Suheyla's Flavours ep. #003 with MumCooks | Food & Tunes! | Turkish Cuisine | Dark Sin

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Welcome to episode #003 of MumCooks with Suheyla! Enjoy the best of 2 of the most beautiful things in life, Food & Music!

On this episode of 'Suheyla's Flavours' we cooked:

Entre ►► Mushroom Soup
Side ►► Black Eyed Beans with Silver Beat
Main ►► Cypriot Style Kofte with Chips
Dessert ►► Peach Kuchen

MUSHROOM SOUP

Ingredients
500gr mushrooms
1 onion
4tbsp oil or butter
4 cups of chicken stock
1 cup cream
Oregano
Bay Leaf
Salt and pepper
Sweet paprika

Cook finely chopped onion till translucent. Add oregano and stir for 30 seconds . Add thinly sliced mushrooms and cook for another 5-6 minutes. Lower heat, add flour and cook for another minute or so. Add stock to the pot. Pour slowly while stirring constantly to avoid lumps. Add bay leaf, salt and black pepper and simmer for 30 minutes. Remove bay leaf and add cream. Keep stirring till the soup is hot but not boiling. Remove from heat. Serve in bowls. Sprinkle a pinch of oregano and sweet paprika for extra flavour and decoration.

Notes: If you don't have chicken stock you can use plain water with chicken flavoured seasoning. Thyme can be used instead of oregano.Can also add a little cayenne pepper when adding oregano to the cooked onion. Cream can be substituted with milk as well. In this case add milk together with stock and cut down the amount of stock used. In this case you can use a tbsp cream top of the soup bowl.


CYPRIOT STYLE KOFTE

Ingredients
400 grams mincemeat
4 potatoes
1 onion
1/2 bunch parsley
1 cup fresh mint
2 slice stale bread OR
1/2 cup of breadcrumbs
1 egg
Salt
Pepper
Cumin

Peel and wash potatoes. Grate them finely. Squeeze the liquid out. Add to mincemeat. Add grated or finely chopped onion, egg, breadcrumbs, finely chopped parsley, mint, salt, pepper and cumin if like . Mix it thoroughly. Chill in the fridge for at least an hour. Shape and fry both sides. Drain on kitchen towelling paper. Serve with chips and salad of your choice.


BLACK EYED BEANS SALAD

Ingredients
Black eye peas
Silver Beet
Olive oil
Salt
4 Lemon

Place black eye peas in cold water. Make sure water is a couple of inches above the peas. Boil on medium heat for 10 minutes. The liquid will be in dark colour. Drain peas and add fresh cold water. Boil until nearly cooked. Add salt and juices of two lemons. Add in roughly chopped silver beet with stalks. Make sure to string the back of the stalks. Cook for another five minutes. Transfer in the serving dish without the liquid. Season with plenty of olive oil, salt and lemon. This meal is a good accompaniment for fried fish, chips, kofte and barbecue.


PEACH KUCHEN

Ingredients
1 packet of butter cake mix
1/2 cup toasted coconut
125 gram butter/margarine
825 gram drained peach slices
1/4 cup sugar
1/2tsp cinnamon

Topping
1 cup sour cream
1 egg

Place the contents of buttermilk cake, toasted coconut and butter. Mix until it resembles breadcrumbs. Press into a greased foil lined slab pan. Bake for 10-15 minutes in a preheated 180 degrees Celsius oven. Arrange peach slices on the base. Sprinkle the sugar and cinnamon mixture on peaches. Pour over topping mixed with fork. Cook for another 10-15 minutes till the topping is set. Serve warm with ice cream or cream.


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Thanks For Watching!
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