Showing posts with label lemon. Show all posts
Showing posts with label lemon. Show all posts

Wednesday, August 30, 2017

Lemon Bars (Limonlu Kareler)

For the crust:
½ lb butter, at room temperature
½ cup granulated sugar
2 cups flour
A pinch of sea salt

For the lemon layer: 
4 large eggs at room temperature
1 2/3 cups granulated sugar
1-1 ½ grated lemon zest (3 to 4 lemons)
2/3 cup freshly squeezed lemon juice
2/3 cup flour

½ cup confectioners’ sugar, for dusting

Preheat the oven to 350°F (180°C) and grease a 9x13x2 inch oven tray lined with baking sheet.
For the crust, mix the butter and sugar with an electric mixer until light. Combine flour and salt and, with the mixer on low, add to the butter until just mixed. Take the dough onto a well floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking sheet, building up a ½ inch edge on all sides. Bake the crust for about 15 to 20 minutes, until very lightly browned. Let cool on a wire rack and leave the oven on.
For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 25 to 30 minutes or about 5 minutes beyond the point where the lemon filling is set. Let cool to room temperature.
Cut into rectangles/squares and dust with confectioners’ sugar.
ENJOY
TURKCE
Tabani icin: 
250 gr tereyag, oda sicakliginda
½ su bardagi seker
2 su bardagi un
Bir tutam tuz

Uzeri icin: 
4 buyuk boy yumurta, oda sicakliginda
1 2/3 su bardagi seker
½ rendelenmis limon kabugu (3-4 limon)
2/3 su bardagi taze sikilmis limon suyu
2/3 su bardagi un
Uzerine serpmek icin ½ su bardagi pudra sekeri

Firini onceden 180°C (350°F)’ye isitin ve yaklasik 22x32x5 cm boyutlarinda bir borcam tepsiyi yaglayin veya yagli kagit serin. Tabani icin, tereyagi ve sekeri mikser ile karistirarak krema haline getirin. Baska bir yerde, un ve tuzu karistirin ve mikser ile dusuk seviyede tereyagi karisimina karistirarak yedirin. Hamuru unlanmis temiz bir zemine alin ve top haline getirin. Unlanmis elleriniz yardimiyla hamuru acip duzlestirin ve hazirlamis oldugunuz tepsiye bastirarak yerlestirin. Kenarlarinda yaklasik 1-1.5 cm yuksekliginde hamur olacak sekilde ayarlayin. Firina verin ve yaklasik 15-20 dakika ya da uzeri hafifce kizarana dek pisirin. Sogumaya alin ve firini calisir sekilde acik birakin.
Limonlu ust kisim icin, yumurta, seker, limon suyu, limon kabugu rendesi ve unu mikserle cirpin. Karisimi tabanin uzerine esit sekilde yayarak dokun ve yaklasik 25-30 dakika veya ust kismi sertlesmeye basladiktan sonra 5 dakika daha pisirdikten sonra firindan alin. Oda sicakligina gelene dek sogumaya birakin.
Kare veya dikdortgen seklinde dilimleyin ve uzerine elek ile pudra sekeri serpin.
AFIYET OLSUN

Wednesday, March 31, 2010

Lemon Garlic Tilapia (Limon ve Sarimsakli Tilapi)

4 tilapia fillets
3 tbsp lemon juice
1 tbsp butter, melted
1 clove garlic, finely chopped
1 tsp dried parsley flakes
1 tsp salt to taste
Black pepper

Rinse Tilapia fillets under cold water and pat dry with paper towels.
Rub the fillets with salt and pepper. Grease a baking dish and place fillets in. Pour lemon juice all over, then drizzle butter on top.
Sprinkle with garlic and parsley. Preheat the oven to 375 F (190 C) and bake until the fillets get white and gets flaky when pulled apart with a fork (about 30 minutes).
ENJOY
Click for the benefits of fish

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TURKCE
4 tilapi fileto
3 yemek kasigi limon suyu
1 yemek kasigi tereyag, eritilmis
1 dis sarimsak, kucuk dogranmis
1 tatli kasigi kuru maydanoz
1 tatli kasigi tuz
Karabiber

Tilapi filetolari soguk su altinda yikayin ve kagit havlu ile kurulayin. Tuz ve karabiber ile guzelce ovalayin. Firin tepsisini yaglayip filetolari yerlestirin. Uzerlerine limon suyu ve tereyagini gezdirin.
Sarimsak ve maydanozu uzerlerine serpistirin. Firini onceden 190 C (375 F)’ye isitin. Baliklar beyazlasip, catal batirinca kolayca ayrilana dek pisirin (yaklasik 30 dakika).
AFIYET OLSUN
Baligin faydalari icin tiklayin

Wednesday, July 1, 2009

Artichoke-Mushroom Salad (Mantarli Enginar Salatasi)

4 artichokes (½ lb)
½ lb button mushroom, brushed
3-4 tbsp lemon juice
4-5 tbsp extra virgin olive oil
4-5 cloves garlic, minced/grated
½ + ½ tsp salt to taste
2 tbsp fresh dill, chopped finely (optional)

Chop artichokes in bite sizes and cut mushrooms in two or four pieces. Then, boil them with ½ tsp salt till they become tender. Drain and let them cool.
In a small bowl, mix olive oil, lemon juice, garlic, dill (optional) and remaining salt. Pour this sauce all over the mushrooms and artichokes. Mix them all.
Transfer Artichoke-Mushroom Salad into a serving plate and garnish with fresh dill.
ENJOY

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TURKCE

4 tane enginar (250 gr)
250 gr mantar, fircalanmis
3-4 yemek kasigi limon suyu
4-5 yemek kasigi sizma zeytinyagi
4-5 dis sarimsak, dovulmus/rendelenmis
1+1 cay kasigi tuz
2 yemek kasigi taze dereotu, ince dogranmis (istege bagli)

Enginarlari lokma buyuklugunde, mantarlari da ikiye veya dorde bolerek dograyin. Bir tencerede mantar ve enginarlari yumusayana dek 1 cay kasigi tuz ile haslayin. Suzun ve sogumaya birakin.
Kucuk bir kasede zeytinyagi, limon suyu, sarimsak, dereotu (istege bagli) ve geri kalan tuzu karistirin. Haslanmis enginar ve mantarlarin uzerine hazirlamis oldugunuz sosu dokun ve karistirin.
Mantarli Enginar Salatasi’ni servis tabagina alin ve uzerini dereotu ile susleyerek servis yapin.
AFIYET OLSUN

Friday, December 19, 2008

Turkish Style Lemonade (Limonata)

2-3 lemon
1 cup sugar
2 lt (8-10 cup) water

Wash the lemons and slice them finely with the skins. Place one layer lemon slices on the bottom of a wide bowl (see the picture). Then spread half of the sugar on them (see the picture). Then put another layer of sliced lemons (see the picture) and spread the remained sugar on top (see the picture). Cover the bowl with plastic wraps; make sure it is air and sun light tight.
Leave it all night long (10-12 hours). In the morning, you will see that the sugar is dissolved in the lemon juice. Then with a food processor smash the lemon slices with their skins. Add 8-10 cups of water and mix. Strain the mixture to remove the skins.
You can also adjust the sugar amount at the end. Serve lemonade cool with some ice.
ENJOY!

P.S: To prevent the loss of Vitamin C, keep your lemonade covered and cool. Do not leave it under sun light. Do not use metal spoon to mix. Consume in 30 minutes after serving.
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TURKCE
2-3 limon
1 su bardagi seker
2 lt su (8-10 su bardagi)

Limonlari yikayin ve kabuklarini soymadan ince ince dilimleyin. Genis bir kasenin dibini limon dilimleri ile doseyin (resime bakin) ve uzerini seker ile kaplayin (resime bakin). Uzerine geri kalan dilimleri de yayin (resime bakin)ve sekerin tamamini uzerini ortecek sekilde yayin (resime bakin). Uzerini hava almayacak ve gunes gormeyecek sekilde kapatin.
Bir gece boyunca (10-12 saat)bekletin. Sabah, limonlarin su saldigini ve sekerin limon suyu icinde eridigini goreceksiniz. Rondoda ya da meyve parcalayicida kabuklariyla beraber limonlari parcalayin ve 2 lt su ilave edip karistirin. Bir kevgir ya da suzgec ile suzun.
Seker miktarini ayarlayabilirsiniz. Limonatayi uzerine buz ilave ederek soguk servis yapin.
AFIYET OLSUN!

NOT: C vitamin kaybini onlemek icin, limonatanin uzerini kapali tutun, sicakta ve gun isiginda birakmayin. Metal kasik ile karistirmayin. Servis yapildiktan sonra 30 dakika icinde tuketin.