@.kfsh: مرت الايام✨💔. #حسين_الغزال #شاشه_سوداء #تصميم_فيديوهات🎶🎤🎬 #ترند #CapCut

مـــحـــمد || Mohammed

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ليالي :

متابعة للحساب عدي مشروع اريد منكم دعم

2026-05-19 20:32:11

1

أوم أوم غمازة III :

حسين ابداع

2026-05-03 09:00:24

4

Sea of Sorrows :

اسم أغنية بلا زحمة

2026-05-05 05:51:58

0

صفاء صاحب 313 :

راحت هيه ول اليام

2026-05-07 13:13:05

1

♯̶ الگحِلي⤹ :

هِهِآ

2026-05-08 23:07:03

1

سالي𝐒𝐀𝐋𝐋𝐘𑇍 :

ماتحمل اسمع هاي الاغاني والله 💔😢

2026-05-08 21:35:17

1

ميم حاء :

وين رجعتنه حسين أغانيه ع الجرح💔

2026-05-20 22:13:14

1

دانه ستوري مكياج عطور ملابس ✨ :

اي مرت الأيام 🥹

2026-05-17 13:48:12

1

ℋ𝒪𝒮𝒮𝒜ℳ :

جنت مراهق واحب واني اسمع هاي الاغنيه هههههه

2026-05-04 06:19:16

1

امير SA :

2026-05-06 18:24:16

1

مهند الشمري :

2026-05-06 15:38:11

1

عاشق الصمت :

صوت حلو يجنن

2026-05-03 18:35:49

1

حمودي الزيدي :

اي والله 💔

2026-05-07 20:11:40

1

امير SA :

2026-05-06 18:24:18

1

علي سعد.★ :

2005

2026-05-03 07:45:59

2

هــًّ.1998📸🐆 :

طفوو

2026-05-03 18:03:13

1

user95446719538 :

اريد الفيدو فدوه🥰

2026-05-03 14:40:51

1

مشرق العراقي 🇮🇶 :

من اجمل الاغاني

2026-05-03 19:41:22

1

قُسِسِوٌمًيَ بًنِ بًآسِمً :

شوفوووو لستوري حلوووو لو لا

2026-05-03 08:24:33

1

احمد عبيد :

ي والله فنان محبوب شكد تعجبني اغانينا حلوة 🌹🌹🌹🌹

2026-05-03 10:54:54

1

وذكر بالقرآن | 𝟒𝐊 💎 𝐍 :

ابداع

2026-05-03 00:02:10

1

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🍝🐟 Savor the flavors of the Mediterranean with this quick and tasty Pasta with Swordfish, Cherry Tomatoes, and Olives! Perfect for a summer dinner *Ingredients for 4 servings:* - 11 oz mezze maniche pasta (320 g) - 14 oz swordfish (400 g) - 21 oz cherry tomatoes (600 g) - 3.5 oz pitted Taggiasca olives (100 g) - A handful of capers - Oregano, to taste - Salt, to taste - Pepper, to taste - Extra virgin olive oil (EVOO), to taste *Instructions:* 1. Remove the skin from the swordfish and clean the fillet thoroughly. Cut the cherry tomatoes in half. 2. In a large pan, heat some EVOO with two cloves of garlic and fresh oregano. Once the garlic is golden, add the cherry tomatoes, season with a pinch of salt, and cook over high heat for a couple of minutes. 3. Add the swordfish fillets to the pan and cook for a couple of minutes on each side. Then, break the fillets into smaller pieces using a wooden spoon. Add the olives, capers, and dried oregano. 4. Meanwhile, cook the pasta in boiling salted water until al dente. Drain the pasta and add it directly to the sauce. 5. Toss the pasta with a drizzle of EVOO, plate, and serve. Enjoy this delicious and quick Mediterranean dish!

🍝🐟 Savor the flavors of the Mediterranean with this quick and tasty Pasta with Swordfish, Cherry Tomatoes, and Olives! Perfect for a summer dinner *Ingredients for 4 servings:* - 11 oz mezze maniche pasta (320 g) - 14 oz swordfish (400 g) - 21 oz cherry tomatoes (600 g) - 3.5 oz pitted Taggiasca olives (100 g) - A handful of capers - Oregano, to taste - Salt, to taste - Pepper, to taste - Extra virgin olive oil (EVOO), to taste *Instructions:* 1. Remove the skin from the swordfish and clean the fillet thoroughly. Cut the cherry tomatoes in half. 2. In a large pan, heat some EVOO with two cloves of garlic and fresh oregano. Once the garlic is golden, add the cherry tomatoes, season with a pinch of salt, and cook over high heat for a couple of minutes. 3. Add the swordfish fillets to the pan and cook for a couple of minutes on each side. Then, break the fillets into smaller pieces using a wooden spoon. Add the olives, capers, and dried oregano. 4. Meanwhile, cook the pasta in boiling salted water until al dente. Drain the pasta and add it directly to the sauce. 5. Toss the pasta with a drizzle of EVOO, plate, and serve. Enjoy this delicious and quick Mediterranean dish!

#cucinaitaliana Strawberry Panna Cotta Recipe: For the Panna Cotta: • Cream: 2 cups • Sugar: 1/3 cup • Gelatin: 2 sheets (or 8g) • Vanilla: 1 tablespoon Steps for Panna Cotta: 1. Soften gelatin in cold water. Heat cream, sugar, and vanilla until hot but not boiling. Remove from heat, add gelatin, and stir until melted. 2. Pour into glasses and let it cool. Then, refrigerate until firm. For the Strawberry Topping: • Strawberries: 1 cup, chopped • Water: 1/2 cup • Gelatin: 1 sheet Steps for Strawberry Topping: 1. Soften gelatin in cold water. Heat strawberries and water without boiling. Add gelatin and stir until melted. 2. Let it cool, then pour over the firm panna cotta. Refrigerate until set. @GialloZafferano

#cucinaitaliana Strawberry Panna Cotta Recipe: For the Panna Cotta: • Cream: 2 cups • Sugar: 1/3 cup • Gelatin: 2 sheets (or 8g) • Vanilla: 1 tablespoon Steps for Panna Cotta: 1. Soften gelatin in cold water. Heat cream, sugar, and vanilla until hot but not boiling. Remove from heat, add gelatin, and stir until melted. 2. Pour into glasses and let it cool. Then, refrigerate until firm. For the Strawberry Topping: • Strawberries: 1 cup, chopped • Water: 1/2 cup • Gelatin: 1 sheet Steps for Strawberry Topping: 1. Soften gelatin in cold water. Heat strawberries and water without boiling. Add gelatin and stir until melted. 2. Let it cool, then pour over the firm panna cotta. Refrigerate until set. @GialloZafferano

Crostini with Date and Walnut Cream, and Burrata: Ingredients: • 10 pitted dates • 40 grams of walnuts • 1 heaping tablespoon of honey • 1 slice of rye bread • 125 grams of burrata • Chopped walnuts (for garnish) • Extra virgin olive oil (for dressing) • Marjoram (for dressing) Procedure: 1. Preparation of the date and walnut cream: • Finely chop the dates and walnuts in a mortar. • Add the honey and mix well until a smooth cream is obtained. 2. Preparation of the crostini: • Toast the slice of rye bread in a pan until it becomes crispy. 3. Composition of the crostini: • Spread the date and walnut cream on the toasted slice of bread. • Place the burrata on top. • Garnish with chopped walnuts, a drizzle of extra virgin olive oil, and some fresh or dried marjoram. @GialloZafferano

Crostini with Date and Walnut Cream, and Burrata: Ingredients: • 10 pitted dates • 40 grams of walnuts • 1 heaping tablespoon of honey • 1 slice of rye bread • 125 grams of burrata • Chopped walnuts (for garnish) • Extra virgin olive oil (for dressing) • Marjoram (for dressing) Procedure: 1. Preparation of the date and walnut cream: • Finely chop the dates and walnuts in a mortar. • Add the honey and mix well until a smooth cream is obtained. 2. Preparation of the crostini: • Toast the slice of rye bread in a pan until it becomes crispy. 3. Composition of the crostini: • Spread the date and walnut cream on the toasted slice of bread. • Place the burrata on top. • Garnish with chopped walnuts, a drizzle of extra virgin olive oil, and some fresh or dried marjoram. @GialloZafferano

😂😅😅 I guess this is why I shouldn’t be trying to do things when I’m already late 😭 #slickback

😂😅😅 I guess this is why I shouldn’t be trying to do things when I’m already late 😭 #slickback

Use code TERRYBERRY to save $$ on @LaceMade 🥰🫶🏻 aren’t these so perfect for spring?? Lacemade has the perfect pieces to wear for the season 🌷 #lacemade #girlyoutfits #femininestyle #springoutfits #springdresses #springhaul #girlydresses

Use code TERRYBERRY to save $$ on @LaceMade 🥰🫶🏻 aren’t these so perfect for spring?? Lacemade has the perfect pieces to wear for the season 🌷 #lacemade #girlyoutfits #femininestyle #springoutfits #springdresses #springhaul #girlydresses

Indulge in the sweet and nutty delight of Caramelized Peaches with Mascarpone Cream and Pistachio Crumble! 🍑✨ #giallozafferano #DessertGoals #SweetTreats #PeachPerfection @Ingredients: Caramelized Peaches: ● 2 peaches ● 2 tablespoons sugar ● 1 pat of butter ● 30 ml Cointreau (about 2 tablespoons) Mascarpone Cream: ● 200 g mascarpone (about 1 cup) ● A dash of vanilla extract ● A bit of honey (about 1 tablespoon) ● 20 ml cream (about 1.5 tablespoons) Pistachio Crumble: ● 50 g flour (about 1/3 cup + 1 tablespoon) ● 50 g brown sugar (about 1/4 cup) ● 50 g chopped pistachios (about 1/3 cup) ● 50 g butter (about 3.5 tablespoons) Instructions: Caramelized Peaches: 1. Blanch the whole peaches in boiling water for about 10 minutes. 2. Cool the peaches in ice water, then cut them in half and remove the pit. 3. In a pan, caramelize 2 tablespoons of sugar with a pat of butter. 4. Deglaze with 30 ml (2 tablespoons) of Cointreau and flambé. 5. Add the peaches to the pan and cook for 4-5 minutes. Set aside. Mascarpone Cream: 1. In a bowl, mix 200 g (1 cup) of mascarpone with a dash of vanilla extract, a bit of honey (about 1 tablespoon), and 20 ml (1.5 tablespoons) of cream. 2. Whisk until smooth and set aside. Pistachio Crumble: 1. Prepare a crumble by mixing 50 g (1/3 cup + 1 tablespoon) of flour, 50 g (1/4 cup) of brown sugar, 50 g (1/3 cup) of chopped pistachios, and 50 g (3.5 tablespoons) of butter. 2. Spread the mixture on a baking sheet lined with parchment paper and bake at 180°C (350°F) for about 8 minutes, until golden brown. Plating: 1. Arrange the caramelized peaches on a plate. 2. Add a spoonful of mascarpone cream beside the peaches. 3. Sprinkle the pistachio crumble over the peaches and cream. Enjoy your meal!

Indulge in the sweet and nutty delight of Caramelized Peaches with Mascarpone Cream and Pistachio Crumble! 🍑✨ #giallozafferano #DessertGoals #SweetTreats #PeachPerfection @Ingredients: Caramelized Peaches: ● 2 peaches ● 2 tablespoons sugar ● 1 pat of butter ● 30 ml Cointreau (about 2 tablespoons) Mascarpone Cream: ● 200 g mascarpone (about 1 cup) ● A dash of vanilla extract ● A bit of honey (about 1 tablespoon) ● 20 ml cream (about 1.5 tablespoons) Pistachio Crumble: ● 50 g flour (about 1/3 cup + 1 tablespoon) ● 50 g brown sugar (about 1/4 cup) ● 50 g chopped pistachios (about 1/3 cup) ● 50 g butter (about 3.5 tablespoons) Instructions: Caramelized Peaches: 1. Blanch the whole peaches in boiling water for about 10 minutes. 2. Cool the peaches in ice water, then cut them in half and remove the pit. 3. In a pan, caramelize 2 tablespoons of sugar with a pat of butter. 4. Deglaze with 30 ml (2 tablespoons) of Cointreau and flambé. 5. Add the peaches to the pan and cook for 4-5 minutes. Set aside. Mascarpone Cream: 1. In a bowl, mix 200 g (1 cup) of mascarpone with a dash of vanilla extract, a bit of honey (about 1 tablespoon), and 20 ml (1.5 tablespoons) of cream. 2. Whisk until smooth and set aside. Pistachio Crumble: 1. Prepare a crumble by mixing 50 g (1/3 cup + 1 tablespoon) of flour, 50 g (1/4 cup) of brown sugar, 50 g (1/3 cup) of chopped pistachios, and 50 g (3.5 tablespoons) of butter. 2. Spread the mixture on a baking sheet lined with parchment paper and bake at 180°C (350°F) for about 8 minutes, until golden brown. Plating: 1. Arrange the caramelized peaches on a plate. 2. Add a spoonful of mascarpone cream beside the peaches. 3. Sprinkle the pistachio crumble over the peaches and cream. Enjoy your meal!

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