I have been meaning to post this Iast summer, but it just wasn’t the right time I guess since somehow I didn’t make it. I t has been over a year since I posted on my blog and for some time I had even given up on it. I felt as if everyone was expecting me to bake/cook the entire time and post one recipe after the other. I would have loved to do that but it has been a very busy year with a lot of work, new passions to be followed after, a new home etc...
Well, I was planning the revival of my blog for quite some time with super recipes for Madeleine, chocolate pistachio tarts and so on. But during the last year I realized that to be able to do the things you love, like or are passionate about alongside those things you have to do, you gotta learn how to manage your time. Of course, I did not give up cooking, baking and trying new recipes from my ever expanding library of cookbooks. But my everyday choices and recipes have become more simple, easier and faster. So I am returning with a super easy and fast recipe that is soo yummy, I could eat this everyday. I adapted this from a Turkish dish called “müjver” which is a deep fried version of this summer squash burger. Of course, I did not fry it in liters of vegetable oil. I made two versions – one in a non stick pan with olive oil and one in the oven. I made a little video in my somewhat ugly tiny kitchen, where I have been baking and cooking for three years before we moved into our new apartment that seems to consist of one big kitchen. The rest of the flat is just clustered around this kitchen space and of course this is why I fell in love with it....
3 middle size zucchini
1 big bunch of cilantro and dill or any other fresh herb mix you like
1 egg
2 tbsp all purpose flour
1 tsp curry powder
½ tsp cumin
1 pinch of salt
Around three handfuls of sunflower seeds and/or pinenuts (toast the sunflower seeds in a non stick pan before you add them into the mixture
1 handful off feta cheese (optional)
1 cup of yoghurt
1 clove of garlic
Well, I was planning the revival of my blog for quite some time with super recipes for Madeleine, chocolate pistachio tarts and so on. But during the last year I realized that to be able to do the things you love, like or are passionate about alongside those things you have to do, you gotta learn how to manage your time. Of course, I did not give up cooking, baking and trying new recipes from my ever expanding library of cookbooks. But my everyday choices and recipes have become more simple, easier and faster. So I am returning with a super easy and fast recipe that is soo yummy, I could eat this everyday. I adapted this from a Turkish dish called “müjver” which is a deep fried version of this summer squash burger. Of course, I did not fry it in liters of vegetable oil. I made two versions – one in a non stick pan with olive oil and one in the oven. I made a little video in my somewhat ugly tiny kitchen, where I have been baking and cooking for three years before we moved into our new apartment that seems to consist of one big kitchen. The rest of the flat is just clustered around this kitchen space and of course this is why I fell in love with it....
3 middle size zucchini
1 big bunch of cilantro and dill or any other fresh herb mix you like
1 egg
2 tbsp all purpose flour
1 tsp curry powder
½ tsp cumin
1 pinch of salt
Around three handfuls of sunflower seeds and/or pinenuts (toast the sunflower seeds in a non stick pan before you add them into the mixture
1 handful off feta cheese (optional)
1 cup of yoghurt
1 clove of garlic
fresh mint (optional)
1. Shred the zucchini and squeeze out some of the liquid. Zucchini has loads of water.
2. Coarsely chop the dill & cilantro.
3. Mix all the ingredients in a bowl.
4a. Heat some olive oil in a non stick pan and spoon as many piles of the mixture in it as fit into your pan.
4b. Put the mixture into a oil greased oven dish and bake at 180/200° for 30/35 minutes.
5. Mince the garlic into the yoghurt and serve with the burgers.
*Music from Chocolate soundtrack
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