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@arts_help: Can you name him? 🤯 @eduwoes #art #wow #creative #instaart #artwork #artist

Official Arts Help
Official Arts Help
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Region: EG
Sunday 24 September 2023 18:01:40 GMT
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Comments

drawwithro05
Draw with Ro :
nice video editing
2023-09-28 01:01:00
2
rinchen95
Rinz_Don#devil😈😈👿 :
Kobe 🥰❤️❤️❤️🥰🥰🥰
2023-10-04 10:46:14
1
bodiesage
BodieSage :
That’s amazing! I can do a snowflake 😂
2023-09-25 06:02:03
10
aaron_2011_100
🖋️AARON🖋️ :
wow
2023-09-24 18:05:14
4
inkheart7777
inkheart7777 :
AI is amazing at art!
2023-10-27 06:25:07
3
charly3cx
charly3cx :
What??😳
2023-09-24 18:14:45
4
402blake
Blake :
ain't no way bruh😳
2023-10-02 20:01:26
3
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Other Videos

They'll call somebody else to come in on their day off before they help 😂 #retailproblems #superstore
They'll call somebody else to come in on their day off before they help 😂 #retailproblems #superstore
ทดสอบรสชาติ ฝรั่งเฟิ่นหงมี่ ฝรั่งไส้แดงน้ำผึ้งสีชมพู #ฝรั่งไส้แดง #วิธีปลูกฝรั่ง #พี่ต้อมเกษตรปลอดสารพิษ
ทดสอบรสชาติ ฝรั่งเฟิ่นหงมี่ ฝรั่งไส้แดงน้ำผึ้งสีชมพู #ฝรั่งไส้แดง #วิธีปลูกฝรั่ง #พี่ต้อมเกษตรปลอดสารพิษ
Nice guy? - jum:p [rap part ver.2] @jum:p #jump_NiceGuy #jump #pisitpol_j #MchoiceMusic #MchoiceTH
Nice guy? - jum:p [rap part ver.2] @jum:p #jump_NiceGuy #jump #pisitpol_j #MchoiceMusic #MchoiceTH
#keşfett #09ahd637 #gaziantep27
#keşfett #09ahd637 #gaziantep27
For how simple this recipe is, I think you'll be pleasantly surprised at just how tasty it is! Enjoy 😋 Chris x CREAMY LEMON SALMON | Serves 4 INGREDIENTS . 4x boneless skinless Salmon Fillets, take out the fridge 15-30 mins before needed (approx 4-5oz / 120-150g each) 3/4 cup / 180ml Chicken Stock 1/2 cup / 120ml Heavy/Double Cream, at room temp 4 tbsp / 2oz / 60g Unsalted Butter, 1 Lemon, zested and halved 2 small Shallots, very finely diced 2 large cloves of Garlic, very finely diced 1 tsp Dijon Mustard 1/2 tbsp Olive Oil 1/2 tsp Black Pepper, plus more as needed 1/4 - 1/2 tsp Salt, plus more as needed 1 tbsp finely diced Fresh Parsley, to serve METHOD 1️⃣Pat the salmon dry with paper towels then season both sides with salt and pepper. 2️⃣Add olive oil to a large non-stick pan over medium-high heat. Add the salmon and fry for a few mins on each side, or until they build up a golden crust and are just about cooked through the centre. Remove them from the pan and lower the heat to medium. 3️⃣Melt in the butter then fry the shallots for a couple of mins, or until they just about start to take on colour. Add in the garlic & lemon zest and fry for another 30 seconds (careful the garlic doesn't burn). 4️⃣Pour in the chicken stock then stir in the cream. Stir in the Dijon mustard and your preferred amount of lemon juice. I usually go for 1 tbsp lemon juice (~ half a lemon), but start with less and work up if you'd prefer. 5️⃣Give it all a good stir and simmer until the sauce thickens, around 5 mins. Season to taste, then add the salmon back in (alongside any resting juices) and baste in the sauce. 6️⃣Serve with fresh parsley then tuck in and enjoy!
For how simple this recipe is, I think you'll be pleasantly surprised at just how tasty it is! Enjoy 😋 Chris x CREAMY LEMON SALMON | Serves 4 INGREDIENTS . 4x boneless skinless Salmon Fillets, take out the fridge 15-30 mins before needed (approx 4-5oz / 120-150g each) 3/4 cup / 180ml Chicken Stock 1/2 cup / 120ml Heavy/Double Cream, at room temp 4 tbsp / 2oz / 60g Unsalted Butter, 1 Lemon, zested and halved 2 small Shallots, very finely diced 2 large cloves of Garlic, very finely diced 1 tsp Dijon Mustard 1/2 tbsp Olive Oil 1/2 tsp Black Pepper, plus more as needed 1/4 - 1/2 tsp Salt, plus more as needed 1 tbsp finely diced Fresh Parsley, to serve METHOD 1️⃣Pat the salmon dry with paper towels then season both sides with salt and pepper. 2️⃣Add olive oil to a large non-stick pan over medium-high heat. Add the salmon and fry for a few mins on each side, or until they build up a golden crust and are just about cooked through the centre. Remove them from the pan and lower the heat to medium. 3️⃣Melt in the butter then fry the shallots for a couple of mins, or until they just about start to take on colour. Add in the garlic & lemon zest and fry for another 30 seconds (careful the garlic doesn't burn). 4️⃣Pour in the chicken stock then stir in the cream. Stir in the Dijon mustard and your preferred amount of lemon juice. I usually go for 1 tbsp lemon juice (~ half a lemon), but start with less and work up if you'd prefer. 5️⃣Give it all a good stir and simmer until the sauce thickens, around 5 mins. Season to taste, then add the salmon back in (alongside any resting juices) and baste in the sauce. 6️⃣Serve with fresh parsley then tuck in and enjoy!
الخرج اليوم مب الخرج🌧️❤️.#اكسبلور #الخرج #explore #fyp #تصويري📷 #الرياض
الخرج اليوم مب الخرج🌧️❤️.#اكسبلور #الخرج #explore #fyp #تصويري📷 #الرياض

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