Tuesday, February 2, 2016

Islim Kebab (Islim Kebabi)

2 lb eggplant, washed (preferably thin ones)
2-3 banana peppers/1 green bell pepper, cut in bite sizes
3-4 medium tomatoes, sliced round
2/3 cup canola oil for frying
Tooth picks

For the Meatloaf:
1 lb ground beef
1 egg
1 onion, chopped finely
2-3 cloves of garlic, minced/grated
1 tsp salt to taste
½ tsp black pepper

For the sauce:
1 cup crushed/grated tomatoes
1 tbsp oil
A pinch of salt and sugar to taste
1/3 cup hot water

Wash and peel the eggplants in strip shapes or totally. Slice them lengthwise 1/3 inch thick. Then soak them in water or salt and leave them with salt for about 15 minutes.
In a frying pan, fry both sides of eggplant slices lightly. Leave aside. In a bowl, combine all of the meatloaf ingredients and knead with your hands till the mixture gets thick. Then, grab plum size pieces and round them in your palms.
Preheat the oven to 400 F (200 C). Place the meatloaves in a Pyrex Dish and bake for 15-18 minutes till they are cooked. Take out and let them cool.
In a small bowl, place two eggplant slices perpendicular to each other like a cross. Then, place the meatloaf in the middle and wrap it with the eggplant slices. Grab it and place upside down over a tray or Pyrex. First put tomato and then pepper on top and insert a toothpick. Bake for 15-20 minutes in the 400 F (200 C) oven.
Meanwhile, place oil and crushed tomatoes in a small pan and sauté for 3-4 minutes over medium heat. Stir in salt, sugar and water. Cook over low heat till the sauce thickens (about 5 minutes).
Spoon the sauce over a serving plate and place Islim Kebab over. Serve warm.
ENJOY
1 kg patlican, yikanmis (tercihen ince uzun)
2-3 carliston biber, kibrit kutusu buyuklugunde kesilmis
3-4 orta boy domates, yuvarlak dilimlenmis
2/3 su bardagi sivi yag
kurdan

Kofte icin:
½ kg kiyma
1 yumurta
1 sogan, kucuk dogranmis
2-3 dis sarimsak, ezilmis/rendelenmis
1 tatli kasigi tuz
1 cay kasigi karabiber

Sos icin:
1 su bardagi ezilmis/rendelenmis domates
1 yemek kasigi siviyag
Bir tutam tuz ve seker
1/3 su bardagi sicak su

Patlicanlari yikayin ve isterseniz tam olarak soyun ya da yollu olarak soyun. Uzunlamasina 1 cm kalinliginda dilimleyin. Sonra, su icinde ya da tuzlayarak tuzlu olarak 15 dakika boyunca bekletin.
Bir kizartma tavasinda patlicanlarin her iki tarafini da hafifce kizartin. Bir kenara ayirin. Genis bir kasede butun koftelik malzemeleri karistirin ve elinizle yogurarak kivamli bir karisim elde edin. Erik buyuklugunde parcalar alin ve avuc icinizde yuvarlayarak yuvarlak kofteler yapin.
Firini onceden 200 C (400 F)’ye isitin. Kofteleri firin tepsisine ya da borcam tepsiye dizin ve pisene dek yaklasik 15-18 dakika kadar pisirin. Firindan cikarin ve sogumasini bekleyin.
Kucuk bir kaseye iki tane patlican dilimini capraz gelecek bicimde ust uste koyun ve bir arti isareti elde edin. Ortasina bir tane kofte yerlestirin ve patlicanlari uzerien kapatarak sikica sarin. Elinizle alin ve ters cevirerek firin tepsisine yerlestirin. Uzerine once bir dilim domates ve sonar bir parca biber koyun. Uzerine kurdan batirarak sabitleyin. 200 C (400 F) firinda yaklasik 15-20 dakika pisirin.
Bu sirada, bir tavada sosu hazirlamak uzere sivi yag ve domatesi 3-4 dakika boyunca orta ateste pisirin. Tuz, seker ve suyu ilave edin. Kisik ateste sos biraz koyusana dek pisirin (yaklasik 5 dakika).
Bir iki kasik sosu servis tabagina alin ve uzerine Islim Kebabi’ni yerlestirin. Sicak servis yapin.
AFIYET OLSUN

Saturday, November 14, 2015

Sweet Pumpkin (Kabak Tatlisi)

3 lbs pumpkin (1500 gr)
2-3 cups sugar
½ cup walnuts or pecans
thickened cream (optional)

Cut the pumpkin in chunks larger than bite size (you can cut them in any size you like). Clean the seeds inside and peel the pumpkin chunks. Place them in a large pot and spread the sugar evenly on the surface.
Let them stand for 3-4 hours, for sugar to dissolve. After you see the sugar dissolved, place the pot on a low-medium heat and cook for 40-50 minutes until the pumpkins are darken in color. The water should be mostly drained.
When they are cooled; garnish them with thickened cream, walnuts, pecans or any kind of nuts.
ENJOY

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TURKCE
1500 gr (1 ½ kg) bal kabagi
2-3 su bardagi seker
½ su bardagi ceviz
kaymak ve uzeri icin antep fistigi (istege bagli)

Kabagi lokmadan daha buyuk parcalar halinde kesin (istediginiz buyuklukte dilimleyebilirsiniz). Kabagin ic kisimlarini temizleyip, kabugunu soyun. Genis bir tencereye kabaklari koyun ve uzerine sekeri esit olarak yayin.
Sekerin erimesi icin 3-4 saat bekletin.Seker eriyince, tencereyi dusuk atese alip kabaklarin rengi koyulasan dek, yaklasik 40-50 dakika pisirin. Suyun buyuk miktari buharlasmis olacaktir.
Kabak tatlisi soguyunca; ceviz ya da istediginiz diger kabuklu yemisler ile servis edin.
AFIYET OLSUN

Ana Sayfaya Don

Thursday, November 5, 2015

Pumpkin Cake with Tea Biscuits (Bal Kabakli Biskuvili Pasta)

2 cups milk
2 Tbsp flour
2 Tbsp starch
1 cup sugar
1 egg
1 tsp vanilla
2 Tbsp butter
1 cup pumpkin puree
1 package (½ lb) Petit Beurre Petit or social thin tea biscuits
Walnuts for garnish, coarsely crushed

For the pumpkin puree, chop some pumpkin and take it into a small pot with water almost half of the pumpkins covered. Add 1 Tbsp sugar and cook until they are soft. Drain and blend in a food processor.
Mix milk, flour, starch, egg and sugar in a pot. Take it over medium heat and stir continuously (preferably with a mixer/ immersible blender). Once it boils, stir in butter and vanilla. Simmer over low heat for about 2-3 minutes. Add pumpkin puree and mix well. Let it cool for a while.
Cover the bottom of a square/rectangular Pyrex dish or a deep baking tray with the tea biscuits and pour some pumpkin mixture generously and spread evenly. Again cover it with arranging biscuits side by side and continue pouring the mixture and layering with tea biscuits until forming 3-4 layers of biscuits. Pour the remaining mixture on top and spread evenly. Cover and keep in the refrigerator for 4-5 hours.
Put generous amount of crushed walnuts on top, slice and serve.
ENJOY

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TURKCE
2 su bardagi sut
2 yemek kasigi un
2 yemek kasigi nisasta
1 su bardagi seker
1 yumurta
1 tatli kasigi vanilya
2 yemek kasigi tereyagi
1 su bardagi bal kabagi puresi
1 paket Petit Beurre biskuvi
Uzeri icin kiriklanmis ceviz

Bal kabagi puresi icin, kabagi dograyin, uzerini gecmeyecek kadar su ve 1 yemek kasigi seker ile haslayin, suzun. Blendirdan gecirin.
Tencerede sut, un, nisasta, yumurta ve sekeri iyice karistirin. Sonra, ocaga alin ve surekli karistirark, tercihen cirpici yardimi ile pisirin. Kaynamaya başladığında, tereyag ve vanilyayi koyarak karistirin. Yaklasik 2-3 dakika kisik ateste kaynatin. Son olarak kabak puresini ilave edin ve guzelce karistirin.
Ocaktan alin ve ilimasini bekleyin. Biskuvileri dikdortgen veya kare orta boy bir borcam ya da tepsinin dibine dizin. Uzerine hazirlamis oldugunuz bal kabakli kremadan bolca dokun. Sira ile biskuviler bitene kadar ya da tepsinizin yuksekligine gore 3-4 kat biskuvi olacak sekilde ayni isleme devam edin. Uzerine kalan kremayi dokup esit olarak yayin. Uzeri kapali sekilde buzdolabinda 4-5 saat dinlendirin.
Uzerine kiriklanmis ceviz koyun ve dilimleyerek servis yapin.
AFIYET OLSUN

Friday, February 6, 2015

Eggs Florentine (Florentin Usulu Yumurta)

2 English muffins, split and toasted
1 Tbsp softened unsalted butter
2 cups packed spinach leaves, chopped or whole
2 eggs
1 tsp vinegar

Hollandaise Sauce:
2 egg yolks
1 Tbsp fresh lemon juice
1 tsp water
Pinch of salt to taste
2 pinches of freshly ground pepper
6-8 Tbsp unsalted butter, melted


For the sauce, set over a pot of barely simmering water in a heatproof bowl, combine the egg yolks, lemon and water and whisk constantly until the mixture begins to thicken, then continue whisking for about 1 minute more. Remove the bowl from over the pan as soon as the mixture thickens. Add the salt and pepper. Blend the mixture with a stick blender while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Cover and keep warm over very low heat until ready to serve. 

Lightly spread the cut side of each muffin with 1/2 tsp of the softened butter. Melt the remaining 1 tsp butter in a sauté pan over medium heat. Add the spinach and cook until slightly wilted, about 2-4 minutes. Keep them warm until served. Fill a deep pan with 1/2 inch water to poach the eggs, leave the pan over medium heat and bring to a simmer. Crack the eggs into the simmering water. Cover and cook until the whites are firm and the yolks are glazed over but still soft, about 3 minutes, or until done to your liking. Transfer the eggs to a warmed plate.

Top each muffin half with some of the spinach, an egg and generous amount of the sauce. Serve immediately.

ENJOY

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TURKCE
4 Ingiliz muffini, ikiye ayrilmis ve kizartilmis
3 yemek kasigi tereyagi, yumusamis
2 su bardagi ispanak yapragi, dogranmis ya da butun
2 yumurta
1 tatli kasigi sirke

Hollandez Sosu:
2 yumurta sarisi
1 yemek kasigi taze limon suyu
1 tatli kasigi su
Bir tutam tuz
2 tutam taze ogutulmus karabiber
6-8 yemek kasigi tereyagi, erimis

Sos icin; isiya dayanikli icinde kaynar su olan buyuk bir kabin icine bir tencere ya da kap yerlestirin. Yumurta sarilari, su ve limon suyunu icine koyun ve surekli cirparak pisirin. Koyulasmaya baslayinca 1 dakika kadar daha pisirin. Kaynar sudan cikarin tuz ve karabiber ilave edin. El blendiri ile karisimi cirparak yavasca erimis tereyagini ekleyin (yaklasik 2 dakika). Uzerini kapatin ve hafif ateste bekletin.
Her muffinin kesik tarafini hafifce ½ tatli kasigi yumusak tereyagi ile yaglayin. Bir tatli kasigi tereyagini tavaya alin ve ispanaklari hafifce soteleyin (2-4 dakika). Servis edene dek hafif ateste bekletin. Derin bir tencereye yaklasik 1 ½ cm derinlikte olacak kadar su koyun ve sirkeyi ilave edin. Kaynayinca orta atese alin ve icine yavasca yumurtalari kirin. Kapagini kapatin ve yumurta aklari sertlesene dek ama sarilari hala rafadan oldugunda (yaklasik 3 dakika ya da arzuya gore) pisirin. Yavasca yumurtalari isitilmis bir tabaga alin.
Her muffin yarisina biraz ispanak, bir yumurta ve bolca hollandez sosu ilave edin ve hemen servis edin.
AFIYET OLSUN

Wednesday, January 28, 2015

Brussels Sprouts with Rice (Pirincli Bruksel Lahanasi)

½ lb Brussels sprouts, cut in half
2 medium potatoes, cut in cubes
2 medium carrots, julienne cut
1 medium onion, chopped
½ cup rice, washed and drained
1 Tbsp tomato paste
3 Tbsp extra virgin olive oil
1 tsp salt to taste
A pinch of fresh black pepper
1-11/2 cup hot water

Saute the onions with olive oil over medium heat and then add the tomato paste. Stir in carrots and potatoes. Cook for 2 minutes and add the Brussels sprouts and rice. Cook for 2 more minutes tossing gently. Finally stir in the hot water and salt to taste. Close the lid and cook over medium low heat until the rice and the vegetables are cooked (about 30 min).
Sprinkle with freshly grinded black pepper and serve hot.
ENJOY
*This is a vegetarian dish

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TURKCE
250 gr Bruksel lahanasi, ikiye kesilmis
2 orta boy patates, kup kup dogranmis
2 orta boy havuc, julyen dogranmis
½ su bardagi pirinc, yikanmis
1 yemek kasigi yemek salcasi
3  yemek kasigi sizma zeytinyagi
1 tatli kasigi tuzz
1-1½ su bardagi sicak su
Bir tutam taze karabiber

Soganlari zeytinyaginda orta ateste soteleyin ve domates salcasini ilave edip bir kac kez cevirin. Havuc ve patatesleri ilave edin ve yaklasik 2 dakika kadar pisirin. Sonra, Bruksel lahanasi ve pirinci ilave edin ve nazikce karistirarak 2 dakika kadar daha pisirin. Son olarak, tuz ve sicak suyu koyun, karistirin ve kapagi kapali olarak kisik ateste pirince ve sebzeler pisene dek pisirin (yaklasik 30 dakika).
Taze ogutulmus karabiber serpin ve sicak servis yapin.
*Bu bir vejeteryan yemegidir.
AFIYET OLSUN

Thursday, August 7, 2014

Swiss Chard and Eggs (Yumurtali Pancar Yapragi)

1 bunch Swiss chard, chopped
1 small onion, chopped
2-3 eggs
1 tomato, diced
½ tsp tomato paste (optional)
2 Tbsp olive oil
Salt and pepper to taste

Saute the onions with olive oil over high heat until the onions are caramelized. Then, add the stems of Swiss chard and saute for 2-3 minutes. Add tomato paste and tomatoes. Cook over medium heat until the stems are soft. Stir in the leaves and cook until they are softened. Add salt and pepper to taste.
Make room for the eggs and crack the eggs. Sprinkle some salt on top. Cook until the egg whites get solid without disturbing the egg yolk.
Serve warm.
ENJOY

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TURKCE
1 demet pancar yapragi, dogranmis
1 kucuk sogan, dogranmis
2-3 yumurta
1 domates, dogranmis
½ tatli kasigi domates salcasi
2 yemek kasigi zeytinyagi
Tuz ve karabiber

Sogani zeytinyaginda pembelesene dek kavurun. Pancar yapraginin sadece sap kisimlarini ilave edin ve 2-3 dakika soteleyin. Domates salcasi ve domatesi ilave edin. Sap kisimlari yumusayana dek orta ateste pisirin. Pancar yapragini da ilave edin ve hepsi yumusayana dek pisirin. Tuz ve karabiber serpin.
Tavanin dibinde yumurtalar icin yer ayirin ve yumurtalari kirin. Uzerine biraz tuz serpin ve yumurtlalarin beyazi sertlesene dek pisirin.
Sicak servis yapin.
AFIYET OLSUN

Tuesday, July 22, 2014

Beet Salad (Pancar Salatasi)

1 lb fresh beets
1/3 cup extra virgin olive oil
1 Tbsp balsamic vinegar
2 Tbsp lemon juice
1 Tbsp fresh parsley, finely chopped
1 tsp fresh basil leaves, finely chopped
1 Tbsp chives or scallions, chopped
½ tsp salt to taste

Boil the beets for about 15-20 minutes. Drain and run cold water over. Then, peel the outer layer off with your hands. It should come off easy. Either slice in rounds or quarters as in apple slices (I did in rounds).
Take the rest of the ingredients in a small bowl and mix them well. Take the beets slices over the serving plate and pour the sauce all over. You may toss the beet slices gently to mix the sauce evenly, then leave them in the fridge for 1-2 hours for a better flavor.
If desired serve with feta cheese or goat cheese.
ENJOY

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TURKCE
½ kg taze pancar
1/3 su bardagi sizma zeytinyagi
1 yemek kasigi balsamik sirke
2 yemek kasigi limon suyu
1 yemek kasigi taze maydanoz, ince dogranmis
1 yemek kasigi yesil sogan, dogranmis
1 tatli kasigi taze feslegen yapragi, dogranmis
½ tatli kasigi tuz

Pancarlari yaklasik 15-20 dakika haslayin. Suyunu suzun ve soguk su altina tutun. Pancarlarin ust kismindaki kabukumsu tabakayi elinizle soyun ve halka veya elma dilimi seklinde dograyin (ben halka seklinde dogradim). 
Bir karistirma kasesine geriye kalan butun malzemeleri alin ve guzelce karistirarak sosu hazirlayin.
Pancar halkalarini servis tabagina dizin ve uzerine her yeri kaplayacak sekilde sostan dokun. Arzuya gore sosu doktukten sonra pancaralari harmanlayip dolaba koyarak 1-2 saat bekletebilirsiniz. Bu sayede sos pancarlarla daha guzel butunlesecektir.
Yaninda beyaz peynir ile servis edebilirsiniz.
AFIYET OLSUN