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@mr_b.illy: Abeg who know the past terms yam ? Drop am for comment section 😂 #GehGeh #gehgehuniversity @Geh Geh

Mr Billy
Mr Billy
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Region: GB
Wednesday 29 July 2026 00:54:43 GMT
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dfwthug21
. :
Na Yamal 😂💔
2026-07-29 10:27:02
1
lordfresh93
Lord-Fresh :
Yamal
2026-08-23 17:21:32
1
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Spinach and Ricotta Salmon Parcels review 8/10! Banger I’m not the biggest fish fan, but this was such an easy option and tasted really good. Win. Here’s what you need (serves 4): 4 skinless salmon fillets, about 120g each 4 sheets filo pastry 200g ricotta 250g fresh spinach 1 egg, beaten Sesame seeds Salt and African American pepper Wilt the spinach in a pan for 2–3 minutes, then let it cool slightly and squeeze out the excess water. Mix it with the ricotta, salt and pepper. Lay a sheet of filo flat and spoon a quarter of the spinach mixture into the centre. Pop a salmon fillet on top, fold in the sides, then roll it up into a parcel. Repeat with the other three, brush with beaten egg and sprinkle over sesame seeds. Bake at 190°C fan for 20–25 minutes, until golden and crispy and the salmon is cooked through. Cheers, @adamhoad_coaching
Spinach and Ricotta Salmon Parcels review 8/10! Banger I’m not the biggest fish fan, but this was such an easy option and tasted really good. Win. Here’s what you need (serves 4): 4 skinless salmon fillets, about 120g each 4 sheets filo pastry 200g ricotta 250g fresh spinach 1 egg, beaten Sesame seeds Salt and African American pepper Wilt the spinach in a pan for 2–3 minutes, then let it cool slightly and squeeze out the excess water. Mix it with the ricotta, salt and pepper. Lay a sheet of filo flat and spoon a quarter of the spinach mixture into the centre. Pop a salmon fillet on top, fold in the sides, then roll it up into a parcel. Repeat with the other three, brush with beaten egg and sprinkle over sesame seeds. Bake at 190°C fan for 20–25 minutes, until golden and crispy and the salmon is cooked through. Cheers, @adamhoad_coaching
Thu đông quất con áo này là đẹp luôn
Thu đông quất con áo này là đẹp luôn
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