1 xina
3lt ximo portokaliou
1 lt nero
dafnh
piperi se kokous
zaxrh

vazoume ola ta ylika se mia katsarola ta psinoume 15 lepta svinoume thn fwtia kai to afinou me na pagosi vazoume thn xhna mesa kai afinoume na marinaristi gia mia nyxta

thn epomenh pera

xymos portokaliou
alati ,piperi
ladi
faskomilo

skoupizoume thn xhna me xarti kouzinas .se ena mpol vazoume to xumo portokaliou, ladi ,alati ,piperi ,kai ligo faskomilo ,me afto to migma trivoume kala thn xhma ekso kai mesa thn koilia tis ,,,
thn vasoume sthn sxara tou fournou ..kato apo thn sxara vazoume ena tapsi me nero ,,thn psinoume gia 30 lepta ,,aferoume to tapsi me to nero kai rixnoume to zomo tou se mia katsarola ,,,ksanagemizoume to tapsi me nero to vazoume kato apo thn xhna kai sinexizoume to psisimo gia alles 2 wres isos kai ligotero (analoga ton fourno)

thn gemisi thn kanoume ksexorista ,sini8os ega ftiaxno patates karamelomenes kai laxanakia vrikselon

gia thn saltsa

mporeite na ftiaksete mia poly aplh ,,me krema galaktos kai brandy to zomo apo to tapsi pou aferesame ,kai denoume me kornflouer ..

diladi:

zestenoume to zomo me piso potiri tou kafe brandy ..to afinoume na xoxlasi oste na gini to miso zoumi ….pros8etoume thn krema galaktos kai vrazoume gia 5 lepta kai denoume me ton korn flouer

syntagh pou ftiaxno poly sixna