INGREDIENTS 3 ½ cup milk1 dried bay leave1 little onion6 cloves2 oz butter1 ½ oz flournutmeg to taste1 oz dried porcini mushroom2 tbs extra virgin olive oil6 tsp truffle and mushrooms cream2 ½ grated pecorino3 ½ tbs truffle oil9 oz lasagne sheets
If you have not tried the sauce with green pepper, do it gladly. Lasagna is a dish I have always liked and my mother makes the tastiest and creamiest of them all
Slice eggplant and squash. Today I wanna offer you something really tasty, small mini-lasagna made of aubergine, zucchini, fresh tomatoes and goat cheese (optional) etc
Eggplant / Aubergine. Slice the eggplant thinly. Add salt and chili flakes onto the eggplant. Eggplant. Boil the water for the couscous with 2 crushed cloves of garlic, lemon juice, stock cube and olive oil
Yesterday I wanted to cook for my mommy so I decided to cook a vegetarianlasagna. After that I layered the veggies in a casserole with tomato sauce and vegan cheese (you can always use regular shredded cheese)
Are you still making fresh salads with berries and fruit or have you switched to more autumn food. Today's stew consists of eggplant, tomato and lentils
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