Firstly slice the onions and garlic, cook in olive oil, and season with salt and pepper.
In a large pot of boiling salted water, cook the pasta until al dente
Cook the artichoke hearts in salted water for 15 to 20 minutes.
Wash the greens and spread them on a plate. Cook the beans in salted
Add the yeast to the warm water, then add the salt.
Tagliatelle with Porcini Mushrooms and Salmon with Chef Marwa El Kik
Toast the sandwich bread with some olive oil.
In a mixing bowl, mix the Roquefort with the cream cheese and the fresh cream .
Shop the chicken breasts in a julienne cut.
Make a Veggie Stew with Chef Joe Barza
Beef escalopes with tomato and olive potatoes
Shawarma Sandwich with Salad
Great Summer Appetizer