tag:blogger.com,1999:blog-85067264080898063852024-03-13T21:15:48.960-07:00Fahriye's KitchenUnknownnoreply@blogger.comBlogger235125tag:blogger.com,1999:blog-8506726408089806385.post-20008494360855380172010-05-21T23:19:00.000-07:002010-05-22T00:03:09.581-07:00CARROT AND COCONUT MUFFINS(havuc ve hindistan cevizli muffin)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_NFJMZ2QTfNo/S_d3r7l4SxI/AAAAAAAABUY/bzdO3RLzvFM/s1600/IMG_1903.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 224px;" src="http://1.bp.blogspot.com/_NFJMZ2QTfNo/S_d3r7l4SxI/AAAAAAAABUY/bzdO3RLzvFM/s400/IMG_1903.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5473975468706777874" /></a>Muffins are so easy and quick to make when unexpected guests arrive. Also low calorie as far as the cakes go. This is my own recipe that was created mainly to suit my taste. If you find it is not sweet enough or you would prefer to add more oil to it, it should be just fine to do that.<div><br /></div><div><span class="Apple-style-span" style="color:#990000;">DRY INGREDIENTS</span></div><div><ul><li>2 cups flour</li><li>2 tsp baking powder</li><li>1 tsp mixed spice or cinnamon</li><li>pinch of salt</li><li>1/2 cup dry coconut</li></ul><div><span class="Apple-style-span" style="color:#990000;">WET INGREDIENTS</span></div><div><ul><li>1 cup grated carrot ( 1 whole medium )</li><li>2 medium bananas ( mashed )</li><li>2 eggs, whisked</li><li>7 tbsp corn oil</li><li>5 tbsp sugar</li><li>1/2 cup milk</li><li>Sugar and cinnamon mixture for sprinkling.</li></ul><div><span class="Apple-style-span" style="color:#990000;">1)</span> Preheat oven 200 C, 180 Fan setting. Grease the muffin tin or use paper cases.</div><div><span class="Apple-style-span" style="color:#990000;">2)</span> Sieve the flour with baking powder, cinnamon and salt. Mix the coconut in.</div><div><span class="Apple-style-span" style="color:#990000;">3)</span> Mix wet ingredients together.</div><div><span class="Apple-style-span" style="color:#CC0000;">4)</span> Add WET ingredients to DRY and fold it in gently. Do not over mix.</div><div><span class="Apple-style-span" style="color:#CC0000;">5)</span> Fill the muffin cases 3/4 full. Sprinkle the muffins with sugar and cinnamon. Bake for 25 - 3o minutes.</div><div><span class="Apple-style-span" style="color:#CC0000;">6)</span> Cool on a wire rack before serving.</div></div><div><br /></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506726408089806385.post-39243168309823238172010-04-12T20:10:00.000-07:002010-04-12T20:55:22.610-07:00PARTY FOOD (RICE WITH CHICKEN,SPICY SAUSAGE& PRAWNS)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_NFJMZ2QTfNo/S8PgzmRWQgI/AAAAAAAABUQ/DQ6CwVoFqAQ/s1600/IMG_1686.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_NFJMZ2QTfNo/S8PgzmRWQgI/AAAAAAAABUQ/DQ6CwVoFqAQ/s400/IMG_1686.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5459454350354432514" /></a><br /><div>This dish is always a favorite when family and friends get together for special occasions. it is very similar to paella but made with basmati rice and Turkish spicy sausage SUCUK. </div><div>It is a kind of feel good dish that so nice to make. I serve it as a main mail with salad or one of the hot dishes at a party.</div><div><ul><li>First I pan fry the CHICKEN TIGHTS (4 or 6 depending on how many people.) Add little water and cook the chicken pieces for 10 minutes, set aside.</li><li>Then chop 1-2 large ONIONS and brown them in oil in a large frying pan or wok.</li><li>Transfer chicken tights into the wok.</li><li>Add 1 or 2 cups of BASMATI RICE and stir with onion for a minute or so. Add pinch of TURMERIC and CHILI PEPPER to taste.</li><li>Add hot WATER or STOCK ( 2 cups of water for 1 cup of rice ), some SALT to taste.</li><li>At this point, add some VEGETABLES that you like. ( corn, peas, peppers )</li><li>Bring it to boil, then turn the heat to low to simmer.</li><li>Add SUCUK or SPICY SAUSAGE slices on top. Cover and simmer for 20- 30 minutes until the rice is cooked.</li><li>Add cooked PRAWNS 5 minutes before the cooking time ends.</li><li>Sprinkle with CHIVES or SPRING ONIONS just before serving.</li></ul><div>NOT: Chicken tights are best for this dish as they are not so dry.</div><div> Use any spicy sausage instead of sucuk.</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506726408089806385.post-28934716262399615052010-03-19T05:58:00.000-07:002010-03-19T06:54:25.052-07:00WALNUT, OLIVE, CHEESE AND POTOTO CIABATTA BREAD<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_NFJMZ2QTfNo/S6N1c98mXLI/AAAAAAAABUI/cb69vbCJCjA/s1600-h/IMG_1636.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_NFJMZ2QTfNo/S6N1c98mXLI/AAAAAAAABUI/cb69vbCJCjA/s400/IMG_1636.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5450329114573954226" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_NFJMZ2QTfNo/S6N1R1jID6I/AAAAAAAABUA/DkurRkRQ_w0/s1600-h/IMG_1624.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_NFJMZ2QTfNo/S6N1R1jID6I/AAAAAAAABUA/DkurRkRQ_w0/s400/IMG_1624.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5450328923341066146" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_NFJMZ2QTfNo/S6N1IGgevbI/AAAAAAAABT4/9r8400DNXmk/s1600-h/IMG_1622.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_NFJMZ2QTfNo/S6N1IGgevbI/AAAAAAAABT4/9r8400DNXmk/s400/IMG_1622.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5450328756094680498" /></a>Last week, when it was my baking day, i thought of making ciabatta bread with different flavours in them. I usually bake at least 3-4 to freeze for future use. So I made one loaf with mashed potatoes in, the other with chopped walnuts ( my favorite ), the third Butch was with black olives and the forth one with grated cheese. I used the no knead method that I love and found it so easy to do. Just make four batches of the master recipe of ciabatta bread then mix handful of walnuts, olives, cheese and boiled grated potato in each batch.<div><br /></div><div><span class="Apple-style-span" style="color:#CC0000;">MASTER RECIPE FOR CIABATTA BREAD</span> by chef of foodwishes.</div><div><ul><li>3 1/2 cup white flour</li><li>1/2 cup wholemeal flour</li><li>1/4 tsp yeast</li><li>1 1/2 tsp salt</li><li>2 cups of lukwarm water</li><li>chopped walnuts, cooked and grated potatoes, </li><li>chopped black olives, grated cheese.</li></ul><div><span class="Apple-style-span" style="color:#CC0000;">1)</span> Mix flour, yeast, salt with the water, mix to make a sticky dough. Add the walnuts.Cover with cling film or foil and set aside for 16-18 hours. ( Make 3 more batches of the dough using measurements above to use for olives, potato and cheese ciabatta bread.)</div><div><span class="Apple-style-span" style="color:#CC0000;">2)</span> After 18 hours punch down the dough with a spatula to take the air out.</div><div><span class="Apple-style-span" style="color:#CC0000;">3)</span> Lay a cling film on the work top. Sprinkle flour on the cling film, scrape the dough on the cling film and make it long, flat dough with your hand.</div><div><span class="Apple-style-span" style="color:#CC0000;">4)</span> Grease baking sheet with oil and sprinkle with cornmeal generously.</div><div><span class="Apple-style-span" style="color:#CC0000;">5)</span> Flip the dough over in the baking tray. Sprinkle some flour on top. Cover with floured tea towel and let it rest for 2 hours.</div><div><span class="Apple-style-span" style="color:#CC0000;">6)</span> Preheat the oven to 220 c, 200Fan setting. Cook 2 ciabatta together on the same shelf for 35-45 minutes. Cool on wire rack before cutting for serving.</div><div><br /></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506726408089806385.post-67010170688736913202010-03-07T12:31:00.000-08:002010-03-08T02:01:26.664-08:00LOW SUGAR, LOW CALORIE MERINGUES<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_NFJMZ2QTfNo/S5QNcEY6edI/AAAAAAAABTo/ucqH075bmYI/s1600-h/IMG_1746.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_NFJMZ2QTfNo/S5QNcEY6edI/AAAAAAAABTo/ucqH075bmYI/s400/IMG_1746.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5445992625263507922" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_NFJMZ2QTfNo/S5QNQhEQnVI/AAAAAAAABTg/rlxJ8SEiOFI/s1600-h/IMG_1745.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_NFJMZ2QTfNo/S5QNQhEQnVI/AAAAAAAABTg/rlxJ8SEiOFI/s400/IMG_1745.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5445992426803076434" /></a><br /><div>Today I have been experimenting and making meringue nests using splende, low calorie sweetener. I used the normal recipe for pavlova and used 1 cup of splende instead of caster sugar. Although it is not the same texture as normal nests,( these were a lot lighter in texture) I am pleased with the result and it is delicious mixed with low fat yogurt and fruit puree or light jam mixed with water and poured over the top. I find the meringues little bit too sweet so I sprinkle them with cinnamon which was a nice change from plain version. These meringue nests will be very low in calories when you consider 2 calories per teaspoon splender compared to 20 calories in a teaspoon of normal sugar.</div><div><br /></div><div><span class="Apple-style-span" style="color:#CC0000;">INGREDIENTS</span></div><div><ul><li>3 egg whites at room temperature</li><li>1 cup Splenda low calorie sweetener( 10 tbsp )</li><li>1 level tsp cornflour</li><li>1/2 tsp vinegar</li><li>10 walnut halves, roughly chopped</li><li>Cinnamon for sprinkling</li></ul><div><span class="Apple-style-span" style="color:#CC0000;">1)</span> Grease and line a large baking tray with greaseproof paper. Preheat the oven at 150C. </div><div><span class="Apple-style-span" style="color:#CC0000;">2)</span> Beat the egg whites in a large bowl until it forms soft peaks. If you turn the bowl upside down and it is not sliding down then it is ready to add the sugar.</div><div><span class="Apple-style-span" style="color:#CC0000;">3)</span> Add the sugar spoonful at a time, whisking after each addition.</div><div><span class="Apple-style-span" style="color:#CC0000;">4) </span>When all the sweetener is in, whisk in the cornflour and the vinegar.</div><div><span class="Apple-style-span" style="color:#CC0000;">5)</span> Fold in the chopped walnuts.</div><div><span class="Apple-style-span" style="color:#CC0000;">6)</span> Spoon meringue on the the baking tray and turn the heat to 140C. Bake the meringues for 35-40 minutes and leave them in the oven to cool after you turn the oven off. I baked these on 125 C fan setting for 40 minutes.</div><div><span class="Apple-style-span" style="color:#CC0000;">7)</span> Sprinkle with cinnamon when they all cooled and store in a jar.</div><div><br /></div><div><span class="Apple-style-span" style="color:#CC0000;">NOTE</span>: I used the egg yolks as <span class="Apple-style-span" style="color:#CC0000;">HAIR MASK</span>. Just mix 3 egg yolks with 3 tsp or more of olive oil( depending on your hair type) and apply to your hair. It is great as a conditioner. Wash it off thoroughly after 20-30 minutes.</div><div><br /></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506726408089806385.post-29633753368951581002010-03-01T08:05:00.000-08:002010-03-01T08:42:42.865-08:00FONDUE WITH DUTCH CHEESES<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_NFJMZ2QTfNo/S4vmChvQxSI/AAAAAAAABTY/X0XNJ7RYOe8/s1600-h/IMG_1721.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_NFJMZ2QTfNo/S4vmChvQxSI/AAAAAAAABTY/X0XNJ7RYOe8/s400/IMG_1721.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5443697505698104610" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_NFJMZ2QTfNo/S4vl45fpfWI/AAAAAAAABTQ/b8bAkAVl-ig/s1600-h/IMG_1725.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_NFJMZ2QTfNo/S4vl45fpfWI/AAAAAAAABTQ/b8bAkAVl-ig/s400/IMG_1725.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5443697340276374882" /></a><br /><div><span class="Apple-style-span" style="color:#CC0000;">INGREDIENTS</span></div><div><ul><li>450 g Edam or Gouda cheese, grated</li><li>150 ml dry white wine</li><li>1 clove of garlic, crushed</li><li>1 tsp lemon juice</li><li>2 tbsp chopped parsley</li><li>2 tbsp sherry</li><li>1 tbsp cornflour</li><li>pinch of paprika</li><li>pinch of chili pepper</li><li>French bread cubes for serving.</li></ul><div><span class="Apple-style-span" style="color:#CC0000;">1)</span> Place wine, garlic, parsley and lemon juice in the fondue pot or a small saucepan, stir and add the grated cheese.</div><div><span class="Apple-style-span" style="color:#CC0000;">2)</span> Place the pot or saucepan on the hob at a LOW heat and cook until the cheese melts, stirring occasionally.</div><div><span class="Apple-style-span" style="color:#CC0000;">3)</span> Mix cornflour with sherry to make a smooth paste in a small bowl. Add paprika and chili pepper.</div><div><span class="Apple-style-span" style="color:#CC0000;">4)</span> Stir in the cornflour mixture into the pot with the cheese.Stir and take off the heat when it begins to bubble.</div><div><span class="Apple-style-span" style="color:#CC0000;">5)</span> Serve immediately with cubes of french bread.</div><div><br /></div><div><span class="Apple-style-span" style="color:#CC0000;">NOT</span>: Slow cooking gives the best result in fondue making. If it is on high heat the fondue will be spoiled.</div><div>Some other cheeses which are good for melting and making fondue are: Emmental, Gruyere, Parmesan, Cheddar, blue cheeses and Camembert.</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506726408089806385.post-70686378970824510382010-02-26T10:10:00.000-08:002010-02-26T10:47:28.978-08:00PIZZA WITH SELECTION OF TOPPINGS<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_NFJMZ2QTfNo/S4gO-HhPWYI/AAAAAAAABTI/3blCe5P8BWA/s1600-h/IMG_1700.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_NFJMZ2QTfNo/S4gO-HhPWYI/AAAAAAAABTI/3blCe5P8BWA/s400/IMG_1700.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5442616610010388866" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_NFJMZ2QTfNo/S4gO1_Ce9II/AAAAAAAABTA/p-UgZVHb6oE/s1600-h/IMG_1694.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_NFJMZ2QTfNo/S4gO1_Ce9II/AAAAAAAABTA/p-UgZVHb6oE/s400/IMG_1694.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5442616470294951042" /></a>I like making this pizza because everyone can have what topping they want on their slice, either vegetarian, meat or fish. Today i used prawns, mushrooms and peppers and spicy sausage for this pizza.<div>First make a dough with 200 g flour, 1/2 tsp salt, 1 tsp yeast, 1/2 tsp sugar, 1 tbsp olive oil and 150 ml warm water. Mix yeast, sugar, olive oil with water and let it stand for 10 minutes or so. </div><div>Sift the flour and salt in a bowl. Make a hollow in the centre and pour in the yeast mixture.Mix and knead for 10 minutes until you have a smooth dough. Cover the dough and leave in a warm place until doubled in size, about 1 hour or 1 and half hours.</div><div>Roll out the dough and prick with a fork. Spread thinly with tomato puree and sprinkle with grated cheese. Then top each triangle with the topping you desire. Sprinkle extra bit of cheese on top and bake in hot oven 240 C for 10-15 minutes. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506726408089806385.post-2454720565921805552010-02-12T03:59:00.000-08:002010-02-12T04:32:05.107-08:00LOW CAL SNACK<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_NFJMZ2QTfNo/S3VC4JsB2_I/AAAAAAAABS4/M9bKgyUiP2c/s1600-h/IMG_1665.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_NFJMZ2QTfNo/S3VC4JsB2_I/AAAAAAAABS4/M9bKgyUiP2c/s400/IMG_1665.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5437325657560439794" /></a>Hi all, if you are a snacker like me, rice cakes are great to keep you going till the meal time. They are only 29 cals per cake and quite filling. I found tahini paste and drizzle of maple syrup or honey on top makes it a tasty snack.<div>For 122 calories : you have 2 rice cakes with 2 tsp of tahini paste and 1 tsp of honey on top.</div><div>Although rice cakes are High GI but served with the sesame paste ( tahini ) makes it low GI and the honey satisfying for those with sweet tooth.</div><div>Seseame seeds sprinkling is optional.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506726408089806385.post-20198635774253645112010-01-31T04:44:00.000-08:002010-01-31T04:58:51.115-08:00BEZDIRME ( TURKISH FLAT BREAD )<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_NFJMZ2QTfNo/S2V7eou6j3I/AAAAAAAABSw/IimCJMSUs1Q/s1600-h/IMG_1661.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_NFJMZ2QTfNo/S2V7eou6j3I/AAAAAAAABSw/IimCJMSUs1Q/s400/IMG_1661.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5432884291752857458" /></a><br /><div>If you made your dough for making filo pastry ( yufka ) and you felt you couldn't do it, why not use the dough and make flat bread. ( Also known as bazlama and bezdirme )</div><div>Roll each dough with the rolling pin about 25 cm in diameter and cook both sides on a preheated non stick frying pan on a medium heat. Turn the bread over 2-4 times to cook both sides equally.</div><div>Then serve them warm with butter on them or serve them plain with curries.</div><div>After cooking, wrap them in covered in a tea towel to keep them warm. They are best eaten the same day or will keep for a day or two buttered, wrapped, then reheated in the pan before serving.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506726408089806385.post-68568740121601878002010-01-31T03:51:00.000-08:002010-01-31T04:44:20.435-08:00MAKING YOUR OWN FILO PASTRY ( YUFKA ) AT HOME<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_NFJMZ2QTfNo/S2VveywZ3TI/AAAAAAAABSo/rQHQIeo7LzY/s1600-h/IMG_1659.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_NFJMZ2QTfNo/S2VveywZ3TI/AAAAAAAABSo/rQHQIeo7LzY/s400/IMG_1659.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5432871100303924530" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_NFJMZ2QTfNo/S2VvXRi3WZI/AAAAAAAABSg/JVwApomfQ4k/s1600-h/IMG_1655.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_NFJMZ2QTfNo/S2VvXRi3WZI/AAAAAAAABSg/JVwApomfQ4k/s400/IMG_1655.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5432870971129682322" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_NFJMZ2QTfNo/S2VvPkGtGuI/AAAAAAAABSY/hStQ6XgkUxA/s1600-h/IMG_1440.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_NFJMZ2QTfNo/S2VvPkGtGuI/AAAAAAAABSY/hStQ6XgkUxA/s400/IMG_1440.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5432870838672890594" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_NFJMZ2QTfNo/S2VvFr3J01I/AAAAAAAABSQ/qlLyjMP1DuY/s1600-h/IMG_1435.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_NFJMZ2QTfNo/S2VvFr3J01I/AAAAAAAABSQ/qlLyjMP1DuY/s400/IMG_1435.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5432870668956455762" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_NFJMZ2QTfNo/S2Vu6Cy2jJI/AAAAAAAABSI/3lzWRYx44WE/s1600-h/IMG_1649.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_NFJMZ2QTfNo/S2Vu6Cy2jJI/AAAAAAAABSI/3lzWRYx44WE/s400/IMG_1649.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5432870468954000530" /></a><br /><div>I grew up on home made yufka ( filo pastry ) always made at home dried then stack together in big bundles to use as needed. Filo pastry is made using long thin ( 80 cm long , as shown above) rolling pin called OKLAVA. They will be available in continental food stores. Yufkas made using oklava then cooked on large pans called SAC. Just before dinner water sprinkled over the dry yufka, covered then after 5 minutes, it is folded it and ready to serve as bread. Since I don't have SAC to cook my yufka, I dried them for about an hour on the table then cut into portions and froze them for later use. If you are going to make boreks you can use it after 30 minutes of making the pastry. For baklava the yufka is even thinner and corn flour is used when rolling the pastry. If you are freezing the yufka, sprinkle cornflour between the layers before freezing to prevent sticking together. Ingredients below makes 5 yufkas.</div><div><ul><li>1 cup of strong bread flour</li><li>1 cup of ordinary plain flour</li><li>1/2 tsp salt</li><li>1 cup of warm water</li><li>Plain flour for dusting, during rolling the filo.</li></ul><div><span class="Apple-style-span" style="color:#CC0000;">1)</span> Mix salt with flour and make a soft dough adding the water slowly. Let the dough rest for 20 minutes then divide into 5 equal pieces. Cover the dough with damp tea towel and start working on each dough. </div><div><span class="Apple-style-span" style="color:#CC0000;">2)</span> First roll the dough with the rolling pin about 20-25 cm in diameter. Then using oklava roll out the dough by pressing down on the centre of the dough with oklava and pushing it towards the outer edge then pulling it back toward you. Sprinkle the both size of the dough with plain flour during this process. </div><div><span class="Apple-style-span" style="color:#CC0000;">3)</span> You should achieve 50-60 cm in diameter, round filo with this size of the dough which is 80 gr each ( about size an a large egg ). If you never tried making filo pastry using oklava before, it can be daunting and you will get better with practice. The pastry is usually as thin as a A4 paper and even thinner for baklava filo.</div><div><span class="Apple-style-span" style="color:#CC0000;">4)</span> Once you rolled all 5 dough into filos, let them dry out for an hour or so then it is ready to use, whatever you want to make with them, boreks, filled filo parcels, spring rolls... etc.</div></div><div><br /></div><div><br /></div>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-8506726408089806385.post-28745440509492465352010-01-28T10:48:00.000-08:002010-01-29T03:00:52.134-08:00CHICKEN KURMA<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_NFJMZ2QTfNo/S2HcM7L_RNI/AAAAAAAABSA/xUjzL_TnIuU/s1600-h/IMG_1646.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_NFJMZ2QTfNo/S2HcM7L_RNI/AAAAAAAABSA/xUjzL_TnIuU/s400/IMG_1646.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5431864740190045394" /></a><br /><div>Today I made kurma for the first time using dried coconut. It was different and quite delicious. This recipe is ideal for those not so keen on hot curries and prefer it mild.</div><div>Over the years I learnt and tried so many curry recipes, also learned to use whole spices and grind my own at home which makes a big difference in taste, I found. If I am using ready packed ground spices, I always dry fry them for a minute or two, just to freshen them up before adding the spices to the pan.</div><div>Today I started by preparing the<span class="Apple-style-span" style="color:#CC0000;"> COCONUT MILK</span> for the curry. For this, I used 1 cup of desiccated coconut and 2 cups of hot water, mix and let it sit for 30 minutes then liquidise in a blender, then strain the coconut milk. Set aside.</div><div><span class="Apple-style-span" style="color:#CC0000;">Next prepare the CURRY PASTE.</span></div><div><ul><li>3 tsp coriander powder</li><li>1 tsp chili powder</li><li>1 tsp paprika</li><li>1 tsp cumin seeds</li><li>2 tsp fennel seeds</li><li>1/2 tsp turmeric powder</li><li>2-3 garlic cloves</li><li>1 cm piece of fresh ginger</li><li>salt</li><li>2-4 tbsp water</li></ul><div>Place all above ingredients in a blender together with water to make a smooth paste. Set aside.</div><div><br /></div><div><span class="Apple-style-span" style="color:#CC0000;">Next, CHICKEN THIGHS</span> or chicken breasts. Wash and cut the extra fat from the pieces. I used 7 chicken thighs or you can use 4 - 6 chicken breasts.</div><div>Now, chop up 2 medium onions in a large frying pan with 2-4 tbs oil and fry until browned. Add the spice paste and saute for 5 minutes. Then add the chicken pieces and stir fry for 5-7 minutes. Add 1 can of chopped tomatoes and the coconut milk and more water to the pan if necessary to cover the chicken pieces. Bring it to boil and then simmer for 30 minutes. Mix it occasionally so it won't stick to the bottom of the pan. Add some more water if needed.</div><div>Add chopped coriander just before serving.</div><div><br /></div></div><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506726408089806385.post-170371884319395802010-01-11T12:04:00.000-08:002010-02-02T01:35:24.157-08:00SUN DRIED TOMATO & OLIVE NO-KNEAD BREAD<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_NFJMZ2QTfNo/S0uGiPuutUI/AAAAAAAABR4/UfS5Ww2xlGQ/s1600-h/IMG_1601.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_NFJMZ2QTfNo/S0uGiPuutUI/AAAAAAAABR4/UfS5Ww2xlGQ/s400/IMG_1601.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5425578098994099522" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_NFJMZ2QTfNo/S0uGTKx1yZI/AAAAAAAABRw/r3TjrYLq4qM/s1600-h/IMG_1583.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_NFJMZ2QTfNo/S0uGTKx1yZI/AAAAAAAABRw/r3TjrYLq4qM/s400/IMG_1583.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5425577839966931346" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_NFJMZ2QTfNo/S0uGBBY_pqI/AAAAAAAABRo/0hgryANGq5o/s1600-h/IMG_1603.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_NFJMZ2QTfNo/S0uGBBY_pqI/AAAAAAAABRo/0hgryANGq5o/s400/IMG_1603.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5425577528209155746" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_NFJMZ2QTfNo/S0uFwOjA0II/AAAAAAAABRg/sZkZm6-WlME/s1600-h/IMG_1588.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_NFJMZ2QTfNo/S0uFwOjA0II/AAAAAAAABRg/sZkZm6-WlME/s400/IMG_1588.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5425577239683059842" /></a><br /><div>I love no-knead method because it is so simple and fun way of making bread. Today I made 2 loaves, one plain, the other with my favorite ingredients: black olives and sun dried tomatoes.</div><div>I have been watching bread making YouTube videos and also learnt a lot from my dear friend Joe in US.</div><div>I got my inspiration from the Italian bread made with olives and Parmesan cheese but I adapted and used sun dried tomatoes instead of Parmesan and I added grape molasses which gave a special taste to it.</div><div><br /></div><div><span class="Apple-style-span" style="color:#CC0000;">MY BASIC DOUGH INGREDIENTS FOR ONE LOAF</span></div><div><ul><li>10 1/2 oz white bread flour</li><li>5 oz wholemeal bread flour</li><li>1/4 tsp instant yeast</li><li>1 1/2 tsp salt(if the olives and tomatoes are salty, use less salt)</li><li>450 ml warm water</li><li>1 tbsp olive oil</li><li>1 tbsp molasses</li><li>Sesame seeds for sprinkling.</li></ul><div><br /></div><ul><li>Mix instant yeast and salt with flour. Pour warm water in a jug. Add oil and molasses and mix. Pour the water mixture into the flour and mix to make a sticky dough. Cover the dough with cling film and let it sit for 12-18 hours.</li></ul><div><span class="Apple-style-span" style="color:#CC0000;">FOR THE SUN DRIED AND OLIVE BREAD</span></div><div><ul><li>Make the second batch of the dough as above</li><li>Add 1 tbsp chopped black olives and 1 tbs chopped sun dried tomatoes into the dough before setting the dough aside for 12-18 hours.</li></ul><div><span class="Apple-style-span" style="color:#CC0000;">NEXT DAY</span></div><div><ul><li>Pour the dough on a well floured surface. Fold the ends of the dough to make a ball with floured hands.</li><li>Spray a proving basket with oil spray and sprinkle linearly with sesame seeds. Transfer the dough ball in the basket, cover and let it rest for 1 1/2 hours. Do the same with the other batch of dough.</li><li>When only half hour left, place 2 casserole dishes, Pyrex or cast iron dishes with lid in to the oven at 230 C to preheat the oven and to heat the dishes. </li><li>After 1 1/2 hour of resting period and the dough is double in size, get the dishes out, transfer the dough into the hot dish. Brush the top of the dough with water and sprinkle with sesame seeds. Place the top on and back into the oven to cook for 30 minutes. Do the same with the other dough and place it in the oven to cook 2 loaves together.</li><li>Take the lids off after 30 minutes and cook the bread for further 15-20 minutes until the tops of the both bread nice and golden in colour.</li><li>Take out and cool on a wire rack for 1-2 hours before cutting it. ENJOY ...</li></ul></div></div><div><br /></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506726408089806385.post-69587520238908400152010-01-09T02:57:00.000-08:002010-01-10T05:44:21.597-08:00INGILIZ KURABIYESi (SCONE)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_NFJMZ2QTfNo/S0hiDdMAFSI/AAAAAAAABRY/3Rmgg35QIyg/s1600-h/IMG_0554.JPG.jpeg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_NFJMZ2QTfNo/S0hiDdMAFSI/AAAAAAAABRY/3Rmgg35QIyg/s400/IMG_0554.JPG.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5424693562681857314" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_NFJMZ2QTfNo/S0hh724rPyI/AAAAAAAABRQ/TLmFbGidvqY/s1600-h/IMG_0475.JPG.jpeg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_NFJMZ2QTfNo/S0hh724rPyI/AAAAAAAABRQ/TLmFbGidvqY/s400/IMG_0475.JPG.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5424693432141168418" /></a>Bugun sizlere Ingilizlerin cok meshur ve yapini cok kolay olan kurabiye yaptim. Ingilterede hangi kahve, pastane ve restoranta giderseniz SCONE muhakkak menude bulunur ve genelikle recel ve crema ile servis yapilir. Sade olarak diyet kurabiyesi olarak oldukca populer bir alternatifdir. Tatli ve tuzlu iki cesit yapilir. Tuzlu scone rendelenmis peynir ilavesi ile yapilir. Bugun ben hurma ve ceviz kullandim fakat kuru cinsten uzum, zerdali ve incirlede yapabilirsiniz. Dikkat edilecek en onemli nokta: unu yuksekten elemek ve hamuru cok az karistirip elle hafif hafif toparlamak. Hamur fazla karistirilirsa scone sert olur ve ozelligini kaybeder. Asagidaki olculerden 8-10 kurabiye cikiyor. <div><br /></div><div><span class="Apple-style-span" style="color:#CC0000;">MALZEMELER</span></div><div><ul><li>2 buyuk su bardagi tepeleme un ( 375 g )</li><li>3 tatli kasigi kabartma tozu</li><li>bir fiske tuz</li><li>80 gram tereyagi</li><li>70 gram seker</li><li>50 gram ceviz</li><li>50 gram hurma veya uzum</li><li>1 limon veya portakal kabugu rendesi</li><li>1 yumurta</li><li>3 yemek kasigi yogurt</li><li>4-5 yemek kasigi sut</li></ul><div>Firini 200 derecede onceden isitin. Buyuk firin tepsinizi hafif yaglayin.</div><div><ul><li>Once unu eleyin, karbonat tuz ve seker ilave edip karistirin.</li><li>Tereyagini kucuk karelere kesip, una ilave ederek, ekmek ufagi gibi oluncaya kadar parmak uclariyla ufalayin.</li><li>Ceviz, hurma ve limon rendesini ilave edin. Kasikla karistirin.</li><li>Onceden cirpilmis yumurtayi, yogurt ve sutu unlu karisima ilave edip elle hafif karistirip hamuru bir araya getirin.</li><li>Unlanmis bir zemine aktarin ve hamuru 3 cm kalinliginda acin. 6 cm kuki kalibi ile kesip yaglanmis tepsiye yerlestirin. Sconlarin uzerine firca ile sut surup firina verin.</li><li>200 C de 10-12 dakika pisirdikten sonra firindan alip ilidiktan sonra servis yapin. Yada ortadan kesip once tereyagi sonra recel, yada once recel sonrada cirpilmis krema surup servis yapin. Afiyet olsun.</li></ul></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506726408089806385.post-49567716695429543572010-01-09T01:48:00.000-08:002010-01-09T02:56:55.576-08:00CHOCOLATE AND NUT MERINGUES<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_NFJMZ2QTfNo/S0hRKn5uJNI/AAAAAAAABRI/TfXQzPxmStU/s1600-h/IMG_1479.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_NFJMZ2QTfNo/S0hRKn5uJNI/AAAAAAAABRI/TfXQzPxmStU/s400/IMG_1479.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5424674994119386322" /></a><br /><div>I made these meringues and this time tried them with normal table sugar rather than caster sugar. My dear friend Ozlem in Turkey mention that her meringues were not turning out right using normal sugar, so this is for you Ozlem, hope you like them.</div><div><br /></div><div><span class="Apple-style-span" style="color:#CC0000;">YOU NEED</span></div><div><ul><li>3 large egg whites</li><li>1 tsp vanilla extract</li><li>1 level tsp of cream of tartar</li><li>1 cup granulated sugar</li><li>1/2 cup finely chopped pistachios or walnuts</li><li>1/2 cup chocolate drops or grated chocolate</li></ul><div>Preheat the oven to 150 C. Line the baking tray with greaseproof paper.</div><div><ul><li>Beat the egg whites until fluffy and foamy in a bowl. Make sure the utensils and the bowl is completely grease free.</li><li>Add cream of tartar and vanilla. Beat until soft peaks.</li><li>Sprinkle sugar little at a time, beat until the mixture is shiny and stiff peaks are formed.</li><li>Fold in chocolate and the chopped nuts.</li><li>Place a 1 heaped tsp on baking tray leaving 1-2 cm space between the meringues.</li><li>Bake for 20- 30 minutes. Leave in the oven to cool completely. Makes 40- 42 </li></ul><div><br /></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506726408089806385.post-11457279948901062002010-01-08T06:25:00.000-08:002010-01-08T08:04:49.181-08:00TOP 10 ANTI AGING TIPS<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_NFJMZ2QTfNo/S0dBTGG7ZaI/AAAAAAAABRA/YUslphkvwNI/s1600-h/CIMG5237.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_NFJMZ2QTfNo/S0dBTGG7ZaI/AAAAAAAABRA/YUslphkvwNI/s400/CIMG5237.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5424376072504042914" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_NFJMZ2QTfNo/S0dBDZhIlHI/AAAAAAAABQ4/rYU9Kj2Mlp4/s1600-h/P1090001.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_NFJMZ2QTfNo/S0dBDZhIlHI/AAAAAAAABQ4/rYU9Kj2Mlp4/s400/P1090001.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5424375802836325490" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_NFJMZ2QTfNo/S0dAzZdjVtI/AAAAAAAABQw/fYwwFMl4AbM/s1600-h/P1090025.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_NFJMZ2QTfNo/S0dAzZdjVtI/AAAAAAAABQw/fYwwFMl4AbM/s400/P1090025.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5424375527943395026" /></a><br /><div>1) <span class="Apple-style-span" style="color:#CC0000;"> DRINK TEA </span>: Tea is full of antioxidants and therefore anti ageing. Black tea is just as good as green tea as far as the health benefits go. Black tea is simply green tea leaves that have been dried and heated to change the colour and the taste. Both black and green tea are stronger in almost equal amount of antioxidants.</div><div>If you drink tea with your meals, it helps neutralize cancer causing compounds.</div><div>2) <span class="Apple-style-span" style="color:#CC0000;">EAT SOYA BEAN FOODS</span>: The soybean contains many antioxidants to deter certain type of cancers. Eat them at least 2-3 times a week.</div><div>3)<span class="Apple-style-span" style="color:#CC0000;"> EAT FRUIT AND VEGETABLES:</span> These contain the greatest amount of antioxidants. Eat as many fruit and veg you can at least 5 servings a day. Frozen vegetables are just as good as fresh.</div><div>4<span class="Apple-style-span" style="color:#CC0000;">) EAT FISH</span>: Oily fish such as sardines, salmon, herring, tuna and mackerel are the best source of omega 3 and they have the most anti aging fatty acids. Try to eat at least 2-3 times a week. Tinned fish is good as an alternative to fresh fish.</div><div>5)<span class="Apple-style-span" style="color:#CC0000;"> EAT GARLIC</span>: Garlic is the most ancient antioxidant. A clove a day raw or cooked is a sufficient amount of anti aging dose. It helps to prevent cancer, heart and brain diseases.</div><div>6) <span class="Apple-style-span" style="color:#CC0000;">LIMIT SWEETS</span>: Eating excessive amount of sugar and fructose raises insulin levels damaging arteries, as well as causing weight gain and other diseases.</div><div>7)<span class="Apple-style-span" style="color:#CC0000;"> CUT DOWN ON ALCOHOL</span>: Drinking moderately no more than one or two glasses per day is the sensible amount. Red wine contains various antioxidants from the grapes.</div><div>8<span class="Apple-style-span" style="color:#CC0000;">) HAVE LESS MEAT</span>: To avoid harmful free radicals, restrict meat and and choose better ways of cooking them. Steam, boil and roast rather them rather than fry and barbecue the meat if possible.</div><div>9) <span class="Apple-style-span" style="color:#CC0000;">RESTRICT BAD FATS</span>: Avoid animal fats, dairy fats, margarine, vegetables fats and processed foods.</div><div>10)<span class="Apple-style-span" style="color:#CC0000;"> RESTRICT CALORIES</span>: Eat only enough calories for optimum nutrition to enjoy the foods we like.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506726408089806385.post-25867544308668031892010-01-03T11:25:00.000-08:002010-01-03T11:31:46.714-08:00SNOW SCENES in the NEW YEAR<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_NFJMZ2QTfNo/S0DwmKIS-mI/AAAAAAAABQo/YykQjdDXeTE/s1600-h/IMG_1561.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_NFJMZ2QTfNo/S0DwmKIS-mI/AAAAAAAABQo/YykQjdDXeTE/s400/IMG_1561.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5422598489698925154" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_NFJMZ2QTfNo/S0DwaQmks4I/AAAAAAAABQg/RrlcdRuQQa8/s1600-h/IMG_1562.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_NFJMZ2QTfNo/S0DwaQmks4I/AAAAAAAABQg/RrlcdRuQQa8/s400/IMG_1562.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5422598285278098306" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_NFJMZ2QTfNo/S0DwQ_sgl3I/AAAAAAAABQY/RoIpO3nIaOc/s1600-h/IMG_1564.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_NFJMZ2QTfNo/S0DwQ_sgl3I/AAAAAAAABQY/RoIpO3nIaOc/s400/IMG_1564.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5422598126120769394" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_NFJMZ2QTfNo/S0DwDWbOF-I/AAAAAAAABQQ/h-80HGQMeO8/s1600-h/IMG_1537.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_NFJMZ2QTfNo/S0DwDWbOF-I/AAAAAAAABQQ/h-80HGQMeO8/s400/IMG_1537.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5422597891704100834" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_NFJMZ2QTfNo/S0DvqB4bO0I/AAAAAAAABQI/Xg4qJ8h56VU/s1600-h/IMG_1525.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_NFJMZ2QTfNo/S0DvqB4bO0I/AAAAAAAABQI/Xg4qJ8h56VU/s400/IMG_1525.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5422597456692722498" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506726408089806385.post-6300440494663761862009-12-31T04:46:00.000-08:002009-12-31T05:03:24.223-08:00FESTIVE GOODIES<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_NFJMZ2QTfNo/SzydkeyfMhI/AAAAAAAABQA/Tr1LGwz9N94/s1600-h/IMG_1469.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_NFJMZ2QTfNo/SzydkeyfMhI/AAAAAAAABQA/Tr1LGwz9N94/s400/IMG_1469.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5421381301512909330" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_NFJMZ2QTfNo/Szydajz8snI/AAAAAAAABP4/1j-xA67i8QI/s1600-h/IMG_1508.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_NFJMZ2QTfNo/Szydajz8snI/AAAAAAAABP4/1j-xA67i8QI/s400/IMG_1508.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5421381131062522482" /></a><br /><div>This holiday season I have been enjoying making traditional sweets as well as some Turkish sweet dishes like pistachio sarma, kadayif and baklava. Also made selection of Turkish delights which was nice to give away as gifts to friends.</div><div>I enjoyed making little meringue nests with chocolate chips and flaked almond in them, they were delicious. I will be giving you the recipe in the new year for you to try them.</div><div><span class="Apple-style-span" style="color:#CC0000;">FIGS</span> filled with walnuts, dipped in honey or maple syrup then rolled in roasted sesame seeds.</div><div><span class="Apple-style-span" style="color:#CC0000;">APRICOTS</span> filled with whole almonds and rolled in sheared coconut flakes.</div><div><span class="Apple-style-span" style="color:#CC0000;">DATES</span> filled with pistachios and almonds rolled in crushed pistachios.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506726408089806385.post-70864450383850209182009-12-30T23:51:00.000-08:002009-12-31T00:23:09.191-08:00CHOCOLATE AND DRIED FRUIT SWEET MINCE PIES WITH BRANDY<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_NFJMZ2QTfNo/SzxYKHx-KaI/AAAAAAAABPw/f-k7UCwXwv4/s1600-h/IMG_1477.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_NFJMZ2QTfNo/SzxYKHx-KaI/AAAAAAAABPw/f-k7UCwXwv4/s400/IMG_1477.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5421304982357813666" /></a>HI ALL, Merry Xmas and a very HAPPY NEW YEAR to you all. This festive season I enjoyed trying different recipes and yummy foods with my family and friends. One of the new things I made this year was "chocolate and fruit sweet mince pies". Personally I have not been so fond of jars of sweet mince mixture for making pies. I found them too sweet and also not so keen of suet that they add into it.<div>This year, I chopped up some dried apricots, figs, dates, prunes, sultanas and walnut together in a bowl with some cranberry sauce. Added splash of brandy and mixed it well. Instead of sugar I used some maple syrup and some spices like cinnamon, nutmeg and cloves. Grated some %70 coco dark chocolate to the mixture( which i got the idea from a TV show for the chocolate ). It was a lovely mixture and the result was very good indeed. Didn't need to add any oil or fat to the mixture because of the coco butter in the chocolate. Using shortcrust pastry, I baked the pies with this filling and sprinkled icing sugar before serving. Everyone loved the pies and it was a change from the traditional sweet mince pies.</div><div>NOT: Can be served cold or warm with cream or custard.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506726408089806385.post-36508323397852845072009-12-05T10:27:00.000-08:002009-12-05T10:49:32.091-08:00QUINCE JAM - AYVA RECELI<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_NFJMZ2QTfNo/Sxqmbzo0Z9I/AAAAAAAABPo/aPX6Jslj3Ag/s1600-h/IMG_1222.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_NFJMZ2QTfNo/Sxqmbzo0Z9I/AAAAAAAABPo/aPX6Jslj3Ag/s400/IMG_1222.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5411820898887165906" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_NFJMZ2QTfNo/SxqmR8zDPII/AAAAAAAABPg/TqpsItGJbHI/s1600-h/IMG_1213.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_NFJMZ2QTfNo/SxqmR8zDPII/AAAAAAAABPg/TqpsItGJbHI/s400/IMG_1213.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5411820729547308162" /></a>In my opinion, quince jam is one of the nicest jams of all. Today I used 3 large quinces, diced into small pieces, sugar,lemon juice and cloves for that extra special taste.. I included the seeds of the quinces to get a lovely dark pinkish colour as seen above.<div>First wash and peel the quinces then cut them in to small pieces. Place them into a deep pan with 4 cups of water and juice of a lemon. Prepare a muslin bag with 6-7 cloves and the pips from the quinces, tie and drop it into the pan. Bring it to boil. Boil the quinces for 5 minutes then add 1 cup of sugar. Boil it for 10 minutes and then add the second cup of sugar, boil for 10 minutes. Then add the last cup of sugar ( 3 cups of sugar in total ) and boil until it just starts to thicken. After about 30 minutes in total your jam will be ready . Cool it for 5 minutes before transferring the jam into sterilized jar.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506726408089806385.post-26204810886743085112009-11-28T10:02:00.000-08:002009-12-03T11:49:46.284-08:00WHAT IS GI ?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_NFJMZ2QTfNo/SxFmSy1dnDI/AAAAAAAABPY/-OkKfRnCqbY/s1600/IMG_1606.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="http://4.bp.blogspot.com/_NFJMZ2QTfNo/SxFmSy1dnDI/AAAAAAAABPY/-OkKfRnCqbY/s400/IMG_1606.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5409217100518366258" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_NFJMZ2QTfNo/SxFmGH_BHZI/AAAAAAAABPQ/bqTM1eS1TY8/s1600/IMG_0913.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_NFJMZ2QTfNo/SxFmGH_BHZI/AAAAAAAABPQ/bqTM1eS1TY8/s400/IMG_0913.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5409216882857287058" /></a>Today I am going to talk about GI, THE GLYCAEMIC INDEX.<div>This is close to my heart as I know eating high GI foods really effect my well being and how I keep myself healthy by following a low GI way of eating.</div><div>Glycaemic Index is the measurement of the speed that we burn food. Foods with high glycaemic index are converted rapidly to glucose in the body, while foods with low glycaemic index are converted more slowly. Then the glucose is taken to the bloodstream by insulin. If we eat too much of high GI foods, high level of glucose enters the bloodstream and body panics and too much glucose can be harmful. It can lead to weight gain, cell damage also negatif effect on heart and the skin. By switching to low GI diet we can prevent the panic reaction and have a pozitif effect on our body function and condition. Below are the CARBS with high and low GI.</div><div>LOW GI carbohydrates</div><div>Granary bread, soya bread, barley bread, porridge, bulgur wheat, egg noodles, new potatoes, milk, yogurt, low fat ice cream, plain chocolate, nuts and seeds.</div><div>HIGH GI carbohydrates</div><div>White bread, flaked cereals, millet, pasta, potatoes, rice, boiled sweets, popcorn, waffles, pretzels, rice cakes.</div><div>LOW GI fruits</div><div>Apples, avocado, kiwi, white grapes, citrus fruits, plums, strawberries, tomatoes, grapefruit, peaches, pears, apricots, blackberries.</div><div>HIGH GI fruits</div><div>Dates, watermelon.</div><div>HIGH GI vegetables</div><div>Parsnips, pumpkin, swede, turnip. Rest of the vegetables are LOW GI.</div><div>All the beans and pulses are LOW GI except Broad beans.</div><div>All of the protein foods are LOW GI.</div><div>I collected some of the information above, from the book GI basics by Helen Foster.</div><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506726408089806385.post-26558898750279938582009-11-13T09:57:00.000-08:002009-11-13T10:26:15.535-08:00VEGETARIAN BULGAR WHEAT KOFTE ( etsiz cig kofte )<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_NFJMZ2QTfNo/Sv2ecrRYHpI/AAAAAAAABPI/Y9IewEewG6I/s1600-h/IMG_1206.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_NFJMZ2QTfNo/Sv2ecrRYHpI/AAAAAAAABPI/Y9IewEewG6I/s400/IMG_1206.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5403649343403597458" /></a><br /><div><span class="Apple-style-span" style="color:#CC0000;">INGREDIENTS</span></div><div><ul><li>2 cups fine bulgur ( bulgar ) wheat</li><li>1 onion</li><li>4- 6 cloves of garlic</li><li>5-6 sun dried tomatoes, diced finely</li><li>2 cooked potatoes, mashed</li><li>2-4 tbsp olive oil</li><li>1 tbsp tomato paste</li><li>1 tbsp pepper paste ( optional )</li><li>bunch of parsley, chopped</li><li>cumin, chilli pepper flakes, salt and pepper.</li></ul><div><span class="Apple-style-span" style="color:#CC0000;">METHOD</span></div><div><span class="Apple-style-span" style="color:#CC0000;"><br /></span></div><div><span class="Apple-style-span" style="color:#CC0000;">1)</span> Wash the bulgur in cold water and drain. Set aside.</div><div><span class="Apple-style-span" style="color:#CC0000;">2)</span> Place onion, garlic, sun dried tomatoes in a food processor and pulse it a few times. (or grate onion, garlic and tomatoes by hand and mix everything well to make this dish.) </div><div><span class="Apple-style-span" style="color:#CC0000;">3)</span> Add the oil, mashed potatoes, bulgur wheat into the food processor. Mix in the tomato paste, pepper paste, parsley, cumin, chilli, salt and pepper. Pulse it several times until it all bind together. Add sprinkle of cold water if needed to form a stiff mixture.</div><div><span class="Apple-style-span" style="color:#CC0000;">4)</span> Shape them into little sausages by hand and serve them on bed of lettuce leaves.</div><div><br /></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506726408089806385.post-64328727694791352532009-11-10T00:39:00.000-08:002009-11-10T05:00:00.650-08:00CHICKEN MARINATED IN YOGURT SAUCE<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_NFJMZ2QTfNo/SvknJROTTJI/AAAAAAAABPA/6Dk1pm8lHrU/s1600-h/IMG_1423.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_NFJMZ2QTfNo/SvknJROTTJI/AAAAAAAABPA/6Dk1pm8lHrU/s400/IMG_1423.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5402392268203314322" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_NFJMZ2QTfNo/Svkm7ZxuhvI/AAAAAAAABO4/KNRTLbyGwTE/s1600-h/IMG_1419.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_NFJMZ2QTfNo/Svkm7ZxuhvI/AAAAAAAABO4/KNRTLbyGwTE/s400/IMG_1419.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5402392029981214450" /></a><br /><div>This is my quick and tasty recipe for chicken legs. You can use chicken thighs or chicken breast if you prefer it. Today I served the chicken with roasted winter vegetables and baked potatoes but very good served with rice, pasta or with just a simple salad.</div><div><br /></div><div><span class="Apple-style-span" style="color:#CC0000;">YOU NEED</span></div><div><ul><li>8 chicken drum sticks</li><li>5 tbsp natural yogurt</li><li>2 tbsp tomato paste</li><li>2-4 cloves of garlic, crushed</li><li>2 tsp olive oil</li><li>2 tsp balsamic vinegar or normal vinegar</li><li>2 tsp mixed dried herbs</li><li>2 tsp paprika</li><li>1 tsp chili pepper</li><li>Salt and pepper to taste.</li></ul><div><span class="Apple-style-span" style="color:#CC0000;">1)</span> First wash chicken pieces and drain.</div><div><span class="Apple-style-span" style="color:#CC0000;">2) </span>mix the marinade: Mix yogurt and tomato puree. Add the crushed garlic, oil and vinegar.</div><div><span class="Apple-style-span" style="color:#CC0000;">3)</span> Add the herbs, spices , salt and pepper. Mix well.</div><div><span class="Apple-style-span" style="color:#CC0000;">4)</span> Pour the marinade over the chicken, cover with cling film and keep it in the fridge preferably overnight. ( if you don't have time, minimum 2-4 hour will be fine )</div><div><span class="Apple-style-span" style="color:#CC0000;">5)</span> Cook the chicken pieces in preheated oven ,190 C for 45 minutes to one hour.</div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8506726408089806385.post-9592016553425468902009-10-16T23:56:00.000-07:002009-10-17T00:09:45.106-07:00FRESH FIG CAKE<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_NFJMZ2QTfNo/StlqxNPO2uI/AAAAAAAABOw/tANiRYw92fw/s1600-h/IMG_1552.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_NFJMZ2QTfNo/StlqxNPO2uI/AAAAAAAABOw/tANiRYw92fw/s400/IMG_1552.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5393459422352562914" /></a><br /><div><span class="Apple-style-span" style="color:#CC0000;">INGREDIENTS</span></div><div><ul><li>3 cups plain flour</li><li>2 1/2 tsp baking powder</li><li>pinch of salt</li><li>1 tbsp cinnamon</li><li>3 eggs</li><li>1 cup sugar</li><li>1 cup vegetable oil</li><li>1/2 cup milk</li><li>2 cups chopped fresh figs</li><li>sugar and cinnamon for sprinkling</li></ul><div><span class="Apple-style-span" style="color:#CC0000;">1)</span> Sieve the flour with, baking powder, salt and cinnamon.</div><div><span class="Apple-style-span" style="color:#CC0000;">2)</span> In a separate bowl whisk the eggs, add sugar, milk , oil and beat well. </div><div><span class="Apple-style-span" style="color:#CC0000;">3)</span> Pour the wet mixture to the flour little at a time to make a soft pourable cake mix.</div><div><span class="Apple-style-span" style="color:#CC0000;">4)</span> Fold the figs in and pour the mixture in a oiled tin.</div><div><span class="Apple-style-span" style="color:#CC0000;">5)</span> Sprinkle sugar and cinnamon on top and bake at preheated oven 180C for 30 minutes. Cool and cut into slices before serving.</div><div><br /></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506726408089806385.post-27206004828044142142009-10-16T23:24:00.000-07:002009-11-08T01:20:11.885-08:00YORKSHIRE PUDDING<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_NFJMZ2QTfNo/Stlj0-N8oRI/AAAAAAAABOo/DhhTEoQCM5o/s1600-h/IMG_0633.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_NFJMZ2QTfNo/Stlj0-N8oRI/AAAAAAAABOo/DhhTEoQCM5o/s400/IMG_0633.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5393451790458724626" /></a><br /><div>Yorkshire pudding, rosto etli yemeklerin yaninda servis yapilan tuzlu kucuk keklerdir. Ingilterenin Yorkshire bolgesinden gelen bir kekdir. Ben bugun 12 lik muffin tepsisinde pisirdim ama, normal duz tepsidede pisirip, dilimlere keserek servis yapabilirsiniz.</div><div><br /></div><div><span class="Apple-style-span" style="color:#CC0000;">MALZEME</span></div><div><ul><li>225 g un</li><li>2 yumurta</li><li>600 ml sut ve su karisimi</li><li>1-2 yemek kasigi kiyilmis maydanoz</li><li>1-2 fiske tuz</li><li>Tepsiyi yaglamak icin yag.</li></ul><div><span class="Apple-style-span" style="color:#CC0000;">1)</span> Once unu eleyin ve yumurtalari icini kirin. Tuz, sut, su ve maydonozu ilave ederek karistirin. Ya mixerle yada elde bulamac halinde hamur oluncaya kadar iyice cirpin. </div><div><span class="Apple-style-span" style="color:#CC0000;">2)</span> Firininizi 220 C de onceden isitin.</div><div><span class="Apple-style-span" style="color:#CC0000;">3)</span> Tepsinizi yaglayip firinda 5-10 dakika isitin.( Tepsinin iyice isinip sicak olmasi lazim hamuru dokmeden once.)</div><div><span class="Apple-style-span" style="color:#CC0000;">4)</span> Hazirlanan hamuru sicak tepsiye dokup, firinin kapisini acmadan 30-35 dakika pisirin. Muffin tepsisinde 15- 20 dakika yeterli oluyor 12 kusuk pudding icin.</div><div><span class="Apple-style-span" style="color:#CC0000;">5)</span> Dana rosta ve buharda pismis sebzelerin yaninda servis yapin.</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506726408089806385.post-17757220869488852822009-08-27T03:11:00.000-07:002009-09-04T11:42:21.280-07:00SUNDRIED TOMATOES<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_NFJMZ2QTfNo/SpZclbJtIYI/AAAAAAAABOg/bsJNXUUX9e0/s1600-h/IMG_0816.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_NFJMZ2QTfNo/SpZclbJtIYI/AAAAAAAABOg/bsJNXUUX9e0/s400/IMG_0816.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5374585003326644610" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_NFJMZ2QTfNo/SpZcMu7y21I/AAAAAAAABOY/qMjLCp2-kM8/s1600-h/IMG_0807.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_NFJMZ2QTfNo/SpZcMu7y21I/AAAAAAAABOY/qMjLCp2-kM8/s400/IMG_0807.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5374584579140279122" /></a><br /><div>Sun dried tomatoes are my favourite amongst dried peppers, dried aubergines and dried green beans. Every year I enjoy drying my own vegetables to last me until the next summer. I use them in casseroles, stir fries, rice, even in salads in olive oil. This year I used beef tomatoes. First I washed the tomatoes and slice them about 1 cm thick. Place all the sliced tomatoes on a clean cloth and sprinkle salt on them ( normal table salt is fine ). Make sure all the tomatoes salted on both sides. Then leave them to dry on a sunny spot. It takes about 4-5 days on hot days. Turn them over after 2-3 days for other side to dry.</div><div>Place them in airtight bags before storing.</div><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506726408089806385.post-38928524741167407452009-08-27T02:45:00.000-07:002009-08-27T03:11:06.133-07:00TAHIN VE PEKMEZLI KEK<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_NFJMZ2QTfNo/SpZWYaR4VsI/AAAAAAAABOQ/490qxLCJPlE/s1600-h/IMG_0843.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_NFJMZ2QTfNo/SpZWYaR4VsI/AAAAAAAABOQ/490qxLCJPlE/s400/IMG_0843.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5374578182684432066" /></a>Bugun misafirlere ne yapayim diye dusunurken dolapta tahin ve pekmez gozume carpti. Kuru uzumde ekleyerek bu keki yaptim ve sonucda guzel oldu. Ben 37 x 37 cm capinda buyuk tepside pisirdim ama malzemeri yarilayarak daha kucuk bir kek yapabilirsiniz.<div><br /></div><div><span class="Apple-style-span" style="color:#990000;">MALZEME</span></div><div><ul><li>4 su bardagi tepeleme un</li><li>2 paket kabartma tozu</li><li>1 paket vanilya</li><li>2 yemek kasigi tarcin</li><li>1 bardak cekirdeksiz kuru uzum</li><li>3 yumurta</li><li>1 bardak pekmez</li><li>1 bardak seker</li><li>1 bardak tahin</li><li>1 bardak sivi yag</li><li>1 bardak sut</li><li>Uzeri icin hindistan cevizi ve seker tarcin karisimi.</li></ul><div><span class="Apple-style-span" style="color:#990000;">1)</span> Tarcin, vanilya ve kabartma tozunu unla karistirip eleyin. Uzumu de unla karistirin.</div><div><span class="Apple-style-span" style="color:#990000;">2)</span> Mixerde veya elde yumurtalari cirpin. Pekmez, seker, tahin, yag ve sutu ilave ederek biraz daha cirpin.</div><div><span class="Apple-style-span" style="color:#990000;">3)</span> Bu karisimi unlu karisima yavas yavas ilave edin ve kekin hamuru olunca yaglanmis tepsiye aktarin.</div><div><span class="Apple-style-span" style="color:#990000;">4) </span>Uzerine hindistan cevizi, sonra tarcin ve seker karisimi serpip, onceden isitilmis firinda 175C derecede 25-30 dakika pisirin.</div><div><span class="Apple-style-span" style="color:#990000;">5)</span> Pisip soguduktan sonra kesip servis yapin. Afiyet olsun.</div></div>Unknownnoreply@blogger.com0