Tuesday, 21 September 2010

Friday 3rd of September Day 3

Breakfast:

2 Shredded Wheat, 125ml Rice Milk, 1 apple, 2 X 500ml water;

Lunch:

1 serv. Tricolore Pasta Salad, 1 apple, 2 X 500ml water;

Dinner: Friendship Meal

Starter- 1 serving of Haydari, 1 serving of Lavash;

Main-   1 serving of Domatesli Pilav, 1serving of Veggie Mince & Ocra, 1 serving of

             Yesil Salata without the oil;

Dessert-1serving of Kuru Incir, 1 Turkish Delight;

Supper:

Nothing;

Recipes:

-Haydari (4 servings)

Ingredients:

1lb soya yoghurt, 1 bunch dill, 1 bunch parsley, 5tsp minced garlic, salt and pepper to taste.

Method:

Very finely chop the dill and parsley and mix thoroughly with the garlic and soya yoghurt. Chill overnight.

-Lavash (4 servings)

Ingredients:

1tsp active yeast, 1tbsp brown sugar, 1 c lukewarm water, 2 3/4c plain all-purpose flour, 2tsp salt.

Method:

Mix water, sugar and yeast and leave for 15 minutes to prove. Add flour and knead for 10 minutes. Leave to rise for 1 hour and knock back. Divide into 4 and leave to rise for 30 minutes. Roll out into rectangles, prick all over with a fork and bake in the bottom of the oven for 15 minutes.

-Domatesli Pilav (4 servings)

Ingredients:

250g brown basmati rice, 2 onions, 2 tomatoes;

Method:

Peel and chop onions finely, chop tomatoes finely and mix with the dry rice.

Add 1 ½ c of water and mix well. Steam for 1 hour and fluff up.

-Quorn Mince & Ocra (8 servings)

Ingredients:

2 onions, 400g frozen ocra, 300g Quorn Mince, 1 X 400g can of chopped tomatoes, minced garlic and cumin to taste, salt and pepper to taste;

Method:

Peel and chop onions finely and dry fry with a little water till soft.  Add the rest of the ingredients and simmer for 30 minutes.

-Yesil Salata (4 servings)

Ingredients:

80g mixed baby leaf salad, lemon juice to taste, olive oil to taste;

Method:

Divide salad into 4 portions. Add lemon juice and oil to taste at the table.

-Kuru Incir (4 servings)

Ingredients:

9 dried figs, enough water to cover the figs, 4 slices of lemon, 140g ground almonds, ¼ c brown sugar, 1 c brandy syrup, lemon zest, cardamom to taste;

Method:

Poach the figs in the water, lemon zest and cardamom. Lift the figs out to cool, reserving the liquid. Add sugar and lemon slices to the liquid and simmer for 2 minutes. Make a cut in the figs and fill with ground almonds. Put figs in a container and pour over the cooled liquid. Chill overnight.

Comments:

I opted for NO Turkish coffee since I want to be able to sleep but I decided to have the Turkish Delight simply because I do not want to become fanatical about this.

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