Savory chicken pasta


  • 400 g penne
  • 1 chicken breast
  • 1 small onion or 3 spring onions
  • half of a red pepper
  • 250 g cream
  • salt and pepper
  • 2 tablespoons oil
  • parsley

Cook the penne as indicated. In the mean time cut the chicken breast in fine slices.  In a frying pan, saute the finely chopped onion  and the pepper cut in small cubes until golden and soft. Add the chicken breast and fry. Drain the penne and add them back to the pot. Add the chicken mixture and add the cream, salt and pepper and let it simmer for about 4-5 minutes – so the pasta can absorb the juices from all the ingredients. Finally add the chopped parsley.

Serve hot with a side of green salad and a glass of nice white wine.


Soup with “galuste”

Soup base

  • 2½ L. water
  • 2 parsley roots
  • 2 parsnips
  • 1 bunch of celery or celery root
  • 4 small onions
  • 6 carrots
  • salt and pepper
  • green parsley leaves


  • 2 eggs
  • semolina flour
  • salt

To prepare the soup base: In a large pot, add water, parsley roots, parsnips, celery, onions and carrots and bring to a boil over a medium-high flame until the vegetables are tender. Take out the vegetables which can be used as side dish (mash) next day or made into a vegetarian Russian salad.

You can also use as base both chicken or meat soup.

To prepare the galuste: In a bowl, beat the egg whites fluffy then add the yolks. Add the salt and semolina flour until the mixture is doughy. Take the soup aside and drop the dough by the spoonful into the soup mixture. Bring the soup to a boil over a medium-high flame. The dumplings are done 10 minutes after they rise to the surface. Add fine chopped parsley leaves and serve hot.

Spaghetti with meatballs


  • 1 egg
  • 1 big slice of bread, crumbled
  • 600 g lean ground beef
  • 1 small finely chopped onion
  • 1 tbs chopped parsley
  • 1 tbs chopped dill
  • 1 clove garlic, smashed, minced
  • salt and pepper


  • 3 tbs olive oil
  • 1 small chopped onion
  • 2 cloves garlic, smashed and minced
  • ½ tbs dried leaf oregano
  • ½  teaspoon dried leaf basil
  • 1 large bottle/can of tomato pure
  • 1 small can of  tomato paste
  • salt and pepper


Topping: Parmesan cheese + 1 egg + 1 dl of cream


Make the meatballs in a medium bowl by beating the eggs lightly; and 1 dl water and the bread and let stand for about 5 minutes. Add ground beef, onion, parsley, dill, garlic, salt, and pepper; mix gently until well blended. Shape into meatballs, Place meatballs in a generously greased large shallow baking pan. Bake meatballs at 190° for 25 minutes.

Sauté onion until tender in hot oil over medium heat. Add remaining sauce ingredients and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Taste and adjust seasoning, adding more salt, if necessary. Add meatballs; cover and simmer 30 minutes longer, stirring from time to time.

Cook spaghetti according to package directions; drain.

Mix spaghetti with the meatballs and the sauce and place in an ovenproof dish. Mix the topping. Putt he dish in the oven at 190° until the crust gets golden.

Serve with a green salad on the side and maybe a nice glass of wine

Filled paprika

  • 6-8 red or yellow paprika
  • 400 g beef mince
  • 1 cup of rice
  • 2 carrots
  • 1 large onion
  • 1 tablespoon chopped parsley
  • salt and pepper
  • ½ cup of olive oil
  • 1 potato
  • 1 teaspoon sweet paprika
  • 1 teaspoon vegetable or dehydrated green herb stock

Fry chopped onions and grated carrots in olive oil at medium temperature. Stir constantly. After 2–3 minutes add the minced meat, pepper and salt and continue to fry it for another 4–5 minutes. Take it off the heat and add rice, sweet paprika and vegetable stock. Stir the mixture. Cut the top of the paprika, fill the mixture with a spoon and cover the top of each pepper with a thin slice of potato. Place the paprika in a pot and fill with water until peppers are covered. Boil at medium temperature for 45 minutes.

Before serving, sprinkle chopped parsley on the top. Serve hot with sour cream and some good bread.