Karniyarik! A classic of any Turkish cookbook. Everyone loves these aubergines stuffed with minced meat and tomato sauce. This is a healthier recipe, since we are not going to fry the aubergines, but either bake or roast them.
Tag: mediterranean diet
French onion soup (soup a l’oignon)
French onion soup or “soup a l’oignon” is one of the oldest recipes in the vast culinary tradition of France. Its base is an abundant amount of caramelized onion, served on a slice of bread and with gratin cheese on top. This soup is said to have become extremely popular in the 19th century as it was served in Parisian taverns around Les Halles throughout the day, and even late at night.
Bresaola, melon and mozzarella salad
A very special recipe for summer. With a few simple touches, we can offer a very attractive and quality starter. This bresaola, melon and mozzarella salad is very easy and tasty, while refreshing and nutritious. It also allows several changes in the recipe, according to the available ingredients.
Basque-style hake recipe (merluza a la vasca)
The Basque-style hake is a quick, simple and nutritious dish. Its ingredients are also a source of high quality protein: hake, clams, eggs and peas. Sometimes it is also called “hake in green sauce” (merluza en salsa verde) due to the color that the peas and chopped parsley give it.
The famous Madrid stew: Cocido madrileño
A cocido is basically a meat, vegetable and legume soup. There are numerous regional variants such as the Andalusian puchero, the Galician cocido or even the curious “rotten pot” (olla podrida) from Burgos, each with its own particular characteristics. Here all the secrets of the perhaps most emblematic dish of Madrid’s gastronomy, so that you can prepare it according to your taste and availability of ingredients.
Wild asparagus Spanish omelette
Spring is here and with it, the asparagus season. This recipe is one of my favorites to make the most of a good bunch of wild asparagus.
How to make Köfte (Turkish-style meatballs)
These meatballs are originally from Turkey. The secret of its flavor and consistency is not only in the spices or seasonings, but also in the fact that the meat is ground again. Thus, a perfect texture is achieved, without the need to add breadcrumbs or eggs.
Basque-Style Cod (bacalao a la vizcaína)
“Vizcaína” is one of the best-known sauces in Basque cuisine. Its main ingredient is the pulp of an elongated red pepper (called “choricero”) which gives it a distinctive and unique flavor. The versatility of this sauce allows it to accompany different meat and vegetable dishes, but it is probably together with cod where it achieves its greatest and well-deserved fame.
Grilled razor clams
Razor clams (also called sword razors) are delicious seafood and this is the easiest and most practical way to prepare them. You just have to be careful to clean them in the way indicated here. Have a glass of good white wine handy and take note of the recipe!
Bresaola and mascarpone rolls
The bresaola and mascarpone rolls or involtini are a delicious antipasto that can be prepared quickly and does not require cooking. Only two typically Italian ingredients are enough for a first course of quality and level.
