@poshaki_sherwan: #foryou

poshake  sherwan
poshake sherwan
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Wednesday 27 May 2026 15:24:46 GMT
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bk_i35
★彡 βя𝐲α𝐫 彡★ :
خوا شیفای بدا یارب 😕🤲🏻
2026-05-28 10:59:54
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daeke_mahamd
دایکی مە تین :
خوایی گەورە شیفای بدات
2026-05-27 17:24:00
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karzanomarali
Karzan Omar Ali :
خودا شيفابدات انشالله
2026-05-27 22:54:08
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taqanam984
کچە سورچی 🥀🖤 :
یارەبی خوای گەورە شیفای بدا🤲
2026-05-28 22:13:33
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yunesormzyar
Yunes Ormzyar :
🤲🤲🤲🤲 خوای گەورە شیفای بدات برام
2026-05-29 14:30:05
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arxawan.mobail
ئةرخةوان.مؤبايل✌️😀 :
خودا شيفاي بدات انشالله 🥰🤲
2026-05-28 07:02:26
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gorankurdish
goran :
خودا شیفای بدات
2026-05-27 15:46:52
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dlsherabdullahazi
Dlsher Abdullah Aziz :
خودا شیفای بدات أن شاءالله
2026-05-27 15:59:34
1
abdlwahyd.abdlkar
[عبدالواحدعبدالکریم] :
2026-05-27 15:38:14
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samanblbas13
سامان بلباس :
2026-05-27 16:44:08
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abdlwahyd.abdlkar
[عبدالواحدعبدالکریم] :
🥰🥰🥰
2026-05-27 15:37:38
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aras.hasan1
arashasan81 :
🥰🥰🥰
2026-06-26 03:58:26
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Other Videos

Samhain Blessings, Happy Halloween and a Sacred All Saints and Soul Day to you lovely lot! 🎃✨What are you doing for it?!  I usually like to light a fire and stay in reading and snuggling, but today I had an unexpected visitor. A spooky spirit demanding soul cakes so that he may be free! 👻  Here’s my recipe in case you have any spooky spirits of your own!  Rosehip Jam/Jelly: Roughly chop 250g rosehips and add to a pan with 400ml water. Bring to the boil and simmer for 15 minutes. Strain through two layers of muslin (or a clean tea towel). Then scoop out the mush, return it to the pan with another 400ml water, and repeat. This helps extract every drop of flavour! Now, for every 500ml of rosehip juice, add 400g jam sugar. Stir over low heat until dissolved, then bring to a rolling boil and heat to 105°C — the setting point for a soft, spoonable jelly. Pour into sterilised jars, seal, and let cool. The result: a glossy, amber-red jelly that tastes like autumn sunshine. Soul Cakes:  150g self raising flour 60g butter 60g caster sugar (+ extra to sprinkle) 1 large egg yolk 2 tbsp milk 1/2 tsp ground ginger 1/2 tsp mixed spice pinch salt 40g currants Cream butter and sugar until fluffy, then beat in the yolk. Sieve in half the flour with spices, baking powder and salt, mix, then add the milk. Add the rest of the flour and currants, mix until firm, and roll to ½cm thick. Cut into rounds, prick with a fork, mark with a cross, and bake at 180°C for 15 mins until golden. Sprinkle with sugar and cool completely. Then layer up with buttercream and rosehip jelly!  #fyp #halloween #foraging
Samhain Blessings, Happy Halloween and a Sacred All Saints and Soul Day to you lovely lot! 🎃✨What are you doing for it?! I usually like to light a fire and stay in reading and snuggling, but today I had an unexpected visitor. A spooky spirit demanding soul cakes so that he may be free! 👻 Here’s my recipe in case you have any spooky spirits of your own! Rosehip Jam/Jelly: Roughly chop 250g rosehips and add to a pan with 400ml water. Bring to the boil and simmer for 15 minutes. Strain through two layers of muslin (or a clean tea towel). Then scoop out the mush, return it to the pan with another 400ml water, and repeat. This helps extract every drop of flavour! Now, for every 500ml of rosehip juice, add 400g jam sugar. Stir over low heat until dissolved, then bring to a rolling boil and heat to 105°C — the setting point for a soft, spoonable jelly. Pour into sterilised jars, seal, and let cool. The result: a glossy, amber-red jelly that tastes like autumn sunshine. Soul Cakes: 150g self raising flour 60g butter 60g caster sugar (+ extra to sprinkle) 1 large egg yolk 2 tbsp milk 1/2 tsp ground ginger 1/2 tsp mixed spice pinch salt 40g currants Cream butter and sugar until fluffy, then beat in the yolk. Sieve in half the flour with spices, baking powder and salt, mix, then add the milk. Add the rest of the flour and currants, mix until firm, and roll to ½cm thick. Cut into rounds, prick with a fork, mark with a cross, and bake at 180°C for 15 mins until golden. Sprinkle with sugar and cool completely. Then layer up with buttercream and rosehip jelly! #fyp #halloween #foraging

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