Buckwheat Galette with Lentils and Mushrooms Recipe

Published on :

How nice in the evening to get together for dinner, sit, chat about anything, joke, laugh… and when such a cake on the table, it’s twice as nice! A riot of colors, flavors, tastes! Very useful, satisfying and tasty! All products are very harmoniously connected with each other, and the result was excellent! This cake is a galette in a provençal style, you can safely offer not only family every day. It will take its rightful place on the festive table.

Galette “Briam” with Greek Vegetable Stew Recipe

Published on :

Briam is a vegetable stew baked with feta. The recipe for this stew I brought from Greece a few years ago, since then I regularly cook. This time I decided to experiment and submit it to the test. The result exceeded all my expectations! Very harmonious, delicious and bright in spring! The dough turns crispy and soft, juicy and rich vegetables, feta gives the dish a flavor. The dish comes out quite low-calorie and useful. The dough in vegetable oil, instead of cream, and the filling consists of almost the same vegetables.

Galetta “A La Ratatouille” on Pumpkin Dough Recipe

Published on :

Ratatouille-a dish that was born in Provence, and then quickly spread throughout the southern region of the country, is now known and loved by many not only in France but throughout the world. Classic Ratatouille must contain zucchini, eggplant, bell peppers, tomatoes. Vegetables are cooked in olive oil with onions and / or / garlic and, of course, Provencal herbs – fresh or dry. Modern cooks, of course, often modify the recipe in every way, as it happens with all known classic recipes. Let me introduce you to my version. In this recipe, I used Ratatouille as a pie filling. Suitable when just vegetable stew is a little boring. Pumpkin dough is a godsend. It is nutritious, tasty, bright!