SALADS AND PASTAS

Polish vegetable potato salad  (Poland)

•        4 cups cooked diced potatoes

•        2 (16 ounce) packages frozen mixed vegetables, cooked and drained

•        1 (16 ounce) package frozen peas, cooked and drained

•        3 large dill pickles, diced

•        1/2 cup chopped green onion

•        2 tablespoons chopped fresh dill

•        salt and pepper

•        3/4 cup mayonnaise

•        3/4 cup sour cream

•        2 tablespoons prepared mustard

•        2 hard-boiled eggs, chopped

•        radish, cut into flowers 

Directions:

•        1 Mix the potatoes with the vegetables, pickles, onions and dill, season with salt and pepper.

•        2 Mix mayonnaise, sour cream and mustard and add to the salad. 

TURKISH RAVIOLI (Turkey)

FOR THE DOUGH:
3-4 cups flour
4 eggs
1 cup water
Salt

MORTAR FOR:
2 onions
400 g ground meat (taken twice)
Salt,

Take one pot
Mix 2 cups of flour,eggs, salt in the pot
Knead with your fingertips
and wait 15-20 minutes
In the meantime , prepare the mortar.
Grate the onion very thin in the pot
Knead  with minced meat, salt, black pepper
Take the dough and open with the     help of 2 millimeter thick
Divide into tiny squares
Put the mortar on the dough
Then Close the thin dough
Take a large saucepan
Boil the water.
Put the ravioli in to the pan.
Cook and get them on a plate

Take a large saucepan
Boil the water.
Put the ravioli in to the pan.
Cook and get them on a plate
 
For sauce
Put the butter ,
Crushed red pepper,
Tomato paste ,
Mint (if you want)
in to the pan

Put the ravioli on a plate.
Pour yogurt with garlic  and sauce on the ravioli
Good appetite

Recipe lasagne for 4 people (Italy)

Ingredients:
8 sheets of fresh pasta
2 diced mozzarella
100g grated parmesan cheese

For the bechamel:

5 dl of milk
50g of flour
50g of butter
Some salt
Nutmeg

For the meat sauce:

300g of minced pork meat
1 onion
2 carrots
700g tomato sauce
Oil, salt and pepper

Directions:

For the bechamel:

Pour the milk into a saucepan and boil. Add the butter and the flour and mix quickly with a whisk.
Reduce heat and cook for about 3 minutes, keep stirring. Turn off the flame and add some nutmeg.

For the meat sauce:

Cut the onion and the carrots, then brown in oil.
Add the minced pork meat, the tomato sauce, some salt and cook for 30 minutes.

Finally:

Butter the pan and line the bottom with pasta, add the béchamel, the meat sauce, the parmesan cheese and the mozzarella. Continue this way for another 3 layers. Cook the lasagne in the oven at 180° for about 20 minutes.