Finely chopped sauerkraut stew with the oil and 1/2 cup water or cabbage soup of not very high heat until water evaporates. Then put it in the tray. Rice washed and rinsed several times, drain well

Vegetables are cut into strips and fry separately in wok pan for about 2 minutes, stirring constantly. Starting from the cabbage, then carrots, peppers, leeks and courgettes. Finally combined and

Cabbage cut into thin strips, onion into thin crescents or finely. In preheated oil fry briefly onions, add the cabbage and 2-3 in. Of water. Cover with a lid and stew until cabbage fall. Remove the

Onions and garlic tomato sauce for fried in olive oil. Once softened add a blocked pepper, tomato concentrate, mustard, vinegar, sugar, salt, pepper, Worcestershire sauce and puree. Allow the stove

To prepare the stuffing chop into small cubes vegetables (carrots, zucchini, potato, mushrooms, hot pepper, onion and garlic). In a heated pan with sunflower oil fry the onion and garlic. Add the rest

Clean, washed beans soak in cold water for at least 12 hours. Washed, pour cold water and boil for 5-10 minutes. Discard water, rinse again, pour cold water and boil until tender. Part of the heated

Cut the vegetables and fry them in the following order - onion and garlic, zucchini, peppers, carrots, and finally add the tomatoes. Let them be poizparzhat 5 minutes and add the lentils, which are

In a bowl, stir all ingredients for the dough (without chocolate and powdered sugar). Distribute it in the form of muffins in the middle of each cookie cutter put a piece of dark chocolate, as we look

To prepare the baskets used format for muffins or small baking tin. Cut the peel of banitsa squares size trays. Coat the bottom of the form with sunflower oil and begin to stack trays banitsa. In

In saucepan put previously boiled water, potatoes (cut into small cubes), tomatoes (peeled and cut into small cubes too), corn and peas. Also add the sunflower oil, salt, pepper and universal spice to

Boil macaroni in salted water. Eggplant cut into small kupcheta and salted to remove the bitter juice them. Grate the carrot and fry, add chopped tomatoes and fry to become a sauce, add the eggplants

Carrots onion pepper fry lightly, add the rice and fry lightly, add the tomatoes and continue to simmer on low heat, add eggplant into kupcheta previously drained from the bitter juice, zucchini in

Courgettes, potatoes, peppers and carrots sliced ​​across the length and arrange in pan casually. Top cut onions, spring onions and lots of parsley. All pour tomato sauce and sprinkle with salt and

Peppers are punching, while maintaining the lids. Tomatoes and eggplant are dug with a spoon again with preserved caps. Filling: Chop and fry until golden, add to it grated carrot and chopped

Cut green onions and fresh garlic finely and olives on wheels. Wash and clean the spinach. Then cut it into large strips. Sauté onion, garlic and spinach in preheated skillet with olive oil. Season