- intloko yegalikhi - i-1 piece
- ioli yomnquma - 1/2 amathisipuni
- iitamatisi ezomileyo zelanga-iiqhekeza ezine
- ityuwa - 1/4 amathisipuni
- ibhanki yamabhontshi amhlophe - i-1 piece (450 g)
- umnyama omnyama - ipiniki e-1
- iviniga ye-balsam, kunye neviniga engaphezulu-1. i-spoonful
- Amafutha avela utamatisi omiswe ilanga - 1 Ubugcisa. i-spoonful
1. Gweba intloko yegalikhi ekhumbeni elingaphandle. Beka i-rack kwindawo ephakathi kunye nokushisa i-oven ukuya kuma-degrees angama-200. Sika 6 mm ukusuka phezulu kwentloko yegalikhi. Beka igalikhi kwi-foil uze uthele i-teaspoon ye-oononful oil oil. Gcoba igalikhi kwi-foil bese ubhaka kwi-ovini uze udibane, malunga nemizuzu engama-40. 2. Xa igalikhi igqityiweyo ipholile ngokwaneleyo ukucubungula, susa i-pulp kuyo kwaye uyibeke kwisitya seprojekthi yokutya. Hlanganisa utamatisi olomisiweyo welanga kunye netyuwa, gxuma kuze kube yinto ehambelana. Ukucoca umbane kwiibhontshisi uze ungeze kumxube wegilisi kunye nompompo omnyama. Gcina. 3. Nangona iprojekthi yokutya isebenza, galela iviniga yebhasamu kunye neoli kwiitamatisi ezomileyo. Hlanganisa ukuhambelana okufanayo. Yongeza i-seasonings ukunambitha, ukuba kuyimfuneko, kwaye usebenze i-sauce ngokufafaza ngeviniga ye-balsamic.
IiNkonzo: 6-7