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@egorovaty: #зеленыеглаза #репост #моялюбовь #глобальныерекомендации #рекомендации

egorovaty
egorovaty
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Region: DE
Sunday 21 December 2025 17:14:54 GMT
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Comments

sclerss.s
𝒮𝓋𝒾𝒶𝓉𝒶𝒶 𝒱𝒾𝓀𝓉ℴ𝓇𝒾𝒶 :
2025-12-22 08:41:57
1825
mapjanar
𝓧уй :
зелёные?
2025-12-22 08:43:00
901
mila_lox67
Лера :
2025-12-22 10:07:40
64
eeeeeee5775
𖣂ׁ :
2025-12-22 08:53:16
60
ritusya1
🩶Margaret🩶 :
2025-12-22 09:46:02
27
authenticity04242
потамопо :
наши
2025-12-22 13:49:39
22
yoshi_394
sleepmode :
?
2025-12-22 14:34:52
83
katisska0
солнышко 💋 :
мои зелёные
2025-12-22 11:10:24
72
kolesiko_pokotilos
лохмалик★ :
Мне очень приятно 😍
2025-12-22 05:35:39
84
unglowqq
ung1wqq :
сделайте репост за меня
2025-12-21 18:22:55
59
m.i.l.a.n.k
Melaniee🕸️ :
У меня нет красивых узоров 😬
2026-01-07 13:31:56
9
zumrixx
zumrixx :
мечтаю о зелёных глазах
2025-12-22 15:47:45
43
venesaa021
naast.mm🌃 :
ну и какие у меня карие или зеление ?
2026-01-30 16:49:44
7
hashish944
гашик :
для себя любимой репост 🥰
2025-12-25 00:46:31
7
xsrrc2
★ :
почему я не вижу репосты своих друзей
2025-12-22 16:15:24
95
user15182084760227
пуся🎚️ :
мой парень репоснул но у меня карие глаза ……..
2026-01-06 17:20:42
51
._12388046
штрих код :
2025-12-22 08:17:23
7
user3144544774010
ᛉᛒᛒᛟᚢ︍ᛉ :
2025-12-22 17:57:34
8
magic.all.around2
magic all around :
2025-12-22 14:55:49
10
nm250416bcj
Стейси :
почему это мне попадается а не ему
2025-12-22 15:16:42
22
shr3830
риша бебе✌️ :
молюсь на зелёноглазых,🙏🙏🙏 хоть и сама зелёноглазая)
2025-12-22 17:36:50
12
wizlissa
𝓐 :
вот и где репосты
2025-12-22 13:38:00
9
trugbild_01
луноока :
жду репоста от своей
2025-12-22 17:48:05
6
To see more videos from user @egorovaty, please go to the Tikwm homepage.

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Ending the week on a sweet note, my Passionfruit & Lemon Skillet Cake with a macadamia crumble baked right on top. Simple, golden, and straight from the pan. I’ve been loving the NOOK range from @Baccarat Australia lately it’s durable, toxin-free, and looks good enough to serve as is. Available at THE COOK SHOP @MyerAus #ChefOffDuty #BaccaratCookware #TheCookShop  - For the cake: 450g caster sugar 450g self raising flour 345g unsalted butter, melted 6 eggs Zest of 3 lemons 120ml lemon juice 180ml passionfruit pulp 1tsp vanilla 1 punnet raspberries For the syrup: 100ml passionfruit pulp 100ml lemon juice 100g caster sugar For the cream cheese frosting: 250g cream cheese, cold 100g unsalted butter, softened 200g icing sugar 1 tsp vanilla Pinch of salt Zest of half a lemon Heat the oven to 160°C and grease a 23cm pan. Sift together the self raising flour and caster sugar and whisk to combine. Add the remaining ingredients and whisk to combine. Pour into the pan, top with the raspberries and bake for about 25 to 30 minutes until golden. Warm the syrup ingredients in a small pot until the sugar dissolves, then brush over the warm cake. Allow to cool. Beat the cream cheese until smooth, then add the butter and keep beating until it looks like one mixture. Add the icing sugar, vanilla, lemon zest and salt and beat until fluffy. Spread onto the cooled cake. Decorate as you like with raspberries, passionfruit and lemon zest.
Ending the week on a sweet note, my Passionfruit & Lemon Skillet Cake with a macadamia crumble baked right on top. Simple, golden, and straight from the pan. I’ve been loving the NOOK range from @Baccarat Australia lately it’s durable, toxin-free, and looks good enough to serve as is. Available at THE COOK SHOP @MyerAus #ChefOffDuty #BaccaratCookware #TheCookShop  - For the cake: 450g caster sugar 450g self raising flour 345g unsalted butter, melted 6 eggs Zest of 3 lemons 120ml lemon juice 180ml passionfruit pulp 1tsp vanilla 1 punnet raspberries For the syrup: 100ml passionfruit pulp 100ml lemon juice 100g caster sugar For the cream cheese frosting: 250g cream cheese, cold 100g unsalted butter, softened 200g icing sugar 1 tsp vanilla Pinch of salt Zest of half a lemon Heat the oven to 160°C and grease a 23cm pan. Sift together the self raising flour and caster sugar and whisk to combine. Add the remaining ingredients and whisk to combine. Pour into the pan, top with the raspberries and bake for about 25 to 30 minutes until golden. Warm the syrup ingredients in a small pot until the sugar dissolves, then brush over the warm cake. Allow to cool. Beat the cream cheese until smooth, then add the butter and keep beating until it looks like one mixture. Add the icing sugar, vanilla, lemon zest and salt and beat until fluffy. Spread onto the cooled cake. Decorate as you like with raspberries, passionfruit and lemon zest.

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