Ingredients Green Peas (can be frozen, it is better — fresh) — 500 g Mint (fresh) — 1 bunch Olive oil extra virgen ( tablespoon) — 1 tbsp. Garlic — 1-2 clove Cream 10% fat content —... Read more »
Ingredients Cabbage — 800 g Coconut milk — 200 ml Bouillon cube (vegetable) — 1 cube Garlic — 1 clove Ginger (fresh) — 20 g Cumin (grain) — 0.5 tsp. Coriander — 2 sprigs salt Pepper Features... Read more »
Ingredients Pea dry — 300 g Leek — 2 pcs red onions — 2 onions Herbs (bay leaf, thyme, rosemary, parsley sprigs, herbs leek) smoked brisket — 150 g Olive oil — 3 tbsp. sunflower oil —... Read more »
Ingredients Squash — 1 kg Tomatoes — 2 pcs Garlic — 4 cloves Basil — 8 leaves Olive oil — 3 tbsp. salt Features Number of Servings: 4 Preparation time: 20 minutes Serving temperature: Chilled meal Type... Read more »
Ingredients Rhubarb — 600 g Strawberry — 500 g Orange — 1 piece Sugar — 200 g Cinnamon — 1 stick Vanilla — 1 pod Nutmeg — 1 pinch Features Servings: 4 Serving temperature: Chilled meal Type... Read more »
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 potatoes (diced) — 4 pcs Chicken broth (or vegetable) — 1.5 l Thyme (and parsley) — 3-4 sprigs Bay leaf — 2-3 pc garlic (finely chopped) — 4 slices salt Pepper ( Black) Olive oil Savoy... 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 white cabbage — 200 g Cabbage — 200 g Bulgarian pepper — 1 pc Onions — 1 onion Carrots — 1 pc Celery (root) — 100 g Tomatoes canned in their own juice — 1 jar... Read more »
Ingredients Media — 1 kg Sausage Spanish (with red pepper) — 200g Onion — 1 onion Lemon — 1 pc Coconut milk — 400 ml Olive oil — 1 tbsp. Pepper (red, cayenne) — 6 pinches Features... Read more »