Analysis Of Turkish Carrot Yogurt Salad
Turkish Carrot Yogurt Salad
Makes 3 servings
Ingredients:
• 3 medium carrots, peeled
• 1 garlic clove, chopped
• 2 tsp fresh lemon juice
• 2 tsp extra virgin olive oil
• 2 ½ Tbsp plain yogurt
• ½ tsp sea salt
How to Prepare:
1. Boil water in a pot over high flame, then blanch the carrots for 5 minutes. Immediately remove and place in a colander. Rinse under cold running water.
2. Grate the carrots using a large-hole grater. Collect into a bowl and set aside.
3. Crush the garlic and salt in a small bowl until pasty. Add the olive oil, lemon juice, and yogurt and mix well. Spoon the mixture into the grated carrots and mix well. Serve right away. Chapter 4: Side Dishes
Spicy Kale and Potatoes
Makes 6 servings
Ingredients:
• 6 medium Yukon …show more content…
Pour the warm water into an extra-large bowl and add the yeast. Stir until combined. Stir in the salt, then slowly pour in the flours as you stir until a dough forms.
2. Lightly flour a clean work surface and place the dough on top. Knead for about 10 minutes, or until smooth.
3. Add the olive oil into the bowl. Place the dough inside and turn several times to coat in the olive oil. Cover the bowl with plastic wrap and place a kitchen towel on top. Set aside for 2 hours to rise.
4. Once risen, punch down on the dough and divide into 9 equal pieces. Form into balls and arrange on a floured work surface. Cover the dough balls with a clean, dry kitchen towel and let stand for 15 minutes.
5. Meanwhile, set the oven to 475 degrees F. Put the rack on the lowest section and put a baking sheet on top.
6. Carefully remove the hot baking sheet once the dough balls have risen. Place them on the baking sheet and bake for 12 minutes or until pale golden and puffed. Do not open the oven door. Bake in batches.
7. Carefully remove the pita bread and place in a bread …show more content…
Set the oven to 350 degrees F.
2. Coat two small round cake pans with olive oil, then set aside.
3. In a bowl, combine the cornmeal, salt, 1 ½ teaspoons olive oil, sugar, and baking powder. Stir in the boiling water and mix well until thoroughly combined.
4. Fold in the sun dried tomatoes and torn mozzarella. Mix well. Divide the cornmeal batter between the two cake pans and press down firmly.
5. Bake for 10 minutes, then carefully remove from the oven and cover with aluminum foil.
6. Bake for 25 minutes, or until the corn bread is firm and golden. Set on a cooling rack, then serve warm. Wrap in plastic wrap tightly and refrigerate for up to 2
Makes 3 servings
Ingredients:
• 3 medium carrots, peeled
• 1 garlic clove, chopped
• 2 tsp fresh lemon juice
• 2 tsp extra virgin olive oil
• 2 ½ Tbsp plain yogurt
• ½ tsp sea salt
How to Prepare:
1. Boil water in a pot over high flame, then blanch the carrots for 5 minutes. Immediately remove and place in a colander. Rinse under cold running water.
2. Grate the carrots using a large-hole grater. Collect into a bowl and set aside.
3. Crush the garlic and salt in a small bowl until pasty. Add the olive oil, lemon juice, and yogurt and mix well. Spoon the mixture into the grated carrots and mix well. Serve right away. Chapter 4: Side Dishes
Spicy Kale and Potatoes
Makes 6 servings
Ingredients:
• 6 medium Yukon …show more content…
Pour the warm water into an extra-large bowl and add the yeast. Stir until combined. Stir in the salt, then slowly pour in the flours as you stir until a dough forms.
2. Lightly flour a clean work surface and place the dough on top. Knead for about 10 minutes, or until smooth.
3. Add the olive oil into the bowl. Place the dough inside and turn several times to coat in the olive oil. Cover the bowl with plastic wrap and place a kitchen towel on top. Set aside for 2 hours to rise.
4. Once risen, punch down on the dough and divide into 9 equal pieces. Form into balls and arrange on a floured work surface. Cover the dough balls with a clean, dry kitchen towel and let stand for 15 minutes.
5. Meanwhile, set the oven to 475 degrees F. Put the rack on the lowest section and put a baking sheet on top.
6. Carefully remove the hot baking sheet once the dough balls have risen. Place them on the baking sheet and bake for 12 minutes or until pale golden and puffed. Do not open the oven door. Bake in batches.
7. Carefully remove the pita bread and place in a bread …show more content…
Set the oven to 350 degrees F.
2. Coat two small round cake pans with olive oil, then set aside.
3. In a bowl, combine the cornmeal, salt, 1 ½ teaspoons olive oil, sugar, and baking powder. Stir in the boiling water and mix well until thoroughly combined.
4. Fold in the sun dried tomatoes and torn mozzarella. Mix well. Divide the cornmeal batter between the two cake pans and press down firmly.
5. Bake for 10 minutes, then carefully remove from the oven and cover with aluminum foil.
6. Bake for 25 minutes, or until the corn bread is firm and golden. Set on a cooling rack, then serve warm. Wrap in plastic wrap tightly and refrigerate for up to 2