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Leftovers Supper – Eggs with Potatoes, Bell Peppers and Spring Onions – Patatesli, Biberli Sahan Yumurta

Do you do leftovers suppers? We do it quite often and must say I really enjoy it. Not only you finish up all the bits and bobs remaining, but also it is easy to prepare and can turn to delicious suppers. I usually have a few boiled leftover potatoes, the odd bell pepper or courgette (zucchini) waiting for their turn to be finished. And me being an egg lover, vegetables usually end up marrying with eggs.

This supper is super easy to prepare and you can use any vegetable in your fridge that needs finishing; mushroom, onions, peppers, courgettes all work very well. I especially love to add potato and sprinkle some cumin over them; the light smoky flavor of cumin is magical on sautéed potatoes, combined with eggs. Another good example of how you can add wonderful flavors to dishes using spices. With some green salad (or garlicky yoghurt) and crusty bread by the side, this is quite a perfect leftovers dinner for me or a lovely brunch treat.

Patatesli, kirmizi biberli yumurta-OTT

Eggs with potatoes, bell peppers and spring onions; a little cumin and red pepper flakes add a lot of flavor here.

 
Serves 1-2
Preparation time: 10 minutes Cooking time: 8 minutes

2 free range medium eggs
1/4 red bell pepper, coarsely chopped
2 spring (green) onions, coarsely chopped
1-2 small boiled potatoes, coarsely chopped
15ml/1 tablespoon olive oil
5ml/1 teaspoon ground cumin
5ml/1 teaspoon red pepper flakes
Salt and freshly ground black pepper to taste

Green Salad (of lettuce, cucumbers, radishes and anything else you fancy) to serve by the side
Fresh crusty bread to serve by the side

Heat the olive oil in a heavy pan and stir in the chopped boiled potatoes and bell peppers. Sprinkle half of the ground cumin and red pepper flakes over them and season with salt and black pepper. Stir and sauté for about 3-4 minutes over medium heat and let the spices infuse on the vegetables. Stir in the spring (green) onions and cook for another minute.


Create two holes in the pan with sautéed vegetables around and crack the eggs there. Cook for 2-3 minutes over medium heat, until the egg white is set and egg yolk is still runny (you can cook a little more if you like your eggs well done). Sprinkle the left over cumin and red pepper flakes over the eggs, and season with salt and pepper.

How about serving this lovely leftovers supper with some fresh green salad? Just coarsely chop the lettuce, radishes, cucumbers and tomatoes (or any salad needs finishing in your fridge!), drizzle some extra virgin olive oil and squeeze of lemon over, season with salt and pepper. You are ready to go!

Serve the eggs hot with green salad and some crusty bread by the side.

Afiyet Olsun,

Ozlem

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Baked Salmon with Onions, Red Peppers and Lemon – Soganli, Kirmizi Biberli Firinda Somon

Baked Salmon with onion, peppers and lemon

Baked Salmon with onion, peppers and lemon

Turkey is surrounded by the Aegean, Mediterranean and Black Sea and we get a good variety of fish. Generally, fish is bought very fresh, straight off the boats or from the fish markets. When it comes to cooking fish, Turks are purists and they don’t do much to it; you wouldn’t see any sauce around the fish served at home. Grilled fish is mostly served with a little dash of olive oil, grilled vegetables and fresh green salad with sliced red onions by the side. I love the simplicity of this baked salmon recipe, yet it is packed with flavor. The sweetness of the onions and red peppers go very well with the tangy lemon taste and their marriage works heavenly with the baked salmon.

Serves 2-4
Preparation time: 15 minutes Cooking time: 25-30 minutes

500gr/1 1/4lb salmon fillets
1 onion, halved and thinly sliced
1 small pointy red pepper (or bell pepper), sliced
4 slices of lemon
30ml/2 tablespoons olive oil
Salt and ground black pepper to taste

Preheat the oven to 180C/350F/Gas 4

In a heavy pan, heat the olive oil. Stir in the onions and red peppers and cook until soft (for about 5 minutes). Season with salt and pepper and leave to cool.

Spread the foil (that is large enough to enclose all the fish) on a baking tray and place the salmon fillets on it. Spread the sautéed onions and red peppers on the fillets evenly. Place a slice of lemon on each fillet, season with salt and ground black pepper. Wrap the foil to make into a packet by pulling up the sides and pinching the edges tightly, leaving a little room for the steam to escape. Place the tray in the preheated oven for about 20-25 minutes (please refer to cooking instructions at the packaging as cooking time may vary with the size of the fish).

Once cooked, open up the packet, and serve the salmon hot with the onion, red pepper and lemon garnish. A green salad with lemon & olive oil dressing or steamed vegetables of your choice would go well with this dish.

Enjoy, Afiyet Olsun!

Ozlem

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