Ingredients tomatoes — 1 kg Garlic — 2 cloves Olive oil — 2 tbsp. Wine vinegar — 2 tbsp. Nutmeg — 4 pinches salt Pepper Features Servings: 4 Serving temperature: Chilled meal Type of treatment: Beating Description... Read more »
Ingredients Artichokes (purple) — 1 kg onion — 4 bulbs Garlic — 3 cloves Potatoes — 100 g Lemon — 1 pc Thyme — 1 sprig Bay leaf — 1 leaf Olive oil — 4 tbsp White... Read more »
Ingredients Olive oil extra virgen — 1 tbsp. onion (sweet, small) — 2-3 onions Carrots (chopped small pieces) — 800 g Salt sea food — 1 tsp. pepper (freshly ground black) — 1/2 tsp. Ginger (ground) —... Read more »
Ingredients Green Peas pods (or beans, the young untreated beans) — 500 g shallots — 3 bulbs Butter — 30 g Olive oil salt Pepper Chicken broth (strong) — 1.2 L Features Number of Servings: 6 Serving... Read more »
Ingredients Pumpkin (frozen mashed) — 800 g Chestnut (canned or fresh) — 6 pcs Cheese (cheese cream) — 80 g Celery (large) — 1 stalk Mushrooms fresh (or frozen) — 4 pcs Bouillon vegetable (or chicken, low-fat)... Read more »
Ingredients Asparagus (frozen mashed potatoes (or pyurirovat fresh)) — 600 g Peas Frozen Green — 200 g Asparagus (green, small) — 100 g Savoy cabbage (small) — 1 head Patissons (small) — 2 pcs Beans Green (frozen)... Read more »
Ingredients White beans, canned — 600 g Macaroni (‘shell’) — 100 g Cherry tomatoes — 10 green onions (the pen) — 1 bunch Pepper (red powder) — 1/2 tsp. Garlic — 1 clove Bay leaves — 2... Read more »
Ingredients Water — 1 liter Bouillon cube — 1 piece Squash — 2 piece Rocket salad — 400 g cream (whipping) — 200 ml salt pepper (black pepper) Features Number of Servings: 4 Preparation time: 20 minutes... Read more »
Ingredients Tomatoes — 12 pcs Zucchini — 2 pcs Onion — 1 onion Garlic — 2 cloves Olive oil — 1 tbsp. Wheat flour — 2 tbsp. Butter — 50 g Vegetable Broth — 1.2 L The... Read more »
Ingredients Onions — 1 pc Pepper (red) — 1 pc Celery (root) — 2 pcs Garlic — 1 clove Mustard — 1/2 tsp. Pepper (red) — 1/4 tsp. Wheat flour — 1 -2 tbsp. fish broth —... Read more »