While every nation in South America has a distinct culinary tradition shaped by local crops and waves of immigration, there is one element that unites them all: a serious sweet tooth.

It’s no surprise that these countries love dessert: this is, after all, where cane sugar comes from. Brazil is the world’s leading producer of the stuff, and Ecuador, Colombia, Venezuela, and Peru have a long history of growing sugar cane along the Pacific and Caribbean coastlines.

Where milk and sugar are staples, and sweetened condensed milk reigns supreme, nothing figures more heavily in desserts than caramel and its kin. Mexico’s sugary goat milk caramel is known as cajeta, but South America has half a dozen names for the stuff, each with slight regional variations. (A friendly bit of advice: Don’t try to ask for cajeta in Argentina, where that word is street slang for a female body part.) Dulce de leche, which translates to “milk candy” or “sweetness of milk,” is found across Argentina and Uruguay.

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.

Michelin Star Chef
The Bodrum Edition’s signature restaurant Brava was opened under the management of the famous Chef Diego Muñoz. One of the most successful new restaurants of the past year, The Bodrum Edition’s signature restaurant Brava, with names such as Başak Dizer Tatlıtuğ, Kıvanç Tatlıtuğ, Deniz Marşan and Melisa Tapan. started the new season with an opening. Brava with its open air concept; colorful and attractive, inspired by Latin-Aegean cuisine. Brava welcomes its guests with unique flavors such as the octopus Tiradito with avocado cream and olive oil, lamb’s feet cooked slowly for 24 hours and lobster accompanied by zucchini spaghetti. Designed with unique recipes, the menu celebrates the diversity of the environment using only fresh produce from local producers.

In the menu prepared by Chef Diego Muñoz, octopus Tiradito with avocado cream and olive oil, lamb’s leg cooked slowly for 24 hours and lobster accompanied by zucchini spaghetti stand out.

Diego Muñoz, the famous chef of Brava, the delightful restaurant of The Bodrum Edition, whose name is mentioned as one of the most talented and creative chefs in the world, is a libertarian chef with an innovative point of view, as well as being one of the representatives of South American culture in the world. At Brava, guests can enjoy snacks representing Muñoz’s gastronomic journey, and experience a variety of snacks and refreshing beverages, from fried local peppers with tahini, peanut and mint sauce to Shrimp Satay. Brava, bearing the signature of Michelin star chef Muñoz, has three different awards in the fields of best gourmet restaurant, best signature restaurant and best wedding cuisine from the most prestigious authorities in the world. Brava is ready to give its guests an unforgettable summer with music performances that take place every day.

Çukurova Development Agency (ÇKA), which carries out its activities under the General Directorate of Development Agencies of the Ministry of Industry and Technology, has allocated a budget of 12 million TL to develop tourism in the region. Gastronomy tourism will be the priority in the supports to be realized within the scope of the Destination Management Small Scale Infrastructure Program in Tourism.

Making a statement about the program, ÇKA General Secretary Lutfi Altunsu said, “ Destination Management in Tourism Small Scale Infrastructure Program with a total budget of 12 million TL in order to increase the added value obtained from tourism and increase the number of tourists and tourism revenues in the region by developing tourism in the Çukurova Region within the scope of a destination-oriented approach He said they announced.

Support between 500 thousand and 2 million TL will be provided
Emphasizing that within the scope of the program, a minimum of 500 thousand TL and a maximum of 2 million TL will be provided to the projects, Altunsu announced the eligible applicants as public institutions and organizations, local administrations and local administration unions, professional organizations that qualify as public institutions and universities. Altunsu stated that while determining the priorities of the program, the types of tourism that can be developed in sub-regions are taken into consideration and the districts are classified accordingly.

Seasoning Is Change Everything
Think beyond bagels! This seasoning blend recipe adds flavor to all kinds of snacks and side dishes. Just keep in mind that the seasoning contains salt, so you might scale the salt back a bit on whatever you’re serving it with.

Here are a few ways to use it:

On toast. Sprinkle it over avocado toast, buttered toast, or cream cheese on toast. It’s surprisingly good on peanut butter toast, too.
On soup. I can vouch that this blend adds some fun flavor and crunch when sprinkled over creamy cauliflower soup. (I have a hunch it would be good on mashed potatoes, too.)
On vegetables. Liven up your roasted vegetables with a sprinkle of everything blend. I loved it on roasted Brussels sprouts with a swoosh of tahini sauce underneath. Both the spice blend and tahini contain sesame seeds, so they go great together. This treatment would be great on roasted broccoli, too.
On dips. Try sprinkling everything bagel blend on hummus, or simple tahini or sour cream-based dips.
On popcorn. Everything blend on stovetop popcorn? Have mercy.

5 Reasons To Love Ratatouille
It’s a great way to use up a surplus of late-summer veggies. If you come home from the farmers’ market with too much, make ratatouille.
Ratatouille turns basic vegetables into magic. Even if you don’t typically love eggplant or summer squash, I bet you’ll enjoy this ratatouille.
It’s vegan and gluten free for all to enjoy. Just choose your accompaniments accordingly.
Ratatouille is a great make-ahead recipe. It tastes even better the next day and reheats beautifully. (You can also freeze extra ratatouille for later.)
Make it a movie night and watch Disney’s Ratatouille!

This recipe is a little different. We’re going to roast the vegetables until they’re deliciously caramelized on the edges and a little dehydrated (no squeaky or mushy zucchini here). Then, we’ll add those perfectly roasted veggies to a simmering fresh tomato sauce.

This method yields amazing ratatouille. My husband says it’s the best he’s ever had. It’s also easier to make than proper stovetop ratatouille, since it requires less time standing over the stove. Hooray!

It’s a great way to use up a surplus of late-summer veggies. If you come home from the farmers’ market with too much, make ratatouille.
Ratatouille turns basic vegetables into magic. Even if you don’t typically love eggplant or summer squash, I bet you’ll enjoy this ratatouille.
It’s vegan and gluten free for all to enjoy. Just choose your accompaniments accordingly.
Ratatouille is a great make-ahead recipe. It tastes even better the next day and reheats beautifully. (You can also freeze extra ratatouille for later.)
Make it a movie night and watch Disney’s Ratatouille!

This recipe is a little different. We’re going to roast the vegetables until they’re deliciously caramelized on the edges and a little dehydrated (no squeaky or mushy zucchini here). Then, we’ll add those perfectly roasted veggies to a simmering fresh tomato sauce.

This method yields amazing ratatouille. My husband says it’s the best he’s ever had. It’s also easier to make than proper stovetop ratatouille, since it requires less time standing over the stove. Hooray!

It’s ratatouille season! Ratatouille is a classic end-of-summer French stew that’s fun to say (rat-tuh-TOO-ee) and fun to make. It’s packed with fresh produce: tomatoes, eggplant, zucchini and yellow squash, and bell pepper.

This summer, we sampled authentic French ratatouille in Provence. I liked some ratatouille more than others, so I vowed to come up with my own favorite ratatouille recipe when I came home. Today is the day!
In Provence, ratatouille is typically cooked on the stove. Each vegetable is cooked in olive oil until it’s properly tender. In the end, all of the ingredients are combined and simmered to meld the flavors.

The French know how to cook, and this concept is definitely one to follow. Ratatouille combines a large volume of late-summer vegetables that have different cook times. If you tried to throw them all into a pot at once, none of the veggies would have a chance to caramelize, the eggplant would fall apart by the time the zucchini is tender, and your ratatouille would probably never meet its full potential.

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.

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.

Frankie Beach Club is in Susona Bodrum this summer.
Frankie Istanbul’s experience is at Susona Bodrum this summer with Frankie Beach Club. Frankie Beach Club, managed by Kaya Demirer and his team, aims to offer a different taste and entertainment concept with the concept of “Power Lunch” this summer.
Located on the beach of Susona Bodrum in Torba, overlooking the Aegean, Frankie Beach Club serves between 11:00 and 20:00 with its special menus and far from ordinary entertainment.

Power Lunch concept
On the menu of Frankie Beach Club where “Power Lunch” concept will be at the forefront; Big fish, slow cooked meat with bones, seafood paella, shellfish and similar Aegean delicacies will take the leading role. In the menu, share plates referring to local recipes using real local products and slightly processed vegetables served cold lead the way. It attracts attention with its various salad alternatives in all sizes. And the favorites of the last period Poke Bowls are also on the menu of Frankie Beach Club.

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.

First of all we should remind how to apply eye area creams.

Cream content Eye area creams used during the day contain SPF and correct the appearance of the skin throughout the day. If your product does not contain sunscreen, always use an additional sunscreen. Hyaluronic acid is a good moisturizer. It has intense water retaining properties. Moisturizing the skin well reduces the appearance of wrinkles. Seramides can be added to the contents of creams due to their moisturizing effects. AHA can be added to eye area creams used at night. It has restorative, regenerative effects.

When using eye creams, your skin type is very important! If you have a dry and dull skin type and you experience these problems more in winter, eye contour creams will be a better choice for you. On the other hand, eye cream is suitable for mixed, oily or dry skin. Although it is generally preferred in the summer months, the mild formula serums are a more suitable option for oily skin with their oil-free feature. If you have a loss of moisture, you can go for creams or serums.

A vacation luggage list always saves lives when going for summer vacation. Preparing suitcases is often a torture. It is seen as a burden to prepare a suitcase until you hit the road. However, we cannot believe that we will set out without preparing the suitcase. Preparing suitcases without wrinkling is almost an art.

Colorful, free, comfortable …

One of the details that women care about is to prepare suitcases. Especially when going on a summer vacation, the parts we put in the suitcase must be complete. We have listed the methods for this for you.

There are always colorful pieces in your summer suitcase. Summer means color. If you are not good at making combinations of clothes, try this method. Throw random pieces into your summer suitcase. Take your colorful t-shirts, shorts, etc. without thinking about it. Thus, while you are on holiday, you will make combinations with the parts you are not accustomed to and you will discover new combination ideas since you are out of the usual. Since summer is the season of being more free with colors, cuts, patterns, you can make trial and error with new ideas.

How long you will be on vacation should be the main criterion in determining the amount of items you need to take with you. We are sure that you will need more shoes and clothes for a long journey.

6 life-saving tactics when preparing a summer vacation suitcase

While the weather is getting warmer, preparations for the summer vacation are accelerating. If you are planning to escape somewhere to listen a little this summer, take a look at these 6 suggestions before you start preparing your suitcase.

Prepare a lightweight suitcase

Plan your receipts well, both to avoid paying extra money for luggage at the airport and to travel more comfortably. For this, you can buy light clothes such as shorts and T-shirts, depending on how many days you will be at your destination. If you are traveling to a big city, leave some space in the suitcase in case you shop without returning. The suggestions for preparing suitcases for those who set off only with hand luggage are in our article!

Prepare a lightweight suitcase

2- Take sunscreens in a suitcase

One of the most challenging issues for those who go on vacation in the summer is burns, which are the result of the scorching sun. If you do not want to spend your holiday with a whining back, take sunscreen creams before you go and avoid direct sun, especially at noon.

3- Don’t forget the spare swimwear and clothes

Although it is a small possibility, your suitcase may be lost at the airport and most of your holiday can end until it reaches you. When you get on the plane, take a small cabin baggage with you and put a few spare clothes and swimsuits inside. So you can remove and use them if necessary.

4- Back up your battery

Summer vacation also means taking lots of photos, videos and instantly sharing them on social media. Get a spare battery and powerbank to keep your phone charging along the way. In this way, even if you take hundreds of photos, you can charge your phone wherever you want.

 5- Discard surpluses

Nobody wants to carry a heavy suitcase from there to there in hot weather. Instead of taking books and magazines you will never read, leave them at home. When you want to read something, you can buy a newspaper wherever you go or read it from the phone.

6- Place the items correctly

If there is something as important as the items you take in your suitcase, how it is placed. You can also set off with a small suitcase by stuffing things into shoes and folding them to take up less space. Do not forget to buy less wrinkled clothes, if possible, to be comfortable on holiday.