YAGSIZ REVANI

MALZEMELER

• 3 buyuk yumurta
• 100 g seker
• 150 g ince irmik
• 1 cay kasigi kabartma tozu
• 2 cay kasigi vanilya.

Serbet icin

• 2- 3 cay bardagi saf portakal suyu

1) Yumurtalari ve sekeri  ya robotta yada telle elde iyice cirptiktan sonra, irmigi kabartma tozu ile eleyin.

2) Yumurta ve seker karisimini irmikle karistirin ve vanilya ilave edin.

3) Yaglanmis bir tepsiye hamuru dokun ve onceden isitilmis firinda 190 C de 30 dakika pisirin.

4) Firindan cikan revaniyi 5 dakika dinlendirdikten sonra karelere kesip soguk portakal suyunu uzerine dokun.

5) Buz dolabinda soguduktan sonra servis yapin. Afiyet olsun.

YENILEN  CICEKLER

Gordugunuz gibi bugun ben revaniyi ciceklerle susledim. Internetten bilgi alarak arzu ettiginiz yenilebilen cicekleri toplayip yumurta aki ve seker serperek  kurutun sonra sus olarak kullanin. 1 yumurta akini cirpin ve fircayla ciceklerin uzerine surun. Sonra uzerlerine seker serpin ve bir tepside bir kac saat veya 1 gun kurutun.

RED LENTIL SOUP WITH CELERY

This is a great soup for those health conscious and watching their figure. it is also ,warming and low GI which keeps you fuller for  longer. I made it so that  it is easy to make with store cupboard ingredients but add any herb or extra vegetables you like to suit your taste. This soup is quite tasty without added oil if you are watching your calories.

BASIC SOUP INGREDIENTS

• 1 cup red lentils
• 2 stalks of celery, diced finely
• 1 small or half a large onion, chopped finely
• 1-2  tsp olive oil ( optional )
• pinch of cumin powder
• pinch of dried herb of your chose
• 6-8 cups of water
• salt and pepper to taste.

ADDITIONAL, MY FAVOURITE INGREDIENTS

• 1 clove of garlic, chopped
• 1 tsp grated fresh ginger
• 1 tbsp tomato or pepper paste
• fresh parsley leaves, chopped.

METHOD

1) Wash the lentils, place into a deep sauce pan. Add chopped celery, onion, olive oil, cumin powder  and 3 cups of  water.

2) Bring the lentils to boil and place a lid tilted. Turn the heat to low and simmer for 20-30 minutes

3) Add 3-4 more cups of water , dried herbs and simmer for further 10-15 minutes until it is cooked.

4) Add  salt and pepper just before serving.

NOT: If you like to add the garlic and the ginger, add them to the soup at step 1, with the lentils and celery.

Add the tomato puree at step 3 and fresh parsley just before serving.

MEASUREMENTS

1 CUP lentils  = 150 gr = 5 oz

3 CUPS  water = 500 ml = 1 pint.