I’m pretty obsessed with mushrooms at the best of times, i just love their texture and their ability to absorb so many flavours, which is why they work so well here. they’re sliced thinly and then sautéed with fresh thyme, onion, garlic, salt and pepper and then stirred through with natural (coconut yoghurt) to create a rich, creamy mix that absorbs so well onto crusty sourdough bread.
ingredients
• 250g chestnut mushrooms, roughly chopped
• half an onion, peeled and roughly chopped
• 3 garlic cloves, peeled and roughly chopped
• 2 sprigs of fresh thyme, roughly chopped
• 1 tablespoon olive oil
• juice of half a lemon
• 1 tablespoon coconut yoghurt
To serve
• 2 slices sourdough bread, toasted
• pinch of sea salt
• pinch of pepper
method
1. place the onion and garlic in a pan with a good drizzle of olive oil and cook for 5-10 minutes over a medium heat until soft.
2. once the onions and garlic are soft, add in the mushrooms and give it all a good stir.
3. leave to cook for another 5-10 minutes until soft.
4. just before serving, add a good pinch of thyme, salt and pepper and stir through the yoghurt and lemon juice.
5. when ready; spoon the mushrooms on top of the toast and serve with another sprinkle of thyme, salt and pepper.

Don’t Say Don’t Eat Fish! Try These Recipes

Lemon Infused Fish Stock
Materials:

1 medium leek (chopped)
1 medium onion (chopped)
1 celery stalk (chopped)
1/2 bulb fennel (chopped)
2 cloves of garlic (unpeeled)
100ml extra virgin olive oil
Roughly 1.5 kg white fishbone
1 bay leaf
300 ml dry white wine
2 fresh thyme
4 fresh parsley
1/2 lemon, sliced
1/2 teaspoon of white pepper
4 whole lemons
Preparation of:

Put the leeks, onions, celery, fennel and garlic in a saucepan or large pan. Add oil to sauteed vegetables. Cook gently with the lid on low heat for about 15 minutes until tender.
Stir in fish bones. Add the wine and cook until almost all the liquid has evaporated. Pour 2 liters of cold water over it and add herbs, lemon and black pepper. When it starts to boil, scrape the foam off the surface with a wide spoon. Reduce the heat and let it simmer for 20 minutes. Let it rest for about 10 minutes after heat.

For Saffron Infused Water:

100 ml cold water
1 gram of saffron
Add saffron to cold water and wait 1 night. You can consume it the next day and keep it in the refrigerator.
Potato and Beetroot Mackerel
Materials:

4 Mackarel fillets marinated in apple cider vinegar (80 g each)
2 whole Beets cooked with Modena balsamic vinegar
240 g potato salad
Fresh parsley for decoration
Extra virgin olive oil to finish

Antiquity Heritage Healing: Thyme
Thyme, a plant species used by mankind since ancient times, is a symbol of nobility, courage and wealth. Betül Pak, an academic at the Department of Vegetable and Animal Production at Tavas Vocational High School at Pamukkale University, stated that Denizli is the capital of the world in thyme production. Pak said, “These days when we approach nature and nature due to coronavirus, we can make and use cleaning materials with thyme oil and oregano juice in our home. One of our bedside plants should be thyme with its natural scent and relaxing feature.”

Pamukkale University Tavas Vocational High School Plant and Animal Production Department lecturer Betül Pak made a statement about the thyme production in the city and its benefits. Pak, Denizli thyme needs of the world 75 percent, he said that Turkey meets the 90 percent. Pak noted that they are continuing scientific research and studies at Tavas Vocational High School in order to improve thyme production in the city.

BEAUTIFUL SCENT IN ANCIENT GREEK, USED FOR CANDLES IN ANCIENT EGYPT
Stating that thyme has been used by humanity since ancient times, Pak said, “Thyme is a plant that has a history of thousands of years and was the symbol of nobility, courage and wealth in ancient times. In ancient Greece, it is seen that incense was used in temples because of its fragrance, as an antitrust remover in humans and as a repellent of insects in homes, and in ancient Egypt, it was used in mummy making by taking advantage of its germicidal and protective properties, and it is included in the prescriptions on the tablets belonging to the Mesopotamian Civilization period.

Thyme

Thyme has been recommended for cough and respiratory infections for centuries. Today, many plant-based lozenges and cough syrups contain thyme extract. You can soak a few teaspoons of thyme in hot water for 10 minutes and drink it like tea. It is even more effective if you mix it with fresh mint.

Honey

Honey (real honey of course) is a miracle food. It is known that dark honeys such as chestnut, oak and pine are more healing. A spoonful of honey before going to bed is perfect for sleep-disturbing coughs.
But let’s say we got sick. Usually, if the condition is not another, more serious disease, fever goes away, and a runny nose too. And all that remains is that cough that sometimes lasts for weeks, keeps us and other people in the house asleep at night, and sneakily attacked us during the meeting / concert / cinema we thought we were recovering!

Of course, it is best to consult a doctor for prolonged sore throats and coughs, but we can also create natural potions and relieve symptoms with easily available ingredients.

In general, ingredients such as garlic, onion, thyme and parsley go well with mushrooms. The recipe for “duxelles” dedicated by the 17th century famous French chef to his boss, Marquis d’Uxelles, is a mixture of these ingredients. It is best to spread the paste, which contains finely chopped onion, mushroom, parsley and butter, on bread, use it as a pastry filling or add it to an omelet. Apart from these classics (as with all ingredients), the materials grown in the same season are the best suited for mushrooms. Chestnut for example. To balance the sweetness of chestnuts, mushrooms are added to tagliatelle, which Italians make with chestnut flour. Apart from thyme and parsley, tarragon is also a type of herb that suits mushrooms. In particular, you can chop a small amount of fresh tarragon into the cream mushroom soup. Another ingredient that goes well with mushrooms is cheese. It does not matter fresh or aged; It is perfect for balancing the salt, which is the only missing thing in mushrooms.
Finally, we recommend Sophia Coppola’s “The Beguiled” movie on mushroom picking, cooking and mushroom poisoning. The movie starts with mushrooms, ends with mushrooms …

I’m pretty obsessed with mushrooms at the best of times, i just love their texture and their ability to absorb so many flavours, which is why they work so well here. they’re sliced thinly and then sautéed with fresh thyme, onion, garlic, salt and pepper and then stirred through with natural (coconut yoghurt) to create a rich, creamy mix that absorbs so well onto crusty sourdough bread.
ingredients
• 250g chestnut mushrooms, roughly chopped
• half an onion, peeled and roughly chopped
• 3 garlic cloves, peeled and roughly chopped
• 2 sprigs of fresh thyme, roughly chopped
• 1 tablespoon olive oil
• juice of half a lemon
• 1 tablespoon coconut yoghurt
To serve
• 2 slices sourdough bread, toasted
• pinch of sea salt
• pinch of pepper
method
1. place the onion and garlic in a pan with a good drizzle of olive oil and cook for 5-10 minutes over a medium heat until soft.
2. once the onions and garlic are soft, add in the mushrooms and give it all a good stir.
3. leave to cook for another 5-10 minutes until soft.
4. just before serving, add a good pinch of thyme, salt and pepper and stir through the yoghurt and lemon juice.
5. when ready; spoon the mushrooms on top of the toast and serve with another sprinkle of thyme, salt and pepper.

I’m pretty obsessed with mushrooms at the best of times, i just love their texture and their ability to absorb so many flavours, which is why they work so well here. they’re sliced thinly and then sautéed with fresh thyme, onion, garlic, salt and pepper and then stirred through with natural (coconut yoghurt) to create a rich, creamy mix that absorbs so well onto crusty sourdough bread.
ingredients
• 250g chestnut mushrooms, roughly chopped
• half an onion, peeled and roughly chopped
• 3 garlic cloves, peeled and roughly chopped
• 2 sprigs of fresh thyme, roughly chopped
• 1 tablespoon olive oil
• juice of half a lemon
• 1 tablespoon coconut yoghurt
To serve
• 2 slices sourdough bread, toasted
• pinch of sea salt
• pinch of pepper
method
1. place the onion and garlic in a pan with a good drizzle of olive oil and cook for 5-10 minutes over a medium heat until soft.
2. once the onions and garlic are soft, add in the mushrooms and give it all a good stir.
3. leave to cook for another 5-10 minutes until soft.
4. just before serving, add a good pinch of thyme, salt and pepper and stir through the yoghurt and lemon juice.
5. when ready; spoon the mushrooms on top of the toast and serve with another sprinkle of thyme, salt and pepper.

In general, ingredients such as garlic, onion, thyme and parsley go well with mushrooms. The recipe for “duxelles” dedicated by the 17th century famous French chef to his boss, Marquis d’Uxelles, is a mixture of these ingredients. It is best to spread the paste, which contains finely chopped onion, mushroom, parsley and butter, on bread, use it as a pastry filling or add it to an omelet. Apart from these classics (as with all ingredients), the materials grown in the same season are the best suited for mushrooms. Chestnut for example. To balance the sweetness of chestnuts, mushrooms are added to tagliatelle, which Italians make with chestnut flour. Apart from thyme and parsley, tarragon is also a type of herb that suits mushrooms. In particular, you can chop a small amount of fresh tarragon into the cream mushroom soup. Another ingredient that goes well with mushrooms is cheese. It does not matter fresh or aged; It is perfect for balancing the salt, which is the only missing thing in mushrooms.
Finally, we recommend Sophia Coppola’s “The Beguiled” movie on mushroom picking, cooking and mushroom poisoning. The movie starts with mushrooms, ends with mushrooms …

Thyme

Thyme has been recommended for cough and respiratory infections for centuries. Today, many plant-based lozenges and cough syrups contain thyme extract. You can soak a few teaspoons of thyme in hot water for 10 minutes and drink it like tea. It is even more effective if you mix it with fresh mint.

Honey

Honey (real honey of course) is a miracle food. It is known that dark honeys such as chestnut, oak and pine are more healing. A spoonful of honey before going to bed is perfect for sleep-disturbing coughs.
But let’s say we got sick. Usually, if the condition is not another, more serious disease, fever goes away, and a runny nose too. And all that remains is that cough that sometimes lasts for weeks, keeps us and other people in the house asleep at night, and sneakily attacked us during the meeting / concert / cinema we thought we were recovering!

Of course, it is best to consult a doctor for prolonged sore throats and coughs, but we can also create natural potions and relieve symptoms with easily available ingredients.

Emphasizing that thyme is a very common area of ​​use, Pak said, “We can use fresh leaves in salads and soups. After drying both the above ground part and the leaves, it is used as a spice to give flavor and aroma to meat dishes, pizzas, soups and sauces. It is known to be used in folk medicine for aches and pains. Thyme oil is used against rheumatism and muscle aches. It is known to be used for cholesterol, lowering blood sugar and balancing blood pressure, relaxing the digestive system, respiratory diseases such as cough and bronchitis. , externally, can be used for insect bites and eczema. It is considered as a natural preservative in perfumery and cosmetic products, “he said.
Stating that thyme has antibiotic, antibacterial, antifungal and antiviral effects due to the active ingredients it contains, Pak said, “In these days when we approach nature and nature due to coronavirus, we can make cleaning materials with oregano oil and thyme juice and use it comfortably. “he spoke.

Thyme, a plant species used by mankind since ancient times, is a symbol of nobility, courage and wealth. Betül Pak, an academic at the Department of Vegetable and Animal Production at Tavas Vocational High School at Pamukkale University, stated that Denizli is the capital of the world in thyme production. Pak said, “These days when we approach nature and nature due to coronavirus, we can make and use cleaning materials with thyme oil and oregano juice in our home. One of our bedside plants should be thyme with its natural scent and relaxing feature.”

Pamukkale University Tavas Vocational High School Plant and Animal Production Department lecturer Betül Pak made a statement about the thyme production in the city and its benefits. Pak, Denizli thyme needs of the world 75 percent, he said that Turkey meets the 90 percent. Pak noted that they are continuing scientific research and studies at Tavas Vocational High School in order to improve thyme production in the city.

BEAUTIFUL SCENT IN ANCIENT GREEK, USED FOR CANDLES IN ANCIENT EGYPT
Stating that thyme has been used by humanity since ancient times, Pak said, “Thyme is a plant that has a history of thousands of years and was the symbol of nobility, courage and wealth in ancient times. In ancient Greece, it is seen that incense was used in temples because of its fragrance, as an antitrust remover in humans and as a repellent of insects in homes, and in ancient Egypt, it was used in mummy making by taking advantage of its germicidal and protective properties, and it is included in the prescriptions on the tablets belonging to the Mesopotamian Civilization period.