@fennienatalie:

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Region: ID
Sunday 16 August 2026 14:46:51 GMT
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dumbpuck69
dumbpuck :
who’s polkadot on the left she’s cute
2026-08-19 14:35:59
2
gingleeth
Gingle :
Which one available?
2026-08-19 03:09:55
0
ddq2692
DDQ :
beautiful
2026-08-19 02:17:43
0
ahqiang102892
AhQiang :
💯
2026-08-18 02:16:33
3
aisyahnairawirna
Fans dijah :
pertama sapa dong kk fenniee
2026-08-16 14:56:52
10
haidarasraf_
Zenin :
koncomu rodok kaku fen wkwkwk
2026-08-17 03:18:49
5
soulchannel02
Soulchannel02 :
Yg mana single?
2026-08-17 01:26:08
0
tobleeroone
tobleeroone :
yg baju polkadot lucu amat liat dulu baru gerak wkwk 😅
2026-08-17 08:54:04
2
cacacantikgirlbaik
CacaReal :
kakaknya cantik banget masyallah cakepnya good job
2026-08-19 13:39:20
0
kareljiston
MarceLLLLL :
cantik semua Godddd 😭
2026-08-19 07:47:55
0
martinbursa13
pagi❤ :
otw🥰
2026-08-19 16:41:03
0
cacacantikgirlbaik
CacaReal :
hay kak maaf ya kak aku nggak berani sapa nyapa kakaknya. aku takut ragu gugup gitu kaka hehehe
2026-08-19 13:39:05
0
anakpakrt280
Sii Abb :
Spil rok hitam
2026-08-19 06:45:44
0
king_kenz31
King_Kenz :
so cute 😃😃
2026-08-18 05:40:10
0
rzanndjayy
Rzn :
2026-08-20 06:16:08
0
menungguukamuu
:/ :
yg paling kiri spill dong
2026-08-18 08:03:36
0
tebaksiapahayobang
Pppp :
isa ga sehh cakepnya munduran dikit kelewatan parah 😉
2026-08-16 15:05:11
0
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Other Videos

✨🍂Roasted pumpkin soup with bell pepper and garlic It’s autumn again, which means pumpkin season! This is an easy recipe you can prepare in advance, so after a long day at work, you can sit down and enjoy it right away. Recipe for 4 servings: 1 butternut squash (pumpkin) 1 bulb of garlic 1 onion 2 shallots 2 red pointed bell peppers Salt and pepper 3 teaspoons tomato paste 3 teaspoons smoked paprika powder 2 teaspoons ground cumin 1 vegetable stock cube 1 liter of water A splash of cooking cream (or heavy cream) Parsley Chili flakes 1. Preheat the oven to 180°C (350°F). 2. Halve the butternut squash and remove the seeds. Cut the top off the garlic bulb and drizzle it with olive oil. Roughly chop the onion, shallots and red pointed peppers. 3. Arrange the vegetables on a baking tray. Drizzle everything with olive oil and season with salt and pepper. 4. Roast in the oven for 40 minutes, until the vegetables are tender and beginning to caramelize. 5. When the vegetables are done, heat a little olive oil in a large soup pot over medium heat. 6. Squeeze the roasted garlic from its bulb into the pot. Scoop the roasted squash flesh out of the skins and add it to the pot together with the roasted onions, shallots and peppers. 7. Add the tomato paste and sauté for a few minutes so the paste cooks through. 8. Stir in the smoked paprika and ground cumin, and cook for about 10 minutes, stirring occasionally. 9. Add the vegetable stock cube and 1 litre (4 cups) of water, bring to a simmer and cook for about 20 minutes. 10. Purée the soup until smooth (use an immersion blender or blend in batches). 11. Stir in a splash of cooking cream. 12. Taste and adjust salt and pepper. Serve topped with chopped parsley and a sprinkle of chili flakes. Enjoy! ✨🍂  #cookwithme #hostingideas #girlsnight #diner #fyp
✨🍂Roasted pumpkin soup with bell pepper and garlic It’s autumn again, which means pumpkin season! This is an easy recipe you can prepare in advance, so after a long day at work, you can sit down and enjoy it right away. Recipe for 4 servings: 1 butternut squash (pumpkin) 1 bulb of garlic 1 onion 2 shallots 2 red pointed bell peppers Salt and pepper 3 teaspoons tomato paste 3 teaspoons smoked paprika powder 2 teaspoons ground cumin 1 vegetable stock cube 1 liter of water A splash of cooking cream (or heavy cream) Parsley Chili flakes 1. Preheat the oven to 180°C (350°F). 2. Halve the butternut squash and remove the seeds. Cut the top off the garlic bulb and drizzle it with olive oil. Roughly chop the onion, shallots and red pointed peppers. 3. Arrange the vegetables on a baking tray. Drizzle everything with olive oil and season with salt and pepper. 4. Roast in the oven for 40 minutes, until the vegetables are tender and beginning to caramelize. 5. When the vegetables are done, heat a little olive oil in a large soup pot over medium heat. 6. Squeeze the roasted garlic from its bulb into the pot. Scoop the roasted squash flesh out of the skins and add it to the pot together with the roasted onions, shallots and peppers. 7. Add the tomato paste and sauté for a few minutes so the paste cooks through. 8. Stir in the smoked paprika and ground cumin, and cook for about 10 minutes, stirring occasionally. 9. Add the vegetable stock cube and 1 litre (4 cups) of water, bring to a simmer and cook for about 20 minutes. 10. Purée the soup until smooth (use an immersion blender or blend in batches). 11. Stir in a splash of cooking cream. 12. Taste and adjust salt and pepper. Serve topped with chopped parsley and a sprinkle of chili flakes. Enjoy! ✨🍂 #cookwithme #hostingideas #girlsnight #diner #fyp

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