Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts

Monday, February 22, 2021

Sweet Pumpkin (Kabak Tatlisi)

3 lbs butternut squash or pumpkin (1500 gr)
2-3 cups sugar
½ cup walnuts or pecans
thickened cream (optional)

Cut the butternut squash or pumpkin in chunks larger than bite size (you can cut them in any size you like). Clean the seeds inside and peel the pumpkin chunks. Place them in a large pot and spread the sugar evenly on the surface.
Let them stand for 3-4 hours, for sugar to dissolve. After you see the sugar dissolved, place the pot on a low-medium heat and cook for 40-50 minutes until the pumpkins are darken in color. The water should be mostly drained.
When they are cooled; garnish them with thickened cream, walnuts, pecans or any kind of nuts.
ENJOY

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TURKCE
1500 gr (1 ½ kg) bal kabagi
2-3 su bardagi seker
½ su bardagi ceviz
kaymak ve uzeri icin antep fistigi (istege bagli)

Kabagi lokmadan daha buyuk parcalar halinde kesin (istediginiz buyuklukte dilimleyebilirsiniz). Kabagin ic kisimlarini temizleyip, kabugunu soyun. Genis bir tencereye kabaklari koyun ve uzerine sekeri esit olarak yayin.
Sekerin erimesi icin 3-4 saat bekletin.Seker eriyince, tencereyi dusuk atese alip kabaklarin rengi koyulasan dek, yaklasik 40-50 dakika pisirin. Suyun buyuk miktari buharlasmis olacaktir.
Kabak tatlisi soguyunca; ceviz ya da istediginiz diger kabuklu yemisler ile servis edin.
AFIYET OLSUN

Ana Sayfaya Don

Tuesday, May 26, 2020

Turkish Baklava (Baklava)

Baklava is a traditional and authentic Turkish desert. It is especially being made on religious holidays to serve the guests.

1 lb Phyllo Dough, thawed
250 gr butter, melted
1 ½ cup walnuts/pistachios (coarsely ground)
Syrup:

1 ¼ -1 1/3 cup water
1 ½ -1 ¾ cup sugar
1 tsp lemon juice

For the syrup; boil the sugar and water until the sugar is melted. Then stir in lemon juice. Simmer for about 2-3 minutes and let it cool.

Preheat oven to 375 F (190 C). Grease the bottom and sides of a 9x14 inch Pyrex dish/tray. Unroll Phyllo dough. Cover Phyllo Dough Sheets with a dampened cloth to keep from drying out as you work. Place two sheets of dough in the Pyrex dish/tray and butter their top thoroughly. Repeat this process until you have 14 layered sheets. Then sprinkle and spread evenly half of the walnuts/pistachios on top. Continue to add two sheets of dough and butter brushing as you go for another 14 sheets. Then spread the remaining nuts and layer the last 12 sheets with 2 sheets of dough at a time and buttering as you did before. At the end, butter the top.
Dip a sharp knife into hot water and cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows to make diagonal cuts.
Bake for about 25 minutes at 375 F (190 C), then turn down to 325 F (165 C) and bake for additional 30 minutes until baklava is golden and crisp.
Remove baklava from oven and again dip the knife in hot water and cut the baklava all the way down from the same cut lines. Then immediately spoon syrup evenly along the cut lines. Let it cool at least 3-4 hours before serving.
Sprinkle some pistachios or walnuts on top before serving. Leave it uncovered as it gets soggy if it is wrapped up.
ENJOY
TURKCE
Baklava asirlardir sure gelen geleneksellesmis, otantik bir Turk tatlisidir. Ozellikle bayramlarda her evde bulunan ve gelen misafirlere ikram edilen sevilen ve vazgecilmez bir lezzettir.
½ kg Phyllo Dough, cozunmus
250 gr tereyag, eritilmis
1 ½ su bardagi ceviz/ antep fistigi (orat buyuklukte ogutulmus)
Surup:
1 ¼ -1 1/3 su bardagi su
1 ½ -1 ¾ su bardagi seker
1 tatli kasigi limon suyu

Once surubunu hazirlamak icin seker ve suyu bir tencerede kaynatin. Kaynayinca limon suyunu ilave edin ve 2-3 dakika kaynatip, sogumaya birakin.
Firini 190 C (375 F) isitin. 23x35 cm’lik bir tepsinin dibini ve kenarlarini yaglayin. Phyllo yufka rulosunu acin ve baklavayi yaparken kurumalarini onlemek icin uzerine nemli bir bez ortun. Iki tane yufka alin ve tepsinin dibine yayin. Uzerini tereyagi ile guzelce yaglayin ve bu islemi 14 tane yufka olana dek tekrarlayin. Ceviz/antep fistiginin yarisini uzerine serpin ve esit olarak dagitin. Tekrar 14 yufka icin ayni yaglama islemini tekrarlayin. Geri kalan ceviz/antep fisitigini uzerine yayin ve son 12 yufkayi da ayni sekilde yaglayarak islemi tamamlayin. En ustune geri kalan tereyagini surun.
Sonra, keskin bir bicagi sicak suya batirin ve baklavaya son seklini vermek uzere kare ya da baklava dilimleri seklinde kesin.
25 dakika 190C (375 F) de pisirin ve sonra firini 165 C (325 F) ye ayarlayip, 30 dakika daha uzeri kizarana dek pisirin.
Firindan cikarinca, tekrar ayni bicagi sicak suda bekletip kesik yerlerden bir daha kesin. Sonra zaman kaybetmeden sicak baklavanin uzerine soguk surubu dokun. Surubu baklavanin kesik yerlerinden dokmeye dikkat edin. En az 3-4 saat bekleyip surubu emmesini bekleyin.
Baklavayi servis yapmadan once uzerine ogutulmus ceviz/antepfistigi serpebilirsiniz.
Baklavanin uzerini kapatmadan saklayin, yoksa hamurlasir.
AFIYET OLSUN

Thursday, October 18, 2018

Carrot Balls (Havuclu Toplar)

1 lb carrot
¾-1 cup sugar
~200 gr Petit Beurre tea biscuits
½ tsp cinnamon (optional)
½ cup walnut, crushed (optional)
1/2 cup coconut, shredded

Peel the carrots and shred in a food processor. Take shredded carrots and sugar in a pot. Cook for about 15 minutes or until carrots get soft. Stir occasionally. Then, turn the heat off and let it cool for a while.
Meanwhile crush the biscuits in the food processor. Add crushed biscuits in carrot sugar mixture. Also add crushed walnuts and cinnamon (optional). Mix them all together. Use your hands to make small balls a little bigger than cherry. Dip them in coconut or you can serve them with different coatings or just plain.
ENJOY

TURKCE
½ kg havuc
¾-1 su bardagi seker
~200 gr Petit Beurre cay biskuvisi
1 cay kasigi tarcin (istege bagli)
½ su bardagi ceviz, ogutulmus (istege bagli)
1/2 su bardagi hindistan cevizi, rendelenmis

Havuclari rendeleyin ya da mutfak robotundan gecirin. Havuc ve sekeri bir tencereye alin. Orta ateste ara sira karistirarak yaklasik 15 dakika havuclar yumusayana dek pisirin. Ocaktan alin ve sogumaya birakin.
Bu sirada biskuvileri mutfak robotundan gecirin ya da elinizle ezerek iyice ufaltin. Soguyan havuclara biskuvileri ve cevizleri(istege bagli) ilave edin. Arzu ederseniz tarcin da ilave edebilirsiniz. Elinizle hepsini karistirin ve kirazdan biraz buyuk toplar seklinde elinizle yuvarlayin. Yaptiginiz toplari hindistan cevizi icinde yuvarlayin. Isterseniz sade veya degisik kaplamalar kullanarak da servis yapabilirsiniz.
AFIYET OLSUN

Wednesday, August 30, 2017

Lemon Bars (Limonlu Kareler)

For the crust:
½ lb butter, at room temperature
½ cup granulated sugar
2 cups flour
A pinch of sea salt

For the lemon layer: 
4 large eggs at room temperature
1 2/3 cups granulated sugar
1-1 ½ grated lemon zest (3 to 4 lemons)
2/3 cup freshly squeezed lemon juice
2/3 cup flour

½ cup confectioners’ sugar, for dusting

Preheat the oven to 350°F (180°C) and grease a 9x13x2 inch oven tray lined with baking sheet.
For the crust, mix the butter and sugar with an electric mixer until light. Combine flour and salt and, with the mixer on low, add to the butter until just mixed. Take the dough onto a well floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking sheet, building up a ½ inch edge on all sides. Bake the crust for about 15 to 20 minutes, until very lightly browned. Let cool on a wire rack and leave the oven on.
For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 25 to 30 minutes or about 5 minutes beyond the point where the lemon filling is set. Let cool to room temperature.
Cut into rectangles/squares and dust with confectioners’ sugar.
ENJOY
TURKCE
Tabani icin: 
250 gr tereyag, oda sicakliginda
½ su bardagi seker
2 su bardagi un
Bir tutam tuz

Uzeri icin: 
4 buyuk boy yumurta, oda sicakliginda
1 2/3 su bardagi seker
½ rendelenmis limon kabugu (3-4 limon)
2/3 su bardagi taze sikilmis limon suyu
2/3 su bardagi un
Uzerine serpmek icin ½ su bardagi pudra sekeri

Firini onceden 180°C (350°F)’ye isitin ve yaklasik 22x32x5 cm boyutlarinda bir borcam tepsiyi yaglayin veya yagli kagit serin. Tabani icin, tereyagi ve sekeri mikser ile karistirarak krema haline getirin. Baska bir yerde, un ve tuzu karistirin ve mikser ile dusuk seviyede tereyagi karisimina karistirarak yedirin. Hamuru unlanmis temiz bir zemine alin ve top haline getirin. Unlanmis elleriniz yardimiyla hamuru acip duzlestirin ve hazirlamis oldugunuz tepsiye bastirarak yerlestirin. Kenarlarinda yaklasik 1-1.5 cm yuksekliginde hamur olacak sekilde ayarlayin. Firina verin ve yaklasik 15-20 dakika ya da uzeri hafifce kizarana dek pisirin. Sogumaya alin ve firini calisir sekilde acik birakin.
Limonlu ust kisim icin, yumurta, seker, limon suyu, limon kabugu rendesi ve unu mikserle cirpin. Karisimi tabanin uzerine esit sekilde yayarak dokun ve yaklasik 25-30 dakika veya ust kismi sertlesmeye basladiktan sonra 5 dakika daha pisirdikten sonra firindan alin. Oda sicakligina gelene dek sogumaya birakin.
Kare veya dikdortgen seklinde dilimleyin ve uzerine elek ile pudra sekeri serpin.
AFIYET OLSUN

Thursday, November 5, 2015

Pumpkin Cake with Tea Biscuits (Bal Kabakli Biskuvili Pasta)

2 cups milk
2 Tbsp flour
2 Tbsp starch
1 cup sugar
1 egg
1 tsp vanilla
2 Tbsp butter
1 cup pumpkin puree
1 package (½ lb) Petit Beurre Petit or social thin tea biscuits
Walnuts for garnish, coarsely crushed

For the pumpkin puree, chop some pumpkin and take it into a small pot with water almost half of the pumpkins covered. Add 1 Tbsp sugar and cook until they are soft. Drain and blend in a food processor.
Mix milk, flour, starch, egg and sugar in a pot. Take it over medium heat and stir continuously (preferably with a mixer/ immersible blender). Once it boils, stir in butter and vanilla. Simmer over low heat for about 2-3 minutes. Add pumpkin puree and mix well. Let it cool for a while.
Cover the bottom of a square/rectangular Pyrex dish or a deep baking tray with the tea biscuits and pour some pumpkin mixture generously and spread evenly. Again cover it with arranging biscuits side by side and continue pouring the mixture and layering with tea biscuits until forming 3-4 layers of biscuits. Pour the remaining mixture on top and spread evenly. Cover and keep in the refrigerator for 4-5 hours.
Put generous amount of crushed walnuts on top, slice and serve.
ENJOY

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TURKCE
2 su bardagi sut
2 yemek kasigi un
2 yemek kasigi nisasta
1 su bardagi seker
1 yumurta
1 tatli kasigi vanilya
2 yemek kasigi tereyagi
1 su bardagi bal kabagi puresi
1 paket Petit Beurre biskuvi
Uzeri icin kiriklanmis ceviz

Bal kabagi puresi icin, kabagi dograyin, uzerini gecmeyecek kadar su ve 1 yemek kasigi seker ile haslayin, suzun. Blendirdan gecirin.
Tencerede sut, un, nisasta, yumurta ve sekeri iyice karistirin. Sonra, ocaga alin ve surekli karistirark, tercihen cirpici yardimi ile pisirin. Kaynamaya başladığında, tereyag ve vanilyayi koyarak karistirin. Yaklasik 2-3 dakika kisik ateste kaynatin. Son olarak kabak puresini ilave edin ve guzelce karistirin.
Ocaktan alin ve ilimasini bekleyin. Biskuvileri dikdortgen veya kare orta boy bir borcam ya da tepsinin dibine dizin. Uzerine hazirlamis oldugunuz bal kabakli kremadan bolca dokun. Sira ile biskuviler bitene kadar ya da tepsinizin yuksekligine gore 3-4 kat biskuvi olacak sekilde ayni isleme devam edin. Uzerine kalan kremayi dokup esit olarak yayin. Uzeri kapali sekilde buzdolabinda 4-5 saat dinlendirin.
Uzerine kiriklanmis ceviz koyun ve dilimleyerek servis yapin.
AFIYET OLSUN

Monday, January 14, 2013

Sekerpare


250 grams butter (at room temperatue)
2 eggs
½ cup semolina
½ cup sugar
1 tsp baking powder
1 tsp vanilla extract/powder
3 ½ -4 cups flour
Walnut quarters or almond/hazelnut for top

Syrup:
3 cups sugar
4 cups water
1 Tbsp lemon juice

First prepare the syrup by boiling sugar and water for 3-5 minutes. Then, stir in lemon juice and leave aside to cool.
Meanwhile, mix softened butter, sugar, eggs and semolina. Then, add flour slowly and knead at the same time. Add baking powder and vanilla. The dough should be soft and non sticky as cookie dough. Take walnut size pieces and make round ball shapes using your palms. Arrange them over a greased baking tray and press gently over each one sticking a piece of walnut/almond/hazelnut. Bake them in a preheated 350F (180C) oven until they turn light brown for about 30-40 minutes.
Pour the cooled syrup over hot Sekerpares right after taking them out of the oven. Use either a spoon or ladle for uniform distribution. Leave the Sekerpares inside the syrup for at least 4-5 hours before serving. You may cover them with another tray to decrease the absorption time.
ENJOY
P.S: Makes about 35-40 pieces.

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TURKCE
250 gram tereyagi (oda sicakliginda)
½ su bardagi seker
½ su bardagi irmik
1 tatli kasigi kabartma tozu
1 tatli kasigi vanilya
3 ½ -4 su bardagi un
Uzeri icin badem/findik ya da ceviz
 
Surup icin:
3 su bardagi seker
4 su bardagi su
1 yemek kasigi limon suyu
 
Surubu hazirlamak icin genis bir tencereey seker ve suyu alin ve iyice kaynatin. Yaklasik 3-5 dakika kaynadiktan sonra limon suyunu ilave edin ve altini kapatin. Bir kenarda sogumaya birakin.
Yumusak olan tereyagi, seker, irmik ve yumurtayi karistirip birbirine yedirin. Yavas yavas unu ekleyerek yogurmaya baslayin. Kabartma tozu ve vanilyayi ilave edin. Yumusak ve ele yapismayan bir kurabiye hamuru elde edene dek yogurun.
Ceviz buyuklugunde parcalar alin ve elinizle yuvarlayip yaglanmis tepsiye uzerlerinden hafifce bastirarak aralikli olarak dizin. Her sekerparenin uzerine bir parca ceviz/findik/badem batirin. Onceden isitilmis 180C (350F) firinda  uzerleri kizarana dek pisirin (30-40 dakika).
Firindan cikan sicak sekerparelerin uzerine ilik/soguk surubu gezdirerek hepsine esit olarak dagitin. Puf noktasi, sekerpare sicak, surup ilik ya da soguk olmalidir. Servisten once en az 4-5 saat surubun cekmesini bekleyin. Isterseniz tepsinin uzerine baska bir tepsi kapatarak surubun cekmesini hizlandirabilirsiniz.
AFIYET OLSUN
NOT: Yaklasik 35-40 tane sekerpare cikiyor.

Ana Sayfaya Don

Monday, December 10, 2012

Pumpkin Filled Pastry (Kabakli Borek)

3 Turkish pastry leaves (yufka)
1 ½ cups sugar
300-350 grams pumpkin, shredded
½ cup walnuts, crushed (optional)
¼ cups milk
2-3 Tbsp canola oil
1 tsp cinnamon (optional)
 
Grease a wide oven tray and place a pastry leave covering the bottom with no overlapping. Try to make the pastry as flat as possible. If using cinnamon, mix sugar with cinnamon. Spread about half of the shredded pumpkin over the pastry and do the same with sugar. If desired add crushed walnuts for more flavor. Then, cover it with another pastry leaf making a flat layer. Continue with pumpkin, sugar and walnuts. If your tray is not large enough to accommodate all the pastry leaf, you may always tear the pastry leaf to fit the tray and use the torn parts for making another layer. Finally, cover the top with the last pastry leaf (yufka). Mix milk and canola oil and spread it all over the top evenly. Sprinkle with some sugar for a crispy top.
Bake the Pumpkin Borek in the preheated 400 F (200 C) oven for about 30-40 minutes or until the top gets light brown. Slice it into squares and serve either hot or cold.
ENJOY
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TURKCE
3 yufka
1 ½ su bardagi toz seker
300-350 gr balkabagi, rendelenmis
½ su bardagi ufalanmis ceviz (istege bagli)
½ cay bardagi sut
2-3 yemek kasigi kanola yagi
1 tatli kasigi tarcin (istege bagli)
 
Genis bir tepsinin dibini yaglayin ve ilk yufkayi buzusturmeden tam olarak yayarak yerlestirin. Uzerine kabak rendesinden bir miktar alin ve esit olarak serpistirin. Tarcin kullaniyorsaniz seker ile tarcini karistirin. Sekerden yarim su bardagi kadar kabaklarin uzerine serpistirin. Arzuya gore biraz ceviz de ilave edebilirsiniz. Uzerine diger yufkayi yine buzusturmeden iyice yayarak kapatin. Eger tepsi yeterince buyuk degilse, yufkalari yirtip yeni bir tabaka olusturarak da kullanabilirsiniz. Yine kabak rendesi, seker ve ceviz (istege bagli) koyarak son yufkaya kadar isleme devam edin. Son yufkayi da yine iyice yayarak uzerine kapatin. Sut ve kanola yagini karistirin ve boregin uzerine esit olarak gezdirin. Son olarak uzerine bir miktar toz seker serpistirin.
Onceden isitilmis 200 C (400 F) firinda yaklasik 30-40 dakika ya da boregin uzeri kizarana kadar pisirin. Dilimleyin ve ister sicak isterseniz de soguk servis yapin.
AFIYET OLSUN
 

Friday, November 30, 2012

Quince Dessert (Ayva Tatlisi)

4 medium quinces
2 cups water
1 ½ cups sugar
7 pieces of clove
1 cinnamon stick (optional)
Seeds of quinces
2 Tbsp pomegranate flowers/ a pinch of red food coloring (optional)

For garnish:
Ice-cream/whip cream/thick cream
Crushed nuts

Peel the quinces and cut them in half, remove the seeds but do not discard. You may want to flatten the bottom of the quince halves for a better standing in the serving plate. Set them aside for later use. If not using the quinces you may want to dip them in lemon juice water to prevent browning. 
Place water, cloves, cinnamon stick, pomegranate flowers/red food color and quince seeds (for thick syrup) in a shallow pot or saucepan. Bring to a boil and place the quince halves bottoms up (seeded parts facing down). Simmer on low medium for 15 minutes with lid is half closed. Then, flip the quince halves now the seeded parts facing up and add sugar filling the seeded holes. Simmer for 10 more minutes with lid open or half closed. Check them with a fork and if they are soft enough.
Take them over the serving plate sliced part facing up and spoon some of the syrup in the bottom of the plate. Let them cool for 20-30 minutes. Then you may use either whip cream or thick cream or even ice cream to fill up the holes. If desired, sprinkle with come crushed nuts and serve.
ENJOY

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TURKCE
4 tane orta boy ayva
2 su bardagi su
1 ½ su bardagi seker
7 tane karanfil
1 cubuk tarcin (istege bagli)
ayvanin cekirdekleri
2 yemek kasigi nar cicegi/ bir tutam kirmizi gida boyasi (istege bagli)

Uzeri icin:
Dondurma/krem santi/kaymak
Cekilmis antep fistigi/findik/ceviz

Ayvalarin kabuklarini soyup ikiye bolun. Cekirdeklerini cikarin ve daha sonra kullanmak uzere ayirin. Yuvarlak kisimlarini biraz duzleyip servis yaparken duzgun durmasini saglayabilirsiniz. Eger ayvalari hemen kullanmiyorsaniz, kararmasini engellemek icin limonlu su icine koyun.
Cok derin olmayan genisce bir tencereye; su, karanfil, tarcin cubugu ve nar cicegi/kirmizi gida boyasini koyun ve kaynatin. Sonra, ayvalari yuvarlak kisimlari yukari gelecek sekilde tencereye yerlestirin ve 15 dakika kisik ateste kapagi yari kapali sekilde pisirin. Ayvalari ters cevirin ve cukur cekirdek kisimlarini dolduracak sekilde sekeri ilave edin. Yine kapagi yari aralik sekilde 10 dakika kadar ya da ayvalar yumusayana dek pisirin.
Servis tabagina alin ve surubundan da dibine koyarak yaklasik 20-30 dakika sogumasini bekleyin. Sonra, cukur kisimlarini istege bagli olarak kaymak/krem santi ya da dondurma ile doldurun. Ogutulmus antep fistigi/ceviz/findik serperek servis yapin.
AFIYET OLSUN

Monday, January 9, 2012

Rose Desert (Gul Tatlisi)

2 cups flour
1 cup semolina
½ cup yogurt
125 gram margarine, at room temperature
½ cup canola oil
1 tsp baking powder
1 tsp vanilla
A pinch of salt
For garnish almond, hazelnut or walnut

Syrup:
3 cups sugar
3 cups water
1 tsp lemon juice

Prepare the syrup first by mixing the water and sugar. Bring to a boil and after boiling for a couple of minutes stir in lemon juice and set aside to cool.
For the dough, mix the yogurt, oil, margarine and semolina. Then, slowly add flour and the remaining ingredients and form a soft dough. Use a rolling pin to flatten to dough for about 1/8-1/9 inch thickness. Use circle cutter about 1 ½-2 inch in diameter to cut circles. Place 3 circles on top of each other as in picture. Then place almonds, hazelnuts or walnuts in the middle of the edges as in picture. Then roll it and cut in half to form a rose shape. Or, you may first cut the circles in two and then place the nuts and then roll it up as in the picture.
Place the rose shapes over a greased oven tray and bake in a preheated oven at 350 F (180 C) for about 20-25 minutes or until they turn light brown. Pour the cooled syrup all over the desert evenly. You may turn the roses upside down gradually to let them absorb the syrup evenly. Let them sit in the syrup overnight and then serve the next day.
ENJOY

TURKCE
2 su bardagi un
1 su bardagi irmik
½ su bardagi yogurt
125 gr margarin, oda sicakliginda
½ su bardagi kanola yagi
1 tatli kasigi kabartma tozu
1 tatli kasigi vanilya
Bir tutam tuz
Suslemek icin badem, findik ya da ceviz

Surubu icin:
3 su bardagi su
3 su bardagi seker
1 tatli kasigi limon suyu

Once surubunun malzemelerini bir tencereye koyun ve kaynatın. Bir kenarda sogumaya birakin. Hamurun un, kabartma tozu ve vanilya haric diger malzemelerini karistirin. Sonra, yavas yavas unu ilave etmeye baslayin. Son olarak kabartma tozu ve vanilyayı ilave edin. Hamur kulak memesi yumusaklığında olmalidir. Hamuru merdane ya da oklava ile 3-4 mm kalinliginda acin.
Cay bardaginin agzi ile yuvarlaklar kesin. Uc tane yuvarlak yarisi ust uste gelecek sekilde resimdeki gibi yanyana dizin. Uc kisimlarinin ortasina findik, badem ya da ceviz koyun ve rulo seklinde sarin. Sonra ortadan ikiye kesin ya da sarmadan once ortadan ikiye kesin ve sonra resimdeki gibi rulo seklinde sarin.
Yaglanmis olan firin tepsisine dizin ve onceden isitilmis 180 C (350 F) firinda yaklasik 20-25 dakika ya da uzerleri hafifce kizarana dek pisirin. Firindan cikan sicak tatlinin uzerine surubu esit olarak dokun. Tatlilarin surubu iyice cekmesi icin alt ust edilebilir. Bir gece surubu cekmesi icin bekletin ve ertesi gun ikram edin.
AFIYET OLSUN

Thursday, November 24, 2011

European Revani (Avrupa Usulu Revani)

6 eggs
1 cup sugar
2 cups flour
1 tsp baking powder

For the syrup:
5-6 cups water
2-3 cups sugar
1 Tbsp vanilla

Place water and sugar into a pot to prepare the syrup. Bring to a boil. Then simmer for about 3-5 minutes and stir in lemon juice. Turn the heat off and let it cool. You will pour the cooled syrup over the baked hot revani.
In a bowl, mix eggs and sugar with a mixer until it becomes foamy (3-4 minutes). Then, add flour and baking powder in. Stir continuously until the mixture gets smooth and even.
Grease a 9x13 inch or 12 inch diameter Pyrex dish and pour the cake mixture inside. Preheat the oven to 400 F (200 C) and bake until the surface turns light golden brown (for about 25-35 minutes).
Once the cake is ready take it out of the oven and immediately pour the cooled syrup all over evenly. Cut the cake into square pieces and garnish with coconut flakes.
ENJOY

P.S: You may substitute water with milk in the syrup (4 cups milk, 1 cup water, 1 cup sugar, 1 Tbsp vanilla)

TURKCE
6 yumurta
1 su bardagi seker
2 su bardagi un
1 tatli kasigi kabartma tozu

Surup icin:
5-6 su bardagi su
2-3 su bardagi seker
1 Tbsp vanilya

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 uzerine soguk surubu dokeceksiniz.
Derin bir kapta yumurta ve sekeri mikser ile kopurene dek cirpin (yaklasik 3-4 dakika). Karistirmaya devam ederek yavas yavas un ve kabartma tozunu ilave edin.
Yagladiginiz 30 cm capindaki yuvarlak ya da yaklasik 23x33 cm boyutlarindaki dikdortgen tepsiye revani karisimini dokun. Onceden isitmis oldugunuz 200 C (400 F) firinda uzeri kizarana dek 25-35 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

P.S: Surubu sutlu yapmak icin; 1 lt sut, 1 su bardagi su, 1 su bardagi seker, 1 tatli kasigi vanilya

Wednesday, November 9, 2011

Apple Tart (Elmali Tart)

150 gram butter/margarine, room temperature
2 Tbsp yogurt
1 egg
½ cup sugar
¼ cup canola oil
1 tsp baking powder
2 ½ cups flour
2-3 apples, shredded,
4 Tbsp sugar
1 tsp cinnamon
½ cup crushed walnuts
Powdered sugar for garnish

Take shredded apples and 4 Tbsp sugar into a pot and cook until the water is absorbed and the mixture gets viscous. Stir in cinnamon and walnuts. Turn the heat off. Let it cool.
Meanwhile, in a kneading bowl start mixing sugar and butter/margarine with your hands. Add yogurt, canola oil and other ingredients, respectively.
Knead the dough until it turns out as soft as cookie dough. Take the half of it and place over a greased oven pan. Fit the dough into the pan by flattening it. Pour the apple mixture over. Then, take the other half of the dough and grab grape size random pieces and throw randomly over the tart. Try to use all the dough evenly on all over the tart. Preheat the oven to 350 F (180 C) and bake until the top gets pink (for about 30-40 minutes).
Take the apple tart out of the oven and let it cool. Garnish with powdered sugar with a swifter. Slice in squares and serve.
ENJOY
P.S: I substituded 1 cup of the flour with whole wheat flour.

TURKCE
150 gram margarin, oda sicakliginda
2 yemek kasigi yogurt
1 yumurta
½ su bardagi seker
½ cay bardagi kanola yagi
½ paket kabartma tozu
2 ½ su bardagi un
2-3 elma, rendelenmis
4 yemek kasigi seker
1 tatli kasigi tarcin
½ su bardagi ufalanmis ceviz ici
Uzeri icin pudra sekeri

Once elma marmeladi icin, rendelenmis elma ve 4 kasik sekeri tencereye alin. Orta ateste koyulasip suyunu cekene dek pisirin. Marmelat kivamina gelince tarcini ve cevizi ilave edin, karistirin ve atesten alin. Sogumaya birakin.
Hamuru icin once margarin ve sekeri elinizle iyice yogurun. Kurabiye hamuru hazirlar gibi sirayla yogurt, kanola yagi ve diger malzemeleri ilave ederek yogurun.
Yumusak bir hamur elde ettikten sonra, hamurun yarisini ayirin. Diger yarisini yaglamis oldugunun tepsiye elinizle mumkun oldugunca esit yayin. Uzerine elma karisimini yayin. Geri kalan hamurdan elinizle ufak parcalar kopararak uzerine serpistirin. Goruntu olarak karmasik olabilir, ama pistikten sonra degisecektir.
Onceden isitilmis 180 C (350 F) firinda uzeri pembelesene dek pisirin (yaklasik 30-40 dakika).
Pistikten sonra, biraz soguduktan sonra, ufak bir elek yardimi ile uzerine pudra sekeri serpin. Dilimleyerek ikram edin.
AFIYET OLSUN

NOT: Ben 1 su bardagi kepekli un ile normal unu karistirarak kullandim.

Sunday, October 9, 2011

Stuffed Kadaifi (Kadayif Dolmasi)

1 lb kadaifi
150 grams butter
1 cup walnuts/pecans, in chunks

For the Syrup:
3 cups water
2 ½ -3 cups sugar
1 tsp lemon juice

First mix sugar and water in a pot and boil the syrup for about 5 minutes. Stir in lemon juice and let it cool.
Melt butter and drizzle all over the kadaifi. Using your hands, try to mix the butter with kadaifi evenly. If the kadaifi pieces are too long, break them into smaller pieces with your hands. After tossing the kadaifi, take a small Turkish coffee cup and fill half of it with kadaifi and make a hole in the middle. Place about 1 tsp walnuts/pecans inside and fill the rest of the cup with more kadaifi. Gently press on top of the cup. Grease an oven tray and flip the cup upside down on the tray. Make sure to press on top of the kadaifi before flipping, otherwise the shape won’t come out well. Use the same procedure for all the kadaifi left.
Bake it at 350 F (180 C) preheated oven until they get light brown. Pour the cold syrup over the hot stuffed kadaifi right after taking out of oven. Let it absorb the syrup for at least 3-5 hours.
ENJOY

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TURKCE
½ kg tel kadayif
150 gr tereyagi
1 su bardagi ceviz ici, ufalalanmis

Surubu icin:
3 su bardagi seker
2 ½ -3 su bardagi seker
1 tatli kasigi limon suyu

Once surubu hazirlayin. Su ve sekeri karistirarak genis bir tencerede yaklasik 5 dakika kadar kaynatin. Icine limon suyunu ilave edin ve sogumaya birakin.
Tereyagini eritin ve tel kadayifin uzerinde gezdirin. Ellerinizi kullanarak, tereyagini kadayifin her yerine yedirmek sartiyla guzelce harmanlayin. Eger kadayifin telleri uzunsa, elinizle kopararak daha ufak parcalara ayirin.
Ufak bir kahve fincaninin yarisina kadar kadayiftan doldurun ve orta kismini cukurlastirin. Cukur kismina sigdirabildiginiz kadar ceviz koyun (yaklasik 1 tatli kasigi kadar). Bol cevizli olunca daha lezzetli oluyor. Sonra uzerine tekrar finacin agiz kismina kadar kadayif koyarak, ustten hafifce bastirin. Yaglanmis firin tepsisine fincani ters cevirin. Eger fincanin icindeki malzemeyi ustten hafifce bastirmazsaniz tepsiye ters cevirdiginizde sekli bozuk cikacaktir.
Butun kadayif malzemesini ayni sekilde yaparak sekil verin.
Onceden isitilmis 180 C (350 F) firinda uzeri kizarana dek pisirin.
Firindan cikan sicak kadayifin uzerine soguk serbeti dokun. Yaklasik 3-5 saat boyunca surubun emilmesini bekleyin.
AFIYET OLSUN

Saturday, November 27, 2010

Flour Halvah (Un Helvasi)

 
125 gram butter
2 cups flour
1 cup milk
1 cup water
1 ½ cup sugar
4 Tbsps pine nuts (optional)

Let the butter melt in a pot and then add pine nuts (optional). Cook for about 3 minutes and stir in the flour. Cook stirring occasionally over medium heat for 10-15 minutes.
Meanwhile, heat the milk and water. Add the sugar in and stir to dissolve. Once the flour turns yellowish and smells good, stir in the warm syrup. Stir continuously with a wooden spoon to get a smooth mixture of flour. After stirring for about 5 minutes, turn the heat off and close the lid. Leave aside for about 10 minutes.
Shape with a spoon using the sides of the pot. Take a big spoonful of halvah and press it towards the sides of the pot to give an oval shape. Place each piece of halvah over a serving plate. Sprinkle with cinnamon if desired.
ENJOY

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TURKCE
125 gr tereyagi
1 su bardagi un
1 su bardagi sut
1 su bardagi su
1 ½ su bardagi seker
4 yemek kasigi cam fistigi (istege bagli)

Tencereye tereyagini alin ve iyice eridikten sonra cam fistiklarini ilave edin (istege bagli). Yaklasik 3 dakika kadar orta ateste cevirin ve unu ilave edin. Yaklasik 10-15 dakika kadar unu orta ateste kavurun.
Diger yandan, su ve sutu isitin ve sekeri ilave ederek eritin. Unun rengi sararip hos bir kavrulmus un kokusu gelmeye basladiktan sonra ilik surubu ilave edin. Tahta kasikla hizlica ve surekli karistirarak unu putursuz bir sekilde surupla butunlesmesini saglayin. Bes dakika kadar karistirdiktan sonra tencerenin kapagini kapatin ve 10 dakika kadar dinlenmeye birakin.
Bir kasik yardimiyla helvayi tencerenin kenarlarina bastirip baski yaparak resimdeki gibi sekil verin. Arzuya gore elinizle ya da bir kabin dibine bastirark sekil verebilirsiniz.
Uzerine tarcin serperek servis edebilirsiniz.
AFIYET OLSUN

Thursday, August 12, 2010

Semolina Halvah with Ice-Cream (Dondurmali Irmik Helvasi)

1 cup semolina
2 Tbsp butter
1 cup sugar
1 cup water
½ cup milk
2 Tbsp pine nuts (optional)
1 lb ice cream
Cinnamon (optional)

Take butter and pine nuts (optional) in a pot and sauté over medium heat until the pine nuts turn pinkish. Stir in semolina and sauté until it goes yellow.
Then, stir in sugar, water and milk. Bring to a boil and close the lid. Simmer over low-medium heat until the water is absorbed. Let it cool for a while.
While the semolina halvah is still warm, fill a small bowl’s bottom and sides with semolina halvah. And then, fill it up with ice-cream. Cover the top of the bowl with semolina halvah. Immediately turn the bowl upside down over a serving plate. Serve with cinnamon on top.
ENJOY

TURKCE
1 su bardagi irmik
2 yemek kasigi tereya
1 su bardagi seker
1 su bardagi su
½ su bardagi sut
2 yemek kasigi cam fistigi (istege bagli)
~500 gr dondurma
Tarcin (istege bagli)

Tencereye tereyagini ve cam fistiklarini alin. Orta ateste cam fistiklari pembelesene dek kavurun. Irmigi ilave edin ve sararmaya baslayana dek kavurun.
Sonra, seker, su ve sutu ilave edin. Kaynamaya baslayinca karistirin ve kapagini kapatin. Kisik ateste suyunu cekene dek pisirin. Biraz sogumaya birakin.
Irmik helvasi daha ilik iken kucuk bir kasenin dibini ve kenarlarini irmik helvasi ile doseyin ve icini dolduracak sekilde dondurmadan koyun. Uzerini yine irmik helvasi ile kapatin ve bekletmeden kaseyi ters cevirerek servis tabagina kapatin. Uzerine tarcin serperek servis yapabilirsiniz.
AFIYET OLSUN

Friday, February 5, 2010

Orange-Yogurt Sundae (Portakal ve Yogurtlu Dondurma)

1 cup yogurt
1 orange’s grated peel
2 oranges, cut into 4 cartwheel slices
2 tbsp berries, any kind (optional)
1 banana, sliced
1+1 tbsp sugar
¼ tsp ground cinnamon

Combine the yogurt, orange peels and 1 tbsp sugar; cover and chill for about 3-4 hour. In a large bowl, combine all the remaining ingredients; cover and chill.
To serve, spoon fruit mixture into individual dessert dishes and top with the yogurt mixture. Serve cold.
ENJOY

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TURKCE
1 su bardagi yogurt
1 portakalin kabugu, rendelenmis
2 portakal, yuvarlak dilimlenmis ve 4’e bolunmus
2 yemek kasigi cilek/bogurtlen (istege bagli)
1 muz, dilimlenmis
1+1 yemek kasigi seker
½ cay kasigi tarcin

Yogurt, 1 yemek kasigi seker ve portakal kabugu rendesini karistirin. Uzerini kapatin ve 3-4 saat kadar buzdolabinda dondurun.
Portakal, muz, cilek/bogurtlen, tarcin ve geri kalan sekeri bir kapta karistirin ve uzerini kapatarak buzdolabinda sogutun.
Servis kase ya da kuplarina once meyveleri koyun sonra uzerine donmus yogurt karisimindan koyarak, soguk servis yapin.
AFIYET OLSUN

Ana Sayfaya Don