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@yann.fl: // L’arrivée de Lucien, Malou et Lucie sur le tournage d’ICI TOUT COMMENCE ce matin 🎥 © YANN FL #serie #tournage #icitoutcommence

YANN FL
YANN FL
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Region: FR
Thursday 27 August 2026 20:08:54 GMT
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Comments

kryptoonight
Noémie 🪩 :
Avec le décalage de diffusion ça veut dire que Lionel ne quitte pas la série ? 😏
2026-08-28 14:51:14
2
catchoun17
Catchoune :
un petit bonjour de la main ça ne coûte rien pour les fans qui attendent. je comporte déjà comme des stars .
2026-08-28 07:42:53
12
brigitteht
brigitteht :
pas fan de ces 3
2026-08-28 09:36:19
3
soso.trinita.dans
soso trinita danseuse :
vous etes beaux
2026-08-28 07:46:11
3
rebelle5153
rebelle5153 :
je ne suis pas fan😳😳😳
2026-08-28 04:30:48
2
pat18373
pat :
c'est qui
2026-08-28 09:54:46
0
s.h.a.12..r.o.n
🦋 :
Pourtoi ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
2026-08-28 11:29:59
0
celine.bvs60
Céline :
Je regarde ici tout commence depuis le début 🥰
2026-08-28 07:49:24
6
josy.lbr
Josy Lbr :
❤️❤️❤️
2026-08-28 02:09:17
0
fraise1827
Fraise :
🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
2026-08-28 12:49:30
0
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🇭🇹 Haitian Vegetable Rice with Pigeon Peas Ingredients • 2 cups Madan Gougousse rice, washed • 2 tbsp oil • 2–3 tbsp epis (Haitian seasoning base) • ½ lb saltfish (morue/cod), soaked/boiled to remove excess salt, then flaked • 2 shallots, minced • 2 garlic cloves, minced (or mixed garlic) • 1 bag frozen mixed vegetables with pigeon peas (includes carrots) • 1 packet Sazón • 1 tsp garlic powder • 1 tsp onion powder • 1 tsp Badia Complete Seasoning • 1 Maggi cube (or powder equivalent) • Salt & black pepper, to taste • 1 cup coconut milk • 2 cups hot water • Bouquet garni: thyme + parsley tied together • 1 whole Scotch bonnet pepper, poked with cloves ⸻ Instructions 1. Prepare saltfish: Soak or boil to remove excess salt. Flake into small pieces. 2. Sauté base: Heat oil in a pot. Add epis, minced shallots, and minced garlic. Stir until fragrant. 3. Add saltfish: Mix in the flaked saltfish and cook for 2–3 minutes. 4. Add vegetables: Stir in the frozen veggie & pigeon pea mix. Let simmer for 2 minutes. 5. Season: Add sazon, garlic powder, onion powder, Badia Complete, Maggi cube, black pepper, and a little salt (taste first — saltfish + Maggi already have salt). Mix well. 6. Add liquids: Pour in coconut milk and hot water. Stir gently, bring to a simmer. 7. Add rice & aromatics: Stir in the washed rice. Place the thyme + parsley bundle and the clove-studded Scotch bonnet on top. 8. Cook uncovered until liquid reduces to the rice level. 9. Steam: Lower heat, cover with foil/parchment and lid, and steam 15–18 minutes. 10. Finish: Remove Scotch bonnet and herb bundle, fluff rice with a fork, and serve hot.#haitianrice #haitianfood #riceandpeas #eveyeatz #haitiancuisine
🇭🇹 Haitian Vegetable Rice with Pigeon Peas Ingredients • 2 cups Madan Gougousse rice, washed • 2 tbsp oil • 2–3 tbsp epis (Haitian seasoning base) • ½ lb saltfish (morue/cod), soaked/boiled to remove excess salt, then flaked • 2 shallots, minced • 2 garlic cloves, minced (or mixed garlic) • 1 bag frozen mixed vegetables with pigeon peas (includes carrots) • 1 packet Sazón • 1 tsp garlic powder • 1 tsp onion powder • 1 tsp Badia Complete Seasoning • 1 Maggi cube (or powder equivalent) • Salt & black pepper, to taste • 1 cup coconut milk • 2 cups hot water • Bouquet garni: thyme + parsley tied together • 1 whole Scotch bonnet pepper, poked with cloves ⸻ Instructions 1. Prepare saltfish: Soak or boil to remove excess salt. Flake into small pieces. 2. Sauté base: Heat oil in a pot. Add epis, minced shallots, and minced garlic. Stir until fragrant. 3. Add saltfish: Mix in the flaked saltfish and cook for 2–3 minutes. 4. Add vegetables: Stir in the frozen veggie & pigeon pea mix. Let simmer for 2 minutes. 5. Season: Add sazon, garlic powder, onion powder, Badia Complete, Maggi cube, black pepper, and a little salt (taste first — saltfish + Maggi already have salt). Mix well. 6. Add liquids: Pour in coconut milk and hot water. Stir gently, bring to a simmer. 7. Add rice & aromatics: Stir in the washed rice. Place the thyme + parsley bundle and the clove-studded Scotch bonnet on top. 8. Cook uncovered until liquid reduces to the rice level. 9. Steam: Lower heat, cover with foil/parchment and lid, and steam 15–18 minutes. 10. Finish: Remove Scotch bonnet and herb bundle, fluff rice with a fork, and serve hot.#haitianrice #haitianfood #riceandpeas #eveyeatz #haitiancuisine
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