Content:

4. Layer:

Instructions:
Blend the ingredients for each layer separately.
Be sure to place the glass in the freezer for about 15 minutes after each layer.

For more pastel colors, you can use Greek yogurt instead of ice and water. For a slightly sweeter version, feel free to add some honey .

Ingredients:

1. Layer:

2. Layer:

3. Layer:

RAINBOW SMOOTHIE

Ingredients:

Instructions:

Peel the apples and cut them into cubes.

In a bowl, mix the flour, baking powder, and 1 teaspoon of cinnamon.

In a separate bowl, beat together the sugar, eggs, honey, oil, and yogurt.

Add the chopped apples to the wet mixture and stir to combine.

Roughly chop the almonds. Add half of them to the batter.

Mix the remaining almonds with 1 teaspoon cinnamon and 4 teaspoons brown sugar for the topping.

Fill muffin cups with the batter and sprinkle with the almond topping.

Bake for 25 minutes at 200°C (392°F).

APPLE & ALMOND MUFFINS

Ingredients:

Instructions:

1. Beat the eggs until frothy, than add the cottage cheese, a pinch of salt, and baking powder (or baking soda).

2. Mix in the rolled oats and add seeds of your choice (e.g. flax, chia, sesame, or sunflower seeds).

3. Transfer the mixture into a baking pan lined with parchment paper.

4. Bake at 180°C (350°F) for about 30-40 minutes.

QUICK PROTEIN BREAD

Ingredients:

For the sauce:

2 tablespoons butter,

1 teaspoon red pepper powder

LENTIL SOUP

Ingredients:

instruction:

The ingredients are sautéed in order and flour must be used. 

ORANGE CELERY DİSH

Ingredients:

instruction:

Beat eggs and sugar.

Add other ingredients and bake in the oven.

COCOA CAKE

Ingredients:

Instructions:

Warm water, yogurt, yeast, mineral water, salt are mixed and kneaded. 

The dough is waited for fermentation. 

Then the dough is cut into pieces. 

It is opened one by one and greased. 

It is cut into small pieces and the filling is placed between them and closed. 

It is spread with bag yogurt and baked in a 180 degree oven.

TANDOORİ BUNS

Ingredients:

Instructions:

.

TARHANA SOUP

Ingredients for the stuffed meatball dough:

STUFFED MEATBALLS 

Ingredients for frying: 

Oil

 Instructions:

Finally, let's turn off the stove, add the walnuts and parsley and mix. 
Let's take our stuffing from the stove and let it cool. 
For the stuffed meatball dough, let's put bulgur and semolina in a deep bowl. 
Pour boiling water over it and cover it with stretch film. 
Let's wait for about 10 minutes until the bulgur swells. 
Let's add flour, egg, pepper paste and spices to the softened bulgur and knead it well. 
The dough may stick to your hands during the kneading phase, so you can wet your hands by having some water with you. 
I will write the tricks in detail under the recipe. 
After our dough is ready, we can move on to the shaping phase. Let's open a stretch film of about 20 cm on the counter. 
Let's place a tangerine-sized meatball dough on it and cover it with stretch film again. 
Let's open our dough thinly with the help of a rolling pin. 
Let's take the stretch film on the dough we opened and cut it in a circle shape with a round bowl. 
Let's put plenty of our stuffing in the middle of our dough and close the stretch film on both sides. 
Let's stick our stuffed meatballs together from the ends in a D shape. After preparing all the meatballs in this way, let's fry them in plenty of oil. After frying all the meatballs, let's serve them hot. 

Ingredients For the cake:

3 medium egg

3 Turkish coffee cups of flour (126 gr)

4 Turkish coffee cups granulated sugar (268 gr)

1 cup of Turkish coffee (68 gr)

1 package baking powder

1 pinch of salt

Some butter to lubricate the mold

CAKE

Ingredients for the sherbet: 

1,5 glass of cold milk

2 glass of cream

Ingredients For the above:

1 pack of instant caramel sauce

Instructions:

Separate the whites and yolks of the eggs. Beat the whites by adding a pinch of salt and 1 Turkish coffee cup of granulated sugar.

Start whisking by adding 3 cups of granulated sugar to the egg yolks. Then add 1 cup of Turkish coffee and whisk until all the sugar is completely dissolved.

Add the beaten egg yolks to the fluffed egg whites and mix.

Sift 2 Turkish coffee cups of flour in 2 times and add, stirring from bottom to top so as not to deflate the eggs. Sift the baking powder and vanilla together with the 3rd cup of flour and add it to the dough and mix it carefully until there are no lumps.

Grease a medium-sized rectangular pan with butter. Transfer the Trilice dough to my tin and bake in a preheated oven at 180 degrees until the inside of the cake comes out dry (approximately 35-40 minutes).

Take the baked cake out of the oven, make holes at frequent intervals with the help of a skewer. Mix the cream and milk and pour it over the cake.

Let the cake rest for 5 minutes to absorb the creamy syrup. Cover the cake, which has come to room temperature, with caramel sauce and put it in the refrigerator.

After cooling for 1-2 hours, slice and serve.

HEALTHY SMOOTHIE

Ingredients:

Instruction: 

And blend with a blender

COOKIE

Ingredients:

Instruction: 

In a large bowl, cream together the softened butter and granulated sugar until smooth.

Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda.

Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake: / * Preheat your oven to 170°C.

Line baking sheets with parchment paper.

Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.   

Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

CURLY LETTUCE SALAD

Ingredients:

Instruction: 

Chop the lettuce and mint. Peel and grate the carrot. Add lemon, salt, and olive oil, then mix well.

SEASONAL SALAD

Ingredients:

Instruction:

Chop the lettuce and put it in a mixing bowl.

Chop the parsley and add it into the bowl.

Chop the purple cabbage and add it into the bowl.

Grate the carrot and add it into the bowl.

Squeeze lemon over the salad, add olive oil, salt, and pomegranate syrup

Mix the salad well and place it on a serving plate

BISCUIT PUDDING CAKE

Ingredients:

Instruction: 

Pour the cocoa pudding into a pot.

Add the milk and cook medium heat, stirring constantly until it thickens.

Once the pudding thickens, remove it from the heat.

Place a layer of biscuits in a suitable dish.

Pour one third of the pudding over the biscuits and spread it evenly.

Add another layer of biscuits and repeat the same process with the pudding.

After placing the final layer of biscuits, cover the whole cake with the remaining pudding.

Sprinkle grated coconut on top and refrigerate the cake for about 2 hours.

After resting, the biscuit pudding cake is read to serve.

Ingredients:

BOİLED BROCCOLİ, CARROT & CAULİFLOWER RECİPE

Instruction: 

Fill a large pot with water, add a pinch of salt, and bring it to a boil.

Once boiling, add the carrots first (they take the longest to cook)

After 3–4 minutes, add the cauliflower florets.

Finally, add the broccoli florets (they cook the fastest).

Let all the vegetables cook until they are tender but still slightly firm — about 10–12 minutes in total.

Drain the vegetables and immediately rinse them under cold water (this helps keep their color vibrant).

Drizzle with olive oil, squeeze some lemon juice over the top, and serve warm or cold. You can also serve it with a garlic yogurt dip if you like.

HEALTHY BAKED ZUCCHİNİ FRİTTERS (MÜCVER)

Ingredients:

Instructions:

Preheat your oven to 180°C (350°F).

Grate the zucchini and squeeze out as much liquid as possible using your hands or a clean towel.

 In a large bowl, mix the grated zucchini, carrot, green onion, dill, parsley, and eggs.

 Add the flour, cheese (if using), salt, pepper, and baking powder. Stir until well combined. The mixture should be thick but not too dry.

Lightly grease muffin tins or line a baking tray with parchment paper.

Spoon the mixture into the muffin tins or form small patties on the tray.

Bake for 25–30 minutes, or until golden brown on top.

HEALTHY SALAD

Ingredients:

Instruction: 

APPLE COOKIE

Ingredients:

Instruction: 

Grate peeled apples and cook that with sugar until the juice evaporates. Add cinnamon and crushed walnuts, then let cool. For the dough, mix softened butter, yogurt, powdered sugar and flour to form a soft dough. Divide into 5 pieces, roll each out into a circle, and cut into 8 triangles. Place apple filling on each, roll from the wide edge and shape into crescents. Bake at 170°C (340°F) for 20 minutes until lightly golden. Let cool and dust with powdered sugar before serving. Enjoy!

STUFFED CABBAGE

Ingredients:

Instruction: 

Let's carve the root of the cabbage with a knife and add water to a pot

and boil it

Let's add 1 tablespoon of salt.

Let's separate the leaves of the cabbage one by one and boil them for 1-2 minutes until they lose their slight crunch.

For the stuffing, wash 1 cup of rice and 1 cup of bulgur and drain them, then put them in a bowl.

Let's add 2 grated onions and 1 clove of grated garlic.

Let's add 1 and a half tablespoons of pepper paste, 1 and a half tablespoons of tomato paste, liquid oil, our spices and half a bunch of chopped parsley and mix them.

Let's open one of the cabbages and put 1 teaspoon of stuffing inside, fold the edges and wrap it.

Let's line the wrapped sarmas in the pot and add the tomato paste and water to cover them slightly.

LET'S COVER IT WITH A PLATE AND COOK IT ON LOW HEAT

PASTA DAY AT SCHOOL

Instruction: 

We boiled homemade pasta in hot water. We added a little salt to it. We melted the butter in the pot and mixed it with the boiled pasta. Enjoy your meal.

OUR HEALTHY BREAKFAST

Tarhana soup

Tomato

Nuts almonds

Olive

Orange jam

HOMEMADE YOGURT 

Ingredients:

Instruction: 

1. Heat the milk:

Pour the milk into pot and slowly heat it over medium heat until it reaches about 85°c (185°f). This helps to kill any unwanted bacteria and prepares the milk for culturing.

2. Cool the milk:

Remove the milk from the heat and let it cool down to around 43-46°c (110-115°f). You can check this with a thermometer or by dipping your finger - it should feel warm, not hot.

3. Add the starter yogurt:

In a small bowl, mix the plain yogurt with a few tablespoons of the warm milk to thin it out. Then add this mixture back into the pot and stir gently to combine.

4. Incubate the yogurt:

Pour the milk mixture into a clean container or leave it in the pot. Cover it with a lid or cloth, and keep it in a warm place (like an oven with the light on or wrapped in a towel) for 6 to 10 hours. The longer it sits, the thicker and tangier it becomes.

5. Chill the yogurt:

Once it has set, transfer the yogurt to the fridge and let it cool for a few hours. It will continue to thicken as it chills.

6. Enjoy:

Your homemade yogurt is ready to eat! Store it in the refrigerator and consume within 1-2 weeks. You can use a spoonful of it as the starter for your next batch.

MIXED VEGETABLE PICKLE 

Ingredients:

Instruction: 

1. Wash and chop the vegetables, then place them in a clean jar.

2. Add the garlic cloves on top.

3. In d separate bowl, mix the vinegar, salt and sugar. Then pour it into the jar.

4. Add enough drinking water to cover the vegetables completely.

5. Close the lid tightly and let it sit in a cool, dark place for 10-15 days

APRICOT COMPOTS 

Ingredients:

Instruction: 

1. Wash the apricots and cut them in half. Remove the seeds.

2. Boil the water in a saucepan.

3. Add the sugar and stir until dissolved.

4. Add the apricots (and spoces if using) to the pot.

5. Cook for about 15-20 minutes until the apricots are soft.

6. Allow to cool and serve cold or at room temperature.

HASAN PAŞA KÖFTE

Meatball Ingredients:
500 gr ground meat
1 tea glass of breadcrumbs
1 medium-sized grated onion
1 teaspoon of baking powder
1 teaspoon of cumin
1 teaspoon of red pepper powder
1 teaspoon of red pepper flakes
1 teaspoon of meatball spice

Mashed potato ingredients

- 4 medium boiled potatoes

- 1 tablespoon butter

- 1 cup of milk

- ½ cup grated kashar cheese

- 1 tablespoon salt

For the topping

- ½ cup grated kashar cheese

Preparation of Mashed potato:

Make the boiled potatoes while they are hot, add butter, salt and half a cup of kashar cheese and mix. When the potatoes are mashed well, add 1 cup of milk and mix.

How to make Meatballs:

Put the minced meat in a large bowl. Add all the spices and other ingredients and mix. Take balls a little larger than walnuts from the meatball mixture we prepared, open the middle with out hands and give them a bowl shape. Arrange the on a baking tray. Put the meatballs in a preheated oven at 180 degrees. After about 15-20 minutes, when the meatballs are browned, put mashed potatoes in the middle of the meatballs with a spoon, add grated kashar cheese on each meatball and put them in the oven again. When the kashar cheese is browned, take it out of the oven and serve.

MERCİMEK KÖFTESİ

Boil 1 cup of lentils in 4 cups of water. Add 2 cups of fine bulgur in a separate bowl. Fry the onion and tomato paste in olive oil and add to the lenţil mixture. Add I teaspoon of cumin and salt and mix. Add half a bunch of finely chopped parsley and the juice of half a lemon and mix. Shape into lentil patties and serve with lettuce. 

TŪRK KAHVESÍ

A Turkish coffee cup of water and 1 teaspoon of Turkish coffee are put in a cezve and cooked on low heat. Tbe boiling coffee is poured into the cụp with its foam. It is served with a glass of water or soda.

KONYA STYLE OKRA SOUP (BAMYA SOUP)

Ingredients:
250 g dried okra

Instructions:

1. Clean and trim the dried okra. Boil them in lemon juice-added water for 10 minutes. Drain and set aside.

2. In a separate pot, cook the diced beef until browned, then add hot water and simmer until tender.

3. In another pot, heat butter and vegetable oil. Sauté the chopped onion, then stir in the tomato paste.

4. Add the cooked beef with its broth and the pre-boiled okra.

5. Season with salt and pepper, then simmer on low heat for 10–15 minutes.

6. You can add extra lemon juice for more tanginess.

SAUTÉED ZUCCHINI (KABAK KAVURMA)

Ingredients:

For the topping:

For the sauce:

WHOLE CAULIFLOWER IN THE OVEN

Ingredients:

Ingredients:

Separate the green leaves of the cauliflower and lightly cut the stem. Put it in a pot and add boiling water until it reaches halfway and put it on the stove. Boil for 10 minutes.

VEGETABLE SALAD 

Ingredients:

Instruction: 

First, wash all the vegetables an cut them into smaller pieces. Next, put everything into a bowl. Prepare sauce using olive oil, herbes de Provence, salt and pepper. Mix all the sauce’s ingredients in a small jar. Pour the sauce over the vegetables in the bowl and mix.

Ingredients:

Instruction: 

Simply blend these ingredients into your trusty blender and it’s ready.

PARSLEY SMOOTHIE 

Ingredients:

Instruction: 

Cut your favourite fruit into pieces and thread them alternately on bamboo skewers. In this way you can make attractive layout of colours and tastes. Additionally, you can pour everything with syrup, yoghurt or chocolate sauce to give another flavour .

FRUIT SHASHLIK 

SPINACH SMOOTHIE

Ingredients:

Instruction: 

Wash and dry the fruits and leafy greens thoroughly. Peel the kiwis and cut them into pieces. Remove the core from the apple and cut it into pieces. Blend all the ingredients until smooth and well combined.

SPRING SALAD

Ingredients:

Instruction: 

Boil the potatoes, eggs, and broccoli. Chop the remaining ingredients. Put everything in a bowl, add the dressing, mix well, and set aside to chill. 

Ingredients:

Instruction: 

Cover the meat with cold water and bring to a boil. Skim off the foam that forms on top. Add the spices and vegetables. Simmer on low heat for about 2 hours.

CHICKEN BROTH (ROSÓŁ)

Ingredients:

Instruction: 

Cook the eggs in a pan without any fat. Add a pinch of salt and the chopped turkey ham. Tear the lettuce into pieces, add the chopped pickled cucumber, and drizzle with a dressing made from olive oil and lemon juice.

HEALTHY BREAKFAST - SCRAMBLED EGGS WITH TURKEY HAM (WITHOUT ADDED FAT) 

Ingredients:

Instruction: 

Fry the egg in a pan with butter and season with salt.
 Wash the vegetables: cherry tomatoes and cucumber.
Peel the cucumber and slice it.
On a plate, serve the prepared egg, sliced cucumber, cherry tomatoes, baby carrots, and lean cold cuts.

HEALTHY BREAKFAST

Ingredients:

BEAN BROWNIE

Ingredients for Vegan Glaze (optional):

4 tablespoons of coconut oil – 40 g

3 level tablespoons of cocoa – about 20 g

2 tablespoons of vanilla sugar

8 tablespoons of water

Instruction: 

Blend the beans, banana, and oil into a smooth cream.

Add cocoa, baking soda, and a pinch of salt, then mix thoroughly.

In a separate bowl, beat the eggs with sugar until light and fluffy.

Gently fold the two mixtures together using a spatula.

Transfer the batter to a baking tin (24x24 cm or a 24–26 cm springform pan) lined with baking paper.

Bake at 180°C (top and bottom heat) for 35–45 minutes. A toothpick inserted should come out dry.

Vegan Glaze (optional):

In a small saucepan, heat 4 tablespoons of coconut oil, 3 tablespoons of cocoa, 2 tablespoons of vanilla sugar, and 8 tablespoons of water.

Heat just until all ingredients are dissolved (do not boil).

Pour over the still-warm cake.

I recommend garnishing it with pecans or walnuts before serving.

Instruction:

Pour the coconut milk into a saucepan and heat it up. Add the honey and chia seeds, then mix well. Bring to a boil, then set aside to cool.

Meanwhile, prepare the strawberries. Wash and hull them. Transfer the strawberries to a blender, add the peeled banana, and blend everything into a smooth purée.

Spoon the cooled chia pudding into dessert glasses, then pour the fruit purée on top. You can decorate the dessert with fresh fruit and mint leaves.

We recommend chilling in the fridge before serving. 

CHIA DESSERT

HEALTHY FOOD

Ingredients:

40 g toasted oatmeal

½ banana

6 cashews

1 tsp. peanut butter

1 tbsp. yogurt

Ingredients:

Tomatoes

Cucumbers

Peppers

Dill

HEALTHY VEGETABLES SALADS

Instruction:

Cut all your vegetables.

Then mix everything together, add salt, pepper and olive oil.

Ingredients:

Chickpeas

Corn

Carrot

Tomato

Cucumber

Lemon

Olive oil

Salt

Fresh herbs

COLORFUL GRAIN SALAD

Instruction:

1. Mix all ingredients together.

2.Season and serve.

Ingredients:

Natural yogurt

Banana

Apple

Chia or flax seeds, honey (optional)

Instruction:

1. Mix yogurt with fruits and seeds.

2.Sweeten if desired.

NATURAL YOGURT WITH FRUITS AND SEEDS

Ingredients:

Wholegrain bread

Tuna

Yogurt

Lettuce

Tomato

Carrot

Salt

Pepper

TUNA WHOLEGRAIN SANDWICH

Instruction:

1. Mix tuna with yogurt and seasonings.

2.Assemble sandwich with other ingredients.

1. Ana Kerep, Kindergarten Milana Sachsa, Croatia

2. Martina Pancirov Bešen, Kindergarten Milana Sachsa, Croatia

3. Andrea Lanščak, Kindergarten Milana Sachsa, Croatia

4. Özlem Köse, Özel Murat Yildirim Koleji İlkokulu, Turkey

5. Zuhal Levent, Cumhuriyet İlkokulu, Turkey

6. Semra Bulut, Şehit Tevhit Akkan Anaokulu, Turkey

7. Ilknur Gencer, Kuvayi Milliye İlkokulu, Turkey

8. Ayşegül Çakan, Güneşevler Şehit Hasan Cevher Ortaokulu, Turkey

9. Esma Ayça, Özel Yeşilyurt Delta İlkokulu, Turkey

10. Nagihan Akdağ, Hatıp Öğretmen Mahide Bahadırtürk Ortaokulu, Turkey

11. Şule Gül Arabaci, Şerife Akkanat İlkokulu, Turkey

12. Ayşenur Babayiğit, Karatay Fevzi Çakmak Anaokulu, Konya, Turkey

13. Feyza Işik, Şerife Akkanat İlkokulu, Turska

14. Iwona Szklarska, Zespół Szkolno-Przedszkolny w Mąkolnie, Poland

14. Nina Rucińska, Zespół Szkolno-Przedszkolny w Mąkolnie, Poland

15. Adelina Nowak, Zespół Szkolno-Przedszkolny w Mąkolnie, Poland

16. Emilia Bejnek, Zespół Szkolno-Przedszkolny w Mąkolnie, Poland

17. Jolanta Kowalska, Zespół Szkolno-Przedszkolny w Mąkolnie, Poland

18. Katarzyna Sych, Zespół Szkolno-Przedszkolny w Mąkolnie, Poland

19. Sylwia Bilińska, Zespół Szkolno-Przedszkolny w Mąkolnie, Poland

20. Andra Ņikitina, Salaspils novada pašvaldības pirmsskolas izglītības iestāde "Salaspils 1.pirmsskola", Latvia

21. Cláudia Sousa, Escolas Alberto Sampaio, Braga, Portugal