Candle feels the spring. Her Friday’s meal supriced us with thebeautiful colours and fresh vegetables. Candle’s rice started to be the highlight of our lunches. Indeed, we always enjoy it!


Ingredients: 3 red peppers, 1 courgette, 0.5 kg of mushroom’s, 4 tomatoes, vegetarian stock, pepper & salt, pinch of chilli, olive oil for frying

Preparation: Peel mushrooms, cut into slices and fry in oil. Cut peppers into thin strips, courgette and tomatoes into cubes, cut onions into thin rings. In a large pot boil a cup of water and mix with vegetarian stock. Put peppers, onions and cook until soft. Then add the courgette, and tomatoes at the very end.

Boil until soft. Add pre-fried mushrooms (leave some mushrooms for the rice), add black pepper, salt, and a pinch of chilli.

Rice: Cook rice in vegetarian stock, when it is ready, add it to previously fried mushrooms and then add freshly cut parsley.