Broadening our Horizons

One of the best things (cooking wise) I ever did was try a dish called Shish Tawook. I had no idea what it was - my husband told me it was chicken, that I would like it and that it even had a video to show you how to make it. This was before we had kids, so I figured I would try it - and if it was a bit difficult, so what? I had the time.

Well fast forward almost 2 1/2 years, and the website I got the recipe from is one of my all time favorites. I love this website. The videos are wonderful step-by-step instructions on how to make Mediterranean food. And the best part is most of the ingredients are readily available nearby.  So, without further ado, I present you DedeMed

I have not tried all her recipes yet, but there are many more that I would like to. I think so far I have only made 6 or 7 - a small number.  I will post the ones I make, but encourage you to visit her site as well for the 'proper' way to make it.  There are a few small changes I make based on the ingredients I have and the time I have, or if I have made it before, my personal preferences.

All that being said, here is my first official 'lunch' post.  The first time I made this, we had it for dinner, with the phyllo dough, but having had enough for leftovers, I found I liked it better that way (and I never know what to make for lunch).

Ouzi - Spiced rice with meat
What you need:

500g ground beef
1 bag frozen peas (erbsen)
1 bag Pine nuts (pinienkerne)
2 cups basmati rice
1 tsp salt
3 tbls olive oil
3 tbls Seven Spice (if you can't find it you can make it) DedeMed uses Kabsa seasoning but says in her video you can use the seven spice)
1/2 tsp black pepper
3 tbls butter
1 tsp cinnamon (zimt)
4 cups water

I am making this ahead of time and putting it in the fridge for lunch tomorrow. I will use either plain Greek yogurt (Griechischer Jogurt) or Tzatziki dip to spread on a tortilla to make a wrap. You can buy the dip pre-made in Coop or Migros or make your own.  When making this for dinner (or if you would prefer the phyllo dough) you will also need 1 package of phyllo dough - available at Migros Brunaupark or the Turkish grocery store on Josefstrasse and 2 cups of melted butter.

This is how the finished product looks with the phyllo dough and a side of Tzatziki dip:


Directions: (without phyllo first)

Pre-rinse 2 cups of basmati rice.
If you are using lean ground beef, add some olive oil to a large pot. I used the full fat beef so omitted this part as I figured it already had enough fat in it :)
Brown the beef (about 4-6 minutes), add the seasonings and pine nuts. Stir and cook for another 3-4 minutes. Add salt and pepper if you wish.  Add the rice (drained) and mix. Add 4 cups of water and the peas and 3 tbls of butter. Mix and cover. Turn the heat down and cook for 45 minutes (like you are just making rice)

If you are going to use the phyllo dough, leave it in its wrap until you are ready to use it as it can dry out quickly. you must either move quickly or keep the unused dough covered. You also need a sharp knife and a cutting board.  Preheat your oven to 180C* and get out a baking sheet as well.
On the cutting board place one sheet of the dough and spread the melted butter over it (you can use baking spray also if you prefer). Put another layer on top and they add 1/2-3/4 cup of the rice mixture - depending on how big your dough is. If you buy from Migros, 1/2 cup is enough, but if you buy from the Turkish store, the dough is larger and 3/4 cup would be fine. Fold the ends of the dough over (like wrapping a present) and then place 'folds down' on the baking sheet. Spread some butter on the top of the dough. Repeat until you are done.  Cook for about 30 minutes* or until the phyllo dough is a golden brown. Let the pockets sit about 5 minutes after baking before removing from the baking sheet.  (*The cooking time is based on the dough instructions from Migros) Serve some plain Greek yogurt or tzatziki dip on the side for dipping.

finished cooking

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The ultimate 'cake'

For my husband's birthday, I normally make him a traditional chocolate cake with chocolate frosting. Sometimes decorated, sometimes not. Or brownies. Anything chocolate and he's happy.  So last year, he sent me an idea to a desert that can only be classified as the richest thing you have ever tasted.

I will have to make it again sometime (now that we've recovered) and post the process. For this you either need someone in the US to send you a few goodies, or to visit one of the specialty shops - online or at the mall.  I used www.afoodave.ch for the caramels and bought 2 bags.  I had my mother send me some of the Reeces Pieces - the m&m type and the mini cups. A chocolate chip cookie mix is useful as well, which is what I used, otherwise you need to know how to make the cookies from scratch (allrecipes.com is a good site). The rest I bought at the local grocery store.

What you need:
1 bag chocolate chip cookie mix ( you can buy chocolate 'chips' - more like squares - at the Migros or Coop though)
Nestle cookie recipe

6 cups Rice Krispies (or the like)
1 bag marshmallows
3 tbsp butter or margarine

2 packages of caramels - you can buy them in rolls at Coop, but I'm not sure if they are the same. If you don't have a double boiler, you can put water in a pot and then a saucepan on top of it to melt them. Put in at least a tsp of water so they don't stick, but it should say on the package.


1-2 bags chocolate for melting (available at Coop and Migros - just be super careful if you use the microwave. burnt chocolate is NOT pleasant). 
1 package mini Reeses PB cups
1 package Reeses Pieces


You will need to multitask a bit, but the effort is worth it. 


If using the cookie mix, follow the directions then spread it in the bottom of a 9x13 pan (or close). Leave a room around the edges for the cookie to spread.  Cooking time and temp is your recipe or the box. The cookie should be cooked until just golden brown.  Remove from oven.


While the cookie base is cooking, prepare the rice krispy treats. 
1 bag of marshmallows and 3 tbsp butter mixed together at low heat until melted. 
Add the 6 cups of cereal and mix
If you wish to add some color, put a few drops of food coloring in with the marshmallow mixture. 


You will need to melt the caramels while doing this as well. It took about 10 minutes for mine to be melted - from the time I started the water boiling. They will remain liquid as long as they are over the heat and you continue stirring. 


When the cookie is done, spread the caramel over the top and press the rice krispies in (I mixed some of the reeses pieces into it as well). The caramel will hold the two pieces together. Drizzle your melted chocolate over the top (you can boil the bag in water or if you are better than I am at it, use your microwave). Drop Reeses PB cups over the top and sprinkle with the remaining Reeses Pieces. 


I suggest cutting into 12 squares (or treat size) as this is very rich.  If you think it might last longer than the day, store individually in wax paper and seal them in a bag for the fridge