Mince on toast

February 8th, 2011 § Comments Off on Mince on toast § permalink

A very easy and classic snack.

  • 250 gr beef mince
  • 1 egg white
  • 2 t tomato-red pepper mix paste
  • 1 medium onion (finely chopped)
  • 1 t chopped parsley
  • 1 t green pepper (cut in small pieces)
  • 1 t red pepper (cut in small pieces)
  • 1/2 t allspice powder
  • 1/2 t black cumin powder
  • salt
  • pepper
  • In  a bowl combine beef mince with all the ingredients above and mix well.

  • 4 slices of all bran bread
  • extra virgin olive oil
  • 80 gr yellow cheese from sheep’s milk (sliced)
  • Brush the bread with olive oil. Spread the mince mix by pressing gently. Put sliced cheese on top of it.

    Preheat the oven to 200° C. Bake on greased tray until the cheese melts.

    Serve hot at once.

    Mushroom pie

    October 19th, 2010 § Comments Off on Mushroom pie § permalink

    Autumn is a beautiful transitional season that prepares people for winter. The savoury tastes of autumn familiarize people for cold weather, no matter how sad the end of summer.

    One of the Autumn taste is mushroom. If fall starts out rainy, like this year; it means, there will be many varieties of mushrooms. Experiencing fall in a city like Istanbul is immeasurable. One of an outdoor bazaar of the city, you may encounter truffles, kanlıca type or any kind of cultivated mushrooms on sale.

    Naturally, it is a must to prepare a dish with mushrooms during the season.

  • 2 cup flour
  • 1/4 cup yogurt
  • 1/4 cup extra virgin olive oil
  • 1 1/2 T baking powder
  •  In a large bowl mix all the ingredients together. Roll out the dough into a greased and floured 28cm diameter cake pan. 

                    

    For the filling:      

  • 250 gr mushroom (cleaned and sliced- do not wash or peel. wipe with a damp towel)
  • 60 gr whey cheese (in Greek ???????? ~ in Turkish lor)
  • 100 gr grated hard yellow cheese (in Greek ?????? ~ in Turkish kaşar) or Parmesan cheese
  • 1 egg (beaten)
  • black pepper flakes
  • Pile the sliced mushrooms on top of the dough. Fill the pie with whey cheese. Cover with grated hard yellow cheese.

    Brush the top with beaten egg. Sprinkle with black pepper flakes.

    Bake in 190° C pre-heated oven for 25 – 30 minutes until golden brown.

    Jujube pie

    October 14th, 2010 § 2 comments § permalink

    The jujube also called as Chinese date, is not a very well known fruit. The English name derives from Greek ???????? (gigifa) but it is scarcely known in Greece. The origin of this fruit is from China while it is also grown and cultivated in India, Russia and Middle East including Turkey. In Turkish we call the fruit hünnap, deriving from Persian annab. The jujube fruit contains potassium, phosphorus, manganese, calcium, iron as well as vitamin A and C. For that reason it has been used in medicine for thousands of years in China.

    This is the harvest season for this palatable fruit and can be find fresh in the markets nowadays.

    It has wide culinary use i.e. jujube jam, jujube tea or honey.

  • 2 eggs
  • 1/2 cup sugar
  • 1/4 cup milk
  • 1/4 cup extra virgin olive oil
  • 1 1/2 cup flour
  • 1 T baking powder
  • 1/2 lemon juice
  • 1 grated lemon rind
  • In a large bowl beat egg with sugar until stiff. Add milk, olive oil,lemon juice and lemon rind. Pour flour and baking powder over the mixture and mix well.

    Pour into a greased and floured 28cm diameter cake pan.

    For the filling:

  • 350 gr jujube fruit (peel in stripes-stoned and sliced)
  • cinnamon, clove powder, ginger powder
  • 3 T chopped walnut
  • Mix the ingredients all together.

    Cover the pastry with sliced jujube fruit mixture. Bake in 175° C pre-heated oven for 20 minutes.

  • granule icing sugar
  • Dust with granule icing sugar and serve.

    Black forest fruit tart with banana and grape

    August 2nd, 2010 § Comments Off on Black forest fruit tart with banana and grape § permalink

    Clotted cream or kaymak in Turkish, is one of the most important source of flavour in Turkish cuisine. It is obtained by concentrating the fat in milk. Kaymak today is served mainly alongside with desserts as well as can be served as an ice cream.
    This fruit tart is excellent when served with a scoop of clotted cream (kaymaklı – ?? ???????) ice cream.
  • 250 gr flour
  • 60 gr caster sugar
  • 120gr butter
  • 1 egg
  • vanilla extract powder
  • baking powder
  • a pinch of salt
  • 1/2 lemon juice
  •  

    Cream the room temperature butter with caster sugar in a mixing bowl. Add egg and lemon juice. Finally add flour, baking powder, vanilla and salt. Mix well and make a dough. Make a ball, cover with a plastic wrap and refrigerate at least one hour.

    Remove from the refrigerator and roll it. Transfer it to a greased tart mold. Bake at preheated 190° C until gold and let cool.

    For red currant glaze:

    Heat the red currant jam or compote in a small saucepan over medium heat until melted with water. You can use any other red fruit jam. Remove from heat and strain the jam through a fine strainer. Let cool the thick glaze.
    Brush the red currant glaze to the bottom of the tart. For an option, you can spread melted chocolate instead of fruit jam glaze to the bottom of the tart.
    For the top:
  • banana (sliced)
  • redcurrant
  • sour cherry (stoned)
  • grape (cut lengthwise into two)
  • Prepare the fruits and decorate them on the tart.Serve immediately. This tart is best eaten the same day.

    Fresh fruit mini tarts

    July 16th, 2010 § Comments Off on Fresh fruit mini tarts § permalink

    The plums can be attractive purple, green, red or yellow colour and known for their delicious taste and aroma. Generally mature plums have a dusty white coating. It is said to be they are native in China. They are high in carbohydrates but low in calories. An excellent source of vitamin A, calcium, iron, magnesium and fiber. When dried it is called prune.

    My husband picked the plums of the mini tarts from their garden in Volos- Agria and they are absolutely organic. 

    For the dough:         

  • 1 cup flour
  • 60 gr. butter
  • 1 egg
  • 40 gr caster sugar
  • 1/2 t. baking powder
  • vanilla extract
  • 1 t. lemon juice
  • 1/2 grated lemon rind
  • a pinch of salt
  • Cream the room temperature butter with caster sugar in mixing bowl. Add egg, lemon juice, lemon rind. Finally add flour, baking powder, vanilla and salt. Mix well and make a dough.

    Grease the mini tart molds. Place the dough by pressing it to fit into each mold. Bake at preheated 180° C until gold and let cool.

    For the top:

  • 6 apricots
  • 6 plums
  • redcurrant
  • sour cherry paste
  • Stone and cut the apricots and plums into small pieces. 

    Spread a layer of sour cherry paste inside the tart shells. It should come up to the edge of the shell.

    Decorate with fresh fruits like redcurrant, apricot and plum slices. Serve chilled.

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