Author Archives: Admin

Handmade macaroni

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handmade-macaroni

6 Serves/ Preparation: 60 Minutes

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Ingredients:

 

  • Before laid out handmade macaroni
  • Water and salt required
  • 2 Hellim cheeses or dried curd cheeses
  • 2 Tablespoons dried mint

For the sauce:

  • 1 Chicken jointed
  • 4 Onions
  • 3 Large ripe tomatoes
  • 1 Tablespoon paprika or tomato paste
  • Salt
  • Ground cumin to taste

METHOD

  • Wash the chicken well and rub all over with lemon
  • Cook the chicken in a wide saucepan until it soaks up its juices
  • Add the oil and cook until golden all over
  • Add the sliced onions and cook until yellow
  • Add the tomato or paprika paste and diced tomatoes
  • Cook for a little while before covering with hot water and leave to simmer
  • When well cooked add salt and spices
  • Bring a large saucepan of water to the boil adding the salt and a few drops of olive oil
  • Drop the macaroni into the boiling water and cook 5-10 minutes
  • Strain and sprinkle with the grated cheese and dried mint mixture
  • Add the sauce and serve hot

Bon Appetit

 

pumpkin pasties

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pumpkin-pasties

METHOD

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  • Place the flour, yogurt, yeast, sugar and water into a large bowl
  • Knead well until the dough no longer sticks to the hands
  • Leave the dough in a warm place for 1-2 hours to prove
  • While the dough  is proving prepare  the filling
  • Wash and peel the pumpkin and cut lengthways in half
  • Remove the soft centre and discard and cut into small cubes
  • Place in a saucepan with a little oil and cooked rice and simmer until the pumpkin cubes are soft and the water has been absorbed
  • Add the sultanas, almonds, spice and sugar and mix well
  • Taking small lumps of dough, roll out thinly to the size of your palm
  • Place filling on one half of round and close to form a pasty
  • Place on pregressed tray and cook until golden in a preheated oven at 180c

İNGREDİENTS

for the dough:

  • 1 kg flour
  • 1 water glass yogurt
  • 125 grams margarine
  • 1 Turkish tea glass granulated
  • sugar
  • Yeast
  • Water as required

For the filling:

  • ½ kg pumpkin
  • ½ water glass of granulated sugar (to taste)
  • 1 water glass of sultanas
  • 1 water glass of  finely ground almonds
  • 1 water glass of fine bulgur wheat of rice
  • 2 tablespoons of powdered cinnamon

Bon Appetit

pumpkin-pasties_01

Village sesame Coated bread

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village-sesame-coated-bread

METHOD

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  • Make a village bread dough but in order to shape the bread more easily, use less water to produce a slightly firmer dough
  •   Strew a liberal amount of sesame and black cumin seeds on to your table or bread board
  • Take a piece of the dough and roll it backwards and forwards over the seed mixture to form the traditional sausage like shape of the çörek bread
  • Take a knife and slash the bread at intervals across its width
  • Leave covered in a warm place to prove for 1-2 hours.  while the bread is proving, preheat your oven
  • Cook the breads for 30-45 minutes until a light golden colour.

İNGREDİENTS

  •  10 kg flour
  • Home made yeast
  • 2 tablespoons aniseed
  • 1 small spoon powdered cinammon
  • 2 glasses sesame seeds
  • ½ glass black cumin seeds
  • Water as required

Bon Appetit

Yorkshire Pudding

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yorkshire-pudding

Yorkshire Pudding

Ingredients:

1 cup milk
2 eggs
1/2teaspoon salt
1cup all-purpose flour
1/4cup reserved drippings from roast or unsalted butter

Preparat¡on:

1. Process milk, eggs and salt in blender or food processor 15 seconds. Add flour ; process 2 minutes. Let batter stand in blender at room temperature 30 minutes to 1 hour.

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2. Place reserved meat drippings in 9-inch square baking pan. Place in 450°F oven 5 minutes.

3. Process batter another 10 seconds; pour into hot drippings. Do not stir.

4.Immediately return pan to oven. Bake 20 minutes. Reduce oven temperature to 350°F; bake 10 minutes or until pudding is golden brown and puffed. Cut into squares

Roast chicken with rice

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Roast chicken with rice

chicken

 

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Serving size: Serves 4
Cooking time: More than 1 hour
Course: Iunch, Main
Favourite flavours: Chicken, Easy recipes
Convenience recipes: Budget, four or Iess

INGREDIENTS

cranberry jeIIy, 1/3 cup
orange, 1, grated zest, juice
rice vinegar, 2 tabIespoons
butter, 20g, plus extra 20g
onion, 1, finely chopped
rindless bacon, 1 rasher, fineIy chopped
garlic, 1 clove, crushed
long grain rice, cooked, 1 1/2 cups
craisins, 1/4 cup, roughIy chopped
parsIey, chopped, 1/4 cup
large chicken, 1.8kg

METHOD
  1. Preheat oven to moderate, 180C.
  2. In a smaII saucepan, combine cranberry jeIIy, juice and vinegar. Stir over low heat untiI melted and smooth. Simmer 2-3 minutes, to reduce slightly. Set half aside.
  3. Melt butter in a saucepan on medium. Saute onion, bacon and garlic 2-3 minutes. Transfer to a bowI with rice, craisins, parsley and zest. Mix weII. Season to taste.
  4. Fill chicken cavity with rice stuffing. Tie legs together with kitchen string.
  5. PIace chicken in a baking dish. Brush with extra butter and season to taste.
  6. Bake 1 1/2 hours, basting with glaze every 20 minutes, until cooked (juices wiII run clear when a skewer is inserted between Ieg and thigh joint).
  7. Rest chicken 15 minutes before carving. Serve with stuffing and reserved cranberry sauce