@mellow4decoolest02: #fyp #creatorsearchinsights #famous #mellow #rblx for my crew😼🔥.posting late vandag😪

x0ws_.mellow🎱💕

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Saturday 03 October 2026 12:34:33 GMT

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S H 1 M 4 N 3 🇺🇸 :

holy shake and mix abuse

2026-10-03 18:04:57

2

DJ_T®🦈 :

how much Days it have take you to make this ?

2026-10-04 11:09:14

0

0'9 🏇 :

Without me it nca

2026-10-03 12:56:36

2

NoL1mit_MeL1ow :

Mellow bck🔥🔥

2026-10-03 22:32:38

1

𝓙𝓪𝔂 :

peak content 😭🔥

2026-10-03 17:07:37

1

●S£Đ¿🤍★ŁE$$²³🧟‍♂️ :

yesses🔥

2026-10-03 18:33:37

1

𝐽𝑎𝑚𝑒𝑠.𝑣𝑜𝑖𝑑 :

yeses[Fire]

2026-10-03 16:52:13

2

𝗧 𝗪 𝟭 𝗭 𝗭 𝗔 🇧🇷. :

😭🔥🔥🔥

2026-10-03 18:16:57

1

★ˢᵗʳⁱˡˡᶻ𝙏𝙝𝙖𝙩𝙤★ :

scs on top🇮🇹

2026-10-04 06:59:33

0

⚡𝐂𝐀𝐋𝐕𝐈𝐍★ :

yeses u fighting iwl

2026-10-03 16:20:31

1

暗 :

😂✌🏽🔥🔥🔥🔥 Mfanaka

2026-10-03 13:44:09

2

￴ ￴ ￴ ￴ ￴ ￴ ￴ :

buddy

2026-10-03 14:57:07

1

★Jayce_2g33ked!🧟‍♂️ :

🔥🔥

2026-10-03 13:45:13

1

𝐒𝐭𝐢𝐱𝐱_🌬 :

twinnnn😌🔥🔥🔥

2026-10-04 06:50:50

0

𝐓𝐑𝐎𝐘.🧃 :

SCS waya waya 🔥🇮🇹

2026-10-03 16:49:27

1

!¡𝐁𝐈𝐙𝐀 🇮🇹 :

😹🔥

2026-10-03 14:41:55

1

𝐒𝐭𝐚𝐝𝐢𝐜_𝐛𝐚𝐦𝐮𝐳𝐚🐐 :

🔥

2026-10-03 16:43:03

2

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POTATO FLATBREAD WITH CHEESY TUNA RECIPE BELOW This recipe makes 12 flatbread. Ingredients POTATO DOUGH 550 g potatoes, about 475 g after peeling (1¼ lb / about 1 lb peeled) 1 large egg 5 g salt (¾ tsp) 8 g fresh chives, finely chopped (about 3 tbsp) 50 g shredded mozzarella (scant ½ cup) 300 g all-purpose flour, plus extra for dusting (2½ cups) TUNA FILLING 25 ml olive oil (1½ tbsp) 50 g red bell pepper, diced (⅓ cup) 50 g green bell pepper, diced (⅓ cup) 75 g red onion, finely chopped (1 small onion / ½ cup) 200 g tuna in (sunflower) oil, drained (7 oz / about 2 cans) 75 g sliced green olives (½ cup) 75 ml ketchup (⅓ cup) 100 g shredded cheese, such as cheddar or Gouda (1 cup) 2 g cayenne pepper (¾ tsp) 0.5 g Italian seasoning (½ tsp) EXTRA cheese slices of your choice oil, for frying INSTRUCTIONS Peel the potatoes and cut them into cubes. Cook them in plenty of unsalted water for 15 to 20 minutes, until tender. Drain well. Mash the potatoes right away until smooth. Let cool briefly. Add the egg, salt, chives, mozzarella and flour. Mix well, then knead until soft and smooth. In a bowl, combine the red and green bell pepper, red onion, tuna, olives, ketchup, shredded cheese, cayenne pepper, Italian seasoning and olive oil. Mix until well combined. Lightly dust your work surface with flour. Divide the dough into 12 equal portions and roll each into a ball. Roll each ball into a round, flat circle. Spoon some of the tuna filling onto one half of each circle and top with a slice of cheese. Fold the other half over the filling and press the edges firmly to seal. Place the filled pockets on a sheet of parchment paper. Heat a heavy-bottomed skillet, greased with a little oil, over low to medium-high heat. Cook the potato tuna pockets on both sides until golden brown and cooked through. #food #Recipe #flatbread #cheese #fyp

POTATO FLATBREAD WITH CHEESY TUNA RECIPE BELOW This recipe makes 12 flatbread. Ingredients POTATO DOUGH 550 g potatoes, about 475 g after peeling (1¼ lb / about 1 lb peeled) 1 large egg 5 g salt (¾ tsp) 8 g fresh chives, finely chopped (about 3 tbsp) 50 g shredded mozzarella (scant ½ cup) 300 g all-purpose flour, plus extra for dusting (2½ cups) TUNA FILLING 25 ml olive oil (1½ tbsp) 50 g red bell pepper, diced (⅓ cup) 50 g green bell pepper, diced (⅓ cup) 75 g red onion, finely chopped (1 small onion / ½ cup) 200 g tuna in (sunflower) oil, drained (7 oz / about 2 cans) 75 g sliced green olives (½ cup) 75 ml ketchup (⅓ cup) 100 g shredded cheese, such as cheddar or Gouda (1 cup) 2 g cayenne pepper (¾ tsp) 0.5 g Italian seasoning (½ tsp) EXTRA cheese slices of your choice oil, for frying INSTRUCTIONS Peel the potatoes and cut them into cubes. Cook them in plenty of unsalted water for 15 to 20 minutes, until tender. Drain well. Mash the potatoes right away until smooth. Let cool briefly. Add the egg, salt, chives, mozzarella and flour. Mix well, then knead until soft and smooth. In a bowl, combine the red and green bell pepper, red onion, tuna, olives, ketchup, shredded cheese, cayenne pepper, Italian seasoning and olive oil. Mix until well combined. Lightly dust your work surface with flour. Divide the dough into 12 equal portions and roll each into a ball. Roll each ball into a round, flat circle. Spoon some of the tuna filling onto one half of each circle and top with a slice of cheese. Fold the other half over the filling and press the edges firmly to seal. Place the filled pockets on a sheet of parchment paper. Heat a heavy-bottomed skillet, greased with a little oil, over low to medium-high heat. Cook the potato tuna pockets on both sides until golden brown and cooked through. #food #Recipe #flatbread #cheese #fyp

3 fluffy and cute ones#fyp #catsoftiktok #cutecat #petacat #funny

3 fluffy and cute ones#fyp #catsoftiktok #cutecat #petacat #funny

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