Carrot Balls

Ingredients

1 kg. Carrots
6 tablespoon Sugar
1 tablespoon butter
1 lemon (just use it’s grated skin)
2 packet biscuit (petit-beurre)
1 tablespoon cinnamon
1 packet vanilla
100 gr. hazelnut
1 or 2 packet coconut

Directions

1. Grate the carrots and put them inside the pot with butter and sugar. Let them to cook until carrots are tender. (While it was cooking carrots will leave it’s water. Don’t worry and keep cooking until the water evaporated). 
2. After cooked wait a little to make it colder because you’ll knead it with your hand:) And put lemon grated, cinnamon and vanilla inside and mixed. 
3. Crumbled all biscuits to the very small pieces and put them inside carrots. İn this part you should use your hands and knead it. 
4. Your carrot dough is ready! Now take some pieces and make it straight in your palm. Put one hazelnut middle of this pieces and with rolling make it like a ball. And cover it with coconut.

Suggestion; You can also cover it with pistachio nut or chocolate sauce. So you can have colorful balls.

Your Carrot Balls is ready! Enjoy it!!! 

Paté aux pommes de terre (Paté with Potatoes from France)

Ingredients

For the dough;
2 bowl of flour
125 g of fat (margarine,softened butter,oil)

For the garnish;
1 kg of potatoes
a pot of cream
Salt, black pepper to taste

Directions

For the dough
1.Make a well/hole in the flour
2. Putt the fat inside and add some water
3.Mix that and do a ball with the dough and put in fridge.

For the garnish
1.After peeling potatoes , cut it in thin slices. Boil them until became soft.
2. Salt the potatoes and pepper.
                                                                             After all ready,
1. Take the dough and separate it into two like 2/3 and 1/3.
2. Spread it. Put the biggest in the dish and put the potatoes inside.
3. Cover with the other dough and make a little hole in the middle. 
4. Spread a egg yolk over the dough (it makes a pretty colour of the dough).
5. Put it the oven for 30/40 min, 200ºC. 
6. After having taken the dish from the oven, cut the top and put the cream on the potatoes
7. Wait couple of minutes the cream goes inside! 

Eat it !!
(with some salad it’s perfect!) 

Ps: This is Mathilde Petit’s recipe. This delicious dish is from France. After she made it, I love it and one day I found this recipe with lovely notes on my room door. I copied it here directly and with her some notes in parenthesis. Today I cooked it as she said with all memories and wtih love. 

Thank you Petit!!! ❤

French Crepes

Ingredients

1 cup all-purpose flour
1 teaspoon white sugar
1/4 teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted

Directions

Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

Bon Appetit!!!

Ps: This recipe is from Tanguy Torunski. I have his video while he was cooking it but unfortunately they include some violent behavior. So I should find some video on internet. I wish You could see his unique cooking talent. I’m glad to taste it from this master chief. Thank you to Master Torunski to share this recipe with us!!1
with my all entire love ❤ 

Carrot With Garlic Yoghurt (in Turkish; Havuç Tarator)

Ingredients

4 medium size Carrots (peeled) 
250 gram Yoghurt
2 clove garlic (crushed)
5 tbsp olive oil
Salt to taste

Directions

Grate the carrots and sauté in a pan with the olive oil until carrots are tender. 
Mix the crushed garlic with the yoghurt. After The carrots have cooled, add the garlic yoghurt and salt. You can grash it with parsley.

ARUGULA SALAD

Ingredients

1 bunch arugula (in turkish: roka), chopped.
1 (medium) tomato, peeled and grated.
1 (medium) onion, chopped.
1,5 or 2  tablespoon sumac (a kind of spices)
1 teaspoon salt
2 tablespoon pomegranate syrup ( in turkish: nar ekşisi)
1 tablespoon olive oil

Directions

In a large bowl, combine the tomato, onion and arugula.
Then, add the other ingredients into a salad and mix all.
The roka salad is ready.
Bon appetite!!!

Lentil Soup

Ingredients
1 cup lentil
1 onion, chopped
1 carrot, diced
1 potato, diced
2 tablespoons olive oil
1 tablespoon flour
2 bouillon cubes
1,5 liters water
Salt to taste
Black pepper to taste

     Directions
1. In a soup pot, put oil and onion and stir until onion is tender. When onion is ready add flour and a few times more stir. 

2. Add lentils, carrots and potatos; stir. After add bouillon cubes, add water and bring to a boil. And cook it until carrots and potatos are crushed.
3. After it cooked add salt, black pepper and crushed with blender. 

*Lemon can be added if desired.