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White bean soup with «shells» and cherry tomatoes
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. ...
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Cuttlefish with ham and potatoes
Ingredients Mini cuttlefish — 500 g Potatoes — 700 g Ham Parma — 8 slices Arugula — 50 g Olive oil — 6 tbsp. Balsamic vinegar — 2 tbsp. Features Servings: 4 ...
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The soup of green asparagus and peas with crispy mini vegetables
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 ...
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Pumpkin soup with chestnuts and raw vegetables and curd cheese
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 ...
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Hot chocolate with rum
Ingredients Milk — 5.5 stack. The cream (fat) — 0.5 stack. Rum (dark) — 2 tbsp. l. Chocolate (dark) — 250 g Features Number of Servings: 6 Serving temperature: Hot dish ...
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Chicken, baked with mushrooms
Ingredients chicken legs — 4 pieces Wheat flour — 2 tbsp. Olive oil Butter Onions — 2 onions Garlic — 2 cloves Mushrooms (mixture) — 200 g Rosemary — 3 sprigs ...
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Sauteed rice noodles with vegetables
Ingredients Rice noodles — 225g Beans (peeled) — 250 g Broccoli — 200 g Squash — 200 g Tomatoes — 4 piece Onions (white) — 3 bulbs Garlic — 1 clove Basil ...
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Almond French toast with apricots
Ingredients For apricots Apricots — 500 g Brown sugar — 50 g Cinnamon (ground) — 4 pinches Lemon juice — a few drops For almond toast Burger buns (stale) — 8 slices ...
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Meat loaf with trout and Chinese cabbage
Ingredients Chinese Cabbage — 1 head Trout (pieces of 150 g) — 4 pcs Oyster Sauce — 2 tbsp. Coriander (fresh finely chopped) — 2 tbsp. Lemon juice — 2 tbsp. Ginger ...
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Fried prawns with ginger
Ingredients Shrimp (large unfrozen) — 12 pcs Garlic — 2 cloves Basil (Thai) — 1 bunch Ginger (root) — 1 pc Olive oil — 3 tbsp. Lemon juice — 0.5 pc Salt sea ...
