Sunday, January 29, 2012

Baked Red Snapper with Garlic (Firinda Sarimsakli Levrek)

1 lb red snapper fillets
3 Tbsp butter
2 cloves garlic, smashed
1 tsp parsley, chopped
1/8 tsp black pepper
3-4 Tbsp bread crumbs
2 Tbsp parmesan cheese, grated
½ tsp salt to taste

Remove the skin of the fillets. Rub them with salt and pepper. Arrange the fillets over a greased Pyrex/oven tray. Meanwhile, melt the butter and then take it to a small bowl. Mix parsley, garlic and parmesan. Apply this sauce generously all over the fillets with a brush.
Finally, cover the fillets with the bread crumbs. Preheat the oven to 400F (200C) and bake the red snapper until it’s flaky and soft (for about 20-30 minutes, depending on the thickness).
Serve with lemon wedges and onion if desired.

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TURKCE
½ kg levrek benzeri beyaz etli balik fileto
3 yemek kasigi tereyagi
2 dis sarimsak, ezilmis
1 tatli kasigi maydanoz, ince dogranmis
½ cay kasigi karabiber
3-4 yemek kasigi galeta unu/ ekmek kirintisi
2 yemek kasigi parmesan peyniri, rendelenmis
1 cay kasigi tuz

Balik filetolarinin derisini alin. Tuz ve karabiber serpin ve elinizle hafifce ovarak yedirin. Yaglanmis borcam ya da firin tepsisine filetolari yerlestirin. Tereyagini eritin ve kucuk bir kaseye alin. Sarimsak, maydanoz ve parmesan peynirini de ilave edin. Firca yardimiyla hazirladiginiz sosu baliklarin uzerine bol bol surun.
Son olarak, galeta unu ya da ekmek kirintilarini baliklarin uzerine esit olarak yayin. Onceden isitilmis olan 200C (400F) firinda baliklar pisip uzerleri hafifce kizarana dek 20-30 dakika kadar pisirin.
Yaninda limon ve sogan ile servis yapabilirsiniz.
AFIYET OLSUN
Baligin Faydalari

Tuesday, January 24, 2012

Ground Beef Roll (Kiymali Rulo)

½ cup luke warm water
1 tsp yeast
½ tsp sugar
½ cup milk
2-2 ½ cups flour
½ cup canola oil
1 Tbsp salt to taste
1 egg yolk for glazing
Sesame/nigella seeds for top

Filling:
3 Tbsp canola oil
1 onion, finely chopped
2 medium tomatoes, finely chopped
½ lb ground beef
½ cups walnuts, finely chopped
½ tsp black pepper
½ tsp cumin
½ tsp salt to taste

Place the lukewarm milk, sugar and the yeast into a bowl. Stir well to dissolve the sugar and the yeast. Let it rise for 10-15 minutes.Then, add the salt, egg white, oil and flour, knead for about 10 minutes. Place a plastic wrap over the dough (see the picture) and let it rest for 2 hours or till it rises up to double its shape (see the picture).
Meanwhile, prepare the filling. Take ground beef and canola oil over a skillet and cook until the beef changes in color. Stir in onions and sauté for about 3-4 minutes over medium heat. Add tomatoes and salt. Cook over medium heat until the juice is absorbed (3-4 minutes). Add the spices, give a stir and let it cool.
Place the dough on the counter and punch to release air. Then sprinkle some flour on the counter and divide the dough in 2-3 pieces. Then, try to flatten the each dough piece in a rectangular shape with a dough roller, in 1/10 inch thickness.
Brush the surface of dough with 2 Tbsp butter/oil. Add the crushed walnuts into the filling mixture. Spread the filling mixture over dough evenly. Then roll it up tightly and do the same with the remaining dough. Then, place them into the baking tray with baking paper. Leave it for 1-2 hours to rise.
Preheat the oven to 375F (185C). Whisk the egg yolk and brush the surface of the rolls. Sprinkle with sesame/nigella seeds on top if desired. Bake for 25-30 minutes or until the tops get brownish. Take out of the oven and cover them with a clean cloth or towel in order to keep them soft. Serve warm.
ENJOY

P.S: Do not use metal container when kneading or resting the dough. Metal spoils the texture of dough.
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TURKCE
½ su bardagi ilik su
1 tatli kasigi kuru instant maya
½ tatli kasigi seker
½ su bardagi sut
1 yemek kasigi tuz
Uzeri icin 1 yumurta sarisi
Uzeri icin susam/corek otu

Ic malzeme:
3 yemek kasigi kanola yagi
1 sogan, kucuk dogranmis
2 orta boy domates, kucuk dogranmis
250 gr kiyma
½ su bardagi ceviz ici, ufalanmis
1 cay kasigi karabiber
1 cay kasigi kimyon
1 cay kasigi tuz

Ilik suyu ve mayayi bir kaseye alin, icine sekeri ilave edin ve sekerle maya cozunene kadar iyice karistirin.10-15 dakika kabarmasini bekleyin. Sonra, sut, sivi yag, tuz ve unu ilave ederek, 10 dakika kadar yogurun. Uzerine seffaf film ortun (resime bakiniz) ve sicak bir ortamda, hamur iki kati kadar kabarana dek, yaklasik 2 saat, bekleyin (resime bakiniz).
Bu sirada genisce bir tavada ic malzemeyi hazirlayin. Once kanola yaginda kiymayi renk degistirene kadar cevirin. Sogani ilave edin ve 3-4 dakika soteleyin. Domatesi ve tuzu ilave edin. Suyunu cekene kadar orta ateste 3-4 dakika pisirin. Baharatlari ilave edin, karisitin ve sogumaya birakin.
Hamuru tezgain uzerine alin ve havasini indirmek icin uzerinden bastirin ve tezgahi unlayip hamuru iki ya da uc esit parcaya bolun. Her hamur parcasini yuvarlayip oklava ile ½ cm kalinliginda ve dikdortgen seklinde acin. Uzerini tereyagi ya da sivi yag ile yaglayin. Ic malzemeyin icine cevizleri karistirin. Hamurun uzerine ic malzemeyi esit olacak sekilde yayin. Sonra sikica rulo yapin ve ruloyu yaglanmis dikdortgen bir firin tepsisine yerlestirin. Diger hamurlari da ayni sekilde rulo yapin. Rulolari iki kati buyuyene kadar yaklasik 1-2 saat bekletin.
Firini onceden 190C (375F) ye isitin cirpilmis yumurta sarisini rulolarin uzerine firca ile surun. Susam ya da corek otu serpin ve 25-30 dakika uzerleri kizarana dek pisirin.
Firindan cikarinca, tepsinin uzerini temiz bir mutfak bezi ya da havlu ile ortup hava almasini engelleyin. Boylece Kiymali Rulolariniz yumusacik olacaktir.
Sicak servis yapin.
AFIYET OLSUN

NOT: Hamuru yogurmak ya da dinlendirmek icin metal kap kullanmayin. Metal hamurun yapisina zarar verir.

Thursday, January 19, 2012

Stuffed Onions (Sogan Dolmasi)

5-6 medium white onions
1 cup rice, washed and drained
1 tomato, diced
1 tsp tomato paste
½ cup olive oil
1-2 cups hot water
1 Tbsp dried mint
½ tsp allspice
½ tsp sugar
1 Tbsp salt to taste

Cut the both ends of onions and remove skins. Make sure the onions can stand still on the root side in the saucepan. Scoop the onions using a metal spoon. Try keeping at least 3 outer layers and the root part as the base. Chop the scooped parts for stuffing. Mix all the other ingredients but the water in a bowl. With a spoon fill the 2/3 of onions with the stuffing mixture. In a large saucepan or pot, place the stuffed onions. Add 1 cup or enough hot water to almost cover 1/3 height of the onions.
Close the lid and cook on low-medium heat, until the onions and rice get cooked, for about 30-40 minutes.
ENJOY

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TURKCE
5-6 orta boy sogan
1 su bardagi pirinc, yikanip suzulmus
1 domates, dogranmis
1 tatli kasigi domates salcasi
½ su bardagi zeytin yagi
1-2 su bardagi sicak su
1 yemek kasigi kuru/taze nane
1 cay kasigi yenibahar
1 cay kasigi seker
1 yemek kasigi tuz

Soganlarin tepesini ve koklu kismini duzgunce kesin ve kabuklarini soyun. Kok kismi dipte olacak sekilde tepesinden baslayarak metal bir tatli kasigi ile soganlarin icini oyun. Soganin disinda en az 3 tabaka kalacak sekilde, dibini birakarak oyun. Oydugunuz kisimlari kucuk kucuk dograyarak ic malzeme icin hazirlayin. Geriye kalan ic malzemeleri bir kasede karistirin.
Bir kasik yardimiyla soganlarin icini ustten 1/3 kismi bosta kalacak sekilde doldurun. Tencerenin dibine doldurdugunuz soganlari yerlestirin. Soganlarin yuksekliginin 1/3 unu gececek sekilde veya 1-2 su bardagi sicak su ilave edin.
Kapagini kapatip, kisik ateste soganlar ve pirincler pisene dek yaklasik 3-40 dakika pisirin.
AFIYET OLSUN

Saturday, January 14, 2012

Red Pepper with Ricotta (Lor Peynirli Kirmizi Biber)

2 large red peppers, cut in chunks
1-1 ½ cup ricotta cheese
2 Tbsp olive oil
Salt and pepper to taste
Fresh parsley to garnish

Take olive oil and peppers in a wide sauté pan and sauté peppers over medium heat until they get soft. Add salt, pepper and ricotta cheese. Mix them all and transfer to a serving plate. If desired garnish with fresh parsley.
ENJOY

Back to Main Page
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TURKCE
2 buyuk kirmizi biber, buyuk dogranmis
1-1 ½ su bardagi lor peyniri
2 yemek kasigi zeytinyagi
Tuz ve karabiber
Suslemek icin taze maydanoz

Genis bir tavaya zeytinyagi ve biberleri alin. Orta ateste ara sira karistirarak biberler pisene dek sote edin. Tuz, karabiber ve lor peynirini ilave edin ve guzelce harmanlayin.
Servis tabagina alin ve istege gore uzerini maydanoz ile susleyin.
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

Wednesday, December 28, 2011

Baked Salmon with Lemon and Onions (Firinda Limonlu-Soganli Somon)

1lb salmon fillets
2 Tbsp extra virgin olive oil
2 Tbsp lemon juice
2 green onions, chopped
¼ tsp fresh ground black pepper
Salt to taste

Pre-heat the oven to 350 F (180 C). Season the salmon with salt and pepper and set aside.
Combine olive oil, lemon juice and green onions. Arrange the salmon in a single layer in a baking pan. Pour the olive oil mixture over it. Bake 20-25 minutes or until its tender, basting once or twice with pan juices. Serve hot.

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TURKCE
½ kg somon baligi (fileto)
2 yemek kasigi sizma zeytinyagi
2 yemek kasigi limon suyu
2 yesil sogan, dogranmis
½ cay kasigi karabiber
1 cay kasigi tuz

Firini onceden 180 C (350 F)’ye isitin. Somon baligini tuz ve karabiber ile ovalayin.
Bir kasede zeytinyagi, limon suyu ve yesil soganlari karistirin. Somon baliklarini firin tepsisine dizin. Uzerlerine limonlu karisimi dokun. Firina verin ve ara sira dibindeki sudan uzerine dokerek yaklasik 20-25 dakika pisirin.
Sicak servis yapin.
AFIYET OLSUN
Baligin Faydalari

Friday, December 23, 2011

Bok Choy with Mushroom (Mantarli Cin Lahanasi)

½ lb bok choy
3 Tbsp olive oil
1 Tbsp soy sauce
½-1 red pepper, chopped
2-3 cloves garlic, minced
5-6 mushrooms, sliced
½ cup walnuts
½ tsp salt to taste

Chop the stalks and leaves of bok choy any size you wish. Take olive oil over a sauté pan and sauté peppers until they get soft. Then, add stalks of bok choy first, sauté for 3-4 minutes and add leaves, garlic, mushrooms, salt and soy sauce. Sauté for 2 more minutes. Toss with walnuts and serve.
ENJOY

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TURKCE
250 gr cin lahanasi
3 yemek kasigi zeytinyagi
1 yemek kasigi soya sosu
½-1 kirmizi biber, buyuk dogranmis
2-3 dis sarimsak,ezilmis
5-6 mantar, dogranmis
½ su bardagi ceviz, kiriklanmis
1 cay kasigi tuz

Cin lahanasinin yesil ve beyaz kisimlarini istediginiz buyuklukte dograyin. Tavaya zeytinyagini alin ve kirmizi biberleri yumusayana dek pisirin. Sonra, cin lahanasinin sap kisimlarini ilave edin ve 3-4 dakika soteleyin. Yaprak kisimlarini, sarimsak, mantar, tuz ve soya sosunu ilave edin. Yaklasik iki dakika daha sote edin. Atesten alin cevizi ilave edin ve harmanlayin.
AFIYET OLSUN

Sunday, December 18, 2011

Celery Root with Orange (Portakalli Kereviz)

2 celery roots, chopped
1 medium carrot, chopped
1 medium potato, chopped
1 onion, chopped
1 cup orange juice
2 Tbsp olive oil
1 tsp salt to taste
½ tsp sugar

Saute onions with olive oil over medium heat and then, stir in chopped carrots, potatoes and celery root. Cook for about 4-5 minutes. Add salt, sugar and orange juice. Close the lid and cook over low heat for about 15-20 minutes or until the vegetables are cooked.
ENJOY

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TURKCE
2 tane kereviz koku, dogranmis
1 su bardagi portakal suyu
1 tane havuc, dogranmis
1 orta boy patates, dogranmis
1 tane sogan, dogranmis
2 yemek kasigi zeytinyagi
1 tatli kasigi tuz
1 cay kasigi seker

Once soganlari zeytinyaginda kavurun. Ardindan kup seklinde dogranmis; kereviz, havuc ve patatesleri ilave edin. Yaklasik 4-5 dakika orta ateste kavurun.Tuz, seker ve portakal suyunu koyun. Kisik ateste kapagi kapali olarak 15-20 dakika pisirin.
AFIYET OLSUN

Tuesday, December 13, 2011

Zucchini Frittata (Kabakli Italyan Omleti)

2 zucchinis, shredded
1 small onion, chopped
2 Tbsp olive oil
2 cloves garlic, minced
½ cup mozzarella, shredded
2 Tbsp Parmesan, shredded
½ cup milk
3 eggs
1 tsp salt to taste
1 tsp fresh basil/parsley, finely chopped

Saute onions for 3-4 minutes in olive oil and stir in garlic. Add zucchini and salt, and sauté for about 5-6 minutes. Whisk eggs with milk. Stir in cheese, basil/parsley and egg-milk mixture. Give a stir. Cook 2-3 minutes. Transfer it to a pyrex or oven tray and bake at 375 F (190 C) until egg settles, if desired broil top to brown for 2-3 minutes.
ENJOY

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TURKCE
2 sakiz kabagi, rendelenmis
1 kucuk sogan, dogranmis
2 yemek kasigi zeytinyagi
2 dis sarimsak, ezilmis
½ su bardagi kasar/ Mozzarella peyniri, rendelenmis
2 yemek kasigi parmesan peyniri, rendelenmis
½ su bardagi sut
3 yumurta
1 tatli kasigi tuz
1 tatli kasigi taze feslegen/maydanoz, kucuk dogranmis

Soganlari zeytinyaginda yaklasik 3-4 dakika sote edin ve sarimsagi ilave edin. Rendelenmis kabak ve tuzu ilave edin ve 5-6 dakika daha sote edin. Yumurta ve sutu cirpin. Rendelenmis peynirleri, feslegen/maydanoz ve yumurta-sut karisimini ilave edin. Karistirin ve orta ateste yaklasik 2-3 dakika pisirin. Sonra firin tepsisine ya da yuvarlak borcam tepsiye alin ve 190 C (375 F)’ de yumurta pisene dek pisirin ve arzu ederseniz uzerini kizartmak icin 2-3 dakika ustten kizartin.
AFIYET OLSUN

Saturday, December 3, 2011

Italian Beef Lasagna (Italyan Usulu Kiymali Lazanya)

1 lb ground beef
1 onion, finely chopped
2 Tbsp canola oil
1 lb lasagna noodle
3 cups tomato sauce
3 cups crushed tomato
2-3 Tbsp tomato paste
1 lb ricotta cheese
½ lb mozzarella, shredded
1/3 cup Parmesan, shredded
4-5 cloves garlic, minced
1 tsp Italian spice mix
¼ cup sugar
1 Tbsp salt to taste

Cook ground beef with canola oil until the color changes and then stir in onions. Saute for 4-5 minutes over medium heat. Add tomatoes, tomato sauce and tomato paste, garlic, sugar and salt to taste. Cook for about 15 minutes over low heat until the mixture thickens. Stir in the spice and let it cool.
Boil lasagna noodles in lightly salty water according to the directions on the package. Rinse under cold water and drain. Preheat the oven to 375 F (190 C). Pour one ladle tomato mixture over a lasagna pan, spread evenly and arrange a layer of boiled lasagna noodles (usually 3 pieces side by side). Then, spread a ladle of tomato sauce over lasagna and spread some ricotta cheese to cover all over. Continue layering with the same order; lasagna, tomato sauce, ricotta cheese and lasagna until using the all lasagna. You can either leave some tomato sauce for the top or use it all in between the layers. After layering is done, use all the mozzarella and parmesan cheese to cover the top of lasagna. Cover the top with aluminum foil and bake for 35-45 minutes. You may remove the aluminum foil and broil the top at the last 5 minutes.
Let it rest for 10-15 minutes, slice in squares and serve hot/warm.
ENJOY

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TURKCE
½ kg kiyma
1 sogan , kucuk dogranmis
2 yemek kasigi kanola yagi
½ kg lazanya
3 su bardagi domates sosu
3 su bardagi rendelenmis domates
2-3 yemek kasigi domates salcasi
½ kg lor/ricotta peyniri
250 gr kasar/mozarella peyniri, rendelenmis
1/3 su bardagi Parmesan peyniri, rendelenmis
4-5 dis sarimsak, ezilmis
1 tatli kasigi Italyan baharat karisimi
1 yemek kasigi tuz
¼ su bardagi seker

Kiymayi ve kanola yagini bir tavaya alin ve kiymanin rengi degisene dek pisirin. Sogani ilave edin ve orta ateste 4-5 dakika sote edin. Domates sosu, rendelenmis domates, domates puresi, sarimsak, seker ve tuzu ilave edin. Yaklasik 15 dakika kadar sos koyulasan dek kisik ateste pisirin. Italyan baharat karisimi ilave edin ve sogumaya birakin.
Lazanyayi ambalajin uzerindeki tarife gore hafif tuzlu suda haslayin, soguk su altina tutun ve suzun. Firini 190 C (375 F)’ye isitin. Lazanya tepsisinin dibine bir kepce domates sosundan yayin. Uzerine bir sira lazanya yayin (genelde 3 parca yanyana oluyor). Sonra, bir kepce domates sosunu uzerine yayin ve yuzeyini kaplayacak kadar lor/ricotta peyniri ile kaplayin. Ayni sira ile; lazanya, domates sosu, ricotta/lor peyniri ve lazanya olacak sekilde siralayarak geri kalan malzemeyi kullanin. Domates sosundan bir miktar uzerine koymak icin ayirabilir ya da hepsini ic malzeme olarak kullanabilirsiniz. Son olarak, rendelenmis kasar peyniri/mozzarella ve parmesan peynirini uzerine esit olarak yayin. Aluminyum folyo ile kaplayin ve yaklasik 35-45 dakika kadar pisirin. Arzu ederseniz firindan cikarmadan 5 dakika once, aluminyum folyoyu alip lazanyanin uzerini kizartabilirsiniz.
Servis etmeden once 10-15 dakika dinlendirin, dilimleyin ve sicak/ilik servis edin.
AFIYET OLSUN

Tuesday, November 29, 2011

Fried Green Tomatoes (Kizarmis Yesil Domates)

4-5 medium green tomatoes
½ cup flour
½ cup corn meal
1/3 cup milk
1 egg
½ tsp salt to taste
½-1 cup canola oil for frying

Whisk egg and milk. Slice tomatoes ½ inch thick and salt them. Heat the frying oil. Dip each tomato slice in flour to coat and dip in milk-egg mixture. Finally, coat with corn meal and fry each side until they browned.
Drain the excess oil on paper towels and serve hot/warm.
ENJOY

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TURKCE
4-5 tane orta boy yesil domates
½ su bardagi un
½ su bardagi misir unu
1/3 su bardagi sut
1 yumurta
1 cay kasigi tuz
½-1 su bardagi kanola yagi, kizartmak icin

Sut ve yumurtayi cirpin, bir kenara ayirin. Domatesleri 1 cm kalinliginda dilimleyin ve tuzlayin. Kanola yagini kizdirin. Her domates dilimini once una batirin, sonra sutlu yumurtaya daldirin ve son olarak misir unu ile kaplayin ve kizgin yagda her iki tarafi da kizarana dek kizartin.
Fazla yagi alamk icin kagit havlu uzerinde bir muddet bekletin ve sicak servis yapin.
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

Saturday, November 19, 2011

Cauliflower Soup (Karnibahar Corbasi)

1 lb cauliflower, divided into florets
1 onion, chopped
1 potato, chopped
1 Tbsp flour
2 Tbsp olive oil
¼ tsp cumin
¼ tsp paprika
1 cup milk
3 cups water
Salt and pepper to taste

Sauté onions in olive oil for about 4-5 minutes. Stir in flour and sauté until flour turns yellow. Add potatoes and cauliflower. Cook for an additional 3-4 minutes. Add salt and spices and water. Bring to a boil. Finally, add milk and cook for about 15-20 minutes or until the potatoes get soft.
Use blender to smoothen the soup. Then, cook for an additional 5 minutes. Adjust the consistency with adding either water or milk.
Serve hot with fresh or dried mint on top.
ENJOY

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TURKCE
½ kg karnibahar, ciceklerine ayrilmis
1 sogan, dogranmis
1 patates, dogranmis
1 yemek kasigi un
2 yemek kasigi zeytinyagi
1 cay kasigi kimyon
1 cay kasigi kirmizi toz biber
1 su bardagi sut
3 su bardagi su
Tuz ve karabiber

Once, soganlari zeytinyaginda yaklasik 4-5 dakika kavurun. Unu ilave edin ve renk degistirene dek kavurmaya devam edin. Patates ve karnibaharlari ilave edin. 3-4 dakika daha kavurun. Tuz ve baharatlarini attiktan sonra suyu ilave edin. Kaynamaya baslayinca sutu ilave edin. Yaklasik 15-20 dakika ya da patatesler yumusayana dek pisirin.
Blendir yardimi ile corbayi puruzsuz bir hale getirin. Yaklasik 5 dakika kadar daha pisirin, kivamini ayarlamak icin sut veya su ilave edebilirsiniz.
Uzerinde taze ya da kuru nane sicak servis yapin.
AFIYET OLSUN