Chop the onion finely and fry in 1 tbsp olive oil, add the rice, chopped olives, raisins and mint. Nuts fry separately in 1 tbsp olive oil and add to the mixture. The resulting stuffing made

Heat is the oil, add the flour and fry until golden, then add the red pepper and immediately smashed tomatoes. Add 1 liter of water or more optional. Soup cook for about 10-15 minutes and wash the

Mushrooms, carrots and rice is cooked. Once cooked cut many in small piecesers. Cabbage leaves are separated and they put the filling. Ready dolmaschki flooded with water and bake in preheated oven

Quinces cut into slices with sheet. Sprinkle with sugar to taste and pour water enough to cover them, as the water put a few drops optional. Bake until the quince is tender and water evaporates and

Quince cut flap gouge is seeds. Quince is filled with the walnuts. On the sheet make holes as number of cloves. Any clovesche get wet, dips in cinnamon and zabuchva in the hole. Wrap in foil and bake

Leeks cut into circles and stew the hot sunflower oil under the cover until tender, then seasoned with thyme, crushed to the broth and add the corn and wine. Cous-Kusa is boiled, as in its water, add

Beansa soak the evening in cold water. The next day washed and put to boil with chopped onion, carrot and whole pepper. So the beans boil over medium heat until ready. After being boiled to remove the

All products are mixed, poured in a floured tray and bake in a moderate oven. Cool and sprinkle with powdered sugar.

Onions and carrots are placed in boiling water and after tender add the potatoes, courgettes, peas, tomatoes, spices and noodles. When all the products are soft add the broccoli and after 5-7 minutes

The fruits are washed, cleaned (apples, grapes) or Peel (kiwi, melon) and their fleshy part is cut into small pieces. From pear juice was collected 125 ml and mixed with starch. Other juice was poured

Beans boiled. Chop in small pieces and fry in the oil, add the paprika and salt. Roux beans and place in a pan, add the rice and peppers. Mix and bake.

Leek and carrot finely chopped and stew with fat and a cup of water or broth. Once softened add the paprika, the washed rice and savory. 10 minutes later put the grated tomato, diced potatoes, chopped

Sugar water boil for about 15 minutes on medium heat. Then add sliced ​​figs and boil for another half hour. Add anise and nuts and continue cooking for another 10 minutes. Remove from heat and stir

The beans are cleaned, cut into pieces 2-3 cm and is boiled in salted water (if using raw). In another court fry briefly the oil with red pepper and pressed garlic. Add beans, grated tomato, spices

Cut cap pineapple and remove the flesh with a spoon part. Save the juice. Peel the bananas and cut them into circles. Pour them with lemon juice to not tarnish. In a bowl pour the rum and the same