MANTAR SALATASI

MUSHROOM SALAD

This salad is very tasty and satisfying.  I saw the recipe a long time ago in Turkish on this blog. I made couple of changes. Here is the recipe;

Ingredients:

1 lb fresh mushroom
10-12 green Spanish olives
3 tbsp of frozen corn kernel
1 red sweet pepper
1 orange sweet pepper
1 yellow sweet pepper
2 tbsp of chopped parsley
juice of a half lemon
1 tbsp of olive oil

Wash and dry the mushrooms. Slice and take them in sauce pan. Cover with boiling water and half of a lemon juice. Boil it until it is soft over medium heat.Take the mushroom into a strainer and wash it with cold water.Drain and take it into the mixing bowl.
Slice the olives and peppers and take them in the mixing bowl.Add chopped parsley, corn, lemon juice, olive oil and salt. Stir and take it in a serving dish.

KÖZLENMİŞ SEBZE SALATASI

ROASTED VEGETABLE SALAD

Ingredients:

2 large eggplants
1 red bell pepper
1 large onion
4 tomatoes
2 cloves of garlic ( minced )
1/4 bunch of chopped parsley (
optional )
4 tbsp of olive oil
juice of a lemon
1 tsp of red pepper flakes
salt
Pierce the eggplants, tomatoes, bell pepper and onion with a fork . Grill them until they are soft. Take them out from the oven and let it cool. Peal them and take them in a strainer and wait for 10 minutes to let the liquid out.Chop and take them in a mixing bowl.

In another mixing bowl, whisk minced garlic, lemon juice, pepper flakes, olive oil and salt. Drizzle the sauce on top of salad and stir.

TAHİNLİ & CEVİZLİ KURABİYE

TAHINI &  WALNUT COOKIES

This recipe belongs to my friend Meryem. Everyone who tasted these cookies just loved it so it deserves to be published:)
Thank you Meryem...

Makes 34 cookies.

Ingredients:
1 cup of tahini
1 cup of vegetable oil
1+1/2 cup of powdered sugar
1 cup of chopped walnut
1 tsp of baking powder
all purpose flour ( approx. 4 cups )

Take powdered sugar, vegetable oil and tahini in a large mixing bowl and mix it with a whisk. Add walnut baking powder in to the bowl. Start to knead by adding flour slowly and stop adding it until the dough reaches a soft consistency. Take small parts ( about the size of walnut ) from the dough and give them the shape of small balls and press the middle of the cookies with your thumb. Preheat the oven 350 F. Bake the cookies until they are golden brown about 15 minutes.

DOMATES & SOĞAN SOSLU KARIŞIK SEBZE KIZARTMASI

MIXED VEGETABLE FRIES WITH TOMATO & ONION SAUCE

Ingredients:
2 golden potatoes ( cubed )
1 eggplant ( cubed )
3 green fresh pepper (cubed )
olive oil to fry

Sauce:
1 small size of onion
1 cloves of garlic
2 tomatoes
2 tbsp of olive oil
a pinch of ground black pepper
salt

Fry potatoes, eggplant and peppers separately. Lay them on a serving dish.
Chop onion and saute it with 2 tbsp of olive oil over medium heat. Finely chop garlic and add it the onion. Peel and grate the tomatoes and add it in the skillet. Add a pinch of black pepper and salt. Spoon the sauce over fries and serve

ÇİLEK SOSLU ÇİKOLATALI PEYKEK

CHOCOLATE CHEESECAKE WITH STRAWBERRY SAUCE

Filling:
2 Philadelphia cream cheese (soften )
1/2 cup of thick plain yogurt
6 oz milk chocolate (melted)
3 tbsp of all purpose flour
3 tbsp of cocoa powder
2 eggs
1 cup of granulated sugar
1 tsp of vanilla sugar

Strawberry sauce:
1 cup of sliced strawberry ( finely chopped )
3 tbsp of sugar
1 tbsp of wheat starch


Crust:
15 chocolate graham cookies (finely crushed)
2 tbsp of butter (melted)

Preheat the oven to 325ºF.
Mix chocolate graham cookie crumbs and butter; press onto bottom of 8-inch spring form pan.
Beat 2 pkg. cream cheese, 1 cup yogurt, melted chocolate, cocoa powder, 1 cup sugar. 3 tbsp of flour and 1 tsp. vanilla sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of spring form.
Bake for 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.Bring strawberry, 3 tbsp of sugar and wheat starch to boil in saucepan on medium-high heat; simmer on low heat 8 to 10 min. or until sauce is slightly thickened and berries have softened, stirring occasionally. Cool and pour onto cheesecake.
Refrigerate 4 hours. Remove rim of pan before serving cheesecake.