Cabbage Pie, cheap and heavenly tasty

Sat, 13/Feb/21

Cabbage Pie in Sunlight, Natural effect
Cabbage Pie in Sunlight

This one is very delicious. You need only flour, a little bit of butter yet totally re-placable with veg oil, and a cabbage. From cabbage all the rest follows, start making this pie as soon as you pick a good cabbage. The dough type is layered, very beautiful in itself, and when taking juices from the cabbage it goes to be magnificent.

Cabbage Pie, one piece left, ole ole outs in free
Cabbage Pie, one piece left, Ole ole out in free

Ingredients for Filling:
Option 1: 300 gr minced meat + 1 small potato, thinly slices + 1/2 medium onion, thinly sliced.
Option 2: 1 medium potato, thinly sliced + 1/2 cabbage, shredded + 1/2 medium onion, thinly sliced.
50 gr. butter, melted

Ingredients for Dough:
2 cups flour
lukewarm water, aprox. 120 ml
50 gr butter, melted

To make the dough mix flour, salt and start kneading adding the water until the dough becomes elastic.
Roll out the dough as thick as you can and grease with the butter.
Then cut the dough into 5-6 cm wide strips. Take one strip and roll it. When it ends continue rolling using another strip, etc. You need 2 balls, made by rolling the strips, one bigger than another for the base of the pie.
Grease the base of a frying pan with vegetable oil.
Use your hands to press a dough ball into a flatter circle and carefully roll it into 1 cm thin sheet. Lay it over the pan so that it drapes over the sides.
Prepare the filling: mix all the ingredients, add salt and pepper. Spread the filling over the base and pour melted butter over the filling.
Roll the second ball and lay on top of the filling. Fold the pastry, hanging over the edges of the pan, back over the top to form a round pie.
Fry on a low heat 15-20 minutes or when one side turns brown, turn over and cook another 15-20 minutes or until golden brown.

SPICY HINT: You can add black pepper or flakes of red pepper (whichever perform better in your place where you live) – anyway, add it into the cabbage mix, so this dish can be beautifully spicy.


Red Lentils Turkish Soup Easy Recipe

Fri, 15/Jan/21

If I hear of Turkey and Istanbul — I start thinking about food as the first thing, seriously. The city is full of history, beauty and FOOD. A whole lot of best in the world food by the price below $10 per day. Rent an apartment and cook by your own, just hold yourself of buying all food in a nearest marketplace at one time, it’s easy to lose control, hahahaha.

So the soup: Red lentils soup. There are varieties of it, and as usual there is no the true one recipe. Keep experimenting yet why not start with the simple one we bring to your attention today, here it is:

Ingredients you need for Red Lentil Turkish Soup

A cup-full of red lentils One potato One carrot One onion 2 tbsp of AP flour (0000) 50 g of Butter A pinch of Mint Red pepper flakes (depends on how hot you want it) Salt (depends on your salt preferences)

How To Cook Red Lentil Turkish Soup Step-by-step

Firstly let us wash and drain the lentils. Do we need to soak it? Depends on what kind of lentils you use. Just read the package, they always give this information there. I use the lentils that don’t need to be soaked. Then peel the vegetables and put it all together in a pot. Add water and cook it on a medium heat until boil, then turn the heat down and let it cook until tender. If you use the lentils that supposed to be cooked for more than a half of hour (read the package) start with cooking only lentils and add the vegetables at about 30 min before the indicated time for lentils.

Red Lentils Turkish Spicy Soup Easy Recipe
Turkish Red Lentils Soup – Starting Position

Now we are going to fry the flour. Melt the butter, add the flour and cook it on a low heat until golden brown. Stir all the time. Add it to the soup and pureed with blender or potato musher.

Red Lentils Turkish Spicy Soup Easy Recipe
Turkish Red Lentils Soup + Add Mint and Pepper Flakes

Add mint, red pepper flakes and serve. I like it to be minty and spicy, exactly how it is on the photo. So if this adjectives are not included in your cooking vocabulary add less than you see on the picture.

Red Lentils Turkish Spicy Soup Easy Recipe
Turkish Red Lentils Soup. Ready. Yummy.


Chicken hearts – super tasty super fast recipe (15 min)

Fri, 08/Jan/21

Spicy Chicken Hearts - Use a toothpick to find out they are ready
Chicken Hearts cooking hint: Check for blood inside of hearts, by a thoothpick do it very gently, don’t puncture all of them ruthlessly – they’ll lose liquids and be too dry. Okay. As soon as there’s no blood, but a hot transparent liquid coming out – that’s the very sign saying that our chicken hearts are ready.

Ingredients for the Spicy Chicken Hearts recipe:

500g — Chicken heart, 500g.,
1/2 — of an onion, sliced,
1 — Carrot, sliced,
Red pepper flakes,
Black pepper,
2-3 tsp — cooking oil

Spicy Chicken Hearts ingredients
The ingredients for the Spicy Chicken Hearts recipe

Directions for the Spicy Chicken Heart recipe

Chicken hearts have some fat on the tops. I prefer to cut it off, but it is up to you. You can also halved them and remove the blood. Then clean well.

Put your pan over medium high heat, add oil. Let it get hot. Add the onion and fry it until golden. Now it’s time for carrot to be added. Let it fry for 5-7 min more. Add the hot pepper flakes and fry another 2 min.

Oil, Onion, Red Pepper Flakes do make this dish of chicken hearts quite a spicy, quite an Asian way
Onion, Oil, Red Pepper Flakes (Spicy Chicken Hearts)

Drop the hearts into a pan and mix it well. The liquid will appear, wait until it evaporates. Check for blood inside them using a toothpick 10 min after you add your hearts into the pan. The hearts are ready when there is no blood left and the liquid appears transparent. Be careful they get to a complete dry very easily.

You’ll spend about 15 minutes for making your favorite tasty chicken hearts.


Lamb’s Heart

Sat, 10/Oct/20

This time we have another form of heart, the very tasty and rarely served part of domestic animals, we have chicken hearts recipe here on this website, and today:

Lamb Heart. This is where we start

Lamb Heart Recipe.

You’ll need a frying pan, better if heavier, same temperature requirements as for pancakes (god forbid, hahaha)

Slice the heart into thin pieces, as if you make a very fresh beef liver or melanesa, whatever, make it thin.

Lamb hearts
Lamb’s heart proper cut

Fry with vegetables as you fry it, middle fire, make it relatively fast, if too long it may lose in softness. Add pepper, or whatever spice, as your preferences.

Heart loses in size a lot. This is the lamb heart, fried in slices with chili green pepper (fresh) and black pepper (as a regular spice).

Tomatoes, zucchini, carrots is a good add up in the middle of heart readiness. On the picture we’ve used only green chili pepper, however you can put more vegs into it.


Super Pasta Overloaded

Tue, 29/Sep/20

This is pasta overloaded, there are inside cubes of meat, carrots, tomatoes and eggplant form the source. It’s a heavy and tasty thing. Oil is used was corn oil (instead of olive you normally use for pasta recipes) .


Eggplant and rice – fast easy to cook snack

Wed, 16/Sep/20

These are slices of eggplant on the picture, fried in oil with carrot and onion, adding pepper and garlic, this is another very cheap and tasty snack.


Make rice following the golden rule of all rice makers: 1 to 1 1/2 is how rice relates to water. Not a grain more, and not less. Cook on a slow/small fire which means low temp.


Eggplant is beautiful when a little bit crispy. Throw very thin slices into preheated olive oil, almost boiling in the pan.

Add ups

There into the pan where eggplants are being cured, add up pieces of carrots, black pepper, red chili pepper.