@mayadorable: Wowww #celinedion

Mayadorable
Mayadorable
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Region: FR
Saturday 12 September 2026 18:55:12 GMT
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lolaa_frchm
lolaa_frchm :
Notre Céline est une go muscu 🤣🤣( jrigole 🥲)
2026-09-12 21:28:00
34
chloe.repetto
Clo 🏎️ :
T’es notre brut
2026-09-12 19:26:55
214
judorangeeeee
judorange 🌞 :
juste la fomo finalement
2026-09-12 18:57:28
105
alexandreprd
𝓐𝓵𝓮_𝔁72𝓴𝓸🙈🙊🙉 :
Les bras de ouf
2026-09-12 20:05:49
134
syllemaire
Syl Lemaire :
C’était quoi la chanson d intro ?
2026-09-12 22:03:29
1
by.anna48
by.anna :
Merci de nous tenir au courant ❤️
2026-09-12 20:14:16
2
suzzziel16
Suzie Madeleine Gabrielle :
Le seum mais merci maya mv
2026-09-12 19:12:28
1
lu_cie30320
lucie ⭐️ :
omggg (jsuis jalouse)
2026-09-12 19:12:51
1
luxxile.bp
luxx :
merci brut ✌️
2026-09-12 19:00:16
40
nayefeeld
nah :
I need more, please 🤌🏻💞
2026-09-12 19:29:27
0
jd._ee
Jade :
Iconique Celine
2026-09-12 18:57:34
13
leonstzr
leonstzr :
Mais quelle diva
2026-09-12 19:00:24
0
e_mmaa
emma :
Une entrée de star
2026-09-12 19:08:52
5
manujoy2010
manujoy2010 :
Merci 🙏 😉
2026-09-12 21:20:09
0
khalida.mahmoudi
Khalida :
🥰
2026-09-12 21:29:49
0
lysiane9534
lysiane :
merci
2026-09-12 20:01:22
0
innaya252
🧸ℐ𝓃𝓃𝒶𝓎𝒶🎀🌷 :
ouiii j'y suis
2026-09-12 20:41:08
0
angeliquequesnel
Angelique Quesnel977 :
magnifique 😍😍
2026-09-12 19:18:35
0
kylliannnn2
KLN :
Wshh les bras
2026-09-12 21:21:17
0
stellaphoto57
Stella Photography 57 :
👏
2026-09-12 19:51:04
0
julie.au.marock
Julie Au MaRock :
🥰
2026-09-12 19:28:56
0
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Other Videos

WEEK 12 | MEAL 5: BABE ON A BUDGET TAKES THE WEEKLY SHOP 🛒🛒🩷🩷 MEAL 5: MARRY ME BUTTERBEAN LASAGNE 🍴 3 Portions* ⏰ 30 minutes  Store cupboard essentials: Olive Oil, Minced Garlic, Tomato Paste, Smoked Paprika, Italian Seasoning, Cayenne Pepper, Salt & Pepper, Veggie Stock Ingredients - 1tbsp Olive Oil  - 1 Red Onion - 1tsp Minced Garlic - 60g Sun-Dried Tomatoes - 1tbsp Tomato Paste - 400g Butter Beans (using Bold Bean - I also used around 1/2 the stock!) - 2tsp Smoked Paprika - 1tsp Italian Seasoning  - A PINCHHHHH of Cayenne Pepper - Salt & Pepper - 6 Fresh Lasagne Sheets - 500ml Water w/ Veggie Stock - Large Handful of Spinach - Handful of Fresh Basil - 1.5tbsp Creme Fraiche - Handful of Cheddar Cheese To make... 🫘 Fry off diced red onion in olive oil until soft - add minced garlic and continue to cook for a further minutes.  🫘 Add diced sun-dried tomatoes along with tomato paste and cook for a couple of minutes.  🫘 Throw in your butter beans - I used about half of the stock that came in the jar too.  🫘 Season with smoked paprika, Italian seasoning, cayenne & salt and pepper.  🫘 Give it all a good mix before adding around 400ml of the veggie stock. Tear up the lasagne sheets into strips and add those too. Top up with a little stock if needs be to ensure that everything is covered. Add a little olive oil into the mix too. 🫘 Cover and cook for around 5 minutes. Remove the lid & give everything a good mix / separate any sheets if needs be. Cook for an additional 2 minutes if required.  🫘 Add spinach and fresh basil. Keep topped up with stock if the sauce becomes too thick.  🫘 Stir through crème fraîche & top with cheese before popping under the grill for around 5 minutes. 🫘 Remove when the cheese is golden & bubbling and enjoy !! XX *BULKING OUT OR DOWN?  This makes 3 portions - bulk up with the additional lasagne sheets, spinach & crème fraîche & serve with veggies. 🫙 Store in an air-tight container in the fridge & reheat until piping hot in the microwave. 🧊 This freezes well - cool completely & portion into air-tight containers. Defrost when ready to eat &  reheat until piping hot. #babeonabudget #weeklyfoodshop #veggierecipes
WEEK 12 | MEAL 5: BABE ON A BUDGET TAKES THE WEEKLY SHOP 🛒🛒🩷🩷 MEAL 5: MARRY ME BUTTERBEAN LASAGNE 🍴 3 Portions* ⏰ 30 minutes Store cupboard essentials: Olive Oil, Minced Garlic, Tomato Paste, Smoked Paprika, Italian Seasoning, Cayenne Pepper, Salt & Pepper, Veggie Stock Ingredients - 1tbsp Olive Oil - 1 Red Onion - 1tsp Minced Garlic - 60g Sun-Dried Tomatoes - 1tbsp Tomato Paste - 400g Butter Beans (using Bold Bean - I also used around 1/2 the stock!) - 2tsp Smoked Paprika - 1tsp Italian Seasoning - A PINCHHHHH of Cayenne Pepper - Salt & Pepper - 6 Fresh Lasagne Sheets - 500ml Water w/ Veggie Stock - Large Handful of Spinach - Handful of Fresh Basil - 1.5tbsp Creme Fraiche - Handful of Cheddar Cheese To make... 🫘 Fry off diced red onion in olive oil until soft - add minced garlic and continue to cook for a further minutes. 🫘 Add diced sun-dried tomatoes along with tomato paste and cook for a couple of minutes. 🫘 Throw in your butter beans - I used about half of the stock that came in the jar too. 🫘 Season with smoked paprika, Italian seasoning, cayenne & salt and pepper. 🫘 Give it all a good mix before adding around 400ml of the veggie stock. Tear up the lasagne sheets into strips and add those too. Top up with a little stock if needs be to ensure that everything is covered. Add a little olive oil into the mix too. 🫘 Cover and cook for around 5 minutes. Remove the lid & give everything a good mix / separate any sheets if needs be. Cook for an additional 2 minutes if required. 🫘 Add spinach and fresh basil. Keep topped up with stock if the sauce becomes too thick. 🫘 Stir through crème fraîche & top with cheese before popping under the grill for around 5 minutes. 🫘 Remove when the cheese is golden & bubbling and enjoy !! XX *BULKING OUT OR DOWN? This makes 3 portions - bulk up with the additional lasagne sheets, spinach & crème fraîche & serve with veggies. 🫙 Store in an air-tight container in the fridge & reheat until piping hot in the microwave. 🧊 This freezes well - cool completely & portion into air-tight containers. Defrost when ready to eat & reheat until piping hot. #babeonabudget #weeklyfoodshop #veggierecipes

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