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Tarik Amhir
Tarik Amhir
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Sunday 27 October 2024 12:50:26 GMT
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Khadija Amzil :
kn skn hdak 😂😂 wlah
2024-11-06 20:04:42
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Wach fi caza fi rahma ?!
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iman_snipochat🥷⚔️ :
wach hay rahma
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hdi slaa
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7oti rask 3la sdri w 9oli 3ndi sa7bi 🎧♡🎬
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متا إنا سكتور في سلا
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Petit frère ❤️‍🩹🫂
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فين هاد البلاصة ؟
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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!

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