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.
NO BAKE PEANUT BUTTER ECLAIR CAKE
My man loves this dish and now I can make it in the oven!
Southern Chocolate Cobbler
The NNLB Officially Launches Investigation into ABC Over Debate Controversy
Baked Farfalle with Meat Sauce and Béchamel
Shh, this my secret weapon for keeping my husband in a good mood – he loves it
Mike Wolfe Endures Tragic Loss on ‘American Pickers’
5-Minute Cream Cheese Cake
Recipe for a Gluten-Free, Low-Sugar Dessert That Will Help You Lose Weight!