Healthy sandwiches without bread
Made By: Donata Sobania-Byczkowska
How to make it
On Chinese leaves put favourite ingredients: I’ve put red pepper, gherkin, egg, mackerel, parsley, sprouts, salt and pepper Enjoy!
Stuffed peppers
Made By: Beata Janczak
Recipe ingredients
  • 3 red peppers
  • 0,5 glass of millet
  • 1 onion
  • 20 dkg mushrooms
  • rozmary
  • 1 garlic clove
  • ½ courgette
  • 1 tin of chopped tomatoes
  • 0,5 teaspoon of chilli powder
  • 1 spoon of olive oil
  • 2 spoons of chopped parsley
  • Salt and pepper
How to make it
Cook millet. Cut finely onion, garlic and mushrooms and sauté for few minutes. Add sliced courgette and the rest of ingredients (except millet and parsley)and cook for another 10 minutes. Now transfer everything to a dish with millet and parsley and mix everything up. Cut peppers in halfs. Remove seed nest. Fill them in with stuffing and bake in the oven in temp 190’C for about 30 minutes. Enjoy!
Beetroot cutlet
Made By: Beatka Janczak
Recipe ingredients
  • 4 small beetroots
  • 1 onion
  • 125 g millet
  • Handful of roasted sunflower seeds
  • Red onion
  • 2-3 garlic cloves
  • Salt, pepper, oregano
  • Optionally: half glass of flour(e.g. rice flour)
How to make it
Rinse millet with hot water and then cook it. Grate beetroots. Slice onion into smaller pieces and press garlic. Mix up all the ingredients. Form cutlets and put them in the oven setting temperature to 180-200’C baking them around 40 minutes.
Buckwheat bread reciepe
Made By: Agata Daniluk
Recipe ingredients
  • 0,5 kg unroasted buckwheat
  • Salt
  • herbs
  • seeds according to your taste (it taste great with sundried tomatoes and garlic)
  • water(approx. 700 ml)
How to make it
Rinse buckwheat and pour water over it making sure that there is a half centimetre of water above. Leave it for the night. In the morning mix the buckwheat with wooden spoon and add water if it was absorbed overnight, making sure that there is always half cm of water over the top. Leave it for the day. In the evening blend it and add seasoning. Transfer into bread baking tin. Put it in the cold oven overnight. In the morning switch the oven on to 200 ‘C and bake for 50-55 minutes. After taking bread off the oven remove it from the tin straight away so your bread will stay crispy. Enjoy!
Vege red lentil, courgette and sundried tomatoes pate
Made By: Beatka Janczak
Recipe ingredients
  • 100g of red lentil
  • 125g of millet
  • 1 teaspoon of finely ground linseed
  • 1 courgette
  • 1 carrot
  • 1 red onion
  • 8 sundried tomatoes in olive oil and herbs dressing
  • 1/3 glass of tomato puree
  • 1/2 teaspoon of curry
  • 1/4 teaspoon of turmeric
  • 1/4 glass of olive oil
  • 2 garlic cloves
  • 1 teaspoon of dried marjoram
  • 1/2 teaspoon of dried or fresh dill
  • 1/3 teaspoon of dried rosemary
  • 1/2 teaspoon of thyme
  • Salt and pepper
How to make it
Boil red lentil for about 20 minutes in small amount of water. Grate vegetables. Chop sundried tomatoes, onion and garlic. Fry onion for few minutes and transfer to another dish. Simmer courgette for 10 minutes. Add the rest of the vegetables and tomato puree. When the vegetables are cooled down add lentil and the rest of ingredients and mix them all properly. Transfer to a rectangle baking tin. Bake in the oven for 30 mnin in 180’C. Keep it in the fridge. It can be eaten warmed up or cold with bread or with green leaves salad. Enjoy?