Category: Type

Künefe

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 Künefe
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Course Dessert
Cuisine Turkish
Servings
Ingredients
Course Dessert
Cuisine Turkish
Servings
Ingredients
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Instructions
  1. In a medium pot, combine sugar and water and put on the stove. Let it boil and remove from heat. Let it cool.
  2. Heat the oven to 375º F.
  3. Remove phyllo dough from package.
  4. Shred it in a food processor or chop it up with a sharp knife until the shredded phyllo dough pieces are very small.
  5. Melt butter in a non-stick pan. Add the shredded phyllo and mix continuously.
  6. Add the milk and continue mixing until the butter and milk are completely incorporated into the shredded pyhllo. Remove from heat.
  7. In a round pan or a Pyrex dish, place half of the buttered phyllo dough and press with a spatula or your hands.
  8. Distribute the shredded, unsalted cheese evenly on top of the buttered phyllo dough and press with a spatula or hands.
  9. Add the rest of the buttered phyllo dough on top of the cheese and distribute and press evenly.
  10. Place the künefe pan and bake for 45-50 minutes or until golden brown.
  11. Remove from oven and pour the cold syrup on the hot künefe. Let the künefe absorb the syrup for about 5 minutes.
  12. Serve hot immediately.
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Lamb Köfte with Yogurt Sauce and Muhammar

The Middle East on a flatbread: Turkish meatballs, a tahini-spiked yogurt sauce, and muhammara, a Syrian red pepper spread.

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 Lam Köfte with Yogurt Sauce and Muhammar
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Course Main Dish
Cuisine Turkish
Servings
servings
Ingredients
Course Main Dish
Cuisine Turkish
Servings
servings
Ingredients
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Instructions
  1. For yogurt sauce: Stir all ingredients in medium bowl to blend. Cover and chill.
  2. For Köfte: Line large rimmed baking sheet with plastic wrap. Gently mix lamb and next 8 ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange on sheet. Preheat oven to 300°F. Place large sheet of foil on work surface. Heat large nonstick or cast-iron skillet over medium-high heat. Add flatbreads to skillet 1 at a time; cook until browned, about 2 minutes per side. Enclose in foil; place in oven to keep warm. Heat 1 tablespoon oil in same skillet over medium-high heat. Add onions; sprinkle lightly with salt and pepper. Sauté until golden brown, about 8 minutes. Transfer onions to 1 side of large rimmed baking sheet; place in oven to keep warm. Add 1 tablespoon oil to same skillet; heat over medium-high heat. Sauté half of meatballs until just cooked through, 7 to 8 minutes. Transfer to baking sheet in oven. Repeat with remaining meatballs, adding oil to skillet if dry. Reserve skillet.
  3. For muhammara: Add roasted peppers to reserved skillet; stir 1 minute. Add 1/2 cup water and 2 tablespoons pomegranate molasses. Bring to simmer, scraping up browned bits. Cook until reduced to 2/3 cup, stirring occasionally, about 4 minutes. Mix in parsley. Season to taste with salt, pepper, and more pomegranate molasses, if desired. Transfer to small bowl. Arrange onions and meatballs on platter. Serve with warm breads, yogurt sauce, and muhammara.
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Turkish Manti


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 Turkish Manti
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Course Main Dish
Cuisine Turkish
Prep Time 3 hours
Cook Time 25 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Turkish
Prep Time 3 hours
Cook Time 25 minutes
Servings
servings
Ingredients
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Instructions
  1. Make the Dough: Pour flour and salt into a pile on a work surface or large board. Make a well in the center of the flour and crack the eggs into it. Start with a fork, mixing the eggs and incorporating the flour. When the mixture is too thick for stirring with a fork, start using your hands to mix everything together, gradually adding the water, as you start to knead and press the dough. Knead dough for 8-10 minutes until you get a firm, smooth dough. Cover with a damp cloth and let it rest for 30 minutes.
  2. Prepare the filling: While the dough rests, combine lamb, onion, parsley and salt in a small bowl. Set aside.
  3. Prepare the yogurt sauce: Mix all ingredients in a small bowl. Store in the fridge. (Bring to room temp before serving)
  4. Fill Manti: preheat oven to 325ºF. Cut dough into fourths. (Work with one piece at a time, leaving others covered to prevent drying) Roll dough on floured surface, into a thin sheet, about 1/16 of an inch thick. Use a knife or a pizza cutter to cut into 1½-inch squares. (you can use the edge of a ruler as a guide) Add a small ball of meat - about the size of a chickpea - to the center of each square. Pull the four corners up around the meat and press the four side seams firmly together to seal. Set manti onto a baking sheet, lined with parchment paper. (you'll need two baking sheets) Repeat with the rest of the dough. You should have about 120 manti. Bake manti for 15 minutes, until it just starts to brown. At this point you can let the manti cool and store it in the fridge for up to a day or in the freezer for up to two weeks. Allow to come to room temp before continuing.
  5. Prepare the tomato sauce Cook oil and tomato paste in a small pot over medium low heat, stirring constantly, for about 7 minutes, until you get a deep rich color and oil is incorporated. Add Aleppo (or paprika and red pepper) and cook, stirring for 30 seconds longer. Remove from heat. Add water and whisk to combine. Set aside. (Reheat just before serving)
  6. Prepare butter sauce: Melt butter in a small saucepan over medium heat. Whisk constantly for 1-3 minutes, until you see little brown flecks appear. Remove from heat. Add olive oil. Set aside.
  7. Bring a large pot of salted water to a boil. Add manti and cook at a gentle boil 10-12 minutes, until tender. Drain. Return manti to its cooking pot. Pour butter sauce over and toss to coat, reheating gently, if need be. Season with salt, to taste. Divide manti between 6 bowls. Spoon on the tomato sauce and yogurt. drizzle on any extra butter sauce. Sprinkle with spices. Enjoy!
Recipe Notes

Make sure the dough is really, really thin!  But it's awesome!

Also, if you don't want to deal with making all those tiny packets, you can make small meatballs with the lamb filling mixture and serve them with egg noodles, which are almost identical in ingredients with the dough. May want to thin out the caramelized tomato mixture, but with the yogurt sauce on top it's wonderful, much easier and faster!

Nutrition Facts
Turkish Manti
Amount Per Serving
Calories 824 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 12g 60%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 130mg 43%
Sodium 758mg 32%
Potassium 630mg 18%
Total Carbohydrates 98g 33%
Dietary Fiber 6g 24%
Sugars 6g
Protein 32g 64%
Vitamin A 11%
Vitamin C 5%
Calcium 10%
Iron 38%
* Percent Daily Values are based on a 2000 calorie diet.

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Alfredo Sauce

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 Alfredo Sauce
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Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Melt butter in medium saucepan with olive oil over medium/low heat.
  2. Add the garlic, cream, white pepper and bring mixture to a simmer. Stir often.
  3. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
  4. When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
  5. While the sauce cooks, boil noodles for 3-5 minutes.
  6. Place pasta on serving plates and spoon sauce over pasta.
Recipe Notes

This tasted really good, but the Parmesan cheese never really melted, so it had a grainy, gritty kind of texture.  Maybe try finely shredded Parmesan cheese instead.

Nutrition Facts
Alfredo Sauce
Amount Per Serving
Calories 604 Calories from Fat 459
% Daily Value*
Total Fat 51g 78%
Saturated Fat 30g 150%
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 159mg 53%
Sodium 647mg 27%
Potassium 85mg 2%
Total Carbohydrates 21g 7%
Dietary Fiber 1g 4%
Sugars 0.4g
Protein 20g 40%
Vitamin A 31%
Vitamin C 1%
Calcium 72%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

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Glamorgan sausages

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 Glamorgan sausages
These vegetarian leek and cheese sausages are delicious and full of flavour. Perfect comfort food. (By The Hairy Bikers)
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Course Main Dish
Cuisine Welsh
Servings
sausages
Ingredients
Course Main Dish
Cuisine Welsh
Servings
sausages
Ingredients
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Instructions
  1. For the sausages, melt the butter in a large non-stick frying pan and fry the leek gently for 8-10minutes, or until very soft but not coloured.
  2. Put 100g/3½oz of the breadcrumbs, the parsley, thyme and cheese in a large mixing bowl and mix until well combined. Beat the egg yolks with the mustard, salt and plenty of freshly ground black pepper in a separate bowl.
  3. Remove the frying pan from the heat and tip the leeks into the bowl with the breadcrumbs. Add the egg yolks and mix together well with a large wooden spoon until well combined. Divide the leek mixture into eight portions and roll into sausage shapes. Place the sausages onto a tray lined with clingfilm.
  4. Whisk the egg whites lightly in a bowl with a large metal whisk until just frothy. Sprinkle 40g/1½oz breadcrumbs over a large plate. Dip the sausages one at a time into the beaten egg and roll in the breadcrumbs until evenly coated, then place on the baking tray. Chill the sausages in the fridge for 30 minutes.
  5. Heat the oil into a large non-stick frying pan and fry the sausages over a medium heat for 10-12 minutes, turning regularly until golden-brown and crisp. Serve the sausages with a good spoonful of chilli and onion relish and some thinly sliced runner beans.
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Posted on

Scottish Chocolate and Orange Mousse With Whiskey

Ingredients Nutrition

Yield 4-8 portions (quantity depends form the size) Units US

·         Mousse

  • 8 ounces chocolate, coarsely grated
  • 3 very fresh eggs, separated into whites and yolks
  • 2 tablespoons Scotch whisky
  • 2 tablespoons heavy cream (whipping cream)
  • 1 orange, finely grated rind only

·         Topping

  • 3⁄4 cup heavy cream (whipping cream)
  • 2 tablespoons Scotch whisky
  • 1⁄2 teaspoon powdered sugar
  • 1⁄2 orange, zest use the vegetable peeler and cut into thin strips

Directions

  1. Combine chocolate, whisky and cream in a heatproof bowl and place over pan of simmering hot water, stirring until melted.
  2. Remove from the heat and allow cooling slightly.
  3. Beat egg whites to hard peaks.
  4. Beat the yolks with the finely grated orange rind.
  5. Add egg yolk mixture into the cooled chocolate cream, stir.
  6. Fold in the whisked egg whites.
  7. Spoon the mixture into six individual cups or glasses.
  8. Chill in the fridge for at least three hours.
  9. Just before serving, whip the cream for the topping with powdered sugar add the whisky and whip shortly again.
  10. Spoon cream over the mousse, top with orange zest strips and serve immediately.
Posted on

Haggis, neeps & tatties

Ingredients

  • 500 g haggis (1.1 lb.)
  • Neeps & tatties
  • 400 g turnips or swedes , peeled and quartered (.88 lb.)
  • 450 g potatoes , peeled and quartered (1 lb.)
  • 100 g unsalted butter (.22 lb.)
  • 8 spring onions , roughly chopped
  • 30 ml double cream (6 tsp.)

Method

  1. Recipe by Abi Fawcett
  2. Feel free to use vegetarian haggis if you prefer, which you can find online. Tatties (mashed potatoes) don’t usually contain spring onions, so omit them if you like.
  3. Cook the haggis in a large pan of boiling water according to packet instructions.
  4. Meanwhile, cook the turnips or swedes and the potatoes in separate saucepans of boiling salted water for 20–25 minutes, or until tender. Drain the veg separately. Return the turnips or swedes to the pan, add half the butter, and mash, keeping chunky. Season to taste. Cover to keep warm.
  5. Melt the remaining butter in the potato pan, add the spring onions and cook for 1–2 minutes, till softened. Add the potatoes, and mash until quite smooth, seasoning to taste. Cover to keep warm.
  6. Remove the cooked haggis, cut open, and place a portion onto each warmed plate. Divide up the neeps & tatties and serve.
Posted on

Easy and Delicious Mexican Pork Chops

Ingredients

  • Cooking spray (for baking dish)
  • 2 Tbsp oil (to brown pork chops)
  • 4 boneless pork chops
  • Salt & pepper to taste
  • 2 C water or chicken broth
  • 1 C uncooked long-grain white rice
  • ~5 oz. can tomato sauce
  • 1/3 C picante sauce (or half that, if I cook separate for Steve)
  • 1/6 C (8 tsp) taco seasoning mix
  • 1 green bell pepper, sliced (get a small one)
  • 2/3 C shredded cheddar

 

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.

Heat the vegetable oil in a large skillet over medium heat. Sprinkle pork chops with salt and black pepper, and brown them on both sides, about 5 minutes per side. Set chops aside.

Mix the water, rice, tomato sauce, picante sauce, and taco seasoning in the prepared baking dish. Lay the chops into the rice mixture, and top with the green bell pepper slices. Cover the dish.

Bake in the preheated oven until the chops are no longer pink inside and the rice is tender, about 1 hour. An instant-read thermometer inserted into the thickest part of a chop should read 145 degrees F (63 degrees C). Uncover the dish, and sprinkle with Cheddar cheese.

Return to the oven, and bake uncovered until the cheese is melted and bubbly, 5 to 10 more minutes.

Posted on

Roast Beef and Yorkshire Pudding

Ingredients

Roast

  • 2 3/4 to 3 1/3 pounds (1 1/4 to 1 1/2 kilograms) rib beef, on the bone
  • 1/2 teaspoon sea salt, pIus more for seasoning beef
  • Freshly ground black pepper
  • 2 tablespoons (30 ml) olive oil

Yorkshire pudding

  • 1 cup (225 g) plain flour
  • 4 eggs, beaten
  • 1 1/4 cups (300 ml) milk
  • About 4 tablespoons (60 ml) vegetable oil (or beef drippings), for cooking

Gravy (or use a different one)

  • 3 to 4 sprigs thyme
  • 4 garlic cloves, unpeeled
  • 2 red onions, peeled and sliced
  • 4 plum tomatoes, halved
  • 1/2 bottle red wine (about 1/2 cups, or 350 ml)
  • 5 cups (1/4 liter) beef stock

Directions

Heat the oven to 400°F (200°C). Season the beef with salt and pepper; sear in a hot roasting pan with the olive oil to brown on all sides, 3 to 4 minutes each side. Transfer to oven; roast, allowing 15 minutes a pound (450 g) for rare or 20 minutes a pound (450 g) for medium.

Make the Yorkshire pudding batter: Sift the flour and 1/2 teaspoon salt in a large bowl. Add the eggs and half the milk; beat until smooth. Mix in remaining milk; let batter rest.

When beef is cooked, transfer it to a warmed plate; let it rest, lightly covered with foil, in a warm place while you cook the puddings and make the gravy. Raise oven to 450°F (230°C). Put 1 teaspoon (5 ml) vegetable oil–or hot from the roasting pan–into each section of a 12-hole Yorkshire pudding tray (or a muffin tray); put it in the oven on the top shelf until very hot, almost smoking.

Meanwhile, whisk pudding batter again. As soon as you take the tray from the oven, ladle in the batter so each cup is three-quarters full (it should sizzle); immediately put tray back in oven. Bake for 12 to 20 minutes until the Yorkshire puddings are well risen, golden brown, and crisp. Don’t open oven door until end or they might collapse.

To make the gravy, pour off the excess fat from roasting pan, place pan over medium heat, and add the thyme, garlic, onions, and tomatoes. Cook 4 to 5 minutes, pour in the wine, and bring to a simmer. Squash the tomatoes with a potato masher to help thicken sauce. Pour in the stock; simmer until reduced by half, about 10 minutes. Pass gravy through a sieve, pressing vegetables to extract flavor. Bring gravy back to boil; reduce to a gravy consistency. Check the seasoning.

Carve the beef thinly. Serve with the gravy and Yorkshire puddings, along with sautéed cabbage, glazed carrots, and roast potatoes.