One zucchini and half a lemon’s juice
Olive oil, one tablespoon (for frying)
half an onion
one carrot half
two or three tomatoes
One garlic clove
red chili pepper, half a
Add salt to taste.
Cayenne pepper, ground (to taste)
Chop some fresh spinach.
200 milligrammes of cream
Instructions:
Setting Up:
After a thorough washing, thinly slice the zucchini. Put aside.
Peel and mince the garlic, red chili pepper, and onion. Carrots and tomatoes should be diced. Put aside.
Reserve the juice from half of a lemon.
Preparation: In a big skillet, heat the olive oil over medium heat.
In a pan, sauté the chopped garlic, red chili pepper, and onion. To make the onions aromatic and transparent, sauté them for a few minutes.
I love to make large quantities of this and use it all summer long.
Pineapple Upside-Down Cupcakes
Vegan Savory Buns Recipe
My 7-Year-Old Son Kept Coming Home from School Upset — the Reason Left Me Stunned
Been making this for years and everyone loves it!
Easy and simple to make Chocolate Sponge Cake
How to Grow an Almond Tree from Seeds at Home
Parisian Cream Wafers
Breaking: Shaq Bans Members of The View from His Restaurants, Saying ‘They’re Toxic in Nature’