We scald the vine leaves and strain. Mix all the ingredients except the lemon. Wrap the vine leaves, putting a little stuffing aside in each vine leave , and poured into wide pot.
Cut into rounds all vegetables. Saute the onions and garlic in the olive oil. Add the tomato paste dissolved in a little water, parsley, salt and pepper. Spread the vegetables in the roasting pan, drizzle with the sauce and mix well.
Peel the eggplant and wash. Cut the slices one centimeter thick and fry or bake them and leave them in a colander to drain, while preparing the sauce. Saute in oil the chopped onions, add the tomato, parsley, chopped peppers, salt, pepper and boil with a little water. Add the butter and after a boil, remove a little sauce and keep it separately.
Peel the potatoes and quinces and cut them. Put them all in the large baking pan.Add the tomatoes, pepper and salt.Stir and then add the oil. Bake at 200 degrees.
Peel the potatoes, cut them into thin slices and spread in the pan. Pour the tahini oil on the potatoes, along with dry chopped onion, oregano, green pepper and a little mustard. Put them all together and mix well. Pour a little lemon and put the food in moderate oven to bake approximately for 50 minutes. During baking, cut ripe tomatoes in slices and when the food is cooked, remove from oven and spread over the slices of the tomatoes. Also, grate soy cheese and pour on top of the tomatoes. Put the pan again in the oven for another ten minutes to brown.
Peel the potatoes and scoop them, removing much of the pith. Boil them so they soften slightly, but be careful not to melt. Beat the eggs in bowl and stir them with the cream cheese and the milk cream. Fill the potatoes and bake in oven until they get brown. On top of the potatoes, you can pour various spices. Serve warm.
Boil potatoes and peel them after they get cold cut in thin slices.Put the butter and onions in skillet ,in fire, shaking constantly, until getting onion deep vibrant colour.Add the salted potatoes and stir. Let them simmer for
Wash cauliflower and cut into large crests. Put in the tassel. Wash well the orange, cut into thin horizontal slices along with the skin and spread between cauliflowers. Cut celery and one carrot into slices and add them in the tassel. Prepare, in a bowl, the sauce. Put the tomato juice, the potatoes, the carrots, the apple, oil, salt and half a teaspoon of sugar in a blender. Pour the sauce on top of the cauliflowers and add water, under the height of the cauliflowers. Boil over low heat and stir the pot occasionally.
Peel and chop the pumpkin into pieces.Salt and place in baking dish in layers: pumpkin-onion-pepper-mint and cheese.Repeat until finish materials.
We get rid of the artichokes leaves and we keep their inside. We sauté them in oil in a frying pan and we lay them on an oven board. We sprinkle with salt ,pepper , oregano and lemon. We fill them with the stuffing we make...
Peel the small onions and put them in salt water. Pierce each one of them with a small fork in two points. Poach the chestnuts and try to peel them carefully so as they are not fallen apart. Put the onions, the chestnuts and all the other ingredients in a pan. Add two glasses of water and put the pan on heat. When it comes to a boil, for about 5-10 minutes, lower the heat and let them boil for another one and a half hour.
We wash the vegetables. We sauté the finely chopped spring onions in a pan together with the oil. Then, we add the finely chopped herbs. We sauté them and we...
