MOZZARELLA AND ROASTED RED PEPPER

 MOZZARELLA AND
ROASTED  RED PEPPER

 

 

 

 Antipasto ( means before the meal) is the traditional first course in Italian Cuisine. Antipasto includes anchovies, olives, cured meat, seafood, pickled vegetables and cheese.... such as mozzarella.    Mozzarella is a fresh cheese from Italy. It is semi-soft cheese. Traditionally it  is served the day after it is made. Can be kept weeks in brine when sold in vacuum sealed packages . 

 

 INGREDIENTS

 

1/2 lb-250g mozzarella

2 red bell peppers

2 tbsp. fresh basil, finely chopped

1 tsp lemon juice

1 tsp salt

1 tsp chili pepper flake

2 tbsp. virgin olive oil

4-5 fresh bail leaves , for decoration

 

 

Place red peppers on a tray.Broil-grill 10 minutes. Blacken the peppers on all sides. Wrap in foil , leave it until cool. Peel the skins of, and deseed. Cut into thin strips. If you do not have time to roast- grill pepper you can buy ready one in a jar at Mexican Food section.

Put sliced  mozzarella in a serving plate.  Place  pepper strips over mozzarella. Seasoning with salt and chili flakes. Sprinkle chopped basil . Pour over olive oil. And then serve. 



 

 

DEEP FRIED CALIFLOWER

DEEP FRIED
CAULIFLOWER

 
Deep frying is a fast cooking method  and also delicious. Unfortunately I can't say 'it is healthy'  when the subject is health. But I think we all have the right to  dodge time to time. You can try this recipe such a time like this.
There are many fried vegetable recipes in the world cuisine. The best known are Japanese tempura and Indian pakora.
 In my recipe I use beer as liquid for to make batter. It makes crunchy and tasty. You can make also fried carrot and zucchini using the same batter.
 

   

 

INGREDIENTS

 

1 medium size cauliflower

3 tablespoons  self raising flour

125ml  beer

1/2 teaspoon salt

vegetable oil for frying

Yogurt
1 clove garlic , crushed (optional)

 

Cut cauliflower into medium florets.Cook cauliflower in boiling salted water for  3-5 minutes. Then drain.  Whisk flour, salt and beer. Let batter to rest 10 minutes.

Heat vegetable oil in a frying pan.  Dip the cauliflower florets into batter. Shake off excess batter.

Fry into heated oil until golden. Transfer on kitchen towel. Continue with the rest. Serve with yogurt.

 

 

 

                     ZUCCHINI/ COURGETTE

              WITH  WALNUTS

 

 

 

 



This is an easy meze. It can be made  half zucchini half carrots or just zucchini. Greek yogurt is good for the best result. Also it is ideal for vegetarians.

 

INGREDIENTS

 

5 medium size zucchini/ courgette, roughly grated

3 tablespoons olive oil

3/4 cup walnuts, grounded

1 cup yogurt

1/2 cup mayonnaise

1 clove garlic, crushed

1 teaspoon salt

2 tablespoons dill,  chopped

 

Saute  grated zucchini  into heated olive oil. Stir until all juice has been absorbed. Leave to cool. Add yogurt, mayonnaise, garlic, salt, walnuts and dill. Mix well. Place in a serving dish. Decorate with dill. Serve cold.

 

                                            MUSHROOM DIP

 

 

 

Chestnut mushrooms or cremini mushrooms have strong taste and dark color. Also they have lower water content. They shrink less.

When you are washing mushrooms don't leave them in to water. They absorb water and loss taste.   

 

 

 

                                                                                                                                                                      

 

INGREDIENTS 

 

250g - 1/2 lb chestnut mushrooms, sliced

2 table spoons olive oil

1 medium onion, chopped

2 table spoons parsley, chopped

125g cream cheese

2 table spoons mayonnaise

 

In a pan heat the oil, add mushrooms and onion. Cook 15 minutes until they get brown and all juice is approved . Let it cool.

Mix mushroom and onion mixture and other ingredients into the food processor. Refrigerate 1 hour. 

 

 

 

 

 









 

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.

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.

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.

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.

CARROT FRITTER

                                           CARROT FRITTER   

Recipe of today is carrot fritters. The carrot is an ancient vegetable which is  originate from Afghanistan. The carrot is the second most popular vegetable in the world after the potato. Carrot is a type of root which grows downward into the soil. It comes many sizes , shapes and colour, like white, purple, black, red, yellow, orange. The carrots gets its bright orange colour from beta-carotene which is metabolised into vitamin A in humans. The carrot is also rich in dietary fibre, antioxidant and minerals.
The carrot can be eaten row or cooked, as salad , in soup or stew, in cake or desert. 
I have eaten delicious carrot confectionery (CEZERYE)  in Antalya.
Antalya is a city on the Mediterranean coast of Turkey which is the  biggest international sea resort of Turkey, Turkish Riviera. Antalya is well known with beautiful nature and historical riches.   Cezerye is made from carrot, sugar, nuts, or pistachios and sprinkled with dessicated coconut. It is really tasty.
Carrot fritters is good as a starter and for party food.



INGREDIENTS

6 medium carrots
1 tablespoon plain flour
2 Tablespoons vegetable oil
1 egg
2 tablespoon dill (chopped)
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon sugar
1/2 cup oil ( for shallow fry)


Sauce
2 cups yogurt
1 clove garlic, crushed , (optional)


PREPARATION:
 Scrap and cut carrots  into pieces and steam or microwave until tender and mash. Let it cool  .
 When it is cool add beaten egg. Heat vegetable oil stir flour in  , stir constantly for a few minutes until it is slightly thickened. Add sauce, seasoning  and  dill into carrot mixture.  Shape mixture into patties. Toss in flour.
Heat oil in a large frying pan, Fry patties. Cook for about 1 min on each side or until golden brown. Serve  hot  with yogurt sauce.

CREP WITH SALMON

 

 

              CREPES WITH  SALMON

 

 

 

 

 

 

A party at home is fun but  can be stress full. There are many things you have to organize before the party. One of the most difficult decisions is what to serve. You have to choose a selection of finger food which must be tasty and easy to serve and can be prepared a day ahead.

 The history of crepe begins with the pancake . Pancake began popping up Europe in the year 15th century. Crepe word is of French origin . Pancakes turn up all over the world like .....dosa in India, blinis in Russia , tortillas in Mexico , kaygana in Turkey ..

The crepe originate in Brittany in northwest of France. They make sweet or savory various.

The crepe was brought to America in the 1930s by French Chef Henri Charpentier.

Today crepes are served all over the world on streets, in restaurants and at homes. In France there is a celebration for crepe on February 2nd.

Making pancake is not difficult, but making a good thin crepe needs more effort. First of all you need heavy-based pan - about 15cm.

INGREDIENTS

For basic crepe :

3/4 cup plain flour

3 eggs, beaten

1 tablespoon oil

1 cup milk

1/2 cup oil for grease to pan

For filling

250g cream cheese (Philly)

2 tablespoon chopped dill

2 clove garlic, crushed

2 tablespoon olive oil

100g smoked salmon

1 Tablespoon capers

PREPATION

Process flour ,  eggs, oil and milk ,  until batter is smooth. You can use liquid blender or food processor to whisk. If there are lumps into the batter, strain it.

Heat the pan over medium heat. Brush pan with oil , pour 3 tablespoon of batter, swirl round to cover the base of pan.

When crepe is lightly browned underneath, turn to brown other side. Repeat with remaining batter. Make 6 crepes.

Mix cream cheese, garlic, dill and olive oil.

Lay down 3 crepes on lining paper by one by , make second row with other 3 crepes. Do not let any space between crepes. Spread with half of cream cheese mixture then top half of smoked salmon (100g). Roll the crepes tightly.  Refrigerate at least an hour or over night. Cut crepe rolls 2cm slice. Place them into serving dish, decorate with dill and capers.

Another severing suggestion is keeping whole. Before spread the cream  cheese mixture separate  2 tablespoon of it  . After roll it cover with the mixture. Decorate with dill and capers.