@itsshipmark: Manyozotu penapake🤣🤣💔.. #shipmark #malawitiktok🇲🇼 #zambiantiktok🇿🇲 #fyp #viraltiktok

It's Shipmark

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Region: MW

Tuesday 08 September 2026 18:22:38 GMT

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Comments

Donn Style :

who added that twi twi sound is evil😂

2026-09-08 20:11:33

2

chicha🦋❤️🌺 :

is the laugh of kell Kay for me😂😂😂😂

2026-09-08 19:17:20

1

NaZiL_Fxx :

Ali dikilani ndikuonetseni😂

2026-09-08 19:16:18

29

Cave Tunes :

nde the twerking sound track 💽🥹🙌🏼

2026-09-08 18:43:38

24

~Mir.... Mpando🇲🇼 :

😂😂😂😂

2026-09-08 19:00:46

42

Bomen peekay :

ase iyi yokha ndi commente😂

2026-09-08 18:28:47

3

Bellahh🌻 :

koma guys 😂😭 ndye sound ya sapato ya mwanayo😆

2026-09-08 19:55:46

2

Shipmark clips :

The twerking sound😂😂🙌

2026-09-08 19:05:54

1

Christar Kyla :

😂😂😂eishhh

2026-09-08 18:50:33

2

cyber :

But why 😂😂🔥

2026-09-08 19:48:27

1

zodo phiri :

kkkkkkkkk

2026-09-08 18:26:37

3

Young xassper :

Bro why bro

2026-09-08 20:23:43

1

Megah :

🤣🤣🤣koma

2026-09-08 18:56:54

1

MISS🤍DEE~ze~1st🌹🍒 :

😂😂😂😂

2026-09-08 19:01:59

2

Mariekai❤️😍🫶 :

😂😂😂😂😂😂eish

2026-09-08 20:14:03

1

zgolo 💎🌹✨ :

abale Dylan ukutani😭😂

2026-09-08 19:10:32

2

chipasula OG :

shaaa😂😂

2026-09-08 18:32:35

1

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A nutritionists ‘5 a day’ lasagne I love making recipes that pack in lots of goodness but are still delicious and something you will want to eat. This 5 a day lasagne is just that. Serves 6 | 525 kcal & 44g protein 500g lean mince (i used 5% organic beef) 250g precooked lentils 1 large carrot, 1 celery stick, 1 red onion, 150g mushrooms, 1 red pepper, 1 courgette, 2 garlic cloves 500g passata 2 tbsp tomato puree 2 tbsp balsamic vinegar 1 beef stock pot & optional red wine stock pot 1 tsp fresh rosemary For the béchamel 800ml semi-skimmed milk 2 tbsp plain flour 2 tbsp olive oil 1 tsp bouillon or 1/2 veg stock cube 60g extra mature cheddar cheese Lasagne sheets Parmesan Finely dice all the vegetables (or use a food processor to save time). Preheat your oven to 200°C fan. Heat olive oil in a large pan over medium heat. Sauté the diced veg with a pinch of salt for 10 minutes, stirring occasionally, until softened and starting to caramelise. Add the mince, tomato puree, & rosemary. Cook for another 10 minutes on high heat, breaking up the mince with a spoon until browned. If it sticks, add a splash of water to deglaze the pan. Pour in the passata and fill the empty passata tin with water, adding that as well. Stir in the stock pots, balsamic vinegar, salt & pepper. Bring to a simmer, and let it cook for about 15-20 minutes, reducing slightly. In a separate pan, heat the olive oil and stir in the flour. Cook for 3 minutes over low heat, stirring continuously. Gradually whisk in the milk, about 200ml at a time, allowing the sauce to thicken before adding more. Once all the milk is added, simmer for 5 minutes until thick. Stir in the cheddar cheese, salt, pepper, & bouillon or stock cube. Start with a layer of the ragu sauce in your baking dish, followed by a few spoonfuls of béchamel, a fine grating of parmesan, and a layer of lasagne sheets. Repeat this process twice more (for a total of 3 layers). Finish by pouring the remaining béchamel on top of the final layer of pasta. Add a crack of black pepper and a final sprinkle of cheese. Cover the dish with foil and bake at 200°C fan for 20 minutes. Then, uncover and bake for another 15 minutes until golden and bubbling. Allow the lasagne to rest for 10 minutes before serving. #healthyrecipes #DinnerIdeas #healthyeating

A nutritionists ‘5 a day’ lasagne I love making recipes that pack in lots of goodness but are still delicious and something you will want to eat. This 5 a day lasagne is just that. Serves 6 | 525 kcal & 44g protein 500g lean mince (i used 5% organic beef) 250g precooked lentils 1 large carrot, 1 celery stick, 1 red onion, 150g mushrooms, 1 red pepper, 1 courgette, 2 garlic cloves 500g passata 2 tbsp tomato puree 2 tbsp balsamic vinegar 1 beef stock pot & optional red wine stock pot 1 tsp fresh rosemary For the béchamel 800ml semi-skimmed milk 2 tbsp plain flour 2 tbsp olive oil 1 tsp bouillon or 1/2 veg stock cube 60g extra mature cheddar cheese Lasagne sheets Parmesan Finely dice all the vegetables (or use a food processor to save time). Preheat your oven to 200°C fan. Heat olive oil in a large pan over medium heat. Sauté the diced veg with a pinch of salt for 10 minutes, stirring occasionally, until softened and starting to caramelise. Add the mince, tomato puree, & rosemary. Cook for another 10 minutes on high heat, breaking up the mince with a spoon until browned. If it sticks, add a splash of water to deglaze the pan. Pour in the passata and fill the empty passata tin with water, adding that as well. Stir in the stock pots, balsamic vinegar, salt & pepper. Bring to a simmer, and let it cook for about 15-20 minutes, reducing slightly. In a separate pan, heat the olive oil and stir in the flour. Cook for 3 minutes over low heat, stirring continuously. Gradually whisk in the milk, about 200ml at a time, allowing the sauce to thicken before adding more. Once all the milk is added, simmer for 5 minutes until thick. Stir in the cheddar cheese, salt, pepper, & bouillon or stock cube. Start with a layer of the ragu sauce in your baking dish, followed by a few spoonfuls of béchamel, a fine grating of parmesan, and a layer of lasagne sheets. Repeat this process twice more (for a total of 3 layers). Finish by pouring the remaining béchamel on top of the final layer of pasta. Add a crack of black pepper and a final sprinkle of cheese. Cover the dish with foil and bake at 200°C fan for 20 minutes. Then, uncover and bake for another 15 minutes until golden and bubbling. Allow the lasagne to rest for 10 minutes before serving. #healthyrecipes #DinnerIdeas #healthyeating

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Film Munafik Tayang Tanggal 3 September 2026❤️‍🔥 #munafikmelawaniblis #filmmunafik #munafiknyaindo #bahayajadimunafik #filmhoror #rekomendasifilm

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