- Cream Cour - 300 Grams
- Umsi womnyama omnyama - 0,25 Iispuni
- Opyata - 1 kilogram
- I-oyile yemifuno - 1.5 ithisipuni
- Iibhatatesibisi - 800 Grams
- I-anyanisi - ii-2
- Ityuwa - 1.5 iispuni
1. Okokuqala, sihlambulula amakhowe. Kwamanzi amancinci amancinci sinciphisa i-honey agarics ehlambulukileyo kwaye sizisa kubilisa. Emva kwamathumba amanzi, upheke malunga neyeshumi ukuya kwishumi elinesihlanu, ke amanzi kufuneka apheliswe. Xa ama-mushroom epholile, awanqande zibe zimbini okanye ezintathu. 2. Hlanza i-anyanisi kwaye uyinqumle ngomququ omfutshane. Ngomlilo ococekileyo kwi-oyile yemifino, ngomzuzu okanye ezimbini, udlulise i-anyanisi, umlilo kufuneka ube phakathi. 3. Sihlambulula amazambane kwaye siyinqumle kwiibhubhu ezincinane. Ngoku kongeza iifatata kwi-anyanisi uze udibanise, lungiselela imizuzu elishumi elinesihlanu. Ungalibali ukuxuba. Yongeza ipepper kunye netyuwa. 4. Iipatates zibe zincinci, kwaye i-anyanisi iba yigolide embala. Yongeza amakhowe okuphekwe kwiphaka yokutshiza. 5. Kongeza ukongeza ukhilimu omuncu uze uqhube kakuhle. Sipheka enye imizuzu emihlanu ukuya kweyesixhenxe isimbozo sivaliwe. Umlilo kufuneka ube mncinci. 6. Emva kokuba iphoyinti yokucoca isuswe emlilweni, iziqulatho zifakwa kwiiplate, songeza imifuno kunye nemifuno emitsha.
IiNkonzo: 4