Turkish meatballs Shina Cheraghpour

ingredients:

1/5 cup of fine semolina

1/5 tablespoon semolina flour

2 glasses of water

1 egg 2 tablespoons flour

1 tablespoon salt

1 teaspoon black pepper

1 teaspoon red pepper powder

Intermediate materials:

1 onion

200 grams of minced meat

1/2 cup walnuts

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon paprika

1 teaspoon of spices

 1/2 cup chopped parsley

Instructions :

Mix the ingredients inside the meatballs in the order of onion, parsley, parsley and spices.

In another bowl, mix the semolina and buttermilk together and add the eggs, flour and other spices to the rest of the eggs for ten minutes and mix well.

Take a walnut-sized dough from the prepared dough, spread the ingredients on the palm of your hand, fill the meat ingredients in it, give the dough a meatball shape and fry it in oil.

You can use different templates to shape this meatball.

Spanish spinach omelette Nadereh Karimi

INGREDIENTS

400g bag spinach  leaves

  3 tbsp olive oil

  1 large onion, finely sliced

  2 large potatoes, peeled and finely sliced

  10 eggs

Method

  Tip the spinach into a large colander and bring a kettleful of water to the boil. Slowly pour the water over the spinach until wilted, then cool under cold water. Squeeze all the liquid out of the spinach and set aside.

  Heat grill to high. Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 mins until the potato is soft. While the onion is cooking, beat the eggs together in a large bowl and season with salt and pepper. Stir the spinach into the potatoes, then pour in the eggs and cook, stirring occasionally, until nearly set, then flash the omelette under the grill to set the top. Ease the omelette on to a plate, then flip over back into the pan. Finish cooking the omelette on the underside and turn out onto aboard. Serve cut into wedges.

Mashroom papper omelette Marzieh Laali

  INGREDIENTS

 3 cherry tomatoes

1 tsp olive oil

1/4 red pepper, deseeded and chopped

4 chestnut mushrooms, sliced

2 free-range eggs

2 tbsp Alpro soya milk alternative

 METHOD

  Place the tomatoes on a non-stick tray and roast in the oven at 200C/400F/Gas mark 6 for about 10 minutes.

  Meanwhile, heat the oil in a non-stick pan, add the pepper and cook for a couple of minutes to soften, then add the mushrooms and cook for a few more minutes.

  Crack the eggs into a jug, add the soya milk and mix together lightly.

  Pour the egg mixture into the pan, with the pepper and mushrooms and cook for a few minutes. Flash under a preheated grill for a couple of minutes to firm the top of the omelette. Turn out onto a plate and serve with the roasted tomatoes.

spring herbs egg Roya Keikhani

 INGREDIENTS

 • 4 crepes

 • 1 cup shredded Gruyère cheese

 • 1 cup fresh spinach, roughly chopped

 • 2 tablespoons salted butter, thinly sliced into 4 parts

 • kosher salt and pepper

 • 4 eggs

 • 4 slices thin prosciutto

 • 1 avocado, sliced

 • 1/4 cup fresh dill, roughly chopped

 • 1/4 cup fresh basil, roughly chopped

 • 2 tablespoons fresh chives, chopped

 • 1 pinch crushed red pepper flakes 

 INSTRUCTIONS

  1. Preheat the oven to 350 degrees F. Grease a baking sheet with olive oil or butter.  2. Place the crepes on the prepared baking sheet. Evenly sprinkle each crepe with cheese and spinach. Add a slice of butter and season with salt and pepper. Add the prosciutto and then crack an egg into the centre of each crepe. Fold the edges of the crepe up towards the centre to enclose the fillings.  3. Transfer to the oven and bake for 10-12 minutes or until the eggs are set. Remove from the oven and top with dill, basil, and chives. Drizzle each lightly with olive oil and season with pepper flakes and salt. Add avocado to each. Enjoy!