Ingredients:

• 1 kg of tomatoes.

• 1/2 kg of ground beef.

• 2 onions.

• 1 pepper.

• 2 basil leaves.

• 100 g of Parmesan cheese.

• Salt and pepper to taste.

• 500g of pasta

Process:

• Chop the tomatoes, onion and pepper.

• Add the chopped to the blender.

• Apply salt and pepper to taste.

• Blend the ingredients until a sauce is made.

• Saute the ground beef in a pan.

• Add the blended sauce.

• Cook over low heat for 10-15 minutes.

• Boil water in a pot and add salt.

• When boiling, add the pasta and stir.

• Wait 10 to 12 minutes.

• Try a spaghetti, if it is al dente, turn off the heat.

• Strain the paste.

• Serve it on a plate.

• Decorate with Parmesan cheese.

• 2 tablespoons extra virgin olive oil

• 1 large onion, chopped

• 1 clove garlic, minced

• 2 quarts chicken stock or beef stock

• 1 quart water

• 1/2 cup tomato sauce

• 1/2 pound green beans, strings and ends removed, cut into 1-inch pieces

• 2 large carrots, peeled and sliced

• 1/3 cup white rice

• 1 pound ground beef

• 1/4 cup (loosely packed) chopped fresh spearmint leaves

• 1/4 cup (loosely packed) chopped fresh parsley

• 1 1/2 teaspoons salt, plus more to taste

• 1/4 teaspoon freshly ground black pepper, plus more to taste

• 1 large egg

• 1 1/2 cups frozen or fresh peas

• 1 teaspoon dried oregano or 1 tablespoon fresh chopped oregano

• 1 dash cayenne, optional

• 1/2 cup chopped fresh cilantro

Method

1. Make the soup base:

   Heat the oil in a large heavy-bottomed pot (5-quart) over medium heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more.

   Add the stock, water, and tomato sauce. Bring to a boil and reduce the heat to a simmer. Add the green beans and carrots.

2. Prepare the meatballs:

   Mix the uncooked rice into the meat on a large bowl, along with the spearmint leaves and parsley, salt, and pepper. Mix in the raw egg.

   Form mixture into 1-inch meatballs.

   Add the meatballs to the soup, let simmer, and add peas:

3. Gently add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour.

   Add the peas towards the end of cooking. Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste.

   
   

4. Serve:

   Ladle into bowls and garnish with chopped fresh cilantro.

   Did you love the recipe? Give us some stars and leave a comment below!)

• 175 g flour

• 1 sachet baking powder

• 250 g caster sugar

• 40 g cocoa powder

• A pinch of salt

• 100 ml sunflower oil

• 2 large eggs

• 2 tablespoons milk

• 125 ml boiling water

For the buttercream:

• 200 g butter

• 130 g icing sugar

• 15 g cocoa powder

• decorations

How to cook chocolate cupcakes:

1. Preheat the oven to 180°C. Line a muffin tin with individual paper cases.

2. Sift the flour, cocoa powder and baking powder into a large bowl. Add the caster sugar and a pinch of salt.

3. Add the sunflower oil, eggs and milk. Beat until smooth. Add the boiling water and beat* again.

4. Spoon the mixture into the paper cases.

5. Bake on the middle shelf of the oven for 20 to 25 minutes.

6. Leave the cakes to cool in the tin.

7. Make the buttercream: beat the butter, icing sugar and cocoa powder together until the buttercream is pale and fluffy». Spread it over the cakes and add some decorations if you like.

Select all ingredients

2 1/2 cups flour

1 tablespoon salt

1/4 cups cocoa

1 1/2 cups sugar

1 1/2 cups vegetable oil

2 eggs

1/4 cups red food coloring

1 tablespoon vanilla essence

1 cup cow's milk

3 tablespoons white vinegar

1 1/2 tablespoons baking soda

2 sticks unsalted butter

340 grams cream cheese

4 cups icing sugar

3/4 tablespoons vanilla essence

Preparation:

Preheat the oven to 180 degrees centigrade. (356°F)In an electric mixer beat the sugar and oil. Add the eggs and beat well after each egg.Add the red dye and vanilla and continue whisking. Add the flour, cocoa, milk, salt and 1 tablespoon of white vinegar and continue whisking.In a small bowl, mix the remaining vinegar with the baking soda. Add to the cake batter and continue whisking for 10 minutes.Grease two round cake pans with unsalted butter. Pour the batter in the two cake pans.Bake the cake for 30 minutes or until a toothpick comes out clean.While baking the cake, prepare the frosting. In an electric mixer beat butter and cream cheese until fluffy (3 minutes). Add the confectioner's sugar and vanilla and beat for 5 more minutes.Remove the cake from the oven and allow it to cool before removing from the cake pan. Cover 1 cake with the cream cheese frosting and put on the other cake, cover all with cream cheese frosting.

  1 pizza mass Tomato paste for pizza Mozzarella Pepperoni Grated cheese. Salami. * Oregano.

Preparation

: First, On the mass, we spread a layer of tomato paste with the help of a knife. Then, we placed a layer of Mozzarella. Later, we cut 20 slices of pepperoni and uniformly distributed. We add a few pieces of salami. By last, we sprinkle grated cheese and oregano to our taste. We bake for 10 to 15 minutes at 180° and ready.