@niu12330: CMA CGM ⚓️

Diary of Niu 🌼

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Sunday 23 August 2026 03:27:58 GMT

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مكتب المزاد لاستيراد سيارات US :

MSC number 1

2026-09-17 07:21:05

3

kanyala Annette 💫 :

bonne fête de CMA CGM

2026-09-14 20:02:51

2

HEZEKIAH :

my dream job 😥😢

2026-09-16 23:26:44

2

DHANU🐬 :

✌☺️නැව් රස්සා✌☺️

2026-08-24 15:44:41

3

ImSheny_🩰 :

Loku madam 💗

2026-08-24 01:22:48

1

𝑆𝑎𝑐ℎ𝑖𝑛𝑖 𝐾𝑎𝑣𝑖𝑛𝑑𝑦𝑎 :

❤️⚓️

2026-09-05 11:44:46

2

hashan :

❤️

2026-09-16 02:00:22

2

Shehan D :

🤍

2026-09-13 19:07:54

2

___කැටේ_👑💥 :

❤️⚓️

2026-09-10 03:41:39

2

Diary of Niu 🌼 :

👍🏻👍🏻👍🏻

2026-09-19 04:49:49

0

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ENSALADA DE COLIFLOR ROSTIZADA Y POLLO, VINAGRETA DE ALCAPARRAS Coliflor Pimiento Baby Oliva Ajo en Polvo Paprika Sal y Pimienta Mezclar las verduras con especias y oliva, rostizar al horno. Espinacas Pechuga de Pollo Mezclar las verduras ya rostizadas con espinaca troceada. Grillear pollo y cortar en cubos, agregar a la mezcla. Topping: Queso Feta Jitomate Deshidratado Eneldo Picar los ingredientes y agregarlos como topping a la ensalada. Vinagreta: Ralladura y Jugo Limón Eureka Pimienta Miel Oliva Alcaparras Eneldo Emulsionar limón, miel, pimienta y oliva. Agregar alcaparras y eneldo. Verter sobre ensalada. A comer bonito! #healthyrecipes #EasyRecipes #ensaladas

ENSALADA DE COLIFLOR ROSTIZADA Y POLLO, VINAGRETA DE ALCAPARRAS Coliflor Pimiento Baby Oliva Ajo en Polvo Paprika Sal y Pimienta Mezclar las verduras con especias y oliva, rostizar al horno. Espinacas Pechuga de Pollo Mezclar las verduras ya rostizadas con espinaca troceada. Grillear pollo y cortar en cubos, agregar a la mezcla. Topping: Queso Feta Jitomate Deshidratado Eneldo Picar los ingredientes y agregarlos como topping a la ensalada. Vinagreta: Ralladura y Jugo Limón Eureka Pimienta Miel Oliva Alcaparras Eneldo Emulsionar limón, miel, pimienta y oliva. Agregar alcaparras y eneldo. Verter sobre ensalada. A comer bonito! #healthyrecipes #EasyRecipes #ensaladas

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Coffee Crème Caramel for International Coffee Day! I love crème caramel, and I love coffee even more. Handy that I can have them at the same time. Ingredients: Coffee Caramel: - 100g espresso - 150g sugar Coffee Custard - 6 eggs - 100g sugar - 330g whole milk - 300ml cream - 100g espresso Method: Pre-heat oven to 150 degrees c, non fan forced. For the Coffee Caramel, add sugar and espresso to a saucepan, stirring briefly to dissolve the sugar. Bring to boil over a medium high heat, checking the temperature occasionally until it reaches 160 degrees c. Immediately remove from heat and pour into a metal cake tin (16-20cm) ensuring you hold the cake tin with a tea towel as it will get very hot. For the coffee custard, add your milk and cream to a saucepan and heat until just starting to bubble, turn off heat. Add your eggs and sugar to wide heatproof bowl, and whisk together until sugar is dissolved trying not to incorporate too much air. Slowly add the hot milk to the sugar-egg mix, whisking while you pour. Whisk in espresso. Place your cake tin in a deep baking tray, and pour the custard over the hardened coffee caramel through a fine sieve. Fill half way up the outside of the cake tin with boiling water (do this while on the oven rack) Bake for 40 minutes, or until set but slightly jiggly in the centre. Once set, remove from oven, leave to cool at room temp, then place in fridge until completely cool. To serve, run a knife around the edge, and invert onto serving plate. Eat. #cremecaramel #custard #coffeerecipes #australianrecipes #DessertRecipes #internationalcoffeeday

Coffee Crème Caramel for International Coffee Day! I love crème caramel, and I love coffee even more. Handy that I can have them at the same time. Ingredients: Coffee Caramel: - 100g espresso - 150g sugar Coffee Custard - 6 eggs - 100g sugar - 330g whole milk - 300ml cream - 100g espresso Method: Pre-heat oven to 150 degrees c, non fan forced. For the Coffee Caramel, add sugar and espresso to a saucepan, stirring briefly to dissolve the sugar. Bring to boil over a medium high heat, checking the temperature occasionally until it reaches 160 degrees c. Immediately remove from heat and pour into a metal cake tin (16-20cm) ensuring you hold the cake tin with a tea towel as it will get very hot. For the coffee custard, add your milk and cream to a saucepan and heat until just starting to bubble, turn off heat. Add your eggs and sugar to wide heatproof bowl, and whisk together until sugar is dissolved trying not to incorporate too much air. Slowly add the hot milk to the sugar-egg mix, whisking while you pour. Whisk in espresso. Place your cake tin in a deep baking tray, and pour the custard over the hardened coffee caramel through a fine sieve. Fill half way up the outside of the cake tin with boiling water (do this while on the oven rack) Bake for 40 minutes, or until set but slightly jiggly in the centre. Once set, remove from oven, leave to cool at room temp, then place in fridge until completely cool. To serve, run a knife around the edge, and invert onto serving plate. Eat. #cremecaramel #custard #coffeerecipes #australianrecipes #DessertRecipes #internationalcoffeeday

Nothing but excuses every time🤣 #truckmods #truckparts #projecttruck #dieseltruck #truckbuild

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