Author Archives: haydar demir

About haydar demir

My name is Haydar Demir. I’m from Cyprus, Famagusta. I was born on November 29, 1994, in Famagusta. I have a small family. There are 1 sister and 1 elder sister. I’m right in the middle. I had a great childhood. My family always was together, especially in aids and New years In 2011, I graduated from high school. In the same year, I tried to get into University. In the same year I went to faculty of law (2011- ). I have to study hard and be successful here. I will do my best to be a great person.

DEEP-DISH SPINACH AND GOAT’S CHEESE OMELETTE RECIPE

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DEEP-DISH SPINACH AND GOAT'S CHEESE OMELETTE RECIPE

DEEP-DISH SPINACH AND GOAT’S CHEESE OMELETTE RECIPE

This thick, eggy mixture is oven baked and makes a delicious supper served either hot or cold. Served cold it makes a great picnic treat too.

Serves 4

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INGREDIENTS

  • 50g (2 oz) butter, softened
  • 500 g (1 lb 2 oz) spinach, trimmed and shredded
  • 1 large leek, trimmed and shredded
  • 1 tsp cumin seeds. lightly crushed
  • 6 large free range eggs, beaten
  • 225 g (8 oz) firm goat’s cheese, crumbled
  • Salt and freshly ground black pepper

Preparation

  1. Preheat the oven to 180 degrees/350F.gas 4. Use about 2 teaspoons of butter to thickly grease a 23 cm(9 in) round pie dish, at least 5 cm (2in) deep, and place on a baking sheet.
  2. Melt the remaining butter in a large saucepan and add the spinach, leek and cumin seeds. Cook, stirring occasionally, for about 5 minutes, until the vegetables habe wilted and softened. Drain well, pressing against the side of the colander. Transfer to a heatproof bowl and set aside to cool.
  3. Mix the eggs into the cooled spinach mixture and carefully mix in the goat’s cheese. Season well and then trasnfer to the prepared dish. Level off the top and bake in the oven for about 35 minutes until just set. Stand for 10 minutes before slicing to serve hot. Alternatively, allow to cool before serving in wedges.

Freezing: not suitable 

BEJEWELLED SMOKED CHICKEN SUMMER SALAD RECIPE

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bejewelled smoked chicked summer salad

BEJEWELLED SMOKED CHICKEN SUMMER SALAD RECIPE

You don’t just have to save your berry harvest for pudding, try adding them to a salad for an extra tart/sweet flavour. It’s up to personal taste which ones you use, but this is my favoruite combination.

SERVES: 4

INGREDIENTS: 

FOR THE DRESSING:

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  • 4 Tbsp raspberry or other berry vinegar
  • 2  Tbsp cold-pressed rapeseed oil or extra virgin olive oil
  • 1 Tbsp wholegrain mustard
  • 2 tsp clear honey
  • Salt and freshly ground black pepper

FOR THE SALAD:

  • 350 g *12 oz) assorted berries and currants (Such as small strawberries, redcurrants and raspberries)
  • 125g radishes, trimmed
  • Large handful of salad leaves (Such as wild rocket, mizuna or corn salad)
  • 450 g (1b) skinless, boned, smoked chicken sliced
  • Few springs of fresh tarragon

Preparation:

1. First prepare the dressings. Put the vinegar, oil, mustard, honey and seasoing in small screw-top jar and shake well to mix. Set aside until ready to serve.

2. Carefully rinse and dry the berries and currants. Remove the tops of the strawberries and cut in halves or quarters depending on size. Strip the redcurrants from the stalks and place in a bowl. Mix in the raspberries. Set aside. Thinly slice the radish.

3. When ready to serve, put a few salad leaves on each serving plate and sprinkle with radish and the berries. Top with a few slices of smoked chicken and spoon over the berry dressing. Sprinkle with a few leaves of tarragon and serve at room temperature.

 

Cook’s note: The secret of this salad is to serve it unchilled. While you can prepare the various elements in advance, let them stand at room temperature for about 10 minutes to allow the flavours to develop before serving.

 

Freezing: Not suitable

 

Kathryn Hawkins

CHILLED BEETROOT AND SOUR CREAM SOUP RECIPE

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chilled beetroot and sour cream soup

 

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CHILLED BEETROOT AND SOUR CREAM SOUP RECIPE

WARNING!; This has to be one of the prettiest soups you will ever make. If you’re not into cold soups, try serving it over ice in a glass and drinking it as a savoury smoothie.

Serves : 6

Ingredients:

  • 50 g (2 oz) butter
  • 1 onion, peeled and chopped
  • 1 garlic clove, peeled and crushed
  • 1 tsp caraway seeds, lightly crushed
  • 1 tsp coriander seeds, lightly crushed
  • 350 g (12 0z) carrots, peeled and copped
  • 450 g (1 lb) 
  • 1.5 L vegetable stock
  • 150 ml (5 fl oz) sour cream
  • Small beetroot leaves, to garnish

Preparation:

1. Melt the butter in a large saucepan and add the onion, garlic and spices. Cook, stirring, for about 5 minutes until softened but not browned. Add the carrots and remove from the heat. Set aside.

2. Wash the beetroot well, then carefully peel ( You may want to wear later gloves because the juice will stain your fingers) abd cut into small pieces. Stir into the saucepan and return to the heat. Cook, stirring, for 1 minute until well incorporated into the oniony butter..

3. Pour over the stock, bring to the boil, half-cover and simmer for about 1 hour until very tender. Set aside to cool completely.

4. Put the cooled soup mix in a blender or food processor with the sout cream and blend until smooth. Taste and season, then cover and chill for at least 2 hours.

5. Serve in small soup bowls and garnish with small beetroot leaves. Serve with griddled bread.

* Freezeing: Not suitable

chilled beetroot and sour cream soup1

 

How to Make Homemade Limoncello – Limoncello recipe

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limoncello recipe

Limoncello Recipe 1

INGREDIENTS:

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  • 5 lemons
  • 1lt %90 pure alcohol;
  • 1 lt water
  • 800gr sugar

Preparation:

in a closed container mix the yellow of the lemon zest and alcohol and leave to ferment for five days. Mix sugar and cold water together making sure that the sugar is completely dissolved. Add the water/sugar mixture to the container with lemon and let ferment for another five days, after which filter well and serve cold.

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Limoncello Recipe 2

INGREDIENTS

  • 2 oz lemon or Citrus Vodka
  • 2 oz. Lemoncello
  • 5 – 7 Leaves Lemon Basil
  • Juice of one lemon
  • candied lemon peel*
  • 1/2 C. plus 1 Tbsp. Sugar

Preparation:

Dip the martini glass rim in some lemon juice and then into the sugar. Chill your martini glass in the freezer. Medium chop the basil and place it in your empty martini shaker, add the lemon juice, the tbsp. of sugar and muddle this together well. Add ice cubes half way in the shaker, then pour in the vodka & Lemoncello and shake until the shaker frosts over. Drape the candied lemon peel over the rim, float a nice leaf of basil on the top and serve . ( Candied lemon peel recipe on back )

Chocolate Chip Cookies

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chocolate chip cookies

Chocolate  Chip  Cookies

INGREDIENTS:

  • 1 1/8 C flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 egg
  • 1 tsp vanilla
  • ½ C unsalted butter
  • 6 tbsp brown sugar
  • 6 tbsp granulated sugar
  • 1 tsp vanilla
  • 1 egg
  • 6 oz semi-sweet chocolate chips

Directions:

Preheat oven to 325 degrees F. Combine flour, baking soda, and salt. Whisk together and set aside. Crack the egg into a small bowl, add the vanilla, mix with a fork and set aside. Cut 4 oz of room temperature butter into chunks and add it to a large bowl, then add the sugar and BEAT until creamy. Add the egg and vanilla combination. Gradually add the flour mixture. Stir in 6 oz of semi-sweet chocolate chips. Evenly spread dough on a piece of plastic wrap. Refrigerate for a t least one hour. Score in dough into 12 even cubes. Break off each cube and roll into a ball. Place on 14 x 16 cookie sheet. Bake for 17 – 19 minutes or until just turning golden brown. Let the cookies rest for 2 minutes before placing them on the cooling rack.

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ENJOY!!

chocolate chip cookies2