Sometimes it happens to all of us that we do not have time for cooking. In such cases we can prepare delicious avocado pesto while we are cooking pasta, rice or gnocchi.
INGREDIENTS :
150 g of parmesan
1 tea spoon of dry basil ( or 20 leaves of fresh basil )
½ tea spoon of parsley
2 – 3 cloves of garlic
2 avocados
150 ml of oil ( you can use canola oil, sunflower oil, olive oil etc. …)
1 spoon of lemon’s juice
1 dry tomato
Salt, pepper and chilli ( to your taste )
500 g Fettuccino pasta ( you can use rice, gnocchi etc. … )
PREPARATION :
1 . half the avocado, stone it and take the meat out of the peel …
2 . put all the ingredients in a blender or food processor and blend them to make pesto …
3 . put the pesto into the hot, cooked pasta ( decide on the amount you want to put, yourself ) …
NOTES AND ADVICE :
Put the rest of the pesto in a clean jar, it is obligatory to press it with a spoon to let the air go out, and pour some oil on the top, so that is fully covered.
Oil is poured on the top to enable the pesto stay fresh in the fridge for 2-3 days, but if you are not going to use it immediately, add some salt more to avoid pesto going bad.
Be careful to buy a ripe avocado.
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Stuffed Turkish Flatbread
Soft, aromatic and moist flatbread filled with meat and vegetables. I adore Turkish food and it would be a pity not to try this. J
INGREDIENTS FOR THE DOUGH :
500 g of flour
1 package of baking powder
1 package fresh yeast
65 g of set yoghurt
1 tea spoon of salt
1 tea spoon of sugar
250 ml of milk ( warm )
65 ml of oil
FOR SPRINKLING :
white sesame seeds
black sesame seeds
INGREDIENTS FOR THE FILLING :
9 small chicken legs (or 800 g of meat)
3 bell-peppers ( red, yellow and green
4 medium sized carrots
1 leek
5 bigger potatoes
100 ml of oil + 50 ml for roasting
1 spoon of Vegeta
1 spoon of salt
1 tea spoon of red bell-pepper ( spice )
½ tea spoon of pepper
150 ml of water
PREPARATION :
1 . dissolve sugar and yeast in warm milk, and leave the yeast to activate…
2 . put all other ingredients into a bowl and add the activated yeast …
3 . knead soft and smooth dough that does not stick …
4 . form a ball out the dough, cover it and leave it to double its size …
WHILE WE ARE WAITING FOR THE DOUGH TO RISE, WE SHOULD PREPARE VEGETABLES AND MEAT …
5 . wash, clean and peel the vegetables…
6 . slice the leeks and carrots to rings ca. 0.5 cm thick, quarter the potatoes and cut them to slices ca . 0.5 cm thick (it is obligatory to put them back into the water to avoid them getting dark) , cut the peppers as wished …
7 . season the meat with salt, Vegeta , red pepper, black pepper and add 100 ml of oil and mix everything well …
8 . heat the oil in a wok or a pot, add meat, fry till it changes the colour and then add water …
YOU NEEDN’T WASH THE BOWL WHERE YOU HAVE SEASONED THE MEAT, AS YOU WILL NEED IT LATER …
9 . when the water boils, cover the wok and let it boil for ca. 15 minutes till almost all the water evaporates …
10 . add the vegetables into the bowl where we have seasoned the meat, ( except for bell-peppers ) and stir well …
11 . add the vegetables into the wok and stew together with meat for 10 more minutes, stir occasionally ( it is obligatory to cover the wok again ) …
12 . after 25 minutes of total frying add bell-peppers and go on stewing for 5 more minutes …
13 . take it away from the cooker and start preparing dough …
14 . you must not knead the dough any more …
15 . cut the dough in such a way that one part is somewhat bigger than the other one … ( SEE THE VIDEO !!! )
16 . put the dough in an oiled baking tray with diameter of 35 cm, spread it along the whole tray with your hand. It is obligatory to raise the dough at the edge of the tray, to the half of tray height …
17 . distribute vegetables and meat on the dough evenly and leave it aside for a while …
18 . use a rolling pin to roll out the other part of the dough, which is somewhat smaller, to the size of the tray and put it on the vegetables … ( SEE THE VIDEO !!! )
19 . put the edges of upper and lower parts of the dough together, so that the two dough parts stick to one another …
20 . coat the stuffed flatbread with a little water and top it with sesame seeds …
21 . switch the oven to 200 degrees, leave the flatbread aside for 20 minutes till the oven gets warm …
22 . bake the flatbread for ca . 35 – 40 minutes till it turns nicely golden brown …
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Chicken Nuggets
If anybody has delicious Chicken Nuggets, then it is KFC , but they are not the only one any more. I have been preparing my Chicken Nuggets at home for a long time and they are really fantastic. What I like best is that I bake them in the oven instead of frying them in deep oil.
INGREDIENTS :
1 kg of chicken meat ( fillet )
300 g of mayonnaise
300 g of set yoghurt
1 ½ tea spoon of salt
½ g of pepper
1 tea spoon of red bell-pepper ( spice )
Corn flakes ( for frying )
Oil ( for coating )
Chilli spice ( not obligatory )
PREPARATION :
1 . Slice the meat ca. 2 cm thick, then cut it in strips ca. 3 cm long, and finally dice the strips at the size of ca. 3×3 cm…
2 . Put the meat into a bowl, and add yoghurt, mayonnaise, salt, pepper and red bell-pepper…
3 . Stir everything well and put it into the fridge over night…
4 . chop up the cornflakes ( there should be tiny pieces ) , if you want to, you can add chilli now and stir everything well …
5 . Cover the large tin with parchment paper, roll each piece of meat in cornflakes ( press them a bit, so that they can stick to the meat better ) …
6 . Put the prepared Chicken Nuggets in the preheated oven at 200 degrees for 10 minutes, then take them out of the oven, coat them lightly with oil on all sides, and finally put them back in the oven for another 10 minutes…
NOTES AND ADVICE :
To make Chicken Nuggets moist, it is obligatory to leave them in the mixture of yoghurt and mayonnaise over night.
It is obligatory to coat them with oil or melted butter to make cornflakes stick to the meat better.
The example stated for the cube size is not obligatory, but in any case meat should have equal size, so it can be baked equally.
Instead of cubes, you can cut strips and prepare them the same way as Chicken Nuggets .
Be careful not to overcook them, as meat might get dry and it will not be moist any more.
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Fast Mix Salad
A bit unusual but very healthy, tasty and refreshing salad. My husband says, this is a summer salad as it is refreshing. For me this is a salad that can be eaten in all seasons, with sausages, meat and different roasts this salad is a real hit.
INGREDIENTS :
1 courgette ( medium size )
1 pear( big and sweet)
2 carrots ( medium size )
50 g almond flakes
½ – 1 lemon ( to your taste)
1 tea spoon of Italian spices
1 cucumber ( for salad )
1 tea spoon of honey
½ of celery ( medium size
4 tea spoons of oil
½ tea spoon of salt
PREPARATION :
1 . Wash the pear and all vegetables, peel them if you want ( not obligatory) , and grate them …
2 . add all other ingredients to the vegetables, then squeeze a half lemon and mix lightly but well …
3 . taste to make sure it is sour enough and seasoned well ( if needed add another half lemon or salt according to your taste) …
NOTES AND ADVICE :
Prepare and season this salad directly before serving !!!
If you prepare this salad earlier, it will get bitter.
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