Wash the vegetables and leaves well. Cut the leurda to the tail, the parsley as well. Cut the tomatoes, cucumbers, onion rounds, add the greens, salt, pepper, add a few tablespoons of olive oil, balsamic vinegar to taste. and mix. If you liked our recipe & 34; Salad and leurda & 34; don't forget to review it.

Chop the ingredients and put them in a bowl. I cut the tomatoes, ham and eggs a little bigger to keep their shape and give a nice look to the salad. I added oil, vinegar, salt and pepper and served! If you liked our recipe & 34; Bulgarian salad & 34; don't forget to review it.

Pretty heartshaped ravioli for someone special on Valentine& 39;s day!MORE+LESS-Pasta dough2beets (pureed or grated)Filling2cans (6 oz) Muir Glen™ organic tomato pasteSauce1/4cup grated parmesan cheeseHide Images1Make the filling: Grate your onion and garlic to a paste. Brown the turkey in a hot pan.

Salmon are saltwater fish that are mostly native to the waters of Alaska, the Pacific Northwest, and California. They swim through estuaries and upstream into freshwater to reproduce, making them relatively unique among commercially harvested fish. Salmon is great for a variety of preparations, including poaching, grilling, roasting, broiling,.

Shrimp are a class of small, shelled invertebrates that come in a variety of species and live in freshwater, salt water, and mixed habitats. The larger ones are also commonly referred to as & 34;prawns& 34; at seafood counters and fishmongers. They are high in protein, low in fat, and are a good source of iron.

RecipesDish typeCakeNut and seed cakesWalnut cakeThis is a fantastic cake that will satisfy any sweet craving. It& 39;s made with oats, warmly spiced and topped with a walnut and coconut topping.54 people made thisIngredientsMakes: 1 20x30cm cake80g porridge oats300ml boiling water115g butter200g caster sugar220g dark brown soft sugar2 eggs165g plain flour1 teaspoon bicarbonate of soda1/2 teaspoon salt1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1 teaspoon vanilla extract90g melted butter325g dark brown soft sugar175ml evaporated milk110g desiccated coconut175g chopped walnuts1 teaspoon vanilla extractMethodPrep:25min ›Cook:35min ›Ready in:1hrPour water over oats, let stand.