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.

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.

TRADITIONAL CHRISTMAS CAKE

INGREDIENTS

• 800 g, mixture of sultanas, raisins and currants
• 50 g candied peel, chopped
• 50 g glazed cherries, chopped
• 4 tbsp brandy
• 230 g butter
• 230 g sort brown sugar
• 4 large eggs
• 230 g plain flour
• pinch of salt
• 1 tsp mixed spice
• 50 g almonds or mixed nuts, chopped
• grated rind of 1 orange and 1 lemon
• 1 tbsp black treacle
• extra brandy for feeding.

THE DAY BEFORE

First place all the dried fruit, candied peel and  cherries  in a large bowl together with brandy. Mix and cover. Let the mixture soak for  10- 12 hours.

METHOD

First prepare the cake tin by grease and lining with greaseproof paper. Sizes are, 18 cm square tin and 20 cm round tin.

Pre-heat the oven to 140C, 275 F. 

Cream the butter and sugar until light and fluffy.  Beat up the eggs and add little at a time to the creamed mixture, beating after each addition.

Sift flour with salt and mixed spice.Add to butter and egg mixture and fold.  Then stir in the fruit mixture that has been soaking. Add the treacle,  nuts,  lemon and orange rind. Spoon this mixture into the cake tin.

Tie a band of brown paper, around the outside of the cake tin and tie it with a string. Cover the top of the cake mixture with double greaseproof paper with a hole in the middle, for steam to escape. 

Bake the cake on the lover shelf of the oven for 4 hours.

Cool on wire rack and store in a tin wrapped with greaseproof paper. Feed with brandy occasionally during the storing time. ( Make few holes in the top of the cake with a needle and pour 2-3 tsp of brandy to soak the cake ) Reaped this at intervals  for one or two weeks before Christmas.

NOTE : You can use PEKMEZ instead of black treacle.

MICROWAVE CHRISTMAS PUDDING

Hi all, firstly I must mention that my camera is a big miss since I dropped and broke it and hoping to get a new one of SANTA LOL!!! In the mean time we will make do and get those festive recipes going.

This Christmas pudding is so easy and quick to make in the microwave and it is  as good as conventional pudding. This pudding was cooked  and tested on full power at 650 Watt Microwave.

YOU NEED

• 2 dessert apples, grated
• 150 g bread crumbs
• 100 g raisins
• 100 g sultanas
• 100 g prunes, chopped
• 100 g vegetable suet
• 50 g almonds, chopped
• 50 g candied peel
• 50 g soft brown sugar
• 2 tbsp black treacle or pekmez
• 3 eggs
• 125 ml Guinness
• 1tsp grated nutmeg
• 1 tsp mixed spice
• 1/2 tsp gravy browning

Place all pudding ingredients into a bowl and mix. Spoon the mixture into a lightly greased, base-lined 1.25 litre basin. Level the top with a spoon. Cover with cling film and pierce. Cook for 8 minutes on full power in a 650 watt microwave. ( Or adjust your time for lower or higher watt. ) After 8 minutes, leave to cool and remove the cling film. Cover with fresh cling film and foil before storing.

Serve with Brandy Sauce.

BANANA,CHOCOLATE CHIP AND HAZELNUT MUFFINS

This  is my friend Lisa's recipe from Canada. They are ready in no time and are  simply delicious.

INGREDIENTS

• 230 g whole wheat flour
• 230 g plain flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 100 g chocolate chips
• 100 g chopped hazelnuts
• 100 g fresh or frozen bananas
• 125 ml milk
• 2 tsp white vinegar
• 50 ml olive oil
• 1 tsp vanilla or rum extract
• 230 g brown sugar
• 2 large eggs

METHOD

Pre heat the oven to 350F, 180C, 160 Fan.

Combine flour, baking powder, baking soda and mix well. Add the hazelnuts and chocolate chips. Set aside.

In a blender, add chopped bananas, eggs, milk, oil, vinegar, vanilla and rum extract. Blend until smooth. Add the liquid mixture to the dry mixture. Mix well until all combined together. Spoon the muffin mixture into the paper cases, bake in the middle shelf for 20-30 minutes.

NOT: I didn't have enough chocolate chips, so used sultanas to make up the amount. I also sprinkled the muffins with sugar and cinnamon mixture just before they went into the oven. I hope you don't mind Lisa, LOL !!!

LISA'S BLOG: www.lisaopolis.wordpress.com