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Mushroom risotto

- Lightly fry ½ onion and 1 clove of garlic in a frying pan with olive oil.
- Add the mushrooms and fry for 2 minutes.
- Add to the pan 1 serving of rice (1 small coffee cup per person), chopped parsley and oregano. Sauté for 1 minute over medium heat.
- Add 3 parts of stock for each one of rice, and 1 cube of concentrated chicken or poultry stock. Leave over a low heat for 15 minutes.
- Cover and leave to rest for 10 minutes. Add Parmesan cheese.

Scrambled eggs with mushrooms

- Drain the mushrooms and sauté them with the garlic. Add salt and pepper.
- Add 4 beaten eggs to the pan and keep stirring until the eggs are lightly undercooked
- Add chopped parsley or thin strips of ham, according to taste.

“Carvery-style” peppers

- Slice a clove of garlic and gently fry in 8 tablespoonfuls of olive oil until golden brown.
- Open and drain the peppers. Add them to the pan.
- Heat very slowly for 10 minutes. Stir, and turn over halfway through the cooking time.
- Especially suitable as an accompaniment to grilled meat or fish.

Mediterranean salad

- Open and drain the peppers. Set them aside.
- In a salad dish, add ingredients according to personal taste: roasted peppers, tomato, black olives, hard-boiled egg, anchovies, chopped spring onion…
- Add salt and pepper.
For the vinaigrette: mix 4 tablespoonfuls of oil with parsley and vinegar, according to taste.
- Serve immediately