Jan
6
2010
Turkish: Cevizli Ekmek
Ingredients for 2 breads:
50 gr yeast
2 tsp maple syrup
1 tbsp salt
6 dl water
14 dl wheat flour
3 dl walnut
1 egg
Directions:
- Crumble the yeast into a bowl and add maple syrup and salt
- Heat the water to body temperature (37C) and add a bit of it to the bowl and mix until smooth
- Add the rest of the water and 1 lt of the flour and knead well
- Crush the walnut into the dough and mix
- Add the rest of the flour and knead more
- Cover with a fabric and let it rise for 45 minutes
- Knead it shortly, split into two and form them
- Place on an oiled oven tray
- Heat up to oven to 225C and let the breads rise for 15 minutes
(Don’t cover)
- Whip the egg and brush the breads with it
- Place in the middle of the oven for 23 minutes
- Cover with a fabric and let it cool down on a broil
A.
Source: Klara Desser
1 comment | tags: walnut | posted in Pastrys & Breads, Recipes
Dec
2
2009
Ingredients for 4 persons:
20 champignons
1 dl crunched bread
2 tbsp yogurt
3 tbsp cream
1 clove of garlic, smashed
2 tbsp parsley, chopped finely
1 bay-leaf, chopped finely
2 tbsp white wine
2 tbsp cheddar, or parmesan cheese
black pepper
Directions:
- Clean the mushrooms using a paper towel
- Cut off the body of the mushrooms and chop.
- Place the mushroom caps in boiling water for 5 minutes
- Take them out of the water and dry
- Mix up the chopped mushroom bodies, crunched bread, bay-leaf, garlic, yogurt, cream, parsley, salt and black pepper in a plate. This mix should be sticky. If not, add little more yogurt.
- Place the mushroom caps in a tray and stuff them using a spoon.
- Add the white wine in the tray.
- Grid some cheese on the mushroom caps.
- Heat the oven to 200 C
- Place the tray in the oven and let them cook for 30 minutes
Enjoy!
A.
COMMENT(s) HERE! | tags: mushroom, picnic, veggie, yogurt | posted in Appetizers, Oven Dishes, Recipes
Nov
22
2009
Turkish: Zeytinyagli Enginar
Ingredients for 4 persons:
6-8 artichokes, peeled, cleaned (or 400 gr canned artichokes)
100 gr sweet peas, frozen
1 small carrot, peeled, cut in cubes
1 small potato, peeled, cut in cubes
50 ml + 25 ml olive oil
1 tsp sugar
Juice of ½ lemon
4 dl water Salt
Dill Directions:
- Place the artichokes in a shallow pan and place the vegetables between artichokes
- Add 50 ml olive oil, lemon juice, sugar and salt
- Cover the pan and cook them for 20 minutes over medium heat until all the vegetables and artichokes are cooked
- Let the dish cool down
- Place the artichokes on a service plate and place some vegetables on top of them
- Drizzle 25 ml olive oil and garnish with dill
- Serve artichokes in olive oil at room temperature with lemon wedges.
Recommended with Turkish rice pilaf .
A.
2 comments | tags: artichoke, veggie | posted in Appetizers, Recipes, Vegetable Dishes
Nov
22
2009
Pilaf is a meal that comes to our table very often to accompany main courses. It is very easy and quick to cook, delicious and satisfying yet you should know some hints to cook it properly.
Ingredients for 4 persons:
4 dl rice
1 tbsp vermicelli
1 tbsp butter
6 dl hot water
Salt
Directions:
Put the rice in hot water for few minutes. Strain the water and wash it with cold water once more, then strain the water again
Melt the butter in a casserole
Add vermicelli and lightly brown them in butter
Add the rice and stir over medium heat for few minutes
Add hot water and salt
Stir once more and cover
Let it boil on high heat
When it starts boiling, turn down the heat to low.
When the rice absorbs all the water, turn heat off.
Open the cover, put 1-2 paper towel sheets over the casserole and let it rest for about 20 minutes before you serve it.
Enjoy!
A.
Pilaf is a meal that comes to our table very often to accompany main courses. It is very easy and quick to cook, delicious and satisfying yet you should know some hints to cook it properly.
Ingredients for 4 persons:
4 dl rice
1 tbsp vermicelli
1 tbsp butter
6 dl hot water
Salt
Directions:
- Put the rice in hot water for few minutes. Strain the water and wash it with cold water once more, then strain the water again
- Melt the butter in a casserole
- Add vermicelli and lightly brown them in butter
- Add the rice and stir over medium heat for few minutes
- Add hot water and salt
- Stir once more and cover
- Let it boil on high heat
- When it starts boiling, turn down the heat to low.
- When the rice absorbs all the water, turn heat off.
- Open the cover, put 1-2 paper towel sheets over the casserole and let it rest for about 20 minutes before you serve it.
Enjoy!
A.
2 comments | tags: rice, veggie | posted in Pilafs, Recipes
Nov
15
2009
This is a nice and quick. This weekend we decided to bake a nice bread. While thinking what to have on it, we ended up with this nice sauce.
Ingredients:
500 gr tomato cross
1 big size onion, chopped
5 cloves of garlic, chopped
1 bunch of fresh parley, chopped
1 tsp mint
1 tsp chili flakes
½ tsp black pepper
salt
Directions:
- Fry the onion and garlic until soft
- Add tomato cross, parsley, mint, chili flakes, black pepper and salt
- Fry for 10 minutes
- Let it cool down
- Let it wait for a day in the fridge
Especially recommended on freshly baked (see recipes here and here) bread.
A.
COMMENT(s) HERE! | tags: tomato, veggie | posted in Appetizers, Dips & Sauces, Recipes
Nov
15
2009
This juicy bread is made in an oven tray. I served our guest and still have a lot to eat during the coming week.
Ingredients for 8 persons:
75 gr yeast
5 dl water
5 dl sour milk
50 gr butter, room tempered
2 tbsp salt
½ dl dark syrup
5 dl carrot, grated
8 dl whole grain spelt flour
2 dl whole grain rye flour
15 dl wheat flour
1 egg yolk
1 tsp Nepalese salt, coarse
Directions:
- Crumble the yeast into large bowl
(If you use dry yeast, mix it with the flours instead)
- Heat water and sour milk until body temperature
(If you don’t have access to sour milk, I suppose you can use water and a sour yoghurt like Turkish yoghurt instead, half and half)
- Pour it over the yeast, and mix
- Add butter in small pieces, salt, syrup and carrots
- Add the flours and knead until smooth
(The rye can be replaced by spelt if you wish)
- Cover, and let it rest for 45 minutes
- Quickly knead the dough in the bowl and transfer it onto an oiled oven tray (size ~30×40 cm)
- Spread and flatten the dough until it covers the tray
- Split into 8 pieces and scratch the surface with a knife
- Let the dough rise for 20-25 minutes
- Heat up the oven to 250 C
- Wipe the egg yolk on the dough, and sprinkle the course salt over
- Place the tray close to the bottom of the oven and turn down the heat to 200 C
- Bake the bread for 40-50 minutes
- While cooling, cover with a fabric
M
1 comment | tags: carrot | posted in Pastrys & Breads, Recipes
Oct
11
2009
This is a delicious pie (or quiche if you want to be precise), perfect for gluten sensitive people as well as anyone who loves spinach and potato, like me. It takes a while to prepare, but it is well worth it! And why not prepare a bit extra for tomorrow as well?
Ingredients for 4:
5 dl grated potato (firmly-packed)
4 eggs
1 dl grated onion
200 g spinach (thawed if frozen)
1 dl low-fat ricotta cheese
150 g feta cheese
1 dl parmesan cheese
black pepper
salt
oil (canola, olive or your own favorite)
Directions for the crust:
- Preheat oven to 200 °C
- Mix potato and a tea spoon of salt and let drain for 15min in a strainer
- Oil a 25 cm pie plate while waiting
- Press down on the potatoes with paper towels to squeeze out the excess moisture.
- Beat one egg lightly in a medium sized bowl.
- Add the potato and onion and mix.
- Press the potato mixture into the bottom and up the sides of the prepared pie plate.
- Bake for 20 minutes. Brush the top lightly with oil and bake another 15-20 minutes until the crust is lightly golden. Do not over bake.
Directions for the filling:
- Beat the remaining 3 eggs in a large bowl. (If you wish to cut down on the fat, replace two of the eggs with three egg whites.)
- If you use frozen spinach, squeeze moisture out in a kitchen towel.
- Grid the hard cheese (keep separate), and dice the feta cheese.
- Add ricotta, feta and spinach to the egg and mix well.
- Add salt, black pepper and chili according to taste.
- Spread the spinach mixture on top of the prepared potato crust and top with parmesan cheese.
- Bake 30 minutes until the quiche is browned.
- Remove from the oven and allow the quiche to cool at least 15 min. (If you cut the quiche too early, it will be runny.)
Serve with a fresh salad and newly-baked bread.
M
COMMENT(s) HERE! | tags: cheese, egg, potato, spinach, veggie | posted in Pastrys & Breads, Recipes
