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Kabak Turtasi – Courgette (Zucchini) Loaf from the Mandarin Boutique Hotel

Sunday, April 1st, 2012

With the ravishing countryside that surrounds Mandarin Boutique Hotel at its flower-filled best, and the climate ideal for exploring the many fascinating historical sites that lie close by, it is no wonder that spring is always a popular time here in Faralya. As a result, we are already virtually fully booked for certain dates in April and May, although we still have good availability for other dates, including the Easter weekend!. This recipe comes from the hotel located on the Southwest Turkish coast.

Kaiak Turtasi - Courgette (Zucchini) Loaf

Ingredients
1 Kg courgettes (zucchinis)
1 large onion
3 slices wholemeal bread
200g curd cheese
1 cup grated cheese
A few sprigs of parsley
2 eggs
2 tbsp olive oil
1 tsp salt
1 tsp ground black pepper

Finely chop the courgettes and onions and fry gently with 1 tbsp of olive oil for 5-6 minutes until softened.
Finely chop the bread and the parsley in a blender.
Combine all the ingredients, mashing with the back of the spoon to achieve a thick puree.
Line a loaf tin with greaseproof paper, pour in the mixture and bake in a preheated oven at 180 degrees centigrade for 45 minutes.
Leave to cool slightly before slicing and serving.

: Maralyn Dennis Hill

Maralyn D. Hill, President

International Food Wine & Travel Writers Association

CityRooom.com, Editor-at-Large, The Epicurean Explorer
Books By Hills Success With Writing Where & What in the World Blog

Big Blend Magazine JustLuxe Spa Review Magazine The Epoch Times

NoraLyn Ltd.
Member: Society of Professional Journalists

Tags: Kabak Turtasi, Mandarin Boutique Hotel, maralyn d hill, The Epicurean Explorer, turkey, Turkish Coast, Turkish Hotel, Where and What in the World, Zucchini Loaf
Posted in Casseroles, Diary Products, Ethnic Recipes, cheese, travel, vegetable recipes | No Comments »

Guinness for Beer Ice Cream

Sunday, March 18th, 2012

Guinness Photo: Brenda C Hill

This is a good week to revive one of the most popular recipes from our book, Our Love Affairs with Food & Travel. It is so easy and delicious, especially since spring has sprung early this year. There is nothing like a new adventure with ice cream.

Beer Ice Cream

Ingredients:

6 eggs

1 tbsp dark amber honey

3.5 ounces of sugar

2 generous cups dark beer, we use Guinness

.5 cup fresh cream

Method:

Separate eggs.

Mix yolks with with honey and sugar until creamy.

Boil the beer.

Quickly mix 1 ladle of beer with the egg yolk mixture and put into remaining beer.

Heat to 175 F. Do not overheat or eggs will set.

Put the pot in cold water to allow cooling.

Stir in cream and freeze in an ice-cream container.

Tips:

I served this Irish style beer ice cream after a simple supper of roast chicken. Since I already had the Guinness and honey handy, I basted the chicken with beer and honey for a rich, golden, crispy skin. A mug of dark beer was the ideal pairing.

Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where And What in the World

Tags: brenda c hill, Guinness, Guinness Beer Ice Cream, Ice cream, Where and What in the World
Posted in Diary Products, Tastes - Desserts, dessert recipes, recipes | 3 Comments »

White Bean, Sausage and Asiago Frittata

Thursday, February 2nd, 2012

I’ve always enjoyed beans, simple, doctored, or fixed just about any way. But this recipe from Bush’s with white beans,eggs, sausage and Asiago is delicious. I have also used chopped ham instead of sausage for a variety. I hope you enjoy.

Create a versatile egg dish. Bush’s Best® Great Northern Bean egg and cheese casserole can be served at virtually any time of the day as a flavorful dine-in meal or a hearty take-out dish.

Yields: 12 servings | Serving Size: 1 square | Prep Time: 30 minutes | Cook Time: 45 minutes

INGREDIENTS:

3 cups Bush’s Cannellini or Great Northern Beans, drained*

3 cups Caramelized onion slices

3 cups Sausage, cooked and crumbled

1 qt Arugula

2 cups Asiago cheese, shredded

***

12 Eggs, large, lightly beaten

1 cup Milk or half and half

1/2 tsp Red pepper flakes

1 cup Asiago cheese, shredded

Method:

1. Combine beans, onions, sausage, arugula and cheese. Transfer to greased half hotel pan.

2. Whisk together eggs, milk and red pepper flakes. Pour over bean-sausage mixture and spread evenly.

Sprinkle with cheese.

3. Bake in 325°F conventional or 300°F convection oven for 45 minutes or until eggs are set. Let stand 15 minutes

before cutting into 12 equal pieces and serve hot.

*Other beans may be substituted including Pinto, Black, Garbanzo or Kidney.

For Individual Frittatas: In a 16-oz. casserole layer: 1/4 cup onions, 1/4 cup beans, 1/4 cup sausage, 1/4 cup arugula

and 2 Tbsp cheese. Combine 2 eggs with 2 Tbsp milk and pour over casserole. Top with 1 Tbsp cheese and bake

22–25 minutes.

White Bean, Sausage and Asiago Frittata

Create a versatile egg dish. Bush’s Best® Great Northern Bean egg and cheese casserole can be served at virtually any time of the day as a flavorful dine-in meal or a hearty take-out dish.

Source: Bush Brothers & Company