Wellnutrion

4 medium-sized, ripe bananas 1 cup chia seeds 1 1/3 tablespoons cinnamon Preheat the oven to 180 degrees. In a bowl, mash the banana with a fork and mix well with chia and cinnamon. Cut off meatball-sized pieces and place them on wax paper, press them with your finger or the back of a fork and flatten them. Cook for 20-25 minutes. It can be stored in a sealed container in the refrigerator for up to 5 days.

1 cup raw quinoa 2 small boiled chopped beets 4 handfuls of arugula/lettuce/lettuce 100 g crumbled hard white cheese/goat cheese 1/2 cup dried cranberries 1/4 cup roughly chopped walnuts 2 tablespoons of olive oil juice of 1/4 lemon Wash the quinoa thoroughly and boil it with 2 glasses of water. Next; Mix it with beets, any greens of your choice and crumbled cheese. Add cranberries and walnuts on top. Add salt and pepper and finish with olive oil and lemon juice.

1 tablespoon olive oil 1 diced onion 2 chopped carrots 2 cloves of chopped garlic 3 small, peeled and diced potatoes 1/4 cup red lentils 4 1/4 cups chicken or vegetable broth 1 cup chopped mushroom of desired type (culture/shiitake/oyster) 1 tablespoon tomato puree Heat the olive oil in a pot and sauté the onions for 4-5 minutes. Add carrots and cook for 2-3 minutes. Add the garlic and cook for 1 more minute. Add potatoes, lentils, chicken or vegetable stock of your choice and bring to a boil. Cover the pot and cook on low heat for 10 minutes. Add the mushrooms and cook for another 5 minutes. Finally add tomato puree, salt and black pepper and boil for 2 minutes.

1 medium green zucchini 100 g crumbled feta cheese 4 tablespoons of einkorn/buckwheat flour (you can also try a different flour) 1 egg 2 tablespoons chopped parsley 1 clove of chopped garlic chili pepper/black pepper 1 tablespoon olive oil Grate the zucchini and put it in a bowl. Add 1 tablespoon of salt and wait 30 minutes. Squeeze the water thoroughly and mix well with white cheese, any kind of flour you like, egg, parsley, garlic and chili pepper. Taste and add extra salt and/or black pepper. Add olive oil to a pan and bring to medium heat. Add 1 tablespoon of the mixture and cook both sides for 2-3 minutes until it turns golden brown.

4 tablespoons extra virgin olive oil 4-5 stalks of spring onion (chopped) 2 potatoes (cut into cubes) 1 bunch of cress (coarsely chopped) 500 ml chicken broth (Hot) 1 pinch of salt 1 pinch of white pepper For the top 1 tablespoon pumpkin seeds 1 tablespoon extra virgin olive oil Fresh thyme Fresh mint 1/2 stalk spring onion (finely chopped) Saute onion and potato in olive oil for 5 minutes. Add chicken broth, salt and pepper and let it boil. Cook with the lid closed, stirring occasionally, until the potatoes are tender, about 10-15 minutes. Finally add the cress. Blend the soup in a food processor to obtain a smooth consistency. For decoration and extra flavor, saute the pumpkin seeds in a little olive oil and add spring onion, fresh thyme, fresh mint and 1 spoon of olive oil to the cress soup. Serve the soup hot or cold in bowls.

for salad 225 g fresh mini mozzarella cheese 15-20 strawberries 3 tablespoons fresh basil (chopped) 2 tablespoons of olive oil 1 teaspoon of salt 1/3 cup balsamic vinegar 1/2 tablespoon brown sugar 2/3 cup walnuts (chopped) For chicken marination: 2 tablespoons balsamic vinegar Salt Marinate the chicken breasts in balsamic vinegar for about 10 minutes before cooking. Season with a little salt and boil until tender. After the chicken is boiled, set it aside and cool. Preheat a small pan over medium heat. Add balsamic vinegar and brown sugar to the heated pan and stir. Boil the vinegar until it reduces by half. Remove the pan from the stove and transfer the balsamic vinegar to a small bowl. Chop the strawberries and place them in a mixing bowl. Add mini balls of mozzarella cheese. Add the basil to the bowl. Chop the chicken breast meat into cubes and place them in the mixing bowl. Season with a little salt, add olive oil and balsamic vinegar and stir.

1 medium-sized zucchini (sliced and quartered) 10 artichoke hearts (roughly chopped and roughly squeezed) 1 cup red kidney beans (boiled) 10-15 cherry tomatoes (cut in half) For the sauce 1 tablespoon tahini 1 tablespoon dijon mustard 2 tablespoons of fresh lemon juice 1 teaspoon maple syrup or honey 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon black pepper to decorate lemon zest Add zucchini, tomatoes, kidney beans and artichokes to a large mixing bowl. Add tahini, mustard, lemon juice, maple syrup, garlic powder, sea salt and black pepper to a small bowl. Whisk together until smooth and creamy. If the sauce is too thick, add 1 tablespoon of water to thin the sauce. Pour the sauce over the vegetables in the bowl and stir until everything is evenly coated with the sauce. Serve after garnishing with lemon zest. You can use cucumber instead of zucchini, great northern beans, kidney beans or cannellini beans instead of chickpeas. If you do not have tahini, you can flavor your

5-20 cherry tomatoes (coarsely chopped) 2 ripe avocados (coarsely chopped) 1 cucumber (coarsely chopped) 1 tea glass of corn (boiled) 1 small purple onion 1/4 cup parsley (finely chopped) 3 tablespoons of extra virgin olive oil Juice of 1 large lemon 1 level teaspoon of salt and pepper Place tomatoes, avocado, cucumber, red onion and parsley in a large bowl. Mix olive oil, lemon juice, salt and pepper well in a small bowl and pour over the salad. Gently toss the salad to avoid mashing the avocados too much and serve immediately.

1/2 cup fresh coriander (Roughly chopped) 1/2 cup olive oil 3 tablespoons lime juice 2 cloves of garlic (finely chopped) 1 teaspoon of honey 1 teaspoon of ground red pepper 1 teaspoon of thyme 1 teaspoon of salt For the creamy salad dressing 1/4 cup sour cream 1/4 cup Greek yogurt 1/2 cup fresh coriander (roughly chopped) 1/2 cup olive oil 1 tablespoon lime juice 2 cloves of garlic (finely chopped) 1 teaspoon of honey 1 teaspoon of ground red pepper 1 teaspoon of thyme 1 teaspoon of salt for salad 1 small size salad 2 cups grechka (boiled) 1 cup black beans (Boiled) 3/4 cup corn (boiled or roasted) 1 cup cherry tomatoes (cut in half) 2 chicken breast meat 1/2 cup salad dressing of choice For both salad dressings, whisk all relevant ingredients in a bowl until smooth. Marinate the chicken breast meat with classic coriander sauce and let it sit for 20-25 minutes. Then cook it in a cast iron pan until golden brown. Place all the ingredients for the salad in a bowl and mix with the sauce o

2 eggplants 2 tablespoons of olive oil 1 medium sized onion (chopped) 1 cup chopped mushrooms 5-6 cocktail tomatoes (diced) 1 tablespoon tomato juice 2 cloves of garlic (finely chopped) 1/2 cup boiled quinoa 1/2 teaspoon cumin powder 2 tablespoons parsley (finely chopped) 1/2 teaspoon salt 1 teaspoon black pepper 1 tablespoon tahini 1 teaspoon lemon juice 1/2 teaspoon garlic powder Water Cut the eggplant in half lengthwise and remove some of the flesh. Place it on a baking tray, drizzle 1 tablespoon of oil and sprinkle salt, then bake in a preheated oven at 200 degrees for 30 minutes. While the eggplants are cooking, heat the remaining oil in a large pan. Add onion and mushrooms. Saute until the mushrooms are soft, about 5 minutes. Add tomatoes, quinoa and spices and cook until the liquid evaporates. After the eggplant has cooked for 20 minutes, reduce the oven temperature to 180 degrees and fill each half with the tomato-quinoa mixture. Cook for another 10 minutes. Mix tahini, lemon,

2 tomatoes 1 cucumber 1  pepper 1 lemon 1 pinch of fresh mint 1 pinch of parsley 2 tablespoons of olive oil 2 tablespoons pomegranate syrup 1 teaspoon of salt 1 tea glass of sour cherries (Frozen) Chop the vegetables into gammon dice and the greens thinly. Take it in a bowl. Put the vegetables in a bowl, add lemon, salt, pomegranate syrup and olive oil, mix well and add the greens. Grind the frozen cherries to a snow-like consistency using a food processor and serve on top of the salad.

500 g pumpkin (coarsely chopped) 1 onion (coarsely chopped) 1 carrot (coarsely chopped) 1 potato (coarsely chopped) 1 clove of garlic (coarsely chopped) 1/2 tablespoon butter 1 tablespoon olive oil 1/2 pack of cream 2 teaspoons of salt 1 teaspoon grated nutmeg For the top 6-7 mushrooms (Sliced) 1 clove of garlic 1/2 tablespoon butter Heat the butter and olive oil in a saucepan. Add pumpkin, mushrooms, potatoes, carrots, garlic and onion and sauté for a few minutes. Add enough water to cover it by 2-3 fingers and cook until the vegetables are soft. Then blend it with a blender until you get a smooth consistency. Add cream, salt and grated nutmeg to taste. Melt the butter in a pan and fry the mushrooms with garlic until they reach a crispy consistency. Put the soup in a serving bowl and serve after adding fried mushrooms.

  2 slices of pumpkin (peeled and chopped into 1cm cubes) 1 large onion (finely chopped) 1 tablespoon tomato paste 1 teaspoon red pepper powder 1/2 cup olive oil 2 cups of yogurt 4 cloves of garlic For the top 2 tablespoons of olive oil 1 teaspoon of ground red pepper Sauté the onion in olive oil and continue sautéing by adding the zucchini. Dilute the tomato paste slightly, add it and fry a little more. Adjust the salt, add half a glass of hot water and cook over medium heat. When the zucchinis become soft, remove them from the stove. Crush the garlic and mix it with yoghurt. After the zucchini dish has cooled, put it on a serving plate and pour garlic yogurt over it. Heat the olive oil in a small sauce pan, add the red pepper, stir and serve after pouring it over the zucchini with yogurt.

2 chicken breasts Olive oil Salt Black pepper Garlic powder Red powdered pepper onion powder Rosemary Drizzle olive oil over the chicken breast and brush it with oil. Sprinkle your favorite spices such as salt, garlic powder, ground pepper, black pepper, rosemary on the chicken breast and mix with a brush. Turn the other side of the chicken and repeat the same process. Place the chicken in the airfryer and cook on the chicken setting for 15 minutes. After 15 minutes, turn the chicken over and cook for another 5 minutes. Serve the cooked chicken breast hot with salad. 

1 cup red lentils 1/2 cup yogurt 1/4 cup olive oil 2 eggs 1 bunch of dill 1 packet of baking powder Salt 1 teaspoon black cumin First, wash the red lentils with plenty of water. Then put it in a pot filled with water and let it sit overnight. The next day, wash the softened lentils until the foam disappears. Put the lentils in the rondo. Add yogurt, olive oil and egg and grind it. Then add dill, baking powder and salt. Pour the mixture you prepared onto the baking tray. Sprinkle black cumin on top. Bake in a preheated oven at 170 degrees for 30 minutes.

1/2 cup milk 1 bowl of oats 1 tablespoon lemon juice 1/4 cup apple juice 1 bowl of yoghurt 2 tablespoons of honey 1 medium sized apple A pinch of cinnamon For the top: Strawberry Banana Blueberries Raspberry Nuts (optional) First, mix milk, apple juice, lemon juice and oats in a bowl. Cover this mixture with stretch film and leave it in the refrigerator overnight. The next day, add honey to the mixture. Grate the apple and add it to the mixture. Then add yoghurt and cinnamon and mix until it reaches consistency. Serve by decorating it with your favorite fruits and nuts.

1/2 bunch purslane 1 peach 2 tablespoons mixed raw nuts 2 tablespoons of white cheese Salt Olive oil pomegranate syrup Wash and sort the purslane. Peel the peach and slice it into cubes. sliced peach. After cutting the white cheese into pieces, add it to the salad. white cheese added to the salad Cut raw nuts into small pieces with a knife. Mix the ingredients in a bowl, drizzle with olive oil and sprinkle with salt. Mix the salad well and put it in the salad bowl. You can serve it after drizzling pomegranate syrup on it.

4 slices whole wheat bread 2 small cans of canned diet tuna 1 tablespoon diet mayonnaise 2 spring onions 2 tablespoons chopped dill 1 red hot pepper 1 teaspoon mustard 1 teaspoon grated lemon peel Salt Half bunch of arugula curly parsley to decorate feta cheese green pepper tomato slices Oregano Red pepper Drain the water from the canned fish and place it in a bowl. Chop the pepper small and the onion finely and add. Add chopped dill, grated lemon peel, salt, mustard and mayonnaise and mix well. Arrange arugula leaves on two slices of bread. Share the fish mixture over the arugula. Place the curly parsley towards the ends and cover it with bread slices. Pour thyme and chili pepper over the cubed white cheese and put it on a garbage bottle. Add pepper and tomato slices, dip them on the sandwiches and serve.

2 ready-made bread dough 6 tablespoons of olive oil 1 tablespoon chopped basil 4 garden eggplants 3 cloves of garlic 50 g white cheese 2 tablespoons lemon juice For the top Half bunch of arugula 3 shallots 4 radishes 4 cherry tomatoes 50 g Circassian cheese 3 sprigs of fresh thyme 1 tablespoon lemon juice 3 chives Salt Add 4 spoons of oil and basil to the dough and knead. Prepare 6 pita dough the size of a cake plate. Place on a tray and bake in a hot oven. Crush the garlic. Roast the eggplants and peel them. Chop it into small pieces and add feta cheese, lemon juice, garlic, salt and 1 spoon of oil. Mash with a fork. Clean the arugula. Peel and chop the onions. Slice the radishes. Slice the tomatoes. Share the eggplant salad on the pitas and add the arugula, radish, onion, tomato and diced cheese. Drizzle the remaining oil, lemon juice and salt over the salad. Garnish with chives and thyme and serve.

500 g fresh potatoes 2 onions 6 sweet green peppers 3 tablespoons margarine 1 coffee cup hot water 4 sprigs of parsley 1 teaspoon red pepper flakes Salt Wash the potatoes with their skins, dry them and slice them like apples. Wash the peppers and dry them with paper towels. Without cutting the stems, cut them 3-4 centimeters thick and clean the seeds. Wash and chop the parsley. Peel the onions and chop them into slices. Melt the margarine and brown the onion. Add the potatoes and fry. Add 1 cup of hot water and green peppers and cook over low heat with the lid closed for 10 minutes. Cook on high heat with the lid open for another 5 minutes. Season with salt and red pepper flakes and sprinkle with parsley. Mix the ingredients and remove from the stove. Serve hot

1 bag of vegetables (Carrot~Broccoli~Green cauliflower) 1 bag of vegetables (Broccoli~Cauliflower~Arugula) 100 ml cream 1 tablespoon seed mustard 5 tablespoons of olive oil Salt It is one of the first recipes that come to mind among the vitamin-rich recipes for your children. Cook 2 bags of vegetables in a 1000W microwave oven for 8 minutes. Add vegetables and olive oil to the pot and cook for 1-2 minutes. Add the cream and cook for another 1-2 minutes, then add the seed mustard and salt. Serve hot.

1 pack of Soybeans 1 onion 4 tablespoons of olive oil 1 carrot 1 potato 2 tomatoes 1 glass of hot water Salt  Peel and mince the onion. Peel the potatoes, carrots and tomatoes and cut them into cubes. Heat the olive oil in a pan and fry the onion and carrot over low heat. Add potatoes, tomatoes and Soybeans and fry for 3-4 minutes. Add salt and hot water and cook over low heat for 25 minutes. Serve warm.

1 cup peas 1 cup fine bulgur 1 onion Half bunch of dill 4 tablespoons of olive oil juice of 1 lemon 200 g cubed white cheese Salt Steam the peas for 3 minutes or blanch them in boiling water. Soak the fine bulgur with hot water and leave it in a lidded container until it softens. Chop the onion into small pieces and squeeze the juice out of it with your hand. Add peas, onion and chopped dill to bulgur and mix. Mix the olive oil, lemon juice and salt in a bowl, pour it over the bulgur with peas, add it and mix again. Sprinkle cubed white cheese on top and serve.

200 g broccoli 200 g cauliflower 2 red peppers 1 yellow pepper 150 g brussels sprouts 10 tiny carrots 1 onion 1 glass of hot water Half a glass of olive oil Juice of half a lemon Salt Chop the onion into cubes and fry it in olive oil until it turns pink. Cut the peppers into strips. Add broccoli, cauliflower, peppers, carrots and brussels sprouts and sauté for 2 minutes. Add salt and hot water and cook over low heat until it softens. Remove from the stove and add lemon juice. Serve warm or cold.  

2 tablespoons of olive oil 3 tablespoons of pine nuts 2 cloves of garlic 500 g spinach 3 tablespoons raisins Salt Freshly ground black pepper Heat the olive oil in a pan. Roast the pine nuts until they become golden brown. Remove and preserve the peanuts. Add finely chopped garlic to the pan and stir. Wash the spinach thoroughly, chop it coarsely and add it. Cook over medium heat until it remains slightly firm. Add the raisins. Add pine nuts, cook for 2 more minutes, season with salt and pepper and serve.

8 cleaned celery 2 tea glasses of mung beans 1 onion 1 carrot 2 sprigs of dill juice of 1 orange 1 tea glass of water 8 teaspoons of olive oil 2 teaspoons of granulated sugar Soak the mung beans the night before, wash them with water the next day and drain them. Peel and chop the onion. Peel the carrot and cut it into dice. Rub the onion with a teaspoon of salt. Add grated carrots and mix in a bowl. Mix olive oil, water and orange juice in a bowl. Arrange the celery side by side in a flat-bottomed pot. Share the mung bean mixture on top and pour the olive oil sauce over it. Sprinkle with sugar. When it boils, cook over very low heat until the celery becomes soft. Garnish with dill and serve cold.

Half a kilo of mung beans 1 bunch of spring onions 1 bunch of parsley 2 bell peppers 3 cloves of garlic 1 tea glass of coarsely ground walnuts Half a tea glass of pumpkin seeds 1 teaspoon of chili pepper 1 teaspoon sumac 3 tablespoons of extra virgin olive oil Salt juice of 1 lemon 1 teaspoon of vinegar First of all, soak the mung beans in water the night before. The next day, wash it with plenty of water, drain it and put it in a large pot. Add enough water to double the amount. Boil it to a crisp consistency over medium heat. Drain the boiled beans and let them cool. Clean the spring onion and garlic and chop them finely. After washing the parsley, chop it. For the sauce, mix lemon juice, vinegar, olive oil, sumac and chili pepper thoroughly in a small bowl. Place the mung beans in a deep bowl. Add the remaining salad ingredients except the sauce and mix. Add the sauce and mix again.

3 large potatoes 1 tea glass of yoghurt 3 large carrots 1 beet 6 tablespoons of olive oil 5 tablespoons lemon juice Salt 1 teaspoon mustard 1 tablespoon chopped parsley Wash the potatoes and boil them without peeling them. Peel the carrots and boil them in a separate pot. Peel the beets, slice them and boil them. Puree the potatoes, carrots and beets in separate bowls and season with salt, olive oil and half of the lemon juice. Put the remaining olive oil and lemon juice in a separate bowl and add the mustard, yoghurt and parsley. Spread the stretch foil in a deep bowl. Place the potato, carrot and beet puree respectively. Leave it in the refrigerator for at least two hours, then slice it and serve it with mustard sauce.

  1 bunch of parsley (finely chopped) 7 sprigs of mint (finely chopped) 1 tomato (chopped into small cubes) 1 onion (chopped into small cubes) 1/2 tea glass of lemon juice 1/2 tea glass of olive oil 1 tablespoon bulgur 1/2 tea glass of water To decorate: lettuce leaf Wash the bulgur, place it in a small bowl, add lemon juice and let it rest for 15 minutes. Add the chopped vegetables to the bulgur and after mixing the ingredients thoroughly, season with salt, black pepper and olive oil and place in a salad bowl. Service Recommendation Serve garnished with lettuce leaves, tomatoes and lime.

1 glass of wheat (soaked overnight) 1 canned roasted red pepper (diced) 5-8 pickled cucumbers (diced) 1/2 bunch of spring onion (finely chopped) 1/2 bunch of dill (finely chopped) 1/2 bunch of parsley (finely chopped) Olive oil Lemon Salt Put the wheat, which was soaked the night before, in a pot, cook it until it remains firm, pass it through a strainer and let it cool. Put the wheat in a serving bowl and add red pepper, pickles and greens. Add olive oil, lemon and salt according to your taste, mix and serve. You can serve wheat salad with salmon meatballs.

2  eggplants 4 tomatoes 100 g white cheese Half a tea glass of fresh mint Half a tea glass of parsley 2 cloves of garlic 4 tablespoons of olive oil Salt Black pepper Wash the eggplants and cut them lengthwise, 1 cm apart, without breaking them. Slice the tomatoes thinly. Chop the cheese into cubes. Add salt, black pepper and grated garlic to the olive oil and rub it into the inside of the eggplant. Place the sliced tomatoes and cheese between the eggplants. Place the eggplants in the baking dish, cover them with aluminum foil and bake them in the oven set at 190 degrees for about 40 minutes. Remove the foil and bake for another 15 minutes. Place it on a serving plate and sprinkle a mixture of finely chopped mint and parsley and serve.

2 ripe avocados 750 g spinach Juice of half a lemon 1 clove of garlic Salt Freshly ground black pepper Cumin Coriander Dill You can prepare these sauces at home and serve them with crackers, breadsticks or chips. Cut the avocado in half. Remove the seeds, scoop out the inside with a spoon and place in a food processor. Add spinach, garlic, lemon juice and spices and mix well. Place on a serving plate, garnish with dill and serve with breadsticks.

200 g mixed seasonal greens 3 pears 100 g Roquefort cheese 24 walnuts Half a tea glass of olive oil 4 tablespoons pomegranate syrup Salt Black pepper A good recipe for those who are on a diet. Chop the washed and drained greens into large pieces and place them on a plate. Place peeled and sliced pears and walnuts on the edge of the serving plate. For the sauce, mix olive oil, pomegranate syrup, salt and pepper. Pour over the salad. After pouring the sauce, add the crumbled Roquefort cheese on top and serve.

2 celery 1 egg Juice of half a lemon Half a glass of breadcrumbs 3 tablespoons grated parmesan cheese Salt Black pepper to fry sunflower oil For sauce 1 teaspoon mustard 3 tablespoons of yogurt 1 tablespoon mayonnaise 1 tablespoon capers Salt  Peel the celery and slice it into rounds. Boil it in boiling lemon water for 7-8 minutes. Take it out of the water and dry it. Beat the egg in the bowl. Mix breadcrumbs, salt, black pepper and grated parmesan cheese in a bowl. Dip the celery slices first in the egg, then in the breadcrumb mixture and fry in hot oil. Drain excess oil by placing it on a paper towel. Mix mustard, mayonnaise, yogurt, capers and salt and serve with fried celery.  

2 celery 2 carrots 2 celery stalks 1 tea glass of chopped parsley 2 tablespoons grainy mustard Half a tea glass of olive oil Juice of half a lemon Salt Black pepper Peel the celery, cut it into potato slices and boil it with the stems in lemon water for 8 minutes. Cut the carrots into strips and boil them. Mix olive oil, lemon juice, salt, black pepper, grainy mustard and parsley well in a bowl. Drain the boiled vegetables, add them to the sauce and mix. Serve warm or cold.

Half kg cauliflower 1 onion 2 cloves of garlic 1 red pepper 1 tablespoon butter Half a glass of grated cheddar cheese Juice of half a lemon 5 eggs 1 tea glass of milk 6 sprigs of parsley Salt Black pepper Boil water and lemon juice in a pot. When it starts to boil, add the cauliflower and boil it. After boiling it until al dente, remove it from the stove and drain the water. Melt the butter in the pan. Add the diced onion and garlic and sauté for 2-3 minutes. Add the red peppers you chopped into small pieces and sauté for another 2 minutes. Then add the cauliflower and saute over low heat for about 4 minutes. Mix milk, grated cheddar cheese, egg, salt and pepper thoroughly in a separate bowl and pour over the vegetables. Finally, after adding the finely chopped parsley, cover the pan and cook over low heat until it reaches the consistency of an omelette. Place the omelette on a separate plate to brown the top. Then turn it over and put it back in the pan and fry it. Serve hot.

  Half kg cauliflower 1 potato 1 tablespoon butter 3/4 tea glass of cream 1 tea glass of grated cheddar cheese 1 tea glass of milk Salt Black pepper Separate the cauliflower into florets and wash them. Boil 2 cups of water and milk in a pot. When it boils, add the cauliflower and the potatoes you cut into cubes. Cook over low heat until the vegetables soften and absorb their water. Process the vegetables in a food processor. Add butter and cream on top. After cooking for 1-2 minutes, add salt, grated cheddar cheese and black pepper and remove from the stove. Serve.

  Half kg cauliflower 200 g white cheese 4 spring onions 8 sprigs of parsley 5~6 cherry tomatoes Half a glass of walnuts Half a tea glass of olive oil Salt Black pepper Half a glass of milk It is one of the first salad recipes that come to mind with plenty of ingredients. Boil water and milk together in a pot. Add the cauliflower and boil. After boiling it until al dente, remove it from the stove and drain the water. Finely chop the spring onions. Chop the cheese into cubes. Transfer the cauliflower, cheese, spring onion and tomatoes to the salad bowl and mix. Add the walnuts and finely chopped parsley. For the salad dressing, mix olive oil, lemon juice, salt and pepper thoroughly. Drizzle over the salad. Serve after resting in the refrigerator for about 15-20 minutes.