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@narminism: @Sholichka

Yapon
Yapon
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Region: AZ
Wednesday 26 November 2025 13:44:35 GMT
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Comments

user03_201
user122 :
At balaxanım olan menem 😂😂😂😂
2025-11-26 18:54:51
198
lena_050522
Queen💚 :
Ruh halima göre ikiside ola bilirem😂😂😂
2025-11-27 06:10:08
24
aries_20152017
Aries♈ :
Dəli olan mənəm😂😂😂
2025-11-30 22:00:41
0
pirivate093
Pirivate🖤 :
1 -ci menem🤣
2025-11-26 18:59:45
22
may_82_56
عَائِشَة :
qabagda geden men 😂😂😂
2025-11-26 18:13:03
14
awqa04
♍️ :
padruqamla men😁😁tebiiki uzr isteyen menem
2025-11-26 20:38:08
22
chinara291
chinara291 :
1ci men😁
2025-11-29 18:05:07
0
n_1991n3
… :
Men ikinciyem😂
2025-11-29 12:30:24
0
bakili00091
Bakili777 :
1 ci beynim conende 2 ci keyfim zor olanda
2025-11-27 12:34:48
0
rose_mobil
rose_mobil :
qabağda gedən qız 100% buğa bürcüdü
2025-11-27 10:24:49
0
wasted_0404
smallcat :
birinci mənəm😹😹😹
2025-11-27 13:53:40
0
perishimmm
🖤Perish🖤 :
1 ci qizin şalvar mene deye bilersiz zehmet olmasa hardan alib? bu arada ikinizde gozelsiz🥰
2025-11-28 16:41:38
0
_kosmetoloq_lale1
_kosmetoloq_lalə_ :
Aygül öndə mən arxada🤭
2025-11-27 11:03:41
0
husseinova003
• 𝐀𝐟𝐫𝐨𝐝𝐢𝐭🦂 :
1cinin şalvarı hardandu
2025-11-29 13:22:06
0
sholichka
Sholichka :
7/24 benim haller
2025-11-26 13:59:07
12
kerimova__023
♒️ :
öndəki😎
2025-11-27 07:46:18
0
alyva.95
E🪽 :
İkinci mənəm 😅
2025-11-26 23:07:05
15
uu111m
່ :
2 ci menem😂
2025-11-29 12:41:48
0
ruqayye77
..... :
1 nci dusen deli menem 😂👍
2025-11-27 12:21:14
1
konulkaflowers
Konul Konul :
1- я ЭТ ЯЯЯЯЯЯ 🤣🤣🤣🤣🤣
2025-11-26 19:28:30
3
al.ali____
Elya-geo :
Zülü ilə mən😁
2025-11-27 10:19:07
0
hammaai_
privaccaunt :
Ölürəm mən 😂😂😂😂😂
2025-11-27 11:36:42
0
.kaxramanova__
Həlimə Sultan :
2 ci yaziq men 🤭
2025-11-28 15:46:45
0
rozana_35
Rozana_17 :
ikinci olan men😏
2025-11-28 04:05:52
0
To see more videos from user @narminism, please go to the Tikwm homepage.

Other Videos

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One of my top 3 date night dishes that I have in my arsenal. Prawn Linguine. Comment below if you’d like to see the other 2! This is such a brilliant technique for extracting as much flavour as you can from these delicious shellfish. Creating a stock and then letting the pasta soak it all up creates layer upon layers of beautiful flavour. 10 large prawns Butter 2 shallots, finely chopped 4 garlic cloves, chopped 2 tbsp tomato paste Small handful parsley stalks 1 small glass white wine Water 1 fresh red chilli, sliced 200g cherry tomatoes, halved 250g linguine Fresh parsley, chopped Salt Remove the heads and shells from the prawns, then devein them. Set the prawns aside. Melt a generous knob of butter in a pan and add the shells. Fry them until fragrant, then add one chopped shallot, half the garlic, half of the tomato paste and the parsley stalks. Cook it all down for a couple of minutes, then add the white wine and enough water to cover. Simmer gently for about an hour. Strain through a sieve and keep the liquid over a low heat to reduce and concentrate. In a separate pan, heat a little olive oil and quickly fry the prawns until just coloured, then lift them out. Add the remaining shallot, garlic and the sliced chilli. Cook until soft, then stir in a spoon of tomato paste. Add the cherry tomatoes and cook until they collapse into a rough sauce. Start adding the reduced prawn stock a ladle at a time until the sauce has a consistency a little runnier than tinned tomatoes. Season lightly. Boil the linguine in salted water until just bendy. We want it to be seriously al dente. Transfer the pasta straight into the sauce, tossing well and adding a splash of pasta water if the sauce needs loosening. Add some chopped parsley and then fold the prawns back in to warm through. Plate up and finish with a good sprinkling of chopped parsley.
One of my top 3 date night dishes that I have in my arsenal. Prawn Linguine. Comment below if you’d like to see the other 2! This is such a brilliant technique for extracting as much flavour as you can from these delicious shellfish. Creating a stock and then letting the pasta soak it all up creates layer upon layers of beautiful flavour. 10 large prawns Butter 2 shallots, finely chopped 4 garlic cloves, chopped 2 tbsp tomato paste Small handful parsley stalks 1 small glass white wine Water 1 fresh red chilli, sliced 200g cherry tomatoes, halved 250g linguine Fresh parsley, chopped Salt Remove the heads and shells from the prawns, then devein them. Set the prawns aside. Melt a generous knob of butter in a pan and add the shells. Fry them until fragrant, then add one chopped shallot, half the garlic, half of the tomato paste and the parsley stalks. Cook it all down for a couple of minutes, then add the white wine and enough water to cover. Simmer gently for about an hour. Strain through a sieve and keep the liquid over a low heat to reduce and concentrate. In a separate pan, heat a little olive oil and quickly fry the prawns until just coloured, then lift them out. Add the remaining shallot, garlic and the sliced chilli. Cook until soft, then stir in a spoon of tomato paste. Add the cherry tomatoes and cook until they collapse into a rough sauce. Start adding the reduced prawn stock a ladle at a time until the sauce has a consistency a little runnier than tinned tomatoes. Season lightly. Boil the linguine in salted water until just bendy. We want it to be seriously al dente. Transfer the pasta straight into the sauce, tossing well and adding a splash of pasta water if the sauce needs loosening. Add some chopped parsley and then fold the prawns back in to warm through. Plate up and finish with a good sprinkling of chopped parsley.

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