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İletişim
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Author: Ontad
Uncategorized
3 May 2023By Ontad

Sweet Potato Salad with Tahini

Ingredients

  1. 3 sweet potatoes, peeled and cut into bite-size chunks
  2. 3 tbsp olive oil, plus extra to drizzle
  3. 2 tsp za’atar or ½ tsp dried oregano
  4. 1 red onion, sliced
  5. Juice of 2 lemons
  6. 400g tin chickpeas, drained and rinsed
  7. 1 tsp harissa
  8. ½ cucumber, halved lengthways, deseeded, then cut into chunks
  9. 20g fresh parsley, chopped
  10. 15g fresh mint, roughly chopped
  11. 15g fresh dill, roughly chopped
  12. 100g feta, cut into chunks
  13. 4 tbsp plain yogurt
  14. 1 tbsp tahini

COOKING INSTRUCTIONS

1. Heat the oven to 200°C/180°C fan/gas . Arrange the sweet potato chunks in a single layer in a large baking tray, season with salt and pepper, drizzle with olive oil, then sprinkle with za’atar/oregano. Toss to coat, then roast for 25 minutes.

2. Toss to coat, then roast for 25 minutes.

3. Put the red onion in a bowl with some salt and the juice of 1 lemon, then leave to quick-pickle. Meanwhile, in a bowl, toss the chickpeas with the harissa and 1 tsp of the oil. After 25 minutes, remove the tray from the oven and push the sweet potato to one side.

4. Add the chickpeas to the tray, then roast for 10 minutes more. Toss the sweet potato, chickpeas, cucumber and herbs in a large salad bowl (or on a platter), then scatter over the feta

5. Drain the red onions, then scatter over the top. In a bowl, mix the yogurt with the tahini and remaining lemon juice and oil, then season with salt and pepper. Serve the dressing tossed with the salad or on the side.

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Uncategorized
17 April 2023By Ontad

Fried Lentil Patties

Ingredients

  1. 175 g CEREN red lentil
  2. 225 gr CEREN Bulgur
  3. 1 onion (finely chopped)
  4. 1 tbsp CEREN pepper paste-spicy
  5. 1 tbsp CEREN olive oil
  6. 2 tsp cumin
  7. 100 g arugula or other greens
  8. Salt & pepper
  9. Olive oil for frying

FOR SALAD

  1. 1/4 chopped cucumber
  2. 1 chopped red pepper
  3. 3 medium tomatoes diced
  4. 1/2 red onion chopped
  5. Chopped fresh parsley
  6. Chopped fresh mint
  7. 2 tablespoons of olive oil

COOKING INSTRUCTIONS

1. Put CEREN Red Lentils in a saucepan with 250 ml of water and boil for 10 minutes.

2. Remove from the heat and add CEREN bulgur, CEREN hot pepper paste, cumin, CEREN olive oil, a large pinch of salt and 120ml (1/2 cup) of boiling water. Mix together, then let sit for 15 minutes until all the water is absorbed.

3. Heat some olive oil over medium heat and fry the onion for 5 minutes until soft. Let it cool for a few minutes, then add it to the lentil mixture and stir.

4. Heat a little more oil in the pan you used for the onion. Make small patties from the mixture. Fry for 3-5 minutes on each side, adding oil as needed.

5. Mix all the ingredients for the salad. Serve the meatballs with arugula, salad and pita. You can also create wonders with ORILLA Hummus and ORILLA hot pepper sauce!

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Uncategorized
25 January 2021By Ontad

Black Olive Tapenade with Anchovy

Ingredients

  1. 1/2 cup pitted black olives
  2. 1 tablespoon drained capers
  3. 2 drained oil-packed anchovy fillets
  4. 3 medium cloves garlic
  5. 5 basil leaves (optional)
  6. 1 tablespoon fresh thyme leaves
  7. 1 teaspoon Dijon mustard
  8. 1 teaspoon fresh juice
  9. Extra-virgin olive oil, as needed
  10. Kosher salt and freshly ground black pepper, if needed

COOKING INSTRUCTIONS

If using a food processor: Combine olives, capers, anchovies, garlic, basil (if using), other herbs, and mustard in the work bowl and process, scraping down the sides, until a finely chopped paste forms. Process in lemon juice. With the processor running, drizzle in just enough olive oil to loosen to a spreadable paste, about 2 tablespoons. Season with salt and pepper only if needed.

If using a mortar and pestle: Roughly chop olives, capers, anchovies, and garlic, then add to mortar with basil (if using) and other herbs. Tap, crush, and smash with pestle until ingredients have been reduced to a thick paste. Using pestle, work in mustard and lemon juice, then drizzle in just enough olive oil to form a spreadable paste, about 2 tablespoons. Season with salt and pepper only if needed.

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Uncategorized
25 January 2021By Ontad

Noodles with Lamb

Ingredients

Noodles

  1. 1 batch homemade hand-pulled noodles (or wide wheat noodles)

Spice Mix

  1. 2 tablespoons whole cumin seeds
  2. 2 teaspoons peppercorns
  3. 1 teaspoon whole coriander seeds

Meat & Marinade

  1. 1 lb (450 g) lamb , thinly sliced
  2. 1 tablespoon wine (dry sherry)
  3. 1 teaspoon salt
  4. 1 teaspoon peanut oil (or vegetable oil)
  5. 2 teaspoons cornstarch

Sauce

  1. 1/2 cup homemade chili oil (and more to taste)
  2. 3 tablespoons vinegar
  3. 1/4 cup wine (dry sherry)
  4. 4 teaspoons light soy sauce
  5. 4 teaspoons dark soy sauce

Stir Fry

  1. 1 tablespoon peanut oil (or vegetable oil)
  2. 8 cloves garlic , minced
  3. 2“ (5 cm) ginger , minced
  4. 1 red onion , thinly sliced
  5. 1 hot green chili , sliced
  6. 1/2 bunch cilantro , chopped

COOKING INSTRUCTIONS

1. If making your own noodles make sure the dough is fully prepared before beginning the lamb stirfry. Set a pot of water to boil so that it will be ready to boil the noodles as soon as the lamb is done.

Add the cumin, peppercorns, and coriander to a dry pan and heat over medium-low heat. Stir and toss frequently. Toast until the spices are fragrant and beginning to pop, about 5 minutes. Take the spices of the heat and grind until partially powdered. You can use a mortar & pestle, a spice grinder, a cof ee grinder, or by crushing the spices with the bottom of a heavy pan. Combine the lamb, wine, salt, oil, and 2 teaspoons of the ground spices and mix. Add the cornstarch and mix by hand until the lamb is fully coated. Marinate for 15 minutes. Add the oil to a large skillet and heat over high heat until the oil begins to smoke. Add the marinated lamb and spread it into a single layer. Separate the individual slices with minimal overlapping using a pair of tongs or chopsticks. Add the garlic and ginger on top. Leave the lamb to sear for 30 seconds to a minute until the bottom is browned.

4. If using hand-pulled noodles – Take your prepared dough, stretch each piece, and add it to the boiled water. Cook them for 1 to 2 minutes.

5. If using packaged noodles – cook them according to the instructions.

6.Transfer the cooked noodles into 4 bowls.

7. Add the lamb and sauce over the noodles.

8. You can add extra chili oil, vinegar, and soy sauce to taste. Enjoy!

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Organic
25 January 2021By Ontad

Borscht Soup

Ingredients

FOR THE STOCK

  1. 3 litres/3 quarts cold water
  2. 600g/1 ½ lbs ribs or beef attached to a bone
  3. ½ onion
  4. 1 carrot
  5. 2 celery sticks
  6. 2 bay leaves
  7. 5 peppercorns
  8. 1 tsp salt

FOR THE BORSCHT

  1. 2/2cups medium beets peeled and grated
  2. 3 medium potatoes peeled and cut into 2 inch chunks
  3. 2 medium carrots grated
  4. 1/1/2cup medium onion chopped
  5. 2 cloves garlic minced
  6. 1 bay leaf
  7. 3 tbsp tomato puree/paste
  8. ½ small white cabbage cored and sliced
  9. 1 lemon juice only or 1 tsp of white vinegar
  10. Salt
  11. & pepper to taste
  1. In a large stock pot combine water, ribs cut into smaller chunks to fit the pot, quartered half onion, celery sticks and carrot cut in half, bay leaves and peppercorns and a pinch of salt.

2. Bring to a boil and then lower the heat to simmer for 1 hour to 1.5 hours until the meat is nearly falling of the bones. Remove the scum that floats to the top with a slotted spoon several times through the process.

3. When the stock is done, let it cool slightly, then remove the ribs to a separate plate and strain the stock by pouring it over a sieve. Discard the vegetables. When the meat is cool enough to handle, take it of the bones and shred with two forks or by hand. Set aside until needed. Discard the bones. The stock could be made be in advance and frozen until needed.

4. Prepare all the vegetables by peeling and grating the beets and carrots separately, chopping the onions, peeling and cutting the potatoes and slicing the cabbage. Have all vegetables ready before starting on the soup.

5. Add the stock to the large soup pot, then add shredded meat, grated beets, cut into medium chunks potatoes, tomato puree, a pinch of salt and one bay leaf. Bring to a boil, then lower the heat and let it simmer. Meanwhile heat 1 tablespoon of vegetable oil in a pan, then add the grated carrots and chopped onions and saute over low heat for 7-10 minutes until caramelised, then add minced garlic and stir fry for 30 seconds.

6. When the onions and carrots are done, add them to the soup pot together with sliced cabbage and cook for 15 minutes or until the cabbage leaves are tender but not mushy. Then add the juice of one lemon or 1 tsp of white vinegar and salt and pepper to taste. Serve borscht with a dollop of sour cream with fresh dill or parsley.

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Uncategorized
22 January 2021By Ontad

HOMEMADE CHILI

Ingredients

  1. Tablespoon olive oil
  2. 1 large onion , diced
  3. 2 pound lean ground beef
  4. 1/4 cup red wine vinegar
  5. 14.5 ounce can petite diced tomatoes , undrained
  6. 4 cups tomato juice
  7. 1 cup ketchup
  8. 2 of 15 ounce cans pinto beans , undrained
  9. 16 ounce can can kidney beans , undrained
  10. Tablespoon packed brown sugar
  11. 3 Tablespoons chili powder
  12. ¾ teaspoon garlic salt
  13. ½ teaspoon pepper
  14. 1 teaspoon paprika
  15. 1 teaspoons ground cumin
  16. 1/4 teaspoon cayenne
  17. Shredded Cheddar cheese (optional)
  18. Sour cream (optional)

COOKING INSTRUCTIONS

  1. Add the olive oil to a large soup pot over medium-high heat.

Once hot, add the onion and cook for about 5 minutes, stirring occasionally.

Add the ground beef to the pot and cook, breaking apart into small pieces with a wooden spoon, until browned.

Add the vinegar and cook for 1 minute.

Add the diced tomatoes, tomato juice, ketchup, beans, brown sugar, chili powder, garlic salt, pepper, paprika, cumin and cayenne.

Bring to a boil over medium-high heat, stirring, then reduce the heat and simmer over medium-low heat for a at least one hour, or up to 3 hours, stirring occasionally. Serve in bowls with a dollop sour cream on top.

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Uncategorized
22 January 2021By Ontad

Mediterranean Hummus Bowl

Ingredients

  1. 1 cup cooked quinoa
  2. 2 cups baby spinach
  3. ½ red onion sliced
  4. ½ Cherry tomatoes quartered
  5. ½ cucumbers sliced
  6. 1 cup chickpeas
  7. ½ cup olives pitted
  8. Chopped parsley for serving
  9. Extra virgin olive oil for serving
  10. Green olives cauliflower hummus

COOKING INSTRUCTIONS

  1. Spoon the hummus into a plate or bowl, and spread the hummus with the back of a spoon to create swirls.
  1. Assemble the remaining ingredients on top of the hummus as desired.
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Uncategorized
22 January 2021By Ontad

Lemon Harissa Chicken With Basmati Rice

Ingredients

FOR CHICKEN AND MARINE;

  1. 3 tablespoons of extra virgin olive oil
  2. 4 cloves of minced garlic
  3. 2 tablespoons freshly squeezed lemon juice and zest
  4. 2 tablespoons fine serving fresh rosemary
  5. 2 tablespoons of red pepper
  6. 2 tablespoons of CEREN Green Harissa sauce
  7. 1 teaspoon of salt and pepper
  8. 4 boneless skinless chicken breasts, diced
  9. 3/4 cup yogurt
  10. fine handed parsley for the journey
  11. CEREN sliced green olives and CEREN sliced black olives for garnish (optional)
  12. CEREN cap for garnish, (optional)

FOR BASMATI RICE;

  1. 1 cup basmati rice
  2. 1 3/4 cups water
  3. a large pinch of salt

COOKING INSTRUCTIONS

  1. 1. Add diced chicken. Refrigerate for at least 3 to 6 hours.

2. This is the most important part: Wash the rice! Put the rice in a large bowl and add the room temperature water.

3. Pour in the CEREN sun-dried tomatoes, lemon zest, chopped basil, salt and pepper and mix until everything is combined.

Cook for 10 minutes, add 1/2 of the pasta water as needed as the sauce thickens.

4. After washing several times (until the water is clear), drain the water without missing the rice.

5. Fill the bowl with water again and let the rice sit for 30 minutes once again.

6. After 30 minutes, drain the rice.

7. Fill a medium saucepan with 1 – 3/4 cups of water, add a pinch of salt and bring to a boil, add the rice, stir and wait until the water comes to a full boil. When it boils, turn down the heat and close the lid. Bake for 15 minutes. After 15 minutes, turn off the stove. Let the rice sit for 5 minutes. Then fluff the rice with the help of a fork, and you will see that each grain of rice is a little longer and grainy.

8. While the rice is cooking, put the marinated chicken in a pan and start cooking on medium heat. Cook until the temperature of the chicken reaches 165 degrees, it will take you about 8-10 minutes.

9. Add chicken and sauce over basmati rice. Finally, add a piece of yogurt to the chicken and garnish with parsley, CEREN sliced olives or CEREN capers. Enjoy your meal.

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Uncategorized
22 January 2021By Ontad

Roasted Red Peppers Soup

Ingredients

  1. 2 red bell peppers, roasted
  2. 2 tablespoons extra virgin olive oil
  3. 1 medium onion, chopped
  4. ½ cup diced carrot
  5. Salt to taste
  6. 4 large garlic cloves, minced
  7. ¼ cup tomato paste
  8. 2 sprigs fresh basil
  9. Pinch of cinnamon
  10. ½ teaspoon sugar (optional)
  11. 1 ½ quarts vegetable stock or water
  12. ¼ cup rice
  13. Freshly ground pepper
  14. Basil
  15. Parmesan

COOKING INSTRUCTIONS

1. Heat the oil over medium heat in a large, heavy soup pot and add the onion.

2. Cook, stirring often, until onion is translucent, about 3 minutes, and add the carrot and celery and a generous pinch of salt.

3. Cook, stirring often, until the vegetables are tender and fragrant, about 5 more minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomato paste, basil sprigs, cinnamon, sugar if using, and salt to taste. Cook over medium heat, stirring occasionally, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes.

4. Add the diced roasted peppers, the stock or water, rice, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes, stirring from time to time. Season with freshly ground pepper, taste and adjust salt. Remove the basil sprigs.

5. Using a hand blender, purée the soup.Taste and adjust seasonings. Serve topped with croutons, Parmesan cheese, and/or slivered basil.

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Uncategorized
22 January 2021By Ontad

Deep-Fried Green Olives

Ingredients

  1. 1 cup pitted green olives.
  2. 1 cup flour
  3. 1 teaspoon salt, more for sprinkling
  4. ½ teaspoon pepper
  5. 3 eggs
  6. 1 cup fresh bread crumbs or panko
  7. Oil for deep-frying

COOKING INSTRUCTIONS

  1. Mix flour, salt and pepper on a plate. In a bowl, beat eggs. Spread bread crumbs on another plate.
  1. In a heavy pot, heat 3 inches of oil to 375 degrees: when hot enough, a chunk of bread will fry in 30 seconds.
  1. Olives in seasoned flour, then in beaten eggs, then in bread crumbs. Repeat process and drop into oil. Cook until golden brown, about 2 minutes. Drain on paper towels and sprinkle lightly with salt. Let oil come back to 375 degrees between batches. Serve immediately.
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