Wellnutrion

2 medium beets 2 potatoes 1 zucchini 1 sprig of rosemary 2 sprigs of fresh thyme 2 pinches of rock salt Black pepper Peel the skins off the vegetables. With the help of a mandolin, cut 2 mm thick round slices and arrange them on a baking tray lined with grease-proof paper so that they do not overlap. Mix the finely chopped rosemary, fresh thyme, rock salt and black pepper in a bowl and sprinkle over the vegetables. Bake in a preheated 180 degree oven for 15 minutes and remove from the oven. Turn the beets over and cook for another 15 minutes. Serve cold.  

1 red capia pepper 4-5 pieces of dried tomatoes 2 cups Mexican beans 1 cup canned corn Half a cup of pickled jalapeno peppers 4 pieces of ready made taco buns For the sauce: 1 onion 1 tablespoon of olive oil 1 tomato 2 cloves of garlic 1 teaspoon of granulated sugar 1 teaspoon vinegar 3-4 sprigs of parsley Dice the pepper and sun-dried tomatoes and put them in a large bowl. Add the Mexican beans, canned corn, and pickled jalapeno peppers and mix. To prepare the sauce, chop all the ingredients except parsley into small backgammon dice, and finely chop the parsley. Lightly sauté the garlic and onion in olive oil. Add tomatoes, parsley and granulated sugar and cook until the tomatoes get juiced. Remove from the stove and add the vinegar. Stuff the Mexican bean mix between the taco buns. Top with tomato sauce and serve warm.

1 cup lightly boiled green lentils 1 bunch of cress or arugula 1 box of maskolin salad 7-8 cherry tomatoes 1 pink radish For the sauce: juice of 1 lemon 3 tablespoons of apple cider vinegar 4 tablespoons of olive oil 1 teaspoon of rock salt Wash and drain all the greens and dry them with a salad spinner. Take it in a salad bowl. Add the lentils. Cut the cherry tomatoes in half. Thinly slice the pink radish and add to the greens along with the tomatoes. Mix all the ingredients for the dressing in a bowl, pour over the salad and serve.  

1 kg of red carrots 1 teaspoon of olive oil 1 red onion 3 cloves of garlic 1 teaspoon salt Juice of 2 lemons (grated rind of 1 lemon) 2 glasses of water Half a bunch of parsley 1 teaspoon cumin Chop the peeled carrots into finger shapes. Heat 1/3 of the olive oil in a saucepan and fry the onion cut into dice and the garlic finely chopped. When the onions soften, add the carrot and salt. Fry for a few more minutes. Add the lemon juice and 2 glasses of water. Close the lid of the pot. Cook for 20 minutes on low heat. In a separate bowl, mix the grated lemon peel, cumin and chopped parsley. Pour the remaining olive oil 5 minutes before removing the olive oil carrot from the stove. Remove from the heat, sprinkle with the spicy parsley mixture. Cover the pot and serve after cooling at room temperature.  

100 g curd cheese 1 tablespoon of walnuts (chopped coarsely) 2 sprigs of parsley 2 sprigs of fresh mint 1 cup of boiled quinoa 1 sprig of celery stalk (finely chopped) 1 green apple (diced) 1 teaspoon olive oil 1 teaspoon lemon juice Mix all the ingredients except olive oil and lemon juice and transfer to the jar. Transfer the sauce to a separate small jar or bottle. Pour the sauce before serving.

1 teaspoon of chickpeas 1 pinch of turmeric 1 bunch of cress 1 capsicum pepper 4-5 walnuts For the sauce: 1 tablespoon of olive oil 1 teaspoon of pomegranate molasses 1 teaspoon of orange juice Boil the chickpeas with turmeric until they soften. Chop the butter into large pieces by hand. Roast the capia pepper in the toaster. Peel the skin and chop coarsely. Place the chickpeas boiled with turmeric first, then the capia pepper and walnut pieces in the serving jar. Place the butter that you chopped coarsely last. Transfer all the ingredients for the sauce into a small jar. Mix and add the salad just before serving and mix. 

1 kg of spinach 2 cloves of garlic 1 medium beetroot 1 large onion 1 teaspoon grated ginger Half a cup of olive oil Salt Fry the onion, garlic and beet you cut into cubes in olive oil. Add enough hot water to cover it and close the lid of the pot. Cook for 20 minutes. After washing and draining the spinach, chop it coarsely and add it to the pot. After mixing a few times, add the salt and ginger. Close the lid of the pot, cook for 10 minutes and remove from the stove.

2 medium beets Half a bunch of parsley (Chopped) 1 lemon 2 tablespoons of olive oil 1 tablespoon of vinegar half a teaspoon of salt Half a teaspoon of coriander seeds walnut kernel  cheese Avocado (Sliced) Slice the beets that you peeled in a finger thickness. Grate the rind of the lemon and cut the inside into small pieces. Transfer the beets to a bowl. Add the grated lemon peel, chopped parsley, lemon pieces, olive oil, vinegar, salt, and coriander seeds. Blend and transfer to the baking bag. Close the bag tightly and place it on the baking tray. Make a few holes on the bag with the help of a toothpick. Bake in a preheated 180 degree oven for half an hour. Take it out of the bag, transfer it to the serving plate. Sprinkle walnuts, avocado slices and grated  cheese on top and serve hot.

 2 large eggplants 4 tomatoes 250 g basmati rice 1 onion 8 slices of mozzarella cheese in water Salt Parsley Mint Olive oil Wash and dry the eggplants and slice thinly without peeling the skin. After soaking in salt water, dry it thoroughly by taking it on a paper towel. Heat the grill pan and lightly oil it with a brush. Lightly fry both sides of the eggplant slices. Slice the tomatoes in half. Chop the remaining half into cubes. Wash and drain the rice. Cook with 500 ml of cold water, 1 tablespoon of olive oil, chopped onion, diced tomato for 6 minutes and cool. Add finely chopped parsley, mint and salt and mix. Put the tomato rice you prepared on the fried eggplant slices and wrap it in the form of a roll. Repeat the same process until the eggplant slices are finished. Grease a baking dish and place the sliced ​​tomatoes. Place the rolled aubergine wraps you prepared on the tomatoes. Cut and place mozzarella slices on the top and bake in a preheated 200 degree oven until the che...

200 g mushrooms 8-10 sprigs of dill 8-10 sprigs of parsley Mint Oregano 1 cup grated cheddar cheese Salt 1 teaspoon of butter Black pepper Finely chop the mushrooms. Divide into two medium-sized casseroles. Add salt, pepper and butter to them. Chop the parsley and dill. Mix in the grated cheddar cheese. Spread the cheese and herb paste over the mushrooms. Bake in a preheated 200 degree oven until golden brown. Serve after removing from the oven.

3 potatoes 1.5 cups of milk 3/4 teaspoon olive oil 1 teaspoon of thyme 4 cloves of garlic 1 tablespoon of salt 1 teaspoon of black pepper 1 tablespoon of butter For the top Grated Cheddar Cheese Peel the skins off the potatoes. Chop to get medium-thick slices. Transfer to a bowl and add olive oil, salt, pepper, grated garlic and spices. Grease the baking dish with butter. Arrange the potatoes on top of each other. Put in the oven preheated to 180 degrees and bake for 10 minutes. Then take it out, pour the milk on it and bake again. After adding the milk, cook for about 30-35 minutes until golden brown. Serve hot.  

500 g Jerusalem apple 3 cloves of garlic 3 tablespoons of olive oil 2 teaspoons of thyme 1 teaspoon freshly ground black pepper 2 teaspoons of salt Without peeling the shells, divide them into 2 or 3, depending on their size. Peel and crush the garlic cloves. In a bowl, mix olive oil, garlic, thyme, black pepper and salt. Line a baking tray with greaseproof paper. Transfer the yams on top. Drizzle the garlic-spiced olive oil you have prepared over the Jerusalem artichokes. Mix it with your hands. Bake in a preheated 180 degree oven for about 20-25 minutes. Serve hot.

For the tart dough: 0,60 lbs sifted flour 0,27 lbs cold butter 1 tablespoon grated aged cheddar cheese  A few tablespoons of cold water For the stuffing: 1,1 lbs finely chopped chicory Half a bunch of kale leaves 3 eggs 2 egg yolks 10,14 oz cream 0,22 lbs grated mozzarella cheese 1 cup of walnuts Salt Freshly ground black pepper 3 tablespoons of olive oil Rub the flour and butter in the dough kneading bowl until it looks like bulgur wheat. Add the grated aged cheddar cheese. Add cold water little by little and knead until you get a hard dough. Roll the dough into a ball, wrap it in cling film and let it rest in the refrigerator for 20 minutes. Press and spread the cooled dough into a 11,81 inc diameter tart mold by hand. Transfer the mold back to the refrigerator and leave it for another 10 minutes. Cover the dough with grease-proof paper. Put a handful of legumes on it so that the tart dough does not rise. Bake the dough in a preheated 358 degree oven for about 10 minutes. Ta...

50 g cream cheese 1 small bowl of yoghurt 1 cup of almond kernels (roasted without oil) 1 cucumber (Very thinly sliced) 1 lettuce (split into leaves) 250 g finely chopped borage leaves and sprouts 1 tablespoon of lemon juice 3 tablespoons of olive oil Salt For the sauce, mix the cheese, yogurt, olive oil and lemon juice well. Add all remaining ingredients and season with sauce.  

1/2 cup of red quinoa 1/2 cup of white quinoa 2 artichoke hearts 1 bunch arugula 3 tablespoons of pomegranate syrup 3 tablespoons of olive oil 1/4 pomegranate 1 chicory 2 cherry tomatoes 1 tablespoon of  Cheese 1/2 fennel crunchy bread Salt Black pepper Fry the quinoa in olive oil for 5 minutes. Add hot water and cook like rice and let it cool. In a mixing bowl, mix and mix quinoa, pomegranate seeds, chopped artichokes, finely chopped arugula, pomegranate syrup, olive oil, salt and pepper. Cut the chicory leaves and cherry tomatoes in half on the serving plate. Put the mixture on a plate, sprinkle with cheese, crusty bread and thinly sliced fennel and serve.  

3 tablespoons of sunflower seeds 2 small carrots 1 small red onion 1/4 red capia pepper 3-4 sprigs of spinach 1 teaspoon fresh ginger (grated) 100 g of cottage cheese 50 g yogurt Grated rind of half a lemon 2 tablespoons mustard 2 sandwich loaves Salt ground red pepper Oregano Toast the sunflower seeds in a small skillet, without oil, until they turn brown. Peel and grate the carrots. Peel the onion and cut into thin rings. Wash and drain the spinach thoroughly. Take the ginger in a bowl. Add the cheese, yogurt, lemon peel and mustard to the ginger and mix. Cut the sandwich bread in half horizontally. Share the mixture you prepared on the base. Place spinach leaves on top. Place the carrot, chopped capia pepper and onion on top of the mixture. Sprinkle the sunflower seeds on top. Sprinkle with salt, pepper and thyme. Cover the other half of the bread and serve.

3 tablespoons of Salted Butter 100 g mushrooms 1 medium carrot 2 cloves of garlic 1 cup of buckwheat 2 glasses of water 1 teaspoon of salt 1 teaspoon of black pepper green chili pepper  capia pepper Wash and drain the buckwheat. Take 2 tablespoons of salted Butter into a saucepan, melt it and transfer the buckwheat. Fry for a few minutes. Add salt, pepper and water to it. Drain on medium heat and cook until the buckwheat is soft. When it is well cooked, take it off the stove and let it brew. Peel the carrots and cut them into small cubes. Finely chop the black pepper and red capia pepper. Thinly slice the mushrooms as well. Peel and crush the garlic cloves. Take 1 tablespoon of salted Butter in a pan and start sautéing by adding carrots, garlic and peppers on it. Then put the mushrooms on it. Remove from the heat when the carrots are soft and all the vegetables are well cooked. Add the vegetables to the brewed buckwheat, mix and serve.  

3 fresh fennel (cleaned and diced) 1 medium onion (finely chopped) 1 potato (diced) 1 green apple (diced) 1 coffee cup of yellow lentils 1 tablespoon of olive oil 1 tablespoon of butter 8 glasses of water Salt Black pepper Heat the olive oil and butter in a saucepan. Add the onion, fry until soft. Add the fennel, potato and green apple and fry for a few more minutes. Add the yellow lentils and the hot water. Cook on medium heat for half an hour and remove from the stove. Add salt and pepper and mash well in a blender. Put it back on the stove. After boiling for a few more minutes, remove from the stove and serve hot.  

1 stale pita 1 cup of bulgur wheat 1 teaspoon of chili paste 1 teaspoon tomato paste 1 teaspoon each of cumin, dry curry, paprika, salt 1 tablespoon of butter To fry: Olive oil For service: 1 bunch of purslane 2 cups of yogurt Take the stale pita in a deep bowl and fill it with enough water to cover it. Soak the pita in water until it softens. Drain the water of your softened pita and squeeze it well. Take it in the mixing bowl. Add the bulgur and start kneading. Cover and leave for half an hour at room temperature to allow the bulgur to swell enough. After the mixture has rested enough, add the tomato paste, salt and spices on it and knead well. Take marble-sized pieces from the meatball dough and roll them in your palm. Heat the olive oil in the pan and fry the meatballs. After the frying process is finished, melt the butter in the same pan. Add thyme and chili pepper to taste and mix the previously fried meatballs by gently turning them in this oil. Mix the washed purslane with stra...

2 cups bulgur with large rice 4 cups of hot water 3-4 tablespoons of olive oil 1 large onion 2 tomatoes (Diced) Salt 1 coffee cup of green lentils In a small saucepan, boil the lentils until they are slightly firm. In the pot where you will cook the pilaf, fry the chopped onion with olive oil until soft. Add the diced tomatoes and fry for a few more minutes. Add the bulgur and fry for 5 more minutes, then add 3 glasses of hot water, boiled and drained green lentils and salt. After a few boils, turn down the heat and close the lid of the pot. Cook until the bulgur absorbs its water and infuse for 10 minutes. You can serve bulgur pilaf with green lentils with grilled meatballs and pickled eggplant.  

500 g grilled green olives 200 g of precipitate Half a bunch of spring onions 3 cloves of garlic (finely chopped) 1 sprig of fresh thyme 1 teaspoon each of dried thyme, mint 1 teaspoon fennel 1 teaspoon of extra virgin olive oil 1 teaspoon of nutmeg After mixing the finely chopped garlic, the white parts of the finely chopped fresh onion, the fresh thyme separated from leaves, dried spices, black cumin, fennel and olive oil in a deep bowl, combine them with olives and cottage cheese, put them on a serving plate and serve.

1 bunch of curly lettuce 2 green apples 1 cup of walnuts (chopped coarsely) 1 orange 2 tablespoons of olive oil 1 teaspoon of pomegranate molasses Break the curly lettuce into large pieces with your hands and put it in a deep bowl. Peel the green apples and cut them into cubes. Slice the orange, remove the membranes and cut into small pieces. Add the walnuts, olive oil and pomegranate syrup. Mix all the ingredients, transfer to the serving plate and serve without waiting.  

2 carrots 2 artichokes (Large) juice of 1 lemon 1 teaspoon of olive oil 2 onions 5-6 sprigs of dill (Chopped) 5-6 sprigs of fresh mint (Chopped) Salt Cumin Scrape off the skin of the carrots and cut them lengthwise into 4. Cut the artichokes in 1.5 finger widths and soak them in lemon water. Heat half the olive oil in a saucepan and fry the diced onion for a few minutes. Then add the carrots and artichokes and fry for another 5 minutes. Add 1 cup of hot water, salt and cumin. Bring a few boils over high heat first, then lower the heat. Cook for about 20 minutes until the water is absorbed. from the stove

4 artichokes 1 coffee cup of olive oil 1 tablespoon of granulated sugar 1 cup of broad beans Half a bunch of spring onions Salt Black pepper 1 tablespoon of butter 2 cups of rice 3 cups of boiling artichoke juice (to be separated after cooking) Grated rind of 1 lemon half a bunch of dill Soak the pods in hot water for half an hour. Then peel off the skin and remove the insides. Finely chop the onions. Cut the artichokes into 4. Mix the ingredients together with the spring onion, salt, pepper, sugar, grated lemon peel, broad beans and olive oil. Transfer to a pot. Add 2 glasses of hot water to it. Cover the material with moistened oil paper so that it completely covers it, and close the lid of the pot. Cook this way for 20 minutes. When the artichokes are cooked, drain the water and set aside for pilaf. Cover the cooked material in an airtight manner. For pilaf, soak the rice in boiling water with 1 teaspoon of lemon juice and half a teaspoon of salt for 10-15 minutes. Then rinse with p...

1 kg of fresh kidney beans 1.5 teaspoons of olive oil 1 large onion 2 large pink tomatoes 2 carrots Salt Boil 2 liters of water in a medium saucepan. Add the kidney beans and boil for 15 minutes and strain the water. Put the pot on the stove. When the pan is hot, add the onion with 1/3 of the olive oil. Fry the onions until soft. Add the diced carrots and fry for a few more minutes. Add the diced tomatoes and continue frying for 10 more minutes. Add the kidney beans, salt and mix. Add enough hot water to cover it by 3 inches. After boiling for 5 minutes on high heat, take it to medium heat. Cover the pot and cook for 20 minutes. Remove from the stove and serve after it has cooled.  

1 egg 3 egg whites 1 teaspoon of milk 3 tablespoons of oat bran Salt, pepper, paprika 1 small cube of cottage cheese (up to 50 g) 5-6 sprigs of dill 1 tablespoon of olive oil 1 cup of boiled peas Thoroughly whisk eggs, salt, spices, potency and strength. Add the oat bran, cover and leave at room temperature for 15-20 minutes. It heats the pan and holds the olive oil. Transfer the egg mixture into the pan. It will protect both sides in low fire. Sprinkle with finely chopped dill and crumbled cottage cheese near the bottom and serve hot.

  1.5 kg okra 2 onions 2 kg of tomatoes 1 cup of olive oil 1 lemon Salt 10-12 leaves of fresh basil Carefully cut off the ends of the okra with a knife. Boil the okra in boiling water with 1 tablespoon of salt and the juice of 1 lemon for 10 minutes and drain. Chop some of the peeled tomatoes into dice. In a large pot, take half of the olive oil and the chopped onions, and fry them for 5 minutes. Add the tomatoes and cook for 15 minutes. Add salt and okra last and take it off the stove. Slice the remaining tomatoes into rings and place half of them on the bottom of the baking dish. Spread the okra on it, arrange the remaining tomatoes sliced ​​into rings and bake in a preheated 180 degree oven for 20-25 minutes. Sprinkle with finely chopped fresh basil as soon as you take it out of the oven. Serve after warming up.

Half a bunch of purslane 2 large potatoes 3 sprigs of spring onions 10 leaves of arugula 8-10 fresh strawberries for the sauce 1 coffee cup of extra virgin olive oil 1 coffee cup of raisins 1 tablespoon of hawthorn vinegar Boil the potatoes with their skin, peel them and cut them into cubes. Take it in a deep salad bowl. Add the purslane leaves, finely chopped spring onions and chopped arugula on it and mix. Mix the ingredients for the dressing in a bowl and add to the salad you have prepared and mix. Sprinkle strawberry slices on top and serve.

  2 onions 1 bunch of stinging nettle 1 bunch of hibiscus 1 bunch of spinach 1 bunch mustard grass dried red pepper Olive oil Salt-Pepper for service Garlic Yogurt Fry the chopped onions in olive oil. Add the coarsely chopped dried hot pepper and fry lightly. Add the herbs that you washed and chopped beforehand and fry them on medium heat until cooked. Flavour with salt and black pepper. Take it from the stove and after it cools down, transfer it to the serving plate and serve with a drizzle of garlic yogurt.

2 yellow bell peppers 2 red bell peppers 2 green bell peppers 1 coffee cup of extra virgin olive oil 3 cloves of garlic 1 tablespoon of granulated sugar Salt for service walnut bread Strained Yogurt Cut the peppers that you have cleaned the stems and seeds into several pieces and transfer them to the food processor and grind. Heat the olive oil in the pan and turn the minced garlic for 1 minute. Add the peppers, salt and sugar. Cook on low heat until the water is absorbed. Spread the strained yogurt in a thick layer on the toasted walnut bread. Place the pepper salad you prepared on it and serve.  

4 medium red beets 1 medium sized onion 50 ml olive oil 50 ml of grape vinegar 4 cloves of garlic Salt After washing the beets, put them in a pot and add enough water, vinegar and garlic to cover them, put them on the stove and cook until they are soft. Remove from the stove, drain the water and leave to cool. Peel the skins and chop them like backgammon dice. Heat the olive oil in a pan. Add the chopped onions and fry them until they turn pink. Then add the beets and fry for 2-3 minutes. Sprinkle with salt, mix and remove from the stove. After cooling, you can serve with garlic yogurt, if desired.

500 g spinach 3 eggs 2 tablespoons of cornmeal 2 tablespoons of flour 1 packet of baking powder Salt, pepper 100 g grated mozzarella cheese To fry: Oil Wash, clean and finely chop the spinach with the stems. Then throw it in boiling water and wait for 2 minutes, cool it by taking it into a bowl full of cold water and squeeze it well with your hands. In a deep bowl, mix the spinach, flour and eggs, add the grated mozzarella, salt and pepper. Pour 1 coffee cup of oil into the frying pan and heat it. Take 1 tablespoon of the mucver mixture and fry it by turning it on both sides. 

2 tablespoons of oil 2 cloves of garlic 1 box of mushrooms 50 g butter 100 ml cream 1 pack of fettuccine pasta (Boiled) 2 tablespoons Parmesan cheese or aged cheddar cheese Salt, freshly ground black pepper 5-6 sprigs of parsley First, chop the garlic and wipe the mushrooms with a damp cloth. Then cut the mushrooms to be used into slices. Put the pasta in a saucepan and boil for 8 minutes. Heat the oil in a large pan and fry the finely chopped garlic in it. Add the previously sliced ​​mushrooms to the pan. Cook, stirring occasionally, until the water evaporates. Add the butter and cream to this mixture. When the butter and cream have melted and mixed with the ingredients, add the previously boiled and drained pasta. After mixing a few times, add the grated Parmesan cheese. Sprinkle with salt, pepper and chopped parsley last. After mixing one last time, you can take it from the stove.  

2 zucchini 1 avocado (must be ripe and soft) 1 cup of strained yogurt 100 g of cottage cheese 1 clove of crushed garlic Half a lemon 4 tablespoons of olive oil Salt Black pepper 5-6 sprigs of dill 50 g walnut kernels Slice the avocado and put it in a bowl and squeeze the juice of half a lemon over it and mash it. Grate the zucchini and squeeze out the excess water by squeezing it with your hand (If the middle part is multi-seed, separate it on the grater). Heat the pan, add the olive oil and zucchini, sauté on high heat for 1-2 minutes with the addition of salt and pepper. Take a strainer to release excess water. Wait for 5 minutes. Mix the zucchini, avocado, walnut kernels, yogurt, mashed cottage cheese and garlic. Add the finely chopped dill. Check the salt and pepper and add if needed.  

  1 cup purslane (divided into leaves) 2 bananas (frozen) 1 kiwi (sliced ​​and frozen in the freezer) 4 tablespoons of strained yogurt For the top 1 teaspoon of quinoa seeds 1 teaspoon of almond flakes 4-5 strawberries (diced) 1 tablespoon of pumpkin seeds Transfer purslane leaves, frozen banana pieces, kiwi and strained yogurt to food processor. Blend until it becomes a puree. Transfer the mixture to a round plate with a flat bottom. Sprinkle the products given for the top in a decorative way. Serve now.

1 kg of fresh potatoes 1 teaspoon mustard mayonnaise 3 tablespoons pickled purple onions 6 quail eggs 3 tablespoons of olive oil Salt Black pepper 2-3 sprigs of fresh basil 2 tablespoons of red lentil sprouts 3 tablespoons Chives (Finely Chopped) Wash the fresh potatoes thoroughly, put them in a deep pot and boil them in cold water (Let them stay until they fall easily with a fork in them). Then cut the potatoes in half and mix them with olive oil and salt and pepper. Bake in a preheated 200 degree oven until lightly browned. Take the potatoes that come out in a deep salad bowl. Add mustard mayonnaise and mix. Add pickled purple onions and quail eggs and mix. Mix with fresh basil leaves, lentil sprouts and chives and serve.

1 packet of dry yeast 1/2 cup of warm water 1 tablespoon of granulated sugar 5.5 cups flour 1 teaspoon salt 1/2 cup of olive oil 1 egg white 1/2 teaspoon of yogurt For the top 1 egg yolk Poppy seed and sesame mix for inside 2 roasted eggplants 2 roasted peppers 100 g grated cheddar cheese 50 g cheddar cheese Mix the yeast in warm water with added sugar. Wait 15 minutes for it to foam. Sift the flour and salt into the dough mixing bowl and mix. Open the middle like a pool. Add the yeast water and mix. Add the remaining liquid ingredients. Knead until you get a smooth dough. Cover the dough with a cloth and let it rest for half an hour at room temperature. Finely chop the roasted eggplant for the stuffing. Finely chop the roasted pepper and put it in a bowl. Add grated cheddar cheese and cottage cheese and prepare the stuffing. Prepare 20 equal meringues from the dough you have rested. Roll out each meringues in a round shape with your fingertips on the counter. Cut half of the dough you...

  1 cup boiled red beans 1 teaspoon cumin sea ​​salt 1 lettuce 2 avocados juice of 1 lemon 4 tablespoons of extra virgin olive oil 1 tablespoon of chia seeds 5-6 branches of purslane (flowers separated) Sweeten the boiled red beans by adding cumin and salt. Chop the lettuce coarsely and put it in a serving bowl with the purslane. Slice the avocados into apple slices and pour lemon juice over them to prevent them from browning. Arrange the avocados on the lettuce. Add the boiled red beans and chia seeds. Add the extra virgin olive oil and freshly ground sea salt and serve.

  2 cups red beans (Boiled) Half a teaspoon of lemon juice 1 teaspoon of tahini Half a cup of extra virgin olive oil 2 cloves of garlic (crushed) Salt 1 small red onion 2 tablespoons of olive oil 1 teaspoon red chili powder 1 dessert variant (for turning chickpeas) service  Toasted toast bread cut into triangles and served with spices Separate a handful of boiled red beans and keep aside to sprinkle later. In good condition, transfer the kidney beans to the food processor. Add the lemon ingredients, tahini, crushed garlic in a food base, olive oil and salt. Pulse in a blender until it becomes a puree. Transfer the red beans to a serving platter. Heat the olive oil, add the ground pepper, take it off the heat and aim it right over the dip. Add the red onion cut into crescents and rubbed with salt. Melt the butter in a frying pan and add the red beans, turn them a few times, remove from the heat and sprinkle over the red beans. Sprinkle with fresh thyme and serve with toppings o...