Eat&fly

Even if it is familiar with technology, it gives priority to " human".  It recognizes that the quality is the first statiton of the flavour journey.  In accordance with these principles above, Eatfly continues its journey to perfection and it works for presenting the full flavour to your taste.  Your happiness is our happiness... The essential flavour... Our restaurant, which is trying to receive your appreciation with natural, healthy and safe products, has dozens of food varieties from charcuterie and fresh meat to processed and frozen food. We place importance on hygiene, technology and taste, since our restaurant's first choice is always your health and your happiness. Eatlfy, acting with a business approach that values human health and quality above everything, is racing with itself to do better. We endeavour to serve you with a professional team to make your daily life easier. Our Missi...

Everyone ate seventy of the meatballs at the beginning of the meal. Hele is also inadequate if the mother touches it! With these tricky points you can catch the flavor of the corners your mother has made. If you are going to use medium-fat is your meat is not dry. We recommend that you use the medium medium. You can mix calf and lamb according to your tastes. When you buy your beef, please ask him to take it twice from the place you buy it. The inside of the bread must be absolutely stale and you should not use it. The crust of your pod leads to the hardness of the meatball. The most important trick is to make the meatballs with stale bread. If you do not get enough of the stale bread, you can add a little bread. Before the eggs and onions are added, add the onion juice by squeezing the onion's water and prepare it for 3-4 hours. Then add the onion and rest for 24 hours and add the eggs you rested. Adding a clove of garlic to your meatball will be even more delicious...

Let's separate the chicken breast from our chickens. After separating, I cut in thin slices. Let's put our tired oil in the furnace. Let's put my chicken breast slices on after I get a little warm. Spice it on request and thoroughly fry the back of the front. You can eat as simple as that between lavash or as a salad accompaniment. Bon Appetit. www.eatandfly.org

www.eatandfly.org  Materials 600 grams medium fatty ground beef (calf-mixed sheep) 1 slice stale bread 1 unit small size onion 1 unit egg 1 tea spoon cumin 1/2 tea spoon salt 1/2 tea spoon black pepper Key point You will prepare the sticky and delicious köfeler without adding eggs, if you rest the köfteleri you have prepared for at least 2 hours in a refrigerator and a closed dish. You must use medium fat, minced meat, beef and veal meat prepared in the course of making gorgue meatballs. Cooking Advice According to your wish, you can add finely chopped parsley to the dumplings. You can also cook the roasted meat on the high heat in a frying pan with very light oiled grill. & Nbsp; How is it done? Get the middle fat compound into the mixing bowl. Rinse on the thin side of the rim of the stale bread that you have poured the water after you have cut it in half and the onion and water in it. If you can not rest the köfteli f...

At the end of summer, grapes are collected. If the grapes are not mature enough in cold regions such as northern Europe or the east of the USA, sugar is added to the grape juice during the wine making. In many places the grape is still made by hand. Grape pickers walk through the rows of vines and put bunches of grapes on their backs or on the banks of their sides with a knife or bond scissors. The baskets are drained into large vessels or chests and brought to the wine factory. In some large vineyards in France , USA and Austria, vintage machines are built. www.eatandfly.org The juices of the oppressed grapes in the plants are mixed with the wine ferment in the grape crusts and the yeast immediately begins fermenting the grape juice. In the past, the only way to squeeze grapes was to chew them up. The lean feet peasants singed and danced, and their clothes were soaked with grape juice, chewing down a few hundred of grapes as tired. The goodness of this method was that the w...

Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until the mixture is combined. Use your hands to bring the dough together in the bowl. Step 2 Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and knead for  10 minutes  or until smooth and elastic. Place in the prepared bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size. Step 3 Dust work  surface with flour. Knead dough and form into a long cylinder. Divide into thirds. Use a rolling pin to roll each third into a 20cm disc, then add your favourite toppings and bake. www.eatandfly.org

www.eatandfly.org