Paprikan Sauce
- 2 cans of canned tomato (cut)
- 1 onion
- 1 piece of garlic
- 200g of minced meat
- 1 bay leaf
- some port wine
- a bit of salt, pepper
- crush the garlic
- it’s smelly
- mince the onion
- it makes you cry
- brown the garlic on low heat with olive oil
- once the smell is gone, take out the garlic
- from the same pot where you cook the garlic, brown the onion on low heat until it becomes transparent
- add the minced meat
- cook the minced meat until it changes color
- add the tomato
- add the bay leaf
- add the port wine
- have a drink with it
- add salt and pepper
Macaroni au gratin
- 200g of macaroni
- 1 pack of brown mushrooms
- 1 pack of eryngii
- 1 pack of shimeji
- 1 pack of hen-of-the-woods
- a bit of white wine
- cheese (as you prefer)
- a bit of dried basil
- a bit of salt, pepper
- Paprikan sauce
- brown the mushrooms with olive oil
- add the white wine
- drink it
- add salt and pepper
- add the salt in the pot with the boiling water
- to prevent macaroni from sticking, add a bit of olive oil
- finally, toss the macaroni
- rub the garlic against the gratin
- add approximately ⅓ of the Paprikan sauce
- add the boiled macaroni
- add the browned mushrooms and mix lightly
- add what remained of the Paprikan sauce
- add the grated cheese
- add the dried basil
- cook in the oven at 200° C for 15-20 minutes
- it’s done!!
Green salad
- baby leaves
- mushrooms
- purple onion
- cherry tomatoes
Dressing
- 1 spoon of white wine vinegar
- 4 spoons of olive oil
- 1 mini-spoon of mustard
- ½ mini-spoon of salt
- a bit of pepper
- prepare the dressing (mix every ingredient)
- add lemon on the sliced mushrooms (to prevent discoloration)
- wash the vegetables and drain them well