Ingredients:

200 g. cornmeal (cornflour)
750 ml de water
100 g. salted cheese
50 g. raced cheese
200 g. tomato juice
300 g. fresh mushrooms
2 cloves of garlic
2 spoons of oil
30 g. butter
salt and pepper

How to prepare: Boil the cornmeal in salted water.
After it’s done, mix it with the cheese and butter.
Spread the polenta on baking paper.

Wash the mushrooms and cut them in slices; peel the garlic (do not chop it).
Fry the mushrooms in butter with the whole garlic and some rosemary.
Let it stew a few minutes, then take out the garlic and add the tomato juice, salt and pepper.

Serve the polenta with the mushroom sauce on top.

Ingredients:

150 g. cheese cream
100 g. spinach
100 g. tomato juice
100 g. flour
1 egg
1 yolk
250 ml. milk
peel from an orange
raced cheese
basil
butter
1 spoon of olive oil
1 spoon of oil
salt

How to prepare: Beat th egg and yolk with flour and some salt. Add the milk, the simple oil and raced orange peel. Mix well, then let the dough rest for 15 minutes.

Boil the spinach, chop it and let it cool, then mix it with the cheese cream.

Grease a pan with oil and fry the pancakes.
Fill them with the cream and fold the in half.
Place them in a tray greased with butter, add the tomato juice on top, the cheese race, basil and bake in the oven for 20  minutes.

Ingredients:

1 kg. onions
3 carrots
2 cloves of garlic|
150 g. beans
parsley
tomato juice
1/2 glass of oil
1 spoon of flour
1 spoon of caraway
salt and pepper

How to cook:
Boil the beans, then mash them. Cut the top from each onion and take out the middle, then boil them in hot water.
Peel the carrots and garlic and grate them. Chop the parsley.
Mix the carrots with the beans and parsley, garlic and tomato juice. Add salt and pepper and stuff the onions with the mixture.
Place the onions in a tray and cover them with the “lid” you cut earlier. Add  some water in the tray and bake them for 40-45 minutes.

For the sauce: Chop the middle of the onions you took out earlier. Fry it in oil and a little water. Add tomato juice in the pan and a spoon of flour and let the sauce boil until it thickens. Add the caraway, salt and pepper and some parsley.
Pour the sauce over the onions a few minutes before you take out the tray from the oven.

Ingredients:

1 kg. potatoes

3-4 carrots

2 eggplants

3 onions

200 g. green beans

1 glass of oil

salt and spices to your taste

How to cook: Bake the eggplants, peel them together with the rest of the vegetables, then cut them all small.
Fry the onion in oil, add the carrots and then the potatoes. Add a glass of water and let them stew a few minutes. Then add the eggplants and green beans.
Add spices to your stew and let boil a few more minutes, then bake the stew in the oven for 30 minutes.

Ingredients:

for the dough:

250 g. sugar
250 g. flour
2 eggs
1 spoon of honey
100 ml. milk
baking powder

for the glazing:

200 g. sugar
200 g. butter
4 spoons od milk
4 spoons of cocoa
grated coconut

How to bake:
Dough: Mix the ingredients until you obtain a dough. Place it on a tray with baking paper and bake for 20-25 minutes. Let the dough cool, then cut it in cubes.

Glazing: Boil the ingredients until the sugar melts.

Roll the cubes through the cocoa glazing, then roll them in the coconut race.

Ingredients:

500 g. peas

2-3 carrots

1 can of sweet corn

1 broccoli

dill

olive oil

salt

How to cook: Peel the carrots and cut them cubes. Boil them together with the peas and broccoli.
After they boiled, fry the vegetables in olive oil. Add the corn and let everything stew.
At the end, add salt and chopped dill.

Ingredients:

1 kg potatoes
200 g. cheese
100 g. butter
2 eggs
200 ml. milk
300 g. flour
salt and pepper
breadcrumbs

How to prepare: Boil the potatoes, then peel them and cut them slices.
Heat up the butter and mix it with flour, add milk and let it on fire until it starts to boil. When it cools, add the eggs, half of the cheese racd, salt and pepper.
Mix the sauce with the potatoes and put everything in a tray greased with butter and breadcrumbs. Add the rest of the cheese on top and bake in the oven until crisp.

Ingredients:

macaroni
peas
broccoli
2-3 tomatoes
1/2 of an avocado
garlic
50 g. yogurt
50 g. cream cheese
50 g. raced cheese
2 spoons of olive oil
salt and pepper

How to cook: Boil the peas with the broccoli in salted water for 5 minutes. Fry the chopped garlic in oil and add the tomatoes cut small. Let it on fire for 2-3 minutes, then add the peas and broccoli, add salt and pepper and let it on fire for  more minutes.
Cut the avocado (peeled) in small cubes and mix it with the yogurt, cheese cream raced cheese and 3-4 spoons of water from where the vegetables have boiled.
Boil the macaroni and mix them mith the vegetables and avocado.

Ingredients:

4 eggs
dill
80 gr. flour
some carrots
butter
1/2 L of milk
raced cheese
salt and pepper

How to bake: Fry the raced carrots in some butter. Add the flour and little by little, the warm milk. Let it on fire for 10 minutes, stirring from time to time. Then, take it off fire and add the chopped dill, raced cheese, yolks, salt and pepper. Add the whites beaten as foam and mix well.
Grease a bake form with butter and sprinkle with raced cheese. Add the omelet and bake for 30 minutes.

Ingredients:

350 g. flour
2 teaspoons of sugar
1/2 pack of yeast
50 g. butter
2 spoons of olive oil
1 potato
salt
warm water
rosemary

for the brine:
water
salt
olive oil

How to bake: Mix the flour with sugar and yeast. Boil the potato, then mash it and mix it with the flour. Add the melted butter, olive oil and salt. Add the warm water little at the time until the dough becomes omogenous. Let the dough rest for 1 hour.
Spread the dough on a tray with baking paper and greased with oil. Press it from place to place with your fingers.
The brine: mix in a glass some olive oil with some water and salt. Pour the brine over the dough, add rosemary and bake in the oven for 10 minutes.