@nabsceyy:

nabil&ocey

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Monday 08 December 2025 05:05:03 GMT

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￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ︎ :

bodyguard nya lagi cuti ya

2025-12-08 08:44:24

529

Gapapa?ya dah biasa 😄 :

si jelek kemana kak?😹

2025-12-21 08:43:10

20

Kak Irfan :

andai gw yg jd cwoknya

2025-12-16 10:46:09

6

Ammeerrss :

2025-12-14 15:56:06

1

jomblo pengen :

ga bisa fokus 😎

2025-12-08 05:19:41

34

R. :

kok gbs di unduh kaaa

2025-12-09 06:45:11

14

𝘼𝙧𝙞𝙚𝙨 :

yang ngsave buat apa jirrr🗿

2025-12-21 12:59:54

1

Baliqbul :

banter 🥺

2025-12-09 12:47:43

0

Ioris :

cantikk

2025-12-08 05:17:28

2

Mamq :

Punyaku gede loh, cowo kamu aja kalah 😋

2025-12-29 07:25:16

7

Ainsword :

musang nya udah mati ya

2025-12-10 15:47:56

7

nonme :

iya brt

2025-12-15 07:20:20

4

zzzz :

jujur rasanya seenak itu, walaupun lama" bosen

2026-01-08 00:08:14

4

syakib21aromaber1 :

yg save buat apa jir banyak banged yg simpen

2026-02-15 08:27:48

0

Jamaikan Swag :

Kapan putusnya 🥺

2025-12-13 04:51:22

2

Yadices :

berat gak

2025-12-13 03:15:45

4

YanzzKytz :

bikin ngiler aja niee

2025-12-31 16:18:26

1

Driver GMS🔥 :

2026-01-09 07:53:29

0

Lek Apparel :

Krekkk

2026-01-08 20:47:36

0

user864369954 :

menor bet anj

2026-01-02 16:55:12

0

ShahzLeo :

Love You

2026-01-21 12:23:31

0

KM 77 :

⭐91

2026-06-29 23:14:11

0

icebos :

2026-02-01 10:47:12

0

Mhmmddan12 :

biasa aja

2026-01-06 11:48:42

0

a :

2025-12-09 13:31:24

0

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SAUSAGE + LENTILS + SAUCE VERTE Ingredients: (Serves 4) 4-8 Toulouse sausages (depending on how hungry you are) 300g Puy lentils  200g pancetta (diced)  2 carrots (small dice)  1 onion (small dice)  2 celery sticks (small dice)  1 leek (small dice)  4 garlic cloves (small dice)  500ml chicken stock  375ml red wine  1 Treviso (or red endive, sliced)  10g mixed chopped herbs  80g butter  15ml red wine vinegar - 30g basil (picked)  10g mint (picked)  15g parsley (picked)  30g capers  100g olive oil  50g Dijon mustard  30g Chardonnay vinegar  Sea salt and freshly cracked black pepper 1. Colour the sausages in the pan and once coloured place to one side. Dice the pancetta and place it into a wide pan over a medium heat. Cook gently until the fat renders and the pancetta is lightly golden. 2. Finely chop the carrots, onion, celery and leek. Add them to the pan with the pancetta and cook slowly for 10–15 minutes until soft but not coloured. 3. Add the garlic and cook for a further minute, then pour in the red wine. Reduce by about half, then add the chicken stock and bring to a gentle simmer, add then lentils and cook for 20-25mins. Add the sausages to the top of the lentils for the last 5 minutes of cooking; 4. Add the Treviso, mixed herbs and butter, stirring until glossy. 5. Finish with the red wine vinegar, seasoning to taste, and keep warm while you prepare the dressing. - 1. Pick the basil, mint and parsley and place into a blender with the capers. 2. Add the Dijon mustard and Chardonnay vinegar, then slowly blend in the olive oil to emulsify. 3. Season with salt and freshly cracked black pepper. Spoon over the ragout just before serving or serve on the side.

SAUSAGE + LENTILS + SAUCE VERTE Ingredients: (Serves 4) 4-8 Toulouse sausages (depending on how hungry you are) 300g Puy lentils  200g pancetta (diced)  2 carrots (small dice)  1 onion (small dice)  2 celery sticks (small dice)  1 leek (small dice)  4 garlic cloves (small dice)  500ml chicken stock  375ml red wine  1 Treviso (or red endive, sliced)  10g mixed chopped herbs  80g butter  15ml red wine vinegar - 30g basil (picked)  10g mint (picked)  15g parsley (picked)  30g capers  100g olive oil  50g Dijon mustard  30g Chardonnay vinegar  Sea salt and freshly cracked black pepper 1. Colour the sausages in the pan and once coloured place to one side. Dice the pancetta and place it into a wide pan over a medium heat. Cook gently until the fat renders and the pancetta is lightly golden. 2. Finely chop the carrots, onion, celery and leek. Add them to the pan with the pancetta and cook slowly for 10–15 minutes until soft but not coloured. 3. Add the garlic and cook for a further minute, then pour in the red wine. Reduce by about half, then add the chicken stock and bring to a gentle simmer, add then lentils and cook for 20-25mins. Add the sausages to the top of the lentils for the last 5 minutes of cooking; 4. Add the Treviso, mixed herbs and butter, stirring until glossy. 5. Finish with the red wine vinegar, seasoning to taste, and keep warm while you prepare the dressing. - 1. Pick the basil, mint and parsley and place into a blender with the capers. 2. Add the Dijon mustard and Chardonnay vinegar, then slowly blend in the olive oil to emulsify. 3. Season with salt and freshly cracked black pepper. Spoon over the ragout just before serving or serve on the side.

Kan besok bisa dateng lagi kesini😉😬 ––––––––––––––––––––––––– 📅 Setiap Hari 🕒 08.00 sd 03.00 📍PuriBeta, Ciledug 🕒 15.00 sd 03.00 📍Jl. H. Mencong Peninggilan Ciledug Kota Tangerang ––––––––––––––––––––––––– #warkop #kabarciledug #anekadjaya #infociledug #warkopmodern tempatnongkrongciledug tempatnongkrongtangerang hiddengemtangerang coffeshopciledug placetogotangerang warkopskena ciledug

Kan besok bisa dateng lagi kesini😉😬 ––––––––––––––––––––––––– 📅 Setiap Hari 🕒 08.00 sd 03.00 📍PuriBeta, Ciledug 🕒 15.00 sd 03.00 📍Jl. H. Mencong Peninggilan Ciledug Kota Tangerang ––––––––––––––––––––––––– #warkop #kabarciledug #anekadjaya #infociledug #warkopmodern tempatnongkrongciledug tempatnongkrongtangerang hiddengemtangerang coffeshopciledug placetogotangerang warkopskena ciledug

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#محمد_عبده #فنان_العرب #شفت_خلي_بعد_غيبه #طربيات #كلاسيك #اغاني #موسيقى #تصميم #تصاميم #اكسبلور #اكسبلورexplore #ترند #fyp #fypシ #foryou #foryoupage #viral #viralvideo

Ship giúp tụi em anh ca sĩ nữa là đẹp chuẩn ọ 🤩 #GeminiHunghuynh #depma #tiemgaudepmachallenge #teana #teanahaitra @Gemini Hùng Huỳnh @Máy Nhảy VHU @TSV trường H

Ship giúp tụi em anh ca sĩ nữa là đẹp chuẩn ọ 🤩 #GeminiHunghuynh #depma #tiemgaudepmachallenge #teana #teanahaitra @Gemini Hùng Huỳnh @Máy Nhảy VHU @TSV trường H

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