AS WE CONSUME WE PRODUCE

Bekir UĞURLU

HOMEMADE LEMONADE

MATERİALS

6 large lemons
1 orange
1 cup of granulated sugar
1 cup of hot water
1 liter of cold water
Half a bunch of fresh mint

PREPARATION

Grate the peels of lemons and oranges into a bowl.
Add sugar to it and rub it well with your hands.
Then pour hot water over it and stir until the sugar dissolves.
Squeeze the juice of the oranges and lemons whose peels you have grated and add to the sugary mixture.
Strain the lemonade essence through a sieve and after cooling it in the refrigerator, add water and mint leaves and serve.

Anca GRUDINARIU

HOMEMADE WHİTE BREAD

MATERİALS

-500g white flour of good quality

-2 eggs

-25 g fresh yeast

-300 ml water

-1 tablespoon sugar

-3 tablespoons oil

-1/2 teaspoon salt

PREPARATION

In a bowl pour the flour, crumbled yeast, then add sugar, salt, eggs and lukewarm water.

Mix the ingredients until smooth, then knead well with your fists. Leave the dough to rise in a warm place until it increases in volume (about 15-20 minutes). After this time, the risen dough is divided

into three pieces and rolled out on a pastry board to form sticks. This is placed in a tray lined with flour,then put in the oven. Baking time is about 45 minutes.

Remove the bread from the pan and allow to cool.

Enjoy your meal!

İbrahim BİRCAN

BREAD FLOUR MAKİNG

MATERİALS

2 stale breads

PREPARATION

1. Chop your stale bread into small cubes.
2. Slowly cook at 150 degrees until they are lightly browned.
3. Then pass it through the food processor.
4. Strain after thinning thoroughly. You can consume it locked in the jar.

   Cristina ANTAL

                                       PICKLES

MATERİALS

3 cucumbers

2 carrots

2 cloves of garlic

1 onion

1 spoon of salt

1 pinch of mustard seeds

1 leaf of bay

some dry thyme

PREPARATION

We wash and cut into little pieces the cucumbers, some slices of carrot, slices of onion, a little garlic and put them, all, into jars. Over these, we add in each jar a spoon of salt, a pinch of mustard seeds, a leaf of bay and some dry thyme. Over all these we add hot water to fill the jar and put the cover of the jar. Then we have to wait for at least three weeks to eat them

Alvaro Yugueros MARTİN

HOMEMADE YOGURT

MATERİALS

1 liter raw milk

2 tablespoon yogurt

PREPARATION

Put a teaspoon of yogurt in each glass. Add some milk. Close the glasses. Place the glasses in a hot yogurt maker 24 hours.Advice: You can some jam or honey.

                                Sebahat SARIŞAN

                          ANATOLIAN VILLAGE BREAD
MATERIALS
Village style flour, warm water, sourdough (Yeast is revived with warm water, a little flour.
This yeast can be used for many years)

PREPARATION

We make dough with flour, yeast, salt and warm water. We ferment. We make dough balls. We are waiting for it to ferment. We thin the dough ball with a rolling pin. We cook the thinned dough in a bread pan.

      Muhammet TAŞKIN

FRUIT TEA

MATERIALS
dried fruit peels
boiled water
sugar

PREPARATION
1.We dry the skins of the fruits we eat.

2.We throw enough in the boiled water and wait for it to brew.

3.After our tea is brewed, we optionally add sugar.

Feyza AK

MAKING APPLE VINEGAR

MATERIALS

– Apple peels

– 1 teaspoon of bulgur

-1 teaspoon of chickpeas

-1 teaspoon of sugar

– A small piece of dried bread

-Water

-Glass jar

PREPARATION

Put all the ingredients in the jar and fill it with water. We close the mouth of the jar with a cheesecloth and rubber band. We shouldn’t close the lid. We keep it in a dark environment for about 3 months by mixing it every day. The formation of flies on it indicates that the vinegar has started to form. Don’t worry, that’s a good thing! We will filter after 3 months. Our vinegar is ready to use.

Emine SEZER

CHOCOLATE COVERED CANDİED ORANGE PEEL

MATERİALS

3 oranges
6 glasses of cold water
Cup size (250 ml)

PREPARATION

For sherbet;

1 teaspoon of orange juice
1 teaspoon of water
1 glass of sugar
2-3 drops of lemon juice
For the coating;

2-3 tablespoons of granulated sugar
1-2 packs of dark chocolate
Preparation of

Cut off the top and bottom parts of the oranges.
4 intermittent scratches are made around it.
The shells are carefully peeled without breaking.
It is sliced ​​vertically in half a finger thickness and sticks are obtained.
Orange peels are taken into a suitable pot and boiled with 2 glasses of cold water for 10 minutes.
Then it is filtered and cold water is poured over it.
This process is done 3 times in total. This way, the crusts will not be bitter.
Sherbet ingredients except lemon juice are added to the pot and boiled.
Transfer the softened orange peels and cook on medium heat until they absorb some water. (10-15 min) the orange peels will begin to crystallize. That way we can tell they’re ready.
Add lemon juice and cook for 2-3 more minutes.
Then, with the help of a colander, the excess water is drained and removed.
When it is warm, it is dipped in granulated sugar on both sides and placed on a tray with greaseproof paper. You can also sprinkle it.
It is kept in this way for 1 hour at room temperature.
Drying is provided. It would be better if left overnight.
It is then covered with melted dark chocolate or milk chocolate.
enjoy your meal.

                                  Ayşenur ÜNNÜ

                                   PRECIPITATE
MATERİALS
1 liter milk
juice of 1 lemon
1 teaspoon of salt
PREPARATION
First, we pour 1 liter of milk into our pot. We boil the poured milk. After the milk boils, we add lemon juice into it. Then we wait for your milk to curdle. After the milk is cut, we filter the water. We add salt to the cottage cheese and our cottage cheese is ready. Bon appetit.
Note: The water remaining after filtering the precipitate is whey. You can use this non-spill, which has a high nutritional

                               Rukiye SELÇUKER

                               CHICKPEA YEAST
MATERİALS
1 cup chickpeas
1 teaspoon of salt
1 teaspoon of sugar
1 teaspoon of flour
2 cups of hot water

PREPARATION
1) Yeast is started by mashing the chickpeas into three or four pieces into coarse grains.
2) Chickpeas, which are crushed into large pieces, are taken into a glass jar and salt and sugar are added to it along with the flour.
3) Add 2 glasses of water to the ingredients.
4) All ingredients are carefully mixed.
5) Afterwards, the yeast is left to stand between 40 and 50 degrees. In order for the yeast to take hold, it is necessary to be careful that the temperature does not drop too much.
6) The next day, the chickpeas of the foaming and rising yeast can be filtered and the foamy part can be used.

Şadan ÇELİK

QUINCE CREAM

MATERİALS
1) seeds of a quince
2) half a cup of clean water

PREPARATION
1) Put the water inthe glass bowl
2) Add the seeds to the water and close the container.
3) Wait at least three days like this.
4) The water will have a gel-like consistency.

Rita RİMKUVİENE

LITHUANIAN CUPCAKES

MATERİALS

3 eggs

150 g butter

80-90 g sugar

1 tbsp.tablespoon vanilla sugar

1/3 teaspoon salt

1 teaspoon baking powder

6 tablespoons sour cream

2.5 glasses of flour

PREPARATION

Melt the butter, add the eggs, add the sugar, vanilla sugar and salt. Shake until the sugar is dissolved. In a separate bowl, mix the sour cream with the baking powder and pour into the butter and egg mass. Let’s mix. Then add the sifted flour and stir. Place in a preheated oven at 180 ° for about 30-40 minutes

Emine AĞAR

HOMEMADE KEFİR

MATERİALS

1 liter of milk

kefir yeast

PREPARATION

We take the kefir grains from the jar with a plastic spoon and put them at the bottom of the glass jug. Pour warm milk (average 25 degrees) on it. We cover the mouth of the jug with cling film and make a hole or two, wait for 24 hours in the dark room. If you do it in the winter, you should wrap a towel around it. When the 24 hours are over, kefir grains rise as seen in the jug in the picture. We use a plastic strainer to separate the kefir grains. However, if we want, we can use the kefir grains that we have separated so that they do not have very small holes, for fermentation. If we are not going to use them, we wash them with drinking water and put them in a small glass jar. Again, we pour enough drinking water to cover it and close it and store it in the refrigerator. You can consume your kefir immediately or store it in the refrigerator.