@martijn_debbaut: Can Cristiano Ronaldo do this trickshot??🔥⚽️ Answer Yes/ No in the comments😁 #foryou #fy

Martijn Debbaut

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Region: BE

Monday 24 May 2021 14:13:15 GMT

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Comments

lmaoolyyyy :

idk i Thinh no but you are te best player🥰

2021-05-24 18:55:54

2

robin :

first😁🥰

2021-05-24 14:15:46

2

Nena Vissers :

nice

2021-05-24 16:23:08

2

🧡𝗚𝘂𝘀🧡 :

nice😁🥰

2021-05-24 18:22:32

1

Psv1 :

nice🥰🥰🥰

2021-05-26 11:13:39

1

Thysa Vandeputte :

no

2021-05-24 19:30:43

1

cristian campanellino :

yes

2023-12-02 14:47:41

0

Jana Vdb :

Hii

2021-05-29 10:59:56

0

Maxx Phillips :

where is this? Albania?

2021-05-27 04:38:53

0

Fac dat :

ManzanaVerde.23

2021-05-26 20:25:16

0

sven :

no

2021-05-25 18:53:18

0

robin :

i love football!!🥰

2021-05-24 14:16:03

2

Mauke :

Nee alleen jij want bent de beste doe een keer een matchke tegen Touzani

2021-05-24 18:19:50

2

user4532228974055 :

das ief aan de schorre

2021-05-26 12:33:47

1

mtblars2008 :

zoizo ni

2021-05-24 18:05:34

1

AA.073DB :

ik kan dat makkelijk

2021-08-23 12:57:13

0

AA.073DB :

ja

2021-08-23 12:56:33

0

🔋 :

alleen jij🥰🥰

2021-08-09 19:54:06

0

Louis :

Als jij het kan hij niet😅😂

2021-07-11 15:42:14

0

ANDERLECHTFAN💜💜💜 :

debautskill

2021-06-21 15:21:20

0

Dimonsessers :

Ja

2021-06-03 18:56:23

0

Maxim :

Goed gedaan.😎.

2021-05-30 17:56:38

0

Amina :

Hij zou het kunne maar niet even goed als jij😁

2021-05-26 21:39:18

0

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Gnocchi alla Romana (kind of) Gnocchi alla Romana is normally these discs that are punched out of the semolina dough and baked with cheese on top. I kind of like piping them out this way more because it’s lets you do more with it. Like cheese n butter or throw them in a ragu etc. Gnocchi alla Romana: 1500 ml milk 1 shallot 1 clove garlic 1 bay leaf 5 sprigs thyme 1 Parmesan rind 400g semolina flour 100g grated Parmesan 50g grated pecorino 2 egg yolks Salt Get your milk on the stove over low heat. Cut your shallot in half and use a piece of twine to tie it together with your garlic, bay leaf, and thyme. Just to make it easy to fish out later. Plop it in your warm milk with your Parmesan rind and let it steep and infuse for 20 minutes. When the time is up fish that stuff out and bring your milk to a simmer. Slowly and in small batches whisk in your semolina to ensure it’s a nice smooth consistency. Add a hefty pinch of kosher salt. Keep whisking until it’s too thick to handle and switch to a spatula. Keep cooking the dough until it’s a smooth ball that cleanly pulls away from the sides, this takes around ten minutes. A good visual cue, it will look somewhat grainy as your folding and mixing and all of a sudden when you press it with your spatula it will be quite smooth. Thats my sign the semolina is cooked and the dough is ready to move on. If you’ve ever made pate a choux, kinda like that! Turn the heat all the way down and mix in your cheese, and egg yolk. This step can be quite tough so something to make it easier is to put it in a stand mixer with the paddle attachment to mix while it’s still warm. To make a traditional gnocchi alla romana, spread the dough flat on a sheet tray and place it in the fridge overnight to set up. Use a ring cutter or a cup to punch out discs. To pipe it out, you must do it while it’s still warm. Put the dough in a piping bag with the biggest round tip you have and pipe onto a lined sheet tray. Place in the fridge overnight to set up. Next day cut bite sized portions and use in your favorite pasta set

Gnocchi alla Romana (kind of) Gnocchi alla Romana is normally these discs that are punched out of the semolina dough and baked with cheese on top. I kind of like piping them out this way more because it’s lets you do more with it. Like cheese n butter or throw them in a ragu etc. Gnocchi alla Romana: 1500 ml milk 1 shallot 1 clove garlic 1 bay leaf 5 sprigs thyme 1 Parmesan rind 400g semolina flour 100g grated Parmesan 50g grated pecorino 2 egg yolks Salt Get your milk on the stove over low heat. Cut your shallot in half and use a piece of twine to tie it together with your garlic, bay leaf, and thyme. Just to make it easy to fish out later. Plop it in your warm milk with your Parmesan rind and let it steep and infuse for 20 minutes. When the time is up fish that stuff out and bring your milk to a simmer. Slowly and in small batches whisk in your semolina to ensure it’s a nice smooth consistency. Add a hefty pinch of kosher salt. Keep whisking until it’s too thick to handle and switch to a spatula. Keep cooking the dough until it’s a smooth ball that cleanly pulls away from the sides, this takes around ten minutes. A good visual cue, it will look somewhat grainy as your folding and mixing and all of a sudden when you press it with your spatula it will be quite smooth. Thats my sign the semolina is cooked and the dough is ready to move on. If you’ve ever made pate a choux, kinda like that! Turn the heat all the way down and mix in your cheese, and egg yolk. This step can be quite tough so something to make it easier is to put it in a stand mixer with the paddle attachment to mix while it’s still warm. To make a traditional gnocchi alla romana, spread the dough flat on a sheet tray and place it in the fridge overnight to set up. Use a ring cutter or a cup to punch out discs. To pipe it out, you must do it while it’s still warm. Put the dough in a piping bag with the biggest round tip you have and pipe onto a lined sheet tray. Place in the fridge overnight to set up. Next day cut bite sized portions and use in your favorite pasta set

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#decor #design ##homedesign #galvanizedsteel #homedecor #bathroom

Doing this #OOTD in my soon-to-be plant room!!! 🤩

Doing this #OOTD in my soon-to-be plant room!!! 🤩

A Young MA feat would be insane

A Young MA feat would be insane

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