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
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.
1.5 l of meat and vegetable broth
1/2 a glass of Lestello unroasted buckwheat
1 red bell pepper
3 spoons of ketchup
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.
4 bell peppers
2 garlic cloves
100 g of ham in one piece
25-50 g of Lestello expanded wheat
2 spoons of grated yellow cheese
A couple of basil leaves
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.
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
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.
500 g of flour
150 g of butter
4 spoons of oil
100 g of sour cream (fatty)
1 glass of Lestello unroasted buckwheat groats
1 onion cut in cubes
250 g of white cheese
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.
4 chicken breasts
8 dried mushroom caps
1 glass of boiled Lestello unroasted buckwheat groats
1 spoon of grated yellow cheese
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.
200 g of Lestello unroasted buckwheat groats
400 g of champignons
100 g of feta cheese
2 garlic cloves
1 glass of bread crumbs
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.
2 large chicken breasts
Flour for coating
Lestello expanded buckwheat for coating
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.