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August 28th, 2009
06:15 pm
Labas ziņas par turku aviolīnijām, pārbaudīju jūdžu bilanci, man vēl vajag 1 reizīti aizšaut un tad būs brīvbiļete :) pati smaidu un jā
otra laba ziņa, ka viņu mājas lapā atklāju, ka viņiem ir online izdevums savam ikmēneša žurnālam. Augusta mēnesī bija receptes ar aprikozēm, ļopenē baigais slinkums bija pārrakstīt.. tad nu te nu ir online versija.. he he hee
Apricot stew
Ingredients:
250 gr fresh or dried apricots
400 gr lamb stew meat
3 cups water
2 tbsp molasses Turkish ‘pekmez’
1 onion, chopped
3 tbsp butter
1 tsp salt
1/4 tsp black pepper
2 bay leaves (Laurel)
Preparation:
Melt the butter in a pot, add the chopped onion and saute until it begins to color. Add the lamb stew meat and brown for 4-5 minutes. Then add the bay leaves, salt and pepper and let simmer over low heat until the meat is tender. When the meat is almost tender, add the apricots and the molasses. Bring to a boil briefly, remove from the heat and serve hot.
Candied apricots
Ingredients:
1/2 kg dried apricots
1 cup granulated sugar
1 cup ground walnuts
1 tbsp butter, unsalted
1 cup water
2 sticks of cinnamon
Preparation:
Place the dried apricots in boiling water for 15 minutes, then rinse and drain.
Arrange in a pot and cover with the sugar and cinnamon stick. Add the water and turn on the heat.Let simmer over low heat until the water is absorbed and the apricots are cooked through. Melt the butter in a skillet and pour over the apricots in the pot. Turn to coat evenly, remove to a serving plate and sprinkle with the ground walnuts. Serve warm.
Apricots stuffed with clotted cream
Ingredients:
500 gr dried apricots
250 gr clotted cream (Turkish ‘kaymak’)
1 tbsp green pistachios
250 gr granulated sugar
250 gr water
Preparation:
Soak the apricots in cold water for about two hours. Boil in water with the sugar for 5 minutes, then cool. When cool split halfway open with a knife and stuffed with the clotted cream. May be dunked in ground pistachios before serving.
Apricot cake
Ingredients:
5 eggs
300 gr flour
250 gr granulated sugar
10 gr baking powder
250 gr butter
200 gr dried apricots,
finely chopped
Preparation:
Break the eggs into a mixing bowl, add the sugar and beat until the mixture thickens. Then add the baking powder and butter and continuing beating. Add the flour little by little. When the ingredients are mixed well, add the chopped apricots. Pour the batter into a greased cake pan and bake for 40 minutes at 170° C. Cool and serve.
Meat and apricot stew
Ingredients:
500 gr lamb stew
meat with bones
300 gr dried apricots
1 tsp salt
1/4 tsp black pepper
1 onion, finely chopped
2 tbsp butter
2 cups water
Preparation:
Melt the butter in a skillet, add the onion and saute until it begins to color. Add the lamb stew meat and bones and mix well. Brown until the meat juices are absorbed. Add the salt and pepper and water. Cook over low heat until the meat is tender. When the meat is almost done, add the dried apricots and let simmer until done. Serve piping hot.
Apricot souffle
Ingredients:
500 gr milk
125 gr granulated sugar
100 gr butter
150 gr flour
5 eggs
200 gr apricots,
finely chopped
Preparation:
Mix the milk and sugar in a pot and let simmer. Melt the butter in another pot. Then add the flour little by little, browning slowly over low heat. When browned, pour the boiling milk over it. Cook the mixture well, stirring constantly with a spoon, then set aside to cool. Separate the eggs and add one by one to the cooled mixture. Beat the egg whites until stiff. Add the finely chopped apricots to the souffle mixture, then carefully fold in the egg whites. Grease the souffle molds and sprinkle with sugar. Divide up the mixture into the molds and bake for 20 minutes in a pre-heated 200° C. oven. Serve piping hot. May be served with powdered sugar and/or cream.
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