2 tbl. olive oil
½ large or 1 small onion, finely chopped
4 cloves of garlic, powdered
1 small spoon cumin
1 small spoon coriander
1 ½ cup of red lentils
6 cups of vegetable broth or water
1 ½ cup of tomatoes, finely chopped
Juice of 1 lemon
Fresh coriander or parsley finely chopped

In a large saucepan, heat olive oil to medium heat. Add the onion and cook for about 5 minutes until softened, stir altogether the garlic, cumin and coriander and cook for about 1 minute. Pour in boiling water from the kettle, stir in the lentils, broth and tomatoes, then cover the pan and cook over a medium heat for 30 mins until the lentils are tender. Add the lemon juice and garnish with fresh coriander or parsley and pepper.

600 gr fillet of chicken breast, cut into cubes
1 medium onion, cut into fine frames
1 clove of garlic, finely chopped
1 + 1/2 lettuce well washed and coarse
½ bunch of lollipops, washed and coarsely or
200 grams. spinach
350 gr potatoes, cleaned and cut into cubes
1 bunch of dill finely chopped
1/2 small spoon sweet chilli powder (optional)
1 small spoon sweet mint dry, grated
40 ml of fresh lemon juice
50 ml olive oil
salt, freshly ground pepper

In a deep saucepan, heat the olive oil to a high heat and sauté the chicken for about 5 – 6 minutes until it turns brown on all sides. Remove the spoon with a scoop and leave it in a pot. Pour the onion and sauté for about 3 minutes until it is softened. Add the garlic, the lettuce, the lobsters, the potatoes, the dill and sauté for about 3-4 minutes, stirring in a wooden spoon until they are slightly softened. Sprinkle with chili, salt, freshly ground pepper and add 1,200 ml of water. Boil the pot with the dish for about 20 minutes, or until the potatoes soften. We gradually pour the soup into the blender along with the mint and lemon and beat it until a velvety cream is formed. Put it back in the saucepan, add the chicken and boil over medium heat for about 4-5 minutes until the chicken is cooked and the flavors are mixed.

1 kg mushrooms
1 litre of semi-skimmed milk
½ cup white wine
2 onions
3 sprigs of rosemary
2 cloves of garlic

In a large saucepan sauté onions and garlic in low heat, until transparent. Add the salt and pepper and then the sprigs of rosemary. Pour the wine until alcohol boils away. Add the mushrooms, after grinding and sauteing for 1-2 minutes. Then pour the milk and simmer for 40 minutes with a closed lid. Remove the stems from the rosemary – not the leaves – and pour the mixture into the blender. If necessary, add some warm water.

6 tomatoes grated
1 leek finely chopped
1 clove of finely chopped celery
2 courgettes finely chopped
2 cups of couscous or other small pasta
1/2 cup olive oil
2 liters of water
freshly ground pepper

Pour and heat half the olive oil in a small saucepan and sauté the leek, celery and zucchini for 3-5 until soft, but without coloring. Then add the tomato and let the ingredients boil for 10. Then add the couscous and the remaining olive oil and salt pepper. Simmer for 10 more minutes.

50 ml olive oil
1 onion
2 cloves of garlic
1 full of tat. tomato pepper soups
1 teaspoon sugar
150 ml of white, dry wine
1 medium broccoli, without the thick stalks, divided into small bouquets
1½ liter of water or homemade vegetable broth or water
1 teaspoon parsley soup, chopped
200 gr shells or other pasta
salt, freshly ground pepper

In a large lidded saucepan, add the olive oil and the onion and fry gently for 3-4 minutes until softening. Add the garlic and sauté for another 30 seconds.
Pour in the wine and let it boil away (after 2-3 minutes), add the broccoli bouquets, tomato paste dissolved in 1 small cup of cold water, sugar, water or broth and salt. Once it boils, remove the lid and cook in medium heat for about 7-8 minutes. Add the pasta. During this time broccoli will have been softened (without melting). If during cooking, we see that the liquids evaporate quickly, add some extra hot water.

3 tablespoons olive oil
750 ml chicken broth or water
500 ml water
½ teaspoon salt
½ teaspoon pepper
250 gr spinach frozen
2 crushed parmesan cheese
2 big eggs whipped
juice and zest of 1 lemon
5 sprigs of fresh thyme
10 leaves of fresh mint
1 spring onion

Place a pot on medium heat and bring to boil the broth, water, salt, pepper. Add the spinach, parmesan cheese and simmer for 8 minutes with a covered lid, stirring until spinach is fully tendered. Add the eggs slowly stirring continuously until homogenized. Add the lemon juice, thyme and finally the mint and the green onion.

1 tablespoon Virgin olive oil
1 onion, medium size, cut into cubes
2 cloves of garlic
750-800 gr of tomatoes
2 beets, large, peeled and cut into pieces
2 carrots, medium sized, cut into chunks
¾ teaspoon cumin
¼ teaspoon Cayenne pepper
Yoghurt for serving

In a large pot, heat the oil. Add the onion and garlic and cook in medium heat, stirring at regular intervals until the materials are softened for about 8 minutes. Add tomatoes and juice, beets, carrots, ¾ tsp. cinnamon and ¼ tsp. Cayenne pepper. Marinate with salt and add enough water to cover the vegetables. Once the mixture boils, cover it partially with a lid and allow the mixture to simmer on low heat until all vegetables are soft for about 1 hour. Remove the pot from the heat and allow the mixture to sit for 30 minutes. Serve with a tablespoon of yogurt and a cinnamon pinch.


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