Home & Living
Try out three mouthwatering recipes.
Turkey is rich in fascinating culture – a fusion of European and Middle Eastern customs and traditions. The local culinary delights are a reflection of this diversity, with delicious dishes to cater for all tastes and preferences. This land also boasts a Mediterranean climate, which is perfect for growing a wide range of fresh fruits and vegetables, as well as for sitting outside at mealtimes – no wonder this land is such a magnet for tourists! Four ABOs from Turkey proudly share their favourite dishes for you to follow with confidence, using products from iCookTM. Try them out and, just like in Turkey, sit outdoors around the table with your dinner guests this summer!
iCook products used: 4L Stock Pot with Lid; 5-Piece Knife Set; Mixing Bowl
Ingredients: 300 g fusilli pasta; 10 sun-dried tomatoes; 300 g chicken fillet; 6 large white mushrooms; 3 cloves garlic; 200 ml cream; salt and pepper; 3 glasses eSpringTM water
Using the iCook Santoku Knife, chop the chicken into large pieces, finely chop garlic, halve the mushrooms and sun-dried tomatoes.
Heat the iCook 4L Stock Pot and add olive oil. Fry chicken until golden. Add garlic and sun-dried tomatoes and stir. Stir in mushrooms.
Add eSpring water, season and allow to boil, then stir through cream. Add Italian fusilli pasta. Simmer for 30 minutes, stirring occasionally until the cream gets thicker.
Orhan says: “The ingredients in this dish work so well together and the pasta is cooked without boiling, so absorbs all the flavours. I cook this recipe for dinner a few times a month – and it’s perfect for iCook demonstrations!”
iCook products used: 5-Piece Knife Set; Multi-Purpose Shears; Mixing Bowl; 8L Stock Pot with Lid
Ingredients: 6 lamb chops; 6 artichoke slices; 300 g minced beef; 2 onions; 200 g rice; 100 g fine bulgur; ½ bunch parsley; 200 g vine leaves; 1 tomato, chopped; 1 dessert spoon cumin; 1 teaspoon turmeric; 1 tablespoon tomato sauce; 110 ml olive oil; 2 garlic cloves; salt; black pepper
Chop beef, onions, garlic and tomatoes with the iCook Knife and snip parsley using the Multi-Purpose Shears.
Mix all together with bulgur, rice, seasoning, spices and olive oil in the Mixing Bowl.
Knead for 10–15 minutes, then fill and roll vine leaves.
Place three lamb chops in the iCook Stock Pot. Place artichokes on top, followed by two layers of vine leaves and again lamb chops and artichokes, then two more layers of vine leaves.
Add olive oil and tomato sauce.
Cook on the hob on a high heat, then allow to simmer for 40 minutes.
Nurhan says: “It’s great to show during demonstrations how three ingredients with normally different cooking times can be cooked simultaneously in an iCook pot. I cook this dish on special occasions as guests love it!”
iCook products used: 5-Piece Knife Set; 4L Stock Pot with Lid
Ingredients: 165 g black-eyed beans (drained); 3 handfuls of salad leaves; ¼ red cabbage; 3 tablespoons pomegranate seeds; 2 tablespoons walnuts; 2 tablespoons Modena balsamic vinegar; 2 tablespoons olive oil; salt; lemon; cinnamon; cumin
Cook the beans in iCook 4L Stock Pot with a little water for 30 minutes then transfer to the Mixing Bowl.
When the beans are cool, chop salad leaves and red cabbage with the iCook Knives. Add to the pot with pomegranate and walnuts.
Stir in lemon, olive oil, Modena balsamic vinegar, salt, cinnamon and cumin, then season as required.
Nuran and Şule say: “This is easy to prepare and full of protein. Black-eyed beans boiled in the iCook pot retain their taste and vitamins. We make this at least once a month and it’s ideal for showing how a healthy meal can be prepared using iCook, and how the knives are perfect for chopping the vegetables.”
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