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@emillyc.1: nada não só me amostrando aqui

emy :)
emy :)
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Region: BR
Wednesday 12 February 2025 10:22:24 GMT
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deboraeloiisa
Débora Marques :
que mulher tão linda
2025-02-12 21:02:01
0
debznha
deb☽︎ :
a mais maravilhosaaaa✨✨✨😍
2025-02-12 19:27:58
0
lluizlucenna
lluizlucenna :
Ela é a melhor 😻
2025-02-12 15:16:23
0
nicole.ite
nick✨ :
DIVA
2025-02-12 11:54:44
0
carleane_siilva
Carleane 🇻🇦 :
Amei o look
2025-02-12 10:59:20
0
paula_limag
paula_limag :
Perfeita
2025-02-12 10:54:34
0
ingrid.xz_
Ingridzinhaa :
a mais linda do mundo (eu) isso aí é o rascunho 😘😘😘😘🖐🏽
2025-02-14 23:16:19
0
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Recipe below for this cream one pot lasagna Ingredients: - 3-4 tbsp Olive Oil - 1 Large White Onion - 4 Garlic Cloves - 1 Carrot - 1 Celery - Pinch of Salt and Pepper - 500-600g Beef Mince - 1 tsp Salt - 1.5 tbsp Tomato Puree - 400g Passata - Sprinkle of Mixed Italian Herbs - Sprinkle of Basil - Sprinkle of Oregano - 1 tsp Sugar - 800ml Veg Stock - 150ml Double Cream - 400g Dry Lasagna Sheets - Hard Cheese or Parmesan - Handful of Mozzarella - Handful of Parsley - Ricotta Method: 1. Heat the oil in a pan. Diced the onion and chop the garlic and add it to the pan. Cook and stir until the onions become translucent. Chop the carrot and celery and add them to the pan along with salt and pepper. Stir and cook for a further five minutes until everything softens. 2. Add in the mince meat and cook it until brown. At this stage, I like to drain out most of the fat or water release from the meat as it removes the ‘fatty’ smell. Add the salt to the meat and stir. Add in the tomato beauty with a splash of water and stir. Cook for a few minutes. 3. Add 250ml of water and bring up to heat. Put the lid on and simmer on low heat for 25 to 30 minutes. This step is optional. 4. Once done, reduce any water down then add in the passata and stir through. Add the mixed herbs, basil, oregano, chopped parsley, and sugar, and then stir and cook for two minutes. 5. Add the veg stock and the double cream, then stir. Increase the heat to medium-high, then bring everything up to heat. Add the broken lasagna sheets (don’t dump them like I did as I had to separate them in the sauce, add them separately). 6. With the heat on medium-high (you want it bubbling, not low heat). Cook and stir for 10 to 12 minutes until all of the sauce thickens and the lasagna sheets cook through. If at any point the sauce dries out before the lasagna sheets are cooked through, then drop the heat a little. Add splashes of water if needed if it dries out too much. 7. Once done, turn the heat off and grate in hard cheese and the mozzarella. Stir through and garnish with parsley. Finally, top with dollops of ricotta #lasagna #lasagnasoup #italianfood #italianrecipes
Recipe below for this cream one pot lasagna Ingredients: - 3-4 tbsp Olive Oil - 1 Large White Onion - 4 Garlic Cloves - 1 Carrot - 1 Celery - Pinch of Salt and Pepper - 500-600g Beef Mince - 1 tsp Salt - 1.5 tbsp Tomato Puree - 400g Passata - Sprinkle of Mixed Italian Herbs - Sprinkle of Basil - Sprinkle of Oregano - 1 tsp Sugar - 800ml Veg Stock - 150ml Double Cream - 400g Dry Lasagna Sheets - Hard Cheese or Parmesan - Handful of Mozzarella - Handful of Parsley - Ricotta Method: 1. Heat the oil in a pan. Diced the onion and chop the garlic and add it to the pan. Cook and stir until the onions become translucent. Chop the carrot and celery and add them to the pan along with salt and pepper. Stir and cook for a further five minutes until everything softens. 2. Add in the mince meat and cook it until brown. At this stage, I like to drain out most of the fat or water release from the meat as it removes the ‘fatty’ smell. Add the salt to the meat and stir. Add in the tomato beauty with a splash of water and stir. Cook for a few minutes. 3. Add 250ml of water and bring up to heat. Put the lid on and simmer on low heat for 25 to 30 minutes. This step is optional. 4. Once done, reduce any water down then add in the passata and stir through. Add the mixed herbs, basil, oregano, chopped parsley, and sugar, and then stir and cook for two minutes. 5. Add the veg stock and the double cream, then stir. Increase the heat to medium-high, then bring everything up to heat. Add the broken lasagna sheets (don’t dump them like I did as I had to separate them in the sauce, add them separately). 6. With the heat on medium-high (you want it bubbling, not low heat). Cook and stir for 10 to 12 minutes until all of the sauce thickens and the lasagna sheets cook through. If at any point the sauce dries out before the lasagna sheets are cooked through, then drop the heat a little. Add splashes of water if needed if it dries out too much. 7. Once done, turn the heat off and grate in hard cheese and the mozzarella. Stir through and garnish with parsley. Finally, top with dollops of ricotta #lasagna #lasagnasoup #italianfood #italianrecipes

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