Sunday, 6 March 2011
Apple Crumble CupCake
What a better way to eat the good old apple crumble: make it into a cupcake :)
Saturday, 26 February 2011
American-Style Pancakes a la Ceyda
My bambina'm wanted to have a picnic breakfast this morning and offered to make something for us.
Looking through the cookbook her grandma gave her, she decided to make this scrummy American-Style pancake.
Ingredients: 140g self-raising flour / 2 tbsp sugar / 175ml milk / 1 egg
Sieve the flour into a mixing bowl. Stir in the sugar and make a well in the centre.
Lightly whisk milk and egg together and pour in the well and mix with a wooden spoon until you have a smooth and creamy batter.
For best results, leave the batter to rest for 30 mins.
In a pan heat some oil, pour in the batter with a ladel and cook for about 2 mins or until bubbles appear on the surface. Flip over and cook for another 2 mins.
Serve with absolutely anything you desire. We served with chocolate sauce and cream.
This is the 2nd dish Ceyda has made from her cookbook.
Looking through the cookbook her grandma gave her, she decided to make this scrummy American-Style pancake.
Ingredients: 140g self-raising flour / 2 tbsp sugar / 175ml milk / 1 egg
Sieve the flour into a mixing bowl. Stir in the sugar and make a well in the centre.
Lightly whisk milk and egg together and pour in the well and mix with a wooden spoon until you have a smooth and creamy batter.
For best results, leave the batter to rest for 30 mins.
In a pan heat some oil, pour in the batter with a ladel and cook for about 2 mins or until bubbles appear on the surface. Flip over and cook for another 2 mins.
Serve with absolutely anything you desire. We served with chocolate sauce and cream.
This is the 2nd dish Ceyda has made from her cookbook.
Thursday, 17 February 2011
Valentine's Day Cake
I wanted to make something light and fluffy for Valentine's to ensure that after eating it you wouldn't fall asleep on the couch with your beau. So I opted for a light vanilla cream filled heart shaped choux, topped with roasted almonds and dusted with icing sugar. Not so heavy is it :))
Sunday, 6 February 2011
Saturday, 5 February 2011
Magarina Bulli
Today I'm having a nostalgia filled day, going back to my childhood with the lovely filling Cypriot food mum and nan used to make: the infamous Magarina Bulli
Boil the chicken until cooked through. Put the cooked chicken in a baking dish and lightly oil. Bake in oven until browned. With the chicken stock, bring to boil and add spaghetti / linguine and boil for about 10 mins.
To serve: put the pasta and some of the juices in a soup dish, topped with grated helloumi and a piece of your favorite chicken piece.
yummy yummy
Boil the chicken until cooked through. Put the cooked chicken in a baking dish and lightly oil. Bake in oven until browned. With the chicken stock, bring to boil and add spaghetti / linguine and boil for about 10 mins.
To serve: put the pasta and some of the juices in a soup dish, topped with grated helloumi and a piece of your favorite chicken piece.
yummy yummy
Monday, 31 January 2011
Strawberry & Banana Crunchy Muffins
This is a very light snack with virtually no fat at all. So it's ideal for all those ladies who are watching their figures.
Ingredients: 300g flour / 1 packet baking powder / pinch of salt / 125g sugar / 1 egg / 4 tbsp oil / 280ml milk / 100g strawberries (or any red fruit) / 2 ripe bananas (mashed) / 2 weetabix biscuits / a handfull of choc chips (opt)
Seive the flour and backing powder in a mixing bowl. Add the sugar and stir.
In another mixing bowl add the wet ingredients and wisk. Pour into the flour and stir.
Ingredients: 300g flour / 1 packet baking powder / pinch of salt / 125g sugar / 1 egg / 4 tbsp oil / 280ml milk / 100g strawberries (or any red fruit) / 2 ripe bananas (mashed) / 2 weetabix biscuits / a handfull of choc chips (opt)
Seive the flour and backing powder in a mixing bowl. Add the sugar and stir.
In another mixing bowl add the wet ingredients and wisk. Pour into the flour and stir.
Add the fruits, weetabix and choc chips.
Put into 12 muffin tins and bake for 20-25 mins in 200C pre-heated oven.
Monday, 24 January 2011
muffins, muffins and mo muffins
After my little accident last week, spending the whole week in bed, I was excited to be able to get up and make my next batch of goodies. I want to thank my dear friend who kindly brought back muffin cases and food colouring from the UK as I never seem to be able to find them here in the local supermarkets. Yes, you know who you are; thank you again and again. I hope you liked the muffins.
My brother and the children made these muffins for the whole family last summer. Not only did they look good, but tasted really light and fluffy. He was kind enough to give me the recipe. Thanks A.
He is always introducing us to world cuisine. the great thing is that even though his food is delicious, he has never made the same thing twice for me, so each time I get to try another one of his tasty dishes. Again, I thank you.
Today is my first try for these muffins........
My brother and the children made these muffins for the whole family last summer. Not only did they look good, but tasted really light and fluffy. He was kind enough to give me the recipe. Thanks A.
He is always introducing us to world cuisine. the great thing is that even though his food is delicious, he has never made the same thing twice for me, so each time I get to try another one of his tasty dishes. Again, I thank you.
Today is my first try for these muffins........
Monday, 17 January 2011
Moon Rocks
This is one of the recipe's I use when giving children cooking lessons. They are very easy and quick to prepare/make.
They are also ideal for unexpected guests:
They are also ideal for unexpected guests:
Friday, 14 January 2011
Like Mum Used To Make
Kofte served on pitta bread, served with home made tomato salsa and topped with yoghurt. This one's for you mum :))
Wednesday, 12 January 2011
L'ush Hash
The inspiration of this muffin came to me from 2 things; the first one was a coffee shop which used to sell lemon and poppy seed muffin, and the other one was a lemon drizzle cake mum used to make a few years back.
Combining the two just increased the pleasure of eating this delight......
Combining the two just increased the pleasure of eating this delight......
Monday, 10 January 2011
Roasted Red Peppers and Tuna Chunks Salad
Ok I know I have got slightly carried away with the choux pastry over the past few weeks, so I wanted to add something on the healthier side. What more healthier than a nice bowl of SALAD.....
Roasted Red Peppers and Tuna Chunks Salad
Roast the peppers under a hot grill. Once blackened, put in a bag and leave to cool. Peel the skin and slice into edible pieces.
In a salad bowl add lettuice, peppers, tuna chunks, spring onions and black peppers. Drizzle with olive oil and lemon juice.....
Roasted Red Peppers and Tuna Chunks Salad
Roast the peppers under a hot grill. Once blackened, put in a bag and leave to cool. Peel the skin and slice into edible pieces.
In a salad bowl add lettuice, peppers, tuna chunks, spring onions and black peppers. Drizzle with olive oil and lemon juice.....
Sunday, 9 January 2011
Choux Bun.... Part II
The first time I made these little beauties, they didn't rise as well as I wanted them to. So I wanted to give them another go....
As the choux pastry is slightly bigger than a profiterol, the trick was to put a little hole in them after baking for 25 mins and put them back in the oven for an extra 5 mins.
Once cooled, you can add your vanilla filling and chocolate ganache.
When sprinkled with icing sugar, the end result looks too tasty to eat.....
Thursday, 6 January 2011
Love is in the air.....
Here is something to remind you that Valentine's Day is on the way, pretty soon it'll be spring again, and the flowers will bloom and most important of all; love will be all around
* this was made by my student, who by the way confided in me that he couldn't even make a sandwich :)) just goes to show how easy cooking can be
* this was made by my student, who by the way confided in me that he couldn't even make a sandwich :)) just goes to show how easy cooking can be
Strawberry & Vanilla Custard Swiss Roll
Like I told you, this is the year that I try new things and succeed....
Tuesday, 4 January 2011
Chocolate Swiss Roll
I always wanted to try making this, but was always reluctant that it wouldn't turn out the way it was meant to. This year is the year I try new things and succeed!!
The hardest part (which was not very hard at all) was mixing the eggs and sugar until it became thick and creamy. That's how easy this cake was.
Directions: Mix 3 eggs with 90g sugar until think and creamy. Mix 30g flour and 2 tablespoons of cocoa. Spread on to baking try and bake in pre-heated oven at 200 degrees for 10-12 minutes until the cake is set.
Take out and roll. Once cooled add the creamy mixture and roll again. sprinkle with icing sugar before serving
Need I say more........
just enjoy it :)))
The hardest part (which was not very hard at all) was mixing the eggs and sugar until it became thick and creamy. That's how easy this cake was.
Directions: Mix 3 eggs with 90g sugar until think and creamy. Mix 30g flour and 2 tablespoons of cocoa. Spread on to baking try and bake in pre-heated oven at 200 degrees for 10-12 minutes until the cake is set.
Take out and roll. Once cooled add the creamy mixture and roll again. sprinkle with icing sugar before serving
Need I say more........
just enjoy it :)))
Sunday, 2 January 2011
Chard and Onion Borek
Spending most of my time making muffins and cakes, I have become really lazy when it comes to home cooking. This weekend I opted for making a savory borek dish, which is very easy to make and goes down well with a lovely cup of tea.
Brush fillo pastry with eggs & oil, between the sheets add the pre-cooked chard and onions.
Bake at 180 degrees until brown.
Served with salad
Brush fillo pastry with eggs & oil, between the sheets add the pre-cooked chard and onions.
Bake at 180 degrees until brown.
Served with salad
Choux Bun....
Istanbul doesn't have a wide range of international desserts, I decided that I would like to try making home made Choux Buns and introducing them here.......
Choux buns are made with choux pastry, filled with homemade custard cream, topped with chocolate ganache and icing sugar
Not bad for a first try
Choux buns are made with choux pastry, filled with homemade custard cream, topped with chocolate ganache and icing sugar
Not bad for a first try
Monday, 27 December 2010
Orange Crunchy Biscuits
Ceyda wanted to make something from her very 1st cook book, which her grandma gave to her as a Christmas present this year. I must say, the book is actually brilliant with very grown up recipes. I can't wait to try them out :))
She chose a simple to make yet at the same time elegant looking biscuit. Obviously taking after me, she personalised the recipe to give it her own personal touch.
Here is the final product:....
Ingredients:
125gr self raising flour
60gr butter/margarine
60gr sugar
1 egg yolk
1 tbsp honey
orange zest (or lemon zest)
- Mix ingredients until it forms a small ball of dough.
- Wrap it in cling film and chill for a few hours.
- Roll out and cut out in shapes
- Grease baking tray and bake in pre-heated oven for 6-8 mins at 180 degrees.
- Remove biscuits and leave to cool
- Decorate with icing
Bon apetite :))
Every week Ceyda will be making a new dish to add to this blog. Watch this space for my bambina's tasty creations........
She chose a simple to make yet at the same time elegant looking biscuit. Obviously taking after me, she personalised the recipe to give it her own personal touch.
Here is the final product:....
Ingredients:
125gr self raising flour
60gr butter/margarine
60gr sugar
1 egg yolk
1 tbsp honey
orange zest (or lemon zest)
- Mix ingredients until it forms a small ball of dough.
- Wrap it in cling film and chill for a few hours.
- Roll out and cut out in shapes
- Grease baking tray and bake in pre-heated oven for 6-8 mins at 180 degrees.
- Remove biscuits and leave to cool
- Decorate with icing
Bon apetite :))
Every week Ceyda will be making a new dish to add to this blog. Watch this space for my bambina's tasty creations........
Sunday, 26 December 2010
Saturday, 25 December 2010
Christmas Dinner
Living so far away from my parents and not being able to spend Christmas and the New Year with them, in 1998 I started having annual Christmas dinner parties with my friends here in Istanbul. As it is not celebrated here, it was a new experience for them and at the same time making me less home sick.
Thinking back to my earlier years at the start of my adult life, I think that's when I actually started to enjoy cooking. My first menu comprised of Leek & Potato Soup, followed by the traditional roast with the trimings. I didn't feel I was capable to make a proper christmas pudding (actually, I still don't think I have the time), so I opted for a classic apple pie and custard, which turned out beautifully.
Having a large living/dining room, I managed to host upto 12 people in the first annual dinner. The punch was very amature to say the least, but went down a treat. Thank you to all my friends who have been with me through thick and thin.
Over the past few years, not being an avid turkey fan, I have made different main meals with the traditional trimmings. From from roast chicken to kofte to roast lamb.
Putting all my past experiences together, this year's menu will comprise of the following:
Leek & Potato Soup
Roast Leg of lamb (with onion and bay leaf)
Roast potato (with rosemary and garlic)
Roasted vegetables (anything to add some colour to the platter; carrots, red pepper, green beans, ......)
Mushroom & Onion gravy
This year's dessert: will have to be my croquembouche, as it's been the favourite so far.
Thanks in advance to all my ginuea pigs :)))
Thinking back to my earlier years at the start of my adult life, I think that's when I actually started to enjoy cooking. My first menu comprised of Leek & Potato Soup, followed by the traditional roast with the trimings. I didn't feel I was capable to make a proper christmas pudding (actually, I still don't think I have the time), so I opted for a classic apple pie and custard, which turned out beautifully.
Having a large living/dining room, I managed to host upto 12 people in the first annual dinner. The punch was very amature to say the least, but went down a treat. Thank you to all my friends who have been with me through thick and thin.
Over the past few years, not being an avid turkey fan, I have made different main meals with the traditional trimmings. From from roast chicken to kofte to roast lamb.
Putting all my past experiences together, this year's menu will comprise of the following:
Leek & Potato Soup
Roast Leg of lamb (with onion and bay leaf)
Roast potato (with rosemary and garlic)
Roasted vegetables (anything to add some colour to the platter; carrots, red pepper, green beans, ......)
Mushroom & Onion gravy
This year's dessert: will have to be my croquembouche, as it's been the favourite so far.
Thanks in advance to all my ginuea pigs :)))
Sunday, 19 December 2010
Muffin de la Portakalli
Coming up to the festive holiday season, entertaining is something that is unavoidable this month. And what a pleasure it is to be surrounded by loved ones; eating, drinking, being merry :)) Thanks girls for last night :)
This morning, with the inspiration of my friend, we created an orange zest and dark chocolate muffin. As a secret ingredient, we added a slighty naughty treat; orange liquor......... This one's for you G.
Tuesday, 14 December 2010
Linden herbal tea for those cold winter nights
Linden leaves are a great remedy for colds, coughs, fevers, even headaches. I prefer to use the leaves straight from the tree, rather than the dried types.
In a pot add a small handful of linden leaves, half a lemon, a small stem of ginger, a few peppercorns and 1 dried chilli (the chilli works wonders for a sore throat). Add boiling water and brew for 10 minutes.
Can be served with sugar or honey.
In a pot add a small handful of linden leaves, half a lemon, a small stem of ginger, a few peppercorns and 1 dried chilli (the chilli works wonders for a sore throat). Add boiling water and brew for 10 minutes.
Can be served with sugar or honey.
Monday, 13 December 2010
Perfected Sponge Cake Recipe
Today I have been bombarded with people asking for the recipes of the cakes which I've been making.
Below is the perfect cake recipe which I learnt at school, I still use this when making my cakes, and I try to add a little something extra each time - see options below.
Ingredients:
175gr sugar
175gr butter or margarine
3 medium sized eggs
175gr self raising flour
2 tablespoons milk or water
Instructions:
- pre-heat oven to 180 degrees
- line a 20cm cake tin with greaseproof paper to prevent from sticking and burning
- 'cream' the butter and sugar until light in colour and fluffy in texture
- in a seperate bowl lightly beat the eggs
- slowly add eggs to the creamed butter and sugar a little at a time whilst mixing constantly
- sift the flour to the creamy mixutre, about a 1/3 at a time. Using a spatula, fold in the flour.
- add milk
- pour mixture into the tin and bake in the oven for 25-35 minutes
Make sure you test the cake with a skewer to check if it is done.
You can make all sorts of different cakes with this recipe. add to the cake mixture before baking.
Examples:
lemon zest and poppy seeds,
apple and cinnamon
choc chip and raisins
orange and almond
coffee and chocolate
........ the combinations are endless
Happy baking
Below is the perfect cake recipe which I learnt at school, I still use this when making my cakes, and I try to add a little something extra each time - see options below.
Ingredients:
175gr sugar
175gr butter or margarine
3 medium sized eggs
175gr self raising flour
2 tablespoons milk or water
Instructions:
- pre-heat oven to 180 degrees
- line a 20cm cake tin with greaseproof paper to prevent from sticking and burning
- 'cream' the butter and sugar until light in colour and fluffy in texture
- in a seperate bowl lightly beat the eggs
- slowly add eggs to the creamed butter and sugar a little at a time whilst mixing constantly
- sift the flour to the creamy mixutre, about a 1/3 at a time. Using a spatula, fold in the flour.
- add milk
- pour mixture into the tin and bake in the oven for 25-35 minutes
Make sure you test the cake with a skewer to check if it is done.
You can make all sorts of different cakes with this recipe. add to the cake mixture before baking.
Examples:
lemon zest and poppy seeds,
apple and cinnamon
choc chip and raisins
orange and almond
coffee and chocolate
........ the combinations are endless
Happy baking
Sunday, 12 December 2010
Birthday Party
No it's not my birthday. Anyone who knows me knows that I am a Gemini, true to my starsign, and my birthday is in June and that I like to celebrate it cruising on the Bosphorus with my loved ones. Music, dancing, plenty of booze.....
The birthday girl's treat or should I say the target I have set myself is the Croquembouche. Is literally means crunch in the mouth, it's a traditional French dessert usually served at weddings & celebrations. Making this for my friend's brithday is a good celebration as any.
For anyone who knows what this is; YES, I will really have a challenge lined up here. It 's basically choux pastry, which is the same as profiterol pastry, filled with a yummy vanilla and orange cream.
The birthday girl's treat or should I say the target I have set myself is the Croquembouche. Is literally means crunch in the mouth, it's a traditional French dessert usually served at weddings & celebrations. Making this for my friend's brithday is a good celebration as any.
For anyone who knows what this is; YES, I will really have a challenge lined up here. It 's basically choux pastry, which is the same as profiterol pastry, filled with a yummy vanilla and orange cream.
Wednesday, 8 December 2010
BaNanALiciOus Muffin
The first creation I wanted to add, purely because it tasted like heaven and also that it's my latest recipie to date is the BaNanALiciOus Muffin.
My bambina'm, who has a sweet tooth, wanted cake the other day. Thinking about the ingredients at home and liking to combine flavours and textures. I decided to have a go at making a weetabix (rough and crunchy), banana (soft and gooey), and choc chip (well because it's choc chip) muffin. The result: 5*'s for the first try.
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