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Imikhiqizo:
- i-turkey fillet - 1 kg;
- ugarliki - ama-4 clove;
- amafutha e-olive - 2 tbsp. l.;
- 2 wezipuni ze-rosemary, i-thyme, i-sage (eyedlule ingathathwa yomisiwe);
- usawoti wolwandle kanye nopelepele omnyama womhlabathi.
Ukupheka:
- Setha kuhhavini ukufudumeza (250 ° C).
- Hlanza i-turkey fillet emanzini ambalwa, yomile kahle. Sika izingcezu (ngokufanele kufanele zibe yi-12), zifakwe endishini.
- Esitsheni esincane, hlanganisa uwoyela we-oliva negalikhi echobozekile, amakhambi, pepper nosawoti. Thela le ngxube enyameni, hlanganisa kahle ukuze ucezu ngalunye lumbozwe. Beka izingcezu ze-turkey ephepheni elifanele lokubhaka, cishe nge-1 cm. Faka kuhhavini bese ngokushesha unciphisa ukushisa ube ngama-degrees ayi-150.
- Cwilisa inyama kuhhavini imizuzu engama-50, yize kungcono ukubheka nge-toothpick. Lapho ijusi iseyipinki encane, amboze iphepha lokubhaka nge-foil bese ayeka ehovini eminye imizuzu eyi-10. Lokhu kuzovumela turkey ukuthi ifinyelele, kepha hhayi ukuyivumela yome.
Inyama yethenda nenambitheka kakhulu isilungile. Kuvela ukuthi kukhona ama-servings ayi-12, i-accounting ngayinye iba ngama-70 kcal, 2 g amaprotheni, 1.5 g wamafutha, 13 g wama-carbohydrate.
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