Spanish Tapas By Maria From HR

In terms of Spanish cuisine, the word “tapas” derives from its literal English translation “covers”.  Historically, small dishes had been used to cover drinks in bars to prevent insects flying into the drinks.  When small snacks were placed in these dishes to enjoy with the drinks, the word “tapas” caught on as the name for … Continue reading

Aegean Stuffed Peppers By Gokhan From Product Group

 Practically, it is baked dish with pre-cooking. The mixture of beautiful stuffing and fresh peppers creating an amazing vegetarian dish. Stuffing peppers has been a method of cooking in both sides of the Aegean sea for ages. you can make it either with adding minced meat in the mixture or as a vegetarian option. Different … Continue reading

Mediterranean Style French Beans By Ali From Product Group

It is a traditional food belongs to Ayvalik, a city has a coast to Aegean Sea in Turkey. The dish can be eaten as a meze with Raki (very famous Turkish spirit) as well as a main course. JJ Ingredients: OIL034-Gomo Extra Virgin Olive Oil-1x5L VEG360-Red Onions-1x5kg VEG007-Loose Tomatoes (Class 2)-1x6kg SPI403-Nefis Bucket Red Pepper … Continue reading

Stuffed mushroom with tomato sauce and melted cheddar by Ateser from Operations

Here is one of my favourite dishes of all the time. It’s unique and easy to prepare. I enjoy cooking it and it is a great meal to have with friends, I hope that you try to make it and can taste how nice all the flavours blend together. Best thing is about making it … Continue reading

Su Boregi – Turkish Cheese Lasagne (Ottoman Cuisine) By Pinar From Sales

This borek is very famous all-over Turkey, especially in the Black Sea Region, in the north. The crispy outer layers, squeaky soft layers of lasagne-like sheets, warm and melting cheese taste in-between might be the reason for its popularity. For making the layers of lasagne: 350 gr/ 3 cups Self raising flour (FLO031: wrights Self … Continue reading