#TurkishByHJ – Dolma

HJ Dolmas ready for steaming

HJ Dolmas ready for steaming

Meze for 5 people

Including: Babaganoush, Broad beans hummus, Fresh tomato & almond Dip, Dolma and flat crusty breads.

Ingredients:

  • 6-8 cabbage leaves (10p)

    Cabbage, tomato, potato, olives

    Cabbage, tomato, potato, olives

  • Small bunch of mint and coriander (50p)
  • 2 tomato (5p)
  • Salt
  • 2 big (any) potato (50p)
  • 10 black olives (20p)
  • Chilli flakes
  • 2 tablespoon vegetable oil
  • 6-8 toothpicks

Cost: £1.35.

Method:

The Dolma is usually made in Turkey with vine leaves stuffed with rice and other ingredients. For my version, I used Cabbage leaves and potato.

Since losing a % of the use on my left arm, I have learnt quite a lot about the peeling of some vegetables. Potato is one of the vegetables I no longer need to peel unless really essential… Did you know that potato skin is full of fibre and hold 20% of the nutritional value of the whole potato? I recommend reading on that.

Dolma mix

Dolma mix

So, for my dolma. I rinsed the potato them grated them in a bowl. To that I added: Chopped mint, Olives, coriander, tomato salt and 2 tablespoons of vegetable oil. Combine and set aside.

Remove the greenest (& strongest) leaves of the

Dolma mix 2

Dolma mix 2

cabbage and place in a deep bowl, then pour over it boiling water and leave it to soften for 5 minutes then remove from the water. Flick out the water and set aside to cool down for few minutes.

Once the leaves have cooled down. Lay them flat and place 1-2 tablespoons

Dolma mix 3

Dolma mix 3

of stuffing on each of the leaves before rolling tightly. Now secure the roll with a toothpick. Repeat until all the leaves are done.

Place all the dolma in the steamer, cover and cook for 20 minutes.

You can serve them whole or cut in 2.

Done.

#Whats4Lunch – The Salads 3

Carrot, Beet & chicken 1

Carrot, Beet & chicken 1

Beet carrot and chicken salad (total cost 31p)

Ingredients:

Ingredients

Ingredients

  • 1 chicken leg (left over) – Can be bought ready made
  • 10 to 15 pitted black olives – 5p (a jar of 700g cost 99p in the 99p store)
  • 10 cherry tomatoes – 11p (got about 30 -35 cherry tomatoes for 40p in Lidl)
  • 1 medium precooked beetroot – 10p (4 beetroots cost 40p in Lidl)
  • 100g grated carrot – 5p
  • Sea salt & pepper

    ingredients

    ingredients

  • Mayonnaise
  • Vegetable oil
  • Apple cider vinegar
  • Dry garlic

The unpriced ingredients are already available in the house.

 

Method:

For the vinaigrette:

Mix 1 teaspoon of real mayonnaise, 2 tablespoons vinegar, 2 tablespoon of oil, sea salt and a pinch of garlic granules. Whisk, taste and adjust seasoning. When it is ready, pour in a small jar.

Rinse the beetroot and thinly slice it.

Strip the meat off the chicken leg and flake it.

If you haven’t done so yet, peel and grate the carrot. Keep all elements separated for now. Do not rinse the pitted olive, but wash the tomatoes.

In the lunch box, be careful about the way you layer the elements of

Carrot, Beet & chicken 2

Carrot, Beet & chicken 2

the salad to avoid your carrot for example catching the colouring of the beetroot or the chicken turning red. When you are ready for your lunch, you want everything looking fresh and colourful.

Bearing that in mind, here is how I recommend that you layer your lunch box especially if beetroot is

Carrot, Beet & chicken 3

Carrot, Beet & chicken 3

involved: Put the beet in the bottom, add the olives and then the cherry tomato. Now, the chicken strips and finish off with the grated carrot on top.

At lunch time, just flip the content of the lunch bowl in your plate and add the vinaigrette. Enjoy!

Next up, the hot lunches and few sweets.

To see the previous salads, click here and here