Sunday, December 28, 2008

Russian Salad

Russian Salad
2 medium sized potatoes, boiled, peeled, cut in small cubes
1/3 cup carrots, peeled, boiled, cut in small cubes
1/3 cup sweet peas, frozen, thawed
2 boiled eggs, cut in small cubes
1/2 cup cup small pickled cucumbers (cornichons), cut in small cubes
2/3 cup mayonnaise

Mix all the ingredients in a medium sized cup, then transfer onto the serving plate. You may garnish with black olives. Serve with any kind of meal as a salad on the side. Or it's perfect for a sandwich using the corner of a Turkish Bread.

Monday, December 25, 2006

Champagne Soup

Champagne Soup
2 cups chicken broth
1 tbsp lemon juice
250 gr Sole or Trout, cut in bite size
3/4 cup champagne

Garnish:
1 fresh green onion, finely sliced
1 tsp dill, finely chopped
1 tsp parsley, finely chopped

Bring to boil the chicken broth and lemon juice in a medium sized pot. Add the fish pieces in it and cook for about 5 minutes, then turn the heat off. Meanwhile heat the champagne up in a small bowl. I used the microwave for 50 seconds. Then pour it on the fish.

Pour the soup into your soup bowls with a ladle. Sprinkle fresh green onions, dill and parsley all over Serve while still hot.

Makes 2 servings.

Sunday, November 19, 2006

Asian Style Grilled Salmon

Asian Style Grilled Salmon
1 slice salmon fillet

Marinade/Sauce:
1 tbsp soy sauce
1 tbsp Dijon mustard
1 tbsp olive oil
1 tbsp chopped garlic
2 tbsp lemon juice

Mix all the Marinade/Sauce ingredients. Spread half over the salmon as a marinade and place in the fridge for an hour.

Place the salmon on the grill skin side up and cook for about 7-8 minutes. Flip
over, cook for another 5-6 minutes.

Place on a service plate, put the the rest of Marinade/Sauce over the salmon and serve.

Meal Ideas:
- Fried Asparagus and Sugar Snap Peas and Mixed Fruits in the Oven.

Saturday, September 16, 2006

Fried Asparagus and Sugar Snap Peas

Fried Asparagus and Sugar Snap Peas
100 gr Sugar Snap Peas, washed
5-6 Asparagus, peeled, cut in 2 inch long chunks
1 tbsp olive oil
Salt
Pepper
1 tsp lemon juice

Heat the pan and saute the asparagus with olive oil for about 3-4 minutes over medium heat. Add the Sugar Snap Peas, cook for 2 more minutes, stir.

Place on a service plate, pour some lemon juice on top.

You can serve this with any kind of barbecued dish.

Sunday, July 30, 2006

Berries with White Chocolate Sauce

Berries with White Chocolate Sauce
600 gr 4 field berry mix, frozen

Sauce:
3/4 cup pure white chocolate chips (6 ounce)
3/4 cup heavy cream
1/2 tsp almond extract

Garnish:
1/4 cup almond, blanched, sliced

Pour some water in a small pot and heat it up over medium-low heat. Place the chocolate and heavy cream in a glass bowl. Place this bowl in the the pot with the boiling water. Stir occasionally. Melt the chocolate and cream mixture.

Leave the frozen berries out for 30-35 minutes at room temperature in a service plate. Pour the hot sauce over the berries. Sprinkle almonds on top. Serve immediately with a spoon.

I've cooked this Ina Garten recipe from her TV show a few times for my family, and we all loved it. I wanted to share with you after adding a bit of a Turkish touch with the almond extract and almond slices:)

Sunday, June 18, 2006

Mixed Fruits in the Oven

Mixed Fruits in the Oven
2-3 peaches, peeled, sliced
2-3 plums, peeled, sliced
1/2 cup blueberries
1/4 cup sugar

Topping:
1 orange's juice
English Devon cream or very thick cream
Walnuts

Place the peaches, plums and sugar with the insides up in a round baking pan. Preheat the oven to 350 F (175 C). Cook for 10 minutes. Take the dish out, add blueberries and put back in the oven. Cook another 15 minutes. Pour the orange juice all over and let it cool down for 10 minutes.

Place in small service plates. Sprinkle some walnuts on top of each and also put 1 tablespoon of cream on top. Serve it with a spoon, you should eat this dessert with the juice and melted cream:)

I've cooked this Ina Garten recipe from her TV show a few times for my family, and we all loved it. I wanted to share with you after adding a bit of a Turkish touch with the Kaymak (thick Turkish cream):)

Sunday, June 04, 2006

Puff Pastry with Asparagus

Puff Pastry with Asparagus
1 pkg Puff Pastry (Tender flake 397 g)

1/2 cup cheese, grated (any kind, I used cheddar to give it colour)
1 bunch asparagus, peeled
4 big size mushrooms, brushed, sliced
2 tbsp extra virgin olive oil
Crushed red pepper
Salt
Pepper

For the Puff Pastry, follow the instructions on the box. Each block of pastry rolls out into a 12-inch (30 cm) square. You will use only one block for this recipe. For the other block you can bake Talas Boregi or Puff Borek. Roll it and place on parchment paper. Make 1 cm wide frame with a knife. This part will puff up when baked. Make holes inside the frame using a fork. This part won't be puffy when baked.

Preheat the oven to 350 F (175 C). Put the pastry on the oven tray and bake for 10 minutes. If the center puffs up, use a fork to bring it down. Sprinkle the cheese, place the asparagus and mushrooms all over the inside part. Then sprinkle the red pepper, salt and pepper. Pour olive oil all over. Increase the heat to 400 C (200 F) and bake for another 15-20 minutes. Cut in square pieces with a pizza cutter and serve as an appetizer.

Saturday, May 13, 2006

Japanese Cookies

Japanese Cookies
Dough:
180 gr (12 tbsp) unsalted butter, room temperature
1 3/4 cup flour
1/2 tsp salt
1/4 cup sugar
2 egg yolks

Filling:
2 egg yolks
4 tbsp sugar
1/2 tsp vanilla
1 tbsp corn starch
1 tbsp flour
300 ml milk, warm
1 egg white

Garnish:
1 1/3 cup icing sugar
1 tsp lemon juice
3 1/2 tbsp luke warm water

This recipe makes 14-15 cookies.

First prepare the cream filling. You can also use this filling with fruit cakes.

Filling:

Whisk the egg in a small pot, then add sugar. Continue to whisk until creamy. Slowly add vanilla, corn starch and flour, stir. Slowly add 1/4 cup warm milk into the mixture. Put on the stove over medium heat. Add the rest of the milk slowly, whisk constantly until the mixture is thick. Take the pot from heat, put aside. Whisk the egg white in a small bowl, until thick. Add the mixture into the egg white slowly, whisk. Pour back the mixture into the pot. Put on the stove again, stir and cook for about 2 more minutes. Turn the heat off. Cover the top with paper towel and put lid on. Put aside.

Dough:

First mix the flour, salt and sugar in a bowl. Make a hole in the middle and add the butter and egg yolks. Slowly knead them together. Make a ball, cover it with plastic wrap. Leave in the fridge for 30 minutes.

Preheat the oven to 375 F (190 C). Sprinkle some flour on the counter. Make 0.5 cm thick dough with the roller. Cut the dough with 5 cm wide cookie cutter. Put parchment paper on the oven tray. Place the cookies on it. Bake about 12-14 minutes. Leave them until they are cold. Spread the filling on half of the cookies, then stack them with the remaining half.

Garnish:

Slowly add lemon juice and water into the icing sugar and whisk. Use two teaspoons to put some on top of each cookie. Put pieces of fruit from the jam in the center at the top. I used fig and orange jam.

Store the cookies in the fridge because of the cream filling. They are more delicious when they are cold:) Don't forget to cover them!

Saturday, April 22, 2006

Salmon in Orange Juice

Salmon in Orange Juice
1 salmon steak
Juice of one orange
Salt

Garnish:
Red onion, chopped
Freshly grounded black pepper
Dill, chopped

In a small pan boil the orange juice with salt for about 4-5 minutes. Place the salmon in it and cook for about 5-6 minutes over medium heat. Turn the salmon over halfway.

Place the salmon on a service plate with the orange juice and sprinkle red onions, dill and black pepper all over.

Friday, April 07, 2006

Risotto with Spinach

Risotto with Spinach
1/2 pkg frozen chopped spinach (150 gr)
3/4 cup rice, Italian style
3 tbspful ricotta cheese
1/4 cup mozarella cheese, grated
1/4 cup parmesan cheesse
Salt

Add a little bit of water in the spinach and puree in the blender. Put aside.

Broil rice with 1 1/2 cups water in a pot or pan until the water almost evaporates. Add the pureed spinach and 1/4 cup water. Cook for 5 more minutes. Add the ricotta cheese, mozarella, parmesan and salt. Serve while still hot.

Saturday, March 25, 2006

Coconut Cookies

Coconut Cookies
2 egg whites
3/4 cup flaked coconut, sweetened
1/4 cup sugar

Preheat the oven to 190 C (400 F). Beat the egg whites using an electric mixer until foamy. Add the coconut flakes and sugar, and mix again. Put parchment paper on the oven tray. Place spoonfuls of the mixture on it. Bake for about 15-20 minutes, until the crust turns to a light golden colour.

Wednesday, March 22, 2006

Eggs in the Oven

Eggs in the Oven
2 eggs
1 tbsp cream
1/2 tsp butter

Garnish:
1 garlic clove, chopped
1 tbsp parsley, chopped
1 tsp oregano
Salt
Pepper

Preheat the oven at broil (grill). Place the cream and butter in an oven-safe plate. Put on the top rack for two minutes to heat it up, then remove. Break the eggs in the plate. Place all the garnish ingredients at the top. Put back on the top rack again and broil for 5 minutes. Serve with fresh bread.

I've cooked this Ina Garten recipe from her TV show a few times for my family, and we all loved it:)

Friday, March 10, 2006

Pasta Salad with Spinach

Pasta Salad with Spinach
1 1/2 cup fussili
1 1/2 cup bowtie pasta

2 tbsp pistacchio
1/4 cup walnuts
1 cup mayonnaise
1/2 lemon juice
1/2 pkg frozen spinach (150 gr)
1/2 cup fresh basil
Salt
Pepper

Garnish:
1/2 cup frozen sweet peas (wash with warm water, drain)
2 tbsp pine nuts

Boil the pasta, rinse and place in a large salad bowl. Puree all the ingredients in a mixer. Toss with the pasta. Garnish with sweet peas and pistacchios. This salad goes very well with fish.

Friday, March 03, 2006

Bowtie Pasta with Chicken and Asparagus

Bowtie Pasta with Chicken and Asparagus
1 lb (500 gr) Bow Tie Pasta
1 tsp Extra virgin olive oil

250 gr chicken breast, cut in half inch width strips
2 tbsp extra virgin olive oil
1 small onion, sliced thin
1 small sweet red pepper, sliced thin
1 garlic clove, sliced in thin pieces
1/2 cup hot chicken stock
1 cup cream, half & half
1/2 bunch asparagus
1/2 cup grated Gouda cheese

Boil the pasta in water with salt. Drain and toss with 1 tsp of olive oil and put aside.

Cook the asparagus in the oven and cut in bite sizes (Roasted Asparagus).

Season the chicken strips with dry oregano, salt and pepper. Heat the remaining 1 tablespoon of olive oil in a large pan. Cook the chicken over high heat until it's no longer pink. Put aside.

Put the onion, garlic, red pepper into the same pan and cook for one minute. Add hot chicken stock and simmer for two minutes. Add cream and chicken, simmer for one more minute. Throw in the asparagus, cheese and pasta. Serve while still warm.

Saturday, February 11, 2006

Hot Chocolate

Hot Chocolate
1 cup milk
1 cup light cream
2 tbsp semisweet chocolate chips
2 tbsp milk chocolate chips
1 tsp instant coffee, granule
1/2 tsp vanilla

In a medium sized pot melt all the ingredients and warm them up. Pour into the cups. Put some whipped cream on top and serve.

Makes 2 servings.