8 eggs
200 g canned tuna 1
lemon
2 Petit Suisse 0%
1 small sweet
pepper 1 bunch of chives
Pinches of salt and pepper to taste
Preparation:
Start by boiling plenty of water in a saucepan.
Cook the eggs for 9 minutes to harden.
At the same time, clean the lemon.
Scoop out the zest.
Then wash, remove the seeds and finely chop the chillies.
Wash and chop the chives.
Drain the tuna and Petit Suisse.
Triple Chocolate Cake
PEANUT BUTTER CUP CRUNCH BROWNIES
My man loves this dish and now I can make it in the oven!
Save fuel with the window trick, here is the foolproof technique
With these 2 ingredients, the mattress is like new again: all housewives do it
I think this is the tastiest version of this stew I’ve ever made; it’s so good!
Country Turkey Casserole
Cheesecake Fudge
creamy garlic shrimp with parmesan (low carb)
