My Twist on Spinach Salad

Ingredients:

1 Packet of baby Spinach
1 can Beetroot, round slices
1 red onion
2 Avocados, ripe
1/2 cup of frozen edamame, beans only
Handful of parsley, roughly chopped
Toasted shredded almonds
2 tbsp lemon juice
1/4 cup white vinegar

Dressing:

1/4 tsp Honey
1/4 tsp Dijon Mustard
1 tbsp Balsamic Vinegar
2 tbsp Olive Oil
Salt and Pepper

Method:

- Clean and wash the baby spinach
- Cut beetroot rounds into halves, discard the liquid
- Cut the red onion into thin slices, julienned, then place in a bowl and pour the vinegar on top of it. set it side until assembling the salad.
- Cut the avocado into cubes and cover them with lemon juice to avoid them going brown
- In a big bowl arrange the salad ingredients by starting with the spinach leaves on the bottom, topped with the beetroot.
- Add the onions without the vinegar.
- Add the avocado, then the frozen edamame.
top the salad with the chopped parsley and toasted almonds.
- Add the dressing when serving and mix.

Homemade Guacamole Dip .. with a Tip!

Ingredients:


4 Ripe Avocados ( Reserve 1 avocado, chopped to add towards the end for chunkiness)
2 tbsp Sour Cream 
3 tbsp Lemon Juice + 1 tbsp Lime Juice (Optional)
Few drops of Tabasco Sauce (Optional)
2&1/2 Ripe Tomatoes, Seeded & Chopped (Reserve 1 tomato, chopped to add later for chunkiness)
Handful of Chopped Spring Onions
Handful of Finely Chopped Coriander
Sea Salt to taste
1 Fresh Red Chili (Mild), Seeded & Finely Chopped


Method:


- In a food processor, throw in 3 avocados, 1 tomato, and the red chili and pulse.
- Add the spring onions & coriander and pulse again.
- Add the sour cream and a good pinch of salt and taste. Pulse for the last time.
- Remove the mixture from the food processor and add the remaining chopped avocados & tomatoes for chunkiness.  
- Season with more sea salt and lemon & lime juice until you reach the desired taste.
- Add the Tabasco and mix well.
- Serve with Tortilla chips or homemade pita chips.


Tip 1: To keep the guacamole bright green and avoiding that bad browning from oxidizing, keep one of the avocado seeds in the dip and add enough lemon or lime juice.


Tip 2: To keep the guacamole in the fridge for a few days without it changing color and oxidizing, put it in a Tupperware and put a direct cling wrap (plastic wrap) on the guacamole dip and let it stick to it to block air and then close it with the lid.


Enjoy!

Homemade Beetroot Dip ..

This Bright Pink Dip has lovely flavor, easy to make and full of healthy goodness!

Ingredients:

2 Large Beetroot, peeled

1 clove of garlic, minced

1&1/2 Sour Cream container or Yogurt

1 tbsp fresh mint, chopped

1 tbsp apple vinegar

2 tbsp Olive Oil

1&1/2 Lemon Juice - or more according to taste

Method:

Boil the beetroot until tender.

Wash under cold water.

Grate the beetroot into a sieve on a bowl to drain all the water. Leave it for 5 minutes to drain well.

In another bowl, combine the garlic, mint and beetroot.

Add the sour cream, olive oil, vinegar & lemon juice and taste until you reach the desired taste and flavor. (I like it sour)

Stir well and combine. could be refrigerated for a couple of days and the flavors intensifies because of the lemons.

Serve with triangles of oven baked pita bread ! Yum!

Earthy .. Lovely .. Cream of Eggplant Soup.

Ingredients:


Couple of eggplants, grilled, peeled, & cut into cubes.
1 Onion roughly chopped
1 Potato roughly chopped - preferably small pieces so it cooks faster
1/2 cup KDD cream - or Creme Fraiche if available
1 tbsp Flour
a little bit of butter
Olive Oil
2 cups Chicken stock
Salt & Pepper
1 tsp Ground caraway
a little bit of Nutmeg
Finely chopped parsley for garnish


Method:


- In a medium size pot, start off with the olive oil and butter and let the butter melt.
- Add the chopped onions and the salt to help it sweat and soften.
- In goes the garlic and pepper and mix well.
- While stirring, add the flour and mix well so it doesn't burn at the bottom of the pot.
- Add the chopped potato and mix all together well, then add the caraway.
- Add the chopped eggplants to the mixture and stir for 3 minutes then add the chicken stock.
- Leave the mixture to simmer for 30 minutes and bring it to a boil.
- Transfer the mixture to a blender and ladle in half of the soup so it doesn't fill up the blender.
- Transfer the bended soup into a new pot and ladle the rest to blend.
- Add the other blended amount of mixture into the new pot and put it on the stove again.
- Add the cream and mix.
- Add the nutmeg and a little bit more caraway for taste.
- Finely pour into a soup dish and garnish with finely chopped parsley. 




P.S. Salt should be added in moderation because the chicken stalk is already salted.

Zucchini, Yellow Squash & Potato Gratin

A new recipe.. I had a craving for Zucchini & Summer squash, it's healthy & tasty.. So I decided to browse through my recipes in search for a nice recipe that combines both of those ingredients. 
I came across many recipes but this particular one caught my attention because it included potatoes.
I tried it as a side dish for lunch, next to grilled chicken and a crisp green salad. It turned out lovely and delish!!

Ingredients:


1 packet of KDD cream or 1 cup of heavy cream
1/2 cup breadcrumbs 
2 Potatoes, sliced
4 Small Zucchini (Courgette), thinly sliced
1 large summer squash sliced
3 tbsp Butter 
2 cloves of garlic, thinly sliced
1 small onion, sliced
Salt & Black Pepper
1/2 cup Parmesan Cheese
1/4 cup Mozzarella Cheese


Method:


Prepare the oven by reheating at 400 degrees. Set aside until needed.
On the stove, medium heat, in a large skillet, melt the butter.
Add all the vegetables to the butter, saute & stir.
Add the salt & Pepper according to taste.
Cook the veggies until tender while stirring slowly and carefully.
Add the cream and cook for 5-7 minutes until it thickens.
Once cooked, remove from the stove and place in a Pyrex or a baking dish.
Sprinkle the breadcrumbs on top of the mixture and the Parmesan & Mozzarella cheese.
Bake this dish for 25 minutes to cook, then turn on the broiler for 5 minutes until it gets golden on top.


Enjoy !!

Oktoberfest Bavarian Potato Salad - Recipe Trial # 1

After my visit to Munich, Germany last year,I fell in love with the city and with Germany all over again, for many different reasons. The food, the atmosphere, the people and my wonderful travelling partner :)
The food was just terrific, one of the special things I have tried was their Bavarian Potato Salad. I fell in love with it immediately, such a hearty and lovely dish, accompanied by grilled chicken and your favorite beverage :P

I'm trying out several recipes to find the perfect one, this is my first trial, it turned out nice and light, in terms of the dressing. I give it a 4 star.. but that's only in my book, try it out and see what you think.. Enjoy !

Ingredients:

3-4 Medium white potatoes
1/3 cup Extra Virgin Olive Oil EVOO
1/3 cup white Vinegar
1/2 Vegetable or Chicken Stock
3 tbsp finely chopped onions
Salt & Pepper
Dash of Sugar
3/4 cup diced cucumbers
1/2 tbsp Dijon Mustard
1 tbsp finely Chopped Chives - I bought a fresh plant from TSC
2 tbsp Relish

Method:

1- In a large pot filled with water and some salt, boil the unpeeled potatoes until tender.

2- Once done, drain the potatoes, peel them and chop them, then place in a large bowl.

3- In a separate smaller bowl, combine all of the following ingredients: Oil, Vinegar, Onion, S&P, Stock, Sugar, Mustard, Cucumber & Relish. The mix it well to form the dressing.

4- Pour the dressing over the peeled and chopped potatoes and gently mix them together.

5- Garnish the salad with chives.

Angel Hair Pasta with Basil & Tomatoes

Ingredients:

1 teaspoon minced garlic
1 teaspoon olive oil
5-6 Roma tomatoes, chopped
3 tabelspoons balsamic vinegar
salt & pepper to taste
1/4 cup chopped fresh basil
1/2 lb angel hair pasta


Method:

- In a large skillet, saute the garlic in olive oil until lightly browned. Leave on a side.

- Place tomatoes, salt & pepper, basil and balsamic vinegar in a bowl and set aside for 10 minutes, stirring occassionally.

- Boil water for pasta.

- Just before you put the pasta in the water, drain tomatoes and reserve the juice .

- Put the angel hair pasta in the water to cook for the recommended amount of time.

- Heat your garlic skillet and toss drained tomatoes briefly just to heat. They should retain their shape.

- The pasta should finish cooking within 5 minutes; at the same time the tomatoes are ready.

- Toss the pasta and tomato mixture together and serve with freshly grated parmesan cheese.

Gather around .. Chips & Dips

Chips

Yields: 8 dozen chips


Ingredients:

1/2 cup olive oil
1 tablespoon freshly grated Parmesan or Romano cheese
1 tablespoon chili powder
1 teaspoon ground cumin
1 package white or whole wheat pita bread


Method:

1. Preheat oven to 425° F. In a liquid measuring cup, with fork, mix oil, Parmesan, chili powder, and cumin.

2. With knife or kitchen shears, carefully split each pita. Brush insides of pita halves lightly with oil mixture. Cut each half into 8 wedges.

3. Transfer wedges to 2 ungreased large cookie sheets (wedges can overlap slightly). Place cookie sheets on 2 oven racks and bake chips 8 to 10 minutes or until edges are golden. Watch carefully, as they can burn quickly.

4. Cool chips on cookie sheets on wire racks. Store chips in tightly covered container or large self-sealing plastic bag up to 1 week.



DIP


Ingredients:

1 package frozen chopped spinach
1 envelope dried vegetable recipe-and-soup mix
2 cups shredded sharp Cheddar cheese
2 green onions, cut up
1 cup light mayonnaise
1 container reduced-fat sour cream
1 jar sliced pimientos, drained
1 tablespoon cider vinegar


Method:

1. Remove frozen spinach from package. In microwave-safe medium bowl; heat block of frozen spinach in microwave oven on High 1 minute. Break up spinach with fork, then heat 30 to 45 seconds longer or just until spinach is mostly thawed but cool enough to handle. With hands, squeeze spinach to remove excess water. Pour off any liquid in bowl; return spinach to bowl.

2. From envelope of vegetable soup mix, measure 3 tablespoons dried soup mix, making sure to incorporate all soup ‑- mix components if possible. Reserve remaining soup mix for use another day.

3. In food processor with knife blade attached, combine spinach, dried soup mix, Cheddar, green onions, mayonnaise, sour cream, pimientos, and vinegar; pulse just until mixture is almost smooth. If not serving dip right away, cover and refrigerate up to 3 days. Serve with vegetables.


Enjoy...

Healthy Vegetable Soup ~ Diet

Serves 8


Ingredients:

3 medium zucchini, sliced
2 medium carrots, sliced
10 mushrooms, sliced
1 medium onion, sliced
1 potato, peeled,cut into 1-inch pieces
3 cans vegetable broth
3 cups canned crushed tomatoes, with added puree
1 can stewed tomatoes
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1 tablespoon chopped garlic
1 teaspoon dried basil
1 teaspoon dried oregano
additional chopped fresh parsley


Method:

- Combine zucchini, carrots, mushrooms, onion and potato in heavy large Dutch oven.

- Add vegetable broth, crushed tomatoes, stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano.

- Bring mixture to boil.

- Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.

- Strain cooking liquid into large saucepan; reserve vegetables.

- Place 3 cups vegetables in blender. Add 1/4 cup cooking liquid. Puree until smooth.

- Stir puree into remaining cooking liquid in saucepan. Return remaining vegetables to cooking liquid.

- Season to taste with salt and pepper. Bring soup to simmer. Ladle into bowls. Sprinkle with additional parsley.



Tip:

Can be prepared 5 days ahead. Cover and refrigerate.

Tomato & Basil Bruschetta

Makes 20 appetizers


Ingredients:

3 tablespoons olive oil, divided
1 loaf Italian bread, cut into 1/2-inch slices
1&1/2 cups chopped seeded plum tomatoes
1 jar diced pimientos peppers, rinsed and drained
2 tablespoons chopped fresh basil
1 teaspoon vinegar
1 teaspoon minced fresh parsley
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1 tablespoon grated Romano cheese
Fresh basil leaves


Method:

- Using 2 tablespoons oil, lightly brush one side of bread slices. Place bread oil side up on an ungreased baking sheet. Bake at 350 degrees for 15 minutes or until lightly browned.

- In a bowl, combine the tomatoes, pimientos, chopped basil, vinegar, parsley, garlic, salt, pepper flakes and pepper; stir in Romano cheese.

- Place a whole basil leaf on each slice of toasted bread. Top with tomato mixture. Drizzle with remaining olive oil. Serve immediately.

Enjoy...

Pita Crisps with Eggplant Dip

More hors d'oeuvres coming your way....



Ingredients:


For the dip:

1 eggplant
2 cloves garlic, unpeeled
3 tablespoons extra-virgin olive oil
1/4 cup parsley leaves
2 tablespoons fresh lemon juice
Salt


For the pita bread crisps:

3 pita breads
Olive oil
1 teaspoon kosher salt
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper



Method:

Make the dip:

1. Preheat the oven to 350°F.

2. Place the whole eggplant in a baking dish and pierce the eggplant 2 or 3 times with the tip of a knife.

3. Place the garlic cloves on a small square of foil and splash them with a bit of oil; enclose the garlic in foil. Put the foil packet in the dish along side the eggplant and place them in the oven.

4. Bake until the garlic is soft when squeezed; about 35 minutes. Remove the garlic and let it cool in the foil. Continue to bake the eggplant until it is wrinkled, soft, and almost collapsed, about 25 minutes more. Let it cool in the pan and leave the oven on.

5. Cut the stem off the cooled eggplant and pull off and discard the skin. Chop the flesh and set it aside. Peel the garlic cloves and put them in a food processor fitted with the metal blade. Add the parsley and pulse until it is finely chopped. Add the chopped eggplant, 1 tablespoon of the lemon juice and 2 tablespoons of the extra-virgin olive oil; pulse until just combined (do not puree). Taste the dip and add salt and more lemon juice and/or oil as needed. Pulse again until the mixture is almost smooth; it should have the texture of guacamole.


Make the pita bread crisps:

1. Cut the pitas in half and peel them apart to make quarters. Arrange the quarters on a work surface and brush them well with oil. Stir together the salt, paprika, and cayenne in a small ramekin or bowl and sprinkle them over the pita quarters.

2. Stack and cut the pita into wedges.

3. Spread the wedges on baking sheets and bake them until crisp and golden about 12 minutes.

4. Serve the dip in a bowl surrounded with the pita crisps.


Enjoy....



Note: This recipe was taken from the book:
Party Appetizers: Small Bites, Big Flavors

Hors D'oeuvres..Tapenade this... and Tapenade that!

best for gatherings and food parties..

Ingredients:


Green olive and caper tapenade:

1&1/2 cups tightly packed, pitted green olives
1/3 cup capers, drained
1/3 cup olive oil


Sun-dried tomato tapenade:

1 cup tightly packed sun-dried tomatoes marinated in oil
2/3 cup olive oil


Black olive tapenade:

1&1/2 cups tightly packed, pitted black olives
1/3 cup olive oil




Method:

1. Purée the ingredients for each tapenade seperatly in a blender until smooth.
2. Add more oil than called for if the tapenades seem dry or are difficult to puree.
3. Arrange on a small platter or plate so you get all three of the vibrant colors next to each other.

and there you have it .. all that's missing.. is your freshly baked bread..yum!

Great Yogurt Dip

a Greek dip...


Serves 6


Ingredients:

2 cups plain yogurt
2 cucumbers, peeled, seeded
Salt, to taste
4 garlic cloves, mashed or minced
1 Tablespoon chopped fresh mint
1 Tablespoon chopped fresh dill
1 Tablespoon extra-virgin olive oil
2 to 3 teaspoons lemon juice


Method:

Line a sieve with cheesecloth and place over a bowl. Spoon the yogurt into the sieve and refrigerate for 4 hours to drain.

Meanwhile, using the large holes on a hand-held grater-shredder, grate enough cucumber to measure 1 cup. Spread out the grated cucumber on paper towels, salt lightly and let drain for 15 minutes.

In a bowl, combine the yogurt, cucumber, garlic, mint, dill, olive oil and lemon juice, to taste. Stir to mix well, then season with salt.

Transfer to a bowl and serve as a dip with wedges of pita bread.

Enjoy...

Focaccia Bread with Grilled Ricotta ~ Diet

an excellent dish suitable for whoever wants to lose weight or maintain their's while enjoying delicious healthy food.

Serves 2


Ingredients:

2 squares focaccia bread split and toasted
2 tablespoons wholegrain mustard
2 tomatoes, sliced
1/2 green pepper, sliced
4 mushrooms, sliced
4 tablespoons ricotta cheese
2 teaspoons chopped fresh rosemary
freshly ground black pepper


Method:

Spread each piece of focaccia bread with mustard, then top with tomatoes, green pepper and mushrooms.

Place ricotta cheese, rosemary and black pepper to taste in a bowl and mix to combine.

Top vegetables mixture with ricotta mixture and cook under a preheated hot grill for 3 minutes or until heated through and slightly brown.


Tip:

This is a high fibre dish with 355 calories per serving.

As an alternative you can use baguette bread instead of focaccia and cut it into halves horizontally.

You can add several chopped olives or sun-dried tomatoes to the vegetables mixture as a tasty addition to this recipe.

Enjoy...
and stay fit...

Wild Mushroom Pasta ~ DB

Serves 2

Ingredients:

1 tablespoon butter
1 tablespoon olive oil
1 garlic clove, minced
8 oz. mixed wild mushrooms (shiitake, portobello, oyster, and chanterelle) cleaned, stemmed, and thickly sliced
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon fennel seeds, toasted
Freshly ground black pepper, to taste
1/2 pound penne pasta
1/4 cup coarsely chopped basil
2 tablespoons freshly grated Parmesan cheese


Method:

- In a large deep skillet, melt butter in heated olive oil. Add the garlic and cook over moderate heat until golden. Add the mushrooms, fennel seeds, rosemary and pepper and cook, stirring occasionally until the mushrooms are tender, about 15 minutes.
- Meanwhile, cook the penne in a large pot of boiling salted water until tender but firm to the bite; drain well. Add the pasta to the mushrooms, adding the basil and cheese. Mound onto two plates and serve immediately, offering additional Parmesan if desired.

Enjoy...

Olive & Tomato Bruschetta ~ JO

Jamie Oliver Style.. with mild changes.

Ingredients:

1 cup cherry tomatoes
1/2 cup black olives
4 to 5 tablespoons extra-virgin olive oil
1 tablespoon dried oregano
A drizzle of herb vinegar
1 dried chili
A handful fresh basil
Sea salt and freshly ground black pepper
1/2 ciabatta or other rustic bread, cut into thick slices
1/2 clove garlic
4 boccacini
Parmesan, for shaving

Method:

- Squash your tomatoes into a bowl. Then, gently smash the olives on a board with a rolling-pin. Remove the stones, throw the olives in with the tomatoes, and toss together.
- Add a few drops of oil, the oregano, a drizzle of vinegar, crumbled chili, and the basil. Season, to taste.
- Toast the slices of bread and rub with the garlic clove, pile on the tomatoes and olives, rip the mozzarella and lay over the top. Drizzle with a little bit more oil and finish with shaves of Parmesan.

Dip - Olive Pesto ~ SF

This rich black olive pesto is perfect on bruschetta or tossed in fresh spaghetti.

Level of difficulty: Easy
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves 4

Ingredients:

2 garlic cloves, roughly chopped
large bunch parsley
large bunch Basil
1 sprig Rosemary
4 sun-blushed tomatoes
150g pitted black olives
4 tbsp freshly grated Parmesan cheese
5 tbsp extra virgin olive oil

Method:

1. Place the garlic, and herbs in a food processor and blend until finely chopped.
2. Add the tomatoes, olives and Parmesan and pulse until coarsely chopped.
3. Scoop the mixture into a bowl and stir in the olive oil to make a thick paste.
4. Serve tossed with freshly cooked spaghetti, black pepper and extra Parmesan, or on bruschetta.

Quote of the day:

"Cooking is an art, but you eat it too.”
~Marcella Hazan

Creamy Mushroom Soup (Velouté de Champignons) ~ DF

This creamy mushroom soup recipe is very easy to make and you could find all the ingredients at the local co-op.


Serves 4.

INGREDIENTS:

1 oz. dried porcini mushrooms (found at sultan center)
3/4 cup hot water
12 oz. mushrooms (reserve 4 whole mushrooms for garnish)
1-2 Tablespoons butter
1 garlic clove, pressed
2 cups vegetable broth
3 Tablespoons chopped parsley + extra for garnish
1/2 cup cream
fresh lemon juice
salt, pepper and freshly ground nutmeg (you might not find it here in Kuwait.. sadly it's banned!)


Method:

1. Pour the 3/4 cups of hot water over the dried mushrooms and let them sit for 10 minutes to re-hydrate.
2. In the meantime, clean and chop the fresh mushrooms, reserving 4 whole ones for a garnish.
3. In a large pot, melt the butter and stir in the pressed garlic. Add the chopped mushrooms. Season with salt and pepper.
4. Remove the dried mushrooms with a slotted spoon and add the pot. Do not throw out the liquid.
5. Line a strainer with a coffee filter and strain the re-hydrating liquid. Add the strained liquid to the pot, along with the 2 cups of vegetable broth.
6. Bring the soup to a boil, reduce the heat and simmer, covered, for 10 minutes.
7. Stir in the 3 tablespoons chopped parsley.
8. Using a hand blender, blend the soup. Stir in the cream.

To serve:

Season the soup with salt, pepper and some nutmeg. Stir in some lemon juice. Slice the reserved mushrooms. Ladle the soup into 4 bowls, top each with sliced mushrooms and some parsley and serve.

items used for this recipe:

Chilli Halloum - NL

Servings: Makes about 30
Level of difficulty: Easy
Preparation Time: 10 minutes
Cooking Time: 10 minutes


Ingredients:

2 tbsp red chillies, fresh, chopped and deseeded (about 2 medium chillies)
2 tbsp extra virgin olive oil
2 packets halloum cheese, 250g each, sliced medium thin (i.e., just under half a centimetre)
1/4 lemon, juice only

Method:

1. Mix the chopped chilli and olive oil in a small bowl or cup and leave the flavours to deepen while you cook the cheese.
2. using a non-stick frying pan, without any oil, give the cheese slices about two minutes a side until they're golden brown in parts.
3. When all the slices of halloum are cooked transfer them to a couple of smallish plates.
4. Give the chilli oil a stir, spoon it over the cheese then give a spritz of lemon.

Enjoy...


Quote of the day:

I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
~Madam Benoit

Home-made Coleslaw ~ WS

Ingredients:

1 small head cabbage, shredded
2 carrots, peeled and shredded

For the dressing:
2 egg yolks
4 Tbs. sugar
1 Tbs. dry mustard
2 to 3 drops Tabasco sauce
4 Tbs. (1/2 stick) unsalted butter
1&1/2 Tbs. all-purpose flour
1/2 cup water
1/2 cup white vinegar
2 tsp. ground celery seed
4 Tbs. sour cream

Method:

To make the dressing, in a small bowl, whisk the egg yolks until light in color, then add the sugar, mustard and Tabasco and whisk vigorously.

In a saucepan over medium-low heat, melt the butter. Whisk in the flour to form a smooth paste and cook, whisking constantly, until fragrant, 1 to 2 minutes. Whisk in the water until smooth.

Whisk the egg yolk mixture into the butter-flour mixture, reduce the heat to low and cook, stirring, until thickened, 2 to 3 minutes more. Add the vinegar and celery seed, bring to a simmer and cook, stirring, 1 minute more. Remove from the heat and let cool to room temperature. Mix in the sour cream, cover and refrigerate until ready to serve.

In a large bowl, combine the cabbage and carrots and toss to mix. Add half of the dressing and toss to coat, adding more dressing as needed. Serve immediately, or cover and refrigerate for about 1 hour to let the flavors develop.

Serves 6 to 8.

Enjoy.....


Items to use in this recipe: