INTERNATIONAL FOODS

  Salt (1 Dessert Spoon) Parsley Bunch (6 ) Thyme (1 Dessert Spoon) Garlic (2 cloves) Chili Powder (1 Teaspoon) Green pepper (1 Piece) Tomato sauce (1 package) Grated Mozzarella (0.5 Pack)  Penne Pasta (0.5 Pack) Olive oil (4 Tablespoons) Let's get our water in our pot to boil our pasta. Let's throw our salt into our water. Let's put our pasta in our pot and boil it for 7-8 minutes. For our pasta sauce, let's put our oil in our sauce pan and add our crushed garlic and fry it. Let's add our spices and chopped parsley. Let's put our cooked pasta on our garbage skewers. Let's put it on our tray. Let's put our sauce on our pasta. Let's sprinkle our grated mozzarella and finely chopped green peppers on them. Let's cook in a preheated oven at 392 degrees until our cheese melts. Serve with a sprinkling of thyme on top. ENJOY YOUR MEAL

  This beer variety evolved from the English porter and was partly influenced by the imperial stout. Beers that fall into this category typically have a high alcohol content, usually between 5.5% and 9.5% ABV, while their color ranges from mahogany red to deep brown. They are full-bodied and smooth beers with typical malt flavors, often complemented by aromas of toast, caramel, licorice, dried fruit, chocolate and coffee. Baltic porter pairs perfectly with hearty dishes, especially roasted or grilled meats and stews. They can also go well with chocolate or hazelnut desserts and cheese.

  Granulated sugar (1 tablespoon) Cocoa (2 Desserts spoons) Dark chocolate (1.5 Pieces Package) Milk (2.5 Cups of Water) marshmallows (6 Pieces) Break the dark chocolate into small pieces and transfer it to a glass bowl. Let's melt the chocolates in the bowl, which you place on a boiling water vapor, in a bain-marie. Take the milk in a large bowl. With the addition of cocoa and granulated sugar, let it boil for 3-4 minutes, stirring in between. Let's share the milk mixture that you mixed with the melted dark chocolate in bain-marie style into the serving glasses. Let's add Marshmallows on it and serve. ENJOY YOUR MEAL

Water  (2 Cups of Water) Ice  (1 Cup of Water) Vanilla Extract  (3 Drops) Butterfly Tea  (4 units) Let's add the herbs and then the hot water to the teapot and let it brew for 15 minutes. After the plant gives its color to the water, add 2 drops of vanilla extract and let the tea cool. After the tea has cooled, let's serve it with the amount of ice you want.

  Black pepper (0.5 Teaspoons) Salt (1 Dessert Spoon) Egg (4 units) Vinegar (1 tablespoon) Water (1 Cup of Water) Toast bread (4 Slices) Mayonnaise (2 Tablespoons) Butter (1 tablespoon) Washed Leek and Spinach (1 Pack) Let's fry the bread in a pan or in a toaster without oil. Saute the washed spinach in butter. Add salt and pepper to taste. Bring the water for the eggs to boiling temperature. Let's add vinegar to it and create a swirl and throw it into this swirl and cook. We have to throw them one by one and after waiting for 4 minutes, we have to filter them out. Let's put the spinach on the toasted bread. After adding the poached eggs, we serve with mayonnaise and sprinkle with salt. ENJOY YOUR MEAL

Black pepper (1 Teaspoon) Flour (2 Tablespoons) Salt  (3 Teaspoons) Thyme (3 Branches) Mushrooms (1,1 lbs) Garlic (3 cloves) Zucchini (1 Piece) Garlic powder (2 Teaspoons) Muscat (2 Pinch) Cashew (1 Cup of Water) Tomatoes (3 pieces) Carrot (1 Piece) Coconut Candy (1 Dessert Spoon) Soy Milk (2 Cups of Water) Vegan Cheese (1 Tea Cup) Finely chop the mushroom. Let's also chop our onion finely and fry the onion a little in olive oil. Then add the mushrooms and fry until the water is gone. Let's grate our carrots and add it to the mixture and fry it too. Let's cut our zucchini into small cubes and add our zucchini. Let's add our chopped garlic and continue cooking. Add salt and pepper, mix a little more and turn off the stove and let it cool. For our bechamel sauce, let's add olive oil to a pan and turn on the stove. Add the flour and fry until it turns color. Gradually add the milk and mix until smooth. Let's add salt and nutmeg to flavor it. Let's mix it from t...

Salt (1 pinch) Lemon (0.5 Pieces) Cherry Tomatoes (4 pcs) Lettuce (8 Leaves) Cubed Chicken Fillet (2 Pieces) Avocado (1 Piece) Quinoa (2 Tablespoons) extra virgin olive oil (2 Tablespoons) Let's boil the chicken in 2 glasses of water and the quinoa in 1 tea glass of water. While they are boiling, let's wash the other ingredients well on the side. Let's chop the greens with our hands and put them in the serving bowl. Finely chop half an avocado and add it to the lettuce. Cut the cherry tomatoes into four and put them in a serving bowl. Let's drain the cooked quinoa and chicken and let it cool for 10 minutes and then place it in the serving bowl. Finally, let's drizzle the lemon, olive oil and salt that we whisked in a small bowl over the salad and enjoy it.