Saturday, 12 July 2008

AUBERGINE WITH YOGURT AND TOMATO SAUCE(yogurt ve tomates soslu patlican)

This is one of my favourite aubergine summer dishes which is very easy to prepare and quite delicious. You can prepare this in advance as a cold starter or as a side dish. Serves 2.


  • 1 aubergine
  • oil for brushing

Yogurt Sauce

  • 6 tbsp low fat natural yogurt
  • 1 clove of garlic, crushed
  • pinch of salt

Tomato Sauce

  • 1 tsp olive oil
  • 2 small tomatoes, grated
  • pinch of salt and black pepper
  • Flat leaf parsley
Cut the aubergine lengthwise into thin slices. Brush each side with olive oil or half oil half water mixture to save on calories. Grill or griddle on a hot plate until the aubergine slices are golden on both sides. Arrange them on to the serving plate. Then mix the yogurt with garlic and salt, pour over the aubergines. Grate the tomatoes. Heat the oil in a small frying pan add the tomatoes, chopped parsley, salt and pepper. Cook for 3-5 minutes. Pour the tomato sauce over the yogurt and decorate with parsley leaves. ENJOY....



  • 50 g shrimps
  • 2 tsp butter
  • 1 clove of garlic, crushed
  • 1 stalk of celery, diced
  • 3 tbsp cooked couscous
  • 2 tbsp cooked white beans
  • Half an avocado, sliced
  • 10 black olives
  • 1 tbsp red or yellow pepper, diced
  • 2 tbsp fresh mint, chopped
  • dash of lemon juice
  • salt and pepper to taste.
Stir fry the shrimps in butter for 2-3 minutes together with the garlic. Set aside. Prepare rest of the salad ingredients in a bowl by mixing, couscous, beans,olives, avocado, pepper, celery and mint. Add the shrimps to the salad and mix it all together. Add lemon juice and salt and black pepper just before serving. Serves 1.



  • 4 frozen white fish fillets
  • 1 onion, chopped
  • 1 can of tomatoes
  • 2 cloves of garlic, diced
  • 2 stalk of rosemary
  • salt and black pepper
  • drizzle of olive oil
Turn the oven on to preheat, to 180C, 350F, gas mark 4, about 10 minutes before cooking. Place frozen fish in a baking dish with onion and garlic. Add chopped tin tomatoes, rosemary, salt and pepper. Drizzle the fish with olive oil and cover the baking dish with foil. Bake in the preheated oven for 40-45 minutes. Remove the foil and bake it further 10-15 minutes until golden brown. Serve the fish with pan fried potatoes and peas. Serves 4.


  • 100 g red split lentils
  • 1 onion, chopped
  • 1 tbsp olive oil
  • 1 potato
  • 1 carrot
  • 750-800 ml chicken stock or water
  • 1 tsp cumin powder
  • pinch of chilli pepper
  • Some salt to taste
  • Juice of half a lemon
  • handful of fresh coriander

Wash the lentils in cold water and drain it for couple of times. Heat the soup pan add the oil and the onion and stir fry it for 2-3 minutes. Wash and dice the potato into small pieces, add to the pan. Add the grated carrot together with the water, cumin powder, chilli pepper and salt. Bring the soup to boil. Turn the heat to low and place the lid on tilted. Simmer the soup for 25-30 minutes or until the lentils are tender and mushy. Remove from the heat, add the lemon juice and sprinkle with chopped coriander just before serving. Serves 4.



  • 12-15 scallops
  • 1 tbsp butter
  • 1 fat glove of garlic
  • 1 shallot or small red onion
  • pinch of sugar
  • dash of water or white wine
  • 50 g prawns, defrost if frozen
  • 1 tbsp chopped parsley
  • salt and ground black pepper
  • Mix green salad to serve.

Chop the onion finely and fry in a non stick pan with the butter until it is nearly going brown. Add little sugar, mix it with the onion to caramelize. Add the scallops, stir and cook each side for 1 minute. Add little olive oil if needed while cooking the scallops. Pour dash of wine or water. Stir the prawns in and cook for further 2 minutes. Season with salt and pepper and chopped parsley. Serve it on a bed of crispy green salad. Serves 2.

CHILLI BEEF WITH BEANS (acili kiymali fasulye)

This is simple yet tasty supper dish to be enjoyed with family and friends and it can be prepared in advance. Serves 2.

  • 2 medium potatoes, diced
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 150-200 g minced beef
  • 1 glove of garlic, diced
  • 10 cherry tomatoes
  • 3 tbsp kidney or white beans, canned
  • Little cold water
  • 1 tbsp chopped parsley
  • salt and hot chilli pepper to garnish.
Dice and fry the potatoes in oil for about 10 minutes on a medium heat, until they are golden. Transfer the potatoes to the serving plate. Add the chopped onion to the pan, add more oil if needed and stir fry onion for 5 minutes. Then add the mince, garlic, stir. Mix the mince with a wooden spoon during cooking to break up any lumps in the meat. Cook for 7-10 minutes. Add the tomatoes, drained and washed beans and salt. At this stage add a little water to the pan to prevent it sticking. Stir and cook for further 5 minutes. Bring the potatoes and mix them in the pan with the mince mixture. Turn the heat off. Add the parsley and some flakes of red chilli pepper just before serving. Afiyet olsun.

Thursday, 3 July 2008


  • 100 g frozen mixed berries
  • 1 tbsp amaretto or sweet Sherry
  • 1 tbsp runny honey or maple syrup
  • 8 amaretto biscuits or 4 ginger snaps
  • 6 tbsp ready made custard
  • 6 tbsp natural yogurt
  • 2 tbsp flaked almonds, roasted
First dry roast the almonds in a non stick frying pan for couple of minutes, stirring to prevent them burning. Set aside and let them cool. Divide above ingredients to 2 serving glasses.

Blend the fruit in a food processor with amaretto and honey. Crumble the biscuits and place them into the serving glass. Pour the custard over the biscuits and set aside. Mix the berries until they are soft and runny. Add a little yogurt if you need to, blending until smooth. Pour the berry mixture over the custard then layer it with natural yogurt. Sprinkle with roasted almonds. Serve it with ginger snaps or amaretto biscuits. Serves 2.


  • 2 medium potatoes, diced
  • 1 tbsp olive oil
  • Salt to taste.
  • 1 spring onion, chopped
  • 1 tbsp fresh pepper, chopped
  • 1tsp oil.
  • Half an avocado, mashed
  • 2 tsp lemon juice
  • 75g, 1 small ball of mozzarella, sliced
  • 2 tbsp fresh parsley, chopped
  • 10-15 black olives
  • Sprinkle of ground black pepper.
Heat a non stick pan and fry the diced potatoes with the oil and salt. Lower the heat to medium and cook the potatoes for about 10 minutes until they turn golden and crispy. Transfer them on a serving plate. Chop spring onion and the pepper. Add to the frying pan and saute for 5 minutes with 1 tsp olive oil. Remove from the pan and tip into the serving plate over the potatoes.

Scoop out the avocado and mash with some lemon juice. Slice the cheese.

To make the salad
Add cheese, avocado, olives to the potato and pepper mixture in the serving plate. Scatter over the parsley, then toss all the ingredients together. Add more lemon juice, salt and black pepper just before serving to adjust the seasoning. Serves 2