Wednesday, July 16, 2014

Arrabiatta pasta sauce

This is our favorite pasta sauce recipe this summer. All you need is 2 cloves of garlic chopped, 1 chilli chopped, leaves from half a pack of basil, 3 tomatoes peeled and cubed. Olive oil and seasoning. Parsesan cheese and a few basil leaves to serve.

Heat the olive oil - about 2 tablespoons - in a pan and once hot add garlic and chilli, fry for 1 minute. 
Add the basil leaves whole and wilt in the oil for 1 minute.

Add chopped tomatoes and seasoning and bring to boil. Then let it simmer for 10 minutes.

Serve over cooked pasta with grated parmesan cheese and a few leaves of basil.

Wednesday, July 2, 2014

Courgette fritters / Mucver

Weather has been exceptionally good this summer which means I get to have picnic lunches at work. This was my picnic lunch today.

Courgette fritters leftover from last night
Yogurt to dip the fritters
Cherry tomatoes 

Here is the recipe for the Courgette fritters which is called Mucver in Turkish.

5 medium size courgettes, top and tailed and grated (in food processor) 
1 medium onion diced
1 big bunch of dill chopped
3 medium eggs
3 heaped table spoons plain floor
50 gr (1/4 pack) feta cheese grated
salt and black pepper to season
Olive oil

Put the grated courgettes in a colander and leave for 15 minutes for the juices to drain. You can help it by squeezing the juices out.

Put everything except the oil in a bowl an mix well with a spoon.

Heat the oil in a frying pan, put enough oil to have 1/2 cm deep oil at the bottom of the pan.

Once the oil is hot take a table spoon full of the mixture and put in the oil and flatted in by tapping with the spoon. fry each side until golden brown on medium heat, takes about 2 minutes each side.

Take the fritters off the pan and put them on kitchen paper to drain. You can eat like this or if you prefer a bit well done you can pop them on a baking dish and bake in oven 200 C / fan 180 C/ gas mark 6 for 8-10 minutes more.

Serve them with tomato salad and yogurt to dip.