@lamiiness: #lamineyamal #inesgarcia #spain #football #viral @Inés @Lamine Yamal

𝒞𝑒𝓁𝒾𝒶𓍼

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Sunday 16 August 2026 10:16:11 GMT

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Comments

Dina Suárez🤎 :

Al final se fue con lo más cómodo chanclas 🩴

2026-08-16 19:40:11

9124

🫧liviasupperspam🤫🫥🫨😴 :

Can someone translate

2026-08-17 01:57:07

23

Nadia Green🌈🦁 :

ines lo compartió🥰

2026-08-16 19:52:44

1561

user3247392126115 :

yamal tu oufi te va con unos tenis blancos

2026-08-16 18:44:24

115

𖥻 ׁ ׅ 𝒜 𝕝ƴ ‘ ᥉ ֶָ֢❕ ༘⋆𓈒 :

Son una pareja tan hermosa

2026-08-17 03:07:08

55

Yuri Vergara :

para terminar el cargando en las manos los tacones mientras ella le baila en chanclas 🥰😂🤣 todo sea por comodidad

2026-08-17 01:33:35

366

melindarosa10 :

Soy ella .🤣🥰

2026-08-16 23:17:10

5

Maariaae :

Parece una Barbie

2026-08-17 02:58:08

28

dorsa :

Translate

2026-08-17 05:37:40

1

lamineyamalfan823 :

and better than ronaldo and messi

2026-08-22 12:29:10

3

Maria Carla :

2026-08-16 23:45:32

99

B :

lo compartió Inés

2026-08-16 20:52:55

287

abigail13 :

Que guapa Inés 🥰

2026-08-17 00:58:29

17

sorpresas :

Ines lo compartió 💞

2026-08-19 16:19:57

4

hayy :

I like her too😍

2026-08-17 06:21:03

4

𝐀𝐍𝐃𝐑𝐄𝐀. :

2026-08-16 20:46:52

13

lamineyamalfan823 :

better than all footballers

2026-08-22 12:29:17

0

lamineyamalfan823 :

lamine is the best football player

2026-08-22 12:28:57

1

lamineyamalfan823 :

lo compartio ines

2026-08-22 12:37:53

1

𝙞𝙨𝙮𝙖🏸 :

lamine yamal be love like ohhh look what we have here

2026-09-16 13:55:10

1

bijoux nkoy :

ines

2026-08-25 12:05:51

1

🫥 Elías 😍." :

2026-08-16 19:59:15

4

princess_monovaii :

les chaussures

2026-08-16 22:49:43

1

mer :

zi

2026-10-09 00:47:25

0

Krenn :

2026-08-16 21:50:58

0

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Yule Log 🎄👇🏻 What a treat it is at Christmas to make this nostalgic dessert! This is inspired by Mary Berry's Yule Log with a few changes to the filling and icing. Ingredients For the cake: 4 large eggs 100g caster sugar 65g self raising flour 40g cocoa powder For the ganache icing topping: 300ml double cream 300g dark chocolate (Optional: a few tbsps of icing sugar to thicken) For the filling: 100g soft butter 250g icing sugar 1tsp vanilla extract Method: Whisk the eggs and sugar with an electric whisk until pale in colour and light and frothy. Sift the flour and cocoa together into a separate bowl and then fold gently into the egg and sugar mixture. Fold until the cocoa is fully incorporated. Pour the mixture into a lined 33×23cm tin (don't worry if it's not quite this dimension) and bake at 200°C for about 10-12 mins until well risen and firm to the touch Once out of the oven and cool enough to handle, tip it out on to another piece of baking paper lightly dusted with icing sugar. Place another piece of baking parchment on top of the sponge and gently roll up. Once in shape leave to completely cool. To make the ganache icing, add the chocolate and cream to a saucepan and gently heat until just melted. Cool to room temp and then place in the fridge to set/thicken. To make the filling, beat together the butter, icing sugar and the vanilla essence for a few minutes until combined, smooth and light in colour. Add to a piping bag. Uncurl the Swiss roll sponge and remove the baking parchment. Spread the butter cream on the inside and slowly roll. Don't worry if it breaks and cracks a little as you can cover with icing! Put the ganache icing into a piping bag and pipe lines of icing along the log until it is covered- you can either use a star shaped nozzle to create the lines, or use no nozzle and you can score it with a fork like I did. Decorate with leaves and berries if you wish and dust with plenty of icing sugar. Cut yourself a big slice even after you've filled up on Christmas dinner, because we all know dessert goes to a separate stomach 😉

Yule Log 🎄👇🏻 What a treat it is at Christmas to make this nostalgic dessert! This is inspired by Mary Berry's Yule Log with a few changes to the filling and icing. Ingredients For the cake: 4 large eggs 100g caster sugar 65g self raising flour 40g cocoa powder For the ganache icing topping: 300ml double cream 300g dark chocolate (Optional: a few tbsps of icing sugar to thicken) For the filling: 100g soft butter 250g icing sugar 1tsp vanilla extract Method: Whisk the eggs and sugar with an electric whisk until pale in colour and light and frothy. Sift the flour and cocoa together into a separate bowl and then fold gently into the egg and sugar mixture. Fold until the cocoa is fully incorporated. Pour the mixture into a lined 33×23cm tin (don't worry if it's not quite this dimension) and bake at 200°C for about 10-12 mins until well risen and firm to the touch Once out of the oven and cool enough to handle, tip it out on to another piece of baking paper lightly dusted with icing sugar. Place another piece of baking parchment on top of the sponge and gently roll up. Once in shape leave to completely cool. To make the ganache icing, add the chocolate and cream to a saucepan and gently heat until just melted. Cool to room temp and then place in the fridge to set/thicken. To make the filling, beat together the butter, icing sugar and the vanilla essence for a few minutes until combined, smooth and light in colour. Add to a piping bag. Uncurl the Swiss roll sponge and remove the baking parchment. Spread the butter cream on the inside and slowly roll. Don't worry if it breaks and cracks a little as you can cover with icing! Put the ganache icing into a piping bag and pipe lines of icing along the log until it is covered- you can either use a star shaped nozzle to create the lines, or use no nozzle and you can score it with a fork like I did. Decorate with leaves and berries if you wish and dust with plenty of icing sugar. Cut yourself a big slice even after you've filled up on Christmas dinner, because we all know dessert goes to a separate stomach 😉

من الداخل، بدلاً من التركيز على ما ينقصك، ابدأ بتقدير ما تملكه الآن. • تمرين بسيط: دوّن كل يوم ثلاثة أشياء بسيطة جعلتك تبتسم (كوب قهوة، رسالة من صديق، أو حتى لحظة هدوء). هذا يدرب عقلك على رصد الإيجابيات وسط الضجيج. • توقف عن المقارنة: تذكر أن وسائل التواصل الاجتماعي تعرض

من الداخل، بدلاً من التركيز على ما ينقصك، ابدأ بتقدير ما تملكه الآن. • تمرين بسيط: دوّن كل يوم ثلاثة أشياء بسيطة جعلتك تبتسم (كوب قهوة، رسالة من صديق، أو حتى لحظة هدوء). هذا يدرب عقلك على رصد الإيجابيات وسط الضجيج. • توقف عن المقارنة: تذكر أن وسائل التواصل الاجتماعي تعرض "أفضل اللقطات" فقط، فلا تقارن كواليس حياتك المتعبة بعروض الآخرين المثالية. إدارة العقل والمشاعر أفكارك هي التي تلوّن عالمك؛ إذا كانت سوداوية، سيصبح العالم باهتاً. • عش اللحظة: القلق هو عيش في المستقبل الذي لم يأتِ بعد، والندم هو عيش في الماضي الذي انتهى. ركز على "الآن". • تقبل المشاعر: الحياة ليست سعادة دائمة. من الطبيعي أن تحزن أو تغضب، تقبل هذه المشاعر وأعطِ نفسك حقها في التعبير ثم امضِ قدماً. الاستثمار في العلاقات الإنسان كائن اجتماعي بطبعه، وجود دائرة داعمة هو سر الصمود النفسي. • النوعية لا الكمية: صديق واحد حقيقي يفهم صمتك خير من مئة صديق للمجاملات. • العطاء: مساعدة الآخرين تفرز هرمونات السعادة (الإندورفين). اصنع يوماً جميلاً لشخص آخر، وستجد أن يومك أصبح أجمل تلقائياً. #outfitideast #مشاهير_تيك_توك_مشاهير_العرب 💜🌺 #اخوتي #الشعب_الصيني_ماله_حل

last one was kinda tuff | #arsenalfc #afcbamodu #gyokeres

last one was kinda tuff | #arsenalfc #afcbamodu #gyokeres

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