Ingredients: 1 bag HIGLO pod1 red onion 2 teaspoons ground red pepper1 / 2 liters of milk 4 eggs, bacon, butter, flour Preparation: Fry the onion in butter, then add the beans, when cooked fry with flour, butter, ground red pepper , pour into the pan. In a separate bowl, whisk the eggs and half a liter of milk and pour over the pods. Arrange the pieces of bacon on top and put in the oven to bake for about 15 minutes. When the crust is caught and completely baked, decorate as desired with slices of hard-boiled eggs. 

Ingredients: 1 bag of green beans, 3 teaspoons of olive oil 1/2 bag of carrots 1/2 bag of sweet corn 2 spring onions, cut into sticks 150 g red pepper, cut into sticks 2 teaspoons of soy sauce 1 clove of onion200 g of tofu 2 teaspoons Preparation: Cook the beans in salted water for 15-20 minutes. Fry onions, carrots and peppers in olive oil. Remove the vegetables to a warm place. Fry the tofu in heated oil, add the squeezed onion, wine, soy sauce, sesame oil and finally mix the roasted vegetables, beans and squeezed corn. Serve cooked rice with this dish.

Ingredients: 300 g frozen Higlo peas 5 eggs 750 g minced veal Salt, pepper, crumbs Parsley leaf Sour milk Preparation: Grind the veal and add 2 eggs, salt and pepper. Sprinkle the meat board with the rips, hand out the mass, mix and stretch, then stuff it with pre-cooked peas to which a little parsley has been added. First grease the meat, then hand out the peas, put 3 hard-boiled eggs in the middle, and carefully wrap them in a roll and tie them with string. Grease the roll and bake in the oven until dark yellow. Drizzle it more often with the juice it has released.

Ingredients: 1 sachet Higlo pea800 g veal slicespeam oil 100 g champignonagustine, salt, pepper, marjoram5 eggs7 pieces of toast a little milk (for dipping toast) Preparation: Fry the meat in sesame oil, cover with soup, add chopped champignons and chopped low density. Bake 4 omelets of one egg each. Boil peas and mash. Add soaked bread - drained of milk, season. Add the yolks and then the beaten egg whites of 2 eggs. Pour the mass into greased muffin tins and bake in the oven with 50% moisture. 

Ingredients: 1 bag Higlo peas 2 tomatoes 2 heads of finely chopped onion 1 red pepper cut into strips Finely chopped parsley Preparation: Add peeled tomatoes, cleaned of seeds and diced, to the cooked and drained peas. Mix, add onion, paprika, primrose. Prepare the dressing in a bottle: pour olive oil, add lemon juice, coriander and spices. Shake the contents of the bottle well so that all the ingredients are mixed and combined. Pour the prepared topping over the salad, cover the dish with plastic wrap and refrigerate for an hour. Chop the anchovy fillets into thin noodles and decorate with them

Ingredients: 2 bags Higlo peas 500 ml water 1 soup cube grated lemon peel 200 ml sour cream for cooking nutmeg 1 tablespoon soy sauce a few drops tabasca mint leaves (for decoration) Preparation: Mix peas with water Mix warm peas to boiling, add soup cube and cook for 5 minutes Add lemon peel, nutmeg, soy sauce, tabasco and finally sour cream for cooking and boil it all together for another short time. Decorate the soup with mint leaves and serve warm.

Ingredients: 1 bag Higlo peas, 1 small onion, 50 g butter, salt, pepper, marjoram, garlic, parsley leaf, 2 dl sweet sour cream, flour (2 tablespoons) 3 dl milk Preparation: Chop the onion into small pieces cubes, fry in butter, add peas, garlic, spices, flour, pour milk and water, cook until peas soften. We mix it with a multipractical mixer. Strain, boil again and adjust the taste. Serve with whipped cream and primrose.

Ingredients: 1 bag Higlo peas1 small onion 2 tablespoons flour 2 dc milk 4 eggs 250 g finely chopped ham powder A little oil, salt, pepper, seasoning Margarine and crumbs Preparation: Lightly fry the chopped onion in oil, add the boiled and well-drained peas and seasoning. When it cools down a bit, stir in the finely chopped ham. Fry the flour in a little oil and add milk, cook a slightly thicker bechamel sauce, salt it and pepper to taste. Add the peas, and then add one egg to the whole mass. Pour in

Ingredients: 1 bag Higlo pea750 g lamb150 g rice1 onion2 dl sour milkSo, pepper, oil Preparation: Boil the lamb in water to be soft, take it out, cut it into cubes and leave in a warm place. Saute the onion and all the amount of rice in oil, occasionally adding the soup in which the meat was cooked. Boil and drain the peas. When ready, mix meat, peas and rice, add pepper and salt as desired and serve with sour milk.

Ingredients: 1 bag Higlo pea300 g pork1 head of black onion, rosemary 2 teaspoons ground red paprika, food additive, a little tomato juice Preparation: Finely chopped onion, fry in oil and put a pinch of dill and rosemary over it. Simmer for 2-3 minutes until it becomes a gelatinous mass. Cut the pork into smaller cubes (2x3 cm) and add it to simmer with the onion and spices for another 15 minutes on a moderate heat. Add a cup of water. When the meat turns white and is soft, add the frozen peas. Add another one