Preparation: Preheat the oven to 180 ° C (350 ° F) placed on a fan. Cut the potatoes into 2-3 cm pieces and add them to the baking dish. Add the orange and lemon juice, chili flakes, cumin, oregano, garlic finely chopped, salt, pepper, olive oil, rosemary and stir.Add water and cover with aluminum foil.Bake for 45 minutes.Remove from oven and add fork to pan, cut into pieces.Mix and set aside.For salmonIn salmon fillets add chili pah , cumin, turmeric, olive oil, salt and pepper and spread them on the surface.

Preparation: Put the pan on medium heat and add 1 tablespoon of olive oil. Roll two eggs in a pan, season with salt and pepper, and fry for 1 minute. Remove from the heat and set aside until needed. In another pan over medium heat, heat 1 tablespoon of olive oil. Saute the spinach for 2 minutes until it boils. Season with salt. and add water, tongues and mix with a serving spoon.Add heavy cream, pepper and stir.Remove the pan from the heat and put fried eggs on top.Serve with finely chopped dill.

Preparation: Preheat the oven to 200 ° C (390 ° F) placed on a fan. Melt the butter in a saucepan over medium heat. Add the flour and whisk. Add the milk in batches, stirring constantly. Add the cheddar, salt and pepper. Stir until the cheddar melts. Remove the pot from the heat and add the macaroni. Stir well with a serving spoon and pour the mixture into a mini baking dish or baking dish measuring 20x25 cm. Bake for 10-15 minutes. Remove from the oven and serve with finely chopped parsley. .

Preparation: In a large bowl, add the marinade ingredients and mix well. Add the meat inside, mix, cover with plastic wrap and place the dish in the refrigerator for 24 hours. During this time, mix well 2-3 times. The next day, preheat the oven to 180 ° C (356 ° F), place on a fan. Remove the meat from the marinade and place it on a baking sheet. Season with salt and pepper, and fry for about 70 minutes. Remove the baking dish from the oven and store the juices with which, if desired, you can make the sauce to reduce in the pan.Cut the meat into portions and

Preparation: In a large bowl, add the pieces of lamb and sprinkle them with flour. Place the pot on medium heat. Add the lamb inside and simmer for 4-5 minutes until it takes on a nice golden color on all sides. Remove from the heat, add the lamb to the bowl and place on finely chop the onion and garlic clove. In the same pot add the olive oil, onion, garlic and sauté them for 2-3 minutes until soft. Add the tomato paste and sauté for another two minutes. Deglaze the pot with the red wine and let the alcohol evaporate , 2-3 minutes.Add canned tomatoes, chili flakes, sour cream,

Preparation: Put the stove on high heat.Add salt, pepper and olive oil to the lamb and spread over the entire surface.Put the lamb in a cooking pot and simmer until it takes on a golden color on all sides.Drain with wine, then add cumin, a cube of broth , water, rosemary and close the lid.Turn the safety valve to the appropriate pressure indicator, reduce heat and cook for 30 minutes.Relieve the pressure from the pressure and open the lid.Cut the spring onion into small pieces, lettuce into large pieces, finely chop the dill and add them to stove.Close the stove with lid, safety valve

Preparation: For meatballs: Put the pan on medium heat and add the butter. Finely chop the spring onions, garlic and add them to the pan. Add cumin, salt, pepper and sauce. Transfer the mixture to a bowl and add the bread, olives, feta crushed by hand, minced lamb, salt, pepper and mix very well. Shape about 24 meatballs and add them to a baking dish with flour. Be sure to cover the entire surface with flour. On a medium heat, put a pan with sunflower oil. Squeeze out the excess flour from the meatballs and add them to the hot oil. Fry in batches

Preparation: For vegan meatballs: Put the pan on high heat and add olive oil. Finely chop the onion, garlic and add them to the pan. Finely chop the dill stalks and add them to the pan. Add thyme, salt, pepper and simmer for 2-3 minutes. Dispose of the rest of the dill. In the food processor, add the mushrooms to the batches and process until finely chopped. Transfer to a bowl and simmer for 15-20 minutes until they release all the moisture and lose volume. Remove and allow the mixture to cool. At this point, the consistency should be thick like

Preparation: Put the pan on high heat and add 2-3 tablespoons of olive oil. Cut the chicken into pieces of 2-3 cm and add to the pan. Add salt, pepper, flour and stir. Transfer the chicken to a hot pan and simmer for 3-4 minutes until golden brown. Put the pot on a high heat and add 2 tablespoons of olive oil. Finely chop the onion and garlic, add to the pot and simmer. Add the artichokes , chicken and deglaze the pot with wine. Add lemon juice, water, pot with chicken stock, tarragon and stir. Cover with a lid and simmer over medium heat for 20-25 minutes. Serve with pepper,

Preparation: Add grapefruit, orange, lemon and lime juice to the bowl. In another bowl add ¼ marinade and set aside. Cut the fennel onion into thin slices with a mandolin cut, add it to the first bowl and stir. Follow the same procedure for zucchini, artichoke and add them to the bowl with the fennel onion. Cut the beets from the thin slices and add it to the marinade bowl. Ideally, the beets should be placed in a separate bowl so as not to stain the rest of your vegetables. Cover the bowls with plastic wrap and make sure they touch the surface of the vegetables so that