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@sabii.laah: manusia sempurna🙏🙏🙏

Salsabila
Salsabila
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Wednesday 25 September 2024 07:11:02 GMT
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natasyaksm
natasya :
spill!!
2024-09-25 09:28:43
0
maurafareliaa
maurafareliaa :
kek tauu
2024-09-25 07:43:41
0
whosvyo_
viyolan :
insial rahayu😘
2024-11-14 07:40:05
1
cyv0_2000
o :
😁
2025-01-28 14:45:11
0
o_ziiraaa
rraaaa_05 :
@faaii_12👣 wop
2025-01-23 14:08:51
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inimellllllllllll
mela :
insial winaaaa full reminiiii💋
2025-01-06 11:59:28
0
acc_yenn
flOowerry_yeni🎀🫵🏻 :
syafa septila
2024-12-22 07:10:47
0
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Other Videos
Siren lips🫦
Siren lips🫦
Wir sind mit ihr gefühlt immer auf der Flucht 😂 #fürdich #carsoftiktok #bmw #sistergoals
Wir sind mit ihr gefühlt immer auf der Flucht 😂 #fürdich #carsoftiktok #bmw #sistergoals
Homemade sandwich roll toasted with herb butter, gravy, cranberry sauce, melted brie cheese, stuffing, roasted turkey. Once it’s out of the oven it’s loaded up with shaved Brussels sprouts slaw, crispy bacon, crispy fried onions and a gravy drizzle 🦃🍂🍁 If you’d like to try the Brussels slaw on your leftovers sandwich, here’s how I made it: 2 cups shredded Brussels sprouts 1/4 cup dried cranberries 1/3 cup pomegranate seeds Pink pickled onions Dressing: 1.5 Tablespoons extra virgin olive oil 1 Tablespoon balsamic vinegar 1 teaspoon wholegrain mustard 1/2 teaspoon honey Flaky sea salt and pepper to taste Whisk the dressing together in a large bowl. Toss the sprouts, cranberries, pomegranate seeds and pink pickled onions in the dressing and let sit for at least 30 minutes for it to soften up before putting on sandwich. The herb butter has sage, thyme and parsley in it. I bake the sandwich for at 200C/395F for about 12-15 minutes (I tent foil over the top so the turkey doesn’t dry out, but putting gravy on top of it before baking helps with that too!)… #grindersandwich #leftoversrecipes #leftoversandwich #sandwichrecipe #breadbaking #foodporn #asmr #asmrcooking #thanksgiving #thanksgivingsandwich #leftoverssandwich #sandwichtok
Homemade sandwich roll toasted with herb butter, gravy, cranberry sauce, melted brie cheese, stuffing, roasted turkey. Once it’s out of the oven it’s loaded up with shaved Brussels sprouts slaw, crispy bacon, crispy fried onions and a gravy drizzle 🦃🍂🍁 If you’d like to try the Brussels slaw on your leftovers sandwich, here’s how I made it: 2 cups shredded Brussels sprouts 1/4 cup dried cranberries 1/3 cup pomegranate seeds Pink pickled onions Dressing: 1.5 Tablespoons extra virgin olive oil 1 Tablespoon balsamic vinegar 1 teaspoon wholegrain mustard 1/2 teaspoon honey Flaky sea salt and pepper to taste Whisk the dressing together in a large bowl. Toss the sprouts, cranberries, pomegranate seeds and pink pickled onions in the dressing and let sit for at least 30 minutes for it to soften up before putting on sandwich. The herb butter has sage, thyme and parsley in it. I bake the sandwich for at 200C/395F for about 12-15 minutes (I tent foil over the top so the turkey doesn’t dry out, but putting gravy on top of it before baking helps with that too!)… #grindersandwich #leftoversrecipes #leftoversandwich #sandwichrecipe #breadbaking #foodporn #asmr #asmrcooking #thanksgiving #thanksgivingsandwich #leftoverssandwich #sandwichtok
Weekends are for cheese pulls! 🧀 #asmr #asmrfood #asmrcommunity #asmrcrunch #pizzagrilledcheese #foodporn #pizza #grilledcheese #focaccia #cheeaepull #Recipe #cooking #comfortfood #breadlovers #cheeselover #EasyRecipe
Weekends are for cheese pulls! 🧀 #asmr #asmrfood #asmrcommunity #asmrcrunch #pizzagrilledcheese #foodporn #pizza #grilledcheese #focaccia #cheeaepull #Recipe #cooking #comfortfood #breadlovers #cheeselover #EasyRecipe
Replying to @Eliza’s Cinnamon Raisin Bread 💫 Measurements 390ml warm water 1 teaspoon (5g) honey, sugar or agave 1 Tablespoon (15ml) extra virgin olive oil 1.5 teaspoons (6g) instant yeast 500g white bread flour 2 teaspoons (10g) fine sea salt 1 cup (140g) of raisins soaked in hot water with a dash of vanilla extract (for at least 10 minutes) 1.5 Tablespoons (7g) cinnamon Preheat pot/dutch oven in oven while the dough is resting after it’s been shaped. Temp 250C/480F. Bake for 38-45 minutes with lid on. Cast iron pot or Dutch Oven should be at least 4.7 litres/ 5 quarts. Bigger than this is great too! Top tips 👇🏻 🍞 You may notice this dough uses a little less water than my standard loaf recipe (420ml). The soaked raisins will add excess moisture to the dough so this reduction is to account for that. If your dough is too dry with 390ml, then of course feel free to add a bit more water. We just don’t want the dough becoming unmanageable to handle later when it’s time to shape. 🍞 If you don’t have a cast iron pot, you can bake this bread on a baking tray. Just be sure to put a baking dish with hot water in the bottom of the oven as it preheats. Additionally, you can get a spray bottle and spray a few good pumps of water into the oven before closing the door for the bread to bake. The steam helps the bread to rise to its full potential before the crust forms. Bake the bread at 220C/430F for 30 minutes and then turn the temperature down to 210C/410F and carefully remove the hot water/steam source from the oven. Continue baking for another 10-15 minutes or until the bread is golden brown and sounds hollow when you tap the bottom of it. #cinnamonraisinbread #cinnamonraisintoast #cinnamonbread #breadtutorial #bread #breadlover #breadbaking #dutchovenbread #nokneadbread #asmr #baking #tutorial #breadtutorial #fyp #breadrecipe #nokneadcinnamonraisinbread
Replying to @Eliza’s Cinnamon Raisin Bread 💫 Measurements 390ml warm water 1 teaspoon (5g) honey, sugar or agave 1 Tablespoon (15ml) extra virgin olive oil 1.5 teaspoons (6g) instant yeast 500g white bread flour 2 teaspoons (10g) fine sea salt 1 cup (140g) of raisins soaked in hot water with a dash of vanilla extract (for at least 10 minutes) 1.5 Tablespoons (7g) cinnamon Preheat pot/dutch oven in oven while the dough is resting after it’s been shaped. Temp 250C/480F. Bake for 38-45 minutes with lid on. Cast iron pot or Dutch Oven should be at least 4.7 litres/ 5 quarts. Bigger than this is great too! Top tips 👇🏻 🍞 You may notice this dough uses a little less water than my standard loaf recipe (420ml). The soaked raisins will add excess moisture to the dough so this reduction is to account for that. If your dough is too dry with 390ml, then of course feel free to add a bit more water. We just don’t want the dough becoming unmanageable to handle later when it’s time to shape. 🍞 If you don’t have a cast iron pot, you can bake this bread on a baking tray. Just be sure to put a baking dish with hot water in the bottom of the oven as it preheats. Additionally, you can get a spray bottle and spray a few good pumps of water into the oven before closing the door for the bread to bake. The steam helps the bread to rise to its full potential before the crust forms. Bake the bread at 220C/430F for 30 minutes and then turn the temperature down to 210C/410F and carefully remove the hot water/steam source from the oven. Continue baking for another 10-15 minutes or until the bread is golden brown and sounds hollow when you tap the bottom of it. #cinnamonraisinbread #cinnamonraisintoast #cinnamonbread #breadtutorial #bread #breadlover #breadbaking #dutchovenbread #nokneadbread #asmr #baking #tutorial #breadtutorial #fyp #breadrecipe #nokneadcinnamonraisinbread

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