RECIPES      

                                                                     French Bakery
Breakfast
 Vegetarian Quiche
1.     Pie Crust baked at 450 degrees for 8 minutes– see recipe for pie crust in desserts
2.     ½ cup swiss cheese (shredded)
3.     ½ cup cheddar cheese (shredded)
4.     ½ cup carrots (shredded)
5.     1/3 cup green onions
6.     1 TBSP flour
 Toss together items 2- 6
7.     4 beaten eggs
8.     1 ½ cups half and half, milk or cream                            Fruit market Istanbul
9.     salt
10. pepper
11. garlic powder
Mix together items 7-11.  Sprinkle cheese/veggie mixture over bottom of pie crust shell.  Pour egg mixture over this.  Bake in oven for 40 minutes at 450 degrees or until knife comes out clean.  Let stand for 10 minutes.  Serves 6.
 
Egg Bake
1.     Slices of white bread buttered on both sides w/edges trimmed
2.     6 eggs beaten
3.     2 cups milk
4.     1 cup cheese (grated)
5.     1 lb sausage (pre-cooked)
Layer bread in casserole style dish, mix together eggs and milk, and then pour egg and milk mixture over bread.  Sprinkle sausage and then cheese over this.  Chill overnight.  Bake at 350 degrees for 35 minutes.  Serves 6.
 
Seattle Dutch Babies
1.     3 eggs
2.     ½ cup flour
3.     ½ cup milk
4.     2 TBSP melted butter
5.     ½ tsp salt
6.     lemon wedges
7.     confectionary sugar
Beat eggs with fork.  Add flour in 4 additions, beating until smooth.  Add milk in 2 additions.  Lightly beat in butter and salt.  Thickly butter 2 9” pie pans.  Pour ½ batter in each.  Bake in hot 400 degree oven for 10 minutes.  Reduce heat to 350 degrees and bake 5 minutes more.  Serve at once with lemon wedges and sugar.
 
Lunch
Vegetarian Sandwich
1.     Rye bread, pita bread or sourdough roll (toasted)
2.     pesto or hummus
3.     avocado
4.     cucumber
5.     organic tomato
6.     lettuce
7.     red onion
 
Dinner
Buttermilk-Cornmeal Fried Chicken
1.     2 cups buttermilk
2.     1 tsp. Tabasco or other hot pepper sauce
3.     1 chicken (about 3 ½ lbs.) cut into 8 pieces
4.     1 cup yellow cornmeal
5.     1 cup flour
6.     1 tsp. salt
7.     1 tsp. freshly ground pepper
8.     1 tsp. chopped fresh sage leaves
9.     ½ tsp. paprika
10. ½ tsp garlic powder
11. 2 cups sold vegetable shortening
In a large, stir together buttermilk and Tabasco.  Slip chicken pieces into mixture.  Cover and refrigerate overnight (or at least 4 hours).  In a shallow baking dish, stir together cornmeal, flour, salt, pepper, sage, paprika, garlic powder and onion powder.  Remove chicken pieces from buttermilk, allowing excess to drip away.  Coat pieces evenly with seasoned flour and place on a baking sheet.  In a large saute’ pan over medium-high heat, melt shortening and heat to 360 degrees.  Arrange chicken skin-side down in pan, placing dark meat in center and white meat around sides.  Pieces can touch slightly but don’t overcrowd pan.  Reduce heat to medium and cook until golden brown about 12 minutes.  Using tongs, turn chicken, cover pan and cook for 10 minutes more.  Uncover, turn chicken again and cook until crisp and cooked through, about 10 minutes more.  Using tongs, transfer to paper towels.  Serve hot, at room temperature or chilled.  Serves 4
 
Risotto with Spinach and Mushrooms
1.     8 cups chicken broth
2.     2 TBSP extra-virgin olive oil
3.     1 ½ tsp. finely chopped shallots
4.     ½ cup chopped onion
5.     4 whole porcini mushrooms or 1 cup button mushrooms
6.     1 cup white wine
7.     1 lb Arborio rice
8.     3 cups finely chopped spinach steamed
9.     salt
In medium pot over high heat bring chicken broth to boil.  In medium sauce pan, heat olive oil over medium heat.  Add shallots and onion and sauté 5 minutes, or until slightly brown.  Add mushrooms and sauté 3 minutes, stirring constantly.  Add white wine and stir until wine is completely reduced.
Add rice, stir, then begin adding hot chicken broth 1 cup at a time, stirring until broth is completely absorbed.  Cook over low heat, adding broth and stirring until rice almost completely cooked, about 15 minutes.  Stir in spinach and cook 3 to 5 minutes more.  Season with salt and serve immediately.  Serves 4.
 
Macaroni and Cheese
Preheat oven to 350 degrees
1.     3 TBSP margarine
2.     2 TBSP flour
3.     ½ tsp. salt
4.     2 ½ cups milk
5.     ½ lb sharp cheese – cut
6.     8 oz. macaroni noodles (cooked)
Melt butter and flour in a large saucepan.  Add milk and mix.  Cook until thick.  Stir in cheese.  When thick and bubbling, remove from heat and pour over noodles in a casserole dish.  Bake for 1 hour or until ends are crispy.  Serves 4-6 people.

Ikan Mepanggang - Indonesian Style Grilled Fish

Serve 4 – 6 …
600 g. tuna fish or any firm fish
2 lime leaves, shredded
3-4 tbspn oil for frying
1 tspn lime juice (optl)

For The Sambal
8 clove garlic
9 large red chillies, seeds removed
2 small chillies
3 medium tomato
½ tspn shrimp paste
Sea salt to taste

Cut the fish into large chunks or 150 g each. 
Heat the oil in wok over medium flame. Fry the chillies, shrimp paste and garlic for a minute or two until lightly browned. Add the tomato and continue to fry until they are cooked but not burnt.

Strain and set a side. Alternatively, you can grill, sauté, or barbecue these ingredients. Grind the cooked chillies, tomatoes, garlic and shrimp paste in mortal and paste. Alternatively, place the ingredients in the bowl of a food processor and blend to a paste. Add sea salt, lime juice and shredded lime leaves, set a side. Marinated the fish with a half of the spices or the sambal at least 5-10 minute. Grilled the fish until cooked and set a side. Serve with the others half of the sambal and steamed rice.
 
Dessert
Strawberry Pie
Pie Crust Recipe
1.     1/6 cup boiling water
2.     1/3 cup shortening
3.     1 cup flour
4.     3/8 tsp. salt
Pour water over shortening.  Beat until creamy.  Add flour salt.  Mix with a fork.  Roll into a ball with hands, then roll (using flour on the rolling pin and on the surface of the counter) with rolling pin until it is a little bit larger than the size of your pie pan (typical pie pan size).  Fold in half 2 times then transfer to pie pan.  Unfold  the pie crust then pinch together on the sides.  Prick with a fork on the sides and the center.  Bake for 10 minutes at 450 degrees or until brown.
 Strawberry filling
1.     3 cups strawberries
2.     1 ¼ cups sugar
3.     2 TBSP flour
4.     ½ pint whipped cream
5.     1/3 cup sugar
Wash strawberries and cut off stems.  Place ½ of them (the best ones)in a cooled pie crust (1 layer only).  Take the other ½ and crush them using a potato masher.  Put the crushed strawberries in a large pan and add the sugar and flour.  Heat until the mixture boils and thickens.  Cool mixture for about 15 minutes then pour over the berries in the pie crust.  Cool in the refrigerator for at least 1 hour.  Whip whipping cream with a beater until stiff then add remaining sugar.  Serve with the pie.