Ingredients

• 200 g tomatoes
• 200 g beef
• 100 g pork
• 10 bell peppers
• 100 ml oil
• 75 g rice
• 150 g onion
• 25 g flour
• 50 g tomato paste
• 1 egg
• 50 g parsley root
• 50 g carrots
• 15 g sugar
• 125 g yogurt/ 75 g sour cream
• 1 bunch fresh parsley
• salt and pepper

Method

Step 1

Take the cores out and clean and wash the peppers. Boil the rice half way in 150 ml salty water, drain it and let it cool.

Step 2

Clean the carrots and the parsley root, wash and slice them. Wash the tomatoes, put in boiling water a few seconds, peel and slice them. Wash the fresh parsley and chop finely.

Step 3

Wash the meat, cut in pieces and mince it with half of the onion. Sift the flour. Mix the minced meat with rice, salt, pepper, 1 egg, half of the parsley and 50 ml water.

Step 4

With this mixture, stuff the peppers. Pass the open part through flour. Grease a pan with 25 ml oil and place the stuffed peppers. Add hot water and keep in the oven for 15 minutes.

Step 5

Make the sauce: saute onion, carrots and parsley root in 50 ml oil and 50 ml water; add the rest of the flour, tomato paste, sugar, salt, pepper and boil for 10 min.

Step 6

Blend the sauce and pour it over the peppers. Boil in the oven. When the stuffed peppers are ready, add the tomatoes and keep in the oven for 5 more minutes.

Step 7

Serve warm, with yogurt/sour cream and fresh parsley on top.

Ingredients

• 300g flour
• 2 eggs
• 500g tomato sauce
• 50 ml oil
• 50 g butter
• 50 g cheese
• salt
• For the stuffing:
• 350 g chicken meat
• 500 g spinach
• 50 g onion
• 1 bunch fresh parsley
• 1 egg
• salt and pepper

Method

Step 1

Clean the spinach, wash it, cook in boiling water with salt, pass under cold water, drain it and chop finely.

Step 2

Wash the chicken with cold water, boil in salted water and chop finely. Wash the parsley and chop it finely. Grate the cheese. Pass the egg through cold running water.

Step 3

Sprinkle flour on a board and make a hole in the middle, where you break the 2 eggs and some salt. Knead well until you obtain a noodle dough the right consistency. Let it rest for 10 minutes.

Step 4

Mix the spinach with the meat.

Step 5

Fry onion in 25 ml water, add salt and pepper and cool for a few moments. Add one egg, half of the parsley, the cheese and mix well.

Step 6

Make 1 sheet from the dough, about 2-3 cm thick; cut into 6 cm squares and round them. On each piece, place meat and spinach mixture, moist the edges with water or egg white. Fold and press the edges with a fork so they would stick well.

Step 7

Boil the ravioli in salty water for 15 minutes. Pass through cold running water and pour in a butter-greased pan. Pour the sauce over it, sprinkle with grated cheese and place a few butter pieces.

Step 8

Bake in a preheated oven for 5-7 minutes.

Ingredients

• 2 chicken breasts, boneless and skinless
• 1 tsp starch
• 1 tsp sugar
• oregano
• 1 clove of garlic
• 2 tsp peanut butter/oil
• 1/4 cup soy sauce
• 3/4 cup apple juice
• 1 cup raisins (optional)

Method

Step 1

Cut the chicken into strips and arrange them in a bowl on the sides.

Step 2

In another bowl, mix apple juice, soy sauce, garlic, peanut butter/oil, starch, sugar, oregano and raisins. Pour into the bowl with the chicken and cover.

Step 3

Leave bowl in the microwave oven 11 to 13 minutes at maximum power.

Step 4

Serve hot, with rice or rice noodles.

Ingredients

• 21 oz (600g) beef
• 14 oz (400g) onion
• 7 oz (200g) bell peppers
• 3.5 oz (100g) carrots
• 3.5 oz (100g) celery root
• 3.5 oz (100g) tomato paste
• 28 oz (800g) potatoes
• 3.4 fl oz (100ml) oil
• 3.5 oz (100g) flour
• 1 egg
• 1 bunch fresh parsley
• 10 fl oz (300ml) water
• 0.1 oz (3g) chilli
• 0.1 oz (3g) caraway
• 0.1 oz (3g) sweet paprika
• thyme
• salt and pepper

Method

Step 1

Clean the skin off the meat, wash it and cut it into pieces. Clean the onion, the parsley, the chilli pepper and the garlic and chop them finely. Cut the bell peppers into strips. Clean, wash and grate the carrots and the celery. Peel the potatoes and cut them into cubes.

Step 2

Dilute the tomato paste in 3.3 fl oz (100ml) water. Fry the onion in 100 ml oil and 100 ml water, with the carrots and the celery. Add the tomato paste, the meat, 200 ml water and let it simmer for about 40 minutes.

Step 3

Prepare a consistent dough from the egg, flour, salt and 50 ml water. Separate small dumplings (peanut-sized) and boil them in salty water.

Step 4

Back to the meat sauce: add sweet paprika, salt, pepper, garlic, thyme and continue cooking for another 30 minutes.

Step 5

Separately, boil the potatoes in salted water.

Step 6

Add the dumplings to the meat pan and cook for 5 more minutes.

Step 7

Serve the goulash warm, with strips of bell pepper on top and potatoes, decorated with fresh parsley.

Ingredients

• 14 oz (400g) spaghetti
• 17.6 oz (500g) asparagus
• 17.6 oz (500g) cherry tomatoes
• 2 garlic cloves
• 3 Tbs olive oil
• fresh basil
• parmesan
• salt and pepper

Method

Step 1

Boil the pasta following the instructions on the package. When you drain them , be sure to save 3.4 fl oz (100 ml) of the water they boiled in. Chop the asparagus into big pieces; cut the tomatoes in halves; chop the basil and the garlic.

Step 2

Put olive oil in a large skillet over medium heat. Add garlic and fry it for a minute. Add the asparagus, season with salt and pepper and fry it until soft. Add tomatoes halves and keep over heat for 2 more minutes.

Step 3

Pour the spared water and simmer until 1/2 of the sauce evaporates (3-5 minutes).

Step 4

Put the mixture and the spaghetti in a big bowl and mix. Grate parmesan and decorate with basil.

Ingredients

• 10.5 oz (300g) spaghetti
• 14 oz (400g) mushrooms
• 6.7 fl oz (200ml) tomato juice
• 1 green onion
• 1 green garlic
• fresh basil
• oregano
• salt and pepper

Method

Step 1

Boil salty water, add the spaghetti. Cook al dente as indicated on package.

Step 2

Chop the onion and garlic and fry them in olive oil. Add chopped mushrooms and let them cook, stirring from time to time.

Step 3

Pour the tomato juice, season with basil, oregano, salt and pepper and boil them a few times.

Step 4

Pour the sauce over the pasta and serve immediately.

Ingredients

• 4 slices beef
• 4 slices bacon
• 5.3 oz (150g ) gorgonzola cheese
• butter
• 1 glass white wine

Method

Step 1

On each slice of beef, place a slice of bacon and a slice of gorgonzola. Roll the meat and clip with a toothpick.

Step 2

Melt butter in a skillet and fry the rolls until they become golden. Pour the wine and simmer for a few minutes.

Step 3

Serve warm, with white wine.

Ingredients

• 14 oz (400g) spaghetti
• 3.5 oz (100g )fresh spinach
• 7 oz (200g) mushrooms, chopped
• 3 Tbs chopped olives
• 7 oz (200g) tomato paste
• 1 Tbs olive oil
• salt and pepper

Method

Step 1

Boil pasta according to the instructions on the packaging.

Step 2

Heat olive oil in a pan, add the spinach, the mushrooms and the olives. Saute until the spinach leaves soften.

Step 3

Add the tomato paste and bring to boil; season to taste with salt and pepper.

Step 4

Cover the spaghetti with the sauce and serve warm.

Ingredients

• 14 oz (400g) spaghetti
• 1 tuna can
• 1.7 fl oz (50ml) olive oil
• 3 garlic cloves
• 13.5 fl oz (400ml) tomato paste

Method

Step 1

Boil pasta as directed on package.

Step 2

Heat up the olive oil in a pan. Add the chopped garlic and saute it for a minute. Then add the tuna and the tomato sauce.Reduce the heat and simmer the sauce for 35-40 minutes.

Step 3

When ready, cover the paste with the sauce and serve immediately.

Ingredients

• 24 oysters in shells
• 7 oz (200g) butter
• 14 oz (400g) fresh spinach
• 7 oz (200g) cheese
• 6 Tbs red wine

Method

Step 1

Boil the spinach and melt the butter. Grate the cheese.

Step 2

Remove the oysters from their shells. Brush the shells with melted butter generously. Place a layer of finely chopped spinach. Dip the oysters in red wine, then place 2 of them on one shell. Sprinkle with grated cheese.

Step 3

Cover a trey with baking paper, place the oyster shells on it and bake at high temperature (250-300C degrees), until the oyster edges start to twist.