Baked Potatoes with Mushrooms



1 kg of potatoes

700 g of large mushrooms

1 onion, thinly sliced

3/4 cup olive oil

2 cloves of garlic

4 tbsp finely chopped parsley

1/2 cup vermouth or dry white wine


Freshly ground pepper


Preheat the oven to 200°C. Peel and clean potatoes and mushrooms and cut into thin slices. (Mushrooms no need to wash!)
Heat 1/3 of olive oil in a deep frying pan and fry the mushrooms for 5′ with garlic and onion. Sprinkle with parsley and remove from heat. Season with salt and pepper.

Put half of the potatoes in a baking sheet greased with olive oil, pour olive oil, season with salt and pepper. Then we put half of the mushrooms. Put another layer of  the potatoes, pour again olive oil, season with salt and pepper, and put out the remaining mushrooms. Pour olive oil and wine. Cover the baking sheet with foil and put in the oven.

Bake potatoes with mushrooms for 30 ‘. Then lower the temperature to 180°C, remove the foil and continue baking for another 30’ until ready.

Bon Appetit!



Cooked Broccoli



1 broccoli

1 lemon

4 tbsp olive oil

Salt, pepper


Wash the broccoli.
Remove the leaves.
Cook broccoli in a saucepan until soft (usually 7-10 minutes).
Place broccoli in a salad bowl, add lemon and olive oil.
Season with salt and pepper, mix thoroughly.
Bon Appetit!


Mashed Potatoes with Beets



5 potatoes

4 small beets

1/2 clove of crushed garlic

1/2 cup of walnut grated

1/2 cup olive oil

2 tbsp of vinegar

Salt, pepper

Baking paper


1. Wash well potatoes and beets, dry and sprinkle with salt.

2. Put on a baking sheet all vegetables individually wrapped in baking paper, and bake in a preheated oven to 180ºC for an hour and a half — until tender.

3. Peel the potatoes and mash with a fork.

4. Peel the beets and grind them in a blender.

5. Stir well the beets with the potatoes, adding garlic, olive oil, vinegar, nuts, salt and pepper.

6. Then put the bowl with mushed potatoes in the refrigerator.

7. Serve cold with fish or chicken.

Bon Appetit!


Chickpea Soup


This is the classic Greek recipe of a very tasty chickpea soup — an excellent source of protein, fiber, calcium, iron and folic acid.


400 g. Chickpea

3/4 cup olive oil

1 large onion grated

4-5 sprigs dill finely chopped

Juice from 2 lemons

1 tbsp. Corn flour

1 vegetable cube Knorr

Salt pepper


1. Put the chickpeas in a bowl, add water and leave to soak for the night.

2. The next day, rinse well the chickpeas and boil it for 2′-3′.

3. Then change the water so the chickpeas must be completely covered and put on the heat.

4. Remove the foam.

5. Then add onion, dill, vegetable cube Knorr and olive oil.

6. Lower the heat and simmer the soup for about an hour and a half until tender.

7. Once the soup is cooked, increase the heat, add salt to taste and lemon juice. If we want the soup to be a little viscous — then dilute the lemon juice with a small amount of corn flour.

8. Boil the soup two or three times and remove it from the heat. Season with pepper.

Bon Appetit!


Pasta with Garlic


This lean dish for lovers of garlic.


1 packet of pasta № 10

2-3 cloves of garlic

2 tbsp of olive oil

1 bay leaves

2-3 tbsp of tomato paste

Instead of tomato paste, you can use grated tomatoes.


1. Cook pasta as usual.

2. Pour into another saucepan  olive oil and fry garlic sliced into small pieces until golden brown. Then add tomato paste, slightly more than half a glass of water in which pasta was brewed and bay leaves. Cook the sauce for 5-6 minutes.

3. Then put the pasta in a saucepan with the sauce. Mix everything thoroughly.

4. Sprinkle with pepper. You can serve also with finely chopped parsley.

Bon Appetit!



счетчик для сайта