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Judy

Twenty-five simple pasta sauces. Pasta: tagliatelle Heat 2 tablespoons extra-virgin olive oil in a deep pan, saute 1 cup chopped carrots and one minced garlic clove over medium heat. Add 2 cups cherry tomatoes and saute for another 30 seconds. Add 1 cup chicken stock, bring to boil and add 250 grams asparagus, cut into 2.5cm lengths, and 250 grams frozen peas. Cook until vegetables are tender.

Sausage Rolls

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