@cak.74: بنت القناص ويقلع من عشق بعدك

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Wednesday 21 June 2023 21:25:47 GMT

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يمني وأفتخر :

جميل ورائع

2023-06-30 20:29:02

0

user7990178407624 :

هلا وغلا وعيدكم سعيد وصح الله لسانك

2023-06-29 18:15:57

0

نشتاق ولاكن بصمت :

يسعد صباحك

2023-06-21 23:16:49

0

فايزالموسمي :

مسائك زهرة 🌺الريحان

2023-06-28 19:06:58

1

نخوي :

صح لسانك

2023-07-19 00:01:10

0

ابو عبدالملك :

من ذوقك ياغالي

2023-07-17 20:04:48

0

شاعر الزمان :

صح لسانك

2023-07-17 19:36:26

0

user636787636369 :

صح لسانك

2023-07-16 16:14:22

0

نسيم زيد :

صح لسانك

2023-07-16 11:21:39

0

خير~~ياطير♡ :

الله عليك ياشعرنا استمر

2023-06-21 21:56:26

1

uنجيب عبد الحميد :

صح لسانيك

2023-07-11 18:58:46

0

ناجيكا :

😅😅😅😅😅😅 جداً جميل

2023-07-10 14:26:01

0

بشير فارع :

صح الله لسانك

2023-07-10 02:19:14

0

الامير الراجحي 🫶🏻♥ :

صح لسانك 🥰🥰🥰

2023-07-08 10:49:20

0

userielf7rj97lالقلب المكسور :

صح ولا لسانك والله

2023-06-30 21:53:54

0

كِنَانَ :

صح لسانش يابنت اليمن

2023-06-29 20:44:30

0

القلب الطيب 💕 :

صح بدنك

2023-06-24 21:12:10

0

ابو مشاعر :

روووووعه 💖💖

2023-06-23 00:20:13

0

اشيخ شافي :

صح لسانك

2023-06-22 11:58:09

0

عاصم علي محفوظ علي :

صح لسانك ونعم فيك

2023-06-22 04:23:51

0

The Falcon :

صح لسان الشاعره

2023-06-21 23:54:23

0

نـــادر مــلك الفــــن :

الله الله

2023-06-21 21:44:17

0

آلَعـ⫷⫸ـنيـ≋ـدٍ الَي♔م🇾🇪ـاني :

كملي القصيده يا♥️

2023-09-04 15:07:58

0

فهد الماطري(2) :

الله الله الله جعلي مكسر

2023-07-31 15:12:29

0

ثراء 🇾🇪 خواطر 🏹 متعبه :

صح لسانش مليون

2023-07-25 03:34:11

0

To see more videos from user @cak.74, please go to the Tikwm homepage.

Other Videos

#پۆستی_ئاینی🕋 #قورئانی_پیرۆز

#پۆستی_ئاینی🕋 #قورئانی_پیرۆز

#perteeee #2010

#perteeee #2010

Cheesy Garlic scrolls 🧄 Ingredients: - 5 heads of garlic - 60ml (¼ cup) olive oil, plus more for drizzling - 160ml (⅔ cup) milk - 120ml (½ cup) water - 12g (1 tbsp) sugar - 5g (1½ tsp) dry yeast - 440g (3½ cups) all-purpose flour or bread flour, plus extra for dusting - 8g (1½ tsp) salt, plus more to taste - 30g (2 tbsp) unsalted butter, at room temperature - 1 tbsp oregano - 150g (1½ cups) grated provolone cheese Method: 1. Preheat your oven to 160°C (320°F). Cut the tops off the garlic heads and place them in an oven tray. Drizzle with olive oil, season with salt, cover with foil, and roast for 1 hour or until soft and sweet. 2. In a pot, combine the water, milk, yeast, and sugar. Stir and heat for about 1 minute, just to warm it to around 35°C - 40°C (95°F - 104°F). 3. In the bowl of a stand mixer fitted with a dough hook, mix together the flour and salt. Add the milk/yeast mixture and mix on medium for 4-5 minutes, or until you have a smooth dough. 4. Add the room temperature butter to the dough and mix again until it's fully incorporated, about 2-3 minutes. 5. Shape the dough into a tight ball and place it in a bowl (you can reuse the mixer bowl). Cover and let it rise until doubled in size, which should take about 1-1.5 hours. 6. Squeeze the roasted garlic into a bowl. Add the oregano, a pinch of salt, and 20ml (1½ tbsp) of olive oil. Mix well. 7. Once the dough has doubled, roll it out into a rectangle approximately 40 x 20 cm (16 x 8 inches). Spread the garlic mixture over the dough, then sprinkle about one-third of the cheese on top. Roll up the dough into a log. 8. Cut the log into 8 even pieces and place them onto a greased oven tray. Cover and let them prove for another hour, or until the dough balls have doubled in size. 9. While they prove, preheat your oven to 180°C (355°F). 10. Once the dough has proved, sprinkle the remaining cheese over the dough balls. Bake for 25-30 minutes, or until golden and cooked through. 11. Enjoy warm! #baking #garlicbread #cooking #Recipe #fyp #virl #howto

Cheesy Garlic scrolls 🧄 Ingredients: - 5 heads of garlic - 60ml (¼ cup) olive oil, plus more for drizzling - 160ml (⅔ cup) milk - 120ml (½ cup) water - 12g (1 tbsp) sugar - 5g (1½ tsp) dry yeast - 440g (3½ cups) all-purpose flour or bread flour, plus extra for dusting - 8g (1½ tsp) salt, plus more to taste - 30g (2 tbsp) unsalted butter, at room temperature - 1 tbsp oregano - 150g (1½ cups) grated provolone cheese Method: 1. Preheat your oven to 160°C (320°F). Cut the tops off the garlic heads and place them in an oven tray. Drizzle with olive oil, season with salt, cover with foil, and roast for 1 hour or until soft and sweet. 2. In a pot, combine the water, milk, yeast, and sugar. Stir and heat for about 1 minute, just to warm it to around 35°C - 40°C (95°F - 104°F). 3. In the bowl of a stand mixer fitted with a dough hook, mix together the flour and salt. Add the milk/yeast mixture and mix on medium for 4-5 minutes, or until you have a smooth dough. 4. Add the room temperature butter to the dough and mix again until it's fully incorporated, about 2-3 minutes. 5. Shape the dough into a tight ball and place it in a bowl (you can reuse the mixer bowl). Cover and let it rise until doubled in size, which should take about 1-1.5 hours. 6. Squeeze the roasted garlic into a bowl. Add the oregano, a pinch of salt, and 20ml (1½ tbsp) of olive oil. Mix well. 7. Once the dough has doubled, roll it out into a rectangle approximately 40 x 20 cm (16 x 8 inches). Spread the garlic mixture over the dough, then sprinkle about one-third of the cheese on top. Roll up the dough into a log. 8. Cut the log into 8 even pieces and place them onto a greased oven tray. Cover and let them prove for another hour, or until the dough balls have doubled in size. 9. While they prove, preheat your oven to 180°C (355°F). 10. Once the dough has proved, sprinkle the remaining cheese over the dough balls. Bake for 25-30 minutes, or until golden and cooked through. 11. Enjoy warm! #baking #garlicbread #cooking #Recipe #fyp #virl #howto

Anugerah terindah - Andmesh #CapCut #liriklagu #anugerahterindah #musicindonesia #fyp

Anugerah terindah - Andmesh #CapCut #liriklagu #anugerahterindah #musicindonesia #fyp

Fish finger sandwich for @STORMZY ✌️ Ingredients: - 4 slices of white bread - 8 homemade fish fingers (see recipe below) - 6 tbsp tartare sauce (see recipe below) - 50g (1¾ oz) iceberg lettuce, shredded - 100g (3½ oz) pickled red onions (see recipe below) Method: 1. Toast the bread slices to your preference, or not if you have fresh soft bread. 2. Spread tartare sauce on one side of each slice. 3. Layer fish fingers, shredded iceberg lettuce, and pickled red onions on two slices of bread. 4. Add an additional spread of tartare sauce on the remaining slices of bread and place them on top to complete the sandwiches. Tartare Sauce Ingredients: - 200ml (¾ cup) mayonnaise - 6 cornichons, diced - 1 tbsp baby capers - 2 shallots, finely diced - A small bunch of dill, finely sliced - Zest of 1 lemon Method: 1. Combine all ingredients in a bowl. Mix well and set aside. Pickled Red Onions Ingredients: - 1 red onion, thinly sliced - 200ml (¾ cup) water - 100ml (⅓ cup) apple cider vinegar - 100ml (⅓ cup) red wine vinegar - 1 tbsp salt - 20 pink peppercorns - 1 tbsp sugar Method: 1. Combine all ingredients except the onions in a pot and bring to a light simmer. 2. Place the onions in a clean glass jar. Pour the hot pickling liquid over the onions. 3. Allow to cool. Tip: They're even better if made a day ahead. Store in the fridge once at room temperature; they'll keep for weeks. Homemade Fish Fingers Ingredients: - 600g (1.3 lbs) white fish (like halibut, cod, or haddock), cut into 8 strips - 2 eggs, beaten - 200g (1⅔ cups) flour - 200g (2 cups) panko breadcrumbs - Salt, to taste - Old bay, to taste - Oil for frying (such as olive or peanut oil) Method: 1. Season the fish strips with salt. 2. Dust them in flour, dip in the beaten eggs, and coat with panko breadcrumbs. Place them on a plate with some panko underneath to prevent sticking. 3. Heat about 0.5cm (⅕ inch) of oil in a frying pan. Fry the fish fingers for 3-4 minutes on each side until golden brown. 4. Remove from the pan and season with a bit more salt. #cooking #Recipe #food #viral #merky #fyp #viral

Fish finger sandwich for @STORMZY ✌️ Ingredients: - 4 slices of white bread - 8 homemade fish fingers (see recipe below) - 6 tbsp tartare sauce (see recipe below) - 50g (1¾ oz) iceberg lettuce, shredded - 100g (3½ oz) pickled red onions (see recipe below) Method: 1. Toast the bread slices to your preference, or not if you have fresh soft bread. 2. Spread tartare sauce on one side of each slice. 3. Layer fish fingers, shredded iceberg lettuce, and pickled red onions on two slices of bread. 4. Add an additional spread of tartare sauce on the remaining slices of bread and place them on top to complete the sandwiches. Tartare Sauce Ingredients: - 200ml (¾ cup) mayonnaise - 6 cornichons, diced - 1 tbsp baby capers - 2 shallots, finely diced - A small bunch of dill, finely sliced - Zest of 1 lemon Method: 1. Combine all ingredients in a bowl. Mix well and set aside. Pickled Red Onions Ingredients: - 1 red onion, thinly sliced - 200ml (¾ cup) water - 100ml (⅓ cup) apple cider vinegar - 100ml (⅓ cup) red wine vinegar - 1 tbsp salt - 20 pink peppercorns - 1 tbsp sugar Method: 1. Combine all ingredients except the onions in a pot and bring to a light simmer. 2. Place the onions in a clean glass jar. Pour the hot pickling liquid over the onions. 3. Allow to cool. Tip: They're even better if made a day ahead. Store in the fridge once at room temperature; they'll keep for weeks. Homemade Fish Fingers Ingredients: - 600g (1.3 lbs) white fish (like halibut, cod, or haddock), cut into 8 strips - 2 eggs, beaten - 200g (1⅔ cups) flour - 200g (2 cups) panko breadcrumbs - Salt, to taste - Old bay, to taste - Oil for frying (such as olive or peanut oil) Method: 1. Season the fish strips with salt. 2. Dust them in flour, dip in the beaten eggs, and coat with panko breadcrumbs. Place them on a plate with some panko underneath to prevent sticking. 3. Heat about 0.5cm (⅕ inch) of oil in a frying pan. Fry the fish fingers for 3-4 minutes on each side until golden brown. 4. Remove from the pan and season with a bit more salt. #cooking #Recipe #food #viral #merky #fyp #viral

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