Hot Dog Wrapped in Tortilla:
Ingredients:
• 6-7 sausages
• 6-7 Tortillas
• Ketchup
• Mayonnaise
• Salsa sauce
• Olive Oil
Fry the sausages with oil. Heat the tortillas in a separate pan and place the sausages in it. Serve with ketchup, mayonnaise and salsa.
Sunny Side up with Tortilla:
Ingredients:
• 1 tortilla
• 1 egg
• Sausage
• 1 tomatoes
• Preferred Greens
• Butter
• Olive Oil
• Salt
• Pepper
Chop the sausage and tomato into cubes and sauté with oil. Transfer the tomato mixture on tortilla . Crack the egg and close the lid of the pan. Serve with greens.
Dip with Tortilla:
Ingredients
• 4 baked tortillas
• 2 spring onions
• 1 can of corn
• 1 bowl of yogurt
• 1 bowl of Mexican beans
• 1 tomatoes
• Half cup of grated cheddar cheese
• Mint
• Chili pepper
Chop tomatoes and spring onions. Add mint and chili pepper to the yogurt and mix them together. Roll 2 of the baked tortillas through the rondo. Layer the tortilla at the bottom of your serving bowl, and then layer it with tomatoes, Mexican beans, cheddar cheese, yogurt, corn and spring onions. Repeat this process until all the ingredients are used up. Use the remaining tortillas for serving.
Steak and Potatoes with Tortilla:
Ingredients:
• 4-5 small tortillas
• 350 gr steak
• 2 potatoes
• Grated cheddar
• Olive Oil
• Salt
• Pepper
• Thyme
Saute the steaks with oil. Add salt, pepper and thyme and remove from heat. Cut the potatoes into cubes and sauté them in oil in a separate pan. Line a baking tray with grease proof paper and spread the tortillas on it. Then add the steaks and potatoes and sprinkle the grated cheddar on top. Bake in a preheated 180 degree oven until the cheddar cheese melts.
Salsa Sauce Cups with tortilla
Ingredients:
• 4 tortilla
• 2 tomatoes
• 2 cloves of garlic
• 1 onion
• Parsley
• Olive Oil
• Salt
• Pepper
Turn the tortillas into cones with your hands and fasten them with a toothpick. Crispy in this way for 10 minutes on a baking tray lined with greaseproof paper. Take the toothpicks out of the oven. Finally chop the tomatoes, onion, garlic and parsley. Saute a little with olive oil. After it has cooled, fill it into tortilla cups that come out of the oven and serve.
Ingredients:
• 8 tortillas
• 200 g cream cheese
• 450 g strawberry
• 200 g chocolate
• 1 tablespoon of butter
• Half glass of granulated sugar
• 1 tablespoon of cinnamon
• Strawberry
Spread cream cheese on tortillas. Spread the sliced strawberries on them. Drizzle the chocolate you melted over the strawberries and wrap them
Fry the wrap in melted butter. While it is hot, dust it with granulated sugar and cinnamon Serve hot garnished with strawberries
Ingredients:
• 6 Tortillas
• Cream Chocolate
• Raspberry or grape
Spread Chocolate on Tortilla's. Then wrap it in a roll, your chocolate Tortilla's wrap is ready
sUNa Traditional Ravioli, sUNa Vegan (Soya) Ravioli and SUNa Egg Noodles
It offers traditional, nutritious and delicious tastes...
Ingredients
2,5 cups of sUNa Vegan Ravioli
1 teaspoon of salt (for adding the ravioli while boiling)
4 pickles
3 roasted peppers
2 cans of corn
5 sprigs of fresh green onions
Half a bunch of parsley
1 lemon
3 tablespoon olive oil
1 teaspoon of salt
Put water in a large pot and boil it with salt.Add the ravioli and cook for about 15 minutes until they are soft. After cooking the ravioli, wash with cold water and drain. Finely chop the pickles, roasted peppers, fresh green onions and parsley. Combine chopped greens, pickled gherkins and corn with ravioli in a bowl
For the sauce; Add lemon juice, oil and 1 teaspoon of salt to a bowl and mix. Pour the sauce over the greens.
Mix the ingredients well without crushing them and transfer them to the serving plate.
Our Tiny Ravioli Salad is ready to serve. A very light and very tasty salad recipe.
2 tablespoons of oil, 250 grams of instant ravioli, 6 glasses of hot water, 1 glass of boiled chickpeas, 2 tablespoons of flour
2 tablespoons tomato paste, 1 tablespoon pomegranate syrup, 5 glasses of hot water, 1 glass of cold water, 1 tablespoon of dried mint
For the topping: 1 tablespoon of oil, Paprika, mint
Melt the butter in a saucepan . Add the flour on it and fry it with a whisk until it turns color. Add the tomato paste and continue frying for 2 more minutes. Add hot water and let it boil. When it starts to boil, add the ravioli, chickpeas, salt, black pepper and chili peppers respectively. Finally, after adding the pomegranate syrup, cook the soup until the ravioli is soft. When ravioli soup is cooked, we add 1 glass of cold water and mix it. Fry the oil in a separate pan, add chili pepper and mint, and fry it.Pour this sauce over the ravioli soup
Ingredients :
1-1,5 cups green lentils
1 plate of sUNa noodles
Mint
Oil
Salt
Put the lentils into a pot with cold water and boil it .
After boiling, add noodles, and turn off the heat when the noodles are soft enough . Put oil in a pan and add mint on it and fry it a little. Pour this sauce over the green lentil soup
Ingredients;
2.5 glasses of water
400 g noodles
a pinch of paprika
a pinch of mint
Melt one tablespoon of in the saucepan, pour 400 g of SUNa Egg Noodles into it. After roasting, add 500 ml (2.5 water glasses) of water and wait for it to absorb its water. After cooking, you can grate cheese on it or serve it with garlic yoghurt, flavor it with paprika or mint. Bon Appetit
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