Wellnutrion

10 green peppers 3 tablespoons of olive oil 2 tablespoons of flour 2 cups of milk 1 teaspoon salt For the top 1 tablespoon of olive oil 1 teaspoon red chili powder Heat the olive oil in the pan. Remove the seeds from the black peppers and cut them into large pieces and put them in the pan. Fry for a few minutes. Add the flour and continue frying. Slowly add the cold milk and cook until it thickens. Season with salt. Heat the olive oil in a small pan and add the red pepper powder and mix. Drizzle over the peppers and serve hot.

  750 g of green pepper 4 green peppers 2~3 tablespoons of olive oil 2 cloves of garlic 5 glasses of water 1 cup of cornmeal Salt 150 g diced string cheese 1 tablespoon chopped parsley 1 cup grated fresh cheddar cheese Roast the peppers in the oven and peel off their skins. Separate 4-5 of them, clean the seeds of the others and cut them into strips. Finely chop the green peppers and fry them in olive oil. Crush the garlic and add it to the pan along with the peppers cut into strips. Add salt and mix. Mix water and cornmeal in a saucepan and cook until thickened. Add the cheese and parsley on it. Season with salt. Spread 1/3 of the mixture you prepared into the greased baking dish. Pour half of the pepper-garlic mortar over it. Spread half of the remaining cornmeal paste over the peppers. Add the pepper paste again. Spread the remaining cornmeal on the top and sprinkle with grated cheddar cheese. Place the roasted peppers you have separated on it. Bake in a preheated 220 degree ove...

1 bell pepper 1 yellow bell pepper 1 green bell pepper 4 tablespoons of olive oil 2 tablespoons of grape vinegar 2 tablespoons of currants 300 g thickly sliced ​​halloumi cheese Salt Freshly ground black pepper For the top 1 sprig of fresh thyme Preheat the oven at 200 degrees. Wash the peppers and cut them into quarters. Remove the stems and seeds. Line a baking tray with parchment paper and place the peppers with the cut side down. Bake until the crusts are browned and puffy. After removing from the oven, cover with several layers of paper towels. Leave for 30 minutes and peel off the skins. Put it in a bowl and add 2 tablespoons of olive oil to it. Add vinegar and currants. Season with salt and pepper. Mix it up a little and let it cool. Heat the remaining olive oil in the pan. Fry the halloumi slices in olive oil and remove on a paper towel. Transfer to a serving plate and serve with roasted peppers with sauce and fresh thyme.

1 kg eggplant 500 g okra 500 g green beans 1 kg of zucchini 500 g green pepper 1 kg of tomatoes 1 tablespoon of rock salt Wash and dry the vegetables. After cutting off the stems of the okra and spreading it on the baking tray, dry it in the hot oven for a few minutes. Boil in boiling water for 7-8 minutes and strain the water. Peel the eggplants and cut them into large cubes. Soak in salt water to remove the bitterness. Peel the zucchini and cut into cubes. Cut the peppers and green beans in half or in thirds. Boil the vegetables you have prepared in a fresh consistency in separate containers and drain. Slice the tomatoes. Arrange vegetables alternately in jars. Add salt and fill with boiling water until there is an inch of space left. Close the lid tightly after removing the air. Store in a cool place.

 soup bowl of capers 3 hot red peppers 2 sprigs of fresh thyme 750 ml glass bottle 500 ml extra virgin olive oil Put the capers and hot red peppers in a pan and lightly saute in 1 tablespoon of olive oil and pour into a glass bottle. Add the thyme into it, fill it with extra virgin olive oil and close the bottle tightly. Let rest for at least 3 weeks out of the sun before use.

  5 kg of tomatoes 1 kg of green pepper 1 tablespoon of granulated sugar 1 tablespoon of salt 3 tablespoons of olive oil First, rinse the tomatoes you will be using. Meanwhile, coarsely chop the peppers. After washing, put the drained tomatoes with their skins through a food processor and put them in a large pot. Add the coarsely chopped peppers and cook on medium heat until it boils. After it starts to boil, cook for another 15 minutes on low heat. Divide the mixture you prepared into the jars while it is hot so that there are no gaps. Turn the jars upside down after closing the lids. Cover the jars with a towel and leave for 1 day. Check if the doors are opened. If the jar lids do not open, turn them upside down and store them in a cool place.

3 tomatoes (peeled) 1 hot chili pepper 1 onion 4 cloves of crushed garlic 1 tablespoon of chili paste Half a bunch of parsley 1 tablespoon of pomegranate molasses Juice of half a lemon 3 tablespoons of olive oil 1 teaspoon sumac 1 teaspoon dried mint 1 teaspoon cayenne pepper 1 teaspoon of salt Chopped walnuts (for decoration) Finely chop the tomatoes, onions, peppers and parsley and put them in a deep bowl. Mix all the ingredients and mash with a spoon. Add tomato paste, garlic, sumac, paprika, dried mint, salt, lemon juice, pomegranate syrup and continue mashing. Add olive oil and mix. After taking it to the serving plate, garnish it with walnuts and serve.