John Myers
Awọn akoonu
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eroja
- 250 g Awọn nudulu
- 1 tsp iyọ
- 1 tbsp bota
- 250 g Eran malu
- 1 Alubosa (nipa 50 g)
- 1 Clove ti ata ilẹ
- 1 opo Chives (approx. 50 g)
- 2 tbsp Epa epo
- 1 tsp Bimo ẹran kuro (Lati Maggi)
- 250 g Sise ipara
- 0,5 tsp iyọ
- 0,25 tsp Ata
- Possibly chives for garnish
For the salad: (For 2 people)
- 2 tbsp Chive yipo
- 50 g Ọdọ-agutan ká letusi
- 2 Awọn tomati ṣẹẹri
- 1 KIWI
- 1 ọsan oyinbo
- Vinaigrette:
- 1 tbsp mayonnaise
- 0,25 tbsp Eweko
- 2,5 tbsp Olifi epo
- 0,5 tbsp Sugar
- 0,5 tbsp Maple syrup
- 0,5 tbsp Light iresi kikan
ilana
- Cook the pasta in salted water (1 teaspoon) according to the instructions on the package, drain and toss in butter (1 teaspoon) in a hot saucepan. Peel and finely dice the onion and clove of garlic. Wash the chives, dry on kitchen paper and cut into rolls. Possibly save some stalks for garnish. Clean / brush and quarter the mushrooms. Heat peanut oil (2 tbsp) in a pan and fry the onion and garlic cubes in it. Add the meat and fry until crumbly. Mix the ground meat and onion-garlic cubes, add the mushrooms and stir-fry vigorously. Sprinkle with the broth (1 teaspoon) and pour the cream (250 g) on top. Add chive rolls and season with salt (½ teaspoon) and pepper (¼ teaspoon). Finally fold in the prepared pasta and serve garnished with chives. Serve with a salad. Clean / wash the ingredients for the salad and distribute between 2 salad bowls. Mix the vinaigrette and distribute / drip over the salad bowls just before serving.
Nutrition
Sìn: 100gAwọn kalori: 550kcalAwọn carbohydrates: 10.9gAmuaradagba: 0.6gỌra: 56.9g
