Stuffed Eggplants with Pasta and Mozzarella



4 large round eggplants

1½ cup olive oil

500 ml of warm simple sauce of fresh tomatoes

1 mozzarella cut into small cubes

500g short pasta of your choice

1½ cup Parmesan freshly grated

16 large basil leaves cut into strips

Salt, pepper

4 basil leaves for garnish


1. Remove the stems of the eggplants, сut off the aubergine lid about 3-4cm from the top.Using a spoon or other auxiliary tool carefully so that you do not puncture them hollow out the eggplants leaving a shell about 1-1.5 cm thick.

2. Preheat the olive oil in a deep frying pan and add the dry aubergines with their lids. Fry (moderate to strong fire) by turning them from all sides (3-4 ‘per side). Use a forceps to тurn the eggplants over so that they do not get injured as they soften. Then place the eggplants on a paper towel to drain and season them inside with salt and pepper.

3. Boil pasta in salted water al dente. Strain and add warm tomato sauce, mozzarella, cut basil and half parmesan. Stir all the ingredients and fill the eggplants with the mixture. Add a basil leaf and if you like, place the lid on its eggplant or just put it on the plate.

Bon Appetit!

Sausages with Bell Pepper



4 sausages

7 green bell peppers

2 red bell peppers

1 green hot pepper

2 onions finely chopped

1/2 garlic cloves finely chopped

1/2 cup olive oil

5 peeled tomatoes

3 tbsp parsley finely choped

1/2 tbsp of paprika

1/2 cup white wine

Salt, pepper


1. Wash peppers, remove seeds, cut into slices. Cut the sausages into pieces.

2. Pour olive oil in the pot. Add onion, garlic, sausages.

3. Stew for a little.

4. Add wine, peppers and stir for a few minutes.

5. Add tomatoes, parsley, salt, pepper, paprika and a little water.

6. Cook slowly for 50 minutes until a little sauce forms.

7. Allow the dish to cool slightly before serving.

Bon Appetit!

Potatoes with Zucchini in the Oven



1,5 kilo potatoes

7 zucchini

3/4 cup of olive oil

3 garlic cloves chopped

1 tbsp sweet paprika

3 tbsp of flour


Salt, pepper


1. Cut peeled potatoes and zucchini into thin slices, place in a baking tray and toss with flour and paprika.

2. Add the garlic, olive oil, salt, pepper and 2 glasses of hot water.  Stir to combine. Sprinkle with oregano. Pour olive oil on top and place in the oven.

3. Bake at 200°C in the air for about one hour  or one hour and a half, until the vegetables are softened. If necessary, add a little more hot water.

Bon Appetit!


Paper-baked Sea Bream



1 Sea Bream

Lemon as much as you want

1 sprig of rosemary

Salt, oregano

3 slices of onion (as we cut for the salad)

2 slices of tomato (as we cut for the salad)


1. Place the Sea Bream in a baking dish lined with baking paper.

2. Season with salt. Add onion, tomato, rosemary and lemon.

3. Wrap the seafood in baking paper and place it in the oven at 170°C (depending
on the oven, of course) for about 1 hour.

4. After half hour open the fish for a small control.

Bon Appetit!



Chicken with Mushrooms and Cream



1 chicken

500 g mushrooms sliced

500 ml. Cream

½ cup olive oil

1 tbsp margarine

1½ tbsp.mustard

1 onion finely choped

2 cloves of garlic finely chopped

1 yellow pepper cut into chunks

½ teaspoon oregano

1 cup white wine

¼ teaspoon spice

¼ teaspoon cumin

Salt, freshly ground pepper


1. Clean and wash well the chicken  and cut into portions.

2. Place a non-stick pan on medium heat, put the chicken pieces in. Add onion, garlic, bell pepper, oil, phyttin, mustard, oregano, cumin, spice, salt and pepper. Pour water enough to cover the chicken.

3. Cover the pot and simmer  until the chicken is tender and fryed lightly. If necessary, add water during the cooking.

4. When it gets a very light color, we take it out on a plate without the onions, garlic and bell pepper.

5. Add  the wine in the pan and scrape the bottom of the pan with a spatula.

6. Then add the mushrooms immediately, season with salt and boil until the wine almost evaporated.

7. Add the chicken in the pan, stir together with mushrooms and bring to boil.

8. Turn the heat down to low, let the chicken with mushrooms cool slightly in the pan and pour the cream.

9. Once it starts to boil turn off the fire completely and stir for about 3 ‘- 4 until the sauce is thickened.

Serve with french fries, or rice.

Bon Appetit!


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