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Recipe of the week – Vegetarian

Starter

Beetroot patties with parmesan yogurt (sleeps 4)
Weekly starter is Beetroot patties served on a bed of green salad with a creamy yogurt.

You will need:
500g beetroot
1 onion
2 cloves of garlic
1 cup pine nuts
2 eggs
3 tbsp corn flour

Parmesan Yogurt:
2 cup Turkish yogurt
1 cup grated Parmesan cheese
1 tablespoon honey
1 tbsp rosemary

Peel and grate coarsely beets and onion and place in a bowl. Chop the pine nuts. Squeeze the garlic and mix in the pine nuts, egg, cornstarch, salt and black pepper. Heat the butter in a frying pan and form patties that you put into the hot pan and fry on each side.
Parmesan Yogurt: Grate parmesan and mix into the yogurt along with grind rosemary and honey. Season with salt and black pepper and a squeeze of lemon.
main course

Vegetarian pasta sauce (4 port.)

This vegetarian pasta sauce / mix is a snap to knock up, and becomes juicy and tasty. One of my favorite spices from The Spice Tree gave lovely flavor, but you can take any other spice mix that you like.

You will need:
400g carrots
225g parsnips
225 g celeriac
4 regular-sized cloves of garlic
1 onion
1 red onion
1 can of crushed tomatoes
1 ½ cups unsweetened tomato paste
4 tablespoons of any savory spice
salt and pepper
rapeseed oil

Peel and coarsely grate roots. Peel and finely chop the garlic and onion. Heat plenty of oil in a big saucepan. Fry the onion / garlic lightly, stirring for a minute. Add also the roots, and saute while stirring for a few minutes. Add chopped tomatoes, tomato paste, gourmet seasoning and salt and pepper from the mill, and simmer over low heat for about half an hour. Add a little water if necessary if you think it´s too dry. Taste, add more salt, pepper or spice if necessary.
Serve with any pasta, grated tasty parmesan cheese and possibly a dab of Turkish yogurt.

Dessert

Frozen Yogurt with Honey Baked Apples (sleeps 4)

Make your own ice cream of Turkish yogurt and honey mixing it and freeze it for a few hours. When it is ready, it is served with fried apples in honey. Interceptions between hot and cold, sweet and sour is promised, as well as a good experience!

You will need:
3 cups Turkish yogurt
3 tbsp runny honey
2 apples
1 tablespoon butter or margarine
1 tablespoon honey

Mix Turkish yogurt with honey. Freezing in a bowl about 2 hours. Stir every 30 minutes so that the ice cream is creamy. Cut the apples into wedges and fry them in butter or margarine and honey. Serve the ice cream with the fried apple wedges.
This course is free from gluten and eggs. If you are lactose intolerant, like me, you can use lactose-free yogurt and lactose-free margarine instead. To make the course totally free from milk protein, replace the yoghurt with Sour Supreme (contains soy) and use milk free fat.Rödbetsbiffar_norra_cypern_magasinet_north_cypruspasta_norra_cypern_north_cyprus_magasinet_recept_veckansNorra_cypern_magasinet_glass

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About Sophia Söderholm 2553 Articles
At the age of ten Sophia moved from Sweden in 1998 and has since lived in several locations around the world including Spain, and has been residing in North Cyprus for four years now. Her educational background is in marketing, hotel management and real estate, and she now works as a real estate agent and is editor in chief for New Cyprus Magazine. If you any questions for Sophia, please write to: sophia@newcyprusmagazine.com.