Wellnutrion

2 eggplants 4 tablespoons of strained yogurt 4~5 cloves of garlic For the top 1 tablespoon of butter 4~5 dried chili peppers Red pepper for frying Sunflower oil Fry the eggplants, which you have peeled and cut into cubes, in hot oil. Take it on a paper towel and absorb excess oil. Take the strained yogurt in a mixing bowl. Add the crushed garlic and mix. Add the aubergines that you drain the excess oil to the yogurt. Mix the eggplants without mashing them too much and transfer them to a serving plate. For the topping, melt the butter in a saucepan. Add the diced dry hot pepper and red chili flakes and remove from the stove. Pour over the eggplant with oil and yoghurt with pepper and serve.

6 artichokes 1 teaspoon of olive oil 6 tablespoons of rice 1 bunch of dill Half a bunch of fresh mint Half a bunch of green onions juice of 1 lemon 1 teaspoon of granulated sugar Salt Black pepper Mint Basil Take the insides of the artichokes with a spoon, being careful not to break the leaves. For the stuffing, fry the chopped onion in olive oil until golden brown. Add the washed and drained rice and continue frying until the rice becomes transparent. Add finely chopped dill, mint, green onion and lemon juice on it. Season with granulated sugar, salt and spices and cook until the rice is slightly soft. Take the artichokes in a flat pan. Fill them with rice mortar. Add water and cook on low heat until the artichoke leaves and rice are soft. You can serve stuffed artichokes with chicken in the oven.  

1 onion 1 teaspoon of olive oil 2 tomatoes 1 kg of fresh white beans Salt 2 sugar cubes For the top chives Saute the chopped onion in olive oil until golden brown. Add the diced tomatoes and the fresh white beans you washed and sorted. Season with salt and sugar cubes and add enough water to cover. Cook until the white beans are soft. Serve garnished with finely chopped chives.

2 onions Half a teaspoon of olive oil 1 carrot 1 kg of peas 2 potatoes 1 bell pepper 1 yellow bell pepper 2 cups of hot water 2 sugar cubes Juice of half a lemon Salt Saute the chopped onions in olive oil until they turn pink. Add the carrots and peas cut into cubes and sauté for another 3-4 minutes. When the carrots start to soften slightly, add the diced potatoes, pepper, hot water, sugar, lemon juice and salt, respectively. When it starts to boil, reduce the heat and cook until the vegetables are soft. Remove from the stove and let it rest for 10 minutes with the lid closed. You can serve the peas with olive oil together with the spicy paste, which is served as an appetizer.

15-20 mushrooms (preferably chestnut mushrooms and sliced)) 6 tablespoons of butter 6 tablespoons of flour 1 onion (Chopped) 1 small celery (chopped small) 1 teaspoon dried thyme 1 teaspoon marjoram 4 cups chicken stock 1 cup of cream 1 teaspoon of salt 1 teaspoon freshly ground black pepper Melt the butter in a suitable saucepan. Add the onion and celery and saute for about 4-5 minutes. Add the mushrooms, thyme and marjoram and continue sauteing for about 10-15 minutes until the mushrooms are tender. Sprinkle the flour on the vegetables and mix for about 2 minutes until the light smell comes out. Add the chicken broth and reduce the heat after the soup starts to boil. Cook until the vegetables are soft and thickened. Then slowly add the cream to the soup, stirring, and boil for another 5 minutes. Remove from the heat and serve with a sprinkle of freshly ground black pepper.

  2 bread doughs For internal filling 100 g cheddar cheese 100 g bryndza 2 sprigs of rosemary 2 tablespoons of olive oil For the top sea ​​salt Rosemary Break off egg-sized pieces from the bread dough and place them on a floured counter. Roll out with a rolling pin to a diameter of 12 cm. For the filling, mix the cheeses in a bowl. Add the finely chopped rosemary and mix. Divide the dough so that it reaches half of the dough. Fold the dough in half and form a half moon shape and fold the edges. Place the pastries on a baking tray lined with greaseproof paper. Apply olive oil on them with the help of a brush. Sprinkle with sea salt and rosemary and bake in a preheated 200 degree oven for about 25 minutes until they are lightly browned. Serve hot or warm.

3 tablespoons of butter 8 Portobello mushrooms 4 cloves of garlic 200 g lamb spinach Salt Black pepper nutmeg grated 4 tablespoons of cream 5 tablespoons of grated Parmesan cheese Melt half of the butter in a small saucepan and brush over the mushrooms with a brush. Saute the crushed garlic in the remaining butter for 2-3 minutes. Add the washed and drained spinach and season it with salt and spices. Cook until the spinach is soft. Add the cream, cook for another 3-4 minutes and remove from the stove. Arrange the mushrooms on a lightly greased baking tray with the insides facing up. Divide the spinach paste among them. Sprinkle Parmesan cheese on them and bake in a preheated 180 degree oven for 10-12 minutes. Serve hot.