RECIPES TO TRY

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TURKISH FRENCH TOAST WITH CARAMELIZED BANANA AND MEAT.

Turkish French Toast with caramelized banana and choice of meat


Ingredients:

  • 1 cup milk

  • 1 pinch salt

  • 3 eggs

  • ½ teaspoon ground cinnamon

  • 1 teaspoon vanilla extract

  • 1 tablespoon white sugar

  • 3 slices of Turkish  bread

  • 2 piece of meat of your choice

  • 1 banana

  • 1 tablespoon butter

  • 150ml maple syrup

Directions

Step 1:

In  a large mixing bowl. Slowly whisk  the milk, salt, eggs, cinnamon, vanilla extract and sugar until smooth.

Step 2

Heat a lightly oiled griddle or frying pan over medium heat. Cooked the meat and banana. Then put 1 tablespoon butter and maple syrup. Sauté the banana and meat together until the maple syrup get little thicker.

Step 3

Soak bread slices in mixture until saturated. Cook bread on each side until golden brown.

Step 4

 On a serving plate put Turkish bread and topped with caramelized banana and meat and syrup .Serve with slice fresh strawberries and dust with icing sugar .

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TURKISH YOWIE BURGER

Ingredients

  • 1 small onion, diced

  • 200g good-quality beef mince

  • 1 egg

  • 1 tbsp vegetable oil

  • 1 slice of deli meat

  • Slice tomatoes

  • 1 slice of pineapple

  • 2 slice of beetroot

  • 1 slice  swiss cheese

  • Lettuce

  • Bbq sauce

Methods :

STEP 1

Tip 200g beef mince into a bowl with 1 small diced onion and 1 egg, then mix. Lightly wet your hands. Carefully roll the mixture into balls, each about the size of a tennis ball. Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the burgers are the same thickness so that they will cook evenly.

STEP 2

Heat the pan to medium hot . Lightly brush one side of each burger with vegetable oil. Place the burgers, oil-side down. Cook for 5 mins until the meat is lightly charred. Don’t move them around or they may stick. Oil the other side, then turn over using tongs. Don’t press down on the meat, as that will squeeze out the juices. Cook for 5 mins more for medium. If you like your burgers pink in the middle, cook 1 min less each side. For well done, cook 1 min more.

STEP 3

 Cooked deli meat and grilled the pineapple

Step 4

 Toast the Turkish bread ,then place all the ingredients  on order and bbq sauce.

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MEAT AND CHEESE TOASTIE

Ingredients

  • 1 turkish  bread

  • 2 teaspoons butter

  • 2 slices swiss  cheese

  • 2 thin slices of your choice of meat 

  • 2 teaspoon tomato relish

  • 3 slice pickled cucumber

Directions:

  1. Preheat a frying pan over medium-high heat.

  2. Spread one side of each slice of bread with 1 teaspoon butter. Place one slice, butter-side down in the hot frying pan. When become crispy and golden top with Swiss cheese, meat and pickled cucumber. Spread the unbuttered side of the second slice of bread with tomato relish . Cook until the sandwich is golden brown and the cheese is melted, about 3 minutes per side.

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CAJUN CHICKEN BURGER

Ingredients

100g chicken breast fillets

1 cup sliced onions

1 cup red capsicum

1 tomato sliced

100g butter

2 tablespoon Cajun mixed spices

Green lettuce

Round Turkish bun

Methods

Step 1

Cooked the chicken breast in a medium heat pan ,meanwhile in a other pan put butter ,Cajun spice , capcicum and onions . cook it for 3 -5 minutes until all the vegetable becomes soft. Place the chicken into the butter pan and cook all together.

Step 2:

 Toast the bread , put sliced tomatoes and chicken and vegetables into the burger bun with all the juice and Cajun butter from the pan and finish with the green lettuce.

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BEETROOT AND JALAPENO DIP

Ingredients:

  • 250g sliced jalapeno

  • 100g sundries tomato

  • 500g beetroot

  • 3 cloves garlic, crushed

  • 4 tablespoons fresh lemon juice

  • 1 tablespoon ground cumin

  • 4 tablespoons extra virgin olive oil

  • 3 basil leaves

  • Salt and pepper to taste

Directions:

In a large saucepan, cover beetroot with water and bring to a boil over medium heat. Cook until tender then drain and allow beetroot to cool before removing the skins and chopping. Purée beetroot in a food processor; add the jalapeno, sundried tomato, garlic, basil leaves, lemon juice and cumin. Process until smooth. While the machine is running, put salt, pepper and olive oil. Continue to process until mixture is thoroughly combined. Drizzle with a little olive oil to serve.

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GRILLED  RED CAPSICUM DIP AND JALAPENO DIP

Ingredients
270 groasted red capsicums in oil, drained
50g jalapeno
50g sundried tomato
1garlic clove, thinly sliced
1–2 tb spoon extra-virgin olive oil
1spring onion, finely chopped
salt and black pepper
Crusty Turkish bread, to serve
Directions:
Combine all the ingredients in a food processor and process until smooth. Season to taste.
Serve at room temperature or chilled with crusty Turkish bread.