@hebaelaraby448: #هبه#العربي

هبه العربي

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Sunday 30 August 2026 16:20:51 GMT

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父 برٍۆ ماگس 父 :

حسبي الله ونعم الوكيل 💔

2026-08-30 16:26:12

1

ام عائشة :

الله. يسعدك. ويسلم. لسا نك

2026-08-30 17:38:27

2

حياة 💅🏼❤️ :

والله كلامها يريح القلب

2026-09-01 10:03:03

2

𓆩♡𓆪 𝓛𝓪𝓶𝓲𝓼 𓆩♡𓆪 :

🥰🥰🥰

2026-08-30 16:25:59

2

hayat😇 :

2026-08-30 19:02:46

1

احـ✯͜͡ᬼ᭄ــمـــــد/𝐀𝐇𝐌𝐀D📌 :

فعلاً والله صح لسانك ❤️❤️

2026-09-08 05:23:44

0

𝒜𝒹𝑜𝓇𝑜𝓐𝓭𝓸𝓻𝓸 :

الحمد لله عل كل شئ

2026-08-31 16:21:20

1

🇪🇬♥️ماماحنان محمود ♥️🇪🇬 :

2026-08-31 19:08:28

1

كان متميز دايما :

انا هموت من الزعل يارب

2026-09-03 22:37:23

0

الدنيا فانيه👌 :

2026-08-30 21:22:31

1

فخـ𓅓ـامه ♑🪄 رجــّـــــلّ :

الله يسعدك يارب

2026-08-30 17:14:01

0

جـــᬼ🧚‍♀️ـود :

اي والله

2026-09-02 03:28:54

1

Adel Weslati848❤️‍🔥👍 :

والله انا مصدون الوقت الي عدى اكثر من ثلاثين سنة ثم وكأنها لم تكن تعرفنى

2026-09-05 08:29:31

0

رايه الوفا :

بعد كلبي

2026-09-01 19:44:29

0

🇪🇬♥️ماماحنان محمود ♥️🇪🇬 :

اه والله الحمد الله

2026-08-31 19:08:21

1

غريب سابقى غريب :

@الحمد لله رب العالمين لطالما وبقت وستبقى باذن الله قيمتي عاليه واعرف قيمه نفسي جيدا واعرف حدودي كثير منيح واعرف كيف ادرس خطواتي للامام وللفلف وكل تلك الاشياء والحمد لله رب العالمين اعلمها جيدا بل انا حتى تطورت عليها اشياء كثيره لذلك من يمتلك الغباء الكبير راح اسميه بالنسبه لالي مثلي وكان كالمثل فاقول لكم وفي كل صراحه وشفافيه حطوا ايديكم اجريكم مي بارده اذا بيكون مثلج او جليد بكون اجمل لتهدى كل انواع للترس اللي عندكم بس انتم ما تحترقوا من الجليد لان ليس النار لحالها الذي تحرق هناك حرب البروده الجليديه تفوق النار كثيرا رفعت الاقلام

2026-09-08 05:16:56

0

bebo :

💯💯

2026-09-05 07:09:13

0

Ahmed sobhy :

❤️❤️❤️

2026-08-31 14:22:50

0

عاصم فرغلي01126068469 :

🥰🥰🥰

2026-09-02 19:58:17

0

خالدابوحطب لقطع الغيار اليابان :

❤️❤️❤️

2026-08-31 23:09:56

0

Amr Rashid :

🥰🥰🥰

2026-08-31 22:36:55

0

. :

🥰🥰🥰

2026-09-04 15:37:16

0

أحمد :

🥰🥰🥰

2026-08-30 16:27:21

0

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ولا حاجه نستاهلها🤍 من إلى انت بتديهالنا🥹🙏 #كورال_بي_راشى #ترانيم_معزية #ترانيم #المسيحية #الكنيسه_القبطيه_الارثوذوكسيه❤️✝️💒

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whipped ricotta and slow roasted tomato gnocchi I love simple, quick, healthy meals, and this gnocchi is so good. Slow roasting the tomatoes, garlic and aubergine creates a really intense flavoured sauce that pairs so well with the creamy lemon and Parmesan ricotta. Add in any cooked protein here to make this more complete. Leftovers make the perfect lunch for the next day. You will need to serve 2 250g cherry tomatoes 1 small aubergine, diced into small cubes 1 clove garlic 12 Kalamata olives, cut in 1/2 Fresh basil 1 tbsp balsamic vinegar 250g fresh gnocchi (in the fridge isle) for the ricotta mix 2 generous heaped tbsp ricotta Zest of 1/2 lemon 20g Parmesan salt and black pepper Preheat the oven to 190c fan. In a baking dish, add the tomatoes, diced aubergine, olives, balsamic and a drizzle of olive oil. Mix and season with a little salt and pepper. Add a whole garlic clove (top sliced off) and drizzle the garlic only with olive oil. Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for another 20-30 minutes until the tomatoes are collapsing. Watch it doesnt burn! Mix the ricotta with lemon zest, grated Parmesan, black pepper and salt. Remove the garlic, take out 2-3 cloves and mince. Add back to the sauce along with lots of fresh torn basil and 2 tbsp water to make it more saucey. Cook the gnocchi in boiling salted water to packet instructions. Save a cup of gnocchi water. Add the warm gnocchi to the tomato pan and the cooked protein if are using, and mix. Loosen with a few tbsp of gnocchi water if needed. Serve, top with a heaped tbsp of ricotta, an extra grating of parmesan and serve. #healthyrecipes #pasta #EasyRecipe

whipped ricotta and slow roasted tomato gnocchi I love simple, quick, healthy meals, and this gnocchi is so good. Slow roasting the tomatoes, garlic and aubergine creates a really intense flavoured sauce that pairs so well with the creamy lemon and Parmesan ricotta. Add in any cooked protein here to make this more complete. Leftovers make the perfect lunch for the next day. You will need to serve 2 250g cherry tomatoes 1 small aubergine, diced into small cubes 1 clove garlic 12 Kalamata olives, cut in 1/2 Fresh basil 1 tbsp balsamic vinegar 250g fresh gnocchi (in the fridge isle) for the ricotta mix 2 generous heaped tbsp ricotta Zest of 1/2 lemon 20g Parmesan salt and black pepper Preheat the oven to 190c fan. In a baking dish, add the tomatoes, diced aubergine, olives, balsamic and a drizzle of olive oil. Mix and season with a little salt and pepper. Add a whole garlic clove (top sliced off) and drizzle the garlic only with olive oil. Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for another 20-30 minutes until the tomatoes are collapsing. Watch it doesnt burn! Mix the ricotta with lemon zest, grated Parmesan, black pepper and salt. Remove the garlic, take out 2-3 cloves and mince. Add back to the sauce along with lots of fresh torn basil and 2 tbsp water to make it more saucey. Cook the gnocchi in boiling salted water to packet instructions. Save a cup of gnocchi water. Add the warm gnocchi to the tomato pan and the cooked protein if are using, and mix. Loosen with a few tbsp of gnocchi water if needed. Serve, top with a heaped tbsp of ricotta, an extra grating of parmesan and serve. #healthyrecipes #pasta #EasyRecipe

Les réglages d’appareil photo iPhone pour une meilleure qualité visuelle

Les réglages d’appareil photo iPhone pour une meilleure qualité visuelle

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