The Kitchen Magazine

K TCHEN ISSUE 1 * SUMMER 2017

CHILLED SOUPS

STRAWBERRY FRENZY

Summer Special

INFUSED WATERS

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CHILLED SOUPS

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SUMMER DINNERS

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STRAWBERRY FRENZY

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APPETIZERS

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CHILLED SOUPS

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SWEET TOOTH

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STRAWBERRY FRENZY

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FRUIT CUBES 3

Dear Summer This year I missed you earlier. You’ve kept us waiting. I miss you most in the morning. I wanted days when the hot cup of coffee was just too hot. I found myself dreaming the summer months and the sea.

To sit for hours on the seaside. Sometimes chatting but sometimes just watching the sea, listening to the sounds of the waves ...

Summer, you’re a celebration of friends and family.

Laughter and holding hands. Icecream at nine. Dangling feet in the water off the dock.

You see, summer what I love most about you is the lack of structure. The freedom. The days that blur together. The clear sky at night and even {gasp} those pesky moquitoes to complain about.

Summer, I love you. You’re a needed and craved after season in my life. I miss all the lovely colors of produce that you provide. Oh and the watermelon.. I do love the taste of fresh watermelon. And of course, the lazy days of summer. No wonder there are so many songs dedicated to you.

So summer, I’m going to live in joy these next couple weeks.

Embracing the fabulous gifts you bring. The freedom and laughter.. Summer you are joy.

And, between you and me, you just might be the best..

T. Öznur Tamtürk

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K TCHEN EDITORIAL VP, EDITOR IN CHIEF

T. Öznur TAMTÜRK

CREATIVE DIRECTOR

T. Öznur TAMTÜRK

DIRECTOR OF PHOTOGRAPHY

T. Öznur TAMTÜRK

ART DIRECTOR

T. Öznur TAMTÜRK

SALES & MARKETING EVP, CHIEF REVENUE OFFICER

T. Öznur TAMTÜRK

VP, PUBLISHER

T. Öznur TAMTÜRK

VP, MARKETING

T. Öznur TAMTÜRK

CREATIVE SERVICES SENIOR DESIGNER BRANDED CONTENT DIRECTOR PHOTO EDITOR

T. Öznur TAMTÜRK T. Öznur TAMTÜRK T. Öznur TAMTÜRK

To explore the online version of the kitchen magazine and enjoy the cooking videos;

www.thekitchenmagazine.org 6

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COLD

SOUPS S

oup can be a comfort food as it is delicious. It is easy to make. With only a few ingredients, one can make a bowl of hearty soup for a cold evening.

Perhaps the easiest way to add vegetables to your daily meals is to make and eat soup. You can make several bowls of soup filled with fruits and veggies each day and you’ll be filled. Eating vegetables is part of a healthy diet so veggie soups are highly recommended. Because soup contains so much water it fills you up with fewer calories. A bowl of

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soup packs minimal calorie but is very nutritious. Soup fills you up because it stretches the stomach.

You easily feel full so it’s ideal to eat soup at the beginning of every meal. Also It is easily digested and is filled with health benefits. Making soup won’t require a lot of money. Go the grocery or market; buy some vegetables and fruits, broth or water, and you can easily make a batch enough to feed the entire family. For a small cost, you can make a lot of people feel full and healthy at the same time.

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n particular, vegetablebased soups are a great option nutritionally as they combine a high nutrient density with a low energy density – this means that we get lots of key nutrients including vitamins and minerals for relatively few calories. At a time where foods with a high-energy density and low-nutrient density such as white bread, snack foods, sugar-based drinks and high-fat fast foods dominate our intake, a lowcalorie option that fills us up is a much better option for optimal health. Nutritionally this is also beneficial as the nutrients found in vegetables including many water soluble

vitamins such as vitamin B, C, K as well as dietary fibre and a range of minerals, also helps to regulate the digestive tract and ensure that we get the number of key nutrients we need each and every day. While bulking meals up with low calorie

options such as vegetable soup on a regular basis is a great way to load up on nutrition in general, for those wanting to drop a couple of kilos quickly, eplacing the evening meal with a vegetable based soup is a safe way to do it.

Studies have repeatedly shown that when diners consume a lowcalorie vegetable-based soup before their main meal, they consume up to 20% less calories at a meal. Basically the bulk of the soup helps to fill us up so we eat less.

Naturally, homemade soups are the best option. This way you can control the type and amounts of vegetables that you use to make your soup as well as choosing to use salt-reduced stocks and few other additives.

Pre-made soups and packet soup mixes tend to be high in sodium

with the average containing a massive 800-1200mg of sodium or a third to half of your total daily sodium limit. If you must seek out a pre-made soup option, look for varieties that contain 20g total carbohydrates per serve and 800mg of sodium for a healthy choice.

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INGREDIENTS 2 c. Greek yogurt 1 c. vegetable broth 2 tsp. salt 4 green onions 2 tbsp. chopped fresh dill 2 tbsp. chopped fresh parsley 4 tsp. fresh lemon juice 2 English cucumbers

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u C d e l l i h C

cumber Soup

MAKING In a large bowl, combine Greek yogurt and vegetable broth; set aside. In a food processor, purĂŠe 1 peeled, diced English cucumber, 2 sliced green onions, chopped fresh dill, and chopped fresh parsley. Add the cucumber mixture, fresh lemon juice, and salt to the yogurt mixture; whisk to combine. Stir in 1 more peeled, diced English cucumber and 2 more sliced green onions; refrigerate for 1 hour. Garnish each serving with chopped dill and croutons.

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INGREDIENTS

1 cucumber basil leaves 1 medium tomato 2 medium shallots 8 cups watermelon ¼ cup loosely packed 2 tablespoons red wine vinegar ¼ teaspoon salt A few dashes hot sauce

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e m r e t a W

elon Gazpacho

MAKING Chop the watermelon into rough cubes.

Place it in a blender and blend. Pour into a bowl or container, and set aside.Cut the cucumber in half; remove the seeds. Peel the cucumber halves, chop them into pieces.

Chop the tomato into quarters. Cut off the ends of the two shallots and peel them; cut them into quarters. Place the cucumber, tomato, shallots, and Âź cup loosely packed basil leaves into the pitcher of the blender. Blend until smooth. Pour the mixture into the container with the watermelon mixture and mix them. Stir in 2 tablespoons red wine vinegar, Âź teaspoon kosher salt, and a few dashes hot sauce. Place in the refrigerator and chill for about 2 to 3 hours, until cold.

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INGREDIENTS 2 zucchini

Salt

1 ts flour

1 liter milk

25 gr butter

Half a bunch of dill

For the topping

20 gr butter

1sp red chili pepper

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h c c Zu

hini Soup

MAKING Wash and peel the zucchini. Fine shredded.Melt butter in a pan.

Add the flour and boil it until lightly yellowed. Continue mixing while adding milk.Add the grated zucchini in the milk boil. Bake 15 minutes on a low heat. After taking it from the heat, slice it down and add it to the soup.In a small skillet, melt the butter and add the pulp. Take the soup to the service cask when its cold.

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INGREDIENTS il 3 ts Olive O

n 1 Red Onio

arlic 3 Cloves G

rrots 1 pound Ca

ken Broth 4 cup Chic

c Powder 1/4 ts Garli

ika 1/4 ts Papr

2 ts Cumin

ice 1/4 ts All-Sp

rmeric Pinch of Tu

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n a c c o Mor

Carrot Summer Soup

MAKING In a large soup pot heat olive oil and onion..Mix your oil and onions until your coated.Toss in your garlic and carrots mix again.Add the remaining ingredients except salt, Green Onions and Peppercorns and mix.

Boil and then reduce heat to a simmer and let cook for 10 minutes. Remove your soup from heat. Then usinga food processor, blend your soup until it’s creamy and smooth. Cover and let sit out for 15-20 minutes or until it is cold.

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INGREDIENTS rs 2 cucumbe

o 1/2 avocad

asil 1 handful b

ter 1/2 cup wa

oil 1 TBS olive

juice 1 TBS lime

ful of small hand s. green herb

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b m u c u C

ber Gazpacho

MAKING Blend soup ingredients together in a high speed blender. Chill for a couple hours, or eat right away. Garnish & enjoy!

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INGREDIENTS berries 16 straw

oes 5l tomat

mber 1/3 cucu

os 2 jalapen

h mint c n u b /2 1

2 limes

ey 3 tbs hon epper p d n a lt a s

garnish: t cheese 2 tbs goa

2 limes

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a y r r e b w a r St

and Tomato Gazpacho

MAKING Place all ingredients into a blender and puree until smooth.Pour soup into a large bowl and set into an ice bath.

Chill soup for 1 hour.Stir and adjust seasonings.Place goat cheese, lime zest and pepper into a small bowl and stir together until fully combined.

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Goodies with Strawberries to the rescue! sweet superfruits that have a long list 24

Strawberries!

Strawberries are bright, flavorful, and of health benefits.

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These colorful fruits are high in antioxidants and polyphenols, which help fight chronic disease and cancer. And their health benefits just keep getting sweeter!

A recent st more in your y help reduce hea may 26

tudy in the journal Circulation suggests that sprinkling just a few yogurt or blending strawberries into your morning smoothie may art attack risk. These tasty berries are rich in polyphenols, which help prevent cardiovascular disease and even cancer naturally!

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StrawberryPuff Pastry Ingredients 8 pound dough 200 ml cream 1 tablespoon of powdered sugar 1 packet of vanilla Strawberries To decorate Currants Powdered sugar Fresh fruit

Instructions Puff pastry dough softly in the room heat, lightly open on the counter and cut into four equal pieces. Arrange the oven paper tray and cook in a 190 degree oven. Cook until lightly browned.

Remove it from the oven and let it cool.

Flour cream, powdered sugar and vanilla in a mixer until solidification and spread on half of the milf squares. Place the sliced strawberries and cover the remaining milfoils. Sprinkle powdered sugar.

Fill the remaining cream into the cream squeeze bag and squeeze onto the milfoil. Place currant on the cream. Decorate with strawberries and serve.

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Strawberry Smoothie Ingredients 2 cups fresh or frozen strawberries 1 cup plain fat-free yogurt 1 cup apple juice 1/4 cup honey 1 large ripe banana

Instructions Add all ingredients into the pitcher of the blender.

Blend until smooth.

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Quesadilla Wedges Ingredients Olive Oil for brushing 2 soft flour tortillas 5 oz mozarella cheese dried chilli flakes handful of fresh basil leaves

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Quesadilla Wedges Instructions Brush a large, non-stick pan with olive oil and heat it. Lay 1 tortilla in the pan and arrange cheese on top. Sprinkle over a good pinch or two of chilli flakes and the basil leaves. Lay the second tortilla on top. Cook for 1 -2 minuts, until crisp and golden on the second side. Slide the tortilla out onto a board, cut it into 12 wedges and serve immediately.

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Poppy Seed Grissini Ingredients 200g strong white bread flour 1 tsp easy blend dried yeast 1/2 tsp salt 1 tbsp olive oil 120 ml warm water 2 tsp poppy seeds Instructions Combine the flour, yeast and salt in a large bowl and make a well in the middle. Pour in the oil and water mix to a soft dough. Turn out the dough on a lightly floured surface and knead it for 10 minutes until its smooth and elastic. place the dough in a large, clean oiled bowl, cover with oiled clear film and leave to rise in a warm place for about 1 hour or until doubled in size. Preheat oven to 200C and lightly grease two sheets. Roll out the dough on a lightly floured surface into a 20 * 30 cm rectangle and cut into 1 cm in wide strips.

Lightly roll the strips and arrange on the baking sheet, spacing them well apart. Brush the grissini with water, sprinkle poppy seeds and bake for 10 to 12 minutes until golden. Transfer to a wire rack to cool.

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Rice with Pine Nuts & Currant Ingredients 2 tablespoon butter 2 cups of brass 1 onion - edible with chopped 2 tablespoons peanuts 2 tablespoons currant 2 tablespoon granulated sugar New spring Cinnamon Salt Black pepper Olive oil 3 cups of water

Instructions Put the olive oil in a rice saucepan and heat it, then add the onion and roast it until it is pink.

Continue to add peanuts and roast. Add rice, add salt and roast.

Add water to the softened bird grapes, then add the spices and mix.

Finally add water and sugar and mix, then cover the lid and let it boil on high heat.

Then, after the rice cooks for 15 minutes until the water is pulled well, open the cover, put the paper towel and cover again.

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Parmesan Tuiles Ingredients 115 gr parmesan cheese, grated

Instructions Preheat the oven to 200 C. Line two baking sheets with non-stick baking parchment, right up the edge. Spoon small mounds of cheese spaced well apart on the baking sheets and flatten them into rounds using the back of the spoon. Bake the Parmesan for about 5 minutes, until golden. Leave the Parmesan tuiles on the baking sheets for a minute or so, to firm up. Use a palette knife to remove them carefully from the paper and curl them over a rolling pin until set. Allow the tuiles to cool completely on a wire rack.

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Minty Cucumber & Yogurt Dip Ingredients 1/2 large cucumber 235 ml Greek Yogurt 1 garlic clove, crushed 2 tbsp chopped fresh mint Salt

Instructions Peel the cucumber, cut it in half lengthways and scrape out the seeds. Then grate the cucumber and place it in a sieve. Press out as much liquid as possible. Place the cucumber in a bowl and mix in the yogurt, garlic and mint. Season to taste with salt. Transfer to a bowl and chill until ready to serve.

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Fried Zucchini Ingredients 2 eggs 3 small zucchini  4 tablespoons flour  50 grams shredded cheddar cheese 6 fresh onions 1/2 bunch fresh mint 1/2 bunch of parsley 1/2 bunch of dill 1/2 tea spoon salt 1/2 tea spoon black pepper

Instructions Grate zucchini that you wash with plenty of water.

Spread fresh onions, fresh mint, parsley and dill.

Transfer the eggs to the mixing vessel. Add grated vegetables, finely chopped greens, shredded kashar cheese, salt and pepper to the water.

Finally; Add the flour. Mix all the ingredients quickly with a spoon.

Angry the sunflower oil in a large pan. Take the mortar as much as a meal spoon and leave it to the hot oil.

Over medium heat, fry until color space. Repeat the process until finished.

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Green Beans Ingredients

1 pound of fresh grean beans or 1 pack of frozen green beans (either french style, my favorite, or italian cut) 1 big onion, finely chopped 2 cloves of garlic, sliced or chopped 2 big fresh tomatoes, finely chopped, grated, or blended or 1 can of petite diced tomatoes 1/4 tsp sugar 1/2 cup olive oil 1/2 cup hot water salt

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Green Beans Instructions Heat the olive oil in a pan and cook the chopped onions and garlic until lightly brown.

-If you want tu use tomato paste add it at this point and stir for a min.

-Add the beans and stir them until they slightly change color (app.

6-8 mins).

-Add the tomatoes and cook for 5 mins and then add sugar (cumin and pepper), water, and salt. -Cover the pan and cook with low heat until the beans are soft (30 mins with frozen beans - 45 mins with fresh ones).

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Mediterrian Pasta Salad INGREDIENTS 1 pound of dried fusili/rotini pasta, or whichever pasta shape you like - bowties work well in this too 1 large cucumber, diced 1/2 red onion, diced 1 cup kalamata olives, 1 cup green olives 1/3 cup olive oil 2 cloves garlic, finely minced 1/8 cup balsamic vinegar* 1 teaspoon kosher salt 1/2 teaspoon ground black pepper

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Mediterrian Pasta Salad INSTRUCTIONS

Cook the pasta according to the directions on the box then drain well and place in a large bowl.

Add the cucumber, red onion, olives.

In a small bowl, whisk together olive oil, garlic, balsamic vinegar, salt, and pepper.

Pour over pasta mixture and toss well to coat.

Place in refrigerator for at least 4 hours.

Serve chilled.

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Stuffed Vine Leaves Ingredients 100 g rice 1 bunch onions 2 tbsp chopped fresh mint 3 tbsp olive oil Juice of 1 lemon Salt and black pepper 20 preserved vine leaves Lemon wedges

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Stuffed Vine Leaves Instructions Put the rice, onions and mint in a bowl.Pour over 1 tablespoon of the oil, squeeze over half the lemon juice and season to taste with salt and pepper. Mix well. Lat a leaf on a board. Place a tablespoon of the rice mizture in a mound near the stalk end.Fold the end over and fold over the sides. Then roll up the rice in the leaf to form a tight, neat package. Repeat the remaining leaves and stuffing.

Arrange rolls in a steamer. Cover and steam for about 40 minutes.

Transfer the vine leaves to a plate, squeeze over a little more lemon juice, then leave to cool. Serve at room temperature, with lemon wedges for squeezing.

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Green Pea Tortilla Ingredients 2 tbsp olive oil 2 green onions salt and black pepper 300g peas 4 eggs 2 tsp chopped fresh mint

Instructions Heat the oil in a 22.5 cm frying pan. Add the onion, sprinkle with a little salt and fry gently for about 25 minutes, until tender and collapsed. Season to taste, then stir in the peas. Beat the eggs with the mint and seasoning, then pour them over the onions and peas.

Serve warm or at room temperature, cut into wedges or bite-size pieces.

1 Mozzarella, fresh Other wooden skewers

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Cucumber Tea Sandwiches Ingredients 8 oz. cream cheese, softened packed 1/3 c. roughly chopped fresh dill 2 tsp. fresh lemon juice 1 tsp. finely chopped lemon zest 1/4 tsp. salt pinch black pepper 1 large English cucumber Approximately 12 to 16 slices good-quality sandwich bread

Directions Place cream cheese in a bowl; stir . Add dill, lemon juice, lemon zest, salt, and pepper; stir until well combined.

Chill cream cheese mixture for about 2 hours.

Remove Lemony Dill Spread from refrigerator about 30 minutes prior to assembling sandwiches to allow it to soften and become easily spreadable. Thinly slice cucumber.

Spread a thin layer of Lemony Dill Spread on each slice of bread and arrange cucumber slices decoratively on top. Trim away bread crusts with a serrated knife; then cut sandwiches into desired shapes {2 triangles or 3 fingers}. To serve closed ~ Place an additional piece of bread on top of cucumbers. Trim away bread crusts with a serrated knife; then cut sandwiches into fourths. To serve triple-decker ~ Repeat layers, making a sandwich stack that includes a total of 3 slices of bread.

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Baby Gem Leaves Filled With Tabbouleh Ingredients 115 g bulgur wheat Salt and ground pepper 28g chopped fresh persley 15 g chopped fresh mint 2 rippe tomatoes 2 tbsp olive oil Juice of 1/2 lemon 12 baby gem lettuce leaves

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Baby Gem Leaves Filled With Tabbouleh Instructions Put the bulghur wheat in a bowl, add a good pinch of salt and pour boiling water over to cover. Leave to soak for 20 minutes, then drain well.

Combine the bulghur, parsley, mint and tomato in a large bowl and season with salt and pepper. Drizzle in the oil, squeeze over the lemon juice and toss to combine.

Arrange the lettuce leaves on a serving plate and spoon the salad onto them.

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Fresh Tomato& Onion Salsa Ingredients 3 tomatoes 1 red onion 1 green chilli 3 pinches of ground cumin 1 tsp red wine vinegar 1 tbsp olive oil salt 2 tbsp chopped coriander leaves

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Fresh Tomato& Onion Salsa Instructions Put the tomatoes, onion, chilli, cumin, vinegar and oil in a bowl. Season with salt and toss to combine.

Add the coriander and toss again. Turn the salsa into a bowl and serve.

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Caprese Skewers Ingredients Cherry tomatoes

Condiments

1 cup Balsamic vinegar, good

Dairy

1 Mozzarella, fresh

Other

wooden skewers

Instructions Thread cherry tomatoes, mozzarella cubes, and basil leaves onto skewers, repeating until the skewer is filled. Repeat until you get the amount of skewers you want.

Place balsamic vinegar in a small saucepan. Bring to a simmer on medium-heat and then turn down heat to a low simmer. It will take about 10 minutes to thicken and reduce. Keep a close eye on it so it doesn’t burn. When it coats a spoon, it’s finished.

Take off heat and let cool for a few minutes. Drizzle over the skewers and serve. Enjoy!

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Bocconcini with mint & chilli Ingredients 250 g bocconcini mozarella 1/4 tsp dried chilli flakes 1 tsp chopped fresh mint 1 1/2 tbsp olive oil

Instructions Drain the bocconcini and place in a bowl. Sprinkle with the chilli and mint and drizzle with the oil. Toss to coat each ball well in the herbs, spices and oil. Cover and leave to marinate in the refigerator for at least 1 hour. Allow the cheese to return to room temperature before serving.

Produce 1 Basil, fresh leaves 1 Cherry tomatoes Condiments 1 cup Balsamic vinegar, good Dairy 1 Mozzarella, fresh Other wooden skewers

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Feta &Watermelon Spikes Ingredients 450 g watermelon 200g feta cheese A little lime juice Ground black pepper

Instructures Peel the watermelon and remove theblack seeds, then cut the flesh into 24 bite-size chunks. Skewer a cube of cheese and a cube of watermelon on each of 24 cocktail sticks. Squeeze a little lime juice over the skewers, grind over some black pepper and serve.

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Bruschetta INGREDIENTS For the tomatoes: 2 pounds of roma tomatoes (or any good, ripe tomato) 2 cloves of garlic, very finely minced 5 basil leaves (plus more for garnish), rolled up and sliced 2 teaspoons balsamic vinegar Salt and pepper

For the bread: ½ loaf of wheat french bread (about 7-10 slices) Softened butter for spreading onto the bread 1 clove of garlic

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Bruschetta INSTRUCTIONS Preheat your oven to 350 degrees Quarter your tomatoes, and pull out all the seeds and “pulp” out of the middle with your fingers and discard so you are just left with the meat of the tomato Chop the tomatoes up into small, bite size pieces Transfer your tomatoes into a medium bowl and add in your garlic, basil, balsamic vinegar, and salt and pepper to taste Store in the fridge until the bread is ready Slice your loaf of wheat french bread into about 1½ inch slices (ish) Spread softened butter onto both sides, place the bread on a baking sheet, and place in your preheated oven for 10 minutes Remove the bread from the oven, flip all of the slices over, and bake for another 5 minutes, or until golden brown on both sides Slice the tip off of one garlic clove so you have a flat surface Rub the garlic clove across the top of each toasted bread slice Spoon the tomato mixture onto the bread, top with a little more basil, and serve!

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Aubergine & Tomato Stacks Ingredients 1 aubergine 2 tbs olive oil 2 garlic cloves 450 gr cherry tomatoes Handful of basil leaves Salt and ground black pepper

Instructions Heat a griddle pan. Slice the aubergine into twelve 1 cm in thick rounds, brush with oil on both sides and season with salt and pepper. Working in batches, cook aubergine slices for about 5 minutes on each side, until tender. Transfer to a large dish and keep warm while you cook the remaining slices. Meanwhile, heat the oil in a pan and fry the garlic for about 1 minute. Add the tomatoes and seasoning. cook gently for about 10 minutes, until soft. Check the seasoning, toss in the basil and stir to combine. Arrange the aubergine slices on a platter, top each one with a spoonful of tomatoes and serve immediately.

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Walnut Cookies Ingredients 1 water glass of walnut 1/2 cup of powdered sugar 3 tablespoon cocoa 1 egg flux

Instructions Grind the walnuts 1 cup of water. Add powdered sugar, cocoa and egg flour over it and mix well. The dough that formed is a small small pile directory. Bake for 10 minutes in a preheated 200C oven.

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Strawberry Cake Ingredients 100 g melted butter 1 cup of powdered sugar 1 egg 1.5 cups of flour Half-glass of milk 2 teaspoons baking soda 2 teaspoon grated orange peel 6 strawberries Drops of chocolate in a glass of water

For the above Powdered sugar

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Strawberry Cake Instructions

Take the melted butter and powdered sugar into a large bowl and beat with the help of a mixer. Add the egg on it and continue until it reaches the creamy consistency. Add flour, milk, baking soda and grated orange crumbs and beat until no lumps remain.

Take the mixture into a tart bowl and straighten it with a spatula.

The strawberries are two Divide it into pieces and place it on the dough. Sprinkle with chocolate and cook for 15 minutes in preheated 180 degree oven.

Reduce the temperature of the oven to 165 degrees and cook for 10 more minutes. After picking it up, sprinkle powdered sugar over it and serve it by slicing.

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