• 400 g. of potatoes
• 3 apples
• garlic
• ½ glass with vegetable oil
• ½ glass with water
• 1 spoon with vegetable concentrate
• salt, pepper

Preparation:

• Cut the potatoes in finger shape.
• Cut the apples in small cubes.
• Put all the ingredients in a teflon pan.
• Boil for 20 min.

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• 700 g. potatoes
• 6 carrots
• 100 g. of small beans
• 4 parsnips
• 1 celery root
• 200 g. of various pickles: red bell pepper, cucumber, and carrot
• 250 g. of mayonnaise
• salt, pepper

Preparation:

1. Boil the potatoes in their skin, until they are ready (try them with a fork: it should pass through easily).
2. Skin them off and cut them in small cubes.
3. Boil the vegetables.
4. Cut them in small cubes.
5. Cut the pickles in cubes.
6. Keep 100 g. of mayonnaise aside.
7. Mix everything up with the 150 g. of mayonnaise, the salt and the pepper.
8. Put the mixture on a big plate, and build it in a cake shape, flat on top.
9. Cover it with the remaining mayonnaise, spread all over in a thin layer.
10. Decorate the dish with black olives, slices of red bell pepper and of pickled cucumber.

Put it for 10 minutes in the fridge before serving.

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• 10 carrots
• 4 parsley roots
• 1 small celery root
• 2 apples
• 200 g. of mayonnaise
• salt, pepper

Preparation:

1. Grate all the vegetables and the apples on the medium side of the grater.
2. Dry them by wrapping them in a clean towel and pressing gently.
3. Mix them up with the mayonnaise, the salt and the pepper.

Serve after refrigerating for 10 minutes. For fancy dinners, put the salad in small bowls, cover the surface with a thin layer of mayonnaise and decorate with pieces of olives, red peppers and parsley.

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• ½ kg. of green beans
• 250 g. of mushrooms
• 300 g. of mayonnaise
• salt, pepper

Procedure:

Boil the beans; leave them to chill up and cut them small.
Fry the mushrooms; leave them to chill up and cut them small.
Mix up the beans with the mushrooms, the mayonnaise, the salt and the pepper.

Refrigerate for about 10 minutes before serving. It is suitable as a cold appetizer.

Suggestion for serving: make some small garlic toast (you can slice a baguette), put on each slice of toast a teaspoon of salad, arrange them nicely on a plate, and decorate with a small cube of red pepper or some parsley.

Important tip from the chef: make sure the mushrooms and the beans are cold when you mix them with the mayonnaise, otherwise you may have the surprise that the mayonnaise becomes watery.

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• ½ kg. of potatoes
• 4 eggs
• 2 onions
• 2 tomatoes
• 1 cucumber
• 1 mild pepper
• 200 g. of bacon
• 100 g. of olives
• garlic sauce
• salt, pepper

Preparation:

1. Cut the potatoes in small cubes and boil them for about 15 min. Leave them to chill up.
2. Boil the eggs for 5 min. When they are cold, cut them in small pieces.
3. Cut the vegetables and the bacon in cubes.
4. Mix up all the ingredients and add salt, pepper, and garlic sauce.

You can skip the bacon in case you are vegetarian.

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• 500 g. of chicken breast
• 5 endives
• 100 g of red bell pepper
• 3 potatoes
• 200 g. of mayonnaise
• 1 lemon
• salt, pepper

Cooking procedure:

1. Boil separately the chicken breast and the potatoes. After that, leave them to chill up and cut them small.
2. Add the salt and the pepper.
3. Cut the endives and the bell peppers in small pieces, salt them and pour the lemon juice on top. Leave it like this for one hour.
4. Mix up all the ingredients.

Refrigerate for minimum 20 minutes before serving

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• 350 g. of potatoes
• 4 eggs
• 200 g. of pressed cheese
• 2 onions
• 1 pepper
• 100 g. of sour cream
• olive oil
• salt, pepper

Cooking Procedure:

1. Boil 3 eggs for 5 min. Slice them.
2. Slice the onion and boil it for 3 min. Then, fry it in olive oil with the sliced pepper for 3 min. Salt them.
3. Grate the pressed cheese.
4. Slice the potatoes 1 cm thick. Fry them for 3 min on each side. Salt them. Add pepper.
5. Put 1 row of potatoes on a pan with olive oil in it.
6. The second row will be the onion and the pepper.
7. The third row, the eggs. Put pressed cheese on top.
8. Repeat the alignment until you finish all ingredients.
9. Put the pan in the oven, at medium temperature, for 20 min.
10. Mix up the sour cream with the remaining egg. Add salt and pepper.
11. Take out the pan from the oven; pour the mixture on top and put it back. Leave it in the oven for 10 min.

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