GREEN BEAN AND POTATO SALAD

GREEN BEAN
 AND POTATO  SALAD

Green bean and potato salad is a very good choice for hot summer days. It can be prepared a day ahead. But cucumber and tomato must add just before serve.


INGREDIENTS

250g / 1/2 lb fresh green beans
3 medium potatoes
1/2 cup kalamata olives,
1 tomato
1 cucumber
1 medium onion, sliced (optional)

DRESSING
1/4 cup extra virgin olive oil
3 tbsp. lemon juice
1 tsp mustard powder
1 tsp salt
1 tsp chili pepper

Trim green beans , cut into 1inch long, steam. Boil potatoes the skin is on , peel and cut into small cubes. Prepare dressing mixing all ingredients, pour over bean and potato mixture while they are still hot. Mix well , cover and leave half an hour. Add kalamata olives, tomato and cucumber.

CHICKEN PASTY ROLLS

CHICKEN PASTY ROLLS

 

 

 

Today's recipe is from the West of Turkey. It is a traditional wedding dish.

 In old times, traditionally a girl after marrying would accept her husband's family as hers. She would occasionally visit her own family. After wedding the first family visit with her husband was important. Special meals were prepared for this special day. Home made baklava ( a dessert) was one of them . The recipe I am giving you now, was done with remaining pastry from baklava.

We use yufka (ready Turkish dough) to make it. But it can be made with filo dough. Actually filo dough is more similar baklava dough then Turkish yufka.

 

INGREDIENTS

 

1/2 whole chicken

1 onion, whole

2 strings fresh thyme

4 strings parsley

1 1/2 tsp salt

 

2 leaves of Turkish yufka or 8 leaves of filo dough

3 tbsp. vegetable oil

 

FOR SAUCE

2 eggs yolks

2 tbsp. flour

2 cups plain yogurt

2 cups chicken stock

 

OR

2eggs

2 tbsp. flour

3 cups chicken stock

 

2 crushed garlic

2 tbsp. red vinegar

 

2 tbsp. butter

1 1/2 tsp chili pepper

 

 

Place chicken in a large pan, add  onion, parsley, thyme and salt. Pour over 6 cups water. Boil and simmer until chicken is tender. Drain , remove skin and bones, cut chicken meat into strips. Keep chicken stock .

Grease an oven tray, lay the first leaf of yufka , pucker, grease with oil. Do the same for second yufka  leaf. If you use filo dough do the same process. Bake 180C/375F about 15 minutes or until gets light brown.When it is still hot pour over 2 cups chicken stock . 

 

 

 

Meanwhile , in a pan , mix eggs, flour, yogurt ,   and chicken stock . Bring to boil and simmer until sauce gets thick. If you do not like taste of yogurt you can use the  second choice of   the sauce . Mix all ingredients and cook until gets thick. 

In the original recipe at this stage must added  2 crushed garlic and 2 tbsp. red vinegar  . It depends on you if you do not like taste of garlic and vinegar just ignore .

Mix chicken pieces with half of the sauce. Spread chicken and  sauce mixture on to the pastry. Gently roll the pastry from long side.

 

 

 

 

 

 

 

Leave 30 minutes and then cut into 4cm/1,5 inch wide. Place them in a well greased oven tray. Pour remaining sauce each of them. If you use the sauce without yogurt , sprinkle greated cheese on top of pasties. Bake 180C/375F about 15 minutes or until well browned.

Heat butter , add chili pepper. Pour over chicken pasties.  Serve hot.

  

 

TURKEY PATTIES

TURKEY  PATTIES

 

Ground turkey is sold just as ground beef, and is known as a healthy alternative to beef. Turkey meat is even leaner than chicken. It is a good choice of poultry for a healthy diet.

 Turkey breast is too dry for to make patties. Ground/minced dark turkey helps to keep patties moist.

You can turn these patties as a delicious turkey burger with the  toppings  you like.

Turkey patties can be serve with many variation of side dishes. My example is with haricot bean salad (piyaz) and baked potato wedges.

Tip: I make bread crumbs at home with left over white bread. Let dry sliced bread . Process  in a food processor. Lay in an oven tray, bake 150C/300F for 20 minutes or until dry. Keep in an air tight jar.

  

 

INGREDIENTS

 

500g / 1 lb dark ground( minced) turkey

1 medium onion, grated

1 clove garlic , crushed

1 egg, beaten

1/2 cup bread crumbs

1 tsp cumin

1 tsp salt

1/2 tsp black pepper

2 tbsp. parsley, finely chopped

1 tbsp. fresh thyme , finely chopped

1 tbsp. olive oil

1 tbsp. oil extra for frying

 

In a large bowl mix ground turkey, onion, garlic, egg, bread crumbs, cumin, salt, pepper, parsley, thyme and olive oil, shape into 8 patties. Heat oil in a large nonstick frying pan. Cook patties for 5 minutes on each side or until browned. Serve with baked potato wedges, and haricot bean salad (piyaz) .

 

  

 

SMOKED SALMON SALAD

SMOKED SALMON SALAD

 Salad is  known as a perfect side dish. A simple green salad can turn a  main meal, adding grilled steak or chicken, sea food, fish, egg, nuts,  and cheese. 
There are many various of salad dressing. Main ingredients of dressing are extra virgin olive oil, lemon juice, vinegar , salt and pepper. And than can be added fresh herbs, mustard, mayonnaise  nuts, cheese, garlic, onion, etc... Most dressing can be made a day ahead. But salad dressing  should be added just before serving to keep salad crispy.
Tip for to have delicious green salad is to dry leaves. If the leaves are wet the dressing lose flavor.
Before now tea towels had been used for to dry leaves. Now  there are many useful salad spinner for this job.
Another process to have a tasty salad is , after addition of  dressing  toss very well.


INGREDIENTS
       
250g / mesclun ( mixed small salad leaves),    
125g/  5oz smoked salmon
2tbsp carpers
1/2 cup kamata olives
1 medium red onion, sliced


FOR DRESSING
4 tbsp . extra virgin olive oil
2 tbsp. lemon juice
2 tbsp. white  vinegar
1 tsp salt
1/2 tsp black pepper
1 clove garlic
2 tbsp. fresh basil
2 tbsp. dill
2 tbsp. parsley


Gently rinse salad leaves, drain and dry in a salad spinner. Place salad leaves in a large serving bowl.
Process olive oil, lemon juice, vinegar, salt, pepper, garlic, basil, dill, parsley in food processor. Pour
over salad leaves and toss gently.
Place smoked salmon on  top of salad, decorate with onion, kalamata olives and carper. Serve with fresh bread and white vine.

GROUND BEEF PARCEL/ GOZLEME

GROUND BEEF PARCEL/
                  GOZLEME
           

Today's recipe is from Traditional Turkish Cuisine. Gozleme is a pastry dish which is  fill with meat or vegetable or cheese.  Gozleme is made from yufka( filo/ phyllo dough). Yufka is fresh , very thin, round sheet of dough that is used for to make pastries (borek) . Turkish Cuisine has endless varieties of delicious pastries/borek.
Yufka is made from wheat  flour mixed with salt and water. After dough is kneaded and rolled into round thin sheet, it is heated on a sac ( large metal lid)  until gets slightly brown.
Yufka can be used in many ways; layered/ folded/ rolled or baked/ fried  filling with many various of fillings; meat, chicken, vegetables, cheese.
In Turkey fresh yufka can find at most supermarkets. Out of Turkey, packaged  yufka can find at Turkish, Greek,  Middle Eastern Markets or from internet markets which sells Turkish ingredients.


INGREDIENTS

300g, 3/4lb ground beef/mince meat
2 medium tomatoes, diced
2 green pepper, diced
3 spring/green onion, chopped
3 tbsp. chopped parsley
1 tsp salt
1/2 tsp chili flake

2 Turkish filo dough/ yufka
2 tbsp. oil for frying

Put all ingredients in a bowl, mix well. Cut each sheets of  filo dough into 6 triangles. Put 2 tbsp. of filling on the wide side of dough  and spread. Cover  both sides with dough, turn and make six parcels.
Heat a frying pan on medium heat, grease with oil, place three parcels. Fry both sides 2-3 minutes or until  get light brown. Grease the pan again and place the other three parcels, and fry. Serve when they are still hot.

SUMMER VEGETABLES STEW

SUMMER
VEGETABLES STEW-TURKISH STYLE

 

 

 





 Stew is a very common cooking style in the world of cooking. It is a combination of vegetables and meat that have been cooked in liquid. Stews are cooked at a low temperature allowing to flavor to mix.
Turkish stew -turlu /guvec- is not very different from the other examples in the world. Ingredients change depending on the seasons. Lamb are used rather than beef in Turkish stew. As I sad before I am not a lamb eater, because of that I prefer beef. Traditional way to cooking  this dish is  used   a earth ware pot/ guvec  or earth ware jug/testi( Testi kebab) which is generally found in Central Anatolia.
I have a childhood story about Testi kebab. My fathers family is originally from Central Anatolia. When he was a kid he saw how they prepared Testi Kebab . Ingredients are similar vegetable stew prepared in a earth ware jug and cook in a hole filled with charcoal fire and cover with earth.  My farther was an adventurous and highly skilled person and he thought he can make it easily. He organized a picnic for his family friends and promised to cook Testi kebab. Everything was fine until the earth ware jug   cracked. And then rescue operation began. I will never forget the panic , no one did not want to lose this delicious dish and they succeeded. It was yummy.
I used casserole pot and cooked on stove very low heat, can be cooked in a earth casserole in the oven .



 

 

 

 

500kg/ 1lb beef or lamb chunks

2 medium onion, roughly chopped

3 cloves garlic

3 medium rape tomatoes, chopped

3 tbsp. olive oil

2 medium eggplant  /aubergine, roughly diced

2 medium zucchini/courgette, roughly diced

250g/1/2lb okra

250g 1/2 lb green beans

1 green bell pepper, diced

1 red bell pepper,diced

1 tsp cumin

1/2 tsp paprika

1 tsp salt

1/2 tsp black pepper

1 1/2 cup hot water

 

 

Peel the skin of eggplant/aubergine lengthwise, make stripes, soak into water, added 1 tsp salt and 1 tsp flour  for 15 minutes. Cut top and tail of green beans and cut into 1inc /2,5cm length. Diced peppers.

Heat oil in pan add meat, stir and fry until turn brown and no juice left. Add chopped onion and garlic  stir 2-3 minutes. Add chopped tomatoes, green and red peppers and water. Season with salt, pepper and cumin . Cover, boil and simmer 30-40 minutes until meat is  soft . Add  green beans. Cook further 20 minutes. Add chopped eggplant/aubergine and zucchini/courgette  and okra. Cook 20 minutes more or all ingredients tender. If needs add more hot water. Serve with rice pilaf and green salad. 

 

  

 

 

SLOW COOKED TURKEY

SLOW COOKED
              TURKEY

Seven -hour  lamb is a well known French dish which is slow-cooking leg of lamb in wine with garlic and herbs.. I like the way of cooking, but I am not fan of lamb. I decided to try the recipe with turkey. I can say the result was so good.
I use casserole pan for slow-cooking. The casserole pan is a large , deep saucepan which can be used in the oven or on top of the stove. Casserole pan is made from thick enameled metal and glazed earthen or stoneware.
This dish can be eaten as  hot with gravy or cold . Very tasty sandwiches can be made from leftover cold meat.


INGREDIENTS
1kg 2lb turkey leg and thighs, bone in, skin removed
2 medium onions, sliced
2 tbsp. olive oil
3 cloves garlic
2 cups red wine
2 bay leaves
3  thyme springs, leaves picked
2  rosemary  springs, leaves only
2 bay leaves
1 tsp salt
4 black peppercorn

Heat olive oil in a casserole pan add sliced onion and garlic cloves and fry until softened and lightly brown. Add turkey fry all over on a high heat, turning until it is well browned. Pour wine over, add thyme and rosemary leaves and bay leaves, salt and pepper corns. Cover tightly. Bring to boil and simmer on very low heat for 2 hours, until it is tender. Take of the meat and drain the liquid. Serve with mashed potato . Serving suggestion is: Put mashed potato in a plate , put meat on top and pour the juice over.

 

 

 

For sandwich: 

leftover cold turkey meat, sliced

bread-wheat, wholegrain, rye- , sliced

mayonnaise

mustard

red onion, sliced thin

tomato, ripe, cut into thick slices

rocket leaves

 

 Combine mayonnaise and mustard, spread on two sliced bread. Lay  cold turkey meat on    sliced bread. Add  tomato, red onion and rocket leaves (or any green salad leaves). Press top the second bread slice.

  

 

 

ARTICHOKE, BROAD BEAN AND RICE SALAD

ARTICHOKE , BROAD BEAN
AND  RICE SALAD

 

Artichoke season is coming , this is glad news of spring for me. The fresh artichoke season is short in Turkey. It can be frozen but I think the taste is not the same.  

 The health benefit of artichoke are many, especially for liver. The antioxidant capacity of artichoke is one of the highest in vegetables.

 In Turkish Cuisine the leaves of the artichoke are broken, only  the  heart is eaten. The remaining concave -shaped heart is filled with meat  orchicken  , ( vegetarian variety )  rice or  fresh  broad beans  or carrot and peas.

 This dish can be served as a starter  or salad and also warm or cold.

 

 

 

INGREDIENTS

 

 

6 artichoke hearts

1 medium onion, chopped

2 tbsp. olive oil

200 g fresh broad beans,

2 tbsp. lemon juice

1 tsp salt

2 tbsp. sugar

2 cups water

1 1/2 cups  short-grain  rice

3 tbsp. olive oil , extra

3 cups, liquid of meal plus hot water

2 tbsp. dill, chopped

 

 

 

  From my local market-Yesilkoy Pazarı

 

Soak rice into salted hot water 30 minutes. Drain and rinse well.

Heat 2 tbsp. oil in a pan add onion, stir until soft. Pour 1 cup of water. Add lemon juice, salt and sugar bring to boil add artichoke hearts and broad beans. Cover and simmer 20 minutes or both are tender. Take of artichoke hearts and beans  keep the liquid. Cut heart into 6 pieces.

Heat 3 tbsp. oil in a pan add rice stir 5 minutes and measure the liquid ,complete 3 cups adding hot water. Pour into pan. Bring to boil, simmer 15 minutes or until rice is tender. Add artichoke heart pieces, broad beans, leave to cool. Add chopped dill. Mix gently with fork. Serve warm or cold.

 

 

 

INDIAN EGGPLANT

INDIAN EGGPLANT

 

  

 The eggplant/aubergine is a though vegetable....you love or hate it. Eggplant is commonly used  in  South East , Middle East and South Europe cuisines. There are many different ways to cook eggplant. It can be deep fried, stewed or roasted.. I have to admit that deep fried eggplant is the most delicious  dish in  the eggplant dishes.   But deep fry is not suitable for today's healthy diet. 

 Eggplant is widely used everyday cooking in India. Today's recipe is an example from Indian Cuisine.  It is  not fried but spicy and tasty. It goes well with grilled chicken or meat as a side dish. It can be prepare a day ahead.

 

 INGREDIENTS

 

1kg-2lb eggplant-aubergine

4 big tomatoes, peeled and chopped

2 tsp ground coriander

1 tsp ground cumin

1 tsp turmeric

4 tbsp. olive oil

1 onion, well chopped

2 cloves garlic

1 tsp chili pepper

1 tsp salt

2 tbsp. lemon juice

2 tbsp. fresh coriander /cilantro, well chopped

 

Peel all skin of eggplants. Put in a bowl, add 1 tsp salt and 1 tsp flour, cover with water. Stand 30 minutes. Drain and rinse. Chop into small cubes.

Pour oil into a pan , heat, add eggplants. Stir 10 minutes or until light brown. Add onion , garlic, coriander, cumin,  and turmeric, stir further 5 minutes add tomatoes and season with salt and chili. Cook 15 minutes or until all the juice absorbed. Add lemon juice and fresh coriander.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

EASY KEBAB

EASY  KEBAB

I prepared this dish inspired by Bodrum-Cokertme Kebab. Bodrum is a well known summer resort at The South West of Turkey. Cokertme is a beautiful bay at Bodrum region and also there is a very sad song which named Cokertme. I do not know about the history of the dish. Great possibility  one of the Bodrum restaurant started to serve and named. There are many good restaurants in this region.
In the original recipe sauce  and meat are cooked separately. I tried to make the easy way and I cooked meat into tomato sauce. The result was good , and liquid of meal was tasty.
Meat can be cooked a day ahead.




INGREDIENTS

750 g -1 1/2lb beef or dark turkey meat, cut into cubes
1 onion, chopped
2 tbsp. olive oil
2 tomatoes, skin peeled and diced
1 green bell pepper, diced
1 tbsp. tomato paste
1 tsp cumin
1 tbsp. fresh thyme, chopped or 1tsp dry thyme
1 tsp salt
1/2 tsp chili pepper
1/2 tsp black pepper
1/2 cup hot  water

3 medium potatoes, Julienne cut
oil for frying

 2 cups plain yogurt
 1 cloves garlic, crushed (optional)

Peel and cut potatoes  into  Julienne  (matchstick) cut.  Soak in  salted water 15 minutes.

 Meanwhile  heat oil in a pan add meat , stir until turn light brown. Put chopped  onion continue to stir . Add pepper , cumin, salt , black pepper, chili, and thyme, then  chopped tomatoes , tomato paste. Pour water into the pan. Bring to boil and simmer, cover with a lid. Turn heat low, cook 45 minutes or until meat is tender.

Drain and rinse Julienne cut potatoes until all starch is gone. Drain and lay on a paper towel, dry well.

Heat frying oil, fry potatoes until light brown. Transfer on a paper towel to absorb any extra oil.

 Put yogurt in a bowl.Add crushed garlic, mix.

For to serve; place fried  potatoes in a plate, put meat on top , pour the liquid  of  meal over. Place 2 spoons of yogurt on top, serve . 



CHILI PRAWN

CHILI PRAWN

Prawns or   shrimps  are tasty seafood.  For most of the people prawns are large , shrimps are smaller. I have searched what is the difference between them. Biologically they are different species but very similar. I think for cooking we do not need to know more then that. Both of them are edible delicious  species .  Fresh  prawns/ shrimps  are always   much more tasty then frozen ones for me . So choose your prawns / shrimps based on , how they taste, what size you want and they have been caught from sea / freshwater or raised.
This recipe is Mediterranean way to cook prawns.  Juice of  this dish  is so tasty because of spices and fresh prawns flavor .It goes very well  with fresh French baguette. I think it is a very good choose for Saturday night dinner.


INGREDIENTS

500g -2lb fresh prawn, shelled
1 tbsp. butter
1 tbs olive oil
2 cloves garlic, crushed
3 tbsp. tomato puree
1 tsp chili
1 tsp cumin
1 tsp paprika
1 tsp salt
1/4 cup water
2 tbsp. parsley, fine chopped

Shell prawns, cut each prawn down back and remove back vein. Heat butter and olive oil in a pan.  Add garlic and cumin  sauté 2 minutes. Add tomato puree stir 2-3 minutes , add chili, paprika and salt. Pour water. Bring to boil, simmer until the sauce is thick. Add prawns, stir until prawns have turned light pink and cooked. Add chopped parsley. Serve with French baguette and green salad. Yummy, yummy......

MINESTRONE SOUP

MINESTRONE SOUP

 

 

 

 

Minestrone is a thick soup from Italy. It  is made with vegetables and pasta or rice. Italian say that there is not a set recipe yet. Ingredients depend on tradition and which vegetable are in season. Minestrone is a very good choose for cold days, very rich and healthy.

When I think about Minestrone soup, an Italian restaurant   comes to my mind which  was  in  Wolverhampton  -England. It was a small restaurant , running by a big, talkative Italian lady. She was a   marvelous  cook. Only lunch was  served .  They did not have many chooses  in the  menu  but all  were special and delicious. Minestrone soup was one of them. After tiring shopping me and  my dear friend( who we lost  two years ago) had lunch there many times. We always enjoyed.

 And then that Italian lady decided to retire and left the restaurant her son, went back to Italy.  Unfortunately after her  leaving, food was not the same. Her son could not be successful  as much as his mother and the restaurant closed.  All the good memories of my friend and the restaurant are still with me.


 

 

INGREDIENTS
2  tbsp. olive oil
1 onion, finely chopped
2 medium carrots, diced
2 celery sticks, sliced
2 medium potatoes, diced
2 zucchinis, chopped
150 g- 5 oz green beans, cut into short lengths
250g-8 oz  cabbage, shredded
2 cups chicken stock- broth
2 cups water
1 garlic clove, crushed
1 can 400g- 14 oz, diced tomatoes
2 tbsp tomato puree-paste
1 can 300g-10 oz  cannellini beans, drained and rinsed
2 tbsp. chopped parsley
1 tsp oregano
1 bay leave
1 cup small  pasta
1 tsp salt
1/2 tsp black pepper
2 tbsp. grated Parmesan chees

      Herbs are from my garden.















Top and tail beans and chop into small pieces, shred cabbage. Chop onions .  Slice celery stick. Peel and diced potatoes , zucchinis and carrots.
Heat the oil in a deep pan, add onion and garlic , cook until they are golden brown. Add carrots and celery stick, beans, zucchinis , cabbage, oregano and bay leave. Stir in water , chicken stock , tomato puree and tomatoes . Season with salt and pepper.  Bring to boil reduce heat, cover and simmer 30 minutes. Add pasta and cannellini beans cook further 15 minus or until soup is thick, vegetables are cooked and pasta is tender. Add parsley. Serve with grated Parmesan cheese.

BULGUR PILAF WITH EGGPLANT

BULGUR PILAF
 WITH EGGPLANT

 

 

 

Bulgur wheat is most common ingredients in Middle East cuisine. It is used in tabbouleh, kibbeh, pilafs, breads, and soups. Bulgur wheat is a kind of creal food made from durum wheat,  boiled, dried  and  cracked.  Bulgur wheat comes in three different textures; fine ,medium and coarse. Each one must  be chosen carefully depending upon which type of recipe is being used in. Different type of bulgur wheat needs different cooking time. So its best to check package instruction before start to cooking.

At the old days bulgur wheat was seen poor people's food , because it was cheaper than rice. Today health value of bulgur wheat is known very well.As a whole grain, bulgur wheat is naturally high- fiber, low fat .It is much healthier than rice in terms of health, specially  for diabetics. Bulgur wheat raise blood glucose much less and slowly than rice.
If you have not tasted it  yet I recommend you to try soon , you will be surprised to taste.

INGREDIENTS

3 cups  coarse bulgur- creak wheat
2 medium onion
3 tbsp.  olive oil
500g-1lb eggplant
1/2 tsp dry mint
1/2 tsp cinnamon
1 tsp allspice
1 tsp salt
1 tsp sugar
2 medium tomatoes , skin peeled
4 cups water

cooking oil for to fry eggplants

Peel skin of eggplants into strip. Place in a large bowl. Add 1 tsp salt, 1 tsp flour and cover with water. Leave 30 minutes. Rinse and dry with kitchen towel. Diced into cubes. Heat cooking oil in a deep pan , fry eggplants . Put on a kitchen towel to get rid of excess oil.
Heat olive oil in shallow pan, add onion, stir few minutes until get light brown. Blend tomatoes and water into a blender, pour over onion. Add cinnamon, allspice, mint, salt, and sugar. Bring to boil, add bulgur wheat, cover. When it start to boil , turn  heat to very low,  and simmer 15-20 minutes  or until bulgur wheat is tender. If it  does not tender yet  add more hot water. Add fried eggplants, cook further 5 minutes.  Leave 10-15 minutes covered for to set. Also it can be eaten  cold.       

 

STIR FRY CHICKEN AND VEGETABLES

STIR FRY CHICKEN
       AND VEGETABLES

 

 

In Chinese cooking the preparation time is longer than the cooking time. Frying and steaming are  Chinese cooking methods.  Stir fry is  the most known  method.   A wok is  the best for stir-frying which is frying  foods over high heat . Wok is a round-bottomed  Chinese cooking utensil. A small amount of oil is poured   into the wok, and heated to high temperature, and   food is added  and stirred a few minutes. Possible to find many different kind of wok, but the most common woks are made from  cast iron and carbon steel.. 

There are some rules for to get good result when use a wok ,such as;

-use high heat

- always heat the wok before add the oil,

-stir constantly while cooking,

-cook the food just crisp-tender

- serve immediately,

This recipe can be made with meat and different vegetables, like; cabbage, mushroom, green beans, zucchini, spinach, and cauliflower. Enjoy it.

 

  

INGREDIENTS

500 g -1 lb chicken tight

2 medium onion, sliced

2 green pepper, sliced

2 medium carrots, Julienne cut

2  sticks celery, sliced

2 tbsp. fresh ginger, grated

1 clove garlic, crushed

250g-8oz  broccoli, cut into small flowerest

2 tbs olive oil

1 tbsp. corn flour- meal

3 tbsp. ketchup

3 tbsp. soy sauce

1/2 cup water

 

Cut chicken   into 2,5cm-1 inch lengths. Slice green pepper, onion  and celery sticks, cut carrots into Julienne cut, break broccoli into small flowerest.

 Heat  wok ,pour oil, add ginger and garlic stir until light brown. Add chicken pieces, stir until chicken is cooked. Add  onion,  green pepper, celery stick and carrot , continue to stir. Mix water, corn flour, ketchup and soy sauce well. Pour over chicken. Cook further 2-3 minutes, add broccoli  continuously stir until sauce is thick. Serve with rice or noodle.

 

 

 

 

QUICKLY PICKLED CHINESE CABBAGE AND CAROT

QUICKLY PICKLED
CHINESE CABBAGE
 AND CARROT

 

 

 

 

Chinese cabbage also called Napa cabbage  has delicate , mild, and sweet flavor. It can be eaten  raw, stir-fried, baked or pickled.

Julienne or matchstick  is a type of  cut that makes the food items into long thin strips. To make Julienne cut you need a sharp knife. Also  there are many  good vegetable slicers for to make the job easier.

This salad goes very well with roasted meat or chicken. Also it can be eaten as a salad or side dish. Must be kept it in the refrigerator.

 

  

INGREDIENTS

 

1 Chinese cabbage, chopped thinly

2 medium carrots,  Julienne cut

2 cloves garlic, crushed

1 1/2  tsp salt 

1/2 tsp sugar

1 tsp chili flakes

1/2 cup white vinegar

1/2 cup water

 

 Trim the skin of carrots and make Julienne cut, place into a pan. Chop cabbage into thin strips  1inch-2,5cm  , add to the pan , pour water over, cover and bring to boil and simmer 5 minutes or until carrots are tender. If there is any liquid left, drain.

 While still warm add vinegar, garlic, sugar , salt and chili. Stir, cover and leave until cool. Keep in refrigerator several hours or over night and then serve.

 

 

 

CHILI CON CARNE

CHILI CON CARNE

Chili con carne is a Mexican dish , but I ate it  first time in England .I remember very well  where and when I ate Chilli con Carne ; in London - Greenwich ,at a beautiful traditional pub ,  at Christmas time , in 1993. It was a very cold and windy day. After seeing Maritime Museum, Queen's House, Old Royal Naval College, Cutty Sark, Royal Observatory, Clocktower Market, and Greenwich Market-which is home to delicious   street food- . I was so cold and hungry.   The warm atmosphere and good food at the pub were impressed me. Actually I am always happy to be  in UK. I must admit that I sympathize with this country.
 Before 70s pubs did not serve cooked food in England. Still some conservative pubs refuse to serve hot food. I like pubs and pub  food: like pork pie and mash, fish and chips.  Many of the pubs have really good foods, simple and tasty.
Chili con carne  is a spicy hot dish. But you can alter it to your own spice levels to get your perfect chili. It is served with rice and green salad. A glass of cold  draught beer goes very well with it.


INGREDIENTS
1 lb-500 kg ground beef-minced meat
2 tbsp. cooking oil
1 onion, chopped
2 garlic cloves, crushed
    red kidney beans
1 can chopped tomato
2 tbsp. tomato paste
1 fresh red chili, chopped or 1 tsp or more chili flakes
1 tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
1 tsp  oregano
1 tsp salt
1/2 tsp black pepper
2/3 cup red wine
2 tbsp. corn meal
1/2 cup water

Heat oil in a pan over medium heat, fry onion and garlic until softened. Add the meat stir until browned. Stir in a can of chopped tomatoes  and their liquid , tomato paste, wine,  fresh chili, cumin, coriander, cinnamon, oregano. Season with salt and pepper. Bring to simmer, cover and cook over on low heat 30 minutes.
Drain kidney beans and add into meat sauce. Cook for a further 10 minutes, uncovered.
In a small bowl mix corn meal and water , stir into bean and meat mixture , cook further 10 minutes until it is thickened.  Serve with rice and green salad.

Tips: Cut into cubes an avocado, mix with 2 tbsp. lemon juice and chopped fresh coriander. Serve with chili con carne.

CRANBERRY CAKE

CRANBERRY CAKE

 

 

 

 

This is my favorite cake recipe. Easy , quick and stays  fresh a week. I use less sugar  then my usual measurement because dried cranberries are already sweetened. Unfortunately cranberry does not grow in my country. I can find only dried cranberries. 

Cranberries are major commercial crop in US and Canada. They are harvested in fall when the fruits are deep red color. Normally cranberries are not eaten raw, they are  too much sour and bitter . They are processed into products such as juice, sauce and sweetened dried. Cranberry sauce is most well-known product of cranberries which is served with roasted turkey. Cranberry sauce is the indispensable of Christmas and Thanksgiving dinner.

 

 

 

 

INGREDIENTS

 

3 medium size eggs

3/4 cup sugar

3/4 cup vegetable oil

3 cups flour

1/4 cup  ground almonds

1 cup milk

1 1/2 tsp baking powder

1/2 tsp vanilla extract

1 tsp cinnamon

1/2 tsp ground ginger

1 cup dry cranberry

 

 Beat sugar and eggs with electric mixer until light and fluffy. Add oil continue to mixing. Mix flour, almond flour , baking powder, cinnamon and ginger. Add half of flour  mixture  , beat   and  add milk

 and than remaining flour mixture, beat until just combined.. Stir dried cranberries. Grease a bar cake tin, line base with baking paper. Spread cake mixture into the pan. Bake in 375F-180C about 45 minutes. Let cake cool in the cake tin. 

 

 

 

 

STUFFED LEEK

STUFFED  LEEK

 

   

 

Cooking has been always interested me from  my young age. Everybody knows that who knows me.  My cousin gave me my first cooking book when I was 17 years old. It is a classic cooking book  written by a famous Turkish chef. I do not use it much now . Most of the recipes are so complicated and heavy. They are not suitable my today's cooking style. On the other hand some of the recipes still remains valid , such as Stuffed Leek....

It is possible to find stuffed leek in some other countries cuisines. This one is Turkish way to cook it. It is easy and tasty. I am sure you will not regret if you try it.

 

INGREDIENTS

 

 3 thick leeks

1lb-500g ground beef-minced meat

3  tbsp. rice

1 onion , grated

1 tbsp. tomato paste

1tsp salt

1tsp black pepper

1/2 tsp dry mint

2 tbsp. lemon juice

2 tbsp. tomato paste, extra

2 tbsp. vegetable oil

1 cup hot water 

   

 

  

 

 

Cut the white part of leeks into 5cm-2 inches pieces. Soak into hot water 10 minutes. And then push the inside of tubes out with your finger. Keep only one layer. If you want to get more leek taste keep two layers of leek.

For filling, mix ground meat, grated onion, rice, tomato paste, salt, pepper and dry mint. Fill each  tubes of  leek with this mixture . Place in pan, sprinkle 1/2 tsp salt and chili flake . Dissolve 2 tbsp. of tomato paste in a cup of hot water and pour over leeks. Add  oil  and lemon juice . Cover, bring to boil, then turn heat low and simmer 10-15 minutes or until  rice is tender.





 

LAYERED CREPPES WİTH MEAT SAUCE

LAYERED  CREPES
             WITH  
       MEAT SAUCE

   

 Crepe is a gift from French Cuisine to  the world. There are many variation of crepes, sweet or savory. The savory crepes can be served for lunch or dinner, filling with meat or  chicken or seafood or vegetables or cheese. The sweet crepes can be eaten for breakfast or as a desert, filling with fruit or chocolate sauce or cream or syrup.

This recipe is a good sample of savory crepes. The differences  for the recipe is that the crepes are layered on top of each other, instead of rolling. This presentation provides a nice view and easy serving. It can be cut into wedges like a cake. Bon appetite!

 

 INGREDIENTS

 

FOR CREPES

6 eggs

1 1/2 cups flour

2 tbsp. oil

2 cups milk

1/2 tsp salt

 

 

MEAT SAUCE

500g-1lb ground beef-minced meat

4 chestnut mushrooms, finely chopped

1 medium onion, chopped

1 medium carrot, grated

1 celery stick, chopped

2 tbsp. vegetable oil

1/2 cup white vine

1 tbsp. thyme , chopped

1 tsp salt

1/2 tsp black pepper

2 tbsp. tomato paste

1/2 cup hot water

1/2 cup vegetable oil

 

 

FOR WHITE SAUCE

2 tbsp. flour

2 tbsp. vegetable oil

2 cups milk

1 tsp salt

1/2 tsp black pepper

1/2 tsp nutmeg

1 cup grated Cheddar

 

Pour vegetable oil in a pan, add ground meat, stir constantly until meat is brown. Add onion, stir few minutes , and then add grated carrot and chopped celery stick. Add chopped mushrooms. Stir until all liquid absorbed. Add tomato paste, vine and water. Season with salt, pepper, copped thyme  and nutmeg. Simmer 10 minutes.

On the other side prepare the crepes. Combine all ingredients in a blender, mix well. Heat a frying pan  over  medium heat. Grease with vegetable oil. Pour 1/2 cup  of batter into the pan, swirl round to cover the base of the pan. When one side of crepe is lightly brown turn the other side. Make 10 big crepes.

For white sauce; heat oil in a pan add flour, stir until it turns lightly brown, pour milk. Stir and simmer until sauce boils and thickened Add  1/4 of cheese, stir.

Place one crepe into a ovenproof dish, cover with meat sauce, top with a crepe. Continue layering with remaining crepes and meat sauce. Lay the last crepe on top, cover with white sauce, sprinkle remaining cheese on top. Bake in 375F-180C for about 10-15 minutes or until lightly brown.  For serving cut into wedges. This measurement is for 8 person. It can be made half of the measurement for 4-6 person.