CHOCOLATE AND DRIED FRUIT SWEET MINCE PIES WITH BRANDY

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.

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.

NOT: Can be served cold or warm with cream or custard.

FRESH FIG CAKE

INGREDIENTS

• 3 cups plain flour
• 2 1/2 tsp baking powder
• pinch of salt
• 1 tbsp cinnamon
• 3 eggs
• 1 cup sugar
• 1 cup vegetable oil
• 1/2 cup milk
• 2 cups chopped fresh figs
• sugar and cinnamon for sprinkling

1) Sieve the flour with, baking powder, salt and cinnamon.

2) In a separate bowl whisk the eggs, add sugar, milk , oil and beat well.

3) Pour the wet mixture to the flour little at a time to make a soft pourable cake mix.

4) Fold the figs in and pour the mixture in a oiled tin.

5) Sprinkle sugar and cinnamon on top and bake at preheated oven 180C for 30 minutes. Cool and cut into slices before serving.

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.

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.

KOMPOSTO ( MIX DRIED FRUIT COMPOTE )

Dried fruit compotes are great favourite during the winter months served along side of the rice after the main course. Traditionally it is served with rice but it is great, served with natural yogurt, on your cereal or with ice cream.

• 2 cups of dried fruit
• 3-4 cups of water
• 1 tsp cinnamon
• 2 tsp lemon juice

Wash and place all the dried fruit into a saucepan with 2 cups of water. Bring it to boil then simmer gently for 15 minutes. Add the cinnamon, lemon juice and more water if need. Simmer for further 5-10 minutes until the fruit is cooked. Set aside to cool. Sprinkle more cinnamon powder just before serving.

DOUBLE CHOCOLATE AND CHILI COOKIES ( cukulota ve biber kukisi )

INGREDIENTS

• 200 g dark chocolate 
• 100 g butter
• 100 g light brown sugar
• 1 egg, beaten
• 200 g wholemeal self raising flour
• 1 level tsp cayenne chili powder
• 4 tsp coco powder
• 1/2 tsp cinnamon powder
• 4 tsp grape syrup or honey

Pre heat the oven to 180C, 160 C Fan setting. Line 2 baking sheets with greaseproof paper.

1) First break up the chocolate pieces in the food processor or with a rolling pin. Set aside

2) Mix sugar and butter and beat well  in a large mixing ball. Add the beaten egg little at a time and continue to mix. 

3) Sieve flour together with chili pepper, coco powder and cinnamon and add to the bowl. Mix to bind.

4) Add the chocolate pieces and the syrup or honey and make either 2 logs and cut each log for 12 pieces to make 24 cookies or make small walnut shapes which will make 42 thin cookies.

5) Place the cookies on the baking tray and cook for 10-12 minutes. Cool them on wire rack before serving.

TURKISH KADAYIF ( SARMA TEL KADAYIF )

Kadayif is a very fine vermicelli like pastry used to make sweet pastry and desserts. It is a very popular sweet dish in all the Middle eastern countries as well as in Turkey.

You can find fresh or frozen kadayif in Turkish food stores and continental supermarkets. Kadayif also comes in packets already oven cooked. In that case you just have to add the nuts and the syrup to make the dessert. The syrup should be cooled if the pastry hot from the oven. If you made the kadayif the day before then the syrup should be warm almost hot before pouring to soften the kadayif. Some people add spices in the syrup but in Turkish recipe we don't add anything other than just water and sugar and lemon juice for the syrup. I hope you enjoy making this as much as I did. it is a great favorite with my family every time. Makes 12.

INGREDIENTS

• 200 gr kadayif
• 1/2 a cup melted butter
• 1 cup pistachio nuts, chopped coarsely
• 1 tsp cinnamon
• 3 cups sugar
• 3 cups water
• 2 tbsp lemon juice

1) Bring the sugar and water to boil in a sauce pan, then turn the heat to low and simmer the syrup uncovered  for 10-15 minutes until the syrup is light yellow in colour. Then add the lemon juice and take the syrup of the heat and set aside to cool. Place nuts in a food processor and whiz them a few times to ground them roughly. ( or place them in a freezer bag and roll the nuts with a rolling pin until you achieve ground nuts ). Mix the cinnamon with nuts.

2) Brush a deep baking tin with butter.  Preheat the oven to 180 C.

3) Spread the kadayif on a flat surface and brush with melted butter. Then break 12 equal pieces of the kadayif ( 5 cm x 3 cm ) as shown above. 

4) Then spoon 1-2 tsp of the nuts in the middle and roll the kadayif like a log and shape it with your hands. Making sure it is tucked under from the sides and the ends of the log are securely tighted. Place  the kadayif log in the baking tin.

5) Repeat this process until you use all the kadayif. Then brush all the kadayif logs with melted butter and cook in preheated oven for 25 - 30 minutes until golden and crispy. Oven setting is 180C, 160 C Fan setting and cooked in the middle shelf of the oven. 

6) Take the kadayif out and pour the syrup over it immediately. Make sure all the syrup covers all of the kadayif to the top. ( If you think you haven't got enough syrup, boil 1 cup of  sugar and 1 cup of water, then  pour over the kadayif )

7) Let the kadayif soak up the syrup for 4-5 hours then transfer them on a plate( without syrup) and keep in the fridge.

8) Sprinkle the kadayif with pistachio nuts just before serving. Afiyet olsun. 

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.

ZEYTINYAGLI YAPRAK SARMASI ( stuffed vine leaves with aromatic rice )

Vine leaves are used in many dishes in Turkey but most popular ones are filled with minced meat ( etli yaprak sarmasi) and vegetarian sarma which is  made with aromatic rice and olive oil ( zeytinyagli yaprak sarmasi). Stufffed vine leaves served  warm or cold.  I will be posting etli  yaprak sarma in coming weeks.

INGREDIENTS

• 1 jar of 400 g of preserved vine leaves in brine
• 2 large onions, chopped finely
• 1 cup long grain rice, washed
• 1 bunch of dill, chopped
• 1 bunch of parsley, chopped
• 1 tbs currants, diced
• 1 tbsp pine nuts or chopped mix nuts
• 1 1/2 tsp salt
• 2 tsp cinnamon powder
• 1 tsp ground black pepper
• 3 tbsp of extra virgin olive oil

To add to the pan just before cooking

• juice of half a lemon
• extra, olive oil for drizzling
• 5-6 medium potatoes
• hot water 

METHOD

1) First wash vine leaves under cold running water, let in drain in colander. Layer the base of the pan with 2-3 vine leaves. ( This will prevent the stuffed vine leaves sticking to the pan)

2) Prepare the filling: Wash the rice and place in a bowl. Add diced onion, parsley, dill, currants, nuts, salt, cinnamon, black pepper and 3tbsp of olive oil to the rice. Mix well to coat the rice with herbs and spices. 

3) Lay one of the vine leaves on a flat  surface and spoon 1-2 tsp ( depending on the size of the leaf )of the rice mixture along the stalk end of the leaf and fold once. Then tuck in the sides of the leaf and roll it up tightly to make a cylindrical parcel.

Repeat this  with the reaming leaves and rice filling.

4) Arrange the stuffed vine leaves, seam side down in the prepared  pan, as you roll them. Pack them tightly together in circles. Making 2-3 layers, depending on your pan size.

5) Squeeze the lemon juice over the sarmas and drizzle over with olive oil. Add enough hot water to cover the stuffed vine leaves . Peel 5-6 medium potatoes and arrange them on top of the stuffed vine leaves. Cover the pan with the lid and bring it to boil. Then lower the heat and steam the sarmas gently  for 45-50 minutes. until the rice is cooked.  Let it stand for 20 - 30 minutes before serving

NOTE: Potatoes are used  as a weight to prevent sarmas from unravelling, also potatoes draw excess salt from the vine leaves. I use the cooked potatoes in soups or use it to make potato salad.

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...

HAZELNUT COOKIES ( FINDIKLI KURABIYE )

These  little cookies are so nice and ready in no time for tea. it is my friend Funda's recipe with hazelnuts and raisins in, but you can use any dried fruit you desire. I also added the rose water which made it lovely and fragrant.

YOU NEED

• 1 cup natural yogurt
• 1 cup sugar
• 2 eggs ( keep one yolk for the top of the cookies )
• Half a cup vegetable oil
• 2 tbls chopped hazelnuts
• 2 tbsp raisins
• 2 tsp cinnamon
• 2tbsp rose water
• 4 cups self raising flour

First mix the sugar and oil well together, add the beaten eggs. Mix  well. Add the hazelnuts, raisins, cinnamon to the flour and mix with all the ingredients into a smooth dough with the rose water. Shape into rounds, brush it with egg yolk and decorate with whole hazelnuts. Cook in pre-heated oven on 175C for 10-15 minutes. Serve warm. 

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.

BULGUR PILAV WITH AUBERGINES ( patlicanli bulgur pilavi )

INGREDIENTS

• 200 g bulgur wheat, coarse
• 2- 3 tbsp olive oil
• 1 red onion, chopped
• 1 aubergine, diced
• 1 small pepper, chopped
• 4 medium tomatoes,diced
• 2 garlic cloves, crushed
• 1 tsp cinnamon
• 1 tsp coarse ground black pepper
• 2 tbsp tomato puree
• 500 ml stock or hot water
• Handful of chopped parsley and dill
• Salt

METHOD

First wash the bulgur, drain and set aside. Fry the onion in olive oil until it is brown. Now add the aubergine, pepper, tomatoes, garlic. Cook for 5 minutes stirring. Add bulgur, cinnamon, black pepper, tomato puree. Stir and pour hot water. Add herbs, salt and bring it to boil. Replace the lid and simmer on low heat for 20-25 minutes until the rice is cooked. it is very tasty either hot or cold. Serve with meat, vegetables and with salads when cold. Serves 4-6

NOTE

This pilav dish is creamy in texture like in risotto.