Sunday, December 25, 2005

Profiterole With Chocolate Sauce

Profiterole With Chocolate Sauce
Mini Cream Puffs, frozen
Chocolate sauce
Few tbsp pistacchio, crumbled

Remove the cream puffs from the freezer and wait about 20 minutes for them to defrost. Pour the chocolate sauce and sprinkle crumbled pistacchios on top, and serve.

Chocolate Sauce

6 tbsp cocoa
1 pinch salt
1/3 cup boiled water
3 tbsp unsalted butter
3/4 cup sugar
2 tbsp icy water

Put the cocoa, salt and boiled water in a pan and mix until it's paste-like. Turn the heat onto medium. Add the butter and sugar, and stir constantly. When the butter melts, cook for 8 minutes on medium-low heat, stirring occasionally. Add 2 tablespoons of icy water and stir. Put aside, let cool. Pour the sauce over the cream puffs.

Monday, December 12, 2005

Spinach & Salmon Roll

Spinach & Salmon Roll
For spinach:
1 box frozen chopped spinach, 300 gr
3 eggs
1 tbsp flour
1 tsp corn starch
1/2 tsp cayenne pepper
Salt
Pepper

2 tbsp cream cheese with 1 tbsp milk

Smoked salmon 200 g

13 x 9 oven tray, put parchment paper on it

Defrost the spinach and squeeze out the water. Mix it with the egg, flour, corn starch, cayenne pepper, salt and pepper. Spread the mixture all over parchment paper (the size of the oven tray) with a spoon.

Preheat the oven to 175 C (350 F). Place the tray on the middle rack and cook for about 13-14 minutes. Roll the cooked spinach with the parchment paper while still hot.

Then unroll and spread the cream cheese & milk mixture equally on it. Place the smoked salmon on top in one layer. Then roll it again, but this time without the parchment paper. Cover it with plastic wrap and leave in the fridget for a few hours.

Before serving, slice them as shown in the picture. Serve with lemon and red onion slices.

Friday, November 25, 2005

Fried Zucchini with Garlic

Fried Zucchini with Garlic
2 medium sized zucchini, sliced 0.5 cm thick
2 tbsp extra virgin olive oil
2 garlic cloves, chopped
1 tbsp bread crumbs
1 tbsp Parmesan cheese, grated
Salt
Pepper

Garnish:
1 tbsp dill, chopped

Fry the zucchini with olive oil in a pan on medium-high heat, stirring occasionally. Be sure both sides are fried. Add in the rest of ingredients and continue to stir for a few minutes. Turn the heat off, put some dill on the fried zucchini and serve with any kind of beef or chicken dish.

Sunday, October 30, 2005

Green Salad with Walnuts

Green Salad with Walnuts
Mixed green salad for 4

Sauce:
1 tsp Dijon mustard
1 garlic clove, thinly sliced
4 tbsp raspberry vinegar
50 ml extra virgin olive oil
Salt
Pepper

Garnish:
1/2 cup walnut, in halves or quarters
2 tbsp honey
50 gr blue cheese, crumbled
1 pear, cut in bite sizes

Pour the honey over the walnuts and place on an oven tray. Pre-heat to 175 C (350 F) and roast for about 5 minutes.

Whisk all the sauce ingredients and toss into the green salad. Place in a salad bowl. Add in the roasted walnuts, blue cheese and pear.

Serve with any kind of grilled beef or chicken.

Sunday, October 09, 2005

Pasta with Shrimp

Pasta with Shrimp - click to enlarge
Pasta for 2 people
1/2 cup shrimp, cooked (frozen)
1 1/2 tbsp extra virgin olive oil
1 1/2 tbsp butter
2 garlic cloves, chopped finely
4-5 tbsp lemon juice
1 lemon zest
2 tbsp parsley, chopped
2-3 slices of lemon
1 tsp salt
Pepper

First boil the pasta in water with salt. You can use whichever kind of pasta you prefer.

In the mean time, cook the chopped garlic with butter and olive oil in large pan. Don't over cook the garlic (the colour shouldn't change), otherwise it'll lose its taste. Add in the shrimp, salt and pepper, and stir a little bit. Then add the boiled pasta, lemon juice, lemon zest, parsley and lemon slices. Toss everything together and serve while still hot.

Sunday, September 25, 2005

Walnut Tart

Walnut Tart - click to enlarge
18 mini tart shells (tenderflakes brand works well)
45 ml unsalted butter
1/3 cup sugar
1/3 cup brown sugar
3/4 cup seedless raisins
1 pkg vanilla
4 tbsp cream or evaporated milk
2 eggs, beaten
1/2 cup walnuts, crumbled

Place all the above ingredients except the walnuts in a medium-sized pot. Cook at medium heat for 3 minutes, stirring constantly. Turn down the heat and add the walnuts.

Place the filling inside the tarts. Preheat the oven to 175 C (350 F) and bake for 15 minutes.

Saturday, September 24, 2005

Cabbage Salad with Fruit

Cabbage Salad with Fruit - buyutmek icin tiklayin
1/4 cabbage, thinly sliced
1/2 green apple, thinly sliced
1/4 cup raisin
1 slice pineapple, in thin slices (in can)
1 tbsp mayonnaise
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1/2 tsp sugar
2 tbsp salt

First, crush cabbage slices with salt. Washed and drained. Mix all the ingredients in a bowl. Toss with the cabbage, place in a large salad bowl and serve.

Thursday, September 22, 2005

Artichoke Hearts with Cheese

Artichoke Hearts with Cheese - click to enlarge
1 can of artichoke hearts
1 tsp dry parsley
2 1/2 tbsp parmesan cheese
2 tablespoonful mayonnaise

Drain artichokes and then cut in a half. Place each half on a paper towel with the inside facing down. Leave 10 minutes to drain the juice. Mix together the mayonnaise, parmesan cheese and parsley in small plate. Spread mixture on the cut side of each artichoke half.

Place on an oven tray. Preheat the oven to 175 C (350 F) and bake for about 12-13 minutes.

This appetizer goes well with beef or chicken dishes. It is very easy to make and very tasty.

Saturday, September 17, 2005

Schnitzel

Schnitzel - click to enlarge
4 pieces of chicken breast, flattened by a mallot
1/2 cup flour
1 egg, beaten with 1 tbsp water
1 cup bread crumbs, with salt and pepper added
Sun flower oil

Garnish:
1 tbsp fresh parsley, chopped
4 little pieces of butter
4 slices of lemon

Prepare three plates: Put flour on one, beaten egg on the second and breadcrumbs on the third plate. Cover the chicken first with the flour, then with the egg and finally with the breadcrumbs.

Pour sun flower oil in large frying pan. The chicken should float, rather than touch the pan. Fry each side until golden brown. Place on a paper towel to soak up any extra oil.

Place on a service plate. Put one piece of butter, a slice of lemon and a pinch parsley on each.

You can serve this with potato salad. My family likes to eat Schnitzel with Couscous and Shepherd's Salad.

This authentic Austrian dish can also be made with veal or turkey instead of chicken.

Tuesday, March 01, 2005

Drink Recipes

11/02/06: Hot Chocolate.

Dessert Recipes

30/07/06: Berries with White Chocolate Sauce.
18/06/06: Mixed Fruits in the Oven.
13/05/06: Japanese Cookies.
25/03/06: Coconut Cookies.
25/12/05: Profiterole with Chocolate Sauce.
25/09/05: Walnut Tart.

Salad Recipes

28/12/08: Russian Salad.
10/03/06: Pasta Salad with Spinach.
30/10/05: Green Salad with Walnuts.
24/09/05: Cabbage Salad with Fruit.

Pastry Recipes

04/06/06: Puff Pastry with Asparagus.

Soup Recipes

25/12/06: Champagne Soup.
02/01/06: Red Pepper Soup.

Appetizer Recipes

12/12/05: Spinach & Salmon Roll.
22/09/05: Artichoke Hearts with Cheese.

Breakfast & Egg Dish Recipes

21/03/06: Eggs in the Oven.
22/01/06: Oven Omelette.

Side Dish Recipes

16/09/06: Fried Asparagus and Sugar Snap Peas.
09/01/06: Bread with Mozzeralla.
25/11/05: Fried Zucchini with Garlic.

Main Dish Recipes

19/11/06: Asian Style Grilled Salmon.
22/04/06: Salmon in Orange Juice.
07/04/06: Risotto with Spinach.
03/03/06: Bowtie Pasta with Chicken and Asparagus.
09/10/05: Pasta with Shrimp.
17/09/05: Schnitzel.