Evde ne varsa onlardan birseyler yapmak eminim sadece bana mahsus degil. Amma velakin bu kadar kisa surede adapte olmak mutfak sartlarina ve kafadan yemek uydurmak da anneden gecmedir herhalde. Zeytinyagli yemeklerde benim favori yemek cesidim cunku ete duskunlugum olmadigindan ot kisminda kendimi gelistirdim.
Icindekiler
2 sogan
5-6 kabak
2-3 domates
4-5 organik bebek misir (istege bagli)
zeytinyagi, dere otu, tuz, kekik
4-5 dis sarmisak
Hazirlanisi
Soganlari ikiye bolup halka halka dograyip tencerenin tabanina diziyoruz. Uzerine domatesleri diziyoruz ve onun uzerine sarmisaklari ayikladiktan sonra domateslerin uzerine onun uzerine de misirlari diziyoruz. En uste de iki parmak kalinliginda dogranilan kabaklari diziyoruz (Kabaklar pistikten sonra cabuk parcalandigi icin biraz kalin dogruyoruz) en nihayetinde yarim cay bardagi zeytinyagi bir miktar dere otu, kekik ve tuzu ekleyip hic su katmadan once orta ateste sonra kisik ateste pisirmeye devam ediyoruz.
Afiyet olsun!!
Courgette in Olive Oil
Ingredients
2 onion
5-6 courgette
2-3 tomato
4-5 organic babycorn (optional)
olive oil, dill, salt, thyme
4-5 cloves of garlic
Cut the onions in two pieces and cut the onions as rings and place them in the cooking pot. Over the onions place tomatoes in the same way and peel the cloves of garlic as place baby corns if you like as one piece or make smaller pieces. On the top place courgettes which cut as two fingers width. (The reason why we make it a little wide than other vegetables is after they are cooked their shape is easy damaged therefore we cut it thicker ) Finally add up the half tea glass of olive oil, puch of salt, tyme and dill and cook it in mid heat for a while and slow heat afterwards without adding any water in.
The way how I served it was with rice and yogurt with garlic pieces in. The touches for this dish for deliciousness I think base on the dill and garlic cloves.
Enjoy !!!!!
Hiç yorum yok:
Yorum Gönder