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.

APPLE PIE WITH PISTACHIOS

This is my family's favorite apple pie and it is always pleasure to make it and  as I know that it is enjoyed with loved ones.

YOU NEED

• 325 g plain flour
• 50 g pistachio nuts
• 2 tbsp icing sugar
• 150 g butter
• 2 egg yolks
• cold water to bind

FOR THE FILLING

• 1 kg of apples peeled, cored and thinly sliced
• 2 tsp cornflour
• 75 g caster sugar
• 2 tsp mixed spice

FOR THE GLAZE

• 1 egg white
• caster sugar for sprinkling

METHOD

Place the pistachio nuts and flour into a food processor  whizz until the nuts are ground. Add the butter and the icing sugar to blend it until the butter and flour have combined evenly. Add the egg yolks and water and whiz until the mixture is just forming a ball. Knead lightly and wrap to chill for about 10-15 minutes.

Pre-heat the oven for 200C, 180 F, and put the baking sheet to heat up. 

Toss the apple slices in cornflour, sugar and mixed spice. 

Roll half of the pastry on a lightly floured work surface, large enough to cover 23 cm round pie plate.

Pile the apple mixture into the pastry case, brush the rim with cold water. Reserve some pastry for decorating and roll the rest of the pastry into a circle large enough to cover the pie. Pinch the pastry edges together to seal. Brush the top of the pie with some egg white.

Roll the reserved pastry and cut out leaves to decorate the top of the pie. Brush with egg white and sprinkle with caster sugar.

Bake for 45-60 minutes or until the pastry is golden. Serve warm with home made custard, clotted cream or brandy sauce. AFIYET  OLSUN...

BRANDY SAUCE

This sauce s so good with Christmas pudding and mince pies.

• 2 egg yolks
• 2 tbsp cornflour
• 2 tbsp caster sugar
• 250 ml milk
• 3 tbsp brandy

Mix cornflour with egg yolks and sugar  in a bowl until smooth. Add the milk gradually and transfer this mixture into a non stick sauce pan. Cook for 3-5 minutes, stirring constantly. Then add the brandy. Take it off the heat and stir it well. Serve it  straight away or warm with Xmas pudding and  sweet mince pies.

KABAK CORBASI ( COURGETTE SOUP )

This an unusual but very good soup that I discovered recently. I wasn't a big fan of courgettes but I have changed my mind now. Hope you enjoy it too.

INGREDIENTS

• 2 courgettes
• 3 cups of water
• pinch of salt
• 1 egg
• 3 tbsp yogurt
• 1 tbsp flour
• 2 tsp dried mint
• 1 tbsp olive oil or butter
• 1 tsp paprika or chili pepper

First wash and peel the courgettes and grate them. Place the grated courgettes into a pan with the water and the salt. Bring it to boil then simmer on medium heat for 10 minutes until courgettes are cooked. While still simmering, mix egg, yogurt and flour in a bowl and mix it well. Transfer  this mixture into the pan of courgettes and stir. Cook it all together for  further 5- 7 minutes. Add more water if needed. Sprinkle the dried mint and take the soup of the heat. Melt the butter in a small frying pan, add paprika or hot pepper flakes and drizzle over the soup. Serve with crusty bread.

AUBERGINE WITH EGGS ( yumurtali patlican )

This is one of my mothers delicious dishes that we enjoyed from a very early age and it is still a family favourite and takes us back to our childhood. it is very simple and easy to prepare, hope you enjoy.

YOU NEED

• 1 aubergine per person
• 1 egg per person
• oil for frying
• water
• salt.

First wash the aubergines. Stand the aubergine upright and cut a cross section down to the root. Boil them in plenty of salted water for 15-20 minutes or until they are soft. Drain the aubergines.
Whip the eggs in a bowl, dip the aubergines in the egg and fry in a non stick pan on a medium heat, turning both sides until it is nice and crispy.