Roasted potatoes with fresh herbs

November 12th, 2010 § Comments Off on Roasted potatoes with fresh herbs § permalink

  • 4 potatoes
  • 1/4 cup extra virgin olive oil
  • 1 T lemon juice
  • 1 grated lemon rind
  • rosemary
  • sesame seeds
  • salt and black pepper flakes
  • red pepper
  • Peel potatoes and rinse them. Cut each potato lengthwise into quarters, then cut each quarter lengthwise into two wedges like slicing an apple.

    Mix lemon juice, extra virgin olive oil, lemon rind, rosemary, salt and black pepper in a baking dish.

    Put the sliced potatoes into the lemon-extra virgin olive oil mixture.

    Sprinkle with rosemary, sesame seeds and red pepper. Bake for about 45 minutes. Serve immediately.

    Perfect as a side dish.

    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.

    Walnut & black olive bread

    August 19th, 2010 § 2 comments § permalink

    I haven’t been very active during August, due to lack of our internet problem as well as we were out of city. I think for the time being, at least I solved the internet problem with a mobile broadband. But I can say that this month I will be away from the kitchen as we will be on vacation again.

    So I will be a good blogger hopefully, at the end of next month!

    This yeast free bread is perfect because no matter where you are, it is so easy to make it. If you like, you can add either 150 gr white cheese, in pieces or a cubed hard tomato.

  • 2 cup flour
  • 3 eggs
  • 1/2 cup yogurt
  • 1/2 cup extra virgin olive oil
  • 1 t. baking powder
  • 25 black olives -pitted and chopped
  • chopped fresh dill
  • 2 T walnut
  • Beat egg with yogurt and extra virgin olive oil. Add flour and baking powder. Mix well. Finally add the rest of the ingredients and stir them all by the help of a wooden spoon.

    Pour the mixture to a glass baking bowl. Bake in 175° C pre-heated oven for 40 minutes until golden.

    Let it cool down before serving.

    Aegean style fresh black-eyed pea beans

    August 3rd, 2010 § Comments Off on Aegean style fresh black-eyed pea beans § permalink

    Black-eyed peas are an excellent source of calcium and vitamin A for summer.

  • 500 gr fresh black-eyed pea beans
  • 1/4 cup extra virgin olive oil
  • 5 garlic cloves
  • 3 T lemon juice
  • salt  
  • String and cut the edges of the black-eyed pea beans. Wash and drain. Put them into a pressure cooker, add 1/4 cup water and salt. Cook for 15- 20 minutes.

    Take the boiled black-eyed pea beans to a service plate.  

    In a deep pan mix lemon juice,extra virgin olive oil and mashed garlics. Optionally, you may add a grated tomato to the sauce. 

    Pour the sauce to the beans. Always serve cold.

    Roasted gilt-head bream with lemon and pistachio

    July 28th, 2010 § 1 comment § permalink

    The gilt-head bream is common in Mediterranean and Aegean sea. It has a tender white flesh with rich taste. It can be found all through the year and prepared in many different ways.

    In some countries the fish is called as golden bream, for instance in Italian orata, while in Spanish it is dorata. In Turkish çipura~ çupra and in Greek ????????.

    It is indicated that fish meat contains Omega-3 along with calcium, iron and phosphorus at high ratios. It reduces the risk of heart attack also it drops cholesterol. Since fish is not a fatty food, it is indispensible in the slimming diets.

    This easy and delicious way to prepare gilt-head bream has to be tried!

  • 1 cleaned 600 gr gilt-head bream
  • 50 gr crushed pistachio
  • 1 green lemon juice freshly squeezed
  • salt
  • extra virgin olive oil
    Wash the fish inside and out well. Put the fish into a stainles steel roasting pan. 
    Salt the fish including its cavity. Rub the skin of the fish with green lemon juice. Sprinkle with crushed pistachio, also inside. Drizzle drops of extra virgin olive oil.
    Bake in 190° C pre-heat oven for about 25-30 minutes until the eyes are completely white.
    Serve with boiled green peas or with your favorite vegetable.

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