Saturday, September 25, 2010

Peach Tart (Seftalili Tart)

This recipe is from my dear sister.
3 eggs
½ cup+1 Tbsp sugar
2 cups flour
1 tsp vanilla
1 tsp baking powder
¼ cup canola oil
50-60 gr margarine/butter, softened
3 peaches, peeled and sliced

Sprinkle 1 Tbsp sugar over the peach slices and leave aside.
Take remaining sugar and eggs in a bowl. Mix them well and add margarine/butter. After mixing them all, start adding flour slowly. Stir in baking powder and vanilla. Knead until the dough gets soft as the cookie dough.
Grease a large Pyrex or tart tray and arrange the dough over evenly (make sure to make ~1/3 inch thick).
Arrange the peach slices on top. Bake at 400 F (200 C) preheated oven until the top gets lightly brown (for about 30-45 minutes).
Let it cool, slice and serve.
ENJOY

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TURKCE
Sevgili kardesime bu guzel tarifi paylastigi icin cok tesekkur ediyorum.

3 yumurta
½ su bardagi + 1 yemek kasigi seker
2 su bardagi un
1 tatli kasigi vanilya
1 tatli kasigi kabartma tozu
¼ su bardagi kanola yagi
50-60 gr margarin/tereyag, oda sicakliginda
3 seftali, soyulmus ve dilimlenmis

Seftali dilimlerinin uzerine bir yemek kasigi sekeri serpin ve bir kenarda bekletin.
Seker ve yumurtayi bir kaba alin guzelce karistirin. Margarin/tereyag ve kanola yagini ilave ederek karistirmaya devam edin. Yavas yavas unu dokmeye baslayin ve yogurun. Vanilya ve kabartma tozunu ekleyin. Unu yavas yavas yedirerek yumusak bir hamur elde edene kadar yogurun.
Yagladiginiz buyuk boy borcam ya da tart tepsisine hamuru esit olarak yayin (1 cm’den ince olmali). Uzerine seftali dilimlerini istediginiz sekilde dizin.
200 C (400 F) firinda tart pisip seftaliler kizarana dek pisirin (30-45 dakika).
Sogumasini bekleyin. Dilimleyerek servis yapin.
AFIYET OLSUN

Monday, September 20, 2010

Tomato Soup with Meatballs (Kofteli Domates Corbasi)

1 cup tomatoes, crushed
2 Tbsp tomato paste
3 Tbsp canola oil
3 Tbsp flour
6 cups (1 ½ L) water

For the meatballs:
½ lb ground beef
¼ tsp black pepper
½ small onion, finely chopped
½ tsp salt to taste

Take meatball ingredients in a bowl and mix them all using your hands. Make hazelnut size or walnut size meatballs. Keep them in the refrigerator for about 15-30 minutes.
Meanwhile, take canola oil in a pot and stir in flour. Over medium heat sauté for about 3 minutes or until the flour turns yellow. Stir in tomato paste and tomatoes. Cook for about 3-4 minutes stirring occasionally.
Add 6 cups of water and bring to a boil. Add the meatballs and cook over low-medium heat until the meatballs are cooked (for about 15-20 minutes). Sprinkle with pepper.
Serve hot/warm.
ENJOY

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TURKCE
1 su bardagi domates, rendelenmis
2 yemek kasigi domates salcasi
3 yemek kasigi kanola yagi
3 yemek kasigi un
6 su bardagi (1 ½ lt) su

Kofteler icin:
250 gr kiyma
½ cay kasigi karabiber
½ kucuk sogan, ince dogranmis
1 cay kasigi tuz

Kofte malzemelerini bi kapta iyice karistirin. Elinizle yogurabilirsiniz. Cevizden biraz daha kucuk ya da findik buyuklugunde yuvarlak kofteler yapin. Buzdolabinda yaklasik 15-30 dakika dinlendirin.
Bu sirada, tencereye kanola yagini alin. Orta ateste unu 3 dakika kadar sararana dek kavurun. Salca ve domatesleri ilave edin. Yine 3-4 dakika kadar cevirin.
Alti su bardagi suyu ilave edin ve kaynamasini bekleyin. Kaynamaya baslayinca, kofteleri icine atin ve kisik ateste kofteler pisene dek pisirin (yaklasik 15-20 dakika). Karabiber serpin.
Sicak servis yapin.
AFIYET OLSUN

Wednesday, September 15, 2010

Turkish Style Pasta Salad (Turk Usulu Makarna Salatasi)

½ lb elbow pasta
¾ cup carrot, diced
¾ cup sweet peas
¾ cup corn
½ cup pickles, diced
1 Tbsp canola oil
3-4 Tbsp mayonnaise
3 Tbsp yogurt

Cook the elbow pasta with 1 Tbsp canola oil in salty water as directed in the package. Rinse and drain.
Meanwhile boil carrots and sweet peas for about 3-4 minutes. Immediately rinse under cold water and drain.
Mix yogurt and mayonnaise in a bowl and stir in carrots, sweet peas, corns and pickles. Mix them all. Combine with drained pasta.
Garnish with fresh parsley if desired.
Serve immediately, otherwise it dries out.
ENJOY

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TURKCE
250 gr dirsek makarna
¾ su bardagi havuc, kup seklinde dogranmis
¾ su bardagi bezelye
¾ su bardagi misir
½ su bardagi kornison tursu, kup seklinde dogranmis
3-4 yemek kasigi mayonez
3 yemek kasigi yogurt
1 yemek kasigi kanola yagi

Dirsek makarnayi paketin uzerindeki talimatlara gore 1 yemek kasigi kanola yagi ilave ederek tuzlu suda pisirin. Soguk su altinda yikayin ve suzun.
Bu sirada, havuc ve bezelyeyi yaklasik 3-4 dakika haslayin. Hemen soguk su altina tutun ve suyunu suzun.
Bir kasede, mayonez ve yogurdu karistirin. Makarnayla beraber geri kalan malzemeyi ilave edin, hepsini karistirin.
Istege gore maydanoz ile susleyebilirsiniz.
Hemen servis edin, yoksa makarna salatasi kuruyarak tazeligini kaybedecektir.
AFIYET OLSUN

Friday, September 10, 2010

Peach Jam (Seftali Receli)

14 medium peaches, peeled
7 cups sugar
1 tsp lemon juice

Peel peaches and cut them in cubes or any shape you like (not thin). Place one layer peach one layer sugar into a pot. Then keep in the refrigerator overnight. The next day bring it to a boil over high heat. Then, reduce the heat and cook stirring occasionally until it thickens (for about 35-40 minutes). Stir in lemon juice and cook for 1-2 minutes. Pour into jars or containers with lids.
ENJOY

TURKCE
14 tane orta boy seftali, soyulmus
7 su bardagi seker
1 tatli kasigi limon suyu

Seftalilerin kabuklarini soyun ve dilimleyip, kup seklinde ya da istediginiz sekilde dograyin (cok ince olmamak sartiyla). Bir tencerenin dibine bir tabaka seftali bir tabaka seker olacak sekilde hepsini tencereye koyun. Buzdolabinda bir gece bekletin. Ertesi sabah, yuksek ateste surekli karistirarak kaynatin. Kaynamaya baslayinca atesi biraz kisin. Karistirmaya devam ederek yaklasik 35-40 dakika boyunca ya da istediginiz koyuluga ulasana dek pisirin. Limonu ilave edin ve 1-2 dakika daha pisirdikten sonra agzi kapali kaplara ya da kavanozlara doldurun.
AFIYET OLSUN

Sunday, September 5, 2010

100% Whole Wheat Bread (100% Tam Bugday Unlu Ekmek)

3 ½ cups whole wheat flour
1 package dry yeast
1/3 cup lukewarm milk
¼ cup honey
1 cup lukewarm water
¼ cup canola oil
1 ½ tsp salt to taste

For glaze:
1 Tbsp yogurt
1 Tbsp water

Place the lukewarm water, honey and the yeast into a bowl. Stir well to dissolve the honey and the yeast. Add milk, canola oil, salt and flour; knead for 10 minutes, till dough becomes elastic. The more you knead the better your bread will come out. Cover the dough with a plastic wrap or a clean cloth (see the picture) and let it rest for 2 hours in a warm place, till it rises up to double its volume (see the picture). Place dough on the counter and punch to release air. Cut the dough into two pieces then make a loaf shape. Grease two loaf pans and place both of the dough pieces. Cover it with a clean cloth and leave it for ½-1 hours to rise in a warm place (If you have time let it rest for 2 hours).
Mix 1 Tbsp yogurt and 1 Tbsp water in a small bowl, then brush the surface of the bread with this glaze. Preheat the oven to 400F (200C). Place the bread on the middle rack. Bake for 25-30 minutes or until becomes golden brown. Take out of the oven and cover with a clean cloth or towel to keep the bread soft.
ENJOY

P.S: Do not use metal container when kneading or resting the dough. Metal spoils the texture of dough.
P.S 2 : Whole wheat bread does not rise as much as usual breads.

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TURKCE
3 ½ su bardagi tam bugday unu
1 paket kuru maya
1/3 su bardagi ilik sut
¼ su bardagi bal
1 su bardagi ilik su
¼ su bardagi kanola yagi
1 ½ tatli kasigi tuz

Uzeri icin:
1 yemek kasigi yogurt
1 yemek kasigi su

Ilik suyu ve mayayi bir kaseye alin, icine bali ilave edin ve homoejn bir karisim olana dek iyice karistirin. Sonra kanola yagi, sut, tuz ve unu ilave ederek, 10 dakika hamur elastik olana dek yogurun. Hamuru ne kadar cok yogurursaniz o kadar guzel ekmek elde edersiniz. Uzerini seffaf film ya da temiz bir bez ile ortun (resime bakiniz) ve sicak bir ortamda, hamur iki kati kadar kabarana dek, yaklasik 2 saat bekleyin (resime bakiniz). Hamuru tezgahin uzerine alin ve havasini indirmek icin uzerinden bastirin. Hamuru ikiye bolun ve her birine uzun ekmek hamuru seklini verin. Uzun iki tane ekmek kalibini yaglayin ve hamurlari icine yerlestirin. Uzerini temiz bir bez ya da seffaf film ile ortun ve hamur iki kati buyuyene kadar yaklasik ½ -1 saat bekletin (Vaktiniz varsa 2 saat bekletin).
Sonra 1 yemek kasigi yogurt ve 1 yemek kasigi suyu karistirip firca ile hamurun uzerine surun. Firini onceden 200 C (400F)’ye isitin, ekmegi orta rafa koyun ve uzeri kizarana dek 25-30 dakika pisirin. Firindan cikarinca, uzerini temiz bir mutfak bezi ya da havlu ile ortup hava almasini engelleyin. Boylece ekmeginiz yumusacik olacaktir.
AFIYET OLSUN

NOT: Hamuru yogurmak ya da dinlendirmek icin metal kap kullanmayin. Metal, hamurun yapisina zarar verir.
NOT2: Tam bugday uu ile yapilan ekmekler normal ekmekler gibi kabarmayacaktir. Daha siki ve kati bir ekmek olur.

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