@pureforza: Horizon. 😍 #forza #forzahorizon #fh1 #fh2 #fh3 #fh4 #fh5 #horizon #forzaedit #vibes #forzanostalgia #edit #pureforza #forzahorizon5

pureforza
pureforza
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Friday 09 May 2025 23:37:13 GMT
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veilleux.f1
𝓥𝓮𝓲𝓵𝓵𝓮𝓾𝔁 𝐹𝟣 🏎️ :
Crazy how PS player didn't experience this
2025-05-10 17:49:08
29
ghostly_152
ghostly152🏴󠁧󠁢󠁳󠁣󠁴󠁿 :
best edit I've ever seen
2025-05-15 08:12:17
2
xvrsee
xvrsse :
FH is the best no doubt
2025-07-14 19:45:36
0
plattensee_patriot
Rosenkreuz04 :
Proud Xbox owner♥️❎
2025-05-25 20:23:00
5
pudimzxm1
✝️ S A M U C C A ✝️ :
in my opinion the best car franchise ever made Forza 🥹👌💯
2025-05-11 20:38:22
3
m.yusuf313
M :
Top racing game “im GranTurismo player btw since 1999 but hod i love both Forza horizon and Motorsport
2025-05-10 01:20:13
4
oli_syzymon
oli_syzymon :
Thank god I grew up on Xbox
2025-05-18 08:54:34
1
oficjalny_antekhqpl
Redmi Note 13 Pro+ 5G Hype🤍😎 :
Forza Horizon 2😍
2025-05-18 23:08:11
1
devinhayesistheking
Devin Hayes is the king :
Horizon 4 was the reason why I started playing Forza
2025-07-08 03:27:37
0
fs_9112
FS911 :
😍😍😍
2025-05-10 07:06:09
3
guilbayoko
Guilherme Yokoyam710 :
😁
2025-05-13 18:19:37
1
gymlions
Masuda Maju :
👨‍👩‍👦
2025-05-17 07:52:47
0
pro22flocke_ls22
pro22flocke_ls22 :
4
2025-05-29 10:16:17
0
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Homemade Pâté was outta my comfort zone but if you've been wanting to try incorporating liver and you’ve been a bit scared or unsure of how to use them (like me) then this is a great recipe to get you started. Okay so... maybe it costs more than pennies… but when you think of what a tiny tub of pâté from the supermarket costs, making it yourself is well worth it. So let's make something out of our comfort zones together. You may notice I don't use regular onion or garlic-that's because I'm making this one low fodmap for my wife who can't have those ingredients, but it works with or without! Ingredients 1kg chicken livers 300g butter - cubed (Plus 100g butter for the top) 200ml double (full) cream 100ml brandy (optional) Spring onions (or regular onion) Garlic (optional- I used garlic infused olive oil from @Cobram Estate to keep this low fodmap) 2 tsp dried thyme (or fresh if you have some) 2 tsp dried tarragon (or fresh) Small bunch of fresh parsley Method Heat some olive oil in a pan over a medium heat. Add the sliced onion to soften for a few minutes, then add the chicken livers and the herbs. Cook the livers until cooked through and then add the contents of the pan to a food processor. Blend until the livers are well broken up. It won't form a paste just yet until you add the liquid. Add the brandy to the pan to deglaze and then stir in the cream. Once the cream just reaches a simmer, pour into the food processor with the livers and blend until smooth (it will never become fully smooth and will keep a slightly grainy texture). Lastly, add in 300g of the cubed butter one piece at a time until fully combined. Pour your pâté into a bowl or container. Smooth the top with the back of a spoon until it is level ready for the butter layer. In a clean frying pan, melt about 100g of butter, then pour over the pate to form a layer covering the whole surface. Then carefully place the pâte in the fridge to set. The butter layer will help preserve the pâte and keep it fresher for longer. #chickenliver #chickenliverpate #pate #pâte #cookingfromscratch #pâté #wholesomefood #homesteadlife
Homemade Pâté was outta my comfort zone but if you've been wanting to try incorporating liver and you’ve been a bit scared or unsure of how to use them (like me) then this is a great recipe to get you started. Okay so... maybe it costs more than pennies… but when you think of what a tiny tub of pâté from the supermarket costs, making it yourself is well worth it. So let's make something out of our comfort zones together. You may notice I don't use regular onion or garlic-that's because I'm making this one low fodmap for my wife who can't have those ingredients, but it works with or without! Ingredients 1kg chicken livers 300g butter - cubed (Plus 100g butter for the top) 200ml double (full) cream 100ml brandy (optional) Spring onions (or regular onion) Garlic (optional- I used garlic infused olive oil from @Cobram Estate to keep this low fodmap) 2 tsp dried thyme (or fresh if you have some) 2 tsp dried tarragon (or fresh) Small bunch of fresh parsley Method Heat some olive oil in a pan over a medium heat. Add the sliced onion to soften for a few minutes, then add the chicken livers and the herbs. Cook the livers until cooked through and then add the contents of the pan to a food processor. Blend until the livers are well broken up. It won't form a paste just yet until you add the liquid. Add the brandy to the pan to deglaze and then stir in the cream. Once the cream just reaches a simmer, pour into the food processor with the livers and blend until smooth (it will never become fully smooth and will keep a slightly grainy texture). Lastly, add in 300g of the cubed butter one piece at a time until fully combined. Pour your pâté into a bowl or container. Smooth the top with the back of a spoon until it is level ready for the butter layer. In a clean frying pan, melt about 100g of butter, then pour over the pate to form a layer covering the whole surface. Then carefully place the pâte in the fridge to set. The butter layer will help preserve the pâte and keep it fresher for longer. #chickenliver #chickenliverpate #pate #pâte #cookingfromscratch #pâté #wholesomefood #homesteadlife

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