PARCELED

 EGGPLANT/AUBERGINE 

 

 

 

 

 

 

 



 

Eggplant is native to India. Turkish people met it in 1700s.Since then eggplant has been a very important place in Turkish cuisine . It has been calling king of the vegetable since Ottoman time. There were more than 200 different way to cook at the old days. Nowadays  it is possible to  find  70 recipes, hot (with meat or chicken), cold  (with olive oil) , pickled and jam ( with baby eggplant). Parceled eggplant -Islim kebabı- is one of the old recipes. Turkish cuisine has many meat and vegetable combination. This recipe is a good example. You can prepare it a day ahead. Just bake it before eat. 

 

INGREDIENTS:

 

750g -1 1/2 pound  beef, chopped into small cubes

1 large onion, chopped

2 tablespoon vegetable oil

1   can tomatoes or 2 big chopped tomatoes

1 tablespoon tomato paste

2 cups hot water

1 teaspoon salt

 1/2 teaspoon black pepper

4 eggplants

vegetable oil , for frying

For decorating:

1 green pepper

1 tomatoes

1 1/2 cups vegetable oil

tooth sticks

1/2 teaspoon extra salt

 

 

 

 

 

 

 

 

 



 Peel eggplant skin lengthwise, make stripes. Soak into 1teaspoon flour, 1 teaspoon salt added water.

 

Brown meat lightly  into the oil. When it absorbed all the juice add onion, fry more. Add tomatoes , tomato paste and hot water. Season with salt and peeper. Simmer for 45 minutes or until meat is tender.

 Wash eggplants and dry with a kitchen towel, cut  lengthwise into 1 cm. Heat  vegetable oil in frying pan. Fry both sides of eggplant until  soft. Transfer onto kitchen paper.

When meat is ready cross two eggplant slice, put two tablespoon of meat at the middle. Make a parcel with eggplant. Put  a sliced tomato and green pepper top of parcel.. Secure with tooth stick. Place each parcels into a ovenproof dish. Sprinkle with extra salt. Pour juice of meat each parcel. Bake at 180C-375F for 15 minutes . Serve with plain rice pilaf.

 

 

 

 



HERBY SALMON SLICES

 

 

 

 

 

 

HERBY  SALMON

SLICES

 

 

 

 

 

 

History of salmon is not too old in Turkey. I guess we met salmon 1990s. Now there are some salmon farm in Turkish seas. But I am not fan of farm fish. I buy the fresh salmon which is imported from Norway. Salmons like cold oceans.

Salmon has an interesting life, they are born in fresh water, migrate to ocean , then return to fresh water to reproduce.  Which is an incredible that the fish return to the exact spot where they where born.

Salmon is not only a delicious fish also very healthful too, with high protein, high omega and vitamin D.

 

INGREDIENTS

500g/ 1 lb fresh salmon fillets, skinned

2 Tablespoons olive oil

2 Tablespoons  fresh parsley, chopped

2 tablespoon fresh  dill, chopped

2 tablespoon fresh basil, chopped

1 tablespoon chives, chopped

1 Tablespoon fresh mint, chopped

1 clove garlic, crushed

2 tablespoon lemon juice

1 teaspoon salt

 

 

 

 

 

 

PREPARATION

Cut salmon fillets into thin long slices, put in a dish. Process all other ingredients in a food processor, pour over salmon slices and be sure sauce is  coated both sides. Cover and  leave in refrigerator for  a night.

Heat heavy frying pan , do not add any oil. Add salmon slices, cook 2-3 minutes each sides until lightly brown. Do not cook over, it gets dry . If you wish it can be grill/broil . Serve with  potato salad and sorrel sauce.



ORANGE MUFFINS

                   ORANGE MUFFIN

 

I learned this recipe from one of my mother's travel companions.They were going to holiday at least once a year. Once I joined them with my sons. we had wonderful time. She was an easy going and helpful lady. also she was a very good cook. I have some other recipes from her. Unfortunately she past away some years ago. I always remember her when ever ı make these muffins.

If you like orange I bet you will like orange muffin, because it has strong orange taste.

INGREDIENTS

1 big orange

1 cup sugar

1/2 cup margarine or butter, melted

2 cups plain flour

1 teaspoon baking powder

PREPARATION

Process orange and sugar in a food processor. Transfer mixture into a big bowl. Let it stand one hour. Add melted butter , mix well. Stir into flour and baking powder. Stir gently with a fork until all ingredients are mixed.

Spoon mixture into each well greased muffin tin, filling two-thirds full. Bake at 200C-400F for 15-20 minutes until golden. Makes 8 big, 12 small muffins.

                  

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.

SWEET MARKO'S DESSERT

                                 SWEET MARKO'S
                        DESSERT

 

 

 

 

 

 

RENEWED EDITION.....I posted this recipe nearly two years ago. My grandson is a healthy, gorgeous little boy now and  old enough to eat this dessert. He is coming to see us very soon. I will make  this dessert for him. I guess he will like it because he likes pastry and berries. It is a nice coincidence because  I did not know what he will like when I named this dessert.

  We will celebrate his 2. birthday together. I have a surprise for him. When  my surprise is ready I am going to share with you. Hope it will go well. 

I am a grandmother now.  My first grandson was born last week. Unfortunately he was born with some  health problems, but  he is getting better. I believe he will be fine very soon. He brought lot of   happiness to my life... I am  already in love with him.  My daughter in law gave me an idea.. to give his name one of my recipes. I think a dessert recipe shall be suitable.
This is very easy but delicious dessert. I use ready puff pastry, home made cream and fresh berries. Pastry cases and cream  can be prepare a day ahead. Keep  uncooked pastry cases in fridge. Bake them half an hour before to serve.
 I hope  when Marko old  enough to eat  this dessert he will like it . Bon appetite.

INGREDIENTS
250g ready puff pastry

FILLING
1 cup milk
1 1/2 tablespoons plain flour
1/2 cup sugar
1 egg yolk
1/2  teaspoon vanilla extract

1 cup whipping cream
250 g strawberries or any berries

PREPARATION

Roll out pastry on floured surface. Pastry should be the same thickness all over. Cut out 6cm-2 1/2 inch rounds from half the pastry, leave space around each circle of pastry to cut larger rounds. Brush uncut half of the pastry with water. Fold pastry in half. Cut out 10cm-4 inch round around smaller rounds. Be sure to center of larger and smaller rounds  come on top. Cut two layers together. Place rounds on oven tray. Bake at 230C-450F 5 minutes then reduce the heat  at 180C-375F further 10 minutes or until light brown. Let them cool
FILLING
Mix flour , sugar, and vanilla, stir milk ,whisk well. Add egg yolk. Stir constantly over heat until cream boils and thickens. Let it cool
Fill  puff pastry case with cream. Decorate with strawberries and whipping cream. Dust with icing sugar.

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.