INTERNATIONAL FOODS

Kai yang is a meat dish made by grilling or barbecued whole marinated chicken. Although the dish has its origins in the Lao people of northeastern Thailand, today it is extremely popular and widely eaten throughout the country. Chicken is typically paired with white rice, dipping sauces, and a vegetable salad called som tam. It can be found in numerous street stalls all over Thailand. Kai yang differs from other grilled chicken dishes with its marinade made from herbs such as soy sauce, ginger, white pepper, fish sauce, vinegar, hoisin sauce, coriander, lemongrass, and garlic. The dish is also characterized by the method of preparation: the chicken is slow cooked so that the meat absorbs all its flavors. Not much is known about the origin of kai yang, but it is believed that the dish was only made for wealthy people in the past, as the Lao people primarily consumed seafood and other types of protein were very rare. ENJOY YOUR MEAL

Funazushi is a type of narezushi that is readily available in Shiga Prefecture in Japan. The dish is made with a type of goldfish called nigorobuna and can only be found in Lake Biwa. The fish is stored in salt, aged for a year, then wrapped in steamed rice and fermented for up to four years. The result is a product with a strong, pungent odor similar to blue cheese; this causes some to like this variety of sushi and some to hate it. ENJOY YOUR MEAL

Roughly translated as beer for storage, this strong pale ale originated in French Flanders as a traditional farmhouse beer. Its name comes from the practice of brewing beer during the colder months and then storing it until spring and summer. The variety was almost forgotten in the 20th century, but was revived in the 1950s. Brasserie Duyck's Jenlain Bière de Garde is considered the prototype of the modern bière de garde style. Beers that fall into this category range in color from golden to copper or dark brown and are usually classified as blonde, classic amber (ambree) or brown (brune). Depending on the style, malt flavors and intensity increase with the color of the beer. These medium to medium light brews are low in hops, but lighter versions may have more pronounced hop flavors. However, all versions are often seen more with malt elements resembling fudge, toast, biscuits and light caramel. The beer is usually unfiltered, the finish is usually medium-dry to dry, and all versi

Black pepper (1 Teaspoon) Flour (3 Tablespoons) Salt (1 Full Tea Glass) Liquid oil (2 Tablespoons) Water (5 Cups of Water) Lemon (2 Pieces) Strained Yogurt (3 Tablespoons) Chicken leg (5 pieces) Dried Mint (2 Teaspoons) Turmeric (1 Teaspoon) Chopped Dill (3 Pinch) Let's boil the boned chicken thighs well, you can add 2 chicken bouillons to the boiling water. It enhances the flavor. After boiling, take the chickens out, let them cool, and set aside the water. Slice the lemons into rounds and set aside half a glass of lemon juice. Roast the flour in a mixture of butter and oil. Let's be careful not to burn it. Let's add 3/4 of the chicken broth we set aside to the flour. Let's mix it well with the whisk, then add our lemon juice and lemon slices. Let's mix the yogurt with the rest of our boiling water and make hot buttermilk and add it to our soup little by little by mixing it quickly with the help of a whisk. In order not to cut the yogurt due to the lemon, it should

Let's beat our garlic well in a food base with a pinch of salt. Then add the pine nuts and continue beating until you get a smooth consistency. After our mixture has a smooth consistency, let's add the chopped basil and repeat the beating process. Then add the Parmesan cheese and mix. Let's add olive oil to our mixture until it gets a thick consistency and continue mixing. After boiling our spaghetti for 8-9 minutes, let's leave some pasta water in the pot and mix the pasta with the sauce. ENJOY YOUR MEAL

Salt (1.5 Teaspoons) Sesame (1 Dessert Spoon) Chili Powder (1.5 Teaspoons) Powdered Pepper (1 Dessert Spoon) Cucumber (3 pieces) Sesame oil (1 Dessert Spoon) Light Soy Sauce (2 Tablespoons) Let's chop our cucumbers to get the green parts that will leave the seeds. Let's rub our cucumbers that we cut julienne with our salt. Then let's add our soy, sesame oil, sesame, ground pepper, chili pepper. We can serve our cucumber appetizer without waiting. Note: If you like cucumbers soft, you can wait for them to soften a little and consume them. ENJOY YOUR MEAL

Ground Beef (0.5 Small Bowl) Black pepper (0.5 Pinch) Salt (0.5 Teaspoons) Thyme (0.5 Pinch) Garlic (0.5 clove) Onion (0.25 Pieces) Chicken Broth (1.25 Cups of Water) Green pepper (0.25 Pieces) Cheddar cheese (0.5 Cups of Water) Celery Stalk (0.25 Pieces) Cornmeal (0.5 Cups of Water) Tomatoes (1 Piece) Carrot (0.25 Pieces) Margarine (1 tablespoon) To prepare the polenta ; Let's add salt into the measured chicken broth and boil it. Then add the cornmeal and cook it until it thickens. Pour the mixture onto the baking tray rinsed with water and let it cool for 2-3 hours in the refrigerator until it becomes ice cold. Let's set aside 1 teaspoon of 1 tablespoon of margarine and fry the rest with grated onion. Let's add minced meat, garlic and green pepper to the roasted onion and continue to fry. Then add spices, salt, carrot, tomato and celery stalks and let it cook for 10-12 minutes. Let's divide the rested polenta into 2 equal parts. Let's grease the baking dish with t

Water (5 Tablespoons) Egg (6 Pieces) Granulated sugar (0.5 Cups of Water) Coconut (1 tablespoon) Cream (0.5 Pack) Cream cheese (1 package) Pomegranate (0.5 Pieces) White chocolate (2 Packs) Milk (5 Tablespoons) Butter (1 Tablespoon) Sugared vanilla (1 package) Let's set the oven to 320 degrees in fan-less mode and run it. Add 1 tablespoon of melted butter to half a pack of cream cheese and mix. Add 4 egg yolks and beat with a mixer until the mixture is smooth. Add 5 tablespoons of milk and 1 tablespoon of lemon juice. Then sift 5 tablespoons of flour and 1 packet of vanilla and add it to the mixture and continue whisking until the mixture becomes rough. Let's add 1 pinch of salt to 6 egg whites in a separate metal bowl and start whisking. When the egg whites start to whiten a little, add half a glass of granulated sugar to the egg whites little by little and continue beating. Add one-third of the egg whites to a large bowl. Add the cream cheese mixture and mix it with the egg w

Tebasaki is a traditional Japanese yakitori dish made with chicken wings as the main ingredient. To prepare the dish, the wings are placed on skewers, then grilled or, in some cases, fried until cooked (especially in Nagoya). The wings are usually seasoned with just salt and pepper to better enjoy the crispy crust, and they usually come in butterfly pairs on a skewer. If desired, lemon slices can accompany the meal. Tebasaki is often found in izakaya bars. ENJOY YOUR MEAL

Popiah is a traditional Chinese roll wrapped and stuffed with various ingredients. Often compared to the more famous spring rolls, the main difference is that popiah is never deep fried. The crepe-like wraps for Popiah are delicate and light yet easily folded to keep all the ingredients together. Fillings are extremely versatile, but usually have four basic ingredients: main fillings, garnishes, seasonings and sauces. While main fillings vary from meat and seafood to vegetables, thinly sliced ​​condiments most commonly include cucumber, Chinese sausages or eggs. Popiah is usually put together according to preference, but often a thin layer of spicy or sweet sauce is placed on the wrapper, followed by a salad leaf that helps hold all the ingredients together. When packaged and before being served, popiah is cut into bite-sized pieces. Despite originating in the Chinese province of Fujian, popiah and its varieties are also popular in Singapore, Malaysia, and Indonesia. ENJOY YOUR MEAL

Shawarma is a delicious Middle Eastern meat dish whose origins date back to the Ottoman Empire times. It takes its name from the Turkish word translation (like Döner). Shawarma is made with lamb, turkey, chicken, veal or a mixture of different meats that are slow cooked for hours in its own juice and oil and has a unique flavor. But it lies in an excellent marinating process. Depending on the variety, meat, especially beef, should be marinated for at least one day, preferably two days. This marinade is based on either yogurt or vinegar and typically contains spices and flavorings such as cinnamon, cloves, cardamom, nutmeg, black pepper, allspice, dried lemon, paprika, garlic, ginger, lemon, bay leaf, and sometimes even slices of orange. Shawarma is traditionally served either alone or placed in a warm flatbread such as pita or lavash. However, what sets it apart from Turkish doner kebab, Greek doner kebab, or other similar foods is the scope of side dishes and appetizers served with it

  Enchiladas mineras are traditional Mexican enchiladas from the mining town of Guanajuato, where women take this dish to their husbands at the end of their working hours. These enchiladas are traditionally stuffed with onions, cheese, and a casserole-like combination of carrots and potatoes. Once combined, the stuffed enchiladas are topped with the remaining sauce and cooked until the sauce begins to bubble. They are then served on a bed of lettuce and often garnished with jalapeno, shredded cheese or tomatillo salsa (salsa verde). ENJOY YOUR MEAL

Paglia e fieno is a traditional Italian dish originating from Siena. Spinach and egg pasta is best of the tagliatelle or taglierini (tajarin) variety, with onions, salami, peas, olive oil and cream. Pasta is mixed with other ingredients and the meal is usually completed with grated Parmigiano-Reggiano, ground pepper and chopped parsley. ENJOY YOUR MEAL

Käferbohnensalat is one of the most traditional dishes of the Austrian state of Styria. Käferbohnen, literally meaning beetle beans, also known as "Styrian scarlet runner beans", are an extra-large, lilac-purple spotted bean variety grown in Styria since the 16th century. In this simple salad, pre-soaked and cooked beans are flavored with vinegar, pumpkin seed oil, onion (shredded horseradish can be used instead), salt, pepper, and a pinch of sugar. This simple, traditional recipe is sometimes additionally enhanced with hard-boiled eggs, peppers, corn or tomatoes. ENJOY YOUR MEAL

Grodziskie is a historical beer variety originating from Grodzisk. Under Prussian rule the city was also known as Grätz, so the style is known as Grätzer. The style disappeared in the early 1990s and, although still rare, was gradually reintroduced, mostly by home brewers and a few breweries. Grodziskie can range from light straw to golden yellow. Traditionally, this beer was brewed from oak-smoked wheat malt. It is generally a light bodied and highly carbonated style with a low alcohol content (2.5-3.3%). Aromas and flavors exhibit notes of sooty oak, often accompanied by herbal, floral or spicy nuances. The bitterness is medium to high while the finish is crispy and dry. The tradition of brewing in Grodzisk began centuries ago and mass production began in the middle of the 16th century. It gained immense popularity in the 1700s and was exported in the 19th and early 20th centuries and was often praised for its outstanding quality. However, popularity waned after WWII and the last bre

For grilled apricots 4 apricots (cut in half) 1 tablespoon butter (melted) 3 tablespoons of honey 1 tablespoon of almonds For the almond cream 1/3 cup cream 1/2 teaspoon almond extract 1.5 tablespoons of powdered sugar Heat a grill pan over medium-high heat. In a small bowl, mix the melted butter and a teaspoon of honey. Spread the melted honey butter on the cut side of the apricots and place them in the heated pan with the cut side down.  After cooking for about 2 minutes, remove it from the pan and place it on a serving plate with the cut side up. Add the cream, almond extract, and powdered sugar to the whisk. Whisk the cream until stiff peaks form. Pour a tablespoon of whipped cream over each apricot half, sprinkle with almonds, and drizzle with the remaining 2 teaspoons of honey. ENJOY YOUR MEAL

Carcamusa is a traditional Spanish dish originating from Toledo. This meat and vegetable stew is usually made with a mixture of beef, jamón, tomatoes, onions, chorizo, bell pepper, garlic, peas, white wine, paprika, salt, pepper, thyme, paprika, and broth. The stew is cooked over low heat and then served as a tapas, usually in a small clay pot with plenty of bread on the side to clear the sauce. It is said that to make it more palatable, the dish must be soaked overnight. Food was invented in the 1950s. ENJOY YOUR MEAL

Belgian blond ale is a nondescript beer variety that probably originated as a response to popular European pilsners. Examples of the style are typically golden and medium bodied, with medium strength ranging from 6% to 7.5% ABV. They usually have a slightly sweet malt character, with aromas and flavors of light, earthy and spicy hops. Yeast characters are soft, often with fruity ester qualities. They have a slightly creamy mouthfeel with a dry finish and higher tendency to carbonate. These beers go well with spicy dishes, including Mexican, Indian and Thai cuisine. They can also pair well with seafood, chicken, pasta dishes, and cheeses with blooming rinds. The most popular representative of the style is Leffe Blond.

Farmhouse ale is best described as an ancient type of beer brewed by European farmers using its grains and hops. These beers are made with techniques not used in modern brewing, and because they are brewed in various European regions, samples are incredibly versatile and often include a variety of different sub-styles that are unique to the region. Farm beers were made where people grew grain and were a common style in Northern Europe in the early 20th century. These beers were part of everyday life. In some places, it was prepared and consumed on special occasions, while in regions where grain was abundant, it was consumed daily. The choice of grain was dependent on availability, the most common being barley, but rye or oats were also used. Techniques were also different, and other ingredients were often added to the brew, such as herbs and spices. This is why the specimens varied considerably, but most were fresh and dry and had a somewhat earthy character. Examples of the variety in

Taiyaki is a fish-shaped Japanese cake made from flour and filled with azuki sweet bean paste, often consumed as a snack. It is usually served hot and is available at most taiyaki stands at any winter festival in Japan. Most people believe this dessert originated in Tokyo during the Meiji era, but taiyaki became immensely popular in 1976 with the appearance of a beloved children's song, Oyoge! The best taiyaki is said to be characterized by a crispy crust cooked to a golden brown color, and although there are many different flavors and varieties of taiyaki today, the basic taiyaki still remains a favourite. ENJOY YOUR MEAL

Tostada is a Mexican dish consisting of tortillas stuffed with various meats and vegetables. The dish is often topped with melted cheese, although there are numerous variations of tostada recipes in Latin America. In Mexico, tostadas are often stuffed with shredded chicken, beans, chili, lettuce, and avocado slices. ENJOY YOUR MEAL

Pambazo is both the name of a Mexican bread and the name of a sandwich made from the same bread. Its name comes from pan basso, a type of peasant bread that has historically been classified into the lower classes. The bread is usually dipped in a spicy, chili, onion, garlic sauce called guajillo, giving the sandwich a unique bright orange color. Typically, the sandwich is filled with toppings such as potatoes, mashed beans, avocado slices, chicken, and chorizo ​​sausage, but during Lent, street vendors often replace meat with cheese. Pambazos are particularly popular in the Puebla and Veracruz region and make a great light dinner when paired with a freshly prepared salad. ENJOY YOUR MEAL

Yaniqueque or Yanikeke is a Dominican toasted bread with a crunchy texture. It is made with flour, salt, melted butter and baking powder. The dough is rolled into thin circles with curled edges and then fried in hot oil until golden brown. Yaniqueques are typically placed on paper towels to expel excess oil. They can be found all over the country, on numerous streets and beaches. It is believed to be a variation of johnny cakes and the dish was brought to the country by Afro-Caribbean immigrants in the 1900s. ENJOY YOUR MEAL

This traditional Thai rice pudding is a favorite way to end any Thai meal. The dish is prepared with glutinous rice, which is first steamed and then dipped in sweetened coconut milk. Finally, the rice is served with fresh mango slices. This simple dessert is incredibly popular and can be found in almost every restaurant in Thailand. ENJOY YOUR MEAL

Hoorische is a type of potato ravioli from the Saarland region of Germany. Meatballs are typically made with a combination of both grated raw potatoes and boiled potatoes, along with ingredients such as eggs, flour, nutmeg, salt and pepper. They are usually long, oblong or egg-shaped and boiled in boiling salted water. The name of this dish means hairy, referring to their rough, hairy-like exterior due to coarsely grated potatoes. The dish is usually accompanied by a creamy bacon gravy and a side of sauerkraut or apple sauce. Just like other German dumplings, these are the perfect accompaniment to a variety of meat specialties. ENJOY YOUR MEAL

Canederli al grano saraceno are traditional meatballs from South Tyrol. Meatballs are typically served as a side dish, showing a creative way to use leftover stale bread. For this version of canederli (or knödel), the bread is usually mixed with buckwheat flour, wheat flour, onions, milk, eggs, parsley, pork belly, chives, salt and pepper. Pork belly is chopped and fried with onions, then mixed with chopped bread. Eggs are whisked with milk, flavored with salt and pepper, and both types of flour are then added to the mix. Bread and speck are mixed with other ingredients and the meatballs are cooked in boiling salted water. Canederli al grano saraceno can be served in broth or dipped in melted butter and sprinkled with grated cheese. ENJOY YOUR MEAL

Mantapour or mantabour is a traditional Armenian yogurt soup with a type of Armenian ravioli. Soup is typically made with strained yogurt, eggs, flour, minced garlic, water or broth, to which are added raw or pre-cooked meat-filled ravioli. Cooked white rice or wheat berries are often added to the soup. Ravioli are small boat-shaped dough made of flour, water, and salt, and filled with a mixture of fried spiced lamb or beef, onions, and green onions or parsley. Creamy and filled yogurt soup is flavored with dry mint and consumed hot. There is also another version of mantapour, which consists of meat-filled dough that is cooked in a clear broth and then eaten with a piece of matzoon or sour cream and some fresh parsley on top. In the past, mantapour was called engagement abour or agantch abour. ENJOY YOUR MEAL

One of the foundations of traditional Italian cuisine, minestrone (vegetable soup) is a thick soup made with seasonal vegetables. Historically, the meal, dating back to 30 AD, was made with leftovers from other meals. Today, although there is no specific recipe for this dish and each region has its own version, the most common ingredients are broth, onions, tomatoes, celery, carrots and legumes. Vegetables are chopped and cooked for a long time, but they should not turn into mush. Finally, pasta or rice can be added to complete this inexpensive yet satisfying meal. Depending on the cooking method, these delicious soups fall into two main categories, minestrone a crudo (with raw vegetables) and minestrone col soffritto (with sautéed vegetables). Crudo uses raw vegetables and is usually added with garlic-flavored olive oil towards the end of cooking, soffritto is made with pancetta (bacon) and pork, along with vegetables that are first sautéed in butter, oil or lard. The perfect comfort

Lampredotto is Florence's favorite street food and a delicacy found nowhere else in the world. Prepared for centuries as a quick, inexpensive, and easy dish, lampredotto is basically made from a cow's stomach that is boiled until tender in an aromatic onion, celery, and tomato juice. This tripe-like dish is traditionally prepared as a delicious and hearty stew used for panini di lampredotto – bread sandwiches stuffed with steaming hot, sliced ​​lampredotto, topped with a spoonful of Italian salsa verde sauce. A true classic of the Florence street food scene, lampredotto is sold at numerous sidewalk stands, public markets, paninotecas and bistros throughout the city. ENJOY YOUR MEAL

2 cups red lentils 4 glasses of water 8 spring onions 5 sprigs of parsley 1 cup fine bulgur 1 medium onion 6-7 sprigs of parsley 1 teaspoon paprika 1 teaspoon cumin or black pepper Salt 1 cup of olive oil 1 tablespoon of tomato paste 1 tablespoon of chili paste Optional 1 teaspoon pomegranate syrup FOR THE TOP: 4-5 curly branches, 1 lemon to garnish After washing the lentils, boil them with four glasses of water. You will understand that the color of the cooked lentils changes. Turn off the stove and throw 1 glass of fine bulgur into the lentils, mix lightly and let it rest. Fine bulgur will absorb the boiling water. Meanwhile, start chopping the ingredients. Chop the dried onion for cooking and kill it in oil. Add tomato paste in it. Cook with tomato paste for a couple of minutes. Finely chop the parsley and green onions and add to the bulgur and lentils along with the other ingredients. Knead like regular meatballs. The lentil bulgur mixture needs to cool. Otherwise, it may spoil the

2 bunches of spinach 1 pack of mushrooms 2 tablespoons of oil 1 onion Salt Black pepper chili pepper  Wash and chop the spinach.  Take the oil in the pan and fry the onions.  Chop the mushrooms and fry them until the water is gone.  Then add chopped spinach and fry it.  Add salt and spices and remove from the stove. ENJOY YOUR MEAL

  4 tablespoons of oats 1 cup of almond milk 2 teaspoons of cinnamon 1 banana 2 teaspoons cocoa handful of almonds Put the oats and milk in the pot and add the cocoa on low heat and cook. Mix until it reaches the consistency of custard and then remove from the heat. When you take it from the stove, add the honey and cinnamon. Lastly, mash the banana and add it to it. Pour into bowls and serve with almonds when cool. ENJOY YOUR MEAL

1 glass of millet 3 cups of hot water 3 cups of milk 1 teaspoon of salt 2 tablespoons of sugar 1 tablespoon of butter First, wash 1 glass of millet with plenty of water. Then take 3 glasses of water in a saucepan, add the washed millet after boiling. Cook until the water is absorbed. Add 3 glasses of milk, 1 teaspoon of salt and 2 tablespoons of sugar after the water has been absorbed. After you have drawn the milk, add 1 tablespoon of butter, mix it one last time and let it rest.

  Peel the carrots, chop them randomly and put them in a sauce pan. Add enough water to cover the carrots and boil until soft. Then drain the water and set aside. Blend the carrots, garlic, yogurt, mayonnaise, olive oil, salt and pepper in a blender. Add the boiling water of the carrot little by little and whisk it well until it becomes a sauce consistency. After cooling, pour over the salad and serve. ENJOY YOUR MEAL

  4 chops 2 cloves of garlic 2-3 sprigs of fresh thyme FOR VEGETABLES 1 tablespoon of olive oil 2 radishes 5-6 baby carrots 7-8 Brussels sprouts 1 purple onion 4-5 baby potatoes 1 tablespoon of balsamic vinegar Cook the pencil cutlets in a hot pan until they are browned on both sides. Add 2 cloves of peeled garlic and saute. Remove from the oil before it burns. Add thyme and mix. Then take it to the serving plate. For the vegetables, heat the olive oil in the same pan. Peel the vegetables and cut them into two or four. Saute all the vegetables in the pan until soft. Add balsamic vinegar and mix. Remove from the stove and transfer to a serving plate. Serve hot. ENJOY YOUR MEAL

  1 cup of bulgur One and a half cups of hot water Half a bunch of spinach, spring onions, parsley and mint 1 peeled cucumber 1 tomato 2 tablespoons of sumac 1 teaspoon cumin 3 lemons One and a half teaspoons of olive oil, salt FOR THE TOP: 1 diced pomegranate Put the bulgur in a pot, pour hot water on it and let it rest for half an hour with the lid closed. Then pour it into a large bowl. Chop the spinach, spring onions, parsley and mint. Chop the cucumber with its peel. Chop the tomato and add the tomato, greens and cucumber to the bowl. Add sumac, cumin, lemon juice and olive oil. Adjust salt and blend. Transfer to a serving plate, garnish with pomegranate and serve. ENJOY YOUR MEAL

2 cups corn flour 1 teaspoon baking powder 1 teaspoon cinnamon 2 tablespoons of organic mulberry flour 2 eggs 1 glass of water Milk 1 cup of boiled corn 2 spoonful butter pinch of salt Mix the corn flour, salt, baking powder, cinnamon and mulberry flour. Add the egg and milk. After mixing well with the whisk, add the corn and mix again. Heat the pan. Grease with butter and put 1 soup ladle from the dough. Cook until both sides are browned. Repeat the process until all the dough is gone. Drizzle honey on them, decorate as you wish and serve.

Mushrooms (15 Pieces) Garlic (2 cloves) Onion (1 Piece) Tomato paste (1 tablespoon) Green pepper (1 Piece) Chicken steak (6 Pieces) Tomatoes (1 Piece) Clean and finely chop the mushrooms. In a little olive oil, fry the chopped onion and garlic for 2-3 minutes. Add the finely chopped pepper and fry for a few more minutes and add the mushrooms. When it starts to release its juice, we add the grated tomatoes and spices and let it cook. When the mushrooms are cooked, take them out of the oven and let them cool. We lay the chicken slices on the counter and put the mushroom mortar on the edge and wrap it in the form of a roll. We put it on the tray with the wrapped part down. We fry 1 tablespoon of tomato paste in a little oil, add 1 tea glass of water, boil it for 1-2 minutes and pour it over the chickens. Bake in the oven at 352 degrees for 35-40 minutes. ENJOY YOUR MEAL

Black pepper (1 pinch) Salt (1 pinch) Vinegar (3 Tablespoons) Liquid oil (1 tablespoon) Parsley Bunch (1 tablespoon) Orange juice (4 Tablespoons) Peach (2 Pieces) Beef Tenderloin (1 Piece) Red pepper (2 Pinch) Onion (1 Piece) To prepare the peach sauce: peel the onion, cut it in half and cut it into thin strips. Let's boil water in a pot and keep the peaches in boiling water for 30 seconds and strain. Then peel the peaches and remove the core, then slice them thinly. Put oil in a pan and heat it on medium heat. When it gets hot, let's put the onion strips and sprinkle a pinch of red pepper and cook until the sticks are transparent (8-10 minutes). Add the vinegar and salt and cook for another 1-2 minutes. Add the peach slices and orange juice and cook on low heat for 10-15 minutes, until the peaches are soft. After removing the pan from the fire and adding the parsley, transfer the sauce to a bowl and keep it aside. Tip: Let's be careful that the peaches are ripe. Let it coo

Parsley Bunch (1 Bunch) Garlic (14 cloves) Daphne (1 Piece) Fresh thyme (7 sprigs) Mint Bunch (10 sprigs) Wine vinegar (1 tablespoon) Fresh Rosemary (7 sprigs) lime (1 Piece) Fresh Ginger (2 Teaspoons) Red onion (1 Piece) Jalapeno pepper (0,022 lbs) extra virgin olive oil (3.5 Cups of Water) Mango (2,2 lbs) Lamb chops (20 pieces) Salt and Pepper (1 dessert spoon) Marinate the chops with all the other ingredients. Rest for 2-3 hours. Leave out of the fridge to come to room temperature before cooking. Cook on the grill by frying it on all sides. Depending on the degree of cooking, you can put it in the oven if necessary. For the chutney, sauté the onions in olive oil. Then add all the ingredients and cook for a short time. Let it cool down. If desired, it can be made without adding olive oil and onions, without cooking it fresh. Serve the lamb hot and, if the chutney is cooked, warm. ENJOY YOUR MEAL

Black pepper (1 Teaspoon) Salt (1 Dessert Spoon) Cream (1 Piece (Pack)) Onion (1 Piece) Chili Powder (1 Teaspoon) Butter (1 tablespoon) Olive oil (1 tablespoon) Leek (5 pcs) For the filling, chop the onion and fry it with butter and olive oil. Then add the leeks by finely chopping them. After frying all the mortar a little more, add salt and spices. Lastly, let's add 1 pack of cream to the filling and boil it, when it thickens, turn off the stove and let it cool. Let's split the fillet of sea bass. Season both sides of the fillets with salt and pepper. Let's make rolls by putting the filling we have cooled between them. Let's take the sea bass that we wrapped in an oven dish with grease-proof paper. Bake in the oven at 392 degrees for 15-20 minutes until golden brown. Then let's serve. ENJOY YOUR MEAL

Lemon (1 Piece) Cold water (1 Tea Cup) Mint Bunch (10) Kiwi (1 Piece) Black mulberry (1 Handful) Strawberry (5 pieces) Watermelon (4 Slices) Almond Milk (1 Tea Cup) Let's mix the watermelon that we removed the seeds, the strawberries that we have washed, preferably frozen black mulberry, fresh mint branches, kiwi, almond milk, cold water and the juice of half a lemon in the robot until smooth. Let's pour it into the glass and serve, garnished as we wish.

Granulated sugar (4 Tablespoons) Water (5 Cups of Water) Lemon (2 Pieces) Mint Bunch (0.5 Bunch) Ice (2 Cups of Water) First, let's take the mint leaves in a bowl and start sorting. Let's peel the skins of the lemons and put them next to the mints. Add the powdered sugar into the bowl. Rub the mint and lemon with sugar. Then squeeze the juice of the lemons and add 5 glasses of water into the bowl. Stir until the sugars dissolve. Let's strain the contents of the bowl with the help of a strainer and transfer it to an empty bowl. Add ice cubes while serving in glasses.  

Black pepper (1 Teaspoon) Salt (1 pinch) Mint (1 Bunch) Garlic (2 cloves) Shallot (1 Piece) Beef Tenderloin (2 Slices) Balsamic Vinegar (2 Tablespoons) Dried Pepper (5 pieces) Olive oil (1 Cup of Water) meat; Marinate for an hour in olive oil, crushed garlic and hot pepper. For the sauce, soak the mint leaves in boiling water for 1 minute. Saute the chopped shallot and add balsamic vinegar to the pan. Add the mint leaves and mix. Add salt and pepper and blend in a food processor. Strain and use the remaining liquid as a mint sauce. Heat your pan or grill. Cook steak for two minutes each side for medium rare. Let rest for 4 minutes and serve with mint sauce. ENJOY YOUR MEAL

  Cream (0.5 Pack) Parsley Bunch (0.5) Mushrooms (10 units) Onion (0.5 Pieces) Mustard (1 Teaspoon) Beef Tenderloin (2 Pieces) Butter (3 Tablespoons) Let's salt and pepper the steaks. Let's fry both sides in a pan on high heat. Let's get it on the plate Let's fry the onions in the remaining butter and add the mushrooms. With the fire turned down, squeeze the cream and a few drops of lemon juice. Let's add mustard. Salt and pepper are added. Let's warm up the steaks a little and serve. Note: Let's decorate the meat by sprinkling chopped parsley on it. ENJOY YOUR MEAL

Fresh Spinach (10 Leaves) Green zucchini (2 Pieces) Cherry Tomatoes (4 pcs) Balsamic Vinegar (1 tablespoon) Parmesan cheese (2 Tablespoons of Wiping) extra virgin olive oil (3 Tablespoons) Salt and Pepper (1 pinch) Wash and clean the zucchini thoroughly. I put water in a deep pot and boil it. Let's slice it longitudinally thinly and cut the slices like spaghetti in long lengths. When the water starts to boil, let's add salt and throw our thin slices of zucchini into it. One minute after boiling, let's drain the zucchini and throw them in cold or even iced water so that the color does not fade. After waiting for 5 minutes in cold water, let's drain and take it to our serving plate. Let's decorate with spinach leaves and cherry tomato slices, drizzle olive oil and parmesan on it and serve. ENJOY YOUR MEAL