@_ayesha_haroon_: SAJ GAI ZAMEEN ARSH SAJ GAYA 💐🌺 insta : _ayesha_haroon_10

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Wednesday 28 August 2024 15:43:25 GMT

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syed bukhari's :

coming soon🥰🥰🥰🥰wait nhi ho raha such main🥰

2024-09-08 09:43:02

5

basil bhai :

naat name ?

2024-09-03 22:53:36

8

HARIS KHOKHAR ❣️❣️ :

coming soon hamare eid

2024-09-16 14:58:04

1

He CaLL Me EsHUu🙈❣️ :

Coming Soon ♥️

2024-09-07 12:29:17

6

صفیہ میمن قادریہ ❤️ :

coming soon humri eid

2024-09-08 18:33:01

3

Mughal_shazada :

marshallah

2024-09-07 15:30:56

5

King 👑 :

coming Soon

2024-09-07 14:57:34

4

BILAL 🚩 :

owais Raza qadri new naat is coming ❤️

2024-09-07 20:11:36

5

abbasraza8483 :

masha allah🥰🥰😇

2024-09-07 08:17:41

2

BISMA_JI_ALISHBA💫🫂❤️🥹😘🌍💐 :

Mashallah

2024-09-05 14:46:50

2

Fahad khan :

masha allah

2024-08-28 15:58:20

4

Sameer shaikh❤ :

❤🥰آگۓ نبیﷺ😍💗

2024-09-06 21:47:54

19

cute girl :

MashAllah🥰

2024-09-07 14:38:52

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Shazaib Meo :

mahhallah

2024-09-08 03:43:12

2

yousuf :

Mashallah

2024-09-09 11:12:27

0

@Mannan Soomro18 :

masalh

2024-09-08 02:34:45

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Owais Khan Zada :

mashallah

2024-09-08 11:06:26

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🦋⃟🇲 ɑɑɧꀤ🦋⃟🖤࿐ :

@bcv

2024-09-16 13:00:49

0

Ahmed :

♥️♥️♥️

2024-09-07 14:02:57

4

RJ🫀 :

🥰

2024-09-07 16:59:14

2

💖💖💖 :

🥰🥰🥰

2024-09-07 15:08:12

2

Faiz Ahmed :

❤️❤️❤️

2024-09-07 13:59:41

2

bisma shaikh :

🥰🥰🥰

2024-09-07 13:34:25

2

Hasan khokhar :

❤️❤️❤️

2024-09-07 13:25:49

2

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My fav snack

#20 of Italian Forgotten Classics: Pastissada de Caval (Verona) In Verona, a dish was born from necessity, not celebration. After a bloody battle in the 5th century, fallen horses became survival food. Locals marinated the tough meat in wine, added spices, and cooked it slow — until hardship turned into something deeply satisfying. Ingredients (Serves 4–5): • 1 kg (2.2 lbs) horse meat (thigh or rump), cut into chunks • 3–4 large onions, thinly sliced • 2–3 carrots, sliced • 1–2 celery stalks, sliced • 500 ml (2 cups) Valpolicella red wine (or other dry red) • 300–500 ml (1¼–2 cups) tomato passata • 3 cloves • 2 bay leaves • 1 small cinnamon stick • Freshly grated nutmeg (to taste) • 50 g (3½ tbsp) butter • 3 tbsp olive oil • Salt and black pepper to taste • A little flour (optional, to coat meat or thicken sauce) • Beef or vegetable broth (optional, as needed) Instructions: 1. In a heavy pot, melt butter with olive oil. 2. Sauté sliced onions, carrots, and celery until golden. Remove and set aside. 3. In the same pot, brown the horse meat with a little olive oil. 4. Return vegetables to the pot. Add wine, tomato passata, broth (if using), cloves, bay leaves, cinnamon, nutmeg, salt, and pepper. 5. Bring to a gentle simmer. Cover and cook slowly for about 5 hours, stirring occasionally. 6. If the sauce gets too thick, add a splash of broth or water as needed. 7. Serve hot with soft polenta or gnocchi. A personal thank you to my friend Emanuele and his small winery in Ponti sul Mincio, who offered me their organic, single-vineyard dry red for this dish. Pastissada tastes even better when shared with people who care about what they make. Would you slow-cook a battle story? #pastissadadecaval #veronesefood #italianforgottenclassics #horsemeatstew #slowitalianfood #cucinapovera #italiandishesyounevertried #pontisulmincio #organicwine

#20 of Italian Forgotten Classics: Pastissada de Caval (Verona) In Verona, a dish was born from necessity, not celebration. After a bloody battle in the 5th century, fallen horses became survival food. Locals marinated the tough meat in wine, added spices, and cooked it slow — until hardship turned into something deeply satisfying. Ingredients (Serves 4–5): • 1 kg (2.2 lbs) horse meat (thigh or rump), cut into chunks • 3–4 large onions, thinly sliced • 2–3 carrots, sliced • 1–2 celery stalks, sliced • 500 ml (2 cups) Valpolicella red wine (or other dry red) • 300–500 ml (1¼–2 cups) tomato passata • 3 cloves • 2 bay leaves • 1 small cinnamon stick • Freshly grated nutmeg (to taste) • 50 g (3½ tbsp) butter • 3 tbsp olive oil • Salt and black pepper to taste • A little flour (optional, to coat meat or thicken sauce) • Beef or vegetable broth (optional, as needed) Instructions: 1. In a heavy pot, melt butter with olive oil. 2. Sauté sliced onions, carrots, and celery until golden. Remove and set aside. 3. In the same pot, brown the horse meat with a little olive oil. 4. Return vegetables to the pot. Add wine, tomato passata, broth (if using), cloves, bay leaves, cinnamon, nutmeg, salt, and pepper. 5. Bring to a gentle simmer. Cover and cook slowly for about 5 hours, stirring occasionally. 6. If the sauce gets too thick, add a splash of broth or water as needed. 7. Serve hot with soft polenta or gnocchi. A personal thank you to my friend Emanuele and his small winery in Ponti sul Mincio, who offered me their organic, single-vineyard dry red for this dish. Pastissada tastes even better when shared with people who care about what they make. Would you slow-cook a battle story? #pastissadadecaval #veronesefood #italianforgottenclassics #horsemeatstew #slowitalianfood #cucinapovera #italiandishesyounevertried #pontisulmincio #organicwine

and still not enough #val #valorantclips #valorantgaming #fyp #foryoupage credits to @kempy.val

and still not enough #val #valorantclips #valorantgaming #fyp #foryoupage credits to @kempy.val

#اكسبلو #مشاهدات #جيش_سلوان_للتصمم #سلوان_الجبوري

#اكسبلو #مشاهدات #جيش_سلوان_للتصمم #سلوان_الجبوري

Kể từ ngày đổ vỡ anh vội xoá hết đi mộng mơ…

Kể từ ngày đổ vỡ anh vội xoá hết đi mộng mơ…

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