OATMEAL, CHOCOLATE AND FRUIT COOKIES.

I was in the mood for baking this weekend and thought of making these oatmeal, fruit and chocolate cookies. I probably won't  do any baking for a while so I am enjoying this weekend, dedicated to baking. I am going to bake half of the batch today but keep the other half in the fridge which will  keep for a week or so,  to bake whenever we have guests  over for tea. I used mix dried fruit of berries, apricots,raisins, dates,cranberries and pineapple but use any dried fruit combination you prefer or have in your cupboard. Below makes 80- 82 cookies.

INGREDIENTS

• 125 g butter
• 200 g light brown soft sugar
• 2 eggs, beaten
• 3 tsp vanilla
• 2 tbsp milk
• 150 g crunchy peanut butter
• 150 g wholemeal self raising flour
• 150 g self raising flour
• 200 g wholegrain oats
• 50 g chopped chocolate pieces
• 100 g mixed dried fruit.

Pre heat the oven to 180 C, 160 Fan setting. Grease and line 2 baking trays with sheets of baking parchment.

1) Cream the butter with sugar, in a large  mixing bowl. Add the beaten eggs gradually beating after each addition. Add the vanilla and milk.

2) Combine the peanut butter, flour, oats, chocolate chips and dried fruit. Add to the creamed mixture in the bowl. Mix with a wooden spoon together thoroughly.

3) Divide the dough into 3 equal batches. Each batch will make 20 cookies.

4) Either cooked them all, the same day or like me cook half and store the other half ( uncooked ) in the fridge till you need it.

5) Bake the cookies for 10- 12 minutes or until lightly golden  on preheated oven. Cool them on wire rack 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.

CHILI CHOCOLATE BISCUITS-COOKIES ( aci biber ve cukulota biskuvisi )

I have heard people talking about chili cookies and instantly thought that I would love  to make my own. I used my basic cookie dough recipe with little changes made because of the chili used. When I made the first batch I was so excited to see how they turned out. I made myself a nice cup of coffee and sat down to enjoy chili and chocolate cookie. I like chili and use it almost everyday with my cooking. As I finished my cookie I realized I used extra hot chili which I use making curry.It tasted rather hot and over powering.

So I was back in  the kitchen and by second and third try I perfected it and eventually got it right. As you can imagine, I ended up with lots of cookies in my tin which I have to give away to  friends and also enjoy them with family. Hope you enjoy...

CHILI CHOCOLATE BISCUITS

• 100 g butter, melted,( 9-10 tbsp melted )
• 150 g caster sugar ( 1 cup )
• 1 egg, beaten
• 200g plain flour ( 2 cups )
• 1 tsp baking powder
• 1 level  tsp cayenne pepper
• 100 g fruit and nut chocolate bar
• 2 tsp runny honey

1) Lightly grease 2 baking trays. Preheat the oven to 190C, 170 C fan setting.

2) In a dip mixing bowl mix butter and sugar and beat well. Add the beaten egg little at time, mixing and beating after each addition.

3) Sieve the flour together with baking powder and chili powder. Add the flour into the bowl. 

4) Place broken chocolate pieces in a freezer bag and roll it with a rolling pin. We should have roughly chopped pieces.

5) Add chocolate pieces and  and honey to the bowl of flour mixture.  Mix all the ingredients together to form a soft dough. Wrap and let it rest 15-20 if you have time.

6) Form the dough into round  pieces and press them lightly. Place them onto the baking tray. (use floured hands if sticky ).Bake for 10-12 minutes or until lightly  golden brown. Transfer the cookies onto wire rack and leave to cool. Makes 20 cookies.

CHILI AND MIXED DRIED FRUIT COOKIES

While I was in the mood for baking I thought I experiment a little and make another batch. This time I replaced the chocolate with 100 g of dried mix fruit and instead of butter I used  9-10 tb spoons of flavorless oil . I also used 2 tb spoon of sesame seeds for sprinkling.

All the other ingredients and method of making these is the same as chili and chocolate cookie method.. They were lovely and softer in texture.  This also makes 20.

NOT : If you just want a hint of chili taste, only use half a teaspoon of the cayenne pepper.

TOMATO DOLMAS ( Domates dolmasi )

While browsing through the fruit and vegetable isle of my local super market, I have seen these tomatoes and came up with  the idea of this tasty dish. It is not tomato season yet but these looked so full of colour and I couldn't resist them.

For this dish I used fine bulgur wheat which require no cooking.

One of the ingredients is - pomegranate juice concentrate - which is like thick syrup and tangy. It is puree pomegranate concentrate. If it is not available where you are, mixture of 2 tsp of honey or maple syrup mixed with 4- 6 tsp of balsamic vinegar will be a good substitute.

You can serve stuffed tomatoes as they are ( picture 2 ) or grill them before serving which is very nice too. It is ideal as a vegetarian dish, meze or starter.

INGREDIENTS

• 6 medium tomatoes
• 1/2 cup fine bulgur ( bulgar ) wheat
• 1/2 cup boiling water
• 1 tbsp pomegranate concentrate
• 1 tbsp pepper or tomato paste
• 2 tsp olive oil
• 1 tsp chili flakes
• 2 spring onion, chopped
• handful of fresh mint and parsley, chopped finely
• salt and black pepper
• oil for brushing

1) Place the bulgur in bowl and pour the boiled water over it. Cover the bowl and set aside for 10 minutes.

2) Cut the tomato tops so it acts a s a lid but don't cut it completely. Scoop the flesh out with a tea spoon. Chop the tomato flesh, spring onions, mint and parsley finely.

3) After 10 minutes of soaking the bulgur, add the onion and chopped herbs into the bowl. 

4) Add the rest of the ingredients and mix well. Then stuff each tomato with the mixture and serve cold.

TO SERVE HOT

Brush the tomato dolmas with olive oil and place them in an oven proof dish. Then cook the dolmas under  the pre- heated grill for 10-15 minutes. Serve immediately.

ALI NAZIK ( Minced meat with yogurt and aubergine puree )

INGREDIENTS

• 4 small or 2 large aubergines
• 2 tbsp lemon juice
• 1 tsp olive oil
• 250 gr lean lamb or steak mince
• 1-2 tsp oil
• 1  onion, diced
• Half a red pepper, diced finely
• 1 small chilli pepper ( optional ), diced finely
• 1 cup water
• 1 tbsp chopped parsley
• little salt
• 4 heaped tbsp thick natural yogurt
• 1 clove of garlic, crushed
• salt and pepper

METHOD

1) First wash the aubergines and smoke them on the gas flame on top of the stove until the skin is charred on all sides and the flesh is soft. Turn them from time to time until charred all over. You can do this under the grill or in the oven if you haven't got gas hob. When they are done set aside for a few minutes to cool.

2) Then hold each aubergine and peel of the charred skin under running water. Squeeze the flesh and place them on a chopping board. Chop the aubergines to a pulp and discard the stalk. Place all the aubergine pulp in a bowl.Mix with the lemon juice and oil. Set aside.

3) Stir fry the mince with onion  in oil until browned. Add the chili, red pepper, tomato paste and water to cover the mince. Bring it to boil. Turn the heat to low and cook the mince for 10-15 minutes. Add the parsley and salt and set aside with the lid on to keep it  warm.

4) Mix yogurt with crushed garlic and salt. Add the aubergine pulp to the yogurt mixture and heat in a frying pan gently to warm it. Do not boil. Add seasoning to taste.

5) Transfer the yogurt and aubergine mixture to the serving plate. Heat up the mince if need, then place it on top of the aubergine and yogurt dressing. Drizzle some of the juices from the meat over the yogurt and and aubergine bed and  serve it strength away. This serves 2.

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.

LEMON CHICKEN WITH MIX HEBS (Limon ve baharatli tavuk)

I have cooked this chicken today for dinner and enjoyed it so much that I thought I share it with you all. While the chicken was roasting, the smell of the lemon and herbs was lovely through the house. I served the chicken with roasted vegetables and gravy.

YOU NEED

• 1 whole chicken
• 1 onion
• 1 carrot
• 2 cloves of garlic
• 2 lemons
• 2 tbsp olive oil
• 1 tbsp mixed dried herbs
• salt and ground black pepper

METHOD

Preheat the oven to 180 C, 160 C fan setting.

1) Wash the chicken inside out. Place the whole onion, carrot and garlic cloves inside the chicken. Tie the legs with a string and  sit the chicken in roasting tin.

2) Mix olive oil, juice of  2 lemons, dried herbs, salt and pepper.

3) Rub the oil, lemon, herb mixture all over the chicken, pressing lightly with herbs.

4) Cover the chicken loosely with foil and cook for 1 1/2 hours basting it 2-3 times while it is roasting. Take the foil off and roast the chicken for further 20-30 minutes until it is golden and crispy.

5) Serve with roast vegetables and gravy or serve it cold with salad.