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@ahmadelbatawesy: مبقت عارف انا مالي 😩♥

أإݪبٰـࢪنٖسٖٓܔس🌚💗₎۽ٴ⇣̇
أإݪبٰـࢪنٖسٖٓܔس🌚💗₎۽ٴ⇣̇
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Region: EG
Saturday 19 July 2025 19:52:08 GMT
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user8534408876986
💥ابن الحلال 💥 :
😉😉😉
2025-09-28 14:26:03
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anas.alsa4
💯🖤Anas Al-Sa💯🖤 :
🥰🥰🥰
2026-03-26 16:38:02
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Gaskeunn 12.15 kakakuhh 🫶🏻🫰🏻🫶🏻
Gaskeunn 12.15 kakakuhh 🫶🏻🫰🏻🫶🏻




aura farming 😈💀 #robloxfyp #roblox #robloxindonesia #robloxtiktok #robloxmemes
aura farming 😈💀 #robloxfyp #roblox #robloxindonesia #robloxtiktok #robloxmemes
If you want an elite hosting snack, this is it. Layered potato squares fried until golden and crispy, with the most silky preserved lemon cashew dip on the side. I used @Cobram Estate Ultra Premium Hojiblanca Extra Virgin Olive Oil the whole way through - tossing the potatoes, frying, and blending into the sauce. Its milder flavour makes it incredibly versatile for both flavour and texture. Save this one for your next dinner party. 2kg starchy potatoes (Sebago), peeled 150ml Cobram Estate Ultra Premium Hojiblanca Extra Virgin Olive Oil, plus extra for frying 2 tsp fine salt ½ tsp white pepper 120g raw cashews 100 - 140ml hot water 2 tbsp Cobram Estate Ultra Premium Hojiblanca Extra Virgin Olive Oil 1-2 tsp finely chopped preserved lemon rind 1 small garlic clove 1 tbsp lemon juice Salt to taste Preheat oven to 170°C. Line a 20cm x 20cm baking tin with baking paper. Slice potatoes very thinly (about 1 - 1.5mm) and do not rinse. Toss with the oil, salt and white pepper, then layer tightly in the tin, pressing firmly as you go. Cover, weigh down heavily and bake for 75–90 minutes until completely tender. Keep weighted while cooling, then refrigerate until fully cold (at least 6 hours or overnight). Slice into neat squares, then fry in batches at 170 - 175°C until golden. Soak cashews in boiling water for 20 minutes, then blend with the oil, preserved lemon, garlic, lemon juice and salt, adding water until smooth and creamy. Serve the hot crispy potato stacks with the dip on the side and a pinch of flaky salt. #ad #cobramestate
If you want an elite hosting snack, this is it. Layered potato squares fried until golden and crispy, with the most silky preserved lemon cashew dip on the side. I used @Cobram Estate Ultra Premium Hojiblanca Extra Virgin Olive Oil the whole way through - tossing the potatoes, frying, and blending into the sauce. Its milder flavour makes it incredibly versatile for both flavour and texture. Save this one for your next dinner party. 2kg starchy potatoes (Sebago), peeled 150ml Cobram Estate Ultra Premium Hojiblanca Extra Virgin Olive Oil, plus extra for frying 2 tsp fine salt ½ tsp white pepper 120g raw cashews 100 - 140ml hot water 2 tbsp Cobram Estate Ultra Premium Hojiblanca Extra Virgin Olive Oil 1-2 tsp finely chopped preserved lemon rind 1 small garlic clove 1 tbsp lemon juice Salt to taste Preheat oven to 170°C. Line a 20cm x 20cm baking tin with baking paper. Slice potatoes very thinly (about 1 - 1.5mm) and do not rinse. Toss with the oil, salt and white pepper, then layer tightly in the tin, pressing firmly as you go. Cover, weigh down heavily and bake for 75–90 minutes until completely tender. Keep weighted while cooling, then refrigerate until fully cold (at least 6 hours or overnight). Slice into neat squares, then fry in batches at 170 - 175°C until golden. Soak cashews in boiling water for 20 minutes, then blend with the oil, preserved lemon, garlic, lemon juice and salt, adding water until smooth and creamy. Serve the hot crispy potato stacks with the dip on the side and a pinch of flaky salt. #ad #cobramestate
When you kneel down to pray please don't forget my name. #fyp #praise #worshipmusic #viral #christianity
When you kneel down to pray please don't forget my name. #fyp #praise #worshipmusic #viral #christianity

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