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Basterma (Բաստուրմա, Basterma, Pastırma)
Basterma (Բաստուրմա, Basterma, Pastırma)
Dry-cured beef in a spicy crust
Маринованные яйца (Pickled Eggs)
Pickled Eggs (Soleier)
Boiled eggs preserved in vinegar
Приложение для iOS (iPhone и iPad) Приложение для Android Samsung Apps
Джем из чёрной смородины (Homemade Blackcurrant Jam)
Homemade Blackcurrant Jam
The classic recipe for preserving currants
Pressed pigs ears (猪耳朵, Zhu Er Duo)
Pressed pigs ears (猪耳朵, Zhu Er Duo)
A simple snack or salad base
Лингвини с красным песто (Linguine al Pesto Rosso)
Linguini with red pesto (Linguine al Pesto Rosso)
Pesto made with sun-dried tomatoes


⅔ cup beans (baby lime); 1 onion; 1 carrot; 1 can peeled and seeded tomatoes; 3 sticks celery with leaves; 50 ml olive oil; pinch of sugar; salt

Fasolada (Φασολάδα)

Soak the beans overnight. Wash them and cover them with fresh water in a saucepan. Bring to the boil and remove any foam. Simmer gently for 1.5 hours until almost soft. Add the oil and finely chopped onion, thinly sliced carrot, celery and tomatoes. Add water if necessary and simmer with the lid on until the carrot softens. Season with salt and add some garlic puree. Stir in the finely chopped celery leaves and serve.

Фасолада (Φασολάδα, Fasolada)