Archive for July, 2007

Parmesan peynirli çubuklar / Parmesan pastry Twists

 

Malzemeler

milfoy hamuru
1/2 bardak parmesan peynir
kuru maydanoz yoksa taze kıyılmış da olur
1 yumurta
1 kaşık su
açmak için un

hazırlanışı

Milfoy hamurunu unla açabildiğiniz kadar açın. Yumurtayı su ile çırpıp parşümen kağıdı büyüklüğündeki milfoy hamuruna fırçayla sürün. Parmesan peynir ve kuru maydanozu karıştırıp yumurta sürdüğünüz hamurun yüzeyine heryeri kaplayacak şekilde serpin.

Daha sonra hamuru enine 1 kez katlayın. Katlanmış haldeyken hamurdan çubuk şeklinde ince şeritler kesin Üzerine tekrar parmesan peynir karışımından serpip her bir şeridin iki ucunu ters yöne çevirerek kıvrıştırın 180 C fırına verip 15 dakika pişirin.

 

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Parmesan pastry twists

I found this recipe from Pepperidge farm puff pastry’s web site. We really loved it. It is crisp and light as an appetizer. If you are having trouble to find different recipe for remaining puff pastry sheet at home, you’d better try this one!

ingredients:

1 puff pastry sheet
½ cup parmesan cheese
1 tsp dry parsley
¼ tsp dry oregano
1 egg beaten
1 tbsp water
Flour to roll

Preparation:

Thaw pastry sheet in room temperature for about 30 minutes. Preheat the oven to 400 F and mix egg and water. Mix parmesan cheese, dry herbs, set aside.

Unfold pastry sheet on lightly floured surface. Roll into 14” x 10” rectangle. Cut pastry in half lengthwise. Brush both pastry halves with egg wash.

Sprinkle parmesan cheese filling on one pastry halve, place the other rectangle pastry over top-filling top rectangle egg side down. Roll gently with rolling pin to seal.

Cut crosswise 28 (½ inch) strips. Twist them and place grease cookie sheet or baking pan. Brush on top of them and sprinkle some more parmesan mixture over twists. Bake 10-15 minutes or until golden brown. Makes 28 twists.

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Pumpkin Roll Cake / Balkabaklı Rulo Kek

balkabaklı kek

Pumpkin Roll Cake (Balkabaklı Rulo Kek) (American recipe)

This is a sensational cake, if you are looking for something sweet! Recipe belongs to “Better Homes and gardens new cook book” I strongly suggest that you must give it a try!
Ingredients:

3 eggs
¾ cup all-purpose flour
1 tsp baking powder
1 tsp ground ginger
½ tsp salt
½ tsp ground nutmeg
1 cup sugar
2/3 cup canned pumpkin
1 tsp lemon juice
1 cup chopped walnut
Sifted powder sugar

Cream cheese filling:

1 (8 ounces) package cream cheese
¼ cup softened butter
½ tsp vanilla
1 cup powder sugar

Preparation:

Allow eggs stand at room temperature for 30 minutes. Meanwhile, grease 10 x 15 x 1 inch baking pan. Line bottom of pan with parchment paper; grease paper.

In a bowl combine dry ingredients; flour, salt, cinnamon, nutmeg, baking powder, ground ginger. Preheat the oven to 375 F.
In another bowl, beat eggs until lemon colored. Add sugar gradually and keep whisking.Stir in pumpkin and lemon juice. Fold flour mixture to pumpkin mixture slowly and spread batter in prepared pan evenly. Sprinkle chopped walnuts.

Bake 15 minutes. When it is cooled down a little, turn the cake out onto a sprinkled with sifted powder sugar. Remove parchment paper. Roll towel and cake into a spiral, starting from the short side. Cool it to room temperature.

Meanwhile, prepare cream cheese filling. In a small bowl, beat cream cheese, butter, vanilla and gradually add powder sugar. Beat until smooth.

Unroll cake; remove towel. Spread cake with the cream cheese filling to within 1 inch of edges. Roll up cake; trim ends. Cover; chill for 2 to 48 hours.

>Guacamole (avocado salatası)

>a recipe from Mexico…

ingredients:

2 ripe avocados (peeled and seeded) petite diced
1-2 medium Rome tomato petite diced
1 onion finely chopped
1 green pepper diced
1 tbsp finely chopped parsley
salt
pepper
1 lime juice
1-2 tbsp olive oil

preparation:

Combine all ingredients in a medium bowl and mix them evenly. Serve with baked and cut into 8 triangle slices flour tortilla.

>chickpeas with beef stew (etli nohut yahni)

>
ingredients:

1 can chickpeas
8 ounces beef stew
1 onion finely chopped
1 tbsp pepper paste
2 tbsp oil
1 tsp salt
1/2 tsp black pepper
3 cups water

preparation:

In a dutch oven, Saute chopped onion with 2 tbsp oil until golden brown. Add pepper paste and toss it with a big spoon to combine. Add beef stew and stir a few times. Let the beef stews release juice and soak it again. Add 3 cups water, put a lid on it and let it simmer for 40 minutes or so.

Add chickpeas and simmer it for 10 minutes. turn the heat off. serve warm with any kind of pilaf.

if you want to use dry chickpeas(garbanzo beans), you ll need to soak the chickpeas in water overnight and then add chickpeas with beef stews while you are cooking, so chickpeas will become tender.

>Meat stuffed grape leaves (etli yaprak dolma)

>



Ingredients:

8-10 ounces ground beef
1 cup jasmine rice rinsed and drained
2 tbsp oil
1-2 tomato petite diced
½ bunch of parsley finely chopped
1 tbsp pepper paste
1 tsp salt
1 tsp black pepper
1 big onion chopped
1 clove of garlic minced
1 jar grape leaves
1 and ½ cups water
1 Lemon juice

Preparation:

Combine all ingredients except grape leaves in a medium mixing bowl and mix them well.

Soak grape leaves in bowl full of water and leave them there for a few hours, so you will get rid of over salty grape leaves and you can control the saltiness of the dish.

Get one of grape leaves and place it on a flat surface. Put 1 tsp filling on wide side of leaf. Fold the sides of the leaf, wrap and roll it tight till the end.

When you finish all leaves, place them in a dutch oven and place some lemon slices on stuffed grape leaves.

Pour 1 and ½ cups water with lemon juice over the grape leaves and cook that for 40 minutes or so to medium heat.

Meat stuffed potatoes

Ingredients are the same with grape leaves. You can even stuff potatoes when you run out of grape leaves but you have still filling. Grab 4-5 medium potatoes, peel and scoop out inside of each potato to make a hollow. But try to not to make hole.

Put 2 tsp filling and cook them for about 40-45 minutes onto medium heat.

Lahmajun (lahmacun)

Lahmacun

Malzemeler

Hamuru için

1 kupa dolusu ılık su (240 ml)

2 t.k. kuru maya

Aldığı kadar un (yaklaşık 2 kupa dolusu)

Tuz

1 yemek kaşığı şeker (maya için)

Üst harcı için

3 büyük domates

1 demet maydanoz

2 büyük kuru soğan

500 gr kıyma

1 tatlı kaşığı karabiber

1 yemek kaşığı pulbiber (acılık oranını kendinize göre ayarlarsınız)

1 yemek kaşığı kırmızı toz biber

1 yemek kaşığı biber salça

yeterince tuz

2 yemek kaşığı sıvıyağ

(Kıymanız yağlıysa bunada gerek kalmayabilir)

Hazırlanışı

Hamuru mayalayıp kabarması için ılık bir yerde bir saat bekletin. Bu sırada kıyma harcını hazırlamak üzere domatesleri incecik doğrayın. Normalde Urfa usulu lahmacunlarda domates kullanılmıyor ama hamuru yumuşak tuttuğu için ben kullanmayı tercih ediyorum. Siz arzu ederseniz domatesi çıkarabilirsiniz ayrıca kıymanız da çok yağlı ise belki bu kadar domates kullanmaniza da ihtiyaç kalmayacaktır.

Kuru soğan ve maydanozu incecik kıyın. Büyük bir karıştırma kabına kıymayı, baharatları ve salçayı ekleyip yoğurun. Domatesleri, kuru soğan ve maydanozu ilave edip güzelce karıştırın. Karışımın dinlemesi için yarım saat gibi bir süre dolapta bekletin.

Hamurunuzun mayası gelince ceviz büyüklüğünde parçalar koparıp top bezeler hazırlayın. Hazırladığınız bezeleri açabildiğiniz kadar ince açıp (lahmacunun ince açılmış olanı makbuldur)kıyma harcını hamurun yüzeyini tamamen kaplayacak şekilde yayın. Harcınız ve hamurunuz bitene dek işlemi devam ettirin.

Hafif yağlanmış tepsilere birbirinin üzerine gelmeyecek şekilde yerleştirin ve önceden 180 C ısınmış fırında 25-30 dakika yahut üzeri kızarana ve hamurunuz piştiğine emin olana dek pişirin.

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LAHMAJUN is one of the most common and loved dishes in Turkey. It is originated from southeast of Turkey. Normally, we dont prepare the dough, but here in America there is no bakery that we have in Turkey, so I have to prepare the dough as well.

People make only the meat spread at home and take it to the public bakehouse. They always have prepared dough all day long so, they spread the filling to the round dough and cook them for you.
the quantity of lahmajun depends on the meat filling or spread you prepared and took there! the more you prepared the meat spread, the more you will get lahmajuns!

Preparation time:
30 minutes to knead and roll the dough completely
20-25 minutes for filling
Cooking time: 1 and ½ hours for all lahmajuns
Makes: 20 lahmajuns
Ingredients:
For meat spread:
3 big tomatoes, petite diced
1 bunch parsley, finely chopped
2 big onions, finely chopped
1 pound ground lamb or beef
1 tsp black pepper
1 tsp salt
½ tsp crushed red pepper
1 tbsp pepper paste
1 tbsp tomato paste
2-3 tbsp oil (if your ground beef doesn’t have enough fat)
1/4 tsp allspice
For dough
1 cup lukewarm water
2 tsp dry yeast
2 cups packed all-purpose flour
1 tsp salt
1 tsp sugar
Extra flour for rolling the dough
Preparation:
We will start with the dough. Sprinkle dry yeast over 1 cup lukewarm water and let it rise. When it rises, sift the flour and salt together, and gradually add to water & yeast mixture. Knead it evenly and set aside to rise.
To prepare meat filling, place ground beef in a large mixing bowl, add finely chopped onions, parsley, petite diced tomatoes, pepper paste, salt, pepper, allspice, crushed red pepper and mix them evenly. Set aside.
Get the dough again. Divide the dough into 20 equal pieces and give them a ball shape. Get one of them and roll it round with rolling pin just like the smallest tortillas. You can even get smaller!
When you finish rolling all the balls, spread the meat filling all over one of the round dough just like pizza. Grease the baking sheet and place a few lahmajuns and bake them for about 15-20 minutes to 350F preheated oven.
When they are done, to make them moist and soft, put them in a pan that you can put a lid on it. Otherwise they are going to dry outside.
It goes great with Ayran which is Turkish beverage, parsley and lemon juice! Serve warm!