Salad of beetroot leaves

Very fresh and very spring-like.

Warm salad of vegetables

You will need:

  • 4 young beetroots
  • A handful of your favourite lettuce and beetroot leaves
  • One half of small zucchini
  • 4–6 young carrots
  • Some cherry tomatoes
  • Herbs (parsley, green onions)
  • 4 cloves of garlic
  • 2 small onions
  • 1 table spoon of red wine vinegar
  • 5 table spoons of olive oil
  • Salt and pepper


Wash and dry carrots and onions, season some salt and pepper, sprinkle some table spoons of oil, put everything into a tin and bake in an oven heated up to 160 degrees. After 20 min. put the cloves of garlic and sliced zucchini. After 10 minutes put the baked vegetables into a bowl. When the vegetables cool, put lettuce and beetroot leaves, mix carefully, sprinkle vinegar and the remaining oil, if necessary – season with salt and peppers. Decorate with herbs and serve.


Celery and carrot salad

Energizing salad

You will need:

  • 1 boiled celery
  • 1 apple
  • handful of dried plums
  • 3 boiled carrots
  • 3 pickled cucumbers
  • 1 onion
  • 5 table spoons of oil
  • cumin
  • salt and peppers


Cut celery, carrots, cucumbers, plums and onion into cubes, grate an apple. Mix everything, pour oil, sprinkle some salt, peppers and cumin.


Piquant salad with curd

Unexpected ingredients are ideal in piquant salad.

You will need:

  • 200 g of cottage cheese
  • fresh herbs
  • olive oil
  • 1 lemon juice
  • 2 carrots
  • 2 handfuls of corn salads
  • 25 g of chopped almonds
  • 1 tea spoon of chopped coconut
  • 1 tea spoon of mustard seeds
  • 1 tea spoon of brown sugar
  • a pinch of salt


Put cheese cut in cubes into a bowl, put herbs, pour oil and lemon juice, put some salt and leave for a half an hour.
Fry mustard seeds and chopped coconut in a frying pan and mix with grated carrots. Drizzle with a mix of oil, lemon juice, salt and brown sugar, then mix. Put the trickled pieces of cheese into a salad-bowl, put the prepared carrots, corn salads and sprinkle chopped almonds.


Piquant salad

Honey and mustard sauce gives them special taste.

You will need:

  • 100 g of chicken
  • 150 g of lettuce
  • 30 g of spinach
  • 2 cucumbers
  • 1 paprika
  • 1 red onion
  • One half of zucchini
  • 1 egg
  • spices


  • 1 table spoon of honey
  • 1 table spoon of mustard
  • 1 table spoon of olive oil


For sauce mix the warmed honey, mustard and oil. Rip the lettuce, put spinaches, cut cucumber, paprika, zucchini and onion. Put the fried chicken and cut egg on the top, put some spices and pour the sauce.


‘Little Gem’ salad with Parmesan cheese

Easy and quick to prepare salad.

You will need:

  • 4 tablespoons of olive oil or avocado oil
  • 1 tablespoon of sweet Italian vinegar (light or dark)
  • 4 heads of ‘Little Gem’ lettuce that can be simply shredded
  • 50 g of Parmesan cheese shaves

How to prepare:

Mix vinegar, oil and some salt. Pour the sauce over the shredded ‘Little Gem’ salad and add some cheese. Bon appetit.


Green salad with goat cheese

Choose this salad when you are craving for a light and tasty meal.

You will need:

  • 1 teaspoon of white wine vinegar
  • ¼ teaspoon of salt
  • ¼ teaspoon of black pepper
  • ¼ cup of olive oil
  • 300–400 g of various small green lettuce (lollo rosso, oakleaf, etc.)
  • goat cheese


Mix white wine vinegar, salt and pepper in a bowl until the salt starts melting. Then, pour the olive oil and mix the sauce until it becomes one solid mixture. Pour the sauce over the salad with pieces of goat cheese and serve with your favored kind of French bread.


Green pea soup

Satisfying and quickly prepared soup for your everyday meal.

You will need:

  • 1/4 of a leek
  • 1/3 of Romaine lettuce unit
  • 400 g of green peas (fresh or frozen)
  • 1 l of vegetable or chicken broth
  • salt and pepper according to taste
  • 1–2 t. sp. of butter


Finely chop a leek, lettuce – into small chunks. Melt butter in a pan, fry leeks in it until they become limp. Add lettuce, fry and stir everything till lettuce becomes limp. Pour the broth. Add peas and cook about 8–10 min, till they get limp. Mash the soup and serve. Enjoy!


Salad with rucola

Incredibly easy to make salad which will grant you additional energy to bravely meet your daily tasks.

You will need:

  • 300 g of rucola lettuce
  • 50 g of green olives
  • 1 red paprika
  • bread for toasting
  • olive oil
  • apple cider vinegar
  • salt and pepper according to one’s taste


Wash and tore rucola leaves. Slice olives and paprika. Toast bread and put into a bowl with salads. Pour in spices, apple cider vinegar, and olive oil. Mix everything and enjoy!


Pies stuffed with spinach

These small vegetarian pies stuffed with spinach are healthy and easy to make.

You will need:

  • 1 pack of puff pastry
  • 100 g of spinach
  • 100 g of Cheddar cheese (you may use any cheese you like or have)
  • 100 g of mozzarella
  • 1 onion
  • a pinch of nutmeg
  • salt
  • pepper
  • 1 egg


Defrost puff pastry; roll it a little and slice into squares. Finely chop onion and tore spinaches. Put everything into a pan and fry until spinaches get soft. It will last about several minutes. Sprinkle with salt and nutmeg. Grate or rip up cheese and mix it into spinach mass. Put the stuffing on the slices of pastry and fold to get a triangle, pinch edges in order to prevent leakage of stuffing, when baking cakes. Heat oven to 180°C, cover the baking tray with parchment paper and put the cakes on it, grease the top f the cakes with scrambled egg. Bake approximately 30 min. until they brown.


Adjika with parsley

Adjika is an exotic sauce for meat dishes and is very popular in Georgia.

 You will need:

  • 1 kg of bell peppers
  • 1.5 kg of tomatoes
  • 0.5 kg of carrots
  • 4 chili peppers
  • 400 g parsley
  • 4 garlic heads
  • 200 g of dill
  • 1 glass of sunflower oil
  • 4 tablespoons of salt
  • 2 tablespoons of sugar


 Mince all the vegetables in the meat grinder. Make sure to grate the carrots before grinding them to make it easier. Pour the minced mixture into a pot. Add the oil, salt and sugar. Mix it and take a taste: perhaps you will want to add more salt or sugar. Put the pot over low heat and let the mixture stew for about 40 minutes giving it an occasional stir. Then, pour the mixture with a ladle into clean jars, put on their lids and leave the jars standing upside down. Keep the canned vegetables in a fridge or a cool room.


Chicken aspic with dill

This light chicken aspic will be a perfect choice for both your daily dinner table and a feast.

You will need:

  •  350 g of boiled chicken fillet
  •  0.5 l of chicken broth
  •  2 boiled carrots
  •  150 g of canned corn
  •  1 bell pepper
  •  some dill
  •  salt according to one’s taste
  •  black pepper according to one’s taste
  •  1 tablespoon of gelatin


Put the sliced carrots, chopped bell pepper, chicken, corn and dill into a silicone freezing mold. Mix the melted gelatin and spices in the chicken broth. Pour the chicken broth into the mold and leave it in the fridge over the night to congeal.


Apple jam with salvia and cardamom

Sage will turn your ordinary apple jam into a completely different dish.

You will need:

  • 1 kg of apples peeled and cut into
  • 400 g sugar
  • 1 handful of salvia leaves
  • 6 cardamom pods
  • 3 tablespoons of water


I added sugar and water on peeled and chopped apples. Mixed and heated on a small heat until boiling. I added torn salvia leaves and cardamom pods into the boiling apple mass. The mass was boiling for 40 min, I stirred it constantly in order it did not burn. I poured the boiled apple jam into clean jars and closed them. Enjoy!

frankfurto padazas

Frankfurt green sauce

As a tradition this sauce is served with boiled beef; however, it will be a perfect choice with oven roasted potatoes as well.

You will need:

  • 5 eggs
  • 125 ml of oil
  • 125 ml of natural yogurt
  • 2 t. sp. of chopped parsley
  • 6 twigs of green onion
  • 3 twigs of dill
  • 1 twig of fresh tarragon
  • 6 pieces of celery leaves
  • 2 twigs of oregano
  • 2 twigs of thyme
  • 1 pinch of salt
  • 1 clove of garlic
  • 1 pinch of white pepper
  • 1 pinch of nutmeg
  • 1 teaspoon of French  mustard
  • 125 g sour cream


Boil the eggs hard. Cool, peel, cut and remove yolks. Mash them with olive oil to paste-like consistency. Chop egg white finely and mix them with yogurt, finely chopped herbs, salt, nutmeg, mustard, and sour cream. Gently stir in the pasta of egg yolks and oil. This sauce is traditionally served with boiled beef, but it will be perfect for oven-roasted potatoes.


Flavouring of fresh coriander ‘Dhaniya Chutney’

‘Dhaniya Chutney’ is a sweet, sour and hot dip flavored with spices and prepared from boiled or fresh fruits, vegetables or nuts. It is intended to kindle the digestive fire (i.e. ‘Agni’ according to Ayurveda).

You will need:

  • 4–5 large bundles of fresh coriander
  • ¼ of fresh coconut
  • ½ green chilli pepper, without seeds and
    finely chopped
  • 3 cm length piece of ginger
  • ½ teaspoon of cumin toasted and crushed
    in a dry pan
  • 1 spoon of odourless vegetable oil
  • half-lemon juice
  • 1 teaspoon of brown sugar
  • ½ teaspoon of salt.


Cut off corianders roots and stems. You will need only leaves for the flavouring. Put corianders into spacious bowl full of water, wash them well. Peel off the brown coconut peel, grate coconut through a petty grater. Peel the ginger, and grate it as well. Put coriander, coconut, ginger, cumin, salt, and pepper into the blender. Pour lemon juice. Mix everything into a solid green mass. Finally pour in oil. Serve fresh. It is especially delicious with Indian cakes – Samosas.


Mint drink

You will be pleasantly surprised at how incredibly refreshing this coffee drink is!

You will need:

  • 200 ml coffee
  • 2 teaspoons of condensed milk
  • 1 twig of fresh mint
  • 1 glass of ice cubes


Crush ice cubes with a twig of fresh mint, let the flavour of mint spread. Cool strong coffee and mix it with a condensed milk (if you like sweet flavour, you may add more) and pour on ice cubes with mint.



Basil sauce (pesto)

This Italian recipe for home made basil dressing will soon become a favorite to all pasta lovers. The dressing goes perfectly with spaghetti and other types of pasta.

You will need:

  • 0.5–1 clove of garlic
  • 2 handfuls of basil leaves
  • 1 handful of easy roasted pine nuts or hazelnuts
  • 1 handful of Parmesan (or ‘Džiugas’)
  • olive oil
  • salt according to taste


Put garlic, basilicas, olive oil, pine nuts into a blender and mix them thoroughly. Parmesan cheese and salt gives the final taste. Pour the remaining oil, put grated cheese and shake mix thoroughly again.

The consistency of sauce shall be similar to sour cream. If you eat pesto with pasta – add few table spoons of water in which pasta was boiling. Then it will be easier to mix it. It is possible to keep the sauce refrigerated about a week. If you put them into small jars and freeze them, you can keep them for several months.