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French Chicken Normandy Casserole
Ingredients:
1 water glass (200 ml) size water
125 g softened butter or margarine, at room temperature
1 egg
1 tea glass of semolina (100 ml)
1 tablespoon tahini
1/2 water glass finely ground walnuts
1 packet of vanilla (8g)
1 packet of baking powder (10g)
1.5 cups of flour
For the Sherbet:
2 cups of sugar
2 glasses of water
1 slice of lemon
Instructions:
Read more on next page
Ingredients:
1 water glass (200 ml) size water
125 g softened butter or margarine, at room temperature
1 egg
1 tea glass of semolina (100 ml)
1 tablespoon tahini
1/2 water glass finely ground walnuts
1 packet of vanilla (8g)
1 packet of baking powder (10g)
1.5 cups of flour
For the Sherbet:
2 cups of sugar
2 glasses of water
1 slice of lemon
Instructions:
Read more on next page
Ingredients:
1 water glass (200 ml) size water
125 g softened butter or margarine, at room temperature
1 egg
1 tea glass of semolina (100 ml)
1 tablespoon tahini
1/2 water glass finely ground walnuts
1 packet of vanilla (8g)
1 packet of baking powder (10g)
1.5 cups of flour
For the Sherbet:
2 cups of sugar
2 glasses of water
1 slice of lemon
Instructions:
Read more on next page
Ingredients:
1 water glass (200 ml) size water
125 g softened butter or margarine, at room temperature
1 egg
1 tea glass of semolina (100 ml)
1 tablespoon tahini
1/2 water glass finely ground walnuts
1 packet of vanilla (8g)
1 packet of baking powder (10g)
1.5 cups of flour
For the Sherbet:
2 cups of sugar
2 glasses of water
1 slice of lemon
Instructions:
Read more on next page
