Snacks

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