@msrkaybee: Doechii where u been? Alemeda & Doechii Reaction #doechii #alemeda #msrkaybee #livehighlights #tiktoklive

Ms RKB

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Monday 13 October 2025 13:55:05 GMT

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shelby :

I LOVEEEE ALEMEDA they both ate in this song 👏🏼👏🏼👏🏼

2025-10-13 14:12:23

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shortbredd :

🔥

2025-10-13 18:00:43

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The full recipe for my Marinated Courgette + Smacked Cucumber Panzanella salad is out now on the website and @sovegan app (follow the links in our bio) 🌿 This might not be a traditional panzanella, but it’s still all about big crunchy croutons and bold flavours! It’s perfect for this late-spring and early-summer period - with tender courgette ribbons, earthy roasted asparagus and crunchy smacked cucumber. Serves 4 🌱 1 garlic, peeled + grated 🌱 3 tbsp red wine vinegar 🌱 4 tbsp extra virgin olive oil, plus extra 🌱 1 courgette 🌱 salt + pepper 🌱 150g (5.3oz) stale bread 🌱 150g (5.3oz) asparagus spears, roughly chopped 🌱 160g (1 cup) frozen edamame 🌱 1 cucumber 🌱 2 spring onions, thinly sliced 🌱 1 bunch of fresh basil, leaves torn 🌱 1 bunch of fresh dill, leaves torn 🌱 1 tsp black sesame seeds, to serve To make the dressing, add the minced garlic, red wine vinegar and oil to a large salad bowl, followed by pinches of salt and pepper. Stir to combine. Peel the courgette into 3mm-thick ribbons, then add to the mixing bowl with the dressing and toss to combine. Set the bowl aside and leave the courgettes to marinate while you carry out the next steps. Preheat the oven to 220°C / 200°C fan / 425°F. Roughly chop the asparagus into bite-sized pieces and tear the bread into chunks. Transfer both to a large baking tray, drizzle with oil, sprinkle with salt and pepper, then toss to combine. Roast for 10 minutes or until the bread is golden and crispy and the asparagus is cooked. Next, cook the edamame as per the packet instructions and drain once ready. Use a rolling pin to bash the cucumber until it softens and splits. Then slice it into bite-sized pieces. Add to the mixing bowl, followed by the spring onion, basil and dill. Once cooked, add the drained edamame to the mixing bowl along with the roasted bread and asparagus. Stir the panzanella to combine all of the flavours. We like to leave the salad to sit for 20 minutes before serving so the bread soaks up the dressing. Finish with an extra drizzle of olive oil and a sprinkle of black sesame seeds. Big love! Roxy 💚 #salads #italianfood #cucumbersalad

The full recipe for my Marinated Courgette + Smacked Cucumber Panzanella salad is out now on the website and @sovegan app (follow the links in our bio) 🌿 This might not be a traditional panzanella, but it’s still all about big crunchy croutons and bold flavours! It’s perfect for this late-spring and early-summer period - with tender courgette ribbons, earthy roasted asparagus and crunchy smacked cucumber. Serves 4 🌱 1 garlic, peeled + grated 🌱 3 tbsp red wine vinegar 🌱 4 tbsp extra virgin olive oil, plus extra 🌱 1 courgette 🌱 salt + pepper 🌱 150g (5.3oz) stale bread 🌱 150g (5.3oz) asparagus spears, roughly chopped 🌱 160g (1 cup) frozen edamame 🌱 1 cucumber 🌱 2 spring onions, thinly sliced 🌱 1 bunch of fresh basil, leaves torn 🌱 1 bunch of fresh dill, leaves torn 🌱 1 tsp black sesame seeds, to serve To make the dressing, add the minced garlic, red wine vinegar and oil to a large salad bowl, followed by pinches of salt and pepper. Stir to combine. Peel the courgette into 3mm-thick ribbons, then add to the mixing bowl with the dressing and toss to combine. Set the bowl aside and leave the courgettes to marinate while you carry out the next steps. Preheat the oven to 220°C / 200°C fan / 425°F. Roughly chop the asparagus into bite-sized pieces and tear the bread into chunks. Transfer both to a large baking tray, drizzle with oil, sprinkle with salt and pepper, then toss to combine. Roast for 10 minutes or until the bread is golden and crispy and the asparagus is cooked. Next, cook the edamame as per the packet instructions and drain once ready. Use a rolling pin to bash the cucumber until it softens and splits. Then slice it into bite-sized pieces. Add to the mixing bowl, followed by the spring onion, basil and dill. Once cooked, add the drained edamame to the mixing bowl along with the roasted bread and asparagus. Stir the panzanella to combine all of the flavours. We like to leave the salad to sit for 20 minutes before serving so the bread soaks up the dressing. Finish with an extra drizzle of olive oil and a sprinkle of black sesame seeds. Big love! Roxy 💚 #salads #italianfood #cucumbersalad

Stupid idea I got #meme #fyp

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#xzyabc #fyp

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