Cooking with recipes that give millions in a once-watched channels like Suat Durmus, “I gave the recipe according to Turkey’s economic conditions. I cook every meal. Great chefs don’t do this. They cannot explain it in a language the public understands. For example, I’m in favor of doing whatever is in people’s homes. But the chefs are doing this: ya There is a dish called salmon on a bed of granite spinach. The weight of the anchovy is 35 TL, so where should he find the salmon and turn the spinach into granite? What am I doing? For example, there is something called ‘Chicken in Salt’. If you go today, they get 300 Lira in a restaurant. I cooked salt chicken at home. It was 25 lira then, now it was 40 lira. So I showed you that what you ate for 300 liras can be done with 40 liras. That’s why my channel has become very popular, ”he said. Durmuş underlined that give recipes always considering the economic conditions in Turkey, “the Turkish people loved me so. “I did not give the recipe for the dishes that you cannot even name.”

“Very bad things are done for rating in MasterChef”

Stating that everything done on television is done with the concern of rating, Suat Durmuş said, “Programs like MasterChef are made with anxiety because it is known that they will end if they do not get ratings. When I watch it, I see very clearly that everyone in MasterChef competes very differently than they do in normal life. So the A character there is not such a man in his daily life. He struggles to be noticed there. ‘I have found the opportunity of my life right now. I am on a well watched program and here people exhibit actions and attitudes that are not in themselves, “How much can people notice me?” This sometimes causes nonsense, ”he said. Stating that he was also very uncomfortable with the attitudes in the program, Durmuş said, “Isn’t there a lot of shouting and calling? Very bad things are done for the sake of ratings. The chefs there are not such men in their real lives. But the programs they have shot in cities recently are very positive, very good things. Recently, they took Bursa and Maraş. These are nice.” said.

Celery: Cook the tiny celery with its stems and leaves. A delicious, woody flavor emerges, you will be as if transported to pine forests.

– Jerusalem artichoke: Its trapezoidal shape and thin shells make it difficult to peel the yam. It’s hard not to waste it while robbing. However, you do not need to peel the yam. An idea; Grind olive oil, parsley, hazelnuts, mix with unpeeled ground apples and put in the oven.

– Onion: You can plant the top of the onion, which is normally thrown away, in the ground and grow new onions. This is called recycling!

Leek: White and light green parts of leeks are generally used in recipes. The long dark green parts usually go to waste. One way to utilize them is to place them underneath when cooking meat, chicken or fish in the oven. It gives height and flavor.

Cabbage: It may not end up eating cabbage. The best way to make use of more is actually to freeze. Cut the cabbage into 4 and blanch. Freeze it after draining the water well. Cabbage lasts this way for months, even years.

– Beet: You can boil the stems or make beet stalks with olive oil. Color is enough! The leaves of beets are also called red spinach, they are so healthy. You can eat its young leaves raw like a salad, and the harder leaves after lightly boiling.

Potatoes: Do not throw away the skins of peeled potatoes. Bake it in the oven with olive oil, salt and pepper and make chips. The water in which you boil the potatoes has a lot of ingenuity; Use it instead of water to thicken sauces or make bread. Potato juice adds both flavor and texture.

Atart by cooking the pasta, cooking time varies so follow the on pack instructions.
While the pasta is cooking, sauté the garlic with a pinch of salt and a drizzle of olive oil.
Add the chopped tomatoes and sliced mushrooms, with a sprinkling of paprika and cayenne pepper.
Once those have cooked nicely stir through the tomato puree and add the spinach, letting it wilt.
When the pasta is cooked, drain and stir it into the sauce.
Serve with lots of black pepper, chilli flakes and salt, and i like a squeeze of lemon juice too.

I use tomatoes, spinach and mushrooms, but red peppers, courgettes and green beans would be great additions too. likewise, feel free to change the herbs and spices, i love the mix of paprika and cayenne with chilli flakes for a little spice, but fresh basil, dried oregano and rosemary are a lovely combination too.

We always get a lot of questions about quick, easy weekday suppers and how to eat well when you’re really busy, so i’ve started putting together a little bank of recipes that tackle this for you – starting with this easy pea and spinach pasta. i’ve been making this a lot recently and it’s a real winner. it takes just ten minutes to put together, you only need six ingredients, there’s very little washing up and you don’t need to chop anything.

ingredients:
1 serving pasta, we use brown rice pasta
2 tablespoons coconut yoghurt
handful of fresh spinach
juice of half a lemon
handful of frozen peas
drizzle of olive oil
pinch of sea salt
pinch of pepper
Put the pasta in a pan of boiling water and cook to the instructions on the pack. once cooked, drain and leave to one side.
if you’re using frozen peas, then cook them in with the pasta for the last 5 minutes of cooking time.
once the pasta is cooked; drain and add the yogurt, oil, lemon juice, peas, spinach, salt and pepper.
give the whole thing a good stir before serving.

BITTER QUINOA? RINSE IT!

You may also wonder about quinoa, which is actually a seed even though it’s often referred to as a grain.

From time to time, I encounter people who don’t like quinoa. They usually tell me it tastes bitter to them, and for good reason. Quinoa’s natural coating, saponin, tastes bitter.

Some companies sell it pre-washed and others don’t, which is why you may have tried it once and liked it but had it another time and hated it.

The fix for bitter quinoa is simple. Rinse the quinoa in a fine mesh strainer under running water for a minute to remove the coating, thereby making you a happy eater of fluffy, non-bitter seeds (which happen to be gluten free and loaded with protein).

We always get a lot of questions about quick, easy weekday suppers and how to eat well when you’re really busy, so i’ve started putting together a little bank of recipes that tackle this for you – starting with this easy pea and spinach pasta. i’ve been making this a lot recently and it’s a real winner. it takes just ten minutes to put together, you only need six ingredients, there’s very little washing up and you don’t need to chop anything.

ingredients
1 serving pasta, we use brown rice pasta
2 tablespoons coconut yoghurt
handful of fresh spinach
juice of half a lemon
handful of frozen peas
drizzle of olive oil
pinch of sea salt
pinch of pepper
method
put the pasta in a pan of boiling water and cook to the instructions on the pack. once cooked, drain and leave to one side.
if you’re using frozen peas, then cook them in with the pasta for the last 5 minutes of cooking time.
once the pasta is cooked; drain and add the yogurt, oil, lemon juice, peas, spinach, salt and pepper.
give the whole thing a good stir before serving.