APPLE AND YOGURT FACE CLEANSER

INGREDIENTS

• 2 tbsp natural yogurt
• half an apple peeled and sliced
• 1 tsp lemon juice
• 5 drops of lavender essential oil
• 10 drops of rosemary MT
• 2 tsp runny honey or maple syrup
• 1 tsp rice flour or corn flour

1) Place slices of apples, yogurt, honey, lemon juice  in a blender and make a pulp.

2) Add the rice flour with a spoon and mix.

3) Mix lavender and rosemary drops and stir.

4) Massage the mixture over the face then rinse thoroughly with warm water.

NOT : This cleanser will keep in the fridge for 3-5 days in an airtight container.

YAGSIZ REVANI

MALZEMELER

• 3 buyuk yumurta
• 100 g seker
• 150 g ince irmik
• 1 cay kasigi kabartma tozu
• 2 cay kasigi vanilya.

Serbet icin

• 2- 3 cay bardagi saf portakal suyu

1) Yumurtalari ve sekeri  ya robotta yada telle elde iyice cirptiktan sonra, irmigi kabartma tozu ile eleyin.

2) Yumurta ve seker karisimini irmikle karistirin ve vanilya ilave edin.

3) Yaglanmis bir tepsiye hamuru dokun ve onceden isitilmis firinda 190 C de 30 dakika pisirin.

4) Firindan cikan revaniyi 5 dakika dinlendirdikten sonra karelere kesip soguk portakal suyunu uzerine dokun.

5) Buz dolabinda soguduktan sonra servis yapin. Afiyet olsun.

YENILEN  CICEKLER

Gordugunuz gibi bugun ben revaniyi ciceklerle susledim. Internetten bilgi alarak arzu ettiginiz yenilebilen cicekleri toplayip yumurta aki ve seker serperek  kurutun sonra sus olarak kullanin. 1 yumurta akini cirpin ve fircayla ciceklerin uzerine surun. Sonra uzerlerine seker serpin ve bir tepside bir kac saat veya 1 gun kurutun.

HOMEMADE TURKISH DELIGHT ( ROSE )- GUL LOKUMU

When I make Turkish Delight at home, the smell of rose oil takes me back to my home town of Isparta where I grew up in Turkey. During rose season in Isparta, rose fields stretch for miles and produce a wonderful fragrance all through the town. It is the only place in whole of Turkey where roses are grown purely for making rose oil and rose products. Rose oil has been exported from Isparta to France and many other countries for perfume making. Also the best rose Turkish Delights are made in the Isparta region as well as rose water and rose jam.

INGREDIENTS

• 1 kg sugar
• 1400 ml water

For the paste

• 90 g corn or wheat starch
• 1 tsp cream of tartar
• 350 ml water

For the colour and aroma

• 2-3 drops of rose oil
• natural red food colouring ( optional )

For dusting the Turkish delight

• 150 g icing sugar
• 50 g wheat starch

METHOD

1) Place sugar and water in a heavy pan and bring it to boil. Then turn the heat to medium and continue boiling the syrup for 1 hour.

2) Mix wheat starch with cream tartar and make a paste with 350 ml water.

3) Take one soup ladle of syrup and mix it with the starch mixture to warm it up.

4) Pour the starch mixture into the pan of boiling syrup. Bring it to boil, stirring continuously.

5) When syrup and starch mixture boils, turn the heat to low and simmer it for further 1 hour and 10 minutes, stirring occasionally so it wont stick to the bottom of the pan.

6) When it is pale yellow in colour and glue like in constancy, turn the heat off.

7) Add the rose oil drops and red food coloring with a tooth pick. Mix it well with a wooden spoon and pour it into lightly greased and wax paper lined, square dish 23cm x 23 cm. Sprinkle the top with some wheat starch and set aside to cool for 24 hours.

8) Mix icing sugar and starch for coating.

9) Tip Turkish delight on a clean surface dusted with sugar and starch mixture. Cut it into slices with a knife dipped in, sugar and starch mixture.

10) Coat them in plenty of icing sugar and starch mixture before serving. Makes 90 - 100 Turkish delights depending on the size you cut them. Leave them on a tray for 2-3 days to dry out before storing them in a box on single layer.

COOK'S NOTE : Use a candy thermometer if you have one and insert into the pan towards the end. 235F, 113C is an ideal temperature for the lokum.

Add nuts or different fruit aromas that you prefer at the end of cooking.

TURK LOKUMU TARIFI VE CESITLERI. ( EV YAPIMI )

Merhabalar, bir haftadir lokum yapiyorum dersem inanirmisiniz. Once lokum yapmak kolay olur diye dusundum ama, kivamini dengelemek bayaa zor bir olay. Tam kivamini buluncaya kadar birkac kilo sekere yazik oldu diyebilirim ama sonunda basarabildim, onemli olan bu tabii. Az kaynatinca yeterince sert olmuyor, cok kaynatinca sert olup kesilmiyor, bayaa ugrastim ve simdi tam ayarini bulunca tarifi sizlerle paylasmak istedim.

MALZEME

• 1 kilo seker
• 4 bardak su ( 1 bardak = 350 ml )
• 90 gr nisasta
• 1 kahve kasigi krem tartar
• 1 bardak su
• findik, ceviz, hindistan cevizi,
• 2 yemek kasigi gul suyu
• istediginiz renk ve aroma
• 2 cay bardagi pudra sekeri
• 1 cay bardagi nisasta

YAPILISI

1) Once sekeri 4 bardak su ile seker eriyinceye kadar hizli ateste kaynatin. Bir tasim kaynadiktan sonra ocagi orta atese getirin ve surubu 1 saat kaynatin.

2) Derin bir tasda bugday veya misir nisastasini krem tartarla karistirin. 1 bardak su ile ezin.

3) Surubun kopuklerini alip, surupdan kepce ile, hazirlanan nisastaya 2 kepce sicak surup ilave edin. ( Nisasta karisiminin ilimasi icin )

4) Nisasta karisimini kaynayan suruba ilave edin ve hizli ateste bir tasim kaynatin. Kaynadiktan sonra bu sefer ocaginizi iyice hafife ayarlayip lokum karisimini 1 saat ve 10 dakika yavas yavas pisirin. Gul suyu kullanacaksaniz, 2 yemek kasigi gul suyunu son 10 dakikada ilave edin. Dibine yapismamasi icin arada tahta kasikla lokumu karistirin.

5) Sari renk ve sakiz kivaminda olunca ocaktan alin ve istediginiz renk, aroma, findik, ceviz ilave edin. Dokeceginiz tepsi veya tabagi hafif yaglayin ve yagli kagidi tepsiye gore kesin ve kagidi da yaglayin. Lokumu hazirlanan tepsiye dokun. Uzerine biraz nisasta serpin, serin bir kenarda sogumaya birakin. ( Gul suyu kullanacaksaniz, ocaktan almadan 10 dakika once ilave edin. ( 2 yemek kasigi.)

6) 24 saat bekledikten sonra, 2 cay bardagi pudra sekerini 1 cay bardagi nisasta ile karistirin. Un ve nisasta carisimi olan bir zeminde lokumu kesin veya rulo yapip arasina ceviz koyun ve kesin. Eger sade istiyorsaniz, karelere kesin, pudra sekeri ve nisasta karisimi ile harmanlayin. 1 - 2 gun tepside bu karisimin icinde birakin sonra kutulara tek sira halinde yerlestirin. ( Hemen yenip bitmezse tabii!!!)

Bu olculerden 90 - 100 kadar lokum cikiyor.

AFIYET OLSUN.

NOT: Seker veya recel dereceniz varsa, 2 saat pisirdikten sonra dereceyi lokum karisimina batirip derecesini olcebilirsiniz. 113C en uygun kivami oluyor. Dereceniz yoksa yukarda bahsettigim gibi tam 2 saat 10 dakika sonra lokumunuz hazirdir.

SARDINES WRAPPED IN VINE LEAVES

The vine leaves I am using today is from our  vineyard in Turkey. We only pick  the fresh and young leaves and then preserve them with salt. We sprinkle salt on each leaf and stack them up on top of each other, in piles until we use all the leaves. Then store them for winter in air tight containers. It will keep moist and in perfect condition for months. When I bring them to England, I keep them in the freezer and use them as I need them. 

INGREDIENTS

• 8 fresh sardines, gutted and washed
• 8 vine leaves, fresh or preserved
• 2 tbsp olive oil
• 1 tbsp lemon juice
• salt and black pepper
• extra oil for brushing

1) Mix 2 tbsp olive oil, 1 tbsp lemon juice, salt and pepper in a bowl.

2) Pat dry the sardines and brush them with  above mixture of oil and lemon juice.

3) Spread the vine leaves out and wrap the sardines on each leaf.

4) Brush each leaf with oil and place seam side down to prevent from unravelling.

5) Cook the sardines on the barbecue or griddle pan for 3-4 minutes each side until the vine leaves are charred.

6) Serve with grilled vegetables and lemon wedges.

REVANI (Turkish semolina cake with syrup)

INGREDIENTS

For the syrup

• 2 cups sugar
• 3 cups water
• 1 tbsp lemon juice

For the cake

• 2 cups plain flour
• 2 cups fine semolina
• 2 tsp baking powder
• 3 eggs, whisked
• 2 cups caster sugar
• 2 cups natural yogurt
• 1/2 cup oil or melted butter
• 1 tbsp orange rind
• coconut or chopped nuts for decorating

METHOD

1) First make the syrup. Bring water and sugar to boil then simmer for 15 minutes. Then add the lemon juice and set aside to cool.

2) Sieve the flour add baking powder and semolina, set aside.

3) Whisk sugar with the eggs until it is slightly foamy. Add yogurt, butter and whisk with an electric mixer or wire whisk.

4) Gently fold in the flour, semolina and orange zest.

5) Pour the mixture into a greased baking tin 34cm x 24cm and spread out evenly.

6) Bake the cake in pre heated oven 170 C  for 35- 40 minutes or until it is golden brown on top.

7) Let the cake rest for 5 minutes and then cut into squares or diamond shaped slices. Pour the cool syrup over the hot cake and let all the syrup soak into the cake.

8) Place the cake into the fridge for 2-4 hours. Serve chilled. Decorate with desiccated coconut or chopped nuts before serving. Also very good, served with whipped cream or ice cream.

NOTE : This cake is also nice, baked with added chopped almonds or pistachios.  Add 1/2 cup of nuts  to the ingredients, if you wish.

 

VEGETARIAN RICE WITH ALMONDS

YOU NEED

• 2 shallots, finely chopped
• 2 tbsp oil
• 4 mushrooms, diced
• 1 -2 tsp currants
• 1/2 tsp cinnamon
• 1/2 tsp coarsely ground black pepper
• 1 cup rice, washed 2-3 times
• 2 cups hot water or vegetable stock
• 1 tbsp lemon juice
• salt
• fresh dill, chopped
• handful of flaked almonds

1) Fry the shallots in a non stick pan with oil. Add mushrooms, currants, cinnamon and black pepper, stir.

2) Add the rice and coat it well with the spices. Add hot water and salt. Mix once and bring the rice to boil.

3) Add the lemon juice and cover. Turn to heat to low and steam the rice for 12-15 minutes until it is cooked.

4) In the mean time, dry roast the almond flakes in a non stick frying pan for a minute or two, until just turning brown. Set aside.

5) Take the rice off the heat and add chopped dill and mix. Place the lid back on and  let the rice rest for 10 minutes.

6) Sprinkle the rice with roasted almonds before serving.

SUCUKLU FASULYE (beans with sun dried tomato and spicy sausage))

INGREDIENTS

• 2 Cups pre-cooked white beans
• 1 tbsp olive oil
• 1 onion, chopped finely
• 1 clove of garlic
• 2 tbsp sucuk (spicy sausage ), diced
• 2 tbsp sun dried tomato, diced finely
• 2 tsp tomato paste
• splash of water
• salt and pepper to taste
• fresh, chopped parsley to garnish.

1) Heat the oil in a non stick frying pan and the onions. Cook the onions until lightly browned.Add garlic and sausages and stir.

2) Add tomatoes and tomato paste together with same water. Mix.

3) Add the beans to the pan and mix to coat. Add little more water just to cover the beans.

4) Bring the beans to boil and simmer for 5 minutes.

5) Add salt and pepper to taste and take off the heat.

6) Sprinkle with handful of fresh parsley just before serving.

SMOKED FISH WITH SPINACH

 YOU NEED

• 2 fillets of smoked cod or haddock
• skimmed milk
• half a packed spinach leaves
• 2 tbsp oil
• 1 leek, diced
• 1 tbsp pine nuts
• 1 tbsp fresh dill  and parsley
• red chili flakes
• salt and pepper to taste

1) Wash the fish and drain. Place the fillets in a pan with the milk to cover the fish and heat gently. When it boils, turn the heat to low and cook the fish for 5 minutes. Take the fish out, set aside.

2) Saute the chopped leeks in the oil for couple of minutes. Add the spinach and stir. Cook for further 2 minutes with the herbs and the pine nuts. Add chili pepper and season with salt.

3) Divide into 2 serving plates . Flake the fish and place it on top the spinach and leek. 

4) Sprinkle with paprika or chili flakes and decorate with dill before serving.

HASHASLI KATMER

Merhaba arkadaslar,

Hashasli katmer denince cokuklugumu hatirlarim guzel anilarla. Isparta ve yoresinde hashasli katmer evlerde, ozel gunlerde ve ozellikle  bayramlarda, muhakkak yapilir. Aslinda katmer mayali hamurla yapilir ama ben vaktim az oldugu zamanlar bu usulle yapiyorum ve bayaa yumusak oluyor. Umarim sizde begenirsiniz.

MALZEMELER : 2 KATMER ICIN

• 400 g ( 4  fincan ) un
• 1 tatli kasigi tuz
• 250 ml ( 1 fincan ) sut ve ilik su karisimi
• 1 yemek kasigi zeytin yagi
• 1 yumurta

Ici icin

• 2 fincan cekilmis veya dovulmus hashas
• 6 yemek kasigi yag

YAPILISI

1) Un ve tuz elenir. Bir kabin icinde yumurta, yag,  sut ve su karistirilir. Bu karisimla hamur yapilir. Iyice ozlestirilir. Uzeri nemli bir bezle ortulur ve 10-15 dakika bekletilir.

2) Hamur iki parcaya ayrilir. Her parca unlanarak 30 - 35 cm capinda acilir.

3) Hashas ve yag karistirilip acilan hamurlara paylastirarak yayilir ve rulo seklinde sarilir, yukarida goruldugu gibi.

4) Ikinci defa hamur tekrar merdane ile acilir. Bu sefer 20- 22 cm capinda.

5) Her iki tarafi az yaglandiktan sonra sacta veya yanmaz tavada ,kisik atesde her iki tarafi  10- 12 ser dakika pisirilir.

6)Pisen katmerler ust uste konup temiz bir bezle ustu ortulur. Biraz soguyunca servis yapilir.

NOT : Bazi yorelerde hashasa sekerde katiliyor. Tatli isterseniz bir iki tatli kasigida seker ilave edin hashas ve yag karisimina.

Olcu olarak uluslar arasi olcu CUP = CAY FINCANI kullandim.

1 cay fincani un= 100 gram.

AFIYET OLSUN.

CHOCOLATE AND ORANGE CAKE

It was my daughter's birthday and enjoyed making this cake with chocolate drops, orange zest and orange juice. The cake was nice and moist and had a  good texture with a fresh orange flavour. Cake covering was rich with double cream and chocolate but we all enjoyed it as a special treat. I decorated the cake with apple blossoms but decorate as how you like with chocolate or butter icing.

INGREDIENTS

• 4 cups flour
• 3 tsp baking powder
• pinch of salt
• 1 cup butter, softened
• 1 cup caster sugar
• 4 eggs, separated
• 1 1/4 cups of fresh orange juice
• grated rind of 1 orange
• 100 g chocolate drops

For the cake covering

• 200 ml double cream
•  200 g dark chocolate

METHOD

Sift flour with salt and baking powder. Set aside.

Separate the eggs.

Grate the orange .

Grease and flour a 25 cm kugelhopf  ring tin

Preheat the oven to 180 C, 160 Fan setting.

1) Cream the butter and sugar in a bowl until light and fluffy with a hand held mixer. Add egg yolks one at a time whisking after each addition.

2) Fold the sifted flour with salt and baking powder into the creamed mixture. Add the orange juice mixing with a metal spoon. Stir in the orange rind and chocolate drops.

3) Whisk the egg whites  in a separate bowl until it is at soft peak stage and fold them into the mixture.

4) Pour into the prepared mould and bake in preheated oven for 45-50 minutes. 

5) Rewove the cake from oven and cool for 10 minutes in the tin. Then invert the cake onto a wire rack to cool for further 15- 20 minutes or until it is completely cool.

MAKE THE CHOCOLATE COVERING

1 )Bring cream to boil in a pan. Break chocolate into small pieces. Place the chocolate pieces into a heatproof  bowl and pour the hot cream over the chocolate. Place the bowl with  cream and chocolate mixture over a pan with hot water. Bring water to boil and melt the chocolate gently, stirring all the time. When chocolate is completely melted, take of the heat.

2) Let it cool until just runny enough to pour the chocolate sauce over the cake.

3) Let the chocolate set before decorating the cake.