~15 minutes until fork-tender. Drain and leave to steam dry for a few minutes. 3. Spread the potatoes across one or two large lined baking trays, smash each one flat with the bottom of a glass, drizzle with olive oil, season with salt and roast for ~30 minutes until golden and crispy. 4. While the potatoes roast, blend the silken tofu, mango, lime juice, rice vinegar and soy sauce until completely smooth. 5. Just before serving, stir the chilli crisp through the dressing. 6. Transfer the crispy potatoes to a large bowl, scatter over the edamame, spring onion and coriander, then pour the dressing over the top. Mix well and serve.

هههههههههه 😂#تصويري

هههههههههه 😂#تصويري

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