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@tarotunenerjiisi: Takipçilerime iz bırakanlara dahil bir enerji 🌟 Geleceğe dair garanti, vaat veya kesin bilgi niteliği taşımaz. Hayatınızla ilgili önemli kararlarınızı yalnızca bu içeriklere dayanarak vermeyiniz. 💖 #burçlar #astroloji #günlükburç #tarot #gunlukburcyorumu

Ebru🌞
Ebru🌞
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Region: TR
Tuesday 10 November 2026 15:19:19 GMT
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Comments

webnem201
webnem201 :
Ekızler aldım qebul etdım 🙏🤲🤲
2026-11-10 17:56:29
1
starless_.nights
🌑 :
aldım kabul ettim 777
2026-11-10 17:18:38
0
user4840536322934
rabiye xelilova :
aldim kabul etdim
2026-11-10 17:49:51
0
zehranizz21
zehra :
terazi aldım kabul ettim
2026-11-10 17:19:50
0
canan_9707
CANAN :
yay aldım qəbul edim
2026-11-10 15:58:22
0
meop791
cüneyt :
boğa aldim kabul ettim
2026-11-10 15:55:01
0
1995.191
2016 2018 :
eee yalan melumatlar vermiyin insanlara ümüd verirsiz amma olmur
2026-11-10 16:36:40
0
damlamavi23
✨Damla✨ :
https://vt.tiktok.com/ZSpP6upuY/
2026-11-10 15:35:14
1
aliyevvaa77
𝓐𝓵𝓲𝔂𝓮𝓿𝓪... :
🥺
2026-11-10 15:35:22
1
dowranjandidarjan
# :
🤲🤲🤲
2026-11-10 16:58:18
0
selahattin.kose1
Selahattin :
😳😳😳
2026-11-10 19:04:46
0
sbnmhaciyeva1
sbnmhaciyeva01 :
əkizlər aldım qəbul etdim xeyirli olsun düşərli olsun inşallah Amin 🙏🙏🙏🙏🙏
2026-11-10 16:49:09
1
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Replying to @noonecaresss Close To You/Jauh~ @Reality Club #medan #purnamabersantai2026 #realityclub #closetoyou
Replying to @noonecaresss Close To You/Jauh~ @Reality Club #medan #purnamabersantai2026 #realityclub #closetoyou
COOKING EVERY FISH IN THE WORLD 🐟 🌍 Episode 99 - Witch Flounder • BIN: Glyptocephalus cynoglossus FR: Plie grise / plie cynoglosse DE: Hundszunge / Zungenbutt ESP: Mendo IT: Passera lingua de cane NO: Mareflyndre SRB-CRO: Sivi jezik • Ingredients (serves 2): 500 - 600 g whole flat fish Prawn / shrimp mousseline: 250 g peeled raw shrimp 1 large egg white 100 ml double cream 10 g butter 15 g crème fraîche 2 g salt Pinch of cayenne Lemon / lime zest Splash of white wine • Recipe: 1. Fillet the fish as shown in this reel (portefeuille à la Charentaise). 2. Crustacean mousseline: pulse the ice cold prawns for 10-15 secs. Add creams, egg white, butter and seasoning. Pulse until smooth and pass through a fine sieve and transfer mousse into a piping bag 3. Place the flat fish on a piece of baking paper in a baking dish. Pipe the mousseline onto the opened fish. Close the top fillets, splash with the white wine and braise covered at 120C for 20-25 minutes. Serve with a bottle of champagne and enjoy!! • Fishmonger: Fin and Bone Londkn Special Props: Chef Daniel Bouloud • #michelin #hautecuisine #fishrecipe •
COOKING EVERY FISH IN THE WORLD 🐟 🌍 Episode 99 - Witch Flounder • BIN: Glyptocephalus cynoglossus FR: Plie grise / plie cynoglosse DE: Hundszunge / Zungenbutt ESP: Mendo IT: Passera lingua de cane NO: Mareflyndre SRB-CRO: Sivi jezik • Ingredients (serves 2): 500 - 600 g whole flat fish Prawn / shrimp mousseline: 250 g peeled raw shrimp 1 large egg white 100 ml double cream 10 g butter 15 g crème fraîche 2 g salt Pinch of cayenne Lemon / lime zest Splash of white wine • Recipe: 1. Fillet the fish as shown in this reel (portefeuille à la Charentaise). 2. Crustacean mousseline: pulse the ice cold prawns for 10-15 secs. Add creams, egg white, butter and seasoning. Pulse until smooth and pass through a fine sieve and transfer mousse into a piping bag 3. Place the flat fish on a piece of baking paper in a baking dish. Pipe the mousseline onto the opened fish. Close the top fillets, splash with the white wine and braise covered at 120C for 20-25 minutes. Serve with a bottle of champagne and enjoy!! • Fishmonger: Fin and Bone Londkn Special Props: Chef Daniel Bouloud • #michelin #hautecuisine #fishrecipe •




#سبحان_اللہ #گــوهــداربـە😊 #oops_alhamdulelah #اللهم_انك_عفو_تحب_العفو_فاعف_عنا #اللهم_صل_على_محمد_وآل_محمد
#سبحان_اللہ #گــوهــداربـە😊 #oops_alhamdulelah #اللهم_انك_عفو_تحب_العفو_فاعف_عنا #اللهم_صل_على_محمد_وآل_محمد

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