BROAD BEANS WITH OLIVE OIL INGREDITENS:
500 gr broad beans, 50 gr green onions, 1 carrot, 30 gr olive oil, 1 tae spoon sugar, 2 close of garlic, 1 tsp salt, 1 table spoon finely chopped fresh dill, 1 table spoon flour.
Shell the broad beans. Cut the carrot in julienne strips and saute in a pot with the garlic. In a separate bowl mix the flour with the lemon juice and 2 cups of water and pour over the sauteed mixture. Add the shelled broad beans, green onions, salt and sugar and bring to a boil. Cook until tender, then cool. Add the chopped fresh dill and serve.
ROASTED PEPPERS WITH YOGHURT.
2 red bell peppers, 4 table spoon yoghurt, 2 cloves of garlic, olive oil.
Roast and skin the peppers. Cut in strips. Crush the garlic and mix well with the yoghurt. Spread the garlic yoghurt over the roasted peppers and drizzle with olive oil.