Istanbul hotels review → Istanbul hotels with A la carte menu in restaurants
Istanbul hotels with A la carte menu in restaurants
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Imagine you are... the head-cooker of the restaurant where you usually have dinner
A Restaurant for All
The big advantage of Istanbul hotels is, of course, nourishment. And be sure, here you can always taste delicious and abundant meals. But sometimes your may wish something special. Something close to you. Particularly for such cases an Istanbul hotel owns special restaurant called "A la carte restaurant". It is a restaurant where you can order any dish you like. So you become as if the head-cooker of your dinner (in terms of providing the recipe, but not the cooking itself). And if your imagination fails you, the dinner you order will be outstanding. If you want it to be so, here are some friendly tips on choosing a recipe. Try to order...
Turkey chop with ham and cheese
Ingredients:
8 turkey chops,
100 g of butter,
3 tablespoons of vegetable oil,
8 slices of ham,
8 tablespoons of solid cheese, grated on small grater,
2 tablespoons of flour, pepper, salt.
Cooking:
Beat the meat, sprinkle it with salt and pepper, roll it in flour and fry it to the brown in the mixture of vegetable oil and butter. Place a slice of ham on each piece of meat, sprinkle it with cheese, roll the meat and heat it up until the cheese melts. Serve the dish with boiled potatoes and vegetable salad as a garnish.
Spanish potato omelet with mushrooms
The ingredients:
6 eggs
2 tablespoons of milk and cream mixture
0.5 teaspoons of salt
1/4 teaspoons of ground black pepper, a pinch of ground saffron
1 tablespoon of olive oil
1 tablespoon of butter
1 glass of field mushrooms (fresh) cut into large pieces
2 cloves of garlic,
2 glasses of potatoes, cut into cubes
2 tablespoons of chopped verdure
Cooking:
Heat oven to 230°C. Grease by fat a form sized 20x20x5 cm. In a small dish beat eggs with milk or cream, salt, saffron and pepper.
Take a large frying pan, heat olive oil and butter on medium fire, add mushrooms and garlic, in five minutes add potato cubes. Mix, cover with lid and cook for 10 minutes on medium fire (until the potatoes are ready), mixing the mass from time to time. Remove from fire, sprinkle verdure of parsley or onion over the potatoes.
Put the potatoes and mushrooms in the baking form. Pour beaten eggs on top, trying to cover all the potatoes. Bake for 15 minutes, until the golden crust of the omelet. Take the form out of the oven; wait until it cools till room temperature during 5 minutes, then cut the omelet into small pieces. Serve the omelet warm.
Veal with apple sauce and cowberry
Ingredients:
veal (1 gammon from the hind leg),
1 tablespoon of oil,
1 kg of cowberry or cranberry,
1.5 kg of apples,
Salt by taste,
1 kg of sugar.
Cooking:
Wash the meat, clean it of films, rub it with salt, fry from all sides in melted fat, move it to a pan, pour over the fat in which the meat was fried. Put the meat into a well heated oven and fry it, frequently adding juice; fry for 3-4 hours depending on the size of ham. Cut the ready veal into thin slices, add the remained juice. Serve hot or cold without the juice. In both cases serve the veal apple and cowberry (or cranberry) sauce.
Preparation of the sauce:
Weld cowberry, strain it off water through a colander. Add sugar to the puree, boil it, add apples cut into slices and without seeds. When apples become soft, cool the sauce and serve it cold.
As you see, "A la carte" restaurants in Istanbul hotels provide a unique opportunity to taste the kind of meals you desire.
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