- I-Champignons - ama-Gramu angu-500
- Anyanisi - izingcezu ezimbili
- Pepper isiBulgaria - izingcezu ezimbili
- I-Garlic - Amazinyo amabili
- Ufulawa wokhula - 1 st. i-spoonful
- Utamatisi unamathisela - izinto ezingu-3. izinkezo
- Usawoti kanye nopelepele - 1 Ukunambitha
- Amafutha omquba - ama-milliliters angu-40
1. Okokuqala, sizokuhlanza amakhowe (ngoba lokhu kudliwa amakhowe afaneleke kakhulu), sizowageza kahle bese siwasika zibe tincetu ezincane. 2. Hlanza u-anyanisi bese uwunquma ngamasongo, bese usika izindandatho zibe izingxenye ezine. Singayinquma kanjani i-garlic encane. Sigeza le pepper, sihlambulule imbewu nokuhlukanisa futhi sibe yimichilo noma ama-cubes amancane. 3. Phaketheni elifudumeleyo ngamafutha emifino, ngaphambi kokunciphisa, u-garlic gazinga no-anyanisi. Bese wengeza pepper elicwecwe enontiwe bese udosa eminye imizuzu emihlanu, ungakhohlwa ukuyivuselela. 4. Manje engeza amakhowe oqoshiwe futhi cishe imizuzu emihlanu gazinga, gxuma. Engeza unamathisela utamatisi noma isobho. Sizoxuba konke ngokugcwele. 5. Wonke ufulawa ufafazwa ngopuphu futhi uphinde uxutshwe. Ekhuthazayo sengeza lapha izibuko ezimbili zamanzi (ezifudumele nalokho okubilisiwe). Sibilisa eminye imizuzu emibili. Emva pepper nosawoti. 6. Ekugcineni, engeza imifino eqoshiwe, cisha umlilo bese uvumela ukuba ufeze ngesembozo esivaliwe. Isitsha silungile.
Izinkonzo: 4