Monday, September 24, 2012

Peppers with Milk and Cheese (Lorlu-Sutlu Biber ) Rumeli-Trakya

2 lbs sweet banana peppers
3-4 lbs ricotta cheese (preferably fresh)
3-4 cups milk
Salt to taste
 
Bring the milk to boil and add some salt to ricotta if you like. Let the milk cool aside (it should be a little cooler than the milk for yogurt making, 33-37 C). Chop the peppers about 1 inch long and put them in 1L or any size you like glass jars. Make sure to fill half of the jars. Then, fill the ¾ of the jars with ricotta cheese, covering the peppers almost 1 inch. Once the milk gets to the right temperature (33-37 C), fill the jars with milk to the top. Close the lids tight and place the jars upside down over a blanket or any other thick cloth, just as you make yogurt. Wrap the blanket around the jars tightly and let them ferment for 2 days. You may check sometime to see if there are any spills. Take them to the refrigerator when they get as thick as yogurt, or maybe thicker.
Let them rest in the fridge for 10 days and then they are ready to eat. The longer they stay in the fridge the thicker and more acidic they become as in pickles. They will have a more sour and strong taste.
ENJOY
 
TURKCE
1 kg carliston biber
1.5-2 kg taze tam yagli lor
3-4  bardak sut
Tuz
 
Sutu iyice kaynatin. Lor peynirinin tuz oranına gore arzu ettiginiz oranda tuz ilave edin. Sut bir kenarda sogumaya birakilir. (Yogurt mayalanacak sutten biraz daha ilik olmalidir). Biberleri 2-3 cm uzunlugunda dograyin ve 1 litrelik ya da kullandigiz herhangi bir boyuttaki kavanozun yarisina kadar doldurun. Kavanozdaki biberlerin uzerini bir-iki parmak gececek kadar (kavanozun 4’te 3u) lor peynirle doldurun. Sut, yogurt yapimi icin tercih edilen sicakliktan biraz daha ilik olunca, kavanozlarin agzina kadar doldurun. Kavanozlari sikica kapatin.Yogurt mayalar gibi, bir battaniye uzerine kavanozlari ters sekilde koyun ve etrafini battaniye ya da baska bir kalin ortuyle sikica sarin ve yaklasik 2 gun mayalamaya birakin. Arada kontrol ederek kavanozlarin sizinti yapmadigindan emin olun. Yogurt kivamindan daha sert bir kivama geldiklerinde kavanozlari buzdolabina alabilirsiniz.
Buzdolabinda 10 gun bekletttikten sonra tuketebilirsiniz. Buzdolabinda bekleme suresi arttikca kivami ve lezzeti artacak, ayni tursu gibi daha asidik, keskin ve eksimsi bir tad alacaklardir.
AFIYET OLSUN
 

Monday, September 10, 2012

Roasted Grape Tomatoes ( Firinlanmis Kiraz Domates)

3 cups grape/cherry tomatoes
5 button mushrooms, sliced
2 garlic cloves, minced
3 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
1 Tbsp brown sugar
½ tsp sea salt
2 Tbsp fresh basil, finely chopped
 
Preheat oven to 400F (200C). Combine all the ingredients in a medium bowl. Transfer them over a glass baking dish ensuring they are in just one layer. Roast for about 20 minutes or until the tomatoes begin to shrivel. You may garnish with fresh basil. Serve hot from oven.
ENJOY
 
*******************************
TURKCE
3 su bardagi kiraz domates
5 tane kultur mantari, dilimlenmis
2 dis sarimsak, dovulmus
3 yemek kasigi sizma zeytinyagi
2 yemek kasigi balsamic sirke
1 yemek kasigi esmer seker
1 cay kasigi tuz
2 yemek kasigi taze feslegen, ince dogranmis
 
Firini onceden 200C (400F)’ye isitin. Orta boy bir kasede butun malzemeleri karistirin ve tercihen borcam bir tepsiye tek sira halinde yerlestirin. Firina verin ve yaklasik 20 dakika ya da domatesler kuculup, burusmaya baslayana dek pisirin. Firindan cikar cikmaz sicak servis yapin. Arzuya gore uzerine taze feslegen yapraklari ilave edebilirsiniz.
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...