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10 min­utes un­til lightly browned. Re­move from saucepan and add veg stew left­overs. 2. Add olive oil to same saucepan and brown the meat over medium heat. Re­turn veg­eta­bles to pot and pour in the stock. Bring to a boil, then re­duce heat and let sim­mer, par­tially cov­ered, for 45 min­utes stir­ring oc­ca­sion­ally. 3. Mean­while melt the re­main­ing 2 ta­ble­spoons of but­ter over medium-high heat in a pan. Add the chicken liv­ers and fry for 3-4 min­utes. Re­move liv­ers and dice. Set aside and add to sauce 10 min­utes be­fore it is done. Just be­fore serv­ing, stir in the cream. Sea­son with nut­meg, salt and pep­per to taste. Serve with pasta.

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