Eco Chef Recipes

BY H.SENA

MINT-LEMON NAME OF CREATOR DIFFICULTY H. SENA ŞAHİN NUMBER OF SERVING PREPARATION FOR 1 PUT A POT ONTO THE COOKER. INGREDIENTS POUR WATER AND ADD THE 1 GLASS OF WATER DRY MINT TO THE POT. ½ LEMONS SQUEEZE THE LEMON AND 2 TEASPOONS OF DRY MINT ADD THEM TO THE POT AS 1 OR 2 LEAVES OF MINT 1 TEASPOON OF SUGAR WELL. (OPTIONAL) COOK IT AT LOW HEAT, 1 TEASPOON OF DRY GINGER UNTIL THE WATER BOILS. 1 TEASPOON OF HONEY FILTER THE MIXTURE AND (OPTIONAL) POUR IT INTO A CUP. YOU CAN ADD SOME LEAVES OF MINT AND A SLICE OF LEMON. FINALLY, ADD SOME GINGER TO THE BEVERAGE. YOU CAN ALSO ADD SOME HONEY TO MAKE IT TASTE BETTER. BON APPETIT!

BY ALICE BY H. SENA

TARATOR NAME OF CREATOR DIFFICULTY YAREN M. ÇAVDAR NUMBER OF SERVING PREPARATION INGREDIENTS PEEL THE CARROTS AND GRATE THEM 4 CARROTS A HALF CUP OF WATER PREHEAT OLIVE OIL IN A PAN 2 CLOVES OF GARLIC 1 CUP YOGURT AND ADD 2 CLOVES OF MAYONNAISE GARLIC WAIT FOR A LITTLE 2 TEASPOON SALT AND ADD THE CARROTS 3 SPOON OIL INTO THE PAN ADD WATER AND SALT AND SAUTTE UNTIL SOFTENED AND LEAVE TO COOL IN A BOWL MIX THE YOGHURT, MAYONNAISE AND CARROTS AND IT'S DONE

BY YAREN BY INÊS

LEITE-CREME NAME OF CREATOR DIFFICULTY LARA MOREIRA NUMBER OF SERVING PREPARATION INGREDIENTS BRING THE MILK TO THE HEAT WITH THE CINNAMON 1 LITRE OF MILK 4 EGG-YOLKS STICK AND LEMON PEEL, RESERVING A LITTLE MILK. 7 SPOONS OF SUGAR 4 SPOONS OF FLOUR MIX THE SUGAR WITH THE 1 CINNAMON STICK FLOUR AND ADD THE EGG YOLKS, PREVIOUSLY BEATEN 1 LEMON PEEL AND ADD THE REST OF THE MILK YOU HAVE RESERVED AND STIR WELL. WHEN THE MILK BOILS, REMOVE THE LEMON PEEL AND CINNAMON STICK AND ADD THE CREAM YOU PREPARED BEFORE AND LET IT BOIL FOR 2 MINUTES. POUR THE MIXTURE ON A PLATTER AND SPRINKLE WITH CINNAMON.

BY MERYEM

STRAWBERRY YOGHURT NAME OF CREATOR DIFFICULTY MERYEM SARIDOĞAN NUMBER OF SERVING PREPARATION INGREDIENTS 5-6 PIECES STRAWBERRY LET'S CLEAN AND SLICE 1 TABLESPOON HONEY, SUGAR THE STRAWBERRIES. 4 TABLESPOONS YOGHURT LET'S TAKE THE YOGHURT, HONEY AND STRAWBERRIES IN A BOWL AND BLEND THEM. LET'S TAKE OUR MIX BOWLS. OUR FRUIT YOGHURT IS READY. BON APPETIT.

BY MERYEM BY LARA

TOAST WITH AVOCADO, EGG AND GREEK YOGURT SAUCE NAME OF CREATOR DIFFICULTY INÊS SILVA NUMBER OF SERVING PREPARATION INGREDIENTS CRUSH THE AVOCADO WITH A FORK, ADD THE ZEST AND THE JUICE OF HALF A LEMON, ADD THE YOGURT AND SEASON WITH SALT AND PEPPER. 75 G OF SEED TOAST MIX WELL. 150 G OF AVOCADO BOIL 500 ML OF WATER IN A 3 EGGS PAN, POUR THE VINEGAR, 2 OR 3 SPOONS OF VINEGAR OPEN THE EGGS, ONE BY ONE, 35 G OF GREEK YOGHURT INTO A BOWL AND POUR THEM HALF LEMON INTO THE BOILING WATER TO 375 ML OF WATER SALSA (BY CHOICE) POACH, ABOUT 3 MINUTES. SALT (BY CHOICE) PEPPER (BY CHOICE) REMOVE THEM WITH THE HELP OF A SKIMMER AND PLACE THEM ON A CLOTH OR KITCHEN PAPER. SPREAD THE TOAST WITH THE AVOCADO PASTE, OVERLAP AN EGG, SPRINKLE WITH PARSLEY ANDSERVE.

BY YAREN













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