@nicolegarridodasilva: it was the creamiest ice cream i’ve ever had yummmm #gelado #emcasa #cozinhar #receita

nicole garrido da silva

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Friday 28 August 2026 22:12:20 GMT

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Comments

Carlos Ferreira :

Sal,a pinch or a punch!

2026-08-29 01:10:11

2

Inêscó🍍 :

sim por 3 pessoas Mãe Ufugui pocalo Maria sabado indi Paulo sa

2026-08-30 09:05:49

1

Luís Quevedo :

És divertida [Lágrimas de alegria]

2026-09-13 23:38:36

0

Valeria :

Mais receitas 🤩

2026-09-03 20:56:40

0

xdddd :

excelent my friend

2026-08-29 07:20:22

0

✨ MARCIO ARZO ✨ :

Ufa , vai dar certo , vai dar certo 😅 você na cozinha é de mais 🤣🤣

2026-08-28 22:30:07

1

americano onde shott :

meu amor te amo demais

2026-08-30 00:21:13

1

gomes :

🥰

2026-08-29 17:34:00

0

Filomena Arruda943 :

🍧🍪

2026-09-02 03:29:30

0

THLM :

2026-08-29 15:49:23

0

Sérgio Ramiro Portugal :

2026-08-30 14:57:43

0

tozo58 :

🌹

2026-08-29 20:32:49

2

user9337996537429 :

💚

2026-08-30 20:58:15

1

Valdir Pereira da Silva :

♥️♥️♥️♥️♥️♥️🇧🇷

2026-08-30 04:22:44

1

Graça Marques :

❤️❤️❤️

2026-08-29 15:12:07

1

Gary Vendyback :

🔥🔥🔥

2026-08-29 06:12:59

1

Jose7420188546368 :

😻😻😻

2026-09-04 20:40:41

0

Rogério Santos :

🥰🥰❤️❤️

2026-08-28 22:46:23

1

Jose7420188546368 :

🥰🥰🥰

2026-09-04 20:41:37

0

Carlos Santos team mete o olho :

👍👍👍🥰🥰🥰

2026-08-28 22:23:59

1

José.Lace :

[Comovente][Comovente][Comovente]

2026-09-30 17:22:57

0

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Other Videos

What the hell happened? 😭 GPT-6 Astra was so good and now it feels so nerfed OpenAI must have weakened the model or something it’s simply not the same. #aitools #chatgpt #gpt6 #openai

What the hell happened? 😭 GPT-6 Astra was so good and now it feels so nerfed OpenAI must have weakened the model or something it’s simply not the same. #aitools #chatgpt #gpt6 #openai

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Было такое ? #курьер #доставка #яндекседа #яндексдоставка #яндекскурьер

Было такое ? #курьер #доставка #яндекседа #яндексдоставка #яндекскурьер

Sri Lankan Fish Cutlets Sri Lankan fish cutlets are a much-loved savoury snack made with spiced fish and mashed potatoes. They are shaped into small balls or ovals, coated in breadcrumbs and deep-fried until golden and crispy. They are especially popular at tea time and are also a favourite for parties and special occasions. Every Sri Lankan family has their own slightly different way of making fish cutlets, depending on the amount of each ingredient they use. But the main ingredients are always the same. This is my family’s version, with the perfect balance of spice and flavour, making these cutlets crispy on the outside and soft and delicious inside. Ingredients 150 g tuna, canned or fresh, drained 250 g potatoes, boiled and mashed 1 tablespoon oil A few curry leaves 1 teaspoon cumin seeds ½ teaspoon mustard seeds 3–4 cloves garlic, finely chopped 1 onion, finely chopped 2 green chillies, finely chopped, or to taste 1 tablespoon chilli flakes, or to taste ¼ teaspoon turmeric powder 1 teaspoon chilli powder 1 teaspoon freshly crushed black pepper, or to taste Salt to taste For coating 2 tablespoons plain flour 1 egg, beaten 1 cup breadcrumbs Oil, for deep frying Method Heat the oil in a pan over medium heat. Add the cumin seeds and mustard seeds and let them sizzle for a few seconds. Add the onion and cook until softened and lightly golden. Add the curry leaves, garlic and green chillies, and sauté until fragrant. Add the turmeric, chilli powder, black pepper and chilli flakes. Mix well until the spices are evenly combined. Add the tuna and mashed potatoes. Mix thoroughly, gently mashing everything together until the mixture is smooth and evenly combined. Season with salt to taste. Turn off the heat and allow the mixture to cool completely. Once cooled, shape the mixture into tight balls or oval-shaped cutlets. Make sure the surface is smooth and free from cracks. Coat each cutlet lightly in flour, then dip into the beaten egg and coat evenly with breadcrumbs. For an extra-crispy coating, dip the breadcrumb-coated cutlet into the egg once more and coat again with breadcrumbs. Repeat with the remaining mixture. Place the coated cutlets on a plate and let them rest for 30–40 minutes. This helps the coating set and prevents it from coming off while frying. Heat oil in a deep pan over medium-high heat. Once the oil is hot, carefully add the cutlets and fry until golden brown and crispy. Remove and drain on a wire rack or colander to help keep them crisp. This recipe makes approximately 12–15 cutlets. If you have any questions, drop them in the comments. I’ll reply to all of you. If there’s any recipe you’d like to see next, let me know. I’d love to make it for you! ♥️ Follow for more delicious recipes! #srilankan_tik_tok🇱🇰 #fishcutlet #srilankanfood #srilankanrecipes #cutlets

Sri Lankan Fish Cutlets Sri Lankan fish cutlets are a much-loved savoury snack made with spiced fish and mashed potatoes. They are shaped into small balls or ovals, coated in breadcrumbs and deep-fried until golden and crispy. They are especially popular at tea time and are also a favourite for parties and special occasions. Every Sri Lankan family has their own slightly different way of making fish cutlets, depending on the amount of each ingredient they use. But the main ingredients are always the same. This is my family’s version, with the perfect balance of spice and flavour, making these cutlets crispy on the outside and soft and delicious inside. Ingredients 150 g tuna, canned or fresh, drained 250 g potatoes, boiled and mashed 1 tablespoon oil A few curry leaves 1 teaspoon cumin seeds ½ teaspoon mustard seeds 3–4 cloves garlic, finely chopped 1 onion, finely chopped 2 green chillies, finely chopped, or to taste 1 tablespoon chilli flakes, or to taste ¼ teaspoon turmeric powder 1 teaspoon chilli powder 1 teaspoon freshly crushed black pepper, or to taste Salt to taste For coating 2 tablespoons plain flour 1 egg, beaten 1 cup breadcrumbs Oil, for deep frying Method Heat the oil in a pan over medium heat. Add the cumin seeds and mustard seeds and let them sizzle for a few seconds. Add the onion and cook until softened and lightly golden. Add the curry leaves, garlic and green chillies, and sauté until fragrant. Add the turmeric, chilli powder, black pepper and chilli flakes. Mix well until the spices are evenly combined. Add the tuna and mashed potatoes. Mix thoroughly, gently mashing everything together until the mixture is smooth and evenly combined. Season with salt to taste. Turn off the heat and allow the mixture to cool completely. Once cooled, shape the mixture into tight balls or oval-shaped cutlets. Make sure the surface is smooth and free from cracks. Coat each cutlet lightly in flour, then dip into the beaten egg and coat evenly with breadcrumbs. For an extra-crispy coating, dip the breadcrumb-coated cutlet into the egg once more and coat again with breadcrumbs. Repeat with the remaining mixture. Place the coated cutlets on a plate and let them rest for 30–40 minutes. This helps the coating set and prevents it from coming off while frying. Heat oil in a deep pan over medium-high heat. Once the oil is hot, carefully add the cutlets and fry until golden brown and crispy. Remove and drain on a wire rack or colander to help keep them crisp. This recipe makes approximately 12–15 cutlets. If you have any questions, drop them in the comments. I’ll reply to all of you. If there’s any recipe you’d like to see next, let me know. I’d love to make it for you! ♥️ Follow for more delicious recipes! #srilankan_tik_tok🇱🇰 #fishcutlet #srilankanfood #srilankanrecipes #cutlets

Bí quyết giúp mình luôn giữ trọn nguồn năng lượng ấy chính là việc chủ động chăm sóc khung xương chắc khỏe ngay từ hôm nay. #Traphacotaitro #Seacan #Canxihuuco #a62tymh

Bí quyết giúp mình luôn giữ trọn nguồn năng lượng ấy chính là việc chủ động chăm sóc khung xương chắc khỏe ngay từ hôm nay. #Traphacotaitro #Seacan #Canxihuuco #a62tymh

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