five olives

What we need:

• 14 eggs
• 1 can mushrooms
• 4 cup mayonnaise
• 6 anchovy fillets, chopped
• 2 tablespoons finely chopped scallions
• salt and pepper
• 1/2 cup red caviar for garnish (optional)

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When shopping for peppers, make sure you choose firm, well shaped
peppers with thick brightly colored flesh. For each serving allow 1/2 or
whole pepper. If you are planning to use peppers within one week,
place them unwashed in crisper section of refrigerator .

To prepare whole peppers, slice off top and rinse out all seeds.
If you want peppers shelves, cut them in half lengthwise or crosswise.
Cut peppers in half, remove stems, and rinse and cut away seeds and pith;
then cut into slices, slivers, strips, or chop them. When you plan to stuff or
bake peppers, it is better to parboil them: drop pepper shells or whole
pepper into boiling salted water. Boil for 3-5 minutes, remove, rinse, and drain.
Green and red peppers can be used in various recipes.

To saute green peppers, rinse and seed them and cut in slivers. Heat oil in a pan,
add peppers, cook over high heat, stirring often until peppers begin to lose their
crispness. Serve hot or warm .

To cook Italian Style peppers, rinse green peppers, cut in strips. Heat oil and
butter in a frying pan. Add pepper and minced garlic. Cook, stirring often, until
peppers are light brown. Season with salt, black peppers, oregano leaves.
Cover and cook for 15 minutes over low heat.

To bake peppers, cut them lengthwise into quarters, rinse and remove seeds.
Arrange peppers skin side down in a baking pan. Sprinkle pepper with seasoned
crumbs or just regular seasonings of your taste, drizzle with olive oil. Bake
uncovered in 375 oven for 45-50 minutes. Cool; squeeze lemon onto each
quarter and serve.
To make butter-steamed peppers. Chop 1 onion, then melt some butter in a
frying pan and cook onion until soft. Turn heat to high and add seeded, sliced
peppers and water; cover, cook until tender, remove cover, salt to taste.
Add cheese, if desired, stir until cheese is melted.

What we need:

• 2 tablespoons olive oil
• 1 large onion
• 1 thin baguette
• 1 large garlic clove
• 6 eggs
• 1 tablespoons chopped chives
• 1 teaspoon white vinegar
• 24 anchovy fillets or pickled herring pieces

Cooking Instructions:

1. Heat the oil in a skillet, add the onion and cook until browned. Add salt
   and pepper.
2. Cut baguette into 1/4 inch thick slices, preheat oven to 300 F, brush
   both sides of the bread slices with olive oil and bake until crisp, but not
   golden. Rub bread slices with the garlic.Cool.

1. Boil eggs for 7 minutes, peel, mash them with a large fork. Stir with chives,
   vinegar and remaining 1 cup of oil. Season with pepper and salt.

1. Top each piece with onion, followed by egg salad and a piece of anchovy.

Do you know that avocado is a fruit, not a vegetable? Avocados may vary from the small round ball variety, shiny green, to the big pear-shaped, a little bit russet-coated fruit. Avocados have shell-like skin or a smooth thin skin, depending on a variety. This fruit has yellowish-green firm flesh and a single large seed. California and Florida produce most of the crop and avocados are the best from December to April.

Select avocado that is heavy and firm, or just beginning to soften. The skin shouldn’t be cracked or bruised. Color may vary-avocado will turn dark green or black, but others may retain light green even when ripe. If you plan to use avocado in a few days, buy firm, unripened fruit. Do not pick avocados that are too soft or have dark blemishes on the skin.

If avocado is firm or hard, keep at room temperature for couples of days until soft to the touch. Never put avocados in the fridge unless they are ripe. You can keep whole avocado in the fridge from two to four weeks; cut and covered avocado can be stored one to two days; or you can even freeze this fruit for one year. To freeze, wash, seed and peel the fruit, pure avocado and add 1/2 tablespoon of lemon juice for every pureed avocado. Put pure in the container and freeze.

Avocados are full of thiamine, riboflavin and vitamin C. But unlike any other fruits, avocados are very high in fat-one avocado is close to 300 calories and 70-80 percent of their calories are fat. But nutritionally avocados are still very valuable.

Red, pink, yellow and even green, round and oblong, big and tiny-tiny – all
of them are incredibly tasty and super healthy. Gourmets and cooks,
cosmetologists and nutritionists, they all sing the song of praise to tomatoes.

Tomatoes have ready to use serotonin or hormone of happiness, and only
1 tomato for lunch will put you in a good mood. And, at the same time, you
body will get 1/3 of daily dosage of Vitamin C. Exactly this element strengthen
the immunity and prevent aging. Tomatoes also contain potassium, magnesium,
calcium, iron, zinc, phosphorus, and other vitamins. By the way, one average
tomato has only 22 calories, so lets all have slender figure and excellent mood!!

Make sure you choose firm, well-formed tomatoes that are free from blemishes
and not overripe. You will need approximately 1 tomato or 1/2 pound for one
serving. Keep in a cool place around or buy them close to serving time and
refrigerate briefly if needed. Usually tomatoes are considered a salad ingredient,
but they also can be a fine cooked vegetable.

To peel tomatoes, dip into toiling water for about 1 minute,
then plunge in cold water; slip off skin. Or hold tomato with a fork over a flame
until the skin splits; peel.

A wide variety of seasonings enhance the flavor of cooked tomatoes : basil leaves,
chives, dill weed, garlic, onion, oregano leaves, parsley, tarragon leaves, and Parmesan
cheese. A dash of sugar may be added to balance the natural acidity of tomatoes.
The large, meaty tomatoes of summer are especially delicious cut in thin slices and
seasoned lightly with a marinade or dressing.