Grilled Eggplant with Garlic and Parsley ...A Little Passenger Passed Through Our Lives...

TÜRKÇE İÇİN TIKLAYIN "Sarımsak ve Maydanozlu Patlıcan Dilimleri"
PER ITALIANO "Melanzane Grigliate con Aglio e Prezzemolo"

Eventually the day we had to let him go came before our eyes.
All happened so fast, we always knew that some day soon we had to free him but I guess we also chose to blind ourselves to this very fact.

We took him as 'he' but in fact never knew his real gender. It didn't matter anyway. 
It passed only one month since we met him. He was so tiny and defenseless when we found him, he couldn't even walk, he was unfledged. After we took him along with us he recovered pretty fast, fledged, started to walk, eat, chirp, fly and finally managed to fly without banging the things around.

It wasn't that easy to nurture him.
For one thing, he pooped all around while flying.
Besides, he got hungry very often so we needed someone to take care of him when we weren't home. 
He ate alive meal-worms which weren't very easy to find, we needed to visit several pet or hunter shops. When finally found, we couldn't buy in big amounts because they died after a short while and smelled real bad.
He needed to be handfed. This meant many physical contacts during a day. Contact meant familiarization.
In the beginning we didn't want to name him, it would bring desire for possession. To our eyes it would give him a personality and individuality, and we would end up getting very attached, as we knew we would keep him only for a short while. Even if his lot was called as House Martin, he was not a domestic bird but a migrant, belonging to the free sky, he had so much to see and learn. We called out to him as "Nerino" based on his colour, after a while, we found ourselves addressing him Nerino when we were asked of his name.

Time flew. We got used to his presence and he got used to ours. He started landing on our heads after flying around the lounge. He seemed like he wanted to always stay close to us, around us, on our heads, in our hands. Whenever he heard us walking or talking he would call us longing to come near. Even though this precious interest and endless trust frightened us a lot (we were scared that he would get used to human-beings and forget about his own nature), on the other hand, it pleased us greatly by touching our souls. This might be considered as a selfish emotion, however it was so impossible to feel indifferent toward something so sweet which we had such close encounters with.

We once had 5 budgies which we adored so much (this is a whole different story) but he touched our hearts in a different way. I don't know if this is because of freshness of the emotions or a result of a constant physical contact, it seemed to me like we loved him differently.

From the day one, we were very intent and decisive to release him back into the nature. The only indecisive thing was when to do that. We said let's set him free when he starts flying. He started to fly. We said let him get better at it so that he wouldn't hit around. He got better. We said it is about time, but then it rained for a few days, we got worried, and so we postponed. At last we decided on the date to be Sunday August 5th. It was warm, conditions were favourable, he was ready, so did we, we thought so at least.

We had thought about where we should set him free. We agreed that the best place was the very same place where we found him. And why not, it was also very close to us.

On that same day, just before to releasing him, he whistled in a tune and a way we had never heard from him before. We interpreted it as he was trying to show that he was ready and bidding us farewell in his own way. We found ourselves attributing a romantic meaning even to his basic biological change.

I went down the stairs carrying him along. As usual he seemed silent, calm and peaceful in my hands. We stopped right at the spot that we found him. We were curious about his reaction. Aside from our balcony, this was the first time that he was out under the sun shining over him. He looked around, to the nests attached under the roof, flying birds, looked always high, always to the sky. But he didn't leave. I wanted him to look around, observe and see, I wanted the nature inside of him to wake up, so I waited. I was scared thinking two completely opposite things at the same time: "what if he doesn't ever want to go" and "what if he goes". He looked around, seemed like moving his wings preparing himself for a long flight but he didn't leave. Maybe he needed a light push to encourage him to spread his wings and fly. At home, sometimes he used to land on my head, I would grab him and throw him gently in the air so that he could train to fly some more. They are said to migrate to Africa, it's no joke. Judging from his size and vulnerability, this always worried me so I wanted him to be trained to fly the most possible.

I gently threw him in the air. We had our plans ready in case he turned back. He didn't... He took the bend and got out of our sight. He flew so low that we thought we would find him right there at the bottom of the wall as soon as we turned the bend running. But we couldn't. He vanished into thin air.
   
Ste said that he saw a bird flying towards one of the nests under the roof of the next building and he pointed us at a bird attached himself not over the nest nor inside but just next to it. We thought this could be Nerino who was in search of a new home. We could never know for sure. We looked around for a long time and waited. We saw many house martins entering or coming out of the nests. We wished with all our hearts that they would accept our Nerino among them, teach him what we couldn't and protect him as we did. I cried... We discussed and argued great deal on how, when and where, but it all happened so fast. I couldn't understand what was happened. Just like they say in the saying... The bird has flown.

The very same day, completely by coincidence, we were on our way to go to see an air show by Frecce Tricolori and again by chance it started playing...

"I believe I can fly... 
I believe I can touch the sky... 
I think about it night and day... 
Spread my wings and fly away"

I couldn't stop tears coming down my eyes. This was too much of a coincidence I thought.

Have a nice flight I whispered inside... Have a nice journey in life... 

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This is not much of a recipe to be honest, it is mostly a way of cooking let me say.
Did you ever try a similar recipe for your eggplants? You are losing a lot if you haven't tried it yet, in my humble opinion. Sure, it depends on one's palate.

I'd say if you use a good quality extra virgin olive oil you'd enhance the taste even more.


Ingredients:
750g large eggplants
20g parsley leaves
1-2 cloves of garlic (I used 2 small ones)
Extra virgin olive oil
Salt

Preparation:

Steamed and Stuffed Celeriac

TÜRKÇE İÇİN TIKLAYIN "Buharda Kereviz Dolması"
PER ITALIANO "Sedano Rapa Ripieno di Verdure Miste"

 

Ingredients (4 servings):
1 freshly squeezed orange juice
1 freshly squeezed lemon juice
500g water
2 celeriacs (My 2 celeriacs weighed 650g unpeeled, 500g peeled)
70g carrot
70g green peas
70g potato
70g onion
Salt
Extra virgin olive oil
Parsley


Preparation:

Fried Stuffed Olives "Olive Ascolane"

TÜRKÇE İÇİN TIKLAYIN
PER ITALIANO

Today's recipe is coming from Ascoli Piceno of Marche Region in Italy. I had fried olives in Italy for the first time. They are superb! Stefano's family make them quite often. They are among the most popular products of family's pasta fresca shop as well.

You can have them as starter, appetizer, they keep great company also to meat, chicken and even fish dishes. I can personally have them even for breakfast or brunch. (Even if  I am recently having oats for breakfast, traditional Turkish breakfast or brunch are based on several kinds of cheeses, olives, salami, jam, omlette, tomato, cucumber, bread and of course several cups of tea. People who work during the week usually get by with a simple sandwich but mostly on the weekends the breakfast/brunch becomes the queen meal of the day)

Today I won't be giving you amount of the ingredients, I explain how they are made though.

We prepared these stuffed olives at the same time we prepared Tortellini. We stuffed them with the same chicken stuffing that we used for tortellini. You can make them also with meat stuffing or even fish one. I had the chance to eat also fish stuffed olives, they are gorgeous but I haven't made them myself. So I update this if someday I try them.

Here are the ingredients... 

Tuna Stuffed Mushrooms and Peppers

TÜRKÇE İÇİN TIKLAYIN
PER ITALIANO

Ingredients:

600g big sized mushrooms such as portobello (My 6 muhrooms weighed 600g)
300g green, yellow and/or red pepper
40g parmesan
5g parsley leaves
2 anchovy fillets
5g extra virgin olive oil
150g canned tuna, drained  (1 can = 240g)
50g green olives
40g bread crumbs (I used 20g bread crumbs, 10g wheat bran and 10g oat bran, just for an healthy touch ;) )
Fresh lemon juice


Preparation:

Chickpea Stuffed Zucchini Boats

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Ingredients:

30g parmesan
1 kg zucchini (i had 3 big ones)
50g spring onion, roughly chopped
1 can chickpeas, drained (1 can = 400g; drained amount is around 200g)
100g feta cheese
20g bread crumbs
Salt, black pepper
Olive oil


Preparation:

Zucchini and Carrot Salad

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Lasagne... pizza... desserts... And we put on weight again after the holiday :) Luckily this time it was only 1 kg per person. I will keep making light recipes for a while I guess. We need to get prepared for our Istanbul holiday which is in 10 days :)


Today's recipe is very light and simple. Cooking time is very short so that the veggies would remain a bit crunchy. You can increase or decrease steaming time depending on your preference:

Pasta and Peas with Stuffed Zucchini

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Stuffed Zucchini
10g parsley
40g bread crumbs
50g parmnesan
3 big zucchini (my 3 came 600g in total)
50g prosciutto cotto or mortadella
1 egg
Salt
Pepper

Pasta and Peas
40g extra virgin olive oil
30g spring onion
50g pancetta or sausage
300g green peas
250g tomatoes (peeled & seeds removed)
850g water
1 tbsp Thermomix stock concentrate
250g ditaloni

Rich Vegetable Sauce

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I am back again after a long break. After 10 sweet days in Istanbul we came back together with mom and she was here for 20 days. Naturally I couldn't take care of my blog. It is time to continue from where we left so here is my first recipe after a long holiday

If you like vegetables I'd highly recommend this sauce. Light and delicious!

Alternatively, it would be also great as a side dish for meat

50g onion (quartered)
1 clove of garlic
50g carrot (roughly chopped)
40g extra virgin olive oil
Red pepper flakes (optional)
150g artichoke hearts (washed, peeled, sliced)
200g green peas (I used frozen)
300g asparagus (washed, cleaned, 0.5cm sliced)
1 tsp Thermomix vegetable stock concentrate
50g white wine
100g water
150g zucchini (washed, chopped)
Salt, black pepper
Grated parmesan

• Chop onion, garlic and carrot for 5 seconds on Speed 7. Scrape down the sides with spatula
• Add oil, red pepper flakes, artichokes, peas, asparagus and TM stock concentrate. Cook for 10 minutes at 100ºCon Reverse / Soft Speed
• Add wine, water, zucchini, pepper and salt. Cook for 12 minutes at 100ºC on Reverse / Soft Speed. (You may continue to cook a couple of minutes if you feel any need)
• You will have a bit watery sauce. It would be great with tagliatelle, pappardelle, fettucini etc
• Transfer the sauce in a teflon pan, mix with boiled-drained pasta on medium heat for a couple of minutes so that pasta would absorb the sauce
• Serve into plates, sprinkle with parmesan 

Afiyet olsun...

It's adapted with a few changes from the recipe called "Sugo di Verdure in Bianco" in Io e il mio Bimby
  
 

Ratatouille Crumble

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I published Ratatouille recipe last week. This week I publish the Crumble version which we enjoy so much. I'd recommend you to try.

150g flour
10g salt
75g butter, chopped
Optional: mixed dried herbs (thyme, basil, rosemary, oregano etc)

Previously prepared Ratatouille

• Cook Ratatouille for 15-20 minutes according to the related recipe and transfer into an oven proof dish

• In the cleaned and wiped TM Bowl place flour, salt, butter and dried herb. Mix for 1 minute on Speed 3
• Sprinkle the herby crumb mixture over the top of the ratatouille. 

• Bake in preheated oven at 220ºC for 20-25 minutes until golden

Afiyet olsun...


It's adapted with a few changes from the recipe called Ratatouille in the book named Cucinare a Modo Mio.
   

French Cuisine: Ratatouille

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120g onion, quartered
30g shallot, halved
2 cloves of garlic
20g extra virgin olive oil
200g zucchini, 1cm sliced
300g eggplant, chopped into mid sized pieces
100g red pepper, chopped into mid size pieces
300g tomatoes, chopped into mid size pieces
Mixed dried herbs (thyme, rosemary, basil, oregano...etc)
1 tsp salt
Black pepper

• Chop onion, shallot and garlic for 5-10 seconds on Speed 5 and scraped down the sides of TM Bowl with spatula
• Add oil and cook for 3 minutes at 100ºC on Speed 1
• Add chopped vegetables, dried herbs, salt and pepper. Cook for 20 minutes at 100ºC on Reverse / Soft Speed. (The recipe says 30 minutes but for me 20 minutes would be enough)

Serving tip: You can serve it together with meat, chicken or fish dish. Vegetarians can sprinkle with some parmesan


You may like also Ratatouille Crumble version of this recipe



Afiyet olsun...



It's adapted with a few changes from the recipe called Ratatouille in the book named Cucinare a Modo Mio. 

     

Rösti

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150g parmesan
1kg peeled potatoes
2 eggs
150g scamorza cheese (you can use some other kind as well)
100g bread crumbs
80g mushrooms
100g tomato
Salt

• Grate parmesan for 15 seconds speeding up gradually from 2 to 10 and set aside
• Wash peeled potatoes. Chop into mid sized pieces and wash them again
• Place 350g potatoes in TM Bowl. Finely chop by hitting Turbo 2-3 times for half a second each. (Don't chop too much, we don't want them to become puree). Place chopped potatoes in a drainer

• Place 350g of potatoes in TM Bowl and repeat the previous step
• Place the remaining 300g of potatoes in TM Bowl and repeat the previous step
• Wash finely chopped potatoes under tap water until the starch goes away
• Insert butterfly in TM Bowl. Place washed-drained potatoes, eggs, parmesan, bread crumbs and salt. Mix for 40-50 seconds on Speed 2. Place the mixture in a bowl
• Chop cheese for 10 seconds on Speed 6. Add into the potato mixture and mix.
• At this stage divide the mixture in 2. Prepare rösti patties with the first half. Get pieces with table spoon and place them in oven tray which is covered with baking paper, flatten a bit by pressing with a fork. (I preferred to work with my hands)
• Chop finely tomato and mushrooms by hitting Turbo several times for half a second each. Add them into the 2nd half of the potato mixture and mix. Prepare patties and place in the oven tray (You need 2 trays in total)
• Bake them in preheated oven at 200ºC for 25-30 minutes until browned a bit

Afiyet olsun...

The link for the original recipe is here
Thanks to nadlimor...

Cauliflower and Lentil Salad

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200g green lentils
1000g water
500g cauliflower (cut into florets)
1 celery stick (60g, roughly chopped)
1 carrot (80g, roughly chopped)
30g Thermomix meat or vegetable concentrate
2 cloves of garlic (unpeeled)

Cauliflower Dressing
2 tbsps red wine vinegar
1 tbsp extra virgin olive oil

Salad Dressing
2 tsps tumeric
30g lime juice (I used lemon juice)
40g extra virgin olive oil
30g spring onions, finely chopped (I used yellow onion since I didn't have spring onions)
80g tomato concassé

• Place lentils in a bowl, cover with some water, let them rest for 1 hour
• After 1 hour passed wash and drain lentils
• Place lentils, water, celery stick, carrot and garlics in TM Bowl
• Place cauliflower in Varoma Bowl. Season with salt
• Place Varoma Bowl and cook for 20 minutes at Varoma Temperature on Reverse / Soft Speed
• Set cauliflowers aside. (They won't be cooked completely but remain a bit crunchy)
• Continue to cook lentils 15 minutes more at Varoma Temperature on Reverse / Soft Speed
• In the meantime place cauliflowers in a bowl and dress with red wine vinegar and oil
• Drain lentils. Remove celery, carrot and garlics
• Mix all sauce ingredients in a bowl (tumeric, lime juice, olive oil, spring onion and tomato concasse)
• Put tepid lentils in a bowl. Dress with salad sauce and mix. Add also cauliflowers. Mix and serve tepid or cold.

Afiyet olsun...


It is adapted with a few changes from a recipe called as Cavolfiore Caldo con Insalata di Lenticche in Natale con Bimby Book

Mixed Vegetables, Rice and Yogurt Sauce

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Yogurt Sauce
1 clove of garlic
250g yogurt
10g olive oil

Mixed Vegetables & Rice
150g onion, quartered
50g tomato paste
400g tomatoes, roughly chopped
1 1/2 tsp salt
1/2 tsp black pepper
1 tsp sugar
10g olive oil
500g water
200g basmati rice
300g eggplants, chopped
150g red pepper, chopped
150g yellow pepper, chopped
250g zucchini, sliced

• Put chopped eggplants in a drainer. Sprinkle with some salt. Let them stay for half an hour

• Chop garlic fpr 3 seconds on Speed 8
• Add yogurt and oil. Mix for 5 seconds on Speed 3. Put it in a bowl and keep it in the fridge
• Rinse and wipe TM Bowl

• Chop onion for 5 seconds on Speed 5
• Add tomato paste, tomatoes, 1 tsp of salt, black pepper, sugar and olive oil. Mix for 5 seconds on Speed 5
• Put water in TM Bowl and insert Steaming Basket. Put rice inside and sprinkle with the remaining 1/2 tsp of salt.
• Wash and drain eggplants
• Put eggplants and peppers in Varoma Bowl. Sprinkle with a little salt and pepper
• Put zucchini in Varoma Tray. Sprinkle with a little salt and pepper
• Steam for 25 minutes at Varoma Temperature on Speed 1. (25 minutes might be too much for the rice. Depending on the type or your rice check it out after 15-20 minutes passed. If cooked remove steaming basket and keep warm. Continue to steam vegetables until cooked)
• Put steamed vegetables in a bowl, pour down tomato sauce and mix
• Serve vegetables, rice and yogurt sauce together

Buon Appetito...


It is adapted from A Tutto Vapore with some modifications

Note: I cooked the chicken in the picture separately

Mushrooms with Bechamel Sauce

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100g cheese, roughly chopped (kasseri, edam, emmethal, swiss.. etc)
700g mushrooms, sliced
2 tbsps lemon juice
Sunflower oil
Salt, black pepper


Bechamel sauce
500g milk
50g flour
25g butter or margarine
1/2 tsp salt
Nutmeg, black pepper

• Grate cheese for 10 seconds on Speed 7 and set aside
• Put all the ingredients for bechamel sauce and cook for 7 minutes at 90ºC on Speed 4
• While cooking bechamel sauce, warm a little oil in a Teflon pan. Add mushrooms and lemon juice. Saute for 6-7 minutes
• Put mushrooms in a baking tin. Pour down bechamel sauce and sprinkle with cheese on the top
• Bake in preheated oven at 170ºC for 20-30 minutes until browned a little

Afiyet olsun...

Potatoes, Tomatoes and Olives in Oven

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600g potatoes, peeled and chopped
250g cherry tomatoes, washed and wiped
30 olives
3 springs of rosemary
20g extra virgin olive oil
15g lemon juice
Salt, black pepper

500g water

• Put water in TM Bowl. Insert Steaming Basket. Put potatoes inside. Steam for 15 minutes at Varoma Temperature
• Put potatoes into a baking tin which is covered with baking paper
• Empty water. Mix oil, lemon juice and rosemary leaves for 5 seconds on Speed 6
• Pour the sauce onto potatoes
• Bake them in preheated oven at 200ºC for 10 minutes
• Take it out of oven. Add tomatoes, olives, salt, pepper and mix gently
• Put it back into oven and bake for 20-30 minutes

Afiyet olsun...

Tomato and Pepper Salad

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Salad ingredients
500g red, yellow, green pepper
500g tomatoes
10 sun-dried tomatoes, drained of oil
2 tbsps capers
1 tbsp pine seeds
10-15 basil leaves

500g water (to steam)

Dressing
40g olive oil
15g balsamic vinegar
3 anchovies
1 tbsp lemon juice
Black pepper
Salt

• Put water in TM Bowl
• Chop peppers, put them in Varoma Tray, steam for 20 minutes at Varoma Temperature
• Chop fresh and sun-dried tomatoes.
• Set cooked peppers aside and let them cool down
• Wash and rinse TM Bowl to cool down. Put all the dressing ingredients and mix for 10 seconds on Speed 3
• Put all salad ingredients in a salad bowl. Dress with sauce and mix

Afiyet olsun...

Yogurt and Parsley Potatoes

TÜRKÇE İÇİN TIKLAYIN 

It's been a quite a while since I wanted to publish this delicious and decorative recipe but somehow I couldn't. Since I don't post recipes without photos I had to wait until today. I hope you like it

30g parsley leaves
500g potatoes
650g water
25g lemon juice
10g salt
30g extra virgin olive oil
150g yogurt
50g light mayonaisse
Paprika

• Chop parsley for 5 seconds on Speed 6 and set aside
• Put water in TM Bowl. Insert steaming basket
• Peel and chop potatoes. Put them in steaming basket
• Steam for 25 minutes at Varoma Temperature on Speed 1 with Measuring Cup ON
• Set potatoes aside. Emty TM Bowl. Rinse with cold water so that it would cool down
• Put steamed potatoes in TM Bowl. Add lemon juice, salt and olive oil. Mix for 20 seconds on Speed 3-4
• Put potato pure in another plate and let it cool down a little
• Divide it into 10 pieces, roll each into ball shape by your hands, cover with parsley, press them a little in the center forming a small hole (without breaking the bottom). Put them in the serving plate
• Mix yogurt and mayonnaise for 20 seconds on Speed 3-4. Put some in the center of potatoes
• Sprinkle with a little paprika. Serve cold.

Afiyet olsun...

Note: If you like you can add also garlic powder or grated garlic into mayonnaise-yogurt mixture, you can use cayenne pepper or red pepper flakes instead of paprika 

Caponata

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There are many different Caponata recipes. This one is from Io e il mio Bimby. It is a very easy and tasty vegetable dish. It would be great to accompany with chicken - meat dishes.

90g onion, quartered
40g extra virgin olive oil
350g potatoes, cut into mid sized pieces
150g yellow or red pepper, cut into mid sized pieces
350g eggplants, cut into mid sized pieces
150g zucchini, cut into mid sized pieces
200g canned tomatoes (peeled or diced)
Salt, black pepper
10-12 basil leaves

• Chop onion for 5 seconds on Speed 5
• Except for basil, put all the ingredients in TM Bowl and cook for 15 minutes at Varoma Temperature on Reverse / Speed 1. (Add basil leaves when there is 1 minute left to finish cooking)
• Let it rest a couple of minutes in TM Bowl before you serve

Buon Appetito



It is adapted from Io e il mio Bimby with a few modifications

Curry Vegetables and Rice

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It is a great vegetable dish for spice-lovers. I hope you like it as much as I did

150g carrots

200g leeks

400g zucchini

200g eggplants

50g green pepper

50g red pepper

1000g water

3 tsps salt

300g long rain rice

80g olive oil

300g onions (quartered)

4 cloves of garlic

100g tomatoes, roughly chopped

30g fresh coriander leaves (or parsley)

100g white wine

200g coconut milk

1 tsp curry

1/4 tsp saffron

1/2 tsp sugar

1 tsp cumin

1 tsp ground anise

1 tsp cardamom

30g coconut (fresh, flakes or dessicated)

• Slice the carrots and leek. Chop the zucchinis, eggplant, red and green peppers into mid sized pieces. Put them all in Varoma Bowl
• Put water and 1 tsp salt in TM Bowl. Insert the steaming basket and weigh&put the rice inside
• Close TM Lid, place Varoma Bowl on the top and cook for 22 minutes at Varoma Temperature on Speed 1
• Set aside Varoma Bowl and steaming basket and keep warm

• Empty TM Bowl. Rinse and wipe
• Add oil and warm for 3 minutes at Varoma Temperature on Speed 1
• Add quartered onions, garlic, tomatoes and coriander. Chop for 7 seconds on Speed 5 and then saute for 4 minutes at 100ºC on Speed 1
• Add wine, coconut milk, salt, curry, saffron, sugar, cumin, anise, cardamom and coconut. Saute for 3 minutes at 100ºC on Speed 1. (According to the recipe at this stage we add 2 tsps of salt. Maybe it's better to add only 1 tsp and then one can regulate for himself)
• Add the steamed vegetables in TM Bowl. Close TM Lid. Place the steaming basket on the top (so that you'd warm also the rice). Cook for 5 minutes at 100ºC on Reverse / Speed 1

• Take them into serving plates and serve

Buon Appetito...

It is adapted from A Tutto Vapore

4 in 1 Challenge: Tomato Soup with Roquefort Cheese Sauce, Herby Chicken, Chard with Onion, Tomato Pilaf

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I love All in One Recipes. Some days back I thought if it would be possible to cook 4 dishes at the same time. I wanted to see my limits. This is how I came up with this recipe.

The dishes in this recipe are not completely related with each other. I mean it is not like we steam some meat in Varoma and cook its sauce in TM Bowl. In other words, they can be cooked separately in different times. What I wanted to see was if a 4-in-1 recipe would be possible.

I'd recommend you to challenge your imagination and try new things and ideas

It would be perfect if I could make also the dessert at the same time but... this is all I can.. for now! :)

 

The list of the dishes in this recipe:

Tomato Soup with Roquefort Cheese Sauce

Herby Chicken
Chard with Onion
Tomato Pilaf

It might look difficult judging from the length of the post but don't be alarmed,  it is very easy


Ingredients (4 people)

Roquefort Cheese Sauce
50g Roquefort
50g cream cheese like Philadelphia
50g yogurt (Turkish/Greek kind)
15g extra virgin olive oil (=EVO)


Tomato Soup
20g butter or margarin
10g EVO
800g ripe red tomatoes
700g water
100g milk
40g Thermomix vegetable stock
5-6 basil leaves
5g sugar
Salt (if needed)


250g extra boiling water
45g flour

4 slices of toasted bread 

Chard with onion
300g chard leaces
150g white onion
Dressing: EVO, vinegar, salt


Herby chicken
20g parsley leaves
2-3 basil leaves
2-3 sage leaves
2 springs of rosemary (leaves only)
500g chicken breast fillets
Salt, black pepper, EVO


Tomato Pilaf
150-200g rice

• To prepare Roquefort Cheese Sauce: Put all the ingredients in TM Bowl and mix for 10 seconds on Speed 3 and then 10 more seconds on Speed 4-5. Set aside and keep in the fridge

• Chop chard leaves. Cut onion thin slices (ring-shaped). Place all in Varoma Bowl

• In a washed and wiped TM Bowl put parsley, basil, sage and rosemary leaves. Chope for 35 seconds on Speed 7.
• Brush chicken fillets with a little oil and season with a little salt and pepper
• Wet some baking paper with water and squeeze well (carefully not to tear it up) and place in Varoma Tray
• Coat chicken with herby mixture and place on baking paper in Varoma Tray. Fold baking paper onto chicken

• In a washed and wiped TM Bowl put butter and EVO. Warm for 3 minutes at 90ºC on Speed 1
• Add roughly chopped tomatoes and chop for 10 seconds on Speed 5
• Add water, milk and Thermomix stock
• Place Varoma Bowl and Tray on the top. Cook for 15 minutes at 100ºC on Speed 1-2

• Add basil leaves, sugar and salt if needed
• Insert steaming basket. Weigh and put rice inside
• Close TM Lid. Place back Varoma Bowl and Tray. Cook 15-18 minutes more at 100ºC on Speed 1-2 (It might take less or longer depending on the type of the rice)

• Set aside Varoma Bowl and Tray and keep warm
• Mix rice in steaming basket (so it would drain). Set aside, keep warm 

• Add 250g boiling water and 45g flour in TM Bowl. Mix for 10 seconds on Speed 8
• Cook for 5 minutes at 100ºC on Speed 2-3
• Blend for 1 minute on Speed 10

• Spread Roquefort cheese sauce onto toasted slices. Serve soup into bowls. Place slices in the center of the bowls.

• Dress chard and onion with EVO, vinegar and salt. Serve into plates. Place chicken and rice next to the vegetables.

Afiyet olsun...