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Summer Recipes

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yoğurtlu tavuk esmaile yemek

Yogurt Chicken

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Ingredients:

  • 1 medium chicken breast
  • 3 spoons yogurt
  • 1 tea spoon tomato paste
  • Butter
  • Salt
  • Pepper
  • Red pepper
  • Cumin
  • Thyme

Preparation         

Finely chop the chicken breast. Take a small bowl and put into yogurt, tomato paste, salt, pepper, red pepper, thyme and cumin then mix them and then add to the chicken breast.  Wrap chicken breasts with cling film and put in the fridge. It should stay there a few hours.

After a few hours;

Put the butter in a pan and when butter melt, add chicken breasts. Saute all, then cook.

Bon Appetite.

zucchini roll birsenin mutfağı

Zucchini Roll

Ingredients:

  • 2 thick zucchini
  • 2 eggs
  • 1 spoon flour
  • 1 spoon mayonnaise
  • 1 medium tomato
  • A few sprigs parsley
  • 6 – 8 slices of cheddar cheese

Preparation

Whisk eggs and flour in a bowl. Cut the zucchini thinly lengthwise. Add some oil in a pan. Coat zucchini with eggs mixture and deep fry zucchini two sides. When zucchini is ready put a little mayonnaise deep part of zucchini then add parsley, a slice of cheddar chee and a slice of tomato then make it rull. Do same process for all zucchini slices. After all your performance your stylish meal is ready.

Bon Appetite.

Also See: Tasty summer salad recipe.

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 

Chicken in spicy coconut broth

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 THIS WONDERFULLY AROMATIC SOUP, called tom ka gai, is one of my favourite Thai starters. It is incredibly easy to make and cooks in next to no time. For a quick midweek supper, serve larger bowls – tossing in some blanched rice noodles and a handful of beansprouts and coriander leaves. Simple and delicious.

SERVES 4-6

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2 boneless, skinless chicken breasts, about 250g sea salt and black pepper
400ml tin reduced-fat coconut milk
600ml water
3cm knob of fresh root ginger, peeled and sliced
4 kaffir lime leaves, torn in half (or pared zest of 1 lime)
1 lemongrass stalk, trimmed and halved lengthway
2 red chillies, halved lengthways and deseeded
1 tbsp palm sugar (or soft light brown sugar)
2½ tbsp fish sauce
2 tbsp lime juice, or to taste
100g button mushrooms, cleaned handful of coriander leaves, to garnish

 

Thinly slice the chicken breasts, cutting across the grain, into bite-sized pieces. Place in a bowl, season with a little salt and pepper and set aside.

Pour the coconut milk into a saucepan, then add the 600ml water, using the tin as a measure (i.e. ½ tins). Add the ginger, kaffir lime leaves, lemongrass, chillies, sugar, fish sauce and lime juice. Bring to a simmer and cook gently, stirring occasionally, for about 5 minutes to allow the flavours to infuse.

Add the mushrooms to the broth and simmer for 2-3 minutes. Add the chicken, stir well and simmer until cooked through; this will only take 1-2 minutes. Taste and adjust the seasoning if you need to.

Serve the soup in warm bowls, discarding the ginger, lemongrass, chillies and lime leaves if you wish; traditionally, these aromatics are left in the soup but not eaten. Garnish each bowl with some coriander leaves and serve immediately.

chicken-in-spicy-coconut-broth

 

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 )

New England clam chowder

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New England

clam chowder

REGARDED AS ONE OF THE GREAT AMERICAN SOUPS, this is rich and creamy, with a delectable savoury flavour from the bacon and clams. The traditional garnish is oyster crackers. In San Francisco, clam chowder is sometimes served in hollowed-out sourdough bread bowls, as a sustaining lunch.

SERVES 4-6

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1kg live clams, cleaned splash of dry white wine
1 tbsp olive oil
10Og maple-cured bacon, cut into strips
2 onions, peeled and finely
chopped
2 celery sticks, trimmed (any
leaves reserved) and finely chopped
3 large floury potatoes, about
600g, peeled and finely diced
1 garlic clove, peeled and chopped 30g butter
2V2 tbsp plain flour 500ml chicken stock 200ml double cream
2 tbsp celery leaves, chopped
(optional)
1 bay leafsea salt and black pepper handful of flat-leaf parsley, leaves torn

 

Heat a large heavy-based saucepan until hot. Tip in the clams, add a splash of wine and cover the pan with a tight-fitting lid. Give it a shake and let the clams steam for 3-4 minutes until the shells have opened.

Tip the clams into a colander set over a large bowl to collect the juices. When cool enough to handle, shell most of the clams, leaving some in their shells for an attractive presentation; discard any that remain closed.

Heat the olive oil in a frying pan, add the bacon and fry for 3-4 minutes, or until crisp. Add the onions, celery, potatoes and garlic to the pan and fry gently for 6-8 minutes until starting to soften.

Add the butter, then the flour and cook, stirring, for a couple of minutes. Gradually add the stock to the pan, stirring constantly. Pour in the cream and the reserved juices from the clams. Add the chopped celery leaves, if available, bay leaf and seasoning. Bring to a simmer and cook for 20-30 minutes until the vegetables are soft and the chowder is thick.

Add all of the clams and warm through over a low heat, stirring, for 2-3 minutes; do not allow to boil. Ladle into warm bowls and serve, sprinkled with parsley.

new-england-clam-chowder