Najpopularniejsze przepisy

  • Mushroom soup with rice

     

    • 20 dag of white rice
    • 0,5 kg of chanterelles
    • 2 cubes of turkey broth
    • 2 tablespoons of butter
    • pepper
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  • Chicken in sweet and sour sauce

    • White rice Lestello
    • 2 chicken breasts
    • soy sauce
    • 1 large onion
    • oil for frying
    • Sweet and sour sauce
    • fresh rosemary
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  • Chicken stuffed with peppers

    • 10 dag of rice Lestello
    • 1 chicken (about 1.5 kg)
    • salt and pepper
    • 1 lime 4 chopped cloves of garlic
    • curry
    • Spicy ground pepper
    • or olive oil
    • 3 pods of colored peppers
    • 1-2 small spicy chillies
    • 1 egg fresh coriander
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  • Vegetarian casserole with buckwheat groats

    • 2 bags of buckwheat
    • 20 dag of frozen green peas
    • 15 dag of champignons
    • 1 egg onion
    • 15 dag of grated cheese
    • 1 tomato
    • 2 tablespoons of butter
    • salt, pepper fresh basil

     

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  • Baked beans in tomato sauce

    • 50 dag of white beans
    • few vegetables without cabbage
    • 2 tablespoons fat
    • 1 onion
    • 200 g of sausage or bacon
    • 2 tablespoons tomato paste
    • 1.5 tablespoons flour
    • salt, pepper, paprika powder, marjoram

     

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  • Stuffed cabbage with groats

    30 dag of buckwheat groats Lestello

    medium white cabbage

    1 onion

    a few dried mushrooms

    10 dag of smoked bacon

    salt and pepper

    marjoram

    3 tablespoons of oil

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  • Chocolate block with expanded wheat

    250 g of butter 1/2 a glass of milk 1/2 a glass of sugar 3-4 spoons of cocoa 400 g of powdered milk 2 glasses of Lestello expanded wheat 1 glass of crushed walnuts   Melt the butter in a pot. Add sugar, cocoa, and milk, and stir vigorously until the ingredients are combined. Leave to cool off. Add powdered milk to the mixture and stir thoroughly. (Its consistency should be smooth. If it is too thick, add some boiled water). Finally, add the expanded wheat and walnuts. Mix. Place kitchen foil on a bread loaf pan and put the mixture in it pressing it with a spoon. Leave in a refrigerator for a couple of hours.
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  • Diet bars – gluten-free

    125 g of gluten-free baking flour 70 g of Lestello expanded millet 1/2 a teaspoon of baking soda 2 egg whites 130 g of liquid honey 130 g of raisins 100 g of sesame seeds 100 g of walnuts 25 g of sunflower seeds 25 g of pumpkin seeds Coating: 200 g of bitter chocolate 150 ml of 30% cream   Pour boiling water over the raisins and drain them on a strainer when they swell. Chop the walnuts. Mix the gluten-free flour, soda, and millet in a bowl. Add sesame seeds, chopped walnuts, raisins, sunflower and pumpkin seeds. Beat the egg whites slightly and mix with honey. Add the mass to the previously prepared ingredients and mix. Put the mixture in a 26 x 17 cm tray covered with baking paper. Knead it carefully with damp hands. Bake in 160 ºC approximately 25 minutes. Heat the cream, add chopped chocolate, and stir until the coating becomes shiny. When the pie cools off, cover it with the chocolate coating. When the coating dries, cut the pie into bars. Store wrapped in cellophane.
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  • Apples with expanded millet

    4 apples 1 glass of Lestello expanded millet 3 spoons of sunflower seeds 1 spoon of raisins 1 spoon of honey 1 teaspoon of cinnamon Butter to spread over the ovenproof dish   Wash and dry the apples before baking. Cut the peel slightly to remove the seeds. Mix the sunflower seeds with the expanded millet, raisins, cinnamon, and honey. Stuff the apples with the mixture. Place the apples in the ovenproof dish coated with butter and add some water to prevent the peel from cracking. Bake approximately 30 minutes in 180ºC.
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  • Cutlets with expanded oats

    approximately 6 pieces   500 g of minced turkey meat 4 spoons of cold water 4-5 dried tomatoes in oil 3/4 glass of Lestello expanded oats Salt, pepper A pinch of hot chili 1/2 a spoon of dried oregano 1 spoon of powder coriander   Mix the meat with chopped dried tomatoes, add 4 spoons of cold water, 1 spoon of oil from the dried tomatoes, spices, and the expanded oats. Knead for about a minute. Form small cutlets. Fry for about 5 minutes on each side on a medium heat. Serve warm or cold with sauce.  
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  • Rice salad with grapes

    • 2 bags of rice Lestello
    • 20 dag of pink grapes
    • 10 dag of cheese with green mold
    • 2 tablespoons of walnuts
    • 1 large wine
    • apple vinaigrette dressing or mayonnaise
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  • Salad with rice and chicken

    • At 20 dag of cooked rice Lestello
    • 30 dag of smoked chicken
    • 10 dag of canned corn 2 red onions
    • 20 dag of green string beans
    • vinaigrette sauce
    • 2 tablespoons of sesame seeds
    • fresh thyme

     

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  • Stuffed cabbage with bacon and barley groats

    • 50 dag of barley pearl groats Lestello
    • 25 dag of bacon
    • 1 onion
    • 1 white cabbage loosely coiled (1.5 kg)
    • 1 cube of broth
    • salt, ground black pepper
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  • Pea soup with beans

    • 20 dag of white beans Lestello
    • 10 dag of dry peas Lestello
    • 1 carrot
    • 1 parsley a piece of celery
    • 3 potatoes
    • 1 can of peeled tomatoes
    • bay leaf salt, pepper, marjoram
    • 2-3 sausages parsley

     

     

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  • Stuffed aubergines

    • 1 / 2 cup of long-grain rice Lestello
    • 2 medium sized eggplants
    • olive oil
    • chicken broth
    • salt, fresh herbs
    • 2 cloves of garlic
    • 2-3 tomatoes
    • 1 red onion, pepper

     

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  • Oats flakes pancakes with carrot

    • 10 dag oats flakes Lestello
    • 2 eggs
    • 70 ml of milk
    • 2 tablespoons of honey
    • 1 carrot
    • 1 teaspoon of cinnamon
    • oil for frying

     

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  • Stuffed cabbage with meat

    • 1 cup of rice Lestello
    • 1 cabbage
    • 50 dag of minced meat
    • 2 onions
    • 50 dag of carrots
    • salt and pepper
    • oil

     

    Sauce:

    2 onions

    • can of tomato concentrate
    • 2 tablespoons of oil
    • half a cup of cream
    • Bullion cube
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  • Baked beef with beans

    • 30 dag of white beans Lestello
    • 60 dag of beef without bones
    • 1 small mixture of vegetables
    • 20 da ofg smoked bacon
    • 250 ml of white wine type Chardonnay
    • 1 onion
    • 4 tablespoons of oil
    • 2 tablespoons of flour
    • thyme
    • bay leaf
    • salt, pepper grains
    • parsley

     

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  • Veal brisket with rice and raisins

    • 10 dag of rice Lestello
    • 1 kg of veal brisket
    • oil
    • 5 dag of raisin
    • 10 dag of sheep cheese
    • salt, pepper
    • garlic to taste

     

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  • Green salad with rice

    • 20 dag of rice Lestello
    • 2 green cucumbers
    • 10 dag of green peas
    • 10 green olives
    • 1 / 2 bunch of parsley
    • 1 / 2 bunch of coriander
    • a bunch of spring onions with chives
    • lemon juice
    • 3 tablespoons of olive oil
    • one spoon of provencal herbs
    • 2 tablespoons of mayonnaise
    • salt, pepper

     

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  • Fudge cake with buckwheat

    70 g of Lestello expanded buckwheat 200 g of fudge candy 50 g of marshmallows of any flavor 70 g of butter Place baking paper over a 12 x 20 cm baking tray. Melt the butter and fudge candy on a low heat in a thick- bottom pot, stirring. Add the marshmallows and stir until the mass is smooth and thick. Pour the buckwheat into a large bowl, add the marshmallow-fudge mass and quickly mix with a big spoon until the buckwheat is fairly evenly covered. Place the dough on the baking tray, press it in with your hands and even it out. Leave for a couple of hours to stiffen. Take it out of the form, put in on a board upside down, take off the paper and cut into cubes with a sharp knife.
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  • Buckwheat groats krupnik

    1.5 l of meat and vegetable broth 1/2 a glass of Lestello unroasted buckwheat 10 champignons 1 red bell pepper 3 spoons of ketchup Salt, pepper oil parsley   Put the groats in boiling water. When they are boiled, drain them on a strainer and pour water over them. Put them in a pot with the meat and vegetable broth and boil until they are soft. Cut the pepper and champignons into thin slices and fry in oil. Add them to the groats when they are nearly cooked. Then, mix it with ketchup, add salt and pepper. Before serving, season with chopped parsley.  
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  • Omelet with expanded oats and plums

    2 eggs 1 spoons of milk 1 spoon of flour 1/2 a glass of Lestello expanded oats Frying oil Plums homogenized cheese   Mix the eggs, milk, and flour with a mixer. Add expanded oats, mix again. Pour the mass on a hot pan with a little oil. Fry on one side until the top gets slightly stiffened and then turn it. Fry for a little longer. Wash the plums, cut them in quarters, and remove the kernels. Fry them on a hot pan, covered, and let them sweat a little. Omelet should be served with homogenized cheese and stewed plums.
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  • Cakes with expanded millet

    3/4 glass of milk 1 glass of Lestello expanded millet 1/2 a glass of flour 2 ripe bananas frying oil Peel and blend the bananas. Mix the expanded millet with flour, then add the bananas and milk, and mix again. The mass should be thick or the cakes will fall apart. If necessary, add more millet. Heat the oil on a pan and fry small cakes on both sides until they are golden. After frying, place on a paper towel to remove excess oil.
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  • Schnitzels coated in expanded buckwheat

    2 large chicken breasts 2 eggs Flour for coating Lestello expanded buckwheat for coating Frying oil   Marinade: 100 ml of Greek yogurt 3 spoons of tomato sauce 1 spoon of poultry seasoning 1/2 a spoon of powdered pepper 1 spoon of marjoram 1 spoon of oregano   Wash, dry, and cut each chicken breast into 4-5 parts lengthwise. Mix the marinade ingredients and place the meat in it. Cover and leave in the refrigerator for a couple of hours (preferably overnight). Coat each piece in flour, egg, and expanded buckwheat. Fry in oil until golden.  
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  • Soup with ROASTED PEPPERS and chickpeas

    • 4 red peppers
    • 400 grams of chickpeas beans
    • 3 litres of vegetable stock
    • 3 cloves of garlic
    • 1 large red onion
    • 1 teaspoon of wild garlic
    • 1 tablespoon of dried pprika
    • 1 tablespoon of dried lovage
    • salt
    • pepper
    • olive oil
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  • Quick salad with brown rice

    • 200 grams of Lestello brown rice
    • 1 lemon
    • 1 lime
    • 1 bunch of parsley
    • 1 tbsp. of honey
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  • Milk from oatmeal

    • 200 grams of Lestello oatmeal
    • 1500 ml of hot water
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  • Oatmeal cookies with almonds

    • 2 cups of Lestello oatmeal flakes
    • one and a half cups of whole-wheat flour
    • 2 eggs
    • Cup of brown sugar
    • 100 grams of melted butter
    • 1 teaspoon of baking powder
    • 100 grams almond ground in coffee grinder
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  • CHOPS from A TURNIP AND RICE

    • 200 grams of white Lestello rice
    • 1 large white turnip
    • 1 onion
    • half bunch of parsley
    • 1 egg
    • 3 tablespoons of bread crumbs
    • 1 tablespoon ground sea salt
    • 1 tablespoon of white pepper
    • herbs
    • canola oil for frying
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  • Milk with oats and fruit

    1 glass of milk 1/2 a glass of Lestello expanded oats 1 teaspoon of honey Handful of fruit   Mix the milk with honey. Put expanded oats in a bowl, add fruit and pour milk over it.
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  • Millet balls

    2 glasses of Lestello prepared millet (40 g) 8 dried apricots 8 prunes   Chop the fruit to pieces. Place them in separate pots and add a glass of water. Boil them until they are soft, on low heat until the water evaporates. Then, put them in a blender and mix until reaching a smooth, thick mass. The mass should have a consistency of thick homemade marmalade. Divide the millet in two parts. Add the mass spoon by spoon to each part and mix every time. (If the mass is too watery, add more millet to it). The mass must gently stick around the grains. Form small balls. When ready, put them in a refrigerator for a couple of hours.  
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  • Shortbread with expanded buckwheat

    100 g of oatflakes 50 g of Lestello expanded buckwheat 100 g of sugar 100 ml of 18% cream 1 egg 1 chocolate coating fruit   Heat the oven to 180ºC. Put all the ingredients in a bowl and mix thoroughly. Put the baking paper on a flat baking tray (18 cm in diameter) and place the dough over it. Even it out. Put in the preheated oven and bake approximately 20 minutes, until the dough becomes golden. When cooled off, put the fruit on top of the cake and pour chocolate coating over it.  
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  • Light cookies with wheat

    2 glasses of Lestello expanded wheat 1/4 glass of sugar 1/2 a glass of dried cranberries 1/2 a glass of ground almonds 1 egg     Chop the cranberries. Beat the egg with sugar until reaching foam, add ground almonds, cranberries, and wheat. Gently mix with a spoon. Place baking paper over a flat baking tray. Fill a spoon with the dough and place the portions on the paper forming small mounds. Bake approximately 10 minutes in 180ºC.
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  • Muffins with expanded buckwheat and fruit

    12 muffins   200 g of wheat flour 50 g of buckwheat flour 1 glass of Lestello expanded buckwheat 3/4 glass of sugar 1 egg 1 glass of milk 1/2 a glass of oil 2 teaspoons of baking soda Raspberries and American cranberries Mix the dry ingredients in one bowl: both flours, baking soda, sugar, and buckwheat. Leave two spoons of buckwheat to sprinkle the muffins afterwards. In another bowl, mix the wet ingredients: egg, milk, and oil. Add the wet ingredients to the dry ones and mix briefly. Put the dough in muffin cups, sprinkle them with expanded wheat, and place raspberries and American cranberries on top. Place in a preheated oven. Bake approximately 20-25 minutes in 180ºC.
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  • Bell peppers stuffed with expanded wheat

    4 bell peppers 2 onions 2 carrots 2 garlic cloves 100 g of ham in one piece 25-50 g of Lestello expanded wheat 2 spoons of grated yellow cheese Salt, pepper A couple of basil leaves oil   Peel the onion, garlic, and carrots. Grate the carrots and garlic on a large hole grater. Chop the onions and ham in small cubes. Stew all those together in oil. Take off the heat and mix with the expanded wheat, chopped basil leaves, and yellow cheese. Wash the peppers, cut off the upper part and remove the seeds. Season with salt and pepper on the inside. Fill the peppers with the stuffing, cover with the top parts, and cook in the oven preheated to 180ºC. Bake approximately 25 minutes.
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  • Vegetable salad with oats

    1 green cucumber 1 large tomato 1 sweet onion 1/2 a yellow bell pepper 1/2 a bunch of parsley 1 glass of Lestello expanded oats sauce: salt, pepper olive oil juice from ½ lemon   Wash and chop the vegetable in fine cubes. Chop the parsley finely. Mix two spoons of oil with the lemon juice and season with salt and freshly ground pepper. Pour over the salad and leave for 10 minutes in the refrigerator. Sprinkle with the expanded oats, mix, and serve.
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  • Buckwheat groats and cheese cupcakes

    Dough: 500 g of flour 150 g of butter 4 spoons of oil 100 g of sour cream (fatty) 2 eggs Salt Stuffing: 1 glass of Lestello unroasted buckwheat groats 1 onion cut in cubes 250 g of white cheese 1 egg oil salt, pepper   Cut the cold butter in a bowl together with flour, add salt and oil. Beat the eggs with cream, pour into the flour and knead until the dough is soft and elastic. If it is too wet, add some flour; if it is too thick, add some cream. Wrap the dough in foil and put it in the refrigerator for half an hour or longer. Prepare the stuffing: boil the groats, chop the onion and fry it in oil. Mix the groats with crushed cheese and onion and add the beaten egg. The stuffing should be sticky. Form large balls. Roll out the cooled dough and cut out circles (10 cm in diameter) with a ring. Place the cut out dough on the bottom of the muffin cups. Put the stuffing ball inside each cup. Heat the oven to 180ºC and bake the cupcakes approximately 40 minutes.
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  • Dessert with expanded wheat

    3-4 cups   2 glasses of Lestello expanded wheat 1 glass of raspberries 1 spoon of caster sugar 300 g of natural yogurt Raspberries and spearmint for decoration   Crush the raspberries with a fork and mix them with caster sugar. Put half the grains on the bottoms of the cups. Place a spoonful of the mixture over the grains. Cover the raspberries with yogurt. Place another raspberry layer over the yogurt. Sprinkle the rest of the grains on top. Decorate with raspberries and serve right away.
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  • Stuffed chicken breasts

    4 chicken breasts 8 dried mushroom caps 1 glass of boiled Lestello unroasted buckwheat groats 1 spoon of grated yellow cheese Salt, pepper Oil   Wash and dry the chicken breasts. Cut a large pocket in each breast. Season with salt and pepper inside and outside. Boil the mushrooms in a small amount of salted water. When they get soft, take them out and dry them. Leave the stock, it may be used to prepare the mushroom sauce. Mix the boiled groats with the cheese. Put two mushrooms and groats with cheese into every breast pocket. Sew the breasts or secure them with toothpicks. Heat the oil on a pan and fry the breasts on each side. Move the breasts into the ovenproof dish, cover it with foil, and place it inside the preheated oven to 150ºC. Roast approximately 20 minutes.
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  • Champignon cutlets with groats

    200 g of Lestello unroasted buckwheat groats 400 g of champignons 100 g of feta cheese 1 egg 2 garlic cloves Salt, pepper 1 glass of bread crumbs Frying oil   Boil the buckwheat groats in salted water as indicated on the packaging. Fry the champignons with a little oil. (You may add chopped onion beforehand; however, without it, the dish will be more easily digestible). Chop the fried champignons into small pieces in a kitchen chopper. Put the groats, egg, champignons, crushed garlic, salt, pepper, and crumbled feta cheese in a large bowl. If the mass is not thick enough, add about ½ a glass of bread crumbs. Form cutlets, coat them with bread crumbs and fry on both sides until they are golden.
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  • Muffins with blackberries on buckwheat

    • 2 cups of buckwheat
    • 1 cup of brown sugar
    • 1 teaspoon of baking soda
    • 2 teaspoons of baking powder
    • 2 teaspoons of vanilla sugar
    • 2 eggs
    • 1 cup ofmilk
    • 0. 5 cup of Grapeseed Oil
    • 150 gram of blackberries
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  • Tymbaliki rice with mackerel

    • 25 dag of rice Lestello
    • 1 / 2 l of vegetable broth
    • 15 dag of smoked mackerel
    • 5 dag of marinated red peppers
    • one egg
    • one onion
    • mayonnaise
    • salt, pepper

     

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  • Lentil Soup

    • 20 dag of blac klentils Lestello
    • 20 dag of chopped leaves of savoy cabbage
    • 1 onion
    • 1 can of Paleti tomatoes
    • 1 tablespoon of olive oil
    • 100 ml of natural Balkan yoghurt
    • pinch of turmeric
    • tbsp of chopped coriander
    • salt, pepper
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  • Silesia rolls, i.e. wrapped collops

    • buckwheat Lestello
    • 80 dag of boneless beef (Cross, steak)
    • 10 dag of lard
    • 1 pickled cucumber
    • 1 beef bouillon cube
    • 3 dag of mustard
    • 2 dag of flour
    • 3 dag ofdried mushrooms
    • 1 onion
    • 2 bay leaves, black pepper, allspice
    • cup of cream
    • salt, pepper
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  • Pork stew with gherkins

    • 2 bags of buckwheat groats Lestello
    • 60 dag of pork shoulder without bones
    • 2 tablespoons of lard
    • 2 tablespoons of flour
    • 1 onion
    • 10 gherkins mustard
    • salt, pepper
    • bay leaf
    • 20 dag of champignons
    • 1 carrot
    • 1 parsley
    • 1 onion butter
    • oil

     

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  • Spinach soup with buckwheat groats

    25 dag of frozen spinach leaves

    1l of bouillon cubes

    3 tablespoons of butter

    2 tablespoons of flour

    ½ cup of cream (18%)

    2 egg yolks

    salt, pepper

    1 bag of buckwheat groats (125 g) Lestello

    5 g of smoked bacon

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  • Oat cookies

    • 50 dag of oats flakes Lestello
    • 25 dag of margarine
    • 35 dag of flour
    • 7 dag of sugar
    • 2 large eggs
    • 2 teaspoons baking powder
    • 1 package of vanilla sugar
    • dried fruit

     

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  • Fish Casserole

    • 20 dag of rice Lestello
    • 1 vegetable bouillon cube
    • 1 teaspoon of spices for fish
    • 40 dag of salad cucumber
    • 200 ml of cream
    • 3 tablespoons of lemon juice
    • 1 egg
    • 2 tablespoons of freshly chopped dill
    • 50 dag of panga fillets
    • 1 tomato
    • salt, white pepper

     

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  • Wholemeal dumplings

    Dough:

    • 25 dag of wholemeal flour
    • 8 dag of wheat flour
    • egg
    • pinch of salt

    Filling:

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  • Krupnik soup

    • 15 dag of pearl barley groats Lestello
    • 3 bouillon cubes
    • 2 carrots parsley a piece of celery
    • small leek
    • 4 potatoes
    • 20 dag of chicken stomachs
    • tablespoon of vegetable butter

     

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  • Delicate biscuits

    • 1cup of rice Lestello
    • 2eggs
    • 1/2 cup of sugar
    • 2 cups of milk
    • 2 tablespoons of flour
    • lemon peel
    • oil for frying
    • 1/3 cup of powdered sugar

     

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  • Stuffed courgettes

    • 2 bags of white rice Lestello
    • 4 small courgettes
    • salt
    • onion
    • 2 tablespoons of oil
    • 5 dag of sheep or yellow smoked cheese,
    • garlic clove
    • 1 tablespoon of soy sauce
    • pepper
    • lemon
    • parsley

     

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  • With bean cake

    Dough:

    • 20 dag of white beans Lestello
    • 8 eggs
    • 25 dag of icing sugar
    • 2 dag of bitter almond
    • 5 dag of crumbs
    • 20 dag of plum jam

    Crust:

    • 25 dag of icing sugar
    • egg
    • teaspoon of potato flour
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  • Buckwheat groats pan cakes with stew

    • 2 bags of buckwheat groats Lestello
    • 35 dag of shoulder
    • 2 shallots
    • one yellow pepper, one green, one red
    • 10 dag of smoked bacon
    • 5 dag of butter oil
    • 1 tomato
    • 2 cloves of garlic
    • oregano
    • 1 egg
    • 1 tablespoon of flour
    • salt and pepper
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  • Chili con carne

    • 45 dag wołowiny
    • olej
    • mielony kminek
    • czosnek
    • 20 dag czerwonej fasoli Lestello
    • sól, pieprz
    • 1 puszka pomidorów
    • 1 puszka kukurydzy
    • 1 papryczka chilli
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  • Groat with mushroom sauce

    • 2 bags of buckwheat Lestello
    • 30 dag of boletus
    • 10 dag of butter
    • 1 onion
    • 5 dag of flour
    • 600 ml of broth
    • 20 dag of cream
    • salt, pepper
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  • Colorful wreath with goulash

    • 40 dag of buckwheat groats Lestello
    • 60 dag of pork or veal kidneys
    • 1 onion 3 tablespoons of flour
    • 2 tablespoons of butter
    • 1 cup of broth
    • salt and pepper
    • garlic clove
    • 2 colored peppers

     

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  • Chicken in paprika sauce

    • 25 dag of dry rice Lestello
    • 50 dag of chicken breast
    • 2 colored peppers
    • 2 onions
    • 2 tablespoons of sugar
    • 2 tablespoons of oil
    • 2 tablespoons of vinegar
    • Small tomato concentrate
    • salt, pepper
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  • Paella

    • 25 dag of rice Lestello
    • 20 dag of chicken breast
    • red pepper
    • 20 dag of green peas
    • 10 dag of tomatoes without skin
    • 25 dag of shrimps
    • 100 ml of olive oil
    • 2 onions
    • 2 lemons
    • 0,5 l of broth
    • 1g of saffron salt
    • pepper
    • 4 cloves of garlic

     

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  • Krupnik soup

    • 1 cup of barley groats Lestello
    • small bunch of vegetables
    • 50 dag of pork ribs
    • salt and pepper
    • bay leaf
    • allspice
    • 3 potatoes
    • 1 onion
    • dill
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  • Pea pate

    • 40 dag of peas Lestello
    • 10 dag of fat
    • 1 onion
    • 2 rolls
    • 150 ml of milk
    • 5 dag of champignon
    • 2 eggs
    • salt, garlic, marjoram

     

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  • Pate with lentils and beans

    • 1 cup of lentils Lestello
    • 1 cup of white beans
    • 3 onions (30 dag)
    • 2 eggs
    • 1 / 2 cup of crumbs
    • 3 cloves of garlic
    • 6 tablespoons of butter
    • 1 / 4 teaspoon of nutmeg
    • salt,pepper herbal

     

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  • Croquettes with lentils

    Dough:

    • 2 cups of flour glass of milk
    • one egg
    • pinch of salt
    • oil for frying

    Filling:

    • 2 cups of red lentils Lestello
    • one onion
    • handful of dried mushrooms
    • tablespoon of butter
    • one egg
    • crumbs
    • oil
    • salt, pepper
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  • Tomatoes with groats

    • 10 dag of barley groats Lestello
    • 4 tomatoes
    • 1 carrot
    • 1 clove of garlic
    • 1 bunch of spring onions
    • 2 tablespoons of black olives
    • 1 tablespoon of olive oil
    • 1 cup of broth
    • salt, pepper, curry

     

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  • Oat-wheat cookies

    • glass of oat flakes Lestello
    • glass of flour
    • a glass of wheat bran
    • glass of raisins
    • teaspoon of baking powder
    • teaspoon of cinnamon
    • 1 egg
    • glass of apple juice
    • 1 / 4 cup of oil

     

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  • Stuffed savoy cabbage

    • 30 dag of rice Lestello
    • 1 savoy cabbage
    • 1kg of minced meat
    • 2 onions
    • 1 egg
    • salt, pepper

     

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  • “Golasy” with buckwheat groat and cottage cheese

    • 1 cup of groat Lestello
    • 20 dag of cottage cheese
    • 2 eggs
    • 1 dag margarine
    • 1 tablespoon bread crumbs
    • salt
    • pepper

     

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  • ”Strogonow” with buckwheat groat

    • 2 bags of buckwheat groats Lestello
    • 60 dag of sirloin
    • oil for frying
    • glass of beef bouillon
    • 2 tablespoons of tomato concentrate
    • 2 tablespoons of mustard
    • 2 tablespoons of cream
    • 1 red pepper
    • salt, paprika, allspice

     

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  • Ryż z kurczakiem

    • 2 torebki ryżu parboiled Lestello
    • 30 dag piersi z kurczaka
    • 1 mrożonka Mieszanka chińska
    • 250 ml soku ananasowego
    • 1 łyżeczka mąki ziemniaczanej
    • 2 łyżki octu winnego
    • sól, pieprz, ostra papryka
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  • Chicken stew

    • 2 bags of barley groats Lestello
    • 3 chicken breasts bunch of vegetables
    • bay leaf, allspice, granular pepper
    • 1 lemon
    • 1 tablespoon of flour
    • half a cup of cream
    • parsley salt and white pepper

     

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  • Salad with chickpeas

    • 20 dag of chickpeas Lestello
    • a handful of lentils and bean sprouts
    • 20 dag of chicken breast
    • Several fungi mun
    • carrot
    • a handful of Arugula
    • pepper pod
    • 2 tablespoons of oil
    • salt, pepper

     

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  • Pork stew with rice

    • 2 bags of rice Lestello
    • 50 dag of pork lion
    • 1 red pepper
    • small can of peaches
    • 3 spring onions
    • 2 celery twigs
    • 2 teaspoons of potato starch
    • salt, pepper

     

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  • Veal with apricots

    • 20 dag rice Lestello
    • 1 kg lean veal, such as shoulder
    • 2 tablespoons of butter
    • 20 dag of scheep cheese or smoked mozzarella
    • 2 medium onions
    • salt
    • white pepper
    • half a glass of white wine or orange juice
    • 15 dag of dried apricots
    • parsley

     

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  • Rice with plums

    • 1 bag of rice Lestello
    • 30 dag plums
    • 1 egg
    • 4 teaspoons of sugar
    • 100 ml of thick
    • cream butter and crumbs

     

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  • Stuffed cabbage with buckwheat groat

    • 2 cups of buckwheat groat
    • white cabbage
    • 20 dag of butter
    • 2 cups of dried mushrooms
    • 1 tablespoon of marjoram
    • 1 onion
    • 3 tablespoons of oil
    • 1 tablespoon of flour
    • 200 ml of cream
    • salt, pepper

     

     

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  • Rolls with barley groats

    • 2 torebki barley groat Lestello
    • 50 dag beef
    • 2 pickled cucumbers
    • piece of red pepper
    • a piece of cheese
    • salt, pepper
    • teaspoon of potato starch
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  • Sałatka ryżowa z łososiem

    • 1 torebka ryżu Lestello
    • 15 dag wędzonego łososia w kawałku
    • 2 kiwi
    • sok z 1 cytryny
    • kilka liści czerwonej sałaty
    • koperek
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  • Bean salad

    • 60 dag of beans Lestello
    • 40 dag of tuna in gravy
    • 2 red onions
    • juice of 1 lemon
    • 4 tablespoons of olive oil
    • bunch of parsley
    • salt, pepper
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  • Nadziewana papryka

    • 30 dag mięsa mielonego
    • 1 torebka ryżu długiego Lestello
    • 1 cebula
    • 1 jajko
    • 2 duże papryki
    • 2 łyżki tartego żółtego sera
    • sól, pieprz
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  • Casserole with barley groats

    • 2 bags of barley groats Lestello
    • 40 dag of minced meat
    • 1 fix for Spaghetti bolognesse
    • 20 dag of grated cheese
    • 2 tomatoes
    • butter and crumbs
    • salt, pepper

     

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  • Ukrainian borscht soup

    • 10 dag of white beans Lestello
    • 20 dag of beef
    • 1 onion
    • 2 potatoes
    • 3 red beets
    • 2 carrots
    • 1 parsley
    • 15 dag of Italian cabbage
    • 1 cup of beet juice
    • 1 tablespoon of oil
    • 1 bay leaf
    • salt, pepper, sugar dill 3 tablespoons of cream

     

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  • Rice Flakes with strawberries

    • 2 cups of rice flakes Lestello
    • 1 cup of milk pinch of salt
    • 20 dag of strawberries
    • 1 egg
    • 1 tablespoon of sugar
    • 100 ml of sweet cream

     

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  • Cheese noodles with semolina

    • 10 dag of semolina Lestello
    • 200 ml of milk
    • 300 dag of cottage cheese
    • 2 teaspoons of sugar
    • 2 eggs flour salt

     

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  • Dumplings filled with buckwheat groats

     

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