Bean pate with garlic
Finely chopped onions and mushrooms fry separately. Then switch everything into one bowl and fry until water is evaporated. Spice it with chopped garlic, add the cooked beans, cream and half the amount of cheese. Put salt and pepper to mixture according to taste.
Mix the mixture with a mixer, shaping it, sprinkle with remaining grated cheese and cool. Bean Pate can be baked in the oven, also. In this case, we recommend adding the egg to the mixture, and there is a great delicious bean pate.
Ragout of eggplant with cheese, garlic, and onion
3 medium eggplant, 3 sweet peppers, 3 small zucchini, 4 tomatoes, 2 spoons of warm oil, 1 onion, 4 cloves of garlic, bay leaf, chopped parsley
leaf, grated cheese, butter, pepper, salt.
Remove the seeds from the pepper and cut it into rings. Eggplants clean and chop on cubes. Clean the zucchini and cut them into rings. Remove
the peel of tomatoes and cut them on the eighth. Mix the finely chopped onion with crushed garlic and fry on the oil. Then add the vegetables,
pepper, bay leaf and simmer on light fire. Transfer the finished mixture into a refractory bowl greased with butter, sprinkle with cheese,
overflow with oil and bake until it gets a golden crust.
Lentils salad with garlic
0.3 kg of lentils, 5 cloves of garlic, 1 tsp of oil, thyme, salt.
Soak the lentils overnight in warm water and cook the next day, but be careful not to overcook it. Finely chop the onions and garlic and mix
with the lentils. Add to salad 1 tablespoon of oil and sprinkle with chopped thyme.
Stuffed zucchini with mushrooms and garlic
1 kg of zucchini, 150 g of fresh mushrooms, 2 garlic heads, parsley, cream, and salt.
Peel the zucchini and cut them longitudinally on the half. To create a filling point, remove the seeds and a little bit of a soft piece. So put
the prepared zucchini down for 10-15 minutes in the boiling water.
Meanwhile, chop the zucchini meat, cut the fresh mushrooms and mix everything with a parsley leaf. Garlic bake to golden color, add mushrooms,
zucchini, and parsley leaves and fry until it’s over. Carefully take out cooked zucchini from the water and fill it with the prepared stuffing.
Filled zucchinis put in the refractory bowl and put in the oven until they soften. Serve with cream.
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