The oven is heated to 180 C. In a deep bowl whisk eggs with milk and cream. Add the chopped pepper and parsley. Pour spaghetti in salted boiling water. Boil until tender. Remove from the water

Peppers cut into small strips, onion into thin crescents, lettuce also strips, zucchini cubes. Stew all vegetables in a little oil about 8 minutes, add salt. When tender add a few tablespoons of

Gets cooked tagliatelle in water with salt added to it and 2-3 tbsp olive oil. In a deep pan sauté 5 minutes mushrooms and grated onion, savory. Add the cream and after 5 minutes add the tomatoes

Paste boil 15 minutes in salted water with 4-5 tbsp olive oil. In a pan with heated 2-3 tbsp olive oil are added while stirring, wrinkled cloves garlic, anchovy puree 1 tsp pesto, capers, 5-6 cherry

Are mixed dough of all the ingredients. When the dough slowly falleth from the stirrer and sharpening while fall is exactly as it should. If it is wet, add flour if it is dry - water. Put to boil

Cous put up is boiled in salted water and drain . Chop onion and sauté chopped mushrooms, then added to the cous-Kusa. Season with pepper and salt. Serve immediately, sprinkled with chopped parsley.

Cooked macaroni straining and mix with the butter, cheese and half the feta cheese (the cottage cheese). Pour into a buttered baking dish and cover with a thinned with a little water tomato paste. Top

Onions, garlic, pepper and cut into large cubes and fry in a little oil. Add the peeled and chopped tomatoes, mint, salt, sugar and vegetable broth. Stews. To the resulting sauce add the chopped hard

Boil macaroni in lightly salted water. Chop into crescents and fry in the oil to get a nice golden color. Add red pepper and mint. Finished pasta drain well water and place in a baking dish. Top put

Boil pasta in salted water and drain. Chop finely and stew in butter, when ready add the tomato puree and stir. Add the spaghetti and crumbled feta cheese. The mixture is stirred gently, pour into pan

The noodle is boiled in boiling salted water. Strain well and pour into a large saucepan and fry gently in the butter. Fry the chopped onion and garlic cloves, add the cleaned mushrooms and tomato

Cut the eggplant into slices, add salt and leave to drain for half an hour. Slightly stew - softened, but without losing its shape. Rikotata mixed with thawed and squeezed spinach well. Add salt and

Cook pasta in salted water. In hot sunflower oil fry 2-3 cloves garlic, chopped tomatoes (it is desirable to use small / cherry tomatoes) and chopped arugula in large pieces. When everything is well

In salted water is boiled pasta. Eggplant cut into small cubes and fry in sunflower oil, until golden in color, add chopped tomatoes, a pinch of oregano and a few fresh basil leaves, salt to taste

In salted water is boiled pasta (penne). For the sauce: hot sunflower oil left to burn 1 clove garlic, then remove, add chopped peppers, tomatoes and parsley. Season with salt and pepper. The finished