- Veine e tšoeu - 40 milliliters
- Heck - 1,5 Kilogram
- Pompong ea mahareng - 3 st. likhaba
- Koliflower - ligrama tse 600
- Pepere le letsoai - - Ho latsoa
- Aniee - Lihlopha tse 2
- Oli ea meroho - lilithara tse 30
- Garlic - Litlhapi Tse 2
- sekhahla sa Dill - sekhahla se le seng
- Lemon - 1/2 likarolo
- Basil - 1 Pinch
- Paprika - 1 teaspoon
- Cream Cour - 250 Grams
1. E-ba khahlanong le litlhapi, u li hloekise, joale re tla robala ka hare ebe re li roba likotoana, tse bophara ba lisenthimithara tse 'nè ho isa ho tse hlano,' me u hlatsoe hantle metsing. Re fana ka metsi ho noa, tlhapi ea letsoai, re e tšela ka phofo (phofo ea poone e tla etsa se molemo ka ho fetisisa). Mofuthu o chesang oli ka mahlakore ka bobeli ka metsotso e meraro. 2. Re arola li-cauliflower ho ea ho li-inflorescences, ho li tšela ka metsi a letsoai a tletseng letsoai, ebe o pheha metsotso e mehlano kapa e supileng. E le hore re noe khalase, re e lahlela ka colander. 3. Lokisetsa moriana oa sesepa: peel le ho tšela e-oiee e entsoeng ka letsoho, ho fihlela o hlakile, o tla bolokoa ka lero le futhumetseng. Eketsa tranelate e bolila, khauta ea khauta e khabehileng, e hatelitsoeng konofolo, pepere, basil, paprika le veine e tšoeu. Hoo e ka bang metsotso e mehlano re hlahisa mollo o tlaase. 4. Beha tlhapi e halikiloeng ka sejana, hammoho le k'habeche e phehiloeng. Re khabisa ka meroho le lemon. Sauce e ne e sebetsa ka thoko.
Litšebeletso: 8