Not too little, not too much

Baba Ghanoush and Pide Ekme─či 10/28/2010

No, no, I’m not going to write in Turkish, I only kept the fancy names of what I’m about to write.

I should have written this post yesterday but, due to weather conditions, my internet connection was on and off and I just gave up after a while.

Last couple of days, I’ve been baking every day, not that my neighbors are complaining ­čśŤ . Sometimes I get this baking mood and I bake everyday something else. I’d bake from dawn till sunset if it is up to me ­čśŤ , on the other hand there are days when I have to make bread and just don’t feel like doing it ­čśŽ . I wonder if I’m the only one that feels like this.

 

The other day I made some Yumu┼čac─▒k Po─ča├ža, still Turkish he he

 

 

The recipe for this lovely breads you can find it on Zerrin‘s website, http://www.giverecipe.com/fluffy-pogaca.html I’m sure that most of you know her, and those who don’t, pay her a visit, you’ll thank or hate me later LOL

I also made some cinnabons┬á (I’ll post the recipe tomorrow)

 

Yesterday, I made Baba Ghanoush and Pide Ekme─či that stands for eggplant dip and Turkish flat bread

 

Baba Ghanoush (there are a lots of versions of this eggplant dip, this one is my favorite)

 

Ingredients

2-3 eggplants (little over 2 pounds)

juice of 1 lemon

2-3 tbsp tahini paste

2-3 tbsp extra virgin olive oil

handful of parsley

few garlic cloves

pinch of cayenne

 

 

Directions

 

Pierce the eggplants several times with a fork.

 

Turn the broiler on and roast the eggplants until very soft and wrinkled.

 

When cooled, carefully peel the skin away.

 

In a food processor, combine the eggplants, lemon juice, olive oil, tahini paste, garlic, parsley, cayenne pepper, salt and puree them.

 

Serve with flat bread

 

 

Pide Ekme─či – I’ve tried different combinations for this recipe and this time I substituted the water with mineral water, and, oh boy, this is the one I kept looking for, the perfect bread to be dipped in good olive oil and nothing else

 

Ingredients

4 cups all-purpose flour

2 tsp dry yeast (little over 1 sachet dry yeast)

1/4 cup lukewarm water

1/4 cup olive oil

3 tbsp yogurt

1 tsp salt

1/2 tsp sugar

mineral water (about 1 cup)

1 egg for brushing

nigella or sesame seeds, to sprinkle

 

Directions

Cream the yeast and sugar in the lukewarm water. Leave 5 minutes.

 

 

Pour the mixture over sifted flour. Add olive oil, yogurt and salt.

 

Start mixing adding mineral water until the dough is very soft and moist.

 

 

Place the dough in a greased bowl, cover and let it raise until double.

 

Divide the dough in two balls

 

Roll them out (about 1/2 inch thick) and put them on baking trays

 

Turn the oven on to 450F. While the oven is heating,  indent the surface of the breads with your fingers and brush them with egg and sprinkle with nigella or sesame seeds.

 

Bake them for 10-12 minutes until puffed and golden.

 

 

Thanks for reading, hope I didn’t bother you too much.

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Vegetables Bulgur Pilaf 10/19/2010

Yesterday, while reading┬á Yesim’s blog ( http://yesimstylekitchen.blogspot.com/2010/07/bulghur-pilaf-with-eggplant-etli-bulgur.html if you like Turkish cuisine you should pay her a visit) my mind took me back, years ago, to my first trip to Turkey. Back then I wasn’t paying so much attention to food (not that I do now) and tried for the first time bulgur, I still remember the dish bulgur piluvi. Tho the nut-like flavor, the taste, the feel were new to me I enjoyed it and asked for seconds. Years past and I got married and one day I cooked some bulgur for my husband (who’s the pickiest eater I’ve ever met) liked it too and since then every time I make bulgur or rice I have to make at least 4┬á servings┬á ­čśŤ

Bulgur is a type of cracked wheat that has been steam-cooked and dried. Because of this, it does not require as much cooking time as other whole-wheat products. Bulgur is used for making tabbouleh (a well-known Middle East cuisine favorite), cereal, and pilaf. It is available in a variety of grinds, from fine to coarse or from #1 to #4.

 

 

Ingredients

1 1/2 cup bulgur

2 onions

2-3 tomatoes

1 potato

1-2 zucchini

chili pepper, mine was a habanero

3 cups stock

olive oil

dill, mint (fresh is possible)

salt, pepper

 

 

Directions

 

Heat a little oil in a heavy based pan and cook the onion and chili

 

 

Add the bulgur and diced potato, stir well and cook for 1 more minute.

 

Add 2 1/2cups of stock and tomatoes and simmer until almost all the stock has been absorbed.

 

Since I don’t like mushy zucchini I added them almost when the bulgur is done with another 1/2 cup stock.

 

Simmer for 3-5 more minutes,  add chopped dill and mint, remove from heat, cover and let rest for about 10 minutes.

 

Serve warm as a side or main dish.

 

 

 

Walnut and Ricotta Cake 09/25/2010

Filed under: Cakes,Cheese,Cheesecake,Desserts,Mediterranean — Roxana GreenGirl {A little bit of everything} @ 11:22
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Soft, tangy ricotta cheese is widely used in Italian sweets. The cake sinks lightly after baking, don’t worry, this gives it an authentic appearance.

Ingredients

1 cup toasted walnuts

2/3 cup soft butter

2/3 cup sugar

5 eggs

2/3 cup ricotta

1/3 cup flour

vanilla extract or your choice

Directions

Cream together the butter and 1/2 cup sugar until light and fluffy.

Add the egg yolks, vanilla, ricotta cheese and flout and mix together.

Add the walnuts and mix.

Whisk the egg whites in a large bowl until sniff. Gradually whisk in the remaining sugar.

Carefully fold the whites into the ricotta mixture.

Preheat the oven at 375 F. Grease a 9 inch round cake pan. Turn the mixture into prepared pan and lever the surface.

Bake for 30 minutes until risen and firm. Leave the cake to cool in the pan.

For garnish I mixed 1 8 oz container mascarpone cheese and 2/3 cup ricotta.

Coat the cake with the cheese mixture and decorate as you wish

and serve

a closer view

 

Kusksu 08/03/2010

Filed under: Mediterranean,Soups,Vegetarian — Roxana GreenGirl {A little bit of everything} @ 20:00
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For many centuries, it has been traditional on Malta to serve kusksu at Easter, the season when fava beans and peas are green and tender. The name of this soup sounds like “couscous” and although the recipe is very different from the famous North African dish, the word may be derived from the presence of the small, seed-like pieces of pasta, which are similar to coarse couscous grains.

The pasta used in this traditional soup is called pasta ta’l┬ákusksu in Maltese. It consists of very small, multifaceted balls. A variety of similar types of pasta can be found in Italy including acini di pepe (pepper seeds).

 

 

Ingredients

250 gr fresh fava/broad beans (i used canned)

100 gr fresh peas

2 medium onions

3 garlic cloves

60 ml corn oil

55 gr butter

100 gr tomato paste

1 bay leaf

2 bouillon cubes

250 gr kusksu pasta

 

 

Directions

Heat the oil and butter in a large pan. Brown the chopped onions and garlic.

 

 

Add the tomato paste to the pan, cook for 2-3 minutes stirring all the time.

 

 

Add the bay leaf, the bouillon cubes and 1.5 L water. Bring it to boil

 

 

When the bouillon has come to a boil, add the beans and peas. Simmer for few minutes

 

 

Add the pasta. Cook for 20 minutes until it is soft. Season to taste with salt and pepper.

 

 

 

When ready to serve add grated parmesan or ricotta and mix well.

 

 

 

 

Ojja with Shripms 07/08/2010

Filed under: African,Appetizers,Mediterranean,Seafood,Shrimps,Tunisian — Roxana GreenGirl {A little bit of everything} @ 13:34
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Ojja is a traditional Tunisian speciality. It is a hot appetizer and its basic ingredients are tomatoes, mild green chillies and eggs. according to each family’s preference, Ojja can include lamb’s brain, dried herring, shrimps, meatballs or┬ámerquez (spicy lamb sausage). Ojja with scrambled eggs and harissa is nicknamed Kadhaba, which means “untruthful woman!”

 

 

Ingredients

500 mild chillies

250 gr tomatoes

2 garlic cloves

100 ml olive oil

2 tbsp tomato paste

1 tsp harissa

450 gr shrimp, shelled, deveined and tailed

1 tsp cumin

4 eggs

salt

pepper

 

 

Directions

Cut the chillies and tomatoes.

 

 

Heat the oil and fry the garlic.

 

 

 

Add the cubed tomatoes and simmer for about 3 minutes

 

 

Add the tomato paste and harissa. Simmer foe another 3 minutes.

 

 

Add the shrimps and approximately 100 ml water. Simmer for 2 minutes.

 

 

Add the chillies. As soon as the sauce becomes smooth and the chillies have softened, add cumin, salt and pepper.

 

 

Break the eggs into a bowl and beat to an omelet mix. Stir them into the mixture. Cover the pan and cook them over low heat for 3-5 minutes.

 

 

Arrange on a plate and sprinkle some ground cumin.

 

 

 

 
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