Potatoes range

Materials
3 large potatoes
3 tablespoons olive oil
2 tablespoons butter
1 clove garlic
1-2 rosemary sprigs
Sea salt - pepper


Set your oven to 230 degrees.

fine piece by a certain subset of potatoes. This will enable them to shake the potatoes stand properly in the tray.

Put it on your countertop by the help of a sharp knife you cut the potatoes and top surface of the thin cross final. This cuts it to the bottom of the other side from the bottom of a well, but be careful not to cut the bottom surface of the potato. This can put bars on both sides of potatoes for.

2 tablespoons olive oil, 2 tablespoons butter, put the rosemary leaves and chopped 1 clove garlic in a frying pan, melt the butter just until it all and keep the fire until blended together and then put aside.

Lubricate the potatoes by hand using the remaining 1 tablespoon olive oil. Put the oven tray. Bake 15 minutes in preheated oven. At the end of 15 minutes removed from the oven with butter mixture and using the 1/2, with the help of brush potatoes. Make sure the butter spread, between slices. Bake for another 15 minutes and then put back into the oven again with butter and oil mixture. Sprinkle with sea salt and pepper and cook for a further 15 to 20 minutes until golden brown on top.

Combo Carpaccio

2 medium beets to boil a little.
2 medium radishes and squash to be raw, all on a plate and slice as you see with mandolin directory.

Sprinkle with salt and squeeze of lemon, a little olive oil, add the leaves to be marinated.

according to taste goat cheese, fresh mint, and serve, garnished with fresh herbs, a little more olive oil, while service trips.

Vegetable Muffin

Materials
2 eggs
1 zucchini
1 carrot
70 gr. feta cheese
1/2 tea cup (5 tbsp) olive oil
2 cups (10 heaping tablespoons) flour
1 packet of baking powder
2 tablespoons yogurt
1 pinch of chopped fresh dill
1 pinch of chopped parsley
1 pinch of chopped mint
1 handful of roughly chopped walnuts
red pepper flakes
Salt, pepper


Preheat your oven to 180 degrees.

Grate the carrots and squash.

A hollow container, 2 cups flour, 2 eggs, feta cheese, chopped parsley, chopped dill, chopped mint, yogurt, baking powder, red pepper flakes, olive oil, carrots and squash that grate, walnut, black pepper and salt and knead thoroughly.

Share the kneaded mixture into the muffin cups.

muffins six pre-heated oven at 180 degrees until the yellow, bake for 20-25 minutes.

Get Lukewarm service.

Zucchini Carpaccio

Materials:

2 zucchini
½ bunch fresh dill
½ bunch mint
Quarter bunch parsley
Juice of 1 lemon
4-5 tablespoons olive oil
sea salt
100 gr. Tulum cheese
1 red pepper flakes or chili pepper

Chop fine using a mandolin round and without peeling the pumpkin.

index slightly overlap along a portion of the other slices to a serving dish.

Lemon juice, olive oil and zucchini with salt seasoning of your knee.

Dill and parsley finely coast. Sprinkle over pumpkin.

Put your hands tore asunder the goat cheese.

Sprinkle with paprika or chilibiber over the desire by sheer sheep cheese pieces by Kia.

Stir in mint leaves by breaking your hand.

Season with chives you chop fine.

The most recent piece of salt, lemon and olive oil make gezdirerek service.

Green Vegetable Frittata

75 g boiled peas
75 g fresh asparagus
1 medium white onion
7 whipped egg
1 tablespoon oregano spice up
2 tablespoons cream
100g fettucine al dente consistency
Fresh baby arugula leaves
Olive oil salt pepper


Cut the asparagus in a pan a little small and saute until soft and put aside. Onions can also be set aside in the same way after the thin coastal and sauté.
- Thoroughly whisk the eggs with the cream in a bowl. This will clarify your eggs in more silky texture
- Marjoram, fettucine, onion, asparagus and peas, çırptıg you add eggs and mix gently to blend all
- Heat a medium skillet thoroughly. Put the olive oil into a pan and heat thoroughly taken mixture.
- Cook for 2-3 minutes. Fold the inner edges with a spatula and collect uncooked Pişiririk mortar thoroughly middle
- Base your fritata be cooked with a larger pan so that the inside out with the help of a dish, and give way to the edge of the well
- 3 minutes more as you cook and serve, garnished with baby rocket leaves fritata.

Morel Mushroom Bruschetta

Morel Mushroom Bruschetta Ingredients (2 people / 5 min)
1 clove garlic
Extra-virgin olive oil
2 handful of morel mushrooms
1 palms up fresh thyme
15-20 g butter
Vegetable juice
2 large slices of your favorite bread or baguette
1 pinch of powdered parmesan
Salt / Pepper


Fry in a little olive oil spread on your bread or toast in the pan-track machine.

Morel mushrooms, nonstick sauté pan with extra virgin olive oil.

Taken on the color of Zn stir up within 1 handful fresh thyme and stir.

Add salt, black pepper and butter.

add a little vegetable broth over the mixture to obtain a creamy texture.

Fried sheep track this creamy mushrooms on your bread.

While bruschetta parmesan powder on your service and add extra virgin olive oil.

NOTE:
dried mushrooms you have received your way, hot water or better you need to do to solve them in hot vegetable stock. In this way, the taste of mushrooms will be passed on to your vegetable juice. Ye ye tempt the taste of mushrooms you use vegetable juice palate will be better times.

Potato Omelette

Potato Omelette Materials
2-3 large sized potatoes
3-4 tablespoons olive oil
Salt
Black pepper
200 gr. full-fat feta cheese
2 tablespoons powdered parmesan
8 large-sized eggs
2-3 branches of chives


Add the olive oil in a pan and heat to medium-sized. Oil pumped up when you add your potatoes you chop into cubes and cook for about 7-8 minutes until it receives well outside of colors. Get the potatoes on a plate.

Beat the eggs in a separate bowl.

Then pour the egg mixture into the pan and cook the potatoes you buy your eggs from the edges inward pushing. you fry the potatoes in the middle of your eggs, feta cheese, add new parmesan and over until toasted in the oven pre-heated to 180 degrees and cook for 10-15 minutes.

Finally, sprinkle on chives and serve.

Spinach Roll

Spinach Roll Materials
500 gr. spinach
2 tablespoons flour (30 gr.)
2 tablespoons butter (30 gr.)
4 egg yolks
4 egg whites
Grated nutmeg ½ units
1 lemon peel
Salt
Black pepper
1 tablespoon grated parmesan

Materials for interior plaster
1 tablespoon butter
250 gr. Cultivated mushroom
½ ties parsley
Salt
Black pepper
150 gr. mild cream chees


For Spinach Roll;
Spinach Thin coast. Melt the butter in a skillet and cook until spinach juice entirely drawbacks. Inside the salt, pepper, mix well and nutmeg and lemon peel to take the edge cool.
Note: If you do not grind Spinach water, drain water.
Add egg yolks and mix into the mortar when it cools down.

Beat the egg whites in a separate bowl until foam with a pinch of salt.

Mix gently, without extinguishing the egg white eggs with spinach mixture.

Place wax paper on your oven container and pour your cake fees.

Bake in preheated oven at 200 degrees for 15 minutes.

For internal charges;
cut into chunks, remove the stalks of the mushrooms.

Melt the butter in a pan, sauté the mushrooms until tender and cool.

Mild cream cheese, chopped parsley, salt and pepper in a bowl and taken. Mix well, add the mushrooms inside.

to combine;
Roll with spinach in a clean wax paper on the counter While cooking in the oven and cool on a spoon evenly sprinkle parmesan.

on paper you sprinkle your fat rolls out of the oven hot spinach parmesan turn by reversing, and roll into the prepared mortar mushroom spreading.

Serve sprinkle parmesan over spinach after you take the chill rol

Minced artichoke

Minced artichoke Materials
2 tablespoons butter
200 gr. Ground beef
1 onion
½ bond dill
Salt
Black pepper
4 artichokes
2 cups water
Olive oil


Melt the butter in a pan. Saute onion in skillet take you chop cooking. Then add the minced meat and continue roasting.

Finally, salt, plenty of pepper, stir and turn the chopped dill and put aside.

Place artichokes in a pot. The share of meat on them, close the lid Stir in water and olive oil to the pan. 30 min. Cook over low heat.

Artichokes be put aside and rest. Sprinkle with the dill and serve.

Cauliflower patties

Cauliflower Fritters Materials
750 g. cauliflower - boiled
3 green onions - finely chopped
Half bond maydanoz- finely chopped
3 eggs
4 tablespoons flour
Salt
Black pepper

Ingredients For the sauce
4 tablespoons yoghurt
1 clove garlic - crushed
1 pinch dried mint

Mash boiled cauliflower in a bowl, then add all ingredients and mix well.

To be a spoon to spread the wax paper baking tray Put all charges. Bake in preheated oven 180 degrees 15 to 20 minutes until golden brown over

Sprinkle with dried mint on the prepared garlic yogurt sauce and serve with hash browns.