Kaya's creme fraiche whole wheat spaghetti

Kaya requested that I share his abracadabra recipe with you and since I have (almost) adamant confidence in his cooking skills, I gladly accepted.




serves 4
total cooking time: aprox. 40 minutes

3/4 a pack of trader Joe's whole wheat spaghetti

Creme Fraiche
2 chicken breast
1 small squash
4 cloves garlic
1 large onion
leaves of aniseed root (if not substitute parsley)
10 hedgehog mushrooms
1 glass of quality white wine
black pepper
salt to taste
olive oil
canola oil

mix 1/4 part canola oil with olive oil on a nonstick pan and put the salted and black peppered chicken skin down on high heat for 3 minutes then lower the heat to turn over.
if the breasts are thick make two knife marks to increase heat penetration. Turn over 3-4 times as you cook then set aside. Don't worry if its not cooked entirely inside. Cube the chicken and set aside.

simmer the onion in the chicken pan within the chicken oil along with the garlic. Meanwhile in a different low pan boil the cubed squash with a lid on low heat for about 12 minutes
until a fork can easily penetrate the largest piece. Pour out excess water leaving about 5 tablespoons of the squash water

In a separate bowl whip 1 cup of creme fraiche with 2/3 cups water until foamy. As the onion and garlic turn caramel add black pepper and a little salt then add the cubes of squash
turn to high heat and pour in a glass of white wine let simmer for 5-6 minutes then add chicken and creme fraiche.
Let simmer for 7-8 minutes. then serve with spaghetti cooked 12 minutes aldente garnished with aniseed leaves.

The Alchemist dinner menu worth 300 bucks from EL BULLI

yield: Makes 4 servings

Pollo con Frutos y Frutas Secas

1 tablespoon extra-virgin olive oil
1/2 cup pitted prunes
1/2 cup dried apricots
1/4 cup pitted dried sour cherries
2 tablespoons pine nuts
1 strip orange zest (4 inches), white pith removed
1 strip lemon zest (4 inches), white pith removed
1/2 cup tawny port
1 small cinnamon stick
2/3 cup chicken stock or broth
1 store-bought rotisserie chicken (about 3 1/2 pounds), cut into 8 pieces, juices reserved

preparation

1. Preheat the oven to 425°F.

2. Heat the olive oil in a large skillet over medium heat. Add the prunes, apricots, cherries, pine nuts, and orange and lemon zests and cook, stirring, until the pine nuts turn golden and the fruits are browned in spots, 3 to 5 minutes. Add the port and cinnamon stick and cook until syrupy, about 5 minutes. Add the chicken stock and the chicken juices. Increase the heat to high, bring the sauce to a boil, and cook until reduced, about 5 minutes.

3. Place the chicken pieces in a baking dish that can hold them snugly. Pour the sauce over them, scraping up all the fruit and liquid from the bottom of the skillet and turning the chicken to coat it with the sauce. Bake the chicken until it is warmed through and the sauce is further reduced, about 10 minutes. Transfer to plates and serve at once.


NUTRITION FACTS
Calories 653
Cholesterol 173mg 57%
Sodium 222mg 9%
Potassium 717mg 20%
Total Carbohydrate 16.2g 5%
Protein 45.0g 89%


SOURCE: http://www.recipezaar.com/rotisserie-chicken-with-dried-fruit-and-pine-nuts-367701

Bodrum Muffins

Thanks God I had my period today and my craving for everything that gives me cavities and a sad face on the scale stopped. So, sorry for those who expected something sweet, this muffin is salty and DE-LI-CIOUS!!!


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Prep: 20 min
Bake: 30 mins,180 degrees celsius
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3 egss
150 g flour
1 pack of baking powder
Mix
*

8 cl olive oil
Mix ingradually
*

13 cl milk
Heat in the micro-wave for a minute and stir in the mix.
*

80 gr grated parmesan
Salt
Papper
Mix in
*

150 r ezine cheese (preferably) or white cheese (both available in Turkish grocery stores) (worst case use oil-marinated Feta)
50 g black olives (remove seeds)
150 g Roast red peppers
6 dried tomatos
4 tbsp chopped mint
salt
pepper
Mix every thing together with the dough.

Divide it into individual muffin molds and bake.

Semih's bday pie-cake with apples and plums

I will have to start the birthday pie that initiated this blog.

I chose to do a pie-cake instead of a real cake because it is MUCH more healtier.

I based it on  a recipe that I got from a Swiss cook book.

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Prep: 35 mins

Fridge: 1 hour

Oven: 50 mins, at 200 degrees celsius

Mold: pie mold (diameter 24 cm)

Serves: 8 people

Cal: 420 kcal/serving

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Crust

150 g All purpose flour

150 g Whole wheat flour

100 g Powdered almonds (make mine home in my blender)

75 g sugar

1/2 tbs of cinnamon

1/4 tbs crushed cloves

1/4 tbs powdered ginger

1/4 tbs nutmeg

1/2 tbs baking powder

1.5 tsp salt

Mix them all together.

*

100 g butter

1.5 dl milk

Warm the milk up, melt the butter in it. 

Mix it in the crust mix. Don't knead it too much.

Cover and fridge for an hour.

*

Remove it from the fridge and divide it into 3 equals parts.

1st part: Spread some flour on the table and roll it out to fit the bottom of your pie mold. Grease and flour your mold before placing it in the mold.

Make several holes with a fork.

2nd part:  Roll it out like the first one to make a cover. 

Cover it and fridge for an hour.

3rd part: Make a long roll. 

Roll it out about 5 cm high to place it on the wall of the pie mold.

Press with your fingers to makes stick the wall and the base together.

You can add the left over crust pieces on the base.

Stuffing

3 tbs well crushed almonds

Spread it on the pie crust.

*

3.5 Red apples (grated in big pieces)

4 tsb Sugar

Mix them together. Spread it evenly on the crust.

*

350 g Plums (remove seeds and cut in two)

Distribute them evenly on the apple mix like little domes.

*

Some heavy cream

Remove the dough from the fridge and cover the pie. Seal the cover and the wall together with your fingers.

Make several holes with a fork.

Brush the pie with cream.

Place it in the oven. 

*

Let it cool before removing from the mold.

*

I decorated it with some icing to make it more bday cakey but I recommend that you serve it with ice-cream instead.