LOW FAT FILO PIE - Tava boregi

Hi All, this is a very easy version of many recipes made with filo pastry in Turkey. Majority of filo pastry pies and boreks baked in the oven but this is cooked on the stove and called lazy cook's borek because it is quick to make and hassle free.. This is especially popular when  friends get together for the  afternoon tea. Serves 6.

INGREDIENTS

6 jus-rol  Filo Pastry - defrost if frozen-

oil for greasing the pan

• 2 eggs
• 200 ml milk
• 2 tsp olive oil
• Black pepper

PREPARE THE EGG MIXTURE by mixing whisked eggs, milk, olive oil and black pepper.

FILLING

• 3-4 boiled medium potatoes(mashed or grated)
  
• half a packed of spinach(chopped)
  
• 1 onion, finely chopped
  
• 100 g feta or Edam cheese, grated
  
• pinch of cayenne pepper
  
• Bunch of parsley and dill(chopped)
  

PREPARE THE FILLING 

Mash or grate the potatoes, add chopped spinach, onion, crumbled feta cheese or grated edam cheese. Chop up the herbs and mix it all together. Season with cayenne pepper. Set aside.

METHOD

Grease a large non stick frying pan.

 Take one pastry sheet, dip in the egg mixture to moistened it. Carefully lift the sheet from egg mixture and lay in it the frying pan. Don't worry if the pastry breaks, just arrange it so that bottom of the pan is fully covered. Do the same with 2nd and 3rd sheet of pastry, tucking in the edges. Now scoop all the filling mixture on top of the third sheet in the pan. Then get the 4th sheet of filo, dip in the egg mixture and lay on top of the filling. Do the same with rest of the pastry.  So we laid 3 sheets of pastry and then the filling, finally remaining 3 sheets of filo over the filling to complete the process, tucking in the edges. Turn the heat on  high for 2-3 minutes then turn it right  down to the lowest setting. Cover the pan  with the lid  and cook the pie very slowly for 10-15 minutes. Turn it over and cook the other side for 10 minutes or until it is crispy and golden in colour. Let it cool, cut in to squares and serve it warm. Afiyet olsun- Enjoy...

CHICKPEAS WITH AUBERGINE &CHORIZO( Sosisli,patlicanli nohut) )

A tasty combination of spicy chorizo sausages, chickpeas and aubergines makes this dish delicious served with fried rice or noodles. It is also quick to prepare ready in no time at all.

YOU NEED

• 100g spicy sausages, sliced
• 2 tbsp oil
• 1 onion, chopped
• 1 clove of garlic, chopped
• 1 tbsp tomato puree
• 200g cooked chickpeas
• Half of aubergine, cut into small chunks
• 1 tsp paprika
• 1 tsp turmeric
• 500 ml water
• Handful of mixed herbs or little dried herbs of your chose
• Salt and pepper to taste.

Heat the oil in the pan add sausages together with chopped onion. After 5-7 minutes of cooking, add garlic tomato puree, chickpeas, aubergine, herb and spices. Add water and stir it well.Simmer for further 7-10 minutes. Season with salt and ground black pepper before serving.

Serves 2

LOW FAT COOKIES ( Az yagli biscuvi )

 

HI ALL, these are delicious cookies which where fun to make  and very popular with family and friends. 

INGREDIENTS 

• 175g peanut butter
• 2 tbsp olive oil
• 75g granulated sugar
• 2 eggs, beaten
•  250g plain flour
• 1 tsp baking powder
• pinch of salt
• 1 tsp cinnamon
• 25g sultanas
• 25g chocolate chips
• 25g sesame seeds
• 2 tbsp honey
• 100 ml milk
• extra sesame seeds for sprinkling

In a large mixing bowl, beat together peanut butter and olive oil. Add the sugar and eggs gradually. Sieve the flour with baking powder, salt and cinnamon. Mix sultanas, chocolate chips and sesame seeds with the flour then mix all into the peanut mixture. Add honey and milk. Mix all together to form a soft dough. Lightly grease the baking sheet and place teaspoonfuls of mixture on the tray. Sprinkle the cookies with extra sesame seeds and bake in preheated oven 180C, 350F, Gas mark 4 for 15 minutes. Then transfer them to a wire rack to cool. 

Makes 40.

POTATO SALAD ( Patates salatasi )

YOU NEED

• 300 g boiled  new potatoes
• 2 tsp olive oil or sesame oil
• 1 tbs vinegar or lemon juice
• 2 spring onions, chopped finely
• pinch of cayenne pepper
• Some chopped lettuce
• Salt and pepper to taste
• Olives and cherry tomatoes to decorate

Dice the potatoes, add the rest of the ingredients and mix it well. Decorate with olives and tomatoes before serving. Serves 2.

CHICKEN WITH WINE AND ROSEMARY ( Sarapli Tavuk)

INGREDIENTS

(Serves 4)

• 8 chicken thighs
• 2 medium onions, chopped in large chunks
• 4 cloves of garlic, left whole
• 2 tsp grated ginger
• 2 tbsp tomato puree
• 4 tbsp dry white wine
• 1 tsp cinnamon
• 1 tsp ground black pepper
• 2 stalks of rosemary
• 225 ml/8fl oz hot water
• little salt to taste.

First wash and trim skin and fat from  the meat. Leave it to drain. Then dry fry the chicken pieces on both sides until golden in a non stick pan. Add onions, garlic ginger, tomato puree, cinnamon and wine, stirring. Add the water and rosemary springs into the pan. Cover with the lid and cook on  a low heat for 30-35 minutes or cook it in the slow cooker and forget about it until it is time to serve..Season with salt and pepper before serving. 

HOMEMADE SALSA SAUCE

This sauce is great to keep in the fridge to use for salads, vegetables and cold dishes. I griddled some vegetables( above ) and used this sauce,  it was delish!!!

YOU NEED

• 1 lb/450g tomatoes
• 1 green chilli (optional )
• 2 fat clove of garlic
• 2 oz  walnuts
• bunch of fresh parsley
• 2 tsp olive oil
• Half of whole lemon (unpeeled )
• 4 oz/125g low fat feta cheese
• dash of soy sauce
• Salt and black pepper to taste. 

Chop lemon, chilli,tomatoes and put all the ingredients except feta cheese in a food processor, pulse it 2-3 times. Spoon the mixture into a dish and crumble the cheese and mix it well with a fork. Transfer the sauce into sterilized jars and pour little olive oil over the top and keep it in the refrigerator.

SALMON WITH SUMAK ( Sumakli Somon baligi )

This sweet but piquant Turkish style salmon dish will be perfect for entertaining. Added lemon juice and sumak makes this dish mouthwatering. Serves 2

YOU NEED

• 2 Salmon steaks

TO MARINADE

• 2 Cloves of garlic, grated
• 2 tsp  sumak
• 1 tsp coarse black pepper
• 1 tsp brown sugar or honey
• 2 tbsp light soy sauce
• 2 tbsp lemon juice or white wine vinegar

TO SERVE

• Mixed roasted vegetables
• Extra sumak
• Lemon wedges

METHOD

Mix all the marinade ingredients in a shallow dish. Make small slits on the fish and  place the steaks in the marinade making sure they are covered. Cover with cling film and place in the fridge to marinate for 2-3 hours.

Remove the fish from marinade and cook in the griddle pan over a medium-high heat 3-4 minutes each side. Transfer the salmon to a serving plate with roasted vegetables and lemon wedges. Sprinkle some sumak over it just before serving.