Directions
- 1Boil 2 potatoes and mash them well
- 2Then sprinkle in salt and pepper
- 3Add corn starch and mix everything together
- 4Roll the mixture into small balls
- 5Fry the potato balls until golden and crispy
- 6Once done remove from the oil and drain on paper towels
- 7Place cherry tomatoes, half regular tomatoes, onion halves, chili, garlic on a baking tray
- 8Sprinkle with seasoning, salt and pepper and olive oil
- 9Roast them in the oven until tender
- 10Once roasted remove from the oven and add to a blender
- 11Add some water and basil and blend the mixture until smooth sauce
- 12Pour the sauce into a pan, add cream and heat it gently
- 13Once heated transfer the sauce to a bowl and serve with toasted bread
- 14Place the chopped button mushrooms and onions on a baking tray
- 15Add seasoning, salt and pepper, olive oil and thyme
- 16Add a little cream cheese and garlic
- 17Roast in the oven until tender
- 18Once done remove from the oven and sprinkle with fresh herbs
- 19Then toss in the cooked pasta and stir well
- 20Pour the flour, semolina, and water into a bowl
- 21Add baking powder and a little salt and then mix well
- 22Roll the dough into large balls
- 23Set them aside to rest
- 24After a few hours, flatten them
- 25Put butter on top
- 26Fold the dough into a rectangle shape and spread butter evenly
- 27Put the dough on a pan and cook until golden brown on both sides
- 28Cut the potatoes into sticks
- 29Mash them, add flour, salt, and pepper
- 30Let the dough rest, slice and flatten them
- 31Fry the filled dough until golden
- 32Chop cucumbers, potatoes, onions and cherry tomatoes in a bowl
- 33Add flour, salt, and pepper, and then mix everything together
- 34Roast in the oven until golden and tender
- 35Chop the onion on a baking tray
- 36Sprinkle with chili powder and drizzle olive oil
- 37Add cream cheese and garlic cloves to the tray
- 38Roast everything in the oven until tender
- 39Once done remove from the oven and add some fresh herbs and mix everything together
- 40Add balsamic glaze and then add cooked pasta and stir well
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
Equipment
baking traybowlblenderknifegraterpan
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