Healthy tips and recipes

PROCEDIMENTS: - Rentar i netejar l'enciam. Tallar les parts gruixudes de les fulles individuals. A continuació, tallar unes 2-3 fulles d'enciam en trossos de mida de 2 x 2 cm per cada porció. - Rentar els tomàquets i tallar-los en sis trossos. Col·locar 3 trossos de tomàquet a cada amanida. Raspar o pelar les pastanagues i ratllar finament. Col·locar sempre una petita pila entre les peces de tomàquet. Tallar la ceba en mitges anelles fines, tallar la llonganissa i el formatge en tires fines i distribuir tot sobre les 6 racions. - L'amanida es condimenta amb oli d'oliva, vinagre de vi negre, sal i pebre, ja sigui a la taula o just abans de servir. &nbsp;- Amb 2-3 llesques de pa, el doble de la porció dóna com a resultat un plat principal lleuger, ràpid i deliciós. Només el vinagre de vi negre dóna a l'amanida un efecte especial, només l’has de provar.

PROCEDURE: - Peel the carrots, parsley and celery, wash, cut into large pieces and put into the pot. Add the onion, mushrooms, sausage (prick it with a fork beforehand), bacon, allspice, bay leaves, salt and pepper. Add 1.5 litres of water. Boil it. Cook on low heat for 30 minutes, covered. - Boil the hard-boiled eggs separately. - Take the vegetables and meat out of the pot. Slice the sausage and dice the bacon. Cut the mushrooms into strips. Set aside. - Add the leaven and marjoram to the stock. (We add a lot of marjoram. At least a spoon). Cook for 10 minutes. (Not longer, because the leaven may lose its flavour and aroma). Finally, pour in the cream. Add the sausage, bacon and mushrooms. If necessary, season to taste with salt and pepper. - Serve with the hard-boiled egg halved or quartered. * To cook the sour rye soup you need leaven, which should be prepared a few days in advance as follows:

PROCEDIMENTS: - Bullir 5 litres d'aigua. Afegir les pastanagues, l'api, el rave, la vedella, el porc i els ossos de pernil, els pits de pollastre i el peu de porc. Deixar bullir la barreja durant dues hores. - Començar a preparar la pilota. - Per a la mandonguilla, es necessita 1 ou, pa ratllat, el porc molt, la carn picada, l'all, el julivert i la canyella. - Enrotllar la mandonguilla en pa ratllat i afegir-la a la barreja d'ebullició quan només hagi de bullir durant 30 minuts més. Tirar una mica de col i patates també. - Quan només quedin 10 minuts al temporitzador, afegir els cigrons i les botifarres. Si s’ha afegit botifarra negra, treure-la al cap de tres minuts perquè no s'enfonsi dins la sopa. - Quan acabi el temps, colar la sopa. Es necessitarà tant el brou com la carn i les verdures. Per tant, no llençar res. - Deixar la carn i les verdures soles una estona. Tornar a posar el caldo i Çafegir-hi els galets. Cuinar durant 14 minuts, i ja està!

Pickled cucumbers are undoubtedly one of the Polish national delicacies. In addition to their unique taste, they have many health benefits. Pickled cucumbers are ground cucumbers that undergo the pickling process, i.e. the natural process of lactic fermentation. During this process, simple sugars found in plant cells are transformed into lactic acid. During the first few days, in the initial pickling process, cucumbers are traditionally called - low-salt cucumbers. In spring and summer, low-salt cucumbers are pickled in every Polish home - in almost every kitchen there is a stone pot with pickled cucumbers, which are a delicious and healthy addition to many summer dishes, but also an independent snack. In Poland, pickling cucumbers in jars for the winter is also popular, and each housewife has her own proven recipe for pickled cucumbers. Crispy pickled cucumbers with the addition of bay leaves, dill and allspice are a perfect complement to winter dinners and salads.

INGREDIENTI: &nbsp; - 500 g di pomodori maturi&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; - 400 g di pane toscano raffermo - 1 cipolla rossa - 1 cetriolo - 15 foglie di basilico - Aceto di vino bianco - Olio extravergine di oliva - Sale e Pepe

INGREDIENTS: - 500 g ripe tomatoes&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; - 400 g stale Tuscan bread - 1 red onion - 1 cucumber - 15 basil leaves - white wine vinegar - extra virgin olive oil - salt&nbsp;and&nbsp;pepper

Προετοιμασία:&nbsp; - Τρίβουμε το αγγούρι στον τρίφτη στο&nbsp;χοντρό. Αν δεν έχετε τρίφτη, τότε μπορείτε να ψιλοκόψετε το αγγούρι σε πολύ μικρά, λεπτά κομμάτια. - Τοποθετούμε το αγγούρι μέσα σε ένα σουρωτήρι, με την πρέζα αλατιού και το αφήνουμε να βγάλει τα νερά του για 15 λεπτά. - Όσο περιμένουμε το αγγούρι να στραγγίξει, συνεχίζουμε με τα υπόλοιπα υλικά μας. - Βάζουμε το γιαούρτι μέσα σε ένα μεγαλο μπολ και προσθέτουμε το σκόρδο. Ανακατεύουμε. Στη συνέχεια προσθέτουμε σιγά σιγά το ελαιόλαδο, ανακατεύοντας συγχρόνως ώστε να ενσωματωθεί με το γιαούρτι. Προσθέτουμε το ξύδι και το αλάτι και ανακατεύουμε ομοίως για να ενσωματωθούν.&nbsp; - Μόλις περάσουν τα 15 λεπτά, στραγγίζουμε με τα χέρια μας το αγγούρι πολύ καλά, για να φύγουν τα νερά του όσο πιο πολύ γίνεται. Το προσθέτουμε στο μπολ με το γιαούρτι μαζί με τον άνηθο, ανακατεύουμε τα υλικά μας ελαφρά και σκεπάζουμε το μπολ με μεμβράνη. Το τοποθετούμε στο ψυγείο για 1-2 ώρες μέχρι να το χρησιμοποιήσουμε, για να μπορέσουν τα υλικά μας να βγάλουν τα αρώματά τους.&nbsp; - Αν βιαζόμαστε μπορούμε να το σερβίρουμε αμέσως, χωρίς να έχουμε όμως το κρεμώδες αποτέλεσμα και τη δυνατή γεύση που θα είχαμε αν το είχαμε βάλει πρώτα στο ψυγείο. Καλή μας όρεξη!

Eat more fish, including a portion of oily fish.

Składniki na ok. 6-7 porcji: - 2 marchewki - 1 pietruszka - 1 cebula - kawałek selera - 3 kawałki suszonych grzybów - około. 500g białej kiełbasy (można również wędzić) - 200g boczku wędzonego (najlepiej stosunkowo chudego) - 3 ziarna ziela angielskiego - 2 liście laurowe - 4 ziarna czarnego pieprzu - ½ łyżeczki soli - 1,5 litra wody - około. 500 ml zakwasu* - suszony majeranek (łyżka lub więcej) - opcjonalnie około. 50 ml słodkiej śmietanki 30-36% (lub więcej) jajka (ok. 6)

INGREDIENTS for approx. 6-7 servings: - 2 carrots - 1 parsley - 1 onion - a piece of celery - 3 pieces of dried mushrooms - approx. 500g of white sausage (can also be smoked) - 200g of smoked bacon (preferably relatively lean) - 3 grains of allspice - 2 bay leaves - 4 grains of black pepper - ½ teaspoon of salt - 1.5 litres of water - approx. 500 ml of leaven * - dried marjoram (a tablespoon or more) - optional approx. 50 ml of sweet cream 30-36% (or more) - eggs (approx. 6)

PROCEDURE: To make this recipe for traditional moussaka, start by preparing eggplants and potatoes. Remove the stalk and cut into pieces about 1cm. in thickness. Salt, put them in a strainer and leave for 30 minutes. Peel potatoes and cut into 1cm pieces in thickness. Rinse eggplants with plenty of water and squeeze with plenty of water with your hands. Dry them with a little paper and fry in plenty of oil until they are nice. Put eggplants on absorbent paper. Peel potatoes and cut into 1cm pieces in thickness. Fry in plenty of oil and leave on absorbent paper. For a lighter version of the traditional moussaka, sprinkle the eggplants and potatoes with oil and salt and bake in a preheated oven at 200C until half-cooked. Continue with the minced meat sauce. Heat a saucepan over medium-high heat and add the olive oil. Add the chopped onions and saute until soft. Add and mix the garlic, tomato and minced meat, sprinkle with a wooden spoon and saute well. Quench with red wine and wait for it to evaporate. Add tomato sauce, sugar, cinnamon, cloves, bay leaf and salt and pepper. Boil, lower the heat and simmer with the lid for about 30 minutes, until the zucchini are cooked and evaporated. (After the minced meat is cooked, remove the laurel, cloves and cinnamon). Prepare the bechamel for the moussaka. Use a large saucepan to melt the butter on low-medium heat. Add the flour, stirring constantly to form a paste. Add the milk little by little and steady while stirring with the wire. If the bechamel is not thick enough, boil on low heat while stirring. Remove the pan from the heat and add the yolks, salt, pepper, a pinch of nuts and grated cheese and mix well with the wire. For this moussaka recipe with potatoes and aubergines you will need a large baking pan, about 25 * 35. Butter the bottom and sides of the pan and put a layer of potatoes on the bottom so as not to leave any gaps. Put a layer of eggplants on top and sprinkle with a little gruyere. Empty the minced meat from above and straighten it everywhere. Sprinkle with bechamel and sprinkle with grated cheese. If you prefer you can only make moussaka with eggplants without potatoes. In this case use 6 eggplants and put a layer of eggplants, minced meat, a second layer of eggplants and bechamel. Bake the moussaka in a preheated oven for about 60 minutes, until a rosy crust forms. Before cutting the moussaka into pieces, let it cool for half an hour. Bon appetit!

- For the classic panzanella recipe, cut the bread into slices about 1 cm thick and lay them well spread in a large baking dish. Wet them with 250 g of water, press them lightly with your hands to soak them, then let them rest for 40-45'. &nbsp; - Peel the onion, cut into thin slices and collect them in a bowl with 70 g of water and 70 g of wine vinegar: let them macerate for 15-20', stirring often. Finally drain them out. &nbsp; - Trim and peel the cucumber, cut it in half lengthwise, then slice everything very thinly. Cut the tomatoes into small dice. &nbsp; - Crumble the bread in a large bowl and, if it is very wet, squeeze it lightly. &nbsp; - Add the onions previously drained, then mix also the tomato cubes, the cucumber slices and the basil chopped by hand. &nbsp; - Let the obtained panzanella rest in the refrigerator for about 1 hour, then season with 4 tablespoons of oil, 15 g of vinegar, a pinch of pepper and one of salt: remember that the Tuscan bread is tasteless, then salt generously and serve it. If you prepare it the day before, avoid seasoning it in order not to spoil the consistency of the vegetables.

How to make pickled cucumbers? - From the given proportions, you can prepare 6 1-liter jars into which you can put about 3 kg of ground cucumbers. Of course, if you have more of them, you can double or triple the recipe (of course, you have to double all the ingredients evenly, not the cucumbers themselves). When it comes to size, avoid large and wide cucumbers as they may be empty inside or have a lot of pips. - We start our pickling by thoroughly cleaning the jars and caps (the jars can be washed in the dishwasher). When our jars are ready, we wash the cucumbers under cold water. - Peel the garlic and horseradish, cut into smaller pieces. - Put the cucumbers evenly in each jar (vertically, trying to stuff as many as possible). Then put the dill, a few cloves of garlic and horseradish. Pour into pickled cucumbers: - I recommend the proportion for 3 kg of cucumbers - 3 liters of boiling water and 6 flat tablespoons of rock salt. Boil boiling water, add salt, stir until the salt dissolves and pour into the jars of cucumbers. The pickle should cover the cucumbers completely up to the top. - Close the jars very tightly and turn the jars upside down while still hot (at least for a few hours). Put the finished jars in the pantry or in the kitchen cupboard. - Homemade pickled cucumbers are ready to eat after about 3 weeks. - Pickled cucumbers are a delicious addition to sandwiches, meat, salads or bread with lard. It should also be emphasized that they are very healthy.

PROCEDURE: - Boil 5 liters of water. Add the carrots, celery, radish, beef, pork, and ham bones, chicken breasts, and pig’s foot. Let the mixture boil for two hours. - Start getting the giant meatball (the ‘pilota‘) ready. - For the meatball, you’ll need 1 egg, breadcrumbs (the recipe just says ‘1 miga de pan’, so we just played it by ear), the ground pork and ground beef, and the garlic, parsley, and cinnamon. - Roll the meatball in breadcrumbs and add it to the boiling mixture when it only needs to boil for another 30 minutes. Throw in some cabbage and potatoes too. - When you only have 10 minutes left on your timer, add the chickpeas and the&nbsp;butifarres. If you’ve added black&nbsp;butifarra, take it out after three minutes so it doesn’t fall apart in the soup. - When the time is up, strain the soup. You’ll need both the stock and the meat and veggies, so don’t throw anything away. - Leave the meat and veggies alone for a while. Put the stock back on the stove, and add the galets. Cook for 14 minutes, and it’s done!&nbsp;

The Portuguese have as many Caldo Verde recipes as there are kitchens. We enjoy soups with carrots and beans but always found ourselves gravitating towards the traditional recipe. Caldo verde&nbsp;is a simple soup that contains shredded cabbage/kale, onions, potatoes, garlic, and chouriço (chorizo). Although originating from the North of Portugal, it is served all over the country and it is listed as one of the 7 wonders of Portuguese gastronomy.

INGREDIENTES: - 400 g de couve-galega - 1 chouriço - 3 - 4 batatas descascadas e cortadas aos pedacinhos - 1 cebola grande - 2/3 dentes de alho - 2 litros de água - 200 ml de azeite - Sal q.b. - Broa de milho

INGREDIENTS: - 1 pound of kale or collard greens with the leaves cut into thin slices - ½ pound of Portuguese chorizo sausage or Spanish chorizo cut into thin slices - 3 - 4 potatoes (1 - 1 ½ pounds), peeled and thinly sliced - 1 large yellow onion, chopped - 2 - 3 garlic cloves, minced - 6 - 7 cups of water, vegetable or chicken broth - ½ cup of Portuguese olive oil plus more for serving - Salt to taste Cornbread or other type of bread to eat with the soup

PROCEDURE: - Wash and clean the iceberg lettuce. Cut out the thick ribs from the individual leaves. Then cut about 2-3 leaves of iceberg lettuce into bite-sized pieces 2 x 2 cm for each serving and line the salad bowls with them. - Wash tomatoes and cut sixths. Arrange 3 pieces of tomato on each salad. Scrape or peel the carrots and grate finely (preferably in a string shape with a drum grater, not too mushy). Always place a small pile of it between the tomato pieces. Cut the onion into thin half rings, cut the salami and cheese into thin strips and distribute everything over the 6 servings. - Salad is seasoned with olive oil, red wine vinegar, salt and pepper either at the table or just before serving. &nbsp;-&nbsp;With 2-3 slices of baguette, double the portion results in a light, quick, delicious main course. Only the red wine vinegar gives the salad that certain something, so just try it out with it.

INGREDIENTI: &nbsp; - 2 kg di pesce (seppie, calamari, gamberi, gamberi, granchi, cozze, lumache di mare, rana pescatrice, Palombo, mazzolina, merluzzo, triglia e sogliola). Logicamente è possibile diminuire le varietà a proprio piacimento o disponibilità, il risultato sarà certamente altrettanto buono! - Olio extra vergine q.b. - 1 cipolla dorata da tritare finemente - 4/5 spicchi d'aglio - ½ bicchiere di aceto di vino bianco (in alternativa vino bianco) - 1 bel mazzetto di prezzemolo da tritare finemente - 400 millilitri di salsa di pomodoro - salare - pane raffermo o verdure fatte in casa

INGREDIENTS: - 2 kg of fish (cuttlefish, squid, shrimp, prawns, crabs, mussels, sea snails, monkfish, palombo, mazzolina, cod, mullet and sole). Logically you can decrease the varieties to your liking or availability, the result will certainly be equally good! - Extra virgin&nbsp;oil q.b. - 1 golden onion to chop finely - 4/5 cloves of garlic - ½ glass of white wine vinegar (alternatively white wine) - 1 nice bunch of parsley to chop finely - 400 ml of tomato sauce - salt - stale bread or homemade vegetables

The story of our favorite appetizer “tzatziki”&nbsp;is inextricably linked to the story of yogurt. Due to the lack of refrigerators in the distant past, people had to invent ways to preserve milk, if it was not consumed on the spot, otherwise it would sour. In 5000 BC the breeders in our not so distant Mesopotamia, transported the milk in bags made from animal stomachs. The milk, after coming in contact with the digestive fluids released by the stomach, coagulates, a fact that helps to preserve it. The ancient Greeks were the first to record this process around 100 BC, while stating that the "barbaric nations" also made yogurt in addition to themselves. &nbsp;“Tzatziki” is served as a table appetizer, mainly accompanying grilled meats. It goes well with french fries or zucchini. It can be served, spread on bread, and as an appetizer for ouzo or tsipouro. Tzatziki is a common ingredient in souvlaki with pie.

Moussaka is the "brand name" of the Greek cuisine. The Arabs and the Turks may have taken it from the Persians and even from the Byzantines since the eggplant was already known and loved in Byzantium from the 12th century under the name "Mazijana". &nbsp;We would say that the raw materials that make up moussaka are not directly of Greek origin and history, but the eggplant that comes to us from India, the potato and tomato from Latin America, the minced meat from the East and the béchamel from France, meet here in Greece to create the ultimate symbol of Greek cuisine.

INGREDIENTS: - 4 pastanagues - 1/2 d'api - 1 rave&nbsp; - Ossos de vedella d’ 1/4 de quilo - 1/4 quilo d'ossos d'esquena de porc - 2 pits de pollastre - 1 os de pernil - 1 peu de porc - 1 ou - Pa ratllat - 150 grams de porc magre - 100 grams de carn picada - All, julivert i canyella (en pols) - Col - Patates - 100 grams de cigrons cuits - 100 grams de botifarra negra i 100 grams de botifarra blanca - 400 grams de galets

INGREDIENTS: - 4 carrots - ½ a bunch of celery - 1 radish&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; - ¼ kilo beef bones - ¼ kilo pork back bones - 2 chicken breasts - 1 ham bone - 1 pig’s foot - 1 egg - Breadcrumbs - 150 grams of lean ground pork - 100 grams of ground beef - Garlic, parsley, and cinnamon (powdered) - Cabbage - Potatoes - 100 grams of cooked chickpeas - 100 grams of black&nbsp;butifarra&nbsp;and 100 grams of white&nbsp;butifarra&nbsp;(Catalan sausages) - 400 grams of galets

TIPS:&nbsp; 1.&nbsp;Πάντα διατηρούμε το τζατζίκι στο ψυγείο, πριν και μετά τη χρήση του ειδικά τους καλοκαιρινούς μήνες. Φροντίζουμε να βάζουμε πάντα μεμβράνη ώστε να αποφύγουμε μυρωδιές σκόρδου στο ψυγείο. 2.&nbsp;Το τζατζίκι διατηρείται στο ψυγείο, το πολύ για 2 μέρες. 3.&nbsp;Μπορούμε να χρησιμοποιήσουμε γιαούρτι με χαμηλά λιπαρά. Σε αυτή την περίπτωση όμως, θα χρειαστεί να αυξήσουμε την ποσότητα του λαδιού για να αποκτήσει μια πιο πλούσια γεύση. 4.&nbsp;Μπορούμε να ρίξουμε λίγο ακόμα ελαιόλαδο, πάνω στο τζατζίκι κατά το σερβίρισμα.

TIPS: 1. Always keep the tzatziki in the fridge, before and after using it, especially during the summer months. Make sure to always put a film to avoid the smell of garlic in the refrigerator. 2. The tzatziki is kept in the refrigerator for a maximum of 2 days. 3. We can use low fat yogurt. In this case, however, we will need to increase the amount of oil to obtain a richer taste. 4. We can pour a little more olive oil on the tzatziki during serving.

&nbsp;- Start by cleaning and washing the fish, placing it on a plate and salting it. &nbsp; - Brown the chopped onion and two cloves of garlic in oil, in a frying pan. Then add half a glass of vinegar (or wine). - As soon as the vinegar has evaporated add the tomato puree, if necessary lengthen it with a little water. - Start adding the fish, but starting with the cuttlefish, which we will cook for about a quarter of an hour,over low heat and covered in a pan. When the sauce begins to shrink add the rest of the fish. &nbsp; - The soup must be simmered for at least another quarter of an hour, however, until the sauce is thickened.

Składniki na ok. 65 sztuk: - Ciasto na pierogi: - 500 g mąki pszennej - około. 300 ml gorącej, przegotowanej wody - 1 płaska łyżka soli Farsz: - 500 g ziemniaków - 500 g tłustego lub półtłustego twarogu - 1 duża cebula - sól pieprz - 1 łyżka oleju do smażenia Opcjonalnie do serwowania po ugotowaniu: - cebula + olej - kwaśna śmietana - jogurt naturalny

INGREDIENTS for approx. 65 pieces: - Dough for dumplings: - 500 g of wheat flour - about. 300 ml of hot, boiled water - 1 flat tablespoon of salt Stuffing: - 500 g of potatoes - 500 g of fatty or semi-fat cottage cheese - 1 large onion - salt pepper - 1 tablespoon of frying oil Optional for serving after cooking: - onion + oil - sour cream - natural yogurt

Delicious with fresh potatoes and salad or with rye bread

1.Ota lohifilee huoneenlämpöön vähintään tunti ennen kypsennystä. 2.Tee kalaan terävällä veitsellä muutama poikkiviilto. Ripottele fileelle suolaa ja rouhittua mustapippuria. 3. Nosta kalafilee loimutuslaudalle. 4. Aseta lauta nuotion läheisyyteen pystyasentoon. 5. Loimuta lohta noin tunti, kunnes se on sopivan kypsää.

1. Bring the salmon fillet to room temperature at least an hour before cooking. 2. Make a few cross-sections in the fish with a sharp knife. Sprinkle with salt and crushed black pepper. 3. Raise the fish fillet on a “lollipop”. 4. Place the board in a vertical position near the campfire. 5. Simmer the salmon for about an hour until it is properly cooked.

Tips for healthy eating and active lifestyle

Żurek is a traditional Polish sourdough soup made of bread or flour, it is one of the oldest dishes. With a solid portion of sausage and a hard-boiled egg, it is a full-fledged and quite caloric dinner dish. Sour rye soup can be served with potatoes, which need to be cooked separately, or with bread. Żurek is an indispensable element of the Easter menu in Poland. But of course, it is eaten not only at Easter, but in many homes it is a regular part of the daily menu. Vegan or vegetarian versions of this dish are also popular nowadays. Sour rye soup has little fiber compared to other soups that are rich in vegetables. On the other hand, it is rich in carbohydrates, and this is due to the wholemeal rye flour, which is used to make leaven. It contains a lot of valuable protein (more than wheat flour), it contains more minerals - potassium, calcium, zinc, copper, manganese. It is also rich in vitamin E, vitamin B1, vitamin B2 and vitamin PP. The health properties of sour rye soup result mainly from its composition. It is not only a rich source of B vitamins, but also valuable prebiotics. Sour rye soup can restore the acid-base balance in the body and help in the treatment of acidosis and heartburn. The vast majority of valuable nutrients it contains is produced during the lactic acid fermentation process. A lot also depends on the ingredients from which we prepare the leaven - it is best to use wholemeal rye flour. Żurek is also known in Belarusian, Czech and Slovak cuisines. In the Czech Republic, sour rye soup is called kyselo, meaning sour. The name of the soup comes from the word ‘sauer’, meaning pickled or sour, and has been in force since the 15th century. Apparently, the sour rye soup was made by accident, not from the desire to create an unusual dish, but ... from the stinginess of a Poznań baker.

Choose a rainbow of healthy foods.

The ”brodetto all'Anconetana” is a famous regional fish soup of the Marche region, prepared with the fish of the Adriatic sea and the famous "moscioli di Portonovo". “Brodetto” is an almost "dense" fish soup, usually served in deep plates with slices of toasted bread. It is said to contain as many as 13 different types of fish. Perhaps because the 13 is a lucky number for fishermen or simply for the 13 mouths of the Fountain of Calamo (also called the "13 pipes") so dear to Ancona in the historic center of the city. In the Marche region you will find it in different versions such as the “brodetto alla fanese” or even the “sanbenedettese” which make you lick your fingers!

- 500 g (1/2 kpl) varhaiskaalia - 3 kpl porkkanaa - 200 g (1 prk) kermaviiliä - 1 rkl sinappia (gluteenitonta) - 1 rkl sitruunanmehua - 1/2 tlsuolaa - 1/4 tl mustapippuria - 1/2 kpl ruukku tilliä hienonnettuna - 3 kpl kananmunaa

INGREDIENTS: - 500 g (1/2 piece) early cabbage - 3 pcs carrots - 200 g (1 tbsp) sour cream - 1 tablespoon mustard (gluten free) - 1 tablespoon lemon juice - 1/2 tsp salt - 1/4 tsp black pepper - 1/2 pc pot of chopped dill - 3 pcs egg

PROCEDURE: - Grate the cucumber on a coarse grater. If you do not have a grater, then you can chop the cucumber into very small, thin pieces. - Place the cucumber in a colander, with a pinch of salt and let it drain for 15 minutes. - While we wait for the cucumber to drain, we continue with the rest of our ingredients. - Put the yogurt in a large bowl and add the garlic. Stir. Then slowly add the olive oil, stirring at the same time to integrate with the yogurt. Add the vinegar and salt and mix evenly to incorporate. - Once 15 minutes have passed, we drain the cucumber with our hands very well, so that its water leaves as much as possible. Add it to the bowl with the yogurt together with the dill, mix our ingredients lightly and cover the bowl with cling film. We place it in the fridge for 1-2 hours until we use it, so that our ingredients can get their aromas. - If we are in a hurry we can serve it immediately, but without having the creamy effect and the strong taste that we would have had if we had put it in the fridge first. Have a good appetite!

The Greek&nbsp;salad is the favorite of the Greeks and finds its place on the table of every house, every tavern and every restaurant, especially in summer time. It is loved by the young&nbsp;and the old and according to nutritionists it is a complete meal. We owe the cultivation of tomatoes to the Capuchin monks of Athens - one of the catholics that founded monasteries in the city during the years of Ottoman occupation. According to records, the last abbot of the monastery, named Francis, was the one who first brought tomato seeds from abroad in 1818 and planted them in pots of the Monastery, initially for ornamental purposes.

- La ricetta originale ligure richiede anche patate e fagiolini. Oh, e non dimenticate le trofie. Un semplice tipo di pasta fatta con farina e acqua, ma è possibile utilizzare linguine, orecchiette o quello che ti piace. - L'ingrediente essenziale per l'ottimo pesto al basilico, il più importante: il tempo. - Se vuoi fare il perfetto pesto di pinoli e basilico, devi macinare tutto in un mortaio. Prima basilico, pinoli e aglio e poi formaggio e alla fine si aggiunge l'olio, non un secondo prima. - Quando il basilico è ben sciolto, diciamo dopo 10 minuti, aggiungere il parmigiano reggiano e pecorino e continuare a lavorare, ma con un cucchiaio. Ora iniziate ad aggiungere lentamente l'olio alla bella, densa e compatta salsa di pesto e continuate a mescolare con il cucchiaio per incorporarla con calma. - Mettere un po’ d'acqua in una pentola, portare ad ebollizione e cuocere 2 patate poi mettere all'interno trofie o orecchiette o linguine. - Cuocere la pasta, scolarla "al dente' e condirla con abbondante pesto di basilico, un po' di olio e una spolverata di parmigiano grattugiato.

PROCEDURE: - Prepare the stuffing. Peel the potatoes and cook in salted water until tender. While still warm, knead with a potato masher (pieces can remain or thoroughly broken if desired). Leave it to cool completely. - Grind the cottage cheese in a food processor or pass it through the press. - Peel the onion, dice it and fry in oil. - Mix the onion, mashed potatoes and cottage cheese. Season with salt and pepper to taste. - Prepare the dough. Pour the flour into a bowl. Add salt and mix. Gradually pour hot water from the kettle (the warmer it is, the better the dough will be, more elastic, but not boiling water, so as not to burn yourself) and knead a uniform, elastic, soft dough. The dough should not stick. (If the dough is well kneaded, there should be air bubbles in the cross section.). - Divide the dough into pieces. Roll out the dough very thinly on a floured surface. (When you roll out one batch of dough, put the rest in a bowl and cover with a cloth to keep it from drying out). - Use a glass to cut circles out of the rolled out dough. Put the filling in the middle with a spoon, fold the dough in half and stick the edges together well. Place the finished dumplings on a floured board or countertop and cover with a cloth so that they do not dry out. Prepare whole dough dumplings this way.

INGREDIENTI: - 150 g di basilico - 90 g di Parmigiano Reggiano - 60 g di Pecorino. 150 g di pinoli - 140 g di olio extra vergine di oliva - 2 spicchi d'aglio. un pizzico di sale - 400 g di pasta (trofie, orecchiette, linguine) - 2 patate tagliate a tocchetti

INGREDIENTS: - 150 g of basil - 90 g of Parmigiano Reggiano - 60 g of Pecorino cheese - 150 g of pine nuts - 140 g of extra virgin olive oil - 2 cloves of garlic -&nbsp;a pinch of salt -&nbsp;400 g of pasta (trofie, orecchiette, linguine) - 2 potatoes cut into chunks.

- Per la ricetta classica della panzanella, tagliate il pane in fette spesse circa 1 cm e adagiatele ben stese in una larga pirofila. Bagnate con 250 g di acqua, premetele leggermente con le mani per farle inzuppare, quindi lasciatele riposare per 40-45’. - Mondate la cipolla, tagliatela a fettine sottili e raccoglietele in una ciotola con 70 g di acqua e 70 g di aceto di vino: fatele macerare per 15-20’, mescolandole spesso. Infine sgocciolate. - Spuntate e sbucciate il cetriolo, tagliatelo a metà per il lungo, quindi affettate tutto in modo molto sottile. Riducete i pomodori in una piccola dadolata. - Sbriciolate il pane ammollato in una grande ciotola e, se è molto bagnato, strizzato leggermente. - Unitevi le cipolle sgocciolate precedentemente, poi mescolatevi anche i cubetti di pomodoro, le fettine di cetriolo e il basilico spezzettato a mano. - Fate riposare la panzanella ottenuta in frigorifero per circa 1 ora, poi conditela con 4 cucchiai di olio, 15 g di aceto, un pizzico di pepe e uno di sale: ricordatevi che il pane toscano è insipido, quindi salate generosamente. Portate la panzanella in tavola. Se la preparate il giorno prima, evitate di condirla per non rovinare la consistenza delle verdure.

Składniki na zakwas: - 1 szklanka mąki żytniej razowej - 3 szklanki letniej, przegotowanej wody - 3 ząbki czosnku - 3 ziarna ziela angielskiego - 3 liście laurowe - ok. 10 ziarenek pieprzu czarnego &nbsp; Sposób przygotowania: - Mąkę wsypać do litrowego słoika lub kamiennego garnka. Wlewać stopniowo wodę, mieszając szybko drewnianą łyżką, aby nie zrobiły się grudki. - Czosnek obrać i lekko zmiażdżyć nożem. Wrzucić do słoika. Dodać ziele angielskie, liście laurowe i ziarenka pieprzu. Zamieszać. - Słoik przykryć gazą lub lnianą ściereczką. Odstawić w ciepłe miejsce na ok. 5 dni np. na górną półkę w szafce w kuchni. Codziennie przez te 5 dni należy raz dziennie zakwas zamieszać łyżką drewnianą. - Gotowy zakwas można wykorzystać od razu do ugotowania żurku lub zakręcić słoik i wstawić do lodówki. Można go przechowywać do ok. 2 tygodni.

PROCEDIMENTS: - Ordenar els espinacs i escaldar durant aproximadament 1 minut en aigua bullint, esprémer i picar. - Escalfar l'oli en una paella i afegir els alls i les anxoves. -&nbsp;Rostir breument i després afegir els espinacs, pinyons i panses. &nbsp;- Assaonar-ho amb sal i pebre i cuinar-ho a foc suau durant 15 a 20 minuts. Remenar de tant en tant.

PROCEDURE: - Sort out the spinach and blanch for about 1 minute in boiling water, squeeze out and chop. - Heat the oil in a pan and add the garlic and anchovies. - Roast briefly and then add the spinach, pine nuts and raisins. - Season with salt and pepper and cook on a mild heat for 15 to 20 minutes. Stir occasionally.

PROCEDIMENTO: - Descasque as batatas e as cenouras e leve-as a cozer em água e uma pitada de sal. - Quando estiverem quase cozidos, acrescente as postas de bacalhau e deixe ferver 3 a 4 minutos. Acrescente o grão e deixe apenas aquecer durante um minuto. Escorra e reserve. - Coza os ovos durante cerca de 7 minutos. Descasque e reserve. - Numa molheira, junte um pouco de azeite com os alhos picados. - Sirva o bacalhau acompanhado de grão, batata, cenoura, ovo cozido e regue tudo com o azeite de alho.

PROCEDURE: - The day before place the cod fish in a large bowl and fill it with water. Change water to the&nbsp;cod fish every two or three hours. - At night time remove the last water, mix water and milk together and leave the cod fish in the fridge. - Peel the potatoes and carrots. - Pour water into a pan and boil the eggs for 7 minutes. -&nbsp;In another pan place all other ingredients (except the cod fish) and cover them with water. - Add salt to taste and let it boil and cook. - When it is almost done, add the cod fish and let it boil for 3/4 minutes. - At last, add the chickpeas and let them boil for a minute. - Serve all of the ingredients in the same tray. -&nbsp;In a sauce bowl, mix extra virgin olive oil and minced garlic, mix it well and then pour it over the food on your plate.

Originally from the north of Portugal (Minho region) comes Caldo Verde (often translated to “green broth”), the most famous Portuguese soup which goes back to the 15th century. While Caldo Verde soup is particularly popular in the winter, you can enjoy it all year round, whether it is warm or cold outside. It is very popular during the festivities concerning the Santos Populares season (in June) side by side with sardines. This traditional Portuguese soup is green in colour and based on the combination of just a few simple ingredients. It is made with a particular dark green cabbage that is not widely available beyond Portugal’s borders. Popular substitutes include collard greens or kale. Both kale and collard greens are nutrionally dense and loaded with many health benefits. Wonderful flavours from the combination of potato puree, slices of chouriço (chorizo) sausage or smoked Portuguese sausage and local Portuguese olive oil complete this delicious and hearty soup. The Portuguese enjoy Caldo Verde on several occasions. The soup is simple, full of flavour and delicious textures and it is served as an appetizer or as a light dinner. It is often accompanied by a regional dense bread called broa (cornbread) from northern Portugal. As a substitute, you can use artisan bread to sop up every drop in the bowl.

INGREDIENTES: - 8 sardinhas - 1 pimento verde - 1 pimento vermelho - 1 cebola cortada às rodelas - 4 dentes de alho - 1 colher de salsa picada - 3 colheres de sopa de azeite - 2 colheres de vinagre - Sal grosso q.b. e pimenta branca - 1 limão - Pão tostado em fatias

INGREDIENTS: - 8 large, plump sardines, butterflied, backbone removed and pinboned - 1 green pepper -&nbsp;1 red pepper - 1 sweet onion, thinly sliced - 4 garlic cloves - A small bunch of parsley leaves finely chopped - 3 tablespoons extra-virgin olive oil, plus extra for brushing -&nbsp;2 teaspoons white wine vinegar - Flaky sea salt and ground white pepper - 4 strips lemon zest/ juice - Toasted rye bread or cornbread slices to serve

&nbsp;Examples: - Russian dumplings are a source of B vitamins, vitamin A, potassium, sodium, calcium and small amounts of magnesium or iron; - dumplings with meat are a source of B vitamins, magnesium, iron, phosphorus and zinc; - fruit dumplings provide vitamin C, provitamin A, B vitamins, potassium, magnesium and less calcium; - dumplings with legume seeds (lentils, chickpeas) are a source of B vitamins, magnesium, iron, potassium; - dumplings with spinach provide vitamin C, folic acid, iron, potassium and phosphorus. Legend has it that in the thirteenth century, Polish clergyman Jacek Odrowąż, visited Kiev, where he was treated to a special dish - dumplings. He loved this dish so much that he decided to bring it with him to Poland. Apparently, after returning to the country, he not only ate them himself, but also fed them to the poor. There is no certainty as to the truth of this legend, but it is known that pierogi first appeared in Poland around the 13th century and came to us from the Far East, probably from China, through Russia. In the past, dumplings were a festive dish. The stuffing and shape of the dumplings depended on the type of festival. In Poland, dumplings cannot be missed during Christmas, when dumplings with cabbage and mushrooms reign on Polish tables. It is said that the key to a perfect dumpling dough is a well-chosen type 450 flour. For a tender dough, DO NOT add any egg.

INGREDIENTES: - 2 postas de bacalhau demolhado - 4 batatas - 4 cenouras - 100g grão-de-bico cozido - 2 ovos - 2 dentes de alho picados - couve - Azeite - Sal q.b.

INGREDIENTS: - Dried/ salted cod fish - 4 potatoes -&nbsp;4 carrots - A tin/ can of boiled chickpeas - 2 eggs - 2 chopped/ minced garlic cloves - cabbage -&nbsp;Olive oil -&nbsp;Salt to taste

PROCEDIMENTO: - Lave as sardinhas. Tempere com sal grosso e coloque na grelha bem quente. Vire até ficarem douradas. - Retire para uma travessa. Decore com o limão, a salsa picada e regue com azeite. - Asse os pimentos, retire a pele e as sementes, corte em tiras finas, junte o alho picado e os restantes ingredientes, mexa bem e retifique o tempero. Acompanhe com as sardinhas. Sugestão: Sirva as sardinhas sobre uma fatia de pão rústico.

PROCEDURE: - Put the onion in a small bowl with a pinch of sea salt, add water to cover, and leave to soak for a few minutes. (This will break the onion down a little so that the flavour is not as strong.) - Mix together the parsley leaves and lemon zest/ juice with a generous pinch of salt and white pepper. Stir in the extra- virgin olive oil until you have a paste. - Preheat the broiler to high, then broil the peppers until the skin is blackened all over, turning them a couple of times. Transfer to a container and cover tightly with plastic wrap. Once cooled, peel, seed, and thinly slice the peppers. - Drain the onions and mix them with the peppers, white wine vinegar and a few tablespoons of the herb paste. Leave to marinate until you are ready to serve. - Gently brush the sardines skin with olive oil and sprinkle with salt. Grill for about 3 to 4 minutes, or until crisp on the outside and cooked through. Spoon some of the herb paste onto the toasted bread and top with a sardine, then add more paste. - Serve the peppers salad on the side.

Sardinhas assadas com salada de pimento

Grilled sardines are one of the most authentic and quintessential Portuguese dishes that you can eat every summer, particularly during the month of June, the air is filled with the smell of BBQ’s sardines, a very strong “fishy-tasting” fish. One of the best times to eat them is at the Santos Populares, June festivals like Santo António, São João, and São Pedro that take place in Lisbon and Oporto. Sardines are often served alongside with grilled green peppers and a slice of toasted rye bread or cornbread to soak up the juices.

ΣΥΣΤΑΤΙΚΑ: - 400γρ γιαούρτι σακουλας ή 2 κεσεδάκια των 200γρ πλήρες στραγγιστό γιαούρτι - 1/2 αγγούρι (160γρ), ξεφλουδισμένο (αν έχει μεγάλα σπόρια, πρέπει να τα αφαιρέσουμε) - 2 σκελίδες σκόρδο, λιωμένες με πρέσα σκόρδου&nbsp;ή κομμένες σε πολύ λεπτές φέτες - 90ml (περίπου 1/3 φλιτζ. ή 6 κ.σ.) παρθένο ελαιόλαδο - 30ml (2 κ.σ.) ξύδι - 1 1/3 κ.γλ. αλάτι - 10gr (μια χούφτα) άνηθο, πολύ ψιλοκομμένο (μόνο τα φυλαράκια) - 1 μικρή πρέζα αλάτι για το αγγούρι

INGREDIENTS: - 400g bag yogurt or 2 cups of 200g whole strained yogurt - 1/2 cucumber (160g), peeled (if it has large seeds, we must remove them) - 2 cloves of garlic, melted with a garlic press or cut into very thin slices - 90ml (about 1/3 cup or 6 tbsp) virgin olive oil - 30ml (2 tbsp) vinegar - 1 1/3 tbsp. salt - 10gr (a handful) dill, very finely chopped (only the guards) - 1 small pinch of salt for the cucumber

Składniki: - 3 kg małych ogórków gruntowych - kawałek korzenia chrzanu (opcjonalnie) - 3 małe czosnek - duża pęczek koperku - 3 litry wrzącej wody - 6 płaskich łyżek soli kamiennej lub jodowanej (sól kamienna ma większą wartość odżywczą)

INGREDIENTS: - 3 kg of small ground cucumbers - a piece of horseradish root (optional) - 3 small garlic - a large bunch of dill - 3 liters of boiling water - 6 flat tablespoons of rock salt or iodized salt (rock salt has more nutritional value)

INGREDIENTS: - 1 enciam - 3 pastanagues grans o 6 petites - 1 ceba - 3 tomàquets - 6 trossets de llonganissa - 6 trossets de formatge, baix en greix - Oli d'oliva - Vinagre (vinagre de vi negre) - Sal i pebre

INGREDIENTS: - 1&nbsp;iceberg lettuce - 3&nbsp;large carrots or 6 small, young ones - 1&nbsp;onion - 3&nbsp;tomatoes - 6 slices of salami, mild - 6 slices of cheese, low in fat - Olive oil - Vinegar (red wine vinegar) - Salt and pepper

Bacalhau com todos is a simple dish, but much appreciated especially for its tradition. It is an essential dish at Christmas time and New Year’s Eve, as most Portuguese cannot conceive a Christmas Dinner without cod (which should be “Bacalhau com todos”). This traditional dish consists of boiled potatoes, cabbage, carrots, chickpeas and eggs. In Portugal, “bacalhau” usually refers to the cod fish that is dried and salted. Although fresh cod fish (”bacalhau fresco”) exists, most recipes call for dried and salted cod fish. To cook cod fish, it must be prepared in advance. The fish soaked in freshwater and changed frequently for at least 24 hours to reduce the levels of salt. It is easier to make this recipe with ready-to-cook pieces/ loins of cod. However, you can also use&nbsp;salted cod fish, but be sure to take the few days necessary to desalt the fish. While exploring the local food in Portugal, you can not miss cod fish, Portugal’s national obsession, which is available on every Portuguese restaurant’s menu. The Portuguese are so obsessed with cod fish, that there are over 365 ways of preparing bacalhau –&nbsp;one for each day of the year. Everywhere you go, you can try different preparation styles of cod fish. From grilled, baked, fried or canned… the options are endless.

There is no doubt that pickled cucumbers are a natural prebiotic. Lactic acid, which is formed during fermentation, has many health benefits. It has a very good effect on the immune system, and also removes toxins, regulates the bacterial flora in the intestines and cleanses. In addition, pickled cucumbers contain large amounts of vitamins important for the body: A, C, E, K (found mainly in fermented products) in one serving of cucumbers there are approx. 72.1 micrograms of vitamin K, i.e. about 58 percent. the daily requirement.Pickled cucumbers also contain: potassium, calcium, phosphorus, magnesium and sodium. The pickled cucumbers also contain a high content of dietary fiber, which helps to improve the functioning of the digestive system and reduces the absorption of fat from food. Pickled cucumbers are often a recommended ingredient in slimming diets. Pickled cucumbers have a lot of water in them, so they quench your thirst and help you deal with the craving for sweets. The lactic acid they contain gives them a refreshing taste. They are easy to digest and help to remove water accumulated in the body. A large amount of positive values is also found in the juice of pickled cucumbers. The juice strengthens the body's immunity and also protects against mycosis. In traditional medicine, cucumber juice has been recommended for headaches, migraines and sore throats. The mixture of pickled cucumber juice, honey and vinegar is recommended for problems with the digestive tract, e.g. heartburn. Personal trainers recommend pickled cucumber juice as a substitute for isotonic drinks. 1/4 cup of pickled cucumber juice with a little water is a great way to strengthen the body.

PROCEDIMENTO: - Leve a água ao lume com as batatas, a cebola, os dentes de alho e metade da quantidade de azeite indicada. Tempere com sal e deixe cozer durante 30 minutos para os ingredientes ficarem bem cozidos. - Entretanto, prepare a couve, lavando-a e cortando-a em juliana muito fina. - Passada a cozedura, reduza as batatas, a cebola e os dentes de alho a puré. Junte a couve cortada e deixe cozer durante cerca de 15 minutos. - Enquanto a couve coze, corte o chouriço em rodelas. - Terminada a cozedura da couve, junte ao caldo o restante azeite e o chouriço, deixando levantar fervura. - O caldo está pronto a servir. Sugestão: acompanhe com broa de milho.

Μουσακάς: Ο μουσακάς είναι ένα πιάτο με βάση τη μελιτζάνα ή την πατάτα, που συχνά περιλαμβάνει κιμά, στη Μέση Ανατολή και στα Βαλκάνια, με πολλές τοπικές παραλλαγές. Συστατικά: Για τη βάση - 3-4 μελιτζάνες - 3-4 πατάτες - λάδι τηγανίσματος - Για κιμά - 750 γρ μοσχαρίσιος κιμάς - 2 κρεμμύδια, ψιλοκομμένα - 2 σκελίδες σκόρδο, ψιλοκομμένες - 1 ντομάτα σε κονσέρβα - 2 κ.σ. τοματοπολτός - 1 κιλό ζάχαρη - 1 ποτήρι κόκκινο κρασί - αλάτι και φρεσκοτριμμένο πιπέρι - 1 φύλλο δάφνης - 1 πρέζα κανέλα ή 1 ξυλάκι κανέλα - 1 φλιτζάνι ελαιόλαδο Για τη μπεσαμέλ - 900 ml γάλα (3 και ¾ κούπες) - 120 γρ βούτυρο - 120 γρ αλεύρι - μια πρέζα μοσχοκάρυδο - 2 κρόκοι αυγών - 100γρ παρμεζάνα ή κεφαλοτύρι ή γραβιέρα τριμμένη

Moussaka: Moussaka is an eggplant- or potato-based dish, often including mince meat, in the Middle East and Balkans, with many local and regional variations. INGREDIENTS: For the base - 3-4 eggplants - 3-4 potatoes - frying oil - For minced meat - 750g minced beef - 2 onions, finely chopped - 2 cloves garlic, finely chopped - 1 canned tomatoes - 2 tbsp. tomato paste - 1 kg sugar - 1 glass of red wine - salt and freshly ground pepper - 1 laurel leaf - 1 pinch of cinnamon or 1 stick of cinnamon - Or the cup of olive oil For the bechamel - 900ml of milk (3 and ¾ cups) - 120g butter - 120g flour - a pinch of nutmeg - 2 egg yolks - 100g parmesan or kefalotyri or gruyere, grated

Συστατικά: - 5 κουταλιές ελαιόλαδο - 2 κουταλιές ξίδι - ½ κρεμμύδι νέας εσοδείας ή κόκκινο κρεμμύδι ή σε λεπτά φετάκια - 3 ωραίες, κόκκινες ντομάτες σε φετάκια/μπουκιές - 2 αγγουράκια (με ή χωρίς τη φλούδα τους) κομμένα στη μέση κατά μήκος και σε χοντρά φετάκια - 1 πιπεριά σε μπουκίτσες - 25 περίπου ελιές Καλαμάτας - 200 γρ. (1 πλάκα) φέτα - 1 κουταλιά στραγγισμένη κάπαρη - ½ κουταλάκι ρίγανη, αλάτι

INGREDIENTS: - 5 tablespoons olive oil - 2 tablespoons vinegar - Half&nbsp;freshly harvested onion or red onion or thinly sliced - 3 nice, red tomatoes in slices / bites - 2 cucumbers (with or without their skin) cut in half lengthwise and in thick slices - 1 pepper in small pieces - About 25 olives from Kalamata - 200 gr. (1 plate) feta - 1 tablespoon of drained capers - Half teaspoon of oregano, salt

PROCEDURE: 1.&nbsp;&nbsp;&nbsp;Start by cutting the collard greens or kale. Stack the leaves, three at a time and roll them like a cigar. Cut crosswise into very, very thin strips instead of chopping it. If you don’t cut it into strips, the Portuguese would say it is not Portuguese Caldo Verde soup. Set aside. 2.&nbsp;&nbsp;&nbsp;In a skillet, over medium heat cook the chorizo until lightly browned on both sides. Use a slotted spoon to remove the sausage to a plate. Reserve sausage flavoured oil to flavor the soup. 3.&nbsp;&nbsp;&nbsp;In a large pot over medium heat, warm 3 tablespoons of olive oil and cook onions until tender and translucent. Add garlic and cook for 2 more minutes. 4.&nbsp;&nbsp;&nbsp;Stir in potatoes and add water or a combination of water and broth and bring to a boil. 5.&nbsp;&nbsp;&nbsp;Reduce the heat and let the soup simmer. Cook until the potatoes are tender, about 10- 20 minutes. Remove from heat and let them cool slightly. 6.&nbsp;&nbsp;&nbsp;Mash the potatoes and then bring them back to the pot.&nbsp; 7.&nbsp;&nbsp;&nbsp;Using a hand blender, blend the soup until smooth. Instead you can use a regular blender and blend the soup in batches. 8.&nbsp;&nbsp;&nbsp;Add about half the sausage slices and fat to the soup 9.&nbsp;&nbsp;&nbsp;Add the collard greens or kale, stir, and keep and cook for a few more minutes until the soup turns bright green. Do not overcook as the greens should be slightly crunchy.&nbsp; 10. Season with salt to taste 11. Remove from heat and drizzle with extra Portuguese olive oil.&nbsp; 12. Ladle the Caldo Verde soup into bowls topped with thin slices of chorizo in each one. 13. Serve hot accompanied by cornbread.

Jak zrobić ogórki kiszone? - Z podanych proporcji można przygotować 6 litrowych słoików, do których można włożyć około 3 kg mielonych ogórków. Oczywiście, jeśli masz ich więcej, możesz podwoić lub potroić przepis (oczywiście musisz podwoić wszystkie składniki równomiernie, a nie same ogórki). Jeśli chodzi o rozmiar, unikaj dużych i szerokich ogórków, ponieważ mogą być puste w środku lub mieć dużo pestek. Marynowanie rozpoczynamy od dokładnego umycia słoików i nakrętek (słoiki można myć w zmywarce). Gdy nasze słoiki są gotowe, myjemy ogórki pod zimną wodą. - Obierz czosnek i chrzan, pokrój na mniejsze kawałki. - Włóż ogórki równomiernie do każdego słoika (pionowo, starając się nadziewać jak najwięcej). Następnie włożyć koperek, kilka ząbków czosnku i chrzan. Wlać do ogórków kiszonych: - Polecam proporcję na 3 kg ogórków - 3 litry wrzątku i 6 płaskich łyżek soli kamiennej. Zagotuj wrzątek, dodaj sól, mieszaj aż sól się rozpuści i wlej do słoików z ogórkami. Marynata powinna całkowicie pokryć ogórki do góry. - Słoiki zamknij bardzo mocno i odwróć je do góry nogami, gdy są jeszcze gorące (przynajmniej na kilka godzin). Gotowe słoiki włóż do spiżarni lub do szafki kuchennej. - Domowe ogórki kiszone są gotowe do spożycia po około 3 tygodniach. Ogórki kiszone to pyszny dodatek do kanapek, mięs, sałatek czy pieczywa ze smalcem. Należy również podkreślić, że są bardzo zdrowe.

- Iniziare a pulire e lavare il pesce, appoggiarlo su un piatto e salarlo. &nbsp; - Rosolare nell'olio la cipolla tritata e due spicchi d'aglio in una padella. Aggiungere mezzo bicchiere di aceto (o vino). - Non appena l'aceto è evaporato aggiungere la passata di pomodoro, se necessario allungarla con un po’d'acqua. - Iniziare ad aggiungere il pesce, ma iniziando con le seppie, che faremo cuocere per circa un quarto d'ora, a fuoco basso e coperto in una padella. Quando la salsa comincia a ridursi aggiungere il resto del pesce. &nbsp; - La zuppa deve essere fatta bollire per almeno un altro quarto d'ora, tuttavia, fino a quando la salsa non si addensa.

- Kiehauta vesi ja suola kattilassa. Sekoita joukkoon kaurahiutaleet. Keitä muutama min. - Lisää maito. Kypsennä vielä 5 min välillä sekoittaen. - Nosta kattila sivuun ja anna vetäytyä 5 min. - Tarjoa voisilmän, sokeriripauksen, marjojen ja maidon kanssa.

- Boil water and salt in a saucepan. Stir in the oatmeal. Boil for a few min. - Add milk. Cook for another 5 minutes, stirring occasionally. - Lift the kettle aside and allow to set for 5 minutes. - Serve with buttery eye, a pinch of sugar, berries and milk.

- The original recipe from Liguria requires potatoes and green beans too. Oh, and don’t forget about trofie. A simple kind of pasta made with flour and water, but you can use linguine, orecchiette or whatever you like. - The essential ingredient for great basil pesto, the most important: time. - If you want to make the perfect pine nuts and basil pesto, you have to grind everything in a mortar. First basil, pine nuts and garlic and then cheese and at the end you add oil, not a second before. - When basil is well melted, let’s say after 10 minutes, add Parmigiano Reggiano and Pecorino cheese and continue to work, but using a spoon. Now start adding oil&nbsp;slowly to the nice, dense, compact pesto sauce and keep stirring with the spoon to incorporate it calmly. - Put some water in a pot, bring it to a boil and cook 2 potatoes then put inside trofie or orecchiette or linguine. - Cook pasta, drain it “al dente'' and season with abundant basil pesto, some oil and a sprinkle of grated Parmigiano.

1. Keitä kananmunat kypsiksi noin 10 minuuttia ja anna jäähtyä. 2. Huuhtele kaali. Poista kova kantaosa ja leikkaa kaali ohuiksi suikaleiksi. Pese ja kuori porkkanat. Leikkaa mahdollisimman ohuiksi viipaleiksi. 3. Sekoita kermaviiliin sinappi, sitruunanmehu, suola, mustapippuri ja hienonnettu tilli. 4. Sekoita kulhossa kaalit, porkkanat ja kermaviilikastike. 5. Kuori kananmunat ja hienonna murumaiseksi seokseksi esimerkiksi haarukalla. Kääntele salaatin joukkoon.

1. Boil the eggs for about 10 minutes and let cool. 2. Rinse the cabbage. Remove the hard base and cut the cabbage into thin strips. Wash and peel the carrots. Cut into as thin slices as possible. 3. Stir in the sour cream, mustard, lemon juice, salt, black pepper and chopped dill. 4. In a bowl, mix the cabbage, carrots and sour cream sauce.&nbsp; 5. Peel an egg and chop into a crumbly mixture, for example with a fork. Turn into a salad.

Pasta with pesto is a quick, fragrant and tasty first course. It is a great classic of Ligurian cuisine loved throughout Italy!&nbsp; This is your favorite pasta, topped with Pesto alla genovese, finally served with a sprinkling of cheese, pine nuts and some fresh basil leaves! It’s creamy and tasty, everyone in Italy loves it : it is ready on the table in half an hour!

Panzanella is a typical dish of Tuscan cuisine and, more generally, of central Italy: Tuscany with Umbria, Lazio and Marche contend for its origin, proposing slightly different versions but all of recycling. It is in fact a rustic preparation based on stale bread soaked in water (in some recipes it is soaked in water and vinegar for a more decisive acidity) and then squeezed, tomatoes, cucumbers, onion and basil all seasoned with extra virgin olive oil, salt and white wine vinegar. A recommendation, do not use fresh bread, you would not get a good end result.

Βήματα: - Βάζετε 4 κουταλιές από το ελαιόλαδο σε μια σαλατιέρα, προσθέτετε το ξίδι και αλάτι και τα χτυπάτε μέχρι να σμίξουν. Βάζετε μέσα το κρεμμύδι, τις ντομάτες, τα αγγουράκια, την πιπεριά και τις ελιές και τα ανακατεύετε όλα ώστε να πιάσουν λαδόξιδο παντού. - Τοποθετείτε τη φέτα πάνω από τη σαλάτα, τη ραντίζετε με 1 κουταλιά ελαιόλαδο, την πασπαλίζετε με τη ρίγανη και σκορπίζετε πάνω και τριγύρω την κάπαρη.

PROCEDURE: - Put 4 tablespoons of olive oil in a salad bowl, add the vinegar and salt and beat until combined. Put in the onion, tomatoes, cucumbers, peppers and olives and mix them all so that oil and&nbsp;vinegar spread everywhere. - Place the feta on top of the salad, sprinkle with 1 tablespoon of olive oil, sprinkle with oregano and&nbsp;the capers on and around.

ΔΙΑΔΙΚΑΣΙΑ: Για να φτιάξετε αυτή τη συνταγή για παραδοσιακό μουσακά, ξεκινήστε προετοιμάζοντας μελιτζάνες και πατάτες. Αφαιρούμε το κοτσάνι και κόβουμε σε κομμάτια περίπου 1 εκ. σε πάχος. Αλατίζουμε, τα βάζουμε σε σουρωτήρι και τα αφήνουμε για 30 λεπτά. Καθαρίζουμε τις πατάτες και τις κόβουμε σε κομμάτια πάχους 1 εκ. Ξεπλένετε τις μελιτζάνες με άφθονο νερό και τις στύβετε με άφθονο νερό με τα χέρια σας. Τα στεγνώνουμε με λίγο χαρτί και τα τηγανίζουμε σε μπόλικο λάδι μέχρι να γίνουν ωραία. Βάζουμε τις μελιτζάνες σε απορροφητικό χαρτί. Καθαρίζουμε τις πατάτες και τις κόβουμε σε κομμάτια πάχους 1 εκ. Τηγανίζουμε σε μπόλικο λάδι και αφήνουμε σε απορροφητικό χαρτί. Για μια πιο ελαφριά εκδοχή του παραδοσιακού μουσακά, ραντίζουμε τις μελιτζάνες και τις πατάτες με λάδι και αλάτι και ψήνουμε σε προθερμασμένο φούρνο στους 200C μέχρι να μισοψηθούν. Συνεχίζουμε με τη σάλτσα του κιμά. Ζεσταίνουμε μια κατσαρόλα σε μέτρια προς δυνατή φωτιά και προσθέτουμε το ελαιόλαδο. Προσθέστε τα ψιλοκομμένα κρεμμύδια και σοτάρετε μέχρι να μαλακώσουν. Προσθέτουμε και ανακατεύουμε το σκόρδο, την ντομάτα και τον κιμά, πασπαλίζουμε με μια ξύλινη κουτάλα και σοτάρουμε καλά. Σβήνουμε με το κόκκινο κρασί και περιμένουμε να εξατμιστεί. Προσθέτουμε τη σάλτσα ντομάτας, τη ζάχαρη, την κανέλα, το γαρύφαλλο, τη δάφνη και αλατοπίπερο. Βράζουμε, χαμηλώνουμε τη φωτιά και σιγοβράζουμε με το καπάκι για περίπου 30 λεπτά, μέχρι να ψηθούν και να εξατμιστούν τα κολοκυθάκια. (Αφού ψηθεί ο κιμάς αφαιρούμε τη δάφνη, το γαρύφαλλο και την κανέλα). Ετοιμάζουμε τη μπεσαμέλ για τον μουσακά. Χρησιμοποιήστε μια μεγάλη κατσαρόλα για να λιώσετε το βούτυρο σε χαμηλή προς μέτρια φωτιά. Προσθέτουμε το αλεύρι ανακατεύοντας συνεχώς για να γίνει μια πάστα. Προσθέτουμε το γάλα λίγο λίγο και σταθερά ενώ ανακατεύουμε με το σύρμα. Αν η μπεσαμέλ δεν είναι αρκετά πηχτή, βράζουμε σε χαμηλή φωτιά ανακατεύοντας. Αποσύρουμε την κατσαρόλα από τη φωτιά και προσθέτουμε τους κρόκους, αλάτι, πιπέρι, μια πρέζα ξηρούς καρπούς και το τριμμένο τυρί και ανακατεύουμε καλά με το σύρμα. Για αυτή τη συνταγή μουσακά με πατάτες και μελιτζάνες θα χρειαστείτε ένα μεγάλο ταψί, περίπου 25 * 35. Βουτυρώνετε τον πάτο και τα πλαϊνά του ταψιού και βάζετε μια στρώση πατάτες στον πάτο για να μην μείνουν κενά. Βάζουμε από πάνω μια στρώση μελιτζάνες και πασπαλίζουμε με λίγη γραβιέρα. Αδειάζουμε από πάνω τον κιμά και τον ισιώνουμε παντού. Πασπαλίζουμε με μπεσαμέλ και πασπαλίζουμε με τριμμένο τυρί. Αν προτιμάτε μπορείτε να φτιάξετε μουσακά μόνο με μελιτζάνες χωρίς πατάτες. Σε αυτή την περίπτωση χρησιμοποιήστε 6 μελιτζάνες και βάζετε μια στρώση μελιτζάνες, κιμά, μια δεύτερη στρώση μελιτζάνες και μπεσαμέλ. Ψήνουμε τον μουσακά σε προθερμασμένο φούρνο για περίπου 60 λεπτά, μέχρι να σχηματιστεί μια ροδαλή κρούστα. Πριν κόψετε τον μουσακά σε κομμάτια, αφήστε τον να κρυώσει για μισή ώρα. Καλή όρεξη!

‘Pierogi’ is the most recognizable Polish dish abroad. They are semicircular in shape, usually made from pasta flour. The dumplings are stuffed like many other types of dumplings, such as Japanese gyoza or Italian ravioli. Sweet, salty, fried, boiled, baked ... There are a lot of pierogi and their types in Poland. Of course, we can also find dumplings in other countries, but they differ from our Polish dumplings not only in the way of preparation or stuffing, but also in shape. In addition to traditional versions such as dumplings with meat, cabbage and mushrooms, Russian or fruit versions, we can have endless combinations of various types of cakes and stuffing. We will meet dumplings made of wheat, spelled, rye, corn and even rice flour. We will eat them boiled, fried, grilled, with sweet or salty filling, in the meat version and in the vegan version, in the shape of tiny ears, up to a single huge dumpling cut into slices before serving. However, dumplings cooked in water are invariably the most popular. The caloric content of dumplings depends on their composition and the way they are made. They can be a light snack or a hard-to-digest dish. Especially when dumplings with meat are additionally fried in fat, or when dumplings with fruit are eaten with a lot of cream and sugar. The same goes for nutrients, vitamins and minerals. The dough used in the production of dumplings is low in vitamins and minerals (unless it is made with whole grain flour). Depending on the stuffing, dumplings are a product with a high or low content of essential substances.

INGREDIENTS: - 2 kg d'espinacs - 3 cullerades d'oli d'oliva - 1 all de clau, picat - 2 anxoves, filetejades i picades - 30 g de pinyons - 50 g de panses

INGREDIENTS: - 2 kg of spinach - 3 tablespoons of olive oil - 1 clove garlic, chopped - 2 anchovies, filleted and chopped - 30 g of pine nuts - 50 g of raisins

Ingredients for the leaven: - 1 cup of wholemeal rye flour - 3 glasses of lukewarm, boiled water - 3 cloves of garlic - 3 grains of allspice - 3 bay leaves - approx. 10 black peppercorns A method of preparing: - Pour the flour into a litre jar or a stone pot. Gradually pour in the water, stirring quickly with a wooden spoon so that it does not clump. - Peel the garlic and crush it lightly with a knife. Put in a jar. Add allspice, bay leaves and peppercorns. Stir. - Cover the jar with gauze or a linen cloth. Set aside in a warm place for approx. 5 days, e.g. on the top shelf in a kitchen cupboard. Every day during these 5 days, stir the leaven with a wooden spoon once a day. - The ready-made leaven can be used to cook the sour soup or closed the jar and put in the fridge. It can be stored for up to 2 weeks.

Sposób przygotowania: - Przygotuj farsz. Ziemniaki obrać i gotować w osolonej wodzie do miękkości. Jeszcze ciepłe, ugniataj tłuczkiem do ziemniaków (kawałki mogą pozostać lub dokładnie połamane, jeśli chcesz). Pozostaw do całkowitego ostygnięcia. - Zmiel twaróg w maszynce lub przepuść przez praskę. - Cebulę obrać, pokroić w kostkę i podsmażyć na oleju. - Wymieszaj cebulę,&nbsp;rozgniecione ziemniaki i twarożek. Dopraw solą i pieprzem do smaku. - Przygotuj ciasto. Wsyp mąkę do miski. Dodaj sól i wymieszaj. Stopniowo wlewać gorącą wodę z czajnika (im cieplej, tym lepsze będzie ciasto, bardziej elastyczne, ale nie wrzącej wody, żeby się nie poparzyć) i zagnieść jednolite, elastyczne, miękkie ciasto. Ciasto nie powinno się kleić. (Jeśli ciasto jest dobrze zagniecione, w przekroju powinny być widoczne pęcherzyki powietrza). - Podziel ciasto na części. Ciasto bardzo cienko rozwałkować na posypanym mąką blacie. (Rozwałkowując jedną porcję ciasta, resztę włóż do miski i przykryj ściereczką, aby nie wyschła). - Z rozwałkowanego ciasta wyciąć np. szklanką koła. Na środek nakładamy nadzienie łyżką, ciasto składamy na pół i dobrze sklejamy brzegi. Gotowe pierogi układamy na posypanej mąką desce lub blacie i przykrywamy ściereczką, aby nie wyschły. W ten sposób przygotuj pierogi z całego ciasta.

Sposób przygotowania: - Marchew, pietruszkę i seler obrać, umyć, pokroić na duże kawałki i włożyć do garnka. Dodać cebulę, pieczarki, kiełbasę (nakłuć widelcem), boczek, ziele angielskie, liście laurowe, sól i pieprz. Dodaj 1,5 litra wody. Zagotuj. Gotuj na małym ogniu przez 30 minut pod przykryciem. - Ugotuj jajka na twardo osobno. - Wyjmij warzywa i mięso z garnka. Kiełbasę pokroić w plastry i boczek pokroić w kostkę. Pieczarki pokroić w paski. Odłożyć na bok. - Do wywaru dodać zakwas i majeranek. (Dodajemy dużo majeranku. Przynajmniej łyżkę). Gotuj przez 10 minut. (Nie dłużej, bo zakwas może stracić smak i aromat). Na koniec wlej śmietanę. Dodaj kiełbasę, boczek i pieczarki. W razie potrzeby dopraw do smaku solą i pieprzem. - Podawać z jajkiem na twardo pokrojonym na pół lub pokrojonym w ćwiartki. * Aby ugotować żurek konieczny jest zakwas, który należy przygotować kilka dni wcześniej w następujący sposób:

Name

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