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Tricolor curd cream
Banana pancakes
Pumpkin salad with squid
Indonesian rice dessert with coconut cream
Caramel Banana Cake
Open cake with peanut ice cream
Grilled vegetable salad
Cooking
Step 1
Cut the olives randomly.
Step 2
Tear the lettuce leaves into bite-sized pieces.
Step 3
Cut the eggplant into rings, season with salt. Let stand for 10-20 minutes, then drain the resulting juice and fry the grill in a heated frying pan, sprinkling it with vegetable oil.
Step 4
Do the same with zucchini.
Step 5
Bring the cob of corn to readiness, then fry in a grill pan.
Step 6
Cut a part of the cherry tomato into halves, and stew a part in a frying pan heated with vegetable oil.
Step 7
Dissolve cane sugar in apple cider vinegar, add 6 tbsp. l. olive oil, salad spices, mix until sugar dissolves. The amount of ingredients can be adjusted to your taste! Combine all ingredients, drizzle with salad dressing, coarsely chop the walnuts and decorate the salad with them.
Ingredients
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