- upfu - 250 Gramu
- kubika poda - 4 maspuniki
- mafuta ezvirimwa - 5 st. spoons
- mineral water - 250 milliliters
- juice - 400 milliliters
- semolina - 2 Art. spoons
- shuga - 1 st. a spoonful
- michero - 500 Grams
Kuti tigadzirire gaka rakaoma pamba, tichatoda: 1. Maviri mafuta akaomeswa. 2. Upfu hunofanira kucheneswa zvakanaka kuburikidza nesheve pamwe chete nehupfu hwebibiki. 3. Wedzera shuga, mafuta emiriwo, mvura kuupfu. Zvose zvakavhenganiswa zvakasanganiswa: hafu inofanira kuve isina kumira yakasviba (kufananidza - kamukira kadiki kamuki, kana bundu rakaoma zvikuru - kuwedzera mvura shoma). 4. Bundu rinoparadzaniswa zvikamu zviviri. Isu tinoshandura ovheni, kutonhora ndiko 180 degrees, nguva inenge maminitsi makumi matatu. Tinobika zvingwa zviviri. 5. Gadzira muto: tsvina jisi mujueti, uwedzere shuga uye semolina. Kuramba uchikurudzira, uuye kumota. Mushure mejisi mota, bvisa chipupe ichibva pamoto uye usiye kirimu kuti itonhorere. 6. Tinoisa chipupu nekamu mumudziyo nemvura inotonhorera uye nekubatsirwa nemuvhenganisi takairova mumasse. 7. Tinounganidza keke: tora keke, kana yakadikanwa, gonesa nesirasi (somuenzaniso, kubva pamapachesi akakonzerwa), mafuta nemasse. Itai mutsara wezvibereko. Dhavhara nechechikodhi yechipiri. Izvo zvinowanzogadzirwa nemassese uye yakashongedzwa nezvibereko. Tinoisa keke munzvimbo inotonhora yakakanyiwa nekamu. Bon appetit!
Kushumira: 6