nadir tarifler... |
püf noktası... |
There is everything here for gourmets... people who enjoy life and food lovers will find some interesting things here... kitchen is one of the most favorite places in my house... what can be more exciting than refined tastes in life and hobby cooking?.. cooking is a life style or job for some people, but its another nice hobby for me... let us not forget that good food is not too much food... eat less or in small portions but eat quality food in order to have gourmet food, enjoy life and be healthy...
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fast pickle salad ingredients:carrot, radish, celery, apple, extra virgin olive oil, vinegar, sugar, salt. chop carrots, radish and celery as julien. stir the olive oil, vinegar, sugar and salt in a seperate bowl. add this sauce to the chopped veggies and stir thoroughly, cover the bowl with some strech film and let it stay in the refrigerator for some hours. later chop the apples in julien style and add to the salad. serve besides all kinds of primary dishes... |
mixed bean fava
ingredients: all kinds of dried regular and broad beans, onions, extra virgin olive oil, lemon. soak all dry beans overnight. chop the onions and sotee them with some olive oil. then boil the beans and soteed onions until they are softened. puree the boiled mixture with the help of a fork or blender. add lemon and salt according to your taste. this puree will be a delicious complementary for many dishes... | |
leek meatballs ingredients: leek, egg, spices, olive oil, minced meat, tomatoe, flour. finely chop the leek and boil them a little until softened. sotee the minced meat a little with chopped tomatoes and spices (any spices that you like). after some cooling place all in a bowl and mix with one egg and a little flour. when the mixture is consistent, shape some flat balls out of it and fry them in olive oil until brown and crisp. you can then place your leek meatballs in a shallow pot and cook a little more with tomatoe sauce... |
mussel pilaki ingredients: mussels, olive oil, potaoe, carrot, onion, green pepper, dill, parsley. clean the mussels, open them and carefully took out the interior meats. chop the vegetables in small dice form. place all in a pot, add some olive oil and stir fry a little. then add some water and salt. cook until vegetables are soft. cool it and serve it with some chopped dill and parsley on top. this is a unique aegean dish...
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avokado puree ingredients: avokado, garlic, extra virgin olive oil, lemon, dill. pick a ripe avocado and peel it. mash the avocado in a bowl using a fork. add crushed garlic, lemon juice, chopped dill, salt and olive oil. make a puree until consistent...
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parsley pesto ingredients: bunch of parsley, garlic, walnut, pine nuts, extra virgin olive oil, salt. all ingredients are put together and pureed just like Basil pesto. can be made using a food processor but better crush in a mortar by hand...
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I would like to give you a potato mash recipe with my own interpretation here. Actually, it's not exactly a potato puree. Potatoe mash in Western kitchens is a type of appetizer or accompany dish. An approach brought to the recipe of boiled potatoes and some other root vegetables, which is not a puree, just crushed and torn. Ingredients: potatoes, root celery, carrots, fresh onions and all kinds of green herbs. Extra virgin olive oil, preferably seasoning spices. We peel vegetables and cut in small pieces and boil them. Then add all spices and olive oil in a bowl when it is still hot. The aim here is not to make mash but to lightly crush it with the help of a fork to assimilate spices and olive oil while it is still hot. Choose spices according to your mouth taste at this point. Salt, pepper, red pepper, sumac and cumin are excellent. To emphasize the yellow color I would recommend tumeric (hint saffron) also. Cooling for a while and then adding finely chopped greens. Fresh onions, fresh garlic, dill, parsley, fresh thyme, leaf basil and fresh mint. I used all these just because these herbs are all grown by myself in my own terrace garden. You can present the mash mix as a salad or next to the meat dishes. These carrots and root celery used with potatoes in this recipe offer an extraordinary taste. Broccoli can also be used if it is available ...
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Who does not like chocolate? ... here I will show you how to make the world's easiest chocolate tart. Try it, try it, you'll love it. Present to your loved ones, make yourself happy. No cooking, very easy, there is some labor. Get the bitter chocolate chocolate cocoa biscuit, brownie and ready supangle from your market. I am sure you have at home some butter, bitter chocolate and instant coffee. Pull out chocolate biscuits, brownie bar and a little butter and process these in food processor. I chose to add some bitter chocolate and orange liqueur at this stage. Squeeze this mixture into a silicon tart mould. At the bottom of the mold and at the edges of 1/2 centimeters thick. Leave the silicone tart in the fridge for 1 hour. So we form a hard container into which we can stuff chocolate into our tarte. You will get a hardened shell when you remove it from the refrigerator. Now let's prepare the inside. We will fill the chocolate into this tarte cake. We can fill the supangle directly from the market, but I wanted something a little nicer. Add some bitter chocolate pieces, a little instant coffee, orange liqueur and vanilla into the supangle and heat it in the microwave for 30 seconds. I blended this mixture well and added some gelatin into the melt. When the mixture became coherent, I poured it into the tarte base in the silicon mold and placed it in the fridge for cooling. After a few hours, it was ready to eat chocolate tarts that looked beautiful and surprisingly delicious. Bon apetite...
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Sauces are the main taste additions of any recipe... here I am sharing with you my interpretations of some sauces. anyone can find sauce recipes online but I tried to share my own experience and interpretations on this page. Harissa is a Moroccan sauce, mainly a hot chili sauce. it has an extaordinary taste and can even be consumed on a slice of bread alone. if you are like me, who loves exotic culinary tastes but not prefer fire hot chili, this recipe is for you... Harissa is mainly a hot chili sauce, so we can use all kinds of pepper which is red in color. -5 pieces red hot chili pepper (I removed the seeds for a milder taste). -2 pieces red fat peppers (meaty ones) -2 pieces smoked red pepper pickles (can be grilled and rest in vinegar for a while) -3 cloves of garlic -2 tablespoons of red pepper paste, 2 tablespoons of tomato paste -1 ea tablespoons of coriander seeds, cummin seeds, greek thyme seeds, blackpepper seeds -1 cup of extra virgin olive oil all spice seeds are fried a little in a pan to let them extract their aromas. then we process all ingredients with a food processor to make a puree. at this point the sauce is ready to use, however we removed the seeds of hot chilis and reduced the hot taste. you can taste the sauce and add some hot chili powder or Tabasco according to your needs. this mixture can be kept in a closed glass container for very long time in the refrigerator. Harissa will add exotic flavors to your recipes... |
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GOURMET MENU FROM AN AMATEUR CHEF
A menu is missing at the end without a desert. I created a fusion desert in this menu again. Boza parfait. Even though it is a winter drink, the boza which is located in our culture can be a desert to be spooned with fusion cuisine approach. It is important how the actual drink is consumed at this point. In general, pour it in a glass, sprinkled with cinnamon and is consumed with yellow roasted chickpeas. With the same logic, we make a parfait that can be eaten with a spoon. In this recipe we use one part Boza and half part yoghurt. To make it into a parfait, we wet a plate gelatine in water. We mix it with the lightly heated bozza and melt it. We mix a little yoghurt and a little powder sugar according to your taste in a bowl and get a consistent cream. We combine the dense liquid in both the pots and mix it with a little cinnamon and a little yellow chickpea we powdered in food processor. Chickpeas should not be completely powdered. There must be tiny grains in your mouth. We make the mixture consistent and transfer it to small serving containers. These dishes are left in the refrigerator for a few hours and our service is ready. According to the desire, remove the parfaits from their containers or in reverse form, and serve on the plate. Bon Appetit...
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Like every kitchen and dining enthusiast I am also interested in a new concept known as Molecular Gastronomy. As a scientist-minded kitchen enthusiast I develop my own research and new prescriptions. I'm not going to talk here on Molecular Gastronomy, every kitchen enthusiast can do his own research on Google. Here I wanted to present some of the work I have done for you. I present a few examples of dishes that I have created with a technique that is now known as "spherification" and introduced to the world cuisine by the famous Spanish cook Ferran Adrian. First one is a dessert I named Chocolate Pearl. Chocolate pudding presented in the form of a pearl ball in its simplest form. The outer thin film holds the chocolate pudding in bulk. It provides an elegant presentation. The process is basically done by depositing a calcium-containing material into a bath containing 0.5% sodium alginate (a natural product with an algae extract) and forming a thin film outside. Another example is Egg Dessert. A very stylish presentation. Classical lemon pudding whitened with a little yogurt at the bottom of the egg white look. On the other hand, the part that looks like an egg yolk is the chocolate pudding obtained by the spherification process. The inner soft chokolate flows out when cut. My last experiment is this time with a salty dressing. It offers a very elegant sauce on the plates like smoked salmon plate or caesar salad. Yogurt and olive paste are mixed with a little olive oil and then impregnated in a membrane with the process of spherification. When this food comes in front of the person presenting the sauce, it is cut with a fork and spreads over the lower parts of the dish. The salads were perfect when adding sauce in the last minute. The spherification is formed by the interaction of sodium alginate solution with calcium. Calcium is found naturally in yogurt and other dairy products, but should be added later for other types of foods. To this end, calcium lactate, a natural sugar, should be added to the diet at a rate of 1%.
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some tips ... |
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- prefer to use kuskus instead of rice when cooking stuffed vegetables. always more tasty and healthy...
- place 2 leaves of Salvia on each side while grilling chicken or red meat. adds a nice flavor... - place few Tarragon leaves in your vinegar bottle and let it rest for few weeks. this vinegar will have a wonderful aroma in your salads... - never use butter when cooking Italian pasta. use extra virgin olive oil instead. Mediterranean style, tasty and healthy... - prepare your sauce at the same time in a seperate pan besides your boiling pasta pot. transfer the pasta to the saucepan 1 minute before it is cooking time, don't drain all boiling liquid but save one cup for your saucepan and finish up cooking the pasta in the saucepan together with the sauce. this way the pasta will soak the sauce better...
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