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.

SCALLOPS & PRAWNS WITH CARAMELIZED ONIONS

INGREDIENTS

• 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.

METHOD

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.

DANDELION SALAD WITH OLIVES AND GOAT'S CHEESE

DANDELION: This nutritious herb can be boiled or added to salads. it has more beta-carotene than carrots and more calcium and iron than spinach. You can use the flowers as garnish for the salad.

INGREDIENTS

• 200 g mix salad of dandelion and rocked
• 1 small red onion, diced
• 150 g cherry tomatoes
• 75 g peppers, diced
• 150 g goats cheese, crumbled
• 100 g black olives
• 2 hard boiled eggs, sliced
• 2 tbsp olive oil
• Some lemon juice,
• mixture of fresh parsley, dill and mint, chopped finely
• salt and black pepper

METHOD

Wash and prepare the salad, add tomatoes, onion, olives, peppers and mix well. Add oil, lemon juice, herbs, salt and pepper. Then cheese and the eggs just before serving. Decorate with olives and egg slices and serve with crusty bread. Serves 4-6

COOK'S NOTE: If you are not keen on dandelion, salad of your choice will be just fine.

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.