1 large onion

1-3 garlics

2 tablespoons of oil

500 g of tomato pasta

0.75 l of water

3 tsp red pepper seasoning

3 tsp ground black pepper

teaspoon ground white pepper

1 teaspoon salt

2 teaspoons basil

Surface: RIPS-rye-snacks

1. Cut the onion and crush the garlic. Fry them in oil in a saucepan.

2. Add tomato pasta and about half of the water in a saucepan. Boil water and add spices.

3. Add the remaining water and let it boil for about 10-15 minutes.

4. Sprinkle the surface with RIPS rye snacks and serve

1 liter of chanterelles

1 onion

1-2 garlics

2 tablespoons butter

2-3 tbsp plain flour

4 cup vegetable stock

4 dl cream

a pinch of salt

pinch of freshly ground black pepper

Surface: RIPS-rye-snacks

1. Clean mushrooms thoroughly and chop the mushrooms to a few main parts.

2. Chop onion and garlic, saute them with butter in a saucepan

3. Add mushrooms and fry for a moment the mixture. Add spices, flour, and stir all the time

4. Pour among the vegetable broth and cook for about 5 minutes.

5. Finally add the cream and gently simmer for another 5 minutes

6. Sprinkle surface with RIPS-rye snacks and serve.

3-4 tomatoes

1 pepper

crispy salad

1 red onion

100 g feta cheese

5-10 black olives

sauce:

2 tablespoons oil

2 tablespoons lemon juice

pinch of freshly ground black pepper

a pinch of salt

Surface: RIPS-rye-snacks

1. Cut the cucumber and tomato slices, lettuce and bell pepper into strips, peeled red onion rings and feta cheese into cubes

2. Put the stripes of salad and add the remaining ingredients over the salad, leave cheese cubes and olives on top

3. Mix the sauce ingredients and pour it over the salad. Sprinkle with RIPS rye snacks and serve

1 small lettuce

2-3 tomatoes

half a cucumber

2 can of tuna (chunks in water)

Cottage cheese 1 can

one and half cup grapes (seedless)

1 red onion

a pinch of salt

a pinch of lemon pepper

2 boiled eggs

surface: RIPS-rye-snacks

1. Drain the tuna and cottage cheese

2. Chop lettuce, tomatoes and cucumber, and cut the grapes. Cut red onion into rings

3. Add the spices and combine the ingredients in a bowl. Add boiled eggs slices

4. Sprinkle with RIPS rye snacks and serve