tag:blogger.com,1999:blog-34901890697082249812024-02-07T03:25:28.228+01:00Olives & BreadFor all who love to cook and eat.Sanemhttp://www.blogger.com/profile/00121943787290107200noreply@blogger.comBlogger49125tag:blogger.com,1999:blog-3490189069708224981.post-44637336062298142472011-08-12T11:20:00.001+02:002011-08-12T11:21:53.115+02:00Borek with Spinach and Feta Cheese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitGIGAKh-BGo8hAJFNV31I9aIPq9soj4CBgF2-Emw93xUsteSDlC9IueQMJu4qycHIzU_8CLWeNGDLc_KInW8GsOiNq104DAUtJRQWlHFmUvS5g4z-EuEnbQCUnJpqbLpTzDkOGyc9Y1rm/s1600/borek.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitGIGAKh-BGo8hAJFNV31I9aIPq9soj4CBgF2-Emw93xUsteSDlC9IueQMJu4qycHIzU_8CLWeNGDLc_KInW8GsOiNq104DAUtJRQWlHFmUvS5g4z-EuEnbQCUnJpqbLpTzDkOGyc9Y1rm/s640/borek.JPG" width="640" /></a></div><br />
It has been a long summer break but the holiday is almost over. I thought I will write about some recipes I have tried during the past few months. It has been a nice summer holiday, of some we have spent in Turkey and last few weeks in Switzerland. Although I can't say we have been very lucky with the weather here. <br />
This is a recipe that I've been asked by some of my friends so I am posting how I make this. It's a very practical way of preparing borek. I used thin phyllo pastry, but you can use any other phyllo pastry you like. You will just have to balance your milk-egg mixture accordingly. If you have a thick pastry, you may need to add some more milk or another egg. <br />
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<a href="http://olivesandbread.blogspot.com/2011/08/borek-with-spinach-and-feta-cheese.html">Borek with Spinach and Feta Cheese</a><br />
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<div style="background-color: #f3f3f3;">10 phyllo pastry sheets</div><div style="background-color: #f3f3f3;">2-3 tablespoons of extra virgin olive oil</div><div style="background-color: #f3f3f3;">a pinch of salt</div><div style="background-color: #f3f3f3;">1 cup of milk</div><div style="background-color: #f3f3f3;">1 egg</div><div style="background-color: #f3f3f3;">For spinach - feta filling:</div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">500 g of fresh spinach, chopped and cooked, squeeze out the excess water if necessary</div><div style="background-color: #f3f3f3;">1 cup of crumbled feta cheese</div><div style="background-color: #f3f3f3;">1 egg</div><div style="background-color: #f3f3f3;">a little bit black pepper</div><div style="background-color: #f3f3f3;">1-2 tablespoons of sesam seeds (optional)</div><div style="background-color: #f3f3f3;"></div><div class="separator" style="background-color: #f3f3f3; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO_HMni6P8QE1UirZQ7j2Da9pwSEp_LaKAZuCCD58KCU8_6lC3ct5MpaoXxe5aRNQz91DAxsD4fONvt6nbtyH-DnaiqNc1o_lmTaKv-ZdOZPPQ3csBtpvDtAP4rtI_DXHCFNpELFtwa4hO/s1600/spinach.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO_HMni6P8QE1UirZQ7j2Da9pwSEp_LaKAZuCCD58KCU8_6lC3ct5MpaoXxe5aRNQz91DAxsD4fONvt6nbtyH-DnaiqNc1o_lmTaKv-ZdOZPPQ3csBtpvDtAP4rtI_DXHCFNpELFtwa4hO/s640/spinach.JPG" width="640" /></a></div><div style="background-color: #f3f3f3;"><br />
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</div><div style="background-color: #f3f3f3;">To start with, mix your ingredients for the filling, spinach, feta, 1 egg and a little bit of black pepper in a bowl and set it aside. </div><div style="background-color: #f3f3f3;">Next whisk 1 egg, 1 cup of milk, olive oil and salt in a large bowl. </div><div style="background-color: #f3f3f3;">Grease your oven tray or casserole dish before you start preparing the borek. Place 2 sheets of the phyllo on the greased tray. Spread 2-3 tablespoons of the milk-egg mixture over the sheets you have just placed on the tray. Put 2 more sheets and repeat the same procedure. Next, put only one pastry, then spread your spinach filling over this 5th pastry. Try to spread it all over the pastry. When done, take 2 more sheets and place them over the spinach filling then spread 2-3 tablespoons of the milk-egg mixture on it. Repeat this with 2 more phyllo pastries. Place the last pastry on top nicely and take a sharp knife to slice the borek as seen in the photo above. Spread the left over milk-egg mixture on top and sprinkle some sesam seeds over if you like. </div><div style="background-color: #f3f3f3;">If you have time put the tray in the fridge for about 2-3 hours so the pastry absorbs the liquids to make the borek taste nicer. <br />
Cook in a preheated oven (180° C / 356° F)for about 30-40 minutes until it is golden brown. Enjoy it with a glass of Ayran! </div><br />
Sanemhttp://www.blogger.com/profile/00121943787290107200noreply@blogger.com2tag:blogger.com,1999:blog-3490189069708224981.post-61040685679535026572011-05-05T09:44:00.001+02:002011-05-05T09:45:01.625+02:00Turkish Zucchini Fritters Baked Version (Kabak Mücver)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsM7xuECT0Ck9NdukC_I3NVEGdFfjJwsec_qdU2si3bRGaW_0pKj2T0P_CtKH8YJhq697GDbavIjZ_7alsIYNVhvjqnZNTamOyGdX-I2ATSym_ldfeI0x0iSkwynK26KVpBQBSO0h5WQAf/s1600/mucver.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsM7xuECT0Ck9NdukC_I3NVEGdFfjJwsec_qdU2si3bRGaW_0pKj2T0P_CtKH8YJhq697GDbavIjZ_7alsIYNVhvjqnZNTamOyGdX-I2ATSym_ldfeI0x0iSkwynK26KVpBQBSO0h5WQAf/s640/mucver.JPG" width="640" /></a></div><br />
I know I should write more Turkish recipes. There is nothing like Turkish cuisine because it's so rich, full of variety, flavor. In the end, it was contributed by so many cultures from the Ottoman times. I absolutely love it and this food was the only thing that I was craving during my pregnancies. Then the kids came and ruined it all. Now I have to cook child friendly food. I'm not saying Turkish kitchen is not child friendly. It is actually the opposite. I always make the usual kofte and a lot of the vegetable dishes, but I can't make very spicy dishes. If I do then it has to be cooked separately and who has the time? Like a lot of my friends have been asking for my mother's kisir recipe (a kind of couscous salad), which is full of onions and chili pepper but how can I tell them I haven't actually made it for over a year. I make less spicy versions but not the original. I promise, I will post the recipe but not just yet. It has to be done right.<br />
Kabak mucver is a very typical Turkish dish. However, the original version is deep fried in oil and I have made a baked version. It came out a lot softer than the fried version but it tasted delicious. You can try it like my version or be brave and fry it with a little bit of oil in the pan.<br />
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<div style="background-color: #f3f3f3;"><a href="http://olivesandbread.blogspot.com/2011/05/turkish-zucchini-fritters-baked-version.html">Zucchini Fritters - Baked</a></div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">(Makes 4 portions)</div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">4-5 Zucchinis - grated</div><div style="background-color: #f3f3f3;">6 tbsp flour (alternatively you can use bread crumbs)</div><div style="background-color: #f3f3f3;">2-3 spring onions - finely chopped</div><div style="background-color: #f3f3f3;">1 egg</div><div style="background-color: #f3f3f3;">1 cup of feta cheese - crumbled (alternatively you can use grated Parmesan cheese)</div><div style="background-color: #f3f3f3;">1 tbsp of chopped fresh dill</div><div style="background-color: #f3f3f3;">1 tbsp of chopped fresh parsley</div><div style="background-color: #f3f3f3;">1 tbsp of chopped fresh peppermint</div><div style="background-color: #f3f3f3;">2 tbsp of olive oil </div><div style="background-color: #f3f3f3;">Salt</div><div style="background-color: #f3f3f3;">Pepper</div><div style="background-color: #f3f3f3;">1 tsp of paprika</div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">Drain your grated zucchini and mix it with all the other ingredients in a bowl. Heat your oven to 180. </div><div style="background-color: #f3f3f3;">Place a baking sheet on your oven tray. Take scoops of the mixture and put them on the tray. Flatten them a little bit like cookies. When ready, bake them in the preheated oven for about 20-25 minutes. </div><div style="background-color: #f3f3f3;">After they are done, leave them to cool for 5 minutes. With the help of a spatula, carefully take them out of the tray to plates for serving. </div><div style="background-color: #f3f3f3;">These fritters are great with plain yogurt or <a href="http://olivesandbread.blogspot.com/2010/10/cacik-yogurt-and-cucumber-meze.html">cacik</a>. Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA4GTLj6w_DAw2H9hNBjtIgCl1ZViy_klQJebvj5XvME5_1sxgHPol2zuhI2nz2hVBwzN7p5BXSbucLgxjWrRg1pgf-fsLcBK5gwXwWZ_2Jg1J4jrJ8ixa9gUhrL4ezKmxTztg8hyphenhyphen68HQu/s1600/mucver2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA4GTLj6w_DAw2H9hNBjtIgCl1ZViy_klQJebvj5XvME5_1sxgHPol2zuhI2nz2hVBwzN7p5BXSbucLgxjWrRg1pgf-fsLcBK5gwXwWZ_2Jg1J4jrJ8ixa9gUhrL4ezKmxTztg8hyphenhyphen68HQu/s640/mucver2.JPG" width="640" /></a></div>Sanemhttp://www.blogger.com/profile/00121943787290107200noreply@blogger.com4tag:blogger.com,1999:blog-3490189069708224981.post-30224245794697388472011-04-13T22:57:00.001+02:002011-04-13T22:59:31.535+02:00Rhubarb and Strawberry Jam<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfbh3j8uOe9x4hS30B7q914F8xlzMV4QmHItskD-03geHJpMhmDh5-3tx-xAkT3pbBGEdrREIAkBGI-ANispnwHR2N490lOsiqU-DTPDnWxXlbv-cG1gAP9lPgA-oWSyy-VcYoMLoxArDP/s1600/Rhubarb_Strawberry_jam.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfbh3j8uOe9x4hS30B7q914F8xlzMV4QmHItskD-03geHJpMhmDh5-3tx-xAkT3pbBGEdrREIAkBGI-ANispnwHR2N490lOsiqU-DTPDnWxXlbv-cG1gAP9lPgA-oWSyy-VcYoMLoxArDP/s640/Rhubarb_Strawberry_jam.JPG" width="640" /></a></div><br />
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It's a classic for a lot of people but not for me. I haven't met rhubarb until few years ago. It was one of those strange vegetables ( yeah that's what I thought) in a new country. Then it all started with a rhubarb tart, that I found delicious. It was the smell of rhubarb that was appealing to me. I didn't know what else I could do with this newly found taste other than the tarts. Couple of years ago, when I was going through a "I want to make everything at home" stage, where I decided to make some jam. This phase didn't last very long at the time. You can guess why. But this year, the spring came early and I've been buying way too many strawberries. Then I have received a cooking magazine for the spring season and there it was. Rhubarb and strawberry jam. I thought why not. How hard could it be? I didn't realize that it would take an hour preparation and several hours of stirring and cooking, etc. In the end was it worth it? I would say yes, but I don't think I would be doing it again any time soon. <br />
So here are some nice pictures and the recipe. Enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJztxKQv0Jp_6Gkz6cwiyH-5GhBBAlZB2yqukN3lMF_0zeaaq1LQRkdAVcO1OQB1y1o62uQMOxX-G4NXyBeh2j0cId-mvduVDunRIGMrcALxKsbu2rgKaGhmGRqKL1UK_Yd7RU6PZ7EMyC/s1600/DSC_6486.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJztxKQv0Jp_6Gkz6cwiyH-5GhBBAlZB2yqukN3lMF_0zeaaq1LQRkdAVcO1OQB1y1o62uQMOxX-G4NXyBeh2j0cId-mvduVDunRIGMrcALxKsbu2rgKaGhmGRqKL1UK_Yd7RU6PZ7EMyC/s640/DSC_6486.JPG" width="640" /></a></div><br />
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<a href="http://olivesandbread.blogspot.com/2011/04/rhubarb-and-strawberry-jam.html">Rhubarb and Strawberry Jam</a><br />
(Makes about 2 Lt) <br />
about 700g Rhubarb - Peeled and chopped in 1 cm pieces (see picture)<br />
about 900g Strawberries - Peeled and diced (see picture)<br />
<div class="separator" style="clear: both; text-align: center;"></div>about 1000g sugar<br />
2 tablespoons of lemon juice<br />
1/2 pack of vanilla sugar<br />
400 ml water <br />
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Mix all your ingredients except the water in a large bowl. Put them in a large pan and add the water.<br />
Bring it to boil while stirring frequently. Reduce the heat and leave it to boil until it gets to the jam stage. Stir it and check frequently. Now here is what I learned, in order to check the jam stage, you can either take a spoon full of jam and put it on a cold plate, put it in the fridge for few minutes to see if there is gelling. Until that occurs you need to keep it on the heat, but don't forget to stir.<br />
When it's ready pour it into jars and seal immediately (something new that I learned - I would have left them open to cool down). It seems that if you store them in a cool and dark place they may last for about a year. I will test that and get back to you. <br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPoaqyTFK7l3EhSQcYV6ptTHWpQuBl_UcceYrQUns8pPcDj4XXXCXGRAzCTmNZfFLaix_XEWsbKXeElCk4uLwza0UzSk-mxMYQqF05Ymz5bc23OzKuiCgZYYxQh5gVyKJVK2T0iYPzM-bF/s1600/DSC_6497.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPoaqyTFK7l3EhSQcYV6ptTHWpQuBl_UcceYrQUns8pPcDj4XXXCXGRAzCTmNZfFLaix_XEWsbKXeElCk4uLwza0UzSk-mxMYQqF05Ymz5bc23OzKuiCgZYYxQh5gVyKJVK2T0iYPzM-bF/s640/DSC_6497.JPG" width="640" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRIYuRsSoHM9F85kd7IBVs8aahkzUtynjnGfUNUpEhjxAkXOWmLNpKyJiTfkSL10XoHqg0Q0RnKwo2covXrX6pNE1-1GsZg8CRlQCKF1CkoJRCB2QpFAJlWupqXYsbDSINEjYqQI358vOh/s1600/DSC_6502.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRIYuRsSoHM9F85kd7IBVs8aahkzUtynjnGfUNUpEhjxAkXOWmLNpKyJiTfkSL10XoHqg0Q0RnKwo2covXrX6pNE1-1GsZg8CRlQCKF1CkoJRCB2QpFAJlWupqXYsbDSINEjYqQI358vOh/s1600/DSC_6502.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRIYuRsSoHM9F85kd7IBVs8aahkzUtynjnGfUNUpEhjxAkXOWmLNpKyJiTfkSL10XoHqg0Q0RnKwo2covXrX6pNE1-1GsZg8CRlQCKF1CkoJRCB2QpFAJlWupqXYsbDSINEjYqQI358vOh/s640/DSC_6502.JPG" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjLzBNLYj4Wxy3u5VA4bHnMsyE9UWNhRpQuh0lKZ5izgxa1aoGm3qU560qBYpKYzaM559H80cN6uOyzx0q9kMbGs0m76KL1wvX-Wq68xzUpaJ0rU0KJ6iAlioNNx48JKhyrrXsWdrYL33w/s1600/DSC_6510.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjLzBNLYj4Wxy3u5VA4bHnMsyE9UWNhRpQuh0lKZ5izgxa1aoGm3qU560qBYpKYzaM559H80cN6uOyzx0q9kMbGs0m76KL1wvX-Wq68xzUpaJ0rU0KJ6iAlioNNx48JKhyrrXsWdrYL33w/s640/DSC_6510.JPG" width="640" /></a>Sanemhttp://www.blogger.com/profile/00121943787290107200noreply@blogger.com1tag:blogger.com,1999:blog-3490189069708224981.post-54033903826871197502011-03-15T18:15:00.001+01:002011-03-15T18:16:41.247+01:00Rösti<div class="separator" style="clear: both; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbjG9Eadyl8qbTAFd1iqbYDXLLr5JCKMrg35ciaLGBY384eUlwFO6XUYvdhQNZkR-Z15f1kcypPWDbAJBETedw5PWRK5hb-u2roE8k6tvtmxq1sVV73TWmG4s0VbEhOR47fpH1NaO9qOp1/s640/DSC_6176.JPG" width="640" /></div>It has been one year since I started writing this blog. It has been really great to share some of my favorite recipes with all of you. I have enjoyed writing the recipes and photographing the food with hungry kids waiting to be fed. It has been a great experience. But... Of course there is a but... It takes a lot of effort to write and publish each post. Sure, it doesn't have to be that way. It is not how I would like to go on about it. Not perfect probably but as better as it gets and it will continue like that. <br />
Happy anniversary to Olives and Bread. To celebrate, here is a recipe from Switzerland. I know I had to write this super simple recipe for some friends and relatives. This reminds me that there are still some people out there waiting for a Turkish version of this blog. I am just waiting for the days that I will have time for that, so stay tuned.<br />
Back to lovely rösti. I ate this first time with my friend F at Zurich main train station. There used to be a restaurant there with rösti specials. It's unfortunate that it's now closed but they had a good variety of rösti dishes. With cheese, with onions, with bacon, etc. I have learned how to make this from my mother-in-law and she does it with coconut butter most of the time. It's very delicious like that and I definitely recommend it. Usually it's made with butter or oil. Use whichever you prefer. Rösti goes really well with cheese or meat, or any creamy meat dish, like Zurich Geschnetzeltes (cut meat Zurich style - recipe will be coming up soon). <br />
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<div style="background-color: #f3f3f3;"><a href="http://olivesandbread.blogspot.com/2011/03/rosti.html">Rösti</a></div><div style="background-color: #f3f3f3;">(Makes 4 portions as a side dish)</div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">700-800 g potatoes (preferably fast cooking ones if you make it from raw potatoes - see below for reason)</div><div style="background-color: #f3f3f3;">butter or oil to cook</div><div style="background-color: #f3f3f3;">salt and pepper to taste</div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">There are two ways of doing this. You can either boil the potatoes with their skin. Then peel and make the rösti or you can do it from raw potatoes. Either way you have to peel the potatoes and grate them to start with. Put some salt and freshly milled black pepper in the grated potatoes and mix well.</div><div style="background-color: #f3f3f3;">Take a large non-stick pan, preferable with a lid. Put some oil in it and put it over medium-high heat. When it's hot enough, add the grated potatoes in. With the help of a spatula flatten the top so it looks like a big potato pancake. Close the lid and leave it to cook for few minutes. Check the bottom frequently to make sure it's not burnt. If you are making it from raw potatoes, stir it once in a while so that it's cooked better and fried bits from the bottom are mixed in. This way you can get it to be more crispy. You can use the same method also if you are making it from cooked potatoes. Just make sure you flatten the top eventually and leave the bottom last time to brown nicely. Once the it is brown underneath, you need to turn it upside down to cook both sides equally. I use the lid to do that so the form (potato pancake) stays the same. Just make sure you don't burn your hands. When it's brown on both sides then it's done. You can use round rings or large cookie cutters to cut out shapes or slice it like a cake to serve. </div><br />
<span style="background-color: #f3f3f3;">Enjoy!</span>Sanemhttp://www.blogger.com/profile/00121943787290107200noreply@blogger.com1tag:blogger.com,1999:blog-3490189069708224981.post-43492002120171257532011-02-12T16:18:00.002+01:002011-02-12T16:27:44.686+01:00Salmon Fillet with Vegetables<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL1Aye_2rnkEi0g-DtVjxamoRD9-DM2aBd9DXwCmwWwI9Hi2CCAW72Hqu_yT1gvkFDetkq8M6uivBU2-8knkgbbDmtcBqAPYvdrxU0BRep1t9VOFDsX-xrITEs87kbVbwreyXosb2Q7UMR/s1600/Salmon_fillet.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL1Aye_2rnkEi0g-DtVjxamoRD9-DM2aBd9DXwCmwWwI9Hi2CCAW72Hqu_yT1gvkFDetkq8M6uivBU2-8knkgbbDmtcBqAPYvdrxU0BRep1t9VOFDsX-xrITEs87kbVbwreyXosb2Q7UMR/s640/Salmon_fillet.JPG" width="640" /></a></div>Like most people, I also have the new year resolution of being healthier every new year. It's all the yummy Christmas and New Year celebration foods that are doing this to us. Before it's too late... and I know that it's now middle of February, I finally found some time to write down a delicious and healthy recipe for those who love salmon. <br />
I actually never had salmon before until I started living here. It's a super delicious fish. I cook it in various ways such as grill, pan fry, roast. This way is similar how my mother cooked fish for us. The taste of fish combines with the lovely smell of the cooked onions, tomatoes and lemons or other vegetables if you prefer. You can serve this with some potatoes or rice.<br />
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<div style="background-color: #f3f3f3;"><a href="http://olivesandbread.blogspot.com/2011/02/salmon-fillet-with-vegetables.html">Salmon Fillet with Vegetables</a></div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">Serves 2</div><div style="background-color: #f3f3f3;">2 medium size Salmon fillets without skin</div><div style="background-color: #f3f3f3;">200 g of mushrooms - sliced</div><div style="background-color: #f3f3f3;">2 medium size red onions - round sliced</div><div style="background-color: #f3f3f3;">1 medium size tomato - sliced</div><div style="background-color: #f3f3f3;">2-3 slices of lemon</div><div style="background-color: #f3f3f3;">chili powder</div><div style="background-color: #f3f3f3;">salt and pepper</div><div style="background-color: #f3f3f3;">1-2 tablespoons of olive oil </div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">Put about 1-2 tablespoons of olive oil in a non-stick pan and heat it up to medium high. Put the onions in and stir-fry them until they look a little bit pink. In the mean time season your fillets with some salt, pepper and chili powder. When onions are done, push them to the side of the pan and put the salmon fillets in. When the fillets are fried on one side, spread the onions back to the bottom of the pan and turn the fillets on the other side and put them over the onions. Add in the mushrooms right after turning the fillets. Salmon will cook quite quickly in about 10-20 minutes depending on the thickness of the fillets you have. 2-3 minutes before you turn off the heat add in the tomato and lemon slices. Add some seasoning to the vegetables as well and enjoy your salmon fillets. </div>Sanemhttp://www.blogger.com/profile/00121943787290107200noreply@blogger.com3tag:blogger.com,1999:blog-3490189069708224981.post-36317893118430962242011-01-26T20:01:00.001+01:002011-01-26T20:02:02.551+01:00Chocolate Crunch Torte<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAIc2TNTY8vqJJ-U5OlEWbfnxn5WB7erRsbFHR0DwS1QRSdpVWo5VbLOd-vm99Ar1RZiuRUWnxoqIHqNVQGrifDuJZa9y209BzvI57sDEDhqqnSSDsojG3-RrDw7sq5jsju7CzQZuz8uM_/s1600/Chocolate_Torte_2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAIc2TNTY8vqJJ-U5OlEWbfnxn5WB7erRsbFHR0DwS1QRSdpVWo5VbLOd-vm99Ar1RZiuRUWnxoqIHqNVQGrifDuJZa9y209BzvI57sDEDhqqnSSDsojG3-RrDw7sq5jsju7CzQZuz8uM_/s640/Chocolate_Torte_2.JPG" width="640" /></a></div>Proper chocolate... Delia wrote this recipe years ago and I made it for the first time too many years ago. Let's not get into how many years I'm talking about but it's a classic recipe. We have a similar recipe in the family since I was a child. It is very easy to make, simply because there is no baking. It can be easily done the night before if you have limited time on the day. If you take out the rum, it's a perfect cake for a kids party. You just need to find very good quality chocolate that has about 70% cocoa solids. <br />
However, I have to warn you, it's a very rich chocolate cake so you may want to have small slices.<br />
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<div style="background-color: #f3f3f3;"><a href="http://olivesandbread.blogspot.com/2011/01/chocolate-crunch-torte.html">Chocolate Crunch Torte</a><br />
(Serves about 12)</div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">400 g dark chocolate with about 70-75% cocoa solids - broken into little pieces</div><div style="background-color: #f3f3f3;">150 g chopped or sliced almonds</div><div style="background-color: #f3f3f3;">100 g tinned sour cherries</div><div style="background-color: #f3f3f3;">60 g raisin- soaked in water a day before </div><div style="background-color: #f3f3f3;">1 tablespoon of rum </div><div style="background-color: #f3f3f3;">100 g butter</div><div style="background-color: #f3f3f3;">250 ml double cream - lightly whipped</div><div style="background-color: #f3f3f3;">250 g oat biscuits chopped</div><div style="background-color: #f3f3f3;">1 teaspoon vanilla sugar </div><div style="background-color: #f3f3f3;"><br />
about 1-2 tablespoons of cocoa powder to dust</div><div class="separator" style="background-color: #f3f3f3; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKO5G4Q02xFEGQsKs8lokDbuMVMJccmZNsUsyTUwrb0NVhObiok4-f2mSwmP3DzQH08S-Uj7JU_HB9OZ2Dx8KiyDI5OrJNpIZLrguNP3028svPvU6YDtGt8DC632fS4avRrFJj-8zpTGvo/s1600/Chocolate_Torte.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKO5G4Q02xFEGQsKs8lokDbuMVMJccmZNsUsyTUwrb0NVhObiok4-f2mSwmP3DzQH08S-Uj7JU_HB9OZ2Dx8KiyDI5OrJNpIZLrguNP3028svPvU6YDtGt8DC632fS4avRrFJj-8zpTGvo/s640/Chocolate_Torte.JPG" width="640" /></a></div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">In a non-stick pan, roast the almonds for few minutes over medium heat. Stir them often, otherwise they will burn really quickly. When they are done, leave them to cool. </div><div style="background-color: #f3f3f3;">Start melting the chocolate and butter in a bowl that sits over a saucepan filled with simmering water. Melt the chocolate with the butter until it's smooth. After that remove the chocolate bowl and set it aside to cool down for few minutes. If the chocolate starts to get hard and not so glossy anymore, don't worry. Next step will make it smooth again. </div><div style="background-color: #f3f3f3;">Add the double cream, rum and vanilla sugar to the melted chocolate-butter mix and stir very well. </div><div style="background-color: #f3f3f3;">Next, add the raisins, cherries, chopped biscuits and almonds into the mixture. </div><div style="background-color: #f3f3f3;">The best is to use a cake tin with a loose base (20 cm - 8''), that is lightly greased with butter. Pour the cake mixture into the cake tin as evenly as possible. </div><div style="background-color: #f3f3f3;">Cover it with a folio and put it in the fridge to chill for at least 4 hours, preferable over the night. </div><div style="background-color: #f3f3f3;">Take it out 15-20 minutes before you serve. Dust over it with some cocoa powder. </div><div style="background-color: #f3f3f3;">This rich cake is even more delicious when served with whipped cream.</div><div style="background-color: #f3f3f3;">Enjoy!</div><div class="separator" style="background-color: #f3f3f3; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmDYIycm1MDA5D_c-8vp4govhWaPDFId1-0AVq9vWES441FM-Rr5VcNpLeaYIs3IJJCQhzZgdnK8KZ8ahCcVPUxkiqXtahUjd8xS92QHJlUX-p5T-d8llT3E8J7l0oxwqg5Y_I1gDWbKf8/s1600/Chocolate_torte_3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="449" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmDYIycm1MDA5D_c-8vp4govhWaPDFId1-0AVq9vWES441FM-Rr5VcNpLeaYIs3IJJCQhzZgdnK8KZ8ahCcVPUxkiqXtahUjd8xS92QHJlUX-p5T-d8llT3E8J7l0oxwqg5Y_I1gDWbKf8/s640/Chocolate_torte_3.JPG" width="640" /></a></div><div class="separator" style="background-color: #f3f3f3; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Vu2M_buFTgO4Aw6ERTCbEOBdoaBir2txjP7wo9K8jkHuGW2PMFqSlveyx7-jIijGV5rN9ndsZQc2E3wm73bpgLcV1qRfG6hUkU7ndwbvVUSXINds99KsGCW1phqZEjRofJjtpcwk50Wy/s1600/Chocolate_torte_4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Vu2M_buFTgO4Aw6ERTCbEOBdoaBir2txjP7wo9K8jkHuGW2PMFqSlveyx7-jIijGV5rN9ndsZQc2E3wm73bpgLcV1qRfG6hUkU7ndwbvVUSXINds99KsGCW1phqZEjRofJjtpcwk50Wy/s640/Chocolate_torte_4.JPG" width="640" /></a></div>Sanemhttp://www.blogger.com/profile/00121943787290107200noreply@blogger.com1tag:blogger.com,1999:blog-3490189069708224981.post-10830977420605311972011-01-22T12:55:00.001+01:002011-01-22T12:56:19.761+01:00Roasted Turkey<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihfLzPHiyuyewbrGiLxE7kw3qI9lxixTwzqigkdQlz2T1hKRGG95saZWr0IPoW0V7RW_iCZq4mkTil_Xlj3zSznyCbDRPmwd-pRndYo14QU63jTqpWHVI7kFUVVRy06J8f0b0UXD-2-NHp/s1600/Roasted_Turkey.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihfLzPHiyuyewbrGiLxE7kw3qI9lxixTwzqigkdQlz2T1hKRGG95saZWr0IPoW0V7RW_iCZq4mkTil_Xlj3zSznyCbDRPmwd-pRndYo14QU63jTqpWHVI7kFUVVRy06J8f0b0UXD-2-NHp/s640/Roasted_Turkey.JPG" width="640" /></a></div><br />
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This had to go in before it's too late. I've been asked the recipe for so many times and because I have only written it on a piece of newspaper clipping, I really need to write it down. I have to...although I didn't like the picture but... oh well. This recipe is a mixture of a recipe I got from my dear friend F and a recipe I saw in a cooking magazine that I don't know anymore which magazine it was. I have made this for every Christmas last three years and it's the best roasted turkey recipe I tried. Most of all, the turkey tastes really good, very tender and juicy. It can be served with some rice or roasted potatoes and you can use the vegetables as a side dish. <br />
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<div style="background-color: #f3f3f3;"><a href="http://olivesandbread.blogspot.com/2011/01/roasted-turkey.html">Roasted Turkey</a></div><div style="background-color: #f3f3f3;">(Serves 6-8)</div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">1 big turkey (about 4 kg)</div><div style="background-color: #f3f3f3;">3-4 leeks - chopped </div><div style="background-color: #f3f3f3;">4 medium sized carrots - peeled and chopped</div><div style="background-color: #f3f3f3;">1 apple - peeled and chopped</div><div style="background-color: #f3f3f3;">300 ml apple cider or white wine</div><div style="background-color: #f3f3f3;">1 cube of vegetable or chicken stock</div><div style="background-color: #f3f3f3;">salt& pepper</div><div style="background-color: #f3f3f3;">olive oil</div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">Filling:</div><div style="background-color: #f3f3f3;">2-3 slices of day old bread - crumbled</div><div style="background-color: #f3f3f3;">300 g minced beef</div><div style="background-color: #f3f3f3;">1 apple - peeled and chopped into little pieces</div><div style="background-color: #f3f3f3;">2-3 leaves of sage - roughly chopped</div><div style="background-color: #f3f3f3;">1 medium onion - chopped</div><div style="background-color: #f3f3f3;">1/2 teaspoon of grounded cumin</div><div style="background-color: #f3f3f3;">salt & pepper </div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">A roasting tin </div><div style="background-color: #f3f3f3;">Aluminum foil</div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">Start, with rubbing the turkey inside and outside with some salt, pepper and olive oil. You can use some other spices too if you prefer. Set it aside and and start to prepare your filling. </div><div style="background-color: #f3f3f3;">Mix the ingredients for the filling altogether and stuff the turkey with this delicious mixture. The juices will mix with the turkey and you can take out the filling later on and serve as a side dish as well. </div><div style="background-color: #f3f3f3;">Next, take out the roasting tin and place the chopped leeks, carrots and apples. Take a measuring cup and pour the wine or cider that you will use. Put the vegetable or chicken stock in the wine and try to dissolve it as much as you can. Then pour it over the vegetables in the roasting tin. </div><div style="background-color: #f3f3f3;">Put your turkey on top of the vegetables. You can use a roasting grill if your roasting tin has one but I prefer to put it directly on the vegetables. </div><div style="background-color: #f3f3f3;">When it's ready, cover it with an aluminum foil and put it in a preheated oven 190° C (375° F) - without fan 170° C (325° F) - with fan on. Give about 40 minutes of cooking time for each kg of turkey. Then take out the foil and give another 30-40 minutes to roast without the foil so it gets all nice and brown. </div><div style="background-color: #f3f3f3;">If you are not sure and want to check if the turkey is cooked, just stab it with a knife then you should see a clear juice coming out. </div><br />
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<div class="separator" style="clear: both; text-align: center;"></div>Sanemhttp://www.blogger.com/profile/00121943787290107200noreply@blogger.com2tag:blogger.com,1999:blog-3490189069708224981.post-29334350453999785932011-01-09T15:06:00.001+01:002011-01-09T15:07:46.582+01:00Pear Tart<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwdofiT_X-lLA05HFezPc0fOMVTwP47KBPBv6Joafg05YE2cdguILWQxU15yoN4QZaUe7wWRnaN2lvRe2FyqZKmh1TFY42kT5MphRft1Rc45BNoMtDqX0K0VIJVKUyerPzhHILfhrmn6hH/s1600/Pear_tart_2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwdofiT_X-lLA05HFezPc0fOMVTwP47KBPBv6Joafg05YE2cdguILWQxU15yoN4QZaUe7wWRnaN2lvRe2FyqZKmh1TFY42kT5MphRft1Rc45BNoMtDqX0K0VIJVKUyerPzhHILfhrmn6hH/s640/Pear_tart_2.JPG" width="640" /></a></div><br />
Happy New Year to everyone! I hope you all had a good start to 2011. <br />
Do you have some recipes that you cook every now and then? I have a few and I have already written some of those on this blog. This is another one that I make very often. It's a Swiss recipe and I learned this from my husband. It's one of those easy dishes, where you can easily substitute the ingredients if you don't have everything listed. If you buy the ready puff pastry as well or a ready tart base, then the dish becomes super practical. You can also make this tart with apples, plums, apricots, different berries, etc. Quark and yogurt can be replaced with cream or with each other, you can just use only yogurt or just quark.<br />
This tart just taste delicious because it is a very light dessert. It shouldn't be too sweet but depending on the type of fruit you use, you may want to add another tablespoon of sugar to the filling if you'd like. <br />
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<div style="background-color: #f3f3f3;"><a href="http://olivesandbread.blogspot.com/2011/01/pear-tart.html">Pear Tart</a></div><div style="background-color: #f3f3f3;">(Makes 8 portions)</div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCnhgt9ZkXju7ZTdhubJYLk0GXh7J2chWQ3HZIrA-jDjdOHX5ouoxgzwWUnxhXSkhaCY2_A_7aVU5XtI53_tDgNtNK5J9ztP0LHfiMumo-vqJu_4_NEiNQPeotUA36yIru3byxFWI4BR91/s1600/Pear_tart_before.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCnhgt9ZkXju7ZTdhubJYLk0GXh7J2chWQ3HZIrA-jDjdOHX5ouoxgzwWUnxhXSkhaCY2_A_7aVU5XtI53_tDgNtNK5J9ztP0LHfiMumo-vqJu_4_NEiNQPeotUA36yIru3byxFWI4BR91/s320/Pear_tart_before.JPG" width="320" /></a>1 round fresh puff pastry (33cm - app 13'')</div><div style="background-color: #f3f3f3;">2 tablespoons of grounded hazelnuts </div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">Filling:</div><div style="background-color: #f3f3f3;">4 tablespoons of Yogurt</div><div style="background-color: #f3f3f3;">1 cup of milk </div><div style="background-color: #f3f3f3;">3 tablespoons of Quark</div><div style="background-color: #f3f3f3;">2+1 tablespoons of sugar</div><div style="background-color: #f3f3f3;">1 teaspoon vanilla sugar</div><div style="background-color: #f3f3f3;">2 tablespoons of flour </div><div style="background-color: #f3f3f3;">4 medium sized pears</div><div style="background-color: #f3f3f3;">1 egg</div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">Start by putting your pastry in a tart tin, preferably over a baking sheet. With the help of a fork make few holes on the pastry. Spread the grounded nuts over the pastry and leave it aside. </div><div style="background-color: #f3f3f3;">To prepare your filling, mix the quark, yogurt, milk, 2 tablespoons of sugar, vanilla sugar, flour and 1 egg in a bowl by using a whisker. </div><div style="background-color: #f3f3f3;">Pour the filling in the tart base you have prepared before. </div><div style="background-color: #f3f3f3;">Peel the pears, take the seeds out and slice them into 1/2 cm pieces. Arrange the pear slices over the filling. They will be a little bit dipped into the filling but that's alright. You can also spread them randomly over the filling if you prefer. </div><div style="background-color: #f3f3f3;">Sprinkle the left over tablespoon of sugar over the pear slices. Bake the tart in preheated oven 180° C(356° F) for 40-45 minutes until the crust is golden brown. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqwk8LJtcqX1fp2ONBMbMw-ZJMiiC2QP7AQiK4E08hvQMz7bKt1gqLEl5LJGkL0V_IgPDTFWm__RsEUTId9PC6dZsXOh9-faJtOIoZKsCGoP3N6OtAdJd-FO3ClQfstHMOd00Rm47iQFX-/s1600/Pear_tart.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqwk8LJtcqX1fp2ONBMbMw-ZJMiiC2QP7AQiK4E08hvQMz7bKt1gqLEl5LJGkL0V_IgPDTFWm__RsEUTId9PC6dZsXOh9-faJtOIoZKsCGoP3N6OtAdJd-FO3ClQfstHMOd00Rm47iQFX-/s640/Pear_tart.JPG" width="640" /></a></div>Sanemhttp://www.blogger.com/profile/00121943787290107200noreply@blogger.com2tag:blogger.com,1999:blog-3490189069708224981.post-37106392010172365442010-12-09T10:00:00.006+01:002010-12-09T11:37:10.906+01:00Spitzbuben<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj98dWNWASua_ox8dBNa4z3sMuihgv5xsNOG0IfNi68yHDhya-RMRNshQxYtQ8c08nTjp_xKeYyPF2HkeW9qPtutNy7r0Mie9ng-ghSKzZ4HgUfQSFRhQuiNKpoGOE0Oh8N39Flud-j2KX/s1600/Spitzbuben_.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj98dWNWASua_ox8dBNa4z3sMuihgv5xsNOG0IfNi68yHDhya-RMRNshQxYtQ8c08nTjp_xKeYyPF2HkeW9qPtutNy7r0Mie9ng-ghSKzZ4HgUfQSFRhQuiNKpoGOE0Oh8N39Flud-j2KX/s640/Spitzbuben_.JPG" width="640" /></a></div><br />
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I have never been much of a baker. Especially when it comes to cakes. Fortunately, my friend V has gave me a cake book few years ago as a gift, which improved my baking skills very much. I still fail to bake a nice looking cake sometimes, although according to my husband they all taste good. I have been baking some Christmas cookies around this time last few years. There is no risk of messing them up too bad so I love baking them. While looking for the recipes of my favorite cookies, and believe me there are quite a few, I decided to write this one. It absolutely tastes the best with the butter and the jam. It's really a shame to bake them only at this time of the year but given the amount of butter in them, maybe that's a good cycle. <br />
<br />
<div style="background-color: #f3f3f3;"><a href="http://olivesandbread.blogspot.com/2010/12/spitzbuben.html">Spitzbuben - Swiss Christmas cookies</a></div><div style="background-color: #f3f3f3;">(Makes about 40-50 pieces with 4-5 cm diameter cookie cutters) </div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">250 g Butter (about 1 1/4 cups) - softened</div><div style="background-color: #f3f3f3;">125 g powder sugar (about 1/2 cup)</div><div style="background-color: #f3f3f3;">pinch of salt </div><div style="background-color: #f3f3f3;">1/2 tablespoon of vanille sugar</div><div style="background-color: #f3f3f3;">1 egg white (lightly beaten)</div><div style="background-color: #f3f3f3;">350 g white flour (a little less than 3 cups)</div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">For filling:</div><div style="background-color: #f3f3f3;">3-4 tablespoons of quince jelly or any other jam, jelly or marmalade you prefer.</div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">To sprinkle:</div><div style="background-color: #f3f3f3;">2 tablespoons of powdered sugar</div><div style="background-color: #f3f3f3;"><br />
Here are the steps:</div><div style="background-color: #f3f3f3;">1. Start with mixing the softened butter and sugar in a bowl. </div><div style="background-color: #f3f3f3;">2. Stir vanille sugar, a pinch of salt and the egg white into the mix.</div><div style="background-color: #f3f3f3;">3. Mix in the flour to the dough. </div><div style="background-color: #f3f3f3;">4. When the dough is formed, wrap it up with a folio and put it into the fridge to chill for 1 hour. </div><div style="background-color: #f3f3f3;">5. Take the dough out of the fridge 30 minutes before you start rolling it out. </div><div style="background-color: #f3f3f3;">6. Preheat the oven to 180°C (350°F).</div><div style="background-color: #f3f3f3;">7. Roll out the dough to 2mm (a bit less than 0.1 inch) and cut out shapes with cookie cutters. </div><div style="background-color: #f3f3f3;">8. Cut out shapes with cookie cutters. Make sure you have 2 of each shape. </div><div style="background-color: #f3f3f3;">9. By using a miniature cookie cutter make a shape in the middle of the cookies you'll put on top. </div><div style="background-color: #f3f3f3;">10. Place the cookies on a baking sheets and bake in the middle rack for about 6-8 minutes. </div><div style="background-color: #f3f3f3;">11. After they are done, leave them on the baking sheets for about 1-2 minutes to cool down and then transfer them on a wire rack to cool completely. I normally leave them to cool over the night. </div><div style="background-color: #f3f3f3;">12. To assemble the cookies, put some some jelly on the bottom half with the help of a teaspoon, then place the top part over. Try not to put too much jelly, otherwise it will look a little messy. You can also melt the jelly in a pan before you do this. I normally just do it without but a lot of recipes call for melting the jelly before making the little sandwich. </div><div style="background-color: #f3f3f3;">13. Sprinkle some powder sugar over the cookies. </div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">These cookies can be stored in an airtight cookie tin or a jar and they are best when eaten fresh. </div><div class="separator" style="background-color: #f3f3f3; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNCcV-uwOlYqenRG4OLgd0XSvyDlkxNN2f4ztSb4QWe77dBxrFYUB-9dA05-nxu_gsesYkP1tj7GDl0bufvArWveQ5I-WdpL0G2IHNvDYUxR-D6ENwN9tLhWj6TlLZOgxIfcbi9IOj8kmU/s1600/Spitzbuben.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNCcV-uwOlYqenRG4OLgd0XSvyDlkxNN2f4ztSb4QWe77dBxrFYUB-9dA05-nxu_gsesYkP1tj7GDl0bufvArWveQ5I-WdpL0G2IHNvDYUxR-D6ENwN9tLhWj6TlLZOgxIfcbi9IOj8kmU/s640/Spitzbuben.JPG" width="640" /></a></div><div style="background-color: #f3f3f3;"><br />
</div>Sanemhttp://www.blogger.com/profile/00121943787290107200noreply@blogger.com1tag:blogger.com,1999:blog-3490189069708224981.post-72049977179035523222010-12-06T11:43:00.001+01:002010-12-06T11:43:58.380+01:00Fresh Basil and Parsley Pesto<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr65nx1_vRAaNm__fr_3ahTQIdElQuVIVQBJVjRgnI5TjTCz3u4ar6D1izvbi_es9meDQ_020nstrdgWHx-ZLLye_AFe9MOUqAj5c339zVw3aBq-Ty-1G7acp-cvVqsAMFH2BE8QWY8LXQ/s1600/pesto.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr65nx1_vRAaNm__fr_3ahTQIdElQuVIVQBJVjRgnI5TjTCz3u4ar6D1izvbi_es9meDQ_020nstrdgWHx-ZLLye_AFe9MOUqAj5c339zVw3aBq-Ty-1G7acp-cvVqsAMFH2BE8QWY8LXQ/s640/pesto.JPG" width="640" /></a></div><br />
Before the snow came and it all got freezing cold, I had a look at my herb garden and thought I should not waste all that fresh stuff and make something out of them. I dried the peppermints and dried some of the sage to make some tea later on in the winter. Then took out all of the parsley, rosemary and thyme. Basil has been inside the house in a pot for a while as it does not like the cold at all. At least that is what I have learned after throwing away 4-5 pots of dried, dead basil in the past years. Now the problem was what to do with all this. I always wanted to try making fresh pesto but I didn't have enough basil so this is what I've done. A combination of parsley and basil. The pesto was delicious and we ended up eating it all within a couple of weeks. <br />
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<div style="background-color: #f3f3f3;"><a href="http://olivesandbread.blogspot.com/2010/12/fresh-basil-and-parsley-pesto.html">Fresh Basil and Parsley Pesto</a></div><div style="background-color: #f3f3f3;"><br />
(Makes about 200-250gr)</div><div style="background-color: #f3f3f3;">1 cup of fresh basil</div><div style="background-color: #f3f3f3;">1 cup of fresh parsley</div><div style="background-color: #f3f3f3;">1/2 cup of extra virgin olive oil</div><div style="background-color: #f3f3f3;">2 tablespoons of pine nuts </div><div style="background-color: #f3f3f3;">3 garlic cloves - peeled</div><div style="background-color: #f3f3f3;">salt and freshly milled pepper to taste</div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">First, put the pine nuts in a food processor and run it for a few seconds until they are all crushed. Next, add in the rest of the ingredients but leave out olive oil. Pulse it a few times and then add the olive oil. Pulse it couple of times more. You may need to scrape down the sides with a spatula in between. </div><div style="background-color: #f3f3f3;">Finally add some salt and pepper to taste. </div><div style="background-color: #f3f3f3;">Best way to store pesto is in a closed jar. If you need, add some more olive oil on top after you fill the jar with pesto. This helps to keep the pesto longer in the fridge. </div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">Pesto can be used in a lot of pasta dishes, as well as pizza and lasagne. I definitely recommend to spread it on fresh bread and try it first. It's yummy. </div>Sanemhttp://www.blogger.com/profile/00121943787290107200noreply@blogger.com1tag:blogger.com,1999:blog-3490189069708224981.post-24200022704211763252010-11-13T14:47:00.002+01:002010-11-13T14:49:39.324+01:00Tahini Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYNr7v-n4HTeoYUUG97jjhcjiZShaw93zjnmFoydVDlYrslAezMvwGezC8tVYjC7s-LpflcmiqWPlgK2qm-dQ9SVT4IraFhulalNTeNXkceTQA3I1CqikXWg9G7wHIgiSqyyIs9mqorOsX/s1600/DSC_5463.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYNr7v-n4HTeoYUUG97jjhcjiZShaw93zjnmFoydVDlYrslAezMvwGezC8tVYjC7s-LpflcmiqWPlgK2qm-dQ9SVT4IraFhulalNTeNXkceTQA3I1CqikXWg9G7wHIgiSqyyIs9mqorOsX/s640/DSC_5463.JPG" width="640" /></a></div><br />
As the baking time is approaching I wanted to post a related recipe that is very easy to do. Kids love these. This recipe is a version of the usual tahini bread that I know of. It's a lot less sweet and I added a little bit Swiss twist by adding chestnuts to the recipe. I love tahini and this is a great use of it if you have a jar of tahini and that you don't know what to do with it. You can either use all of the dough to make one big bread, or smaller ones like I did. <br />
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<div style="background-color: #eeeeee;"><a href="http://olivesandbread.blogspot.com/2010/11/tahini-bread.html">Tahini Bread</a></div><div style="background-color: #eeeeee;"><br />
</div><div style="background-color: #eeeeee;">For the dough:</div><div style="background-color: #eeeeee;">400 g half white/half whole wheat flour</div><div style="background-color: #eeeeee;">100 g sugar</div><div style="background-color: #eeeeee;">1/2 pack of yeast</div><div style="background-color: #eeeeee;">50 g butter</div><div style="background-color: #eeeeee;">150 ml milk</div><div style="background-color: #eeeeee;"><br />
</div><div style="background-color: #eeeeee;">For the filling</div><div style="background-color: #eeeeee;">125 g chestnut (mashed)</div><div style="background-color: #eeeeee;">1 tablespoon of crushed almonds</div><div style="background-color: #eeeeee;">3 tablespoons of yogurt</div><div style="background-color: #eeeeee;">1 tablespoon of cream</div><div style="background-color: #eeeeee;">4 tablespoons of Tahini </div><div style="background-color: #eeeeee;">3 tablespoons of brown sugar</div><div style="background-color: #eeeeee;"><br />
</div><div style="background-color: #eeeeee;">To glaze</div><div style="background-color: #eeeeee;">3-4 tablespoons of fruit gel or marmelade</div><div style="background-color: #eeeeee;">To sprinkle </div><div style="background-color: #eeeeee;">1-2 tablespoons of sugar </div><div style="background-color: #eeeeee;"><br />
</div><div style="background-color: #eeeeee;"><br />
I made the dough by mixing all the ingredients for the dough in a bread machine for 1.5 hours. Alternatively, the ingredients can be mixed in a bowl and kneed to a dough. Then the dough should wait at room temperature for two hours. </div><div style="background-color: #eeeeee;">To prepare the filling, put all filling ingredients in a food processor and mix for about a minute. </div><div style="background-color: #eeeeee;">When the dough is ready, roll it out with a rolling pin and spread the filling over it by leaving some space on the ends. Roll the dough carefully to a spiral. Slice the roll into about 12-15 pieces without pressing too much. Place the slices on a baking tray over a baking paper. </div><div style="background-color: #eeeeee;">Bake them in a preheated oven at 200° C(400° F) for about 25 minutes. When done, take them out and put them over a grill. Warm up the gel in a small pen and brush it over the tahini breads. If you prefer you can also sprinkle some sugar over them as well. <br />
Have a cup of tea and enjoy them while warm and fresh. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Ooh1nFiHTD39deB6iFDip9M5Zk-vZjw_9k1hV1fY_csY1XSCbzw8Q0q4ywTvEVEphrDB0a4lPAaEie-_tQoqZgRW9P2EG3LtMGTkmXUYVVjhZoEMdnKYzs4rEtyRvrS6dJG2tpzBfmWD/s1600/DSC_5468.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Ooh1nFiHTD39deB6iFDip9M5Zk-vZjw_9k1hV1fY_csY1XSCbzw8Q0q4ywTvEVEphrDB0a4lPAaEie-_tQoqZgRW9P2EG3LtMGTkmXUYVVjhZoEMdnKYzs4rEtyRvrS6dJG2tpzBfmWD/s640/DSC_5468.JPG" width="640" /></a></div>Sanemhttp://www.blogger.com/profile/00121943787290107200noreply@blogger.com1tag:blogger.com,1999:blog-3490189069708224981.post-77163960171473867732010-10-05T10:03:00.001+02:002010-10-05T10:06:07.200+02:00Cacik - Yogurt and Cucumber Meze<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidlhcJPKVKZfNpnbbAVDmHUe3G-3NjkhQIbwdf8YtcM0RD3pfkvM2qmS2QAjL7ckyPYYqYwc9vUc7-lfgr72u6to9Jzki0r85uu6PVU996fygh8ai9u2bFT_4kMB49O6Md43vJaeCxUtNN/s1600/Cacik.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidlhcJPKVKZfNpnbbAVDmHUe3G-3NjkhQIbwdf8YtcM0RD3pfkvM2qmS2QAjL7ckyPYYqYwc9vUc7-lfgr72u6to9Jzki0r85uu6PVU996fygh8ai9u2bFT_4kMB49O6Md43vJaeCxUtNN/s640/Cacik.JPG" width="640" /></a></div>It has been too long but it's like this once you have a vacation. You mentally check out from all the things you should be doing and if you are a mother then you start thinking what to pack. Yes I was on holiday again and it was great. But it is time to get back on the usual daily routine so as I promised I am writing the recipe for the famous "Cacik". I guess it is a little strange for me to write this because I never heard of a Turkish person giving the recipe for this to another Turkish person. It seems like we learn this from our mothers and pass it on to our children. It comes naturally, without being written anywhere. It is also too easy to write. However I had so many friends asking for the recipe so I had to write it. The way cacik is done varies within different parts of the country, however the ingredients are generally the same. In some parts, they add some water to the yogurt so that it almost has the texture of a cold soup. I prefer it with a thick yogurt. This time I used fresh peppermint and it was delicious. <br />
<br />
<div style="background-color: #f3f3f3;"><a href="http://olivesandbread.blogspot.com/2010/10/cacik-yogurt-and-cucumber-meze.html">Cacik</a></div><div style="background-color: #f3f3f3;">(Makes about 4-5 portions as a dip or meze)</div><div style="background-color: #f3f3f3;">500 g natural yogurt</div><div style="background-color: #f3f3f3;">a large cucumber, peeled and finely chopped into very small bits</div><div style="background-color: #f3f3f3;">2 cloves of garlic, peeled and crushed or finely chopped</div><div style="background-color: #f3f3f3;">a handful of fresh peppermint leaves (alternatively you can use dried and crushed peppermint)</div><div style="background-color: #f3f3f3;">salt to taste</div><div style="background-color: #f3f3f3;">a drizzle of olive oil (optional)</div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">If you have time, prepare this few hours before you serve because it tastes much better if it waits a little while. </div><div style="background-color: #f3f3f3;">Mix yogurt with garlic, salt and cucumbers. Finely chop most of the mint leaves and mix them into the yogurt. Leave some of the mint leaves to garnish. Pour the cacik into bowls to serve. Garnish with some mint leaves. You can also add a drizzle of olive oil on top before you serve. </div><div style="background-color: #f3f3f3;">You can also put some crushed chilies on top if you want to spice it up. It goes really well with the <a href="http://olivesandbread.blogspot.com/2010/08/chickpea-and-bulgur-kofte.html">Chickpea and Bulgur kofte</a> from the previous post. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4DTaRWduWPc2t0_9gc2WtyHT7y9tPfaBU7P8YuFUByql3yWEEX-aSIef93aIqiHe-u2AwLh4WB6DGtFB_i9pXfy7A7sm7PFW2aIHcANb5ymBFbHER4fGgu76EaVTl_e1_JVNivGpwkyTT/s1600/Cacik_.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4DTaRWduWPc2t0_9gc2WtyHT7y9tPfaBU7P8YuFUByql3yWEEX-aSIef93aIqiHe-u2AwLh4WB6DGtFB_i9pXfy7A7sm7PFW2aIHcANb5ymBFbHER4fGgu76EaVTl_e1_JVNivGpwkyTT/s640/Cacik_.JPG" style="background-color: #eeeeee;" width="640" /></a></div>Sanemhttp://www.blogger.com/profile/00121943787290107200noreply@blogger.com1tag:blogger.com,1999:blog-3490189069708224981.post-23751570194033252532010-08-30T06:32:00.001+02:002010-08-30T06:33:35.333+02:00Chickpea and Bulgur Kofte<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiemh8_WcVMNTJ4T69kBBeRYfFPhQWd7dNN5HAmBN0t7_gk9jtvjPIZLzlG3YvZtYpnj2oiyvsRkHCf1RBLqXrwSwg0bvrdgQnTN_bE7jD416Qz-6fVqsKLM40Ry08c_dh123s2PSupaXf/s1600/Chickpea+_and+_bulgur+_kofte.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="404" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiemh8_WcVMNTJ4T69kBBeRYfFPhQWd7dNN5HAmBN0t7_gk9jtvjPIZLzlG3YvZtYpnj2oiyvsRkHCf1RBLqXrwSwg0bvrdgQnTN_bE7jD416Qz-6fVqsKLM40Ry08c_dh123s2PSupaXf/s640/Chickpea+_and+_bulgur+_kofte.JPG" width="640" /></a></div>I guess this is another post that should be added to "What to do with leftover food" series. I really didn't think it would turn out so good but as soon as I tried it I knew I had to write the recipe. I like making bulgur pilaf because it's very easy and practical but I always make a little bit too much of it. This time I made these nice falafel-like spicy koftes and they were super delicious. If you have some canned chickpeas and bulgur, have a go at this and believe me you won't regret. I normally prepare some chickpeas and freeze them in small bags to use them later on. Bulgur rice in this recipe is very easy to make if you have some onions and fresh tomatoes, however you can also make it plain without onions and tomatoes if you'd like. You would also need a food processor for this recipe.<br />
<br />
<div style="background-color: #f3f3f3;"><a href="http://olivesandbread.blogspot.com/2010/08/chickpea-and-bulgur-kofte.html">Chickpea and Bulgur Kofte</a></div><div style="background-color: #f3f3f3;">(Makes about 10)<br />
<br />
</div><div style="background-color: #f3f3f3;"></div><div style="background-color: #f3f3f3;">for Bulgur rice:</div><div style="background-color: #f3f3f3;">150 gr Bulgur (about 1 cup)</div><div style="background-color: #f3f3f3;">1 tomato, peeled and grated.</div><div style="background-color: #f3f3f3;">1 small onion - chopped</div><div style="background-color: #f3f3f3;">1/2 teaspoon of salt</div><div style="background-color: #f3f3f3;">1 teaspoon of blackpepper </div><div style="background-color: #f3f3f3;"></div><div style="background-color: #f3f3f3;"></div><div style="background-color: #f3f3f3;">2 cups of water or vegetable stock</div><div style="background-color: #f3f3f3;">1 tablespoon of olive oil </div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">200 gr of cooked chickpeas</div><div style="background-color: #f3f3f3;">1 teaspoon of ground chilies</div><div style="background-color: #f3f3f3;">about 1 teaspoon of freshly milled blackpepper</div><div style="background-color: #f3f3f3;">salt to taste</div><div style="background-color: #f3f3f3;">1 tablespoon parsley</div><div style="background-color: #f3f3f3;">2-3 tablespoons of oil to cook</div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">Start with making your Bulgur rice. First saute your onions with the olive oil. Then add tomatoes and saute them with onions for about a minute. Add the bulgur, salt, pepper and water and leave it to cook over low heat for about 15 minutes. Check regularly to make sure it's not sticking to the bottom of the pan. When it's done leave it cool. </div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">To make the kofte, put the chickpeas, parsley, bulgur rice and the spices into the food processor. Run it on a low level so that they are not forming a puree but a slightly crumbly mixture. </div><div style="background-color: #f3f3f3;">When it's ready make little forms as in the picture and fry them on both sides on a non-stick pan with some olive oil or another oil of your choice. Serve them with a nice green salad and Turkish cacik. (Recipe will follow)</div><div style="background-color: #f3f3f3;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHv355TLw57kbSZIB1k26onrrsFcif9G_rdfQIo3pQsG9q4NdDDiKQDip4zsyF8GzDazKnGW3fJYy7Y6RdENl_L7zOGTc0tQXi8skH_AcA7mmmij6GQxADMZSeaGBhyphenhyphen86Mg67YTx2w-ohyphenhyphen/s1600/DSC_5035.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHv355TLw57kbSZIB1k26onrrsFcif9G_rdfQIo3pQsG9q4NdDDiKQDip4zsyF8GzDazKnGW3fJYy7Y6RdENl_L7zOGTc0tQXi8skH_AcA7mmmij6GQxADMZSeaGBhyphenhyphen86Mg67YTx2w-ohyphenhyphen/s640/DSC_5035.JPG" width="640" /></a></div>Sanemhttp://www.blogger.com/profile/00121943787290107200noreply@blogger.com1tag:blogger.com,1999:blog-3490189069708224981.post-36762030213284495212010-08-19T07:13:00.001+02:002010-08-19T07:14:15.564+02:00Bruschetta with Tomato and Basil<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyRT6PSIhCCuzNLLvMOYzDJYfSE0ZmNoHSpMO_BnZEGl1dCdWSS4l08AxTrsfpNDEF59PQ0Z-JoFs-CZZdNl3mWkKRNh0uh01qX1HKuIEgMoSq-eySJztPqLWgmmhWFzy__CVmeePQdVWi/s1600/Bruschetta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyRT6PSIhCCuzNLLvMOYzDJYfSE0ZmNoHSpMO_BnZEGl1dCdWSS4l08AxTrsfpNDEF59PQ0Z-JoFs-CZZdNl3mWkKRNh0uh01qX1HKuIEgMoSq-eySJztPqLWgmmhWFzy__CVmeePQdVWi/s640/Bruschetta.jpg" width="512" /></a></div><br />
Here are a few things you can do by just getting up early. By that I mean really early. You can have a cup of tea in piece. No kids running around. You can also write in silence. Not that I can write when the kids are around. This really should be a habit for me. So here is me writing about Bruschetta, which I really should when we have the opportunity to buy some fresh summer tomatoes and basil. I've seen them made with a lot of different ingredients but for me the simple version is the best. In some recipes they put onions in them too, which I don't prefer. Garlic brings out the flavors of tomato and basil and goes really well with olive oil. In some recipes they skin the tomatoes and take the seeds out before making the bruschetta but I prefer the tomatoes unpeeled and with a lot of juice. The juice moistens the bread with the garlic and olive oil very nicely. <br />
<br />
<div style="background-color: #f3f3f3;"><a href="http://olivesandbread.blogspot.com/2010/08/bruschetta-with-tomato-and-basil.html">Bruschetta with Tomato and Basil</a></div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">(Makes about 6-8)</div><div style="background-color: #f3f3f3;">6-8 slices of baguette or Italian bread</div><div style="background-color: #f3f3f3;">3-4 tomatoes - diced</div><div style="background-color: #f3f3f3;">2 cloves of garlic - crushed</div><div style="background-color: #f3f3f3;">2-3 tablespoon of olive oil</div><div style="background-color: #f3f3f3;">1/2 tablespoon of balsamic vinegar</div><div style="background-color: #f3f3f3;">salt and freshly milled black pepper to taste</div><div style="background-color: #f3f3f3;">fresh basil leaves to garnish </div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">1. First chop the tomatoes and put them in a bowl. Add in the crushed garlic, olive oil and balsamic vinegar. You can also add some chopped basil leaves if you prefer. Put some salt and pepper to taste and move on to next step to prepare your bread. If you prepare the topping with tomatoes a little earlier than serving time, the flavors will blend a little bit better.</div><div style="background-color: #f3f3f3;">2. Now to prepare the bread, you have few options. Just chose whatever suits you. </div><div style="background-color: #f3f3f3;">You can simply toast the bread in a toaster, you can toast them in the oven with some olive oil brushed over the slices or you can toast them on a non-stick pan with a little bit of olive oil brushed on both sides. I've certainly tried all and they all result very good, however if you're in a hurry then I suggest toasting them on a pan. This way you get them done quickly but be careful not to burn the bread. </div><div style="background-color: #f3f3f3;">3. Last part is to put the tomato topping on the bread slices. Garnish them with fresh basil leaves and serve them slightly warm. This is really a nice taste of summer.</div><div class="separator" style="background-color: #f3f3f3; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIhx9tJfZXPpKwkgcoZmKbmBfJTZS1a7cTxPsQ8etKbny9EHVy3l3rSGhpZesZQCuCWH_KXa6lhMKrjqgLu98K8uLaZLpGPNlNxZAhXV-ffi3ybsqNb3esSJ52Wbzezxpdgp6zMEyxrzR3/s1600/Bruschetta_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIhx9tJfZXPpKwkgcoZmKbmBfJTZS1a7cTxPsQ8etKbny9EHVy3l3rSGhpZesZQCuCWH_KXa6lhMKrjqgLu98K8uLaZLpGPNlNxZAhXV-ffi3ybsqNb3esSJ52Wbzezxpdgp6zMEyxrzR3/s640/Bruschetta_.jpg" width="398" /></a></div>Sanemhttp://www.blogger.com/profile/00121943787290107200noreply@blogger.com1tag:blogger.com,1999:blog-3490189069708224981.post-15634932681025355292010-08-10T22:34:00.001+02:002010-08-10T22:35:28.966+02:00Bread and Butter Pudding<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBBU9RIa7T676UZaRzyqS5MsZdPzhgUa-ziwyIepoLGYPjyxBBgXBRf-gud5aH8vD19T_pKyAXTO3iNxjpnUvcRXcyXvCwVJV61xGxMaeHuaXx79uqgGn1e-c6FI4kVHAbm95l4YRMLnS/s1600/Bread_and_butter_pudding.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBBU9RIa7T676UZaRzyqS5MsZdPzhgUa-ziwyIepoLGYPjyxBBgXBRf-gud5aH8vD19T_pKyAXTO3iNxjpnUvcRXcyXvCwVJV61xGxMaeHuaXx79uqgGn1e-c6FI4kVHAbm95l4YRMLnS/s640/Bread_and_butter_pudding.JPG" width="640" /></a></div>I have never tried this before, although I'm coming from a family that cooks various dishes with left over bread. There are so many of them, I wouldn't even know where to begin with. I was thinking what to do with the spelt bread I made. For some reason we didn't get the chance to eat much of it. I didn't want to just throw it away then I thought about this recipe I saw in my <a href="http://www.amazon.com/Low-Fat-Cookbook-Low-fat-Great/dp/1740454898?ie=UTF8&tag=olivesa-20&link_code=btl&camp=213689&creative=392969" target="_blank">"Low fat cookbook"</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=olivesa-20&l=btl&camp=213689&creative=392969&o=1&a=1740454898" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />. I bought this book years ago. The food photos in it looked amazing and super healthy. You wouldn't think there was a bread and butter pudding in there. Below recipe is adapted from the book. It's been modified quite a bit because I didn't have most of the ingredients. It would be great with any kinds of mixed fruit or even with just raisins.<br />
<br />
<a href="http://olivesandbread.blogspot.com/2010/08/bread-and-butter-pudding.html"><span style="background-color: #f3f3f3;">Bread and Butter Pudding</span></a><br />
<div style="background-color: #f3f3f3;">(Serves 5-6)</div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">50 g butter</div><div style="background-color: #f3f3f3;">8-10 slices of old bread (remove the crusts if possible)</div><div style="background-color: #f3f3f3;">1 cup of mixed dried fruit</div><div style="background-color: #f3f3f3;">1/2 cup of dried raisins</div><div style="background-color: #f3f3f3;">1/2 cup of sugar</div><div style="background-color: #f3f3f3;">1/4 teaspoon of grounded nutmeg</div><div style="background-color: #f3f3f3;">1/2 teaspoon of cinnamon</div><div style="background-color: #f3f3f3;">1 teaspoon of vanilla sugar or vanilla essence</div><div style="background-color: #f3f3f3;">2 eggs (beaten)</div><div style="background-color: #f3f3f3;">2,5 cups of milk</div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">To start with, spread some butter with a spoon on both sides of the slices of bread. Put the slices in a greased ovenproof casserole dish. This should form your first layer. Sprinkle half of the sugar, half of the fruits and spices. In a bowl, mix milk, eggs and vanilla sugar together and then put half of this mixture over the first layer of bread. Put the rest of the bread on top to form the second layer. Pour the rest of the milk mixture on top. Sprinkle the rest of the sugar, spices and fruits. Bake it in the preheated oven (180° C/356° F) for 30-40 minutes. It's an easy but delicious dessert. </div><div class="separator" style="background-color: #f3f3f3; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKiRTmiTTbaLyx14hHTDXu9J_o5wXjypsf5Hve5W-MSrVEpS0J00L_l9Qn9YcUvvCfaNT6e2svysgS91vuHpBYqQ5MTEL_uPXTX33QTp3IfRS5lyWxT1m9M1FF2KRa7iEMof6voFpmq21Y/s1600/Bread_and_butter_pudding2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKiRTmiTTbaLyx14hHTDXu9J_o5wXjypsf5Hve5W-MSrVEpS0J00L_l9Qn9YcUvvCfaNT6e2svysgS91vuHpBYqQ5MTEL_uPXTX33QTp3IfRS5lyWxT1m9M1FF2KRa7iEMof6voFpmq21Y/s400/Bread_and_butter_pudding2.JPG" width="400" /></a></div>Sanemhttp://www.blogger.com/profile/00121943787290107200noreply@blogger.com1tag:blogger.com,1999:blog-3490189069708224981.post-74295698971541394442010-08-02T15:37:00.001+02:002010-08-02T15:38:23.130+02:00Moussaka<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWWkMAQFFdB48KzbGr24sPDCbLsPH-KlneUHtIguteBj3dH7D62I1lKmpAACTRhm6QxH3gcL9Gj1yEn_TCEhjDwCNTLZXB5DTcfJHMeb3QdoZCqBhwHyMHAB7Q3FDN3O2_xzIWLyFBee9W/s1600/Moussaka.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWWkMAQFFdB48KzbGr24sPDCbLsPH-KlneUHtIguteBj3dH7D62I1lKmpAACTRhm6QxH3gcL9Gj1yEn_TCEhjDwCNTLZXB5DTcfJHMeb3QdoZCqBhwHyMHAB7Q3FDN3O2_xzIWLyFBee9W/s640/Moussaka.JPG" width="640" /></a></div>Here is another traditional recipe that I love. In my family this dish is cooked more or less the same way except the cream sauce. The cream sauce seems to be more common in Greek based recipes and this one I generally use is an adapted version of the Moussaka recipe from my <a href="http://www.amazon.com/Complete-Middle-East-Cookbook/dp/0804838763?ie=UTF8&tag=olivesa-20&link_code=btl&camp=213689&creative=392969" target="_blank">The Complete Middle East Cookbook</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=olivesa-20&l=btl&camp=213689&creative=392969&o=1&a=0804838763" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />. I wanted to write about this recipe a long time ago, but I didn't like the photos I took back then. But it seems you can't take a good looking moussaka picture (If you don't believe me just Google Moussaka for images). There is only few decent ones. I just took these shots for you to give you an idea what it sort of looks like. Despite the way it looks in the photos, it's one of my favorite dishes. I only used aubergines here but you can also add sliced potatoes. <br />
<br />
<div style="background-color: #f3f3f3;"><a href="http://olivesandbread.blogspot.com/2010/08/moussaka.htmlhttp://olivesandbread.blogspot.com/2010/08/moussaka.html">Moussaka</a></div><div style="background-color: #f3f3f3;">(Serves 5-6)</div><div style="background-color: #f3f3f3;"><br />
300 g minced beef</div><div style="background-color: #f3f3f3;">3 Aubergines (Peeled partially and sliced 1-1.5 cm (1/4") thick)</div><div style="background-color: #f3f3f3;">1 medium onion (chopped)</div><div style="background-color: #f3f3f3;">2 cloves of garlic (chopped or crushed)</div><div style="background-color: #f3f3f3;">3 tablespoons of olive oil</div><div style="background-color: #f3f3f3;">1 cup of chopped tomatoes</div><div style="background-color: #f3f3f3;">1 tablespoon of tomato paste</div><div style="background-color: #f3f3f3;">1 tablespoon of chopped parsley</div><div style="background-color: #f3f3f3;">salt and pepper</div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">Cream Sauce: </div><div style="background-color: #f3f3f3;">1 tablespoon of butter</div><div style="background-color: #f3f3f3;">2 tablespoons of flour</div><div style="background-color: #f3f3f3;">2 cups of milk</div><div style="background-color: #f3f3f3;">a pinch of nutmeg </div><div style="background-color: #f3f3f3;">1 tablespoon of grated parmesan</div><div style="background-color: #f3f3f3;">1 egg</div><div style="background-color: #f3f3f3;">salt and pepper</div><div class="separator" style="background-color: #f3f3f3; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0oxtcdcWvkGCGNzG04byKW1OERIAZv3XPzNrc2BaWFoeEP14MSr7XiYNt9Ath8Vg94GEBt1WNnOXpgvILfl6Cxkt_xYcgUKI-tFKTv26ezZ0z2T7bxtvJ6OZLqOPd7R8-kZAsnXgZ_2B/s1600/Aubergines.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0oxtcdcWvkGCGNzG04byKW1OERIAZv3XPzNrc2BaWFoeEP14MSr7XiYNt9Ath8Vg94GEBt1WNnOXpgvILfl6Cxkt_xYcgUKI-tFKTv26ezZ0z2T7bxtvJ6OZLqOPd7R8-kZAsnXgZ_2B/s400/Aubergines.JPG" width="400" /></a></div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">1. Start with peeling your aubergines as described in the ingredients section. In a large bowl, put some water and about a teaspoon of salt and leave the aubergine slices in this salty water for about an hour. Dry them with a paper towel. This process is not necessary but it is done so that aubergines don't absorb too much oil during frying. </div><div style="background-color: #f3f3f3;">2. Next, put 2 tablespoon of olive oil in a non-stick pan and fry both sides of aubergine slices until they are light brown. Put them on a plate until you are ready with the rest of the ingredients. (Here you can use oil spray or brush the aubergines slightly with a little bit of olive oil as an alternative).</div><div style="background-color: #f3f3f3;">3. To make the meat sauce, saute the onions and garlic in a pan with a tablespoon of olive oil. Add the minced beef and continue to cook. Finally add the tomatoes, tomato paste with some salt and pepper. When it's all done, take it off the heat and stir in the chopped parsley. </div><div style="background-color: #f3f3f3;">4. Make your cream sauce in a small sauce pan over medium heat. Put in all the ingredients, except the parmesan, nutmeg, salt and pepper. With the help of a whisker, keep whisking the sauce over medium heat until you have a thick sauce. Take it off the heat and stir in the parmesan, nutmeg, salt and pepper. </div><div style="background-color: #f3f3f3;">5. Take a medium size casserole dish to layer up the moussaka. Put a layer of aubergines at the bottom, then a layer of minced meat sauce over the aubergines. Repeat the same process until you run out of the meat sauce and aubergines. Finally, spread the cream sauce on top. If you have some left over parmesan, sprinkle it over the cream sauce. A little bit of black pepper on top and then you are ready to put it in the preheated oven (180° C/356° F) for about 45 minutes until you have a golden brown creamy sauce on top. Serve it with rice, potatoes or with some nice plain yogurt. </div>Sanemhttp://www.blogger.com/profile/00121943787290107200noreply@blogger.com1tag:blogger.com,1999:blog-3490189069708224981.post-74891089598425250212010-07-26T14:31:00.002+02:002010-07-26T14:33:25.198+02:00Oven Roasted Potatoes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ1Ohs6g3pDivMhZjGuZCZZbR3w-pi5bkQHmDD6VXQCay7-VxPHskorVvrtqVzgzZ4X-exUCc2Cvz8mNnuqzTZvBWJEf_xIiesmp_PkOAkRodCOpeFztSFKR-v12CpuRC0geWPI6FR_NPz/s1600/Oven_roasted_potatoes.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ1Ohs6g3pDivMhZjGuZCZZbR3w-pi5bkQHmDD6VXQCay7-VxPHskorVvrtqVzgzZ4X-exUCc2Cvz8mNnuqzTZvBWJEf_xIiesmp_PkOAkRodCOpeFztSFKR-v12CpuRC0geWPI6FR_NPz/s640/Oven_roasted_potatoes.JPG" width="640" /></a><br />
It seems that summer is already over here and I'm ready to go into the Christmas mood. After waiting for summer to arrive for so long, I'm finally giving up. Yes, there has been some nice days that were warm (hot) and sunny, but here we are again with cloudy, gray skies and with temperatures that we should have had around spring. Somehow, after having few days of summer, then next day with winter temperature seems to be really acceptable around here. After living for very long time now, I am finally accepting the fact that I will never ever have an uninterrupted summer of 3 months (or more) again. A week or two weeks of summer is perfectly fine. It saves you a lot of energy. No need to do spring cleaning. Who would need to have clean windows for few days anyway, especially if it will rain right after you clean them?<br />
But if you are having a day or two of summer, or if you are one of those lucky people who has long summer season, then I suggest you make these roasted potatoes as a side dish to your BBQ. They are so easy to prepare. There is no precooking involved. They are healthier and tastier than usual fried potatoes.<br />
I have learned how to make these from my mother-in-law. I had few friends who have asked me the recipe before, so here it is. I've made few changes to the original recipe, such as adding the vinegar, which makes the potatoes a little more crispy.<br />
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<a href="http://olivesandbread.blogspot.com/2010/07/oven-roasted-potatoes.html"><span style="background-color: #f3f3f3;">Oven Roasted Potatoes</span></a><br />
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(Makes 4 servings as a side dish)</div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">About 1 kg potatoes</div><div style="background-color: #f3f3f3;">1/2 tablespoon of fresh thyme</div><div style="background-color: #f3f3f3;">2 tablespoons of fresh rosemary leaves</div><div style="background-color: #f3f3f3;">3-4 tablespoons of olive oil</div><div style="background-color: #f3f3f3;">1 tablespoon of white wine vinegar</div><div style="background-color: #f3f3f3;">Salt</div><div style="background-color: #f3f3f3;">Freshly milled black pepper</div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">Preheat your oven to 200° C(400° F) before you start. Wash the potatoes very well and without peeling them slice the potatoes into wedges. Take a deep salad bowl and put the potatoes in and then the olive oil. Turn them around to get the potatoes coated with olive oil. Then add all the other ingredients and mix them well with the potatoes. On a flat baking tray, place a baking paper, then spread the potatoes on. Put them in the preheated oven for about 30 minutes. If you want them more crispy then roast them for about 20 minutes, then take them out, quickly turn them around a little bit with the help of a spoon or spatula, then roast them for another 10. Depending on the type of potatoes you are using, cooking time can vary between 30-45 minutes, so check if they are cooked before taking them out. Do not burn your fingers while doing so. Enjoy!</div><div class="separator" style="background-color: #f3f3f3; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6C-3iRoAgvN_HFJITZanacm3DvBmkXJpqDnRiQDz07bQrqL29Wm3QuLCZmLAtcCn3NOvswenFfZu72LsXZVctYXWhnAcwF592b-7c4EvXILvGHv2YQlW01yZFtKuqvrpuJeJK4rRrlFoy/s1600/DSC_4733.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6C-3iRoAgvN_HFJITZanacm3DvBmkXJpqDnRiQDz07bQrqL29Wm3QuLCZmLAtcCn3NOvswenFfZu72LsXZVctYXWhnAcwF592b-7c4EvXILvGHv2YQlW01yZFtKuqvrpuJeJK4rRrlFoy/s400/DSC_4733.JPG" width="400" /></a></div>Sanemhttp://www.blogger.com/profile/00121943787290107200noreply@blogger.com1tag:blogger.com,1999:blog-3490189069708224981.post-91968027763961702582010-07-21T16:14:00.001+02:002010-07-21T16:15:06.645+02:00Cordon Bleu<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_2BEeP4r1XxdzI1_2BK1n7ZIIKDgOhXdkP3ek7CfrG4nJjBO21xfrO6u7RKd2dfAlXFodwzsrzgdPzM-w5qpevwOrbcZeBO1cI0uEo0CqMSW45I2VxlYQg4Dz08FX2TSEJ9i5skA6w7RU/s1600/Cordon_bleu.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_2BEeP4r1XxdzI1_2BK1n7ZIIKDgOhXdkP3ek7CfrG4nJjBO21xfrO6u7RKd2dfAlXFodwzsrzgdPzM-w5qpevwOrbcZeBO1cI0uEo0CqMSW45I2VxlYQg4Dz08FX2TSEJ9i5skA6w7RU/s640/Cordon_bleu.JPG" width="640" /></a></div>This was the last thing I thought I would be cooking after the holiday. To be honest, I was so used to not-cooking after being cooked for such a long time, I felt like I couldn't be bothered to cook proper meals again. Oh well... I had to start at some point. Husband and kids were hungry so I did what I had to do. I went to look in my freezer to see what I can find in there, hoping that there is a frozen pizza somewhere hidden or forgotten so I wouldn't have to do much work. The only thing I could find was some frozen meat including some beef fillets cut for Cordon Bleu. I have to say, I get these delivered as a part of a package but I have never used them in a real Cordon Bleu, except once. Mainly because I was too lazy to do the work. Stuffing it, frying it, etc. It just looked too complicated. I ended up cooking them as schnitzels or chop them into something else. This time somehow, I had the ingredients at home although we had not yet done a proper grocery shopping. I already had the Gruyere and some Turkey ham. I have done this once before from a recipe book but it didn't quite work that time, but this trial turned out to be a success. Meat was cooked perfectly and was soft. Kids loved it. (Surprisingly!)<br />
I did it really quickly in a very simplified way so if you have the ingredients then go for it. Below recipe is adapted from Betty Bossi Fleischküche cookbook.<br />
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<div style="background-color: #f3f3f3;"><a href="http://olivesandbread.blogspot.com/2010/07/cordon-bleu.html">Cordon Bleu</a></div><div style="background-color: #f3f3f3;">(Makes 3)</div><div style="background-color: #f3f3f3;"></div><div style="background-color: #f3f3f3;"><br />
3 pieces of beef or veal fillet, sliced into two thin pieces each. You can leave them attached from one side so it would be easier to close them up. </div><div style="background-color: #f3f3f3;">100 g Gruyere Cheese (should make about 3 large slices to fill up each steak)</div><div style="background-color: #f3f3f3;">3 pieces of Turkey ham or usual ham</div><div style="background-color: #f3f3f3;">1/2 tablespoon of mustard</div><div style="background-color: #f3f3f3;">Salt and freshly milled pepper</div><div style="background-color: #f3f3f3;">12-14 toothpicks to close up the steaks</div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">To fry:</div><div style="background-color: #f3f3f3;">3 tablespoons of flour</div><div style="background-color: #f3f3f3;">1 egg beaten</div><div style="background-color: #f3f3f3;">1 cup of breadcrumbs (keep the pack near by just in case you may need more depending on the size of your steaks)</div><div style="background-color: #f3f3f3;">Oil </div><div style="background-color: #f3f3f3;"><br />
</div><div class="separator" style="background-color: #f3f3f3; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMxExasyFZqJjnAN3xhyq8Mdm9uNaC6dK7wCJfifZFr99thmgEmjNxl2dJAc4aZwx5lXLcWdhqkUzwt5w7RrwnVMnJdMq7hW-GMYTwt0PleyS_LD5ZspmTFORSPSjslJ4SBB3TjKPt-5V9/s1600/DSC_4723.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMxExasyFZqJjnAN3xhyq8Mdm9uNaC6dK7wCJfifZFr99thmgEmjNxl2dJAc4aZwx5lXLcWdhqkUzwt5w7RrwnVMnJdMq7hW-GMYTwt0PleyS_LD5ZspmTFORSPSjslJ4SBB3TjKPt-5V9/s320/DSC_4723.JPG" /></a></div><div style="background-color: #f3f3f3;"><br />
</div><div style="background-color: #f3f3f3;">Prepare your fillets on a chopping board so it's easy for you to work on (See picture). First brush a little bit of mustard on the insides of the fillets. Then put the ham on one side. Next the slices of Gruyere on top of the ham. Try not to stuff the fillets too much, otherwise you won't be able to close them up well and cheese will melt out of the steaks during cooking. The proper way is to wrap the cheese in the ham and then put it on the fillet, however I was in a rush. Mine looked like this.</div><div class="separator" style="background-color: #f3f3f3; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFlFPIYVM7SUkMQVDOHR0Eqc0ffAPTwLQvZ0i2d2QaB6Eci3PGnlpcIYeviacXejOnHqSc8bKGjFIJcgPAiM493b09SDn_8zVnMEFVG7y2p3aJqXvdimmflIZIAkj7-fx08IRGc1zaV68p/s1600/DSC_4726.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFlFPIYVM7SUkMQVDOHR0Eqc0ffAPTwLQvZ0i2d2QaB6Eci3PGnlpcIYeviacXejOnHqSc8bKGjFIJcgPAiM493b09SDn_8zVnMEFVG7y2p3aJqXvdimmflIZIAkj7-fx08IRGc1zaV68p/s320/DSC_4726.JPG" /></a></div><div class="separator" style="background-color: #f3f3f3; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdvYVnSouiXL0TNGQpORXAiPDuFPyN1WKTnhyphenhyphenbfpJ2mpSmTFDMJOtF8o2bZ6scfhZ3Dps30NZmKq65oZzlOW8BIvCzwqMYwcnCWJlP9GJidb-65V0bdazHZOBs2cF7MOdm-R_cUeEoKRlH/s1600/DSC_4728.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdvYVnSouiXL0TNGQpORXAiPDuFPyN1WKTnhyphenhyphenbfpJ2mpSmTFDMJOtF8o2bZ6scfhZ3Dps30NZmKq65oZzlOW8BIvCzwqMYwcnCWJlP9GJidb-65V0bdazHZOBs2cF7MOdm-R_cUeEoKRlH/s320/DSC_4728.JPG" /></a></div><div style="background-color: #f3f3f3;">Last is to close up those steaks with toothpicks as in the photo above. Then season them on both sides with some salt and pepper. </div><div style="background-color: #f3f3f3;">When you are done start preparing for frying in this order. </div><div style="background-color: #f3f3f3;">Put your flour on a flat plate. </div><div style="background-color: #f3f3f3;">Put your beaten egg on a slightly deep plate. </div><div style="background-color: #f3f3f3;">Put the breadcrumbs on a flat plate. </div><div style="background-color: #f3f3f3;">Then put them right next to each other in the same order. Flour, egg, breadcrumbs. </div><div style="background-color: #f3f3f3;">Then heat up the oil in a non stick pan. Don't need to use too much oil, just enough to cover the base of the pan. Start preparing your steaks for the final round. </div><div style="background-color: #f3f3f3;">First roll the steak on flour, then dip it in the egg and last, roll it on breadcrumbs. Next onto the frying pan with oil. Fry 5 minutes on each side over medium heat. This is very important to get tender meat. </div><div style="background-color: #f3f3f3;">I served this with some oven baked potato wedges, which I will post here soon. For now I leave you with Cordon Bleu. </div>Sanemhttp://www.blogger.com/profile/00121943787290107200noreply@blogger.com2tag:blogger.com,1999:blog-3490189069708224981.post-38859142007529743092010-07-19T21:32:00.001+02:002010-07-19T21:38:50.018+02:00Hummus<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih9Yy3GoCKHwXiq28LZLJbhNBegaAuj9dgrkxToUWiW_T4yGYSP7cCre8tBBD6-0XmoSdWkW6DQev8rqSB0JpjKErgBwzMLSH1cnrv0DXdUiqVGykJoTWRqPD-ammuCndTHhRotOR7o2fo/s1600/DSC03056.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih9Yy3GoCKHwXiq28LZLJbhNBegaAuj9dgrkxToUWiW_T4yGYSP7cCre8tBBD6-0XmoSdWkW6DQev8rqSB0JpjKErgBwzMLSH1cnrv0DXdUiqVGykJoTWRqPD-ammuCndTHhRotOR7o2fo/s640/DSC03056.JPG" width="640" /></a></div><br />
It always feels good to be on holiday, but just like every holiday mine is over and I'm back home. It was a great vacation at the south coast of Turkey with family and some very yummy homemade food. I know that most people say their mother is the best cook, but my mother really is the best. As my first post after the holiday, I decided to dedicate this post to my mother, and put few photos of some of the best meals she prepared for us. I will not be putting all of the recipes here today, although I will at some point in the future, because I'm determined to try these recipes out in my own kitchen. Here, I give you one of the best hummus recipes from my mother's kitchen. It is very easy and quick to prepare if you have some cooked or canned chickpeas and some tahini. <br />
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Here are my holiday food photos:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPauh8Jf-gSHpujRmdXVh_zHm1cCoxMOeIfRb8m9u1zMxbk4VbisVKM-55-FsGDGvXv7IKSMKOU92GshrtUp9XQ1PGwbtnsl7ofbrI0euH2HxoW3OhypjrfDVj2dxwR8h-yjjg5mwMgt52/s1600/DSC_4617.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPauh8Jf-gSHpujRmdXVh_zHm1cCoxMOeIfRb8m9u1zMxbk4VbisVKM-55-FsGDGvXv7IKSMKOU92GshrtUp9XQ1PGwbtnsl7ofbrI0euH2HxoW3OhypjrfDVj2dxwR8h-yjjg5mwMgt52/s400/DSC_4617.jpg" width="400" /></a></div><br />
Best cheesecake I have ever had, I'm really looking forward to try this one. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqf_sAHQHrdN4Q_kVqjOFkqaRJmmHY9-QvZsmMzTgtTYc-z-OBIJRi5kXfdInHDJckScq3Z1eRLfpE7UXV8ndrQRXn0fzTt1SxPaucAsfZz53Ew86wv97ldkW8V3PvfhZ0C7HstcAFWZ5n/s1600/DSC_4678.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqf_sAHQHrdN4Q_kVqjOFkqaRJmmHY9-QvZsmMzTgtTYc-z-OBIJRi5kXfdInHDJckScq3Z1eRLfpE7UXV8ndrQRXn0fzTt1SxPaucAsfZz53Ew86wv97ldkW8V3PvfhZ0C7HstcAFWZ5n/s400/DSC_4678.jpg" width="400" /></a></div><br />
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Tahini bread is general sold in every bakery, and it was the first time I had this at home. It is very easy to make, you just need the usual bread dough and some tahini.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijfceDxROMvH6OfVztocDo390NcqExY4ue7IM5ofMF-vxbXIkGVWruFjdFBzrTLnUfkAqSOymMrqyuxFOwSGPt2wkgSbSLv-FulxlkmgE21ropIUQbpNxjobjhyqsptk0PgonRcqqtgxMx/s1600/DSC_4683.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijfceDxROMvH6OfVztocDo390NcqExY4ue7IM5ofMF-vxbXIkGVWruFjdFBzrTLnUfkAqSOymMrqyuxFOwSGPt2wkgSbSLv-FulxlkmgE21ropIUQbpNxjobjhyqsptk0PgonRcqqtgxMx/s320/DSC_4683.jpg" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh09SGmpt8sBLZ0VTmrZR-7gp6Di5KvHroBBlidjarEWIsNC7JKrnj0nOv87KlwWcSDFaR-geQ6paOXoknwSDdzxYWwgRv0Hjq1ZQ7U_jd0Hs75e2iIuy-L5SQdxP6JTjf7tLYD3UrKU3_n/s1600/DSC_4680.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh09SGmpt8sBLZ0VTmrZR-7gp6Di5KvHroBBlidjarEWIsNC7JKrnj0nOv87KlwWcSDFaR-geQ6paOXoknwSDdzxYWwgRv0Hjq1ZQ7U_jd0Hs75e2iIuy-L5SQdxP6JTjf7tLYD3UrKU3_n/s320/DSC_4680.jpg" width="320" /></a><br />
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Here is the best leg of lamb I have ever tasted. It's the boneless part of the meat rolled with rosemary and garlic, then slow cooked in the oven. <br />
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Lamb was served with a very soft and creamy potato gratin. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJmEZlxkIgUfyCUFNL2kn6epcetpY_8GJgo0ra6LPr4nEaW6rYmMe-mbZREGxwEMU0CT33vPNZ_kZqjZLJgMlr-3s_fLc216S5FceLD_zYrTwqxYIdMHL2unfJcjyKqoLUHSmtwvHtTru/s1600/DSC_4685.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJmEZlxkIgUfyCUFNL2kn6epcetpY_8GJgo0ra6LPr4nEaW6rYmMe-mbZREGxwEMU0CT33vPNZ_kZqjZLJgMlr-3s_fLc216S5FceLD_zYrTwqxYIdMHL2unfJcjyKqoLUHSmtwvHtTru/s320/DSC_4685.jpg" /></a></div><br />
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I'm looking forward to try all these recipes out and share them here. So until then enjoy the hummus recipe below. <br />
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<div style="background-color: #eeeeee;"><a href="http://olivesandbread.blogspot.com/2010/07/hummus.html">Hummus</a></div><div style="background-color: #eeeeee;"><br />
</div><div style="background-color: #eeeeee;">2 cups of cooked chickpeas</div><div style="background-color: #eeeeee;">1 clove of garlic</div><div style="background-color: #eeeeee;">1/2 cup of tahini</div><div style="background-color: #eeeeee;">3 tablespoons of olive oil</div><div style="background-color: #eeeeee;">juice of 1/2 lemon</div><div style="background-color: #eeeeee;">1 teaspoon of blackpepper</div><div style="background-color: #eeeeee;">1 teaspoon of grounded cummin</div><div style="background-color: #eeeeee;">1 teaspoon of salt</div><div style="background-color: #eeeeee;">1 tablespoon of parsley leaves and some pickled cucumbers to garnish (optional)</div><div style="background-color: #eeeeee;"><br />
</div><div style="background-color: #eeeeee;">In order to make the hummus, it is best to use a food processor. Just put all the ingredients in (except the parsley and cucumbers) and blend for about 2-3 minutes until smooth. You can garnish it with some parsley and pickles if you prefer. Another option is to pour some melted butter with chili powder over it. In any case, it tastes great and you can enjoy it warm or cold. Serve with some pita bread. </div>Sanemhttp://www.blogger.com/profile/00121943787290107200noreply@blogger.com1tag:blogger.com,1999:blog-3490189069708224981.post-41679167908157344792010-06-10T14:21:00.002+02:002010-06-10T14:25:38.045+02:00Spinach Pizza with Crème Fraiche<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisfEd9ltAbSTu-9K3r33ZB5PdIJ36DuODrjwq6riW5VPqMT6bHPISMKk1DdKSn1kwvXMaZar2czun0MKtBzQmWYhJXrWuJjmTI0dLCm8bbPZoSaDQNaPsUN1TT-nnAVcVEvCAgkv-LInCo/s1600/Spinach+pizza+with+creme+fraiche.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisfEd9ltAbSTu-9K3r33ZB5PdIJ36DuODrjwq6riW5VPqMT6bHPISMKk1DdKSn1kwvXMaZar2czun0MKtBzQmWYhJXrWuJjmTI0dLCm8bbPZoSaDQNaPsUN1TT-nnAVcVEvCAgkv-LInCo/s640/Spinach+pizza+with+creme+fraiche.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
While getting ready for vacation and having a million things to remember to pack, I didn't want to worry about food very much so we have been eating a lot of pizza, pasta, rice and salads. It is a great opportunity to use the left over stuff in the fridge and in the pantry. I enjoy trying to cook meals with what you have as it enforces creativity but the result can turn out to be a disaster sometimes or something "not so tasty".<br />
This is a pizza I've learned from a very good friend, who lives very far away now. I know she used to call this "Spanish pizza". I'm not sure if it's the real name or only because she learned it from her Spanish friend. I never forgot this pizza and I have been making it regularly. It's so easy especially if you have a ready pizza dough or pastry. I didn't have any so I made the dough this time. This is a special pizza with no cheese and I recommend that you eat it cold or even the next day. It tastes much better when it is colder, because you can feel the taste of the olives, olive oil, tomato and spinach more when cold. The original version doesn't have any crème fraiche, but I have added it to make it a little bit softer and it made a great combination with spinach. If you don't have any crème fraiche, then don't use it as it still tastes great without it.<br />
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<div style="background-color: #eeeeee;"><a href="http://olivesandbread.blogspot.com/2010/06/spinach-pizza-with-creme-fraiche.html">Spinach Pizza with Crème Fraiche</a></div><div style="background-color: #eeeeee;">(Makes about 2 round pizzas or one big square one - 2-3 portions)</div><div style="background-color: #eeeeee;"><br />
</div><div style="background-color: #eeeeee;">Pizza dough:</div><div style="background-color: #eeeeee;"><br />
</div><div style="background-color: #eeeeee;">1 1/2 cups of warm water</div><div style="background-color: #eeeeee;">3 spoons of dry yeast</div><div style="background-color: #eeeeee;">4 cups of flour (you can also use 2 cups of white flour and 2 cups of spelt or whole wheat flour)</div><div style="background-color: #eeeeee;">1 1/2 teaspoon salt</div><div style="background-color: #eeeeee;">1 tablespoon olive oil</div><div style="background-color: #eeeeee;"><br />
</div><div style="background-color: #eeeeee;">Pizza topping:</div><div style="background-color: #eeeeee;">2-3 tablespoons of crème fraiche</div><div style="background-color: #eeeeee;">200-300 gram of fresh or frozen spinach</div><div style="background-color: #eeeeee;">2-3 medium tomatoes diced</div><div style="background-color: #eeeeee;">1 small onion chopped</div><div style="background-color: #eeeeee;">1 clove of garlic crushed</div><div style="background-color: #eeeeee;">A handful of olives with no seeds, chopped</div><div style="background-color: #eeeeee;">2 tablespoons of olive oil</div><div style="background-color: #eeeeee;">salt </div><div style="background-color: #eeeeee;">freshly milled black pepper </div><div style="background-color: #eeeeee;"><br />
</div><div style="background-color: #eeeeee;">Preparing the dough:</div><div style="background-color: #eeeeee;">You need to prepare the dough 2 hours in advance. If you have a ready made dough then skip to the next part for topping. </div><div style="background-color: #eeeeee;">Mix all the ingredients of the dough in a pan and kneed very well for about 10 minutes. Cover it with a clean tea towel and leave it to rise for about 1 1/5 - 2 hours. Eventually the dough should be doubled in size. When it is ready, flatten the dough with a rolling pin on a flat surface. You may need to dust the dough with a little bit of flour for this, but you can also roll it out directly on a baking paper to save time. </div><div style="background-color: #eeeeee;"><br />
</div><div style="background-color: #eeeeee;">Topping:</div><div style="background-color: #eeeeee;">First make the tomato sauce by sauteing the onions and garlic for few minutes in a pan with a table spoon of olive oil over medium heat. Then add the tomatoes in and take it off the heat after few minutes. The tomatoes shouldn't be too cooked. Leave the tomato sauce to cool down for a while. </div><div style="background-color: #eeeeee;">Next prepare the spinach by cooking them in a pan. After they are cooked, make sure to drain the water from the spinach and leave it to cool. </div><div style="background-color: #eeeeee;">When you have your pizza base ready and the ingredients are cooled down enough, start with spreading the crème fraiche over the pizza base with a spoon. Then spread the spinach over and next, spread the tomato sauce over the spinach. Last thing to put on top is the olives. Sprinkle some salt and pepper over and put it in a preheated oven at 220° C(425° F) for about 15 minutes. After you take it out of the oven, drizzle the 1 tablespoon of olive oil you have left over the pizza. </div><div style="background-color: #eeeeee;">Eat it warm or cold but if you have some left overs, keep it in your fridge for the next day. Believe me, you won't regret. </div><div class="separator" style="background-color: #eeeeee; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2-e_VDOsaN2wtC9RN_nPCDSIqAO0DbZOABFcroYEbZAkGFEaPeakNkL9zseAySXx5zbfQJV8fC880kMDGWh1Vp4cl2F2fR9TqS1gg9KdhwofJlY0hE6g2yQ3H3MEfbS1vYBPuAIf3ph6S/s1600/DSC_4240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2-e_VDOsaN2wtC9RN_nPCDSIqAO0DbZOABFcroYEbZAkGFEaPeakNkL9zseAySXx5zbfQJV8fC880kMDGWh1Vp4cl2F2fR9TqS1gg9KdhwofJlY0hE6g2yQ3H3MEfbS1vYBPuAIf3ph6S/s400/DSC_4240.JPG" width="400" /></a></div>Sanemhttp://www.blogger.com/profile/00121943787290107200noreply@blogger.com2tag:blogger.com,1999:blog-3490189069708224981.post-68188515202978482432010-06-01T14:27:00.002+02:002010-06-01T14:28:58.566+02:00Fava Beans with Artichoke Hearts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglA3mVjTxDfAUGd2dpr3T4Vwr-EbKPvutyw6j1nevr5mU_DFyAH-ZYs_lKKaSiOEDDhO9glTWS5qaNxvpNHlbG8pQKUvupZNLUwCcCXbytLmws8o7NdxATeVmM7kfCQ4ALvOh5K_hBQWgr/s1600/Fava_Beans_with_Arthicoke_hearts.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglA3mVjTxDfAUGd2dpr3T4Vwr-EbKPvutyw6j1nevr5mU_DFyAH-ZYs_lKKaSiOEDDhO9glTWS5qaNxvpNHlbG8pQKUvupZNLUwCcCXbytLmws8o7NdxATeVmM7kfCQ4ALvOh5K_hBQWgr/s640/Fava_Beans_with_Arthicoke_hearts.JPG" width="640" /></a></div><br />
You know those type of dishes that your mother makes but you don't really like, then you still have to eat it because you have to. Fava beans (or broad beans) were one of those things I didn't enjoy as a child. Lucky for me that the season for fava beans were very short. I came to appreciate them long after I left home. Maybe, because there was nobody to cook them for me and they turned into something that reminds me home. I also probably realized that they are actually very tasty. This is a slightly modified recipe from my mother's one, because she actually fills the artichokes with the fava beans. I bought some already prepared and cooked artichokes at the market. Alternatively you can use tinned ones, but if you do then pick the ones without olive oil. This dish is served cold and it's originally a <a href="http://en.wikipedia.org/wiki/Meze">meze</a>, but can be served as a salad or starter as well. <br />
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<div style="background-color: #f3f3f3;"><a href="http://olivesandbread.blogspot.com/2010/06/fava-beans-with-artichoke-hearts.html">Fava Beans with Artichoke Hearts</a><br />
(Makes 4 portions as a starter)</div><div style="background-color: #f3f3f3;"></div><div style="background-color: #f3f3f3;">900 g fava bean pods - shelled (beans makes about 300 g when shelled)</div><div style="background-color: #f3f3f3;">1 medium size onion - finely chopped</div><div style="background-color: #f3f3f3;">20 small artichoke hearts - prepared and cooked (or about 2 cans of artichoke hearts)</div><div style="background-color: #f3f3f3;">1 teaspoon salt</div><div style="background-color: #f3f3f3;">3-4 tablespoons of olive oil</div><div style="background-color: #f3f3f3;">a handful of fresh dill to garnish</div><div style="background-color: #f3f3f3;"></div><div class="separator" style="background-color: #f3f3f3; clear: both; text-align: center;"></div><div class="separator" style="background-color: #f3f3f3; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcDXLGMybSurWR7w3iM4-UZkzHxUlmNCMmYAv3aCO2k9WNVudorQW21VgoR_MTMRPnKIApWWjqZ8R8UE1Wd4i-b9fe9wqzOUYYqm9mVt2XRX_auusa4eFSNQPwKNPipdhFRYKDkSegIGE/s1600/fava_beans.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcDXLGMybSurWR7w3iM4-UZkzHxUlmNCMmYAv3aCO2k9WNVudorQW21VgoR_MTMRPnKIApWWjqZ8R8UE1Wd4i-b9fe9wqzOUYYqm9mVt2XRX_auusa4eFSNQPwKNPipdhFRYKDkSegIGE/s400/fava_beans.JPG" width="400" /></a></div><div style="background-color: #f3f3f3;">If you have shelled your beans and ready to go, first you need to boil the beans in water for about 5 minutes. This is apparently to get rid of the slightly bitter taste. After boiling is finished, drain the water and set the beans aside. Put about 1 tablespoon of olive oil on a non-stick pan and saute the onions for about 2-3 minutes over medium-high heat. Next add the fava beans and a cup of water. Cover the pan with a lid and let the beans cook over medium heat for about 15-20 minutes until they are tender but not too soft. Keep checking regularly if there is still a bit water in the pan to prevent the beans sticking to the bottom. If necessary add in some hot water, but not too much as you don't want it to look like a soup in the end. Next, add in the artichoke hearts and let it simmer over low heat for about 5 minutes. When it's done, set it aside and let it cool. When it is cold enough, add in the rest of the olive oil, as this will bring out the flavors of the beans and artichokes. Garnish with dill leaves before serving. </div>It's vacation time for me soon, therefore, the posts will be a little less for a while, but I'll keep you all posted with my culinary adventures from Turkey (and mainly my mom's food).Sanemhttp://www.blogger.com/profile/00121943787290107200noreply@blogger.com2tag:blogger.com,1999:blog-3490189069708224981.post-27755646531180853692010-05-25T14:37:00.003+02:002010-05-25T14:46:46.034+02:00Peanut Butter and Chocolate Bars<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFtmk2ZGrOxbu9OU5xEAMs8lYfE5htbhvpRdv4LYXuoru7PRzwRIUVMLUwtsU6_xec_l5PH7-OWNmjuY4OicA-ClGFhBujBZqp69I3QR3Q7V5OqlBX5Y3u0OuB8warIkw093JESq0ZQUm0/s1600/Chocolate_Peanut_Butter_Bar.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFtmk2ZGrOxbu9OU5xEAMs8lYfE5htbhvpRdv4LYXuoru7PRzwRIUVMLUwtsU6_xec_l5PH7-OWNmjuY4OicA-ClGFhBujBZqp69I3QR3Q7V5OqlBX5Y3u0OuB8warIkw093JESq0ZQUm0/s640/Chocolate_Peanut_Butter_Bar.JPG" width="640" /></a></div><br />
It seems to be a food blogger tradition. If you go and read any food blog, you will most likely see a recipe for one of these or something similar. I love the taste of peanut butter and chocolate combination, but I don't normally have peanut butter at home. I just saw too many delicious photos of peanut butter bars in many food blogs recently and then I decided to make these. After going through few recipes I came up with below. I used the McVitie's Digestives, because they just taste great and I wanted the peanut butter to be a little bit crunchy. Next time I may try to use some cornflakes or another kind of breakfast cereal instead. They were very delicious and very rich. Kids loved it but they are dangerous for adults as we can easily get addicted to them. It is very easy to make these and you don't need to bake anything, which is great. The peanut butter layer was softer than the chocolate layer so I recommend to take it out from the fridge 15 minutes earlier before you serve. It will be also easier to slice.<br />
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<div style="background-color: #eeeeee;"><a href="http://olivesandbread.blogspot.com/2010/05/peanut-butter-and-chocolate-bars.html">Peanut Butter and Chocolate Bars</a></div><div style="background-color: #eeeeee;">(Makes about 16 bars)</div><div style="background-color: #eeeeee;"><br />
</div><div style="background-color: #eeeeee;">Peanut Butter Layer:</div><div style="background-color: #eeeeee;"><br />
</div><div style="background-color: #eeeeee;">1 cup dark brown sugar</div><div style="background-color: #eeeeee;">75 g (about 5 tablespoons) butter- melted</div><div style="background-color: #eeeeee;">350 g (1.5 cup) of creamy peanut butter</div><div style="background-color: #eeeeee;">1 pack of McVities Digestives biscuits (250 g pack) - crumbled</div><div style="background-color: #eeeeee;"><br />
</div><div style="background-color: #eeeeee;">Chocolate Layer:</div><div style="background-color: #eeeeee;">300 g (2 cups) of dark chocolate broken into smaller bits (70% cocoa solids) or chocolate chips</div><div style="background-color: #eeeeee;">1 teaspoon of vanilla sugar</div><div style="background-color: #eeeeee;">1 tablespoon of butter</div><div style="background-color: #eeeeee;"><br />
</div><div style="background-color: #eeeeee;">You will need a rectangular or square shaped brownie or baking tin for this. Start with preparing the peanut butter layer. First whisk the sugar and butter together to form a creamy mixture. Stir in the peanut butter and then the biscuits. Spread the mixture to the bottom of the baking tin and try to make it an even layer as much as possible. Next, melt the chocolate in a bowl, that is sitting on a saucepan of simmering water. Add in the butter and vanilla sugar and stir until the mixture is smooth. Last step is to spread the chocolate mixture on top of the peanut butter layer. Put the tin in the fridge until the chocolate is set.<br />
I made this the night before and it was perfect the next day. Don't forget to take it out of the fridge about 15 minutes before you serve. Slice it with a sharp knife and enjoy your peanut butter bars. </div><div class="separator" style="background-color: #eeeeee; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg12P12kjQFBEozKKvb_dpCvjcUPtD3DRvumvrWNETf0ZAnWHgaKfzMD5T1IhmoHFe15EEVIV3JrCJ1YkBfndn2k5S5SD53z9MS6Itei7vXv-iZoEZB7Jyu1imeHuhP7Ja_N3f9LXa7uDNR/s1600/Chocolate_and_Peanut_Butter_Bars.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg12P12kjQFBEozKKvb_dpCvjcUPtD3DRvumvrWNETf0ZAnWHgaKfzMD5T1IhmoHFe15EEVIV3JrCJ1YkBfndn2k5S5SD53z9MS6Itei7vXv-iZoEZB7Jyu1imeHuhP7Ja_N3f9LXa7uDNR/s400/Chocolate_and_Peanut_Butter_Bars.JPG" width="321" /></a></div><div style="background-color: #eeeeee;"><br />
</div>Sanemhttp://www.blogger.com/profile/00121943787290107200noreply@blogger.com3tag:blogger.com,1999:blog-3490189069708224981.post-90308149592548326932010-05-20T15:58:00.002+02:002010-05-20T20:56:42.756+02:00Aussie Pie with Puff Pastry<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtb1QVsBg65xwlxR6AvYW8ZedeSkYhjzAtywfle56LCRDnANuI3nN8sCyBGExS_Xt_KNPH03h_1pLL03xml91hXWtcYkdJc8ZgnY-V2HUYkxEIg2ybcYvuUs66ay0niPkVxkxkDcB33pe8/s1600/DSC_4076.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="404" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtb1QVsBg65xwlxR6AvYW8ZedeSkYhjzAtywfle56LCRDnANuI3nN8sCyBGExS_Xt_KNPH03h_1pLL03xml91hXWtcYkdJc8ZgnY-V2HUYkxEIg2ybcYvuUs66ay0niPkVxkxkDcB33pe8/s640/DSC_4076.JPG" width="640" /></a><br />
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Here is another recipe I really had to write about. I've learned this from my mother-in-law, who learned from their Australian family friends and I've been making this very tasty pie since then. It's another simple dish that you will keep making if you try it once. It is something like pasta or pizza. If you have the pastry at home, it's a wonderful and a filling meal for everyone. My children absolutely love this and it is also an easy recipe if you are having guests around. This version of the Aussie pie is made with ready fresh puff pastry, which makes the preparation very easy and quick. You need some ground beef and some vegetables that you think that might go well with the beef. I used below vegetables this time, but it's also great with zucchini, peas, sweet corn, etc. I would definitely recommend to put one chopped tomato in it always to make the filling a little bit juicy. Alternatively you can use vegetable or meat stock or 1-2 tablespoons of cream. Please write your comments if you try this recipe. I am really interested in to hear what versions you have been making. <br />
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<div style="background-color: #eeeeee;"><a href="http://olivesandbread.blogspot.com/2010/05/aussie-pie-with-puff-pastry.html">Aussie Pie with Puff Pastry</a></div><div style="background-color: #eeeeee;"><br />
</div><div style="background-color: #eeeeee;">2 round fresh puff pastry (33cm - app. 13'')</div><div style="background-color: #eeeeee;">1 egg beaten </div><div style="background-color: #eeeeee;"><br />
</div><div style="background-color: #eeeeee;">Filling:</div><div style="background-color: #eeeeee;">500 g ground beef</div><div style="background-color: #eeeeee;">1 onion - chopped</div><div style="background-color: #eeeeee;">1 red pepper - chopped</div><div style="background-color: #eeeeee;">1 aubergine - diced</div><div style="background-color: #eeeeee;">1/2 leek - chopped </div><div style="background-color: #eeeeee;">300 g mushrooms - chopped</div><div style="background-color: #eeeeee;">1 tomato - chopped </div><div style="background-color: #eeeeee;">1/2 teaspoon of ground cummin</div><div style="background-color: #eeeeee;">1/2 teaspoon of mild or hot chili powder</div><div style="background-color: #eeeeee;">salt and pepper to taste</div><div style="background-color: #eeeeee;"><br />
</div><div style="background-color: #eeeeee;">Preheat your oven to 180° C(356° F). In a pan over medium heat start cooking your beef together with the onions. When they are cooked a little bit, add in the aubergines, peppers, leeks and saute them together with the meat and onions. The vegetables shouldn't be overcooked. 3-4 minutes before you take it off the heat, add in all the spices, mushrooms and tomatoes. When the filling is ready, taste to see if it needs more salt or spice. Set is aside to cool down a little bit. </div><div style="background-color: #eeeeee;">Take a pie tin or a tart tin and put the first puff pastry at the bottom over a baking paper. Make some holes on it by using a fork. If your filling has cooled enough put the filling over the pastry and cover it with the second pastry on top. Seal the sides by folding and cut the excess bits of the pastry if necessary. Brush the top layer with the beaten egg and bake the pie in the preheated oven for 20-25 minutes until the pastry has a golden brown color on top. Serve it with some fresh green salad or any other salad of your choice. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi41AVzPLeb77LakutrZd8CKWTQzSKbJsjsp1OV9vKCmOdDABT5glPOiW7lXzF_YRz1p9xEuhfjhk_IWtJC_5BSfVV5BburUmeHzvqqS3An6ym_rBcLO_4edUHaRm6PlgqV5jEQNY-B_5K2/s1600/DSC_4067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi41AVzPLeb77LakutrZd8CKWTQzSKbJsjsp1OV9vKCmOdDABT5glPOiW7lXzF_YRz1p9xEuhfjhk_IWtJC_5BSfVV5BburUmeHzvqqS3An6ym_rBcLO_4edUHaRm6PlgqV5jEQNY-B_5K2/s400/DSC_4067.JPG" width="400" /></a></div></div><div class="separator" style="background-color: #eeeeee; clear: both; text-align: center;"></div>Sanemhttp://www.blogger.com/profile/00121943787290107200noreply@blogger.com2tag:blogger.com,1999:blog-3490189069708224981.post-7283331569133539232010-05-16T21:47:00.004+02:002010-05-16T22:05:09.413+02:00Noodles with Coconut Shrimps<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_79Op_Bd4OnxMFnZFxlIR74IWW22rREKtyExgTxLpeIJJJUTU8v-IxvaNO6sbQgNb-dfpX5M4aGVJBr-n16pRhHyEPE-Fr6jFIIBjeTKbmSZMpNK-7pN3Yb0bcJh0pmAJcw_Jx6sGK9XG/s1600/Noodles_with_coconut_shrimps2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_79Op_Bd4OnxMFnZFxlIR74IWW22rREKtyExgTxLpeIJJJUTU8v-IxvaNO6sbQgNb-dfpX5M4aGVJBr-n16pRhHyEPE-Fr6jFIIBjeTKbmSZMpNK-7pN3Yb0bcJh0pmAJcw_Jx6sGK9XG/s640/Noodles_with_coconut_shrimps2.JPG" width="640" /></a></div><br />
I never used to like them and avoided them until about 8-9 years ago. I have no idea why I never liked these tasty little things. It could be that the first time I tried them, they weren't cooked so nice. I remember where I decided to have a go again. It was in an Italian restaurant in Dusseldorf, where I was with my best friend J, who loved shrimps and would always order shrimps in any restaurant we go. We had ordered some antipasti and they had really delicious, a little bit spicy shrimps with some olive oil. After that meal I started to eat shrimps at every opportunity I get. <br />
I have tried these noodles in my favorite Thai restaurant and I have tried to make different versions since. For this recipe I used frozen shrimps, and ready made fresh noodles. The coconut milk and shrimp combination tastes lovely and you can also use some aromatic rice here instead of the noodles if you prefer. If you want it more spicy, then add more chili in it as this is a milder version. <br />
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<div style="background-color: #eeeeee;"><a href="http://olivesandbread.blogspot.com/2010/05/noodles-with-coconut-shrimps.html">Noodles with Coconut Shrimps</a></div><div style="background-color: #eeeeee;">(Serves 3-4)</div><div style="background-color: #eeeeee;"><br />
</div><div style="background-color: #eeeeee;">250 g fresh noodles ( I used fettuccine here) </div><div style="background-color: #eeeeee;">300 g shrimps</div><div style="background-color: #eeeeee;">1 leek chopped</div><div style="background-color: #eeeeee;">1 spring onion chopped</div><div style="background-color: #eeeeee;">1 medium red pepper</div><div style="background-color: #eeeeee;">1/2 white cabbage</div><div style="background-color: #eeeeee;">1/2 cup coconut milk </div><div style="background-color: #eeeeee;">salt & pepper to taste</div><div style="background-color: #eeeeee;">1/2 teaspoon hot chili powder or chopped fresh chili pepper</div><div style="background-color: #eeeeee;">1 tablespoon of coconut oil or any other mild cooking oil</div><div style="background-color: #eeeeee;">About a handful of coriander leaves to garnish</div><div style="background-color: #eeeeee;"><br />
</div><div class="separator" style="background-color: #eeeeee; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaYKyqrJb5T1pMIV1X-IAHa07th-0C-dOMLHUzvuAyoSzGmA9oFk8nC7SWS9LsGga1niLXTzFnyoXy5mR4ZlyBgmNm5c52KJteeI6KT0hQk4OR1GQ94xJiSOnY2aihZJePGwlFqGvsELwl/s1600/vegetables.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaYKyqrJb5T1pMIV1X-IAHa07th-0C-dOMLHUzvuAyoSzGmA9oFk8nC7SWS9LsGga1niLXTzFnyoXy5mR4ZlyBgmNm5c52KJteeI6KT0hQk4OR1GQ94xJiSOnY2aihZJePGwlFqGvsELwl/s320/vegetables.JPG" width="320" /></a></div><div style="background-color: #eeeeee;"><br />
</div><div style="background-color: #eeeeee;">You need to prepare your vegetables before because this all goes really fast. Start with cooking your noodles as usual like you cook your pasta. In a wok, heat the coconut oil. When it's hot enough, put your shrimps in the wok and stir-fry them for about 2-3 minutes, then take them out to a plate, but leave the cooking oil in the wok. Add in the leeks and stir-fry them for a minute, then add in the rest of the vegetables, peppers, cabbage and onions. When they are all cooked a little, add back in the shrimps, the chili or chili powder. Add in the coconut milk with some salt and pepper. The shrimps are cooked really fast so you need to just check if your vegetables are done enough for you. Don't overcook the shrimps. When you are ready, stir the noodles in to everything else in the wok and leave them for a minute. Serve the noodles with few fresh coriander leaves on top. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRbCB9DORFR7pp-fQA7P_B6T7RUpkAKMM5Esmny28EboTUH9wWucEsJL-Fv4aSfVugTkJf2HyUQnoDlERGyiZm3IO09DRDlLcN6XGCd9TWW8o7qoDG6jPsCkLsQRDWAWO69Ivluv8cGrEd/s1600/Noodles_with_Coconut_Shrimps.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRbCB9DORFR7pp-fQA7P_B6T7RUpkAKMM5Esmny28EboTUH9wWucEsJL-Fv4aSfVugTkJf2HyUQnoDlERGyiZm3IO09DRDlLcN6XGCd9TWW8o7qoDG6jPsCkLsQRDWAWO69Ivluv8cGrEd/s640/Noodles_with_Coconut_Shrimps.JPG" width="640" /></a></div>Sanemhttp://www.blogger.com/profile/00121943787290107200noreply@blogger.com0tag:blogger.com,1999:blog-3490189069708224981.post-6184140542954261262010-05-12T20:55:00.002+02:002010-05-12T20:56:48.733+02:00Vegetable Samosa with Puff Pastry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg89235RVi-B1yasS8KpGRlIi5P_TNgFwfj37n0dwClbgWWPevLGht9tth5V0K2OCEwTWavtXtlf46eEttGavYxWYGQvkiZvgmXqQFs995TI8Fg4FDgCvNOwV14wq3iM_p1BCRzP7HcsNx5/s1600/Samosa.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg89235RVi-B1yasS8KpGRlIi5P_TNgFwfj37n0dwClbgWWPevLGht9tth5V0K2OCEwTWavtXtlf46eEttGavYxWYGQvkiZvgmXqQFs995TI8Fg4FDgCvNOwV14wq3iM_p1BCRzP7HcsNx5/s640/Samosa.JPG" width="640" /></a></div>Celeriac is really something I don't know how else to cook, other than the usual Turkish dishes I learned from my mother and as soup. I really wanted to do something a little different this time and I thought to try it as a samosa, which is an Indian dish, very similar to the typical Turkish borek but has a spicy curry touch. It's one of my favorite starters when I go to an Indian restaurant. I absolutely love them. I didn't want to make these too hot for the usual reason. I wanted the kids to enjoy this little snack. I generally make a dish with celeriac adding in potatoes, peas, carrots, onions and of course olive oil. These little samosas have all of those except the carrots. I preferred to use the puff pastry to give it a lighter taste. They turned out really good. In fact, I am going to make this one of my repetitive recipes and try it with other vegetables as well. <br />
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<div style="background-color: #eeeeee;"><a href="http://olivesandbread.blogspot.com/2010/05/vegetable-samosa-with-puff-pastry.html">Vegetable Samosa with Puff Pastry</a></div><div style="background-color: #eeeeee;"><br />
(Makes 16)</div><div style="background-color: #eeeeee;">1 rectangular puff pastry (42x26 cm) (16"x10") </div><div style="background-color: #eeeeee;">1 small celeriac - chopped into little cubes</div><div style="background-color: #eeeeee;">2 medium potatoes - chopped into little cubes</div><div style="background-color: #eeeeee;">1 small onion - chopped </div><div style="background-color: #eeeeee;">1 cup of frozen or fresh peas</div><div style="background-color: #eeeeee;">1 teaspoon of curry powder</div><div style="background-color: #eeeeee;">1/2 teaspoon of mild chili powder</div><div style="background-color: #eeeeee;">1/2 teaspoon of cumin ground </div><div style="background-color: #eeeeee;">1/2 tablespoon of fresh dill leaves</div><div style="background-color: #eeeeee;">1 tablespoon of olive oil</div><div style="background-color: #eeeeee;">1 egg- beaten</div><div style="background-color: #eeeeee;">salt and pepper to taste</div><div style="background-color: #eeeeee;"><br />
</div><div class="separator" style="background-color: #eeeeee; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-3vNQsDRemy_gzMuUpfON1r-7DoXoKVKG8iel9vigDwrXpd1U0bQUlVm0cRdT1j4sEYMGQh3_IS1r8vJ0aa3w0iqSByLh_CIHnq5yxU7AwIwG1c0cKi10a5czbnFdYlrcpn7qD3wV7_-/s1600/samosa_before.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-3vNQsDRemy_gzMuUpfON1r-7DoXoKVKG8iel9vigDwrXpd1U0bQUlVm0cRdT1j4sEYMGQh3_IS1r8vJ0aa3w0iqSByLh_CIHnq5yxU7AwIwG1c0cKi10a5czbnFdYlrcpn7qD3wV7_-/s320/samosa_before.JPG" width="320" /></a></div><div style="background-color: #eeeeee;"><br />
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</div><span style="background-color: #eeeeee;">First of all, you need to saute the vegetables in a non-stick pan. Heat the pan with the olive oil and put the onions first. Saute them until they are cooked and then add in the celeriac, potatoes and the peas. Add in the spices, with some salt and pepper. Make sure the vegetables are cooked but they shouldn't be over-cooked, otherwise they will get mushy. When they are done take them off the heat, add in the dill and set it aside to cool. Preheat your oven to 180° C(356° F) degrees. Lay the puff pastry on a baking tray over a baking sheet. I used the big puff pastry and sliced it into 16 little squares as in the photo, but if you can find the little square shaped puff pastries then don't bother to buy the big one for this recipe. Once you are ready, put about a spoonful of the vegetables on the pastry and fold it into a triangle shape. Spread some egg onto the edges with a brush, so that the ends of the pastry can stick together. I used a fork to press the ends together and folded the corners to give it a more samosa looking shape. When it is all ready brush them over with the rest of the egg and put them in the oven for about 20 minutes until they are done. These are best when they are eaten warm. If you want to make a meal out of them, I recommend to serve them with a nice green salad. </span>Sanemhttp://www.blogger.com/profile/00121943787290107200noreply@blogger.com2