Caraway put in a container on the stove to brown, about 3 minutes. Put it in a glass bowl and mix with other products. Court covered with plastic foil and leave at room temperature for 2 days. Mixture

Wash the peppers and hot peppers. Pierce them in several places and put them in an envelope for roasting meat. Tie the bag and bake them in a hot oven until tender and lightly browned their scales

All products are mixed is suitable cup or other container in which the sauce will be served. Allow to stand for 5 minutes in the refrigerator and is ready for consumption. This sauce is suitable for

Garlic cut into very small pieces or are going through press. Mix with salt, pepper and coriander. Bake in a dry pan until golden yellow, stirring constantly - about 1-2 minutes. If sticks, may be

The peppers are cleaned and cut into cubes. In blender grind the peppers and garlic clean. Pour into a bowl and add all other products. Stir well.

Dried peppers pour hot water and leave for half an hour to soften. Then together with the garlic and parsley (all chopped) is crushed in a mortar. In a pan with a little olive oil and fry the onion

Cut onions and garlic finely and fry until lightly golden, add the mushrooms, pre-diced and left to stew. After staying fat is added wine, allow to boil 5 minutes, add dill, parsley, spices and sauté

Mayonnaise diluted with lemon juice and salt water. Her with constant stirring, finely chopped anchovy fillets and chopped egg. Sprinkle top with caviar or chopped olives. * Preset products are for 4

Crushed garlic with the salt slurry add to mashed potatoes, stirring, gradually add the oil and vinegar drop by drop, stirring with a wooden spoon or mixer until a creamy. Similarly was prepared and

Stir the tomato paste with water and the oil until a smooth mass. Parch chushletata stove, wash them and put in the mixture. Finally, put the chopped parsley. * This recipe is an old national dish

Mix milk, onion (whole or 2) nutmeg , cloves and bay leaf in a saucepan over low heat and simmer gently for 15 minutes, open to flavored milk. Discard the onion, bay leaf and cloves. Meanwhile, melt 4

Blanch fresh parsley (put 400 ml water to boil, put parsley in water and pull the fire, stir in less than 1 minute. Remove the parsley and place in ice water (water and ice), then remove it. Put the

Bread crumbles crumbs that are irrigated in the vinegar and squeeze. In a mortar bruised capers and parsley until a smooth cream. Add chopped green olives and continues until a thick and smooth

Mayonnaise mixed with all ingredients, add salt and Finally add pepper. Mix well until a uniform mixture. This sauce is best suited to fish.

To mayonnaise add the lemon juice and crushed garlic mash. Mix well and serve meals to BBQ - pork, lamb, rabbit, fish.