Mornay Sauce (Morney Sosu)

1 tbsp butter
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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TURKCE
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

Genis bir tavada tereyagini eritin ve unu ilave edin. Orta ateste un pembelesene dek kavurun. Sutu yavas yavas karistirarak ilave edin. Peynir ve tuzu da ilave edip surekli karistirarak kisik ateste 5-6 dakika pisirin.
AFIYET OLSUN
Morney Sosu’nu besamel sos yerine kullanabilirsiniz.

Ana Sayfaya Don

Quinoa Pilaf (Kinoa Pilavi)

1 cup quinoa, rinsed
1 small onion, chopped
1 banana/green pepper, chopped
2 carrots, chopped
1 tbsp vegetable oil
2 cups hot vegetable/chicken broth
¼ cup fresh parsley, chopped (optional)
3-4 cherry tomatoes for garnish (optional)
1 tsp salt to taste

Heat oil in a saucepan over medium-high heat. Saute onions for about 5 minutes or until translucent. Stir in carrot and pepper, cook for 3 minutes more. Add quinoa and vegetable/chicken broth and salt to taste. Bring to a boil.
Reduce to simmer, cover and cook 15 to 20 minutes, or until the quinoa is tender and fluffy. Toss with parsley and garnish with cherry tomatoes if desired.
Serve hot or at room temperature.
ENJOY

What is QUINOA?

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TURKCE
1 su bardagi quinoa (kinoa), yikanmis
1 kucuk boy sogan, dogranmis
1 yesil/carliston biber, dogranmis
2 havuc, dogranmis
1 yemek kasigi sivi yag
2 su bardagi sicak sebze/tavuk suyu
¼ su bardagi taze maydanoz, dogranmis
1 tatli kasigi tuz

Sivi yagi kucuk bir tencere ya da pilav tavasina alin. Sogani orta ateste yaklasik 5 dakika ya da seffaf olana dek sote edin. Havuc ve biberi ilave edin, yaklasik 3 dakika pisirin. Quinoa (kinoa) ve sebze/tavuk suyunu ve tuzu ilave edin. Kaynamasini bekleyin.
Kaynayinca altini kisin ve kapagi kapali olarak yaklasik 15-20 dakika ya da quinoa (kinoa) yumusayana dek pisirin. Maydanoz ya da minik domates ile susleyerek servis yapabilirsiniz.
Sicak ya da oda sicakliginda servis yapiniz.
AFIYET OLSUN

QUINOA (KINOA) hakkinda bilgi edinmek icin tiklayiniz.

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Creamy Sweet Potato Soup (Kremali Tatli Patates Corbasi)

2-3 sweet potatoes, peeled and cubed
2 tbsp canola oil
1 large onion, chopped
2 tsp ground cumin
3-5 cup chicken broth
1 ½ cup yogurt
2 tbsp parsley/cilantro, chopped
¼ cup toasted pumpkin seeds (optional)

Saute onions with canola oil and cumin over medium heat for about 3-4 minutes. Add cubed potatoes and chicken broth. Simmer for about 20-25 minutes. Puree soup and add one cup yogurt and parsley/cilantro.
Serve soup with a dollop of remaining yogurt and a sprinkle of pumpkin seeds or parsley if desired.
ENJOY

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TURKCE
2-3 tatli patates, soyulup kup seklinde dogranmis
2 yemek kasigi kanola yagi
1 buyuk boy sogan, dogranmis
2 tatli kasigi kimyon
3-5 su bardagi tavuk suyu
1 ½ su bardagi yogurt
2 yemek kasigi maydanoz/kisnis yapragi, dogranmis
¼ su bardagi kavrulmus kabak cekirdegi (istege bagli)

Soganlari kanola yagi ve kimyon ile birlikte 3-4 dakika orta ateste soteleyin. Dogranmis patates ve tavuk suyunu ilave edin. Kisik ateste yaklasik 20-25 dakika boyunca pisirin. Blendir ile corbayi pure haline getirin ve bir su bardagi yogurt ile maydanoz/kisnis yapragini ilave edin. Guzelce karistirin.
Corbaya kalan yogurttan bir miktar ilave edin ve arzu ederseniz kabak cekirdegi ya da maydanoz ile susleyerek servis yapin.
AFIYET OLSUN

Ana Sayfaya Don

Garlic Mashed Potatoes (Sarimsakli Patates Puresi)

2 lb potatoes, peeled
5-6 cloves of garlic, minced
1-½ cup milk
¼ cup parmesan cheese, grated
2 tbsp butter
1 tsp salt to taste
½ tsp black pepper to taste

Broil potatoes in salty water and drain. Puree them in a food processor or with a blender. Then add the rest of the ingredients and mix them all.
Serve garlic mashed potatoes with a sprinkle of black pepper or parsley.
ENJOY

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TURKCE
1 kg patates, soyulmus
5-6 dis sarimsak, ezilmis
1- ½ su bardagi sut
¼ su bardagi parmesan peyniri, rendelenmis
2 yemek kasigi tereyag
1 tatli kasigi tuz
1 cay kasigi karabiber

Patatesleri tuzlu suda haslayin ve suyunu suzun. Genis ve derin bir kaba alin. Blendir ya da mutfak robotu ile pure haline getirin. Geriye kalan malzemeleri ilave edin ve guzelce karistirin.
Sarimsakli patates puresini uzerine maydanoz ya da karabiber serperek ikram edebilirsiniz.
AFIYET OLSUN

Ana Sayfaya Don

Eggplant Rolls with Pesto (Pesto Soslu Patlican Rulo)

2 eggplants, peeled and thinly sliced lengthwise
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

***This is a vegetarian recipe.

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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.

AFIYET OLSUN

***Bu bir vejeteryan tarifidir.

Ana Sayfaya Don

Pickled Cabbage (Lahana Tursusu)

½ -1 head white cabbage, chopped in chunks

½ cup vinegar (apple/grape)-optional

2-3 tbsp salt

3-4 cloves of garlic, peeled/1 onion, sliced

½ tsp coriander

½ tsp red pepper flakes/1 jalapeno (optional)

Purified Water

1-1½ lt (20-30 oz) jar (preferably glass)

Take out the outer leaves of cabbage and wash. Place the chopped cabbage in a large bowl, sprinkle salt and mix them. Cover and leave overnight. The next day, fill the glass/plastic containers with cabbage tightly and place garlic/onion slices, pepper flakes and coriander in between cabbage. Press from the top to fill as much as you can. Then add vinegar till there is about ½ inch vinegar on the bottom (optional). Fill it up with water. Place plastic wrap over the container and close the lid, make sure it is sealed well. To mix the salt and vinegar equally, shake the container for a while.Store it in a dark place. If the place is cold, the fermentation will take place in 3-4 weeks. If it is warm/at room temperature, then it will be ready to eat in 10-15 days.

ENJOY

P.S: Once you open the lid of Pickled Cabbage keep it in the fridge or somewhere cold, otherwise it will be spoiled easily at room temperature.

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TURKCE

½-1 bas beyaz lahana, iri dogranmis

½ su bardagi sirke (elma/uzum)-istege bagli

2-3 yemek kasigi tuz

3-4 dis sarimsak, soyulmus/1 sogan, dilimlenmis

1 cay kasigi kisnis
1 cay kasigi kirmizi pul biber/1 tane kirmizi aci biber (istege bagli)

Su

1-1½ lt (20-30 oz) bidon/kavanoz (tercihen cam)

Lahanin dis yapraklarini temizleyin ve yikayin. Iri iri dograyin ve genis bir kaba koyun. Tuz serperek harmanlayin ve uzerini ortun. Bir gece boyunca bekletin. Ertesi gun, agzi siki kapanabilen kavanoz/bidona sikica bastirarak yerlestirin. Aralara sarimsak/sogan, pul biber ve kisnisi serpistirerek, doldurabildiginiz kadar lahana ile doldurun. Ustten sikica bastirin ve dibinde 1 parmak yuksekliginde sirke olana dek sirke ilave edin (istege bagli). Su ile agzina kadar doldurun. Uzerine strec film koyun ve onun uzerinden kapagini sikica kapatin. Tuz ve sirkenin esit olarak dagilmasi icin kavanozu bir kac defa alt ust ederek sallayin.Karanlik ve nemsiz bir ortamda birakin. Ortam soguksa 3-4 hafta sonra lahana tursunuz fermente olmus ve yemek icin hazir hale gelmis olacaktir. Eger ortam ilik/oda sicakliginda ise; tursunuz 10-15 gun icinde hazir olur.

AFIYET OLSUN

NOT: Tursunuzun agzini actiktan sonra oda sicakliginda saklarsaniz cabuk bozulur. Bunu onlemek icin acildiktan sonra tursuyu buzdolabinda ya da serin ortamda muhafaza edin.

Ana Sayfaya Don