Posted in Fish, Indian, Thai & Chinese Cuisine, Mediterranean, Oven, Sauces, Side dishes, Turkish Cuisine

Prawn Casserole with an Eastern Asian twist

On a cold wintery evening, there is nothing better to warm you up than a nice casserole.  And, what could be better than giving it a little bit of a Thai kick! This recipe is based on a typical Turkish hot meze (appetiser) dish known as Karides Güveç (Prawn Casserole) with a few extra touches of my own.

I used frozen prawns, but of course you can use fresh ones, just make sure you clean them carefully first.  I also use pepper paste instead of tomato puree as it does not give you the burns as tomato puree tends to give some people.

This recipe serves 2-4 depending on the size of serving dish.

Ingredients

250 g prawns (cleaned)

1 medium onion (finely chopped)

1 or 2 gloves of garlic (crushed)

1 red pepper & 1 green pepper (finely chopped)

A handful of mushrooms (cut in half then thinly sliced)

A handful of capers

8 cherry tomatoes (chopped) – 2 regular tomatoes can be used instead

1 tbsp of olive oil

1 tbsp of sesame oil

1 tbsp of oyster sauce

1-2 tbsps of pepper paste (or tomato puree)

1 tsp of hot sauce (optional)

A glass of white wine (optional)

500ml boiling water (for stock)

Salt and pepper and some oregano for seasoning

Grated cheese for garnishing (about one handful)

Method

Pre-heat the oven to 180°c. Put the olive oil and sesame oil in a frying pan (or wok) over a medium heat and fry the onions for 3-4 minutes.

Then add the peppers and garlic and continue frying.  Next add the mushrooms and the tomatoes. Now add the prawns.

Pour in a glass of white wine (optional).  In a jug, mix the pepper paste and boiling water with the oyster sauce and stir. Add this to the pan and stir.  Finally add the capers and the hot sauce and simmer for a few minutes. Season as preferred with salt and pepper and oregano.

Transfer the mixture into small casserole dishes and sprinkle with grated cheese.

Bake for about 10-15 minutes in the oven at 180c, then, serve with chunky bread for dipping.

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Posted in British Cuisine, Cakes, Chocolate, Halloween

Double Chocolate and Banana Devil’s Cake (with chocolate ganache)

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With Halloween fast approaching, there is nothing better to appease that devil inside than a good old chocolate cake.  As I happen to be surrounded by banana trees in this beautiful place I live in the south of Turkey, I thought why not chuck a few of those delicious bananas in too.  Top it off with some chocolate ganache and there you go, one devilishly delicious cake!!

Ingredients (for the cake)

175 g sugar

175 g flour

1 sachet bicarbonate soda (5 ml)

1 sachet baking powder (5 ml)

4 tbsps cocoa powder

100 ml sunflower oil

175 g very ripe bananas (mashed-blacker the better)

3 eggs (1 whole and 2 with yolks and whites seperated)

50 ml milk

100 g chocolate chips

Ingredients (for the ganache)

100-150 ml double cream

A large handful of chocolate chips or bitter chocolate broken into small pieces

2 tbsps desiccated coconut (optional)

Method

Pre-grease and line a cake loaf tin with greaseproof paper or liner.  Preheat oven to 160°c.

You will need 2 bowls. In the first bowl place the sugar, flour, bicarbonate soda, baking powder and cocoa powder. Gently stir to combine.

In the second bowl pour the oil, mashed bananas, the whole egg plus the 2 yolks and the milk. Stir well.

Add to the dry ingredients in the first bowl and combine until evenly mixed.  Add about half of the egg whites and mix well.  Now add the rest of the egg white and the chocolate chips and fold in gently.

Pour into the loaf tin, and bake at 160°c for 1 hour and 10 minutes or until a skewer comes out clean when inserted.  Allow to cool in the tin for about 15 – 20 minutes then remove from tin and place on a cooling rack until cold.

To make the ganache, warm the cream over a very low heat and add the chocolate chips stirring continuously until thickened and all chocolate has melted.  You can add more or less cream/chocolate chips as you prefer.  Add the desiccated coconut (if using) and stir to combine.  This also helps it thicken.

Pour over your cake allowing it to drip over the sides.  Place in the fridge for at least 1 hour for the ganache to harden.  It is now ready to serve.

Suggestion

Sprinkle with desiccated coconut or crushed almonds (or both) to decorate (before refrigerating).  Goes well with cream or ice cream.

Posted in Chicken, Indian, Thai & Chinese Cuisine, Quick and Easy, Sauces, spicy

Chinese Chicken Curry with noodles (quick and easy)

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Living in Turkey is great because of all the great produce available as well as the abundance of spices in the market. But sometimes we miss our favourites from back home, and one of mine is good old Chinese Takeaway Curry. So here is a quick and easy recipe For Chinese chicken curry with noodles that anyone can follow.

(All ingredients were found here in Turkey.)

You could also serve with fried rice (recipe on this site) instead of the noodles as an alternative. I find this recipe works best with pre-roasted chicken, so perfect for that left over chicken after a Sunday roast.  Also you can just use the curry sauce recipe for dipping your chips in while watching your favourite TV show.

Serves 4

Ingredients

2 onions (roughly cut in slices)

1 green pepper (thinly sliced with seeds removed)

1 red pepper (thinly sliced with seeds removed)

A handful of mushrooms (sliced)

Some chopped papaya or pineapple

Cooked chicken pieces from a roasted chicken

Olive Oil (for frying)

Chinese curry sauce (recipe below)

Egg fried noodles (4 squares)

Bean sprouts (optional)

 

Method

 Fry the onions in a little olive oil (about 1-2 tablespoons) for a few minutes then add the peppers and mushrooms. Fry for about another 5 minutes or until they start to turn golden, then add the curry sauce (see below for sauce recipe).

Allow to simmer for a few minutes, then add the cooked chicken pieces and papaya (or pineapple). The fruit is optional but adds sweetness. Simmer over a low heat for about another 5 – 10 minutes.

Place the noodles and beansprouts (if using) in some boiling water and cook over a medium heat for about 5 minutes or until soft.

Strain the noodles and lay in the bottom of a bowl.  Spoon the chicken over the top and drizzle with extra sauce.

***For the Chinese Curry Sauce

Ingredients

3 chicken stock cubes

1½ pints boiling water

3 tablespoons cornflour (mixed with sufficient cold water to make a paste)

1 tablespoon oyster sauce

1 tablespoon soy sauce

½ teaspoon Chinese five spice powder

½ teaspoon ground ginger (or fresh grated ginger)

¼ teaspoon mild chilli powder (can use hot chilli powder if you prefer a kick)

2 teaspoons mild curry powder

Salt and pepper to taste

 

Method

In a large jug, mix stock cubes with boiling water and stir until they have dissolved. Add cornflour paste and stir until thick.

Stir in the oyster sauce and soy sauce. Add five spice powder, ground ginger, chilli powder and curry powder. Mix well and season with salt and pepper to taste.

It is now ready to be used as a base sauce for curry.  Or you can use alone for dipping chips in.

 

 

 

Posted in American Cuisine, Barbecue, Beef Dishes, British Cuisine, Casseroles, Greek, Indian, Thai & Chinese Cuisine, Italian Cuisine, Mediterranean, Oven, Pasta, Quick and Easy, Turkish Cuisine

Basic Meatball / Burger Mixture

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This is a basic recipe that can be used to make all kinds of meatballs or burgers.  In Turkey we like our Köfte, which are meatballs flattened into small discs.  In Italian and Indian cooking I tend to roll the meatballs into small balls.  You can even put small cubes of cheese in the middle of the balls which are especially nice when cooked in a tomato sauce and served with spaghetti. This is my husband’s recipe which he learned from his mother.

Ingredients

500 g minced beef

1 1/2 cups of breadcrumbs (if using freshly ground – only use half a cup if using fine breadcrumbs bought in the shop or it will be too dry)

1 egg

1 onion (finely grated)

1 tsp cumin

A pinch of thyme

Salt & pepper

A pinch of hot chilli flakes (optional)

Method

Place all ingredients in a large bowl and mix well with your hand.  Knead it for a good few minutes then form into a ball.

Now you can pull off small amounts to form into meatballs which you can freeze for later or cook straight away.  You can also divide up larger amounts to make burgers too.

Posted in American Cuisine, British Cuisine, Cheese, Quick and Easy, Side dishes, Snacks

Cheesy onion rings in breadcrumbs

What could be better than an onion ring? A cheesy onion ring!! I found this recipe on the Tasty app, and it was just as easy as they said.  The only tricky part was placing the cheese between the onion rings.  Also a good piece of advice is to have the window wide open if possible due to the fumes from the onion burning your eyes. Very quick to make but bear in mind there is an hour of freezing time involved, so better to prep in advance.

Ingredients

Medium to large sized onions (thickly sliced)

Slices of cheese

Flour

1-2 eggs (beaten)

Breadcrumbs

Oil (for frying)

**Measurements are not given as you will use as much as you need depending on how many you are making.

Method

First of all, you need to sort your sliced onions so that you have one ring that will fit inside another with a clear gap between them.

Now you need to cut your sliced cheese so that it fits between the two rings of onion.

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Next you need to place on a tray covered in baking paper and freeze for about an hour.

While you are waiting, set out a bowl of flour, a bowl with the beaten eggs and a bowl of breadcrumbs.

Once removed from the freezer, coat the ring first in flour, then in egg, and finally in the breadcrumbs.

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To cook, heat a pan of deep oil (I use vegetable or sunflower oil) over a high heat. Carefully place the rings into the oil using a slotted spoon.

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Allow to fry for a few minutes or until golden then remove onto some grease-proof paper.

Serve hot.

 

 

Posted in American Cuisine, British Cuisine, Indian, Thai & Chinese Cuisine, Mediterranean, Mexican, Quick and Easy, Side dishes, Stir fry, Vegetarian

Perfect Rice

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Cooking rice can be rather hit or miss.  Either it can be bland, or puffy and over cooked, it isn’t as easy as you think.  But now I have a fool-proof recipe.  This recipe is based on 2 people so double amounts accordingly.

Ingredients

1 cup of rice (I use Jasmine)

2 cups of water

a pinch of salt

1 stock cube (chicken, meat or vegetable)

1 tbsp olive oil

Method

Put the olive oil, rice and salt in a flat bottom pan (as in the photo) and fry over a medium heat on the hob for about a minute stirring continuously.

Add the water and stir.

Cover pan with a lid and simmer over a low heat until all the water has evaporated (approx 20-25 minutes).

Serve hot.

**You can also add grated ginger or turmeric powder for added flavours.  Ginger goes nice with Chinese dishes, and the turmeric for Indian.

Left over rice can be chilled in the fridge over night and is then perfect for fried rice dishes.

 

Posted in American Cuisine, Cheese, Mexican, Oven, Quick and Easy, Side dishes, Snacks

Doritos / Nacho Cheesy Bake

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This is a quick and easy dish to prepare.  It can be a side for any Mexican meal, on its own with dips, you can build more layers around edges and fill centre with Chilli Con Carne… many possibilities.

Ingredients

1 packet of Doritos corn chips or Nachos

A load of grated cheese (as much as you like)

1 tsp hot pepper flakes (optional)

1 tsp mixed herbs (Thyme/Oregano)

Method

Preheat oven to 180°c.  In an oven-proof dish, put a layer of the crisps. Now sprinkle with grated cheese.  Repeat with another layer of crisps then cheese until whole packet of crisps has been used.  Finally cover with grated cheese.  Sprinke with herbs and chilli peppers as desired.

**If you plan to serve with Chilli Con Carne or a dip such as salsa in the centre, then after the first layer, place crisps around the edges to form a well in the centre.  You could also tower up in a pyramid shape too.

Place in the oven for 5 minutes or until cheese has melted and serve immediately.