@loveryyss__480: @𝙃𝙖𝙢𝙙𝙯𝙔𝙮’𝐦𝐩.𝟒🕷️🕸️ @𝙃𝙖𝙢𝙙𝙯𝙮𝙎𝙪𝙠𝙖🍼💦 Foto terlahir imut

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Saturday 03 October 2026 02:44:37 GMT

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ndaaa🦕 :

balesss dmm yaaa

2026-10-10 06:33:46

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ndaaa🦕 :

bolehhh mintaaa semua foto nya gaa soall nyaaa aku sering ketinggalan live nyaa hamdzy

2026-10-10 06:33:35

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#راشد_الماجد #R

#راشد_الماجد #R

🍅🍅Roasted Aubergine Gnocchi 🍅🍅 Now that the evenings are getting colder and darker, we’re finding ourselves coming back to those lovely, comforting dinners that don’t take too much effort to pull together. We shared this recipe from the DE app on Pinterest recently, and after seeing how many of you saved it, we thought it deserved a spot on our feed too! Recipe below 💛 2 aubergines, cut into 3cm chunks 2 tablespoons olive oil 2 cloves garlic, crushed 1 pinch dried red chilli flakes 1 × 400g can tomato passata 1 × 400g can chickpeas, drained ½ bunch basil 1 teaspoon maple syrup 1 × 500g pack gnocchi Flaky sea salt & black pepper 1. Preheat the oven to 180°C fan. Toss the aubergine with the olive oil and 1 teaspoon of salt, then roast for 30–40 minutes until soft and golden. 2. In a shallow pan over a medium–low heat, gently cook the garlic and chilli flakes for 2–3 minutes until just golden. 3. Add the passata, 200ml water, some of the basil, chickpeas, maple syrup and a generous pinch of salt. Cover and simmer for 15–20 minutes. 4. Stir in the gnocchi, cover and cook for another 5 minutes until tender. 5. Fold through the roasted aubergine, scatter over the remaining basil and finish with black pepper and a drizzle of olive oil. Enjoy 💛

🍅🍅Roasted Aubergine Gnocchi 🍅🍅 Now that the evenings are getting colder and darker, we’re finding ourselves coming back to those lovely, comforting dinners that don’t take too much effort to pull together. We shared this recipe from the DE app on Pinterest recently, and after seeing how many of you saved it, we thought it deserved a spot on our feed too! Recipe below 💛 2 aubergines, cut into 3cm chunks 2 tablespoons olive oil 2 cloves garlic, crushed 1 pinch dried red chilli flakes 1 × 400g can tomato passata 1 × 400g can chickpeas, drained ½ bunch basil 1 teaspoon maple syrup 1 × 500g pack gnocchi Flaky sea salt & black pepper 1. Preheat the oven to 180°C fan. Toss the aubergine with the olive oil and 1 teaspoon of salt, then roast for 30–40 minutes until soft and golden. 2. In a shallow pan over a medium–low heat, gently cook the garlic and chilli flakes for 2–3 minutes until just golden. 3. Add the passata, 200ml water, some of the basil, chickpeas, maple syrup and a generous pinch of salt. Cover and simmer for 15–20 minutes. 4. Stir in the gnocchi, cover and cook for another 5 minutes until tender. 5. Fold through the roasted aubergine, scatter over the remaining basil and finish with black pepper and a drizzle of olive oil. Enjoy 💛

TWITCH/CLOSETAPE #closetape #кс2скины #нарезкикс2 #ценынаскины #твичнарезкикс

TWITCH/CLOSETAPE #closetape #кс2скины #нарезкикс2 #ценынаскины #твичнарезкикс

#aishawabebecool #NORISKBEBECOOL #breakthechainsalbumbebecool #aishagagamel #aishagagamel

#aishawabebecool #NORISKBEBECOOL #breakthechainsalbumbebecool #aishagagamel #aishagagamel

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