corn – Toidublogi

November 30 2021

Turkish cornbread (Mısır ekmeği)

andrestover Bread, Breakfasts, National dishes, Side dishes feta, onion, Turkey, corn 1

A special cornbread from the Black Sea region of Turkey. This bread is made there in a cast iron pan. It differs from American cornbreads in terms of taste. Spices, including cumin, peppers, sometimes chili, yogurt, parsley, green onions or chives, and feta-type cheese are used in this bread.

Preparation time: 60 min
Level: average
Quantity: for four

Ingredients:
10 tablespoons olive oil
220 g cornmeal
160 g of wheat flour
1 teaspoon baking powder
2 teaspoons of cumin
1 teaspoon paprika powder
1 tablespoon sugar
240 ml of milk
180 g Greek or Turkish yogurt
2 large eggs
1 tablespoon lemon juice
7-8 green onion stalks chopped
140 g of feta cheese, crumbled
1 handful of chopped parsley
salt and black pepper for seasoning

Preparation:
1. Mix corn and wheat flour and baking powder, sugar, add oil, eggs, yogurt, and milk, mix
2. Roast the cumin in a dry pan and then grind finely and add to the dough with the paprika powder
3. Add lemon juice, crushed feta cheese, chopped green onions, and chopped parsley. Season with black pepper and salt
4. Carefully mix into the dough so that the feta cheese remains in pieces and does not homogenize
5. Preheat the oven to 200 degrees C, grease the cast iron pan with oil, and pour the dough into the pan.
6. Bake until the cornbread starts to brown
7. Allow to cool slightly to serve. The bread tasted good with fresh butter
Done !!!

April 3 2021

Tortilla soup

andrestover National dishes, Soups avocado, black beans, chicken, Mexico, tomato, tortilla, corn, lime 0

Colorful, spicy, fresh, and delicious, as most of the Mexican dishes are, this soup is also worth all these characteristics. Soup is made with either chicken or beef, but can also be made entirely veggie. The main ingredients of this soup are tomato, onion, garlic, and tortilla strips or corn tortilla chips available in the supermarkets, fresh chili, sometimes black beans, and corn. This soup is served with avocado and sour cream and lime juice are added to taste.
The soup should be well thick and nutritious and suitable for eating as a main course.

Preparation time: 1-hour chicken cooking, 30 min soup preparation
Level: easy
Serves: four

Ingredients:
1 medium onion chopped
3-4 crushed garlic cloves
10 pickled jalapeno slices
3 chicken fillets, cooked
400 g canned crushed tomatoes
3 red chili sliced
1 teaspoon black pepper
½ teaspoon Cayenne pepper
1 teaspoon of cumin powder
½ teaspoon chili powder
100 g of canned maize or frozen maize
200 g canned black beans
1-2 tablespoons lime juice
Fry a few tablespoons of cooking oil
A few handfuls of tortilla chips
A handful of chopped coriander
Serve a few tablespoons of sour cream
1 ripe avocado cut into pieces for serving
1 tablespoon chopped coriander leaves for serving

Preparation:
1. Boil chicken fillets in a little water for about an hour, tear the meat into pieces with a fork
2. Chop the onion and garlic and fry in cooking oil for a few minutes
3. Pour the liquid leftover from cooking the chicken on the onion and garlic
4. Add canned tomatoes, cumin, ground black pepper, cayenne pepper, chili powder, bring the mixture to a boil
5. Slice the chilies and add to the soup. Add chicken, jalapeno slices, chopped coriander, corn, and black beans.
6. Boil for about 10 minutes.
7. To serve, chop the avocado, sprinkle tortilla chips on the bottom of the bowl, fill the bowl with soup and sprinkle with more tortilla chips. Sprinkle with avocado pieces, add sour cream and coriander leaves if desired. Serve immediately, because the soup is best when the tortilla chips are still crispy.
Ready !!!

September 28 2018

Potato, kale and corn patties

andrestover Dairy-free, Gluten free, Vegetarian dishes India, potato, corn, kale 0

I prepared one more food from Central-India kitchen. Variations of this dish are served as a streetfood as well as for home dinners. Recipe is originated from Pushpesh Pant Indian cookbook. Taste of this dish is somewhat untypical for India because uses smoked paprika as one of the spices.

Preparation time: 30 min boiling of the potatoes, 15 min mixing on ingredients, 10 min frying.
Level: easy
Serves: two

Koostisosad:
300 g boiled potatoes
200 g boiled corn
100 g of kaale
2 greed chillies
0.5 ts garam masala
0.5 ts cumin powder
0.25 ts smoked paprica
1 tbs fresh ginger, finely chopped
Handful of coriander or parsley leaves
1 tbs gluten-free flour or all purpose wheat flour
50-100 dl sunflower oil or olive oil for dough and for friying
Sea salt by taste

Preparation:
1. Boil the potatos and cool-down
2. Boil the kale for 10 min and cood-down quickly by cold water.
3. Smash the potaots with fork (if chunks remain, it’s not a problem)
4. Cut the corn seeds from corncob, chop the kale and add to the potatoes.
5. remove chilli seeds and finely chop chillies, chop finely ginger and add to the mixture.
3. Stir-sfy in medium heat spices, onion and ginger for a 1 min
4. Add spices, chopped coriander or parsley leaves and flour. Taste with salt. Mix with hands until smooth.
5. Form small cotelettes and fry in medium heat pan util golden.
Serve with mango chutney or raita.
Ready!!