WALNUT, OLIVE, CHEESE AND POTOTO CIABATTA BREAD

Last week, when it was my baking day, i thought of making ciabatta bread with different flavours in them. I usually bake at least 3-4 to freeze for future use. So I made one loaf with mashed potatoes in, the other with chopped walnuts ( my favorite ), the third Butch was with black olives and the forth one with grated cheese. I used the no knead method that I love and found it so easy to do. Just make four batches of the master recipe of ciabatta bread then mix handful of walnuts, olives, cheese and boiled grated potato in each batch.

MASTER RECIPE FOR CIABATTA BREAD by chef of foodwishes.

• 3 1/2 cup white flour
• 1/2 cup wholemeal flour
• 1/4 tsp yeast
• 1 1/2 tsp salt
• 2 cups of lukwarm water
• chopped walnuts, cooked and grated potatoes,
• chopped black olives, grated cheese.

1) Mix flour, yeast, salt with the water, mix to make a sticky dough. Add the walnuts.Cover with cling film or foil and set aside for 16-18 hours. ( Make 3 more batches of the dough using measurements above to use for olives, potato and cheese ciabatta bread.)

2) After 18 hours punch down the dough with a spatula to take the air out.

3) Lay a cling film on the work top. Sprinkle flour on the cling film, scrape the dough on the cling film and make it long, flat dough with your hand.

4) Grease baking sheet with oil and sprinkle with cornmeal generously.

5) Flip the dough over in the baking tray. Sprinkle some flour on top. Cover with floured tea towel and let it rest for 2 hours.

6) Preheat the oven to 220 c, 200Fan setting. Cook 2 ciabatta together on the same shelf for 35-45 minutes. Cool on wire rack before cutting for serving.

FONDUE WITH DUTCH CHEESES

INGREDIENTS

• 450 g Edam or Gouda cheese, grated
• 150 ml dry white wine
• 1 clove of garlic, crushed
• 1 tsp lemon juice
• 2 tbsp chopped parsley
• 2 tbsp sherry
• 1 tbsp cornflour
• pinch of paprika
• pinch of chili pepper
• French bread cubes for serving.

1) Place wine, garlic, parsley and lemon juice in the fondue pot or a small saucepan, stir and add the grated cheese.

2) Place the pot or saucepan on the hob at a LOW heat and cook until the cheese melts, stirring occasionally.

3) Mix cornflour with sherry to make a smooth paste in a small bowl. Add paprika and chili pepper.

4) Stir in the cornflour mixture into the pot with the cheese.Stir and take off the heat when it begins to bubble.

5) Serve immediately with cubes of french bread.

NOT: Slow cooking gives the best result in fondue making. If it is on high heat the fondue will be spoiled.

Some other cheeses which are good for melting and making fondue are: Emmental, Gruyere, Parmesan, Cheddar, blue cheeses and Camembert.

PIZZA WITH SELECTION OF TOPPINGS

I like making this pizza because everyone can have what topping they want on their slice, either vegetarian, meat or fish. Today i used prawns, mushrooms and peppers and spicy sausage for this pizza.

First make a dough with 200 g flour, 1/2 tsp salt, 1 tsp yeast, 1/2 tsp sugar, 1 tbsp olive oil and 150 ml warm water. Mix yeast, sugar, olive oil with water and let it stand for 10 minutes or so.

Sift the flour and salt in a bowl. Make a hollow in the centre and pour in the yeast mixture.Mix and knead for 10 minutes until you have a smooth dough. Cover the dough and leave in a warm place until doubled in size, about 1 hour or 1 and half hours.

Roll out the dough and prick with a fork. Spread thinly with tomato puree and sprinkle with grated cheese. Then top each triangle with the topping you desire. Sprinkle extra bit of cheese on top and bake in hot oven 240 C for 10-15 minutes.

ZUCCHINIS ( COURGETTE ) STUFFED WITH COUSCOUS ( KUSKUSLU KABAK DOLMASI )

Hi all, last night I made these stuffed courgettes which turned out quite delicious. I made two batches, one to cook on conventional oven and one to cook in microwave. They were both equally good. Makes 12.

INGREDIENTS

• 3 courgettes
• 3 tbsp couscous
• 6 tbsp boiling water
• 1 tbsp finely chopped leeks
• 1 tbsp olive oil
• 1 tbsp finely diced mushrooms
• 1 tbsp grated medium fat cheese
• 1 tbsp chopped fresh coriander or 1 tsp dried herbs
• pinch of cumin powder and chili powder
• Salt and pepper to taste
• Half a cup of hot water
• 2 tsp tomato puree
• Drizzle of olive oil
• Cheese slices or grated cheese  for the top

METHOD

1) Cut the courgettes in half then cut each one longways from the middle, as shown above, to make 12 pieces. Place them on a large plate and microwave them for 5 minutes on full power to soften them. Let the courgettes cool for 10 minutes then scoop the middle out with a spoon or cut with a knife. Set aside.

2) In a separate bowl soak the couscous with hot water, cover and leave for 5-7 minutes. Then add rest of the ingredients up to salt and pepper. Mix well.

3) Place about a tablespoonful of the stuffing for each courgette and place them into a oven proof tray. Mix tomato paste in hot water and pour in to the baking tray. Drizzle with olive oil and sprinkle extra cheese on top.

4) Bake in pre- heated oven on  200 C  for 30-45 minutes or until golden brown.

MICROWAVE METHOD

Prepare the courgettes as above and place them into a microwave safe dish. Cover with cling film and make one hole in the middle for steam to escape. Cook on full power for 10 minutes. Then grill on high heat on preheated grill until the cheese bubbling and crispy on top.

NOT: I used 650 W microwave on full power. Please adjust your cooking times for different power settings.

TORTILLA WRAP with mince,egg and cheese( kiyma,yumurta ve peynir DURUM )

Hi all, there are so many variations for tortilla wraps. Today I used cooked beef mince, egg and cheese mixture and the result was very nice. 

You can vary the ingredients and use cooked chicken, ham, spicy sausage, tuna and so on.. 

For a vegetarian alternative use pre cooked vegetables. 

This serves 1

INGREDIENTS

• 1 large tortilla wrap
• 2 tsp of olive oil
• 2 tbsp pre cooked mince and onion
• 2 tbsp grated cheese
• 1 tbsp chopped parsley or pinch of dried parsley
• 2 small eggs
• Salt and black pepper to taste.

Heat  the oil in a large non stick frying pan. Add mince, cheese and the eggs. Place the tortilla wrap over the mince and egg mixture in the pan. Press lightly and cook on medium heat for 3-5 minutes. Turn in over with a spatula and heat the other side. Flip the tortilla over again and cook until the cheese is golden.

Transfer over a serving plate, roll and cut into slices.

Serve with a side salad.

VARIATIONS

1) Cheese and onion

2) Sun dried tomato, mushroom and cheese

3) Spicy sausage and cheese

4) Bacon and egg

5) Egg and cheese

6) Roast vegetables and cheese

7) Cheese and tomato.

ZUCCHINI ( COURGETTE ) FRITTERS WITH CHEESE ( PEYNIRLI MUCVER )

INGREDIENTS

• 2 medium zucchinis (courgettes ) about 250 g
• half a tsp of salt
• 2 heaped tbsp plain flour
• 1 small onion or half a red onion, finely chopped
• 2 tbsp grated Edam cheese or any medium fat cheese(50g)
• 1 tbsp finely chopped fresh dill
• pinch of chili pepper ( optional )
• 1 egg
• Oil for frying.

1) Wash and grate the zucchinis coarsely. Mix with salt and let it stand for 12-15 minutes. Then squeeze out excess liquid. ( I used colander to get rid of all the liquid )

2) Add flour to the zucchini and mix. Add red onion, grated cheese dill, chili powder and egg to the zucchini mixture and mix well until all combined.

3) heat the oil in a non stick frying pan and drop tablespoons of zucchini mixture and flatten slightly. Cook on medium heat until browned lightly on both sides and cooked through.

Makes 10-12 fritters.

Serve with garlic, mint yogurt.

HOME MADE SAC BOREGI ( GRIDDLE, PAN BOREKS )

You can make this borek with various fillings such as cheese and spinach. Mince and onion ( for this, the mince meat have to be pan fried with onions first. ) Potato, dill and spring onion. You can also create your own filling from the combination you desire. 

Today I am using cheese and parsley to make these boreks for breakfast. I used edam cheese but any semi fat cheese will be fine to use.

TO MAKE THE DOUGH

• 400g  plain flour
• 2 level tsp salt
• 1 egg
• 2 tbsp olive oil
• 100 ml milk
• 100 ml warm water

Sift the flour and salt into a large bowl. Add the egg, olive oil, milk and water in the centre of the flour. Work all the ingredients into the flour, mix it well to form a ball. Place the dough on a lightly floured work surface and knead it for 5-7 minutes. Shape the dough into a ball, cover with cloth and set aside to rest for half an hour or so.

FILLING

• 1 packed of edam cheese
• handful of parsley.

While the dough resting, grate the cheese and mix with chopped parsley. If you are using potato filling, boil them first, grate and mix with spring onions or chopped spinach.

METHOD

Divide the dough into 8-10  pieces, about a size of an egg. Place the dough pieces on floured work surface. Roll out the dough into a thin circle, about 25-30 cm in diameter. This is the size of my griddle, but you can roll it smaller or larger depending on your pan size.

Then place 2 heaped tbsp of cheese and parsley filling in the centre, on the one half. Fold the other half over and brush the edge with water before pressing with finger tips to seal the boreks.

Heat the griddle or pan, turn the heat to medium- low and cook boreks for 5-7 minutes, turning and making sure both sides  are cooked properly. Brush it with olive oil or butter just before serving.

 

NOTE: Sometimes if I am in a hurry, I make this dough in a food processor. Just put everything in the food mixer and pulse it until you achieve a ball of dough. It works very well.

MEVLANE BOREGI ( Mevlane pasties )

These boreks ( pasties ) are the speciality of City KONYA  where MEVLANE ( see above ) lived.

These are delicious filled with mince meat, but today I used  mince meat  and some  goats cheese, parsley filling  for some of the boreks  which was equally nice.

INGREDIENTS

• half a kg lean mince meat
• 2 tbsp oil
• 1 lage onion, chopped finely
• fresh parsley, chopped
• half tsp chili flakes
• salt and pepper
• half a kg flour
• 1 cup yogurt
• 1 cup oil
• 1 egg
• 1tsp sugar

First cook the mince with the onion in oil until it is browned nicely. Add the parsley, chili flakes, salt and pepper. Add 1-2 tbs water if it starts to stick to the pan. Take off the heat and set aside. This should take  about 10 - 12 minutes.

NOW MAKE THE DOUGH

 

Mix yogurt, oil with sifted flour. Add the egg, sugar and bind it together until you achieve a soft dough. Take a size of a walnut open the dough piece about 10 cm round shape on a floured surface. I do this by hand but a rolling pin can be used if it is easier.

Place 1 tbsp of cooled mince mixture in the middle and fold it over to cover it. Seal the edges well and brush the pasties with egg yolk. Transfer the pasties on a greased baking tray, brush with whisked egg yolk and cook on preheated oven 180C for 15- 20 minutes until they are cooked and golden in colour. Makes 20 -25.

SPRING ROLL BOREKS

HI ALL, I want to share these delightful boreks ( pastries ) with you as they are delicious. In Turkey, we make boreks with Filo Pastry, but unfortunately this is not so available in England. I can get them in supermarkets in smaller sizes  in the freezer section but not the same as freshly made like  in Turkey.

I had a packet of spring roll pastry in my freezer which i thought would be a good alternative to Filo pastry, I was very happy to discover both pastries cook the same and i didn't lose out on the great taste of home made Boreks.

Packs of square spring roll pastries,  40 in a pack, 215 mm x 215 mm are widely available in continental stores. If frozen, leave out for an hour or so to defrost.

INGREDIENTS

• 1 pack of 30 or 40 spring roll pastry

FOR THE FILLING

• 1  or 2 packet of feta cheese or 1 pack of Edam cheese or mixture of both
• I packet of baby spinach
• 1 tsp paprika or chili pepper
• fresh parsley, chopped
• salt and black pepper

 SAUCE TO DIP THE PASTRY

• 1 cup ( coffee mug ) water and milk mixture, half and half
• 1 cup natural yogurt
• Half a cup olive oil ( or less if you like )
• 2 eggs
• extra egg  for  glazing,  mixed with 1-2 tbs water

METHOD

First prepare the filling: by washing and chopping the spinach and grating the cheese. Mix all together with parsley, salt and peppers. Set aside.

Prepare the sauce: by whisking 2 eggs , add milk and water mixture, oil and yogurt. Mix well.

Separate the wrappers, dip individual wrapper in the sauce mixture to wet it then place 2 tbsp of the cheese filling on each wrapper and fold one point over as shown above. Then roll up towards the last point like a log.Then  swirl it around to shape it and tuck the end bit underneath. Repeat this process until you use all the wrappers. Then whisk the egg with 1 tbsp water and glaze over boreks.

Pre- heat the oven, cook the boreks in a greased baking tray at 180C for 25-30 minutes or until golden and crispy.

COOK'S NOTES: For the filling I used feta cheese but you can use any cheese as long as it is not full fat cheese as the cheese will melt away and it will be too rich. I also used potato filling for half of the boreks which were quite nice. I grated boiled and cooled potatoes, mixed with chopped onion, spinach, parsley, chili pepper, salt.

I didn't measure the cheese filling as it is always good to freeze left over cheese filling for later use.

SMOKED SALMON WITH TREAD EGG NOODLE( sehriyeli somon)

This is a light yet filling dish so I served it for lunch . Can be served as a STARTER. Serves 2

YOU NEED

• 4 slices of smoked salmon
• Juice of half a lemon
• 150 g low fat cottage cheese
• 50 g brie cheese, diced finely
• 1 clove of garlic, crushed
• 1 tbsp fresh dill and parsley
• Pinch of chilli powder
• 150 g cooked tread noodle
• 1 shallot or spring onion, chopped finely
• 2 medium mushroom, diced finely
• 1 egg, whisked
• salt and black pepper
• Some olive oil for frying
  

METHOD

Squeeze the lemon juice and pour over the salmon slices. Set aside. Combine the cottage cheese, brie, garlic, herbs and chilli powder in a small bowl, mix well. Set aside. Mix chopped onion, mushrooms and whisked egg with the noodles. Season with salt and pepper and mix it well to combine. Heat some olive oil in a large non stick frying pan. Place 4 portions of the noodle mixture and flatten them with a spatula. Fry the noodle patties on medium heat for about 5-6 minutes each side or until they are browned and crispy. Then drain them on absorbent paper.

Divide the patties on two serving plates, top with the cottage and herb mixture. Finally top with the salmon slices. ENJOY...

CHEESE SPRING ROLLS ( Sigara boregi )

YOU NEED

• 3 Sheets of jus-rol filo pastry
• 100 g cheese, half feta, half Edam, grated
• 1 spring onion ( optional ) chopped finely
• Handful of fresh herb of mint, parsley, chopped
• Black pepper
• Oil for frying.

METHOD

Separate filo sheets. Cut each sheet in half diagonally to obtain a squire shape. Then fold them across to a triangle shape. ( This will make 6 triangles )

Grate the Edam cheese, mix with chopped herbs and the spring onion. Add crumbled feta cheese, mix it altogether in a bowl. Season with black pepper.

Divide the cheese mixture between 6 triangles, placing it on the filo. ( long side ). Fold in each side then roll it up tightly towards the last point, forming a log shape. Dip the ends in water to stick down the rolls.

Shallow fry them in a frying pan in a medium hot oil , until the pastry is golden brown on all sides. Drain them on kitchen paper and serve while it is warm. MAKES 6.