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@geek.inkedsophiie: #foryou

geek.inkedsophiie
geek.inkedsophiie
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Sunday 27 July 2025 09:20:24 GMT
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stephan2912
@Stephan@ :
Okay Deal ♥️😎
2025-07-27 18:06:10
0
major.tom664
Major Tom :
Du machst das schon 👍👍👍
2025-07-27 15:48:54
0
hulky49
Hulky :
Einverstanden 🥰🥰🥰🥰🥰🥰
2025-07-27 09:23:55
0
markuslenz09
mark07 :
🥰🥰🥰
2025-07-27 18:00:21
0
christian.hertel5
christianhertel :
😂😂😂
2025-07-27 15:16:43
0
jensflohe
jensflohe :
🥰🥰🥰🥰🥰🥰🥰🥰
2025-07-27 15:06:57
0
jorg196400
Jorg 🇭🇺 :
👍👍👍
2025-07-27 11:01:26
0
adler666666666
Bad Wings Germany :
😂👍🏻
2025-07-27 10:55:59
0
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صحبي مسبهوش😍💙 . #مصمم_فيديوهات🎬🎵 #اغاني #اغاني_مسرعه💥 #اخويا #fouryou
صحبي مسبهوش😍💙 . #مصمم_فيديوهات🎬🎵 #اغاني #اغاني_مسرعه💥 #اخويا #fouryou
#makhluktuhanpalingsexsi #mulanjameela #rocknrol
#makhluktuhanpalingsexsi #mulanjameela #rocknrol
Mexicana es la primera latina en ser teniente dentro de la Policía de Aurora.
Mexicana es la primera latina en ser teniente dentro de la Policía de Aurora.
Recipe 1 Thor’s hammer beef shin joint (I used a 4kg joint) 20g Mediterranean rub 250g beef stock 1. cut away any excess fat and sinew from the beef, tying up the joint with butcher’s twine so it holds its shape. 2. Render down the fat you just cut off and brush that tallow on to the joint. Follow that up with a good covering of the rub you’re using. I do all this in a baking tray which I’ll also smoke the joint in. 3. Smoke at 225°F (107°C) until it hits 170°F (76°C) internal. This will take around 4 to 5 hours. 4. Pour the beef stock into the baking tray and cover the whole thing with foil. Continue to cook in the smoker/grill or transfer to the oven at the same temperature until it hits 205°F (96°C). 5. Open up the foil to allow the steam to escape then loosely close and allow to rest for 1 hour. Smoked Beef Shin Ragu 700g smoked beef shin 800g tinned tomatoes 250g passata 250g beef stock 185g tomato Paste 2 medium carrots 3 stalk celery 1 large onion 3/4 bottle Chianti red wine Extra Virgin Olive Oil Salt Corn Starch (Optional) Rosemary Sage Black Pepper Bay Leaf 1. Chop or mince your vegetables for the sofrito and put to one side. 2. Bring a heavy bottom pan to a medium heat and cover the base with olive oil. 3. Add the sofrito and cook until most of the moisture is sweated off. Add in the tomato paste and cook until it starts to stick to the bottom of the pan a little. 4. Go in with the red wine and reduce down by half and add in the meat, crushed tomatoes, passata, beef stock, and a boquet garni of all the fresh herbs. 5. Cook until it’s reduced to a thickness you want for the lasagna. Personally I like it to be very thick to avoid a watery lasagne. Bechamel Sauce 1l milk 100g unsalted Butter 100g plain flour Salt Fresh Nutmeg White Pepper Lasagne Sheets 300g 00 flour 3 eggs 1 yolk 500g 00 flour 5 eggs Assembly Lasagne Sheets 4 layers Make sure there’s no pasta sheet showing at the top that would otherwise dry up when cooking. 165°C for 40 minutes to allow the pasta to absorb the ragu and bechamel. First 20 mins is covered with tin foil. Cover with a cloth and let it rest for up to 10 minutes.
Recipe 1 Thor’s hammer beef shin joint (I used a 4kg joint) 20g Mediterranean rub 250g beef stock 1. cut away any excess fat and sinew from the beef, tying up the joint with butcher’s twine so it holds its shape. 2. Render down the fat you just cut off and brush that tallow on to the joint. Follow that up with a good covering of the rub you’re using. I do all this in a baking tray which I’ll also smoke the joint in. 3. Smoke at 225°F (107°C) until it hits 170°F (76°C) internal. This will take around 4 to 5 hours. 4. Pour the beef stock into the baking tray and cover the whole thing with foil. Continue to cook in the smoker/grill or transfer to the oven at the same temperature until it hits 205°F (96°C). 5. Open up the foil to allow the steam to escape then loosely close and allow to rest for 1 hour. Smoked Beef Shin Ragu 700g smoked beef shin 800g tinned tomatoes 250g passata 250g beef stock 185g tomato Paste 2 medium carrots 3 stalk celery 1 large onion 3/4 bottle Chianti red wine Extra Virgin Olive Oil Salt Corn Starch (Optional) Rosemary Sage Black Pepper Bay Leaf 1. Chop or mince your vegetables for the sofrito and put to one side. 2. Bring a heavy bottom pan to a medium heat and cover the base with olive oil. 3. Add the sofrito and cook until most of the moisture is sweated off. Add in the tomato paste and cook until it starts to stick to the bottom of the pan a little. 4. Go in with the red wine and reduce down by half and add in the meat, crushed tomatoes, passata, beef stock, and a boquet garni of all the fresh herbs. 5. Cook until it’s reduced to a thickness you want for the lasagna. Personally I like it to be very thick to avoid a watery lasagne. Bechamel Sauce 1l milk 100g unsalted Butter 100g plain flour Salt Fresh Nutmeg White Pepper Lasagne Sheets 300g 00 flour 3 eggs 1 yolk 500g 00 flour 5 eggs Assembly Lasagne Sheets 4 layers Make sure there’s no pasta sheet showing at the top that would otherwise dry up when cooking. 165°C for 40 minutes to allow the pasta to absorb the ragu and bechamel. First 20 mins is covered with tin foil. Cover with a cloth and let it rest for up to 10 minutes.
16 DAYS UNTIL LANNAAAA #lanadelrey #motel6 #lana #lizzygrant #coquette #foru #fyp #xybca #cute #2010
16 DAYS UNTIL LANNAAAA #lanadelrey #motel6 #lana #lizzygrant #coquette #foru #fyp #xybca #cute #2010

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