Butchers in Anatolia give unused bones to the people who want it free of charge. Generally, the people who do not have the opportunity to buy meat enrich their meals by using bone broth instead of meat. Papara is the meatless form of triti. Stale breads are softened with broth and served with yogurt and spicy seasoning. In Antakya region, the spice of this dressing is “habak”, and dried basil flower, which is not used much in other regions. After all the leaves are in the flower, it is cut from the bottom so that the bush grows again and dried in the sun in an upside down fashion. Then the seed is taken and the remaining part is crumbled in the palm of the hand and added to the meals.

Sırmast
The purpose of making Sırmast is to catch a new and different flavor by using stale breads. Unleavened dough is kneaded with flour, salt and water and left for 30 minutes. One centimeter thick dough is rolled out. It is cooked on both sides in a lean sheet. It is cut into squares the thickness of two fingers. After the garlic is crushed with salt, it is whipped with yogurt. Square doughs are dipped in yogurt and stacked on a large plate. Plain butter is melted and poured over. Sprinkle chili pepper and mix the mortar. The mixture is poured over stale bread.

There is of course math behind creating a new food. It should pay attention to its taste, texture and visuality. Acid, oil, salt and sweet ratios must be balanced. Many experienced cooks know that; The secret to a delicious meal is not in complex recipes, but in a few ingredients correctly combined.

For good flavor marriages, the chemical composition of the ingredients works well. The tomato and strawberry duo is a good example. They go well together because they both contain a compound called “eugenol”. The more specific combinations are those that share the same geography or season. Tomato-basil; thyme-lamb; As in the examples of anchovy-cornmeal.

Making a difference with familiar flavors, cheese in the refrigerator, spices in the pantry, lemon in the fridge… Are you ready to push the boundaries by putting aside prejudices without forgetting the mathematics of the job? Let’s start with broccoli.

Broccoli and Pistachio

Salty ingredients suit broccoli. For this reason, broccoli can be mentioned with salty fish in Italian cuisine, cheese in England, and soy sauce in Far East cuisine. For a lush meal, cut the broccoli into trees with its stems, drizzle olive oil on them and cook a little in the oven. In the chopper, turn the peanuts with a clove of crushed garlic, fresh basil leaves and olive oil. Mix it with the broccoli you have cooked. Add the fresh curd cheese and crumble raw pistachios.

MATERIALS
2 Medium celery,1 Carrot,2 Capia Peppers,1 Green Pepper,1 onion,4 Fresh Potatoes,5-6 cloves of Garlic,10 sprigs of Parsley,5-6 sprigs of Basil,3 Ripe Tomatoes,250 ml Olive Oil,2 Hot dried peppers,1.5 lt Drinking water,Salt and Pepper
Peel the shells of the celery and chop it into large pieces with the stems.

Clean the carrots, capia, green peppers, onions, potatoes and garlic and chop them into large pieces.

Chop the parsley and basil stems.

Peel and chop the tomatoes and mix them with all the vegetables.

Season the vegetable mix with 100 ml of olive oil, salt, and freshly ground black pepper; spread it on a baking sheet.

Cook the vegetables on the tray in a medium heat wood oven for 10 minutes until they soften and turn color. Check the tray once in a while, mix the vegetables if necessary, turn the tray.

Heat the remaining olive oil in a soup pot. Add the vegetables and hot peppers you have baked and turn them for 2 minutes. Put the drinking water on it and keep it on the stove for 30-35 minutes until the vegetables are well cooked.

Pass the cooked vegetables through the Grundig Power Blender. Add water according to its consistency.

With Grundig Soup Maker, you can prepare this recipe consistently without having to wait.

That’s why if you want green beans that stay green, cook them 6 minutes or less, and then plunge them into ice water to stop the cooking. If you add vinegar, do so after you’ve coated the beans with oil.
This green bean salad recipe comes via my friend Heidi H in Massachusetts, adapted from a 1992 recipe in Bon Appétit. It combines blanched fresh green beans with lots of fresh basil and grated Parmesan, with a simple balsamic vinaigrette.
Heidi and her kids love it, and so do we. Enjoy!
PREP TIME 10 mins
COOK TIME 15 mins
TOTAL TIME 25 mins
SERVINGS 6 servings
To save time prep the other ingredients while the water coms to a boil.
Ingredients
1 1/2 pounds trimmed green beans, cut to 2 to 3 inch long pieces
Salt
1/2 cup finely chopped red onion (or shallots)
2 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil
3/4 cup chopped fresh basil leaves
3/4 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
Freshly ground black pepper

Butchers in Anatolia give unused bones to the people who want it free of charge. Generally, the people who do not have the opportunity to buy meat enrich their meals by using bone broth instead of meat. Papara is the meatless form of triti. Stale breads are softened with broth and served with yogurt and spicy seasoning. In Antakya region, the spice of this dressing is “habak”, and dried basil flower, which is not used much in other regions. After all the leaves are in the flower, it is cut from the bottom so that the bush grows again and dried in the sun in an upside down fashion. Then the seed is taken and the remaining part is crumbled in the palm of the hand and added to the meals.

Sırmast
The purpose of making Sırmast is to catch a new and different flavor by using stale breads. Unleavened dough is kneaded with flour, salt and water and left for 30 minutes. One centimeter thick dough is rolled out. It is cooked on both sides in a lean sheet. It is cut into squares the thickness of two fingers. After the garlic is crushed with salt, it is whipped with yogurt. Square doughs are dipped in yogurt and stacked on a large plate. Plain butter is melted and poured over. Sprinkle chili pepper and mix the mortar. The mixture is poured over stale bread.

MATERIALS
2 Medium celery
1 Carrot
2 Capia Peppers
1 Green Pepper
1 onion
4 Fresh Potatoes
5-6 cloves of Garlic
10 sprigs of Parsley
5-6 sprigs of Basil
3 Ripe Tomatoes
250 ml Olive Oil
2 Hot dried peppers
1.5 lt Drinking water
Salt and Pepper
PREPARATION OF
Peel the shells of the celery and chop it into large pieces with the stems.

Clean the carrots, capia, green peppers, onions, potatoes and garlic and chop them into large pieces.

Chop the parsley and basil stems.

Peel and chop the tomatoes and mix them with all the vegetables.

Season the vegetable mix with 100 ml of olive oil, salt, and freshly ground black pepper; spread it on a baking sheet.

Cook the vegetables on the tray in a medium heat wood oven for 10 minutes until they soften and turn color. Check the tray once in a while, mix the vegetables if necessary, turn the tray.

Heat the remaining olive oil in a soup pot. Add the vegetables and hot peppers you have baked and turn them for 2 minutes. Put the drinking water on it and keep it on the stove for 30-35 minutes until the vegetables are well cooked.

Pass the cooked vegetables through the Grundig Power Blender. Add water according to its consistency.

With Grundig Soup Maker, you can prepare this recipe consistently without having to wait.

There is of course math behind creating a new food. It should pay attention to its taste, texture and visuality. Acid, oil, salt and sweet ratios must be balanced. Many experienced cooks know that; The secret to a delicious meal is not in complex recipes, but in a few ingredients correctly combined.

For good flavor marriages, the chemical composition of the ingredients works well. The tomato and strawberry duo is a good example. They go well together because they both contain a compound called “eugenol”. The more specific combinations are those that share the same geography or season. Tomato-basil; thyme-lamb; As in the examples of anchovy-cornmeal.

Making a difference with familiar flavors, cheese in the refrigerator, spices in the pantry, lemon in the fridge… Are you ready to push the boundaries by putting aside prejudices without forgetting the mathematics of the job? Let’s start with broccoli.

Broccoli and Pistachio

Salty ingredients suit broccoli. For this reason, broccoli can be mentioned with salty fish in Italian cuisine, cheese in England, and soy sauce in Far East cuisine. For a lush meal, cut the broccoli into trees with its stems, drizzle olive oil on them and cook a little in the oven. In the chopper, turn the peanuts with a clove of crushed garlic, fresh basil leaves and olive oil. Mix it with the broccoli you have cooked. Add the fresh curd cheese and crumble raw pistachios.

Wild mushrooms and basil pasta (FOR 4 PERSON)
Let’s check materials

Metro Chef green lentil pasta 800 g
Coconut cream 250 g
1 bunch of fresh basil
Pesto sauce 100 gr
Butter 100 gr
Olive oil 50 ml
Salt 5 gr
Black pepper 5 gr
Morel mushrooms 50 gr
Oyster mushrooms 50 g
Shiitake mushrooms 50 g
Asparagus 8 pieces
Pasta with mushrooms and basil
Fabrication

Olive oil and salt are added to boiling water.
The pastas are added and boiled until al dente consistency and filtered.
Butter is added to the pan and the chopped mushrooms are sautéed and seasoned with salt and pepper.
Pesto sauce and coconut cream are added and mixed.
When the cream thickens, pastas are added. The asparagus is boiled in boiling water for 45 seconds and added to the pasta.
It is made ready for service by adding basil leaves, salt and pepper.
Seafood tagliatelle (FOR 4 PERSON)
Materials

Metro Chef Tagliatelle 800 gr
Butter 100 gr
Olive oil 50 ml
Salt 5 gr
Black pepper 5 gr
Cream 100 gr
Mussel meat 80 g
Fish broth 100 ml
Shrimp
Vongole
Microfly
Seafood Tagliatelle
Fabrication

Olive oil and salt are added to boiling water.
The pastas are added and boiled until al dente consistency and filtered.
Sauté the shrimps, vongole and mussels sequentially with olive oil in a pan and add fish broth.
Cream is added and seasoned with salt and pepper. Drained pastas are thrown into the sauce and mixed, and butter pieces are added and the sauce and pasta are bound.
Prepared pasta is served with micro sprout.