Salad recipe
Greek salad with pepper

Greek salad with pepper

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Soup recipe
Meat-balls soup with vegetables

Meat-balls soup with vegetables

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Dish recipe
Lamb with spinach

Lamb with spinach

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Dessert recipe
Cream “Malebi”

Cream “Malebi”

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Recipes for Preserves and canning

  • Homemade chutney with aubergines

    Washed tomatoes are immersed for a minute in boiling water and then peel off the skin. Bake the peppers on dry pan, place in a bowl and cover with a lid to smother until cool. Then is peeled. Aubergines are prepared as once peeled, cut into thick slices, add salt, leave for 30 minutes to drain and baked on a grill pan. Boil the carrots and strain along with the chopped parsley. Tomatoes,...


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  • Jam melons

    Clean the seeds and peel and pulp is digested in machine. The resulting paste is mixed with sugar (2 kg. Sugar 3 kg. Mashed melon) and boil in effuse utensil constant stirring to the desired density. The jam is packed into hot jars, wrapped in paper, which are filled to the brim. Is hermetically closed and left to lie on the covers until cooling of their contents.


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  • Compote melons

    Selected to mature, aromatic fruit with firm flesh. Clean the seeds and peel and cut the right pieces. Arrange tightly into jars. Pour hot (80 ° C) syrup (1 liter of water with 1 kg of sugar). The jars are closed rank in court with heated to 80 ° C water and sterilized for 25 minutes. After sterilization compost cool, as in the the sterilizer is packed gradually cold water.


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  • Canned roasted peppers

    Pop peppers rank in the jar and pour hot marinade prepared by salt, oil, vinegar and enough water to fill the jar. Immediately closed and turn the cap down.


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  • Greaves in jar

    Cut the bacon into cubes and fry. Once it is ready, put the colorful salt is closed until warm and boil cap for 10 minutes. They are suitable for direct consumption and for the preparation of various dishes.


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  • Marinated beets in a jar

    Beets boiled, cleaned and cut into cubes. Put it in a jar with spices and water, which is boiled. Boil for 10 minutes to cap.


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  • Compote of white seedless grapes

    Wash the grapes and jars filled halfway with grain. Add 5 tablespoons glucose, supplemented with water. The jars were sealed and sterilized for 10 minutes.


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  • Compote of black grapes

    Grapes are washed and cleaned of stalks and jars filled halfway with grain. Add 5 tablespoons glucose, supplemented with water. The jars were closed and sterilized for 10 minutes.


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  • Plum compote

    Washed plums are filling in jars to the center. Add 5 tablespoons sugar, make up water and the jars are closed and sterilized for 10 minutes.


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  • Ketchup starch lemon

    Tomatoes are digested with machine and put to boiled. When cooked them add spices to taste and if you need ketchup thickens dissolved in water with lemon starch. Put it in jars and sterilize for 10 minutes.


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  • Coarsely chutney

    Roasted and peeled peppers and aubergines and tomatoes raw minced meat with machine. The oil is placed to become hot and the vegetables are put together to boil. Stir often when the chutney is cooked and put salt and sugar to taste.


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  • Jelly apples and quinces

    Quince and apples are washed well and cut into small pieces with seeds and none of them is not cleaned or discarded. Put to boil in 2 liters of water. When the fruit is cooked, strain the juice and put it together with the sugar to boil to desired consistency. Pour into jars and sterilized 10 minutes.


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