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.
Classic Peanut Butter Cookies
Baked leeks au gratin, a dish you will devour
Parmesan Garlic Butter Red Potatoes
We affectionately call this ‘Nana’s Sweet Dream.’ It’s the ultimate comfort dessert, and I’m always asked to make a double batch!
Grandmother’s Buttermilk Cornbread
Cheesy Cauliflower Casserole
Elon Musk Blocks Disney’s Pride Content on X, Says “WOKE” Isn’t for KIDS.
Cream Puffs with Custard Vanilla
soft bread with condensed milk