QUINCE JAM - AYVA RECELI

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.

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.

ROSE JAM ( GUL RECELI )

INGREDIENTS

• 150 - 200 gr scented rose petals
• 1 lemon
• 2 cups water
• 4 cups sugar
• 2-3 tbs rose water ( optional )

1) Wash and cut and discard, bitter yellow or white bases of the rose petals. Place them in a bowl and pour 2 cups of sugar over them. Squeeze the lemon juice together with the pips and add to the bowl. ( Pectin in the pips will help jam to thicken ). Let it stand overnight.

2) Place 2 cups of water and 2 cups of sugar in a heavy pan and bring to boil. Then add the rose petals and sugar mixture into the pan. Simmer for 20 -30 minutes on low heat, stirring occasionally. Add the rose water 10 minutes before the cooking time.

3) Take the jam off the heat when the sugar thermometer reads 105- 106 C.

4) Pour the jam into sterilized jar, cool and seal. Store in a cool place.

HONEY AND AVOCADO FACE MASK( Bal ve avocado cilt maski)

It has been a beautiful day  today and that inspired me to make some home made beauty lotions, using natural ingredients. Our skin has been exposed to wind and cold weather all winter and this is the time to nourish and prepare it for the summer months ahead.

This nourishing face mask with avocado and honey  will keep in the fridge for 3-4 days. If you think the avocado is going black, add a little bit more lemon juice.

INGREDIENTS

• 1 ripe avocado
• 3 tbsp orange juice
• 4 tbsp lemon juice
• 1 tsp maple syrup or pekmez
• 2 tsp runny honey
• 2 tsp almond oil
• 10 drops of chamomile essential oil.

1)Cut avocado in half and scoop the flesh in a bowl. Mix all the ingredients with the avocado in a blender until smooth and creamy.

2) Spread over face and neck. Leave for 30-45 minutes. ( sit back and enjoy a cup of herbal or green tea. )

3) Then rinse with tepid water and dry.

LEMON CHICKEN WITH MIX HEBS (Limon ve baharatli tavuk)

I have cooked this chicken today for dinner and enjoyed it so much that I thought I share it with you all. While the chicken was roasting, the smell of the lemon and herbs was lovely through the house. I served the chicken with roasted vegetables and gravy.

YOU NEED

• 1 whole chicken
• 1 onion
• 1 carrot
• 2 cloves of garlic
• 2 lemons
• 2 tbsp olive oil
• 1 tbsp mixed dried herbs
• salt and ground black pepper

METHOD

Preheat the oven to 180 C, 160 C fan setting.

1) Wash the chicken inside out. Place the whole onion, carrot and garlic cloves inside the chicken. Tie the legs with a string and  sit the chicken in roasting tin.

2) Mix olive oil, juice of  2 lemons, dried herbs, salt and pepper.

3) Rub the oil, lemon, herb mixture all over the chicken, pressing lightly with herbs.

4) Cover the chicken loosely with foil and cook for 1 1/2 hours basting it 2-3 times while it is roasting. Take the foil off and roast the chicken for further 20-30 minutes until it is golden and crispy.

5) Serve with roast vegetables and gravy or serve it cold with salad.

HONEY CHICKEN WITH ALMONDS AND APRICOTS ( bal ve bademli tavuk )

This is another wonderful  chicken dish from palace kitchen with aromatic flavours.

INGREDIENTS

• 1 shallot, chopped finely
• 2 tbsp Olive oil
• 350-400 g diced chicken
• 1 or 2 good pinch of ground cinnamon
• 10 small button mushrooms ( optional )
• 1 heaped tbsp of almonds
• 8 apricots, chopped
• 1 cup water
• 2 tsp honey
• 2 tsp tomato puree
• 2-4 tsp lemon juice
• salt and pepper to taste.

Brown the chicken with the onion in a non stick pan with the oil. Add the cinnamon and stir. Mix the honey, tomato paste and lemon juice with the little of the water. Pour it in the pan. Add the mushrooms, almonds, apricots and the rest of the water. Coat the chicken well with the honey  mixture and cinnamon. Bring the chicken to boil, then simmer gently with the lid on for 20-25 minutes until it is soft and tender. Season with salt and pepper just before taking off the heat. Garnish with lemon slices. Serve it with plain boiled rice and salad.

Serves 2.

FRIDAY MARKET IN KUSADASI / TURKEY

Yesterday I was in town for the Friday market. It was vibrant and colourful with fresh fruit and vegetables from the surrounding villages. The farmers are going back to growing everything organic, just like the old times which was the only way many years ago. A farming village called Kirazli is going organic for all their produce. Kirazli is famous for beautiful peaches, cherries, tomatoes, peppers as well as other fruit and vegetables. It is also great place to go for a home cooked meal , prepared by the local women and enjoyed ,with all the produce freshly picked from their own garden.

MUSSELS IN GARLIC&LEMON (Limon ve sarimsakli Midye)

This dish is very good as a starter but I served it with spicy rice as it is a tradition in Turkey to serve mussels with rice. Serves 2

YOU NEED

• 10 or 15 cooked mussels
• Some home made or ready made garlic butter
• 1 tbsp parsley, chopped finely
• Juice of half a lemon
• 1 tsp cinnamon
• 1 slice of stale bread crumbs
• salt and black pepper to taste

METHOD

Mix garlic butter with parsley, lemon juice, bread crumbs, cinnamon, salt and pepper. Divide the mixture and top each mussel pressing firmly. Preheat the grill. Grill the mussels on medium heat for 8-10 minutes or until all the mussels nice and crispy. Serve it immediately.

TAHINI CHICKEN SALAD ( Tahinli Tavuk salatasi )

INGREDIENTS

• 100 g cooked chicken, diced
• 1 spring onion, chopped finely
• 1/2 pepper, diced
• 10 cherry tomatoes, halved
• 2 tbsp sesame tahini paste
• 1 tsp sesame seeds
• 1 tsp desiccated coconut
• pinch of chilli pepper
• Juice of 1/2 a lemon
• Handful of fresh mint, chopped
• Salt and pepper.

METHOD

Prepare all the salad ingredients, add to diced chicken. Add sesame seeds, coconut, mint and chilli pepper. Mix lemon juice with the tahini and pour over the chicken salad. Season with salt and pepper. Serve with pitta bread. Serves 4 as a starter - Serves 2 as a light lunch.

SALMON WITH CREME FRAICHE ( kremali salmon )

YOU NEED

• 2 salmon steaks

SAUCE FOR THE SALMON

• 1 tub of creme fraiche ( about 200g )
• 2 tbsp natural yogurt
• 2 tbsp dill, chopped
• 1 tsp cumin powder
• 1 tsp chilli powder or sweet paprika
• 1 tsp sumak (optional )
• 2 tsp lemon juice
• Little salt.

METHOD

Grill the salmon steaks until nice and crispy and cooked to your taste. While the salmon cooking, prepare the sauce. Mix creme fraice, yogurt and rest of the ingredients in a bowl and serve it with salmon. Serves 2.

TURKISH STYLE HUMUS

Hi, this is the spicy version of Turkish humus, but if you are not keen on chillies, use cumin powder instead.

INGREDIENTS

• 100 g cooked chickpeas
• 2 fat cloves of garlic, chopped
• 1 tsp hot chilli powder
• 200 ml runny tahini ( sesame seeds paste )
• 100 ml olive oil
• Juice of 2 lemons, about 100 ml
• Salt to taste
• 1 tsp sesame seeds
• 2 tsp olive oil
• 1 tsp sweet paprika or chilli powder

METHOD

First put chickpeas, garlic, and chilli powder in a blender or food processor and pulse it several times. Then add tahini, lemon jucice, olive oil and salt. Let it turn until the mixture becomes creamy. Transfer humus on a serving plate. Sprinkle with sesame seeds , set aside.

Heat 1 tsp of olive oil in a small frying pan, add the paprika and pour over humus. Decorate with olives or pickles and parsley leaves just before serving.

COOK'S TIP

If you think the texture is too thick for you, add more olive oil .

To use drained can chickpeas is fine for humus.

You can add some natural yogurt or creme fraiche if the humus too thick for dipping.

CHICKEN WITH THYME AND LEMON ( Limonlu, kekikli tavuk)

This light and quick recipe with sharp lemon sauce ideal for summer evenings and parties. Serves 4

INGREDIENTS

• 4 chicken breasts
• 2 tbsp olive oil
• 150 g leeks, chopped
• 150 g red or green peppers
• 2 cloves of garlic, crushed
• 6-7 mushrooms, sliced
• 200 g tomatoes, chopped
• 250 ml vegetable stock or hot water
• juice and rind of 1 lemon
• Good handful of thyme and parsley, chopped
• Salt and black pepper
• More thyme to serve

METHOD

Wash chicken pieces under cold water, dry and cut in to strips. Heat the oil in the pan, stir fry the chicken with the leeks for 5 minutes. Add peppers, mushrooms and fry until it starts to brown. Then add garlic, tomatoes, water, lemon rind and juice, herbs and bring it to boil. Turn the heat to medium and simmer with the lid on for 20-25 minutes, until the chicken is cooked. Season with salt and pepper and add more chopped thyme just before serving. Serve with rice or crusty bread.