LOW FAT AVOCADO DEVILLED EGGS

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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.

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

PUMPKIN SOUP

2 onions
1 kg pumpkin
1 zucchini
piece ginger of about 1 cm 1/2 tbsp olive oil
2 tsp curry powder
1 liter vegetable stock pepper and salt
3 tbsp chopped coriander

Chop the onions. Peel the pumpkin and cut in cubes Cut the zucchini into cubes. Peel the ginger and garlic and chop finely.
Heat the oil in a large pan and fry the onion, pumpkin and zucchini herein about 3 minutes. Add the ginger and curry powder and cook it, stirring about 1 minute. Add the stock and bring to the boil. Let the soup 15 minutes simmer. Puree the soup and 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).

Grilled vegetables bread

1 paprika
1/2 courgette
1 eggplant/aubergine
1 onion
mozarella
pesto
salt and pepper
olive oil








Slice the vegetables in thin slices, and add on an oventray.  sprinkle some oil over the vegetables and let them bake brown. Salt and pepper for the taste.

Cut a roll in half en fill it with vegetables and mozarella.
bon apetit

POPCORN

Popcorn was first discovered thousands of years ago by the Native Americans. The oldest forms of corn, evidence of popcorn from 3600 B.C. was found in New Mexico.

Corn is able to pop because, unlike other grains, its kernels have a hard moisture-sealed hull and a dense starchy filling. This allows pressure to build inside the kernel until an explosive "pop" results. Some strains of corn are now cultivated specifically as popping corns.

There is even a crochetstitch named after popcorn: popcornstitch!

This is how you make plain popcorn:
1 tbsp oil

200 gr popcorn kernels

Put oil in a large pan with a thick bottom. Scatter the corn popcorn there and put the lid on the pan.

Heat the pan to medium heat. The corn will now pop.
Don't turn the heat no too high, otherwise it will burn the corn.
Turn the heat off when it stops popping.

SALTY POPCORN: Sprinkle salt over the popcorn.

SWEET POPCORN: Put a spoonful of butter in a heavy saucepan or wok. Few tablespoons powdered sugar on top and add the popcorn. Continue stirring until the popcorn has a light brown layer.

HONEY POPCORN: Pour 1 tbsp. thin honey over hot popcorn, shake it a couple of times and let it cool.

COLOURED POPCORN: 1 cup sugar, popcorn made with 1/2 cup corn, 20 gr. butter, 1/3 cup water, 6 drops of foodcolouring. Stir sugar, butter and water in a heavy saucepan to sugar is dissolved. Bring the mixture to a boil and let boil without stirring 5 minutes. Remove from heat and add foodcolouring. Stir the colored sugar mixture into the popcorn. Put the popcorn on a baking sheet and allow 5 minutes into oven until crispy and no longer stick together. Shake the colourded popcorn in a large bowl to combine.

CHEESEPOPCORN: 10 cups freshly popped popcorn, 1 tsp ground paprika, 1 tsp chilli powder, 1/2 tsp ground cumin, 2 spoons melted butter, 5 spoons grated Parmesan cheese, salt
Put hot popcorn into a large serving bowl. Sprinkle paprika, chilli powder and cumin over the popcorn and toss to mix. Pour the melted butter over the top then sprinkle with the Parmesan cheese. Toss again to blend.

LOW CALORIE APPLE CAKE

100 g flour
5 g baking powder
2 eggs
2 apples
6 tbsp semi-skimmed milk
6 tbsp sugar
4 tbsp sunflower oil
A little cinnamon

Separate eggs and beat egg whites. Sift the flour and baking powder.
Beat the egg yolks with sugar, milk and oil. Fold in the flour and baking powder by bits.
Fold the beaten egg whites carefully into the dough. Peel the apples and cut them into slices, sprinkle cinnamon over it. Mix them with the dough. Spoon the dough into small bowls

Bake the cake 35 minutes at 175 degrees C.

CREAM PUFFS

For 20 small puffs
1 dl water
pinch salt
50 g margarine
60 g flour
2 eggs
Whipped cream for filling

Add the water with salt and butter in a pan and bring to boil. Suddenly stirr all the flour in, until a cohesive ball. Remove from the heat and let cool 2 minutes. Stirr the eggs in portions to the masses. On a baking tray put some baking paper and on a distance from each other place 20 dough mounds. Bake 220 ° C in a preheated oven with a bowl of water so puffs can rise rapidly (12 min) Do not open oven! Puffs are golden and cooked in 25 minutes, they are done when they feel very light.
Leave on a rack to cool. Make a small opening in puffs and fill with whipped cream.
Scatter powdered sugar on the puffs.

PASTASALAD A LA FAGIOLI

In Sicily and across Italy, lower income workers were still able to afford a tasty pasta known as “pasta e fagioli” which translates to “Pasta and Beans” these ingredients were also both easily available in Italy.
The traditional pasta fagioli recipe is completely meat free and I was inspired by this recipe to make a salad of it.

1 carrot
1 onion
2 cloves garlic
Small pot brown beans (or cooked dried beans)
100 grams of pasta (small size)
Chilli Pepper
Salt Oregano
Basil
Parsley
Olive Oil
½ stock cube
grated parmesan cheese

Cut all ingredients finely. Put water in a pan with salt and bring to a boil, add pasta and stir, let cook until tender.
Rinse and drain in colander.

Put olive oil in pan, fry onion, then garlic, carrot, and add spices. Add water and bouillon cube. Leave on medium low fire.

Rinse beans (or soak dried beans overnight and cook) and put these also in the pan. Add pasta and leave on fire for 5 minutes. Sprinkle grated cheese over the salad.

CHICKENSOUP

1.5 l water
1 whole onion
chicken pieces
chopped vegetables (peas, carrots, celery, beans, leeks)
vermicelli
chilipepper
mace
Salt

Wash the chicken pieces and place in a pan with water, along with the onion. Let 2 hours slow cooking.
Get the stock through a sieve and remove the meat from the chicken.
Add the chicken, chillipepper, salt, mace, vegetables and vermicelli in the soup broth and let boil until everything is tender.

SUSHI

200 g round grain rice
rice vinegar
1 tablespoon granulated sugar
Salt and pepper
Nori (seaweed) sheets

Cook the rice according to instructions until al dente and leave after boiling for about 10 minutes covered stand.

Mix rice vinegar, sugar and 1 teaspoon salt. Let rice cool slightly and stir the vinegar mixture through. Use a fan to blow away warm air of the rice. Always use some plastic foil to protect your sushi rolling mat. Use water and vinegar to moisten your hands so the rice will not stick on your hands. Cut ingredients and you can start making sushi.

MAKI SUSHI is the general term for rolled sushi consisting of nori, rice, and a center filling:
Moisten hands with vinegar and water and make nori sheets with different fillings:

- cucumber, spring onion, carrot / red ginger, tuna, wasabi

- Spring onion, cucumber , tuna, avocado, wasabi, mayonnaise

- Cucumber, spring onion, carrot, smoked salmon, wasabi

- carrot, lettuce, avocado, spring onion, salmon, wasabi

- omelette, cucumber, salmon, mayonnaise

SAKAMAKI SUSHI is an inside out rolled sushi

Coat the whole sheet of nori with rice. Then sprinkle some roasted sesameseed or crumbled eggyolk over the rice. Cover the top with plastic, its helpful in keeping the rice from sticking all over the rolling mat.

Flip the nori and rice over. Add your desired ingredients (see above). Roll the sushi and cut in pieces.

NIGIRI SUSHI: is hand-pressed sushi. It's a small oval of pressed rice with a topping firmly placed on top. Usual toppings are thin slices of fish, omelet, or stalky vegetables. You can also use a mold. But by hand is also easy. Take a small amount of rice and form it into a rounded-off oval. Add some wasabi across the rice and place the fish on top of the rice.Squeeze a couple of times so the fish is firmly attached to the rice.Cut a small strip of nori and wrap it around the whole finished nigiri to hold it together.

TAMAGO YAKI: Is omelette sushi: Make 6 omelettes of 6 eggs, use for red colour chili-tomato ketchup , for brown: Japanese soy sauce, or plain yellow salt and pepper.

Make of 2 omelettes 1 roll. First roll one and then roll the other. So you have a big roll.

Cut in pieces, wrap a small nori strip to hold the roll together and garnish with thin strips of ginger or salmon.

Serve the sushi with wasabi soy sauce , pickled ginger and extra wasabi… and Itadakimasu thats Japanese for good apetite!!

CHICKEN PAPRIKA WRAP

4 whole wheat tortillas (with tomatoflavour)

1 cooked chicken breast

1 red and 1 green paprika

1 small onion

Some brocolli

1 clove garlic

Some grated yellow cheese

Cut chicken in cubes and chop the other ingredients fine.

Bake garlic and onion, then add the chicken, and later the vegetables.

Add portion of this mixture on a tortilla and rollup.

Grease in an ovenpan with oil or use bakingpaper (then you don’t need oil). And add the wraps in in it. cover with cheese and bake 10 minutes in oven at 180 degrees Celcius

CHICKEN –BROCOLLI-PAPRIKA WITH RICE

2 chicken breast
1 red and 1 green paprika 1
1 courgette
1 onion
brocolli

1 clove garlic

Green beans

5 tomatoes (peeled)

Pepper and salt

Chillipepper

1 tbsp cornstarch

1 glass water

1 cube of bouillon (1 teasp bouillonpowder)

Cut chicken in cubes and chop the other ingredients.
Season chicken with chickensalt (= salt, pepper, paprikapowder, nutmeg, oregano, thyme, basil, garlic, chilli, curry).

Bake chicken in oil and set aside.
In a skillet bake garlic and onion, then add the chicken, and later the vegetables. Add the tomatoes and season with pepper and salt and add the bouilloncube and make a smooth mixture of cornstarch with water and add this also to the chicken.

Make rice and eat together with the chickenmixture

KIWI DESSERT

4 kiwis (3 mashed and 1 sliced in wedges)
2 tbsp honey
2 tablepoons muesli
300 ml yoghurt

Mix all ingredients together and serve in glasses, decorated with slices of kiwi

OATMEALCOOKIES

400 gr oatmeal
300 gr melted margarine
8 tblsp honey or 180 gr sugar
2 sachets vanillasugar
7 grams bakingpowder


Put all ingredients in a bowl and mix it good.
Let 15 cool in fridge and make cookies of it.
Bake on an ovenplate 25 minutes at 160 degrees C

TURLU TURKISH STEW

Stews have been made since prehistoric times. Herodotus says that the Scythians (8th to 4th centuries BC) "put the flesh into an animal's paunch, mix water with it, and boil it like that over the bone fire. The bones burn very well, and the paunch easily contains all the meat once it has been stripped off. In this way an ox, or any other sacrificial beast, is ingeniously made to boil itself." Some sources consider that this was how boiling was first done by primitive man, perhaps as long ago as ½ to 1 million years ago. Here's the way I make stew.

Prepare all the ingredients like below and set aside.
GREEN BEANS 400 gr:
Cut in parts and cooked 30 min in water with some salt

BAKED POTATOES:
4 potatoes diced in cubes and baked 5 minutes in oil take them out of the pan and let drain

BAKED AUBERGINE AND ZUCCHINO:
Peel the aubergine a bit and cut in cubes, bake in oil, take them out of the pan and let drain

MEATBALLS:
200 gram ground meat (I use fatfree meat like beef)
1 egg,breadcrumbs1 small onion, grated,1/2 clove of garlic, grated
Paprikapowder,Cumin,parsley,pepper and salt.
Place all ingredients in a bowl and mix them well. Make little balls and bake them in (olive) oil or butter for 4 or 5 minutes.

How to make the stew:
Put some oil in a wok/pan and bake 1 sliced onion glazy. Bake a cutted green pepper, and add some cut tomatoes, let it all simmer.
Now add all the ingredients and some boiling water till vegetables are almost under water.
Season with salt and pepper and let cook, put fire low and let simmer for 2 hours. Or put directy in oven. If you put it in a traditional turkish pan (guvec) then the taste is even better.
You have to cover the stew and if you make it with olive oil you can eat it also cold

SANDWICH TUNASALAD

1 can of tuna (leaked out and without fish bones)
1 tblsp (light) mayonaise
3 tblsp ketchup
5 cornichons (sweet-sour gherkins) cut in small pieces
Pepper & salt

1 turkish pide (bread or whatever you like)
Tomatoslices, Salad and gherkins

Mix all the ingredients together and season with pepper and salt
Put a piece of bread in the oven for 5 min so its crispy and warm.
Add salad then the mixture of tuna and on top tomato and gherkins