CULINARY RECIPES

Cut the chicken into cubes and fry in olive oil. Remove the nests from the pepper, cut into strips and then grill in a grill pan or grill.  Separate single leaves from chicory and finely tear.

Peel the eggs and avocado and then cut into cubes. Chop the chives. Make Greek sauce in 3 tablespoons of oil and 3 tablespoons of water. Mix all ingredients in a salad bowl and pour over the Greek sauce. Mix gently and place on prepared chicory leaf boats. Add olives.
It can also be served in the form of a salad.

Put the meat in a larger bowl. Boil the rice, cool and add it to the meat. Peel the onion, grate it, add it to the meat and rice. Season with salt (about half a teaspoon), pepper (1/4 teaspoon)...

Wash the chicories ,cut out the interior. Leaves cut finely. Chop the onion. Cut the white part of leek and celery stalk into slices. Pour on butter the prepared ingredients in a saucepan, pour over the hot broth. Cook covered for about 30 minutes. Then mix the soup, season, mix with cream and warm up, but do not cook. Serve with croutons and parsley.

Peel the eggs and avocado and then cut into cubes. Chop the chives. Make Greek sauce in 3 tablespoons of oil and 3 tablespoons of water. Mix all ingredients in a salad bowl and pour over the Greek sauce. Mix gently and place on prepared chicory leaf boats. Add olives.
It can also be served in the form of a salad.

Separate leaves from the chicory and pierce them with toothpicks in 2 places. At the ends of the toothpick, add a grape to create a car. Peel and cut cucumber and avocado into medium cubes. Cut the feta cheese into cubes and chop the chives finely. Place all ingredients in a salad bowl and pour the finished dill sauce. Gently mix. We put the prepared stuffing on chicory cars.

Cut the chicory into slices. Grate the peeled apples on a grater with large holes, mix with olive oil, chicory, ketchup and chopped parsley. Season.

Apply to chicory leaves:

• Rokpol type cheese with cream and chopped hazelnuts
• white cream cheese (toska type) + chopped pistachios + chives
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Wash the chicorie, chop, sprinkle with lemon (½ of the head).  Cut off the base called heart. Add Sliced: leek, pickled cucumber, pepper. Sprinkle the ingredients with olive oil (2 tablespoons) and mix with diced feta cheese (or Balkan type cheese). During mixing, season with pepper and a pinch of salt. Sprinkle with mint leaves and sunflower seeds.

Carve stumb out of chicory (with the tip of a knife). Cut the chicory into slices. Wash, pickle and cut into small cubes. Mix chicory with leek and pickled cucumber, season with soybean oil, salt and sugar.

Put the chicories to the water with lemon juice and a little sugar, cook for about 10 minutes, and dry well.  In a saucepan , make a light roux with flour and butter, add the crushed stock cube, still mixing, slowly pour a glass of water, then milk and cream and boil. Season. Add a little bit of the sauce to the bottom of the casserole dish. Place chicory cobs (wrapped with a slice of ham and a slice of cheese). Pour with remaining sauce. Bake for about 30 minutes at 180 degrees. Serve with bread.

Separate chicory leaves and cut into strips. Peel the mandarins, separate and peel the skins from the particles. Cut the particles in half. Peel cucumbers and cut into cubes. Cut the yellow cheese into cubes. Peel the grenade and get out the seeds. Chop parsley. Put all prepared ingredients into a salad bowl and pour in olive oil. Mix gently.

Cut out the chicory leaves about a one centimeter from the base of the cob. Arrange on the plate in the form of flower petals. Put the Greek type yoghurt on the center of the prepared flower and garnish with strawberries.

Arrange individual chicory leaves on a platter. Cut the remaining chicory leaves into slices, season with salt and pepper, sprinkle with lemon juice and a small amount of olive oil. Add the peeled orange and grape particles and mix. Arrange the salad on previously prepared chicory leaves.

Cut the chicory into strips, tomatoes into cubes, the olives on half. Mix in a salad bowl. Grate cheese or crumble it, mix with mayonnaise, herbs and broth.  Season with salt and pepper.

Peel and cut the mangoes from the stone. Separate leaves from chicory and tear them into smaller pieces. All ingredients should be mixed into a smooth cocktail.

Separate the leaves from the chicory and tear them finely. Cut canned peaches into cubes. Pour hot almonds and peel. We add prepared ingredients to the salad bowl. We add raisins and dried apricots. Pour everything over with agave syrup

Remove leaves from chicory and cut into strips or tear. Peel the eggs and avocado and cut them into cubes. Chop parsley. Mix all ingredients in a salad bowl and season to taste by adding oregano salt and pepper. Add yogurt and mix gently. Serve with whole chicory leaves or on chicory boats.

Cut the chicory into slices. Grate the peeled apples on a grater with large holes, mix with olive oil, chicory, ketchup and chopped parsley. Season.