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
Oct
3
2009
Turkish: Patatesli Bulgur
During a hiking trip a friend introduced us to this version of the traditional Bulgur Pilaf, and as a big fan of potato – I loved it. In this recipe I have also included sucuk [Wikipedia], a spicy sausage from the Middle East, which can probably be replaced by any sausage you like. I prefer it without though (just replace the sausage by 1-2 potatoes).
Ingredients for 4 persons:
1 onion
oil for frying
2 tbsp Turkish tomato paste **
3 potatoes (middle size)
10 cm sucuk
4 dl bulgur
6 dl water
1 vegetable stock
salt
black pepper
parsley
chili
** (substitute: grid a tomato, add some chili and reduce the added water by ½dl)
Directions:
- Chop the onion finely and fry in a bit of oil.
- While the onion is frying on low heat, cut the potatoes into dices (2 cm).
- Add the potato to the frying onion and continue with the sausage.
- Cut the sausage into small dices (½-1 cm) and add. Lightly fry.
- Add the tomato paste and stir for a couple of minutes.
- Add the bulgur and mix well.
- Add water and the vegetable stock. Cover and let it boil. Open up after a while, just to mix in the vegetable stock. Cover again and let it boil on low heat until bulgur soaks all water and both potato and bulgur is soft.
- Add some black pepper and parsley.
- Turn off the stove and cover the pot with a towel and let it wait for 5-10 minutes.
- Add salt and chili pepper according to taste.
Preferably served with yogurt. You may garnish with fresh parsley, or mint. A light salad next to it won’t be wrong.
M
COMMENT(s) HERE! | tags: bulgur, potato | posted in Pilafs, Recipes
Mar
2
2009
Turkish: Firinda Balik Pilaki
Pilaki is a style of Turkish meze [Wikipedia] and may refer to several dishes that are cooked in a sauce made out of onion, garlic, carrot, potato, tomato or tomato paste, sugar, and olive oil. Beans prepared in this style (fasulye pilaki, with white beans, or barbunya pilaki, with borlotti beans) are served cold, garnished with parsley and slices of lemon. Fish pilaki is also a popular recipe. In Greek cuisine, this style is known as plaki.
Ingredients for 4 persons:
3-4 tbsp olive oil
4-6 fish fillets
1 onion, halved and thinly sliced
3-4 garlic cloves, thinly sliced
1 carrot, thinly sliced
1 potato, petite diced
2-3 tomatoes, diced
1/2 bunch parsley, chopped
juice of 1 lemon
1 lemon, thinly sliced
1 tsp sugarsalt&pepper
optional mushroom
celery root, petite diced
Directions:
- Heat olive oil. Add onion. Cook until soft.
- Add carrot. Cook for a couple of minutes. (if you are using mushroom, add now)
- Add potato. (if you are using celery root, add now). Cook until vegetables are soft.
- Add tomato, garlic, sugar, salt, and 5 dl of water. Cook until the cooking liquid is almost absorbed. Add half the parsley.
- Spread half of the vegetables on a oven dish. Place the fish on top.
- Cover with the rest of the vegetables.
- Season with black pepper. Pour lemon juice and place lemon slices on top.
- Cover and bake in a preheated oven at 180-190 C for 30 minutes or until the fish is tender.
- Sprinkle remaining parsley and serve
Enjoy!
A.
COMMENT(s) HERE! | tags: fish, garlic, potato, tomato | posted in Oven Dishes, Recipes, Vegetable Dishes
Feb
22
2009
Turkish: Mercimek Corbasi
Although this is a lentil soup, the potato is maybe the most dominant ingredient. Maybe that’s why this is one of my favourite soups, and definitely my favourite Turkish soup. Easy to prepare as well!
Ingredients for 4 persons:
4 dl red lentils
1 onion
2 tbsp butter
1 tbsp Turkish tomato paste
1 tomato
2 carrots
2-3 potatoes
1½ l water
1 cube vegetable bouillon
herbs
chilli
black pepper
salt
Directions:
- Wash the lentils
- Chop onion and fry in butter in a big sauce pan
- Add Turkish tomato paste
- Add chopped tomato to the frying onion
- Chop carrots and the potatoes
- Add water, carrot, potato, bouillon and lentils to the onion mix
- Boil until the lentils start to break
- Mix into a pure
- Boil for some more minutes while adding the herbs (I generally use mint and parsley), chilli, black pepper and if necessary a bit salt
M
COMMENT(s) HERE! | tags: lentil, potato, soup, veggie | posted in Recipes, Soups
Jan
3
2009
We ask the same question to each other almost every day, what shall we eat? This is one of the favorites, it’s easy, it’s fast and it tastes fabulous. Enjoy!
Ingredients for 4 persons:
8 potatoes
4 tomatoes
2 paprikas
10 shallots
6 garlic cloves
1 small size cauliflower
4 carrots
8 Brussels sprouts
½ dl olive oil
1-2 tbsp parsley
1 tbsp mint
chili
salt
Directions:
- Peel shallots and garlic cloves
- Chop the rest into similar sized pieces
- Put everything on an oven tray and mix
- Bake in oven until they’re soft and the edges are brown, 230 C (about 30 minutes)
You may add different vegetables, spices and herbs depends on your taste or what you have at home.
Recommended with creamy yogurt dip.
A.
COMMENT(s) HERE! | tags: potato, tomato, veggie | posted in Oven Dishes, Recipes, Vegetable Dishes
Dec
16
2008
Turkish: Patates Salatasi
One of my favorite salads. Perfect for hot summer days. It’s a little sour. I recommend it with yoghurt. If you like potato you will like this salad.
Ingredients for 4-5 persons:
8 Potatoes
4 Tomatoes
2 Spring Onions
1 Onion
½ dl olive oil
½ dl lemon juice
Fresh mint
Dill
Chili pepper
Salt
Directions:
- Boil the potatoes until they are soft.
- Peal them and let them cool down.
- Chop up the potatoes, tomatoes, spring onion and onion about 2×2 cm.
- Put them in a bowl.
- Add olive oil, lemon juice, fresh mint leafs, dill, chili pepper and salt.
- Mix and let it rest for a while.
Ready to serve..
A.
COMMENT(s) HERE! | tags: potato, salad, sour, veggie | posted in Recipes, Salads
