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Barefoot Studio Photography \ Archive for category Cooking & Food

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    Recipe: Çilbir

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Cooking & Food

Articles on cooking and food, including some of my favorite recipes.
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September 12, 2011 Posted by bfs-admin in Recipes

Recipe: Çilbir




Summary: Çilbir. Turkish breakfast eggs, a traditional comfort food.


Ingredients

  • 4 medium eggs
  • 2 cloves crushed garlic
  • 400ml thick yogurt, preferably homemade
  • 2 tbsp butter
  • 2 tsp smoked paprika
  • 1 tsp dried mint
  • 1 tsp sea salt
  • Black pepper, for seasoning


Instructions

  1. Poach the eggs to your liking.
  2. While the eggs are poaching, mix the crushed garlic and sea salt into the yogurt. Divide the yogurt between two shallow bowls and make a depression with the back of a spoon. Set aside.
  3. Melt the butter in a saucepan over a low heat, stir in the smoked paprika and 1/2 the dried mint, cook for 30 seconds, remove from the heat, and leave to infuse.

  4. Once the eggs are cooked, drain well and place two onto each bowl of yogurt.
  5. Drizzle the eggs and yogurt with the butter.
  6. Season with the rest of the mint and black pepper then serve.


Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 2


My rating 5 stars:  ★★★★★

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Tags: Breakfast, Cooking, Eggs, Recipe
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August 27, 2011 Posted by bfs-admin in Recipes

Recipe: Tarka Dahl




Summary: Spicy Tarka Dahl. The ingredients in tarka Dahl tend to vary by region and individual tastes, this is adapted to my tastes from a traditional Indian recipe.


Ingredients

  • 300g green lentils
  • 300g brown or red lentils
  • 800ml water
  • 2 tsp turmeric
  • 1/2 tsp ground coriander
  • 30g butter
  • 1/2 tsp cumin seeds
  • 2 large onions
  • 4 cloves of garlic
  • 1/2 tsp chilli powder
  • 1/2 tsp garam masala
  • 40g fresh coriander leaves


Instructions

  1. Soak lentils overnight, (if required by the type of lentils being used).
  2. Discard water used to soak lentils and rinse with cold water until water runs almost clear.
  3. Bring the 800ml of water to the boil in a non stick pan, and then add the lentils, turmeric and ground coriander. Return to a simmer and leave for approximately 15 minutes until the lentils are soft. Sir occasionally, taking care not to break up the lentils.

  4. Finely chop the onions and crush the cloves of garlic.
  5. In a non stick frying pan over a medium heat, melt the butter.
  6. Add the cumin seeds and gently fry for 1 minute.
  7. Add the chopped onion and crushed garlic, and fry until the onion starts to brown.
  8. Add chilli powder and stir in.

  9. Drain excess water from the cooked lentils, (there needs to be a small amount of water left with the lentils).
  10. Add the lentils to the onion and garlic in the frying pan, and fry for a further 5 to 6 minutes.
  11. Add 1/2 tsp of garam masala, stir and remove pan from the heat.
  12. Garnish with the chopped coriander and serve.


Preparation time: 15 minute(s) + 12 hour(s) to soak lentils

Cooking time: 30 minute(s)

Number of servings (yield): 8 - 12


My rating 5 stars:  ★★★★★

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Tags: Cooking, Recipe, Spicy
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August 27, 2011 Posted by bfs-admin in Recipes

Recipe: Shortbread Cookies


Summary: All butter shortbread. This recipe makes a light, crisp, melt in your mouth shortbread


Ingredients

  • 260g all purpose flower
  • 226g salted butter
  • 60g icing sugar
  • 1/4 teaspoon vanilla extract


Instructions

  1. Place butter in bowl and cover, leave until reaches room temperature.
  2. Beat butter with electric hand mix, until smooth and creamy, (approx 1 minute).
  3. Add icing sugar, flour and vanilla extract, beat until combines in to a lump of dough, (approx 5 minutes).
    The dough will form a lump that gets stuck in the paddles of the hand mixer, this is expected.
  4. Form dough into a ball and flatten to a disk shape approx 1" thick, wrap in plastic wrap and chill for at least 1 hour.

  5. Preheat oven to 160 degrees C.
  6. Lightly grease baking sheets with butter.

  7. On a surface lightly 'flowered' with icing sugar, roll out dough to 1/4" thick.
  8. Cut rounds with 2 1/4" cookie cutter, and place on the prepared baking sheets.
  9. Reform dough and repeat until all dough is used.

  10. Chill dough for 15 minutes.

  11. Bake for 20 minuets, or until shortbread is golden/very light brown.
  12. Cool on a wire rack.


Preparation time: 1 hour(s) 30 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): approx 20 cookies


My rating 5 stars:  ★★★★★

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Tags: Biscuit, Cookies, Cooking, Recipe