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@leticiacircus: ACOMPANHEM UM DIA DE PASSEIO NO MUSEU COM A GALERA DO CIRCO 🎪 #museu #passeio #circo

Letícia 🎪
Letícia 🎪
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Region: BR
Sunday 09 July 2023 15:35:28 GMT
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nicolas1994m
oi__nicolas :
aqui em são Raimundo e mt bom tirando o calor
2023-07-13 15:21:18
2
_josue_430
LK :
vai no museu da natureza vcs vão gostar
2023-07-09 15:56:59
3
lunnyz_catnoir
☆°•luh•°☆ :
eu ia para aí do passeio da escola
2023-08-20 16:44:58
0
eduarda_barbosa15
Eduarda Barbosa :
Estou aqui em Sao Raimundo Nonato do Piaui tambem, vim viajar com Meu Marino kkkkkkkkkkkkkkkkk
2023-07-21 13:17:08
0
pedro_antonio_26
Pedro Antonio da C.R. Silva :
faz um tor pelo casa do tapinha
2023-07-10 16:00:59
0
diogosousacirco
Diogo Sousa :
👏👏👏👏
2023-07-11 21:56:22
0
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Respondendo a @Nabila silva
Respondendo a @Nabila silva
Chapter 2 | How to serve up brunch magic and keep her coming back for more. #brunch #breakfast #datenight #breakfastinbed #forher #makeherdrool #dessertforyou How to brunch the right way? Here we have croque madame served with avocado and tomato-flavoured bernaise. On the side, we also have a strawberry salad with raspberries and strawberry jam. To finish, we have an apple crumble with custard cream and vanilla ice cream. Taste 9/10 Visuals 8/10 How to re-create? You have a couple of options by either choosing one are all three. They are super basic so I won't go into detail regarding the recipe creation for the croque madam, bernaise sauce*, and strawberry salad. However, I still have provided the ingredients below for the crumble for reference. *For tomato flavour bearnaise, you make your regular bearnaise and at the end, you add 15-25% tomato coulis. Apple Crumble (to share between 2): Vanilla Custard - 75g milk - 75g heavy cream - 1 egg yolks - 22g sugar - 1 vanilla pod, halved and seeds scraped out Process: Heat milk with vanilla pod and seeds. Allow to infuse for an hour (optional). Whisk egg yolk and sugar until incorporated. Add hot milk and whisk through. Place back on low heat and gently scrape the bottom until the mixture thickens and coats the back of a spoon. Strain over a fine sieve and store custard in the fridge. Apple Base: - 250g green apple, peeled, cored, and diced - 22g brown sugar - 1/2 tsp Vanilla extract - 1/2 tsp cinnamon Process: Add apples into a pot along with all other ingredients. And medium heat gently stir until the juices have evaporated and the sugar is starting to caramelise the apples. Take off the heat and allow to cool. Follow the next step below! Crumble: - 36g flour - 29g butter - 7g caster sugar - 16g brown sugar - 12g walnuts - 1/3 tsp cinnamon Process: Rub the butter and flour together until it resembles cornmeal. Add remaining ingredients and stir through. Refrigerate for 30 mins to harden up a bit before plating. Plating: - Custard - Crumble - Apple Base - 2 scoops of Vanilla Ice cream Process: Preheat oven to 150C/ 302F. Add in a small oven-proof dish the apple base and spread out evenly followed by the crumble. Bake for 30 minutes. Remove and immediately plate with ice cream and custard.
Chapter 2 | How to serve up brunch magic and keep her coming back for more. #brunch #breakfast #datenight #breakfastinbed #forher #makeherdrool #dessertforyou How to brunch the right way? Here we have croque madame served with avocado and tomato-flavoured bernaise. On the side, we also have a strawberry salad with raspberries and strawberry jam. To finish, we have an apple crumble with custard cream and vanilla ice cream. Taste 9/10 Visuals 8/10 How to re-create? You have a couple of options by either choosing one are all three. They are super basic so I won't go into detail regarding the recipe creation for the croque madam, bernaise sauce*, and strawberry salad. However, I still have provided the ingredients below for the crumble for reference. *For tomato flavour bearnaise, you make your regular bearnaise and at the end, you add 15-25% tomato coulis. Apple Crumble (to share between 2): Vanilla Custard - 75g milk - 75g heavy cream - 1 egg yolks - 22g sugar - 1 vanilla pod, halved and seeds scraped out Process: Heat milk with vanilla pod and seeds. Allow to infuse for an hour (optional). Whisk egg yolk and sugar until incorporated. Add hot milk and whisk through. Place back on low heat and gently scrape the bottom until the mixture thickens and coats the back of a spoon. Strain over a fine sieve and store custard in the fridge. Apple Base: - 250g green apple, peeled, cored, and diced - 22g brown sugar - 1/2 tsp Vanilla extract - 1/2 tsp cinnamon Process: Add apples into a pot along with all other ingredients. And medium heat gently stir until the juices have evaporated and the sugar is starting to caramelise the apples. Take off the heat and allow to cool. Follow the next step below! Crumble: - 36g flour - 29g butter - 7g caster sugar - 16g brown sugar - 12g walnuts - 1/3 tsp cinnamon Process: Rub the butter and flour together until it resembles cornmeal. Add remaining ingredients and stir through. Refrigerate for 30 mins to harden up a bit before plating. Plating: - Custard - Crumble - Apple Base - 2 scoops of Vanilla Ice cream Process: Preheat oven to 150C/ 302F. Add in a small oven-proof dish the apple base and spread out evenly followed by the crumble. Bake for 30 minutes. Remove and immediately plate with ice cream and custard.
Im so tired now😂 @OverJar insta: overjar. And they deliver with all delivery apps❤️ #fyp #foryou #food
Im so tired now😂 @OverJar insta: overjar. And they deliver with all delivery apps❤️ #fyp #foryou #food
來一杯嗎❤️
來一杯嗎❤️
@whynot_house Спасибо большое за гостеприимство 🥰Вы все очень крутые❤
@whynot_house Спасибо большое за гостеприимство 🥰Вы все очень крутые❤
بعد حوار الدولار مافيش افعال هيبقا كلام بس 😂 #lol
بعد حوار الدولار مافيش افعال هيبقا كلام بس 😂 #lol

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