- 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!
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Category Archives: Recipes
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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!
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.
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!
Bouillabaisse is the fish lovers favorite soup and is from Marsailles Southern France. It is a combination of the fresh fish filets with some shellfish i.e. shrimp, mussels and some vegetables. I have created my own recipe and it is a simplified version of the regular Bouillabaisse recipe. I hope you will enjoy it too!
For the Soup:
(***All the fish ingredients can be altered according to what type of fish or shellfish you like, only important note is that the fish fillet that I enjoyed using each time is a white fish i.e. Halibut, red fish, grouper and as shellfish I like to use shrimp, and mussels but not too crazy about scallops, so please use the ones that you like with this recipe.)1 1/2 cup small colorful potatoes ( aprx. 10 of them or fingerling potatoes/washed and no need to peel!) 14 oz./or 2 medium size filet of White Fish ( Halibut is very fresh right now it is the season, or grouper, sea bass can be a good choise too) prepared ( cleaned, and cut into 2 inch strips) 4 scallops 6 large shrimp ( peeled and cleaned) 8 black fresh mussels ( optional/ washed, brushed and cleaned) 3 garlic ( peeled and crushed) 3 tbsp Olive Oil 1/3 cup white wine 5 medium size tomatoes ( peeled and chopped) Salt to taste 2 tbsp chopped Basil 2 tbsp chopped chives 1 1/2 tbsp of Cream ( heavy Cream or optional Milk)
Prep Time : 25min Cook Time : 40min
Ready Time : 65 min
Servings : 6 servings
Clean the fish and prepare it into strips or medium size chunks.
Wash the potatoes.
Peel and wash tomatoes. Place 3 tbs olive oil on a small pan and add 3 crashed garlic cloves. After sauteing add the tomatoes and wine, salt and pepper as well. On low medium heat boil the sauce slowly until everything is well cooked for about 10-15min add the 1 1/2 tbsp heavy cream as well ( or fat free milk if you are dieting!).
On a deep dish (that can be used in the oven), place the fish fillet, along with the potatoes. (Note: Do not place the shellfish, we are going to add the shellfish at the last 10 minutes to avoid overcooking of the shellfish!)
Pour the tomato sauce on top of the fish. Add the basil as well and place in the oven at 350F.
Bake the fish for 20 minutes and add the shellfish by mixing in to blend with the sauce, (shrimp, mussels, and scallops) for about 10-15minutes more.
After it is cooked, place some more fresh basil on top of the dish.
Serve on an individual deep dish with chives!
This dish is great to prepare for a party dish, for an evening dinner, or just as a side for a salad dish. Simple, elegant and very tasty!
Details:Prep Time : 20min
Cook Time : 8-10 min
Ready Time : 30
Servings : 12 skewers ( 6 servings)
1 Lb Salmon with(clean, pull out any pin bones, trim the fat and skin the fish using the filleting knife or can ask the fish department at your local store to prepare for you).
For Marinade:3 tbsp Shoyu ( Japanese soy sauce) 1 1/2 tbsp sugar 1 tsp Rice Wine Vinegar 3 tbsp Sake ( if not use Vodka)
For the Ginger Soy Dressing:1 1/2 tbsp fresh ginger ( peeled and minced) 2 1/2 tbsp chives ( or scallions fine part/ finely sliced) 2 tbsp lime juice 7 tbsp shoyu ( Japanese soy sauce) Extra Equipment:
12 wooden skewers presoaked in cold water
Cut salmon into 48- 1 inch cubes.
For the marinade, place soy sauce, sugar, sake, vinegar in a small pan and boil over medium heat. Simmer for 10 minutes until the syrup is thick and cool.
For the ginger soy dressing, mix ginger ( that has been finely chopped), chives ( minced), lime juice, soy sauce together and let it stand in room temperature to allow the flavors to blend.
Mix the marinade that has cooled with the salmon in a deep dish for at least 15 minutes.
Place the salmon cubes on the skewers 4 piece at a time and broil in medium heat for 4 minute each side or until golden color.
Place them on a serving dish and serve with rice or grilled vegetables Japanese style. Place the ginger dressing on the side of the serving plate, and use it for the salmon as dipping sauce.
This is one of my favorite desserts. I also use less eggs compare to many other Créme Caramel recipes, therefore you can barely feel the egg inside our recipe. It also creates a lighter creme caramel recipe. The secret is that it takes longer to cook then other recipes, but it is lighter because of that.
Details:Prep Time : 20min
Cook Time : 50-60min
Ready Time : 1 hour
Servings : 12 small custard cups
Note: Can stay fresh for up to 4 days after it is prepared.
Caramel Sauce for the custard cups:1 cup Sugar 4 tbsp Water
Milk Mixture for the Créme Caramel:4 Cup Skim Milk 4 Eggs 1 1/4 cup sugar 2 tsp Vanilla Sugar Oven Pan: ( to be used to bake the custards)
1 -1 1/2 cup hot water to reach 1″-2″ water around the custard cups
First let’s preheat the oven to 325 F. While the oven is preheating let’s start with preparing the custard cups. First coat each cup with some water and pour the water out. This will eliminate the caramel from sticking to custard cups.
Preparation of caramel:
Place 1 cup of sugar to a small pan and heat on low medium.
When sugar becomes caramel colored, we can go ahead and add 4 tbsp Water. Mix well and remove from the heat after boiling for few seconds more.
After our caramel is ready and mixed well, pour equal amounts of caramel into our custard cups that have been rinsed with water.
Preparation of the milk mixture:
Place all the remaining ingredients ( except for the water!) 4 cups Skim Milk, 4 Eggs, 1 1/4 cup sugar, 2 tsp Vanilla Sugar in a bowl and mix well until the ingredients well blended.
Pour the liquid into custard cups over the caramel sauce that has already cooled.
Place custard cups in a shallow pan
and pour 1-2 inch (1-1 1/2 cup)of hot water around the cups. Bake for 50-60 minutes until each cups has a light golden tone on top and the liquid is firm. Sometimes it takes even longer depending on the oven type.
After we bake, take out the pan and place them on the counter to cool. Place each cup covered after it has been cooled outside and refrigerate custards until it is time to serve our desert.
Before we serve, loosen with a knife sides of the custard cups and mold each dessert to plates.
This salad is a true variety of greens and flavored with the great taste of Pear slices that are toasted with dash of sugar. It is a great salad for luncheons and it can be served with grilled chicken, grilled beef or even smoked salmon. We will need the following items for our salad!
Details:Prep Time : 20min Cook Time : 5-6min Ready Time :25 min Servings : serves 4-6
Salad:8 cups of mixed salad greens (pre-washed) 1/4 cup Red Onion ( round thin slices) 2 tbsp Pecans ( roasted and in small pieces) 1/2 cup Strawberries ( washed and sliced) 1 tbsp Boursin Cheese ( or goat cheese) Salt Pepper ( fresh ground pepper)
Pear:2 cups Pears ( peeled, cored and small slices) 1 1/2 tbsp Sugar 2 tsp lemon Juice 1 tbsp olive oil
Dressing:1/2 cup sugar 1/4 cup honey 2/3 cup white wine vinegar 3 tbsp apple cider vinegar 2 tbsp Worcestershire sauce 1 tsp mustard
We are first going to prepare pear slices for our salad. This will give us time for cooling our pears before we mix it in with the greens. Peeling and coring the 2 pears will be our first step. After peeling the pears halve them lengthwise. Scoop out the core and take out the seeds. Slice the pear into small strips and pour 2 tsp of lemon juice over the pear slices to prevent browning. Place the slices into a small frying pan by adding 1 tbsp olive oil and 1 1/2tbsp sugar mix well over reduced heat.
Simmer for 15 minutes or until it is golden color in the frying pan. Remove pears from the pan and place them to a small plate to cool before we use it for our salad.
Place 8 cups of mixed salad greens into a large bowl. Add sliced red onions, chopped pecans, sliced strawberries.
For our dressing combine sugar, honey, white wine vinegar, apple cider vinegar, Worcestershire sauce, olive oil, mustard together and mix until well blended.
Add dressing into the salad mixture and toss well. Add the pears and , and Boursin cheese ( or goat cheese is fine too) on top. Finally sprinkle with salt and ground pepper.
We can serve this salad with smoked salmon, grilled chicken or grilled meat. I have used this time smoked salmon on the side and placed on top some capers to decorate.