शीर्ष १०० टिक्टोक भिडियो (स्पेन)

Costa Brava Holidays #jet2holidays

Guys I swear I’m still having fun I just need to go mute for a bit I go back to normal after recharging 💔 #socialbattery #hangout #foryoupage #fyp #awkward #introvert #function #friends

Ingredients: For the buns: • 8 pieces of activated charcoal • 185 g of flour + flour for dusting • 2 g of baking powder • Salt • 30 ml of olive oil + oil for greasing • 120 ml of hot water For the filling: • Tuna • Chopped shallot • Lime juice • Hot sauce • Soy sauce • Sesame oil • Lime zest For the cream: • Avocado • Cream cheese Additional: • Caviar • Microgreens • Radish Cooking: Crush the charcoal. Sift the flour and add all the dry ingredients to a mixing bowl, mixing until the flour mixture turns gray. Make a well in the center of the flour and add the oil and hot water. Start mixing with a spatula until a ball of dough forms, then remove the dough from the bowl, dust with flour, roll it into a ball, and place it in a bowl, greasing it with olive oil. Roll out the dough to a thickness of about 2 mm and cut circles using pastry rings. Place a circle of dough on top of the cannelloni, thread the cannelloni onto a skewer, and secure with pastry rings. Bake for 10 minutes at 160°C. Cut the tuna into pieces, transfer it to a bowl, add all the filling ingredients to the tuna, and mix until homogeneous. Blend the avocado with the cream cheese in a blender until creamy. Fill the buns with cream, then add the tuna, and garnish with microgreens, radish, and caviar. Enjoy your meal! #Cooking #Recipe #Gourmet #HealthyEating #FoodArt #CulinaryDelight #TunaBuns #ActivatedCharcoal #DeliciousFood MY EXPERIENCE AT A MICHELIN⭐️ RESTAURANT Today I’m back home, but just a couple of days ago I was in Champagne – a magical place that looks like it’s straight out of a painting, where my friends and I visited a Michelin-starred restaurant. The most important thing I want to note is that these kinds of places are often about a certain gastronomic experience. But unlike locations with molecular cuisine, it’s not some kind of interactive experience; rather, it’s more of a flavor journey 🤌🏻 The presentation, the ingredients, and, of course, the attention to detail – everything is crafted by hand. You can feel the textures, aromas, and notes. This approach and the ability to find unconventional combinations that amaze the imagination are what earn those coveted stars. You often write to me about how I cook Michelin-worthy dishes, and it makes me very happy 🥺 Who knows, maybe one day I’ll get my own star 🤓 Share with me the restaurants where you had the most pleasure from the cuisine? 🤤

🔥💵¿Cuánto dinero tiene Karol G? #LaRevuelta #DavidBroncano #karolg #bichota #labichota #preguntasclasicas #cuantodinerotienes #relaciones #tve #rtve #teleentiktok #television #quever #comedia@Karol G

🤡🤡 #roro #rorotiktok #abby #veladadelaño5 #veladadelaño #veladadelaño3 #velada #memestiktok #ibaillanos #ibai #spain #tendencia #españa #fyp #foryou #fypツ #paratí #paravoce

Replying to @TsumikiMikann🪽 who’s next? #papa #frontman #gihun #seonggihun #squidgame

"RICH, BUT EATS FROZEN MEAT" I recently received such a comment😁 Yes, I have nothing against it; sometimes we use frozen meat. But most often, for recipes, I use fermented meat. And I make it myself! To be more precise - at home. Remember my cabinet for aged beverages? Well, we created a section there for meat fermentation. This is a process where the meat ages, loses moisture, and the flavor becomes rich, concentrated, almost nutty🙌🏻 According to the technology in the cabinet, the meat "lives" for 1-2 months. To achieve different taste qualities and properties, you need to control the temperature and humidity levels🤓 The most important points are: • Ensure good ventilation (the meat should not "sweat") • The temperature should be stable (around 1-3°C) • Humidity - it should be low; otherwise, rotting will start instead of fermentation. • After aging, it’s important to properly trim the top, dry layer - it protected the meat but is not edible itself. 🥩You’ve definitely seen such meat in my recipes. We use it for: • Steaks - the flavor becomes more vibrant; • Burger patties - the texture and aroma are incomparable to store-bought ground meat; • Tartars - the meat is dense, rich, with deep flavor. As you can see, I always approach this matter seriously! Have you tried meat prepared using this technology?❤️ Ingredients: For the patties: • Ground beef (or beef) • Salt, pepper • Bacon • Butter For the buns: • Warm milk, 150 ml • Dry yeast, 6 g • Sugar, 15 g • Flour, 300-320 g • Charcoal powder, 1.5 g • Salt, 5 g • 1 egg • Melted butter, 30 g • Sesame seeds (for sprinkling) • Egg (for brushing) For the sweet potato fries: • Sweet potato • Sunflower oil for frying • Water • Lemon juice For the sauce: • 2 fried eggs • Lemon juice • Salt, sugar • Mustard • Olive oil Additional: • Lettuce leaves • Tomatoes • Cheese Instructions: 1. Cut the meat into pieces and grind it into minced meat, adding salt and pepper, then mix well. 2. Prepare the bacon. Take a strip of bacon, place a bit of minced meat on it, and roll it up. Slightly press the "patty." Fry in olive oil on both sides with added butter. 3. Prepare the dough. In warm milk, add dry yeast, sugar, and flour. Mix and let it sit until the yeast rises. Grind the charcoal into powder and add it to a bowl along with flour and salt; mix well. 4. In a mixer bowl, pour in the yeast mixture, crack in the egg, and add the flour mixture. Knead the dough and add melted butter during the process. Cover the bowl with plastic wrap and place it in a warm oven to rise. 5. Once the dough has risen, take it out of the bowl, divide it into portions, form balls, and place them on a baking sheet. Cover with a towel and bake for 18-20 minutes at 190°C (without convection) until ready. After baking, brush the buns with beaten egg and sprinkle with sesame seeds before returning them to the oven. 6. Cut the sweet potato into sticks and soak them in a bowl of water with lemon juice. Boil them, then place on paper towels and deep-fry until golden brown. 7. Prepare the sauce. In a blender cup, combine lemon juice, salt, sugar, mustard, fried eggs, and olive oil. Blend until smooth. 8. Assemble the burger: Cut the buns, spread sauce on one half -> lettuce leaves -> patty -> cheese (torch to melt) -> tomato -> top bun. Enjoy your meal! Hashtags: #Burger #HomemadeBurger #BeefPatties #SweetPotatoFries #BurgerRecipe #CookingAtHome #GourmetBurger #Foodie #DeliciousEats #Yummy #FoodLovers #ComfortFood #Grilling #BaconLovers #CheeseLovers #SnackTime #RecipeOfTheDay #CulinaryDelight #velcheva #reinavelcheva #aesteticfood

Ranking The Funniest Jumpscares #ranking #top5 #moments #funny #funnymoments #fypシ゚ #us #usa #jumpscare #jumpscares

Buenas madrugadas #makeup #maquillaje #reto #challenge #humor #fypシ゚viral #viralvideo #parati #tiktokhazmeviral #viral

como embajadora amo el resultado de los chocolates de dubai glaseados 🍩🧁 que he hecho inspirándome en los nuevos Lifter Glaze de @maybelline_es #lifterglaze #maybelline #summermakeup #lips #glazedlips #chocolatesdedubai #viralmakeup

Top 5 Mejores Momentos de Willyrex 2 😭 #willyrex #mejoresmomentos #top5 #willy #memestiktok #clipsdetwitch #ranking

#shagaluf #bananaboat #magaluf #ufo #jet2holidays

Hoy he hecho sal 🧂 Una cosa pequeña, pero uno de los elementos esenciales más poderosos de la vida #Recipe #homemadesalt #salt #homemadefood #cocinando #comohacer #salcasera #recetasfaciles

Mientras muchos combaten el calor con refrescos llenos de químicos, en China tienen una solución milenaria y natural. 🌿 Reúnen agujas de pino frescas, ricas en aceites esenciales, las mezclan con azúcar y agua en una botella… ¿Lo más curioso? ¡La entierran por dos días! 😲 El resultado: una soda natural, ligeramente gaseosa, refrescante y con beneficios reales para el cuerpo. Refresca, fortalece el sistema inmunológico y mejora la circulación. ¿La probarías? 🧃🇨🇳 #remediosnaturales #secretosdechina #vidanatural #sodacasera #curiosidadesdelmundo #bebidasaludable #tiktokviral #rexoarmy #datoraro #rexo Disclaimer:This information is taken from the internet which may or may not be true we do not want to spread any fake news. The content provided by this channel is meant for EDUCATIONAL PURPOSE only. Copyright Disclaimer:- Under section 107 of copyright Act 1976, allowance is made for FAIR USE for purpose such a criticism, comment, news reporting, teaching, scholarship and research. Fair use is as permitted by copyright statues that might otherwise be infringing. Non-profit, educational or personal use tips the balance in favor of FAIR USE.

#paquito #fyp #noveonada

Are you ready!? We’re ready! 🔴🔵 #FIFACWC #PSG #Dembélé #Barcola #Doué #Kvaratskhelia #Hakimi #Edit #SportsTikTok

⚫ Muere el futbolista del Liverpool Diogo Jota en un accidente de tráfico en la provincia de Zamora 😢 El siniestro se produjo en el kilómetro 65 de la A-52, a la altura del término municipal de Palacios de Sanabria. 👉 El jugador del Liverpool falleció cuando el vehículo en el que viajaba junto a su hermano André, de 26 años y también futbolista profesional, sufrió una salida de vía que desencadenó un incendio

Sobretodo en el instituto 😭 #humor #regla #mujeres #menstruacion

SALMON WELLINGTON or my 6 hours in the kitchen 😁 That's how long I spent preparing and filming this recipe. And I don’t regret a single minute! For me, challenges often have a positive connotation. I don’t see them as obstacles, but rather as a challenge to my past self. Remember when I made Beef Wellington and mentioned how difficult it was? Well, yesterday was even harder 😂 But, as you can see, it turned out perfectly—beautiful, delicious, and unique, just the way I like it. With this video, I want to tell you that nothing is impossible if it comes to your mind 😉 Salmon Wellington Ingredients: • Salmon • Puff pastry • Lobster • Egg for brushing • Salt for sprinkling • Thyme for garnish For the green crepes: • Fresh spinach • Milk • Egg • Salt • Flour • Sunflower oil For the green cream: • Blanched spinach • Scallops • Egg white • Salt • Cream • Butter For the sauce: • Shallot onion • Black peppercorns • Olive oil • Butter • White wine • Caviar Instructions: 1. Prepare the salmon by filleting it into two pieces. Boil the lobster, shell it, and chop it finely. 2. Place the chopped lobster on one salmon fillet, cover it with the second fillet, wrap everything in plastic wrap, and roll it into a log. 3. For the green crepes, blend all ingredients until smooth. Cook the crepes in sunflower oil on both sides like regular pancakes. 4. For the green cream, blend all ingredients until creamy. Transfer the cream into a piping bag. 5. Lay the crepes on plastic wrap, apply the cream, and place the salmon and lobster log on top. Wrap everything in plastic wrap and roll it up again. 6. Roll out the puff pastry, place the log in the center, brush the open edges with egg, and cover everything with puff pastry. Trim the edges and press with a fork. Brush everything with egg, use a knife to create a pattern, garnish with thyme, and sprinkle with salt. 7. Bake for 30 minutes at 180°C (350°F) until golden brown. 8. For the sauce, sauté the chopped shallot with black pepper in olive oil, add butter and white wine. Strain the sauce through a sieve and add caviar. Enjoy your meal! #SalmonWellington #PuffPastry #Lobster #GourmetCooking #SeafoodDish #FineDining #HomemadeCrepes #SpinachCream #CulinaryArts #Foodie #DeliciousRecipes #GourmetRecipe #ElegantDinner #Caviar #CookingAtHome #reinavelcheva #velcheva

(es diferente máquina btw) #velada #gym