@ayazikme: Никогда вжизни не смотри этот фильм😰😰😰

ayazikme
ayazikme
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Wednesday 29 June 2022 07:40:31 GMT
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shadow_of_monolith2
Профессиональный Наёмник 💙🛡 :
💀
2025-05-08 15:18:25
0
inzhuka062
inzhuka062 :
ок
2022-06-29 11:58:00
1
ahgrt01
🤍 :
😐
2022-07-05 13:39:55
1
user7885899789261
user7885899789261 :
🥰🥺🥺🥺🥺
2022-07-01 14:52:20
1
meryert2021
Айдана :
😱😱😱😱😱😱😱😱😱😱😱😱😱😱😱😱😱
2022-06-29 15:20:36
1
mr.halvet
♻️MONARKH♻️ :
я смотрел
2022-07-01 07:40:16
0
karolek616
Каролина :
☹️
2022-06-29 12:41:15
0
karolek616
Каролина :
ето не мне
2022-06-29 12:41:46
0
arsik_ddd
привет :
тот самый бивень:😐
2022-06-29 14:46:40
0
userczge09bhln
CLVBNM паштьет :
я смотрел
2022-06-29 08:38:51
0
ernurkaaa0
Ернур :
😳😳😳😳😳😳😳😳😳
2022-06-29 17:57:19
0
furina_top9
furina_love :
третий
2022-06-29 07:50:41
0
eld1kkkzzz_
eld1kkkk :
везь видео:ааааа оататоатвлктлащфлткьащу взвв аааа ужьалвьлалаьпдба аааа кзоалатв
2022-06-29 08:04:51
0
annasereda127547
ʕ´•ᴥ•`ʔ :
ага значить ти кажеш шо його не можна живиця значить його нам можна дивиця😂😂
2022-07-04 19:55:08
0
furina_top9
furina_love :
где актив
2022-06-29 07:50:55
0
stillist_aktau_elena_ku
Stillist_aktau_Elena_Ku :
да. я. понел
2022-07-07 17:27:30
0
svetcovtimur
Крыса :
Я
2022-07-13 10:20:37
0
svetcovtimur
Крыса :
Я уже смотрю и не страшно
2022-07-13 10:20:49
0
user6713826009313
миша :
спуск
2022-10-10 18:24:38
0
ninsgoskgo_ua
zhanarasakibzhano :
Я видел
2023-02-21 06:19:30
0
.d.x703
окак :
ек дохід ашпшнв
2024-10-27 08:06:17
0
To see more videos from user @ayazikme, please go to the Tikwm homepage.

Other Videos

EAT YOUR RETINOL CARROT MISO PASTA Such a great vegetarian pasta recipe that my husband actually used to make me when we first met! The carrot sauce is super creamy, tossed through pasta, topped with crisp breadcrumbs and a zesty gremolata. Add in any protein you like! Serves 2 530 kcal & 18g protein * 250g carrots, peeled and chopped * 1 banana shallot or small white onion, chopped * 2 garlic cloves, minced * 6 fresh sage leaves * 1 tsp white miso * 25g Parmesan, finely grated * 1 tsp honey * 1 tbsp olive oil * 1 chicken stock cube dissolved in 450ml hot water Gremolata * 2 large handfuls of parsley * 1 tbsp capers * 1 small garlic clove * Zest and juice of 1 lemon * 2 tbsp olive oil To serve * 150g pasta (e.g. rigatoni or fusilli) * 1 slice good-quality bread, toasted * Zest of ½ lemon * Salt and pepper Method Warm 1 tbsp olive oil in a saucepan over medium heat. Add the shallot and garlic with a pinch of salt and cook for 2–3 minutes until softened. Stir in the sage and cook for 1 minute. Add the chopped carrots, miso, and honey, then pour in the stock. Simmer with the lid on for 15 minutes or until the carrots are very soft. Remove from heat and let cool for 5 minutes. Meanwhile, cook the pasta in salted water until al dente. Reserve a mug of pasta water before draining. For the gremolata, blend the parsley, capers, garlic, lemon zest and juice, and olive oil into a coarse paste. Toast the slice of bread until golden and crisp. Tear into chunks and blitz in a food processor or blender with lemon zest, 1 tsp olive oil, a pinch of salt and pepper, and extra sage if you fancy, until it forms coarse, crunchy crumbs. Blend the cooled carrot mix in a high-speed blender until silky smooth. Return to the pan over low heat, stir in the Parmesan, and mix in the cooked pasta. Add a splash of pasta water until the sauce coats the pasta in a glossy, loose finish. Serve in bowls with a generous spoonful of gremolata, a handful of lemony breadcrumb topping, and extra Parmesan to finish. #healthyrecipes #pasta #EasyRecipe
EAT YOUR RETINOL CARROT MISO PASTA Such a great vegetarian pasta recipe that my husband actually used to make me when we first met! The carrot sauce is super creamy, tossed through pasta, topped with crisp breadcrumbs and a zesty gremolata. Add in any protein you like! Serves 2 530 kcal & 18g protein * 250g carrots, peeled and chopped * 1 banana shallot or small white onion, chopped * 2 garlic cloves, minced * 6 fresh sage leaves * 1 tsp white miso * 25g Parmesan, finely grated * 1 tsp honey * 1 tbsp olive oil * 1 chicken stock cube dissolved in 450ml hot water Gremolata * 2 large handfuls of parsley * 1 tbsp capers * 1 small garlic clove * Zest and juice of 1 lemon * 2 tbsp olive oil To serve * 150g pasta (e.g. rigatoni or fusilli) * 1 slice good-quality bread, toasted * Zest of ½ lemon * Salt and pepper Method Warm 1 tbsp olive oil in a saucepan over medium heat. Add the shallot and garlic with a pinch of salt and cook for 2–3 minutes until softened. Stir in the sage and cook for 1 minute. Add the chopped carrots, miso, and honey, then pour in the stock. Simmer with the lid on for 15 minutes or until the carrots are very soft. Remove from heat and let cool for 5 minutes. Meanwhile, cook the pasta in salted water until al dente. Reserve a mug of pasta water before draining. For the gremolata, blend the parsley, capers, garlic, lemon zest and juice, and olive oil into a coarse paste. Toast the slice of bread until golden and crisp. Tear into chunks and blitz in a food processor or blender with lemon zest, 1 tsp olive oil, a pinch of salt and pepper, and extra sage if you fancy, until it forms coarse, crunchy crumbs. Blend the cooled carrot mix in a high-speed blender until silky smooth. Return to the pan over low heat, stir in the Parmesan, and mix in the cooked pasta. Add a splash of pasta water until the sauce coats the pasta in a glossy, loose finish. Serve in bowls with a generous spoonful of gremolata, a handful of lemony breadcrumb topping, and extra Parmesan to finish. #healthyrecipes #pasta #EasyRecipe

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