catlux- brandenbears cooking
Thursday, February 2, 2012
cabillaud baked with fresh tomato and fine herbs,
zucchini spagetti
1.2.2012
200 fresh cabillaud
1 medium tomato
1 clove of garlic
mix fine herbs (about 1 teaspoon)
shallot 1 teaspoon
zucchini spagetti 300 gr
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