Fasulye Pilaki (Turkish /Armenian recipe)

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Mom’s recipe as interpreted by my sister and created by me
Served in a Dutch Boerenbont plate!

Ingredients:
dry white beans
carrot, sliced in cubes
potato, sliced in cubes
tomatoes, sliced in cubes
olive oil
6 gloves garlic, cut in slices
fresh parsley (or dill) chopped
salt
black pepper
water

How to prepare:
cook the beans in salty water and let it simmer
replace the salty water and cook again
add garlic, carrot, potatoes, tomatoes, olive oil, salt

cook low heat until ready – 1h to 90 minutes is total preparation time

add fresh parsley on top and black pepper

Serve it cold …mmm

I actually like to dip some bread in it :))
You can combine it with a cold beer.

It is mainly served as  a meze

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Alin’s Türlü recipe- a vegetable stew recipe

2015-03-30 20.16.17

What’s in there:
green beans  /  1 sweet red paprika  / 1 eggplant  /  zucchinis
/  2 medium onion /  1 garlic / tomato and tomato paste /
salt and pepper / some brown sugar /  ginger /  coriander /  mixed herbs /
rice or olive oil  /  warm water  and a pressure pan.

How to prepare:
add small amount of oil to the pressure pan and stir the sliced onion with garlic
add eggplant and paprika slices continue stirring until limp
add ginger and green beans on top
Add warm water less than the half of the pressure pan
Add tomatoes and tomato paste
Stir the mixture to spread evenly
Add sugar, salt, pepper and herbs and stir again
close the pressure pan and cook 35 minutes
Let it steam for a while in the pan before opening the top

Serving:
It is delicious with carbohydrates : bread, rice, couscous, potatoes and with skimmed yogurt
I like it even more when it is refrigerator cold usually leftovers for the next day.

POP’s Börek

Today I prepared my sister’s quick and easy and creatively Yummy pastry recipe:
Steps to prepare:
1- spray a deep oven plate with some olive oil
2- cover the bottom with pieces of Yufka (Turkish phyllo)
3- pour a mixture of 2 eggs, milk, cheese types, grated carrot on top
4- cover the top with the remaining pieces of yufka
5- wet the top layer of yufka pieces with some olive oil
6- add some grated herbs and red pepper on top
7- bake 20 minutes in a 200 degrees preheated oven

Result:
2015-03-03 18.10.12

Alin’s Fuzzy Winter Cake

sandcake

Ingredients:

1- Tea Biscuits
2- cacao mix
3- a little fresh cream cheese
4- some pieces of dark chocolate
5- a few pieces of mandarin
6-  ground walnuts
7- milk
8- pomegranate
9- mint leaves
10-  cream to serve with

In a large mixing bowl, combine the broken biscuits and the mixture: cacao,cheese, walnuts, chocolate, mandarin, milk, pomegranate seeds preferably with a spoon (I used a blender and lost the beautiful biscuit pattern)

Pack the mixture tightly in a plastic sheet and refrigerate it for several hours. After unpacking you can slice it and decorate as you wish with fresh fruit, mint leaves and cream.

method is based on an old recipe from mom’s kitchen!

Alin’s rice and vegetable dish

2014-12-08 19.19.38

Ingredients:

  •    Pandan rice
  •    fresh spinach leaves
  •    thin sliced cucumber
  •    thin sliced carrot
  •    thin sliced zucchini
  •    rice oil to wok
  •    fresh herbs: dill, mint, parsley
  •    one middle onion and garlic
  •    black and red pepper and some sea salt
  •    dry prune (for some sweetness)

wok the mix and steam until the rice is ready.
wok tougher veggies first then add the leaves
So, onion, garlic, carrots, zucchini, rice go first
fresh spinach and herb leaves after.
Steam the mix until rice is ready and add the dry prunes during steaming or after.

Tastes really good! 🙂

Alin’s quick and easy ‘Orange Soup’

2014-11-24 15.07.09

My ingredients:

1- an organic orange pumpkin
2- yogurt
3- fresh garlic
4- some nutmeg
5- fresh ginger
5- oregano (origano di montagna – gift from Italy)
6- thyme and mustard
7- red pepper flakes (Turkish pul biber- super hot ones – gift from Turkey)
8- black and white peppercorns (freshly ground with a pepper mill)
9- some sea salt
10- some droplets of olive/nut oil
11- parsley for decoration
12- fresh lemon during serving – (I use the organic pale ones mostly a preference of size and shape of what I used to call ‘normal’ for a lemon)

cut and boil an orange pumpkin (if you are ready to say goodbye to it of course- I have hard time sometimes to let go OF a beautiful kitchen decorating pumpkin )
then add all the rest from 2- 10 during mixing with a mixer

Add parsley for decoration on top while serving (also for color contrast green with orange) and lemon juice while eating (nicely neutralizes taste by adding a pinch of sourness to the sweet).

My best measure of ingredients go by feeling, color, structure and some speed – JUST like dancing with the soup kinda energy – Oh and mmm and don’t forget some variation of bread and cheese on table.