Spinach and leak soup with three cheeses

Ingredients:

2 leaks

1 large bag of spinach (24 oz)

1 cup of heavy cream

1 table spoon of gorgonzola cheese crumbs

1 table spoon of blue cheese crumbs

2 cups pf shredded mozzarella

1. Washed and roughly cut leaks put into the pot, add 1 cup of water, pinch of salt, cover with lead and cook for 15 min on medium.

2. Add 1 cup of heavy cream, 4 cups of water, mix and bring it to boil.

3. Wash spinach even if bag says it is prewashed and add to the pot with leaks.

It might seam too much, but spinach during cooking reduces in size.

Cook for 10 min.

4. Add blue and gorgonzola cheeses and puree it all with hand blander. If you don't have a hand blander, than you can use a regular blander, but after that you will have to transfer everything back into the pot.

5. Add shredded mozzarella.

6. Mix, bring soup to boil and serve.

Fried cauliflower

Ingredients:

1 cauliflower head

3 eggs

bread crumbs

olive oil

1. Cut cauliflower into flowerets. Place them in the glass microwave dish with glass lid.

and microwave for 6-7 min. Time depends on the power of your microwave. Do not add any water.

You will end up with stimmed cauliflower peaces. Wait until they cool down.

2. In the bowl bit 3 eggs with a pinch of salt. If your bread crumbs are flavoured and have salt, than don't add salt to eggs.

3. Place cauliflower peace into bowl with eggs. Make sure all cauliflower is covered with egg, than transfer it into the plate with bread crumbs.

Cauliflower should be covered with bread crumbs.

4. Preheat pan with olive oil and fry cauliflower on each side on medium.

Carrot, raisin and walnut salad

Ingredients:

2 lb carrots

2 cups of raisins

2 cups of walnuts

2 cups of sour cream

1. In the food processor shred on the finest shredder walnuts and carrots.

2. In the dry pan without oil fry shredded walnut for 1o min on medium mixing them continuously. Add to shredded carrots.

3. In the same pan heat raisins for 10 min on medium, also mixing as walnuts. Add to carrots and walnuts.

4. Add sour cream, mix well.

5. Leave in the fridge for 2 -3 hrs and serve.

Soup with cauliflower

Ingredients:

1 lb beef

1 medium size cauliflower head cut into peaces

2 small or 1 medium size potato cut into small peaces

2 carrots shredded

half bunch of parsley

half bunch if dill

1. Make a stock from beef. For that add into the pot cut peaces of beef, add water, salt, bay leave and cook for about 1 hour or until beef is tender. May take longer.

2. After meat is cooked add first potatoes and cook them on medium for 15 min.

3. Add cauliflower and cook for another 10 min.

4. Add carrots and cook for 5 min.

5. Add chopped parsley and dill,

mix and bring soup to boil.

Serve with tea spoon of sour cream.

Carrot salad wirh radish

Ingredients:

5 carrots shredded on finest shredder of your food processor

5 radishes shredded

4 lattice leaves

2 spring onions chopped

1 hand full of cherry tomatoes

salt (optional)

Dressing:

Mix together 1 table spoon of olive oil with 1 table spoon of balsamic vinegar.

Place all ingredients into the salad bowl, add dressing and mix.

Seafood stew

Ingredients

2 lbs of any seafood

2 cups of heavy cream

0.5 tea spoon of curry power

0.5 tea spoon of cilantro seed powder

salt, red pepper flakes.

salt, pepper

1. In the pot bring to boil 2 cups of heavy cream and add salt, pepper, curry and cilantro seed powder.

2. Add gently seafood into the boiling cream.

3. Mix carefully and cook for 10-15 min. or until they are cooked.

Serve over rice or pasta.

Fried eggs with spring onions

Ingredients:

4 eggs

2 spring onions finely chopped

salt, pepper, olive oil

1. Into the hot pan with olive oil brake 4 eggs.

2.Add salt and pepper.

3. When egg whites start getting cooked, sprinkle chopped onions over eggs and cook until egg whites are completely cooked. It takes about 2 min.

Cooked pork with vegetables.

Ingredients:

I pork shoulder or any peace of pork.

2 carrots, pilled

1 onion

1 garlic head

2 stems of celery

2 table spoons of salt

2 bay leaves.

1. Place all ingredients into the stock pot, cover with lid and start cooking on medium.

2. After a while, but before boiling, the foam will start forming.

Try to remove it. This step is optional. If you can not do that it is not a problem also. Removing foam makes stock clean, but you can always strain the stock. We are not going to use it in this recipe.

2. After removing of foam (or not) reduce heat to low and cook pork for 2 hours.

Serve with salad or vegetables, cold or warm. Use walnut or mushroom sauce.

It is a very good lunch idea.

Vegetable stew ( Ajapsandal)

Ingredients:

2 eggplants

2 bell peppers

5 tomatoes

3 medium potatoes

half garlic head

bunch of each - cilantro, parsley and dill.

salt, olive oil.

1. Chop onions and fry them for 3-4 min in olive oil and add pilled and cut potatoes. Cook for 3 min, than add 2 cup of water, salt, cover with lid and cook for 10 min.

2. Pill eggplants as you see on the picture

and cut them.

3. Cut peppers.

4. Add cut eggplants, peppers, tomatoes to potatoes, cover with lid and cook for 20 min. or until eggplants and potatoes are tender.

5. Wash and chop all herbs and add to the stew. Mix and serve.