Simple Cooking Instructions www.facebook.com 60 mins Pick the duration units Minutes Hours Serves 1 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Boil 2 potatoes and mash them well 2. Then sprinkle in salt and pepper 3. Add corn starch and mix everything together 4. Roll the mixture into small balls 5. Fry the potato balls until golden and crispy 6. Once done remove from the oil and drain on paper towels 7. Place cherry tomatoes, half regular tomatoes, onion halves, chili, garlic on a baking tray 8. Sprinkle with seasoning, salt and pepper and olive oil 9. Roast them in the oven until tender 10. Once roasted remove from the oven and add to a blender 11. Add some water and basil and blend the mixture until smooth sauce 12. Pour the sauce into a pan, add cream and heat it gently 13. Once heated transfer the sauce to a bowl and serve with toasted bread 14. Place the chopped button mushrooms and onions on a baking tray 15. Add seasoning, salt and pepper, olive oil and thyme 16. Add a little cream cheese and garlic 17. Roast in the oven until tender 18. Once done remove from the oven and sprinkle with fresh herbs 19. Then toss in the cooked pasta and stir well 20. Pour the flour, semolina, and water into a bowl 21. Add baking powder and a little salt and then mix well 22. Roll the dough into large balls 23. Set them aside to rest 24. After a few hours, flatten them 25. Put butter on top 26. Fold the dough into a rectangle shape and spread butter evenly 27. Put the dough on a pan and cook until golden brown on both sides 28. Cut the potatoes into sticks 29. Mash them, add flour, salt, and pepper 30. Let the dough rest, slice and flatten them 31. Fry the filled dough until golden 32. Chop cucumbers, potatoes, onions and cherry tomatoes in a bowl 33. Add flour, salt, and pepper, and then mix everything together 34. Roast in the oven until golden and tender 35. Chop the onion on a baking tray 36. Sprinkle with chili powder and drizzle olive oil 37. Add cream cheese and garlic cloves to the tray 38. Roast everything in the oven until tender 39. Once done remove from the oven and add some fresh herbs and mix everything together 40. Add balsamic glaze and then add cooked pasta and stir well 1. Boil 2 potatoes and mash them well 2. Then sprinkle in salt and pepper 3. Add corn starch and mix everything together 4. Roll the mixture into small balls 5. Fry the potato balls until golden and crispy 6. Once done remove from the oil and drain on paper towels 7. Place cherry tomatoes, half regular tomatoes, onion halves, chili, garlic on a baking tray 8. Sprinkle with seasoning, salt and pepper and olive oil 9. Roast them in the oven until tender 10. Once roasted remove from the oven and add to a blender 11. Add some water and basil and blend the mixture until smooth sauce 12. Pour the sauce into a pan, add cream and heat it gently 13. Once heated transfer the sauce to a bowl and serve with toasted bread 14. Place the chopped button mushrooms and onions on a baking tray 15. Add seasoning, salt and pepper, olive oil and thyme 16. Add a little cream cheese and garlic 17. Roast in the oven until tender 18. Once done remove from the oven and sprinkle with fresh herbs 19. Then toss in the cooked pasta and stir well 20. Pour the flour, semolina, and water into a bowl 21. Add baking powder and a little salt and then mix well 22. Roll the dough into large balls 23. Set them aside to rest 24. After a few hours, flatten them 25. Put butter on top 26. Fold the dough into a rectangle shape and spread butter evenly 27. Put the dough on a pan and cook until golden brown on both sides 28. Cut the potatoes into sticks 29. Mash them, add flour, salt, and pepper 30. Let the dough rest, slice and flatten them 31. Fry the filled dough until golden 32. Chop cucumbers, potatoes, onions and cherry tomatoes in a bowl 33. Add flour, salt, and pepper, and then mix everything together 34. Roast in the oven until golden and tender 35. Chop the onion on a baking tray 36. Sprinkle with chili powder and drizzle olive oil 37. Add cream cheese and garlic cloves to the tray 38. Roast everything in the oven until tender 39. Once done remove from the oven and add some fresh herbs and mix everything together 40. Add balsamic glaze and then add cooked pasta and stir well Add Direction Ingredients 2 potatoes 6 tbsp olive oil 2 pinch salt 2 pinch pepper 200 ml yogurt 1 lemon juice 1 bunch dill 1 bunch parsley 1 bunch chives 1 red onion 1 cucumber 1 bunch coriander spring onions 2 cloves garlic 2 tbsp corn starch 15 cherry tomatoes 1 bell pepper 200 ml vegetable broth 100 ml oat cream 1 handful basil 2 cups semolina 4 cups flour 2 tbsp baking powder 1 cup water 4 tbsp butter 250 g button mushrooms 1 tbsp thyme 100 g cream cheese 50 g sun-dried tomatoes 200 g pasta 2 tbsp paprika paste 2 tbsp pomegranate molasses 50 g walnuts 50 g olives 100 g spinach 100 g red cabbage 100 g carrot 1 bunch spring onion 100 g cheese 2 tbsp balsamic glaze 100 ml coconut milk 2 rice paper 2 tbsp soy sauce 50 g grated cheese 1 sprig rosemary 1 tbsp ketchup - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment baking tray bowl blender knife grater pan Add equipment Tips Add tip How accurate is this recipe? 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