@aromadeviver: eu espero o ano todo pela ceia de natal 🤌🏻 #tudoqueeucomoem1dia #feliznatal #ceiadenatal

Brunna Andrade |Aroma de Viver

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Region: BR

Sunday 25 December 2022 17:22:21 GMT

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Comments

tainan :

eu teria ficado cheio só com os salgadinhos kkkkkkkkk

2022-12-25 20:50:59

372

Hellen Caroline :

Carne com açúcar?????

2022-12-25 23:37:15

131

Kim❄️(Han's gf👾‼️) :

q ceia de natal não tem lasanha gente??

2022-12-26 08:37:35

15

lu 🐅 :

com açúcar? eu li certo?

2022-12-25 23:27:23

5

mathw64 :

moça você treina ou faz algum esporte ?

2023-01-11 18:28:43

11

Mih :

Que sonho de ceia é essa Brasil?? Amei

2022-12-28 21:22:19

15

Mônica Cibele Fonseca :

"Finalmente liberaram a ceia".....eu achando que já era a ceia! 😂😂😂😂😂😂😂😂

2023-01-12 21:32:22

14

R. Lorena 🧜🏻‍♀️ :

Só nos salgadinhos eu já encho kkkk na ceia como pouquinho

2023-01-03 19:38:19

10

alicia :

açúcar foi de lascar

2022-12-26 02:32:50

4

Manu1976.ella :

Onde você encomenda esses salgados aqui em JP?

2023-01-13 10:57:42

0

Depiladora Adriana Dias :

finalmente encontrei uma página q combina comigo kkkkk

2023-01-06 21:42:35

3

luanacarreiro700 :

A felicidade da gata com a ceia😂😂😂😂

2022-12-25 17:41:34

3

Juliana Ribeiro :

é das minhas 😂❤️

2022-12-26 11:20:19

2

cristianenevessv :

kkk eu tô quase explodindo aqui 😂😂😂

2022-12-25 23:10:18

2

Bela :

amo salgadinhos 🥰

2022-12-25 22:13:34

2

Bendito Franz :

Pastel de carne com açucar é vida negah

2022-12-25 17:40:25

2

geovanaellen222 :

Pastel de carne com açúcar o melhor sempre❤️o pastel do Bruno aqui em João Pessoa tem o grandão 🥰

2023-01-11 02:49:29

1

andreafirmato16 :

Que linda mesa 👏👏👏👏🌹

2022-12-26 23:09:50

1

Eae_ravenaazl★ :

segunda

2022-12-25 17:36:27

1

manu :

primeira a comenta

2022-12-25 17:28:10

1

𝑨𝒏𝒏𝒆 :

o tanto de salgado

2023-12-22 18:12:58

0

Juliana Pullini :

meu sonho conhecer vcs😳🥰

2023-04-26 23:00:16

0

Alves.zxs🙈 :

a minha foi Igualzinho e sou da sua cidade kkkkk Jp

2023-02-21 13:26:27

0

MVSL2310 /venicio :

Boa noite ficou excelente

2023-02-20 23:51:12

0

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French cuisine – Potato gratin Dauphinois Gratin Dauphinois might sound fancy, but it’s just a side dish made of thinly sliced potatoes, cream and cheese. This French classic – with a gorgeous caramelized top – is absolutely irresistible! These potatoes are the perfect accompaniment to a special meal! They go great with Roasted Chicken or my famous Beef (osso buco) in red wine ( the recipe can be seen in the Reels feed ) This French classic shouldn’t be confused with Pommes Dauphine ( I will definitely cook the Pommes Dauphine dish next time). Although my recipe calls for (two types of) cheese, critics often insist that a true Gratin Dauphinois should not include cheese. If it included cheese, it could technically be called a Gratin Savoyard. You can make it without cheese, if you’re concerned about authenticity, but know that nowadays most chefs use cheese and still call it Dauphinois/Dauphinoise. Ingredients: -Potatoes 1 kg gr -Milk 350 gr -Heavy cream 150 gr -Nutmeg to taste -Salt and pepper to taste -Thyme sprigs -3-4 cloves of garlic -A little butter to grease the pan -Parmesan cheese 100 gr (you don’t have to add it, the authentic recipe doesn’t add it, but if you add it you won’t regret it) -Cheese Gruyere 150 gr Steps to make it: -Pour milk and cream into a saucepan, add garlic cloves, grated nutmeg and thyme sprigs. Bring to a boil over low heat -Peel and thinly slice potatoes (you can use a mandolin or the slicing attachment on a food processor). Add the potatoes to the heated cream mixture. -Simmer for 6-7 mins, stirring occasionally until the potatoes arout of the pan and arrange them in the baking dish. Sprinkle over a little grated parmesan and Gruyere -Repeat until you’ve run out of potatoes. Finish with a layer of parmesan and Gruyere. -Place in the oven and bake for 25-30 minutes, until the cheese is golden. Parboiling the potatoes helps to ensure the potatoes will be fully cooked and tender after 25-30 minutes in the oven. Using raw potatoes would increase the cooking time substantially, meaning the cheese could be too brown by the time the potatoes are tender.

French cuisine – Potato gratin Dauphinois Gratin Dauphinois might sound fancy, but it’s just a side dish made of thinly sliced potatoes, cream and cheese. This French classic – with a gorgeous caramelized top – is absolutely irresistible! These potatoes are the perfect accompaniment to a special meal! They go great with Roasted Chicken or my famous Beef (osso buco) in red wine ( the recipe can be seen in the Reels feed ) This French classic shouldn’t be confused with Pommes Dauphine ( I will definitely cook the Pommes Dauphine dish next time). Although my recipe calls for (two types of) cheese, critics often insist that a true Gratin Dauphinois should not include cheese. If it included cheese, it could technically be called a Gratin Savoyard. You can make it without cheese, if you’re concerned about authenticity, but know that nowadays most chefs use cheese and still call it Dauphinois/Dauphinoise. Ingredients: -Potatoes 1 kg gr -Milk 350 gr -Heavy cream 150 gr -Nutmeg to taste -Salt and pepper to taste -Thyme sprigs -3-4 cloves of garlic -A little butter to grease the pan -Parmesan cheese 100 gr (you don’t have to add it, the authentic recipe doesn’t add it, but if you add it you won’t regret it) -Cheese Gruyere 150 gr Steps to make it: -Pour milk and cream into a saucepan, add garlic cloves, grated nutmeg and thyme sprigs. Bring to a boil over low heat -Peel and thinly slice potatoes (you can use a mandolin or the slicing attachment on a food processor). Add the potatoes to the heated cream mixture. -Simmer for 6-7 mins, stirring occasionally until the potatoes arout of the pan and arrange them in the baking dish. Sprinkle over a little grated parmesan and Gruyere -Repeat until you’ve run out of potatoes. Finish with a layer of parmesan and Gruyere. -Place in the oven and bake for 25-30 minutes, until the cheese is golden. Parboiling the potatoes helps to ensure the potatoes will be fully cooked and tender after 25-30 minutes in the oven. Using raw potatoes would increase the cooking time substantially, meaning the cheese could be too brown by the time the potatoes are tender.

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