Ana 3ami9 - (Official Music Video)
https://ift.tt/2EN0WWe https://ift.tt/2D7L2DY
via YouTube https://youtu.be/8oJz1WV1PXA Inscrivez-vous #GRATUITEMENT sur #Beauteprivee pour accéder à nos offres ( + de 1500 produits à 0.60 Euro ) * Lien : https://ift.tt/2wRqtWg
New Music : K'lma - Tkellem (audio)
K'lma - Tkellem (audio)
K'lma Band (Fayçal Azizi & Sakina Lafdaili) performing new single #Tkellem, written by Fayçal Azizi and produced/mixed and mastered by Ayoub Toute (NYZK). K'lma 2018© Lyrics : تاه الوقت و سهات الدات و كيف ما كان حبك فللخر مات القلب خوا كي الريح و ما دات و نسول فين طريقي فين تودي داب الحق حيت شي هدرة خرجات و لودن تسمع شلى حاجات و الغمة فصدرك غير حتى جات و نسولك لاش تظلم راسك و تظلمني تكلم، تكلم و خللي روحك تحكي تكلم لكلام، بلا ما تهرب مني و خليني نشوف، فين راسك كان يطوف عيني عليك و الباب على الباب جاري و مدة سلام بيننا غاب كلها يقول الخير فينو داب؟ و يا ويلي و الكبرياء المعمي تكلم تكلم و خللي روحك تحكي تكلم لكلام، و اذا كان لازم ابكي عندي ليك شوق، و حب نازل من لفوق ويلي ويلي، واقف كاتشوف فيا؟ و انا محتاج - ليك سكاتك نار كادية تحرق فيا و انا محتاج - ليك تكلم تكلم و خللي روحك تحكي تكلم لكلام، و اذا كان لازم ابكي عندي ليك شوق، و حب نازل من لفوق تكلم، تكلم و خللي روحك تحكي تكلم لكلام، بلا ما تهرب مني و خليني نشوف، فين راسك كان يطوف
via YouTube https://youtu.be/mVnfsS719UQ Inscrivez-vous #GRATUITEMENT sur #Beauteprivee pour accéder à nos offres ( + de 1500 produits à 0.60 Euro ) * Lien : https://ift.tt/2wRqtWg
K'lma Band (Fayçal Azizi & Sakina Lafdaili) performing new single #Tkellem, written by Fayçal Azizi and produced/mixed and mastered by Ayoub Toute (NYZK). K'lma 2018© Lyrics : تاه الوقت و سهات الدات و كيف ما كان حبك فللخر مات القلب خوا كي الريح و ما دات و نسول فين طريقي فين تودي داب الحق حيت شي هدرة خرجات و لودن تسمع شلى حاجات و الغمة فصدرك غير حتى جات و نسولك لاش تظلم راسك و تظلمني تكلم، تكلم و خللي روحك تحكي تكلم لكلام، بلا ما تهرب مني و خليني نشوف، فين راسك كان يطوف عيني عليك و الباب على الباب جاري و مدة سلام بيننا غاب كلها يقول الخير فينو داب؟ و يا ويلي و الكبرياء المعمي تكلم تكلم و خللي روحك تحكي تكلم لكلام، و اذا كان لازم ابكي عندي ليك شوق، و حب نازل من لفوق ويلي ويلي، واقف كاتشوف فيا؟ و انا محتاج - ليك سكاتك نار كادية تحرق فيا و انا محتاج - ليك تكلم تكلم و خللي روحك تحكي تكلم لكلام، و اذا كان لازم ابكي عندي ليك شوق، و حب نازل من لفوق تكلم، تكلم و خللي روحك تحكي تكلم لكلام، بلا ما تهرب مني و خليني نشوف، فين راسك كان يطوف
via YouTube https://youtu.be/mVnfsS719UQ Inscrivez-vous #GRATUITEMENT sur #Beauteprivee pour accéder à nos offres ( + de 1500 produits à 0.60 Euro ) * Lien : https://ift.tt/2wRqtWg
New Music : نعيمة بوحمالة في قفص الاتهام.. الحلقة الكاملة
نعيمة بوحمالة في قفص الاتهام.. الحلقة الكاملة
كيفاش تيفي www.kifache.tv
via YouTube https://youtu.be/BLLN61uZ7YM Inscrivez-vous #GRATUITEMENT sur #Beauteprivee pour accéder à nos offres ( + de 1500 produits à 0.60 Euro ) * Lien : https://ift.tt/2wRqtWg
كيفاش تيفي www.kifache.tv
via YouTube https://youtu.be/BLLN61uZ7YM Inscrivez-vous #GRATUITEMENT sur #Beauteprivee pour accéder à nos offres ( + de 1500 produits à 0.60 Euro ) * Lien : https://ift.tt/2wRqtWg
New Music : Los Polinesios & RedOne Song - Festival ( Official Video)
Los Polinesios & RedOne Song - Festival ( Official Video)
Mira aquí nuestro nuevo vídeo musical “Festival” https://youtu.be/w9Wkp3ygJmk Escucha aquí nuestra nueva canción “Festival” en Spotify: http://bit.ly/Festivalspotify Escucha la canción en: Spotify: http://bit.ly/Festivalspotify iTunes: http://bit.ly/FestivalItunes Apple Music: http://bit.ly/Applemusicfestival Google Play: http://bit.ly/GoogleplayFestival Instagram https://ift.tt/2yseeSy https://ift.tt/1nmtBBX https://ift.tt/1cW9Ln9 https://ift.tt/1nmtBC1 https://ift.tt/1nmtCWm https://ift.tt/1p7bItU https://ift.tt/1YfzcJ3 NUESTROS CANALES: http://www.youtube.com/ppmussas http://www.youtube.com/ppextras http://www.youtube.com/lospolinesios REDES SOCIALES Facebook https://ift.tt/1nmtCFW https://ift.tt/1cW9L6J https://ift.tt/1nmtCFY https://ift.tt/1cW9Nvd Twitter http://twitter.com/platicapolinesi http://twitter.com/ppteamrafa http://twitter.com/ppteamkaren http://twitter.com/ppteamlesslie http://twitter.com/ppteamaria http://twitter.com/ppteamkler Platica Polinesia | Los Polinesios | #Festival
via YouTube https://youtu.be/w9Wkp3ygJmk Inscrivez-vous #GRATUITEMENT sur #Beauteprivee pour accéder à nos offres ( + de 1500 produits à 0.60 Euro ) * Lien : https://ift.tt/2wRqtWg
Mira aquí nuestro nuevo vídeo musical “Festival” https://youtu.be/w9Wkp3ygJmk Escucha aquí nuestra nueva canción “Festival” en Spotify: http://bit.ly/Festivalspotify Escucha la canción en: Spotify: http://bit.ly/Festivalspotify iTunes: http://bit.ly/FestivalItunes Apple Music: http://bit.ly/Applemusicfestival Google Play: http://bit.ly/GoogleplayFestival Instagram https://ift.tt/2yseeSy https://ift.tt/1nmtBBX https://ift.tt/1cW9Ln9 https://ift.tt/1nmtBC1 https://ift.tt/1nmtCWm https://ift.tt/1p7bItU https://ift.tt/1YfzcJ3 NUESTROS CANALES: http://www.youtube.com/ppmussas http://www.youtube.com/ppextras http://www.youtube.com/lospolinesios REDES SOCIALES Facebook https://ift.tt/1nmtCFW https://ift.tt/1cW9L6J https://ift.tt/1nmtCFY https://ift.tt/1cW9Nvd Twitter http://twitter.com/platicapolinesi http://twitter.com/ppteamrafa http://twitter.com/ppteamkaren http://twitter.com/ppteamlesslie http://twitter.com/ppteamaria http://twitter.com/ppteamkler Platica Polinesia | Los Polinesios | #Festival
via YouTube https://youtu.be/w9Wkp3ygJmk Inscrivez-vous #GRATUITEMENT sur #Beauteprivee pour accéder à nos offres ( + de 1500 produits à 0.60 Euro ) * Lien : https://ift.tt/2wRqtWg
New Music : Extra Čokoladna Torta! ENG. GER. FRA. SUBS (Grga i Klara)
Extra Čokoladna Torta! ENG. GER. FRA. SUBS (Grga i Klara)
BISCUIT: 5 eggs 300 g of sugar 1 vanilla sugar 340 g of sharp flour 4 tablespoons unsalted cocoa powder 200 ml of milk 1 baking powder DRESSING: 1200 ml of milk 200 g of sugar 1 vanilla sugar 200 g of cooking chocolate 250 g butter 200 g of minced walnuts GLAZE: 75 g butter 150 g of cooking chocolate 2 tablespoons of oil 2 tablespoons water DECORATION: 3 boxes per 112 g Milka Lila stix 160 cm tape to connect 6-7 balls Ferrero Rocher 7-8 ball Giotto 3 pralines of Witors Golden 1 Praline Milka Heart 90 g Čoko flipsa Biscuit: Heat the oven to 190 ° C. Bake the 28 cm diameter baking sheet with baking paper. Make sugar eggs. Add vanilla sugar and mix it. Add flour, cocoa and milk and continue mixing. Finally add the baking powder (through the strain - not to the chin) and make a little more of it. Add the mixture to the prepared mold and bake for 45 minutes. Test with the tooth if it is baked (should be dry). Cool. Dressing: Put the milk to get it. Add sugar, vanilla sugar, cooking chocolate and butter. Reduce fire and mix. When chocolate and butter are added, add nuts. Heat for one more minute and stir. stacking: While cooking the frying pan, prepare the dressing mold. Roll the baking jar with the foil to prevent the dressing from cracking. Cut the chilled biscuits twice to get three equal chunks. Put the first bark, pour it over with a hot overflow (almost half the overflow), put another bark, pour it over with a hot overflow (almost to the end of the overflow), sprinkle with the fork to better absorb the dressing, put the third bark over with the rest of the hot overflow this bark will be lower when the cake is turned backwards - so it does not flake as much as the previous two), also lightly squeeze it with the fork to better fill the dressing. Cover the hot cake with the foil and allow to cool to room temperature, then place it in the refrigerator (best 24 hours). Next turn the cake on the tray, remove the mold and foil. Make chocolate glaze. Put butter to dissolve, when it comes to extinguishing the fire, add the cooking chocolate, stir. Add oil, stir. Add water, stir. This glaze is smooth and shiny. Chop the cake with a glass of chocolate (from above and around with a spoon). Sort the sticks to each other around the cake. You have to do this quickly while the glaze is wet to stick nicely. Put the straw around the cake and tuck it up. Gore on glaze, run Ferrero Rocher balls, Giotto balls, pralines, chocolate flips ... -------------------------------------------------- Biskvit: Ugrijte pećnicu na 190°C. Kalup za pečenje promjera 28 cm obložite papirom za pečenje. Izradite jaja sa šećerom. Dodajte vanilin šećer i izmiksajte. Dodajte brašno, kakao i mlijeko te nastavite miksati. Na kraju dodajte prašak za pecivo (kroz cjediljku – da ne bude grudica) te još malo izmiksajte. Smjesu ulijte u pripremljeni kalup i pecite 45 minuta. Testirajte čačkalicom je li pečen (treba izaći suha). Ohladite. Preljev: Mlijeko stavite da provrije. Dodajte šećer, vanilin šećer, čokoladu za kuhanje i maslac. Smanjite vatru i miješajte. Kada se čokolada i maslac otope dodajte orahe. Još minutu kuhajte i miješajte. Slaganje: Dok se preljev kuha, pripremite kalup za slaganje. Kalup u kojemu ste pekli biskvit obložite folijom kako preljev ne bi curio. Ohlađeni biskvit prerežite dva puta da dobijete tri jednake kore. Stavite prvu koru, prelijte ju sa vrelim preljevom (skoro pola preljeva), stavite drugu koru, prelijte ju sa vrelim preljevom (skoro do kraja preljeva), izbockajte vilicom da kora bolje upije preljev, stavite treću koru, prelijte ju sa ostatkom vreloga preljeva (ta kora će vam biti donja kada tortu sutradan preokrenete – zato nju ne namačete toliko koliko prethodne dvije), nju također lagano izbockajte vilicom kako bi bolje upila preljev. Vruću tortu pokrijte folijom i ostavite da se ohladi na sobnu temperaturu, zatim je stavite u hladnjak (najbolje 24 sata). Sutradan preokrenite tortu na pladanj, skinite kalup i foliju. Napravite glazuru od čokolade. Stavite otopiti maslac, kad provrije ugasite vatru, dodajte čokoladu za kuhanje, promiješajte. Dodajte ulje, promiješajte. Dodajte vodu, promiješajte. Ova glazura je glatka i sjajna. Tortu prelijte glazurom od čokolade (odozgor i okolo uz pomoć žlice). Milka štapiće poredajte jedan do drugoga oko torte. To morate raditi brzo dok je glazura mokra da se lijepo zalijepe. Stavite traku oko torte i zavežite mašnu. Gore na glazuru poslažite Ferrero Rocher kuglice, Giotto kuglice, praline, čoko flips… Cijeli recept posjeti https://ift.tt/2J9VxqL Contact: grgaiklaratorte@gmail.com
via YouTube https://youtu.be/Lw7V8i4jilc Inscrivez-vous #GRATUITEMENT sur #Beauteprivee pour accéder à nos offres ( + de 1500 produits à 0.60 Euro ) * Lien : https://ift.tt/2wRqtWg
BISCUIT: 5 eggs 300 g of sugar 1 vanilla sugar 340 g of sharp flour 4 tablespoons unsalted cocoa powder 200 ml of milk 1 baking powder DRESSING: 1200 ml of milk 200 g of sugar 1 vanilla sugar 200 g of cooking chocolate 250 g butter 200 g of minced walnuts GLAZE: 75 g butter 150 g of cooking chocolate 2 tablespoons of oil 2 tablespoons water DECORATION: 3 boxes per 112 g Milka Lila stix 160 cm tape to connect 6-7 balls Ferrero Rocher 7-8 ball Giotto 3 pralines of Witors Golden 1 Praline Milka Heart 90 g Čoko flipsa Biscuit: Heat the oven to 190 ° C. Bake the 28 cm diameter baking sheet with baking paper. Make sugar eggs. Add vanilla sugar and mix it. Add flour, cocoa and milk and continue mixing. Finally add the baking powder (through the strain - not to the chin) and make a little more of it. Add the mixture to the prepared mold and bake for 45 minutes. Test with the tooth if it is baked (should be dry). Cool. Dressing: Put the milk to get it. Add sugar, vanilla sugar, cooking chocolate and butter. Reduce fire and mix. When chocolate and butter are added, add nuts. Heat for one more minute and stir. stacking: While cooking the frying pan, prepare the dressing mold. Roll the baking jar with the foil to prevent the dressing from cracking. Cut the chilled biscuits twice to get three equal chunks. Put the first bark, pour it over with a hot overflow (almost half the overflow), put another bark, pour it over with a hot overflow (almost to the end of the overflow), sprinkle with the fork to better absorb the dressing, put the third bark over with the rest of the hot overflow this bark will be lower when the cake is turned backwards - so it does not flake as much as the previous two), also lightly squeeze it with the fork to better fill the dressing. Cover the hot cake with the foil and allow to cool to room temperature, then place it in the refrigerator (best 24 hours). Next turn the cake on the tray, remove the mold and foil. Make chocolate glaze. Put butter to dissolve, when it comes to extinguishing the fire, add the cooking chocolate, stir. Add oil, stir. Add water, stir. This glaze is smooth and shiny. Chop the cake with a glass of chocolate (from above and around with a spoon). Sort the sticks to each other around the cake. You have to do this quickly while the glaze is wet to stick nicely. Put the straw around the cake and tuck it up. Gore on glaze, run Ferrero Rocher balls, Giotto balls, pralines, chocolate flips ... -------------------------------------------------- Biskvit: Ugrijte pećnicu na 190°C. Kalup za pečenje promjera 28 cm obložite papirom za pečenje. Izradite jaja sa šećerom. Dodajte vanilin šećer i izmiksajte. Dodajte brašno, kakao i mlijeko te nastavite miksati. Na kraju dodajte prašak za pecivo (kroz cjediljku – da ne bude grudica) te još malo izmiksajte. Smjesu ulijte u pripremljeni kalup i pecite 45 minuta. Testirajte čačkalicom je li pečen (treba izaći suha). Ohladite. Preljev: Mlijeko stavite da provrije. Dodajte šećer, vanilin šećer, čokoladu za kuhanje i maslac. Smanjite vatru i miješajte. Kada se čokolada i maslac otope dodajte orahe. Još minutu kuhajte i miješajte. Slaganje: Dok se preljev kuha, pripremite kalup za slaganje. Kalup u kojemu ste pekli biskvit obložite folijom kako preljev ne bi curio. Ohlađeni biskvit prerežite dva puta da dobijete tri jednake kore. Stavite prvu koru, prelijte ju sa vrelim preljevom (skoro pola preljeva), stavite drugu koru, prelijte ju sa vrelim preljevom (skoro do kraja preljeva), izbockajte vilicom da kora bolje upije preljev, stavite treću koru, prelijte ju sa ostatkom vreloga preljeva (ta kora će vam biti donja kada tortu sutradan preokrenete – zato nju ne namačete toliko koliko prethodne dvije), nju također lagano izbockajte vilicom kako bi bolje upila preljev. Vruću tortu pokrijte folijom i ostavite da se ohladi na sobnu temperaturu, zatim je stavite u hladnjak (najbolje 24 sata). Sutradan preokrenite tortu na pladanj, skinite kalup i foliju. Napravite glazuru od čokolade. Stavite otopiti maslac, kad provrije ugasite vatru, dodajte čokoladu za kuhanje, promiješajte. Dodajte ulje, promiješajte. Dodajte vodu, promiješajte. Ova glazura je glatka i sjajna. Tortu prelijte glazurom od čokolade (odozgor i okolo uz pomoć žlice). Milka štapiće poredajte jedan do drugoga oko torte. To morate raditi brzo dok je glazura mokra da se lijepo zalijepe. Stavite traku oko torte i zavežite mašnu. Gore na glazuru poslažite Ferrero Rocher kuglice, Giotto kuglice, praline, čoko flips… Cijeli recept posjeti https://ift.tt/2J9VxqL Contact: grgaiklaratorte@gmail.com
via YouTube https://youtu.be/Lw7V8i4jilc Inscrivez-vous #GRATUITEMENT sur #Beauteprivee pour accéder à nos offres ( + de 1500 produits à 0.60 Euro ) * Lien : https://ift.tt/2wRqtWg
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