@sckada.spil: #sandalslop #sandalcasual #sandalpria

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Sunday 09 August 2026 04:58:11 GMT

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Rezky|And_TheMinis 👨‍👧‍👦🎬 :

yang di video sama yang di keranjang jauh banget bedanya, hadeuh

2026-08-31 17:09:37

14

🄼🄰🅆🄰🅁_🅂🅃🄴🅅🄰🄽🄸🄴 :

videox kelihatan ori beda yg di etalase

2026-08-21 13:19:04

3

xvrncs.yf :

sandal mbg

2026-08-13 00:37:32

3

kusukalangit :

beda sama etalase

2026-08-11 12:31:35

9

🛒ᴡɪᴅɪsʜᴏᴘ🛍 :

habis nya no 40

2026-08-25 14:37:31

1

Notification :

iyaaa

2026-08-25 15:54:10

0

Beezus :

yg di etalase burik 😂😂😂

2026-08-21 10:12:16

0

istiiii1 :

sepatu kitchen kuuu

2026-08-19 10:18:14

0

esteler :

apaan beda gitu dikeranjang

2026-09-22 19:11:39

0

G.yas🍑 :

Yang divideo yang real mana yaa,kok beda sama etalaseee bahannya

2026-08-29 00:53:57

0

rahmanalfarisy :

Look nya mewah

2026-08-12 04:48:53

1

Arver :

aku terkecoh😂

2026-09-10 06:52:16

0

RJluv :

berat gak bang? aku pernah beli pas pake dah kayak bawa barbel dikaki

2026-08-31 07:57:01

0

sensen1113 :

Dibawa jalan nongkrong lucu

2026-08-14 02:44:44

1

A l :

yang lu pake ukuran berpa?kaki

2026-09-20 02:49:59

0

Bli Ruben 🏝️♊️🏝️🇮🇩 :

Nga sesuai sama di video ini coba lihat bolongan samping😏

2026-09-10 14:46:01

0

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POTATO FLATBREAD WITH CHEESY TUNA RECIPE BELOW This recipe makes 12 flatbread. Ingredients POTATO DOUGH 550 g potatoes, about 475 g after peeling (1¼ lb / about 1 lb peeled) 1 large egg 5 g salt (¾ tsp) 8 g fresh chives, finely chopped (about 3 tbsp) 50 g shredded mozzarella (scant ½ cup) 300 g all-purpose flour, plus extra for dusting (2½ cups) TUNA FILLING 25 ml olive oil (1½ tbsp) 50 g red bell pepper, diced (⅓ cup) 50 g green bell pepper, diced (⅓ cup) 75 g red onion, finely chopped (1 small onion / ½ cup) 200 g tuna in (sunflower) oil, drained (7 oz / about 2 cans) 75 g sliced green olives (½ cup) 75 ml ketchup (⅓ cup) 100 g shredded cheese, such as cheddar or Gouda (1 cup) 2 g cayenne pepper (¾ tsp) 0.5 g Italian seasoning (½ tsp) EXTRA cheese slices of your choice oil, for frying INSTRUCTIONS Peel the potatoes and cut them into cubes. Cook them in plenty of unsalted water for 15 to 20 minutes, until tender. Drain well. Mash the potatoes right away until smooth. Let cool briefly. Add the egg, salt, chives, mozzarella and flour. Mix well, then knead until soft and smooth. In a bowl, combine the red and green bell pepper, red onion, tuna, olives, ketchup, shredded cheese, cayenne pepper, Italian seasoning and olive oil. Mix until well combined. Lightly dust your work surface with flour. Divide the dough into 12 equal portions and roll each into a ball. Roll each ball into a round, flat circle. Spoon some of the tuna filling onto one half of each circle and top with a slice of cheese. Fold the other half over the filling and press the edges firmly to seal. Place the filled pockets on a sheet of parchment paper. Heat a heavy-bottomed skillet, greased with a little oil, over low to medium-high heat. Cook the potato tuna pockets on both sides until golden brown and cooked through. #food #Recipe #flatbread #cheese #fyp

POTATO FLATBREAD WITH CHEESY TUNA RECIPE BELOW This recipe makes 12 flatbread. Ingredients POTATO DOUGH 550 g potatoes, about 475 g after peeling (1¼ lb / about 1 lb peeled) 1 large egg 5 g salt (¾ tsp) 8 g fresh chives, finely chopped (about 3 tbsp) 50 g shredded mozzarella (scant ½ cup) 300 g all-purpose flour, plus extra for dusting (2½ cups) TUNA FILLING 25 ml olive oil (1½ tbsp) 50 g red bell pepper, diced (⅓ cup) 50 g green bell pepper, diced (⅓ cup) 75 g red onion, finely chopped (1 small onion / ½ cup) 200 g tuna in (sunflower) oil, drained (7 oz / about 2 cans) 75 g sliced green olives (½ cup) 75 ml ketchup (⅓ cup) 100 g shredded cheese, such as cheddar or Gouda (1 cup) 2 g cayenne pepper (¾ tsp) 0.5 g Italian seasoning (½ tsp) EXTRA cheese slices of your choice oil, for frying INSTRUCTIONS Peel the potatoes and cut them into cubes. Cook them in plenty of unsalted water for 15 to 20 minutes, until tender. Drain well. Mash the potatoes right away until smooth. Let cool briefly. Add the egg, salt, chives, mozzarella and flour. Mix well, then knead until soft and smooth. In a bowl, combine the red and green bell pepper, red onion, tuna, olives, ketchup, shredded cheese, cayenne pepper, Italian seasoning and olive oil. Mix until well combined. Lightly dust your work surface with flour. Divide the dough into 12 equal portions and roll each into a ball. Roll each ball into a round, flat circle. Spoon some of the tuna filling onto one half of each circle and top with a slice of cheese. Fold the other half over the filling and press the edges firmly to seal. Place the filled pockets on a sheet of parchment paper. Heat a heavy-bottomed skillet, greased with a little oil, over low to medium-high heat. Cook the potato tuna pockets on both sides until golden brown and cooked through. #food #Recipe #flatbread #cheese #fyp

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