3 medium size potatoes

one small zuchinni

7-8 eggs

100 g of cheese (mozzarella or something similar)

3 spoons of milk

one table spoon of flour

one chili pepper

one table spoon of olive oil

one tea spoon of marjoram

salt and pepper to taste

Peel the potatoes and the zuchinni, slice them in very thin slices. Put them in 2 separate bowls add one spoon of oil to each, salt, papper and marjoram and let them rest for 5 mins. Pre-heat the oven around 180 Celsius.

lay the potatoes and the zuchinnin in the oven pan, and put them in the oven for 10-15 mins.

Separately break and whisk the eggs, the spoon of flour and the milk, add the slices red hot chili and the graded cheese and optional you could add few fresh parsley leaves.

Add the eggs to the potatoes and the zuchinni and leave in the oven for another 10 mins.

Serve with a glass of cold white dry wine.

Enjoy!

3 carrots

one onion

2 cloves of garlic

1 big aubergine

300 grams of spinach

half of cup of buckwheat

2 tea spoon of herbs du provence

salt and pepper to taste

fry the chopped carrots and finely chopped onion, add the potatoes chopped in cubes, add a glass of water, boil for 10 minutes, then add the aubergine (chopped in cubes). Boil for another 7 minutes, Add the spinach (should be boiled and drained in advance). and add the buckwheat.  Add the herbs du provence and salt and pepper to taste and the crushed garlic. Keep on the flame for another 7 minutes. Then take it off the flame and cover it with a lid.

Separately prepare a simple lettuce salad. For it you need a lettuce head (washed and dried), a bunch of green onions, salt, pepper, one spoon of olive oil, 2 spoons of lemon juice, and a pinch of basil. Chop everything and mix it with the salt, lemon juice, ilove oil, salt and pepper and the basil.

Enjoy! 

600 grams tree mushrooms

1 medium size onion

2 carrots

3 garlic cloves

one big cup of sour cream

1 tea spoon of dried basil

2 table spoons of olive oil

salt and paper to taste

Put in a frying pan the olive oil, the finely chopped onion fry then for 5-7 minutes in a low flame. Add the washed and chopped mushrooms and stir gently on a low flame. Cook for 20 mins then  add the basil, salt and pepper to taste and the garlic cloves crushed, and keep it on the flame for another 3 minutes. Take off the stove and add the sour cream.

Separately bring to boil 4 bug cups of water, when boiling add a bit a salt and gradually add the yellow corn flour, and keep on string. The polenta needs to boil for about 15 minutes, depending on how big the cornflour is grounded .

Serve hot with a green lettuce salad or pickled cucumbers.

Enjoy!

• a medium size red beat,
• one big tomato,
• one clove of garlic,
• 2 table spoons of lemon juice,
• one table spoon of olive juice,
• a bit of dried basil and dried oregano
• salt to taste

Peal and grid the red beat, cut the tomato in small cubes, grid the garlic, add the basil, oregano, lemon juice and olive oil, and salt to taste and there you go, you have your healthy salad. You need less then 10 mins to prepare it. Enjoy.

I hope you enjoy the recipes, i’m going to try to update the blog with photos for each recipe. Please leave comments or your own recipes.

Enjoy

Greetings from Tbilisi.

Bianca

• one cup of dried red lentils
• 3 cups of water
• 1 small spoon of grounded cumin
• half of spoon of coriander seeds
• one medium size onion finely chopped
• 3 cloves of garlic gridded
• salt and pepper to taste
• one spoon of fresh coriander
• one spoon of fresh parsley
• 3 medium size tomatoes peeled and cut in cubes
• one red pepper cut in small pieces
• 2 spoons of olive oil

Boil the water and add salt and the dried lentils. Boil for 20 -25 mins.

In a pan put 2 spoons of olive oil and add the cumin, coriander seeds, salt and pepper, fry the spices for 2-3 mins then add the onions, red pepper and the garlic, sote them for about 5-7 mins and then add the tomatoes. Keep cooking the mixture at a medium to low flame for about 10 more mins. Add the mixture to the lentils and boil them together for 10 mins. Add the fresh parsley and the fresh coriander.

Enjoy

Ingredients:

2 cans of tomatoes

2 tbs of tomato paste

150 g of dried soy

2 medium size potatoes

3 onions

half cup of white flour

half cup of bread crumbs

4 cloves of garlic

1 small spoon of oregano (fresh or dried),

1 small spoon of basil (fresh or dried)

1-2 eggs

salt and pepper to taste

Soy balls

Peal the potatoes, cut them in quarters and boil them with a bit of salt until they are tender.

Boil the soy in water with salt for 20 mins

Dry the potatoes and soy and leave them to cool off for 10 mins.

Chop finely one of the onions, 2 cloves of garlic and add them to the potatoes and soy. Add salt and pepper to taste and mix them in a blender. Add the egg and then the flour and the bread crumbs, if the doe seems to soft add more bread crumbs.

In a pan add cooking oil and make the soy balls and fry them. (you can use a bit of oil on your hands when rounding up the balls so the doe will not stick on your hands). After fried put the soy ball in a separate bowl.

Sous

Chop finely the remaining 2 onions and sote them in oil until they are translucent, add the two cans of tomatoes and the 2 spoons of tomatoes paste, add the oregano, basil and salt, pepper to taste. Let it boil for 10 minutes and then add the garlic, and let it boil for another 5 minutes.

Spaghetti

Boil the water and add a bit of salt when the water started boiling, add the spaghetti and boil them according to the instruction on the pack.

Dry the spaghetti and put in a pot a spoon of olive oil or a spoon of butter, add the spaghetti and the sous and stir for 5 minutes over a medium flame. Add the soy ball and serve hot (with Parmesan or smoked cheese).

Bonn appetite!

2 coups of water or veggie broth brought to boil

1 coup and 3/4 of cous cous

2 big tomatoes

7-8 radishes

7-8 spring onions

1 red pepper

1 green peper

150 g of  boiled beans (red beans)

150g of feta cheese (or salty Georgian cheese)

fresh parsley

fresh dill

1/2 tea spoon of grounded cumin

1/2 tea spoon of dried oregano

1/2 tea spoon of dried basil

2 table spoons of lemon juice

1 table spoon of olive oil

salt and pepper to taste

Bring the water (vegetable broth to boil), remove from flame, and add the cous cous. Leave the cous cous to absorb the  water for 10 mins, stir gently with a spoon for fluffiness .

Chop up the veggies and add the spices, the cheese, the beans and the cous cous. If you would like for the salad to be vegan you could ditch the cheese. Mix it and add the olive oil, lemon juice and salt and pepper to taste.

Bonn appetite!

5 small size potatoes cut in 4

2 carrots cut in round thin slices

300 g fresh spinach

200 g sour cream (or Matsoni – georgian special yougurt)

2 eggs

1tbs olive oil

Salt, pepper, dill, parsley, and the secret georgian ingredient Kondari

Boil in a pot the potatoes, carrots, onion for about 20-30 mins, add the spinach and let it boil for another 5-7 minutes. In a separate bowl mix up the eggs and the Matsoni (or sour cream) and add it little by little to the boiling soup. Test for salt ans serve warm. Is an excellent soup for the cold fall and winter evenings.

Enjoy

5-6 garlic cloves

2 tbls of olive oil

5-6 medium fresh tomatoes (one and a half cans of canned tomatoes)

half kilo of fresh spinach (or frozen spinach)

2 tea spoons of dried taragon (or one teaspon of fresh taragon)

100 g black olives

salt, pepper

500 g pasta (fussili)

If the spinach is fresh, boil it for 10 mins and dry it of water and chop it.

Heat up the olive oil, slice very finely the onion and toss in for 5 mins then add the spinach and the fresh peald tomatoes choped in small pieces and reduce the fire to medium and cook for 15 mins-20 mins, then add the garlic,  olives and  the taragon and cook for another 5 mins.

Separately boil the pasta and after dried from water mix with the spinach souce.

If desired grind some cheese on top and serve warm.

Bon appetit!