INTERNATIONAL FOODS

Mineral Water 4 cl orange juice 2 cl lemon juice 4 cl Apricot Brandy After mixing the ingredients in the shaker, transfer them to the glass, draw soda and use chopped lemon for garnish. ENJOY YOUR MEAL  

3 trout 2-3 potatoes Butter Salt Oregano Black pepper Wash the fish well. Cut it in half lengthwise and place it on the tray. Place the potatoes you cut into round slices between the fish. Put butter in hazelnut-sized pieces on the potatoes and fish, sprinkle lightly salt, pepper and thyme on it and put it in the oven. ENJOY YOUR MEAL

For the dough 1.5 cups of water (warm) 1 teaspoon of cream 1 teaspoon of granulated sugar 1 packet of instant yeast 3.5 cups flour For the pumpkin filling 1.5 cups pumpkin (Boiled) 1 teaspoon cinnamon 1 teaspoon allspice 1 tablespoon of butter 2-3 tablespoons of granulated sugar 1 cup of walnuts For the top 1 egg yolk 1 tablespoon of granulated sugar Tahini Mix warm water, yeast and 1 teaspoon of granulated sugar in a bowl and let it activate for 10 minutes. Add the cream and granulated sugar to the yeast mixture and mix. Then add the flour and start kneading. Knead until you get a soft and smooth dough. Cover with cling film and rest for 30 minutes in a warm environment. While the dough is resting, prepare the stuffing. Take the necessary pumpkin, granulated sugar, spices and butter in a deep bowl and puree them with the help of a blender. Fermented dough 0,39 inc. Thickly roll it, spread it with the pumpkin mortar you prepared and sprinkle it with walnuts and wrap it in a roll. Cut t...

4 jumbo sausages (Chicken or veal) 1 tablespoon tomato paste (thinned) 1 tablespoon hot/sweet chili paste (thinned) 1 tablespoon of olive oil 0,55 lbs cherry tomatoes 1 teaspoon of salt 1 teaspoon of onion powder Black pepper Parsley granular mustard Garlic Yogurt Saute the cherry tomatoes in the pan. Add the tomato paste, olive oil and salt and cook in a sauce consistency. Scrape the sausages with a knife and grill them. After drizzling the tomato sauce over the sausages, serve hot with parsley and black pepper. You can also serve with mustard and/or garlic yogurt if desired.  ENJOY YOUR  MEAL  

8 pieces boneless chicken thigh 2 cups jasmine rice 3 tablespoons sweet pepper sauce (+ 2 tablespoons extra for 2nd cooking) 2 tablespoons of brown sugar 3 tablespoons of soy sauce 4 cloves of garlic (finely grated) 1.5 cups chicken stock 1 red onion (Chopped) 2 tablespoons of olive oil for service fried onions Fresh coriander (finely chopped) After mixing the sauces and brown sugar in a bowl, pour it over the chicken thighs you bought in the baking dish. Then add the rice, garlic and chicken broth and add the onion. After drizzling olive oil on it, cover it with foil and bake for 1 hour in a preheated oven at 200 degrees Celsius and upside down. At the end of the time, remove the foil from the oven and with the help of a brush, apply the sweet pepper sauce reserved for the second cooking on the chickens and bake in the oven at 428 degrees for another 30 minutes. Remove from the oven and serve hot, sprinkled with fried onions and fresh coriander.

  4 slices of red cabbage 1 pear (divided into 4) 1 tablespoon of honey 1 tablespoon of extra virgin olive oil 1 tablespoon of fresh lemon juice Roasted hazelnut chili pepper Fresh mint fresh basil For the green sauce 1/2 bunch of parsley 6 leaves of fresh basil 6 leaves of fresh mint 3 tablespoons of water 1 tablespoon of extra virgin olive oil 1 tablespoon of fresh lemon juice 1/2 teaspoon sea salt Whisk honey, olive oil and lemon juice in a large bowl and marinate the pears in this sauce. Place the red cabbage rings on the serving plate and put the marinated pears on it. Sprinkle with paprika and nuts. For the green sauce, pass all the ingredients first through the blender and then through the strainer. Serve with fresh greens alongside the salad. ENJOY YOUR MEAL

2 cups of turnip juice 1 cup of bulgur wheat 3-4 sprigs of spring onions Half a bunch of parsley 4-5 pickled gherkins 0,11 lbs boiled corn 1 coffee cup of extra virgin olive oil 1 teaspoon paprika 1 teaspoon dried mint 1 teaspoon cumin Put the turnip juice in the pot and wait for it to boil. Add the bulgur and cook on low heat. Mix it gently and wait for it to cool. On the other side, chop the spring onions, parsley and pickled gherkins. Put the olive oil, spices, corn and chopped ingredients on the bulgur. Mix and serve without waiting.