Binnur's International Cookbook

TurkishCookbook.com - Delicious, healthy and easy-to-make Turkish recipes

Friday, February 17, 2006

Roasted Asparagus

Roasted Asparagus
1 bunch asparagus, peeled and washed
2 tbsp extra virgin olive oil
Salt
Pepper

Set the oven on grill and preheat. Place the asparagus on a large piece of aluminum paper. Sprinkle some salt and pepper on top, and pour olive oil as well. Cover up the asparagus with the aluminum paper and fold the sides. Grill for about 15 minutes on the top rack. Serve with any kind of meat or chicken dish.

Sunday, February 12, 2006

Chocolate-covered Strawberries

Chocolate-covered Strawberries
500 gr large strawberries, washed

Genache:
1/2 cup semi-sweet chocolate
2 tbsp heavy cream

Melt the chocolate in a saucepan over medium heat, stir in the cream and whisk until well mixed, for about 2 minutes. Don't boil it.

Dip the strawberries in the chocolate sauce and place on parchment paper. Let them cool and serve with a light drink.

A great dessert for Valentine's Day!

Saturday, February 11, 2006

Hot Chocolate

Hot Chocolate
1 cup milk
1 cup light cream
2 tbsp semisweet chocolate chips
2 tbsp milk chocolate chips
1 tsp instant coffee, granule
1/2 tsp vanilla

In a medium sized pot melt all the ingredients and warm them up. Pour into the cups. Put some whipped cream on top and serve.

Makes 2 servings.

Sunday, February 05, 2006

Rasberry Jam and Walnut Cookies

Rasberry Jam and Walnut Cookies
Dough Ingredients:
125 ml unsalted butter, room temperature
1/2 cup icing sugar
2 egg yolks
2 egg whites
1 tbsp cream
1/2 tsp almond extract
1 cup flour, sifted

Filling:
2 tbsp raspberry jam
2 tbsp walnuts, chunk

On top:
1/2 cup almond, chopped
1/2 cup coconut, shredded, sweetened

In a medium sized cup, mix the butter, cream and icing sugar. Add the egg yolks and almond extract. Then add flour and knead, cover with plastic wrap and chill it in the fridge for 30 minutes.

In a small bowl, mix the raspberry jam and walnut. In another bowl, mix the coconut and almonds. In a bowl, whisk the egg whites.

Knead the dough a little bit more. Sprinkle some flour on the counter. Roll it into 0.5 cm thick dough with the roller. Cut them into round shapes about 7.5 cm in diameter. You should get about 13-14 of these.

Put some raspberry jam-walnut mix in the centre. Fold them and press the ends until they stick. First dip into the egg whites, then cover them with the almond-coconut mix.

Place the cookies on the oiled oven tray. Preheat the oven to 175 C (350 F) and bake for about 12-13 minutes. Let them cool on the rack and serve.

This recipe makes approximately 13-14 cookies.