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

Ingredients: 500 g spaghetti mackerel1 tablespoon butterA little extra virgin olive oil2 red peppers, cut into very thin sticks3 large mushrooms cut into very thin slices1 clove of chopped garlic3 spring onion, finely chopped250 g apaki, smoked and salted meat cut into thin slices of freshly ground pepper Preparation: Boil the spaghetti in plenty of salted water, drain, add the butter without melting and mix well. In a large skillet, heat the olive oil and fry the peppers, mushrooms, onions and garlic. After drying, remove the vegetables and place on a plate. Return the pan

INGREDIENTS: For pasta: 500 gr FOUR5 eggs40 ml EXTRA VIRGIN OLIVE OIL10 g saltFor bechamel: 80 g extra virgin olive oil organic A80 gr FOUR800 ml goat's milk VERO CRETAN200 gr goat's yogurt VERO CRATANka oatmeal grits PASTE: Put all the ingredients in a mixer bowl and beat until you get a tight and elastic dough. Wrap in a membrane and leave for at least 50 hour in the refrigerator. Then with a pasta machine we open a thin pasta dough and let it dry with enough

Ingredients: 1 chopped red pepper1 chopped eggplant1 chopped onion2 chopped garlic1 packet tagliatelle1 packet of soybean grind1 packed chopped tomato1 tablespoon oregano1 tablespoon thymeCumin 1 teaspoon40g ground vegan cheese extra oil.0,5g ground vegan cheese Lard cheese1 cereals6 tablespoons LITTLE CROSS Purpose of flour80 g ground vegan cheese0,5 cups extra virgin olive oil A0,5 teaspoons cardamom powder PREPARATION: Cook tagliatelle in plenty of salted water for 4 to 5 minutes and strain. Saute in a little olive oil until the vegetables are done

Ingredients: 250 gr. yogurt500 gr. beets boiled and diced1 clove of garlic3 tablespoons olive oil2 tablespoons vinegar4 tablespoons walnuts cut into small piecesSalt Preparation: In a larger bowl put yogurt, salt, oil and vinegar and mix until they become a homogeneous mixture. Squeeze a clove of garlic with the wide side of a knife blade to knead, add the garlic to the yogurt and mix well. Add the cooked beets and walnuts and mix well. Leave the salad in the fridge for an hour to "bind" the aromas and flavors. Take the bowl out of the fridge and sprinkle with a little more

Ingredients: 1 kg gavros fish (herring) 2 large ripe tomatoes2 garlic cloves1 tablespoon oregano1 cup extra virgin olive oil juice of 1 small limunasol Preparation: Wash the fish, after removing the head and intestines, clean them and put in a fairly large pan. Coat with olive oil and lemon, salt and sprinkle with the rest of the fish and oregano. Then hands and add garlic. Put the tomatoes on the fish and cook for 45-50 minutes at 180 degrees.

Ingredients: 1 kg cleaned cuttlefish1 bunch chopped onion1 / 2 piles chopped dill1 onion, finely chopped2 tomatoes or sliced ​​tomatoes2 teaspoons tomato paste1 / 2 cups red wine1 / 2 cups extra virgin olive oilsalt and pepper, cloves, fresh seasoning Prepare first in oil.Add the cuttlefish with sliced ​​onions, pour in the wine and let it evaporate for a few minutes before adding the tomatoes and porridge (dissolved in 2 cups of water) .Finally add the dill, spices and salt and pepper.Leave in the pot for about 35 to 45 minutes until the cuttlefish softens.

Ingredients: 1 bag Higlo paprika baked on wood4 eggs100 g cheeseGarlic, oilParsley leafSo, pepper Preparation: Peppers are melted, cleaned of shells and seeds. Then grind, add two cloves of garlic, add salt and fry in hot oil. Beat 4 whole eggs and make 3 omelets from it, put a third of the beaten eggs in hot oil to spread the mass on the pan like a pancake. Arrange the omelette on a special plate, then the fried peppers, and sprinkle each row of peppers with primrose leaves and grated cheese. The last layer

Ingredients: 1 sachet Higlo peppers roasted on wood200 g red tomatoes30 g garlic60 g oilSo, pepper Preparation: Peppers are melted, cleaned of shell and seeds. They are cut in half lengthwise, salted to taste, arranged in a shallow dish and poured with the amount of oil. Peel a squash, grate it and squeeze the juice. Diluted mashed garlic puree is added to this mass. The mass is salted to taste, mixed well and served on arranged roasted peppers. Sprinkle the salad with finely chopped parsley on top.