- DILSAT BAYSAL on “Grilled Chicken with Cilantro Lime Marinade”
- DILSAT BAYSAL on “Plum Tart” perfect for Fall!
- Didem on “Pumpkin Desert” Ottoman Style
- Didem on “Plum Tart” perfect for Fall!
- Didem on “Grilled Chicken with Cilantro Lime Marinade”
- DILSAT BAYSAL on Invitation Ideas
- Sam S. on “Plum Tart” perfect for Fall!
- DILSAT BAYSAL on “Plum Tart” perfect for Fall!
- Sam S. on “Plum Tart” perfect for Fall!
October 2014 M T W T F S S « Sep 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
Author Archives: DILSAT BAYSAL
This is a great Mediterranean dish that resembles a dish called “Imam Bayildi” from Turkey. It is usually prepared as an Appetizer. It is a great dish to be prepared a day before the dinner party and it is served in room temperature. I prepare it with a twist and use different ingredients then the typical recipe. I hope you will enjoy this dish with Pine-nuts and mushrooms, giving a different flavor to this great traditional Turkish dish!
Prep Time : 30min
8 long thin Eggplants ( wash, trim the “heads” of the Eggplants and peel the eggplants in stripes)
2 large red Bell Peppers ( washed and cut into small stripes)
1 1/2 cup mushrooms ( cleaned and cut into small pieces)
3 Garlic Cloves ( peel and chopped)
2 tbs Basil or a small bunch( chopped)
1 Tbsp Pine Nuts
3tbsp Olive Oil
4 sugar cubes
Salt to taste
Cook Time : 1 hr
Ready Time : 1 1/2 hr
Servings : 8 people
1 cup of Olive Oil to fry the Eggplants ( or as much as needed to fry the Eggplants)Step 1:
Wash, trim the heads of the eggplants and peel the them in strips. Place the eggplants in a bowl filled with water and add salt. Meanwhile chop all the ingredients one by one starting with bell peppers, mushrooms, garlic and basil.
Take the eggplants from the water mixture and drain the water, pat dry. Place the 1 cup Olive Oil into the frying pan ( you might need less, but it depends on the size of the eggplant). After the oil is hot brown the eggplants from all sides or until they have softened approximately for 10min in Medium heat. After you have browned the eggplants lay them on a tray with paper towel to get the excess fat.
Place the mushrooms on a pan and salt them lightly, cover until all there is no liquid left from the mushrooms. Add 3 tbsp olive oil and garlic, bell Peppers and last the pine nuts. Saute until all the vegetables are golden color!
Sprinkle the vegetable mixture with sugar and salt. Cover and cook the vegetables until they are soft and juicy!
Place the chopped basil last and mix with the cooked vegetables!
Place the browned eggplants on a baking pan and split open a pocket in each eggplant. Place the cooked vegetable mix into each eggplant and make sure to stuff each of them and by placing the eggplants side by side on the baking pan. Add 1/2 cup of water and place them in the oven ( 350 F) for 30-35 min until they are golden.
Serve in room temperature and decorate with fresh basil, enjoy!
“Ephesus”/Celsus Library (117A.D.)-TURKEY
History still standing..
One of the great places to visit in Turkey is “Ephesus”. This ancient city was used to be the one of the most important commercial and religious center of early Christianity…
I have seen the flower of Artichoke for the first time in Cesme, Turkey. I love the taste of this amazing vegetable. I love it even more now, after seeing its beautiful flower…
Healthy vegetable soup, great for summer Months!
Prep Time : 20min
Cook Time : 20min
Ready Time : 40
Servings : 6 Bowl
2 Celery Root ( peeled and sliced into small cubes)
6-7 small size carrots ( peeled and cut into small strips)
1 small Onion ( peeled and chopped)
2 Small Potatoes ( peeled and cut into small pieces)
4-5 cups of Chicken Stock
1/4 cup of Heavy cream ( or if you are on Diet use light milk instead)
Salt and Pepper to taste
2 tbsp of butter
4 slices of French Bread( cut into small pieces )
2-3 leafs fresh Basil (chopped)
First melt the butter and saute the onions on a deep bowl.
Peel carrots and cut them into small pieces.
Peel the Celery Root and cut it into cubes.
Peel the potatoes and slice them into small pieces. Place all the cut vegetables into the pot with the sauteed onions.
Add the Chicken Stock to the vegetable mix and boil in low-medium heat until the vegetables are melting approximately for 20-25 min.
Add the cream into the mixture and blend with a blender until it becomes creamy.
After mixing with the cream add salt and peper to taste into the soup mixture and boil for few more minutes.
Prepare the bread slices and drizzle with olive oil. Place them on a flat tray and broil for few minutes until they are golden color. Meanwhile clean and chopp basil to garnish.
Place the soup on a small bowl. Decorate with bread croutons and basil slices last.
This is a great appetizer, side dish or it can be prepared with a side of pasta to be served as vegetarian main dish. This dish is usually prepared fried in Italian recipes or in Turkish recipes, but I have tried making it in the oven, to make it healthier. I highly recommend this great healthy dish if you like Eggplants!
Details:Prep Time : 20min Cook Time : 20min
Ready Time : 40-45min
Servings : 6 servigns Ingredients: 3 Large eggplant ( cut into small 1-1 1/2 inch cubes) 1 tsp salt (to be used for the water with eggplant) 2 Bell Pepper ( Red and Yellow / Cut into small cubes) 2 Tbsp Olive Oil Salt to taste Tomato Sauce: 4 medium size tomatoes (peeled and chopped) 2 garlic cloves (chopped) Salt to taste 1/2 Tbsp Sugar 1/4 cup Basil ( chopped) Decorate: Small Baby Mozzarella’s ( 8-10 pieces) Fresh Basil ( chopped) Step 1:
Wash and cut the eggplants into 1-1 1/2 inch cubes. Place them into a deep dish and cover with water, add 1 tsp salt into the water. After 5 minutes remove eggplants to a paper towel by squeezing the excess water out. This process will remove the bitter taste of eggplant. Place them into a deep dish.
Add the bell peppers with the eggplants into the bowl, add 2 tbsp olive oil, salt to taste and mix well. Place it to a flat oven tray and bake in 425 F for at least 15-20 minutes or until golden color.
Remove the eggplants from the tray and place them into a oven safe baking dish after its cooked.
Place 4 medium size the tomatoes ( peeled and chopped), 2 garlic cloves, basil, 1/2 tbsp sugar, salt to taste into a small sauce-pan and simmer until the all the ingredients melted.
Pour the tomato sauce on top of the eggplants and place the small mozzarella’s on top of the tomato sauce. Place the dish in 400 F for another 10-15 minutes until the mozzarella melt.
After its cooked and the mozeralla has melted, decorate with fresh basil. Serve with fish, chicken or as an appetizer.
“Poland”/2010- Real Estate Signs on big fields were put with these gigantic letter and number signs, even if you speed you won’t miss it!
I made this dinner on Sunday, you can not go wrong when you coat the chicken with cornflakes! It creates a perfect coating and keeps the chicken very moist. It can be prepared ahead of time and can even be frozen. I love this dish, it is simple and can be dressed up by preparing different toppings or side dishes. It can be served with Salad, Pasta or Rice and can be served for lunch or dinner…Perfect easy recipe!
Details:Prep Time : 15min Cook Time : 20-25min ( until golden color) Ready Time : 45min
Servings : 4 servings Ingredients: 4 skinless, boneless chicken breast ( cut into 2-3 “strips ) 2 tbsp Heavy cream ( for lighter version alternate with Milk) 1 tbsp Pesto sauce 1 tsp Salt 2 cups crushed cornflakes cereal Optional: Mushroom Sauce: 10 oz Mushroom 1/2 cup small Artichokes ( 1 smal jar) 3 Garlic Cloves (peeled and chopped) 1/2 cup cherry tomatoes (halved) 2 tbps Olive Oil Salt to Taste 1 tbsp chopped fresh basil
Oven: 375 F
Preheat oven to 375 F .
Rinse and trim the chicken breast, place it into a deep bowl.
Add to the bowl of chicken pieces, 2tbsp of heavy cream, 1 tbsp of Pesto sauce, 1 tsp of salt and mix well until each piece is coated well. I would refigirate for at least 15 minutes with this marinade, you can even do it longer, but leave the cornflakes coating to the last minute.
Put crushed cornflakes on a shallow plate. After the chicken has marinated for at least 15 minutes or longer, place each chicken piece one by one into the crushed cornflakes making sure that each piece is covered. Place them on a lightly greased oven tray.
Bake the chicken pieces for 20-25 minutes or until golden color and crispy.
Different serving suggestions:
Serving Suggestion 1:
It can be served with a side salad and rice.
Serving Suggestion 2:You can also serve the chicken with a mushroom artichoke sauce, prepared with olive oil and garlic and roasted tomatoes. Side dish can be pasta and asparagus on the side! For the mushroom sauce:
Place the cleaned and sliced 10 oz Mushroom on a pan add some salt and cover until it has released all the liquid. Add 2 tbps Olive Oil and 3 Garlic chopped into the mushroom mix and saute. Add the 1/2 cup small Artichokes ( 1 small jar). Broil the 1/2 cup cherry tomatoes that have been halved in medium high for about 5-6 minutes. Add to the sauce right before you serve and decorate with chopped basil!
It is one of my favorite German Cakes. “Obstkuchen” is a great recipe and great time for fresh berries starting April until June, light, easy and delicious cake…We can make this with any of your favorite berries of your choice. I have used Raspberries for this time and I have used our tart recipe for the dough from “the Plum Tart” recipe from our previous recipe.
Prep Time : 30 min
Cook Time : 15-20min ( or until Golden it bakes very fast depending on how thin the tart dough has been prepared!!!)
Ready Time : 60min
Servings : 8-10 slices
For the Tart Dough ( Same as our Plum Tart Dough on our previous recipe):
2 cups Flour
1 stick Butter
1/2 cup Sugar
1 Egg Yolk
1 tablespoon Lemon Zest
1/2 teaspoon Vanilla Sugar
Vanilla Sauce Filling:
1 Package Vanilla Sauce Mix
2 Tbs Sugar
1 Cup of Cold Milk
15-18 Oz. fresh Raspberries
1 Package of Clear Glaze ( Dr. Oetker)
2 Tbsp Sugar
1 cup of Water
Tart Pan ( Rectangle or Round 9 1/2″)
Please add all the dough ingredients inside of a deep dish bowl and using the mixer, blend all the ingredients well until it reaches a sandy texture. After mixing please use only half of the dough or according to your tart form size save the rest of the dough and freeze it inside a Ziploc to use it for another great recipe!
Butter a 9 1/2 inch Tart Form and place the dough by sprinkling all around the form equally. After placing the dough press with you hand to create a firm dough and to give the shape of our tart form perfectly.
Form the tart dough into the tart form firmly and as thin as possible!
Round (9 1/2″)
Rectangle Tart Form ( one of my favorite!)
Bake in 350F for 15-20 min until golden color! It might take less time depending on the thickness of your dough on the tart form and let it cool…
Mix the Vanilla Sauce mix with 2 tbs Sugar first inside a small pot and then place on the stove on low medium heat.
Add 1 cup of milk to the mixture and mix well, by stirring constantly until the sauce thickens.
After the sauce is done, before it is cooled poor inside the baked tart shell.
Wash and dry the fruit very well and place one by one on top of the vanilla sauce mixture tart one by one. You can even use different berries and create a great color combination!
I like to use jelly like glaze and best one is Dr. Oetker’s Clear Glaze. Place on a small pot 1 package Glaze Mix Powder.
Add 2 Tbs Sugar and mix well with the Clear Glaze Powder and add 1 cup of water to the mixture. Place the mixture on low heat on top of the stove. Mix well and stir until it heats up and becomes clear and thick. While it is still warm use a metal spoon and poor over the fruits equally, by making sure that every fruit is covered with glaze.
Let it cool and serve the same day for best result!
After it has cooled we can take out from the tart form and place it on a serving plate!
Perfect combination of flavors! This lamb dish is one of my favorite recipes to prepare. It is a practical recipe and filled with vegetables. It can be served with white rice or with pasta on the side.
Prep Time : 20min
Cook Time : 40-45 min
Ready Time : 80min
Servings : 6-8 servings
Ingredients:2 1/2 Lbs of boneless Lamb Stew Meat ( cut into 1 inch cubes) 4 garlic cloves ( peeled) 6 shallots ( peeled) 6 medium size tomatoes ( peeled and chopped into small pieces) 10-12 Cherry Tomatoes ( cut from middle) 8-10 small baby potatoes ( peeled and washed) 1 fresh yellow pepper ( cut into 1/2 inch strips) 1/ 4 cup fresh chopped mint 1 tsp Salt 1/2 Tsp Crushed Pepper 1/2 Tsp Ground Cinnamon I don’t use any butter for this recipe!!! To Decorate: 1 tbsp fresh chopped Mint Step 1:
On a large skillet with lid, first place the lamb
and then add each ingredients starting with shallots (6 peeled), and Garlic ( 4 peeled cloves),
the potatoes ( 8-10 peeled baby potatoes)
cherry tomatoes ( 10-12, halved), bell pepper ( 1/2 inch strips),
cinnamon, Salt, Pepper and fresh Mint ( 1/4 cup, chopped).
Mix all the ingredients leave the lamb as much as possible on the bottom of the pot.
Place the lid and cover and cook for 40-45 minutes on medium low heat on the cook top without adding any water. The lamb relieves its own natural juice and blends with the tomatoes slowly. It gives a great natural taste…
Let it simmer for 20-25 minutes before serving. Decorate with with fresh mint and serve it with Pasta or white Rice!