@b.bxxwo3030:

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Sunday 02 August 2026 08:01:51 GMT

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🫰RANIA🫰 :

اي والله معك حق🙏🙏

2026-08-04 17:36:35

1

dy07bxnmn00gنور علي :

🌹🌹🌹

2026-08-05 21:37:31

0

jorjina :

🥰🥰🥰👌👌

2026-08-02 10:51:03

1

Sarina Shufon :

👌👌👌

2026-08-02 08:37:22

1

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Other Videos

صباح الخيررر 🪷🍃#صباح_الورد

صباح الخيررر 🪷🍃#صباح_الورد

Wait till the end to see my Remy! 🐀 ✨AND watch my new YouTube video to see the full process—and the explanation of a tian vs. a ratatouille! Yes, yes, yes, I know... this isn’t technically a ratatouille. It’s a tian, or perhaps Pixar’s interpretation of ratatouille, created by Thomas Keller called confit Byaldi, which is actually much closer to a tian😂 It’s all a little convoluted, but one thing is certain: it’s absolutely delicious and the perfect summer dish. A traditional Provençal favorite, this recipe celebrates the very best produce that summer has to offer☀️🍅🍆 I’ve also linked all of my outfits, the tools I used, and similar vintage plates and bowls in my bio. ✨ Ratatouille (watch my YouTube video for full instructions-link to watch in bio) * 2 zucchini + 2 yellow squash * 2 eggplants * 6 tomatoes (3 for sauce, 3 for topping) * 2 small onions * 1 carrot * 2 roasted bell peppers * 2-3 garlic cloves *1 tbsp tomato paste *a good splash of wine (white or red) * Fresh thyme & rosemary + 1 tsp herbs de Provence * Olive oil, salt & pepper * Fresh basil, parsley, or chives for garnish Sauce 1. Roast peppers: 220 °C / 425 °F until blackened; peel & deseed. 2. Blanch 3 tomatoes for 30-60 seconds till skin starts to peel away then peel & dice. 3. Sauté onion, carrot, garlic until caramelized (8-10 min). 4. Deglaze with wine then add tomatoe paste and then peeled tomatoes, roasted peppers, herbs, salt & pepper. Simmer 10-12 min. 5. Use immersion blender until smooth; simmer 5-10 min more. Veggies * Slice zucchini, squash, eggplant, & remaining tomatoes thinly (2-3 mm) or use mandoline 1. Spread thin layer of sauce in a baking dish. 2. Layer veggies tightly in spiral (zucchini → eggplant → tomato → squash). 3. Drizzle olive oil, season, cover with parchment. 4. Bake 180 °C / 350 °F for 40-50 min until tender but still has a bit of a bite. 5. Strain remaining sauce to remove any chunks 6. Serve with fresh herbs et voila, bon appetit! I’ve also linked all of my outfits, the tools I used, and similar vintage plates and bowls in my bio. ✨ AND watch my new YouTube video to see the full process—and the explanation of a tian vs. a ratatouille! #paris #cooking #kitchen #recipesoftiktok #disney

Wait till the end to see my Remy! 🐀 ✨AND watch my new YouTube video to see the full process—and the explanation of a tian vs. a ratatouille! Yes, yes, yes, I know... this isn’t technically a ratatouille. It’s a tian, or perhaps Pixar’s interpretation of ratatouille, created by Thomas Keller called confit Byaldi, which is actually much closer to a tian😂 It’s all a little convoluted, but one thing is certain: it’s absolutely delicious and the perfect summer dish. A traditional Provençal favorite, this recipe celebrates the very best produce that summer has to offer☀️🍅🍆 I’ve also linked all of my outfits, the tools I used, and similar vintage plates and bowls in my bio. ✨ Ratatouille (watch my YouTube video for full instructions-link to watch in bio) * 2 zucchini + 2 yellow squash * 2 eggplants * 6 tomatoes (3 for sauce, 3 for topping) * 2 small onions * 1 carrot * 2 roasted bell peppers * 2-3 garlic cloves *1 tbsp tomato paste *a good splash of wine (white or red) * Fresh thyme & rosemary + 1 tsp herbs de Provence * Olive oil, salt & pepper * Fresh basil, parsley, or chives for garnish Sauce 1. Roast peppers: 220 °C / 425 °F until blackened; peel & deseed. 2. Blanch 3 tomatoes for 30-60 seconds till skin starts to peel away then peel & dice. 3. Sauté onion, carrot, garlic until caramelized (8-10 min). 4. Deglaze with wine then add tomatoe paste and then peeled tomatoes, roasted peppers, herbs, salt & pepper. Simmer 10-12 min. 5. Use immersion blender until smooth; simmer 5-10 min more. Veggies * Slice zucchini, squash, eggplant, & remaining tomatoes thinly (2-3 mm) or use mandoline 1. Spread thin layer of sauce in a baking dish. 2. Layer veggies tightly in spiral (zucchini → eggplant → tomato → squash). 3. Drizzle olive oil, season, cover with parchment. 4. Bake 180 °C / 350 °F for 40-50 min until tender but still has a bit of a bite. 5. Strain remaining sauce to remove any chunks 6. Serve with fresh herbs et voila, bon appetit! I’ve also linked all of my outfits, the tools I used, and similar vintage plates and bowls in my bio. ✨ AND watch my new YouTube video to see the full process—and the explanation of a tian vs. a ratatouille! #paris #cooking #kitchen #recipesoftiktok #disney

الجزء الثالث | شوف الله شسوى بيهم 😓👋#fyppppppppppppppppppppppp #اغوى_كويتيين🇰🇼 #keşfet #اغاني_مسرعه💥 #تصميم_فيديوهات🎶

الجزء الثالث | شوف الله شسوى بيهم 😓👋#fyppppppppppppppppppppppp #اغوى_كويتيين🇰🇼 #keşfet #اغاني_مسرعه💥 #تصميم_فيديوهات🎶

#M #Meme #MemeCut #fyp #always

#M #Meme #MemeCut #fyp #always

کجایی ؟
ོ🖤 <br>‌‌ <br>‌‌ <br>‌‌ <br>‌‌ <br>‌‌ <br>‌‌<br>‌‌ <br>‌‌<br>‌‌<br>‌‌<br>‌‌<br>‌‌<br>‌‌<br>‌‌<br>‌‌<br>‌‌<br>‌‌<br>‌‌ <br>‌‌ <br>‌‌<br>‌‌<br>‌‌<br>‌‌<br>‌‌<br>‌‌<br>‌‌<br>‌‌<br>‌‌<br>‌‌<br>‌‌<br>‌‌<br>‌‌<br>‌‌<br>‌‌<br>‌‌<br>‌‌ <h id=

#afghanistan🇦🇫 #تنهایی_قلب_شڪستہ #foryoupage❤️❤️ #viralvideos #fybシ" width="135" height="240">
کجایی ؟ ོ🖤 #afghanistan🇦🇫 #تنهایی_قلب_شڪستہ #foryoupage❤️❤️ #viralvideos #fybシ

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