4 aubergines or zucchinis
250 gr. of yoghurt
2 mashed cloves of garlic
1 tablespoon of dried parsleysalt
and pepper
Wash aubergines or zucchini and cut into 1 cm thick slices. Fry slices in heated oil. Add garlic cloves, parsley, salkt and pepper to yoghurt and stir up. Put aubergines or zucchini into a bowel and cover with yoghurt or stir up aubergines with yoghurt.
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300 gr. fresh green beans
2 small tomatoes
1 onion1/3 cup of olive oil1
cup of water
1 tea spoon of salt and sugar
Wash and clean green beans and cut into half. Wash and peel tomatoes and cut into fine pieces. Cut onions and put into heated oil and steam fry. Add tomatoes and steam fry some more. Add beans and a cup of water and stir up thoroughly. Season to taste with salt and sugar and steam fry for 20 minutes.
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5 tomatoes, 2 peppers
2 cucumbers, 2 onions
3 tablespoons lemon juice,
3 tablespoons olive oil
5 lettuce leafs
5 stems of parsley
Wash tomatoes, peppers, cucumbers, parsley and lettuce leafs. Cut and pit tomatoes and peppers and chop into small pieces. Hack parsley. Cut cucumbes into small pieces as well. Stir up lemon juice and olive oil and taste and season of taste with salt and pepper. Pour olive oil marinade over the vegetables and toss. Put lettuce leafs on a plate and decorate vegetables on top.
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4 peppers, 3 zucchinis,
3 aubergines, few stems of parsley,
500 gr. grounded lamb meat,
30 gr. rice, 1 teaspoon paprika powder,
1 teaspoon coriander powder,
salt and pepper
Wash the vegetables. Cut top off peppers and pit. Cut zucchinis and aubergines into halves and cave in. Hack flesh thoroughly. Wash and hack parsley. Put ground lamb meat into pot with rice, vegetable flesh and spices. Stir up thoroughly. Put this stuffing into the peppers and cover with top. Put stuffing into zucchinis and aubergines as well and cover with other half. Put stuffed vegetables into pot and cover with 2 cups of water. Cook for 1 hour on low temperature.
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1 pepper (preferrebly green pepper)
1⁄2 cucumber
2 garlic cloves (mashed)
2 teaspoon lemon juice
2 table spoons olive oil
300 gr. Greek yoghurt
salt and pepper
Mix olive oil with lemon juice and garlic cloves. Add yoghurt and stir thoroughly. Wash green pepper and cucumbers and chop into small pieces. Mix vegetables with yoghurt dip. Season to taste with salt and pepper.
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1 kg apples
40 gr. margarine
1 tablespoon cinnamon,
powdersugar
200 gr. hazel nuts or almonds
Wash apples, dry and pit seeds. Butter a baking tin and put apples into. Fill voids with nuts or almonds. Scatter margarine, sugar and cinnamon on apples. Heat oven to 180 Celsius and bake apples for 25 minutes. Serve hot baked apples with vanilla icecream, vanilla sauce or whipped cream.
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