@lilah.rajieun: اللهم ارحم أُمي #نوفاء_الجهني واغفر لها #اذكروها_بدعوه #قرآن #quran #اللهم_ارحم_امي_وجميع_امهات_المسلمين

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Sunday 18 October 2026 16:28:12 GMT

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نجم سهيل :

الله يرحم كل غالي فقدناه 😭

2026-10-21 15:35:35

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du3aa1223444 :

الله يرحم امج و امي و يجبر بخاطرنا

2026-10-18 21:50:13

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جوليا للتغطيات 💙 :

اللهم امين يارب

2026-10-20 02:32:01

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👸🏻اميرة الشعر ✍🏻ال غنيم 👑 :

اللهم ارحم موتانا وموتى المسلمين يارب العالمين

2026-10-18 16:52:46

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👸🏻اميرة الشعر ✍🏻ال غنيم 👑 :

2026-10-18 16:51:20

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#jangerkhan #foryoupage #Song #foryo #jangerkhan #Didarmultni

#jangerkhan #foryoupage #Song #foryo #jangerkhan #Didarmultni

LUCHANDO POR MIS SUEÑOS, AUNQUE TODO ESTÉ EN MI CONTRA 🥊 CAPÍTULO 2: ¿CÓMO SUEÑAS CUANDO APENAS SOBREVIVES? Amo contar esta parte de mi historia, porque cada vez que recuerdo todos los detalles de lo que me ha llevado hasta acá, valoro muchísimo más todo lo que he conseguido. Sea mucho o sea poco para otros, para mí significa muchísimo. 🤍 Pero no quería continuar esta serie sin antes contarles un poco del contexto social y económico del que vengo. Durante muchísimos años estuve en trabajos en los que no quería estar, con salarios que apenas alcanzaban, sin tiempo para mí, para mis proyectos ni para pensar realmente en lo que quería construir. Y creo que es importante decirlo porque a veces vemos el resultado de alguien y parece que simplemente un día decidió perseguir sus sueños… pero muchas veces hay una historia entera detrás de esa decisión. Esta es mi experiencia y entiendo que cada proceso es diferente, pero si hoy estás en un lugar en el que sientes que apenas estás sobreviviendo, quiero que sepas que eso no significa que tus sueños tengan que desaparecer 🤍 #storytelling

LUCHANDO POR MIS SUEÑOS, AUNQUE TODO ESTÉ EN MI CONTRA 🥊 CAPÍTULO 2: ¿CÓMO SUEÑAS CUANDO APENAS SOBREVIVES? Amo contar esta parte de mi historia, porque cada vez que recuerdo todos los detalles de lo que me ha llevado hasta acá, valoro muchísimo más todo lo que he conseguido. Sea mucho o sea poco para otros, para mí significa muchísimo. 🤍 Pero no quería continuar esta serie sin antes contarles un poco del contexto social y económico del que vengo. Durante muchísimos años estuve en trabajos en los que no quería estar, con salarios que apenas alcanzaban, sin tiempo para mí, para mis proyectos ni para pensar realmente en lo que quería construir. Y creo que es importante decirlo porque a veces vemos el resultado de alguien y parece que simplemente un día decidió perseguir sus sueños… pero muchas veces hay una historia entera detrás de esa decisión. Esta es mi experiencia y entiendo que cada proceso es diferente, pero si hoy estás en un lugar en el que sientes que apenas estás sobreviviendo, quiero que sepas que eso no significa que tus sueños tengan que desaparecer 🤍 #storytelling

song [ NAVA CAIDO - Slowed by Minx ]

song [ NAVA CAIDO - Slowed by Minx ]

Second day god pack #tcg

Second day god pack #tcg

Festive Antipasto Cream Cheese Log with Mediterranean Vegetables, Parmesan and Buttery Macadamia Herbs Recipe -COOKING WITH BRIGHT EYES Ingredients: For the Cream Cheese Log: 500 g full-fat cream cheese, softened 1/2 cup (50 g) finely grated Parmesan cheese 1/3 cup roasted red peppers, drained and finely chopped 1/4 cup green olives, finely chopped 1/4 cup black olives, finely chopped 1/3 cup marinated artichoke hearts, drained and finely chopped 1/4 cup sun-dried tomatoes, drained and chopped 2 tablespoons fresh basil, finely chopped 1 tablespoon fresh dill, chopped 1 teaspoon lemon zest 1 teaspoon lemon juice 1/4 teaspoon cracked black pepper Salt, to taste For the Macadamia Herb Coating: 1/2 cup (70 g) roasted macadamias, finely chopped 1/3 cup fresh parsley, finely chopped 2 tablespoons toasted pepitas (pumpkin seeds), roughly crushed 1/2 teaspoon native pepperberry flakes, optional 1/2 teaspoon lemon myrtle, optional For Serving and Garnishing: 2 tablespoons caramelised onion jam 1 teaspoon truffle oil, optional 2 tablespoons crispy prosciutto shards, optional 1 tablespoon finger lime pearls, optional 2 tablespoons dried cranberries Fresh rosemary and thyme sprigs Edible flowers, optional Crackers, Australian lavosh, and baguette slices, for serving Directions: Prepare the ingredients. Soften the cream cheese at room temperature for approximately 20–30 minutes. Drain the roasted peppers, olives, artichokes, and sun-dried tomatoes thoroughly. Pat them dry with paper towels and chop finely to prevent excess moisture from making the log soft. Mix the creamy base. Place the softened cream cheese in a large mixing bowl. Add the grated Parmesan, chopped basil, dill, lemon zest, lemon juice, and cracked black pepper. Stir until smooth and evenly combined. Add the antipasto vegetables. Fold in the roasted red peppers, green olives, black olives, artichoke hearts, and sun-dried tomatoes. Taste the mixture before adding salt, as the olives, Parmesan, and marinated vegetables already contribute plenty of seasoning. Shape the log. Lay a large piece of baking paper or plastic wrap on your work surface. Spoon the cream cheese mixture into the centre and shape it into a compact log approximately 20–25 cm long. Wrap tightly and gently roll to create an even shape. Chill until firm. Refrigerate the wrapped log for at least 3–4 hours, or preferably overnight. Chilling allows the flavours to develop and makes the log easier to coat and slice. Prepare the macadamia coating. In a shallow dish, combine the finely chopped roasted macadamias, parsley, crushed pepitas, and optional native pepperberry flakes and lemon myrtle. Mix thoroughly so the herbs and nuts are evenly distributed. Coat the log. Remove the chilled log from its wrapping. Gently press the macadamia mixture over the entire surface, turning the log carefully until it is evenly coated. Press lightly so the coating adheres without flattening the shape. Prepare the optional prosciutto garnish. If using prosciutto, place the slices on a baking tray lined with baking paper. Bake at 200°C (400°F) for approximately 8–12 minutes, checking regularly, until crisp. Cool completely, then break into shards. Arrange the serving board. Place the coated cream cheese log on a wooden serving board. Arrange crackers, Australian lavosh, and baguette slices around it, leaving enough room for guests to serve themselves. Add the festive finishing touches. Spoon the caramelised onion jam beside the log. Drizzle lightly with truffle oil if desired, then garnish with crispy prosciutto shards, dried cranberries, fresh rosemary, thyme, and edible flowers. Add finger lime pearls just before serving for a fresh, citrusy burst. Serve and enjoy. Allow the log to stand at room temperature for 10–15 minutes before serving for the best spreadable texture. Prep Time: 25 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 35 minutes Kcal: Approximately 230 kcal per serving, excluding crackers and bread | Servings: 12 servings

Festive Antipasto Cream Cheese Log with Mediterranean Vegetables, Parmesan and Buttery Macadamia Herbs Recipe -COOKING WITH BRIGHT EYES Ingredients: For the Cream Cheese Log: 500 g full-fat cream cheese, softened 1/2 cup (50 g) finely grated Parmesan cheese 1/3 cup roasted red peppers, drained and finely chopped 1/4 cup green olives, finely chopped 1/4 cup black olives, finely chopped 1/3 cup marinated artichoke hearts, drained and finely chopped 1/4 cup sun-dried tomatoes, drained and chopped 2 tablespoons fresh basil, finely chopped 1 tablespoon fresh dill, chopped 1 teaspoon lemon zest 1 teaspoon lemon juice 1/4 teaspoon cracked black pepper Salt, to taste For the Macadamia Herb Coating: 1/2 cup (70 g) roasted macadamias, finely chopped 1/3 cup fresh parsley, finely chopped 2 tablespoons toasted pepitas (pumpkin seeds), roughly crushed 1/2 teaspoon native pepperberry flakes, optional 1/2 teaspoon lemon myrtle, optional For Serving and Garnishing: 2 tablespoons caramelised onion jam 1 teaspoon truffle oil, optional 2 tablespoons crispy prosciutto shards, optional 1 tablespoon finger lime pearls, optional 2 tablespoons dried cranberries Fresh rosemary and thyme sprigs Edible flowers, optional Crackers, Australian lavosh, and baguette slices, for serving Directions: Prepare the ingredients. Soften the cream cheese at room temperature for approximately 20–30 minutes. Drain the roasted peppers, olives, artichokes, and sun-dried tomatoes thoroughly. Pat them dry with paper towels and chop finely to prevent excess moisture from making the log soft. Mix the creamy base. Place the softened cream cheese in a large mixing bowl. Add the grated Parmesan, chopped basil, dill, lemon zest, lemon juice, and cracked black pepper. Stir until smooth and evenly combined. Add the antipasto vegetables. Fold in the roasted red peppers, green olives, black olives, artichoke hearts, and sun-dried tomatoes. Taste the mixture before adding salt, as the olives, Parmesan, and marinated vegetables already contribute plenty of seasoning. Shape the log. Lay a large piece of baking paper or plastic wrap on your work surface. Spoon the cream cheese mixture into the centre and shape it into a compact log approximately 20–25 cm long. Wrap tightly and gently roll to create an even shape. Chill until firm. Refrigerate the wrapped log for at least 3–4 hours, or preferably overnight. Chilling allows the flavours to develop and makes the log easier to coat and slice. Prepare the macadamia coating. In a shallow dish, combine the finely chopped roasted macadamias, parsley, crushed pepitas, and optional native pepperberry flakes and lemon myrtle. Mix thoroughly so the herbs and nuts are evenly distributed. Coat the log. Remove the chilled log from its wrapping. Gently press the macadamia mixture over the entire surface, turning the log carefully until it is evenly coated. Press lightly so the coating adheres without flattening the shape. Prepare the optional prosciutto garnish. If using prosciutto, place the slices on a baking tray lined with baking paper. Bake at 200°C (400°F) for approximately 8–12 minutes, checking regularly, until crisp. Cool completely, then break into shards. Arrange the serving board. Place the coated cream cheese log on a wooden serving board. Arrange crackers, Australian lavosh, and baguette slices around it, leaving enough room for guests to serve themselves. Add the festive finishing touches. Spoon the caramelised onion jam beside the log. Drizzle lightly with truffle oil if desired, then garnish with crispy prosciutto shards, dried cranberries, fresh rosemary, thyme, and edible flowers. Add finger lime pearls just before serving for a fresh, citrusy burst. Serve and enjoy. Allow the log to stand at room temperature for 10–15 minutes before serving for the best spreadable texture. Prep Time: 25 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 35 minutes Kcal: Approximately 230 kcal per serving, excluding crackers and bread | Servings: 12 servings

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