SUNDRIED TOMATOES

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.

Place them in airtight bags before storing.

TAHIN VE PEKMEZLI KEK

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.

MALZEME

• 4 su bardagi tepeleme un
• 2 paket kabartma tozu
• 1 paket vanilya
• 2 yemek kasigi tarcin
• 1 bardak cekirdeksiz kuru uzum
• 3 yumurta
• 1 bardak pekmez
• 1 bardak seker
• 1 bardak tahin
• 1 bardak sivi yag
• 1 bardak sut
• Uzeri icin hindistan cevizi ve seker tarcin karisimi.

1) Tarcin, vanilya ve kabartma tozunu unla karistirip eleyin. Uzumu de unla karistirin.

2) Mixerde veya elde yumurtalari cirpin. Pekmez, seker, tahin, yag ve sutu ilave ederek biraz daha cirpin.

3) Bu karisimi unlu karisima yavas yavas ilave edin ve kekin hamuru olunca yaglanmis tepsiye aktarin.

4) Uzerine hindistan cevizi, sonra tarcin ve seker karisimi serpip, onceden isitilmis firinda 175C derecede 25-30 dakika pisirin.

5) Pisip soguduktan sonra kesip servis yapin. Afiyet olsun.

FRESH FIG MUFFINS

YOU NEED

• 2 1/2 cups of flour
• 2 1/2 tsp baking powder
• 1 tbsp cinnamon
• 2 cups of chopped figs
• 3 eggs
• 1 cup oil
• 1tsp vanilla essence
• 1 1/2 cup sugar
• 1 cup yogurt
• slices of figs for decoration
• cinnamon and sugar mixture for sprinkling.

1) Sift flour with baking powder and cinnamon. Mix chopped figs with flour.

2) In a separate bowl, whisk eggs, add oil, sugar, yogurt and vanilla and whisk well.

3) Pour the wet mixture into the flour little at a time.

4) Place the muffin mixture into muffin cases and decorate with fig slices. Sprinkle with sugar and cinnamon mixture and bake at preheated oven 180 C, for 25- 30 minutes or until golden brown.

5) Cool on a wire rack before serving.

LEMON AND PINEAPPLE CHUTNEY

YOU NEED

• 1 large pineapple diced into small chunks
• 1/2 a lemon, cut into small pieces
• 1 red onion, chopped
• 1 pepper, diced
• 1 chopped apple
• 4 tomatoes, chopped
• 2 tsp grated ginger
• 1 cup water
• 3 tbsp sultanas
• 1/2 cup brown sugar
• 1 tbsp mix spice
• pinch of chili powder
• 2 cups of cider

1) Place pineapple, lemon, onion, apple, tomatoes and ginger into a large pan. Add the water and bring it to boil. Then simmer for 10- 15 minutes.

2) Add the sultanas, sugar, chili, spices and cider. Simmer gently further 15-20 minutes or until all the water is absorbed.

3) Let it cool for 5 minutes and then store the chutney in sterilized jars.

STRAWBERRIES AND CREAM

INGREDIENTS for 2 servings

• 2 tubs of strawberries
• 6 tbsp natural yogurt
• 2 tbsp cherry liqueur
• 6 tbsp light cream cheese
• 3 tbsp milk
• 3 tbsp icing sugar
• extra strawberries for decorating

1) Wash and chop up strawberries. Mix yogurt, cherry liqueur and add the strawberries. Divide them into two serving dessert dishes.

2) Mix cream cheese with milk and sugar. Pour over the yogurt and strawberry mixture.

3) Decorate with strawberries and chill in the fridge before serving.

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.

CHICKEN WITH WALNUTS ( CERKEZ TAVUGU )

This is another classic dish that prepared and served to Sultans at the height of Ottoman Empire. It is a dish that served as a side dish or meze. It is an ideal meal for lunch or as a buffet food.

YOU NEED

• 4 chicken breasts, thinly sliced and diced
• 3 cups of stock.
• 1 onion. chopped finely
• 2-3 tbsp butter
• 2 cloves of garlic, finely diced
• crumbs from 2 slice of stale bread
• 1 cup of walnuts or pecan nuts
• 4-5 tbsp milk
• salt and pepper to taste

For garnish

• 1-2 tbsp butter
• 1 tsp paprika or chili flakes

METHOD

1) Boil the chicken pieces in stock, then lower the heat and simmer 15 minutes until the chicken cooked and tender. (Use stock cubes or make your own stock and boil for at least half an hour or 1 hour before adding to the chicken. I made the stock by placing 1 onion, 1 carrot, some celery and mixed herbs for this dish). Remove the chicken from to pan and set aside to cool.

2) Fry the onion in butter until golden, then add the bread crumbs and stir. Place the walnuts, garlic in a mortar and pestle or whiz in a blender. Add to the pan with onion and bread crumbs. Add the milk and some stock to make a smooth and creamy mixture. Simmer this mixture for 2-5 minutes. Add salt and pepper.

3) In a separate bowl, tear the chicken flesh into thin strips. Spoon the creamy walnut sauce over the chicken and mix lightly. Add more salt to the dish to taste.Transfer the mixture on a serving plate.

4) Melt the butter in a frying pan, add the chili flakes or paprika and drizzle over chicken.

5) Decorate with walnuts and parsley just before serving.