Collard greens, beans and hake otherwise

INGREDIENTS


- ½ kg Kale
- Olive oil
- 2 cloves garlic
- Lemon juice
- Salt and pepper

Bean salad:
- 20 grams of beans (I used butter beans)
- A small bouquet of radish
- Pumpkin and hemp oil
- Lemon juice
- Salt and pepper

The local fish paste:
(a la Masterchef Sime)
- 300 g hake fillets
- 2 carrots
- 1 parsley
- 100 g mayonnaise
- Bunch parsley
- 3 cloves of garlic
- Olive oil
- Lemon juice
- Salt and pepper



PREPARATION

Fish paste:
First we pate to cool it and it would be her best to make a couple of hours earlier.
First hake fillets cook over low heat in a pot with vegetables practically until boiled strain and leave to cool. Vegetables you can eat.
2. When the hake cooled, remove the rest of the bone if you have that and fingers well chop fish.
3. Add the mayonnaise, finely chopped parsley and garlic, season to taste with salt and pepper, olive oil and lemon juice. Stir the flavors permeate and leave to cool.
4th Serve on toasted or some dark bread. When serving, the pate on bread dip a few drops of lemon and olive oil and a little pepper.

Bean salad:
1st beans soak overnight, and if you have a pressure cooker, cook it for 10 minutes in water with a little salt and bay leaf. If you do not have a pressure cooker, cook it in the ordinary way or buy canned beans if you do not have time. Beans strain, wash and chill.
Second Radishes clean, wash and chop into thin semicircles and put in the beans.
3rd Season with salt and pepper, pumpkin, and if you have, hemp oil, and lemon juice. Stir everything well and the salad is ready. More collard greens!

First collards clean, if a very thick woody, cut them, and then rinse it under cold running water. Do not soak! Cut leaves into small pieces thickness 1-1.5 cm, and the stem into pieces 0.5 cm. It is recommended that collards before inserting it into the pot let it rest for 5 to 10 minutes.
2. Move the pot to steam to boil. Shred or crushed garlic and let it stand for 5 minutes.
3. When the pair started to create, insert collards in a pot and cook it for 5 minutes. If the stem thicker than 0.5 cm, they should be 1-2 minutes more and the first to put the stem, so for 2 minutes to insert the leaves and cook for another 5 minutes. If you want to alleviate the taste of garlic as I, after 3 minutes of cooking to stick in a pot with borecole.
4th collards drain, move into a bowl and political with olive oil, lemon juice and season with salt and pepper.

Musaka

Ingredients:

2,3 onions shopped,
beef meat (melted)
1 kg. potatoes
salt
black peppers
egg and yogurt (if desired)


Preparation:
Fry the onion until yellowish. add the meat and fry little until gets little color
cut the potatoes in circles. Place on bottom of baking pan. Above them place the fried onion and meat. Again place one layer of circle potatoes (can be thin like chips).
At the pan where onion was fried add around 500 ml water. add salt, black paper and spice like mints, dried vegetables if you desire. Warm the water and pour in the pan. potatoes need to be nearly covered with water, not to lot to swim in.
Bake in oven at 200 degrees C. By end if desired can add 1 scrambled egg with yogurt and bake for another 15 min.

Mashed potatoes with Pork

Ingredients: 
- 800 gr. of pork,
- 2 carrots 
- 200 gr. fresh mushrooms, 
- 150ml. white wine ,
- 1 onion, 
- 2 cloves of garlic.

- 1kg potatoes,
- 50 grams of butter,
- 150 grams of milk.


Preparation: 

(for pork)

Cut the meat into small pieces, put in the oven, add sliced ​​carrots, garlic and mushrooms. Add the white wine and boil 2 hours of quiet oven.

(for mashed potatoes) 

- boil potatoes
When you cook are smash and add milk and butter. it is attached above the dining.
                                                                              

  - good appetite -