(copy) A new book

Bright ideas border

Small dotted paper

https://api.bookcreator.com/users/v2/pXD3UzRWRvcfMnBE399AAipZpkt1/books/rrpaggfORmW1ccS7wKy-GA/assets/sXaWRELPQfO2RALVai-oUg.jpg?width=760&height=508

Products: -peppers -minced meat -rice -oil -onion -salt, Red and Black pepper for taste

Making: 1. Wash the peppers and clean them from the seeds. chop the onion finely. The minced meat is your choice (pork, beef or mix). In a deep frying pan or saucepan pour the oil and after a while add the rice and fry for 3-4 minutes. Add the spices. 2. When the mixture is ready, start stuffing the peppers. Arrange them in a tray. Add glass of water and put them in a preheated 200 degrees oven. Bake for about an hour until the peppers turn brownish tan. Enjoy your meal!

Radial green

Half tone yellow

Instructions: Cut the pumpkin, clean it from the seeds with a spoon, peel it and cut it into pieces.&nbsp;Grate the pumpkin pieces. In a deep and wide pan put a half cup of oil, simmer the pumpkin, stirring from time to time until it soften.&nbsp;Remove from the heat and add the sugar, cinnamon, vanilla and coarsely chopped walnuts. Take two pastry crusts and spread with oil. Put the stuffing on the crusts and roll up. Put them into a pre-oiled pan. Bake in preheated to 170-180 degrees for 40-45 minutes until they turn brown. Enjoy your meal!

Ingredients: - pie crusts - 1 package - pumpkin - 1 kg - walnuts - 200 g - oil - 1 t.c. - sugar - 250 g - cinnamon - 1 t.c. to dust - vanilla - 2 packets

https://api.bookcreator.com/users/v2/pXD3UzRWRvcfMnBE399AAipZpkt1/books/rrpaggfORmW1ccS7wKy-GA/assets/qzYeAWsVTU6fmd-wEPClrQ.jpg?width=493&height=493

Products: milk 1L (5 cups), rice 250 g (1 overflowing tea cup), water 1L (5 teaspoons), sugar 400 g (2 teaspoons), cinnamon, 1 pinch of salt.

https://api.bookcreator.com/users/v2/pXD3UzRWRvcfMnBE399AAipZpkt1/books/rrpaggfORmW1ccS7wKy-GA/assets/1Q42kHbyTKesCA0fpYG0sw.jpg?width=552&height=468

Put the rice into boiling salted water and boil until soft.&nbsp;Add the milk and add the sugar after boiling.&nbsp;The mixture boils until thickened, pour into bowls, sprinkle with cinnamon and when it is cooled and serve.

Ingredients: 10 pieces of fresh green and red peppers 1 small head of yellow onion 1 teaspoon grated cheese 3 eggs 1/2 teaspoon canned tomatoes oil salt

Instruction: The pepper is washed and cut into small pieces. Then pour into a hot pan and fry in oil, stirring occasionally. When the pepper softens, add the finely chopped onion, followed by the canned tomatoes. After the onion softens and the liquid evaporates, add the lightly beaten eggs. When the eggs are firm, finally add the shredded cheese. Stir everything for a minute and remove from the heat. If you desire, you can sprinkle with finely chopped parsley and salt to taste.

https://api.bookcreator.com/users/v2/pXD3UzRWRvcfMnBE399AAipZpkt1/books/rrpaggfORmW1ccS7wKy-GA/assets/Cenawqk-SwyMfdmYuZOqRA.jpg?width=458&height=367

Half tone red

Radial red

Preparation: Put the shank in a large enough pot, add oil and salt.&nbsp;Boil the shank and then save the broth. &nbsp;Put the shank into a pan and sprinkle generously with paprika, black pepper and salt to taste.&nbsp;Arrange the potatoes, carrots, onions around it and hide the garlic under the meat so that they do not burn.&nbsp;Sprinkle on top with salt and fat.&nbsp;Pour 2-3 ladle of broth on the bottom of the pan until they cover the potatoes in half.&nbsp;Bake for about two hours in a preheated oven at 180º until the shank gets a nice tan and no fat remains.&nbsp;During roasting, you can water the meat with some of the vegetable liquid. &nbsp;You can use the rest of the broth for another dish by freezing it for future use in the freezer. &nbsp;Serve the shank warm with roasted vegetables, mashed potatoes or fresh vegetables on a salad. Bon Appetit!

Products: &nbsp;1 pork shank &nbsp;2 onions, cut into quarters &nbsp;4 cloves garlic &nbsp;4 carrots, cut into long quarters &nbsp;4-5 potatoes, peeled and cut into not very thick slices &nbsp;paprika &nbsp;pepper &nbsp;salt to taste &nbsp;oil

https://api.bookcreator.com/users/v2/pXD3UzRWRvcfMnBE399AAipZpkt1/books/rrpaggfORmW1ccS7wKy-GA/assets/8k4hcTVyRk6ouvSytSGSxw.JPG?width=554&height=367

Warp blue

Warp red

Blue polka dot border

Ingredients: 5L cow's or goat's milk 30 drops rennet 1 kg. sea salt 6 L water In pot we have to put 5 L cow's or goat's milk, then we put thirty drops rennet. After that the pot with milk have to be keep in warm temperature for 1h and 20 min. The next step, we need to check the water over the milk. When it is done, we&nbsp;cut the cheese on square shapes with a knife. In a piece of a cloth we put the cheese squares and we kept there until the water ran out. It is necessary to put over the cheese something heavy and we keep it for 3 h. After that we take it out and we put salt over. Then cheese have to be kept for 2 days in the fridge in order to became hard. After 20 days it's ready for consumption.

https://api.bookcreator.com/users/v2/pXD3UzRWRvcfMnBE399AAipZpkt1/books/rrpaggfORmW1ccS7wKy-GA/assets/PhCfHzpmSkyKZ-AOsyhvyg.jpg?width=424&height=280

Name

Safari may block some audio or video from playing automatically and ‘read to me’ will skip these. You can configure this in Safari’s preferences.