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!


Fried mushrooms with pepper and lemon



1 kilogram of white mushrooms cut into slices

3 peppers (red, yellow and green)

3 onion medium sized sliced

Parsley finely chopped

5 tbsp of olive oil


Black pepper


Juice of one lemon

Yogurt for serving


1. Heat the olive oil in a large pan and cook the onion for 2-3 minutes over medium heat until it is transparent.

2. Add the mushrooms and peppers and stir with the onion for 3-4 minutes.

3. Season with salt and pepper, add oregano and lemon juice. Stir regularly.

4. Turn off the fire, add the parsley and mix.

Serve with yoghurt.

Bon Appetit!


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