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@tarik.amhir: #الشعب_الصيني_ماله_حل😂😂 #morocco🇲🇦 #foryoupage❤️❤️ #algerie🇩🇿 #tunisia #tunisia #fyp #fyyyyyyyyyyyyyyyy #france🇫🇷 #loveyou #loveyou #foryoupage #❤️ #tunisia🇹🇳 #stitch #
Tarik Amhir
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Region: MA
Sunday 27 October 2024 12:50:26 GMT
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Comments
Khadija Amzil :
kn skn hdak 😂😂 wlah
2024-11-06 20:04:42
0
lora hwang hyunjin :
Wach fi caza fi rahma ?!
2024-10-29 17:22:50
0
iman_snipochat🥷⚔️ :
wach hay rahma
2024-11-02 12:57:44
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Nada❤💙 :
hdi slaa
2024-10-29 18:33:40
0
𝙖𝙧𝙤𝙩𝙖 :
7oti rask 3la sdri w 9oli 3ndi sa7bi 🎧♡🎬
2024-10-29 14:02:28
6
izabiiiiiiiiiila🇲🇦💖🇵🇸 :
متا إنا سكتور في سلا
2024-10-31 18:05:22
6
mili_tao_06 :
Petit frère ❤️🩹🫂
2024-10-27 17:01:25
13
om_rovan4 :
فين هاد البلاصة ؟
2024-10-28 13:43:44
8
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Safe place ☁️ mon miroir n’a pas tenu 1 semaine 😭
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!
Пробуем без stikera // inst: evelinaava #utahime #utahimeiori #jujutsukaisen #gojousatoru #gojo
حوار بين الزير سالم وكليب#الزير_سالم_ابو_ليلى_المهلهل #كليب_ابن_ربيعه
#ปูเก๋า #fypageシ
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