Sunday, August 30, 2009

Roasted Eggplant-Pepper Salad with Tomatoes (Domatesli Kozlenmis Patlican-Biber Salatasi)

This recipe is from my dear cousin, I want to thank to her for this mouth watering salad.

1lb roasted eggplant
1-2 cloves of garlic, minced
2 tomatoes, diced
2-3 green peppers, chopped
2 roasted red peppers (optional)
¼ cup olive oil
A pinch of red pepper flakes (optional)
1 tsp salt to taste

Sauce:
2/3 cup yogurt
1 clove of garlic, minced
A pinch of salt to taste
1 tbsp butter
¼ tsp paprika
2 tbsp fresh parsley, chopped

Take olive oil and peppers in a pan and cook them over medium heat. Stir in garlic and cook for additional 1-2 minutes. Add tomatoes and cook over low heat till it absorbs its own juice.
Roast eggplants and red pepper over the grill or in the oven. Skin them and cut into bite sizes. Stir them in tomatoes. Add salt and red paper flakes, cook for 10-15 minutes over low heat, stirring occasionally. Once it’s cooked let it cool. Transfer it to a serving plate and serve it either plain or with yogurt sauce on top.
For the sauce, mix yogurt, garlic and salt in a bowl. Meanwhile, in a small frying pan sizzle the butter and stir in paprika and turn the heat off. Let it cool for a while. Pour the yogurt sauce all over the salad and drizzle butter mixture on top. Garnish with parsley and serve.
ENJOY

Bu istah acici tarif icin sevgili kuzenime cok tesekkur ediyorum.

½ kg kozlenmis patlican
2 kozlenmis kirmizi biber (istege bagli)
2 dis sarimsak, kucuk dogranmis
¼ su bardagi zeytinyagi
2 domates, dogranmis
2-3 carliston biber, dogranmis
Bir tutam pul biber (istege bagli)
1 tatli kasigi tuz


Sos:
2/3 su bardagi yogurt
1 dis sarimsak, kucuk dogranmis
Bir tutam tuz
1 yemek kasigi tereyag
½ cay kasigi kirmizi toz biber
2 yemek kasigi maydanoz, dogranmis


Zeytinyagini bir tavaya alin ve biberleri yumusayana dek orta ateste soteleyin. Sonra sarimsagi ilave edin ve 1-2 dakika daha cevirin. Domatesleri ilave edin ve kisik ateste suyunu cekene dek pisirin.
Ocakta ya da firinda patlican ve biberleri kozleyin. Kabuklarini soyun ve istediginiz buyuklukte dograyin. Sonra, domatesli karisima ilave edin. Tuz ve pul biberi de ekleyin ve ara sira karistirarak 10-15 dakika boyunca kisik ateste pisirin. Pistikten sonra sogumasini bekleyin. Servis tabagina alin ve isterseniz sade olarak ya da uzerine yogurtlu sos dokerek servis yapin.
Sos icin bir kasede; sarimsak, yogurt ve tuzu guzelce karistirin. Kucuk bir kizartma tavasinda tereyagini eritin ve kizinca icine kirmizi toz biberi ilave edin. Karistirip atesten indirin ve biraz sogumasini bekleyin. Salatanin uzerine yogurt sosunu dokun ve en ustune tereyagini gezdirin. Maydanoz ile susleyin ve servis yapin.
AFIYET OLSUN


Ana Sayfaya Don

Thursday, August 27, 2009

Wedding Stew (Dugun Yahnisi)

1 lb lamb/beef, cut into bite sizes
2 onions, chopped
1 tomato, skinned and diced
1 tbsp tomato paste
4-5 tbsp canola oil
4-5 cups boiling +1 cup cool water
½ tsp black pepper
½ tsp paprika
½ tsp summer savory/thyme
1 ½ -2 tbsp flour
1 tbsp salt to taste

Cook meat in a pot adding the oil, over medium heat till it absorbs its own juice. Stir occasionally. Add 4-5 cups of boiling water and simmer for about 30-40 minutes over low heat. Stir in onion, tomato, salt and tomato paste (dilute tomato paste in a 1/3 cup water). Cook for about 10 minutes.
Meanwhile, cook flour in a pan stirring continuously till it turns to a light yellow color. Add 1 cup of cold water and stir well to obtain a thick and smooth mixture. Add this mixture into the pot stirring continuously. Then, stir in paprika, black pepper and summer savory/thyme. Cook the Wedding Stew over low heat, till the meat gets soft.
ENJOY

Back to Main Page TURKCE
½ kg koyun/dana eti, dogranmis
2 sogan, dogranmis
1 domates, kabuklari soyulup dogranmis
1 yemek kasigi domates salcasi
4-5 yemek kasigi sivi yag
4-5 su bardagi kaynar +1 su bardagi soguk su
1 cay kasigi karabiber
1 cay kasigi kirmizi toz biber
1 cay kasigi sater/kekik
1 ½ -2 yemek kasigi un
1 yemek kasigi tuz

Bir tencerede etler suyunu cekene dek sivi yag ile orta ateste ara sira karistirarak pisirin. Uzerine 4-5 su bardagi kaynar su dokun. Yaklasik 30-40 dakika kadar kisik ateste pisirin. Sonra tuz, sogan, domates ve sulandirilmis salcayi ilave edin. Yaklasik 10 dakika kadar pisirin.
Bu sirada, bir tavada unu orta ateste hafif sararana dek cevirin. Uzerine 1 su bardagi soguk su ilave edin. Bu karisimi yavasca karistirarak yahniye ilave edin. Sonra, kirmizi toz biber, karabiber ve sater/kekik ilave edin. Dugun Yahnisini kisik ateste etler yumusayana dek pisirin.
AFIYET OLSUN

Ana Sayfaya Don

Tuesday, August 25, 2009

Pan Cooked Borek (Tava Boregi)

1 yufka (Turkish Phyllo Dough)
¼ cup+1 tbsp canola oil
½ cup milk
1-2 egg
1/3 cup feta cheese/Mexican crumbling cheese, crumbled
¼ cup parsley/dill, finely chopped (optional)

Grease a 6-8 inch diameter pan with 1 tbsp oil. Place yufka (Turkish Phyllo Dough) inside the pan leaving the 4-5 inches of the edges outside (see the picture). In a bowl, mix milk, egg and ¼ cup canola oil. Apply crumbled cheese and parsley/dill (optional) over the yufka evenly. Then, pour the liquid mixture and fold the edges inside to close up (see the picture).
Turn the heat to medium and cook the borek till it gets golden brown. Then, cook the other side as well. Once both sides are cooked take the Pan Cooked Borek to a serving plate and cut it into slices like pizza. Serve warm.
Pan Cooked Borek is a very delicious alternative for breakfasts and brunches.
ENJOY

Back to Main Page TURKCE
1 yufka
¼ su bardagi+1 yemek kasigi sivi yag
½ su bardagi sut
1-2 yumurta
1/3 su bardagi beyaz peynir, ufalanmis
¼ su bardagi maydanoz/dere otu, ince dogranmis (istege bagli)

Genisce bir tavanin dibini 1 yemek kasigi yag ile yaglayin. Icine yufkayi disariya kenarlardan bir karis tasacak sekilde yerlestirin (resime bakiniz). Bir kasede sut, yumurta ve yagi karistirin. Tavadaki yufkanin uzerine; peynir ve maydanoz/dere otu (istege bagli)nu esit olarak dagitin. Sonra, sutlu karisimi dokun ve disarda kalan yufkanin kenarlarini tavanin icine dogru kapatin (resime bakiniz).
Tavayi ocaga yerlestirin ve orta ateste kizarana dek pisirin. Sonra spatula yardimi ile ters cevirin ve diger tarafini da kizartin. Her iki tarafi da kizardiktan sonra servis tabagina alin ve pizza dilimi seklinde dilimleyin.
Tava Boregi kahvalti ve cay saatleri icin cok guzel bir alternatiftir.
AFIYET OLSUN


Ana Sayfaya Don

Monday, August 24, 2009

Sutlika (Zucchini Pudding)

2 cups milk
2 zucchinis
2/3 cup sugar
2-3 tbsp starch, heaping
1 cup water

Peel zucchinis and cut them in cubes. Place them in a small pot and add 1 cup of water. Cook till zucchinis are soft. Drain and puree with a blender.
Transfer it into a pot and add sugar and milk. Cook over medium heat stirring occasionally for 5 minutes. Dissolve starch into ¼ cup of water and then stir into the pot. Simmer for about 4-5 minutes till the pudding gets thick. Then pour Zucchini Pudding into small serving bowls and leave in the fridge for about 2 hours.
Serve plain or with nuts on top.
ENJOY

TURKCE
2 su bardagi sut
2 sakiz kabagi
2/3 su bardagi seker
2-3 yemek kasigi nisasta, tepeleme
1 su bardagi su


Kabaklarin kabugunu soyun ve kup seklinde dograyin. Kucuk bir tencerede kabaklari 1 su bardagi su ile birlikte yumusayana dek pisirin. Suyunu suzun ve blendir ile pure haline getirin.
Bir tencereye kabak puresi, seker ve sutu koyun. Orta ateste ara sira karistirarak 5 dakika kadar pisirin. Nisastayi yarim cay bardagi su icinde cozundurun ve karistirarak tencereye ilave edin. Koyu bir kivam alana dek yaklasik 4-5 dakika daha pisirin. Sonra, kucuk servis kaselerine paylastirin ve sogumasi icin buzdolabinda 2 saat kadar bekletin.

Sade ya da uzerine ceviz/findik serperek servis yapin.
AFIYET OSLUN


Ana Sayfaya Don

Saturday, August 22, 2009

Pan Fried Sardines (Sardalya Tava)

1 lb sardines,
½ cup canola oil
½ cup flour
1 tsp salt to taste
Lemon wedges, onion and lettuce for garnish

Cut the heads off (optional, heads absorb too much oil). Gut the sardines and wash with cold water, drain. Put them in a bowl, sprinkle the salt and blend.Pour the oil into a large skillet and heat it up over high-medium heat. Place the flour in a plate and dip the sardines by holding from their tail. To remove the excess flour, shake the fish off. Fry till they turn to a red fried color, approximately for 4-5 minutes. Turn halfway through. When they are done, place the fried sardines on a plate with paper towel to absorb the excess oil. Serve with lemon wedges, onion and lettuce.
ENJOY

Back to Main PageTURKCE½ kg sardalya
½ su cardagi sivi yag (tercihen kanola)
½ su bardagi un
1 tatli kasigi tuz
Suslemek icin limon dilimleri, sogan ve kivircik

Sardalyalarin kafalarini keserek ya da kesmeden pisirebilirsiniz. Kafalari cok fazla yag cekecektir. Karinlarindan yarip, iclerini temizleyin ve soguk suda guzelce yikayip, suzulmesini bekleyin.Yikanmis baliklari bir kaseye alin ve tuz serpip, harmanlayin. Genis bir tavada yagi kizdirin. Unu bir tabaga alin ve baliklari kuyruklarindan tutarak una bulayin, fazla unu silkeleyin ve kizgin yaga koyun.Orta ateste, sardalyalar kizarana dek her iki tarafini da pisirin. Pisirdiginiz sardalyalari uzerinde kagit havlu bulunan bir tabaga alin, boylece fazla yag havluya gececektir. Servis tabagina alin, limon, sogan ve kivircik ile servis yapin.
AFIYET OLSUN

Monday, August 17, 2009

Spinach Salad (Ispanak Salatasi)

½ lb baby spinach, washed and drained
½ cup canned corn
1/3 cup raisins
10 black olives, pitted (optional)
¼ cup cracked nuts (preferably walnuts)
¼ cup cheddar cheese, shredded
½ lemon’s juice
3 tbsp olive oil
1 tsp sumac
2 green onions, chopped (optional)
1 tsp salt to taste

Use spinach leaves whole or tear into pieces with your hands. Place into a wide salad bowl. Then, add raisins, corn, black olives and green onions. Sprinkle lemon juice, olive oil, sumac and salt. Toss them all.
Finally, add shredded cheddar and cracked nuts on top. Serve immediately.
ENJOY

Back to Main Page
******************
TURKCE
250 gr kucuk yaprakli korpe ispanak, yikanmis
½ su bardagi konserve misir
1/3 su bardagi kuru uzum
10 tane siyah zeytin, cekirdegi cikarilmis (istege bagli)
¼ su bardagi ceviz, ufalanmis
¼ su bardagi kasar peyniri, rendelenmis
½ limonun suyu
3 yemek kasigi zeytinyagi
1 tatli kasigi sumak
2 yesil sogan, dogranmis (istege bagli)
1 tatli kasigi tuz

Ispanaklarin suyu suzulunce, ister butun olarak isterseniz elinizle parcalayip salata kasesine alin. Sonra, misir, kuru uzum, zeytin ve sogani ilave edin. Limon suyu, zeytinyagi, sumak ve tuzu serpin. Guzelce harmanlayin.
Son olarak uzerine kasar peyniri ve cevizi serpin. Bekletmeden servis yapin.
AFIYET OLSUN

Friday, August 7, 2009

Bulgarian Easter Bread (Kozunak-Paskalya Coregi)

Kozunak is the traditional bread made for Easter in Bulgaria. Usually two loaves are made, one is left at the Church for the priest and the other is eaten by the family after the Easter service. This bread is lightly sweet that can be served for breakfast or as snack.

4 eggs
1 cup oil
2 cups lukewarm milk
2 cups sugar
2 lemon’s zest
25-30 gr fresh active yeast/7 gr instant yeast
2 tsp salt
12-13 cups flour

For garnish:
1 egg yolk, beaten
¼ cup sugar
¼ cup cracked hazelnut/almond (optional)

Start making Kozunak dough the night before you bake it. Then, set aside for a rest for all night long. The next day knead it occasionally for 1-2 times and bake in the afternoon.
Start making the dough in the evening:
First dissolve yeast in the lukewarm milk. Place all the main ingredients but flour in a large bowl and stir in dissolved yeast. Start adding flour slowly and knead. Form elastic and non-sticking dough and knead for about 10 minutes (see the picture). Then cover it with a plastic wrap or a towel and leave aside for the night. The next morning you’ll see that the dough will be about 3 times larger (see the picture). Punch it and knead for 2-3 minutes and cover again. Leave for about 4-5 hours. After that, knead again, cover and leave for more 4-5 hours. Once the dough rises again, it is ready to shape.
Divide the dough into 3 equal pieces. And again divide all the pieces into 3 equal parts. With your hands give a 12 inch long stick shape to every piece. Then, place 3 sticks side by side on the counter and make braid shape. Make sure to braid a little loose and stick the ends gently (see the picture). Braid the remaining dough and obtain 3 Kozunak breads. Place them over an oven tray with baking paper. You can fit 3 of them in a rectangular oven tray. Cover them and leave aside for ½ -1 hour.
Brush the surface with egg yolk and sprinkle some sugar on tops. Also, sprinkle some hazelnut/almonds if desired.
Preheat the oven to 350 F (180 C) and bake them till they turn golden brown (for about 40-50 minutes).
Cover them with a towel after taking out of the oven, to keep them soft.
ENJOY
P.S: This recipe makes 3 Kozunak-Bulgarian Easter Bread, you can decrease or increase the ingredients as you like.

Back to Main Page TURKCE
Kozunak-Paskalya Coregi, Bulgaristan ve daha bir cok Avrupa ulkesinde Paskalya icin yapilan geleneksel bir cesit ekmektir. Genelde iki tane yapilir; biri kilisedeki rahibe birakilir, digeri de Paskalya gunu butun aile bir araya gelince yenilir. Hafif tatlimsi bir tadi olan Kozunak kahvalti ya da ara ogunlerde servis etmek icin cok guzel bir lezzettir.

4 yumurta
1 su bardagi sivi yag
2 su bardagi ilik sut
2 su bardagi seker
2 tane limon kabugu, rendelenmis
1 tane yas maya (25-30 gr)/7 gr instant toz maya
4 cay kasigi tuz
12-13 su bardagi un


Uzeri icin:
1 yumurta sarisi, cirpilmis
½ cay bardagi toz seker
½ cay bardagi ufalanmis findik/badem (istege bagli)


Kozunak-Paskalya Coregi hamurunun ozelligi bir gece onceden yapilip bekletilmesidir. Bir gece bekletilir, ertesi gun belirli araliklarla bir iki defa yogurulur ve aksama pisirilir.
Aksamdan isleme baslanir:
Once mayayi ilik sut icinde eritin ve genis bir kaba un haric diger malzemeleri alin. Eriyen mayayi ilave edin ve yavas yavas unu ilave ederek yaklasik 10 dakika kadar yogurun. Elastik ve ele yapismayan bir hamur elde edin (resime bakiniz). Sonra uzerini bir havlu ile ya da strec film ile sararak ortun. Bir gece boyunca kabarmasi ve dinlenmesi icin bekleyin.
Ertesi sabah hamurun bayag kabardigini goreceksiniz (resime bakiniz). Hamuru tekrar toparlayip biraz yogurun ve uzerini orterek tekrar dinlenmeye birakin. Aradan 4-5 saat gectikten sonra hamuru tekrar yogurun ve uzerini ortup kabarmaya birakin. Aradan yine 4-5 saat gectikten ve hamur kabardiktan sonra hamur sekil vermeye hazirdir.
Hamuru 3 esit parcaya ayirin ve her dort parcayi da 3’er esit parcaya ayirin. Bu 3 parcanin her birini elinizle uzatarak yaklasik 30 cm uzunlugunda hamurlar elde edin. Bu 3 uzun hamuru elinizle orgu seklide siki olmadan serbest bir sekilde orun ve uc kisimlarini hafice bastirarak yapistirin (resime bakiniz). Her 4 parcayi bu sekilde 3 e bolun ve orgu seklinde elinizle orun. Yagli kagit koydugunuz firin tepsisine dizin. Firin tepsisinin enine 3 tane paskalya coreginin yanyana yerlestirin. Uzerini ortun ve yaklasik ½-1 saat boyunca dinlendirin.
Uzerine yumurta sarisi surun ve seker serpin. Isterseniz findik ya da badem parcaciklari da serpebilirsiniz. Onceden isitilmis 180 C (350 F) firinda uzerleri kizarana dek pisirin (yaklasik 40-50 dakika).
Firindan cikarinca uzerini havlu ile orterseniz, yumusacik olacaklardir.
AFIYET OLSUN
NOT: Bu tariften toplam 3 tane Kozunak-Paskalya Coregi cikiyor. Isterseniz tarifteki malzemeleri azaltip cogaltabilirsiniz.


Ana Sayfaya Don

Thursday, August 6, 2009

Roasted Eggplant with Yogurt (Yogurtlu Kozlenmis Patlican)

1 lb eggplant
1-1½ cup yogurt
2-3 tbsp olive oil
2-3 gloves of garlic, mashed/grated
½ tsp salt to taste

Pick some parts of eggplants with a knife and roast them over a grill or in the oven till they get soft. Then, remove the skins and cut them into small pieces.
Place olive oil and roasted eggplants in a pan. Cook them for about 4-5 minutes stirring occasionally, over medium heat. Then, stir in salt and garlic. Cook for 2 minutes and turn the heat off. Let it cool.
Add the yogurt and mix them all. Transfer to a serving plate and garnish with parsley, black olives or tomatoes.
ENJOY

Back to Main Page
*********************
TURKCE
½ kg patlican
1-1½ su bardagi yogurt
2-3 yemek kasigi zeytinyagi
2-3 dis sarimsak, dovulmus/rendelenmis
1 cay kasigi tuz

Patlicanlarin bazi yerlerini bicak ile delin. Izgarada ya da firinda yumusayip, kabuklari ayrilmaya baslayana dek kozleyin. Sonra kabuklarini soyun ve kucuk kucuk dograyin.
Tavaya zeytinyagini ve kozlenmis patlicanlari alin. Orta ateste 4-5 dakika kadar cevirin. Sarimsak ve tuzu ilave edin. Bir kac dakika daha cevirdikten sonra atesten alin ve sogumaya birakin.
Soguduktan sonra yogurdu ilave edin ve hepsini guzelce karistirin.
Servis tabagina alin ve uzerini maydanoz, domates ya da siyah zeytin ile susleyin.
AFIYET OLSUN

Wednesday, August 5, 2009

Zucchini with Bechamel Sauce (Besamel Soslu Kabak)

3-4 zucchinis, washed
2 chicken breasts, cut into cubes
2 medium onions, chopped
2-3 cloves of garlic, thinly sliced
5 button or portabello mushrooms, sliced (optional)
1 cup+3 tbsp oil
1 tsp salt to taste
½ cup mozzarella, cheddar, shredded

Bechamel Sauce:
2 cups milk
2 tbsp flour
5-6 tbsp butter/margarine
1-2 eggs, beaten
½ tsp salt to taste
A pinch of black pepper (optional)

Cut zucchinis in two lengthwise and then cut them in ½ inch thick pieces. Sizzle 1 cup oil in a frying pan and fry both sides of zucchinis. Take the fried zucchinis over a large Pyrex dish and sprinkle some salt.
Take chicken breasts into a pot and add 3 tbsp of oil. Cook them over medium heat till they absorb their own juice. Then stir in onions and sauté for 3 minutes. Add the garlic in and cook for 1-2 minutes. If using mushrooms, stir in them and cook all of them for about 3-4 minutes over medium heat. After that, turn the heat off and transfer this mixture over the fried zucchinis evenly (see the picture).
Finally, prepare the bechamel sauce (click for the directions to make the bechamel sauce).
Pour the bechamel sauce all over and sprinkle with shredded mozzarella/cheddar. Bake at 400 F (200 C) oven till the surface turns light brown (for about 30-40 minutes).
ENJOY

TURKCE
3-4 sakiz kabagi, yikanmis
2 tavuk gogsu, kusbasi dogranmis
2 orta boy sogan, dogranmis
2-3 dis sarimsak, ince dogranmis
5 tane kultur/Portobello mantari, dilimlenmis (istege bagli)
1 su bardagi+3 yemek kasigi sivi yag
1 tatli kasigi tuz
½ su bardagi kasar peyniri, rendelenmis


Besamel Sos:
2 su bardagi sut

2 yemek kasigi un

5-6 yemek kasigi tereyag/margarin

1-2 yumurta, cirpilmis

1 cay kasigi tuz

Bir tutam karabiber (istege bagli)

Once kabaklari uzunlamasina ikiye bolun ve bir parmak kalinliginda dograyin. Bir su bardagi sivi yagda her iki taraflarini da kizartin. Kizarttiginiz kabaklari genis bir borcam tepsinin dibine yayin ve uzerine tuz serpin.
Bir tencereye dogranmis tavuk gogsunu ve 3 yemek kasigi sivi yagi alin. Orta ateste tavuklar suyunu cekene dek kavurun. Sonra, soganlari ilave edin. Yaklasik 3 dakika kadar kavurun ve sarimsaklari ilave edin. Eger mantarli yapiyorsaniz dilimlenmis mantarlari ve 1 tatli kasigi tuz ilave edin.Yaklasik 3-4 dakika hafif ateste hepsini kavurun. Atesten alin ve karisimi kabaklarin uzerine esit olarak dagitin (resime bakiniz).
Son asama olarak besamel sosu hazirlayin (besamel sosun yapilisi icin bakiniz).
Hazirladiginiz besamel sosu en uste esit olarak yayin. Uzerine rendelenmis kasarlari serpin. 200 C (400 F) firinda uzeri kizarana dek yaklasik 30-40 dakika pisirin.
AFIYET OLSUN


Ana Sayfaya Don

Monday, August 3, 2009

Semolina Sponge Cake (Revani)

3-4 eggs
1½ cups flour
1 cup sugar
1 cup semolina
½ cup melted margarine/butter
1 tsp/1 package baking powder
1 tsp/1 package vanilla

For the syrup:
2-2 ½ cups sugar
3 cups water
1 tsp lemon juice
coconut flakes for garnish

Place water and sugar into a pot to prepare the syrup. Bring to a boil. Then simmer for about 2-3 minutes and stir in lemon juice. Turn the heat off and let it cool. You will pour the cool syrup over the cooked hot revani cake.
In a bowl, mix eggs and sugar with a mixer till it becomes foamy (3-4 minutes). Then, add margarine/butter and semolina in. Stir continuously while adding flour, baking powder and vanilla.
Grease a 9x13 inch or 12 inch diameter Pyrex dish and pour the cake mixture inside. Preheat the oven to 350 F (180 C) and bake till the surface turns light golden brown (for about 35-45 minutes).
Once the cake is ready take it out of the oven and immediately pour the cooled syrup all over evenly. Use a spoon or laddle to pour the syrup evenly.
Cut the cake into square pieces and garnish with coconut flakes.
ENJOY
TURKCE
3-4 yumurta
1 ½ su bardagi un
1 su bardagi seker
1 su bardagi irmik
½ su bardagi erimis margarin/tereyag
1 tatli kasigi/1 paket kabartma tozu
1 tatli kasigi/1 paket vanilya

Surup icin:
2-2 ½ su bardagi seker
3 su bardagi su
1 tatli kasigi limon suyu
suslemek icin hindistan cevizi

Ilk once bir tencereye surubu icin gerekli olan su ve sekeri koyun. Kaynayip sekeri eriyene dek karistirin. Bir tasim kaynattiktan sonra limon suyunu ilave edin ve altini kapatin. Surubu sogumaya birakin. Pisen sicak revani kekinin uzerine soguk surubu dokeceksiniz.
Derin bir kapta yumurta ve sekeri mikser ile kopurene dek cirpin (yaklasik 3-4 dakika). Daha sonra margarin/tereyag ve irmigi ilave edin. Karistirmaya devam ederek yavas yavas un, kabartma tozu ve vanilyayi ilave edin.
Yagladiginiz 30 cm capindaki yuvarlak ya da yaklasik 23x33 cm boyutlarindaki dikdortgen tepsiye revani karisimini dokun. Onceden isitmis oldugunuz 180 C (350 F) firinda uzeri kizarana dek 35-45 dakika kadar pisirin.
Firindan cikardiginiz revani uzerine hemen sogumus olan surubu dokun. Surubun esit dagilmasi icin, dokerken kasik ya da kepce kullanabilirsiniz.
Revaniyi kare dilimler halinde kesin ve uzerine hindistan cevizi koyarak servis yapin.
AFIYET OLSUN

Mosaic Cake (Mozaik Pasta)

1 lb Petit Beurre or Social thin tea biscuits 10 tbsp brown/white sugar 7-8 tbsp butter/margarine, melted ½ cup milk ½ cup walnuts/peca...