ISKOCYA KUKISI ( SHORTBREAD )

Bu gun sizlere shortbread tarifini sunuyorum. Iskocya'ya ait olan bu kuki cok lezzetli ve kolay yapilan bir biskuvi turu. Burada tek deginecegim konu tereyagi yerine baska yag kullanmayin. Bu kukinin ozelligi tereyagi ile yapilmis olmasi. Benim gibi, shortbread yaptiginizda ailenizle, arkadaslarinizla hemen paylasin ve bitsin, ha ha!!Umarim begenirsiniz.

MALZEME

• 1 su bardagi un
• 1 yemek kasigi ince irmik
• 1 cay kasigi kabartma tozu
• 100 gr oda sicakliginda tereyagi
• 50 gram seker ( 4 yemek kasigi )

1) Unu irmikle eleyin ve kabartma tozunu ilave edip karistirin.

2) Elde veya robotla tereyagi ve sekeri, beyazlasincaya kadar cirpin.

3) Unlanmis bir zemine aktarip elle az yugurun.

4) Sonra tepsiye gore acarak, hamurun kenarlarini bicakla ufak ufak hafif kesin, suslemek icin. Hamurun uzerini catalla batirip hafif delikler olusturun. Sonra bicakla hafifce 8 parca isaret yapin, yukarda goruldugu gibi.

5) Onceden isitilmis  180C, 160 fan ayarli firnda 25- 35 dakika acik sari renk oluncaya kadar pisirin.

6) Firindan alinca uzerine seker serpin ve ucgenleri bicakla kesin.

7) Servis yapmadan once shortbreadi tepside sogumaya birakin. Sonra hava girmeyen kaplarda saklayin. Afiyet olsun.

EGGLESS MUFFINS

Hi all, this is my latest experiment of egg less muffins. My son's friend who is allergic to eggs, inspired me to make these muffins. They turned out very nice and you will never know the difference from ordinary muffins. Hope you like them. Below makes 12 muffins.

YOU NEED

• 2 cups of flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1-2 tsp cinnamon
• 4 tbsp coco powder
• 1 cup of nuts, dried fruit and chocolate drops mixture
• 1 cup sugar
• 5 -7 tbsp melted butter or oil ( I prefer to use less butter )
• 2 cups milk
• 2 tsp vanilla essence
• Brown sugar and sunflower seeds for sprinkling

1) Sieve the flour with baking powder, baking soda, cinnamon and coco powder. Add the nut and dried fruit mixture, mix.

2) In a separate bowl, whisk sugar, butter, milk and vanilla essence.

3) Pour the wet mixture slowly to the dry mixture and mix. Fold with a wooden spoon and drop 2 tbsp of the mixture to each muffin case.

4) Sprinkle the tops with brown sugar and sunflower seeds and bake at preheated oven 180 C, 160 fan setting for 20 minutes.

5) Cool them on wire rack before serving.

TAHINI FLAT BREAD ( TAHINLI KATMER )

INGREDIENTS for 4 tahini bread

• 2 cups of flour
• 1 tsp salt
• 1 cup mixture of milk and warm water
• 1 tbsp olive oil
• 1 egg

For the filling

• 8 tbsp runny tahini ( sesame paste )

METHOD

1) Sieve flour with salt. In a separate bowl, mix egg, oil, milk and water. Make a dough with this mixture. Cover with a damp tea towel and let the dough rest for 15-20 minutes.

2) After the resting period, break the dough into 4 pieces. Roll each dough about 30-32 cm in diameter. Spread 2 tablespoonful of tahini for each bread and roll up the dough to form a twisty log. Then roll it again, this time 20-23 cm in diameter.

3)Pre- heat a lightly greased non stick pan or griddle then turn the heat to low and place the bread to cook slowly for about 7-10  minutes each side until they are golden and cooked through. Repeat the same with remaining dough.

4) Cool the bread 5-7 minutes before serving.

5) when cooled, wrap them in a grease proof paper and store them in a plastic bag. They will keep for 3-4 days. Re heat them in a non stick pan the next day to warm them before serving.

APPLE AND YOGURT FACE CLEANSER

INGREDIENTS

• 2 tbsp natural yogurt
• half an apple peeled and sliced
• 1 tsp lemon juice
• 5 drops of lavender essential oil
• 10 drops of rosemary MT
• 2 tsp runny honey or maple syrup
• 1 tsp rice flour or corn flour

1) Place slices of apples, yogurt, honey, lemon juice  in a blender and make a pulp.

2) Add the rice flour with a spoon and mix.

3) Mix lavender and rosemary drops and stir.

4) Massage the mixture over the face then rinse thoroughly with warm water.

NOT : This cleanser will keep in the fridge for 3-5 days in an airtight container.

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.

HOMEMADE TURKISH DELIGHT ( ROSE )- GUL LOKUMU

When I make Turkish Delight at home, the smell of rose oil takes me back to my home town of Isparta where I grew up in Turkey. During rose season in Isparta, rose fields stretch for miles and produce a wonderful fragrance all through the town. It is the only place in whole of Turkey where roses are grown purely for making rose oil and rose products. Rose oil has been exported from Isparta to France and many other countries for perfume making. Also the best rose Turkish Delights are made in the Isparta region as well as rose water and rose jam.

INGREDIENTS

• 1 kg sugar
• 1400 ml water

For the paste

• 90 g corn or wheat starch
• 1 tsp cream of tartar
• 350 ml water

For the colour and aroma

• 2-3 drops of rose oil
• natural red food colouring ( optional )

For dusting the Turkish delight

• 150 g icing sugar
• 50 g wheat starch

METHOD

1) Place sugar and water in a heavy pan and bring it to boil. Then turn the heat to medium and continue boiling the syrup for 1 hour.

2) Mix wheat starch with cream tartar and make a paste with 350 ml water.

3) Take one soup ladle of syrup and mix it with the starch mixture to warm it up.

4) Pour the starch mixture into the pan of boiling syrup. Bring it to boil, stirring continuously.

5) When syrup and starch mixture boils, turn the heat to low and simmer it for further 1 hour and 10 minutes, stirring occasionally so it wont stick to the bottom of the pan.

6) When it is pale yellow in colour and glue like in constancy, turn the heat off.

7) Add the rose oil drops and red food coloring with a tooth pick. Mix it well with a wooden spoon and pour it into lightly greased and wax paper lined, square dish 23cm x 23 cm. Sprinkle the top with some wheat starch and set aside to cool for 24 hours.

8) Mix icing sugar and starch for coating.

9) Tip Turkish delight on a clean surface dusted with sugar and starch mixture. Cut it into slices with a knife dipped in, sugar and starch mixture.

10) Coat them in plenty of icing sugar and starch mixture before serving. Makes 90 - 100 Turkish delights depending on the size you cut them. Leave them on a tray for 2-3 days to dry out before storing them in a box on single layer.

COOK'S NOTE : Use a candy thermometer if you have one and insert into the pan towards the end. 235F, 113C is an ideal temperature for the lokum.

Add nuts or different fruit aromas that you prefer at the end of cooking.

TURK LOKUMU TARIFI VE CESITLERI. ( EV YAPIMI )

Merhabalar, bir haftadir lokum yapiyorum dersem inanirmisiniz. Once lokum yapmak kolay olur diye dusundum ama, kivamini dengelemek bayaa zor bir olay. Tam kivamini buluncaya kadar birkac kilo sekere yazik oldu diyebilirim ama sonunda basarabildim, onemli olan bu tabii. Az kaynatinca yeterince sert olmuyor, cok kaynatinca sert olup kesilmiyor, bayaa ugrastim ve simdi tam ayarini bulunca tarifi sizlerle paylasmak istedim.

MALZEME

• 1 kilo seker
• 4 bardak su ( 1 bardak = 350 ml )
• 90 gr nisasta
• 1 kahve kasigi krem tartar
• 1 bardak su
• findik, ceviz, hindistan cevizi,
• 2 yemek kasigi gul suyu
• istediginiz renk ve aroma
• 2 cay bardagi pudra sekeri
• 1 cay bardagi nisasta

YAPILISI

1) Once sekeri 4 bardak su ile seker eriyinceye kadar hizli ateste kaynatin. Bir tasim kaynadiktan sonra ocagi orta atese getirin ve surubu 1 saat kaynatin.

2) Derin bir tasda bugday veya misir nisastasini krem tartarla karistirin. 1 bardak su ile ezin.

3) Surubun kopuklerini alip, surupdan kepce ile, hazirlanan nisastaya 2 kepce sicak surup ilave edin. ( Nisasta karisiminin ilimasi icin )

4) Nisasta karisimini kaynayan suruba ilave edin ve hizli ateste bir tasim kaynatin. Kaynadiktan sonra bu sefer ocaginizi iyice hafife ayarlayip lokum karisimini 1 saat ve 10 dakika yavas yavas pisirin. Gul suyu kullanacaksaniz, 2 yemek kasigi gul suyunu son 10 dakikada ilave edin. Dibine yapismamasi icin arada tahta kasikla lokumu karistirin.

5) Sari renk ve sakiz kivaminda olunca ocaktan alin ve istediginiz renk, aroma, findik, ceviz ilave edin. Dokeceginiz tepsi veya tabagi hafif yaglayin ve yagli kagidi tepsiye gore kesin ve kagidi da yaglayin. Lokumu hazirlanan tepsiye dokun. Uzerine biraz nisasta serpin, serin bir kenarda sogumaya birakin. ( Gul suyu kullanacaksaniz, ocaktan almadan 10 dakika once ilave edin. ( 2 yemek kasigi.)

6) 24 saat bekledikten sonra, 2 cay bardagi pudra sekerini 1 cay bardagi nisasta ile karistirin. Un ve nisasta carisimi olan bir zeminde lokumu kesin veya rulo yapip arasina ceviz koyun ve kesin. Eger sade istiyorsaniz, karelere kesin, pudra sekeri ve nisasta karisimi ile harmanlayin. 1 - 2 gun tepside bu karisimin icinde birakin sonra kutulara tek sira halinde yerlestirin. ( Hemen yenip bitmezse tabii!!!)

Bu olculerden 90 - 100 kadar lokum cikiyor.

AFIYET OLSUN.

NOT: Seker veya recel dereceniz varsa, 2 saat pisirdikten sonra dereceyi lokum karisimina batirip derecesini olcebilirsiniz. 113C en uygun kivami oluyor. Dereceniz yoksa yukarda bahsettigim gibi tam 2 saat 10 dakika sonra lokumunuz hazirdir.