Party

  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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