Saláta

Pasta: 300g flour 250g broccoli 2 tsp salt Sauce: 250g chickpeas 2 cloves of garlic 200 g pureed tomatoes 100 g tomato paste Italian herbs Salt pepper Toppings: basil, vegan parmesan Preparation: 1. Cook broccoli until soft, then mash 2. Knead with flour and salt to form a firm ball of dough 3. Using scissors, cut the dough over boiling water, let it cook for 5 minutes, then drain 4. Fry garlic and chickpeas, pureed tomatoes and tomato paste stir in 5. Season and fold in the broccoli pasta

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Cutlets for dinner 🤗

Cutlets for dinner 🤗 Ingredients: minced meat: 1.5 kg (3 lb) eggs: 2 pc garlic: 20 g (0.7 oz) red bell pepper: 1 pc onion: 2 pc carrot: 150 g (5.3 oz) potatoes: 3 pc dill: 20 g (0.7 oz) parsley: 20 g (0.7 oz) salt: 6 g (0.2 oz) black pepper: 5 g (0.2 oz) sweet paprika: 5 g (0.2 oz) salt: 5 g (0.2 oz) The salad: cabbage: 200 g (7.1 oz) salt: 4 g (0.1 oz) boiled beetroot: 1 pc carrot: 100 g (3.5 oz) canned peas: 100 g (3.5 oz) oil: 10 ml (0.3 fl oz) onion: 1 pc red bell pepper: 1 pc garlic: 10 g (0.4 oz) OVER MEDIUM FIRE: 5 MIN parsley: 20 g (0.7 oz)