LOW CAL SNACK

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.

For 122 calories : you have 2 rice cakes with 2 tsp of tahini paste and 1 tsp of honey on top.

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.

Seseame seeds sprinkling is optional.

KIWI AND BANANA BREAKFAST MUFFINS

This morning I made these muffins for breakfast which was a lovely change from usual breakfast. These will be great as a snack at any time of the day or as a tea time treat. I added no sugar for this recipe because of natural sugars from honey and banana but if you prefer them really sweet, add 2 tbsp brown sugar to the mixture. It was sweet enough for me especially with spread of honey on top before serving. It is my own creation and enjoyed making them. Hope you enjoy too.

Below makes 12 muffins.

INGREDIENTS

• 2 cups of whole meal flour
• 1 and half  cups of oats
• 2tsp baking powder
• pinch of salt
• 1 tsp mixed spice
• 5 tsp of poppy seeds
• 2 large or 3 small bananas, mashed
• 2 eggs, beaten
• 1 cup milk
• 5 tbsp oil
• 5 tbsp clear honey or pekmez
• 2 tbsp tahini paste ( optional )
• 2 kiwis, diced
• extra jam or honey for glazing.
• sprinkle of poppy seeds.

Preheat the oven to 200C, 180 Fan setting.

Prepare the muffin tin with paper cups or lightly grease the bun tins with oil.

1) Sieve the flour with baking powder and salt. Stir in the oats, spice, poppy seeds in a bowl.

2) In a separate bowl, mix beaten eggs, milk, oil, honey, tahini and mashed bananas. Add this mixture into the bowl with dry ingredients.

3) Mix lightly until all the ingredients are combined, then stir in the chopped kiwi fruit.

4) Divide the mixture into the prepared tin and bake for 20- 25 minutes. Leave muffins to cool in the tins. Transfer them on to a wire rack to cool completely.

5) Warm jam or honey and spread over muffins. Sprinkle with poppy seeds 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.

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.

GRIDDLED SALMON WITH PEPPERS(Biberli Somon Baligi)

INGREDIENTS for  2 servings

• 2 salmon steaks
• 1 red, 1 yellow capsicum peppers, cut roughly
• 1 onion, sliced roughly
• spray of olive oil

FOR THE SAUCE

• 1 tbsp sherry vinegar 
• 1 tbsp dark soy sauce
• 2 tsp runny honey
• 2 tbsp hot water
• 1 tsp sesame oil
• 1 tsp smoked paprika
• pinch of chilli flakes ( optional )

GARNISH

• 1 spring onion, sliced thinly
• toasted sesame seeds

1) Griddle or pan fry the salmon, peppers and onion in spray of olive oil until the fish cooked to your taste and the vegetables are browned and tender.

2) Make the sauce in a bowl. Mix all the sauce ingredients and set aside.

3)Place the vegetables into a serving plate and the fish on top.

4) Garnish with the slices of onion .

5) Pour the sauce over and sprinkle with sesame seeds just before serving.

SWEET AND SAVOURY PANCAKES ( Tatli ve tuzlu krep )

Hi all, since it is nearly time for pancake day on Shrove Tuesday, I thought I get adventurous in the kitchen  and make my own style of pancakes.

How you make and eat pancakes depends on where you live in the world. Here in England, the most popular way of serving them is, with sprinkle of sugar and lemon juice, amongst many other  sweet and savoury  fillings  for the pancakes.

Today I made half a batch savoury batter with fresh parsley, salt and black pepper and the other half I used for sweet pancakes with added  cinnamon and sugar in the batter. This makes 7-8 pancakes.

INGREDIENTS FOR  BASIC BATTER

• 5 tbsp plain flour
• 1 cup milk ( about 300 ml )
• 1 egg
• pinch of salt
• oil for frying

1) Mix all the ingredients and whisk by hand or with a blender to form a smooth batter. Then separate the batter  into 2 bowls to use one for savoury and the other for sweet pancakes.

2) Add 1 tbsp of chopped fresh parsley or pinch of dry parsley, salt and  black pepper  for the savoury batter.

3) Add 1 tsp of  sugar and pinch of cinnamon to the other reserved batter.

4) Heat a nonstick frying pan  with little oil,  pour some batter and cook for 1-2 minutes each side until golden.

5) Remove the pancake from the pan and keep warm. Repeat with the remaining batter.

SAVOURY FILLING SUGGESTIONS

1) Mussels and prawns with low fat fromage frais, fresh parsley

2)  Cooked chicken mixed with onion and diced peppers

3) chick peas mixed with walnuts and tahini.

4) Goats cheese with olives and rocket

SWEET FILLINGS

1) Cream cheese and banana slices

2) peanut butter and honey ( my favourite )

3) Chocolate spread and sultanas

4) Chopped fresh fruit and nuts with drizzle of maple syrup or honey.

HELVA WITH HONEY AND PINE NUTS ( BALLI VE FISTIKLI HELVA )

Hi All, today I enjoyed making this sweet dish with semolina, honey and ground nut. It is different from the traditional helva and not so fluffy because of the honey but I loved the combination and it is a lot lighter than traditional helva. Serve it on its own or with whipped cream.

YOU NEED

• 2 tbsp melted butter
• 1 tbsp pine nuts
• 4 tbsp fine semolina
• 2 tsp sugar
• 3 tbsp ground almond or ground nut
• 250 ml half and half water, milk
• 1 good heaped tbsp runny honey
• ground cinnamon for sprinkling

1) Place butter and pine nuts in a non stick frying pan. Cook the nuts over a medium heat until lightly browned.

2) Add the semolina and sugar, ground nut and cook further 3-4 minutes stirring all the time until the semolina is browned lightly.

3) Add  water and milk mixture and and honey. Stir and mix until all the liquid is absorbed, for further 5  minutes on low heat.  Turn the heat off. Cover the helva with 3 sheets of kitchen paper. Place a lid and let the helva stand for 25-30 minutes.

4) Take the cover and the lid off, spoon helva  into a serving plate and fluff it with a fork. Sprinkle with cinnamon before serving. Serve it warm or cold.

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.

BANANA AND BLUEBERRY MUFFINS( SUGARLESS ). SEKERSIZ MUFFIN.

INGREDIENTS

• 2 eggs, whisked
• 175 ml milk
• 50 ml oil
• 75 ml honey
• 75 ml maple syrup or pekmez
• 2 small or 1 large  banana, mashed
• 5- 6 tbsp blueberries
• handful of nuts, chopped ( walnuts or hazelnuts )
• 460 g plain flour
• 2 tsp baking powder
• 1 tsp baking soda
• cinnamon and sugar for sprinkling

Beat the eggs, add oil, milk, honey, maple syrup, mashed banana, blue berries and nuts. Sift flour with baking powder and baking soda. Stir into the batter mixture. Mix to bind it. Preheat the oven. Place the batter into 12 muffing cases. Sprinkle the top with cinnamon and sugar mixture and bake in the muffin tins for 15- 20 minutes at the middle shelf at 180 fan, 350F. 

NOTE: If you haven't got maple syrup, you can use honey to replace it.