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@pbnga9852: Năm nay nhà e đổi dần hết sang mấy cái quạt tuần hoàn không khí này rùi các mom ạ #Nga_Phạm #quattuanhoankhongkhi #levoitcirculair229cm

Nga Phạm (Mẹ Sóc)
Nga Phạm (Mẹ Sóc)
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Region: VN
Friday 29 May 2026 04:56:13 GMT
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iemthichanh_0208
xinhh và khó tánnn 💢💢 :
mong sóc repp
2026-05-29 05:00:06
2
chi_koflopppp13
ʚ₍⑅ᐢ..ᐢ₎ɞ chi🌷 :
sớm mong chị repp😂😂😂
2026-05-29 04:59:22
0
sockids2022
Sóc's kid :
Cho c xin link áo trắng chấm bi
2026-05-30 23:25:47
0
tuan.anh19950
Tuấn Anh xe ben :
🥰🥰
2026-05-29 18:09:32
0
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Castello Creamy Blue Cheese, Pumpkin & Sage Soufra, the most delicious & spectacular centrepiece for your festive table. You will need: 150g @CastelloAU Creamy Blue Cheese, crumbled 375g filo pastry 600g butternut pumpkin, peeled & cut into 1cm pieces 1 bulb garlic 60g unsalted butter, melted 2 tbsp chopped fresh sage leaves 4 eggs 200ml double cream 130ml full cream milk To serve 75g @CastelloAU Creamy Blue Cheese 6-8 sage leaves, crisped in butter Preheat oven to 180°C fan-forced. Add pumpkin to a lined baking tray, drizzle with olive oil & season with salt & pepper. Toss to coat. Cut off the top ⅛ of the garlic bulb, then drizzle the exposed cloves in olive oil & sprinkle with salt. Wrap in foil & place on the tray. Roast for 30 min. Cool completely. Continue to roast the garlic until the cloves feel soft when pressed. When cooled, squeeze the cloves from their skins. Mash into a paste. Brush one of the filo sheets lightly with butter & place, buttered-side up, in a 25cm round tart tin, pressing the pastry into the corners. Repeat with 4 more sheets. Trim the overhanging pastry, leaving 1cm over the edges. Take an unbuttered sheet of filo & place the long side in front of you. Fold the bottom edge up to form a fold 3cm wide. continue folding the pastry in alternating directions. Repeat with the remaining sheets of pastry.
Starting from the middle of the tart pan, coil strips to form a swirl, spreading the strips slightly.
Brush with remaining butter. Place the tart pan on a baking tray & bake for 18 min until golden. Remove from the oven & set aside to cool for 20 min. Combine the Castello Creamy Blue Cheese, pumpkin & sage in a bowl & combine. In a large jug, whisk eggs, cream, milk & roasted garlic with ½ tsp salt & pepper. Gently press cheese mixture in the gaps of the pastry. Pour the custard over slowly, allowing it to soak into all the gaps. Bake for 25 min until the custard has set. Cool for 15 min, then crumble over Castello Creamy Blue Cheese & decorate with sage leaves. Serve warm. #bluecheese #soufra #cheesetart #pumpkinpie #festiverecipe #christmasrecipe
Castello Creamy Blue Cheese, Pumpkin & Sage Soufra, the most delicious & spectacular centrepiece for your festive table. You will need: 150g @CastelloAU Creamy Blue Cheese, crumbled 375g filo pastry 600g butternut pumpkin, peeled & cut into 1cm pieces 1 bulb garlic 60g unsalted butter, melted 2 tbsp chopped fresh sage leaves 4 eggs 200ml double cream 130ml full cream milk To serve 75g @CastelloAU Creamy Blue Cheese 6-8 sage leaves, crisped in butter Preheat oven to 180°C fan-forced. Add pumpkin to a lined baking tray, drizzle with olive oil & season with salt & pepper. Toss to coat. Cut off the top ⅛ of the garlic bulb, then drizzle the exposed cloves in olive oil & sprinkle with salt. Wrap in foil & place on the tray. Roast for 30 min. Cool completely. Continue to roast the garlic until the cloves feel soft when pressed. When cooled, squeeze the cloves from their skins. Mash into a paste. Brush one of the filo sheets lightly with butter & place, buttered-side up, in a 25cm round tart tin, pressing the pastry into the corners. Repeat with 4 more sheets. Trim the overhanging pastry, leaving 1cm over the edges. Take an unbuttered sheet of filo & place the long side in front of you. Fold the bottom edge up to form a fold 3cm wide. continue folding the pastry in alternating directions. Repeat with the remaining sheets of pastry.
Starting from the middle of the tart pan, coil strips to form a swirl, spreading the strips slightly.
Brush with remaining butter. Place the tart pan on a baking tray & bake for 18 min until golden. Remove from the oven & set aside to cool for 20 min. Combine the Castello Creamy Blue Cheese, pumpkin & sage in a bowl & combine. In a large jug, whisk eggs, cream, milk & roasted garlic with ½ tsp salt & pepper. Gently press cheese mixture in the gaps of the pastry. Pour the custard over slowly, allowing it to soak into all the gaps. Bake for 25 min until the custard has set. Cool for 15 min, then crumble over Castello Creamy Blue Cheese & decorate with sage leaves. Serve warm. #bluecheese #soufra #cheesetart #pumpkinpie #festiverecipe #christmasrecipe
It just hits differnet .. #naturalblush #beauty
It just hits differnet .. #naturalblush #beauty

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