Inspirations
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Dumplings for Independence Day!
Ingredients for the stuffing 250 g cottage cheese approx. 40-50 g VERA sun-dried tomatoes, finely diced 1 small onion, finely chopped oil salt and freshly ground black pepper to taste Dough n
Infernally delicious stuffed peppers
Ingredients 4 medium orange or red peppers 250 g minced beef or poultry 1 cup cooked VERA rice 1 can VERA corn 1 tbsp jalapeño VERA 1 cup passat
A terribly good cheese board
Ingredients ghost and bat-shaped cheeses VERA olives VERA crunchy crackers VERA gherkins VERA grapes VERA ajvar VERA patisons VERA salami slices Implementation Use a mold shaped like a ghost, pumpkin or ni
A spooky tree for Halloween
Ingredients 2 packets of puff pastry Pesto green VERA Pesto red VERA Mozzarella 1 egg + a little milk Method Lay out the first sheet of pastry and sprinkle with mozzarella. Sprinkle the top with herb
Chickpea cutlets
Ingredients 1 tin of VERA chickpeas (drained, lightly rinsed) 1 small onion, finely chopped 2 cloves of garlic, crushed 1 egg breadcrumbs or panko parsley salt and pepper to taste
Crispy chickpeas with fluffy feta
Składniki 1 puszka ciecierzycy VERA ok. 250 g fety 1/2 szklanki jogurtu greckiego sok z cytryny oliwa VERA pieprz świeży koperek przyprawy: oregano, papryka słodka, kurkuma, sól Wykonanie Zmiksuj fet
Marry Me Chicken
Ingredients 3 tablespoons extra virgin olive oil VERA 2 chicken breasts Salt, black pepper 2 cloves garlic, finely chopped 1 teaspoon red pepper flakes (chilli) ¾ cup poultry broth
One-pot pasta with chicken and sun-dried tomatoes
Ingredients 1/2 jar of VERA sun-dried tomatoes 400 g chicken breast 5 cloves of garlic 2 cups of Lumachine pasta (or other favourite) 4 cups of bouillon (can be poultry or vegetable) 3 tbsp.
Mushroom porridge with chickpeas
Ingredients 1 onion 3 cloves of garlic 200 g buckwheat groats tin of VERA chickpeas 2 tins of VERA tomatoes handful/glass of dried mushrooms VERA oil + butter for frying pepper, salt, nutmeg
Chicken liver skewers with pineapple dip
Ingredients for 4 servings Skewers: 400 g cleaned chicken livers 50 g Pomace VERA oil 40 g balsamic vinegar 40 g red Port 50 g roasted sliced hazelnuts salt and pepper
