Category Archives: Recipe

DIFFERENT RECIPES FOR CHICKEN MEALS

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Chicken is used in our cuisine very much. These recipes are different from the classic menu. You should try these delicious recipes to bring new tastes to your cuisines.

FINGER CHICKENS WITH CRISPS:

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Ingredients:

500 g. chicken breast

2 water glasses of chipped crisps

1 water glass of cream

100 gr. of fresh kasar cheese

1 egg

Salt

Pepper

2 water glasses of miffed crisps

Recipe:

Put the cream, kasar cheese, egg and chipped crisps in a bowl. Add salt and pepper. Cut chicken breast fingerlike. Cover the chicken breasts with this sauce and again cover the chicken breasts with miffed crisps. Put them in a baking tray. Pre-heat the oven at a temperature of 180. Bake them for 20-25 minutes. Bon appetit.

Especially your children will enjoy this meal very much.

CHICKEN WITH MUSTARD SAUCE:

Ingredients:

500 gr. chicken breast

2 cloves of garlic

2 soup spoon of olive oil

1 water glass of cream

Salt

Pepper

Thyme

Basil

A soup spoon of mustard

1/2 glass of water

Recipe:

Cut the chicken breast into small pieces. Put olive oil in a wok. Saute the chickens. Crush the garlic ad add it into wonk. Put salt, pepper, thyme, and basil. Add water on them and cook them. Then add cream. Mix them. Add mustard mix them and take it off the stove. Bon appetit.

You will enjoy the harmony of cream and mustard. And also you can use this sauce with macaroni.

CHICKEN WITH LEMON SAUCE:

Ingredients:

500 gr. chicken breast

250 gr. cream

1 lemon zest

1/2 lemon juice

salt

pepper

Recipe:

Cut chicken breast flaky. Heat the pan. Sear the chicken. Add salt, pepper, cream zest and lemon juice in the cream. Add the cream on the chicken. Put the pan lid on the pan and leave them for cooking for a few minutes. Do not forget to turn both sides of the chicken while cooking. In five minutes your meal will be ready. Bon appetite.

If you desire you can add 2 soup spoons of caper. It is optional. If you do so, add it to the cream.

STUFFED CHICKEN:

Ingredients:

2 kg. of chicken breast

Bechamel Sauce:

4 water glasses of flour

4 soup spoons of milk

1/2 tea glass of oil

1/2 soup spoon of salt

1 nutmeg

Pepper

Salpicon:

1 canned mushroom

1 bowl of bechamel sauce

For covering:

3 beaten eggs

A pinch of salt

A pinch of pepper

2 water glasses of crumbs bread

Recipe:

Boil the chicken breasts. Pick the chicken breasts. Make your bechamel sauce. For this recipe, we can cook bechamel sauce different from the classical one. Put flour, milk, oil in a pan. Cook them. Add salt and pepper. Grate nutmeg and add to it. Nutmeg gives a good taste to the sauce. Portion a bowl of bechamel sauce and add mushrooms in it for salpicon. Add the rest of the bechamel sauce to the chicken breast. Mix and work them. Take a handful of dough and put 1-2 soup spoons of salpicon in the middle of this dough. You can give every type of shape you want. Generally, we give long and stuffed shapes. Cover the stuffed chicken first with eggs and then with crumbs bread. Sear them in oil. You can serve this with chips and coleslaw. Bon appetite.

CHICKEN WITH SUNFLOWER SEED AND PAPRIKA:

Ingredients:

1 tea glass of shelled sunflower seed

500 gr. chicken breast

2 soup spoon of butter

1 soup spoon of mustard

1 soup spoon of paprika paste

1-1/2 water glass of hot water.

Salt

For Potato Puree:

2 big potatoes

2 soup spoon of butter

1 water glass of milk

1/2 tea glass of hot water

1 tea glass of grated cheese

Salt

Recipe:

Render the butter in a pan. Add mustard, paprika paste, and salt. Cook them well and take the pan off the stove. Dip the chicken breasts in this sauce and put them in the same pan. Add 1 water glass of hot water to it. Cook them at low heat for 20-25 minutes. Take the chicken breasts to a serving plate. Put 1/2 hot water to this sauce in the pan and boil them. Put this sauce on the chickens. On the other hand, boil the potatoes for puree. Peel them and pure them with a fork. Add butter. Add milk, salt, and cheese to it. Cook them at low heat for 2-3 minutes and add sunflower seed to it. Take it off the stove. Serve the potato puree with the chicken. Bon appetite.

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7 Best Homemade Baby Food Making

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pistachio-and-rice-mashed
pistachio-and-rice-mashed

1. Homemade Mashed Pumpkin and Carrot

  • 1 coffee cup semolina.
  • 1 medium zucchini.
  • ​1 medium carrot.
  • 1/4 onion.
  • 1 teaspoon olive oil.

Peel the shells of zucchini, onion and carrots and chop the cube. Let’s put the onions in a saucepan without burning the olive oil.

Add carrots and turn them with a wooden spoon for 1-2 minutes. Add a cup of hot water and cook for about 15 minutes, add the zucchini shells and bulgur to the pot and cover and cook for about 10 minutes.

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We can serve our baby when the vegetables get warm by crushing them with a fork.

2. Mother’s Hand; Pistachio and Rice Mashed

  • 1 piece small zucchini.
  • 1 cup of cilantro, until.
  • 1 cup rice.
  • 1 teaspoon olive oil.

Wash rice with plenty of water and let it drain, in a small pot, let the rice boil with a small amount of water.

Add the zucchini and Semiz grass that we cut and boil for 10 minutes, put the fire on it and add olive oil and rest on it and then put it on the blender and feed the little puppy.

3. Homemade Mashed Mussels

  • 2 tablespoons semolina.
  • 1 teaspoon corn syrup (optional).
  • 1 banana.
  • 1 cup of vitamin-enriched milk.

Continue to put the milk and the semolina in a saucepan and cook, after a little cool, crush the banana into the syrup.

4. Baby Rice Pudding

  • 1/2 cup mother’s milk or milk cream.
  • 1 cup cold water.
  • 1 tbsp oats.
  • 1 tablespoon flour.
  • 2 tablespoons corn syrup.

1 cup cold water, rice flour and oat flour in a small saucepan and mix until flour melts. Then stir in the heavy heat and cook until the custard consistency.

Let cool the thick custard, continue with a little lukewarm milk or breast milk and add molasses and stir well.

5. Baby Biscuits

  • 1 cup oat.
  • 1 medium apple apple.
  • 1 tbsp butter.
  • 1 teaspoon cinnamon powder.

Melt butter and knead it with the apple, mix with oat flour and let stand for about half an hour and bake 170 degrees.

6. Oatmeal, Banana and Avocado Puree

  • 1/2 cup of vitamin-enriched milk.
  • 1/2 banana.
  • 1/2 avocado.
  • 1 tablespoon oats.

Continue to boil milk and oats in a small saucepan and wait for oats to swell, crush bananas and avocado and mix them all, you can feed your baby when you get warm.

7. Pumpkin Mashed Honey

  • A small piece of honey gourd.
  • 1/2 cup oats.
  • 1/2 cup of vitamin-enriched milk.
  • 3-5 walnut nut.
  • 1 tsp corn syrup.

Boil as much honey as your baby can, mix all the ingredients into it, and then you get a full bomb, and after waking up, a little energetic baby awaits you.

CREAM-CAKE WITH STRAWBERRY AND PUFF PASTRY

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INGREDIENTS:

6 Pieces of puff pastry

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30-35 strawberries

2 glass of milk

2 glasss of cream

2 yolks

1+1/4 glass of sugar

1/4 glass of corn starch

2 glass of flour

1 spoon of butter

1 package of vanilla

2 glass of mild cream cheese

Powdered sugar

Put milk and cream in a saucepan. Heat them. In another pan mix sugar and yolk well. Then, add flour and starch and mix them. And then, add milky cream into this mixture slowly but you should mix them continuously. Mix them well.

Put this mixture in a saucepan and cook it at low temperature by beating in. Mix them well. Add vanilla and butter. Leave them for a while to become cool. After it became cool, add mild cream cheese. Again mix them well. This is also called ‘baker cream’. Your baker cream is ready. Put stretch film on your cream and put it in a fridge to be cool.

Take out puff pastry. Put the cooking paper on a baking tin. Put puff pastries on it and drill puff pastries with folk in order not to make them puff while baking. Put another baking tin on this tin and bake it in a preheated oven at 180 degrees for 30 minutes.

Cut the strawberries into small pieces. Mix these strawberries with baker cream. Make cool the puff pastries. Take a large tray. Put puff pastry as a base. Then add baker cream on it. Put a ply of puff pastry more. Add baker cream on it and put puff pastry as a final ply of cream-cake. Put powdered sugar at the top of the cream cake. If you desire you can add strawberries on the top. Bon Appetit.

Cod with Spinach & Rice

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Low Calorie Dishes - Cod with Spinach & Rice

Preparation time: 20 minutes

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Baking / Cooking time: 20 minutes

Ingredients (for 2 servings):

  • 400 g cod fillet
  • 2 dashes lemon
  • 200 g spinach leaves
  • 2 tablespoons olive oil
  • 2 pinch of spicy mustard
  • 2 tablespoons lime juice
  • 2 pinches of salt
  • 2 pinches of coarse ground pepper
  • 4 tablespoons finely chopped herbs (cilantro, basil, mint)
  • 2 pcs. Spring Onion
  • 60 g rice

Preparation:

  • Cod fillet and drizzle with lemon flavor. 12-15 minutes in steam cook.
  • Arrange washed and dried spinach leaves on a large plate.
  • Olive oil with mustard, lime juice and water whisk. Season with salt and coarsely ground pepper.
  • Spread half the marinade over the spinach. Process the remaining marinade with finely chopped herbs (cilantro, basil, mint)
  • Arrange the fish fillet on spinach. Spread the oily mixture of herbs on it.
  • Garnish with strips of spring onion. Serve with rice 60 g.

Low Calorie Dishes – Curry With Tomatoes And Cauliflower

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Low Calorie Dishes - Curry With Tomatoes And Cauliflower

Per serving about:

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  • 320 kcal
  • 10 g F
  • 45 g carbohydrates
  • 15 g E

Preparation time: 20 minutes

Baking / Cooking time: 30 minutes

Ingredients (for 2 servings):

  • 2 cloves of garlic
  • 2 leeks (Allium)
  • 300g small cauliflower florets
  • 1 tsp curry powder
  • 120 ml vegetable stock
  • 600 g peeled, chopped tomatoes
  • 2 tablespoons chopped parsley
  • Salt and pepper
  • 4 tbsp yogurt (1.5% fat)
  • 100 g couscous

Preparation:

  1. The chopped clove of garlic and the chopped leek (leek) fry while stirring.
  2. The small cauliflower florets and add the curry powder and fry briefly. Add the vegetable broth, cauliflower, cover simmer 6 minutes.
  3. The peeled, chopped tomatoes, mix, salt and pepper. Simmer 15 minutes, sprinkle with 2 tablespoons chopped parsley and garnish with 4 tbsp yogurt (1.5% fat).
  4. For this purpose, 100 g couscous according to package instructions and cook.