{"id":424,"date":"2014-03-21T22:36:12","date_gmt":"2014-03-21T20:36:12","guid":{"rendered":"http:\/\/oyasanli.com\/oyasblog\/?p=424"},"modified":"2014-03-22T00:45:31","modified_gmt":"2014-03-21T22:45:31","slug":"new-dishes","status":"publish","type":"post","link":"https:\/\/oyasanli.com\/oyasblog\/2014\/03\/21\/new-dishes\/","title":{"rendered":"#w8:30tr Chard leaf dolma and pasta"},"content":{"rendered":"\n\n
<\/div>\n\n

I just cooked pasta, so let me begin with it under #w830tr.<\/p>\n

\"\"<\/a><\/p>\n

\u00a0<\/span><\/p>\n

Ingredients;<\/p>\n

250 gr pasta
\n1 glass of milk
\n2 eggs
\n3 tablespoonful of yogurt\"\"<\/a>
\n3 slices of feta cheese
\n4 slices of cheese\u00a0\"\"<\/a>
\n1 tablespoon of olive oil
\n500 lt water<\/p>\n

In a pot put one tablespoon of olive oil and add some salt then 500 lt water and let them boil. When it boils add 250 gr pasta. And cook pasta in the boiling water until there is so little amount of water left.<\/p>\n

Remove pasta from water and wit to be cool. Mean time prepare cheeses. Cut feta cheese in to small cubes and slice the normal cheese.<\/p>\n

In another pot put milk and add eggs and yogurt and mix them well with a fork.<\/p>\n

In a glass tray which is for oven put some pasta and then feta cubes then pasta again. So feta cheese will be in the middle. You can add parsley too if you want some green.
\nAnd pour milk mix on it. Cover the tray with aluminium folio and place it in to 180\u00b0C preheated oven.\u00a0\"20140321-222836.jpg\"<\/a>Be sure
\nto place on the lower level. After 15 minutes remove the covered folio and cover pasta with cheese slices. After 10 minutes when cheese gets brown color it is done!\u00a0<\/span>\"20140321-222826.jpg\"<\/a><\/p>\n

Remove from the oven and serve it after 5 minutes when it cools down a bit.
\n<\/span><\/p>\n

 <\/p>\n

Okay let’s go for Dolma now!<\/p>\n

Ingredients<\/p>\n

500 gr minced meat (mixed-Lamb and calf)\"20140321-222901.jpg\"<\/a>
\n1 tomato
\n1 onion
\nParsley and dill
\none handful of rice;
\nsalt and black pepper
\nOne bunch of chard leaves<\/p>\n

Wash rice and put it aside to drain. Peel onion and wash. Remove the green stem from tomato and wash. do not forget to wash parsley and dill.<\/p>\n

\"20140321-222912.jpg\"<\/a>Put meat in a bowl. Grate onion on to meat. then cut tomato into half and grate tomato<\/p>\n

\"20140321-222923.jpg\"<\/a><\/p>\n

too.<\/p>\n

\"20140321-222935.jpg\"<\/a><\/p>\n

Mince parsley and dill on the meat.\u00a0\"20140321-222951.jpg\"<\/a><\/p>\n

\"20140321-223021.jpg\"<\/a><\/p>\n

 <\/p>\n

\"20140321-223004.jpg\"<\/a><\/p>\n

Add rice, salt and pepper too, and mix them well with hand,<\/p>\n

Now it is time for the leaves! I took a tea break at that point, because I have to stand on feet a bit more after that point.<\/p>\n

\"20140321-223049.jpg\"<\/a><\/p>\n

\"20140321-223108.jpg\"<\/a><\/p>\n

\"20140321-223059.jpg\"<\/a><\/p>\n

First I cut some of stems of the chard. Then \u0131 wash them all one by one.<\/p>\n

I put some water in to splay pot and add one teaspoonful of salt. Salt helps leaves to save the green color.<\/p>\n

\"20140321-223122.jpg\"<\/a>\"20140321-223148.jpg\"<\/a>I let water to boil then dip some leaves into it. So leaves can be half cooked and wrapping\"20140321-223200.jpg\"<\/a>\u00a0them can be easy. I let leave to stay in the boiling water about a minute. Then take them out to be wrapped.<\/span><\/p>\n

.<\/p>\n

 <\/p>\n

\"20140321-223034.jpg\"<\/a>When all leaves are done then it is time for wrapping the meat.<\/p>\n

\"20140321-223227.jpg\"<\/a><\/p>\n

\"20140321-223235.jpg\"<\/a>\u00a0After placing one leave onto cutting board I remove the middle vessel of it. Because it is hard for dolma even it was a bit cooked. While eating you may not like that part, it is better to remove. From that leave as you may see I can prepare 3 dolmas.<\/p>\n

\"20140321-223249.jpg\"<\/a>
\nHere is the amount of meat I use mostly. I close one edge then other one and then kind a roll it.<\/p>\n

\"20140321-223258.jpg\"<\/a><\/p>\n

 <\/p>\n

\"20140321-223307.jpg\"<\/a><\/p>\n

First three one:) Before put them into pot to cook again make sure you covered the
\n\"20140321-223318.jpg\"<\/a>bottom of the pot with some leaves. This saves dolma to be burn.<\/p>\n

Let me show you more closely how I’m wrapping.<\/p>\n

\"20140321-223326.jpg\"<\/a>\u00a0\"20140321-223335.jpg\"<\/a>\u00a0\"20140321-223344.jpg\"<\/a><\/p>\n

\"20140321-223354.jpg\"<\/a>\u00a0\"20140321-223403.jpg\"<\/a><\/p>\n

 <\/p>\n

As you can see after placing some meat I close from one corner then the opposite\u00a0one and \u00a0the other one and roll\"20140321-223413.jpg\"<\/a>\u00a0towards to last corner. Here is how it goes the placing part at right.<\/p>\n

\"20140321-223421.jpg\"<\/a>Almost finished, The middle vessels and a bit of meat left at the end.<\/p>\n

\"20140321-223429.jpg\"<\/a>\u00a0\"20140321-223438.jpg\"<\/a><\/p>\n

\"20140321-223448.jpg\"<\/a><\/p>\n

Ready go to put on heat. I add some water till to cover dolmas with leaves. While cooking
\n\"20140321-223504.jpg\"<\/a>dolma we always cover it with a plate. the reason is do not let dolmas to open while cooking in the water. I closed the lid.
\nIt took about 45 minutes or so to be cooked. As you may see there is a brown trail around the plate.\"20140321-223516.jpg\"<\/a><\/p>\n

\"20140321-223526.jpg\"<\/a><\/p>\n

After removing the plate, I had to carry dolmas to another serving pot for my guest a day after. After covering dolmas with aluminum folio I put it in the refrigerator.<\/p>\n

\"20140321-223537.jpg\"<\/a><\/p>\n

The next day, 45 minutes before my friends come over I preheat the oven 180\u00b0C and place the dolmas in the oven. To make sure they get warm well last 10 minutes I remove the folio.<\/p>\n

You can serve dolmas with yogurt. Some likes plain yogurt. I put one garlic after crushing and mushing well in to small pieces. Some puts yogurt a side of the plate. I like to put yogurt on top of these dolmas..<\/p>\n

I also prepared b\u00f6rek and cake for tea. Their recipes will come tomorrow \ud83d\ude42<\/p>\n

Have a good night. (March 22, 2014)<\/p>\n

Oya \u015eanl\u0131
\n@oyasan<\/p>\n","protected":false},"excerpt":{"rendered":"

I just cooked pasta, so let me begin with it under #w830tr. \u00a0 Ingredients; 250 gr pasta 1 glass of milk 2 eggs 3 tablespoonful of yogurt 3 slices of feta cheese 4 slices of cheese\u00a0 1 tablespoon of olive oil 500 lt water In a pot put one tablespoon of olive oil and add…<\/p>\n","protected":false},"author":1,"featured_media":423,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"aside","meta":{"jetpack_post_was_ever_published":false,"jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":[]},"categories":[2],"tags":[12,64,49,26,65,19,22,13,94],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/oyasanli.com\/oyasblog\/wp-content\/uploads\/2014\/03\/20140321-223537.jpg?fit=150%2C113&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p4aIZ6-6Q","jetpack-related-posts":[{"id":1039,"url":"https:\/\/oyasanli.com\/oyasblog\/2015\/10\/16\/eggplant-a-la-oya\/","url_meta":{"origin":424,"position":0},"title":"Eggplant a la Oya","date":"October 16, 2015","format":"aside","excerpt":"Ingredients: 1 bell eggplant 1\/2kg lamb meat 1 clove of garlic 1 tomato 2 teaspoonful of tomato paste Salt, pepper Vegetable oil to fry eggplant slices Water \/ lamb broth Remove eggplants both edges with a knife and wash. After drying it cut its skin like thin stripes. Then cut\u2026","rel":"","context":"In "W8:30TR"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/oyasanli.com\/oyasblog\/wp-content\/uploads\/2015\/10\/15-1-1.jpg?fit=932%2C696&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":302,"url":"https:\/\/oyasanli.com\/oyasblog\/2014\/02\/25\/w830tr-kemalpasa-tatlisi-desert\/","url_meta":{"origin":424,"position":1},"title":"#w8:30tr Kemalpa\u015fa Tatl\u0131s\u0131 – Desert","date":"February 25, 2014","format":"aside","excerpt":"The dessert is prepared from a dough of flour, unsalted cheese, semolina, egg, water and baking powder. The dough is formed into small balls that are fried.\u00a0Then dried form it is often packaged in boxes. I bought one of those packages and sugar this morning. It is easy to cook\u2026","rel":"","context":"In "W8:30TR"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/oyasanli.com\/oyasblog\/wp-content\/uploads\/2014\/02\/IMAG26681.jpg?fit=676%2C1200&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":371,"url":"https:\/\/oyasanli.com\/oyasblog\/2014\/03\/06\/w830tr-bread-crumbs-for-soup\/","url_meta":{"origin":424,"position":2},"title":"#w8:30tr bread crumbs for soup","date":"March 6, 2014","format":"aside","excerpt":"It is really easy to prepare it. One bread slice per person is more than enough.. It can be from any type of bread. Just slice it and place the slice in a toaster and toast. Then cut the slice into small cubes. Then in a pot put some butter\u2026","rel":"","context":"In "W8:30TR"","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":996,"url":"https:\/\/oyasanli.com\/oyasblog\/2015\/10\/12\/pizza-a-la-oya-ca\/","url_meta":{"origin":424,"position":3},"title":"Pizza a la Oya – CA","date":"October 12, 2015","format":"aside","excerpt":"Pizza is easy meal to cook especially on Sundays. This Sunday again I'm cooking it. I bought ingredients on Friday from market, since Fridays are cheap days. I most of the time buy pizza dough separately. \u00a0I prefer the wet uncooked dough. I tried the precooked once, the taste is\u2026","rel":"","context":"In "W8:30TR"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/oyasanli.com\/oyasblog\/wp-content\/uploads\/2015\/10\/IMG_20151011_163355pxlr.jpg?fit=623%2C831&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2179,"url":"https:\/\/oyasanli.com\/oyasblog\/2016\/06\/28\/apricot-jam\/","url_meta":{"origin":424,"position":4},"title":"Apricot jam","date":"June 28, 2016","format":"aside","excerpt":"1,5kg fresh apricot - without seeds 600gr sugar 1\/4 lemon Cut seedless apricot pieces in to cubes. Put them in a pot. Add sugar on top, then wait for about an hour. After seeing sugar is melting away stir all with a spoon and turn heat on in medium-low. \u00a0\u2026","rel":"","context":"In "W8:30TR"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/oyasanli.com\/oyasblog\/wp-content\/uploads\/2016\/06\/IMG_20160616_165938.jpg?fit=1200%2C900&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":850,"url":"https:\/\/oyasanli.com\/oyasblog\/2015\/08\/31\/pirinc-corbasi-rice-soup\/","url_meta":{"origin":424,"position":5},"title":"Pirin\u00e7 \u00c7orbas\u0131 \/ Rice Soup","date":"August 31, 2015","format":"aside","excerpt":"Ingredients for two 1 tomato 1 teaspoon full of butter 2 tablespoon full of \u00a0rice salt a few mint leaves 1\/2 lemon 2 glasses of water How to cook After removing any labels on it and washing grate tomato with skin on on a plate. Put butter on a nonstick\u2026","rel":"","context":"In "W8:30TR"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/oyasanli.com\/oyasblog\/wp-content\/uploads\/2015\/08\/image5.jpg?fit=1200%2C896&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/oyasanli.com\/oyasblog\/wp-json\/wp\/v2\/posts\/424"}],"collection":[{"href":"https:\/\/oyasanli.com\/oyasblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/oyasanli.com\/oyasblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/oyasanli.com\/oyasblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/oyasanli.com\/oyasblog\/wp-json\/wp\/v2\/comments?post=424"}],"version-history":[{"count":5,"href":"https:\/\/oyasanli.com\/oyasblog\/wp-json\/wp\/v2\/posts\/424\/revisions"}],"predecessor-version":[{"id":429,"href":"https:\/\/oyasanli.com\/oyasblog\/wp-json\/wp\/v2\/posts\/424\/revisions\/429"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/oyasanli.com\/oyasblog\/wp-json\/wp\/v2\/media\/423"}],"wp:attachment":[{"href":"https:\/\/oyasanli.com\/oyasblog\/wp-json\/wp\/v2\/media?parent=424"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/oyasanli.com\/oyasblog\/wp-json\/wp\/v2\/categories?post=424"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/oyasanli.com\/oyasblog\/wp-json\/wp\/v2\/tags?post=424"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}