@rm.synergy: aku ki ngerti kamu capek.. 🤣 #fyp #foryou #rausahbengakbengok #audiosounds #soundlucu #fypシ゚viral #vnwa #vnwhatsapp #allsoundvirall #hansen #hansencina

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Tuesday 10 October 2023 14:13:55 GMT

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𝔈𝔯_˗ˋˏ🤍ˎˊ˗ :

ndang gawe neh seng suangar mas ngko tak pake 😂🔥

2024-05-14 07:17:39

2

Novendra Rizqi :

tag sound aslie mas

2024-05-26 16:21:06

1

anak nomer siji 68 :

sw aman

2024-05-17 09:33:54

0

Fznnn :

@bintangmu

2024-05-15 04:57:24

0

à :

@panggilagim

2024-12-05 17:07:54

0

syblla :

@MasAzmi22

2024-05-13 05:54:59

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Yaudahiya :

Carikan versi bahasa Indonesianya ny dong bang🙏

2023-10-28 15:07:06

0

MassVAll :

@_opet92

2023-10-21 15:09:05

1

à :

@꧁❦𝐖𝐎𝐍𝐆𝐌𝐔𝐌𝐄𝐓영감❦꧂

2024-12-05 17:02:02

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Pelixdon'tcry :

https://vm.tiktok.com/ZSYch7WHm/ Postingan ini dibagikan via TikTok Lite. Unduh TikTok Lite untuk menikmati postingan lainnya: https://www.tiktok.com/

2024-07-26 11:21:59

0

rzkyyy :

bang bikin sounds "sangat cocok untuk oe hantam a" 😁

2023-10-11 01:13:25

1

𝙉𝙖𝙣𝙙𝙤𝘽𝙪𝙠𝙖𝙣𝙉𝙖𝙣𝙙𝙖 :

@nopalll_gank1145

2024-04-09 14:38:18

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Senzz mode SAN3 :

@endogswwl

2024-04-09 08:32:01

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Ahmdulvi :

kalian faham nggk 🤣

2024-01-27 21:00:09

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Saturn. :

🤣

2023-10-14 03:23:35

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find me on Instagram for more: neveenjanini 🐥🐣 #photographytips #photographyhacks #fyp #poses

find me on Instagram for more: neveenjanini 🐥🐣 #photographytips #photographyhacks #fyp #poses

One of my all-time favourite soups and one of my most popular too! It’s on page 96 of my book Comfy - If you haven’t grabbed a copy yet now is an awesome time to do (available outside the UK too - all the details on my site). I’ve abbreviated the recipe below, it’s more detailed in my book and because it’s a reader favourite it’s also on the blog 😄 Chris x LOADED BAKED POTATO SOUP | Serves 4-6 INGREDIENTS 1.5kg baking potatoes (Russets/Maris Pipers) 6 slices of streaky bacon 2 sticks of celery, finely diced 1 medium onion, finely diced 1 large clove of garlic, finely diced 625ml good-quality chicken stock 125–250ml whole milk, preferably at room temp 250ml double cream, preferably at room temp 100g Cheddar cheese, grated olive oil salt & black pepper ➡️To serve: grated Cheddar cheese sour cream finely chopped fresh chives METHOD 1️⃣Add potatoes to large baking tray & stab all over with a fork. Coat in a drizzle of oil and a good pinch of salt & pepper. Bake oven at 200C/390F for 1 hour, or until deep golden, crispy & soft right through the centre (timings will depend on size of potatoes, so just be vigilant). 2️⃣With about 20mins to go, add bacon to a large pot over low-medium heat & fry until crispy. Remove bacon & dice just before needed (leave excess fat in pot). Raise heat slightly to medium and add in celery, onion & garlic. Gently sweat it all down until soft & just starting to pick up colour (add a dash of oil if needed). 3️⃣Once the potatoes are cooked, slice each one into 4 wedges, then scoop the potato out & place in a bowl to one side. Place the leftover skins back on the baking tray and coat in a drizzle of olive oil and a good pinch of salt & pepper. Place back in the oven at the highest temp it goes for around 5mins, or until visibly crispy. 4️⃣Add the potato to the pot & pour in all of the chicken stock and 1/2 cup milk (save the rest). Use your wooden spoon to break up the potato, then use a hand blender to blitz everything until smooth (work in short bursts & don’t go overboard otherwise texture can go gluey). Stir in the cream and bring to a gentle simmer & season with 1/2 tsp salt & 1/4 tsp black pepper (or to taste). Turn off heat & stir in 1 cup cheddar, then use the extra milk to thin out the soup to your liking. 5️⃣Serve individual portions with cheddar, bacon, a dollop of sour cream and a sprinkling of chives. Enjoy!

One of my all-time favourite soups and one of my most popular too! It’s on page 96 of my book Comfy - If you haven’t grabbed a copy yet now is an awesome time to do (available outside the UK too - all the details on my site). I’ve abbreviated the recipe below, it’s more detailed in my book and because it’s a reader favourite it’s also on the blog 😄 Chris x LOADED BAKED POTATO SOUP | Serves 4-6 INGREDIENTS 1.5kg baking potatoes (Russets/Maris Pipers) 6 slices of streaky bacon 2 sticks of celery, finely diced 1 medium onion, finely diced 1 large clove of garlic, finely diced 625ml good-quality chicken stock 125–250ml whole milk, preferably at room temp 250ml double cream, preferably at room temp 100g Cheddar cheese, grated olive oil salt & black pepper ➡️To serve: grated Cheddar cheese sour cream finely chopped fresh chives METHOD 1️⃣Add potatoes to large baking tray & stab all over with a fork. Coat in a drizzle of oil and a good pinch of salt & pepper. Bake oven at 200C/390F for 1 hour, or until deep golden, crispy & soft right through the centre (timings will depend on size of potatoes, so just be vigilant). 2️⃣With about 20mins to go, add bacon to a large pot over low-medium heat & fry until crispy. Remove bacon & dice just before needed (leave excess fat in pot). Raise heat slightly to medium and add in celery, onion & garlic. Gently sweat it all down until soft & just starting to pick up colour (add a dash of oil if needed). 3️⃣Once the potatoes are cooked, slice each one into 4 wedges, then scoop the potato out & place in a bowl to one side. Place the leftover skins back on the baking tray and coat in a drizzle of olive oil and a good pinch of salt & pepper. Place back in the oven at the highest temp it goes for around 5mins, or until visibly crispy. 4️⃣Add the potato to the pot & pour in all of the chicken stock and 1/2 cup milk (save the rest). Use your wooden spoon to break up the potato, then use a hand blender to blitz everything until smooth (work in short bursts & don’t go overboard otherwise texture can go gluey). Stir in the cream and bring to a gentle simmer & season with 1/2 tsp salt & 1/4 tsp black pepper (or to taste). Turn off heat & stir in 1 cup cheddar, then use the extra milk to thin out the soup to your liking. 5️⃣Serve individual portions with cheddar, bacon, a dollop of sour cream and a sprinkling of chives. Enjoy!

#вопросы #глобальные #внаушниках #играем #рекомендации #вопросответ #данетчеллендж #игравнаушниках #вопросымаме #мамаидочь #хотимврек

#вопросы #глобальные #внаушниках #играем #рекомендации #вопросответ #данетчеллендж #игравнаушниках #вопросымаме #мамаидочь #хотимврек

Sztuczna inteligencja pomaga mi stworzyć zodiakalneny Baran. Aries. #ai #aivideo #aivideogeneration #aiart #aitok #zodiac #zodiacsigns #aivideogeneration #aihoroscope #horoscope #horoskop #aries #aiaries #baran #aibaran

Sztuczna inteligencja pomaga mi stworzyć zodiakalneny Baran. Aries. #ai #aivideo #aivideogeneration #aiart #aitok #zodiac #zodiacsigns #aivideogeneration #aihoroscope #horoscope #horoskop #aries #aiaries #baran #aibaran

If you’ve been around here for a while you’ll know I’m mildly obsessed with smashing food, but nothing gets my tastebuds tingling for than a smashed potato. Let me know if you give them a go! Enjoy 😄 Chris x LOADED SMASHED POTATOES | Serves 4 INGREDIENTS 20 Baby Potatoes* 2 tsp + 1/4-12 tsp Salt 6 slices of Streaky Bacon 2 tbsp Olive Oil 1/2 tsp EACH: Smoked Paprika, Garlic Powder 1/4 tsp Black Pepper 120g / 1/2 cup Sour Cream, or as needed 120g / 4oz Cheddar, grated (or as needed) 1-2 thin Spring Onions, finely sliced handful of Pickled Jalapeños, finely diced METHOD 1️⃣Add the potatoes to a large pot with enough cold water to comfortably cover them. Stir in 2 tsp salt then bring to a boil. Once boiling, cook until fork tender, around 20-25mins (timings will depend on the size of the potatoes so just be vigilant). Drain the potatoes in a colander and let them sit for 5 minutes to allow some steam to escape. Preheat the oven to 200C/390F. 2️⃣Tip the potatoes into a mixing bowl and coat in 2 tbsp oil, 1/2 tsp smoked paprika & garlic powder, 1/4-1/2 tsp salt and 1/4 tsp black pepper. Space them out on 1-2 large baking trays (preferably lined with baking paper) then flatten each potato** (I use a large flat measuring cup). The thinner you smash them, the crispier they'll be, just be careful they don't break apart. Leave to sit for another 5 minutes to allow some more steam to escape. 3️⃣Use a brush to collect the leftover oil/seasoning in the bowl and brush it over the potatoes then top with cheese. Bake the potatoes until deep golden, visibly crispy and just starting to char around the edges, approx 30-35mins. During this time you can cook the bacon to your desired texture using your preferred method. 4️⃣Let them rest for a few minutes (they'll crisp up more as they cool) then top sour cream, bacon, spring onion and jalapeños. Enjoy! *my potatoes were fairly small. You can use slightly larger baby potatoes, they'll just take a little longer to cook through. Plus you might need a little extra toppings if they're large. Preferably try and make sure all the potatoes are similar size so they cook at an even rate. In general, 20 baby potatoes should weigh around 600-700g/1.3lb-1.5lb. **If they stick to whatever you're using I find gently twisting as you pull up sometimes helps. If you're really struggling then put some baking paper over the potato before you smash it then lift it off.

If you’ve been around here for a while you’ll know I’m mildly obsessed with smashing food, but nothing gets my tastebuds tingling for than a smashed potato. Let me know if you give them a go! Enjoy 😄 Chris x LOADED SMASHED POTATOES | Serves 4 INGREDIENTS 20 Baby Potatoes* 2 tsp + 1/4-12 tsp Salt 6 slices of Streaky Bacon 2 tbsp Olive Oil 1/2 tsp EACH: Smoked Paprika, Garlic Powder 1/4 tsp Black Pepper 120g / 1/2 cup Sour Cream, or as needed 120g / 4oz Cheddar, grated (or as needed) 1-2 thin Spring Onions, finely sliced handful of Pickled Jalapeños, finely diced METHOD 1️⃣Add the potatoes to a large pot with enough cold water to comfortably cover them. Stir in 2 tsp salt then bring to a boil. Once boiling, cook until fork tender, around 20-25mins (timings will depend on the size of the potatoes so just be vigilant). Drain the potatoes in a colander and let them sit for 5 minutes to allow some steam to escape. Preheat the oven to 200C/390F. 2️⃣Tip the potatoes into a mixing bowl and coat in 2 tbsp oil, 1/2 tsp smoked paprika & garlic powder, 1/4-1/2 tsp salt and 1/4 tsp black pepper. Space them out on 1-2 large baking trays (preferably lined with baking paper) then flatten each potato** (I use a large flat measuring cup). The thinner you smash them, the crispier they'll be, just be careful they don't break apart. Leave to sit for another 5 minutes to allow some more steam to escape. 3️⃣Use a brush to collect the leftover oil/seasoning in the bowl and brush it over the potatoes then top with cheese. Bake the potatoes until deep golden, visibly crispy and just starting to char around the edges, approx 30-35mins. During this time you can cook the bacon to your desired texture using your preferred method. 4️⃣Let them rest for a few minutes (they'll crisp up more as they cool) then top sour cream, bacon, spring onion and jalapeños. Enjoy! *my potatoes were fairly small. You can use slightly larger baby potatoes, they'll just take a little longer to cook through. Plus you might need a little extra toppings if they're large. Preferably try and make sure all the potatoes are similar size so they cook at an even rate. In general, 20 baby potatoes should weigh around 600-700g/1.3lb-1.5lb. **If they stick to whatever you're using I find gently twisting as you pull up sometimes helps. If you're really struggling then put some baking paper over the potato before you smash it then lift it off.

5 tips for after a c-section #csection #csectiondelivery #childbirth #csectionmom #MomsofTikTok #momsover30 #pregnancyjourney #creatorsearchinsights

5 tips for after a c-section #csection #csectiondelivery #childbirth #csectionmom #MomsofTikTok #momsover30 #pregnancyjourney #creatorsearchinsights

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