STUFFED WHOLE CABBAGE

STUFFED  WHOLE CABBAGE

 

 

 

Cabbage is a well- known winter vegetable. It can be eaten cooked or raw...like salad, in soup, rolls with meat or rice.

Recently the health benefit of cabbage is on the agenda. Research of the result  is; very good for nutrition ( low fat and calories), powerful antioxidants( help protect cancer, reduce bad cholesterol LDL), rich in vitamins(C, B,K) and contains some minerals(potassium, magnesium, iron,) .

Cabbage roll- cabbage leaves stuffed with meat -  is common from Europe to Middle east. Basically all are the same, although there are some  difference  between  recipes  .  Making cabbage roll is a hard job, needs practice and long time. My recipe is for beginner and  lazy  cook. Believe me  cooking this way doesn't change the taste, just much more easy and practical. 

 

 

 

 



INGREDIENTS

1 small white cabbage head  2-21/2 lb
FILLING
500g/1 lb ground beef/ minced meat
3/4 cup short grain  rice
1  medium onion, grated
1 Tbsp vegetable oil
1 Tbsp tomato paste
1/2 tsp dry mint
1 tsp salt
1/2 tsp black pepper
1/2 red pepper flake
SAUCE
3 Tbsp red pepper paste or tomato paste
2 Tbsp vegetable oil
1 cup hot water
1/2 tsp salt

Place the head of cabbage in a deep pot, cover with water. Bring to boil 10-15 minutes. Drain and let it cool.
Mean while prepare filling. Place meat in a bowl, add grated onion, well washed rice, vegetable oil, mint, red pepper flake, salt and pepper. Mix well.

Cut center from cabbage with a sharp knife carve out a cavity . Place 3/4 of the meat mixture between the leaves. Fill the hole with rest of meat mixture. Cover the top  with a leaf  of  cabbage.  Turn  it down. Place  in a saucepan.

Mix red pepper or tomato paste, vegetable oil, hot water and salt. Pour over the cabbage, cover. Bring to boil and then reduce the heat, simmer  20-25 minutes or until cabbage is soft and rice is cooked.

SAVORY MUFFIN

SAVORY  MUFFIN

 

 





I have been baking this cake for many years, even I do not remember where or when I have found it.
I was baking it into a loaf pan. I tried to bake it into muffin pan, it was successful. I prefer muffin pan because much more easy to serve.
I gave this recipe to one of my German friends. She complained to not get good result. We baked it together when she was visiting us. We measured all ingredients again and again.  Still I do not know what was wrong,  I can say only -difference of flour. She said hers was more runny then mine. If you have the same problem add more flour until the mixture gets consistency of cake batter.



INGREDIENTS

3 eggs
1 cup vegetable oil
1 cup yogurt
4 cups self-raising flour
1/2 tsp salt
1 cup seeded and  sliced black olives
1 cup cubed tomatoes
1 cup cubed green pepper
1/2 tsp baking powder

Cut tomatoes into wedges , discard seeds and chop into cubes. Cut green peppers half, discard seeds and membranes and chop into cubes.
Combine eggs, vegetable oil, salt and yogurt, mix well. Add flour , one cup at a time.  Add tomatoes, green pepper and black olives, mix. Divide cake mixture among 12 muffin pan holes or well greased loaf pan. Bake in 180C/375F about 25-30 minutes.
TIP.  wholewheat flour works well with this recipe

SPICY ROAST CHICKEN

SPICY ROAST CHICKEN

 

 

 

 

Spices and herbs have been used to flavor food for thousands of years in India. India is a large country . Indian food has many regional variations in climate, custom and religion. Generally the food is mild in the North, it gets hotter and spicier the further south. The North is bread-eating , cooking fat is butter - ghee, the South is rice-eating  , use oil instead of ghee. On the east coast food is again  different , more fish and sea food. Mustard seed and oil are popular.  

I'm sure you will enjoy Indian Cuisine if you like spicy food. It is possible to change measurement of spice, more or less. It depends on your taste.

On this recipe I prefer to stand the chicken over night. It makes more tasty.  

 

 

 

 

INGREDIENTS

4 chicken quarters or 8 chicken drumsticks

1 cup yogurt

1clove garlic, crushed

1 medium onion, finely chopped

1 tsp fresh ginger root, finely chopped

1/2 tsp ground coriander

1/2 tsp turmeric

1/2 tsp cumin

1/2 tsp cinnamon

2 tsp curry powder

1/2 tsp -or more chili powder

1/4 cup vegetable oil

2 tbsp lemon juice

1 tsp salt

 

Place the ginger, onion garlic, chili powder , ground coriander, turmeric, cumin, cinnamon, curry powder, vegetable oil, lemon juice and salt in a bowl. Mix with the yogurt. Cover the chicken quarters with spicy yogurt mixture. Let it stand in the fridge at least 2 hours or over night.

Place chicken quarters into a ovenproof dish. Cook in a pre-heated oven , 200C/ 425F for 35-45 minutes. Check that the chicken is cooked. Serve with rice pilaf and salad.

 

 

 

 

 

 

 

 

 



 



 

 

 

 

 



POTATO SOUP

POTATO SOUP

 

 I like soups,specially at cold winter days.  This is  a classic and very easy  soup but delightful.

 

 

 

 

INGREDIENTS

500g potatoes, peeled and roughly sliced

1 medium onion, sliced

1 medium celery root - celeriac, peeled and  roughly sliced

1 cup chicken stock

300ml milk

1/2 sour cream

1 teaspoon salt

750ml water

 

FOR SAUCE

2 tablespoons butter

1 teaspoon chili

1 teaspoon dry mint

 

 

Peel potatoes and celery root, cut into slice, slice onion. Place all vegetable into a deep pan. Add 750ml water. Bring to boil and simmer 25 minutes or until all vegetables are tender. Mash with hand blender until smooth .  Add chicken stock , milk and salt. Bring to boil 10 minutes if it is too thick add more milk. And then add sour cream.

For sauce melt butter add chili and dry mint. Pour over  just before serve the soup.

 

 

 

 

 







 

HOME MADE BREAD

HOME MADE BREAD

 

I always wonder who and how made the first bread , I mean grinding cereal of grain, make yeast and bake a bread. We have knowledge about when to started. The history of bread starts with Neolithic cooks. The earliest bread were unleavened. Yeast was used in Egypt in 4.000BC. Source generally agree the discovery of the power of yeast was accidental. 

What can be better then smell of just cooked home made bread. It is so appetizing. Only the negativity about  is eating too much. I think we can just spoilt ourselves on weekends. Don't scare to try, it is unexpectedly easy. You need good quality flour and yeast. You will see if use the stand mixer , how easy and  successful..

 

 

INGREDIENTS 

 



500g whole wheat flour

300g  warm water

1 teaspoon salt

2 teaspoons active dried yeast

1 tablespoon olive oil

1 tablespoon extra olive oil , for brush to top

 

Sift the flour in a large  mixing bowl. Make a hole in the  center, add yeast, salt and water. Knead well to form smooth  dough. Shape the dough into a ball. Place into oiled bowl, cover with oiled clingfilm.

Sure it is airtight. Leave to rise in a warm place an hour or until doubled the size.

 

 

If you use stand mixer, grease the mixer bowl with oil , pour water, add yeast and salt, then flour. Mix well until dough clings to hook and cleans side of bowl.

Preheat the oven to 200C-400F . Turn over the dough in lined baking tray. Make a few slashes in the top with sharp knife , then brush with oil.

Bake 30 minutes or until rises and golden. 

 

 

  

TAGLIATELLE WITH BASIL SAUCE

TAGLIATELLE
WITH BASIL SAUCE

 

 



 

Tagliatelle is a classic pasta of the Emmillia-Romagna and Marche region of Italy. Tagliatelle is long , flat ribbon which is wider and thinner then Fettuccine. Tagliatelle is made with egg and flour.  

Normally people  buy tagliatelle  from grocery stores even in Italy. But it  can made at home , fresh tagliatelle is the best. I know it is exhausting work but worth it. Basic formula is 100g pasta flour and 1 egg..

This recipe is with packaged dried pasta.

 

 

INGREDIENTS

500g tagliatelle

 

3 tablespoons fresh basil , chopped

1 clove garlic, crushed

2 tablespoons extra virgin olive oil

1 teaspoon salt

 

150g feta cheese, grated

100g walnuts ,ground (optional)

 

Blend or process basil, garlic, olive oil and salt until combine. Boil the pasta into large salted water until tender or the packet instructions. Drain and when still hot add basil sauce and mix well. Just before serving sprinkle grated feta and walnuts.

 

 

 









 

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.