jm.haerentanimo.net
New recipes

Buns like the hearth

Buns like the hearth


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Mix the yeast with the warm milk and sugar and let it sit for 10 minutes.

Meanwhile, sift the flour into a bowl. We make a hole in the middle in which we pour mayonnaise and warm water. We put salt on the edges and start kneading. Add the melted butter, but not hot, and knead an elastic dough that no longer sticks to your hands. Add more flour, if needed.

Form a ball, cover and let rise for 1 hour in a warm place.

After it has risen, turn the dough over on the lightly floured work surface. Form the buns (I got 6 pieces) and place them in the tray lined with baking paper.

Cut the buns with a sharp knife and then grease them with milk.


Bake at 220 degrees for ~ 20 minutes.

Remove to a grill and let them cool. They are very good and fluffy.


What maneuvers were made for Nechita to become head of SGA Neamț. Who protects the inexperienced director in "Waters"

PNL county councilor Mihai Marius Nechita became director of the Neamț Water Management System (SGA) with the complicity of a state secretary from the Ministry, Environment, Waters and Forests, respectively Gelu Puiu, a character well known to the readers of atacul.ro . Puiu was reconfirmed last week, according to the new Minister of Environment, Barna Tanczos. However, the minister can change his mind, especially since he will find out how he helped a secretary of state to appoint a person to a position for which he did not meet the conditions imposed by law.

Sources from the Siret Water Basin Administration (ABA), but also from the Neamț Water Management System (SGA) confirmed, for atacul.ro, that Marius Nechita reached the position of director of SGA Neamț through a vile maneuver , which has become practical in the budget system: secondment. Nechita was promoted directly from the office of Secretary of State Gelu Puiu, where Mugur Cozmanciu's wife also works, who is his chief of staff, but also the former head of SRI Neamț, Laurențiu Ștefan Rusu.

The whole maneuver took place in March 2020, a few days before the establishment of the state of emergency on the Romanian territory. Thus, on March 11, Nechita, who had been employed for only a few days at the office of Secretary of State Gelu Puiu, was seconded as director of SGA Neamț, replacing Ioan Păvăleanu, who stepped aside without grumbling. Nothing was taken into account, nor that he did not have the necessary experience to hold such a position, nor that, in the last 4 years, he had not worked anywhere. It also did not matter that Nechita did not work a day in the field of "Waters". Not to mention the contest. The serious problem is that Nechita still does not meet the conditions to hold this position, the most important of which is at least 5 years in the field of water management. Another aspect not to be neglected is the fact that Marius Nechita was detached from the office of Gelu Puiu, who is secretary of state at Păduri, not at Ape.

In recent days, we have contacted the main characters of this ploy, namely Gelu Puiu, Răzvan Găină, head of the Siret-Bacău Water Basin Administration (ABA), and Marius Nechita to say how it was possible for the latter to be appointed, suddenly, without having anything in common with the field, in such an important position and with a huge responsibility. Obviously, everyone refused to answer.

At PNL Neamț, the law of silence also works. Nor could it be otherwise, if we consider that many liberals were appointed to positions based on the same recipe.

Nechita knew very well that the route he followed to reach the position of director of SGA Neamț was not a natural one, legally, because, otherwise, he would have mentioned in his CV, which was published for a while on the website ministry, that he also worked as a personal advisor to Secretary of State Puiu. He didn't do it, because he knows very well that the position offered by Puiu was the springboard to the director's chair at SGA Neamț.

In the case of Nechita, almost similar to that of the waitress employed at ABA Prut Bârlad, the friendship with Mugurel Cozmanciuc, the head of PNL Neamț and deputy counted. Only in this way was it possible for a character who has nothing to look for in such a position to climb at the head of SGA Neamț. Only after it can meet all the conditions required by law.

Mugur Cozmanciuc, the leader of PNL Neamț, as well as the secretary of state Gelu Puiu, is from Suceava, and our information shows that the two are in very good relations, even close friends. It is not unimportant that Gelu Puiu hired Laurențiu Ștefan Rusu, the former head of SRI Neamț, as a personal adviser, the officer being a close friend of Gheorghe Vlasie, also known as "Ginel", the cousin of Ionel Arsene, the defendant at the head of the Neamț County Council.

A few months ago, Rusu's car was caught and photographed by atacul.ro reporters in front of Ginel's house in Roznov, the one that represents Aqua Parc in relations with business partners.

It is interesting that Laurențiu Ștefan Rusu is subordinated to Roxana Cozmanciuc, the wife of the liberal Cozmanciuc, who is the chief of staff of Secretary of State Gelu Puiu. There are enough elements that, on the other hand, indicate a strong connection between the spouses Cozmanciuc and Gelu Puiu. Looking at it from this perspective, it is at least incomprehensible how Rusu, the former head of SRI Neamț, considered a close friend of Ginel, Arsene's man, came to work under the wife of deputy Cozmanciuc at the office of Secretary of State Gelu Puiu, a friend of the Cozmanciuc family.

Especially since Mugurel was Ionel's opponent in the elections for the position of president of the Neamț County Council.

Despite all the scandals in which the National Administration "Romanian Waters" (ANAR) has been involved in recent months, especially in terms of illegal employment in various positions, Nechita does not give up and, worse, no one bothers him. It is interesting to see how Nechita presents himself at work, considering that his experience in the field of water is close to zero, given that he needed at least 5 years of experience to fill the position.

Daniel MURARU

The mayor of Alexandru cel Bun commune, sent in.

The mayor of Alexandru cel Bun commune, sent in.

The tax authorities have demanded the bankruptcy of "Arsene's television"

Millions of lei for the snow removal of the national roads in Neamț. Costs, much higher than the previous winter. Maintenance of a kilometer of road, over 4,000 euros

Revelations about the ballast mafia. How it works and who protects it. Explanations for natural disasters and lack of water

Combinations and business. Millions of contracts with the state for a company in the entourage of the Archip-Cozmanciuc group

When will the local police recover the damage caused by a legal advisor of Piatra-Neamț City Hall

How much money the mayor's office spends on advertising and publicity. Absolute champion - Piatra-Neamț City Hall. Gârcina and Borca follow

8 comments

I had just read in a central publication about the rioters from Iasi recruited and trained by the prisoner Fenechiu. From that list was missing Cozmanciuc, born in Suceava county and made with studies and great pnl-ist in Iasi. & # 8220exported & # 8221 to Neamt where he does what he wants. when hiring the unqualified as a director.

Nothing surprising. The recipe is also used in the county, where we have the directors of the pawnshop and wedding rings, chefs, physical education and sports, trained people who take our services to the top.
This is Romania, always surprising.

We do not bring osanales, but it must be said clearly that, with the support of "Atac de Neamt" investigations, but also of B1Tv, which through the show of 08.02.2021 dismantles the mafia groups in the SUCEAVA County area from A.B.A.SIRET, S.G.A. SUCEAVA, VATRA MOLDOVITI town hall, state secretary GELU PUIU, etc.
These criminal groups are formed and act for years not only in SUCEAVA county but everywhere where there are resources that can be stolen and subsequently capitalized in the interest of these groups! Certainly in this case all roads will sooner or later lead to "..capo di tuti capi .." on SUCEAVA and he knows who he is.
We believe that all the services of the Romanian State, M.A.I., DIICOT, DGA, DNA, DGIPI and even the intelligence service of the army know it because we are in the border area !!
In this border area, criminal actions have been carried out for years with the great complicity of many state employees who had to report the criminal acts!
B1 TV on 08.02.2021 revealed the corruption in which the Mayor of Vatra Moldovitei commune, Gelu Puiu, state secretary, former head of OCOL SILVIC VAMA, BOGDAN PITICARI, director of S.G.A. SUCEAVA appointed director of PNL Suceava, former head of the band from Campulung Moldovenesc of S.G.A. SUCEAVA and waitress from A.B.A. PRUT BARLAD, niece of the mayor of Vatra Moldovitei!
This is what Eng. PITICARI BOGDAN does, with smenes and business! With & # 8220noscience & # 8221 the director of the A.B.A. SIRET - BACAU and the director eng. LUCAVESCHI IRINA from A.B.A.SIRET BACAU!
To request all the data of the company revealed by B1 TV that exploits mineral aggregates that would belong to the mayor of VATRA MOLDOVITEI commune, since its establishment and until now Rental contracts, Minutes of monthly Closing quantities Minutes of Control executed by the Inspection Bureau of the waters.

Nausea and damage difficult to repair, this produces the political class of yesterday and today. Ax tails in the service of anyone but the Romanian people!
Even if many of them invoke divinity, many of them take pictures in front of icons (stupid gesture) invoke divinity, they sold their soul, just to have them and their gang profit and unfortunately, gangrene is deeply ingrained , so no "honorable court" from the province and up to CCR will do anything for. that they have achieved their goal, they are ,, special.
I was optimistic, ready, not anymore. as long as the andrustii, tudoreii, puscasii, veoricile, bulaii, dalde sica and all their nation of derailments and nullities, the motto being the great meditator who became the "head of state" throws his coat for that the servant was not careful, they are maintained in decision-making positions, even re-elected, I conclude by telling you ,, my dear Germans ,, that ,, we have a beautiful country, it's a pity that it is inhabited ,,!

Everywhere in the water remained a bunch of incompetents. This Gaina, who is already with the undersigned at an institution in Bacau, is a habarnist with a diploma. He cannot bring to the meetings a single idea, a single technical argument. He nods and lets Deputy Lucaveschi, who retains the servile attitude of Miky Spaga Popescu's time, decide as a & # 8220specialist & # 8221. In Neamt, a completely absent guy who waits every morning for Stoica's phone to know what he has to do that day (Stoica hosts in the cellar of the boarding house in Oglinzi to exploit from where he wants, as much as he wants and without water authorization). In Suceava, the liberals put the most harmful character ever (who dreams of being a boss in Bacau) whose sole purpose is to show all companies that only he is the boss. Instead of driving, the sga is always in control and, if you can believe it, he ended up doing control actions in Neamt, violating his (in) competencies (probably compensating for the fact that the one from Neamt is in love with This is the level of the liberals in the water, who are also illegally brought in by psdists brought in illegally to solve the problems of the guineas, and all those listed above represent an organized group that The darkness of Suceava decided these illegal and defiant appointments from state institutions, Puiu, Cozmanciuc, Alexe, etc. The greatest satisfaction is the fear they have for the publication Atacul In all daily searches on electronic media Atacul is in the first place detached. for the prosecutors to do their duty and see results, especially since the investigations in this newspaper offer them word of mouth.

These are valuable and potential people who have long been in public institutions. If they stay on the roads, I recommend them with great chances of success, to address the Dobreni City Hall. There he could find a fat, paid job at any time. That only if they want to become faithful servants and good executors. I think they need a procurement advisor and an Agricultural Registry advisor. He just vacated. The acquisitions, since October 10, 2018, becoming illegal, if we take into account the report prepared by the chief accountant Brahariu Gianina. Hardworking and smart. He did not anticipate what was to come.

LET'S SEE WHO THE POPULATION PRAYS AT MAI I.P.J. NEAMT & # 8211 S.I.C.E. compared to 4 DP FAT.

After the scandals in Mureș and Bârlad, an order came from the center of the National Administration & # 8221 APELE ROMANE. & # 8221, however, it has nothing to do with the employment of PNL, PDL, USR, PLUS. Instead, the heads of the Company & # 8220Apele Române & # 8221 totally forbid the employees to talk anymore, after the revelations appeared in the press. Each employee has already received a written warning. It's like before 1989. you can't meet more than 1 other colleague (ONE!) And there should be no more than three employees in the offices! You're crazy! you will not be ashamed. What does the People's Advocate, Orban LUDOVIC, say, that's why you want to change RENATE WEBER. that it won't make your games dirty ?? SHAME ORBAN waking up !!

Leave a comment Cancel reply

This site uses Akismet to reduce spam. Find out how your comment data is processed.


Buns like the hearth

Mix the yeast with the warm milk and sugar and let it sit for 10 minutes.
Meanwhile, sift the flour into a bowl. We make a hole in the middle in which we pour mayonnaise and warm water. We put salt on the edges and start kneading. Add the melted butter, but not hot, and knead an elastic dough that no longer sticks to your hands. Add more flour, if needed.
Form a ball, cover and let rise for 1 hour in a warm place.

After it has risen, turn the dough over on the lightly floured work surface. Form the buns (I got 6 pieces) and place them in the tray lined with baking paper.

Cut the buns with a sharp knife and then grease them with milk.

Bake at 220 degrees for

Remove to a grill and let them cool. They are very good and fluffy.


How to prepare Turkish pita

I melted the 50 g of butter and waited for it to cool a bit.

In a large bowl I put the warm milk together with the water, I crushed the fresh yeast a little and I also put a spoonful of sugar and 200 g of flour. I mixed well and let it sit for 5 minutes. After this time I poured the melted butter, oil and salt and I added 400 g of flour (I left 100 g of flour aside to see if it is still needed or not).

I mixed everything for 5 minutes (on the robot or kneaded with a wooden spoon and then by hand) and I got a soft dough that still required flour so I put another 50 g and kneaded again (I didn't have the last 50 g put & # 8211 in total I used 650 g of flour). I obtained a soft and smooth dough that came off the walls of the bowl.

I moved the dough in a clean bowl and left it to rise for 30 minutes, wrapped in a plastic bag (with the bowl).

Portioning and modeling Turkish bread pite for kebab

After 30 minutes the dough increased enormously, almost tripled. I overturned it on the well-floured worktop and degased it lightly by pressing with the palm of my hand.

I divided it into 8 (it can be 10 or 12 servings) and I quickly formed some balls.

I let them rise for another 10 minutes on the work table, covered with a kitchen towel. They have grown again!

I set the oven to 210 C & # 8211, it is important that it is well heated when I bake them. On the bottom of the oven I placed a tray (or pan) with hot water to form steam during baking.

I pressed each leavened ball lightly with my palm forming 2 cm thick discs. With my fingers I created those small impressions on the surface of each pita.

I broke a whole egg and beat it in a small bowl with a little milk and oil + salt. I placed the dough discs (about 16-17 cm in diameter) in trays lined with baking paper and I greased them with the brush with this mixture.

On top I sprinkled sesame and blackberry (you can also put cumin, cumin, dried herbs, etc.).


Soft dough "like Puff" & # 8211 a unique recipe, which is prepared in record time!

We present you a recipe for soft and fine dough, which is prepared very simply and quickly. It is perfect for both pies or buns and for pizza. Enjoy your loved ones with an amazing pizza for dinner and some very soft and fluffy buns for breakfast. Praise will certainly not be long in coming.

INGREDIENTS

& # 8211 1 packet of dry yeast (11 g)

METHOD OF PREPARATION

1. Mix the kefir with the oil. Heat the mixture slightly. Add salt and sugar.

2. Sift the flour and mix it with the yeast.

3. Gradually add the kefir to the flour bowl and knead the dough. Cover the dough with a towel and leave it in a warm place for 30 minutes.

4. As the dough rises, you can prepare the filling.

5. Line a baking tray with paper and arrange the buns on it. Leave them at room temperature for 10 minutes.

6. Grease the buns with beaten egg and place them in the preheated oven at 180-200 ° C until golden brown.

Note: If you prepare buns with sweet filling, you can add a little more sugar, melted butter and vanilla to the dough. Keep the distance between the buns on the baking tray, as the dough will also rise during baking.


If you like it, share it with your friends!

In ancient Rome, panis focacius was a flat bread, baked on the hearth. The word is derived from Latin, which means & # 8222vatră, place for baking & # 8221. The basic recipe is considered by some to have its origins in the Etruscans, but today it is associated with Ligurian cuisine. Here is the recipe in the Polish version.






Ingredient:

For maya:
402g flour (2 ½ cup)
333ml hot water (1 ½ cup)
1 teaspoon dried yeast.

For the dough:
The resulting mayonnaise plus the following ingredients
420g flour (2 2/3 cup)
1 sachet of dry yeast
2 teaspoons salt
6 tablespoons olive oil (250 ml)
170ml hot water (¾ cup)
3 tablespoons dried oregano

Method of preparation:

Mayan preparation:
We start the recipe by preparing the mayonnaise, the night before, because it must rise for 12 hours. We put in a larger bowl all the necessary ingredients to prepare the mayonnaise, respectively: flour, salt, yeast and hot water, we start to mix the ingredients well until a complete homogenization. Then wrap the bowl with cling film and leave to rise in a warm place until the next day (12 hours).


Aromatic oil preparation:
We prepare the aromatic oil in the evening, we put the oil in a bowl, we add dry oregano and we mix until it is completely incorporated.

Dough preparation:
The next day, after the 12 hours have expired, the mayo has fermented and is full of air bubbles.
Put 420g of flour in a bowl, add the mayonnaise, add 170ml of hot water and 6 tablespoons of olive oil.



We start to knead the dough for 10 minutes until it starts to come off more easily from the walls of the bowl and it is not so fluid.


After you have kneaded the dough well, flour the work surface well and pour the dough on it. Sprinkle the dough with flour and start shaping it by hand in the shape of a square / rectangle. Let the dough thus form rest for 5 minutes.

After 5 minutes, fold the dough like a letter. Divide the imaginary dough into 3 and bring the left side over the middle part, then the right side over the left side…. As in the pictures. Sprinkle flour on the left side of the plate, grease the dough with a brush with olive oil, cover it with cling film and leave it to rise for 30 minutes.



After 30 minutes, remove the foil from the dough, press the dough by hand giving it a square / rectangular shape again, fold the dough again like a letter, but this time we bring the top over the middle and the bottom over top, flour the surface around the dough again, grease the dough with olive oil, cover it with cling film and leave it to rise for another 30 minutes.




The third time (because the folding operation is repeated 3 times) we remove the foil from the surface of the dough, we spread the dough again by hand until we bring it in a square / rectangular shape, we fold it again, this time as the first this time, bring the left side to the middle then bring the right side over the left one, flour the surface around the dough well, then grease the dough with olive oil and cover again with foil. Leave to rise this time for 1 hour.



Meanwhile, line the tray with baking paper, which we grease with oil.

After an hour the dough has risen nicely, air bubbles begin to appear. We move the dough in the tray, be careful to move quickly and pull the tray as close as possible to the work surface.


Spread the dough nicely in the tray, by hand, then pour over the dough ½ from the amount of flavored oil, prepared the night before.


We start to make holes in the dough using our fingers, we easily implant our fingers in the dough, thus spreading the oil evenly on the surface of the dough. Wrap the tray with cling film, but without squeezing it too hard and leave the dough to rise for 2 hours.


After 2 hours, remove the foil, pour the rest of the flavored oil on top, dig holes again with your fingers and let the dough rest for another 15 minutes. After 15 minutes, put the tray in the preheated oven and let the foccacia bake for 30 minutes, until it browns slightly on the surface.




After it is baked, take it out of the pan on a grill and let it rest for 20 minutes, after which you can serve it, plain, with cheese, tomatoes or whatever you want.









If you like it, share it with your friends!

In ancient Rome, panis focacius was a flat bread, baked on the hearth. The word is derived from Latin, which means & # 8222vatră, place for baking & # 8221. The basic recipe is considered by some to have its origins in the Etruscans, but today it is associated with Ligurian cuisine. Here is the recipe in the Polish version.






Ingredient:

For maya:
402g flour (2 ½ cup)
333ml hot water (1 ½ cup)
1 teaspoon dried yeast.

For the dough:
The resulting mayonnaise plus the following ingredients
420g flour (2 2/3 cup)
1 sachet of dry yeast
2 teaspoons salt
6 tablespoons olive oil (250 ml)
170ml hot water (¾ cup)
3 tablespoons dried oregano

Method of preparation:

Mayan preparation:
We start the recipe by preparing the mayonnaise, the night before, because it must rise for 12 hours. We put in a larger bowl all the necessary ingredients to prepare the mayonnaise, respectively: flour, salt, yeast and hot water, we start to mix the ingredients well until a complete homogenization. Then wrap the bowl with cling film and leave to rise in a warm place until the next day (12 hours).


Aromatic oil preparation:
We prepare the aromatic oil in the evening, we put the oil in a bowl, we add dry oregano and we mix until it is completely incorporated.

Dough preparation:
The next day, after the 12 hours have expired, the mayo has fermented and is full of air bubbles.
Put 420g of flour in a bowl, add the mayonnaise, add 170ml of hot water and 6 tablespoons of olive oil.



We start to knead the dough for 10 minutes until it starts to come off more easily from the walls of the bowl and it is not so fluid.


After you have kneaded the dough well, flour the work surface well and pour the dough on it. Sprinkle the dough with flour and start shaping it by hand in the shape of a square / rectangle. Let the dough thus form rest for 5 minutes.

After 5 minutes, fold the dough like a letter. Divide the imaginary dough into 3 and bring the left side over the middle part, then the right side over the left side…. As in the pictures. Sprinkle the flour on the left side of the plate, grease the dough with a brush with olive oil, cover it with cling film and leave it to rise for 30 minutes.



After 30 minutes, remove the foil from the dough, press the dough by hand giving it a square / rectangular shape again, fold the dough again like a letter, but this time we bring the top over the middle and the bottom over top, flour the surface around the dough again, grease the dough with olive oil, cover it with cling film and leave it to rise for another 30 minutes.




The third time (because the folding operation is repeated 3 times) we remove the foil from the surface of the dough, we spread the dough again by hand until we bring it in a square / rectangular shape, we fold it again, this time as the first this time, bring the left side to the middle then bring the right side over the left one, flour the surface around the dough well, then grease the dough with olive oil and cover again with foil. Leave to rise this time for 1 hour.



Meanwhile, line the tray with baking paper, which we grease with oil.

After an hour the dough has risen nicely, air bubbles begin to appear. We move the dough in the tray, be careful to move quickly and pull the tray as close as possible to the work surface.


Spread the dough nicely in the tray, by hand, then pour over the dough ½ from the amount of flavored oil, prepared the night before.


We start to make holes in the dough using our fingers, we easily implant our fingers in the dough, thus spreading the oil evenly on the surface of the dough. Wrap the tray with cling film, but without squeezing it too hard and leave the dough to rise for 2 hours.


After 2 hours, remove the foil, pour the rest of the flavored oil on top, dig holes with your fingers again and let the dough rest for another 15 minutes. After 15 minutes, put the tray in the preheated oven and let the foccacia bake for 30 minutes, until it browns slightly on the surface.




After it is baked, take it out of the pan on a grill and let it rest for 20 minutes, after which you can serve it, plain, with cheese, tomatoes or whatever you want.









We make the yeast mayonnaise mixed with a little warm milk and a little sugar, we mix.


In a bowl we put flour only 550 gr, we leave 100 aside, in its center the mayo, after the leavening we add the rest of the ingredients to the pile. Put fresh mineral water in the bottle exactly when they are all put in the bowl, do not leave it on the table beforehand.


We start to mix with the wooden spoon until it is homogenized a bit, after that I started to knead with my hands, you will make it to the robot if you want. When you start kneading with your hands (the robot), incorporate a little and the rest of the flour (100 gr) results in a soft and elastic dough.


Cover with a damp cloth and leave for about 30-40 minutes, until it doubles in volume.


Remove to the floured table, do not knead.


It is divided into 16 equal parts, balls are made, placed on a tray lined with baking paper, they can be left simple or the model can be made from the image, and a kind of bun with a nipple will come out.


Leave to rise on the table for about 15 minutes.


Grease with a mixture of egg yolk with a little milk (the mixture should not be cold).


Sprinkle what you want, what you have. I put black sesame.


Place the tray in the oven heated to 180 degrees for 20-25 minutes (until browned on top and underneath).
Good appetite!


- 10 - 12 mushrooms with large hats
- a medium onion
- 50 g parmesan or grated Telemea cheese
- 100 ml of oil
- pepper
- marar
- patrol.

First of all you have to choose the mushrooms with the big hat.

Finely chopped onion, cook for 2 minutes with two tablespoons of oil, add the finely chopped mushroom tails and a pinch of pepper. Let them boil covered, over low heat, until well softened, and if necessary add a little water. When they are cooked and the water is completely low, sprinkle with a little salt and finely chopped green leaves. them and remove the sand. Cut the mushroom tails, and place the hats with the slats down on a gauze napkin (folded in four), which will absorb the water.

Place the mushroom caps next to each other, with the slats facing up, in an enameled pan or pan, greased well with 3-4 tablespoons of oil. In them you distribute the mushroom tails (spread with a knife) and sprinkled with grated cheese or grated cheese. Put the tray in the oven, over medium heat, for about 30 minutes for the mushrooms to burn slowly, until the water that leaves it decreases.

Mushrooms our in the oven they are ready and you can serve them as an appetizer, hot or cold, sprinkled with lemon juice and sprinkled with parsley or finely chopped dill.


Video: κουλουράκια πασχαλινά με γεύση τσουρεκιού-αφράτα μυρωδάτα τα καλύτερα μακράν CuzinaGias


Comments:

  1. Shakakazahn

    What a luck!

  2. Schaffer

    I am sure that you are on the wrong track.

  3. Renneil

    Regret

  4. Oji

    people, what news from the front?



Write a message