KFC COLE SLAW

For all the KFC lovers

½ kg of cabbage

20 grams of carrot

1/2 teaspoon finely chopped onion

20 gram sugar

sniff of salt and pepper

15 ml milk

90 ml buttermilk

1/2 tablespoon lemon juice

1/2 tablespoon apple vinegar

50 grams of mayonnaise 

First cut the heart out of the cabbage. Finely grate the cabbage.

Peel the carrots and grate finely.

In a bowl, mix well with a whisk the buttermilk, milk, mayonnaise, and lemon juice.

When everything is well mixed add the sugar.

Add the sauce to the cabbage mixture and mix well. Cover the bowl and allow the coleslaw to marinate for at least 5 hours in the fridge (overnight is better).

TURP SALATASI (Radish Salad)

10 pcs (or a bunch) radish. 
1 tbsp lemon juice
Sumac
Salt

Wash and cut the radish in thin slices. Arrange on a service plate. 

Sprinkle lemon juice, sumac and salt all over.

Leave it in the fridge for an hour and serve with meat or at a veggie burger.

QUICHE WITH SPINACH, CHEESE AND SALMON

6 pcs puff pastry

sunflower- or olive oil

2 onions, cut in in half slices

2 cloves garlic, minced

250 grams of young spinach

4 spring onions

250 grams of smoked salmon

4 small eggs

50 ml of milk

200 ml whipped cream or creme fraiche

100 grams of grated spicy cheese

100 grams of feta white cheese

1/2 pointed pepper

1/2 pepper 

Line the greased baking dish (24 cm) with the puff pastry slices or roll out the dough.        Prick holes in the dough with a fork, and let it bake for 10 minutes in the oven at 200 C degrees, so that the bottom is already cooked.

Heat olive/sunflower oil and fry the onion and spring onion in a frying pan. Then add the paprika, garlic and pepper for a few minutes.

Add a stock cube and spinach and cook briefly. Season with nutmeg salt and chilli pepper.

Drain this mixture in a sieve (otherwise dough will be very soggy).

In a bowl, stir the eggs together with the whipped cream, milk, sliced ​​salmon and half of the cheese, salt and pepper.

Add the drained vegetable mix to the egg mixture. Pour this on the quiche base and divide cheese over it. Cover with aluminum foil

Bake the quiche for 40 minutes in the center of a preheated (200 degrees) oven until golden brown.

LOW FAT AVOCADO DEVILLED EGGS

.

Couple of years ago i saw on dr Oz show, these avocado deviled eggs. They are easy to make, healthy, delicious and low in calories.

2 eggs

1 avocado

Pepper, salt, chilly pepper🌶 

Cook eggs, peel and slice in half lenghtwise. Remove yolks and mash together with avocado into fine puree.

Season with salt and pepper.

Placing the whites on a serving platter. Spoon mixture into the egg white halves.

Sprinke chilli on top.

MUSHROOM CREAM SOUP

Butter
Flour
Vegetable stock
Mushrooms

Bake mushrooms in butter. put aside.
Bake butter in a pan with a thick bottom. add flour .. and stir well. just keep stirring if it gets lumpy. add salt and black pepper and stock and stir to soup.
Season with a few drops of lemon juice

INDIAN EGG CURRY

2 onions, chopped
2 tomatoes, cut into small pieces.
1 tsp grated fresh ginger
5 cloves of garlic
1 tsp ground coriander seed
1/2 teaspoon cumin
1/2 tsp turmeric powder
1 tsp cayenne pepper
1 tsp paprika powder
2 tsp garam masala (curry powder)
4 tbsp yogurt
350 ml vegetable broth
120 ml of cream *
1 green pepper and a piece of red (hot) pepper
1 tbsp chopped coriander or parsley
8 hard-boiled eggs
oil for frying

Heat the oil in a large pan. Bake the onions until brown. Add the pepers, ginger and garlic and stir-fry for a few minutes.
Now add all the spices (except curry) and let it stir-fry 1 minute. Add the yogurt per spoon.

Then add the tomatoes and cook for 5 minutes.
Pour in the water, broth and salt and bring to a boil. Reduce heat to low and simmer for 20 minutes. Until the sauce has thickened.

Add the cream, garam masala, pepper and chopped fresh coriander.
Cut the hard-boiled eggs in four and place in the sauce.



* Use instead of full cream culinary cream is lighter and less heavy. Or you can use a milk paste with cornflour. Or replace some of the cream with broth.

HOT TUNA SUSHI

Nori sheets

Canned tuna
Piri piri sauce
Avocado cut into strips
Red bell pepper
Cucumber (without seed lists)
Carrot
Finely chopped spring onion
(Japanese) mayonnaise
Sesame
Soy Sauce
Pickled ginger


First cook the sushi rice

500 gr sushi rice
6 tbsp rice vinegar
4 teaspoons of sugar
2 teaspoons of salt
Wash and cook the rice according to the instructions or in the rice cooker (500 g rice with 500 ml water).
After cooking, cover sushi rice with a cloth to absorb excess moisture.
Heat rice vinegar, sugar and salt in a pan. And stir this into the rice. Keep scooping with a wooden spoon (Use a fan if necessary) until the rice has cooled.

Make sushi mayonnaise
5 tablespoons mayonnaise
2 teaspoon soy sauce
1 teaspoon sesame oil
Wasabi
Put soy sauce in a small dish and add wasabi to taste. Stir well until the wasabi is dissolved.
Mix in the sesame oil and the mayonnaise. Stir until uniform in color.
(You can also make a sauce with 5 tablespoons of mayonnaise and 3 teaspoons of Piri piri sauce.)

Cut all vegetables in strips.
Make a mixture of tuna, spring onion, piri piri sauce and mayonnaise.

Now you can make sushi
Place a bowl of water with some rice vinegar in it next to your roll mat so that you can wet your hands every time.
Place a sheet of nori on your roll mat and fill it with rice. Now put in a string of tuna mixture and the rest of the filling (avocado, bell pepper, carrot, cucumber, spring onion, pickled ginger, sesame and Japanese mayonnaise).
Roll the sushi and cut into 8 pieces.

 Eat with soy sauce, wasabi and pickled ginger.

MOUSSAKA

Tomato sauce:

2 onions

2 cloves of garlic

1 bell pepper

8 tomatoes

1 small can of tomato puree

1 dl broth

Bechamel:

35 gr butter

35 g flour

3 dl of milk

1 egg yolk

Salt, pepper, nutmeg

2 aubergines

1 zucchini

100 g grated young cheese

50 g grated feta cheese

Chillipepper flakes, salt and freshly ground pepper

Olive oil

Peel the eggplant and zucchini, and cut into thin slices.

Bake in little oil in the grillpan until brown. Sprinkle some salt over it.

Tomato sauce: Bake sliced onion, garlic and paprika. Add the skinned, sliced ​​tomatoes, broth and tomato puree. Season with salt, pepper and chili flakes.

Let this simmer for 10 minutes.

Bechamel sauce: make a roux, put butter and flour in a pan and stir well with a whisk to remove the lumps. Slowly add stock to a thick sauce.

Fill a buttered baking dish with:

1 layer of eggplant / zucchini

2 tomato sauce

3 cheese

Repeat 1 to 3 until everything is finished. Pour the bechamel sauce over it.

Cover with alu foil and bake 45 minutes at 190 degrees Celsius. Remove alu foil and bake for 15 minutes until the top layer is brown.

Delicious with cacik and bread.

AUBERGINE WITH YOGHURT (Yoğurtlu Patlıcan )

2 aubergines
1 bell pepper
1 clove of garlic
Salt
4 tbsp Turkish yogurt
2 tbsp olive oil
1 tsp Mint
1 tsp chili pepper
walnuts

Use a fork to make dots in the aubergines and peppers. Roast them for 25 minutes over the gas stove (or under the oven grill) until the flesh is soft.
Remove the skin, chop the flesh and mix it with the yogurt.
Finely chop garlic and add it to the yogurt mixture with salt.

Mix 1 tbsp of olive oil with mint, paprika and chili pepper, pour over the mixture.
And decorate with walnuts. Serve cold with bread.

SAJOER GREEN BEANS IN PEANUTSAUCE

300 gr green beans
1 small onion
1 clove of garlic
Piece of ginger
2 tsp soy sauce
1 tsp cardamom powder
1 tsp coriander seed
2 tsp sambal
200 ml broth
2 eggs
Peanut sauce powder (ready to make)

Cap the beans and wash them.
Boil the eggs hard.
Bake the finely chopped onion, garlic and ginger.
Bake the beans and add soy sauce, sambal and the spices.
Add the stock and simmer the beans for about 10 minutes.

Drain into a colander and collect the broth.  Make the peanut sauce with this.
Add the beans and stir.
Put the eggs in quarters on top. Eat with rice.

PEANUT SAUCE

1 small onion
1 leek (not necessary)
2 clove of garlic
2 cm fresh ginger root
1 tbsp oil
2 tbsp peanut butter
100 ml (coconut) milk or water
1 tbsp soy sauce
1/2 tsp ground cumin
Pinch of ground mace
Pinch of turmeric
2 tsp sambal oelek
2 tsp parsley

Chop onion, leek, garlic and ginger very small. Bake this in oil.
Add milk and peanut butter and season with the remaining ingredients.
I gave my own twist to this peanut sauce, so add as your taste. delicious with bami or nasi goreng.

TUTUP AJAM PIE

Coincidentally today I saw this recipe on tv, all the ingredients that I like were used. And it was surprisingly a very tasty pie, its a nice mixture of Dutch and Indonesian food.

Talented cook Francis Kuijk said that the Indonesian word tutup means 'close it'. The puree seals the pie, so that all flavors blend very good.

I started immediately to make this dish,,,because I had chicken fillet with mashed potatoes with green beans. So if you have any leftovers you can make this "stack" dish easily. I have added a few ingredients to my own taste (such as ketjap , ginger, parsley and sambal).

INGREDIENTS:

MASHED POTATOES:

500 grams potatoes

6 cloves of garlic

1 stock cube

50 grams grated cheese

butter

100 ml  warm milk

Nutmeg, pepper, salt, chili

FILLING:

1 winter carrot

100 grams of green beans

50 grams of soe-oen (glass vermicelli)

1 onion

2 cloves of garlic

Pinch of ginger

Parsley

150 grams chicken breast fillet

100 grams mushrooms

75 milliliters hot water

1 stock cube
Parsley

Pinch of nutmeg

1 teaspoon of sugar

pepper and salt, chili

soy sauce

sambal

sunflower oil

1 egg mixed with some salt and water (for topping)

3 eggs (for intermediate layer) boiled and cut into slices

Peel and cut the potatoes. Peel the garlic cloves. Boil the potatoes and the garlic and a stock cube until they are tender.

Mash to puree with cheese, butter, milk and nutmeg. Season with salt and pepper.

Put the soe-oen in a bowl and pour boiling water over it. Allow to heat for approximately 3 minutes. Drain and cut the strings shorter with scissors or knife.

Peel the carrot and cut into cubes. Cut the green beans into pieces. Cook the carrot and green beans for a few minutes, drain and rinse cold. 

Peel and chop the onion and garlic, fry 2 minutes in a wok with some oil.

Cut the chicken into cubes and add this too. Cut the mushrooms, Stir fry a few minutes. 
Pour water with crumbled stock cube Season with nutmeg, sugar, salt, pepper, chili,  sambal and soy sauce. Add the vegetables and soe-oen and cook a few minutes. (Mixture must not be too moist)

Grease the baking dish and divide the chicken-vegetable mixture over the dish. Divide the egg slices on this top. Then divide the puree on top of the eggs. 
Cover with beaten egg.

Bake the pie about 25 minutes at 200 degrees C until golden brown and done.

Selamat makan!

OTTOMAN BREAKFASTSOUP (Osmanli sabah çorbasi)

2 tomatoes

1 big onion

2 red paprikas

2 sweet (bell) pepers

2 cloves garlic

1 tablespoon butter

1 tablespoon sunflower oil

1 turkish teaglass of red lentils

2 liter water

Pepper and salt

parsley

In a pan add the butter and oil, and bake onions, garlic and pepper.

Add the paprikas and finally the tomatoes. Let simmer for about half an hour.

Add the lentils and cook by boiling.

Season with parsley, salt and pepper.

VEGETABLE SOUP

• Add small cut vegetables (Carrots Sellery, Paprika, etc) in a pan with water and a vegetarian bouillon cube. Cook till tender and blend. Season with pepper, salt and chili.

SHITAKE KEBAP

250 gram shitake
3 onions
3 tomatoes
1 teaspoon olive oil
Salt and pepper

Cut the onions and bake in a pan with the oil. Add shitake and bake till well done cooked. Add chopped tomatoes and later half cup water.
Season with salt and pepper

ZUCCHINI DETOX NOODLES DI FATMA:-)

Detox day 1
I'll take the challenge only fruit and vegetables (no avocado and banana)this week..I have to be creative. So I invented today the 'Courgette detox noodles di Fatma'☺

1 courgette.zucchini
Small piece ginger
1 clove garlic
1 red & 1 green paprika
100 gram mushrooms
100 gram bean sprouts
1 red onion
1 leek
2 tomatoes
1/2 pepper
Herbs as your taste
1 teaspoon soysauce
1 teaspoon olive oil
Pinch of salt 

Cut/slice courgette very small (like spaghetti.
Cut all vegetables small, ginger and garlic very fine.
Bake onion and garlic in olive oil.
Then bake paprika, leek and mushrooms. Add tomatoes and let simmer.
Add courgette and at the end the tauge. Season with herbs (coriander, pepper, paprika, parsley,  curry, cardamom etc).

SPELT PASTA WITH TUNA

Speltpasta

Can of tuna on oilbase

1 onion

1 clove garlic

1 courgette

1 paprika

Basil, parsly, oregano, salt and pepper

2 tblspoon creme fraiche

sifted tomatoes 

Chop the paprika, courgette, onion and garlic.

Let tuna drain and  collect the oil in a bowl.

use 2 tblspoons of oil to bake the garlic and onion in a pan.

Add the paprika and courgette and let it bake.

Now add the tomatoes and let the sauce boil down.

Scoop the tuna to the sauce, add the creme fraiche, and season with herbs, salt and pepper.

Kook pasta and let drain and stir through the sauce.

PASTA WITH AUBERGINE

Fusilli pasta

2 aubergine

2 cloves garlic

5 peeled and diced tomatoes

salt, chili flakes, oregano, basil

white or yellow cheese.  

Cut aubergine into thin slices and fry in oil …let drain.

Cut garlic and fry in oil. Add tomato juice and season with herbs and salt. Allow to simmer.

Add the aubergine and grated cheese.

Boil pasta, drain and stir the sauce. Garnish with eggplant slices and grated cheese.

 

Vegetarian lasagna with spinach

Tomatosauce 

Basil

vegetable stock cube

cottage cheese, mozzarella, grated parmesan cheese

big bag of fresh spinach

2 cloves of garlic

1 onion

lasagnasheets 

Fry garlic in oil .. add onion and fry until soft. Stir-fry the spinach with bouillon cube, salt and pepper. Cut mozzarella into slices. 

Put a layer of tomatosauce in an oven pan and add layers.

1 -lasagne sheets with layer of spinach and cottage cheese

2 -lasagne sheets with tomato sauce , mozzarella and basil,

3 -lasagne sheets with layer of spinach and cottage cheese

4 -lasagna sheets with layer of tomato sauce and grated cheese. 

Cover with aluminum foil and bake (200°C) until lasagna is cooked. At last let brown the crust

MINIPIZZA (TURKISH RECIPE)

1 kg flour (+ extra if dough is too wet)
700 ml lukewarm whole milk
1 tsp sugar
4 tsp salt
2 tbsp (olive) oil
42 g yeast (square block for sale in Turkish stores)


DOUGH:
Dissolve yeast in a little lukewarm milk.
Stir flour, sugar and salt in a large bowl.
Add yeast mixture and knead well.

Knead dough so that air goes out, always turn around and good with  fists to make a stiff dough, if too wet then add some flour. Cover the bowl and let dough rise in 45 min (I put a chair in front of the warm oven, but you can also put the bowl of dough in another bowl with hot water).



In then meantime you can cut vegetables and make the sauce. 



FILLING: egg, mushrooms, onions, peppers, olives, and cheese OR basicilum raw meat, onion, diced tomatoes, tomato sauce, chilli flakes, parsley, salt, pepper pieces.


fry garlic and pepper in olive oil

SAUCE: olive oil, garlic, peppers, tomatoesjuice oregano, basil.
Fry garlic and pepper in olive oil



Let tomato cubes simmer

Add diced tomatoes and let simmer.
If tomatoes are soft or tomato / diced canned there and season with oregano, basil and salt.


The dough should be grown in volume and soft feel.
Knead again and form small balls. Roll it into 1 cm thick pizzas



Brush edges with oil

Top the pizzas with a layer of tomato sauce, stuffing and cheese.

Let rise little and  brush the edges with oil.
Bake at 200 degrees C.