Wellnutrion

1/3 cup olive oil 1 glass of water 6 cloves of garlic 1 tablespoon of vinegar 1 teaspoon of granulated sugar Half a glass of walnuts 1 cup of yogurt Red pepper Salt 400 g of green pepper Chop the peppers coarsely. Peel and slice the garlic. Heat the oil in a small saucepan and sauté the garlic lightly. Add the peppers and sauté for another 5-10 minutes. Add red pepper, sugar, salt and water to the sauteed peppers and cook on medium heat. When the peppers have softened and their water has evaporated, take them off the heat. Add the vinegar and let it cool. When cool, mix with yogurt and serve.

450 g green beans 1 cup of flour 1 glass of water 2 eggs 1 teaspoon baking powder Salt Black pepper for frying sunflower oil Add salt to the water you have boiled in a large pot and boil the beans for 4 minutes. After draining the boiled beans, transfer them to a bowl filled with ice water. When it cools, remove it with the help of a colander and dry it with a paper towel. In a deep bowl, whisk together the flour, eggs, 1 cup of water, baking powder, salt and pepper. Dip the beans in this flour mixture and fry them in the oil you have heated in a pan. Take the fried beans on a paper towel, drain the excess oil and serve hot.

4 eggplants 1 tablespoon of flour 2 tomatoes 1 onion 2 green peppers 1 teaspoon tomato paste 2 cloves of garlic Salt Black pepper for frying sunflower oil For the top Garlic Yogurt Tomato sauce First, peel the eggplants in a variegated way and cut them into rings. Sprinkle salt on it, leave it for 10 minutes and dry it by running cold water. Fry the eggplants you prepared in hot oil and put them on a paper towel. Add the finely chopped onion, pepper, tomato and tomato paste to the pan and fry it with a little oil. Flavour with salt and blackpepper. Remove the eggplants to a serving plate. You can sprinkle yoghurt and tomato sauce on it, if desired.

2 cups boiled chickpeas 6 glasses of water 5 cloves of garlic 1 onion 1 celery 1 carrot 1 teaspoon cumin 1 tablespoon of flour 1 bay leaf juice of 2 lemons 3 tablespoons of sunflower oil 2 spoonful butter Salt black peppercorns diced white cheese Soak the chickpeas the night before and boil them with 4 glasses of water the next day. Reserve the water for use. Take the sunflower oil and butter in the pan, sauté the diced onion. Add garlic and continue sautéing. Add the celery and carrot and fry for another 5 minutes. Sprinkle the flour on it and mix it and add 6 glasses of hot water together with the chickpea juice. After the water boils with the vegetables, add the spices and boiled chickpeas. Add bay leaf and spices. When the rice is cooked, add the lemon juice and serve with diced white cheese and black pepper.

500 g spinach 1 onion 6 spring onions 1 potato 1 cup of cream 1 tablespoon of flour 3 tablespoons of sunflower oil 5 glasses of water Wash and chop the spinach. Fry the diced onions in sunflower oil until golden brown. Sprinkle with flour and fry for 2 minutes.Add the diced potatoes and spring onions. Add the hot water on it and after it boils for a moment, add the spinach leaves. Cook for 5 minutes. Divide the soups into bowls, add a spoonful of cream and serve.

1 cup green lentils 4 eggplants 1 medium onion 4 tomatoes 1 tablespoon of tomato paste 1 tablespoon of olive oil 1 clove of garlic For the top Parsley Brush with sunflower oil on the eggplants and cook on the grill of the oven until soft. Boil the lentils. Finely chop the garlic and fry it in olive oil in a pan. Add the finely chopped onion and mix. After 3-4 minutes, add finely chopped tomatoes and tomato paste. Add the boiled lentils to the stuffing. Open the softened eggplants from the middle and fill them with the stuffing. Place in the baking dish and bake for 15 minutes. Serve sprinkled with chopped parsley on top.

3 organic egg whites 1 organic egg yolk 2 sprigs of parsley 1 tomato 1 green pepper Salt Black pepper Whisk 3 organic egg whites with 1 organic egg yolk. Add the finely chopped 2 sprigs of parsley, the peeled and diced tomato, the seeds removed and the chopped green pepper. Season with salt and pepper and cook in a pan without oil.

Half cup of chickpeas 300 g spinach 2 eggs 1 tablespoon of olive oil 1 onion Salt Black pepper Red pepper Taste offers great recipes for your tables. Boil the chickpeas and drain the water. Wash and drain the spinach. Dice the onion and fry it in olive oil until golden brown. Add the spinach and continue frying. When the water is absorbed, add the boiled chickpeas and cook on low heat for 10 minutes. Season with salt, pepper and red chili flakes. Make two holes on the spinach and crack the eggs into the holes. When the eggs are cooked, remove from the stove and serve hot.

1 cup of rice or pilaf Half a glass of corn 3 tablespoons of flour 1 egg Half a cup of chopped parsley 1 teaspoon baking powder Salt Black pepper Red pepper to pane Breadcrumbs for frying sunflower oil Wash the rice and put it in a saucepan. Add enough water to cover and cook until soft. Let it cool down.

1 cup of corn kernels 2 eggs 3 scallions 2 tablespoons of sunflower oil 1 teaspoon of flour 1 teaspoon of baking powder Salt Red pepper Dill for frying sunflower oil Beat the eggs in a large bowl. Add flour, baking powder, corn, finely chopped scallions, sunflower oil, salt, red pepper flakes and finely chopped dill and mix. Heat the sunflower oil well in the pan, take a tablespoon of the corn mixture and drop it into the oil. Fry until golden brown. Take the fried muffins on a paper towel and drain the excess oil. Serve warm.

Mediterranean greens Goat cheese black cumin cherry tomatoes 3 tablespoons of extra virgin olive oil Half a lemon Wash and drain the Mediterranean greens with plenty of water. Slice the goat cheese into large cubes and sprinkle black cumin over them. Chop the greens into large pieces and put them in a large bowl. Place diced feta cheese and cherry tomatoes on top. Mix 3 tablespoons of extra virgin olive oil and the juice of half a lemon in a bowl. Drizzle over the salad. Serve.

  Half cup of red lentils Half a glass of fine bulgur 2 tablespoons of rice 250 g fresh vine leaves 1 kg of onions 2 teaspoons of salt Half a glass of olive oil Juice of half a lemon 2 teaspoons of black pepper 2.5 teaspoons of dried mint 2 teaspoons of granulated sugar Juice of half a lemon 2 glasses of water Cut the stems of the vine leaves, wash them several times, leave them in hot water for 1 hour and drain. Soak red lentils and rice in water. Dice the onion. Add salt in a pan and fry until lightly browned. Drain the red lentils and rice thoroughly. For the stuffing, add olive oil, lemon juice, black pepper, dried mint, lentils, rice, fine bulgur wheat and granulated sugar to the cooked onion and mix well. Add 1 tablespoon of stuffing to the middle of the vine leaf and close the leaf as a bundle. Place a few vine leaves on the bottom of the pot. Take the stuffing you prepared on it. Add olive oil, lemon juice and water. Cover a flat porcelain plate over the pot. Close the lid and

1 pack of artichokes 1 packet of spinach 1 cup diced onion 1 teaspoon of olive oil 2 tablespoons of lemon juice 2 glasses of water 1 red pepper 3 tablespoons of cream Salt Dill Place the artichokes in the pot. Spread half of the cubed onions on them. Pour 3/4 tea glass of olive oil and lemon juice over them, add the water and cook for 25 minutes with the lid closed on medium heat. Divide the garnish of the garnished artichokes into their cores and cook for another 20 minutes. Fry the remaining onion in olive oil until golden brown. Add the diced red pepper and sauté. Add the spinach and continue sautéing. Season with salt and pepper. Remove from the stove and add cream. Spread the spinach on the serving plate first. Serve with garnished artichokes on top and sprinkle with chopped dill.

1 cup of broad beans 1 cup of dried kidney beans 1 red onion Olive oil Salt Black pepper Lemon juice Dill Fresh thyme Boil the broad beans and kidney beans in separate pots until tender and drain. Take a large bowl and mix. Mix salt, pepper, olive oil and lemon juice in a separate bowl. Chop the onion in julienne and add it to the kidney beans and broad beans. Add finely chopped dill and fresh thyme and mix. Transfer to serving plate. Drizzle over the lemon sauce and serve.

1 glass of water Milk Half a glass of flour 1 egg 1 bell pepper 1 chicken breast Cheddar Cheese 3 pickled gherkins Dill to decorate cherry tomatoes Parsley It has a special place among practical recipes. Whisk 1 glass of milk, half a glass of flour and 1 egg in a bowl. Pour a ladleful of the mixture into a lightly oiled pan and cook both sides. Chop one red bell pepper into cubes. Shred 1 boiled chicken breast. Slice the pickled gherkins. Finely chop the dill. Cut the Cheddar Cheese into cubes and mix them all in a bowl. Divide the mixture among the crepes, garnish with cherry tomatoes and parsley and serve.

2 zucchini feta cheese Cheddar Cheese Garlic red bell pepper Dill You can prepare delicious recipes with high nutritional value with cheese varieties. Wash the two zucchini with plenty of water and dry them. Cut them in half and lightly oil them. Cook for 10 minutes on the oven grill and remove the insides with a spoon. Grate the classic feta cheese and cheddar cheese. Add the grated garlic and mix. Divide the ingredients you prepared into the zucchini. Bake in the hot oven for 15-20 minutes. Serve sprinkled with red pepper flakes and garnished with dill.

 

2 large tomatoes 4 red peppers 1 tablespoon of olive oil 1 cup of hot water dried basil Salt Freshly ground black pepper Don't forget to add this special soup to your list of recipes. Roast the tomatoes with the red peppers. Take the roasted vegetables in a bowl and cover them with cling film and sweat. Peel the skin of the vegetables. Heat the olive oil in a medium saucepan, add the finely chopped onion and sauté.

500 g spinach 3 eggs 1 teaspoon grated cheddar cheese 2 spoonful butter 1.5 tablespoons of flour 1.5 teaspoons of milk Salt Black pepper Separate the egg whites from the yolks. After sorting and washing the spinach with plenty of water, boil it in its own juice. Take it off the stove and drain the water. Finely chop when cool. Fry the flour with the butter. Slowly add the milk and mash the flour and oil thoroughly. Add salt, pepper and spinach and mix. When it is slightly warm, add the egg yolks and grated cheddar cheese. Whisk the egg whites until they become snow-like and add. Grease the molds and transfer the mixture. Bake in the oven at 180 degrees. Serve hot.

  3 tablespoons of olive oil 300 g of cultivated mushrooms 1 red pepper 2 cloves of garlic juice of 1 lemon 2 teaspoons cumin 400 g boiled chickpeas 6 tablespoons of yogurt 1 tablespoon of olive oil Quarter bunch of mint Quarter bunch basil dried mint Red pepper Olive oil Salt Freshly ground black pepper Peel the mushrooms. Take the olive oil in the pan. Add the mushrooms, season with salt and cook. Lower the stove heat and add the garlic, chickpeas, diced pepper. Cook for 2 minutes and add cumin and half the lemon juice. Cook until the lemon juice evaporates and remove from the heat.

4 potatoes 2 boiled beets 3 tablespoons of olive oil 3 tablespoons of chopped dill Lemon Salt Black pepper Boil the potatoes and mash with a fork. Add salt, pepper and olive oil and mix. Take half of the potatoes in a separate bowl and grate the boiled beets into it. Add chopped dill to the other half and mix. Place the dill potatoes in half of the circle molds. Fill it with beetroot potatoes and remove it from the hoop. Repeat the process until the potatoes are finished. Serve with a drizzle of lemon and olive oil, if desired.

  4 artichokes 1 lemon 2 tablespoons of grated cheddar cheese for rice 1 cup of baldo rice 1.5 cups of broth 30 g butter 1 carrot 1 cup of boiled peas 2 tablespoons of chopped dill Salt Dice the carrot and boil it. Clean the artichokes and soak them in salted water with lemon. Boil 2 glasses of water, salt, juice of half a lemon in a saucepan. When the water boils, boil the artichokes and put them in a glass bowl. For pilaf, fry the rice in butter. When the rice becomes transparent, add the broth and salt and cook until the rice absorbs the water. Add the carrots, peas and dill. Cover it with a paper towel and let it brew with the lid closed. Spread the rice over the artichokes. Sprinkle grated cheddar cheese on top and bake in the oven until the cheese melts. Garnish with finely chopped parsley and serve.

6 spring onions 1~2 tomatoes 1 large cabbage 2 green peppers 1 bunch of celery stalks 1 package instant soup mix Salt Black pepper Quarter bunch of parsley 1 teaspoon of curry Chop the vegetables finely. Put it in a pot and add enough water to cover it. Add the instant soup mix, broth tablet, curry, salt and pepper, mix and boil over high heat for 10 minutes. Continue cooking until the vegetables are soft. Serve hot.

  1 kg of leeks 4 onions 4 tomatoes Half a glass of olive oil 1 teaspoon of water Quarter bunch of parsley 1 teaspoon salt juice of 1 lemon 1 teaspoon tomato paste Wash the leeks thoroughly. Peel off the outer skins. Cut off the heads and cut them into 5-6 cm long pieces. Finely chop each piece. Put it in a pot of boiling water and boil for 15 minutes. Chop the onions into rings. Take another pot. Fry in half a glass of olive oil until golden brown. Add nut-sized chopped tomatoes, tomato paste and salt and mix. Add the boiled leeks to the pot. Add a cup of water and cook for 15 minutes on low heat with the lid closed. Pour lemon juice over it when removed from the stove. Sprinkle with finely chopped parsley and serve.

4 potatoes Half a teaspoon of olive oil Juice of half a lemon 1 tablespoon grated lemon peel 2 sprigs of rosemary 1 tablespoon sesame Salt Black pepper Peel the potatoes and cut them into apple slices. Mix lemon juice, olive oil, salt, lemon peel, rosemary leaves and sesame in a large bowl. Add the potatoes to this sauce, mix well and transfer to the baking dish with the sauce. Cover with aluminum foil and bake in the oven set at 170 degrees for 25 minutes. Take the foil off and continue cooking until the potatoes are browned. Serve hot.

2 cups flour 125 g margarine 3 tablespoons of yogurt 1 egg 1 teaspoon of salt 1 packet of baking powder For the top 3 zucchini 4 tablespoons of olive oil 3 cloves of garlic Salt half a bunch of dill 200 ml cream 100 g grated cheddar cheese Mix margarine, yogurt, eggs and salt in a large bowl. Mix the flour and baking powder together and knead. Add flour if needed. Open the dough with a rolling pin on a lightly floured worktop and spread it on a springform cake tin lined with greaseproof paper, raising the edges.

3 celery juice of 1 lemon 2 glasses of water Garlic Yogurt for breaded 3 eggs 1 cup of flour 1.5 cups cornmeal Salt Black pepper for frying sunflower oil Peel the celery skins. Slice into half-inch-thick circles. Squeeze the juice of half a lemon into a bowl of water and put the celery in this bowl.

3 tablespoons of butter 2 potatoes half a cabbage 3 leeks Half a glass of cream 1 teaspoon thyme 4 sausages Salt 1 teaspoon grated Parmesan cheese Wash the cabbage and leeks. Peel the skins off the potatoes. Finely chop them all. Finely chop the sausages and sauté in a pan with butter for 2 minutes. Add the vegetables and sauté for another 5 minutes. Remove from the heat, add the cream and mix. Add salt and thyme and transfer to a greased baking dish. Bake in a preheated 180 degree oven for 20 minutes. Sprinkle with Parmesan cheese and bake for another 5 minutes and serve.

1 cauliflower 2 tomatoes 1 yellow bell pepper 3 tablespoons of olive oil 1 lemon Salt Freshly ground black pepper 1 cup grated cheddar cheese Cut the cauliflower into small pieces and boil it in salted and lemon water until it remains slightly firm. Finely chop the tomatoes and yellow peppers. Saute the peppers and tomatoes with olive oil in a pan for 3 minutes. Add the cauliflower and fry for another 5 minutes and remove from the heat. Season with salt and pepper. Transfer the food to the greased baking dish. Bake in a preheated oven at 180 degrees for 15 minutes. Sprinkle grated cheddar cheese on top and bake for 5 more minutes. You can serve the cauliflower dish in the oven with lasagna.

2 pita breads 60 ml olive oil 2 teaspoons sesame 2 teaspoons of fenugreek sea ​​salt 200 g cocktail tomatoes 2 cucumbers 2 red radishes 1 cup of mint leaves Half cup of parsley Juice of half a lemon Olive oil Salt Black pepper Sumac Set the oven to 200 degrees. Cut the pita breads in half crosswise and brush with olive oil on both sides. Sprinkle sesame and black cumin seeds on top and bake in the oven for 5-6 minutes until golden brown. Allow to cool and cut into large pieces. Wash the cucumbers and slice thinly with a vegetable peeler without peeling them. Transfer to a serving plate with tomatoes, thinly sliced ​​radishes, mint, parsley and pita breads. Mix the lemon juice, olive oil, salt and pepper in the bowl and pour over the salad. Sprinkle with sumac and serve immediately.

500 g celery 1 potato 1 carrot 1 onion 3 cloves of garlic 1~2 branches of celery leaves 1.5 cups of milk 2 bay leaves 1 tablespoon of flour 1 tablespoon of butter 1 tablespoon of sunflower oil Cumin Salt Black pepper 5 cups water or chicken stock Cut all the vegetables into cubes and transfer them to the pot. Add 5 glasses of chicken stock, 1 bay leaves, 1 teaspoon of cumin and black pepper and boil it. Take the bay leaves and puree them with a hand blender.

4 bagels 2 zucchini 2 carrots 1 eggplant 4 peppers 150 g mushrooms 4 slices of cheddar cheese 4 tablespoons of cream cheese with olive paste (optional) sunflower oil Wash zucchini, eggplant, peppers, mushrooms and carrots thoroughly. Chop into thin slices. Brush them with sunflower oil and fry them on the grill.

4 bagels 200 g feta cheese 200 g cheddar cheese 8 slices of cheddar cheese 16 sun-dried tomatoes 4 tablespoons of cream cheese Olive oil Spread cream cheese between the bagels. Place the sliced ​​feta, cheddar and cheddar cheeses.

1 cup of fresh hazelnuts ½ kg brussels sprouts 3 tablespoons of extra virgin olive oil 2~3 tablespoons of freshly squeezed lemon juice 4 spring onions 50 g grated aged cheddar cheese Salt Take the hazelnuts coarsely and roast them lightly in the pan. Grate the Brussels sprouts with the large side of the grater.

1 kg of pumpkin 1 clove of garlic Half a teaspoon of olive oil 2 tablespoons of granulated sugar Half a teaspoon of cinnamon 2 tablespoons of balsamic vinegar Salt Black pepper Fresh mint my poppy shade Slice the pumpkins 1cm thick. Finely slice the garlic and sauté in olive oil. Add the pumpkins and continue sautéing. Add cinnamon and sugar and mix. Add vinegar and sprinkle with salt and pepper. Take it out of the oven, close the lid and let it rest for 15 minutes. Take it on a serving plate and garnish with fresh mint and poppy seeds and serve.

2 tablespoons of sunflower oil 2 tablespoons of curry 2 onions 3 lemongrass 6 cardamom 1 tablespoon of mustard seeds 1 kg of pumpkin 250 ml of vegetable juice 400 ml coconut milk 400 g boiled chickpeas juice of 1 lemon Mint leaf Fry the chopped onion in oil until golden brown. Add curry. Add lemongrass, cardamom and mustard seeds and sauté for 2-3 minutes. Add the diced pumpkins, then the coconut milk and vegetable broth. When it starts to boil, add the boiled chickpeas and cook until the pumpkins are soft. Squeeze the lemon juice and add it to the dish. Transfer to a serving plate and sprinkle with chopped mint leaves and serve.

For the dough 200 g butter 1 egg 1 tablespoon of yogurt 1 teaspoon of baking powder 1 teaspoon of salt flour as much For the top 1 large zucchini 1 onion 100 g feta cheese half a bunch of dill 2 eggs 2 tablespoons of olive oil Salt Black pepper In a large bowl, mix the butter, eggs, yogurt, baking soda and salt well. Add the sifted flour and knead until you get a soft dough. Cover with a cloth and rest for 15 minutes. Sprinkle the dough with flour. Grease small tart molds and divide and place the dough. Grate the zucchini. Mash the cheese. Finely chop the onion and dill. Add 2 eggs, salt and pepper and mix. Spread this mixture on the dough. Lastly, drizzle with olive oil and bake in the oven pre-set to 170 degrees until they are browned.

For the dough 200 g soft butter 1 egg 1 tablespoon of yogurt 1 teaspoon of salt flour as much For the top 3 carrots 150 g cheddar cheese 2 tablespoons of olive oil Salt Black pepper 2 tablespoons of mayonnaise In a large bowl, mix the butter, eggs, yogurt and salt well. Add the sifted flour and knead until you get a soft dough. Cover with a cloth and rest for 15 minutes. Sprinkle flour on the dough. Grease the tart tins and roll the dough very thinly. Bake in an oven set at 170 degrees. Grate the carrots and sauté in olive oil. Add mayonnaise, salt, pepper, grated cheddar cheese and mix. Divide the mixture into tartlets and garnish with dill and serve.

  400 g boiled peas 2 cloves of garlic 1 onion 1 teaspoon of olive oil Salt Black pepper Muscat 2 carrots 2 zucchini 4 slices of bacon Cut the onion into cubes and fry it in 2 tablespoons of olive oil until golden brown. Puree the peas and roasted onions in a food processor. Mince the garlic and sauté in 2 tablespoons of olive oil. Add the pea puree and mix. Add salt, pepper and nutmeg. Cut the vegetables in julienne and sauté in olive oil. Add the bacon slices and mix. Divide the pea puree into serving bowls. Place the sautéed vegetables on it and serve.

1 cup of boiled haricot beans 1 cup boiled chickpeas 1 cup of boiled green lentils 1 cup of boiled wheat 1 teaspoon of corn 3 spring onions 1 roasted pepper 1/5 bunch of finely chopped parsley 1/5 bunch of finely chopped dill for the sauce 2 cloves of crushed garlic 1~2 tablespoons of pomegranate syrup or lemon juice Half a teaspoon of olive oil Salt Black pepper Chop the roasted pepper into cubes. Chop the onions. Mix the other ingredients well. Mix the ingredients for the sauce and pour over the salad. Submit it for service.

3 potatoes 7 red radishes Half a bunch of baby arugula for the sauce 1 teaspoon grain mustard 4 tablespoons of mayonnaise 5 tablespoons of olive oil 2 tablespoons of lemon juice Salt Black pepper Boil the potatoes in salted water. Strain the water and let it cool. Wash and dry the radishes and chop finely. Peel the potatoes and cut them into radishes. Combine potatoes, radishes and arugula in a large bowl. Add salt and pepper. Mix the ingredients for the sauce thoroughly. Drizzle over the salad. Serve.

500 g spinach ¾ water curd cheese 1 cup grated aged cheddar cheese 1 cup of breadcrumbs 2 eggs 2 cloves of garlic Salt Black pepper for frying sunflower oil Wash and drain the spinach thoroughly, then chop it. Mix the cheeses, grated garlic, 3 tablespoons of breadcrumbs, 1 egg, salt and pepper. Add spinach and knead. Take pieces from the mixture and roll them into balls. Dip it first in scrambled eggs, then in breadcrumbs and fry in hot oil. Serve hot.  

1 tablespoon of pomegranate molasses 2 tablespoons of olive oil 7~8 sprigs of parsley Sumac 1 cup dried tomatoes 1 tablespoon crushed walnuts Prepare the sauce by mixing pomegranate syrup, olive oil and sumac. Slice the dried tomatoes, add to the sauce and marinate. Remove the parsley leaves, chop finely and add to the mixture. Mix them all, sprinkle finely ground walnuts on top and serve.

2 red peppers 2 cloves of garlic 7~8 sprigs of parsley Cumin 1 tablespoon of pomegranate molasses 2 tablespoons crushed walnuts Mix finely chopped red pepper, minced garlic and parsley in a bowl. Add cumin, pomegranate syrup and crushed walnuts, mix and serve.