AUBERGINE AND CHICKPEA RICE (nohut ve patlicanli pilav)

Hi all, today I made this delicious rice dish with chickpeas, aubergine and sun dried tomatoes. I served it for lunch with green salad. This is also good warmed up to accompany the main meals or cold as a party dish.

INGREDIENTS

• 2 cups basmati rice
• 4 cups hot vegetable stock or hot water
• 2-3 tbsp oil or butter
• 1 large onion chopped finely
• 1 aubergine, diced finely
• 2-3 tbsp diced sun dried tomatoes
• 1 cup cooked and drained chickpeas
• 1 level tsp mixed spice
• salt and pepper to taste
• Fresh, chopped parsley and dill

1) Fry the onion in a pan until well browned. Add the aubergines and cook together for 5 minutes coating and mixing well.

2) Add the sun dried tomatoes, chick peas and mix spice, mix.

3) Toss in the washed rice coating it well in the spice. Pour the stock into the pan, season with salt and pepper and bring it to boil.

4) Lower the heat, cover the pan and simmer for 12-15 minutes until all of the water has been absorbed. Turn of the heat and place a 2-3 pieces of kitchen paper on top of rice and place the lid back on tightly. Let the rice rest for 10 minutes.

5) Fluff the rice with fork and sprinkle some dill and parsley over it just before serving.

GREEN BEANS WITH TOMATOES AND HERBS

This is another vegetarian dish which is enjoyed in summer months made with olive oil. It is generally served cold as a side dish.  In Turkey people prepare these vegetables dishes cooked in olive oil and fresh tomatoes in advance and keep them the fridge as standby for meal times. These dishes traditionally served after the meat dish and before the rice but can be served as meze or side dish. 

YOU NEED

• 500 g stringless beans
• 2-3 tbsp olive oil
• 1 onion, chopped finely
• 1-2 clove of garlic, diced
• 4-5 medium fresh chopped tomatoes or can of tomatoes
• pinch of sugar
• handful of chopped fresh parsley and dill
• salt and ground black pepper.

1) Trim the beans and cut them into small pieces. Wash and set aside.

2) Fry chopped onions in the olive oil until lightly brown. Add the tomatoes, garlic, sugar, beans and stir.

3) Bring it to boil on the stove then turn the heat to very low and cook the beans with the lid on for 20-25 minutes.

4) You don't need to add any water to this dish but if it is going dry just add splash of water.

5) When it is nearly cooked, season with salt and pepper and sprinkle with fresh chopped herbs just before serving.

SIYAH ZEYTIN VE KURU DOMETESLI KAHVALTI EKMEGI

MALZEME

• 2 fincan un
• 1-2 cay kasigi tuz
• 1 paket kuru maya
• 2-3 yemek kasigi zeytin yagi
• 3 yemek kasigi sut ( ilimis veya oda sicakliginda )
• 2 cirpilmis yumurta
• 50 gr kuru tomates
• 10 tane siyah zeytin
• 1 yemek kasigi susam

1) Once unu tuzla eleyin. Mayayi karistirin ve zeytin yagi, sut ve cirpilmis yumurta ile guzel bir hamur yapin.

2) Hamuru unlanmis bir zemine aktarip 5-6 dakika yugurun. Hamuru yaglanmis derin bir tasa aktarin ve 2 saat bir kenarda mayalanmaya birakin.

3) Iki saat sonra bir iki yumruklayarak havasini alin. Kucuk parcalara kesilmis kuru dometesi ve cekirdegi alinmis zeytinleri hamura ilave edin.

4) Hamuru 8 parcaya ayirin ve yuvarlak sekil verin. Hafif yaglanmis tepsiye aktarin ve 25-35 dakika daha tepside mayalanmasi icin bekletin.

5) Sonra sutle uzerlerini fircalayin ve susam serperek, onceden isitilmis ( once firini 10-15 dakika isitin ) firina verin. 230 C derecede 10-15 dakika pisirin ve servis yapmadan once biraz sogumaya birakin.

Afiyet olsun.

LAVAS ( HERB TORTILLAS )

This is a very good savory flat bread recipe that is very similar to tortillas. it is used to wrap up kebabs, salads and cheese fillings.

YOU NEED

• 1 cup wholemeal flour
• 1 cup plain flour
• 1 egg
• 1/2 tsp or 1 tsp salt
• 2 tbsp natural yogurt
• 1 tbsp olive oil
• 1 chopped shallot or spring onion
• 2  tbsp chopped fresh parsley
• 3 tbsp warm water.

1) Place everything in a food processor and pulse it several times until you achieve a soft dough.

2) Transfer into a bowl and cover with a cling film. Let it rest 10-15 minutes in the fridge if you have time.

3) Cut the dough into equal pieces about the size of an egg on a floured surface.

4) Heat the griddle pan or non stick frying pan.

5) Shape each dough into a round shape with the rolling pin to fit your pan. Cook both sides  on medium heat.

6) Serve them warm with butter on or roll them with cheese, tomatoes, meat or salad of your chose.

SOGAN VE MAYDANOZLU LAVAS (BAZLAMA )

Bugun sizlerle degisik bir lavas tarifi paylasmak istedim. Sogan , yumurta ve maydanozla lavas  yumusak ve lezzetli oldu. Bu hamur buzdolabinda 2-3 gun kalabilir ve istediginiz zaman cikarip kullanabilirsiniz.

MALZEME

• 2 cay fincani un ( 1 fincan cavdarli, 1 fincan beyaz un olabilir )
• 1 cay kasigi tuz
• 1 yumurta
• 2 yemek kasigi kiyilmis taze sogan veya kuru sogan
• 2 yemek kasigi kiyilmis taze maydanoz
• 2 yemek kasigi yogurt
• 1 yemek kasigi zeytinyagi
• 3 yemek kasigi ilik su.

1) Once unu tuzla karistirip robota diger malzemeleri de ilave ederek yumusak bir hamur haline gelinceye kadar karistirin. Vaktiniz varsa 10-15 dakika dinlendirin.

2) Yumurta buyuklugunde parcalara ayirip, oklava ile tavanizin buyuklugune gore acin.

3) Teflon tavayi isitin ve orta atesde lavasin iki tarafini pisirin.

4) Sicak tutmak icin bir bezin arasinda saklayip, obur hamurlarida ayni sekilde pisirin.

5) Tereyagi surup ekmek olarak servis yapin veya arasina lor, peynir, tomates, marul koyup durum yapin.

Afiyet olsun.

NO FAT, LOW CALORIE SOUP

This is my favorite low cal soup that I keep in my fridge on most days. It is good hot and cold. When I feel peckish I have cup of this soup and it is much better than those packet soups. I used my favorite vegetables but vary them and use the vegetables you like. I worked it out the calories and 3 scoops of this soup is only 45 calories so it is great. 

INGREDIENTS 

• 1 large onion,
• 2-3 cloves of garlic
• Half of butter nut squash
• 1 can of tomatoes
• 1 -2 leeks
• 1-2 carrots
• 5-6 mushrooms
• vegetable or chicken stock cube
• 1-2 small chili or pinch of chili powder ( optional )
• 1 piece of ginger stem
• handful of fresh herbs or 1 tsp dried herbs
• Water
• salt and pepper to taste
• Soy sauce.

Chop up all the vegetables, tomatoes  and  herbs, add  spices. Place them in a pan or pressure cooker. Add the stock and water. Cook until soft. Cool and blend to make a smooth soup. Add salt and pepper to taste and soy sauce before serving.

ISPARTA USULU EKMEK

Merhabalar, Turkiye'de butun ekmekler guzel ve her yorenin kendine gore yemekleri oldugu gibi ekmekleri de meshurdur bilirsiniz. Bugun ben yavas metoddan bu ekmegi yaptim ve ayni Isparta ekmegimiz gibi oldu. Bu ekmegin ozelligi, yugurmadan, sadace karistirip, uzun sure bekletiyorsunuz. Ekmege tadi verende uzun surede mayalanmasi.

Ingiltere su an hala serin, onun icin ben 18 saat mayaladim. Turkiye buraya gore sicak tabii ve mayalama 9- 10 veya 12 saat olabilir. Deneyin ve serin bir yerde mayalayin. Gordugunuz gibi kopurur gibi gorunurse olmus demektir. Sizlere hem fincan hemde tarti olculerini veriyorum ama tarti ve olcu kullanmanizi tavsiye ederim mumkunse, cunku fincanla olcu biraz kararlama oluyor ve hamurun sonucunu etkiliyor. Umarim begenirsiniz.

MALZEME

• 3 1/2 cay fincani beyaz ekmek unu ( 1 fincan un = 125 gr )
• 1/2 fincan cavdar unu ( 65 gr )
• 1/2 Turk cay kasigi kuru aktif maya
• 2 veya 3 Turk cay kasigi tuz
• 500 ml ( 2 fincan ) ilik su
• Uzeri icin bugday kepegi.

YAPILISI

1) BIR GUN ONCE, AKSAM :Unlar derin bir tasa olculur ve yarim cay kasigi kuru maya ve tuz ilave ederek karistirilir. Cok ilik su yavas yavas ilave edilir ve hamur karistirilir. ( Baya civik bir hamur olacak )

2) Simdi uzerini ya sitrecle, ya foil le kapatip, mutfaginizin bir kosesinde mayalanmaya birakin. ( Kisin 18-20 saat, yazin kaldiginiz yerin sicakligina gore bir saat ayarlayin, sabah kontrol edin ve kopuklu ise, hamurunuz hazir demektir.

3) Mayalandiktan sonra,hamuru karisitip havasini alin ve unlanmis bir zemine hamuru plastik bir kasikla aktarin. Unlu ellerle hamuru biraz yayin ve 4 defa katlayin. Sepet turu bir tasi hafif yaglayin ve kepegi her tarafina yayin. Hamuru 2 saat daha dinlenmeye birakin. ( Yazin 1 saat ). Hamurun uzerine kepek serpip temiz bir bezle kapatin.

4) Bu arada hamurun hazir olmasina yarim saat kala firina kapakli ve firina dayanikli kabinizi koyun ve 240 C derecede yarim saat hem firini hemde kapakli tencerenizi isitin. ( Tencerenin baya sicak olmasi lazim )

5) Yarim saat sonra hamuru sicak tencereye aktarin ve tencerenin kapagini kapatip ekmegi 35 dakika pisirin. Sonra kapagini alin firinin derecesini 220 C dereceye dusurun. Ekmegi bu sefer kapaksiz 15- 20 dakika daha pisirin ve firndan alin.

6) Iki saat sogumaya birakin. ( Beklemek cok zor oluyor ama, ekmek bu iki saat icinde hala pisiyor onun icin sabirli oluyoruz. )

Afiyet olsun.

NOT : Bulundugunuz yer cok sicaksa buzdolabinda saklayin sonra mayalamaya devam edin.

SMOKED SALMON WITH CAVIER

Smoked salmon is one of my favorite fish that I love. I use it in sandwiches, in salads, as a starter and as a side dish. We had friends round the other day and I served this as a starter which was lovely and light and enjoyable.

YOU NEED

• Tub of low fat creme fraiche
• 1 slice of smoked salmon per person
• Rocket leaves, cleaned and washed
• Jar of caviar
• 2 tbsp low fat mayonnaise
• 1 tbsp tomato puree
• Some water to mix
• Salt and ground black pepper

1) Wash and spin the rocket leaves, set aside. Mix mayonnaise and tomato puree with water and set aside.

2) Place 1 tbsp of creme fraiche on each serving plate and place the rocket leaves on top. Then place one piece of salmon and top it up with 1 tsp of caviar.

3) Drizzle mayonnaise and tomato pure sauce over it.

4) Season with salt and pepper and serve it chilled. 

ISKOCYA KUKISI ( SHORTBREAD )

Bu gun sizlere shortbread tarifini sunuyorum. Iskocya'ya ait olan bu kuki cok lezzetli ve kolay yapilan bir biskuvi turu. Burada tek deginecegim konu tereyagi yerine baska yag kullanmayin. Bu kukinin ozelligi tereyagi ile yapilmis olmasi. Benim gibi, shortbread yaptiginizda ailenizle, arkadaslarinizla hemen paylasin ve bitsin, ha ha!!Umarim begenirsiniz.

MALZEME

• 1 su bardagi un
• 1 yemek kasigi ince irmik
• 1 cay kasigi kabartma tozu
• 100 gr oda sicakliginda tereyagi
• 50 gram seker ( 4 yemek kasigi )

1) Unu irmikle eleyin ve kabartma tozunu ilave edip karistirin.

2) Elde veya robotla tereyagi ve sekeri, beyazlasincaya kadar cirpin.

3) Unlanmis bir zemine aktarip elle az yugurun.

4) Sonra tepsiye gore acarak, hamurun kenarlarini bicakla ufak ufak hafif kesin, suslemek icin. Hamurun uzerini catalla batirip hafif delikler olusturun. Sonra bicakla hafifce 8 parca isaret yapin, yukarda goruldugu gibi.

5) Onceden isitilmis  180C, 160 fan ayarli firnda 25- 35 dakika acik sari renk oluncaya kadar pisirin.

6) Firindan alinca uzerine seker serpin ve ucgenleri bicakla kesin.

7) Servis yapmadan once shortbreadi tepside sogumaya birakin. Sonra hava girmeyen kaplarda saklayin. Afiyet olsun.

EGGLESS MUFFINS

Hi all, this is my latest experiment of egg less muffins. My son's friend who is allergic to eggs, inspired me to make these muffins. They turned out very nice and you will never know the difference from ordinary muffins. Hope you like them. Below makes 12 muffins.

YOU NEED

• 2 cups of flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1-2 tsp cinnamon
• 4 tbsp coco powder
• 1 cup of nuts, dried fruit and chocolate drops mixture
• 1 cup sugar
• 5 -7 tbsp melted butter or oil ( I prefer to use less butter )
• 2 cups milk
• 2 tsp vanilla essence
• Brown sugar and sunflower seeds for sprinkling

1) Sieve the flour with baking powder, baking soda, cinnamon and coco powder. Add the nut and dried fruit mixture, mix.

2) In a separate bowl, whisk sugar, butter, milk and vanilla essence.

3) Pour the wet mixture slowly to the dry mixture and mix. Fold with a wooden spoon and drop 2 tbsp of the mixture to each muffin case.

4) Sprinkle the tops with brown sugar and sunflower seeds and bake at preheated oven 180 C, 160 fan setting for 20 minutes.

5) Cool them on wire rack before serving.

TAHINI FLAT BREAD ( TAHINLI KATMER )

INGREDIENTS for 4 tahini bread

• 2 cups of flour
• 1 tsp salt
• 1 cup mixture of milk and warm water
• 1 tbsp olive oil
• 1 egg

For the filling

• 8 tbsp runny tahini ( sesame paste )

METHOD

1) Sieve flour with salt. In a separate bowl, mix egg, oil, milk and water. Make a dough with this mixture. Cover with a damp tea towel and let the dough rest for 15-20 minutes.

2) After the resting period, break the dough into 4 pieces. Roll each dough about 30-32 cm in diameter. Spread 2 tablespoonful of tahini for each bread and roll up the dough to form a twisty log. Then roll it again, this time 20-23 cm in diameter.

3)Pre- heat a lightly greased non stick pan or griddle then turn the heat to low and place the bread to cook slowly for about 7-10  minutes each side until they are golden and cooked through. Repeat the same with remaining dough.

4) Cool the bread 5-7 minutes before serving.

5) when cooled, wrap them in a grease proof paper and store them in a plastic bag. They will keep for 3-4 days. Re heat them in a non stick pan the next day to warm them before serving.