@violaaaa033: #sepedafixie

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Saturday 03 August 2024 12:51:58 GMT

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onderex_seka🥵 suka sama adel :

amin

2024-08-03 13:52:51

7

✩kazuraa✩ :

aminn paling seriussss ini mah😫

2024-08-08 13:35:32

24

AICE🌷🌷 :

Aamiin BANGETTTTT😣

2024-09-10 23:42:55

6

cc4risszxu_ :

izin masukin ke sw🙏

2024-08-03 13:30:30

5

arsyywww. :

aku juga mw

2024-08-11 23:28:08

3

random :

aminn

2024-09-22 04:26:30

1

afika baee :

amin ya Allah

2024-09-06 13:27:17

2

shaktiii :

aminn yg paling tingiiiiii😇😇

2024-09-17 09:37:17

1

lathifah?! :

aminn pake banget😭😭😞

2024-09-17 09:14:58

1

PP PEREMPUAN 2025 :

aku pengen YAALLAH 😭 AMIN

2024-09-13 09:12:09

1

Vikkyzz🦈 :

izin ambil boleh?

2024-08-06 10:50:43

2

—nay🫧 :

@✩kazuraa✩:aminn paling seriussss ini mah😫

2024-09-11 22:53:40

1

ahmad agak laen🦥🦦🦨 :

🗿🗿🗿

2024-08-03 13:25:23

1

Jena_D01✰ :

@???

2024-09-01 13:07:52

0

ishaaaarafila :

🔪🔪🔪🔪

2024-08-05 07:30:41

0

Meii :

@_itzz.mutiaa. @xyz_via @xydnisa' 😔

2024-08-28 06:46:20

1

🚩🚩🚩 :

@sslleebbeewww

2024-08-03 14:39:55

0

🫧🎀winterrrnight🎀🫧 :

fb dong kakk

2024-09-10 09:40:52

1

shzrorr_ :

fb lb

2024-09-11 10:01:00

0

𝐠𝐨𝐎𝐨𝐨𝐟𝐢𝐞𝐞^^ 💫🌜 :

@chef makanan ringan

2024-09-19 04:20:01

0

ngitaa‼️ :

@SLEPET

2024-08-10 13:04:41

0

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Prepped Turkish egg pots Turkish eggs are one of my favourite breakfasts but did you know you can prep them too! They hold SO well for up to 3 days, just take them out the fridge and bring up to room temp before eating with warm toasted bread. Cooking the eggs for 6 minutes and then plunging into ice water keeps the yolks gorgeous and fudgy. Mix thick yoghurt with dill, garlic and salt for the base then make a spiced butter with harissa paste and chilli. You can store each item separately if you want to warm up the egg and butter before drizzling over the yoghurt mix. Just SO good. 250kcal and 22g protein You will need to make 3 pots 6 eggs 300g thick strained style yoghurt (runny yoghurt will go more watery when stored) Fresh dill 1 small garlic clove, finely grated 20g salted butter 1 tsp harissa paste Pinch of chilli flakes 1. Bring a pan of water to a boil, gently place the eggs into the water and set a timer for 6 minutes. Prepare a bowl of iced water, Once the timer goes off quickly plunge the eggs into the iced water and leave for 3 minutes. They should peel easily, then store in a bowl of warm water. 2. Mix the yoghurt with 2 tbsp chopped dill, finely grated clove garlic (around 1/2 tsp) and season with a pinch of salt. Taste and add more of each ingredient to your preference. 3. In a saucepan, heat the butter with 1 tsp olive oil, 1 tsp harissa paste and a pinch of chilli flakes. Mix and heat until foamy and smells aromatic. Turn off the heat. 4. Divide the yoghurt mix between 3 pots, add in 2 eggs (leave whole to stay fresher for longer) and drizzle over 1 generous tsp of the spiced butter mix (or keep the butter in a separate pot to warm and add as you enjoy in the week). Finish with fresh dill and serve with warm toast to scoop and dip in. 5. Store in the fridge for 3 days. To serve, bring up to room temp for 30 minutes and dive in with warm toast. Don’t worry if the yoghurt releases a little water, this is normal! #quickrecipes #breakfast #mealprep

Prepped Turkish egg pots Turkish eggs are one of my favourite breakfasts but did you know you can prep them too! They hold SO well for up to 3 days, just take them out the fridge and bring up to room temp before eating with warm toasted bread. Cooking the eggs for 6 minutes and then plunging into ice water keeps the yolks gorgeous and fudgy. Mix thick yoghurt with dill, garlic and salt for the base then make a spiced butter with harissa paste and chilli. You can store each item separately if you want to warm up the egg and butter before drizzling over the yoghurt mix. Just SO good. 250kcal and 22g protein You will need to make 3 pots 6 eggs 300g thick strained style yoghurt (runny yoghurt will go more watery when stored) Fresh dill 1 small garlic clove, finely grated 20g salted butter 1 tsp harissa paste Pinch of chilli flakes 1. Bring a pan of water to a boil, gently place the eggs into the water and set a timer for 6 minutes. Prepare a bowl of iced water, Once the timer goes off quickly plunge the eggs into the iced water and leave for 3 minutes. They should peel easily, then store in a bowl of warm water. 2. Mix the yoghurt with 2 tbsp chopped dill, finely grated clove garlic (around 1/2 tsp) and season with a pinch of salt. Taste and add more of each ingredient to your preference. 3. In a saucepan, heat the butter with 1 tsp olive oil, 1 tsp harissa paste and a pinch of chilli flakes. Mix and heat until foamy and smells aromatic. Turn off the heat. 4. Divide the yoghurt mix between 3 pots, add in 2 eggs (leave whole to stay fresher for longer) and drizzle over 1 generous tsp of the spiced butter mix (or keep the butter in a separate pot to warm and add as you enjoy in the week). Finish with fresh dill and serve with warm toast to scoop and dip in. 5. Store in the fridge for 3 days. To serve, bring up to room temp for 30 minutes and dive in with warm toast. Don’t worry if the yoghurt releases a little water, this is normal! #quickrecipes #breakfast #mealprep

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