INGILIZ KURABIYESi (SCONE)

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.

MALZEMELER

• 2 buyuk su bardagi tepeleme un ( 375 g )
• 3 tatli kasigi kabartma tozu
• bir fiske tuz
• 80 gram tereyagi
• 70 gram seker
• 50 gram ceviz
• 50 gram hurma veya uzum
• 1 limon veya portakal kabugu rendesi
• 1 yumurta
• 3 yemek kasigi yogurt
• 4-5 yemek kasigi sut

Firini 200 derecede onceden isitin. Buyuk firin tepsinizi hafif yaglayin.

• Once unu eleyin, karbonat tuz ve seker ilave edip karistirin.
• Tereyagini kucuk karelere kesip, una ilave ederek, ekmek ufagi gibi oluncaya kadar parmak uclariyla ufalayin.
• Ceviz, hurma ve limon rendesini ilave edin. Kasikla karistirin.
• Onceden cirpilmis yumurtayi, yogurt ve sutu unlu karisima ilave edip elle hafif karistirip hamuru bir araya getirin.
• 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.
• 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.

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.

MEATBALLS FILLED WITH MINCE AND WALNUTS ( ICLI KOFTE )

These meatballs are specialty of Eastern Anatolia  region and quite different from ordinary meatballs. it takes some practice to master to shape them but delicious once prepared and worth all the effort. Ingredients below make 25 icli kofte.

FOR THE FILLING

• 3 tbsp row, lean mince meat ( about 100 g )
• 1 onion, diced finely
• 1-2 tbsp oil
• pinch of salt and chili flakes to taste
• 2 tbsp chopped walnuts

FOR THE SHELL

• 3 tbsp row mince meat
• 1 small onion
• 1 tsp salt
•  pinch of chili flakes ( optional )
• 6  heaped tbsp fine bulgur wheat ( fine bulgar cracked wheat )
• 1 small egg
• 1 tbsp tomato puree
• 3 heaped tbsp plain flour

Fist saute the onion in oil then add the mince, salt, chili powder and cook on medium heat for about 10 minutes. Turn the heat off and add the walnuts. Set aside to cool.

 MAKE THE SHELL

Place onion and the mince in a food processor and pulse it several times. Add the bulgur, egg, salt, chili powder and tomato puree and mix in the processor it until it is smooth. Transfer the mixture into a dip bowl and add the flour, a spoonful at a time until you achieve fairly firm dough.

METHOD

1 ) Divide them  into 25 pieces and shape them the size of a walnut. With wet hands make a hole in the middle of each pieces  and shape them either round or oval shape, turning the index finger rapidly inside the balls to make  holes in them. Make the shells as thin as possible.

2) Fill the holes with sauteed mince mixture ( about 1 tsp ), squeeze and cover the holes, shaping with wet hands. If it breaks, just patch it up with little water and close the holes. Make the shells  smooth outside, with wet fingers.

3) Bring a pan of salted water to boil, about 6-7 cups. Add the balls carefully into the boiling pan of water. ( about 6-8 at a time so they wont over lap ). Once boiled turn the heat to medium and boil the koftes  for 15  minutes. 

4) Take them out with perforated spoon and let them cool before deep frying the cooked meatballs until golden brown. 

Repeat this until you boil and fry, the reminder of meat balls.

NOT : Koftes are good served just boiled  but they are extra special if they are deep fried or shallow fried after they are boiled.

Picture at the top, showing 4 deep fried and 3 boiled icli koftes for serving.

SUGAR FREE CARROT AND BANANA CAKE ( Sekersiz havuc ve muz keki )

 Using the carrots and banana in this recipe, make the texture beautifully moist, at the same time adding natural sweetness.

FOR THE CAKE

• 170 g self raising flour
• 1 tsp baking powder
• 1 level tsp mixed spice
• 200 g carrots, peeled and grated
• 100 g sultanas
• 50 g walnuts or hazelnuts, chopped roughly
• 1 large banana, mashed
• Juice of 1 whole orange
• 120 ml sunflower or olive oil
• 2 eggs beaten

First sift the flour with baking powder and mixed spice. Add the grated carrots, mashed banana, sultanas, walnuts and mix. Add the beaten eggs, oil and orange juice and mix it until well blended. Spoon this mixture into a greased and lined 20 cm cake tin.

Bake at pre-heated oven 180C, 160Fan, 350F for 60 minutes or until the skewer inserted comes out cleanly. Turn the cake out onto a wire rack and let it cool. Rewove the lining paper.

TOPPING

• 2 bananas
• 165 g soft cheese
• 1 tbsp lemon 

Mash one of the bananas and beat in the soft cheese. Spread this mixture on top of the cake. Slice the other banana and toss in the lemon juice to prevent discolouring. Arrange the banana slices round the edge of the cake just before serving.

COOK'S NOTE

I have adopted this cake to microwave and it was good but it is best cooked in conventional oven. I cooked this cake in microwave on full power for 7 minutes and further 2 minutes at 650 Watt.

KABAK TATLISI ( Poached pumpkin )

This is a lovely winter desert as the pumpkins are widely available through out the cold months. you can serve it with nuts,  clotted cream  or creme fraiche.

INGREDIENTS

• 1 kg pumpkin flesh, peeped and deseeeded
• 400 g sugar
• 3-4 cloves
• 1 cinnamon stick
• Handful of walnuts

THE NIGHT BEFORE

First peel and deseed the pumpkin, cut into  cubes. In a large pan put one layer of pumpkin then sprinkle some sugar over it then again some more pumpkins then sugar over it. Repeat this process until all the pumpkins are covered with sugar. Add the cloves and the cinnamon stick. Put the lid on and leave it to rest overnight. Next day you will have lovely sugar syrup with the pumpkins.

METHOD

 Mix the pumpkins and the syrup gently once then  put the pan on the heat and bring it to boil. Then turn the heat to low and simmer the pumpkins for 10 - 15 minutes with the lid on tilted. Stir it gently. Then take the lid off and continue to poach the pumpkin until they are tender and rich in orange colour and to thicken the syrup. This will take further 10-12 minutes or so. 

Leave the pumpkin in the pan to cool before transferring into the serving dish. Serve with nuts and cream. Hope you enjoy it...