TURKISH LAMB WITH ROSEMARY & THYME ( Biberiye ve kekikli kuzu)

Hi ALL , this is an all in one dish which is filling and nutritious. It is best cooked slowly but you can achieve equal results using the pressure cooker if you are in a hurry.

The above pictures show 2 versions of the dish. One with added beans, the other with new potatoes. My family love them both.

Serves 2-3

INGREDIENTS

300 g lean lamb chunks

1 tbsp olive oil

400 g fresh tomatoes, about 6-7 medium, cut in large chunks

200 g onions, about 2 large, chopped

2 fat cloves of garlic, left whole

75 g leeks, green bits, chopped

100 fresh peppers ( i used yellow ones )

200 g white beans or new potatoes,

2 tbsp Rosemary and thyme, chopped finely

Salt and black course pepper to taste.

METHOD

Heat the oil in the pan and brown the meat, add tomatoes onions, garlic, cover and cook very slowly for about an hour or until the meat is soft. Then add the beans, leeks, peppers and herbs and cook further 5-7 minutes or until the vegetables cook to your taste. Season with salt and black pepper, sprinkle more herbs just before serving.

COOK'S TIP

Cooking time with pressure cooker is 15 minutes for the meat then 5 more minutes to finish it off with the vegetables.

You can also cook this dish with chicken or beef rather than lamb to suit your taste.

SMOKED MACKEREL & HARICOT BEANS IN LEEK AND MUSHROOM SAUCE

This simple yet nutritious dish is filling, tasty and quick to make. With each portion you will have vitamins D, E, iron all the daily requirement for selenium. Serves 2

INGREDIENTS

• 2 leeks, chopped finely
• 50 g mushrooms, chopped
• 75 g tomatoes, chopped
• 1 fat clove of garlic, crushed
• 1 level tsp coarse black pepper
• 1 tbsp olive oil
• Little salt
• Hand full of fresh thyme, chopped
• 150 g cooked haricot beans
• 2 tsp of tomato paste
• 200 ml vegetable stock or hot water
• 2 fillet of ready to eat peppered smoked mackerels
• 100 g feta cheese, crumbled

50 g of RISI ( RISONI ) pasta per person to serve.

METHOD

First add the leeks, mushrooms, tomatoes, garlic in a pan with the olive oil, stir and cook for 5 minutes on medium heat. Meanwhile, cook the pasta in a pan of boiling salted water for approximately 6-7 minutes. Reserve 200 ml pasta water (or vegetable stock) for the sauce. Drain the pasta.

Add thyme, beans, tomato puree and pasta water to the leek and mushroom mixture. Stir and cook for 3 minutes. Turn the heat off, add mackerel fillets, some feta cheese, mix and serve immediately with riso pasta. Sprinkle some thyme and feta just before serving.

COOK'S TIP

• If you cant find risi pasta, any small sized pasta of your choice will be just fine.
• Arpa sehriye ( risi ) pasta is produced from durum wheat semolina also called risoni. Widely available in continental food stores.
• I used haricot beans from my freezer but a can of drained beans will work just the same

SUGAR FREE FRUIT CAKE (Sekersiz kek )

HI ALL, this is my latest healthy creation of fruit cake which I can enjoy without feeling guilty. I used my favorite dried fruit and nuts but you can choose your own to suit your taste. All the fruit have natural sweetness so no need for sugar and I only used 100 ml olive oil so it is not so bad for a large cake like this one. I hope you enjoy it.

INGREDIENTS

• 400 g self raising flour
• 1 tsp baking powder
• 2 tsp ground mix spice
• 100 g grated carrots
• 100 g prunes, chopped
• 100 g dried apricots, chopped
• 100 g mix dried fruit
• 100 ml good olive oil
• 50 g glazed cherries, halves
• 50 g sun flower seeds
• 3 eggs, whisked
• 3 tbsp orange juice
• 3 tbsp runny honey

METHOD

Grease and line a 25 cm cake tin. Sieve the flour together with baking powder and mix spice. Add carrots, all the fruit and seeds to the flour. Mix it well with a wooden spoon. Then add the eggs, oil and orange juice and honey and stir it together to form a soft dropping consistency. Spoon into the prepared tin and level the surface. Bake in a preheated oven, 180c, 160 fan, gas mark 4, for 45- 50 minutes or until the fine skewer comes out clean when inserted in the centre of the cake. Leave the cake to cool in the tin before turning out.

PILAV RICE WITH CHICK PEAS ( Nohutlu pilav )

This is my favourite rice which is fragrant and lovely to serve with curries OR serve it cold with the salad and coleslaw. It keeps well in the refrigerator for a quick snack when feeling peckish. Serves 4-6

INGREDIENTS

• 1 onion, chopped finely
• 2 tbsp olive oil OR
• 1 tbsp olive oil for low fat rice
• 1 tsp garam masala
• 1 tsp grated ginger
• 1 tsp chopped chilli pepper(optional)
• 1 tsp sea salt
• 1 tsp ground black pepper if no chilli added
• 250 g basmati rice, washed and drained
• 200 g cooked chick peas
• 600 ml hot water.

TO COOK

Fry the onion in oil until golden brown. Add garam masala, ginger, chilli, mix for a minute or so until the heat draws out the fragrance. Next add the washed rice mix it well to coat with oil and spices. Pour in the boiling water, add chick peas, salt and pepper. Stir once and let it boil for 2 minutes on high heat. Then turn the heat down to half, put the lid on tight and simmer gently for 10 minutes. Add chopped fresh parsley or coriander just before serving.

COOKS TIPS

• If you want the rice more spicy, use more garam masala
• Cooking with a non-stick pan is best
• I buy the dried chick peas in large packs, steep and cook them in advance. Then freeze them for later use.

MILD STEAK MINCE CURRY ( Kiymali kori )

Here is a mild curry dish for those who are not keen on spicy food. Serves 2

YOU NEED

• 400 g lean steak mince
• 1 tsp olive oil or no oil if low cal
• 1 onion, chopped
• 2 cloves of garlic, crushed
• 2 tbsp frozen mix peppers
• 1 tbsp tomato puree OR
• tin of chopped tomatoes
• 500 ml water
• salt and pepper to taste
• 1 or 2 tsp of garam masala
• fresh chopped coriander

METHOD

Heat the oil in the frying pan, add the mince, onion, garlic and stir it .Cook until it is brown. Add frozen peppers, tomato puree and water. Salt and pepper to taste. Bring it to boil then simmer with lid on for 15 minutes. Add more water if needed. Add garam masala and cook it further 2-3 minutes. Sprinkle with chopped fresh coriander just before serving.

NOTE: 500 ml water if you are using tomato paste. If you are using tin tomatoes you need less water.

BULGUR SALAD ( Bulgur Salatasi)

Bulgur wheat has a light, nutty flavour and texture. You can get them coarse or fine in size. This dish is easy to prepare and very nutritious. Serves 2

INGREDIENTS

• 100 g fine bulgur
• 6 fl oz/175ml hot water
• 3 tsp olive oil
• 3 tsp lemon juice or white wine vinegar
• 1 chilli pepper, chopped (optional)
• Salt and pepper to taste
• Mix salad of lettuce, rocket, spring onion, tomatoes and parsley

METHOD

Put bulgur in a bowl and add 175 ml of boiling water. Cover tightly and let it stand to soak for 15 minutes. Then add the oil, lemon juice, chilli, salt and pepper. Wash all the salad ingredients and chop finely. Add to the bulgur mixture and toss together. You may need more oil and lemon juice to your taste. Serve with jalapeno peppers.

LENTIL KOFTES-Mercimekli Kofte

,

This VEGETARIAN KOFTE is best eaten warm on a bed of lettuce or rocket leaves, it is also good as a cold appetizer straight from the fridge. Serves 2

• 100 gr red split lentils
• 500 ml water
• 1 red onion, chopped
• 2 cloves of garlic, chopped( optional )
• 1 tbsp olive oil
• 2 tsp tomato puree
• bunch of chopped fresh herbs or 1 tsp dried herbs
• Sprinkle of cumin powder, paprika, chilli powder and salt
• Juice of half a lemon
• 50 g FINE bulgur ( fine bulgar wheat )

METHOD

Wash the lentils, put in the pan with  1 pint/ 500ml water.  Add onion, garlic, oil and bring it to boil. Then simmer for 1o -12 minutes with the lid on, tilted. Add the spices, tomato puree, herbs, lemon juice and bulgur. Mix it and cook it all together further 2 minutes or until all the water has absorbed. Turn the heat off, cover the pan with the lid tight and let it stand for 15- 20 minutes until it is just warm. Take a tea spoonful of the mixture and shape it like little koftes ,when it is warm enough to handle. 

 

NOTE= Bulgur wheat will  soak up all the liquid and it should be mushy consistency.

I have tried this dish with 1 tsp of olive oil, it was equally delicious. So it great as a slimmer food too.