Zucchini salad with toasted hazelnut

July 12th, 2011 § 0

  • 2 medium zucchinis (grated)
  • 1 small onion (finely sliced)
  • 1 T hazelnut (toasted and coarsely crushed)
  • 1 t dill
  • extra virgin olive oil
  • salt
  • red pepper flakes

    Put sliced onions and oilve oil in a saucepan and add the grated zucchinis. Saute for 3-5 minutes.

    Transfer the zucchini-onion mixture to a plate and add hazelnuts. Season to taste with salt and red pepper flakes.

    Before serving, decorate with dill.

    Kısır (Bulgur salad)

    May 6th, 2011 § 0

    An indispensable and well known side dish in Turkey, which the main ingredient is crushed wheat grain~ that is bulgur. Bulgur is the basic food of Anatolia.

  • 1/2 cup bulgur (finely grounded type bulgur)
  • 1/2 cup water
  • 1/4 cup minced parsley
  • 1 cucumber (chopped)
  • 1 fresh green onion (chopped)
  • 1 green pepper (chopped)
  • 2 springs mint (chopped)
  • 2 T minced dill
  • 2 T extra virgin olive oil
  • 1 lemon (juiced)
  • 1 T pomegranate molasses
  • red pepper paste
  • 1 tomato juice
  • salt
  • red pepper flakes
  • Wash the bulgur thoroughly, then soak it in about twice its amount of water. The water will be hot to speed up the process, especially if there is little time.

    Meanwhile prepare the chopped vegetables. The quantities of the vegetables can be varied depending upon the desired outcome.

    Drain the bulgur and squeeze out as much water as possible before adding it to the vegetables. Add the chopped vegetables. Put red pepper paste and tomato juice.

    Season with olive oil, lemon juice, salt and red pepper flakes according to taste. Serve with lettuce leaves and cucumber slices.

    I sometimes make the original recipe without paste and tomato juice, adapting to my personal taste.

    It seems like this!

    Salad with roasted shredded pastry

    April 16th, 2011 § 0

  • 2 mini radishes (thinly sliced)
  • the leaves of radish (if you buy a bunch of radish)
  • a small bunch of wild rocket leaves
  • 1 cucumber (thinly sliced)
  • for top:

  • 50 gr kadayıf (shredded pastry)
  • 2 T butter (melted)
  • 5-6 pistachios
  • 1 T pastina- stellina(star) type
    Spread the kadayıf and butter it. Grease a 15cm diameter round shaped mold. Place the shredded pastry into it and coat the mold with shredded pastry. Press with hands in order to take the shape of the mold as thin as possible. Bake in 175° C pre-heated oven until golden brown and crisp for 10 minutes.
  • Remove the shredded pastry shell from the mold.

    Boil water and put the stellina shaped pastina. Cook until the pastina is al dente for 1-2 minutes.

    for the dressing:

  • 2 T. extra virgin olive oil
  • salt
  • 1 t balsamic vinegar
  • Toss the rocket leaves and the other ingredients together into a serving bowl. Combine the dressing before serving. Sprinkle with al dente pastina. Season with salt. Put the shredded pastry shell over the top of the salad. Decorate with pistachios.

    Pomegranate salad

    November 28th, 2010 § 0

    This Aegean and Mediterranean regions native vegetable is a natural anti-oxidant with a peppery flavour. The rocket with pomegranate is not only delicious but also a very healthy combination.

    You can also have a look at another rocket salad recipe from here.

  • a bunch of rocket leaves (washed and coarsely cut)
  • 1 medium tomato(sliced) or 10 cherry tomatoes
  • 2 T pomegranate 
  • 1 t pine nuts
  • 1 garlic clove (cut in half)
  • Rub the inner part of a large bowl with garlic clove. It adds flavour to the salad. Then put all the ingredients together into the bowl.

    For dressing:

  • 3 T extra virgin olive oil
  • 2 T balsamic vinegar
  • a pinch of sugar
  • salt to season
  • fresh ground black pepper
    Mix the dressing ingredients. Drizzle the dressing over the salad.
    Serve immediately.

    Grilled aubergine with garlic and extra virgin olive oil

    July 30th, 2010 § 0

    This is a very simple but a savoury salad.

  • 1 plump aubergine per person
  • 1 clove garlic per person (diced)
  • salt
  • extra virgin olive oil
    Grill the aubergines whole under a 220° C grill, turning until the skin of the aubergines is charred and crispy all over and the flesh is soft. Remove from the heat.
    Slit up each aubergine from one end to the other.
    Saute the diced garlic with extra virgin olive oil for less than a minute.
    Before serving, pour the sauted garlic to each aubergine, where you slit up and serve hot.

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