@makde.empire: #MinumPetang #PisangKaki #BuahSegar #IdeaMinumPetang

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Thursday 05 November 2026 06:06:38 GMT

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“Có thể thiếu nhiều thứ, nhưng nhà mình thì không thể thiếu GrowPLUS+ A2. Luôn trữ sẵn trong nhà để bé có ngay nguồn dinh dưỡng tiện lợi mỗi ngày. Bé thích uống, mẹ yên tâm. ❤️#MomchelinA2Club #GrowPLUSA #SuaA2

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Spag bol & orange, tomato salad recipe Makes 2 portions INGREDIENTS For the Bolognese: 300g 10% beef mince 1 carrot, finely diced 1 celery stick, finely diced 1 onion, finely diced 2 garlic cloves, finely chopped 400g chopped tomatoes 400ml beef stock 100ml red wine 15g tomato purée 5g cooking oil ½ tsp dried oregano 1 sprig rosemary 1 sprig thyme Dash of soy sauce Salt and black pepper To serve: 130g dry spaghetti (cooked obvs) 20g Pecorino, finely grated For the salad: ½ orange, segmented and chopped 8 cherry tomatoes, halved 100g mixed salad leaves For the dressing: 5g olive oil 10g fresh orange juice 6g maple syrup 6g Dijon mustard Splash of red wine or apple cider vinegar Salt and black pepper METHOD 1. Get a wide pan properly hot, add the cooking oil and squish the mince into/across the pan. 2. Leave it alone for 3–4 minutes to develop a deep brown crust before turning it over. Once properly browned, break up the mince and either remove it from the pan, leaving the residual fat to cook the veg, or just push it to the side of the pan if there's enough space for the veg. 3. Add the onion, carrot and celery with a pinch of salt. Cook for 8–10 minutes until softened. 4. Add the garlic and cook for one minute. Stir in the tomato purée and cook for another 2 minutes. 5. Return the mince to the pan, pour in the red wine and reduce by approximately half. 6. Add the chopped tomatoes, beef stock, oregano and soy sauce. 7. Simmer uncovered for 60 minutes, stirring occasionally, until thick, rich and glossy. Season to taste. 8. Cook the spaghetti until al dente, reserving a little pasta water before draining. 9. Toss the spaghetti through the Bolognese with a splash of pasta water. Divide between two bowls and finish each with 10g Pecorino. 10. Whisk together the dressing ingredients. Toss with the orange, cherry tomatoes and salad leaves, then serve alongside the pasta. NUTRITION PER SERVING Approximately 730 calories 45g protein 70g carbohydrates 30g fat Link to my recipes and performance nutrition guide in bio✌️ #privatechef #cheflife #footballchef #Foodie #nutrition

Spag bol & orange, tomato salad recipe Makes 2 portions INGREDIENTS For the Bolognese: 300g 10% beef mince 1 carrot, finely diced 1 celery stick, finely diced 1 onion, finely diced 2 garlic cloves, finely chopped 400g chopped tomatoes 400ml beef stock 100ml red wine 15g tomato purée 5g cooking oil ½ tsp dried oregano 1 sprig rosemary 1 sprig thyme Dash of soy sauce Salt and black pepper To serve: 130g dry spaghetti (cooked obvs) 20g Pecorino, finely grated For the salad: ½ orange, segmented and chopped 8 cherry tomatoes, halved 100g mixed salad leaves For the dressing: 5g olive oil 10g fresh orange juice 6g maple syrup 6g Dijon mustard Splash of red wine or apple cider vinegar Salt and black pepper METHOD 1. Get a wide pan properly hot, add the cooking oil and squish the mince into/across the pan. 2. Leave it alone for 3–4 minutes to develop a deep brown crust before turning it over. Once properly browned, break up the mince and either remove it from the pan, leaving the residual fat to cook the veg, or just push it to the side of the pan if there's enough space for the veg. 3. Add the onion, carrot and celery with a pinch of salt. Cook for 8–10 minutes until softened. 4. Add the garlic and cook for one minute. Stir in the tomato purée and cook for another 2 minutes. 5. Return the mince to the pan, pour in the red wine and reduce by approximately half. 6. Add the chopped tomatoes, beef stock, oregano and soy sauce. 7. Simmer uncovered for 60 minutes, stirring occasionally, until thick, rich and glossy. Season to taste. 8. Cook the spaghetti until al dente, reserving a little pasta water before draining. 9. Toss the spaghetti through the Bolognese with a splash of pasta water. Divide between two bowls and finish each with 10g Pecorino. 10. Whisk together the dressing ingredients. Toss with the orange, cherry tomatoes and salad leaves, then serve alongside the pasta. NUTRITION PER SERVING Approximately 730 calories 45g protein 70g carbohydrates 30g fat Link to my recipes and performance nutrition guide in bio✌️ #privatechef #cheflife #footballchef #Foodie #nutrition

خليني معك أسرح يا حلو ✨ #فضل_شاكر #يارا #خدني_معك #fyp #viral

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Has anybody stayed sober without steps or meetings?🤔

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