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200g Original Bifum
3 units of flatbread
100g sliced turkey breast
50g sliced artichoke bottom
1 brunch of watercress
FOR THE SAUCE
70g de cream cheese
1 tablespoon mustard
1 tablespon extra-virgin olive oil
Leaves purple lettuce
1 Hydrate the Bifum according to the orientation of the back of the package. Set aside.
2 In a bowl, put all the ingredients of the sauce and mix well.
3 On the flatbread, put the sauce, turkey breast, artichoke, Bifum noodles and watercress leaves. Wrap, cut into diagonals in three parts and garnish with purple lettuce and parsley.