@la_criarde: Le 18 mars j’avaus tellement PAS DE VENTRE a 5 mois de grossesse 😱 #pourtoi #grossesse2023

La Criarde - Maman vénère
La Criarde - Maman vénère
Open In TikTok:
Region: FR
Thursday 10 August 2023 09:53:37 GMT
1376
87
11
1

Music

Download

Comments

kirstinguilbertletouze
Kirstin Guilbert Letouzé :
Attends c’est 5 mois là ??
2024-11-08 14:07:31
1
lusturie.bloom
Kim :
Wtf j'ai perdu mon tel en août je le retrouve et je vois que t'as eu un bébé
2023-12-09 23:48:25
1
faoxie
Faoxie :
Félicitations !!!
2023-08-11 13:50:02
1
crncpcy
𝐶𝑖𝑛𝑑𝑦 :
félicitations !!
2023-08-10 20:40:40
1
rinedlm
rinedlm :
What on dirait mon ventre après une grosse raclette
2023-08-10 14:07:36
1
mll__c
Matylde_c :
Vient pv
2023-08-10 10:08:32
0
mll__c
Matylde_c :
Attend
2023-08-10 10:08:26
0
mll__c
Matylde_c :
Hein??????
2023-08-10 10:08:13
0
To see more videos from user @la_criarde, please go to the Tikwm homepage.

Other Videos

This is my roasted vegetable lasagne with olive oil and basil béchamel. I use frozen chargrilled vegetables here for a cheap and easy way to pack in the flavour, find in the freezer aisle of most supermarkets.  This healthy but cheap lasagne is perfect for prepping, serves 6 huge portions and will satisfy any meat eater.  You will need 500g bag frozen chargrilled veg (or just roast your own courgette, peppers, red onion etc. 500g passata  2 garlic cloves, diced  1 vegetable stock cube  15 diced green olives  2 tbsp capers  1 tbsp balsamic  1 tbsp tomato puree  Fresh basil stems only, diced  260g red lentils  For the béchamel  2 tbsp extra virgin olive oil 2 tbsp plain flour  600ml milk  The rest of the chopped fresh basil leaves  40g sharp cheddar  40g grana Padano  In a deep pan, sweat the frozen vegetables, garlic, olives, capers and basil stems for 5 minutes. Pour in the passata, 300ml water, tomato puree, the lentils and the stock cube. Season with black pepper and a pinch of salt. Place a lid on and simmer for 20 minutes, stirring from time to time, remove the lid and cook for a final 10 minutes until the ragu is thick and the lentils have cooked (Add more water if needed) Make the béchamel by mixing olive oil with flour in a pan over low heat. Cook out for 5 minutes, then slowly whisk in cold milk. Leave to thicken for 10 minutes then season with salt, black pepper and all the grated cheese. Finish with chopped basil. Season again to taste.  Layer the lasagne: ragu, sauce, pasta. Ragu, sauce, extra cheese, black pepper, pasta. Ragu, sauce, extra cheese, black pepper, pasta. Finish with lots of béchamel and a heavy blanket of cheese. Bake at 200 fan for 35 minutes until golden and bubbling.  #vegetarian #healthyrecipes #healthyliving #vegetarianrecipe #pasta #mealprep
This is my roasted vegetable lasagne with olive oil and basil béchamel. I use frozen chargrilled vegetables here for a cheap and easy way to pack in the flavour, find in the freezer aisle of most supermarkets. This healthy but cheap lasagne is perfect for prepping, serves 6 huge portions and will satisfy any meat eater. You will need 500g bag frozen chargrilled veg (or just roast your own courgette, peppers, red onion etc. 500g passata 2 garlic cloves, diced 1 vegetable stock cube 15 diced green olives 2 tbsp capers 1 tbsp balsamic 1 tbsp tomato puree Fresh basil stems only, diced 260g red lentils For the béchamel 2 tbsp extra virgin olive oil 2 tbsp plain flour 600ml milk The rest of the chopped fresh basil leaves 40g sharp cheddar 40g grana Padano In a deep pan, sweat the frozen vegetables, garlic, olives, capers and basil stems for 5 minutes. Pour in the passata, 300ml water, tomato puree, the lentils and the stock cube. Season with black pepper and a pinch of salt. Place a lid on and simmer for 20 minutes, stirring from time to time, remove the lid and cook for a final 10 minutes until the ragu is thick and the lentils have cooked (Add more water if needed) Make the béchamel by mixing olive oil with flour in a pan over low heat. Cook out for 5 minutes, then slowly whisk in cold milk. Leave to thicken for 10 minutes then season with salt, black pepper and all the grated cheese. Finish with chopped basil. Season again to taste. Layer the lasagne: ragu, sauce, pasta. Ragu, sauce, extra cheese, black pepper, pasta. Ragu, sauce, extra cheese, black pepper, pasta. Finish with lots of béchamel and a heavy blanket of cheese. Bake at 200 fan for 35 minutes until golden and bubbling. #vegetarian #healthyrecipes #healthyliving #vegetarianrecipe #pasta #mealprep

About