There is so many versions of this salad, but the base is always cabbage, carrot, mayonnaise. After that you can add your variation. I always feel a bit better when I substitute mayonnaise with yogurt, but you dont have to do that. It’is good to have special grater for cabbage, unfortunately don’t have one, and it’s quite hard to cut cabbage in thin pieces. Coleslaw is great addition for bbq and burgers.


500g white cabbage
2 carrots
1 small onion

4 tbsp of mayonnaise
2 tbsp of greek yogurt*
1 tsp of mustard
1 tsp vinegar
1 tsp of honey
juice squeezed from half lemon
salt, pepper,*spicy paprika

*you can completly or partially substitute mayonnaise

1. Cut the cabbage very thinly.
2. Grate the carrot.
3. Cut the parsley finely.
4. Put all in one bowl.
5. Mix all the ingredients for the sauce, adding some salt and pepper. Mix vegetable  with sauce and decide if you can add more.
6. Before serving, set aside to refrigerate.

Proposals of surving – burgers chakalaka,  baked potatoes spirals




roasted carrot in salad


For two people:

400 g fresh carrots
60 g blue cheese
15g of pine nuts
olive oil

1 tbsp of mustard
A hint of honey
1 tablespoon of olive oil
1 spoonful of water
salt pepper

*whichever you like

1. Preheat the oven to 200 ° C. Put the baking paper an a backing plate.
2. Pill the carrot  and cut into strips on thickness about 1.5 -2 cm. Put into the bowl, add pinch of salt and about 2 tablespoons of olive oil. Mixit with your hands.
3. Put the carrots on the baking sheet and bake for about 40 minutes, until it will soften (but not very soft) and start to brown.
4. Mix together ingredients for the sauce, you can warm it up a bit.
5. Pine nuts fry in a dry pan, over low heat to obtain a golden-brown color.
6. Rucola put on a plate, up on rucola, on the middle put carrots,  then spread grated cheese and  pine nuts on a whole plate. At the end pour all  with sauce.



summer salad with figs

Figs are available in markets from late spring till early autumn, so we still have a little time to enjoy this tasty fruit. Store them in a dry and cool place because they are spoiling quite quickly. Figs have a lot of vitamins and minerals. Its good to reach for it in case of cardiovascular and anemic problems, constipation, abdominal pain, bladder disease, kidney problems or menstrual pain. Properly prepared figs will help you in colds, fever, throat infections, runny nose, lung diseases.
This salad was improvisation, thats also why im not giving you exact the amount of ingredients I used. But it also depends of your taste how much of what would you like more and what less. I like this combination cause sweet figs and honey contrast very nicely with sharp taste of blue cheese and rucola. The dish it’s a nice snack or starter for special ocasion.


blue cheese
baguette toasts
olive oil

1. Figs wash and cut in half-shells.
2. Wash the rucola, cut the cheese in small cubes.
3. Slices of baguette spread with olive oil, sprinkle with salt and bake in the oven for a few minutes until they start getting golden-brown color.
4.  1 * Add the cheese and pistachios without shell, mix everything with olive oil, pour            the figs with honey.
2 * Mix 1 tbsp of olive oil, 1 tbsp of of water, 1 tsp honey and 1 tsp. mustard.                             Warm up the dressing. Add to the salad.



simmered carrot and zucchini

Great side dish which add to the main course lovely colors and vitamins. I’m using small zucchini called in some places ”italian”.


2-3 carrots
one small italian zucchini
1 clove garlic, minced
olive oil

1.Carrot and zucchini cut in pieces (thickness: carrot about 5-7mm zucchini about 7mm-1cm). Zucchini place in the bowl adding salt. Strain under cold water after a few minutes, when it will release the juice
2. Heat a large pan with 2 spoons of olive oil over medium heat. Add the garlic and saute until a bit browned.
3. Place the carrot on the pan for 3-5 minutes, until start soften you should be able to put fork into it, but still feel resistance. Add a pinch of salt
4. Add the zucchini for another 3 minutes untill both vegetables will be half-hard.


banana gluten-free pancakes

Recently this is my favorite breakfast. Especially late breakfast for two at the weekend… 🙂 although the portion I’ve made would enough for three hungry people (about 8 pancakes). I’m using here my favorite gluten-free mix flour from Schär, it’s really universal and until now worked very well as a substitute of wheat flour with many things I’ve made. Pancakes have already rich taste thanks of bananas in the dough, that’s why this kind of pancakes I rather eat with with an ‘easy’ addition like sugar and lemon and yogurt, or my homemade apple mousse without added sugar.



I wasn’t sure which name to use for the dish cause it’s not really pancakes in american style, but it’s also not french crepes. Pancakes for me is more universal, and me and people I know usually use also the same name for crepes. That’s why lets stay with pancakes :p.


3 big eggs
2 bananas
3/4 cup o milk
splash of soda water
pinch of salt
2 spoons of melted butter
about 1/2 cup of mix of gluten-free flour
butter for frying

1. Mix eggs, milk, water, and grated bananas, melted butter in a large mixing bowl. At the end add flour as much as will be needed, so that the dough will not be to heavy. Add pinch of salt.
2. Heat a frying pan with a a bit of butter (or another oil if desired) on medium-high heat. Once the pan is hot, pour in the dough to it.
3. Cook from both sides until golden-brown color.



It’s obviously not an original greek moussaka, because it’s vegetarian one. Also my moussaka swich the eggplants for zucchini, cause I don’t like eggplant so much.  I think the portion is enough for 6-8 people. Sometimes insted of covering the top with cheese im just adding the cheese to warm béchamel sauce, and melt it all together. I prepare it just for special occasions cause the dish is quite time-consuming. But always appreciated! Even by meat-eaters – ” Really it doesn’t contain meat? It tastes so good.” Yess… I guess it’s my signature dish :p.


4 zucchinies
1 kg of potatoes
3 carrots
piece of celery root (half like carrot)
1.5 glass of soybean granules
1 l of vegetable broth
1 cup passata
2 onions
3 pieces of garlic
1.5 cup mozzarella mozzarella
100 g feta cheese
oregano, thyme, hot pepper
salt pepper
olive oil

Béchamel Sauce
25 g butter
3 flat spoonfuls of flour
300 ml of milk
1 teaspoon of lemon juice
salt, pepper
teaspoon nutmeg


1. Soya granulate cook in vegetable broth (according to instructions on the package). Drain off.
2. Zucchinies cut into 1 cm thick pieces, stir-fry it on the grill pan on both sides, until the appearance of brown stripes.
3. Peel the potatoes and cut into a 1 cm thick slice. Put them in a bowl and sprinkle 1 tablespoon of salt. Leave it for 15 minutes, then drain under cold water. Leave it on sieve to drain the water.
4. To potatoes add salt and 2 spoons of olive oil and mix. Place the potatoes on the baking tray and bake for 15-20 minutes at 200 C, untill half-hard.
5. Cut the rest of the vegetables into small pieces. Put the onions in a frying pan with olive oil, on low heat, when starts soften add carrots and celery. Add pol water cup and dusic under cover. When the vegetables begin to soften and when soak the water, add more olive oil and add the garlic. After about 1 minute, add soy and fry for about 2 minutes. Add  tomato passate and spices mix together and cook for about 2 minutes.

Béchamel Sauce
1. Melt butter in a saucepan.
2. When completely dissolved, on a low heat, stirring constantly add one teaspoon of flour. Slowly add the next portion of flour.
3. To the smooth mass, while continuing to stir, add in small portions milk mixed with lemon juice.
4. Add half a teaspoon of salt, a pinch of pepper and nutmeg.
5. Bring the sauce to thickens.
(Note: It is easy to burn it, so keep in mind that it is constantly stirred and that it thickens in a warm pot even after being removed from the fire.)

Heat-resistant dish grease with the olive oil and start create layers from the bottom:
soya and veetables mix
Depending on the size of the dish create 2 or 3 layers.
On top of it, place béchamel sauce, then feta cheese and mozzarella (Or mix sauce and cheese together)


Stuffed mini peppers

When I saw at the market this small little cutties right away i tought about making such dish with them. My peppers are stuffed just with vegetables and champinones. If it would be bigger, probably I would mixed vegetables with some rise or groats.


8-10 small peppers
200 g champignons
2 carrots
1 small zucchini
1 onion
half a can of red beans
125g grated mozzarella
olive oil
salt, pepper, spicy pepper in powder



Fry onion on olive oil on the low heat, add a teaspoon of salt, cover the pan. When the onion is soft, add finely chopped champignons. Fry mushrooms not covering the pan, you can add more olive oil. When are browned, remove the champignons from the pan.

The frying pan, add more oil and fry the finely chopped carrots, add pinch of salt, cover. After 3 minutes, add finely chopped zucchini, fry a few minutes uncovered.

Mix zucchini, carrot, cheese and mushrooms. Rinse the beans well and add it to the mixture. Add salt, pepper and spicy pepper.



Cut off the stem of each bell pepper to make a little hole. Remove seeds and membranes and rinse peppers. Salt peppers from inside.

Stuff the peppers with filling using small spoon, try to push with yous fingers as much filling as possible.

For heat resistant dish, add about half a glass of water, two tablespoons of olive oil and pinch of salt. Place the stuffed peppers there.

Bake at 180 degrees for about 30 minutes. Until the peppers will soften. You can start checking it after about 20 minutes with the fork.