Wash, chop and scald the spinach. Saute the onions in oil and add the spinach and all the remaining ingredients. Pour some water and leave the food to boil. Before serving, sprinkle with the lemon juice.
Saute onion in oil, add the tomato, ketchup, salt, pepper and bring to a boil. Wash and cut the leeks into sticks or logs. Pour the sauce we made and add the carrots and some water. Bring to a simmer. Before serving, sprinkle with the lemon juice.
Saute onions in oil for 5 minutes. Then add the peppers cut into strips and let them saute. Then add the peeled and chopped tomatoes, salt, water, vinegar, pepper and garlic.Boil for 20 minutes.
Wash, chop the mushrooms and mix with remaining ingredients. Heat oil and pour this mixture with spoonfuls of mushrooms for frying. If its necessary, add a few tablespoons of flour.
Wash and brush the potatoes, to dry them well and cut them in half. Mix salt with cumin and dip the flat cut surface of the potato mixture. If you want them oil free, put them in a pan without butter plant. Otherwise brush the pan with 50g. butter. Bake potatoes at 200 degrees for 30 m3 35 minutes.
Remove the skin and seeds from the tomatoes and cut into slices. Saute the onions with oil and then add the tomatoes, mushrooms, ketchup. Salt, pepper and oregano. Add a little water if necessary and simmer.Garnish with parsley leaves. Serve the mushrooms with rice.
Peel the potatoes and cut them into pieces. Saute the onions in oil and add the broth, potatoes, garlic and mustard. Simmer until potatoes become tender, blanketing the pan for 20 minutes. Add spinach and salt and leave for a few minutes, simmering until wilted.
Peel and cut potatoes for fries. Fry them in medium oil . Pull them out and spread in pan. Pour the cheese, salt. pepper, oregano and stir gently. Spread evenly in the pan again. Beat eggs with milk and a little salt and pepper. Pour the mixture into the pan and bake in moderate oven until risen and become lightly browned.
Peel the artichokes by removing the outermost leaves and pour them into bowl with water and lemon juice, so they will not get black. Saute the onion and the garlic in olive oil. Pour the beans or peas and stir gently two to three times. Add 1.5 cups water and the artichokes. Then, add the dill, salt and pepper. Cook over high heat until the oil is the only left. Before you remove it from heat, add the lemon juice.
1) Put in the pot our olive oil and the butter to burn a little, add the onions and saute lightly, add the mushrooms and continue sautéing until get browned our ingredients. 2) Then add the rice and warm water, salt, pepper, remix very well and leave to boil until they are left with little water. 3)Take down the pot from the heat, cover with a clean towel and putting on the lid, bring the rice to swell and absorb all the water. 4) We keep the rice warm when served on a plate put over a little chopped parsley.
1) Place the eggplant in a large bowl with salt and leave for half an hour to get the bitterness. Then wash and sauté lightly with oil. 2) Saute the onions, mushrooms and tomatoes. Pour a glass of water, salt, pepper and boil until you save all the juices.
Peel and cut the potatoes in quartered. The wild leeks wash them well and cut thick slices 3-4 cm (If we have mushrooms cut thin slices). Chop the garlic thin slices. Stir in baking pan all the ingrentients carefully and add water, just enough to cover the potatoes.
