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@dehectok: Apprends nous non ? #anyme #tchatcheur #zevent2026 #drole @Anyme023
dehectok
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Region: FR
Friday 04 September 2026 20:31:15 GMT
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No Watermark .mp4 (
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Comments
user460876 :
Il sais très bien ce qu’il fait
2026-09-05 04:32:44
872
wizardpictures :
c'est qui ptdr
2026-09-05 02:26:55
28
User97997755789 :
c est une streameuse ? j ai jamais vu c est quoi son nom ?
2026-09-05 09:17:21
10
Fabio_Twitch_18 :
C'est ça meilleure pote foutez lui la paix la à demander c'est qui c'est qui c'est qui
2026-09-05 14:57:32
1
βΣη :
c’est qui la meuf ?
2026-09-05 13:29:25
0
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A hearty, comforting salad combining warm beans and sautéed zucchini with fresh spinach and tomatoes, topped with a boiled egg, dressed in turmeric-infused balsamic-mustard vinaigrette. Ingredients: - 1 cup canned cannellini beans, rinsed and drained - 2 cups fresh spinach, washed - 1 zucchini, sliced - 1/2 cup grape tomatoes, halved - 2 large eggs - 2 tsp olive oil - 1 tbsp balsamic vinegar - 1 tsp Dijon mustard - 1/4 tsp turmeric - Black pepper to taste Instructions: 1. In a small pot, bring water to a boil and gently lower in the eggs. Cook for 8-10 minutes for soft-boiled or 10-12 minutes for hard-boiled. Remove eggs and cool in cold water. 2. While eggs cook, heat 1 tsp olive oil in a skillet over medium heat. Add zucchini slices and sauté until tender, about 5 minutes. 3. Add rinsed beans to the skillet with zucchini to warm through, about 2 minutes. 4. In a small bowl, whisk together balsamic vinegar, Dijon mustard, turmeric, 1 tsp olive oil, and black pepper to make the vinaigrette. 5. In a large microwave-safe bowl or salad container, combine spinach, warm beans, zucchini, and grape tomatoes. Toss gently. 6. Peel the cooked eggs, cut in half, and top the salad. 7. Drizzle with the vinaigrette and serve immediately or store for meal prep. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
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