Couscous Vegetable Farm

A crazy couscous salad for Halloween. By the way i shared my this recipes for a competition in Cookpad UK and I  was winner of the Cookpad UK , Halloween contest 2018.

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Ingredients

  • 1 sachet couscous
  • 2 beetroots, cooked
  • 2-3 fresh or pickled onions
  • 2 fresh mint leaves
  • 3-4 cherry tomatoes
  • 1 tbsp Olive oil
  • 2 tbsp balsamic vinegar
  • Salt and pepper to taste

How to make it??!!!

Empty the contents of the sachet into a bowl and add boiling water according to the instruction. Stir well and cook for 5 minutes. Then fluff with a spoon to separate the grains.

Add Olive oil and balsamic vinegar, and mix together.

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Now in a glass plate, place vegetables and cover them with cooked couscous.


Couscous vegetable salad

Ingredients

1 sachet couscous

2 beetroots, cooked

2-3 fresh or pickled onions

2 fresh mint leaves

3-4 cherry tomatoes

1 tbsp Olive oil

2 tbsp balsamic vinegar

Salt and pepper to taste

How to make it??!!!

Empty the contents of the sachet into a bowl and add boiling water according to the instruction. Stir well and cook for 5 minutes. Then fluff with a spoon to separate the grains. Add Olive oil and balsamic vinegar, and mix together. Now in a glass plate, place vegetables and cover them with cooked couscous.

Potato Salad

Potato salad is a popular dish,  made with boiled potatoes and other ingredients. There are so many variations of potato salad and today I have also two good ones. This is an instant and easy salad.

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Ingredients

  • 5 potatoes
  • small bunch of parsley, finely chopped
  • ½ cup yogurt or Mayo
  • 1 clove of garlic, grated
  • 1tbsp lemon juice
  • 1 tsp paprika
  • 2 tbsp olive oil or butter
  • Salt and pepper to taste

How to make it??

Place the potatoes in a pot. Add enough cold water to cover the top of potatoes. Add 1 tsp salt to the water. Cook the potatoes until tender. Drain the potatoes. skin off potatoes, add butter or olive oil, lemon juice, and mash with potato masher.

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Now, add all above munitioned spices and chopped parsley. Mix all together. Taste again, if needs add more salt and pepper.

Take an orange size of potato mixture and shape it like a bowl ( as you see in the photos). Once all potato bowls are done, place them in a plate and set aside.

Now, mix yogurt with grated garlic, pinch of pepper and mix them.

Pour 1-2 tbsp of yogurt inside each potato ball. Serve potato salad topped with sweet chilli sauce.

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Potato Salad

Ingredients

  • 5 potatoes
  • small bunch of parsley, finely chopped
  • ½ cup yogurt or Mayo
  • 1 clove of garlic, grated
  • 1tbsp lemon juice
  • 1 tsp paprika
  • 2 tbsp olive oil or butter
  • Salt and pepper to taste

How to make it??

Place the potatoes in a pot. Add enough cold water to cover the top of potatoes. Add 1 tsp salt to the water. Cook the potatoes until tender. Drain the potatoes. skin off potatoes, add butter or olive oil, lemon juice, and mash with potato masher.

Now, add all above munitioned spices and chopped parsley. Mix all together. Taste again, if needs add more salt and pepper.

Take an orange size of potato mixture and shape it like a bowl ( as you see in the photos). Once all potato bowls are done, place them in a plate and set aside.

Now, mix yogurt with grated garlic, pinch of pepper and mix them. Pour 1-2 tbsp of yogurt inside each potato ball. Serve potato salad topped with sweet chilli sauce.

Potato-Beetroot Salad

This potato beetroot salad is a light, fresh, colourful and delicious salad.

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Ingredients

  • 5 potatoes
  • 1 large beetroot, cooked and grated
  • ½ lemon or lime
  • ½ cup yogurt
  • 2 tbsp mayonnaise
  • 2 tbsp cooked carrots
  • 2 tbsp cooked corn
  • 2 tbsp cooked green peas
  • 2 tbsp pickled cucumber, finely chopped
  • 2 tbsp olive oil
  • Salt and pepper to taste

How to make it??

Place the potatoes in a pot. Add enough cold water to cover the top of potatoes. Add 1 tsp salt to the water. Cook the potatoes until tender. Drain the potatoes. skin off potatoes, and mash with potato masher.

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Squeeze grated beetroot to get rid of juice. Add beetroot, lemon juice, salt, pepper and olive oil, to the mashed potatoes and mix all ingredients together. Taste again, if needs add more salt and pepper.

Take an orange size of potato mixture and shape it like a bowl ( as you see in the photos). Once all potato bowls are done, place them in a plate and set aside.

Mix yogurt and mayo in a bowl. Add cooked carrots, corn, green peas and pickled cucumber. Season with salt and pepper. Combine all together.

 

Pour 1 tbps of yogurt mixture inside each potato bowl and serve it.

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Potato-Beetroot Salad

 

Ingredients
  • 5 potatoes
  • 1 large beetroot, cooked and grated
  • ½ lemon or lime
  • ½ cup yogurt
  • 2 tbsp mayonnaise
  • 2 tbsp cooked carrots
  • 2 tbsp cooked corn
  • 2 tbsp cooked green peas
  • 2 tbsp pickled cucumber, finely chopped
  • 2 tbsp olive oil
  • Salt and pepper to taste

 

How to make it??
Place the potatoes in a pot. Add enough cold water to cover the top of potatoes. Add 1 tsp salt to the water. Cook the potatoes until tender. Drain the potatoes. skin off potatoes, and mash with potato masher. 
Squeeze grated beetroot to get rid of juice. Add beetroot, lemon juice, salt, pepper and olive oil, to the mashed potatoes and mix all ingredients together. Taste again, if needs add more salt and pepper.
Take an orange size of potato mixture and shape it like a bowl ( as you see in the photos). Once all potato bowls are done, place them in a plate and set aside. Mix yogurt and mayo in a bowl.
Add cooked carrots, corn, green peas and pickled cucumber. Season with salt and pepper. Combine all together.  Pour 1 tbps of yogurt mixture inside each potato bowl and serve it.

Pesto Pasta Recipe

Basil pesto Pasta is my darling. It is a quick dish, super tasty and comforting meal. Just in less than half an hour, you can prepare this delicious dish and Enjoyyyyyyy it because it is just piece of paradise in your plate.

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About Basil pesto, yes I know we can get it from local supermarket but sometimes it is really fun and pleasant just you make it at home from scratch.

In most of pesto recipes , Parmesan cheese is used but I had Mozarella cheese in the fridge and I used it. I should say, it was very good.

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Ingredients for basil pesto

  • 2 cups fresh basil leaves

  • 3 cloves of garlic

  • ½ cup olive oil

  • ½ cup nuts such as : almond. Cashew, pine nuts, walnuts

  • ¼ cup Mozarella cheese

  • Salt – pepper to taste

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Ingredients for pasta

  • 3 cups pasta penne

  • Few cherry tomatoes

  • Salt and pepper to taste

How to make it

To make the basil pesto, combine basil leaves, almonds, cloves of garlic, some olive oil, Mozzarella cheese and , season with salt and pepper in a bowl. With a food processor blend it until you have a smooth paste, and add remaining of olive oil. Mix well and set aside.

Simply cook Penne pasta in salted water until cooked well and is soft.

Heat some water in a pot, add some salt, and make sure salt is enough. Bring it to a boil. Add Penne pasta and boil it until soft ( about 15 minutes). Meanwhile, heat the oil in a pan and fry cherry tomatoes for 2-3 minutes, until slightly soft.

Add pesto sauce and fried tomatoes to the pasta and gently mix together. Garnish with cheese and drop some olive oil. If there is leftover sauce, store it in an airtight jar in the fridge for a week.

 

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Pesto pasta recipe

Ingredients for basil pesto

  • 2 cups fresh basil leaves

  • 3 cloves of garlic

  • ½ cup olive oil

  • ½ cup nuts such as : almond. Cashew, pine nuts, walnuts

  • ¼ cup Mozarella cheese

  • Salt – pepper to taste

Ingredients for pasta

  • 3 cups pasta penne

  • Few cherry tomatoes

  • Salt and pepper to taste

How to make it

To make the basil pesto, combine basil leaves, almonds, cloves of garlic, some olive oil, Mozzarella cheese and , season with salt and pepper in a bowl. With a food processor blend it until you have a smooth paste, and add remaining of olive oil. Mix well and set aside.

Simply cook Penne pasta in salted water until cooked well and is soft. Heat some water in a pot, add some salt, and make sure salt is enough. Bring it to a boil. Add Penne pasta and boil it until soft ( about 15 minutes). Meanwhile, heat the oil in a pan and fry cherry tomatoes for 2-3 minutes, until slightly soft. Add pesto sauce and fried tomatoes to the pasta and gently mix together. Garnish with cheese and drop some olive oil. If there is leftover sauce, store it in an airtight jar in the fridge for a week.

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My Savoury Bread (Cake)

Savoury bread (cake) is very popular in France.Savoury bread is one .Today I was thinking what kind of bread I make. I had a look into the fridge and found some olives and spring onions.

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Then I went to my small garden and collected some fresh basil and baked my savoury bread. But if you do not like basil, just easily add fillings of your choice. your favourite herbs such as dill, coriander or parsley. but you can add fillings of your choice.

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Ingredients

  • 1 ½ cup all purpose flour
  • 3 eggs
  • ½ cup milk
  • ½ cup vegetable oil
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¼ tsp pepper

Ingredients for filling

  • ½ cup fresh basil leaves
  • ½ cup cheddar cheese, chopped into chunks
  • 1 cup black/green olives
  • 1 lemon zest
  • small bunch of parsley
  • 2 spring onions, green part

Instructions

Preheated oven to 180C.

First purée basil and parsley leaves, green part of spring onions and lemon zest. This gives extraordinary flavour to our bread (cake).

For bread batter: place the flour in a large bowl. Add baking powder, salt and pepper. Mix together. Add eggs, milk and vegetable oil. Using a spatula and combine all together well.

Coat olives with 1tbsp of flour. This will prevent olives from sinking into the bottom when baking. Now add purée herbs, olives and chopped cheddar cheese. Combine all ingredients well together.

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You can either lightly Butter the loaf pan or spray oil , so that parchment paper sticks on it. Then butter parchment paper.

Fill the pan with batter and Bake in the oven for 45-50 minutes. Once bread is ready, remove from the oven, top the bread with drizzle of olive oil and grated cheddar cheese. Place the cake inside the oven again for 3 minutes until cheese is melted.

Remove from the oven and serve it.

it’s very flavourful, soft, with melted cheese, citrusy and taste of olive.

 

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Eggs in Tomato and Beef

All of us experienced egg dishes such as: egg salad, omelette, frittata. And it’s pretty easy, simple and very delicious food for a lazy day.

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Ingredients

  • 4 large eggs
  • 100 g beef, cooked and diced
  • 200 g can diced tomatoes or fresh tomatoes
  • 2 tbsp tomato paste
  • Salt and pepper to taste
  • Olive oil

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Instructions

Heat the Olive oil in a pan. Add diced tomatoes and cook for 5 minutes until soften. Then add tomato paste, diced beef and season with salt and pepper. Mix together and break 4 eggs top of the tomato-beef sauce. Cover the pan with a lid and cook eggs for 10 minutes. Season with salt and sprinkle chilli flakes and serve it.

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Brushchetta

Brushchetta is one of tastiest starters or snacks 🙂

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Ingredients
2 finely diced tomatoes
1 grated clove of garlic
Slices of baguette bread
2 Tbsp extra olive oil
1 Tsp balsamic vinegar
Few fresh basil leaves, finely chopped
Salt and pepper to taste

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Preparation
In a bowl with diced tomatoes add grated garlic, vinegar, oil , mix all ingredient together.
Toast slices of bread in the oven at 220 C for about 6-8 minutes and then top toasted

breads with mixture of tomatoes.

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Potato loaf with cheddar cheese, rosemary and garlic

This loaf bread is one of most tastiest bread I have ever baked and tried. It’s really gooood with crispy outside and soft-moist inside.

Taste is so good, i mean combination of potato with cheddar cheese, garlic and rosemary is just perfect.

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Ingredients
350 g self raising flour
2 garlic cloves, thinly sliced
250 g cooked and chopped baby potatoes
3 tbsp olive oil
1 tsp salt
1 tsp baking powder
85 g butter
150 g yogurt
4 tbsp milk
1 tsp dried rosemary leaves and some fresh leaves of rosemary
120 g grated cheddar cheese

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Method

Preheat the oven to 200C.

Slice garlic cloves and fry it for 2 minutes. Set aside.
In a big bowl with flour, add salt, baking powder and butter. Mix all very well. Make a well in the middle.

Add warm milk and yogurt to the flour and knead the dough for 2-3 minutes with hand. Then add, cooked and chopped baby potatoes, fried garlic , dried rosemary leaves and most of shredded cheddar cheese and knead for few times.

Shape dough into round. Transfer it into a floured baking tray. Brush bread ball with olive oil, top it with remaining of grated cheese and  fresh rosemary leaves.
Bake it until the loaf is golden ( about 25-30 minutes).

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Choban Salati (Shepherd’s Salad)

A delightful Turkish salad. Very simple, healthy and delicious with very beautiful dressing consists lemon juice, salt and olive oil.

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Ingredients

1 Cucumber
1 Tomato
1 Onion
1 Bell pepper
Small bunch of Parsley leaves
1 lime or lemon juice
Olive oil
Salt and pepper to taste

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Preparation
Finely chop cucumber, tomato, onion, parsley and bell pepper. Add olive oil, lemon juice, season with salt and pepper and gently mix together.
Done

 

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Sweet Chilli and Tomatoes Pasta

This pasta made with roasted chilli peppers and tomatoes.

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Ingredients

3 large tomatoes, halved
1 large red chilli
2 garlic cloves, grated
40 g ground almonds
1 cup green olives, chopped into small pieces
200 g dried pasta
150 g chicken breast, diced
Handful fresh basil leaves, chopped
Olive oil
Salt- chilli flakes to taste

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Method
Place the tomatoes and chilli skin side up on the baking tray and grill until charred. Then leave to cool and remove the skin from the tomatoes and chilli.
Place the ground almonds on a baking tray and cook under the grill for 2 minutes or until golden.

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Heat the olive oil in a saucepan and Fry the diced chicken until golden, add chilli flakes and salt. Then add green olives, and grated garlic. Stir the toasted ground almond into the mixture.


Using a food processor, blend the chilli and tomatoes to make a puree. Add blended tomatoes and chopped basil leaves to the mixture and combine together.
Cook the pasta in boiling water for 10 minutes. Drain the pasta and transfer to a serving dish and pour over the sauce.
Bon appetite

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