French Cuisine

50 g ( 0,11 lbs) egg white 50 g ( 0,11 lbs) granulated sugar 75 g ( 0,16 lbs) ground almonds 60 g ( 0,132 lbs) icing sugar 90 g ( 0,198 lbs) fresh strawberries (cut in half) 20 g ( 0,044 lbs) honey 50 g ( 0,11 lbs)ready-made pastry cream Mix the powdered almonds and powdered sugar in a bowl. After melting the egg white and sugar in a bain-marie, whisk until it turns into a meringue. Add the powdered sugar and almond mixture to the meringue and place in a piping bag. Squeeze into a baking tray lined with greaseproof paper to the size you want and bake in a preheated 150 (302) degree oven for 20 minutes. Squeeze pastry cream between the macaroons you cooked, and after placing the strawberry slices, drizzle honey. Serve garnished as you wish.  

140 g ( 0,30 lbs) turkey breast meat 80 g ( 0,17 lbs) celery 40 g ( 0,088 lbs) leeks 30 g ( 0,066 lbs) gravy sauce 10 g ( 0,022 lbs) butter for risotto 100 g ( 0,22 lbs) of rice 200 g ( 0,44 lbs) vegetable juice 50 g ( 0,11 lbs) cream 30 g ( 0,066 lbs) Parmesan cheese 15 g ( 0,033 lbs) butter 5 leaves of basil 3 g ( 0,0066) of salt 1 g ( 0,0022 lbs) black pepper After marinating the turkey with salt and pepper, put it in an oven cooking bag and bake in a preheated oven at 180 (352) degrees for 20 minutes. Saute the leek in a pan with butter. After frying the risotto rice with olive oil for 5 minutes, add the vegetable broth and cook it. Add butter and Parmesan cheese and mix again. Puree the basil leaves. Serve all the ingredients you have prepared by plating as you wish or as in the photo.

  4 bluefish 10 dates 2 lemons Juice of 2 oranges 200 gr. vine leaf Salt Black pepper Gypsies are thoroughly cleaned without removing the bones. The point to be noted here is that the inside of the fish is thoroughly cleaned. Because blood can sit between the fish bones. This may also bother you. After the fish are thoroughly cleaned, a separate pill is made with dates, orange juice and lemon juice and puree over the fire. It is applied between the blue fishes. Then, lemon slices are placed on the fish and the fish are wrapped with vine leaves. It can also be cooked in oil or grilled upon request.

  4 lettuce 1 bunch of purslane 8-10 fresh apricots 4-6 dried apricots 4-6 sun dried apricots 4 tons of fillets 1/4 baguette of bread 1-2 tablespoons of apricot kernels + peeled raw almonds For sauce 3-4 tablespoons of extra virgin olive oil 1 tablespoon of pomegranate molasses 1 tablespoon of lemon juice 1/2 peeled soft apricot 1/2 teaspoon of salt 1/2 teaspoon freshly ground black pepper  Wash the lettuce and purslane and put them in a large salad bowl after drying. Cut the fresh apricots in half, remove the seeds and leave them in a bowl of hot water for 1-3 minutes. For croutons, thinly slice the baguette and toast it in a hot oven for 10 minutes. Peel the skins of the apricots you have kept in hot water. Slice as desired along with all the other apricots and add to the salad bowl. Take all the ingredients for the sauce in a bowl and whisk until you get a homogeneous appearance. Finally, take the apricot kernels, almonds, tuna fillet and croutons into the bowl and serve wi...

  2 bowls of artichokes 1 potato 1 onion 3-4 tablespoons of olive oil For her dressing; 1 tablespoon of flour 1 teaspoon of milk 1 egg yolk For the top; Dill Olive oil is poured into the pan, chopped onions are roasted. Potatoes and artichokes are cut into cubes evenly. Add artichokes and potatoes to the onion and fry it. Add water and let it cook. In a pan, melt the butter, add flour and fry. It is added to the soup and passed through the blender. Served with dill.

  FOR COCONUT FILLING 1 cup coconut 3-4 tablespoons of cream 1 tablespoon of powdered sugar FOR SHERBET 1.5 teaspoons of granulated sugar 1.5 teaspoons of water TO DECORATE 100 grams ( 0,22 LBS) of butter at room temperature 1 teaspoon of powdered sugar 1 teaspoon of sunflower oil 1 egg 3 tablespoons of cocoa 2.5 cups flour 1 packet of baking powder 1 packet of vanilla Powdered Pistachios For the coconut filling, mix the coconut, cream and powdered sugar well. Place in the refrigerator and rest for 10-15 minutes. At the end of the time, break off walnut-sized pieces from the filling, roll them lightly in your hands and place them in the refrigerator again. For sherbet, put granulated sugar and water in a saucepan and boil for 5 minutes. Take it off the stove and let it cool. In a separate place, thoroughly mix the butter, powdered sugar, sunflower oil and egg at room temperature. Add cocoa, flour, baking powder and vanilla and knead until you get a not too hard dough. Take a walnu...

FOR HUMUS 2 cups boiled chickpeas 2-3 cloves of garlic 3/4 cup tahini 1 teaspoon cumin 1 teaspoon of beef broth Juice of half a lemon 1 teaspoon of salt FOR BREAD FLOOR Half a loaf of bread or 3 pita bread FOR THE MEAT 100 grams of butter 600 grams julienne tenderloin 1 teaspoon of chili paste Half a teaspoon of black pepper 1 teaspoon of salt FOR THE TOP 2 cups garlic yogurt For the hummus, put the chickpeas in the bowl of the food processor. Add the remaining ingredients and knead until you get a completely smooth consistency. For the bread layer, cut the bread into cubes and lightly fry in a preheated 180 (352) degree oven. For the meat portion, heat the butter in a saucepan. Add the meat and fry it until it is soft. Add tomato paste, salt and pepper and fry for 1-2 more minutes, then remove from the stove. Spread the hummus on a serving plate. Add toasted bread and garlic yogurt on it. Put the roasted meat on the top with the oil and serve.

250 grams ( 0,55 lbs) of minced lamb 10 shallot onions 1 tomato 10 green plums 1 tablespoon of chili paste 1 tablespoon of butter 1 teaspoon thyme 2 tablespoons of pomegranate syrup Salt, pepper, paprika Clean the onions and grate the tomatoes. Take the meat in a large bowl, add onions and grated tomatoes and all the ingredients and mix. Then transfer it to a baking tray and cover it with aluminum foil. Bake for 1 hour in a preheated 200 (392) degree oven. Remove the foil and cook for another 5 minutes and serve.  

FOR LAMB LEG 1 kg ( 2,2 lbs) piece of lamb leg 3 bay leaves 1 teaspoon of black pepper 1 teaspoon salt FOR SAUCE 1 diced onion 4 finely chopped garlic 1 finely chopped fresh chili pepper 2 tablespoons of butter 1 teaspoon dry powdered coriander One teaspoon each of black pepper, cumin and turmeric 500 grams ( 1,1 lbs) of homemade tomato sauce 1 tablespoon of tomato paste 3 bay leaves 2 tablespoons chopped fresh coriander 1 teaspoon salt Take the meat in the pan. Add bay leaf, salt and pepper. Saute, stirring occasionally, until the water is released and reabsorbed. For the sauce, sauté the onion, garlic, and hot pepper with clarified oil in a medium saucepan. Continue sautéing until the onion turns pink. Add coriander seeds, cumin, black pepper and turmeric and mix. Add tomato sauce and tomato paste. Add salt and bay leaves. Cook over medium heat until it boils. When it starts to boil, reduce the heat and cook for another 30 minutes. Add fresh coriander and lamb. Cook for another 15 mi...

  400 grams ( 0,88 lbs) of salmon, 2 tablespoons of honey 1 teaspoon of oil, 6-7 slices of lemon 2 tablespoons of lemon juice Salt, black pepper For Avocado Salad: 1 avocado 1/2 cup of pomegranate seeds 1 teaspoon of walnuts 8 sprigs of parsley, juice of 1/2 lemon 1 tablespoon of olive oil Salt, pepper Lightly oil and heat a pan and cook the salmon for 5 minutes, skin-side down first. Then turn the other side and cook for another 3-4 minutes and set aside. Spread the lemon slices on the bottom of the baking dish. Mix honey, black pepper, lemon juice and salt and rub all over the salmon. Bake in a preheated 200 ( 392) degree oven for 10 minutes. For the avocado salad, peel the avocado and cut it into cubes. Mix with the diced pomegranate, finely chopped parsley and coarsely chopped walnuts. Mix lemon juice, olive oil, salt and pepper and drizzle over it. Take the cooked salmon on a serving plate and serve with salad.

  8 pieces of lamb chops ½ teaspoon each of black pepper, thyme and salt 2-3 egg whites FOR RICE: 1 cup of rice 1 small onion 1 tablespoon of butter 1 coffee cup of currants 1 cup of peanuts or pistachios 1 teaspoon of black pepper One teaspoon each of allspice and cinnamon Half a teaspoon of powdered cloves For pilaf , soak the rice in salted hot water for half an hour. Saute the chopped onion in butter in a separate place. Add the drained rice and fry it. Add currants, pine nuts, black pepper, allspice, cinnamon and cloves and mix. Add one and a half glasses of water and cook until the top is eye to eye. Take it off the stove, cover it with a paper towel and let it rest for 10-15 minutes. Add black pepper, thyme and salt to the chops and let them rest for 10 minutes. Take 1 heaping tablespoon of rice and place it on one chop. Brush the edge with beaten egg white and place the second cutlet on it. Prepare the remaining cutlets in the same way. Cook side-to-side on the grill or in ...

50 grams ( 0,11 lbs) boneless chicken (breast and tenderloin) One teaspoon each of cumin and coriander seeds 2 tablespoons of butter Half a teaspoon of black pepper 4-5 bay leaves 1 sprig of rosemary Juice and grated rind of 1 lemon 2 red onions 6-7 baby carrots 2 capsicum peppers 500 grams ( 1,1 lbs) of peas 2 fresh chili peppers 5 cloves of peeled garlic 10 unpeeled shallot onions 2 tablespoons of olive oil half a teaspoon of salt Chop the chicken meat into large pieces. Pound the cumin and coriander seeds in a mortar. In a deep bowl, mix 1 tablespoon of ghee, chicken, salt, pepper, cumin, coriander seeds, bay leaves, rosemary, lemon peel and lemon juice. Cover the bowl with cling film and rest in the refrigerator for 30 minutes. Cut the red onions into 4. Clean the carrots and chop coarsely. Clean and coarsely chop the capia peppers. Take the chicken out of the refrigerator. Mix all the ingredients and place in the baking dish. Bake in a preheated 200 ( 392) degree oven for 30 minut...

  4 sea bass fillets (2 sea bass) 1-2 tablespoons of olive oil Salt Black pepper For the mustard white sauce 5-6 tablespoons of cream 1 teaspoon of butter zest of 1/2 lemon 1 tablespoon of lemon juice 1 tablespoon of dill (Chopped) 1 teaspoon grain mustard Salt, Black Pepper (freshly ground) Salt and pepper the sea bass fillets. Heat the olive oil in the pan and cook the sea bass fillets for two minutes on each side. Heat all the ingredients for the sauce by whisking in a small saucepan. Serve the sea bass fillets with boiled vegetables and white sauce with mustard.

  125 ml ( 4,22 oz) coconut milk 40 g ( 0,088 lbs) sea bass  40 g ( 0,088 lbs) angler fish 1 teaspoon of lemongrass 1 teaspoon ginger 1 teaspoon of red curry paste 1 teaspoon cayenne pepper paste 30 g ( 0,066 lbs) mushrooms 15 ml ( 0,50 oz) lime juice 1 teaspoon coriander 200 ml ( 6,76 oz) of water For the top 1 teaspoon of basil 1 teaspoon chili pepper After boiling the lemongrass and ginger in water for 3 minutes, remove the ingredients. Add all the ingredients except the fish in the same pot, add the coconut milk and boil for 3 more minutes. In the last step, add the fish and keep on medium heat until the fish is cooked. Serve garnished with basil and chili peppers.

  For the dough 200 g ( 0,44 lbs) sifted flour 1 tablespoon of powdered sugar 150 g butter 1 egg yolk 1 tablespoon of cold water For the chocolate filling 150 g ( 0,33 lbs) coarsely chopped dark chocolate (70% cocoa) 60 g ( 1,32 lbs) butter 60 ml ( 2,02 oz) cream 2 eggs 1 egg yolk 75 g ( 0,16 lbs) powdered sugar For the walnut fudge 100 g ( 0,22 lbs) walnuts 220 g ( 0,48 lbs) granulated sugar Sift the flour and powdered sugar into a large bowl. Add butter, egg yolk and enough water and mix. Put the dough you prepared on a floured surface and knead until soft. Put it in a round mold, flatten it, cover it with cling film and leave it in the refrigerator for 30 minutes. Put the dough between the baking papers. Put it in a 22 cm ( 8,66 inc.) tart mold and leave it in the refrigerator for another 30 minutes. Meanwhile, prepare the chocolate filling. Preheat the oven at 180 ( 352) degrees. Put the mold in the oven. Bake for 10 minutes until golden brown. Fill the chocolate filling and ba...

  1.5 kg ( 3,3 lbs) lamb neck sea ​​or rock salt 1 sprig of rosemary black peppercorns 2 cloves of garlic Add salt, desired amount of black pepper and garlic to the cleaned whole neck, and rub well with olive oil. Place the neck in the middle of the baking paper and put a whole sprig of rosemary on it, then close it tightly in the form of a bundle. Wrap this bundle with aluminum foil and bake in a preheated 200 ( 392) degree steam oven for 4 hours. If your oven is without steam, create a steamy environment by placing water in a heatproof bowl on the bottom tray. At the end of the time, take it out of the oven and let it rest in aluminum foil for 5 minutes and serve hot.

  6 large potatoes 4 eggs 10 mushrooms 1 onion 1 green pepper 1 red pepper 8 slices of ham 100 g ( 0,22 lbs) mozzarella cheese (Grated) 1/2 teaspoon of olive oil 4-5 sprigs of parsley (finely chopped) 1 teaspoon of salt 1 teaspoon of black pepper Arrange the potatoes on a baking tray lined with grease-proof paper, sprinkle some olive oil, salt and pepper and bake in a preheated oven at 180 ( 352) degrees for 45 minutes. Clean and slice the mushrooms, dice the onion and peppers and prepare. Heat the olive oil in a pan, add the onion first and start sauteing. Then add the peppers and mushrooms, respectively, and continue sautéing until the vegetables soften and absorb their water. Then add the finely chopped ham, salt and spices, mix and remove from the stove. After taking the potatoes out of the oven, cut the tops horizontally, hollow out the insides with a spoon and transfer them to a bowl. Beat the eggs in a bowl, add them to the potatoes you separated and mix. Add the mushroom mo...

4 slices of salmon fillet 3 tablespoons of olive oil 2 cloves of garlic (finely chopped) Salt 1 tablespoon of butter 200 ml ( 6,76 oz) cream 5 sprigs of dill (finely chopped) Grated rind of 1 lemon 1 teaspoon lemon juice Freshly ground black pepper 1 tablespoon grated Parmesan cheese 1 teaspoon red pepper flakes Place the non-stick, preferably cast iron pan on the stove. When the pan is hot, fry the salmon fillets with olive oil for 5 minutes on each side. Remove the salmon fillets from the pan and set aside. Melt the butter in the same pan. Add the garlic and flour and mix. Then add the cream and grated lemon peel and mix quickly. Add freshly ground black pepper, lemon juice and dill and mix again. Place the salmon fillets that you have kept on the side in this sauce. Cook for a few minutes and remove from the stove. Serve with a sprinkle of grated Parmesan cheese and chili peppers.  

  2 eggplants 1 pear 1/2 bunch of parsley 1 lemon 1 teaspoon vinegar 1 clove of garlic (grated) 1 teaspoon of salt 1/2 teaspoon of black pepper 2 tablespoons of olive oil Peel the eggplants and soak them in salted water for 10-15 minutes. Then dry and slice into circles. Drizzle some olive oil, salt and pepper on them. Bake in the oven or in the toaster until golden brown. Peel the pear, remove the seeds, slice and sauté on low heat in a lightly oiled pan. Spread the eggplants you cooked on the grill on the serving plate. Place the pear slices on it. Sprinkle with finely chopped parsley and lemon zest. Mix vinegar, lemon juice, salt, pepper and olive oil in a bowl and pour over the salad and serve.

2 large celery pieces 1 cup hazelnuts (chopped and roasted) 3-4 sprigs of basil (Or baby arugula) 1 red onion (chopped) 7-8 canned mushrooms (finely chopped)  Roquefort cheese 1 tablespoon of balsamic vinegar 2 tablespoons of olive oil Salt Black pepper Wash the celery thoroughly without peeling it and slice it into rings. Line the baking tray with grease-proof paper and place the celery slices. Drizzle olive oil over them and sprinkle with salt and pepper. Bake in a preheated oven at 180 degrees until soft and golden brown. On the other hand, take the red onion, basil leaves and mushrooms in a bowl and mix them by adding olive oil, balsamic vinegar and salt. Add the hazelnuts last, mix and distribute on the celery slices. Place the cheese slices and drizzle with olive oil and serve.

2.5 cups of milk 4 egg yolks 1 cup of granulated sugar 1 tablespoon of flour 1 tablespoon of wheat starch 3 tablespoons of unsalted cold butter 70 grams ( 0,154 lbs) of white chocolate 1 pack of vanilla First, take the milk in a saucepan. Mix in the vanilla and half the sugar. Let the milk simmer on low heat. In another bowl, add the remaining sugar and egg yolks and whisk. Add the flour and starch to the mixture by sifting and continue whisking. Take a ladle of milk and add little by little to the egg mixture. This process is known as tempering. After repeating the tempering process 2-3 times, the consistency of the egg should appear smooth. Add the egg mixture little by little to the milk on the stove and mix. After bringing the bottom of the stove to medium heat, continue mixing without stopping. The cream patisserie will gradually begin to take on a solid consistency. In the meantime, take it off the heat and add the white chocolate and cold butter into it. After mixing, cover the ...

400 g ( 0,88 lbs) black-eyed peas 4 cloves of garlic juice of 1 lemon 5 tablespoons of olive oil 2 teaspoons of salt The black-eyed is sorted and cut into small pieces. Black-eyed peas, which are cut into small pieces, are boiled in salted water. Boiled black-eyed peas are taken to a serving plate with some water. Crushed garlic, lemon juice, salt and olive oil are whipped into a sauce. It is served by pouring over the boiled black-eyed peas.

 3 lamb chops 1 sprig of thyme 1 clove of garlic 1 tablespoon of oil 1 roasted eggplant, sliced 2 spoonful butter 1 tablespoon of flour 1 cup of milk Salt, pepper For presentation: Tomatoes and peppers Take butter in the pan for the preparation of the eggplant puree, add flour and fry until it smells. After the smell of flour is gone, roasted and sliced ​​eggplant is added and roasted is continued. On the one hand, it is crushed, mixed and heated. Slowly add milk and continue mixing. Salt is added. Oil, salt and pepper are poured on the back and front of the chops. Take the chops directly into the pan and cook them until the back and front turn colour. When it turns color, butter, thyme, garlic, pepper and tomatoes are added and the meat is cooked in butter. It is taken on a plate and served with chops, peppers and tomatoes.

  500 g ( 1,1 lbs)  lamb back (neurized and rested) 2 cups of milk Salt 1 pinch of black pepper After chopping the back of the lamb in finger thickness, take it into a deep bowl. Add milk, salt and black pepper and marinate for 3 hours. Arrange in mists and cook on the pan or on the grill to your desired degree.

  For Fish; 1 bonito, Fillet Cut 1 tablespoon of Corn Flour Salt – Black Pepper To fry: Sunflower oil For Salad; ½ bunch of rocket 30 gr (0,066 lbs) Feta Cheese 10 gr Raisins ¼ Apple A pinch of Black Cumin Olive oil Lemon juice Salt – Black Pepper For Aioli Sauce; 100 gr( 0,22 lbs) Mayonnaise 2 tablespoons Grain Mustard 1 Tablespoon of Lemon Juice Half Lemon Zest 1 clove of Garlic Salt – Black Pepper For fish; Take sunflower oil in a pan and put it on high heat. Chop the acorns into boneless sticks. Add enough salt and pepper to the cornmeal. Dip the anchovies in flour, discard the excess flour. Fry briefly in hot oil For the salad; Chop the apple into thin slices. Roast the almonds. Create the salad by mixing all the ingredients. For the aioli sauce; Crush the garlic. Mix all ingredients homogeneously. Add salt and pepper if needed.

Black pepper (1 Wiping Teaspoon) Salt (1 Teaspoon) Balsamic Vinegar (3 Tablespoons) Tarragon Grass (5 Leaves) Olive oil (0.5 Tea Cups) Dijon Mustard (0.5 Teaspoons) Our Orange Tarragon Sauce recipe that will give your salads a unique taste is on the air… Boil 1 glass of orange juice in a saucepan until half of it remains. In a separate bowl, mix the orange juice you have extracted, 3 tablespoons of balsamic vinegar, half a teaspoon of Dijon mustard and salt. Add the extra virgin olive oil little by little while whisking the mixture. Then add 2 teaspoons of chopped tarragon and mix it, then add the spice. You can also use the sauce you prepared with asparagus, artichoke, chicken and shrimp .

Granulated sugar (1.5 Tea Cups) Starch (2 Tablespoons) Water (2 Tea Cups) Cherry juice (2 Cups of Water) Cherry (1 Cup of Water) Boiled Beans (1 Cup of Water) Let's boil the boiled beans, cherry juice, cherry seeds and granulated sugar in a saucepan. Let's open the starch with water. Pour the mixture slowly and bring it to a boil. Fill the prepared mixture into bowls and let it cool. I boiled the orange juice and sugar. Let's open the starch by mixing it with water and pour it into the mixture. Let's pour a tablespoon of orange mixture over the cherry mixture filled into bowls before it cools down.

Black pepper (1 pinch) Salt (1 pinch) Cream (2 Tablespoons) Thyme (1 pinch) Mushrooms (10 pcs) Potatoes (2 Pieces) Chills Powder (1 pinch) Oven Bag (1 Piece) Chicken Leg (6 Pieces) Butter (1 tablespoon) Olive oil (4 Tablespoons) Onion (1 Piece) Pea (2 Bowls) Potatoes and onions are peeled and cut into large pieces. Put 2-3 spoons of olive oil and spices on a plate and mix. Chicken thighs, potatoes and onions are added to the olive oil mixture. Care is taken to come to all sides. A baking bag is very lightly floured. All materials are placed in the bag. The mouth of the bag is tightly closed. The bag is perforated in several places. Bake in the oven at 200 ( 392) degrees for 40-45 minutes. Puree; Half an onion is finely chopped. Mushrooms are cleaned and cut into thin slices. Put olive oil in a pan. Onions are added. Cook on medium heat until the onions turn pink. In the meantime, the spicy olive oil used for chicken is added and mixed. Mushrooms are added. It is cooked for 3-4 minutes....

Black pepper (1 Teaspoon) Salt (1 Teaspoon) Lemon (1 Piece) Mustard (1 Teaspoon) Rocket (3 sprigs) Red onion (2 Pieces) Fennel (2 Pieces) Olive oil (1 tablespoon) Salmon Fillet (1 Piece) We cut off the pointed ends of the lemon, cut it in half diagonally and place it on a rimmed baking sheet with the middle cuts up. We fry on the top rack until charred for 5 minutes; Transfer it to a plate and set it aside. We lower the oven temperature to 350 ( 662) degrees. On a rimmed baking sheet, we mix finely chopped fennel and onions with 1 tablespoon of oil and 1 teaspoon of salt and pepper; we place it on the edges of the plate. We place the salmon in the middle of the leaf and sprinkle each with 1 teaspoon of salt and pepper. Roast until the vegetables are tender and the salmon is opaque for 17 to 20 minutes. Take the juice of half a charred lemon in a small bowl and whisk in the mustard and remaining tablespoon of oil. We take the baking sheet out of the oven and fold the arugula into the ve...

Black pepper (1 Wiping Teaspoon) Salt (1 Dessert Spoon) Cream (1 Piece (Pack)) Thyme (1 Teaspoon) Cubed Beef (1,1 lbs) Onion (0.5 Pieces) Sunflower oil (0.5 Tea Cups) Let's heat the pan well and add the sunflower oil. Add the diced beef and fry it on high heat until it turns brown. When the meat turns color, let's reduce the bottom of the stove and add the water. Let it cook for 1 hour on low heat with the lid closed. If the food runs out of water at this stage, you can add hot water. Let's take the cooking water completely and when the meat is cooked, let's bring the bottom of the stove to medium heat and add the finely chopped onions and continue to fry. When the onions are browned, add the cream and cook until the meat absorbs the cream. Just before serving, add salt, pepper and thyme. Let's serve hot.

  Black pepper (1 Teaspoon) Salt (1 Dessert Spoon) Vinegar (2 Tablespoons) Daphne (3 pieces) Tomato paste (1 tablespoon) Tomatoes (1 Piece) Olive oil (0.5 Cups of Water) Onion (2 Pieces) Octopus (1 Piece) Let's take the octopuses beaten and leave them in the deep-freeze for 2 to 3 days. Wash it well and boil it until soft. After it is boiled, let's peel off the skin and chop the pinkish-white skin into cubes. Let's heat the oil in the pan. Finely chop the onion and sauté in hot oil until soft. Then let's add the diced tomatoes and tomato paste. Let's add the octopus after turning it a few times. Add bay leaves, salt and pepper and a glass of water and cook for 10-15 minutes on low heat. Let's add the vinegar close to the stove. Let's serve cold or hot according to your desire.

  Salt (1 Teaspoon) Egg (5 pieces) Cream Cheese (5 Tablespoons) Black Seeds (1 tablespoon) Aragula (0.5 Bunch) Butter (1 Dessert Spoon) Grain Bread (0.5 Pieces) Let's cook the eggs one by one. Let's wash and drain the arugula. Let's spread cream cheese on the floor of the bread. Let's place arugula and eye eggs on it. Sprinkle with salt and black cumin and serve.

Black pepper(0.5 Teaspoons) Salt (1 Dessert Spoon) Thyme (1 Dessert Spoon) Cherry juice (1 Tea Cup) Olive oil (4 Tablespoons) Cherry jam (4 Tablespoons) Turkey Breast (2 Pieces) Let's cut the turkey breast into two parts. Mix olive oil, cherry juice, salt and thyme in a bowl. Let's eat meat. Let's cover the turkey meat with greaseproof paper, then wrap it in aluminum foil and bake for 1 hour in the oven at 200 ( 392) degrees. Let's slice the turkey meat after cooking. Let's put cherry jam on the bread slice and add the turkey slices. Let's repeat the same process until all the turkey meat is cooked. Let's serve warm.

Salt (1 pinch) Cheddar cheese (1 Small Bowl) Butter (2 Tablespoons) eggplant (2 Pieces) Cut the eggplant in half, grate the butter and cheddar cheese on it, and place it in the hot oven. But be sure to cover it. Here is a base that suits you with everything; Whether it's meat, meatballs, Russian salad, or fried potatoes…

Apple (4 pcs) Fig (6 pcs) Olive oil (2 Tablespoons of Wiping) Asparagus (1 Piece (Pack)) Salt and Pepper (1 Pinch) Wash the asparagus with vinegar water. Dry slightly with paper towel. Olive oil is added with salt and pepper and arranged in the cast iron pot without leaving any spaces as in the photo. Apples are cut into four. Bake for 15-20 minutes in a preheated oven at 200 ( 392) degrees. It is garnished with dried figs.

2 lamb loins (about 1 kg ( 2,2 lbs ) each; all bones removed and fat removed) 1 quart (4 cups) unsalted brown broth (or chicken stock) 4 teaspoons juniper seeds (coarsely crushed) 1 teaspoon of natural olive oil First, preheat your oven to (392) 200 °C. To prepare the sauce, put the meat (or chicken) broth in a thick-bottomed saucepan, set the saucepan on high heat and pour the mixture into 50 cl. Boil until it remains (2 cups). Add half of the juniper seeds and continue boiling until 30 cl (1 1/4 cup) remains. Meanwhile, apply olive oil all over the loins and place them in a baking dish. Sprinkle the remaining juniper seeds on top and place the pan on the middle shelf of the oven and bake the loins for 12 minutes. Turn off the oven, lower the pan to the lowest shelf and let it sit for 10 minutes. Take the pot off the heat and set it aside. Take the bowl out of the oven, transfer the fillets to a heated serving plate and cover them to keep them warm. After removing the oil accumulated ...

250 g ( 0,55 lbs) spinach leaves 4 potatoes 1 tablespoon of oil 2 shallot onions 50 grams ( 0,11 lbs) of white cheese 1 egg 3-4 tablespoons of flour Half a cup of grated cheddar cheese Salt chili pepper Wash and drain the spinach, then chop it. Take the olive oil in a saucepan and fry the chopped shallots. Continue frying the spinach after adding salt and pepper. Add the grated white cheese. After turning it 1-2 times, remove the pot from the stove and let it cool. Meanwhile, boil the potatoes and peel the skins off. After crushing, add salt, egg and flour and mix. Spread the potato mixture on parchment paper. Place spinach on top and sprinkle with cheddar cheese. Roll the potato-spinach into thick rolls by curling the parchment paper. Bake in a preheated 200 ( 392) degree oven until lightly browned. Let it sit for 10-15 minutes after taking it out of the oven. Slice and serve.