Flavored Butter

I think everything tastes better with butter. Butter in cake, butter in sauce, butter in stir fry, butter on steak, etc.

To make butter tastier or more interesting, simply add some herbs, edible flowers, spices or honey and voila! You have a nice tasting and looking butter. Any guests you might be having will be absolutely stunned! :-)

Jam butter

1/4 cup of your favorite jam

2 sticks of good butter

Garlic Herb Butter

2 sticks of good butter

2 Tblsp. parsley, finely chopped

3 Tblsp fresh chives, finely chopped

4 gloves garlic, pressed through garlic press

1/4 teaspoon curry

1/2 teaspoon red pepper powder

1/2 teaspoon salt

Preparation for both recipes

Allow butter to come to room temperature. It should be very soft. Add all ingredients in the bowl and mix it well with a fork. Exercise for your arm ;-) You can also do this in a food processor. But I don't like to clean my food processor after that! Place the butter on parchment paper or wax paper and form it into a block. Roll it up and twist the ends. Refrigerate or freeze it until solid.

I let my flavored butter rest overnight in the fridge, so all flavors can come together.

The garlic herb butter is wonderful on steak, bread, or even on pasta. I use fresh herbs from my garden. You can also use dried herbs but then you need to use a smaller amount of herbs.

These recipes are only suggestions. You are free to mix in your butter whatever you want.

Kırmızı mercimek çorbası /Turkish Red Lentil Soup

This soup is divine! Lentils are a valuable food source, because of their rich protein content. This soup is Turkey’s most popular soup, enjoyed not only for lunch and dinner but also for a hearty breakfast in Anatolia. Served with crusty bread and salad. 

Since the soup gets blended, the veggies can be chopped roughly to save time.

Kırmızı mercimek çorbası/ Turkish Red Lentil Soup

Ingredients

3 tablespoons olive oil, more for drizzling

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon tomato paste

¼ teaspoon ground black pepper

4  - 5 cups chicken or vegetable broth, depends on concisty of the soup

1 cup red lentils rinsed, drained

1 large carrot, peeled and diced

Juice of 1/2 lemon, more to taste

1 teaspoon dried mint

1 teaspoon red pepper powder

1 teaspoon (or more!) hot red pepper flakes

Salt and pepper to taste

Red pepper flakes, lemon wedges, dried or fresh mint for garnish
Preparation

In a large pot, heat 3 tablespoons oil and add onion and garlic, and sauté until golden, about 4 minutes.

Stir in carrots, lentils and tomato paste and sauté for 2 minutes longer.

Pour in the chicken/vegetable stock and stir well.

Add the dried mint, cayenne, red paprika powder and fresh ground paprika to the mixture.

Bring the soup to a boil. Partially cover and reduce heat to medium-low, and let simmer until the lentils are cooked through, about 30 minutes.

Using a blender or a stick blender puree the soup until smooth. Stir in the lemon juice.Taste and add spices if necessary.

Serve with a nice crusty bread by the side or croutons over the soup.

Afiyet olsun!

Cacik

 I love this cucumber salad! The preparation is simple and easy. In the summertime you can eat it straight from the fridge - so cool and refreshing!!!!
Plain yogurt is very important in Turkish cuisine. It is used for everything from dessert, appetizers and salads to flavorful toppings and soups.
If you google the Turkish cacik recipe, you will find that the recipe includes water. My dear mom "Anne" (in Turkish) never used water in her cacik, and neither do I. 
It's a perfect compliment to grilled meats and fish.
Yogurt is rich in calcium, potassium, magnesium and B-2 and B-12.  Make sure your favorite yogurt contains live bacteria.

Cacik
Ingredients
1 cup Greek yogurt
1/2 cup sour cream
1 seedless cucumber, chopped or sliced very thin
3 garlic gloves finely minced or grated 
1/2 teaspoon salt
1 teaspoon olive oil
2 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh mint

Preparation
Combine the yogurt, sour cream, garlic, and salt and beat them until smooth. Stir in the chopped cucumber, mint and dill. Cover and refrigerate until desired coolness. Use fresh dill and olive oil for garnish.

Good food makes me smile!

Tortillas

Traditional flour tortillas - homemade and much better than store bought!

Tortillas

Ingredients

250 g. (2 cups) all-purpose, unbleached flour

250 ml. (1 cup + 1 tablespoon) hot water

½ teaspoon salt

Preparation
In a large bowl, combine flour and salt. Mix in the hot water with a big spoon. Let cool the mixture to room temperature. Be careful outside could be room temperature but inside still hot! Turn onto a floured surface; knead, adding a little flour or water if needed to achieve a smooth dough.

Let rest for 10 minutes.

Divide dough into 6-8 portions. On a lightly floured surface, roll each portion into a thin circle. In a large nonstick skillet cook tortillas over medium heat for 1 minute on each side or until lightly browned. Wrap in damp tea towel to keep warm as you cook the other tortillas.

Enjoy!

Good food makes me smile!

Guacamole

Guacamole is an avocado-based dip or salad first created by the Aztecs in what is now Mexico. In addition to its use in modern Mexican cuisine, it has also become part of American cuisine as a dip, condiment and salad ingredient. Wikipedia

Guacamole

Ingredients

2 avocados, ripened

2 tablespoon onions, finely chopped

1 teaspoon red hot chili flakes

1/4 teaspoon black pepper, freshly grounded

3 gloves garlic, minced

1 tablespoon chives, finally chopped

2 pieces of sun dried tomatoes in oil, finely chopped

2 tablespoon lemon juice

Salt to taste

Direction

Cut the avocados into halves; remove the seeds using a knife. Scoop out the pulp in a medium bowl. Smash with a fork and mix in the lemon juice. It prevents darkening. Add the rest of the ingredients and mix well. Cover the bowl and refrigerate for 1/2 hour before serving.

Guacamole is traditionally served with tortilla chips, but it can also be served with vegetable sticks, crackers or on toast the possibilities are countless and delicious :-)

  Good food makes me smile :-)

Köfte - Turkish Meatballs

Turks love "Köfte" Turkish Meat Balls. Almost every region in Turkey has their own speciality of these meat balls. 
In 2005 the meat producer Pınar Et found out, that they are 291different varieties of köfte in Turkish cuisine. Sadly I don't know so many variation of köfte, but I know some of them!
 :-) 

Köfte - Turkish Meat balls
Ingredients

8 oz ground lamb and 8 oz ground beef 

or 1 pound ground beef 

1 large onion, grated

3 glove garlic, finely chopped

3 tbsp parsley, finely chopped

1 tablespoon tomato paste

3 teaspoon paprika powder

11/4 teaspoon salt

1 teaspoon red hot chili flakes 

1 teaspoon black pepper

1/2 teaspoon cumin

1 teaspoon dry oregano

1 teaspoon dry thyme

1/4 cup bread crumbs

1 small egg

Preparation

In a large bowl combine all ingredients except the meat. Mix in the ground meat and knead for a couple of minutes so everything is well combined. Cover the mixture with a plastic wrap or similar tight cover and let it rest in the fridge at least 30 minutes. After the resting time is over, start shaping the meat mixture into Köfte. Put a small bowl of water next to your meat mixture. Wet your hands with the water in the bowl. Then take a golf size of the mixture and shape. Place the Köftes on an oiled tray. Heat a non stick pan with a thin layer of oil and fry the Köftes for 6-8 minutes (3-4 minutes each side). The meat balls should be brown on both sides. Remove the meatballs and drain on a paper towel. Serve as an appetizer or with rice and salad.

Affiyet olsun! Enjoy!

Tip: Cook a little of the meat mixture in the microwave, to check the seasoning. Good seasoning is essential!

    Good food makes me smile :-)

Chicken Soup

Outside it's unpleasant, windy, and cold. The wind is making my house creak. I think it may be ghosts :o! I need something to get comfortable and warm! What could be better than a steaming hot bowl of home-made chicken soup :-)

 

   
Chicken Soup

Ingredients

1 large onion, chopped

4 glove garlic, minced

1 bag baby carrot, washed, big ones cut in half

5 stalks celery, chopped

3 tablespoon tomato paste

1 tablespoon sugar

1 tablespoon dried thyme

4 skinless chicken breast, washed, dried and cut in small chunks

2 teaspoon red paprika

2 teaspoon fresh ground black paprika

Preparation

Heat olive oil in a large pot over medium heat. Add the onions and sauté until golden. Then, add carrots, celery, and garlic -sauté another 4 minutes. Mix in the chicken chunks and the tomato paste - sauté them for another 4 minutes. Cover the vegetable - chicken mix with chicken stock. The mix should be submerged by about 1.5 inches. Stir in sugar, paprika, black paprika and thyme. Bring to a boil, then reduce heat and let simmer until the carrots are nice and soft. Season with salt and pepper to taste.

   Good food makes me smile :-)