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@eliano.ehab: قلبى بياخدنى وانت ف حضنى ويلف بيا 💜🧿✨ #kids #kidsoftiktok #kidsoftiktok

Eliano ehab
Eliano ehab
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Region: EG
Monday 20 April 2026 22:31:58 GMT
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Comments

marianazer4
mero azer :
🥰🥰🥰قلب ماما بجد
2026-05-16 21:08:03
0
marvymina261
MARVY MINA💗🥰 :
❤️❤️❤️❤️🐣🐣
2026-09-05 06:41:32
0
userpv52040pwq
حسن على :
2026-04-21 09:31:56
1
martinaazer4
martina.azer :
🐣♥️♥️♥️♥️♥️
2026-04-21 13:04:14
1
amelhseny
ام الحسيني :
ماشاء الله تبارك الرحمن الله أكبر
2026-04-22 18:57:06
1
roona.nadi
Roona Nadi :
دة هيلف بينا كلنا ارض البيت🤣🤣
2026-04-21 03:18:37
0
biro.boshra4
Biro :
❤️❤️❤️
2026-04-30 22:09:28
0
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#AD Get farm fresh quality from just around the corner, pick up Finest Rainbow Carrots from your local Tesco today. Recipe below: Serves 3 For the carrots 1 pack Finest Rainbow Carrots 1 tbsp olive oil 1 garlic clove, crushed 1 tsp cumin seeds ½ tsp ground coriander 1 tbsp honey ½ lemon Salt Pepper For the whipped feta 150g feta 100g Greek yoghurt 1 tbsp olive oil Juice of ½ lemon Black pepper For the couscous 150g couscous 200ml vegetable stock 1 tbsp olive oil ½ lemon Handful fresh parsley, chopped To serve ½ pomegranate 40g toasted hazelnuts, roughly chopped Handful fresh parsley Extra virgin olive oil 1. Prepare the rainbow carrots by trimming the tops, leaving them whole or halving any larger carrots lengthways. Add the carrots to a large roasting tray along with garlic, cumin seeds, ground coriander, honey and olive oil, before tossing everything together until fragrant. 2. Pop the carrots in a hot oven at 200°C for 25–30 minutes until the carrots are nice and tender. 3. For the whipped feta, add the feta, Greek yoghurt, olive oil and lemon juice to a food processor. Blend until smooth and creamy, then season with black pepper to taste. 4. For the couscous, place it in a bowl and pour over the hot vegetable stock. Cover and leave for 5 minutes, then fluff with a fork. Stir through the olive oil, lemon juice and chopped parsley, seasoning to taste. 5. To assemble, spread the whipped feta generously across a serving plate. Spoon the couscous over the top, then pile the roasted rainbow carrots on top. Finish with plenty of fresh pomegranate seeds, toasted chopped hazelnuts, fresh parsley and a drizzle of extra virgin olive oil.
#AD Get farm fresh quality from just around the corner, pick up Finest Rainbow Carrots from your local Tesco today. Recipe below: Serves 3 For the carrots 1 pack Finest Rainbow Carrots 1 tbsp olive oil 1 garlic clove, crushed 1 tsp cumin seeds ½ tsp ground coriander 1 tbsp honey ½ lemon Salt Pepper For the whipped feta 150g feta 100g Greek yoghurt 1 tbsp olive oil Juice of ½ lemon Black pepper For the couscous 150g couscous 200ml vegetable stock 1 tbsp olive oil ½ lemon Handful fresh parsley, chopped To serve ½ pomegranate 40g toasted hazelnuts, roughly chopped Handful fresh parsley Extra virgin olive oil 1. Prepare the rainbow carrots by trimming the tops, leaving them whole or halving any larger carrots lengthways. Add the carrots to a large roasting tray along with garlic, cumin seeds, ground coriander, honey and olive oil, before tossing everything together until fragrant. 2. Pop the carrots in a hot oven at 200°C for 25–30 minutes until the carrots are nice and tender. 3. For the whipped feta, add the feta, Greek yoghurt, olive oil and lemon juice to a food processor. Blend until smooth and creamy, then season with black pepper to taste. 4. For the couscous, place it in a bowl and pour over the hot vegetable stock. Cover and leave for 5 minutes, then fluff with a fork. Stir through the olive oil, lemon juice and chopped parsley, seasoning to taste. 5. To assemble, spread the whipped feta generously across a serving plate. Spoon the couscous over the top, then pile the roasted rainbow carrots on top. Finish with plenty of fresh pomegranate seeds, toasted chopped hazelnuts, fresh parsley and a drizzle of extra virgin olive oil.
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