Boil separately the potatoes (with skins) and carrots. Then strain, peel the potatoes and cut them in to pieces. Add the onions and........
Bake the aubergines in the oven until they soften well and peel them. Beat all the ingredients in the blender and add the salt. Taste the food, in case it needs some more vinegar or salt.
We boil the rice and then let it be cold. We strain the tune from its water and cut it in small pieces. We remove the olive stones and put them with the tune in a platter. We add all the other chopped ingredients and the rice, the salt and the pepper. We beat some oil with lemon juice to sprinkle the salad.
At first, we boil the beetroots and we put them in a platter. We sauté the mushrooms and put them on the boiled beetroots. Then, we add the nuts and the garlic and finally we sprinkle our salad with salt, oil and balsamic vinegar.
If we have a blender, we put all the ingredients in it, so that they will be well mixed. If we don’t have one, we make the garlic sauce according to the traditional way, by using a mortar for instance.
Mix the tahini with the water until it is diluted. Add the garlic and the salt. Pour the lemon juice slowly by mixing continuously. Serve the tahini salad with chopped parsley.
We put the bread in the water until it is soaked. We use a blender or a mortar to melt the chopped onion. We add the fish roe, we keep mixing for a while and then we add the bread crumb which must be well strained. We mix for a while and we pour the oil and the lemon juice successively without stopping to mix this mixture until it becomes smooth like a cream.
We boil the beans until they become a little bit soft. We strain and simmer them again until they are soft enough this time. As soon as they are soft enough, we put them in a platter. We mix them with the onions, the walnut pith and the salt. We mix the mustard with the oil, the vinegar, the garlic and the parsley and finally we pour this sauce on our salad.
