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.

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.

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.

 

 

 

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.

 

 

 

MEXICAN BEAN SALAD

MEXICAN BEAN SALAD

I hosted my lady friends for luncheon yesterday. We have been friends for 16 years. We are meeting every fortnight, some times  at a restaurant , mostly  at one of us home.
We are not young anymore and some of us have health problem. We have decided to eat light and serve just salad . It is not easy to find different salad every time. This time I wanted to make something new. This recipe is one of them. I am going to give others later. I made this salad inspired from Mexican Cuisine. My friends loved it hope you will too.


INGREDIENTS

1  can (29oz-822g)  red kidney beans or pinto beans
1 sachet Fajta seasoning mix
1/2 cup hot water
1/2 cup olive oil
1 ripe avocado, diced
1 small red onion, diced
2 medium tomatoes, diced
1 red Jalepeno pepper, diced
1 cup fresh coriander, cilantro, chopped
2 tbsp. lemon juice
1 tsp salt

Most canned beans are packet in a thick and salty liquid. It is good to rinse before use. Pour beans in a colander, rinse well with cold running water and drain. Place beans in a pan add Fajita seasoning mix and water. Bring to boil and simmer 10 minutes. Turn of heat and pour olive oil and let it cool.
Cube avocado, tomato, onion and Jalepone pepper. Place in a bowl. Pour lemon juice, add salt and chopped coriander. Mix well.
Put the cooled beans in a large serving bowl. Place vegetable mixture on top of beans. Serve with tortillas chips.



GRILLED VEGETABLE SALAD

GRILLED VEGETABLE
            SALAD

Vegetables are essential food for me. In Turkish cuisine there are many dishes with vegetables. One of my favorite is fried eggplant with tomato sauce. Frying eggplants  taste is so good but unfortunately  not good for health. I have been trying to find healthy way to cook eggplants. This recipe is one of them. It is also ideal for vegetarians.
This salad is a  delicious and healthy salad. It can be served  as a salad or side dish with meat, chicken or fish. Making it a day before serving increases the flavour. The vegetable infuse all flavour of dressing.

INGREDIENTS

2 eggplants-  aubergines  , thinly sliced
2 zucchini -courgettes, thinly sliced
1 red onion, sliced
1 red peppers,
1 green pepper,


For dressing
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons balsamic vinegar,
1 clove garlic, crushed
2 tablespoons basil, chopped
1 teaspoon salt

Remove and discard seeds from peppers, cut into thick strips. Cut red onion  thick slices. Slice zucchini-courgettes and eggplants-aubergines lengthways. Place all vegetables in large bowl, add 2 tablespoons of olive oil, mix well
Grill vegetables in heated  grill pan until tender. Place all vegetables in a bowl. Add dressing , mix well.

For dressing combine all ingredients in a jar and shake well.

GOAT CHEESE , PEAR AND PURSLANE SALAD

              

GOAT CHEESE, PEAR
               AND
PURSLANE SALAD

This salad can be made with any green, like purslane, baby spinach, rocket or watercress.

INGREDIENTS


 1 bunch of purslane or rocket or baby spinach
 150g goat cheese
 1/2 cup walnuts

3 pears
2 teaspoon sugar
1 cinema stick
1 orange zest and juice
1 cup red wine

Dressing:
1 small onions chopped
4 tbsp. olive oil
2 teaspoons mustard
1 teaspoon honey
2 tablespoon parsley, chopped
1 teaspoon salt
1/2 teaspoon black pepper

Peel the skin of pears, cut into cubes. Combine wine, sugar, cinnamon stick, orange zest and juice
let it boil add pears simmer 10 minutes and then drain.
Blend all ingredients until thickened.
Place purslane leaves on a serving plate. Top with cooked pears, chopped walnuts and crushed goat cheese.Drizzle with dressing.




 

 

 

 

 

 

RUSSIAN SALAD

               RUSSIAN SALAD   

 

 

 

This salad was my twin sons favorite when they were kids. It reminds me their childhood. 

Russian salad / Salad Olivier was invented in the 1860s by Belgian Lucien Olivier , the chef and owner of the Hermitage restaurant. The secret of the recipe never disclosed until he death.

  It be came popular in many countries but  different  ingredients. Russian version consists mix vegetable, meat, cucumber and mayonnaise.

After Russian Revelation many of  Russians  immigrated to Istanbul. Some of them opened restaurants and bars at Beyoglu-Pera. Those newcomers added  a lot from  their own culture to Istanbul's life in many fields, for example; nightlife, art, music, fashion and  food.

During Cold War the name of salad had been changed to American Salad in Turkey. Now  both names are using.

 As I said before there are many versions of Russian salad. My recipe is Turkish version which no meat in. 

 

INGREDIENTS

 

4 medium size potatoes,

3 medium size carrots

1 1/2 cup  canned peas

3 pickled cucumber

 6 Tablespoon mayonnaise

 

Diced potatoes and carrots and pickled cucumber into small cubes. Boil decided potatoes and carrots  in salted water until tender. Drain and let it cool. Place potatoes, carrots, peas and pickled cucumbers into a large bowl. Add mayonnaise, mix well. Decorate with boiled egg, olives .

 

 

 



 

 

 

 

 

 

 

 

 



BEETROOT SALAD

                            BEETROOT SALAD

 

 

Beetroot is a sweet and healthy root vegetable. Beetroots is also known garden beet, red beet or

 just  beet.

Usually red roots of beetroot are eaten grilled, boiled, pickled or raw, as salad, soup or side dish.

This recipe is one of Turkish meze recipe  which is made of beetroot. Meze is the name of small dishes served before meal like appetizer or starter. 

 

INGREDIENT

 

4 beetroots

1 teaspoon salt

1 teaspoon sugar

1 cup  yogurt

1 tablespoon olive oil

1 clove garlic , crushed

 

Boil whole beetroots in water until tender. Insert  a knife to the center for be sure it is tender enough. Slide off the skin. Grate, leave  into the colander 30 minutes to all excess water drain. 

Add yogurt, garlic, salt and olive oil. Mix well.

 

 

 

 

         

                                            RED CABBEGE
                             SALAD

 

 

 

Cabbage is  one of  the symbol of winter. Cabbage has two colors, red and white. You can find many different recipes with white cabbage. But I can not say the same thing about  red cabbage.  This recipe is one of it. This dish can be use as salad when it is cold or  as a side dish when it is warm.    

 

 

 

 

INGREDIENTS

 

1 kg-2lb red cabbage, shredded

2 cooking apples, peeled, cored and divided in small cubes

4 table spoon red vine vinegar

1 clove garlic, crushed

1 table spoon brown sugar

1 teaspoon salt

2 table spoon virgin olive oil

 

Heat oil in a pan, add  shredded and washed  red cabbage, and apples. Simmer 5 minutes while stirring. Add vinegar, garlic, sugar, salt,  and water. Cook 10 minutes more until cabbage is soft  and all liquid has been absorbed  but not overcook.

 



 

 



PURSLANE SALAD

             

 

 

 

 

          PURSLANE SALAD

 

 

 

 

 

 

Spring began to show itself at the end. Spring is my favorite season for many reasons; temperature is perfect , every where is green and full of with colourful flowers . In terms of  food  there are many  fresh vegetables and herbs. What else could I want more then this.... 

Purslane has some other names like verdolaga, pig weed, little hog weed, pusley. It has sour and salty taste, the stem and leaves are edible.

Purslane is a very good vegetable for health. It contains omega3, vitamins and minerals.

Purslane  can be eaten  fresh as a  salad  or  hot  (cook with mince meat and rice and tomatoes) or  cold (with rice and tomatoes and olive oil ) in Turkish cuisine. 

INGREDIENTS

1 bunch purslane, stem removed

2 medium tomatoes, chopped

1 medium cucumber, chopped

1/4 cup olive oil

2 Tablespoons lemon juice

1 clove garlic

1 teaspoon salt

PREPARATION

Place  purslane leaves, tomatoes and cucumber  into a salad dish. Combine olive oil , lemon juice, garlic and salt in a screw-top jar, shake well , pour over the salad and mix.

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.

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.