@z.rijj: عيالي خفيفين🥹🥹#مسلسلات_تركية #هذا_البحر_سوف_يفيض #مسلسلات #هشتاقاتي_الترند_المشهور #ايسو_فاطمة

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Friday 09 October 2026 22:10:15 GMT

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ياسمين :

حرفيا عرفت الاعلان كله ورحت شفت هاي اللقطه مات ايسوو فاطمه احلى شيء يا رب ما يطلقون ويحبها يحبها صدق يا الله اريد ايسوو

2026-10-09 22:17:25

151

Z :

يابه حلقات مدتها ساعتين ولحظاتهم سوا ماتعبر دقيقتين🙍🏻‍♀️🙍🏻‍♀️

2026-10-10 02:03:38

39

apmwh7 :

الحلقة نزلت؟

2026-10-09 22:11:28

7

B :

متتتتت من الوناسه هههههههههه

2026-10-10 02:00:39

4

☆ :

حبابه صممي ع ايسو من عرف ابو عادل مادخل السجن وصدمتهه ع اغنيه حزينههه

2026-10-09 22:24:07

14

No wayyy :

كالعادة مشهدهم هو الي في الاعلان ومدته دقيقة بعد وبخصوصه مافهمت هم اتطلقوا او لا

2026-10-10 05:11:29

8

nourhane2005 :

2026-10-09 22:19:05

19

🇹🇷🔥Lıno🔥🇹🇷 :

ياخي ليه تطلقو هذول احلى كوبل بلمسلسل

2026-10-10 10:37:30

10

روح 💞 :

فديتهم كوبلي 🤭❤️

2026-10-10 19:43:02

0

No sé :

2026-10-09 22:17:08

2

FC CF :

2026-10-10 04:03:46

1

Zz :

😂😂😂

2026-10-10 10:32:17

0

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ยกแพ็คคุ้มมากก ผ้านุ่ม กระชับเท้า ยางยืดคือดีแน่นสุด👍🌟 #GQApparel

Tuna Mornay Conchiglioni 🐟 I know Tuna Mornay is considered an Australian classic, and for good reason- it’s perfect for a simple and comforting weeknight dish which pleases a crowd and isn’t too harsh on your wallet. But trust me, it feels all the more special when you take 10 mins extra time to fill up some Conchiglioni (giant pasta shells) and top it with a golden panko crumb before popping it in the oven. Ingredients 500g Conchiglioni (Giant Pasta Shells) 1/4 cup olive oil 100g butter 2 cloves crushed garlic 1 Bunch of kale or silverbeet, thinly sliced 75g plain flour 2L milk 2 large lemons (zest and juice) 200mL sour cream 1x 425g tin of tuna in olive oil 150g grated cheddar 50g grated parmesan For the crumb 1 Cup Panko breadcrumbs 50g Parmesan 50g Cheddar 1 tsp Chilli flakes Bring a large saucepan of salted water to the boil, then add in your pasta and cook for 2 minutes less time than the packet instructions. Meanwhile in a large, shallow saucepan over medium heat, add the olive oil and melt the butter. Add in your garlic and sliced greens and cook until wilted, then sprinkle over the flour. Stir well- the flour will thicken and form a paste. Next, gradually add your milk and keep stirring until it comes to the simmer and you have a thick sauce. Remove from the heat. Next, stir through your lemon juice and zest, sour cream, drained tuna and the cheeses. Season with salt and pepper, then set aside about 1 cups worth of the mixture for later to fill your shells for the topping. Once your pasta is done, drain well, and hold back roughly 25 shells or enough to form the patterned top, then add the rest of the pasta to the pan with the sauce and stir to combine. Take the spare shells and start to layer them on top of the pasta and sauce in a circular pattern. Once laid out, fill each shell with the sauce you set aside (the shells don’t have to be completely full). In a small bowl, mix together your ingredients for the crumb then sprinkle over the pasta. Bake in the oven at 200°C for 15-20 mins until golden and bubbling. #tunapasta #dinnerrecipes #DinnerIdeas #cookingfromscratch #EasyRecipes

Tuna Mornay Conchiglioni 🐟 I know Tuna Mornay is considered an Australian classic, and for good reason- it’s perfect for a simple and comforting weeknight dish which pleases a crowd and isn’t too harsh on your wallet. But trust me, it feels all the more special when you take 10 mins extra time to fill up some Conchiglioni (giant pasta shells) and top it with a golden panko crumb before popping it in the oven. Ingredients 500g Conchiglioni (Giant Pasta Shells) 1/4 cup olive oil 100g butter 2 cloves crushed garlic 1 Bunch of kale or silverbeet, thinly sliced 75g plain flour 2L milk 2 large lemons (zest and juice) 200mL sour cream 1x 425g tin of tuna in olive oil 150g grated cheddar 50g grated parmesan For the crumb 1 Cup Panko breadcrumbs 50g Parmesan 50g Cheddar 1 tsp Chilli flakes Bring a large saucepan of salted water to the boil, then add in your pasta and cook for 2 minutes less time than the packet instructions. Meanwhile in a large, shallow saucepan over medium heat, add the olive oil and melt the butter. Add in your garlic and sliced greens and cook until wilted, then sprinkle over the flour. Stir well- the flour will thicken and form a paste. Next, gradually add your milk and keep stirring until it comes to the simmer and you have a thick sauce. Remove from the heat. Next, stir through your lemon juice and zest, sour cream, drained tuna and the cheeses. Season with salt and pepper, then set aside about 1 cups worth of the mixture for later to fill your shells for the topping. Once your pasta is done, drain well, and hold back roughly 25 shells or enough to form the patterned top, then add the rest of the pasta to the pan with the sauce and stir to combine. Take the spare shells and start to layer them on top of the pasta and sauce in a circular pattern. Once laid out, fill each shell with the sauce you set aside (the shells don’t have to be completely full). In a small bowl, mix together your ingredients for the crumb then sprinkle over the pasta. Bake in the oven at 200°C for 15-20 mins until golden and bubbling. #tunapasta #dinnerrecipes #DinnerIdeas #cookingfromscratch #EasyRecipes

#sabunviral#fyp

#sabunviral#fyp

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