@hb_baloch_110: مان ٿنھنجي حر رضا تي راضي آھيان منھنجا رب ❤️🙏#hbbaloch006 #muskaanbaloch

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Monday 03 June 2024 14:47:27 GMT

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DOST ALI (X) RAUF 97💀☠️ :

frist comment please reply 💯

2024-06-03 14:52:28

7

❤️šhèrÀłî.Bàłôçh🥰 :

❤️Geo jani❤

2024-06-03 14:51:48

5

Km-DIY :

Sindhi 🚩🚩🚩🚩🚩🚩🚩🚩🚩🚩🚩🚩🚩🚩🚩🚩🚩🚩

2024-06-03 14:54:06

4

★꧁༒☬AJAZ☬༒꧂★ :

Geo Jann 🥀

2024-06-03 14:52:34

3

Dilbar_Nizamani :

one video

2024-06-03 18:14:17

4

Ms گولہ🥷👀 :

MashAllah wadi Hayati bahii❣️🥰

2024-06-03 14:54:36

3

faraz thaheeem :

please reply typing

2024-06-03 18:05:28

2

Molai Gulbahar⭐️ :

آمـــيـــــــــــــــــــن ❤

2024-06-03 15:40:19

2

🔥✌ غلام محمد راجپر ✌🔥 :

GeO 💕

2024-06-03 15:08:55

2

RAHEEM_SHAR💫 :

Geo sain ♥️

2024-06-03 15:24:52

2

faraz thaheeem :

please saport mo

2024-06-03 18:00:15

2

➳ᴹᴿ°᭄IMRAN࿐ :

congratulations Bhau 4M like 🥰

2024-06-03 19:20:02

4

--╾━╤デHussainBaksh╦︻.☞❤️‍🩹 :

🥰🥰🥰🥰🥰

2024-06-03 14:54:26

2

نثار جعفرآبادی :

✌️✌️✌️

2024-06-03 14:56:16

2

abdulmajeedbang65 :

🥰🥰🥰

2024-06-03 14:57:21

2

❤𝐒𝐚𝐫𝐝𝐚𝐫 𝐀𝐛 𝐀𝐳𝐢𝐳 ❤ :

♥♥♥

2024-06-03 14:57:12

2

king of 👑 Mallah :

🥰🥰🥰

2024-06-03 15:02:22

3

abdulmajeedbang65 :

♥️♥️♥️

2024-06-03 14:57:25

2

Nadeem Sarwar official :

😔😔😔

2024-06-03 14:54:49

2

🌼🆆🅰🅷🅴🅴🅳🌼 :

🥰🥰🥰

2024-06-03 15:02:48

3

Nadeem Sarwar official :

❤❤❤

2024-06-03 14:54:52

2

Ms گولہ🥷👀 :

❣️❣️❣️

2024-06-03 14:54:38

2

💔💔💔👈 :

💚💚💚

2024-06-03 14:57:42

2

Khadim Hussain :

❤️❤️❤️

2024-06-03 14:57:58

2

꧁𝕃𝕚𝕒𝕢𝕒𝕥 𝕓𝕒𝕝𝕠𝕔𝕙꧂ :

❤️

2024-06-03 15:03:03

3

To see more videos from user @hb_baloch_110, please go to the Tikwm homepage.

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Superdog’s Final Adventure (again) This is a repost of my #3 video of all time. I almost didn’t re-post this one but it’s giving me the opportunity to tell some really nice stories about Superdog which I do in the companion video to this one which you can access by hitting up my profile page and clicking on “MORE OF Superdog’s Final Adventure” which is next to this video.

Happy Sunday! I’m just going through a quiet period of making content while I reevaluate what do what next and how I go about continuing to bring you best and most engaging food I can… but for now, here’s some roast potatoes - have a great day, it’ll be better if you make these 1kg Maris piper potatoes Enough Beef/chicken/veg stock to cover the potatoes 150g duck fat/beef dripping/your chosen fat 10-15 garlic cloves 2 bay leaves 2 sprigs rosemary Few sprigs of thyme Salt 1. Peel and cut the potato evenly, cover in the stock and bring up to a boil for approx 10 mins or when they are just fork tender. 2. Drain them but keep the stock to make a sauce or gravy, rough them up and let them dry for the best results dry them out uncovered in a fridge or freezer 3. Meanwhile infuse the duck fat with the garlic, bay, thyme and rosemary on a very low heat for approx 30-40 mins this will leave you with a bonus side of confit garlic. Strain it so it’s ready to use 4. Put the potatoes in a mixing bowl and pour over approx 1/3 of the infused fat and a pinch of salt. Coat the potatoes well and set to one side 5. Heat the remaining fat in roasting tray before adding the coated potatoes roast at 220c for 45-50 mins turning every ten minutes, for the final 5 minutes drain off the fat. #series #reels #potato #roastpotatoes

Happy Sunday! I’m just going through a quiet period of making content while I reevaluate what do what next and how I go about continuing to bring you best and most engaging food I can… but for now, here’s some roast potatoes - have a great day, it’ll be better if you make these 1kg Maris piper potatoes Enough Beef/chicken/veg stock to cover the potatoes 150g duck fat/beef dripping/your chosen fat 10-15 garlic cloves 2 bay leaves 2 sprigs rosemary Few sprigs of thyme Salt 1. Peel and cut the potato evenly, cover in the stock and bring up to a boil for approx 10 mins or when they are just fork tender. 2. Drain them but keep the stock to make a sauce or gravy, rough them up and let them dry for the best results dry them out uncovered in a fridge or freezer 3. Meanwhile infuse the duck fat with the garlic, bay, thyme and rosemary on a very low heat for approx 30-40 mins this will leave you with a bonus side of confit garlic. Strain it so it’s ready to use 4. Put the potatoes in a mixing bowl and pour over approx 1/3 of the infused fat and a pinch of salt. Coat the potatoes well and set to one side 5. Heat the remaining fat in roasting tray before adding the coated potatoes roast at 220c for 45-50 mins turning every ten minutes, for the final 5 minutes drain off the fat. #series #reels #potato #roastpotatoes

Comfort food favourites, part 7. Creamy Roasted Tomato & Chilli Soup with a Comté Grilled Cheese Serves 4 1.5kg ripe tomatoes 2 onions 2 chillis 2 heads of garlic Olive oil Thyme 2 onions 2 carrots 2 celery sticks 2 tbsp tomato purée 20g basil 1 litre veg stock 80ml double cream Extra Virgin Olive Oil Few small basil leaves Salt and Pepper Crusty bread Mature cheddar cheese Comte cheese Salted Butter 1. Half the tomatoes, add chillis, sliced onion and the garlic with the thyme to a roasting tray drizzle with olive oil, season with salt and pepper, roast them for 35 mins at 180c 2. Meanwhile add the onions, garlic and celery to a pan with a pinch of salt (helps them to cook evenly) and a splash of olive oil. Soften the veg until it just starts to brown a little then add the tomato purée 3. Cook out the purée for 2 mins then add the basil and stock simmer for 30 mins 4. Add the roasted goodies and stock mix to a blender, if it’s still hot make sure the steam can escape! 5. You could pass this through a sieve but that’s up to you, I did. You should also now check for seasoning again. 6. Sandwich plenty of your cheese in between two pieces of crusty bread buttered on the outside. fry in a little Olive oil pressing down to get an even finish and melt all that cheese 7. Serve the soup with a drizzle of olive oil, a few basil leaves and extra black pepper for me. #soup #tomatosoup #simplefood #EasyRecipe

Comfort food favourites, part 7. Creamy Roasted Tomato & Chilli Soup with a Comté Grilled Cheese Serves 4 1.5kg ripe tomatoes 2 onions 2 chillis 2 heads of garlic Olive oil Thyme 2 onions 2 carrots 2 celery sticks 2 tbsp tomato purée 20g basil 1 litre veg stock 80ml double cream Extra Virgin Olive Oil Few small basil leaves Salt and Pepper Crusty bread Mature cheddar cheese Comte cheese Salted Butter 1. Half the tomatoes, add chillis, sliced onion and the garlic with the thyme to a roasting tray drizzle with olive oil, season with salt and pepper, roast them for 35 mins at 180c 2. Meanwhile add the onions, garlic and celery to a pan with a pinch of salt (helps them to cook evenly) and a splash of olive oil. Soften the veg until it just starts to brown a little then add the tomato purée 3. Cook out the purée for 2 mins then add the basil and stock simmer for 30 mins 4. Add the roasted goodies and stock mix to a blender, if it’s still hot make sure the steam can escape! 5. You could pass this through a sieve but that’s up to you, I did. You should also now check for seasoning again. 6. Sandwich plenty of your cheese in between two pieces of crusty bread buttered on the outside. fry in a little Olive oil pressing down to get an even finish and melt all that cheese 7. Serve the soup with a drizzle of olive oil, a few basil leaves and extra black pepper for me. #soup #tomatosoup #simplefood #EasyRecipe

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#Khanghatay #keocatcanh #keocatcanhcaytrencao #keocatcanhcay #xuhưong #suhuongtiktok #uyuytin #fyp #fypシ

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