Hot Salad with Red Bell Pepper and Cowpea



500g cowpea

1/2 cup olive oil

1/4 cup vinegar

3 chives finely chopped

1 onion, finely chopped

4 red bell peppers

2 tablespoons parsley finely chopped


Boil cowpea for 5′ ,then drain the water and boil again about 25′ in salted water. Drain  the water and place the cowpea in a salad bowl.

Saute the onion and red bell pepper with olive oil for 1′.

Add onion with red bell pepper, chives, parsley and olive oil in a bowl with cowpea.

Serve with plenty of parsley.

Bon Appetit!


Lentil Salad with Orange



1 cup lentils

1 carrot diced

1 bay leaf

1 onion

1 leek

1 clove of garlic

1 orange

5 tablespoons olive oil

2 tablespoons balsamic vinegar

2-3 table spoons of parsley finely chopped

Salt, pepper


Put the lentils in a saucepan with water and bring to a boil. Boil lentils  for 2′-3′. Then drain the water,  rinse the lentils and put on a fire again. Add water, garlic, onion, leek, bay leaf and cook for 15′. Then add carrot and cook for 10′ until lentils is tender.

Drain the lentils and remove the onion, garlic and bay leaves. Heat olive oil in a nonstick frying pan and sauté the lentils with carrot for 2 minutes. Crush with a fork clove of cooked garlic and mix well with the lentils.

Wash, peel the orange and cut each slice so that no fibers — only the fillet. Mix well pieces of orange with orange juice, balsamic vinegar, parsley, salt, pepper and 2 tablespoon olive oil. Serve cold.

Bon Appetit!

Fakes with orange



Many Colored Salad



3 red bell peppers  cut into slim slices

2 yellow bell peppers cut into slim slices

1 chili pepper cut into slices

1 onion diced

2 cloves garlic, finely chopped

1/2 cup capers

1 cup pitted olives Kalamon

1/3 cup Olive oil  + 3 tablespoons extra

4 tablespoons balsamic vinegar

1/2 bunch of parsley finely chopped



Heat the olive oil in a deep non-stick frying pan and saute the onion for 2′-3′ until transparent. Add pepper, garlic and saute for 2′-3′ over high heat. Add salt and continue to cook until tender. Then make high heat and add olives, capers and balsamic vinegar. Serve cold and sprinkle with a lot of parsley.

Bon Appetit!





Spaghetti with Creamy Sauce and Lemon



500g spaghetti

200 гр cottage cheese

200 g yoghurt 2% fat

Zest of 1 lemon

1 tablespoon lemon juice

2 tablespoons olive oil

5-6 mint leaves finely chopped

Salt, pepper


Cook the pasta in plenty of salted water until tender.

Mix well cottage cheese and yoghurt. Add zest and lemon juice and continuing to mix.

Heat the olive oil in a nonstick pan and add the pasta little by little directly from the pan where cooked and lightly saute. Add the cream and mix very quickly. Add mint and serve with a plenty of fresh ground pepper.

Bon Appetit!

Pasta with cream



Braised Eggplant with Onion



5 aubergines

1/2 kilo spring onions for Stifado

1/2 cup olive oil

3 cloves chopped garlic

1 bay leaf

3 tomatoes peeled

1/2 white wine

1 cinnamon stick

Salt, pepper


Wash eggplants well, cut into slices, sprinkle with salt and leave them for 30 minutes. Then wash the eggplants again with plenty of water and drain well. Put the eggplants in a baking shit, add 2 tablespoons of olive oil, mix well and bake on the grill until golden.

Peel the onions, wash and drain well. Pour into the pan the remaining olive oil, add the onions, garlic and sauté until golden. Add the wine and let boil once. Add the grated tomatoes, bay leaf, cinnamon, eggplant, salt, pepper and sauté over low heat until the sauce will be a little.

Bon Appetit!

braised eggplant with onions





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