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@swiss_beautiful: Isn't Switzerland beautiful?🇨🇭#switzerland #swissroads #switzerlandnature #roadtrip #swissbeautiful #sisiswiss #swiss

Marco Marques
Marco Marques
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Region: CH
Friday 22 November 2024 15:28:57 GMT
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Comments

girl2024ll
Scenic Wanderer :
I'm still going to visit Santorini, with faith in God
2024-11-22 19:45:20
336
fojassm
jas :
Swiss + edinburgh my dream ✨️
2024-11-29 11:19:55
202
olivia01hh
oliviaa :
Would like to visit Switzerland someday
2024-11-24 09:37:29
267
pepper20031
TiggernurseSharon :
Lausanne. But out in the forest in a beautiful Chalet. I lived there for a while and I loved it. Want to go back. Also Leysin. Beautiful.
2024-11-23 10:54:05
128
goldenstatewarriors94117
Patrick Bay Area :
Zermatt is one of my favorite places on the planet. Time stands still in Zermatt.
2024-11-25 16:57:41
50
disco.archivist
Alfie | Travel Recommendations :
Switzerland is indeed beautiful.
2024-11-22 22:23:47
936
mike_mic2
Michael :
Would like to visit Switzerland some day haha
2024-12-06 06:29:50
53
drewtwoyou
Drewtwoyou :
WOW... I could only wish
2024-11-25 01:59:41
143
To see more videos from user @swiss_beautiful, please go to the Tikwm homepage.

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HAPPY ONE YEAR FRIEND SHIP ANNIVERSARY!! @Sophia ferg ##💗💗💗💗💗💗💗💗💗💗💗❤️💯💯💯💯##viral##fyp##preppy##blanket##tieblankets##whattheblicky##friends##friend##friendship##friendshipanniversary##bffblankettrend##missmatchblankets##mixmatchblanket
HAPPY ONE YEAR FRIEND SHIP ANNIVERSARY!! @Sophia ferg ##💗💗💗💗💗💗💗💗💗💗💗❤️💯💯💯💯##viral##fyp##preppy##blanket##tieblankets##whattheblicky##friends##friend##friendship##friendshipanniversary##bffblankettrend##missmatchblankets##mixmatchblanket
MUMMY!! (Inspired by someone on fyp i forgot the user) #cirrusghoulette #cirrusghost #cirrusedit #ghostbandedit #ghostband #fyp #fypシ #goviral
MUMMY!! (Inspired by someone on fyp i forgot the user) #cirrusghoulette #cirrusghost #cirrusedit #ghostbandedit #ghostband #fyp #fypシ #goviral
กางเกงวอร์มขาปล่อย ทรง Baggy ผ้าสำลี ราคาไม่แรงแต่งานดี รีวิวเพิ่มเติม @nightguy_r @nightguy_r #กางเกงวอร์มสายฝอ #กางเกงวอร์มขายาว #กางเกงวอร์มขาปล่อย #กางเกงวอร์ม #baggy
กางเกงวอร์มขาปล่อย ทรง Baggy ผ้าสำลี ราคาไม่แรงแต่งานดี รีวิวเพิ่มเติม @nightguy_r @nightguy_r #กางเกงวอร์มสายฝอ #กางเกงวอร์มขายาว #กางเกงวอร์มขาปล่อย #กางเกงวอร์ม #baggy
This is the sister recipe to my popular Creamy Garlic Mushroom Chicken! With a kiss of tarragon, which really takes it through the roof. Hope you love this one 😄 Chris xx CREAMY TARRAGON MUSHROOM PORK CHOPS | Serves 4 INGREDIENTS 4x 5oz/150g boneless Pork Loin Chops, brought close to room temp* 1 tbsp Unsalted Butter 9oz / 250g Baby Button Mushrooms, thinly sliced 2 cloves of Garlic, finely diced 180ml / 3/4 cup Chicken Stock 180ml / 3/4 cup Double/Heavy Cream, at room temp 20g / 1/4 cup freshly grated Parmesan 1 tbsp Fresh Tarragon, plus a pinch more to serve (optional) 1 tsp Dijon Mustard Salt & Black Pepper, as needed Olive Oil, as needed METHOD 1️⃣Pat the pork chops with kitchen roll then generously season both sides with salt and pepper. If the strip of fat is fairly thick consider scoring it with a knife.
2️⃣Add a drizzle of oil to a large pan over medium-high heat. Once hot, add in the pork chops and fry both sides for around 3 minutes, or until they've built up a crust on both sides and are just about cooked through the centre. Stack them on top of each other with the strips of fat aligning, then sear for a few mins until deep golden with the fat rendered down. Rest the chops to one side.
3️⃣Melt in the butter and add the mushrooms. Fry until they form a golden crust, then reduce heat to medium. Add the garlic and fry for another 1-2mins. Pour in the stock and cream then stir in the parmesan, tarragon and mustard. Bring to a simmer and gently bubble away until the sauce begins to thicken (usually 3-5mins), then add the resting juices from the pork. Adjust seasoning if desired.
4️⃣Add in the pork and baste in the sauce, then serve up with a pinch more tarragon if desired! *Cooking times will depend on how thick the chops are. In general, you probably don’t need to fry pork chops for as long as you think you do. Pork can have a blush of pink in the centre given it reaches 63C/145F. So only fry it until just cooked, as it will continue cooking as it rests and when added back to the pan.
This is the sister recipe to my popular Creamy Garlic Mushroom Chicken! With a kiss of tarragon, which really takes it through the roof. Hope you love this one 😄 Chris xx CREAMY TARRAGON MUSHROOM PORK CHOPS | Serves 4 INGREDIENTS 4x 5oz/150g boneless Pork Loin Chops, brought close to room temp* 1 tbsp Unsalted Butter 9oz / 250g Baby Button Mushrooms, thinly sliced 2 cloves of Garlic, finely diced 180ml / 3/4 cup Chicken Stock 180ml / 3/4 cup Double/Heavy Cream, at room temp 20g / 1/4 cup freshly grated Parmesan 1 tbsp Fresh Tarragon, plus a pinch more to serve (optional) 1 tsp Dijon Mustard Salt & Black Pepper, as needed Olive Oil, as needed METHOD 1️⃣Pat the pork chops with kitchen roll then generously season both sides with salt and pepper. If the strip of fat is fairly thick consider scoring it with a knife.
2️⃣Add a drizzle of oil to a large pan over medium-high heat. Once hot, add in the pork chops and fry both sides for around 3 minutes, or until they've built up a crust on both sides and are just about cooked through the centre. Stack them on top of each other with the strips of fat aligning, then sear for a few mins until deep golden with the fat rendered down. Rest the chops to one side.
3️⃣Melt in the butter and add the mushrooms. Fry until they form a golden crust, then reduce heat to medium. Add the garlic and fry for another 1-2mins. Pour in the stock and cream then stir in the parmesan, tarragon and mustard. Bring to a simmer and gently bubble away until the sauce begins to thicken (usually 3-5mins), then add the resting juices from the pork. Adjust seasoning if desired.
4️⃣Add in the pork and baste in the sauce, then serve up with a pinch more tarragon if desired! *Cooking times will depend on how thick the chops are. In general, you probably don’t need to fry pork chops for as long as you think you do. Pork can have a blush of pink in the centre given it reaches 63C/145F. So only fry it until just cooked, as it will continue cooking as it rests and when added back to the pan.

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