Sores Dogan : Root vegetable recipes

Root vegetable recipes: Turkish carrots and lentils
Serves four to six
You can serve it as a side dish, or as a main course with rice or bulgur wheat. It also makes a very good meze, served at room temperature with other 'little’ dishes.
4 tbsp olive oil
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1 onion, cut into slim crescent-moon slices
4 cloves garlic,
finely chopped
1½ tsp coriander
seeds, crushed
½ tsp chilli flakes
100g (3½oz) green or puy lentils
6 large carrots, cut into rounds
2 tbsp tomato purée
2 tsp caster sugar
275ml (9½fl oz) water or vegetable or chicken stock
2 tbsp chopped mint, parsley or dill (or a mixture of two of these)
good squeeze of lemon
extra-virgin olive oil, to serve
Heat the oil in a saucepan and sauté the onion until it is soft and pale gold. Add the garlic, coriander seeds and chilli and cook for a further two minutes. Now add

everything else except the herbs, lemon and extra-virgin oil. Season, going easy on the salt if you are using stock rather than water. Bring to the boil and cook until

the carrots and lentils are tender and the liquid has been absorbed (top up the liquid if you need to). It should take about 30 minutes, but it might be a bit more.
The lentils should not become mushy but should retain their shape; green ones need extra vigilance. Taste, add whatever herb you are using and a good squeeze of lemon,

then taste again and adjust the seasoning. Add a good slug of extra-virgin oil. Serve at any temperature you like. Greek yogurt into which you have stirred some crushed garlic is great on the side.

Turkey Lasagna By Sores Dogan

Ingredients

Original recipe makes 4 serving

1 onion, chopped

2 stalks celery, chopped

1/2 teaspoon minced garlic

1 tablespoon vegetable oil

2 cups cooked and chopped turkey

1 cup cooked chopped broccoli

2 tablespoons butter

1/4 cup all-purpose flour

salt to taste

ground black pepper to taste

1 1/2 cups milk

1 (16 ounce) package instant lasagna noodles

1 cup shredded mozzarella cheese

Directions

1. In a medium skillet saute the chopped onions, celery and garlic in oil until soft and tender. Add chopped turkey and broccoli. Set aside.
2. To make white sauce: In a small saucepan over low heat melt butter or margarine. Remove from heat and add flour, salt, and pepper; and blend well. Return to low heat, whisk in milk and cook until thick.
3. To assemble, in the bottom of a casserole dish place a thin layer of white sauce, then a layer of noodles. Next, place a layer of the turkey mixture, followed by sauce, and then 1/2 cup of the shredded mozzarella cheese. Repeat layering process with turkey mixture and sauce. Top with the remaining 1/2 cup of mozzarella cheese.
4. Bake in a preheated 350 degree (175 degree C) oven for 45-60 minutes until bubbly and heated through. Let stand 10 to 15 minutes before serving.

LIMONLU PEYKEK

LEMON CHEESE CAKE

Ingredients:

For the crust:
20 chocolate graham cookies ( finely crushed )
2 tbsp of salted butter ( melted )

For the filling:
16 oz cream cheese
3/4 cup of granulated sugar
Zest and juice of a lemon
2 eggs
1/2 cup of thick plain yogurt
2 tbsp of wheat starch

For the topping:
Juice of two lemon 1/2 cup of granulated sugar
2 tbsp of wheat starch


Preheat the oven to 325ºF.
Mix chocolate graham cookie crumbs and butter; press onto bottom of 8-inch spring form pan.
Beat cream cheese, 1/2 cup yogurt, lemon zest, lemon juice, 1 cup sugar and 2 tbsp of wheat starch with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of spring form.
Bake for 1 hour minutes or until center is almost set.
Bring lemon juice, 1/2 cup of sugar and wheat starch to boil in saucepan on medium-high heat; simmer on low heat 8 to 10 min. or until sauce is slightly thickened stirring occasionally. Cool and pour onto cheesecake.
Refrigerate 4 hours. Remove rim of pan before serving cheesecake.

SORES DOGAN

Classic Rack of Lamb

Classic Rack of Lamb

I live for lamb chops. Juicy, tender, rare (please please give me rare), deep reddish pink, browned, crusty, herbed, fatty goodness. So when my father sent me on a mission to make rack of lamb (what? 8 lamb chops in a row?) I was all over it. My version (with guidance from Mike the butcher at Corti Brothers) uses a simple rub with olive oil, garlic, salt, pepper, fresh chopped rosemary and thyme. The trick is to not go overboard with the herbs. The lamb tastes so good on its own, the seasoning should complement the lamb, not dominate it.

Beneath the recipe I’ve included links to rack of lamb recipes from other food bloggers, and a recipe for a breaded herb crusted version from chef Gordon Ramsay that my father likes. Do you have a favorite version? Please let us know about it in the comments.