- Inkukhu noma inyama yesilwane - ama-Gramu angu-500
- Amazambane - ama-Gramu ayi-600
- Ushizi - 150 Grams
- Anyanisi - 150 Grams
- Izaqathe - ama-Gramu angu-200
- Cream Cour - 300 Grams
- Amafutha omquba - Ukunambitha (ukuthosa)
- Usawoti, pepper - Ukunambitha
1. Lungisa yonke imikhiqizo yokupheka. Imifino, Yebo, kufanele ihlanzwe futhi ihlanzwe. Ukuhlanza kwesibindi, susa ifilimu kuyo futhi usike imivimbo. ULuchok unqunywe kahle. Izaqathe zingagcwele, futhi zingagqunywa. Isibindi sinqunywa zibe izingcezu ezincane. Sishisa amafutha epanini lokuthosa bese uthola u-anyanisi. Amazambane azobukeka enhle ngendlela yama cubes noma brusochkov encane. Bese wengeza izaqathe. Lapho isanqante ithambile, faka isibindi epanini bese uthola yonke imizuzu 2-3. 2. Manje ungadlulisa ukhilimu omuncu epanini lokuthosa. Yebo, konke kuhlanganisiwe. Engeza usawoti kanye nepelepele ukunambitha bese uvumele ukuma ngokushisa okujwayelekile cishe imizuzu engu-7. 3. Kwinye i-pan yokudoba, amafutha okushisa bese ufisa amazambane osikiwe kuze kube yilapho usulungile. Kumele kuguquke, kuqweqwe oluqinile. 4. Lungisa ushizi. Ukuze wenze lokhu udinga ukuyibuka. Manje qala ukwengeza izithako zethu ezimbizeni. Ingxenye yesibindi nemifino ifakwa phansi ezitsheni zethu. Kusuka phezulu sibeka zonke amazambane. 5. Beka isibindi esisele emazambeni bese ufafaza kahle ushizi ogayiwe. Sishisa ihhavini. Beka izimbiza kuhhavini bese ubhake cishe imizuzu engama-35 ekushiseni kwama-degrees angu-180.
Izinkonzo: 6-7