John Myers
Contents
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Alpîranî
Kartolên helîse
- 1 kg Potatoes
- Xwê
- 50 g Runê nîvişk
- 250 ml Şîr
- Nutmeg
Glazed shallots
- 500 g shallots
- 30 g Runê nîvişk
- 2 çerm rûn
- Bîbera xwê
- 1 tsp Îekir
- 1 çerm Aceto Balsamico Rosso (vinegar)
Oven pumpkin
- 1 piçûk Kûçikê Hokkaido
- 1 tsp Paprika toz
- 0,5 tsp Garlic granules, onion granules, salt
- 0,25 tsp Coriander seeds, chilli flakes
- 1 Msp Cumin seeds, black pepper, oregano
- 1 çerm Zeyta zeytûnan
Mushroom pan
- 1 kg Mushrooms Mixed
- 3 Tilî Sîr
- 2 kevçîyê xwar kirin Kîvarê çêdikin
- 3 çerm Zeyta zeytûnan
Telîmata
Kartolên helîse
- For the mashed potatoes, peel the potatoes, cut them into pieces and cook them in salted water.
- Pour off the water, add butter, milk and a little nutmeg and cover with the lid. Place the saucepan on the switched-off plate and let the butter and milk warm up.
- When the butter has melted, use a potato masher to mash the potatoes. Possibly season with a little salt.
Glazed shallots
- Peel the shallots and cut into short strips that are not too thin.
- Heat the butter and oil in a pan and slowly fry the shallots until they have taken on a good color.
- Season with salt, pepper, sugar and vinegar and season to taste.
Oven pumpkin
- Wash the Hokkaido pumpkin, cut in half lengthways, core and cut into eighths.
- Mix the spices and grind them finely or use a mortar.
- Season the pumpkin eight with the spice mixture, then mix in a little oil and spread on a baking sheet.
- Cook at 180 ° for about 15 to 20 minutes.
Mushroom pan
- Clean the mushrooms and cut into bite-sized pieces.
- Peel the garlic, remove the seedling and press through the press.
- Add the garlic, mushroom seasoning and olive oil to the mushrooms and mix well. Put in a deep tray.
- Put the pumpkin in the oven and cook for 15 to 20 minutes.
