@tiemmelisa: Màu này bé mặc cưng xỉu #aodaibegai #aodaitet #videoviral

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Tuesday 23 December 2025 13:39:00 GMT

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Comments

🍀Chu Hậu🍀 :

Sao giỏ hàng k giống

2025-12-29 08:10:47

11

Baby❤️ :

Đồ xinh ạ

2026-01-02 04:03:42

0

《𝐑𝐄𝐍𝐉𝐈𝐀𝐋𝐔𝐍》11.04.1989 :

Bé 28kg có sai ko shop

2026-01-04 01:43:28

1

An Nhiên 15 :

Co của mẹ ko ak

2026-01-20 09:57:11

1

nhtrnh870 :

có mẫu mẹ và bé k shop

2026-01-13 03:02:15

1

Mẹ cá heo 💓 :

Xinh quá

2026-01-03 13:30:28

0

Ánh Ngọc :

M mn mua mẫu giống video

2025-12-31 14:06:58

1

Ha na :

18kg mặc vừa không

2026-01-04 01:41:18

1

Hoa katy Bạc Liêu :

đẹp quá

2025-12-29 06:11:08

1

lelan_9319 :

Cho xin giá

2025-12-29 10:40:18

2

Be hang @2006 :

10 11kg vừa k cj

2025-12-30 12:29:04

1

Thảo Sương :

Màu y hình ko ạ!!hay màu đỏ ạ

2025-12-31 01:38:10

1

Thương Mị :

Bé 2 tuổi rưỡi 90cm nặng 18kg co sz không shop ơi

2026-01-01 05:44:18

1

cuccucsngmi :

em muốn mua bô giống trong gio hàng

2026-01-02 02:03:06

1

Tố Trâm :

Bé mình khoảng 10kg, cao 80cm có size vừa không shop

2026-01-04 05:47:38

1

Bé TiNa Store :

quá xinh

2026-01-02 01:08:39

1

Luyến lanh lợi :

Đẹp nè

2026-01-01 15:04:54

1

Hoài Na :

Bộ như video mã gì ạ

2025-12-29 16:11:44

1

Mẹ Bé Tiên :

áo dài xinh quá

2025-12-31 08:26:13

1

Shop Hà gia dụng điện tử :

Xinh nha

2026-01-06 04:30:19

0

Vũ lương :

Bé nhà mk 3t,15kg ssize gi ạ

2025-12-30 16:22:53

1

đinh tuyết chinh :

bộ này giặt có phai màu k chị

2025-12-29 04:08:37

1

Em Hằng :

có bán ở zalo k ạ

2025-12-29 07:52:37

1

MaiMai -Shop Mẹ Và Bé :

Hàng đẹp quá 😘😘

2025-12-31 11:13:31

1

Xoaibabyshop :

bao gồm cài tóc hả shop ơi

2025-12-29 07:16:09

1

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The ULTIMATE festive burger 🍔 but make it vegan It’s no secret that we both love things in bread, so issa series mashup 🤝🏼 the final episode of the 12 Plates of Christmas and another installment of Deck My Sarnie, we couldn’t not bring you the perfect festive burger. This went straight in the hall of fame for top stacks we have ever had tbh, what a belter… Ingredients (serves 2) For the sprout slaw 1/4 red cabbage, finely sliced 1/2 red onion, sliced 1 small carrot, grated 60g Brussel sprouts, finely sliced 1.5 tsp agave 2 tbsp vegan mayo 1 tbsp red wine vinegar For the caramelised gravy onions 1 large white onion, finely sliced 1 tbsp balsamic vinegar 1 tbsp brown sugar 1 tbsp gravy granules For the pulled ‘turkey’ 160g vegan chicken 200ml chicken style stock 1/2 lemon, zested 1 tbsp olive oil For the breaded ‘camembert’ 140g vegan camembert 1 tbsp fresh thyme, chopped 1 tbsp fresh rosemary, chopped 60g panko breadcrumbs 40g plain flour 1/2 tsp garlic powder 80ml water 2 tbsp corn flour 1 cup neutral oil, for deep frying To serve 2 x vegan brioche rolls 6 crispy sage leaves 4 tbsp vegan mayo 2 tbsp cranberry sauce 1. Start by cutting your camembert in half (into 2 rounds) and freezing. 2. For the caramelised onions, add the sliced onions into a frying pan on medium heat with a generous amount of salt and a drizzle of oil and sweat down for 15 minutes. Once softened, add the remaining ingredients and mix together. Leave on a low heat to caramelise for another 30 minutes, stirring every few minutes. 3. For the slaw, simply combine all the ingredients into a bowl and mix well. Season to taste, cover and refrigerate until ready to serve. 4. For the ‘turkey’, add the chicken pieces into a pan with the stock, cover and place on a low-medium heat to simmer for 10 minutes. 5. Drain any stock leftover from the chicken pieces so the pan is dry, and add the oil and lemon zest. place the pan on a medium-high heat and fry the pieces off for 5 minutes until browned. 6. Place into a bowl and shred with a fork to pull apart. 7. To bread the camembert, prepare three bowls. Add the breadcrumbs and fresh herbs in one, the flour and garlic powder in another, and cornflour and water in the final one. Season all of the bowls and dip each bit of camembert into the flour, then the corn flour slurry, and finally the breadcrumbs. Pat on the breadcrumbs to fully coat the cheese, or double coat if needed. 8. Preheat the oil in frying pan and shallow fry the camembert patties for 2 minutes on each side, until golden brown. 9. Toast your buns and you’re ready to assemble! #christmasburger #christmasrecipe #veganchristmas #veganburger

The ULTIMATE festive burger 🍔 but make it vegan It’s no secret that we both love things in bread, so issa series mashup 🤝🏼 the final episode of the 12 Plates of Christmas and another installment of Deck My Sarnie, we couldn’t not bring you the perfect festive burger. This went straight in the hall of fame for top stacks we have ever had tbh, what a belter… Ingredients (serves 2) For the sprout slaw 1/4 red cabbage, finely sliced 1/2 red onion, sliced 1 small carrot, grated 60g Brussel sprouts, finely sliced 1.5 tsp agave 2 tbsp vegan mayo 1 tbsp red wine vinegar For the caramelised gravy onions 1 large white onion, finely sliced 1 tbsp balsamic vinegar 1 tbsp brown sugar 1 tbsp gravy granules For the pulled ‘turkey’ 160g vegan chicken 200ml chicken style stock 1/2 lemon, zested 1 tbsp olive oil For the breaded ‘camembert’ 140g vegan camembert 1 tbsp fresh thyme, chopped 1 tbsp fresh rosemary, chopped 60g panko breadcrumbs 40g plain flour 1/2 tsp garlic powder 80ml water 2 tbsp corn flour 1 cup neutral oil, for deep frying To serve 2 x vegan brioche rolls 6 crispy sage leaves 4 tbsp vegan mayo 2 tbsp cranberry sauce 1. Start by cutting your camembert in half (into 2 rounds) and freezing. 2. For the caramelised onions, add the sliced onions into a frying pan on medium heat with a generous amount of salt and a drizzle of oil and sweat down for 15 minutes. Once softened, add the remaining ingredients and mix together. Leave on a low heat to caramelise for another 30 minutes, stirring every few minutes. 3. For the slaw, simply combine all the ingredients into a bowl and mix well. Season to taste, cover and refrigerate until ready to serve. 4. For the ‘turkey’, add the chicken pieces into a pan with the stock, cover and place on a low-medium heat to simmer for 10 minutes. 5. Drain any stock leftover from the chicken pieces so the pan is dry, and add the oil and lemon zest. place the pan on a medium-high heat and fry the pieces off for 5 minutes until browned. 6. Place into a bowl and shred with a fork to pull apart. 7. To bread the camembert, prepare three bowls. Add the breadcrumbs and fresh herbs in one, the flour and garlic powder in another, and cornflour and water in the final one. Season all of the bowls and dip each bit of camembert into the flour, then the corn flour slurry, and finally the breadcrumbs. Pat on the breadcrumbs to fully coat the cheese, or double coat if needed. 8. Preheat the oil in frying pan and shallow fry the camembert patties for 2 minutes on each side, until golden brown. 9. Toast your buns and you’re ready to assemble! #christmasburger #christmasrecipe #veganchristmas #veganburger

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