5. Vegetable soup
300 g potatoes
80 g of onions cut in 2
1 clove of garlic
400 g of butternut squash
1 teaspoon salt
1 chicken bouillon cube
600 g of water
20 g of butter
Peel the potatoes and the butternut squash with a thrift.
Cut the potatoes into 4 and the squash into large cubes.
Put all the vegetables in the bowl and cook for 25 minutes at 100°
Add the butter and mix speed 5 for 1 min, increasing the speed
gradually to 10.
7. Greek Salad
4 large vine tomatoes, cut into irregular wedges
1 cucumber, peeled, deseeded, then roughly chopped
A red onion, thinly sliced
1 green bell pepper, cored
10 Kalamata olives
85g feta cheese, cut into chunks
Greek extra virgin olive oil
Place the tomatoes, cucumber, red onion, pepper, olives,
oregano, capers, feta and olive oil in a large bowl.
Lightly season, then serve with bread to mop up all of those
9. Caprese Salad
2 large tomatoes
1 package of fresh mozzarella cheese
5 leaves of fresh basil
Slice the tomatoes.
Slice the mozzarella cheese.
Arrange on a platter alternating tomatoes and mozzarella.
Top with leaves of fresh basil.
Drizzle with olive oil.
Look! The colours of the Italian flag!
1 chicken carcasses and 2 big chicken thighs
30 dag beef
3 litres of water
1 parsley root
2 tablespoons chopped fresh parsley leaves
1 cabbage leaf
Place the chicken and beef in a pot with 3 litres of water. Bring water to the boil
then lower the heat and simmer for 2 hours. Add the carrots, parsley root,
celery, leek and onion to the pot with some salt, all spices, bay leaf and pepper.
Simmer over low heat for 1 hour. Serve with pasta, chopped carrots and fresh
parsley and some pieces of chicken.
13. Moldavian meatballs
500 g veal,
500 g pork
150 ml milk
350 g white bread
2 large onions, dill ,parsley
300 g butter
200 g dried breadcrumbs, pepper, salt
Mince the meat.
Soak the bread in milk, and then wring.
Whisk the eggs.
Chop the onions, soften them in butter over low heat.
Chop the dill and parsley finely.
Grate the potatoes.
Mix the meat, bread, onions, eggs, dill and parsley, potatoes, salt and pepper, and 100g of
butter into a paste.
Put the dried breadcrumbs (or coarse maize flour) in a dish.
Take pieces from the mixture – using a spoon, and roll it in the dried breadcrumbs, flatten it
to about 1cm in thickness, then elongate it (it should be oval in shape).
Fry it in heated oil in a pan, over low heat, until it gets dark brown on both sides.
15. Pan-fried asparagus
2 tablespoons olive oil
1 teaspoon salt
12 fresh asparagus
Wash the fresh asparagus with water.
Drain the asparagus and dry them.
Add two tablespoons of olive oil in a saucepan over medium-
Cook the asparagus for seven minutes, turning them in the
saucepan to ensure that they are perfectly cooked. They must
be soft inside and cooked outside.
Transfer the asparagus to a dish.
Add salt and half of lemon juice and serve them!
18. Chard pie
For the BROKEN DOUGH:
150 g flour 1 teaspoon salt
75 g of butter 50 g of water
1 egg yolk
For the PIE:
300 g of chard (leaves + stems) 30 g of parmesan cheese
3 onions 2 tablespoons breadcrumbs
1 clove of garlic Olive oil
250 ml of fresh cream 1 teaspoon of sugar
1/2 bouquet of mint Salt and pepper
Rinse the chard then cut in 2.
Put the chards in a pot with salt water and bring them to the boil.
Put all the ingredients for the dough in a bowl and mix actively to obtain a paste that can be
Spread the dough in a circle using a roll and prick it with a fork.
In a bowl, mix cream, cheese, egg, scissors mint, salt and pepper.
Chop the chards.
Chop onions and garlic.
Add chards, onions, garlic and a tablespoon of olive oil to the bowl.
Pour the mixture over the pastry in the pie pan.
Sprinkle with parmesan cheese and bread crumbs.
Bake for 35 minutes in a 180° oven
5 medium courgettes
5 medium aubergines
5 medium potatoes
(all of the above cut in thick rounds)
1 kilo minced veal meat
150 g thick tomato sauce (a can)
1 onion (fine chopped)
Fry all the vegetables in olive oil or corn oil and set aside on a paper towel to
absorb the oil.
Prepare the meat. First sauté the onion, then the minced meat. Add the tomato
sauce, salt and pepper. Then add water and let it boil, until is done.
In a large baking pan, put first a layer of potatoes, then a layer of aubergines and
courgettes. Sprinkle hard grated cheese on top. Then add the prepared meat and
on top add the béchamel sauce over the rest of the ingredients in the pan.
Sprinkle a little bit of grated cheese on the top
Bake at 180°-200° for about ¾ of an hour
22. Pasta with tomato sauce
200 gr. Italian pasta
1 can of tomato sauce
Freshly grated parmesan cheese
Fill a large pot with water and add salt.
Bring the water to the boil.
Slowly add the pasta to the boiling water.
Start timing when the water returns to the boil.
Most pastas cook in 8-12 minutes. Check the package directions!
While the pasta is cooking, put some oil in a large pan.
Stir in the tomato sauce.
Bring the sauce to the boil for 5 minutes.
Drain the pasta into a colander placed inside a sink.
Mix the pasta with the sauce.
Top with parmesan cheese and oil.
24. Chicken breast cutlet
with roasted potatoes
For the ROASTED POTATOES
2 kg potatoes
6 tablespoons olive
2 cloves garlic
Bunch of dill
Seasoning for potatoes
Clean the potatoes. Peel the potatoes and cut each into 4 pieces.
Spread the potatoes on the casserole dish.
Add olive, garlic, seasoning for potatoes and pepper.
Bake at 200 degrees until potatoes are tender. Serve with dill.
For the CHICKEN BREAST CUTLET
600 g chicken fillet
Cut the chicken breast into cutlets.
In a bowl whisk the egg with the sour cream.
Add salt and pepper.
Pour the bread crumbs into the other bowl.
Heat the clarified butter in a pan.
Dip a chicken cutlets in the egg and sour cream mixture.
Coat the chicken cutlets in bread crumbs.
Fry cutlets until golden brown and cooked.
26. Chicken with sour cream
100 g butter
200 ml cream
1 bunch of dill
Cut the chicken into pieces and roast in butter.
When the chicken starts browning, add some water, cover and allow
to simmer at a low temperature.
Chop the dill and mix the cream with a little milk or water.
Cover the saucepan with a lid.
When the chicken is halfway tender add salt, pour the cream, cover it
with a lid and let everything simmer for about half an hour.
At the end, sprinkle with dill, and stir gently.
50 ml olive oil 800 g potatoes
400 ml water 1 teaspoon of salt
1 small onion 2 cloves garlic, minced
300 g tuna fish 1 red pepper
1 teaspoon of dried red pepper 100 ml tomato sauce
1 teaspoon of parsley
Cut the vegetables into small pieces.
Potatoes need to be peeled and then broken, not sliced.
First, cook the onion with some oil until they become translucent. Then, add the
red pepper and tomato sauce. Let them cook for seven minutes.
Add potatoes and garlic and let cook for a few minutes.
Add dried red peppers.
Add water and salt and make sure the level is high enough to cover the vegetables
inside. Cook slowly, stirring occasionally.
Once the potatoes are cooked, add cubes of tuna fish and cook for three minutes.
Serve marmitako and sprinkle with fresh parsley.
31. La pompe à huile
600 g sifted flour
A cube of baker's yeast (about 40 g)
150 g caster sugar
2 whole eggs and 1 yellow to brown
Half a glass of first-order virgin olive oil (100-150 ml)
2 to 5 tablespoons of orange blossom water according to the taste of each
Grated orange peel
A glass of warm water
A pinch of salt
Pour half a glass of warm water into the bowl, add the yeast, then stir.
Break and beat 2 eggs in the bowl.
Add the half-glass of oil and the orange blossom water (3 tablespoons).
Add the orange peel and a pinch of salt.
Add the yeast, 150g of sugar and the flour while stirring.
Knead into a bowl.
Let rest by covering the bowl with a dishcloth.
Spread in 2cm disc on an oiled plate and make radiant cuts at 2 / 3cm from the centre.
Let it rest.
Brown with egg yolk.
Cook at 150° 10 to 15 min with a bowl of water to moisten the oven air.
33. Greek Halva
1 cup olive oil
2 cups coarse semolina
3 cups sugar
4 cups water
2 cinnamon sticks
150 g almonds or walnuts, chopped
Cinnamon powder, for sprinkling
Heat the olive oil in a deep saucepan, on a medium heat, without letting it burn, because the halva will smell
Pour the semolina and roast it, stirring continuously with a wooden spoon for 10 - 12 minutes until it gets
At the same time, boil for 5 minutes on low heat sugar, water and cinnamon. We do not care about making syrup
but melting the sugar and leaving the fragrance of cinnamon.
When the semolina is roasted, pull the pot out of the heat, add the nuts and add the hot sugar mixture, stirring
carefully as it splashes and burns like a lava.
Lower the fire and put it back on top of the pot. Stir, top up and leave for 2-3 minutes, until the halva is boiled, and
the liquids are saved.
Remove the cinnamon sticks and empty it into the classic form of the cake with the hole. Let stand for about 20
minutes to get rid of it without any problems. Turn the form on a platter, garnish with nuts and sprinkle with
cinnamon. Halvah squeezes as it cools.
We can replace olive oil with seed oil or put half a quantity of one and half of each other. Thus, halva becomes
Continuous stirring in roasting is necessary because semolina can easily grab. The purpose is to cook slowly, not
If we want to add raisins, remove 1-2 tablespoons of sugar, so as not to risk the result of being sweet.
35. Chocolate nougat
2 egg yolks
2 tablespoons of sugar
100 gms. of melted butter
100 gms. of hazelnuts
100 gms. of crumbled dry biscuits
80 gms. of cocoa powder
Whip together the egg yolks and the sugar.
Add the melted butter and the hazelnuts.
Stir in the crumbled biscuits and the cocoa powder.
Mix until the mixture becomes nicely thick and solid.
Place it on a dish and form a stick-shaped nougat.
To obtain a better consistency, keep it in the fridge for two
Slice the nougat on a platter.
37. Chocolate cake
1 ½ glass plain flour
¾ glass sugar
¾ packet of butter
10 dag dark chocolate
2 tablespoons rum
For the FILLING:
50 dag curd cheese
6 tablespoons caster sugar
For the ICING:
15 dag dark chocolate
½ glass of sweet cream
Melt the chocolate with butter. Whisk eggs with sugar, salt, flour, baking powder and rum.
Mix all ingredients together. Next, blend the cottage cheese, vanilla pod and caster sugar.
Add eggs and mix it until it turns creamy. Pour half batter evenly into the cake pans, then put
the curd cheese filling on it. Pour the other batter. Swirl fork through batter to create a
pattern. Bake at 180 degrees.
Melt the chocolate and cream in a bowl set over a pan of simmering water. If the icing is
ready, you can decorate the cake.
1 kg good flour 1 tsp of rum essence Vanilla sugar
7 egg yolks 50 g yeast Half a litre of milk or more
4 egg whites Walnuts and hazelnuts
1 large cup of sugar Raisins
1 packet of butter or more Turkish delight
2 spoons of oil A little salt
Tip: ”Cozonac” should be made in a room which is as warm as possible.
Dissolve the yeast in a cup of warm milk and one teaspoon of sugar.
Leave the mixture to come to life.
In a pan, heat 2 spoons of flour with 1 cup of boiled milk, mixing well, so as to prevent lumps.
When it has cooled enough not to scald the hand, mix in the yeast and beat thoroughly.
Sprinkle with flour and leave to one side to breathe and rise. Beat the egg yolks with salt first
of all, then sugar, pouring it in little by little until frothy cream results. Beat the egg whites
into froth. Melt the butter. After the leaven has risen, knead it with the remaining flour and
egg yolks, 1 cup of warm milk, and the egg whites, for half an hour. When the dough has taken
shape, add the oil, vanilla sugar and, little by little, the melted butter, and knead. If the dough
is too hard, add some more milk to soften it.
Leave the dough to rise for 2-3 hours in a dry, warm place. Grease the trays with butter.
Grease your hand with butter and tear off pieces of dough (enough to fill half a baking tray).
Stretch them, plait them and mould them.
Leave to rise for another half an hour, glaze with an egg and sprinkle with raisins, walnuts,
hazelnuts, and Turkish delight. Place in the oven and leave for about an hour at a suitable
41. Strawberry Milkshake
400 g strawberries
100 g sugar
500 ml milk
4 leaves of mint
Wash the strawberries with some water.
Remove the stem using a knife.
Chop the strawberries.
Put the strawberries and sugar in a jar and mix them using a
Pour some milk in the jar and mix one more time until smooth.
Serve your delicious strawberry milkshake and decorate the
glass with a leaf of mint.
44. Pesto cherry tomato pie
for the broken DOUGH: for the PIE:
150 g flour Twenty cherry tomatoes
75 g of butter 8 goat pucks, 10 g of Parmesan cheese
1 teaspoon salt 2 eggs, olive oil (2 tbsp)
50 g of water 100 ml of liquid cream
1 egg yolk 10 leaves of basil, 1 clove of garlic
Salt and pepper
For the broken dough: put all the ingredients for the dough in a bowl and mix actively to
obtain a paste that can be balled.
Spread the dough in a circle using a roll and prick it with a fork.
In a bowl, whisk together (or fork at first) beaten eggs, liquid cream, goat cheese, salt and
Cut the cherry tomatoes in half lengthwise.
For the pesto: in a robot, whisk together 2 olive oil spoonfuls, parmesan, basil and garlic cut
Spread the pesto on the pie shell.
Pour the content of the bowl over it.
Arrange the chopped tomatoes in 2.
Bake 40 minutes in a 180 ° oven
Add some basil leaves on the pie before serving!
300 gr. Butter
500 gr. Flour
110 gr. Sugar
2 egg yalks
1 shot cognac
1 teaspoon baking powder
250 gr. chopped almonds
Iced sugar for topping
Cream the butter in a mixer for about 15 minutes, or until it begins to turn white.
Pour the sugar.
Add the egg yalks.
Add the cognac.
Add the vanillins.
With the mixer on low speed, gradually add the flour with the baking powder, until you have a
dough that is neither too soft nor too firm.
Stop the mixer. Blend lightly with your hands.
Use the cookie cutters to cut the dough in different shapes or shape into small balls.
Place them in the baking tray using baking paper.
Preheat the oven in 180 degrees or in medium-heated oven. Bake the kourabiedes for about 15-
Let the kourabiedes rest for a minute and then sprinkle with iced sugar.
48. Braised Beef in Barolo Wine Sauce
5 pounds rump roast or top round of beef
3 onions, roughly chopped
2 large carrots, roughly chopped
2 celery stalks, roughly chopped
1 bouquet garni
1 ounce butter
6 tablespoons extra virgin olive oil
2 whole cloves
A few juniper berries, if available
Salt and peppercorns
2/3 bottle Barolo or a full-bodied red wine
2 cups vegetable or beef stock
Preparation for the marinade: Place the meat in a large bowl; add all the vegetables along
with the bouquet garni, cloves and juniper berries, a bit of salt and peppercorns and the
Barolo. Let the meat marinate for 12 hours or more in the fridge. Turn the meat often.
Braising: Drain wine from meat by allowing it to drip off once taking it from the bowl. Dry it
with a towel and sprinkle with salt.
In a large, heavy pot, add the olive oil and the butter; when the pot is very hot, place the meat
inside, browning it on all sides to seal in the juices. Then add the marinade, the vegetables
and stock. Gently bring to a boil with the lid on.
Simmer on a very low flame. Cook for 3 hours.
50. Beetroot soup with dumplings
INGREDIENTS FOR THE BEETROOT SOUP (BORSCHT):
3-4 beets 1 tablespoon lemon juice
2 liters of water 2-3 peppercorns
stock cube 1 bay leaf
2-3 grains allspice 1 teaspoon marjoram
1 teaspoon sugar a pinch of salt, pepper
INGREDIENTS FOR THE DUMPLINGS:
2 cups of flour 30-40 grams of mushrooms
1 egg 1 onion
2/3 cup water 2-3 tablespoons olive oil, salt and pepper
BORSCHT: Boil the beetroots until they are soft, leave them to cool down. Then grate them.
Pour 2 liters of water, add grated beets and all remaining ingredients (spices, sugar, salt, lemon
juice etc.). Marjoram adds cool flavor, lemon juice makes borsht not lose vivid color, and of
course adds flavor. Cook on low heat.
Filling: Slice the onion finely and throw on the hot oil in a frying pan. Fry it, then add the
mushrooms and still hold for a minute on the fire. Add salt and pepper.
Dough: Knead the dough with flour, eggs and water. The dough should be firm, rather sticky,
certainly not dry. Divide into smaller pieces and adding a bit of flour, roll out thinly. Remember
that thicker dough the tougher dumplings, so the dough should be thin.
Cut out the circle shapes with a glass. Put the stuffing, wrap the edge of the dough and seal.
Throw the dumplings into salted boiling water and cook a few minutes to boil the water again.
Serve it with the borscht.
For the FILLING:
500 g minced pork
500 g minced lamb
4 spoons of rice
2 chopped and stewed onions
2 spoons of lard
salt, pepper, chopped dill
For the SAUCE:
1 spoon of lard
1 litre of borsht (or enough to cover them)
1 cup of tomato paste (or 1 can of tomato sauce, or 1 kg of fresh tomatoes)
1 sour Cabbage – the outer leaves for the sarmale
and the rest chopped finely with thyme
Sarmale, the Moldavian cabbage rolls, are as small as possible and stuffed tighter than other
cabbage rolls. They are prepared with various types of meat.
Mix the ingredients for the filling. Take a little of the mixture, put it on a cabbage leaf and
roll it tightly. Fill the pot with layers of rolls and cabbage. Put thyme between the layers. The
last layer should consist of cabbage. Prepare the sauce and pour it over until everything is
covered. They should stay in the oven or on the stove for at least 3 - 4 hours.
They are served with polenta and cream.
54. Roasted lamb
4 cloves garlic, minced Half-teaspoon of black pepper
1 onion 1 teaspoon salt
1 tablespoon parsley 2 legs lamb
50 ml olive oil Water
30 ml vinegar 4 big potatoes.
50 ml white wine Leaves from 3 rosemary sprigs, chopped
Take the lamb out of the refrigerator an hour before cooking.
Preheat the oven to 250ºC.
Peel the potatoes, set them and the lamb in a roasting pan.
Season them with salt and pepper and rub the lamb with olive oil.
Place slices of onions, garlic and sprigs of rosemary in the roasting pan.
Pour some white wine and water in the pan.
Put the lamb into the oven and set the oven temperature to 180º C and broil it for
Flip the lamb over and broil the other side.
Repeat this process a few times until the lamb is done.
57. Tapenade verte
100 g of green olives
1 clove of garlic
70 g of olive oil
1/4 lemon juice
Salt and pepper
Put the olives and garlic in the grinder and mix them.
Add the capers, lemon juice, salt and pepper.
Mix all the ingredients.
Add the olive oil.
Spread the toasts with this preparation.
59. Souvlaki with tzatziki
50gr. gyros meat
1 Souvlaki pie
A little salt and pepper
FOR THE TZATZIKI:
300 g yoghurt ¼ bunch dill, finely chopped (optional)
1 cucumber 2 tbl. olive oil
1/3 sk. garlic 1 pinch of salt
3 tbl. vinegar of white wine pepper
Start with the tzatziki. Clean the cucumber and rub it on the grater.
Put the cucumber inside a towel that we have placed in a bowl. Add salt to it.
Drain the cucumber very well with the towel.
Put the yoghurt in a bowl and add the cucumber and the vinegar.
Beat the garlic in the mortar together with olive oil and add it to the yoghurt.
Chop the dill, then add it to yoghurt with salt and pepper. Mix it.
Fry the pie for 5 minutes. Then put the gyros meat in the pie. Then put the tomatoes next to the
gyros. Do exactly the same with the onion. Spread the tzatziki sauce into the other ingredients.
Then put the salt and the pepper in the pie.
61. Bagna cauda
½ Cup (plus 2 Tbsp) good olive oil
4-5 cloves garlic, grated or minced well
12 Anchovies preserved in salt or oil, drained, backbones removed if not already
½ Cup unsalted butter, cut into chunks
Assorted Raw vegetables (for example: fennel, Belgian endive, pepper, cardoon,
cabbage, Jerusalem artichoke and celery) and cooked vegetables (boiled
potatoes, roasted peppers, boiled onions, roasted beetroots, boiled cauliflower)
Bagna cauda is a traditional recipe from Piedmont.
In a stock pot, warm just enough of the olive oil to coat the anchovies well.
Add the anchovies to the warm oil and mash with the back of a spoon until
dissolved. Add the remaining oil and garlic and heat over low, stirring, until
everything begins to come together.
Whisk in the butter and remove the pot from the burner as soon as it is melted.
Beat for a few more seconds.
Transfer to the table in a flame-proof container (or fondue pot or chafing dish
or coffee cup warmer).
Serve it with all the vegetables.
15 g fresh yeast
200 ml milk
100 ml water
2 tablespoons soft butter
2 tablespoons sugar
650 g wheat flour
1 teaspoon salt
On the top: poppy seeds
Heat milk, water, crumbled yeast, sugar and butter gently in a saucepan.
Mix it until it yeast melts entirely.
Add other ingredients to the lukewarm mixture.
Knead the dough until it’s smooth and elastic.
Put the dough into a bowl treated with some oil and leave it until it doubles its size. (approx.
for an hour)
When the dough has risen, divide i tinto 9 parts and make balls.
Leave it for 15 minutes.
Split every ball into 3 equal rollers and plait the dough 10 cm long and bend the ends inwards.
Put the plaits into the greased baking pan.
When the rolls rise, spread water with honey over and sprinkle with poppy seeds.
Bake the rolls in an oven at 200°C for 15 minutes until the top turns golden brown.
65. Plăcinte ”Poale-n brâu”
”Skirts up” Pies
For the DOUGH:
500g of flour
200g of butter
50g of sugar
500ml of milk
15g of yeast
50g of butter (for greasing)
For the FILLING:
500g of cheese
Dissolve the yeast in a cup of lukewarm water and then mix with 1 tablespoon of flour and 1
teaspoon of sugar; leave it to rise for half an hour Separate the egg yolks Pour the yeast,
warm milk, egg yolks, salt and sugar over the rest of the flour; knead it for a quarter of an
hour. Add the lukewarm melted butter little by little. Leave the dough to rise for 1-2 hours.
Mix the cheese with the eggs. After the dough has risen, roll it and cut it into pieces about the
size of a small apple. Grease a tin with butter Roll each piece of dough to about ½ thickness
and fill them with a spoon of cheese
Lift the “skirts” of the dough over the cheese and seal; leave them to breathe for another half
an hour. Glaze the pies with egg white, place them on the greased tray and put them in the
oven at a medium heat for half an hour.
67. Gazpacho (cold soup)
1 kg ripe plum tomatoes, cored and chopped.
40 g onion chopped.
50 g red pepper, deseeded and chopped.
70 g cucumber, peeled and chopped.
30 ml vinegar.
1 teaspoon salt.
2 tablespoons olive oil.
1 garlic clove, peeled and crushed.
8 ice cubes.
Wash all the vegetables and place the cucumber, red pepper, garlic, onion and
tomatoes in a blender.
Add salt, vinegar and olive oil.
Mix all the ingredients in the blender.
Taste and adjust the seasoning as necessary.
Add the ice cubes.
To serve, stir the gazpacho and taste again.
Adjust if it is necessary.