Pancakes with apples

Ingredients:

-2 eggs
-1 and 1/2 cup milk
-3 tablespoons water
-1 cup sifted flour
-2 pinches salt
-oil
-apples

Preparation:

Beat eggs in the bowl. Add milk and water and beat a few times. Add remaining ingredients. Put oil to the pan. Add a tablespoon of oil and roll around covering the entire pan. Then put a mass pancake on the pan. On mass put some apple slices and cover them again with some pancake dough.
Remove from pan and place on large plate and wait until it gets cool.
Serve topped with sour cream if desired or powdered sugar.

P.S.
In Poland very famouse are "nalesniki" i "racuchy".
My pancakes with apples is simple mix of these two:)
I promise, one day I also will make "nalesniki and racuchy".

Bigos

Bigos is a traditional Polish dish, made from cabbage, meat, and mushrooms.
I never made one on my own. My mom makes it very nice.
Here in Turkey, it is hard to make it, because you can't find fresh pork meat easily.
So I made a Muslim bigos without pork meat and sausages :)



Ingredients:
- cabbage
- chicken breast
- beef
- friesh mushrooms or dried mushrooms
- dried plums (pitted)
- allspice, bay leaves, pepper, salt, marjoram
- onions
- tomato paste
- butter (or olive oil)

Method:
Cut cabbage to small pices and put in the water, add the allspice and bay leaves. Start to boil the pot.
Fry the meat in butter, cut into cubes, add to cabbage.
Dice the onions, fry in oil, add it to the cabbage.
Clean the mushrooms and dice them. Add mushrooms and plums into the main pot.
Boil stew on simmer at the end of cooking, add the tomato paste, mix well, season to taste with salt and pepper and other herbs.

Mine tasted good as well, almost like Polish traditional one:)
To get the Polish porky taste of bigos, I put added some pork sausages to my portion:) I made some gnocci as side dish (bu simply boiling ready-made gnocci in water)

Bon appetit!

Pan-Fried Fish (with a side-dish)

Here is a fish recipe that you can prepare in 20 minutes. Very fast, very delicious. Method is below, if you want everything to cook at the same time, start with potatoes, then the fish.



Ingredients (4 servings):
- 4 pieces of fillet of fish (with skin, no bones)
- 1 kg potatoes (a thin skin variety will be perfect)
- 200g of peas (frozen or canned)
- 2 onions
- 2 lemons
- dills
- parsley
- pickled capers
- 3 or 4 pickled gherkins
- 2 tablespoons sour cream
- butter, olive oil, sunflower oil
- salt & pepper

Method:

1. The Fish:
In a big pan, pour some sunflower oil, heat up. On the skin of the fish, smear some butter, add salt & pepper. Put the skin side on the pan first. Let fry for around 15 mins. Season the other side as well with salt & pepper. Flip carefully and cook the other side for about 5 minutes on lower heat. That simple.

2. The Side-Dish:
Wash the potatoes, cut bigger ones in half. Put in boiling water and let cook for about 17-18 minutes. In a separate pot, melt a big slice of butter. Cut 4-5 very thin slices of lemon. Dice the onions and add lemons and onions to the butter. Mix until onions turn golden. Then add the peas and turn off the heat (we don't want to overcook the peas, just heat them). When potatoes are cooked, mix these two pots, add some dills and parsley, salt & pepper, butter and olive oil to taste. Smash all together, but do not smash too much, we want some greens to be visible.

3. The Sauce:
Real simple. Put capers, gherkins and some dills together and dice them, put them in a bowl. Add the cream, some olive oil, juice of half a lemon and some salt. Mix well.

4. Serving:
Put about 2 spoons of the side dish on the plate. Place the fish on top, with the (now crusty) skin facing up. Put some sauce on the top. Decorate with some dills.

Enjoy ;)

Tavada Balık (ve garnitürü)

20 dakikada hazır olacak bir balık tarifi. Hem hızlı hem de çok lezzetli.



Malzemeler (4 kişilik):
- 4 büyük parça kılçıksız fileto balık (pulları alınmış, derisi üzerinde olmalı)
- 1 kilo tatlı patates (ince kabuklu)
- 200g konserve bezelye (donmuş da olabilir)
- 2 küçük soğan
- bir demet dereotu
- bir tutam maydanoz
- 2 çorba kaşığı krema
- 2 çorba kaşığı yoğurt
- Kapari
- Salatalık turşusu
- 2 limon
- tereyağı, zeytinyağı, ayçiçek yağı
- tuz ve karabiber

Yapılışı:
1. Balık:
Geniş bir tavaya ayçiçek yağı ve biraz tereyağı koyun, yağ kızmaya başlayınca balıkların derili kısımları alta gelecek şekilde yerleştirin. İlk terleştirdiğiniz anda bir süre üstünden spatula ile bastırın ki, balık kıvrılmasın. Sonra yaklaşık 15 dakika bu yüzü üstünde pişirin. Derisi güzelce kızarsın. Biraz tuz ve karabiber serpin. Çevirin ve 5 dakika da diğer yüzünü pişirin

2. Sos:
Bir çukur kapta krema ve yoğurdu karıştırın. İçine bir tutam ince kıyılmış dereotu ve ince kıyılmış salatalık turşusu ve kaparileri ekleyin. Yarım limonun suyunu sıkın ve bir tutam tuz ekleyin. İyice karıştırın.

3. Garnitür:
İnce kabuklu taze patatesleri yıkayın ve daha irice olanları ikiye kesin. Kaynayan suyun içine haşlanmak üzere bırakın. Ayrı bir tencerede bir çorba kaşığı tereyağı ve biraz zeytin yağı koyun. Çok ince kesilmiş 5 dilim limonu ekleyin. Soğanları ince doğrayın ve yağın içinde kavurun. Soğanlar kavrulduktan sonra bezelyeleri ekleyin, ateşi ve tencerenin kapağını kapatın (bu şekilde bezelyeler fazla pişmez, sadece ısınır). Patatesler yaklaşık 16-17 dakikada haşlanınca süzün ve bu limon-soğan-bezelye ile karıştırın. Biraz tereyağı, tuz, karabiber ve zeytinyağı ekleyip karışımı püre haline getirin.

4. Sunum:
Bir tabağa önce garnitürü yerleştirin, üstüne balığı derisi üstte olacak şekilde koyun ve en üste de sosunu yerleştirin.

Afiyet olsun ;)

Softest Meatballs Ever

The recipe is a slightly modified version of Tyler's Ultimate. We watched this episode on TV and decided to try the next time we cook meatballs. I must say it is extraordinary soft, and really delicious.



A good meatball should be as soft as possible without crumbling down into pieces and not overcooked. This recipe delivers both.

Ingredients (for the meatballs):
- 500g minced meat (half-fat beef is best)
- 5 slices of white bread
- 1 glass of milk
- 1 big onion
- 3 cloves of garlic
- 1 egg
- parsley
- sunflower oil
- salt
- pepper

Ingredients (for tomato sauce):
- 4 tomatoes
- 1 tablespoon tomato paste
- 1 medium size onion
- 2 cloves of garlic
- Half glass water (boiling hot)
- virgin olive oil
- salt
- pepper

Method (the sauce):
1. Peel the skin off the tomatoes. Mesh them fine.
2. Dice the onion
3. Smash the garlic (use a pinch of salt and olive oil)
4. In a saucer pan, pour enough olive oil, when hot, add onions and garlic
5. When onions turn golden, add the tomato paste and water, mix till paste melts
6. Add meshed tomatoes.
7. Add salt & pepper to taste, mix well, cook for 2 minutes, and set aside.

Method (for the meatballs):
1. Remoeve the crust from the bread slices
2. Put bread in a deep bowl and add milk. Soak all bread in the milk, set aside
3. Dice the onion
4. Smash the garlic (use a pinch of salt and olive oil)
5. Cut a handful of parsley thin
6. In a bowl, add meat, onion, garlic, the egg and parsley
7. Take the bread out of the milk, hold in hand for a few seconds until excess milk goes away, add to the bowl with the other ingredients
8. Add salt and pepper to taste
9. Mix all well using both hands.
10. In a pan, heat enough oil.
11. Make a golf-ball sized round meatball, place on the oil slowly
12. Keep making meatballs and place them on the oil. Once the pan is full, rotate the first, then the next and so on. When 2 sides are brown and crusty, put the meatballs into a deep oven trey.
13. When you slightly cook all these meatballs and place them in the oven trey, pour the tomato sauce on top of them.
14. Cook in 230 degrees Celsius oven (preheated) for 25 minutes

Try them with spaghetti.
Enjoy ;)

Cabbage soup "Kapusniak"

When we travel to Poland, I always buy sauerkraut and another food, which you can not find in Turkey.
This time I made a Kapusniak, it is a cabbage soup from sauerkraut.



Ingredients:
- 2 chicken wings
- sauerkraut
- carrot
- parsley
- celery
- potatoes
- onion
- butter;
- spices: bay leaves, allspice, grains of pepper, cumin, salt, ground pepper, marjoram, maggi.

Made:
meat and cabbage boil in two separate pots.

Cabbage need to be washed, cut the acid, then translate into the pot and pour water. To this add 1 bay leaf, 3 grains allspice and pepper and a little cumin (10 grains). Cook on low heat until soft.

In the second pot, boil broth. Meat are overlaid with water, add bay leaf, 2 grains allspice, a little salt. When the meat is a little tender, seals off the large mesh carrots, parsley and celery. For 10 min. before the end of cooking add the diced potatoes.

It is time to call broths.
Add the diced and fried in butter onion. Most importantly, a good season with salt, pepper, marjoram, maggi.

The orginal recipe is here

Chicken in tomato sauce

When you are a mother of 1,5 years old baby fast dinner is very important:)
Last day I made chicken in tomato sauce.

To prepare this food you need:

-breast of chicken
-olive oil
-tomato paste
-garlic
-parsley
-herbs de Provence
-parmesan
-cream
-water

Preparation:

Wash chicken breast, dice, fry in olive oil. Add garlic. Fry for 2 mins, then add a glass of water, add tomato paste, parsley and herbs.
When sause is reduced, add grated parmesan.
Chicken in tomato sauce can go with pasta, potatoes, or rice.

I made it with pasta!
I put sauce on pasta, add again parmesan (a lot) and put in the oven for 15 min.
Then add a bit cream!

Delicious!!!