After 21:00, food with an expiry date is on sale
At 900 S-Market stores across the country in Finland, a discount started at 21:00 every evening before the remaining meat and fish (60 percent of which remain on hand) go to waste from the shelves. This last minute sale is called happy hour. Happy hour in the evening rather than market tradition in Turkey actually looks like.

Happy hour is part of a campaign that S-Market has been running for 2 years to reduce food waste. The concept of happy hour is an activity that is identified with drinking in people’s minds. In a country where people love to drink, this food discount application is called happy hour in order to attract the attention of even those who do not care about food waste.
S-Market’s happy hour resulted in a win-win-win situation. Customers can buy food very cheaply, retailers do not have to pay for disposal, and the production and consumption burden on the planet is easing.

According to the report of the United Nations, one third of the food produced for human consumption goes to waste without consumption. This means that 1.3 billion tons of food worth $ 680 billion was wasted. Although climate change / climate crisis can be on the agenda of the world, unfortunately, the food crisis is not a widely expressed problem. But one of the fastest growing issues, like the snowball, is the food crisis, triggered by the climate crisis and population density. When there is such a crisis, it is unacceptable to waste food. It will be gratifying that market chains and restaurants in our country do not remain insensitive to this situation and initiate similar practices.

Tomato is the material we look for the most in winter. Of course, we can preserve the sauce of the best tomatoes we find at the end of the summer, or we can make tomato paste, but freezing is also a way. Scratch the tip of the tomato, boil it whole for 1-2 minutes in boiling water, let it cool and peel off the skin. You can freeze it whole in a tray or container.

Eggplant does not come for ice cream as it contains high water content. Either in the form of rings or strips and bake in the oven for 15-20 minutes. After it cools down, place it between non-stick papers and freeze. If you are going to use the eggplant as a puree later, you can roast it whole or cook it in the oven and then freeze it after puree.

The best way to freeze summer pepper is to cut it into strips and then stack them on a tray and freeze them.

Opinions on the issue of beans are divided. While the vast majority argue that it is necessary to blanch and freeze, some are in favor of ice cream. We prefer the second, more practical method.

The best way to freeze green leaves such as purslane and lamb’s ears is to cook and puree. If you attempt to freeze it as it is, the result will be a dark green, tasteless mass.

Spatial products and solutions for the winter season took their places on the shelves.
In these days when preparing for the winter season, the solutions that restaurants will offer to their guests inside and outside of the space will also gain importance. Always during the winter, as the sector needs is quality and professional solutions with customers located next to the Metro Turkey, businesses as well as spatial strategies and proposals safety and hygiene equipments, table equipment, heating solutions, more than 50 including air cleaning solutions and disinfecting equipment offers a variety of products.

Heating solutions are offered to customers as well as many table equipment such as Table Visor (199.90 TL) and Separator Panel (499.90 TL). Among these solutions, in addition to the Hot Air Fan (349.90 TL) product, there are also Heating Bistro Tables (starting from 1.690 TL) that make it possible to host guests standing or sitting. Many other heating products such as Ceramic Radiant Heaters (starting from 3,990 TL), Wall Mounted Heater (149.90 TL) are offered to customers on the shelves.

Nothing can replace the material in its season. But sometimes we want to freeze the flavors of the seasons. What and how to freeze, information to stick on the refrigerator …
Needless to say, everything is beautiful in its season. Moreover, if we live in a place with delicious and different ingredients. However, there are still some summer houses that we never want to remove. One way to keep the tomatoes, eggplant and greens we buy just in time in the summer is to put them in the freezer rather than eat the tasteless alternatives like greenhouses or canned food. Freezing the summer for a while like Han Solo in Star Wars!

I recently moved rhubarb from Copenhagen to Istanbul. Rhubarb is a juicy and sour vegetable that goes from pink to burgundy and is sold in long stems. Turkey Suspended; it is worth carrying because its closest relative, rhubarb herb does not have the same taste. Thanks to its sourness, Rhubarb goes especially well with desserts and jams. I also threw it in my suitcase to do pie. However, since I will not use it immediately, I put it in the freezer. Big mistake! A few weeks later I started the day dreaming of making an exquisite rhubarb pie. I take the frozen vegetables out of the freezer and let them thaw. Two hours later, something came to me that had completely softened, absorbed water, not pie but had the consistency to make soup. The result was not bad, but I could not help but research the correct ways to freeze rhubarb. The secret was to chop it, arrange it on a tray and freeze it. Thus, its form does not deteriorate, it does not absorb water. I learned my lesson.

The forests at the bottom of the city are full of mushrooms this season. We wanted to introduce this magical ingredient closely before we put a basket on our arms and started collecting mushrooms.
Delicious, poisonous, deadly, magic. Throughout history, many attributes have been attributed to mushrooms. Rightly. After all, a large number of people are poisoned by mushrooms every year. As is known, most of the sweet-looking mushrooms, reminiscent of the Smurfs’ village, are not edible, even highly poisonous. This has increased in recent years, thanks to interest in natural nutrition and foraging. So, before we come to the benefits of natural mushrooms, we should definitely point out that one must collect with a connoisseur. We would also like to remind you that many poisonous mushrooms are similar to edible mushrooms.

Doysun in the Spirit, Turkey’s cork forests professor at İğneada, I collected mushrooms with mikolog Jilber Barutçiyan. We discovered many kinds of mushrooms that we didn’t even guess as edible. We recommend that you take the road with an expert both for a more efficient mushroom hunting and to avoid poisoning. As chef’s said, “All mushrooms are edible. Only some may be your last meal! ”

Soak the peppers. Soak the peppers in super hot water to rehydrate them. If you want to be extra, you can toast them over a low flame to coax out some extra flavor before soaking.
Season the meat. While the peppers are soaking, season your meat generously with salt and freshly ground pepper.
Make the marinade. Grab your blender and blend together the peppers, garlic, oregano, cumin, beef stock, and vinegar.
Marinate overnight. Marinate as long as you can, or for at least 2 hours so the beef can get super flavorful. Don’t forget to season your beef with salt and pepper first.
Make the stew. Sweat the onions to build up caramelization and sweetness, add the beef (you can sear it if you want, but we’re aiming for soft and tender meat) along with all the marinade, then top it off with extra beef stock, bay leaves, and cloves. Done.

I used a little bit of parmesan and thyme to season these guys, but the options are truly endless:
Garlic and herb – as much garlic powder as you can handle plus 2 tablespoons freshly chopped herbs of choice: dill, parsley, scallions, thyme, basil
Everything bagel – make it rain everything bagel spice
Sour cream and onion – mix together 1 tsp each buttermilk powder, onion powder, garlic powder, season to taste and add some scallions
Seaweed and salt – a little crushed seaweed adds a huge amount of umami! Crush up a toasted seaweed snack pack and sprinkle on with salt, to taste.
Five spice – a little take on the flavors of Taiwanese fried chicken: mix together 1/2 tsp each of salt, white pepper, black pepper, five spice, and garlic powder, then add it to the potatoes to taste
Your favorite spice mix – just shake on your favorite spice mix to taste
How to make crispy air fryer potatoes
Wash, dry, and prep your potatoes. Give your spuds a good wash, then pat them dry, throughly. Cut them into wedges.
Oil and season. Give the wedges a little bit of oil to promote crispness, then season with salt and pepper. You can add extra spices too, like garlic powder, onion powder, paprika, or other spices.
Air fry. Pop the potatoes, in a single layer into the air fryer, and fry, flipping once.
Done. Eat all the crispy potatoes you want!
Which potatoes for crispy air fryer potatoes?
I like to use russets or Yukon golds because I think they have the best texture for roasted crispy potatoes: creamy with just enough starchiness.

Why air fryer potatoes?
If you love potatoes, air fryer potatoes are for you! You don’t have to turn on the oven and the result is 100% the same! The air that circulates around in an air fryer makes the outsides crispy all over and the insides perfectly soft. Plus they’re healthier than deep fried wedges or roasties because you hardly use any oil.

Sauté the onions – cook the onions until just soft in a bit of butter.
Mix the meatballs – throughly mix together ground pork, ground beef, eggs, panko, salt, pepper, nutmeg, and the cooked onions.
Make the meatballs – shape into 1 inch meatballs, tightly rolling so they are nice and round.
Cook the meatballs – melt a bit of butter in a non-stick pan and add the meatballs, cooking in batches, making sure to shake the pan so the meatballs stay round.
Make the sauce – in the same pan as you cooked the meatballs, melt a bit of butter and stir in some flour. Whisk in beef stock and cream and simmer until slightly thick. Season with a dash of soy sauce (it’s traditional!), salt and pepper.
Enjoy! – make a meatball plate with the meatballs, gravy, mashed potatoes, thinly sliced cucumbers, and lingonberry sauce.
Swedish meatballs have some pretty standard ingredients: diced onions, ground pork, ground beef, eggs, panko, salt, and pepper, and nutmeg.

Season the steak: Season the steak liberally with the seasoning mix (about 3/4 teaspoon per side).

Preheat your grill to 450°F for high heat grilling.

Grill the packet and the steak: Once the grill is hot, transfer the veggie packet and the steak to the grill. Grill over steak over high, direct heat. After 4 minutes, flip the steak and grill for 5 to 7 additional minutes.

INGREDIENTS

1 ¾ cups old-fashioned oats or quick-cooking oats
1 teaspoon ground cinnamon
½ teaspoon fine sea salt (if using regular table salt, scale back a bit)
2 cups mix-ins* (nuts, seeds, chocolate, shredded coconut or dried fruit)
1 cup creamy peanut butter or almond butter
½ cup honey or maple syrup
1 teaspoon vanilla extract

CHANGE IT UP: These bars can be sweetened (mostly) with Medjool dates, if you’d like to increase the fiber content. Soak 12 dates in piping hot water for 10 minutes, then tear them in half and remove their pits. Place them in a food processor with 2 tablespoons maple syrup or honey and blend until completely smooth.

Sauté the onions – cook the onions until just soft in a bit of butter.
Mix the meatballs – throughly mix together ground pork, ground beef, eggs, panko, salt, pepper, nutmeg, and the cooked onions.
Make the meatballs – shape into 1 inch meatballs, tightly rolling so they are nice and round.
Cook the meatballs – melt a bit of butter in a non-stick pan and add the meatballs, cooking in batches, making sure to shake the pan so the meatballs stay round.
Make the sauce – in the same pan as you cooked the meatballs, melt a bit of butter and stir in some flour. Whisk in beef stock and cream and simmer until slightly thick. Season with a dash of soy sauce (it’s traditional!), salt and pepper.
Enjoy! – make a meatball plate with the meatballs, gravy, mashed potatoes, thinly sliced cucumbers, and lingonberry sauce.
Swedish meatballs have some pretty standard ingredients: diced onions, ground pork, ground beef, eggs, panko, salt, and pepper, and nutmeg.

I used a little bit of parmesan and thyme to season these guys, but the options are truly endless:
Garlic and herb – as much garlic powder as you can handle plus 2 tablespoons freshly chopped herbs of choice: dill, parsley, scallions, thyme, basil
Everything bagel – make it rain everything bagel spice
Sour cream and onion – mix together 1 tsp each buttermilk powder, onion powder, garlic powder, season to taste and add some scallions
Seaweed and salt – a little crushed seaweed adds a huge amount of umami! Crush up a toasted seaweed snack pack and sprinkle on with salt, to taste.
Five spice – a little take on the flavors of Taiwanese fried chicken: mix together 1/2 tsp each of salt, white pepper, black pepper, five spice, and garlic powder, then add it to the potatoes to taste
Your favorite spice mix – just shake on your favorite spice mix to taste
How to make crispy air fryer potatoes
Wash, dry, and prep your potatoes. Give your spuds a good wash, then pat them dry, throughly. Cut them into wedges.
Oil and season. Give the wedges a little bit of oil to promote crispness, then season with salt and pepper. You can add extra spices too, like garlic powder, onion powder, paprika, or other spices.
Air fry. Pop the potatoes, in a single layer into the air fryer, and fry, flipping once.
Done. Eat all the crispy potatoes you want!
Which potatoes for crispy air fryer potatoes?
I like to use russets or Yukon golds because I think they have the best texture for roasted crispy potatoes: creamy with just enough starchiness.

Why air fryer potatoes?
If you love potatoes, air fryer potatoes are for you! You don’t have to turn on the oven and the result is 100% the same! The air that circulates around in an air fryer makes the outsides crispy all over and the insides perfectly soft. Plus they’re healthier than deep fried wedges or roasties because you hardly use any oil.

Soak the peppers. Soak the peppers in super hot water to rehydrate them. If you want to be extra, you can toast them over a low flame to coax out some extra flavor before soaking.
Season the meat. While the peppers are soaking, season your meat generously with salt and freshly ground pepper.
Make the marinade. Grab your blender and blend together the peppers, garlic, oregano, cumin, beef stock, and vinegar.
Marinate overnight. Marinate as long as you can, or for at least 2 hours so the beef can get super flavorful. Don’t forget to season your beef with salt and pepper first.
Make the stew. Sweat the onions to build up caramelization and sweetness, add the beef (you can sear it if you want, but we’re aiming for soft and tender meat) along with all the marinade, then top it off with extra beef stock, bay leaves, and cloves. Done.

The forests at the bottom of the city are full of mushrooms this season. We wanted to introduce this magical ingredient closely before we put a basket on our arms and started collecting mushrooms.
Delicious, poisonous, deadly, magic. Throughout history, many attributes have been attributed to mushrooms. Rightly. After all, a large number of people are poisoned by mushrooms every year. As is known, most of the sweet-looking mushrooms, reminiscent of the Smurfs’ village, are not edible, even highly poisonous. This has increased in recent years, thanks to interest in natural nutrition and foraging. So, before we come to the benefits of natural mushrooms, we should definitely point out that one must collect with a connoisseur. We would also like to remind you that many poisonous mushrooms are similar to edible mushrooms.

Doysun in the Spirit, Turkey’s cork forests professor at İğneada, I collected mushrooms with mikolog Jilber Barutçiyan. We discovered many kinds of mushrooms that we didn’t even guess as edible. We recommend that you take the road with an expert both for a more efficient mushroom hunting and to avoid poisoning. As chef’s said, “All mushrooms are edible. Only some may be your last meal! ”

Drying, freezing, pickling… For those who want to keep summer, sun, peach and figs as much as possible.
We like to consume fruits and vegetables in their season. In the kitchen of Ruhun Doysun, there is eating figs by picking them from the branch in summer, coloring the table with pumpkin in winter, and chasing fresh herbs in spring. But we also like to save its flavor and nutritional value for other seasons when we find a good ingredient. Moreover, even though it may seem troublesome at first glance, these are the ingredients that later save us time in the kitchen and add pleasure to cooking at home. Here are ways to save the indispensable tomato, eggplant and colorful fruits for winter.

Whichever method you choose, the most important point is the quality of the materials you use. Plan ahead. Shortly after getting the fruits and vegetables you want to keep, freeze, dry and jar. Do not forget to sterilize the jars and bottles you use.

Dry

We may not have enough space or time to dry fruit and vegetables outdoors in the city. Of course, you can get a fruit-vegetable dryer, but actually the lowest setting of the oven also works very well. Drying in the oven is a practical method, especially for those who live in damp places. Remember to heat your oven as low as possible and leave the door open for a few centimeters if necessary so that the moisture inside can escape.

Nothing can replace the material in its season. But sometimes we want to freeze the flavors of the seasons. What and how to freeze, information to stick on the refrigerator …
Needless to say, everything is beautiful in its season. Moreover, if we live in a place with delicious and different ingredients. However, there are still some summer houses that we never want to remove. One way to keep the tomatoes, eggplant and greens we buy just in time in the summer is to put them in the freezer rather than eat the tasteless alternatives like greenhouses or canned food. Freezing the summer for a while like Han Solo in Star Wars!

I recently moved rhubarb from Copenhagen to Istanbul. Rhubarb is a juicy and sour vegetable that goes from pink to burgundy and is sold in long stems. Turkey Suspended; it is worth carrying because its closest relative, rhubarb herb does not have the same taste. Thanks to its sourness, Rhubarb goes especially well with desserts and jams. I also threw it in my suitcase to do pie. However, since I will not use it immediately, I put it in the freezer. Big mistake! A few weeks later I started the day dreaming of making an exquisite rhubarb pie. I take the frozen vegetables out of the freezer and let them thaw. Two hours later, something came to me that had completely softened, absorbed water, not pie but had the consistency to make soup. The result was not bad, but I could not help but research the correct ways to freeze rhubarb. The secret was to chop it, arrange it on a tray and freeze it. Thus, its form does not deteriorate, it does not absorb water. I learned my lesson.

COLD TOMATO SOUP
MATERIALS
1 bunch of fresh mint
20 sprigs of fresh thyme
10 Fennel stalks
1/2 bunch of chervil
10 sprigs of fresh tarragon
2 kg Tomatoes
150 ml Fig vinegar
30 ml Olive Oil
Salt
PREPARATION OF
Extract the leaves of mint, thyme, fennel stalk, parsley, and tarragon. Roughly chop the tomatoes along with the leaves of the herbs.

Pass all the ingredients through Grundig Slow Juicer 5 times.

Add the fig vinegar and olive oil to the liquid you have obtained and season with salt.

Strain and refrigerate. Serve after cooling.

VEGETABLE LEGUMES SOUP
MATERIALS
1 Carrot
1 Celery – With Stems
3 Fresh Potatoes
1 Pumpkin
2 thin stalks of Leek
5 cloves of Garlic
1 bunch of Spinach
100 g Boiled beans
75 g Green lentils
1 teaspoon of hot pepper
2 lt Chicken stock
10-12 leaves of Basil
80 ml Olive Oil
Salt, pepper
PREPARATION OF
Clean and dice carrots, celery, celery stalks, potatoes and squash.

Finely chop the leeks and garlic.

Clean the spinach, weed out the stalks.

Heat the olive oil in the soup pot. Throw the carrots, celery, garlic and leeks in the pan and sweat.

Add the potato, turn for a few minutes. Add the beans and lentils, add the hot pepper and mix.

Add the squash and pour the chicken stock over all the ingredients.

Strum the vegetables until they are cooked to the teeth.

Add the spinach and basil and mix, turn off the heat.

Sweeten with salt.

Spatial products and solutions for the winter season took their places on the shelves.
In these days when preparing for the winter season, the solutions that restaurants will offer to their guests inside and outside of the space will also gain importance. Always during the winter, as the sector needs is quality and professional solutions with customers located next to the Metro Turkey, businesses as well as spatial strategies and proposals safety and hygiene equipments, table equipment, heating solutions, more than fifty including air cleaning solutions and disinfecting equipment offers a variety of products.

Heating solutions are offered to customers as well as many table equipment such as Table Visor (199.90 TL) and Separator Panel (499.90 TL). Among these solutions, in addition to the Hot Air Fan (349.90 TL) product, there are also Heating Bistro Tables (starting from 1.690 TL) that make it possible to host guests standing or sitting. Many other heating products such as Ceramic Radiant Heaters (starting from 3,990 TL), Wall Mounted Heater (149.90 TL) are offered to customers on the shelves.

With the start of the summer season, when greenhouse crops are switched to field crops, both consumers and wholesalers have an eye for Çanakkale. The artisans who want to benefit from the reputation of Çanakkale tomato write ‘Çanakkale tomato’ on their products.

This situation, encountered at the beginning of each crop year, upset the Çanakkale tomato growers. The producers say that the real Çanakkale tomato will not be able to take its place on the counter before July.

Its flavor is potassium in its soil and the strong wind gives it

The taste of the famous Çanakkale tomato, where the demand is so high, is the wind of the city and the soil with high potassium content. Tomato growers in the Kumkale Plain, also known as the Batak Plain, state that they owe the aroma, scent and appearance of their products to the winds blowing from the Kaz Mountains and Dardanelles and the soils with high potassium content. Kumkale, Tevfikiye, Naked and Halileli villages are the main tomato production centers in the city. Şahin Ceylan, who grows tomatoes in the village of Tevfikiye, stated that the soil structure in the Kumkale Plain is very suitable for tomato production, “The high potassium content of the soil gives the tomato a very good color and the inside is plump. Therefore, Çanakkale tomatoes are very tasty and juicy.”

Gürcan Duran, who mediates the marketing of the product between the producers and wholesalers in the Naked village, said that the reason why Çanakkale tomato is preferred by consumers is the taste and the long shelf life. Kumkale Plain from far across Turkey to the middle of November, the beginning of July, Duran explaining tomato shipments to bear some of the range based on seasonal conditions, “Çanakkale tomato peculiar smell, color, and is known for its flavor. Are unique to the Table of Contents crystalline structure Çanakkale tomatoes. No vessel Kumkale Plain comes to mind when it comes to Çanakkale tomatoes. Currently, around 200 tons of products per day are shipped to metropolitan cities. In the last early harvest, that is, in the October-November period, around 500 tons of tomatoes are produced from here, “he said.

This fruit with vitamin C reduces the risk of a very important disease.

Mandarin, which is among the indispensable fruits of the winter season and known as a vitamin C store, has been reported to reduce the risk of cancer.

Dietician Sevinç Yetişen stated that tangerine is a sweet, fragrant, delicious and vitamin-rich fruit from the citrus family.

Mr. Yetişen stated that the carotene that gives tangerine its orange color reduces the risk of liver diseases, arteriosclerosis and diabetes, and drew attention to the fact that it helps to reduce high blood pressure thanks to its potassium content.

Emphasizing that tangerine contains vitamin C, it has been determined that it increases the resistance of the body against ailments such as cold, flu and flu, Yetişen said:
” It has a cholesterol-lowering effect due to the soluble fiber it contains. It reduces the risk of our body getting cancer with the antioxidant substances it contains. Thanks to the flavone tangeretin found in tangerine, it has anticancer properties and is effective in preventing the spread of infection. ”

Sevinç Yetişen stated that the researches on the effects of tangerine against stress and insomnia are still ongoing, and explained that tangerine, which has many varieties and is in orange-yellow color, has a fleshy and juicy structure.