Preheat the oven at 200C.
Heat the oil in a large pan and stir the chicken pieces for 5 minutes, till they become gold-
Wash the quinces and peel them, cut them and soak them in water and lemon to avoid that they get dark.
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.
Boil 50 cl of liquid cream with vanilla pod divided into two and scraped.
Put 1.5 liters of water to boil, add the vegetable broth and the peas.
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.
In an electric mixer, beat together the egg white and half the amount of the sugar for approximately 30 seconds
Mix the mashed biscuits with the butter, and distribute equally in the cups. Place the cups in the fridge for 20 min.
Beef escalopes with tomato and olive potatoes
Shawarma Sandwich with Salad
Great Summer Appetizer