@voguegermany: It’s time for #VogueWorld Milano! Tap the link to watch the event live. #voguegermany #vogueworldmilano #vittoriaceretti

VOGUE Germany
VOGUE Germany
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Region: DE
Tuesday 22 September 2026 16:42:40 GMT
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itz.rdaz
Rdaz :
and this just popped in my fyp
2026-09-22 16:45:50
4
chardiscovers1
CharDiscovers1 :
Watching it now!
2026-09-22 18:24:55
0
na23ssima
nassima :
it was so sad because she didn't open the show
2026-09-22 19:48:13
2
auroraduhamel
Aurora Duhamel :
How Beautiful. Wow ❤️
2026-09-24 01:17:08
0
kit.kat5350erase
bongo :
😇😇wow Beautiful
2026-09-25 00:16:47
0
mih9659
`MiÇH€££€☆ :
😈YES, A PRETTY GIRL IN THIS ONE
2026-09-24 02:51:13
0
y._.sun.shine._.x
Cherry :
Definitely gonna watch this!
2026-09-22 16:54:15
1
flowjoe804
FlowJoe :
🥰
2026-09-24 02:04:25
0
shamuuno
ShamuUno :
2026-09-24 08:26:26
0
shamuuno
ShamuUno :
2026-09-24 08:26:04
0
lovitamusic
LOVITA :
@VOGUE Germany we love the solutions and problem solver 😃🙌🙌 by the way Have you heard the song LaDolceVita by LOVITA music at Spotify? We would like to be your BestFriend … ♥️Let us know your feedback about the song …and let’s collaborate together 💃💃😀👌hugs from Scandinavia
2026-09-22 18:05:29
0
aleksanderli24
Aleks_Lich24 :
@VOGUE Germany Wow
2026-09-22 17:20:39
0
davut070707
Davut altınışık :
❤️🦋🌹🦋❤️👍
2026-09-24 09:53:39
0
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Crispy & Cheesy Chicken Cones  Ingredients: 1 lb boneless chicken breasts, cut into tiny cubes 1 tbsp ginger garlic paste 1 tbsp soy sauce 1 tbsp hot sauce or sriracha ½ tsp salt ½ tsp black pepper 1 tsp paprika 1 tsp oregano 2 tbsp olive oil  3-4 tbsp cream cheese 1 tbsp mayonnaise  1 cup mozzarella cheese shredded, for filling  For assembly  Flour tortillas (cut in half through the center to yield two semicircles, making a total of 2 cone halves) 1 tbsp all-purpose flour + 2 tbsp water (mixed into a paste to seal edges) Oil for deep-frying For coating: ½ cup all-purpose flour (for dredging) 2 large eggs (beaten with a pinch of salt) 1.5 cups panko breadcrumbs  Method: In a bowl, combine the diced chicken with oil, garlic paste, ginger paste, soy sauce, hot sauce and seasonings. Let it marinate for at least 15 to 20 minutes (or up to a few hours in the fridge). Heat pan with a little oil over medium-high heat. Add the marinated chicken and sauté for 6 to 8 minutes until fully cooked and any excess moisture evaporates. Stir in the Cream Cheese and mayonnaise and turn off the heat. The residual heat will melt the cream cheese into a thick, luscious, savory sauce that coats every piece of chicken. Let the mixture cool down. Take a large flour tortilla wrap and cut it straight down the center to divide it into two equal halves (semicircles). Take one semicircle and roll the curved edge around to form a tight cone shape, overlapping the straight cut edges. Apply a generous amount of the flour-and-water paste along the overlapping edge and press firmly to seal it completely so it doesn't unroll during frying. Repeat with the remaining halves. Spoon a little chicken filling into the bottom, add cheese right into the middle and pack more chicken to the top. Coat and Fry Dredge each stuffed cone in all-purpose flour, dip it in the beaten eggs, and roll generously in breadcrumbs or crushed cornflakes, pressing firmly. Deep-fry in hot oil (around 175°C) for 3 to 4 minutes until deeply golden, crispy, and the cheese inside is melted. #Recipe #cones #chicken
Crispy & Cheesy Chicken Cones Ingredients: 1 lb boneless chicken breasts, cut into tiny cubes 1 tbsp ginger garlic paste 1 tbsp soy sauce 1 tbsp hot sauce or sriracha ½ tsp salt ½ tsp black pepper 1 tsp paprika 1 tsp oregano 2 tbsp olive oil 3-4 tbsp cream cheese 1 tbsp mayonnaise 1 cup mozzarella cheese shredded, for filling For assembly Flour tortillas (cut in half through the center to yield two semicircles, making a total of 2 cone halves) 1 tbsp all-purpose flour + 2 tbsp water (mixed into a paste to seal edges) Oil for deep-frying For coating: ½ cup all-purpose flour (for dredging) 2 large eggs (beaten with a pinch of salt) 1.5 cups panko breadcrumbs Method: In a bowl, combine the diced chicken with oil, garlic paste, ginger paste, soy sauce, hot sauce and seasonings. Let it marinate for at least 15 to 20 minutes (or up to a few hours in the fridge). Heat pan with a little oil over medium-high heat. Add the marinated chicken and sauté for 6 to 8 minutes until fully cooked and any excess moisture evaporates. Stir in the Cream Cheese and mayonnaise and turn off the heat. The residual heat will melt the cream cheese into a thick, luscious, savory sauce that coats every piece of chicken. Let the mixture cool down. Take a large flour tortilla wrap and cut it straight down the center to divide it into two equal halves (semicircles). Take one semicircle and roll the curved edge around to form a tight cone shape, overlapping the straight cut edges. Apply a generous amount of the flour-and-water paste along the overlapping edge and press firmly to seal it completely so it doesn't unroll during frying. Repeat with the remaining halves. Spoon a little chicken filling into the bottom, add cheese right into the middle and pack more chicken to the top. Coat and Fry Dredge each stuffed cone in all-purpose flour, dip it in the beaten eggs, and roll generously in breadcrumbs or crushed cornflakes, pressing firmly. Deep-fry in hot oil (around 175°C) for 3 to 4 minutes until deeply golden, crispy, and the cheese inside is melted. #Recipe #cones #chicken

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