Tuesday, May 12, 2009

GOLD AND TOMATO SOUP WITH SAFFRON WHIPPED CREAM

OLIVE OIL 30ML
GARLIC 20GM
TOMATO 300GM
BUTTER 20GM
REFINED FLOUR 20GM
CREAM 80ML
SAFFRON 0.25GM
SALT 6GM
GOLD LEAF 0.25NO.

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