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

Ana Sayfaya Don 

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

Ana Sayfaya Don

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

Ana Sayfaya Don

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

Ana Sayfaya Don

Rolled Pastry (Rulo Borek)

3 Turkish yufka

1 cup ricotta cheese

½ cup parsley, finely chopped (optional)

¾ cup milk

½ cup canola oil

1 egg

1 Tbsp yogurt

1 pinch salt to taste

Mix the ricotta cheese and parsley. Meanwhile, mix canola oil, milk, egg and salt for the sauce.

Place one Turkish yufka on a flat surface and spread the 1/3 of the sauce all over it equally. Place the second yufka on top and spread the ricotta mixture over evenly. Then, place the third yufka over and spread the other 1/3 of the sauce all over. Roll it over to a long log. Cut it in half and leave in the freezer for up to 2-4 hours.

Then, take the rolls out of the freezer and slice them in ½ inch thick and place over a greased oven tray. Add the yogurt to the remaining sauce, mix and spread it all over the borek slices. Bake them in the preheated 400F (200C) oven for 30-40 minutes or until they turn golden brown.

Serve them hot/warm.

ENJOY

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TURKCE

3 yufka

1 su bardagi lor peyniri

½ su bardagi maydanoz, dogranmis (istege bagli)

½ su bardagi kanola yagi

¾ su bardagi sut

1 yumurta

1 yemek kasigi yogurt

1 tutam tuz

Lor peynir ve maydanozu karistirin. Sos malzemeleri olan; sut, kanola yagi, yumurta ve tuzu cirpin.

Yufkanin birini masaya yayin ve sos karisimin ucte birini uzerine yayin. Uzerine ikinci yufkayi yayin ve her yerine esit olacak sekilde lorlu ic malzemeyi yayin. En ustune son yufkayi yerlestirin ve sos malzemesinin 3 e boldugunuz 2. kismini yayin. Son kalan 3. kisim firina vermeden once boreklerin uzerine yayilacak. Son olarak, ust uste koydugunuz yufkalari uzun bir rulo olacak sekilde gevsek bir sekilde sarin. Ruloyu ortadan ikiye kesin ve buzlukta 2-4 saat kadar bekletin.

Buzluktan cikan rulolari 1-2 cm kalinliginda dilimleyin ve yaglanmis firin tepsisine yerlestirin. Uzerlerine geriye kalan sosa 1 kasik yogurdu ekleyin ve boreklerin uzerine kasikla dokun.

Onceden isitilmis 200C (400F) firinda yaklasik 30-40 dakika uzerleri kizarana dek pisirin.

Sicak servis yapin.

AFIYET OLSUN

Ana Sayfaya Don

Salmon Patties (Somon Baligi Koftesi)

1 ½ cups cooked salmon OR canned salmon, drained

1 large egg, lightly beaten

1 small onion, finely chopped

1 stalk celery, finely diced

1 green onion, finely chopped

2 Tbsp fresh parsley, chopped

3-4 Tbsp olive oil

½ tsp freshly ground pepper

1 tsp salt to taste

1 cup corn meal (optional)

 

Place salmon in a medium mixing bowl. Flake apart with a fork; remove any bones and skin. Add egg, onions, parsley, celery, salt and pepper; mix well. Shape the mixture into 8 patties, about 2-3 inches wide. If desired roll them in corn meal (optional).

Heat the olive oil in the pan over medium heat. Cook salmon patties until the undersides are golden, 3 to 4 minutes. Serve with lemon wedges and tartar sauce.

ENJOY

 

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TURKCE

1 ½ su bardagi pismis somon baligi YA DA konserve, suzulmus

1 yumurta, cirpilmis

1 kucuk boy sogan, minik dogranmis

1 yesil sogan, minik dogranmis

1 kereviz sapi, minik dogranmis

2 yemek kasigi maydanoz, dogranmis

3-4 yemek  kasigi zeytinyagi

1 cay kasigi taze ogutulmus karabiber

1 tatli kasigi tuz

1 su bardagi misir unu (istege bagli)

 

Somon baligini bir karistirma kabina alin. Catal yardimiyla ufak parcalara ayirin, kilcik ve derisini ayirin. Sonra, yumurta, sogan, maydanoz, kereviz, tuz ve karabiberi ilave edip guzelce karistirin. 8 tane kofte olacak sekilde 5-8 cm capinda kofteler yapin. Istege bagli olarak misir ununda yuvarlayabilirsiniz.

Kizartma tavasinda zeytinyagini kizdirin ve orta ateste somon baligi koftelerini her iki tarafi da kizarana dek (3-4 dakika) pisirin. Yaninda linon ve tartar sosu ile servis yapin.

AFIYET OLSUN

 

Ana Sayfaya Don

Creamy Chicken Soup (Tavuk Corbasi)

1 chicken breast/thigh

1 onion

1 cup celery stalk, chopped

2 Tbsp flour

2-3 Tbsp butter

½ cup orzo/vermicelli

3 Tbsp yogurt

1 egg yolk

1-2 gloves garlic, minced

4-5 cups water

2-3 Tbsp lemon juice

1 Tbsp salt to taste

1 tsp black pepper

Boil the chicken breast/thigh, whole onion and the celery until the chicken meat is tender. Then, discard the onion and celery. Chop the chicken in small pieces and let the chicken broth cool.

In a pot, sauté butter and flour over medium heat until the flour gets yellow. Then, add cooled chicken broth and salt. Bring to a boil. Add orzo/vermicelli, chicken meat and garlic.  Cook for about 6-8 minutes until the orzo/vermicelli is tender. Meanwhile, whisk egg yolk, yogurt and lemon juice very well. Laddle some soup into the sauce and mix slowly to warm the sauce. Then, stir in the sauce into the soup. Sprinkle with fresh ground black pepper and serve hot.

ENJOY

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TURKCE

1 tavuk gogsu/sarma

1 sogan

1 su bardagi kereviz sapi, dogranmis

2 yemek kasigi un

2-3 yemek kasigi tereyag

½ su bardagi arpa/tel sehriye

3 yemek kasigi yogurt

1 yumurta sarisi

1-2 dis sarimsak, dovulmus

4-5 su bardagi su

2-3 yemek kasigi limon suyu

1 yemek kasigi tuz

1tatli kasigi karabiber

Once tavuk gogsu/sarma  butun soyulmus sogan ve iri dogranmis kereviz saplarini 4-5 bardak su ile haslayin. Sogumaya birakin. Icinden butun sogani ve kerevizleri atin. Haslanmis tavuk etini de kucuk kucuk dograyin.

Bir tencerede tereyagi ve unu sararincaya kadar orta ateste kavurun. Sonra soguyan tavuk suyunu ilave edin. Tuzu ilave edin. Kaynamaya baslayinca; sehriye, sarimsak ve tavuk etini ilave edin. Sehriyeler pisene dek 6-8 dakika kadar kisik ateste kaynatin. Bu sirada bir kasede; yumurta sarisi, yogurt ve limon suyunu guzelce cirpin. Corbadan bir kepce alin ve yavasca karistirarak terbiyesine ilave edin. Sonra, yine karistirarak terbiyeyi corbaya ilave edin. Karabiber serpin ve sicak servis yapin.

AFIYET OLSUN

Ana Sayfaya Don

Gavurdagi Salad (Gavurdagi Salatasi)

4 tomatoes

1 medium onion

2-3 green/banana peppers

3 Tbsp fresh parsley

4 sprigs fresh mint

3 Tbsp olive oil

2 Tbsp pomegranate molasses

½ lemon’s juice

1 cup walnuts, coarsely crushed

1 tsp salt to taste

1 tsp chili pepper flakes (optional)

 

Chop all the vegetables finely. Take olive oil, pomegranate molasses, lemon juice and salt into a small bowl. Mix them well. Then, add the sauce to chopped vegetables and toss gently. Let the sauce to be absorbed for 5-10 minutes.

Add walnuts, toss gently and serve.

ENJOY

 

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TURKCE

4 domates

1 orta boy sogan

2-3 tane yesil biber

3 yemek kasigi taze maydanoz

4 dal taze nane

3 yemek kasigi zeytinyagi

2 yemek kasigi nar eksisi

½ limonun suyu

1 su bardagi ceviz, irice ufalanmis

1 tatli kasigi tuz

1 tatli kasigi aci pul biber (istege bagli)

 

Butun sebze malzemelerini minik minik dograyin. Kucuk bir kasede zeytinyagi, nar eksisi, limon suyu ve tuzu karistirin. Dogranmis olan malzemelere ilave edin ve guzelce karistirin. Yaklasik 5-10 dakika sosun salata ile iyice butunlesmesi icin bekleyin.

Uzerine cevizi ilave edip karistirin ve servis yapin.

AFIYET OLSUN

 

Ana Sayfaya Don

Asparagus with Olive Oil (Zeytinyagli Kuskonmaz)

1 bunch asparagus (1 lb)

2 medium carrots, julienne cut

1 onion, julienne cut

3 cloves of garlic, finely sliced

5-6 mushrooms, sliced/quartered

2-3 tomatoes, crushed

1 tsp salt to taste

½ tsp sugar

½ tsp fresh black pepper

4-5 Tbsp olive oil

½ cup hot water

Dill for garnish

 

Chop the onions and garlic. Cover the bottom of the pot with them. Place a layer of asparagus cut into ~1 inch length. Then, cover them with julienne cut carrots and sliced mushrooms. Finally, spread crushed tomatoes all over. Sprinkle with salt and sugar. Drizzle with olive oil and add hot water. Add some fresh black pepper. Close the lid and cook over low heat until the carrots are cooked (for about 30-35).

Serve either hot or cold with fresh dill on top if desired.

ENJOY

 

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TURKCE

1 demet kuskonmaz (1/2 kg)

2 havuc, julyen dogranmis

1sogan, piyazlik dogranmis

3 dis sarimsak, ince dogranmis

5-6 mantar, dilimlenmis

2-3 tane domates, rendelenmis

1 tatli kasigi tuz

1 cay kasigi seker

1 cay kasigi karabiber

4-5 yemek kasigi zeytinyagi

½ su bardagi sicak su

Uzeri icin taze dereotu

 

Sogan ve sarimsaklari dograyip tencerenin dibine yayin. Uzerine 3 cm uzunlugunda dogradiginiz kuskonmazlari yerlestirin.  Onlarin uzerine julyen dogradiginiz havuclari ve uzerine de dilimlediginiz mantarlari yerlestirin.

Son olarak rendelenmis domatesi butun tencerenin uzerinde gezdirin. Tuz ve sekeri serpin. Zeytinyagini da her yere esit yayilacak sekilde gezdirin ve sicak suyu ilave edin. Taze ogutulmus karabiber ilave edin. Kapagi kapali olacak sekilde kisik ateste havuclar pisene dek yaklasik 30-35 dakika pisirin.

Arzuya gore sicak veya soguk olarak uzerine dere otu koyarak servis yapin.

AFIYET OLSUN

 

Ana Sayfaya Don

BBQ Yogurt Marinated Chicken (Yogurt Marineli Barbeku Tavuk)

1 cup yogurt

¼ cup olive oil

2 Tbsp lemon juice

2 garlic cloves, minced

1 tsp rosemary

1 Tbsp thyme

1 tsp salt to taste

½ tsp black pepper

4 chicken thighs/breasts

Mix all the marinade ingredients in a bowl. Then, add the chicken breasts or thighs (I prefer thighs) into the marinade. Cover them all over and allow marinade for 2-4 hours in the refrigerator.

Cook them over the barbeque grill until both sides are cooked. Discard the leftover marinade.

Serve hot preferably with a side dish or salad.

ENJOY

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TURKCE

1 su bardagi yogurt

¼ su bardagi zeytinyagi

2 yemek kasigi limon suyu

2 dis sarimsak, dovulmus

1 tatli kasigi biberiye

1 yemek kasigi kekik

1 tatli kasigi tuz

1 cay kasigi karabiber

4 tavuk sarma/gogus

Butun marine malzemelerini bir kasede karistirin. Sorna, tavuk gogsu veya sarmalari (ben tavuk sarma tercih ediyorum) ilave edin. Tavuklarin her yerini guzelce marine sosuna daldirin ve yaklasik 2-4 saat buzdolabinda marine edin.

Tavuklarin her iki tarafi da pisene dek barbeku izgarasinda pisirin. Geriye kalan marine sosunu atin.

Yaninda tercihen salata ile servis yapin.

AFIYET OLSUN

Ana Sayfaya Don

Spinach with Bulgur (Bulgurlu Ispanak)

1 lb spinach, fresh or frozen
1cup bulgur, washed and drained
1 onion, chopped
3 Tbsp olive oil
1 Tbsp tomato paste
1 ½-2 cup hot water

½ tsp crushed red pepper
1 tsp salt to taste

In a pot, sauté onions with olive oil over medium heat. Stir in tomato paste and sauté for 1-2 minutes. If you are using fresh spinach, wash, drain and then chop. If using frozen spinach, just add them into pot. Cook them over medium heat stirring occasionally until most of the water evaporates (5 minutes).
Stir in bulgur and add hot water, crushed red pepper and salt. Close the lid and cook over low heat for 20-30 minutes, until the bulgur is cooked.
You may serve it with yogurt on top or on side.

ENJOY
***This is a vegetarian recipe.

 

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TURKCE
½ kg ispanak, taze veya dondurulmus
1 sogan, dogranmis
1 yemek kasigi salca
1 su bardagi bulgur, yikanmis ve suzulmus
3 yemek kasigi zeytinyagi
1 ½-2 su bardagi sicak su

1 cay kasigi kirmizi pul biber
1 tatli kasigi tuz

Sogani zeytinyagi ile orta ateste kavurun. Sonra salcayi ilave edin ve biraz daha cevirip, ispanaklari ilave edin. Eger taze ispanak kullaniyorsaniz once guzelce yikayin. Suyunu suzup dograyin. Dondurulmus ispanak kullaniyorsaniz direk tencereye ilave edin. Yaklasik 5 dakika orta ateste suyu azalana dek kavurun.
Yikanmis ve suyu suzulmus bulguru ilave edin. Sonra sicak suyu, kirmizi pul biber ve tuzu ilave edin. Kapagini kapatip kisik ateste yaklasik 20-30 dakika bulgur pisene dek pisirin.
Yaninda veya uzerinde yogurt ile servis yapabilirsiniz.

AFIYET OLSUN

***Bu bir vejeteryan yemegidir.

 

Ana Sayfaya Don

White Asparagus Mushroom Stir Fry (Mantarli Beyaz Kuskonmaz)

½ lb portabella mushroom, sliced

½ lb white asparagus, trimmed and chopped

2-3 cloves of garlic, minced

1-2 Tbsp olive oil

½ tsp paprika

A pinch of rosemary

½ cup artichoke, cooked

 

Cut asparagus in 1 inch length and either steam or boil. Then, sauté mushrooms with olive oil over medium heat and add asparagus. Saute 2-3 minutes and add artichokes, paprika, salt and rosemary. Give a final stir.

Serve either with yogurt or garlic yogurt on top.

ENJOY

 

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TURKCE

250 gr portabella mantari, dilimlenmis

250 gr beyaz kuskonmaz, temizlenmis ve dogranmis

2-3 dis sarimsak, dovulmus

1-2 yemek kasigi zeytinyagi

1 cay kasigi kirmizi toz biber

 Bir tutam biberiye

½ su bardagi enginar, haslanmis

 

Kuskonmazi 2.5 cm uzunlugunda kesin ve ister haslayin isterseniz buharda pisirin. Sonra, mantarlari orta ateste zeytinyaginda kavurun ve kuskonmazi ilave edin. Yaklasik 2-3 dakika sote edin ve enginarlari, kirmizi toz biber ve tuzu ekleyin. Hepsini karistirin.

Uzerinde yogurt ya da sarimsakli yogurt ile servis yapabilirsiniz.

AFIYET OLSUN

 

Ana Sayfaya Don