INGREDIENTS

• 250gr strained yogurt
• sweet paprika
• pepper
• salt

METHOD

1. In a bowl, add the yogurt, a little paprika, pepper and some salt.
2. Stir the mixture and depending on what you like, you can add more paprika or pepper.

INGREDIENTS

• 2 eggs
• 1 teaspoon vinegar
• 1 teaspoon lemon juice
• 1 teaspoon mustard
• 1/5 teaspoon sugar
• salt
• corn oil (about 1 cup)

METHOD

1. Add all ingredients except the corn oil in a blender and beat until they become a homogeneous mixture.
2. Continue beating the mixture, open the lid of the blender and add the corn oil like a thread until the mixture thickens.
3. The mayonnaise is ready. You can keep it in the refrigerator for 4-5 days.

INGREDIENTS

• Ripe tomatoes
• Olive oil
• Basil
• 1 onion (whole)
• Cloves
• Oregano
• Salt and pepper

METHOD

1. Take ripe tomatoes, peel them and put them in a blender and. blend them well.
2. Pour a little oil, salt, pepper, basil, an onion pierced with cloves and some oregano.
3. Put all the ingredients together in a saucepan and let it boil until it becomes half the quantity.
4. Once cool, put it in sterilized jars and let a little gap at the top.
5. Fill this gap by pouring some olive oil (until the jar is full) and keep refrigerated..

INGREDIENTS

• 1lt milk
• 4 tablespoons all-purpose flour
• 1 stock cube or a little bit of salt
• 1 tablespoon butter

METHOD

1. In 100ml cold milk dissolve well the flour (you can use a blender).
2. Add the remaining milk in a saucepan and let it boil with the stock cube (or a little bit of salt) and butter.
3. Then stir with whisk until boiling.
4. Once boiling, add the milk mixture to the flour and continue stirring with the whisk slowly until clot and remove from heat.

INGREDIENTS

• 1kgr milk
• 4-5 large tablespoons all-purpose flour
• 1 cube meat broth (or 1 teaspoon salt)
• 1 tablespoon butter

METHOD

1. We keep half cup milk and beat in mixer with the flour.
2. Boil milk into a pot with butter and cube meat broth (or 1 teaspoon salt).
3. Once it starts boiling add the mixture from the mixer and stir with a wire strike quickly until it thickens.
4. The bechamel sauce is ready.

INGREDIENTS

• 1 egg
• 2 lemons (juice)

METHOD

1. In a bowl beat the egg white until it becomes tight meringue.
2. Add the egg yolk and beat for a while.
3. Slowly add the lemon juice and beat well.
4. With a deep scoop take some broth from the saucepan, add to the bowl and mix gently (repeat that step 2-3 more times)
5. Pour the mixture into the saucepan and stir gently.