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THE ANDORRA DISH, TRINXAT
YOU NEED 1 LARGE BUNCH OF SWISS CHARD
YOU CAN SAVE THE STEM AND USE IT IN A SALAD
WHILE IT'S COOKING, PEEL 15-20 POTATOES
AND COOK WITH LID FOR 20 MINUTES
ADD THE POTATOES
REMOVE WITH A SLOTTED SPOON
REMOVE THE GARLIC WITH A SLOTTED SPOON
AND MASH/MiX THE VEGETA.
TOP THE DISH WITH THE BACONS YOU MADE
Cutting the lamb into approximately three centimeters
Follow up with peeling and slicing the garlic
Add the garlic as well as half a teaspoon of dried oregano
Add 200 milliliters of hot water
Add the rice
Let cook for around six to eight minutes
Start preheating it to around 180 degrees celsius
Spread some freshly grated nutmeg on top transfer into the oven
Took it out after approximately 45 minutes