Salad recipe
Salad of red cabbage

Salad of red cabbage

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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

  • Aubergine with tomatoes

    Aubergine with tomatoes

    Aubergines, cut into rings with plenty of salt. Leave for 1 hour to come to their bitter juice, and then washed. Tomatoes also cut into rings. Arrange in a large, greased tray as tiles - aubergines, tomatoes, aubergines, tomatoes etc. Add salt. Bake in a hot oven until the fat remain. Fill in dry jars, sealed and welded for 30 minutes.


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  • Peach nectar

    Peach nectar

    Mix sugar with water in a fireproof container. Heat to boiling and boil for 3 minutes. Add the peeled, cleaned of stones and sliced peaches. Boil for about 5 minutes, stirring occasionally. Add the lemon juice and boil for another few minutes. In shaker / blender / pour everything and mix until a paste. Distributed into bottles and refrigerate. Serve well chilled with ice and mint sprig.


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  • Quince jam

    Quince jam

    Quince peel and cut into pieces by separating the core and seeds. Pour water and cook until soft. Add sugar and boil until soft. Before taking from the heat add citric acid. Pour into jars and boil 10 minutes to cap.


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  • Jam bananas

    Jam bananas

    Drain juice from oranges and lemons in a suitable container. Put it on the stove and leave on low heat until the juice remains half of its original amount. Bananas are peeled, cut into pieces and mixed and poured into a stainless pan. Sprinkle with sugar and pour water enough to cover them. Put on low heat, as occasionally mix. When boil if necessary decrease the heat to not spray and stir...


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  • Quince jam

    Quince jam

    Wash the quince,peel and cut into pieces as the core is removed. Put them in a deep dish, pour water and cook until tender. When cooked drain and strain. To the resulting mash add sugar and vanilla and boil over low heat to thicken. Just before removing from the fire put citric acid and mix well. The jam is packed into jars while still hot. The jars are kept open overnight. On the next day...


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