Pasta with Basil Pesto (Feslegenli Pesto Soslu Makarna)

1 lb any kind of pasta

~1 lt chicken stock/ chicken bouillon

1 tbsp salt to taste

½-2/3 cup Basil Pesto

Cook pasta according to the instructions on the package with one table spoon of salt. Use chicken stock instead of water or use a chicken bouillon. Drain and combine with Basil Pesto. If desired serve out the plates first and then just spread the basil pesto on top.

Serve Pasta with Basil Pesto warm.

ENJOY

Back to Main Page

*****************

TURKCE

½ kg (450 gr) istediginiz cesit makarna

~1 lt tavuk suyu/tavuk bulyonu

1 yemek kasigi tuz

½ -2/3 su bardagi Feslegenli Pesto Sosu

Makarnayi paketin uzerindeki talimatlara gore tuzlu tavuk suyunda ya da tavuk bulyonu kullanarak pisirin. Suyunu suzun. Feslegenli pesto sosunu ilave edip guzelce karistirin. Arzu ederseniz once makarnayi tabaklara alin ve uzerine feslegenli pesto sosu koyarak servis yapin.

AFIYET OLSUN

Ana Sayfaya Don

Easy Pogaca (Kolay Pogaca)

1 egg (yolk separated)
100 gr butter/margarine, softened
½ cup canola oil
½ cup yogurt
½-1 tsp baking powder
1 tsp salt to taste
2 ½-3 cups flour
1 tbsp nigella seeds for top

Filling:
½ cup ricotta/Mexican crumbling/feta cheese, crumbled
2 tbsp fresh parsley/dill, chopped finely (optional)

Place all of the dough ingredients in a wide and deep bowl. Mix them all and knead with your hands till the dough gets elastic, non sticky and smooth. In a small plate, mix the filling ingredients. Grab egg size or bigger dough pieces and flatten with your palms. Place one tea spoonful of filling in the middle and close it up like a half moon shape. Stick the edges pressing with your fingers.
Place the pogacas over a greased oven tray and glaze with egg yolk. Sprinkle with nigella seeds and bake at preheated 350 F (180 C) oven till they get light brown.
ENJOY

Back to Main Page

TURKCE
1 yumurta (sarisi ayrilmis)
100 gr margarin/tereyag, yumusak
½ su bardagi kanola yagi
½ su bardagi yogurt
½-1 tatli kasigi kabartma tozu
1 tatli kasigi tuz
2 ½-3 su bardagi un
1 yemek kasigi corek otu, uzeri icin

Ic malzeme:
½ su bardagi beyaz peynir/lor
2 yemek kasigi maydanoz/dereotu, ince dogranmis (istege bagli)

Genis ve derince bir kaba butun hamur malzemelerini alin. Elastik ve kulak memesi yumusakliginda, puruzsuz bir hamur elde edene dek yogurun. Bir tabakta ic malzemesini karistirin.
Hamurdan yumurta ya da daha buyuk parcalar koparin elinizle acarak yuvarlak sekil verin. Ortasina bir tatli kasigi ic malzeme koyun ve ay seklinde kapatin ve kenarlarini yapistirin.
Pogcalari yaglanmis firin tepsisine aralikli olarak dizin ve uzerlerine ayirmis oldugunuz yumurta sarisini surun. Corek otu serpin ve onceden isitilmis 180C (350F) firinda uzerleri kizarana dek pisirin.
AFIYET OLSUN

Ana Sayfaya Don

Samsa Dessert (Samsa Milfoy Tatlisi)

½ lb puff phyllo pastry sheets
200 gr hazelnut/walnut, crushed
3 tbsp sugar
2 tsp cinnamon
1 egg

Syrup:
2 cups sugar
2- 2½ cup water
1 tsp lemon juice

First, place the syrup ingredients in a pot and bring to a boil. Then, boil for 5-8 minutes. Let it cool thoroughly.
In a bowl; mix egg white, sugar, hazelnuts and cinnamon. Flatten puff pastry sheets with a roller. Then, place some hazelnut mixture in the middle and close up the ends on top of each other. Flip inversely and cut into square pieces (see the picture).
Arrange them over a greased oven tray and glaze with egg yolk. Then, make strips over each one with a fork. Bake in the preheated 400 F (200 C) oven till they get lightly brown. Pour the cooled syrup all over the hot Samsa Dessert after taking out of the oven. Wait at least 30 minutes for the dessert to absorb the syrup.
ENJOY

Back to Main Page*************************
TURKCE
250 gr/10 yaprak milfoy
200 gr findik, dovulmus
3 yemek kasigi seker
2 tatli kasigi tarcin
1 yumurta

Surup:2 su bardagi seker
2-2 ½ su bardagi su
1 tatli kasigi limon suyu

Ilk once serbeti hazrilamak icin malzemeleri bir tencereye alin ve yaklasik 5-8 dakika kaynatin. Sogumaya birakin.
Bir kasede findik, seker, yumurta aki ve tarcini karistirin. Milfoy hamurlarini merdane ile iyice acin. Ortalarina findik harcindan koyarak kenarlarini ust uste kapatin. Ters cevirin ve kare seklinde yaridan kesin (resime bakiniz).
Yaglanmis firin tepsisine aralikli olarak dizin. Uzerlerine yumurta sarisi surun ve catal ile cizikler yapin. Onceden isitilmis 200 C (400 F) firinda uzerleri kizarana dek pisirin. Firindan cikarinca, sicak tatlinin uzerine soguk surubu dokun. En az 30 dakika boyunca tatlinin surubu cekmesini bekleyin.
AFIYET OLSUN

Ana Sayfaya Don

Uzbek Pilaf (Ozbek Pilavi)

2 cups rice, washed and drained
½ lb beef, in chunks
2-3 tbsp canola oil
3 big carrots, julienne cut
1 onion, chopped
3 cups beef stock
1 tbsp salt to taste
¼ tsp cumin
¼ tsp black pepper

Cook beef chunks in 3-4 cups of water. Once they are about to get soft add 1 tsp of salt and continue cooking over medium heat (for about 20 minutes). Drain and leave aside the beef broth for using later.
In a large saucepan, take canola oil and onions. Saute over medium heat and stir in julienne cut carrots. Saute for more 2-3 minutes. Stir in cooked beef chunks, rice and spices. Cook for about 3-4 minutes.
Add 3 cups of beef stock, you leave aside before. Stir in the remaining salt and once it gets bubbling, close the lid. Cook over low heat till rice is cooked and absorbs all the water (for about 30 minutes).
Once it is cooked, rest for at least 15 minutes without opening the lid. Stir well before serving and serve Uzbek Pilaf warm.
ENJOY

Back to Main Page
***************************
TURKCE
2 su bardagi pirinc, yikanip suzulmus
250-300 gr dana/koyun eti, kusbasi
2-3 yemek kasigi kanola/sivi yagi
3 buyuk boy havuc, julyen kesilmis
1 sogan, dogranmis
3 su bardagi et suyu
1 yemek kasigi tuz
½ cay kasigi kimyon
½ cay kasigi karabiber

Bir tencereye kusbasi dogranmis etleri alin ve 3-4 su bardagi suda pisirin. Etler yumusamaya baslayinca 1 tatli kasigi tuz ilave edin ve kisik ateste pisirmeye devam edin (yaklasik 20 dakika). Etin suyunu daha sonra kullanmak uzere ayirin.
Diger bir tencerede sogani kanola yagi ile orta ateste kavurun. Sonra julyen (kibrit copu seklinde) kesilmis havuclari ilave edip, 2-3 dakika daha kavurmaya devam edin. Pirinc, et ve baharatlarida ilave edip 3-4 dakika kavurun.
Ayirmis oldugunuz et suyundan 3 su bardagi et suyu ve geri kalan tuzu ilave edin. Hepsini guzelce karistirin ve kaynamaya baslayinca altini kisin. Kapagi kapali olarak pirincler pisip suyunu tamamen cekene dek pisirin (yaklasik 30 dakika).
Pistikten sonra en az 15 dakika boyunca kapagi kapali olarak dinlendirin. Servis yapmadan once guzelce karistirin ve sicak servis yapin.
AFIYET OLSUN

Ana Sayfaya Don

Fried Eggplants (Patlican Kizartmasi)

2 big eggplants
½-1 cup canola oil for frying
½-1 tsp salt to taste
Garlic yogurt
Basil sprigs for garnish

Peel eggplants totally or in strips. Cut them in 4 lengthwise and then cut into one inch wide pieces. If the eggplants are thin, just cut in half lengthwise or cut round. Sprinkle salt all over and leave them aside for 15 minutes. Salt will take out the bitter taste of eggplant and it will also prevent eggplants absorbing too much oil while frying. Tap dry them with a paper towel.
Sizzle canola oil in a frying pan and fry both sides of eggplants evenly. Take them over a paper towel.
Serve Fried Eggplants plain or with garlic yogurt on top. Garnish with basil sprigs if desired.
ENJOY

Back to Main Page

TURKCE
2 buyuk boy patlican
½ -1 su bardagi kanola yagi, kizartmak icin
½-1 tatli kasigi tuz
Sarimsakli yogurt
Suslemek icin taze feslegen

Patlicanlari seritli ya da tam olarak soyun. Patlicanlar tombul ise dorde bolup 2 cm kalinliginda parcalara kesin. Eger kemer patlicani ise ikiye bolun ya da halka halka dograyin. Uzerlerine tuz serpin ve yaklasik 15 dakika bekletin. Tuz patlicanin acisini cikaracak ve kizartirken fazla yag icmesini onleyecektir.
Sonra kagit havlu ile patlicanlarin suyunu alin.
Kizartma tavasinda kanola yagini kizdirin. Patlicanlarin her tarafi guzelce kizarana dek kizartin ve kagit havlu uzerine alin.
Servi tabagina aldiginiz patlicanlari sade ya da sarimsakli yogurt ile servis yapin. Uzerini taze feslegen yapraklari ile susleyebilirsiniz.
AFIYET OLSUN

Ana Sayfaya Don

Tiramisu

1 ½ package lady finger cookies
½ cup sugar
1 cup Nescafe, hot
2 eggs
200gr/ ½ lb cream cheese
300 gr whipped cream
1 tbsp cocoa for garnish

In a big bowl, whisk eggs and sugar with a mixer till it gets foamy. Add cream cheese, whipped cream and mix for additional 15 minutes. Cover and leave it in the refrigerator for about 1 hour. Meanwhile, make 1 cup of coffee, dissolving ½-1 tbsp of instant Nescafe in 1 cup of hot water. If desired add some sugar in.
Dip lady fingers into the coffee and arrange them side by side over a Pyrex dish. Take the cream mixture out of the fridge and spread half of it over the lady fingers. Then dip the rest of the lady fingers in the coffee and arrange them over. Spread the remaining cream mixture all over evenly. Cover and store the Tiramisu in the refrigerator for about 2 hours. Before serving, cover the surface with cocoa using a small strainer.
ENJOY

Back to Main Page
**************************
TURKCE
1 ½ kedi dili biskuvi
½ su bardagi seker
1 su bardagi neskafe, sicak
2 yumurta
200 gr labne/krem peynir
300 gr krem santi
1 yemek kasigi kakao, suslemek icin

Yumurta ve sekeri iyice kopurene dek cirpin. Sonra labne/krem peynir ve krem santiyi ilave edip 15 dakika boyunca cirpmaya devam edin. Karisimi buzdolabina koyun ve yaklasik 1 saat kadar bekletin.
Bu sirada 1 su bardagi sicak suda yaklasik ½-1 yemek kasigi neskafeyi eritin. Arzu ederseniz seker ilave edebilirsiniz.
Kedi dili biskuvilerini kahveye batirip borcam tepsinin dibine yanyana dizin. Dolaptan cikardiginiz kremanin yarisini biskuvilerin uzerine dokun ve esit olarak yayin. Geriye kalan biskuvileri yine kahveye batirip kremanin uzerine dizin. Kalan kremayi dokun ve esit olarak dagitin. Uzerini kapatarak buzdolabinda yaklasik 2 saat bekletin. Servis yapmadan once cay suzgeci ya da kucuk bir elek yardimiyla kakaoyu Tiramisunun uzerine serpistirin.
AFIYET OLSUN

Ana Sayfaya Don