Learn how to cook healthy, nutritious, delicious, traditional and authentic food from my simple and easy-to-cook recipes
Monday, September 24, 2012
Peppers with Milk and Cheese (Lorlu-Sutlu Biber ) Rumeli-Trakya
Friday, August 24, 2012
Sopska Salata (Bulgaria)
Tuesday, August 7, 2012
Banitsa (Bulgarian Cheese Pie)
3 eggs
1 lb Bulgarian(sirene) cheese/ feta cheese
5-6 Tbsp butter
1 cup of milk or yogurt
Beat the eggs in a bowl and combine the crumbled cheese, yogurt/milk and eggs together. Cheese should be lumpy so don't over mix. Melt the butter in a cup. Butter the bottom of a Pyrex or oven tray. Lay one sheet of filo dough and spread some melted butter with a brush all over. Then continue layering and spreading butter until 5-6 sheets one after another. Spread some of the cheese mixture on top, and distribute evenly. Then repeat layering and spreading butter in between for another 3-4 sheets. Pour some cheese mixture and repeat layering until all mixture is used. Lay the last 3-4 sheets on the top with no butter in between. Spread the rest of the butter on top. Cut in portion sized pie slices or squares and bake in the preheated 400 F (200 C) oven until golden (for about 30 minutes).
Banitsa is served for breakfast, brunch or any time with plain yogurt, ayran or boza. I would recommend Turkish tea with Banitsa. Served hot or cold, it is always tasty.
1 paket filo dough (hazir yufka)
Yumurtalari bir kasede cirpin ve uzerine yogurt/sut ve ufalanmis peyniri ilave edin. Peynir parcalarini cok dagitmadan nazikce karistirin.Tereyagini eritin ve bir kaseye alin. Borcam ya da firin tepsisinin dibini yaglayin. Bir parca yufkayi tepsiye yayin ve uzerini erimis tereyagi ile fircalayin. Sonra, ust uste 5-6 yufka olana dek yaglama islemine devam edin. Peynirli karisimin bir miktarini uzerine esit olarak dagitin. Tekrar tek tek yufkalari 3-4 tane olana dek tereyag ile yaglamaya devam edin. Yine peynirli karisimdan biraz koyun ve dagitin. Butun peynirli karisim bitene dek ayni islemi tekrarlayin. Son 3-4 parca yufkayi aralarina tereyegi surmeden en uste yerlestirin ve kalan tereyagini uzerine guzelce surun. Arzuya gore kare veya ucgen dilimler kesin ve onceden isitilmis 200 C (400 F) firinda yaklasik 30 dakika ya da uzeri kizarana dek pisirin.
Banitsa kahvalti, cay saati ve gunun her ani sade yogurt, ayran veya boza ile ikram edilir. Benim tavsiyem yaninda Turk cayidir. Her turlu cok lezzetli oldugu icin sicak ya da soguk servis edilebilir.
Saturday, June 30, 2012
Panera's Broccoli Cheese Soup (Panera Brokoli Corbasi)
TURKCE
Thursday, March 15, 2012
Jalapeno Poppers (Peynir Dolgulu Jalapeno Biber)
Sunday, September 25, 2011
Baked Pasta with Ground Beef (Kiymali Firin Makarna)
Friday, August 5, 2011
Water Borek (Su Boregi)
Saturday, April 23, 2011
Eggplant Parmigiano (Italyan Usulu Parmesanli Patlican)
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Friday, December 17, 2010
Turkish Panini (Sucuklu-Sebzeli Tost)
Thursday, October 21, 2010
Baked Cheese Penne (Firinda Peynirli Kalem Makarna)
Friday, August 27, 2010
Ricotta Stuffed Red Peppers (Lor Dolgulu Kirmizi Biber)
Sunday, March 28, 2010
Fava Beans with Feta (Beyaz Peynirli Bakla)
4 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp fresh dill, chopped
50 gr (2 oz) feta cheese, diced in cubes
Salt and pepper
Combine olive oil and lemon juice, salt and pepper. Pour over the beans and then, add dill and stir gently.
If serving hot; add feta, toss gently and sprinkle with extra dill. Serve immediately.
To serve cold, remove from refrigerator 10 minutes before serving to bring to room temperature.
ENJOY
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TURKCE
½ kg ic bakla
4 yemek kasigi sizma zeytinyagi
1 yemek kasigi limon suyu
1 yemek kasigi taze dereotu, dogranmis
50 gr beyaz peynir, kup seklinde dogranmis
Tuz ve karabiber
Sizma zeytinyagi , limon suyu, tuz ve karabiberi kucuk bir kapta karistirin. Baklayin uzerinde gezdirin ve dereotunu ilave edin. Hepsini karistirin.
Sicak servis yapiyorsaniz; beyaz peyniri ilave edin ve nazikce karistirin. Geri kalan dereotunu serpistirin ve hemen servis yapin.
Soguk servis yapmak icin; hazirladiginiz baklayi servis yapmadan 10 dakika once buzdolabindan alin ve oda sicaklagina ulastiktan sonar servis yapin.
AFIYET OLSUN
Sunday, January 24, 2010
Poached Eggs with Mornay Sauce (Morney Soslu Yumurta)
2 cups boiling water
1 tbsp vinegar
Mornay Sauce
1 tbsp butter
½ tsp paprika
A pinch of salt
Take water and vinegar in a small saucepan and bring to a boil. Let it simmer over medium heat. Crack one egg making sure getting the egg as close as possible to the saucepan. If you crack the egg too high, it will disperse in water. Simmer over medium heat till the egg white hardens and gets white, for about 4-5 minutes. Transfer the cooked egg into a bowl of salty lukewarm water (see the picture). Poach the other eggs following the same way. Take all poached eggs into salty lukewarm water.
Meanwhile, prepare Mornay Sauce. Click for the Mornay Sauce Recipe.
Take poached eggs over a serving plate and pour the Mornay Sauce over.
In a small pan melt butter and once it starts spitting stir in paprika and a pinch of salt. Give a stir and turn the heat off. Drizzle it over the Poached Eggs with Mornay Sauce.
ENJOY
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TURKCE
2-3 yumurta
2 su bardagi kaynamis su
1 yemek kasigi sirke
Morney sosu
1 yemek kasigi tereyag
1 cay kasigi kirmizi toz biber
Bir tutam tuz
Kucuk bir tencerede icine sirke ilave ettiginiz suyu kaynatin ve kaynayinca orta atese alin. Tencerenin agiz kismina yaklasarak yumurtayi yavasca sicak suyun icerisine birakin. Yumurtanin dagilmamasi icin, olabildigince alcaktan kirmaya calisin. Yumurtanin beyazi katilasip iyice kar beyaz olana dek yaklasik 4-5 dakika orta ateste pisirin ve icine tuz ilave ettiginiz ilik su dolu bir kabin icine alin (resime bakiniz). Diger yumurtalari da ayni sekilde kirip pisirin. Hepsini ilik tuzlu su icine alin.
Bu sirada Morney Sosu’nu hazirlayin. Morney Sosu icin tiklayin.
Yumurtalari servis tabagina alin ve uzerine Sicak Morney Sosu’nu dokun.
Kucuk bir tavada tereyagini kizdirin ve icine kirmizi toz biber ve tuzu ekleyin. Karistirin ve Morney Soslu Yumurta’nin uzerinde gezdirin.
AFIYET OLSUN
Ana Sayfaya Don
Mornay Sauce (Morney Sosu)
1 tbsp flour
1 cup milk
3 tbsp Swiss or Gruyere cheese, grated
1 tbsp Parmesan cheese, grated
½ tsp salt to taste
In a saucepan melt the butter and stir in the flour. Cook stirring constantly till it gets pinkish over medium heat. Stir in milk slowly. Then, add grated cheese and salt to taste. Cook over low heat for about 5-6 minutes stirring constantly.
ENJOY
Mornay Sauce can substitute for Bechamel Sauce.
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1 yemek kasigi tereyag
1 yemek kasigi un
1 su bardagi sut
3 yemek kasigi Isvicre ya da Gruyere peyniri, rendelenmis
1 yemek kasigi Parmesan peyniri, rendelenmis
1 cay kasigi tuz
AFIYET OLSUN
Morney Sosu’nu besamel sos yerine kullanabilirsiniz.
Tuesday, January 12, 2010
Eggplant Rolls with Pesto (Pesto Soslu Patlican Rulo)
5 tbsp olive oil
1 garlic clove, minced
4 tbsp pesto
1 ½ cups grated mozzarella
4-5 fresh basil leaves, torn
1 tsp salt to taste
¼ tsp black pepper
Wooden toothpicks
Salt eggplants and, leave for 15 minutes. Rinse with cold water and drain on paper towels.
Brush them on both sides with olive oil and place over an oven tray with baking paper. Broil lightly both sides in the oven. Take out and let them cool for a while. Spread pesto on one side of an eggplant slice. Top with mozzarella and season with salt and pepper. Roll it up and secure with a wooden toothpick on top. Then, place them over a greased oven tray and bake at 350 F (180 C) for 8-10 minutes.
Garnish with torn basil leaves and serve warm.
ENJOY
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TURKCE
2 patlican, soyulmus ve uzunlamasina ince dilimlenmis
5 yemek kasigi zeytinyagi
1 dis sarimsak, ezilmis
4 yemek kasigi Pesto
1 ½ su bardagi Mozarella/kasar peyniri, rendelenmis
4-5 yaprak taze feslegen yapragi, parcalanmis
1 tatli kasigi tuz
½ cay kasigi karabiber
Tahta kurdan
Patlican dilimlerini tuzlayin ve 15 dakika dinlendirin. Soguk su altinda durulayip kagit havlu ile kurulayin.
Her iki tarafina da firca yardimiyla zeytinyagi surun. Uzerinde yagli kagit bulunan firin tepsisine dizin ve firinda her iki taraflarini da hafifce kizartin. Firindan cikarin ve sogumaya birakin. Her dilimin bir tarafina pesto ile kaplayin ve uzerine Mozarella/kasar peyniri rendesi serpin. Tuz ve karabiber ilave ettikten sonar rulo seklinde sarin ve kurdan yardimiyla uzerinden sabitleyin. Patlican rulolarini yaglanmis firin tepsisine dizin. Onceden isitilmis 180 C (350 F) firinda 8-10 dakika pisirin.
Uzerlerine parcalanmis feslegen yapraklari koyarak sicak servis yapin.
Monday, January 4, 2010
Shrimp Rice Casserole (Firinda Karidesli Pirinc)
2 cups rice
3-4 cups hot water
1 onion, chopped
1-2 green pepper, chopped
1 can cream of mushroom soup (condensed)
2-3 tbsp butter
1 tbsp vegetable oil
1 tsp+½ tsp salt to taste
½ tsp crushed red pepper
1 cup+½ cup cheddar cheese, shredded
Saute onion with butter and stir in green peppers. Saute for 3-4 minutes. Add shrimp and cook over medium heat till the shrimp turns pink and cooked (for about 5-6 minutes). Add salt and red pepper.
Transfer over the cooked rice. Then add cream of mushroom soup and 1 cup cheddar cheese. Mix them all. Transfer them all into a greased Pyrex dish and cover (you can cover it with aluminum foil) Bake in a 325-350F (170-180C) oven for 25-30 minutes. Take the casserole out and uncover. Sprinkle the remaining cheese all over and place back to the oven for 4-5 minutes. Take out and serve warm.
ENJOY
½ kg karides, temizlenmis (pismemis)
2 su bardagi pirinc
3-4 su bardagi sicak su
1 sogan, dogranmis
1-2 yesil biber, dogranmis
2-3 yemek kasigi tereyag
1 yemek kasigi sivi yag
1 su bardagi kremali mantar corbasi (krema kivaminda)
1 tatli kasigi+1 cay kasigi tuz
1 cay kasigi kirmizi pul biber
1 su bardagi+ ½ su bardagi ceddar/kasar peyniri, rendelenmis
Pirinc ve sicak suyu tencereye alin. Sivi yag ve 1 tatli kasigi tuzu ilave edin. Kisik ateste pirincler butun suyu cekene dek pilav kivamina gelene dek pisirin. Pisen pilavi kapali kapali olarak bir kenarda bekletin.
Genisce bir tavada soganalri tereyaginda sote edin. Sonra yesil biberi de ilave edin ve 3 dakika kadar soteledikten sonra karidesleri ilave edin. Karidesler pembelesip pisene dek yaklasik 5-6 dakika orta ateste pisirin. Geri kalan tuzu ve pul biberi ilave edin.
Tenceredeki pismis pirinclerin uzerine dokun. Kremali mantar corbasini ve 1 su bardagi cedar/kasar peyniri de ilave edin. Hepsini guzelce harmanlayin.
Yaglanmis genis bir borcam ya da firin tepsisine aktarin. Uzerini kapatin (kapak yoksa, aluminyum folyo ila kapatin) ve 170-180C (325-350F) firinda yaklasik 25-30 dakika pisirin. Uzerini acin ve geri kalan ½ su bardagi ceddar/kasar peynirini serpin. Tekrar firina koyun ve 4-5 dakika bekletin.
Sicak servis yapin.
AFIYET OLSUN
Wednesday, November 4, 2009
Broccoli Casserole (Brokoli Guveci)
1 can/cup cream of mushroom soup
1 onion, chopped
2 tbsp canola oil
1 cup cheddar cheese, shredded
¼ cup butter, melted
½ tsp black pepper
½ cup bread/cracker crumbs
1 tsp salt to taste
Transfer them into a Pyrex dish and add cream of mushroom soup, cheddar cheese and black pepper. Mix them all. Drizzle melted butter over bread/cracker crumbs and strew them all over the casserole.
Bake in the preheated 350 F (180 C) oven for 30 minutes or till the surface gets lightly brown.
ENJOY
TURKCE
½ kg brokoli, dogranmis
1 su bardagi kremali mantar corbasi
1 sogan, dogranmis
2 yemek kasigi kanola yagi
1 su bardagi cedar peyniri, rendelenmis
¼ su bardagi tereyagi, eritilmis
1 cay kasigi karabiber
½ su bardagi ekmek/kraker, kiriklanmis
1 tatli kasigi tuz
Once brokoliyi tuzlu suda 5-6 dakika kaynatin ve suyunu suzun. Soganlari kanola yaginda kavurun. Brokoliyi ilave edin ve 4-5 dakika orta ateste kavurun.
Brokoliyi borcam/firin tepsisine bosaltin. Uzerine mantar corbasi, cedar peyniri ve karabiberi ilave edin. Hepsini guzelce karistirin. Tereyagini kiriklanmis ekmek/krakerlerin uzerinde gezdirin ve tepsinin uzerine esit olarak serpistirin.
Onceden isitilmis 180 C (350 F) firinda uzeri kizarana dek yaklasik 30 dakika pisirin.
AFIYET OLSUN
***Bu bir vejeteryan yemegidir.
Ana Sayfaya Don