November 5

Sütlaç

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Sütlaç
Author: 
Type: Dessert
Prep time: 
Cooking time: 
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Serves: 10
 
This is a wonderful Turkish dessert. Traditional after school snack...
Ingredients
  • 1 dl round rice (washed)
  • 1 dl water
  • 15 dl milk
  • 1½ dl rice flour
  • 1 dl sugar
  • ½ teaspoon salt
  • 1 tablespoon vanilla sugar
Instructions
  1. Wash the rice
  2. Cook in water for 15 minutes or until water is absorbed
  3. Add the milk, rice flour and sugar, salt and vanilla sugar
  4. Cook on medium heat
  5. Stir constantly until it thickens.
  6. Do not boil, otherwise it will be scorched!
  7. Do not boil!
  8. Put into small bowls or cups and cool
Notes
Serve with jam, fruit or cinnamon to vary the taste.

 

 

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November 5

Kokosbollar

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Chokladbollar
Author: 
Type: After school snack
Prep time: 
Total time: 
Serves: 4
 
No cooking required! 😉
Ingredients
  • 100 grams butter
  • 1 dl sugar
  • 3 dl oatmeal
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla sugar
  • 2 tablespoons leftover coffee (or 2 tablespoons water)
Instructions
  1. Mix together all ingredients to a smooth dough.
  2. Shape into small balls.
  3. Roll them in shredded coconut or oatmeal or pearl sugar etc.
  4. Chill them a while until you need to eat them.

 

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November 5

Waffles

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Waffles
Author: 
Type: Brunch
Prep time: 
Cooking time: 
Total time: 
Serves: 3
 
Lazy weekend brunch... waffles with fresh berries and whipped cream...
Ingredients
  • 3 eggs
  • 5 dl milk
  • 3 dl flour
  • 1 teaspoon baking powder
  • 50 grams butter, melted
Instructions
  1. Crack the eggs into a bowl, whisk
  2. Add milk, whisk
  3. Add flour and baking powder, whisk just until mixed. Small lumps don't matter.
  4. Add the melted butter, mix lightly.
  5. Bake the waffles in a pre-heated waffle iron.

 

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October 31

Pumpkin Soup

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Pumpkin Soup with Yogurt
Author: 
Prep time: 
Cooking time: 
Total time: 
Serves: 6
 
Bal Kabagi Corbasi
Ingredients
  • 1 kg pumpkin, peeled and cubed
  • 1 liter bouillon
  • 2 tbsp butter
  • thick and creamy natural (plain) yogurt
  • salt and ground black pepper
Instructions
  1. Put the pumpkin cubes into a pot with the bouillon and bring the liquid to a boil.
  2. Reduce the heat, cover the pot, and simmer for about 20 minutes, or until the pumpkin is tender.
  3. Puree the soup with hand blender.
  4. Bring it to a boil again.
  5. Season to taste with salt and pepper.
  6. Keep the pan over a low heat while you gently melt the butter in a small pan over a low heat.
  7. Pour the soup into a tureen, or ladle it into individual serving bowls.
  8. Swirl a little yogurt on to the surface of the soup and drizzle the melted butter over the top.
  9. Serve immediately, offering extra yogurt so that you can enjoy the contrasting burst of sweet and tart in each mouthful.

 

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October 30

Egg Lemon Garlic Soup

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Egg Lemon Garlic Soup
Author: 
Type: soup
Prep time: 
Cooking time: 
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Serves: 4
 
Avgolemono is a family of Mediterranean sauces and soups made with egg and lemon juice mixed with broth, heated until they thicken. Avgolémono 'egg-lemon' is the Greek name; in Arabic, it is called tarbiya or beida bi-lemoune 'egg with lemon'; and in Turkish terbiye. In Sephardic Jewish cuisine, it is called agristada or salsa blanco, and in Italian cuisine, bagna brusca, brodettato, or brodo brusco. It is also widely used in Balkan cuisine.
Ingredients
  • 2 liters garlic broth (simmer 2 heads of peeled, lightly mashed garlic cloves in 2 liters water for about an hour with herbs (parsley, thyme etc. of your choice; strain) )
  • Broth may be saved for a day or so, refrigerated of course
  • Salt and freshly ground pepper
  • ½ cup long grain rice
  • 2 eggs
  • ¼ to ½ cup lemon juice (to taste)
  • 2 tablespoons chopped fresh parsley
  • optional: Broccoli or Romanesque, broken into small florets and barely steamed for 5 minutes
Instructions
  1. Bring the garlic broth to a simmer and season as desired with salt and pepper.
  2. Add the rice and simmer until tender, about 15 minutes
  3. Beat the eggs in a small bowl and beat in the lemon juice
  4. Distribute the optional broccoli/romanesque among 4 soup bowls.
  5. Ladle about ½ cup of the hot broth into the lemon/egg mixture and whisk together.
  6. Making sure that the soup is not boiling, stir the egg mixture back into the soup and turn off the heat.
  7. Stir for a minute or two, taste and adjust seasonings.
  8. Add the parsley, and serve.

 

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October 10

Kafkas Çorbas&#305

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Kafkas Çorbası
Author: 
Type: Soup
Prep time: 
Cooking time: 
Total time: 
Serves: 8
 
A Turkish recipe, "Caucasian Soup" in English
Ingredients
  • 2 beets, cut into matchsticks
  • 1 small onion, diced
  • 1 medium carrot, cut into matchsticks
  • 125 grams white cabbage, cut into matchsticks
  • 3 tablespoons of butter
  • Salt
  • Pepper
  • 50 grams orzo
  • 1 liter chicken or vegetable bouillon
  • 3 egg yolks
  • 2 tablespoons apple cider vinegar
Instructions
  1. Heat up the butter in a pot and sauté the onions until golden
  2. Add all the vegetables and stir-fry for about 3 minutes.
  3. Add the bouillon
  4. Bring everything to a boil
  5. Simmer for about 15 minutes, adding the orzo after about 10 minutes
  6. Beat the egg yolks with a little water and add this to the soup, but do not bring the soup back to the boil again
  7. Add salt and pepper to taste
  8. Add 2 tablespoons apple cider vinegar (may be omitted)

 

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October 2

Red Lentil Soup

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Curried Red Lentil Soup
Author: 
Type: Soup
Prep time: 
Cooking time: 
Total time: 
Serves: 6
 
A very tasty vegetarian soup
Ingredients
  • 3 dl dried red lentils, washed
  • 1 onion, chopped
  • 2 tablespoons oil
  • 4 teaspoons curry powder
  • 3 bouillon cubes
  • 3 tablespoons tomato paste
  • 3 carrots, peeled and chopped
  • 3 potatoes, peeled and chopped
  • 1.5 liters water
Instructions
  1. Sauté onion in oil
  2. Add lentils and curry, stir
  3. Add water, bring to a boil
  4. Add carrots, potatoes and tomato paste, stir
  5. Cover pot, simmer on low heat for a half hour approx
  6. If you prefer, puree with immersion blender
Notes
Serve with a dollop of yogurt and fresh bread

 

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August 11

Chilean Salad

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Chilean Salad
Author: 
Type: Salad
Prep time: 
Total time: 
Serves: 6
 
Simple and tasty salad which is eaten in many homes everyday in Chile.
Ingredients
  • 1 large Spanish onion, thinly sliced
  • 4 medium ripe tomatoes, halved and then thinly sliced
  • 2 tablespoons parsley or cilantro, finely chopped
  • 1 garlic clove, crushed then minced
  • 3 tablespoons extra virgin olive oil
  • 1 lime, juiced
  • Salt
  • Fresh ground pepper to taste
  • 1 avocado, cubed (optional)
Instructions
  1. Thinly slice onion and place in bowl, salt generously and mix well.
  2. Let it marinate for ½ hour.
  3. While marinating the onions, slice the tomatoes and chop the parsley / cilantro.
  4. Then place them in a serving bowl.
  5. Crush garlic. Add olive oil and mix.
  6. Rinse onions in a strainer using cold water to remove the strong flavors and salty residue (pat dry with paper towels as necessary).
  7. Add them to salad bowl and pour over the garlic and olive oil mixture.
  8. Add lime juice and freshly ground pepper. Mix gently.
  9. Option: Add avocado. Mix again.

 

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