Grilled aubergine with garlic and extra virgin olive oil

July 30th, 2010 § Comments Off on Grilled aubergine with garlic and extra virgin olive oil § permalink

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.

    Homemade sun dried tomatoes

    July 27th, 2010 § Comments Off on Homemade sun dried tomatoes § permalink

     

    It is a pity that today, the new generations never going to know that tomatoes were once a summer vegetable! In the past, it was a need to store fresh tomatoes for winter. Traditionally, sun dried tomatoes as well as tomato pastes are made on the roofs of houses and then stored in cellars. 

    The origin of tomato is from Mexico. The word tomato derives from Aztec language tomatl and it is used in many languages like English, Spanish, Turkish and Greek. When tomato first brought to Europe, it was also known as golden apple like its Italian name pomodoro, literally means apple of gold. 

    I think these sunny days are best to make home made sun dried tomatoes which are a natural source of vitamin C and iron.  

  • 15 ripe plum tomatoes
  • sea salt
  • parchment paper
  • flat tray
  • According to me, the best tomatoes for sun drying are the ripe plum tomatoes. Slice the tomatoes in half lenghtwise. 

    Sprinkle with sea salt the open sides. 

    Place them to a parchment paper covered tray. Then cover the tomatoes with cheese cloth. The cloth must not touch to the tomatoes. 

    Place the tray in direct sunlight for 7 – 10 days, bringing the tray always inside at night. When the tomatoes are completely dry and thick- but not crispy, they are ready. 

    Store them in sterilized glass jar. 

    Before using it, you can leave it in water for half an hour, then cover with extra virgin olive oil for at least an hour or simpy use it whenever sun dried tomatoes needed.

    There is also another option to dehydrate the tomatoes by using your oven, but I don?t recommend it during the heat of summer, which is a very natural way. 

    Lentil salad

    July 19th, 2010 § Comments Off on Lentil salad § permalink

    This superfood is a natural pharmacy as it has high protein, cholestrol lowering fiber, vitamin B also it protects us against heart disease and cancer. It is a cheap protein source as well as easy to make, because unlike other legumes you don’t need to soak before cooking.

    This lens shaped lentil salad is a light solution for summer!

  • 1/2 cup dry brown lentils
  • 1 carrot (grated)
  • 2 fresh onions (chopped)
  • 1 T finely chopped fresh dill
  • 1 lemon juice
  • extra virgin olive oil
  • salt
  • Wash lentils until water is clear. Put in a pressure cooker, cover with water and boil for about 10-15 minutes. Pour off water and let it cool.

    Put the lentils into a service plate. Mix with grated carrot, chopped onion and chopped dill. Finally add extra virgin olive oil, lemon juice and salt as requested.

    Serve cold.

    Salad in güllaç(starch wafers) bowl

    May 19th, 2010 § 1 comment § permalink

    Salad in güllaç(starch wafers) bowl

    Güllaç is a traditional Turkish starch wafers, its name derived from the words güllü aş literally meaning food with rose. With this starch wafers we only make a dessert with rose water. For us, it is one of the signs of Ramadan.  During that period, it is  seen in all the markets, hooked from the ceilings with large circular packets.

    Although, I generally support the traditional cuisines, today I made a kind of fusion cuisine to serve the salad in exotic way.

  • 2 leaves of güllaç – you may find güllaç at Turkish groceries
  • 1/2 cup lukewarm milk
  • 6 leaves of red leaf lettuce
  • 1 cucumber
  • 4 cherry tomatoes
  • 1/2 fresh red pepper (diced)
  • 1/2 lemon juice
  • 1 small carrot (grated)
  • 2 leaves of garden cress
  • salt
  • 2 T. extra virgin olive oil
  • linseed
  • Dip one sheet of wafer (güllaç) in warm milk by using a large dish. You can break the wafer into two pieces. Repeat the same for the other sheet. Let them stay in milk until they are soft. Line them two individual fluted brioche tins, in overlapping layers. One sheet of wafer covers one tin. Put the tins in a preheated oven at 12o°C until done for about 15 minutes. Let the tins cool.

    Cut the red leaf lettuce. Peel the cucumber and cut it diagonally into thin slices. Dice the red pepper. Thick cut garden cress.  Grate the carrot.
    Put all the prepared salad ingredients into two wafer bowls, including the cherry tomatoes.

    Lightly dress the salads with extra virgin oil, salt and lemon juice mixture. Sprinkle linseed. Makes two bowls.

    Salad in güllaç(starch wafers) bowl

    Pickled red peppers

    March 22nd, 2010 § Comments Off on Pickled red peppers § permalink

    These succulent sweet red peppers are great for culinary use. You can use them in several ways raw or cooked, also you can preserve them simply freezing, drying or pickling. By pickling them with this fast way, you can preserve them for several weeks in your refrigerator.

  • 6 sweet red peppers
  • 3 cloves of garlic (coarsely chopped)
  • 1 celery stalk (chopped)
  • 1 T. white wine vinegar
  • 1/4 cup extra virgin olive oil
  • Strech an oven tray with baking sheet. Line the sweet red peppers on the tray and roast them in a preheat oven. Turn them upside down until soft. Remove from the oven and peel their skins. If you put them in a plastic vegetable bag, the skins will come off more easily. Remove the core and seeds.

    Put the red peppers in a sterilized jar. Add coarsely chopped garlic with chopped celery stalk into the jar. Pour the olive oil, vinegar and close its lid tight. Refrigerate. The next day pickled red peppers will be ready. It stands several weeks in the refrigerator.

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