GOZLEME

1 glass of water

1 kg of flour

1 tablespoon of salt

1 Turkish tea glass of oil

I made this dish years ago with Melek hala. Mekani cennet olsun.

Mix water with yeast, salt, and oil. Stir well.

Add flour little by little and knead into a firm dough. Add a little more water or flour if necessary.

Form balls and roll them out.

Fold them together, drizzling a little oil between them.

Fry in a frying pan. Lightly brush with oil and cook thoroughly. When gozleme starts to puff up, you know the inside is cooking. Then it's done.

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.

MENEMEN

Eggs. tomatoes, onions, oil to fry, salt and pepper

to be continued

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

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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.

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.

EASY PIŞI CHEESE BÖREK

1 cup yoghurt

1 glass water

1 coffee spoon baking soda

1 coffee spoon salt

1 egg

750 gr flour (enough to make soft dough)

Feta cheese and cut parsley for filling.

Sunflower oil for frying

Mix yoghurt, water, egg, baking soda and salt.

Add flour (not all in once) and make a soft dough. Check if you need more or less flour/water.

Let rise 30 min, form balls and roll them to round shapes.

Fill with cheese and use a saucer to close, or use a fork.

Fry in hot oil.

Afiyet olsun

TORTILLA WITH SPINACH

500 gr potatoes, peeled
200 gr fresh spinach
3 eggs
150 ml milk
1 onion
1 clove garlic
Olive oil
50 gr grated cheese
dried chilli flakes

Preheat the oven to 200 degrees Celcius.
Cook the potatoes about 10 minutes and drain.
Cut garlic and onions finely and fry in a pan with little oil. Gradually add the spinach and let it cook (it will shrink a lot). Season with salt, chilli and pepper.

Grease a baking dish. Cut the potatoes in slices and divide on the dish.erdeel over de ovenschaal.
Spoon the spinach mixture over it.
Beat eggs with milk and the cheese. Pour this into the bowl.
Bake the tortilla brown and done in 30 min.

TUNA CROQUETTE WITH LEMON MAYONNAISE

4 potatoes
1 can tuna
finely chopped parsley
pepper and salt
aromat (paprika, onion, herbs of your taste)
lemon juice
flour, breadcrumbs and 1 egg  

Mash the cooked potatoes, add little butter and the other ingredients (exept flour, breadcrumbs and egg).

Make croquettes shapes. Cover with flour, then egg and last in breadcrumbs. Fry them in hot oil.

Lemon Mayonnaise: Stir 5 tablespoons of mayonnaise with 2 teaspoons fresh lemon zest and a few drops of lemon juice.

Chop the capers and mix them with the mayonnaise

GUACAMOLE

1 avocado (not too ripe/soft)

Juice of half a lemon
ground pepper
grated nutmeg
Pinch of garlic powder
1 small tomato 

Cut avocado, pull out the kernel, and scoop the flesh from the shell.
Sprinkle pepper, garlic powder, nutmeg and lemon juice over the avocado.
And mash it with a fork.
Cut the tomatoes into small cubes and mix it through

COURGETTECAKE

5 eggs

75 gr butter (melted)

300 gr flour (sifted)

1 tl bakingpowder (sifted)

1 teasp salt , 1 teasp pepper

3 spoons diced basil

1 big courgette (grated)

200 gr cheese

100 gr chopped, roasted pine nuts

5 tomatoes (on oilbase) cut in strips 

heat oven at 225 degrees

Stir in eggs, whisk in melted butter and continue another 5 minutes stirring till light mixture. 

Fold in flour, baking powder and salt and pepper. Then stir the other ingredients into batter .

Fill a greased glass baking dish (30 cm long) with this mixture and smooth the top. Bake for 10 min in the middle of the oven

Turn the oven temperature down to 175 g and bake 1 hour browned and cooked through.

Serve hot with tomato salsa and sour cream

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

POTATO CHEESE MUFFINS

2 eggs

80 ml creme fraiche

6 tablespoons grated cheese

1 tblsp grared parmesan

1 tablespoon chopped chives or parsley

1/2 grated onion

salt, black pepper and chilli flakes , aromat

5 small potatoes

1/4 teasp baking powder

Cook the potatoes and mash them. Season with salt pepper and if you wish aromat or 1/2 maggi cube
Preheat oven to 200 C. whisk the eggs and later the sour cream.

Add the cheese, chives onion and bakingpowder. Add potatoes to the bowl and mix well. Spoon them into cupcakepan and bake 30 minutes golden brown at 200 degr C.

PAPRIKA-CHEESE MUFFINS

50 grams of flour
60 grams of butter
1 egg
15 cl. whole milk ...
2 teaspoons baking powder 1/2 teaspoon salt
60g grated (Parmesan) cheese
3 half peppers (red,yellow,green) cut in small cubes.

In another bowl, beat the egg with milk and butter. Add the flour mixture, peppers and cheese and stir well. Fill muffin tin with this mixture. And bake 25 min in preheated oven (180°)
Mix flour, baking powder, salt, and cheese in a bowl.