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.

 

                                           MARBLE CAKE

INGREDIENTS


3 medium size eggs
1 1/2 cup sugar
3/4 cup vegetable oil
3 cups self raising flour
1  teaspoon baking soda
1 cup milk
3 tablespoons cacao powder
2 tablespoons extra sugar
3 tablespoon cherry liquor


Beat eggs and sugar with electric mixer until light and fluffy. Add vegetable oil. First  stir in flour and baking soda then milk. Mix well until all ingredients combine. Place 3/4 of mixture into well greased baking tin.
Add cacao powder, sugar and liquor  rest of mixture. Mix well. Spread on top  . Swirl with a stick to create the marble effect. Bake about 180C-375F minutes for 40 minutes. Test with toothpick, insert it into the center of cake. If it comes out clean the cake is done. Let it cool 10 minutes and take of from tin.

                                            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. 

 

 

 

 

 









 

                  
                                             MAKING

                                 APPLE (CIDER)
                       VINEGAR

                                              AT HOME

 

 

 

 It is believed that apple-cider vinegar accelerates weight loss because it helps control blood sugar level and suppress appetite. I believe no food can cause weight loss unless changes are made dietary habits and lifestyle. There is not any danger to try, it is  not hurt. 

Making apple-cider vinegar is almost as same as making vine vinegar. You can use hole apples  and scraps like peels and cores. Organic apples are the best for healthy vinegar. Use only glass jar. 

 

 

INGREDIENTS

 

10 medium   apples

2 lt-5 pint water

2 tablespoon honey

1/2 teaspoon salt

large mouth jar

a piece of cheesecloth

 

Wash apples thoroughly and cut quarters. Leave the skins on. Put apples and scraps into the jar. Cover with water. Add honey and salt. Cover the jar mouth with cheesecloth. Leave in a dark place or cover the jar with folio 3 weeks. You will see a grayish scum form on the surface. This is normal. Strain the liquid through a piece of cheesecloth. Do not wash jar. Pour the liquid back to jar. Cover the lid of jar. Leave 2-3 weeks more. Longer waiting time improves flavor. Strain the liquid through coffee filter. Keep into glass bottles. Store the remaining part which resembling  jellyfish (mother of vinegar) to use as yeast when making vinegar next time. 

 

 

 

 



                                  These are organic apples. You can see the dark spots on them.



 

 

 

 

 

                                            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.

 



 

 



                           MAKING VINE VINEGAR 

                                                    AT HOME

Making vinegar at home has been practiced since ancient time. It was used as a medicine at that time.  Home made vinegar is much more healthier and better tasting than the vinegar which you buy from stores. Also it is easy to make.
You can use many different fruit to make vinegar ...like grapes, apples, berries ....

INGREDIENTS

1kg-2lb  red or white grapes
3 lt -  6,3 pint water
1 sliced white bread
1 tbsp. chickpea
1/2 tbsp. crack wheat (bulgur)
1 tsp sea salt
a wide mouth jar
a piece of cheeseclot

Wash well grapes, drain . Put grapes into the jar with stalks,  pour 3 lt-6.3pint water,  cover the mouth of jar with cheesecloth. Leave the jar in a dark place for 2 weeks. If you can't find a dark place cover the jar with folio or dark color plastic bag. You will see a grayish scum form on the surface. This is normal.
End of two weeks  strain the liquid through a piece of cheesecloth. Squeeze grapes to remove all the juice thoroughly. Don't wash the jar. Pour the liquid back to jar. Add slice of bread, chickpea , crack wheat and salt. Cover the lid of jar. Leave in a dark place  for 40 days. A layer is formed on top which resembling jellyfish. This is 'mother of vinegar ' which can use as yeast for next vinegar making. Strain the liquid through a coffee filters , store in glass bottles.

      

      CAULIFLOWER  GRATIN

 

 



Winter is at the door. It is time to start cooking seasonal vegetables. Cauliflower is one of them. This dish has vegetable, meat and cheese . I think it is  a good combination for cold winter days.

The trick of cooking cauliflower is never overcook.

 It can be prepare a day ahead. Just bake it before you want to eat. 

 

 

 

 

 INGREDIENTS

1 medium size cauliflower-500g-1 lb

 

For Meat Sauce

250g-1/2 lb ground beef

1 medium onion , finely chopped

2 medium carrots, sliced

2 tbsp. vegetable or olive oil

2 medium ripe tomatoes, chopped or 2tbsp  tomato puree

1 tsp salt

1/2 tsp black pepper

1/2 cup hot water

 

For white sauce

1 1/2 tbsp. plain flour

2 tbsp. vegetable or olive oil

2 cups milk

 

1/2 cup mozzarella cheese, grated

 

 

Cut  cauliflower into individual florets. Boil into salted water 10 minutes, drain well.

For meat sauce, place  oil in pan, add chopped onion, stir few minutes, add ground meat, stir until it turns brown. Add carrots and tomato puree, salt  & pepper and hot water. Cook until mixture is thickened slightly.

For white sauce heat oil in a pan add flour ,cook stirring until mixture is bubbling. Remove from heat add milk , stir over heat until thickens.

 

Place cauliflower into well greased ovenproof dish, top with first meat sauce and then white sauce .

Sprinkle with grated cheese  . Bake in 180C-375F oven for 30 minutes or until lightly browned. 

Serve with green salad.