CHICKEN PASTIES WITH LEMON SAUCE

 

 

                             CHICKEN PASTIES

                         WITH

               LEMON SAUCE

 



 

 

 

 

 

 



 We always buy more than we need  no matter  we care about the amount .  We all have food left over, specially after big dinners or parties. There is a tradition in my family. ... leftover party. If one of us have a  party or big dinner , second day we organize family dinner to finish leftover food. I always enjoy my leftover parties. I always find more tasty the  food. I am  guessing that relax  after a tiring day  enhances the flavor of foods for me. And also it gives me  chance to criticizing  my own cooking .
This recipe is a delicious way to use leftover cooked chicken. It is  quick and easy.
It can be eaten plain, without sauce.

INGREDIENTS

250g ready- rolled puff pastry

200g cooked chicken meat

2 tablespoons corn
1 medium carrot, grated
1 red pepper, cubed

2 cloves garlic, crushed
50g cheddar cheese , grated

1 egg yolk

2 Tablespoon white wine

3Tablespoons sour cream

2 tablespoon vegetable oil

1 teaspoon ground curry

1 teaspoon salt

1/2 teaspoon black pepper
1 egg yolk, extra
2 teaspoon sesame seeds

FOR LEMON SAUCE
2 Tablespoons lemon juice
2 tablespoons caster sugar
2 tablespoons dry sherry
1 tablespoon corn flour
1/2 cup water


PREPARATION
Heat oil, add garlic, stir, add chicken , carrot, cream and wine. Simmer 5 minutes. Let it cool. Add egg yolk, red pepper, corn and seasoning.
Roll puff pastry sheet on floured surface until 3mm thick. Cut pastry 12cm rounds. Place 2 tablespoons of filling in the center of each round, brush edges with water. Press edges together with thumb and finger to seal, or cut with pizza cutter.Repeat with remaining pastry and filling.
Place parcels on a well greased oven tray. Brush with beaten egg yolk. Sprinkle sesame seeds on top. Bake preheat oven at 220C-400F for 25 minutes or until pastry is puffed and browned.
For sauce: Combine lemon juice, sugar, and  wine in a pan. Stir in corn flour and water. boil until mixture is thick.



APPLE ROLL

 

 

 

                                            APPLE ROLL

 

 

 

 



 

 

 

 

 

                   APPLE ROLL

 

 

 

 



Apple roll is one of my favorite cake  , easy to make, light; no fat in it  and can be made a day ahead. Also  it can be served  with ice cream as a desert.

I prefer to make  apple sauce myself. I make usually more then I need and  keep rest of apple sauce in refrigerator or freezer.If you wish, you can use ready apple sauce

 Turkey is one of the major sultana raisin producer. The sultana raisin is small, sweet, pale green and seedless grape. It grows in Aegean region of Turkey. Mostly dry from is used  for cooking. Recently production of wine has began from Sultana grape.

 

 

 

 

INGREDIENTS

3 eggs

1/2  cup apple sauce

3/4 cup caster sugar

1/2 cup sultana/ raisin, chopped

1 cup self-raising flour

1/2 teaspoon bicarbonate of soda(Baking soda)

1 teaspoon ground cinnamon

1/4 cup caster sugar, extra

FILLING

2 tablespoon cream

125g-     cream cheese(Philly)

1/4 cup icing sugar

2 teaspoon orange rind, finely grated
1/4 cup  caster sugar, extra

FOR APPLE SAUCE

2  apples

1 Tablespoon caster sugar
1/2 teaspoon lemon juice
2 tablespoons water

26cmx32cm roll pan

PREPARATION
Apple sauce:
Peel, core and slice apples. Place into a saucepan. Sprinkle sugar, add lemon juice and water. Cook  for about15 minutes  or until apples soft. When they are ready beat to a puree.
Cream eggs and sugar until thick . Fold in apple sauce , sultanas, flour , baking powder and cinnamon. Mix well.
Spread cake mixture into baking paper lined roll pan. bake at 180C-375F for 20 minutes. Cover a tea towel with baking paper, sprinkle with  extra sugar. Turn cake onto paper. Remove lining paper, roll up cake from short side. Stand rolled cake until cool.
Beat cheese in a bowl with electric mixer , add cream , orange rind and sugar. Mix until fluffy.

Unroll cake , spread cream all over and reroll. Refrigerate 30 minutes before serving. This cake can be prepared a day a head , keep in the fridge.

 

CHEESE PASTIES -POGCA

                                              CHEESE PASTIES
                             POGCA

Pogca is a traditional Turkish pasty which you can buy from bakery or make at home. Every Turkish mother and grandmother know how to make it . There are some different recipes. Some ingredients have dry yeast instead of yogurt. Most of bakery ones make with yeast, home made ones with yogurt. Pogaca has eaten at breakfast or afternoon tea in Turkey.
Nigella seeds is used in flavoring pasties. It has a pungent bitter taste and smell.  Native of nigella  is south and southwest Asia. It has delicate flowers, colored pale blue and white. Fruit of nigella is a large and inflated capsule which contains seeds.
The seed is used as a spice.
Native of sesame seeds is Africa. Sesame seed is  considered to be the oldest oilseed crop known to man. It has rich nutty flavor. It is a common ingredients in whole world cuisines.

INGREDIENTS

1 cup yogurt

1/2 cup olive oil

1/2 cup melted margarine

1 teaspoon salt

2  cups plain flour

1 1/2 teaspoons baking powder
FOR TOP

1 egg yolk

2 teaspoon nigela or sesame seeds

FILLING

150 g  white (feta) cheese

1 egg , white

Nigella seeds

sesame seeds

PREPARATION

Mix yogurt, olive oil, margarine and salt in a large bowl. Add flour and baking powder, knead lightly. Turn dough onto a floured surface. Roll 5mm -1/4 in. Cut  7cm-3in round . Place a tablespoon of filling center of each round, press edges together with thumb and finger to seal. Place pastries on a well greased oven tray. Brush with beaten egg yolk.Sprinkle nigela seeds or sesame seeds. Bake at 180C-375F for 25 minutes or until  golden brown.



ZUCCHINI/ COURGETTE AND CHEESE FRITTER

                ZUCCHINI/COURGETTE
                                              AND CHEESE
                            FRITTER

 

 

 

This dish is one of most popular summer dish in my family. When you look at the ingredients it is a healthy food, it contains lot of vegetables and herbs. The  only drawback is the way of cooking, it has to fry... you can bake it but believe me the taste is not the same.
It is suitable for vegetarians and can be very good party food, if you make it smaller.

INGREDIENTS

3 zucchini/ courgette, grated

4 spring/ green onions

2 tablespoon parsley, chopped

2 Tablespoons dill, chopped

1 Tablespoon fresh mint, chopped

1/2 cup feta (white) cheese, grated

1 teaspoon salt

1/2 teaspoon black pepper

2 medium eggs

1/2 cup plain flour

oil for shallow-frying

PREPARATION

Combine zucchini, onion, parsley, dill, mint and cheese. Add beaten eggs and flour. Heat oil in a pan, pour 1 1/2 Tablespoon of mixture ,flatten slightly, cook on both sides until lightly brown. Drain on absorbent paper. Repeat with remaining mixture.Serve hot or cold.

GREEN SALAD






                                                     CARROT
                                                           AND
                    GREEN SALAD
                                                    
                  

Salad was a side dish in  old Turkish Cuisine. Today , salad is a starter, light lunch or main dish  for us like all other countries in the world.
It is not very common to use ready salad dressing in Turkey. We prefer to make it ourselves.  If you like crispy and fresh salad you have to add dressing last moment.

INGREDIENTS
any green salad,(cos lettuce, green or red oak, butter lettuce)
2 big carrots, grated
1 tomato
1 cucumber

DRESSING
1/2 cup  extra virgin olive oil
1/3 cup lemon juice
1 teaspoon salt

PREPARATION
Wash and dry green salad with salad spinner. Grate carrots. Combine green salad and carrot in a large bowl. Decorate with tomato and cucumber. Combine olive oil, lemon juice and salt in screw-top jar, shake well. Pour over salad just before serving.

STUFFED VEGETABLES

                                 STUFFED VEGETABLE

When ever I cook this dish I remember my cat Minis. First of all I have to say  that I am a cat lover. I love all animals. But cat has a very special place in my heart. We found Minis  just born, half frozen  on a very cold , snowy day in our garden. She lived with us 13 years. She was a turtle shell , aggressive and untrusted. Whatever she was we loved her lot. She had very unique eating habit, she loved home made food (my cooking) , specially vegetables.

My sons liked stuffed vegetables when they were kids but only in side, filling. Minis always ate out side,  vegetable part with pleasure which my sons refused to eat.  As you see they were very good team.   I have had other cats after her but none of them ate my food like her.

Name of this dish  is dolma in Turkish. It is one of the cuisines of Ottoman Empire.  Dolma can be made  with pepper, zucchini, eggplant, tomato, vine leave, cabbage leave. It is eaten with yogurt usually. 

                                        

                                                                                                     

INGREDEINTS

2 small green pepper

2 small red pepper

2 small zucchini/courgette

2 small eggplant/ aubergine

1 small tomato, sliced

FILLING

1 lb mince/ ground beef

1/2 cup rice

1 medium onion, grated

1 teaspoon dry mint

1 teaspoon salt

1/2 teaspoon black pepper

1 Tablespoon vegetable oil

1 Tablespoon tomato puree

1 Tablespoon parsley, chopped

2 Tablespoons water

FOR SAUCE

2 tablespoons tomato paste

2 Tablespoons vegetable oil

1/2 cup hot water

1/2 teaspoon salt

PREPARATION

Combine all filling ingredients. prepare peppers slicing of the stalks end , keep it to use as a lid. Pull out core and seeds. Hollow out zucchini and eggplants with potato peeler. Make sure there is  enough hole for filling. Wash and dry all vegetables. Fill them with mixture. Cover top of peppers with the piece which sliced . Cover zucchini and eggplants top with sliced tomato. Sit peppers and eggplants upright tightly in a saucepan to not keel over.

Mix, sauce ingredients, pour over stuffed vegetables. Cover with lid. Bring to boil, reduce the heat, simmer 20 minutes or until all vegetables are tender.



AVOCADO AND CHEESE DIP

                                       AVACADO AND CHEESE
                                 DIP

 

Avocados are members of the bay tree family. The  first known records of the avocado is in Mayan and Aztec picture writings from 300BC.

Avocados originated in the Middle  of America. Avocado grows in Mediterranean climate.

In recent years avocado started to cultivate in Turkey, the South Aegean and Mediterranean regions.

Avocados are  fruit which can use as a  savory or sweat .  The major point is , everybody  agrees that avocados are one of the best food for healthy eating. Avocados contain healthy fat, vitamins and minerals and high fibers. 

INGREDIENTS

2 ripe avocados

200g- 7 oz goat cheese

2 Tablespoons lemon juice

3 tablespoons olive oil

PREPARATION

Cut avocados in half. Hit the stone with a knife. Pell the skin. Process avocados, cheese, lemon juice, and olive oil in a food processor until smooth. Serve as soon as possible before avocados change the colour. Serve with fresh bread or crackers.

WALNUTS AND CHILI DIP

 

 

 

 

 

 

 

 





 

WALNUT AND CHILI

DIP

 

 

 

 Lately my  interest is Lebanese Cuisine. I have found it very close to my cooking style. They use lot of  fresh vegetables and olive oil which is  mostly Mediterranean food.
Today's recipe is one them, original name is Mohamara. There is a similar sauce  in Southeastern  of Turkey cuisine, in the same name but different ingredients.
Only my worry is  about this recipe to find Pomegranate molasses which is made by boiling down the juice of a tart variety. Pomegranate molasses is a thick, dark brown and sour liquid. A great possibility,   you can find it at  certain Middle East , Turkish or Greek Markets.

INGREDIENTS:
2 chills- Jalapeno ,use  more if you like  really  hot
3  white bread slices, dried
1 big onion, chopped
1 1/2 cups walnuts, grounded
1 teaspoon salt
1 teaspoon cumin
1 teaspoon ground coriander
3/4 cup olive oil
1/2 cup lemon juice
1/2 cup pomegranate molasses
a pinch of ground coffee
1 Tablespoon chopped fresh coriander- cilantro

PREPARATION
Remove seeds and membranes from chills. Process  chills and onion in a food processor and  add dried bread slices, grounded walnuts, olive oil, lemon juice, seasonings, coffee, pomegranate molasses, continue to process until mixture is smooth. Decorate with walnuts.
Serve with fresh bread , Melba toast or any crackers.
TIPS
Melba toast is a crunchy bread. Cut bread into thin slices. Place in a oven tray in a single layer. Bake at 150C-300F   for 20 minutes or until bread is crispy and light brown.
If you can find Turkish flake red pepper , you can use 2 tablespoons of  it instead of chili pepper.

RICE WITH ALMOND -PILAF

                                                      RICE WITH ALMOND


                                                                        

 

 

 

 

Pilaf is a dish which  rice is  cooked in stock or broth. History of Turkish pilaf  goes back to Ottoman Empire time. Since then pilaf has been cooked by the same technique . Turkish pilaf is simmered rice, not steamed. For good quality pilaf ,rice mustn't stuck together.
 Pilaf has an important place in ceremonial meals and every days cooking in Turkey. It can be severed as a main dish or a side dish. 

Pilaf is enriched by the addition of meat, chicken, seafood , vegetables, nuts, pulses or pasta. Turkish rice is short grain rice. 

INGREDIENTS

2 cups short grain  rice
1 cup blanched almonds
1 cup chicken stock
1 1/2 cup hot water
2 tablespoon vegetable oil
1 Tablespoon butter
1 teaspoon salt


PREPARATION
Put the rice in a bowl add 1 teaspoon salt, 4 cups hot water. Soak rice for 30 minutes. Wash several times until all starch is gone. Drain well.
Heat vegetable oil in a pan add almonds, stir until lightly brown.  Add rice stir until dry. Add  hot water, chicken stock and salt. Bring to boil. Cover with lid. Turn heat very low. Cook 15 minutes until liquid is absorbed. Off heat add butter, and stir. Let pilaf rest 10 minutes before serve.

TURKISH TEA

                                                TURKISH TEA





                                                    

The tea has been cultivated in China about 2000 years ago. Today tea  is cultivating in over 30 countries of the world. One of  them is Turkey.
History of  Turkish  tea is not old , the cultivation started  in 1900s , in Eastern Black Sea region , in Rize. Tea plants need very specific environmental conditions to produce an economic crop  which is mild climate with high precipitation and fertile soil.  The agriculturalist decided  the district of  Rize  has perfect conditions to raise tea plantation. Tea farming started in 1924.
The tea producing has been improved in along all  these years. Turkish tea has taken a place in the international market. And tea replaced coffee for Turkish people. Now tea is an important part of Turkish culture. Offering tea is a sing of hospitality at households, shops and restaurants. Turkish tea is  severed in a small glasses, boiling hot.
Turkish tea is a form of black tea.

PREPARATIONS:

 Traditionally Turkish tea is prepared using two kettles. Boil water in the larger lower kettle, put 3 teaspoons of loose tea leaves into the smaller kettle. Fill the smaller kettle with boiling water.  Turn the heat low  and let tea to steep 3-4 minutes. Fill 1/3 of the  glasses with tea and dilute with hot water. You can have strong or weak tea controlling combination of tea and hot water. For the good taste you need good quality drinking water.

PASTA WITH STIR FRIED VEGETABLE

                                      PASTA WITH
                   STIR FRIED
                   VEGETABLES

Pasta, is a boiled dough of flour and water, was a staple food for many early civilizations. There are some different rumours about history of pasta. Some says Marco Polo  imported  pasta from China, some says Italians has been cooking pasta since the 1st. century.

According to historian Charles Perry , the Arabs adapted noodles for long journeys in the 5th century, the first writing record of pasta.

At first pasta was an expensive food . After machine production  pasta become affordable and popular. Today pasta is a common food .

Think of pasta I think of Italian food. Pasta is the Italian word of dough. The dough is make from durum (hard) wheat which is rich in gluten, high in protein, low in fat, contains vitamins, iron, minerals and fiber.

Commercially there are many different pasta shapes  , basically tiny  for soups (risoni ,anelli), thin and long (spaghetti, tagliatelli, linguine), short and curly (penne, farfalle) , large sheets (lasagne), tubular ( cannelloni), and ready-stuffed ( ravioli, tortellini).

There is one thing I am sure' from kids to adults love pasta'.... it is never boring.

INGREDIENTS

250g    pasta , fusilli or penne..

1 zucchini/ courgette, cut into small cubes
1 eggplant/ aubergine , cut into small cubes
1 red bell pepper, diced
1 green bell pepper, diced
1 large onion, chunky sliced
100g mushrooms, cut into cubes
2 tablespoons vegetable oil
FOR DRESSING:
2 garlic cloves, crushed
2 Tablespoons chopped fresh basil or 1 teaspoon dried basil
2 Tablespoons parsley, chopped
1 teaspoon salt
2 Tablespoons balsamic vinegar

PREPARATION
Boil , 2lt water, 1 teaspoon salt and 1 tablespoon  vegetable oil  in a deep saucepan. Bring water to boil,  stir in pasta cook until tender but not soggy and sticky. Drain , don't rinse.
Pour 2 Tablespoons of vegetable oil into a wok (Chinese frying pan) or a deep heavy pan add zucchini stir 3 minutes and  add eggplant, stir fry until vegetable tender. Add red and green peppers, onion and mushrooms. Stir further 3-4 minutes.
Process olive oil, garlic, basil, parsley and salt. Pour over vegetables when still hot. Mix with pasta. Serve warm or cold.

TIPS:
It can be made with whole wheat pasta and baked vegetables . Process dressing , pour over vegetables, toss until well mixed. Bake in the oven uncovered ,at 200C-400F for 45 minutes or until vegetables tender. Mix with pasta , well toss. This way of cooking is much healthy but needs more time. If you wish you can add any fresh vegetables which you like.



STIR FRIED BEEF

                                         STIR FRIED BEEF

 My first  meeting with  Chinese food  was  at the  Chinese restaurant  at Taksim in Istanbul in 1970s. Owner of the restaurant was Uyghur, Turk who moved to Turkey  from China. It was a small restaurant , there were only 10-12 tables and simple decoration. But food was delicious and  price was reasonable.  My boy friend ( my present husband) and I could eat  often there  with our pocket money  as university students.

After him the restaurant ran by his son. He improved the business, they moved larger  and well decorated place .The taste of food never changed, always good. We continued to go there  as a family. When my sons grown up enough I brought them too. My sons  loved Chinese food and learned to eat with chopsticks. Everybody in my family have good memories about this restaurant. I couldn't finish my article without mentioning the chef waiter who worked there long years. He was so kind and  an expert. Unfortunately it closed down years ago. It  couldn't compete the other luxury restaurants which open later.

I learned this recipe from them.... the original name is  JUN BAO JIO. Hope you will like it...

INGREDIENTS

500g 1 lb sirloin beef steak, slice into thin strips

2 medium onion, roughly sliced

2 tablespoons vegetable oil

1 medium carrot, grated

2 Tablespoon corn flour -corn starch

1 tablespoon water

2 tablespoons ketchup

1 Tablespoon wine vinegar

1 teaspoon powder chili

2Tablespoons dark soy sauce

PREPARATION

Slice beef into thin strips, mix corn flour and water add beef stripes. Mix well and stand 20 minutes.

Heat oil in a wok (Chinese stir fry pan) or a heavy pan add beef stripes. Stir fry until meat changes color. Add  grated carrot and onion. Continue to stirring. When meat is tender add ketchup , vinegar and soy sauce. Stir fry further 3-4 minutes. If needs add salt. Serve with egg noodle or plain rice. 

LEMON, GINGER CHICKEN

                                            LEMON AND GINGER
                                  CHICKEN

                         

                                    

White meat has been declared the most healthy food by nutritionist. The chicken breast is one of them. No one can say the chicken breast is tasty. But we can make it tasty to add some ingredients which won't change the nutritive value, for example ginger.

Ginger is a root which consumed as delicacy, medicine or spice. It can be use fresh or dry. This magical root is not only tasty spice also good for health in many ways.... for stomach problems, treatment for cold, raise the immune system....ext...

Depends on my experience ginger tea ( sliced fresh ginger, sliced lemon, honey and hot water) helps lot when I have cold.

INGREDIENTS:

4 chicken breast fillets

2 tablespoons plain flour

2 tablespoons olive oil

2 cloves garlic, sliced

3 cm fresh ginger, sliced

2 Tablespoons lemon juice

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup hot water

PREPARATION

Cut chicken fillets into two pieces, length way. Coat with flour and shake away excess.

Pour olive oil in a pan , add ginger and then chicken fillets, cook 2 to 3 minutes each side until light brown.

 Add lemon juice , garlic , salt and pepper and hot water. Cover, reduce  heat to low, simmer 10-15 minutes or until fillets tender.

TURKISH BREAKFAST

                                            TURKISH BREAKFAST



 

This picture shows you a traditional Turkish breakfast. Breakfast is the first meal of a new day. All nutritionist say breakfast is the most important meal of the day. I was curious  about other countries breakfast habits.  After my search I have seen that breakfast food changes place to place in the world. But  Turkish breakfast habit is quite unique. The standard Turkish breakfast includes  bread, black and green olives,white cheese (similar to feta), old cheese (kasar), butter, jam, honey, sliced tomato and cucumber, boiled egg, omelet or menemen, sausage (sucuk), pastry (borek  & pogca) tea and coffee but mostly tea. Turkish coffee is well known in the world but surprisingly we drink tea more then coffee. We have special small glass for Turkish tea.  We usually drink Turkish coffee after meal.

My recipe of today is  a simple but delicious breakfast food.

INGREDIENTS

6 slices of sourdough  or any white bread

100g-3 1/2 oz white cheese or feta

3 medium eggs

1 Tablespoon butter

2 tablespoons parsley, finely chopped

PREPARATION

Spread butter to sliced bread, mix eggs, cheese and parsley. Spread the mixture. Place on to oven rack, grill ( broil) until light brown .

MEATBALL IN TRAY-TEPSI KOFTESI

 

 

 

 

 

 

     MEATBALL IN TRAY

As I said before mince (ground) meat is a common ingredients in Turkish Cuisine. Mostly we make meat balls (kofte) with it. There are some other ways to use mince meat like stuffed vegetable or vegetable with mince meat. I am going to give these recipes soon.

Today's recipe is one of the  kofte recipes which cook into a tray in the oven. That is the easy way. Also you can make patties with this ingredients  and cook into the pan or broil. This is my son's favorite. He says ,he makes patties and serve for home parties and the guests always like.

INGREDIENTS:

500g-1 lb mince (ground) beef

1 medium onion, finely grated

3 tablespoons breadcrumbs

2 tablespoon olive oil ( for patties 2 tablespoon water)

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon black pepper

1 1/2 Tablespoon parsley, finely chopped

1 tomato, for decoration

 1 green bell pepper, for decoration

1 tablespoon extra olive oil....

PREPARATION

Process onion, breadcrumbs, olive oil. cumin, salt, black pepper, parsley ( if you like add 1 teaspoon fresh or dry thyme) into a food processor until combine. Then  add mince beef. Transfer the mixture into well greased baking tray. Brush top with extra olive oil. Decorate with sliced tomato and pepper. Bake uncovered at 180C-375F  for 45 minutes or until firm. Stand 5 minutes before slice.

OKRA WİTH OLIVE OIL

 

 

 

OKRA WITH

OLIVE OIL

 

 

In Turkish cuisine there are many vegetable dishes which  cook with olive oil and eaten as  cold dish. Traditionally we eat them as a last course after main course. They are not cold starters (meze) just ordinary daily food for us. You  can make them with any fresh  summer and winter vegetables.

Since I have known myself there were always  vegetable with olive oil on our table. This kind of dish is eaten mostly West of Turkey and Mediterranean region where the olive tree grows.

I am going to  give you okra recipe today.  I have different relation with okra. When I was a kid I hate it. Now I love it. They say our taste bud is changing when we get older. I  think it is true. This is a very good example.

 The trick about vegetable with olive oil  is ,  adding 1-2 teaspoon sugar  into them.

INGREDIENTS:

500g- 1lb okra  , fresh or frozen

2 big tomatoes, peeled and chopped

1 medium onion chopped

2 cloves garlic, sliced (optional)

2 tablespoons lemon juice

1 teaspoon salt

1 1/2  teaspoon sugar

1/2 cup olive oil

PREPARATION

Rinse the okra , drain and let it dry. Trim the top end with sharp knife to leave a cone shape head. This process is important if you cut all it becomes ropy.

Place okra into a saucepan add onion , tomatoes, lemon juice, salt and sugar. Cover tightly. Let it boil and turn of the heat low. Cook 10 min or until okra is tender. Serve cold.

CHICKEN PATTIES

 

 

 

  CHICKEN PATTIES

 

 

 

 

 

 

 

Chicken is one of the most used meats in the world. It is cheaper then red meat and nearly all parts of bird can be used for food.
I always prefer to make chicken patties myself  instead of buying ready ones from the market. It takes  just 10 minutes to prepare. Also  you can freeze them , just be sure    they are defrost  before cooking.

It is suitable for the people who don't eat red meat.

INGREDIENTS:

500g- 1 lb  boneless chicken tight or breast, cut into small pieces
1 small onion, roughly chopped
1 clove garlic
100g - 3 1/2 oz breadcrumbs
1 tablespoon chopped parsley
1 egg
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons extra breadcrumbs

PREPARATION
Combine all ingredients into food processor, process until finely minced. Cover and refrigerate 1 hour.  Shape mixture 10 patties. Coat each patty in extra breadcrumbs.
 Cook in slightly oiled pan or grill, turning occasionally, until cooked and browned.



CHICKEN FILLED WITH ROCKET AND CREAM CHEESE

                                         CHICKEN FILLET
                     FILLED WITH
                     ROCKET AND CHEESE

 

 

 

Some years ago I was watching BBC Prime everyday. There were very good programs on  about cooking, home decorating and gardening. I  have to confess I learned many new things from them. For example I built a wooden deck in my garden after watched a program 'how to built a deck'. Unfortunately we can not  able to watch  all my favorite programs  from Turkey anymore.

Any way I got the  idea  of this recipe  from one of the cooking programs. The recipe  has been modified by me..... as usual.  Chicken breast is most healthy part of chicken  but  you have work on it to make tasty. For filling I use sorrel in the season instead of rocket.  You can use any spicy greens.  It can be made a day  ahead. Serve with any side dishes or rice.

INGREDIENTS:

3 chicken breasts fillet
FOR FILLING
200g- 7 oz cream cheese-Philly
1 small onion, grated
1 clove garlic, crushed
2 tablespoons olive oil

salt and black pepper

1 cup shredded rocket or sorrel

PREPARATION



Cut chicken fillet into to two pieces, length way. Pound fillets between stretch film with meat mallet. Process  onion and garlic .Add shredded rocket or sorrel. Add cream cheese.

Season fillets with salt and pepper. Spread with filling, roll up tightly. Place onto a well greased baking dish. Brush with 1 tablespoon olive oil. Bake in the oven at 180C-375F for 45-50 minutes. First 30 min covered with foil , then remove foil and bake further 15 min or until lightly  browned and tender.

LENTIL BALL- MERCIMEK KOFTE

LENTIL BALL

This recipe is from The  Southeastern  Anatolia region of Turkey.  The region has a very rich history and cultural heritage which dates back 7.000 B.C.E. Since then the area  has been homeland for many civilizations.

The Region circles the Euphrates and the Tigris rivers ( Mesopotamia). Much of the land is rich in soil and agriculture.  And also  the Region is under the influence of both the continental and Mediterranean climate. All of this ensures a wide variety of agricultural product in this area... like  wheat, cotton, red lentil, sesame, rice, pistachio, grape, olive, tobacco, vegetable and fruit.
 Cuisine of The Southeastern Anatolia is marvelous. This   red lentil recipe is one of them which is a perfect party food or starter and for vegetarians.






INGREDİENTS:
1cup red lentil
1 onion, chopped
2 cups water

1,5 cup fine bulgur-cracked weath

2 tablespoon pimiento paste or tomato paste

1 teaspoon ground cumin

1 teaspoon chili pepper

1/2 teaspoon black pepper

1 teaspoon salt

1/2 cup olive oil

1 cup spring (green) onions

1/2 cup parsley

PREPARATİON:

Put red lentil in a deep pan add 2 cups water, onion and paste, cook until lentil is tender. It must be juicy , if is not add more hot water. Turn off heat. Add bulgur and seasoning, stir. Let it cool. In the original recipe ,don't add the onion when you are cooking lentil, separately  fry chopped onion in 2 Tablespoons olive oil and add cooked lentil. I prefer to my way because it is much light and healthy .
Add olive oil. Chop spring onion and parsley  well. Add into lentil mixture. Take a spoon full mixture , roll into small ovals. Serve with green salad leaves and lemon.

GREEN BEAN SALAD

 

 

 

 

                                         GREEN BEAN

                            SALAD

According to Food Historians The Romans ate mixed vegetables with dressing, 2.000 years ago. After this date  salad  has taken a large place in all cuisines.
Salad popularized by The United States in 1920s, then spread  other region of the world. Now salad is   most common and healthy food all over the world.
History of salad goes back to Ottoman time in Turkey. But sometimes it is difficult to classify which one is  salad which one is  meze  ( cold starters). Traditionally salad is eaten with main course in Turkey, like side dish.
Salad is simple, fresh and fast dish, can be eaten as appetizer, side dish or main course.

INGREDIENTS:

500g-1 lb green beans
1 medium red onion, cut into wedges
1 cucumber, chopped
2 ripe tomatoes, chopped
2 tablespoons lemon juice
1 clove garlic, crushed
1 teaspoon salt
1/2 teaspoon sugar
2 Tablespoons olive oil

PREPARATION
Top and tail beans, and cut 3cm lenght. Boil or steam until tender. Drain well. For dressing  , place lemon juice, garlic, salt, sugar and olive oil in a screw-top-jar. Shake well to combine. Pour dressing over beans when still hot. Let it cool. Just before serving add onion, cucumber and tomatoes.