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 - 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

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.