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DISCODUCK

@discoduck_music

23 days ago
Co Creator: federicograzzini darsenalive marcoguadinelli
DISCODUCK OPENING NIGHT N.001 — Season 26/27 Venerdì 23 ottobre 22:00 – 03:00 @federicograzzini @marcoguadinelli @darsenalive Castiglione del Lago - PG Ingresso 15€, drink incluso . . . DISCODUCK 🪩🦆 Music. Respect. Freedom. Club Culture. Supported by: @trattoriadalcastiglionese @balegelateria
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Posted On: October 13th 2026, 11:31 am
Tagged Users:
@federicograzzini
federicograzzini
@darsenalive
darsenalive
@marcoguadinelli
marcoguadinelli
@unofficialdarsena
unofficialdarsena
DISCODUCK OPENING NIGHT
N.001 — Season 26/27

Venerdì 23 ottobre
22:00 – 03:00

@federicograzzini
@marcoguadinelli

@darsenalive
Castiglione del Lago - PG

Ingresso 15€, drink incluso

.
.
.

DISCODUCK 🪩🦆
Music. Respect. Freedom. Club Culture.

Supported by: @trattoriadalcastiglionese @balegelateria
Comments (8)
giacomo_____tuono 23 days ago

giacomo_____tuono

🔥🔥🔥🔥

claudiabuzhiqi 23 days ago

claudiabuzhiqi

🕺🏼🕺🏼🕺🏼🪩🪩

stepnybest87 23 days ago

stepnybest87

🔥🔥🔥

cristian_scorpioni 23 days ago

cristian_scorpioni

🔥❤️

marcoguadinelli 23 days ago

marcoguadinelli

🕺🏼🦆🪩

_se.io.avrei_ 23 days ago

_se.io.avrei_

😍😍😍🦆

annarosirosianna 23 days ago

annarosirosianna

🔥🔥🔥🔥

_djsiso_ 23 days ago

_djsiso_

🏴‍☠️

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Are these cheesy hash browns better than McDonald’s hash browns? Watch to find out 👀 Here’s how to make a slightly lower calorie, higher protein version ⬇️ Ingredients (makes 6): 6 medium russet potatoes 40g cornflour (approximately 5 level tbsp) 100g mozzarella, grated 1 tsp garlic powder 1 tsp black pepper Salt, to taste 15ml olive oil, for brushing the whole batch Dipping sauce: 120g Greek yoghurt 30g ketchup (approximately 2 tbsp) 1 tsp hot sauce 1 tsp garlic powder Black pepper Smoked paprika 1 tsp lemon juice Salt, to taste Method: 1. Peel the potatoes and boil in salted water for about 8 minutes, until partially cooked but still firm in the centre. 2. Drain thoroughly and leave to cool until comfortable to handle. Coarsely grate, then spread out for a few minutes to release any steam. Gently squeeze out any excess moisture. 3. Place the grated potatoes in a bowl with the cornflour, mozzarella, garlic powder, black pepper and salt. Gently mix until evenly combined. 4. Divide into 6 equal portions. Firmly press each into a flat oval or rectangle, approximately 2cm thick. Refrigerate for 20 minutes to help them hold their shape. 5. Preheat the air fryer to 200°C. Use the olive oil to brush both sides of the hash browns, reserving a little to grease the basket. 6. Arrange in a single layer with space between them. Cook in batches if necessary. 7. Air fry for approximately 8-10 minutes, carefully turning halfway through, until golden and crisp outside and tender in the centre. Start checking at 6 minutes; timing will depend on their thickness and your air fryer. 8. Mix all the dipping sauce ingredients together and serve alongside the hash browns. Nutrition per hash brown with dipping sauce: Calories: 301 Protein: 10g Carbs: 45g Fat: 9g Original creator: @iramsfoodstory #hashbrowns #recipe #cheesy
not one..but two! more soon. xx
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