INTERNATIONAL FOODS

0,66 LBS  mushrooms 0,33 LBS boiled green lentils (1 cup) 2 tablespoons ground flaxseed (grind in a coffee grinder) 1 medium onion 1 capsicum pepper 4 peppers 2 tomatoes 3 cloves of garlic Half a bunch of parsley 1 tablespoon of tomato paste Salt, pepper, paprika Clean the mushrooms well with the help of paper towels, do not wash them. Pulse the green lentils, mushrooms and flax seeds through the food processor. Then add the garlic, parsley, pepper and onions on it. Continue towing until the ingredients are crumbly. Grease the baking tray or line with parchment paper. Spread the tomato paste on the bottom of the tray and spread. Take the mixture you have taken from the robot on the tray and spread it all over by pressing it with your fingertips. Divide the mixture into 8 equal parts with a knife. Add sliced ​​tomatoes and peppers on top. Bake in a preheated 392 degree oven for an average of 35-40 minutes in a controlled manner.  ENJOY YOUR MEAL 

2 cups penne pasta 1 clove of garlic 2 tablespoons of tomato paste 1 shallot onion half a teaspoon 1 teaspoon paprika 1/2 cup of cream 1/2 cup Parmesan cheese (grated) 1 dining floor black pepper Salt Finely chop the shallot and garlic. Take the olive oil in a pan and heat it. Simmer until you haven't chopped it and your garlic has softened. Add tomato paste to the onions and fry until it thickens. it will form the following paprika and cream. Take the black pepper and the sauce you prepared from the stove. Boil the pasta in salted water while in the package. When the pasta is cooked, take half a tea glass of water and process it on the side. Strain through the pasta. Your strained pasta will be taken again and delivered on it. It helps to add thoroughly what you have set aside and budget it. Then add the grated Parmesan and it can be until the pasta becomes synonymous with the sauce. Take the prepared pasta on the serving plate. Serve with grated mesan cheese and finely chopped ba...

1 croissant 1 avocado (Sliced) 4 eggs 3,38 oz  cream 1 tablespoon of butter In a bowl, beat the eggs with salt. Add the cream. After whisking well, put an empty pan on the stove and heat it a little. Add the butter. When the butter is completely melted without burning it, reduce the heat a little, add the eggs and cook by stirring constantly. (Note: you won't get the scrambled result you want if you don't stir the egg constantly.) Serve with avocado slices and croissant. ENJOY YOUR MEAL

1 glass of mayonnaise 3 tablespoons of apple cider vinegar 1 tablespoon of Dijon mustard 2 teaspoons of granulated sugar Salt Black pepper Thinly sliced ​​large-headed cabbage 3 large carrots, grated 2 teaspoons of celery seeds  Whisk together mayonnaise, vinegar, dijon mustard, sugar and celery seeds. Season with salt and pepper. Add the cabbage and carrots and stir to combine well. Cover with cling film and store in the refrigerator until ready to serve. ENJOY YOUR MEAL

For the crepes: 2 cups flour 2 eggs 1.5 cups of milk Half glass of beer 0,044 butter 1 pinch of salt Filling: 1 onion 1 clove of garlic 4 zucchini 0,44 lbs  cream 0,154 lbs crumbled feta cheese 1 tablespoon of olive oil oil half a bunch of dill 4 tablespoons salt, pepper whisked flour, 2 eggs, milk and beer in a deep bowl with a mixer. Add 1 pinch of salt and 0,044 lbs and wait until you get a smooth texture. Cover it with a clean cloth for 30 minutes. For the stuffing, peel and chop the onion. Peel and crush the garlic. Clean and grate the zucchini. Clean and chop the dill. Heat the oil in a pan and sauté the onion and garlic. Zucchini and let it sit for 10 minutes, drinking it through. Take it off the heat to add and pass the dill. Let it cool. Add the egg, cream, cheese and pepper. Grease the butter pan with it. 1 ladle of crepes will take long enough to spill and not brown one side. Turn it over with a plate tool or spatula and send it off side to side. Prepare the crepes in th...

1,1 lbs Brussels sprouts 0,55 lbs shallots 1 chicken breast (Chopped in chunks) 1  garlic 1 teaspoon salt (Heap) 1 teaspoon red pepper flakes (Heaping) 1 teaspoon dried thyme 1 heaping teaspoon of cumin (Heaped) 5 tablespoons of tomato sauce or 1 teaspoon of pepper paste (Heaping) 1 teaspoon tomato paste (Heaping) 1/2 teaspoon of olive oil 2 glasses of water (warm) Wash and drain the chicken breast meat and keep it aside. Wash the Brussels sprouts by peeling the top skins off. Wash the shallots and garlic cloves after peeling and cleaning them. Put all the vegetables and chicken in a deep mixing bowl. Add salt and spices and mix. Then add tomato sauce (or pepper paste), tomato paste and olive oil and mix well. Then transfer to the baking dish or crock pot. Pour the water on it and cook it in the preheated 428 degree oven until the chicken and vegetables are soft. Take it out of the oven and let it rest for 5 minutes. ENJOY YOUR MEAL

  4 tablespoons of olive oil 2 sea bass or sea bream (de-cuttered) 2 cloves of garlic ½ red pepper 0,88 lbs  small tomatoes (colored tomatoes are preferred) 4 tablespoons of white wine 10 small capers 6 sprigs of finely chopped parsley Heat half of the oil in a large skillet and cook the fish for 5 minutes until brown. The fish is turned over and the garlic is added. The peppers are finely chopped, the peppers and tomatoes are added to the pan. Wine is poured over them, and after 1 minute, ½ glass of water is added and salt and pepper are poured. Cover and cook for 15 minutes. After the fish is cooked, the fish are taken to the plates, the sauce is prepared by adding capers and parsley to the remaining ingredients, and served on the plates. ENJOY YOUR MEAL