Ingredients
1.5 kg zucchini
100 ml sunflower oil
100 g walnuts
100 g olives
3 cloves garlic
vinegar
salt, parsley, dill
100 ml cooking cream
Method
Courgettes Wash, peel and cut into small pieces. Smothered in fat. After standby pureed. Kernels are ground and added to the courgettes. Cloves garlic crushed, put vinegar, dill, parsley, chopped and salt. Add to the mixture and fold in. Serve well chilled and remove ordered olives. Top trickle spiral puts cooking cream.
Containers:
Difficulty
Easy
Tested
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