Poached salmon

When I grabbed a bundle of baby radish a day ago, I knew that it's time for spring and light dishes. So what could go better if not poached salmon?!

What we need:

salmon fillet pieces with skin on

for poaching:

1l water
½ teaspoon of salt
3 peppercorns
1 bay leaf
1 branch of rosemary
some dill
1 lemon

for salad:

lettuce leaves
radish
cucumber
basil or parsley
lemon

What we have to do:

1. Bring water to boil and add herbs, salt, and pepper, squeeze the juice of the lemon into the pot and put the lemon itself, too.
2. When water with spices starts to boil, put salmon pieces and cook for 8 minutes. Remove carefully from the water, take off the skin and serve with salad and some more lemon juice. Enjoy!!!

My idea for meatless Friday - Stuffed tomatoes

There are only two weeks left until Easter and in Lithuania we have a kind of tradition not to eat meat on Fridays leading to Easter. Generally people swap meat with fish, but why not to try to be a vegetarian just for a day!!! I love vegetarian food and I know that I could live without it, but I am not vegetarian because I love various food and love different flavours that different type of food can give.

What we need:

6 big tomatoes
1 onion
2 cloves of garlic
3 tbsp of olive oil
salt
pepper
a handful of herbs ( parsley, mint, basil, thyme)
4 tbsp of fine bulgur ( you can also use couscous, barley, buckweat or rice!)

What we have to do:

1. Wash the tomatoes and cut the top of it. Scoop out the seeds and some of the soft part of the tomatoes.
2. Preheat oil in a pan, add chopped onion and garlic, fry for 2 minutes. Then add the inside of tomatoes ( seeds, juice and the soft part), season with salt and pepper and simmer for 5 minutes. Then add bulgur. Mix it, turn the heat off and let it sit for 5 minutes.
3. Mix bulgur and tomatoes with herbs, add 1 tbsp of olive oil and stuff the tomatoes.
4. Place them in a heat proof dish and bake for 15 minutes in 175C oven. Serve hot or cold!!! It can be also served as a side dish! Enjoy!!!

When you want something fresh - carrot and orange salad

This year I have learned that orange and carrot is a perfect combination! It's good for roasting, making soup and of course it's perfect for salads. Today, I'm enjoying carrot and orange salad.

What we need:

2 carrots
1 big orange
1 orange juice
2 lettuce leaves
1 tbsp olive oil
pepper
salt ( optional)
1 teaspoon of sesame seeds

What we have to do:

1. Peel and slice carrots. Put them into a bowl.
2. Chop lettuce leaves, place in a carrot bowl.
3. With a knife peel the orange and cut out all the segments. Put them into a salad bowl.
4. Mix orange juice, olive oil, pepper, sesame seeds and if you want some salt ( but only if you really need as it tastes great without it!).
5. Pour the sauce over the salad, toss it gently and serve. If you want add some more sesame seeds on top. Easy peasy!!!

Chicken kebabs with vegetables

This recipe can really be called 'how to feed a family on budget!' as I used only two chicken breasts, 1 eggplant, 2 onions, 2 red peppers and made huge kebabs. Actually one kebab per person was enough! If you add some salad on the side, you would make everyone even happier!!! An easy and light spring or summer inspired dish!!!

What we need:

2 chicken breasts, cut into square size chunks
1 long eggplant, partially peeled and sliced
2 onions, peeled
2 red peppers
1 lemon
salt and pepper
some dried or fresh rosemary
some oil for brushing

for cucumber salad:

3-4 cucumbers, peeled and sliced
dill
parley
1 onion
3-4 leaves of lettuce
1 tbsp of olive oil
salt and pepper
a squeeze of lemon juice

What we have to do:

1. Cut chicken and vegetables into chunks. Put them on metal or wooden skewers. Mix salt, pepper and chopped rosemary, and with a brush brush the kebabs. Put on a hot grill and grill for 10-15 minutes until meat is done.
2. Prepare salad by peeling and slicing cucumbers, onions, chop some dill and parsley, and some chopped lettuce. Mix it all with some olive oil, lemon juice, salt and pepper.
3. Serve warm!!! Enjoy!!!

Irish inspired lamb stew

First of all, I must say that it isn't an authentical recipe. The recipes I read asked for cooking the stew in the oven. However, I decided to make it faster and made it on the stove. My husband loved it because it was really delicious, I loved it because it was so easy to make!!!

What we need:

400 gr of lamb ( shoulder part)
2-3 carrots
1 big onion
2-3 cloves of garlic
2-3 potatoes
2 l lamb stock or water
thyme
salt and pepper
parsley
oil
2 roasted tomatoes

What we have to do:

1. Cut lamb into pieces, season with salt and pepper, some thyme. Fry the pieces with some oil in a pot until light brown. Remove the meat from the pot.
2. Cut vegetables into pieces. Put chopped onion and garlic into a pot and saute for 2-3 minutes, then add carrots and potatoes. Mix it and put the meat in. Pour the stock, add some more seasoning and thyme. Bring it to boil and simmer for 30 minutes. Then add peeled and finely chopped roasted tomatoes ( or you can use fresh ones). Mix it all together and simmer again for about 10 minutes. Vegetables and meat should be soft by now.
3. Garnish with parsley and serve. It is a dish on its own! Enjoy!!!

Falafel

The more I learn about cooking, the less I know! That's the truth that keeps surprising me! I heard about falafel from so many people, I even made once myself, but never new that it can be prepared in several different ways. Last time I made falafel from boiled chickpeas, but only a few weeks ago I learned that they can be made from uncooked chickpeas. I was really willing to try!

What we need:

250 gr chickpeas
3 cloves of garlic , chopped
1 handful of parsley , chopped
1 chilli , chopped
2 tbsp flour
¾ tsp baking soda
1 tsp cumin
1 tsp coriander seeds , crushed
1 l vegetable oil
salt
pepper

What we have to do:

1. Take a large bowl and put in the chickpeas. Then, pour over enough water to cover the chickpeas and an additional 2 cm more. Leave to soak overnight.
2. Drain the chickpeas.
3. Spoon the chickpeas into the blender bowl. Don't overfill the blender! If the blender is small, you will have to do it in batches. Close the blender and pulse a couple of times, then blend on full power until you create a breadcrumb like mixture. Check the consistency by stirring with a spoon. If necessary, blend again on full power until you create a fine purée. Then transfer into a bowl.
4. Introduce the parsley,chilli, garlic along with 2 tablespoons of the puréed chickpeas into the bowl of the blender. Put the lid on and blend until well combined.
5. Spoon the blended mixture into the bowl of puréed chickpeas. Then add the flour, the cumin, the crushed coriander seeds, the baking soda and about one and a half tablespoons of salt. Finally, add some pepper. Combine it all together thoroughly with a spoon. If it looks too dry, a few drops of water can be added.
6. Make falafel balls.
7. Heat the oil and fry the falafel for 2 minutes until golden brown.
8. They are usually served inside pitta bread with tahini, humus, or chopped salad. Enjoy!!!

Go light in Spring - Leek, carrot and rice stew

While living in Turkey I undestood that leek can be used as one of the main parts of the dish. In Lithuania it is used only as a substitute for onion in salats or stews. In Turkey, there are a great number of dishes which main ingredient is leek! So another light and vegetarian one-pot dish for cold but sunny spring day!

What we need:

2 leeks
4 carrots
4 tbsp of rice
1 teaspoon of tomato paste
rosemary
oregano
1 orange zest and juice
parsley
salt and pepper
2 tbsp of olive oil

What we have to do:

1. Carefully wash the leek and cut into 1-2 cm chunks.
2. Peel and chop the carrots.
3. Put some oil in a skillet, put the carrots and leeks. Season with salt and pepper, add chopped rosemary. Fry for 5 minutes.
4. Add water enough to cover the vegetables and add the rice. Mix it and cook for 10 minutes. Then add tomato paste and orange zest and juice. Mix it, cook for 2 more minutes.
5. Sprinkle some chopped parsley and serve. Enjoy!!!

Corallini pasta with courgette in sweet and sour tomato sauce

When it's getting warmer, all I want is somethig light. That is why I decided to use up all winter vegetables from my fridge and move on spring vegetables. Courgettes or zucchini are not in season at the moment, but in Turkey you can get them all year round. And I am really enjoying them. A handfull of Corallini pasta made it taste even better. Those little pasta balls feel like little pearls!!! Love them!

What we need:

3 small courgetter
2 tbsp of olive oil
bay leaf
thyme
8 cloves of garlic
3 tbsp of white vinegar
½ taspoon of salt
½ teaspoon of sugar
black pepper
200 ml tomato sauce or 1 tbsp of tomato paste and water
200 gr of corallini pasta or any other small pasta

What we have to do:

1. Cut courgettes into small cubes, put them in a pan with olive oil and saute until they start to get softer for about 5 minutes.
2. Then add vinegar, salt, sugar, pepper, thyme, bay leaf, and tomato sauce. Stir and simmer for other 5 minutes.
3. Finally add chopped garlic and cook for 2 more minutes.
4. Serve with boiled pasta and enjoy!

Pea rice pilaf with grilled chicken

Spring is finally in my city and it makes me want something green and all the websites are loaded with St.Patrick's Day accessories or dishes! Yes, I really like it green! So for dinned - Minted pea soup with pea rice pilaf with some grilled chicken!

What we need:

300 gr of frozen peas
2 glasses of long grain rice
1 onion
3 cloves of garlic
salt and pepper
3 tbsp of olive oil
a handful of chopped parsley and mint

chicken breasts ( 1 breast per person)
salt and pepper
1 lemon zest and juice
thyme

What we have to do:

1. To make pilaf, wash and drain rice.
2. In a pot add olive oil and chopped onion and garlic. Fry until soft. Then add rice. Stir and fry for 2-3 minutes. Then add 4 glasses of water or vegetable stock. Cover the pot and let it boil for 8 minutes.
3. Stir the rice and add frozen peas, add salt and some pepper. Mix them into the rice and cook for 2 more minutes. Then cloves the pot carefully, turn off the heat and leave for 10 more minutes.
4. Meanwhile, season chicken breast with salt and pepper, and lemon zest, juice and some chopped thyme. Preheat the grill and place them on it for 5 minutes on each side.
5. Before serving, mix in chopped parsley and mint into pilaf and serve with chicken. Enjoy!

Fırın Sütlaç - Oven baked Rice pudding

This is another way of making ( actually just finishing!) rice pudding. The recipe is the same just it is baked in the oven to get some brown colour on the top. I guess it is really a good cousin of creme brule...

What we need:

6 tbsp of short grain rice
5 glasses of water
1 l of milk
200 gr of sugar
1 vanilla stick
4 tbsp of wheat starch
4 egg yoks
nuts for serving

What we have to do:

1. Wash and drain rice. Then put in a cold water and boil until soft. Drain it.
2. In a pot mix egg yoks and milk, add vanilla, sugar and boiled rice. Put on the medium heat and bring it to boil.
3. Mix starch with 100 ml of water and slowly pour into milk with rice. Mix it all the time. When it starts bubbling and becomes creamy, remove from the heat.
4. Divide into 8 heat proof dishes. Place them into a oven tray, pour some water into the oven tray. It should cover half of the pudding dishes. Put the tray into a pre-heated oven (200C) and bake for 20 minutes or until the top get light brown. Serve cold! Enjoy!

Sütlaç - Turkish rice pudding

Sütlaç is a traditional Turkish rice pudding and is definitely one of the most popular desserts made in Turkish homes. Sütlaç can be made in several ways - cooked or baked in the oven, plus the flavours can vary too. You can go adventurous and add some chocolate! But I made a simple version and it was still very creamy and tasty!

What we need:

6 tbsp of short grain rice
5 glasses of water
1 l of milk
200 gr of sugar
1 vanilla stick
4 tbsp of wheat starch
4 egg yoks
nuts for serving

What we have to do:

1. Wash and drain rice. Then put in a cold water and boil until soft. Drain it.
2. In a pot mix egg yoks and milk, add vanilla, sugar and boiled rice. Put on the medium heat and bring it to boil.
3. Mix starch with 100 ml of water and slowly pour into milk with rice. Mix it all the time. When it starts bubbling and becomes creamy, remove from the heat.
4. It makes 8 servings. Divide into serving dishes and sprinkle with some nuts - walnut, hazelnut, or pistachio. Enjoy!

Yogurt soup with Turkish mantı

This is the kind of soup that it took a while to get used to. Having egg and yogurt in a pot of hot stock wasn't the most appealing dish for me. But as usual in such cases, I just hadn't tasted a really tasty yogurt soup. Once I went to visit another Lithuanian in Istambul and she cooked a similar yogurt soup and I was very surprised that I liked it! The secret is to use delicious ( preferably home-made) chicken stock - water won't give the same result. So since that day, I made yogurt soup twice and both times I really enjoyed. Last time I made it with some Turkish mini dumplings - manti. It just added more texture to the soup.

What we need:

for the stock:

1 chicken breast

1 carrot

1 small onion

2 cloves of garlic

1 bay leaf

thyme

salt and pepper

for the soup:

2-3 l of chicken stock

4 tbsp of natural yogurt

1 egg white

1 tbsp of flour

dried mint

oregano

red pepper flakes

100 gr of ready-made mantı ( you can use any dumplings you like or just simple pasta)

1 cooked chicken breast ( from the stock)

1 tbsp of olive oil

What we have to do:

1. Put all the chicken stock ingredients into a pot and pour over with clean cold water. Bring it to boil and let it simmer for 30 minutes. Remove chicken fat with a spoon. Don't cover the pot. When chicken is cooked, drain the stock. Reserve chicken breast for the soup.

2. Bring chicken stock to boil again, add sliced chicken and mantı. Then in a seperate bowl mix yogurt with flour and egg white. Add some hot stock, whisk carefully, then pour all the yogurt mix into a pot and mix everything again. Bring it to boil.

3. In a pan heat olive oil and add a pinch of dried mint and oregano. Mix it all and pour into a soup. Bring it to boil, adjust the seasoning, you might need to add some pepper.

4. Serve in a bowl, sprinkle some red pepper flakes on the top. Enjoy!

Mushroom Fried Rice

Today I was thinking what to do with some rice leftovers. I know that rice tastes great when they are fried, that is why I simply googled 'fried rice' and found a great idea in Food&Wine website. Actually I found a lot of vegetable main dish ideas! That is a really great site and I'm sure I'll get there again.

What we need:

about 2-3 glasses of boiled long grain rice
300 gr of various mushrooms
1 tbsp of grated ginger
some red pepper flakes
1 onion or some spring onions
½ teaspoon of salt
60ml of soy sauce
a good handful of frozen peas
3 tbsp of oil
some parsley to serve

What you have to do:

1. In a pan or a yok heat some oil and fry your mushrooms until golden brown. Then remove from the pan.
2. Then add some more oil, put red pepper flakes, grated ginger and onion. Fry until fragrant.
3. Increase the heat and add boiled rice, soy sauce and salt.
4. Cook stiring for 2-3 minutes. Remove from the heat and add some sesame oil if you want. Sprinkle some chopped parsley or cilantro. Enjoy!!!

Soy-glazed salmon

Salmon is my favourite fish! You can add just salt and pepper and it will taste wonderful. This time I decided to add some eastern flavours with soy... A very fast and delicious dinner idea!!!

What we need:

2 pieces of salmon ( 1 piece per serving)
1 lime or lemon

for glaze:

3 tbsp of soy sauce
2 tbsp of dry white wine
½ teaspoon of brown sugar
1 teaspoon of oil
a pinch of peppper
1 lemon or lime juice

What we have to do:

1. Preheat the oven 175C.
2. Mix all glaze ingredients until sugar melts.
3. Brush salmon pieces with the glaze. Put them on a bayking tray and put in the oven. Every 5 minutes brush with the glaze again. Bake for 15 -20 minutes until salmon is cooked but still pink.
4. Serve with some salad. I served with some rocket and boiled jasemine rice with a lot of dill, spring onions, lemon juice, oil and salt and pepper. Enjoy!!!

Lentil and bulgur köfte / Merçimek köftesi

Whenever I'm too busy to look for new recipes, I generally go for Turkish recipes. Most probably because it's really easy to get inspiration from local ingredients. Bulgur köfte is very popular with Turkish and it also can feed the crowd. So a bit of effort and huge dinner or snack is on the table. These köfte are generally served on a lettuce leaf with some spring onions and lemon or onion and sumac salad. Either way it is delicious!

Mercimek Kofte

What we need:

1 glass of red lentils

1 glass of fine bulgur wheat

5-6 spring onions

1 medium onions

1 tbsp of tomato paste

1 teaspoon of spicy red pepper paste ( optional)

2 lemons

Lettuce

A bunch of parsley

Mint

Black pepper

Salt

Olive oil

3-4 glasses of water

What we have to do:

1. Boil the red lentils with 3 or 4 glasses of water until they get very soft.

2. Add a glass of bulgur to the lentil mixture. Remove from the heat. Mix it and let it cool down until you can hold it in your hands. Taste it and if the bulgur inside the mixture is not soft enough, add half or a glass of hot water to soak it up.

3. Chop the onions, spring onions finely and put them into lentil and bulgur mix, add tomato and pepper paste, mix it well.

4. Add some salt, black pepper, chopped parsley and mint. Then add lemon juice and some olive oil ( about 2-3 tbsp). It should not be too dry or too wet.

5. Make some balls or köfte with it and put them over little lettuce on a plate.

7. Cool it down for an hour or so before you eat it! Enjoy!!!