Wednesday, November 28, 2012



2 Philadelphia cream cheese (soften )
1/2 cup of thick plain yogurt
6 oz milk chocolate (melted)
3 tbsp of all purpose flour
3 tbsp of cocoa powder
2 eggs
1 cup of granulated sugar
1 tsp of vanilla sugar

Strawberry sauce:
1 cup of sliced strawberry ( finely chopped )
3 tbsp of sugar
1 tbsp of wheat starch

15 chocolate graham cookies (finely crushed)
2 tbsp of butter (melted)

Preheat the oven to 325ºF.
Mix chocolate graham cookie crumbs and butter; press onto bottom of 8-inch spring form pan.
Beat 2 pkg. cream cheese, 1 cup yogurt, melted chocolate, cocoa powder, 1 cup sugar. 3 tbsp of flour and 1 tsp. vanilla sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of spring form.
Bake for 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.Bring strawberry, 3 tbsp of sugar and wheat starch to boil in saucepan on medium-high heat; simmer on low heat 8 to 10 min. or until sauce is slightly thickened and berries have softened, stirring occasionally. Cool and pour onto cheesecake.
Refrigerate 4 hours. Remove rim of pan before serving cheesecake.

Wednesday, November 21, 2012



3 large zucchinis ( julienned )
3 large carrots ( peeled and julienned)
3 red roasted red bell pepper (chopped )
8 ounces fresh mushroom ( thinly sliced )
3/4 cups frozen corn kernels
1 cups of stuffed green Spanish olives ( sliced )
1 bunch of fresh dill (chopped )

3 tbsp of mayonnaise
3 tbsp of plain yogurt
juice of 1 lemon
1 tsp of granulated sugar
2 cloves of minced garlic
1 tbsp of dried mint
3 tbsp of olive oil, salt

Saute zucchini, carrot and mushroom separately with 2 tbsp of olive oil. When they are cooled, take them in large mixing bowl. Add bell pepper, corn and green olives into the bowl.
Whisk the sauce ingredients in another mixing bowl. Stir in with sauteed vegetable. Take it in a serving bowl. Refrigerate until it is served.

Wednesday, November 14, 2012




3 cups of all purpose flour
1 cup of corn meal
1+1/2 sticks of butter
2 eggs
1 cup of powdered sugar
1/2 cup of extra shredded coconut
2 tbsp of vegetable oil
1 tsp of vanilla sugar
1 tsp of baking powder

2+1/2 cup of granulated sugar
3 cups of water
1 tbsp of lemon juice

Mix all of the syrup ingredients in a medium pot and boil it for 10 minutes on high heat. Let the syrup cool completely.
Preheat the oven to 350F. Mix melted butter, powdered sugar, corn meal,eggs, coconut, vegetable oil, vanilla sugar, baking powder in a large mixing bowl. Add flour slowly to make the dough soft. Take a small part of dough like a size of walnut and give it a cookie shape. Place an almond( or a piece of walnut or pistachio whichever you have in your hands ) on top of cookies. Place them on the baking tray. Bake for 30 minutes or the cookies change their color to golden brown.Take the tray out of the oven and pour the syrup slowly on top of cookies and let the cookies absorb the syrup for 6-7 hours.Decorate with ground pistachio.

Friday, November 9, 2012




1 package couscous
1/2 cup of corn kernels
1/2 cup sweet peas
10 small pickles
1 carrot
2 roasted red bell peppers
5 green onions
1 bunch of parsley
juice of a lemon
 5 tbsp of  olive oil

Cook couscous according to the packaging direction. Drain ant take it in a large mixing bowl.
Meanwhile, peel and grate the carrots. Chop parsley, green onion, pickles and roasted bell pepper. Add them into the couscous. Add lemon juice, olive oil and salt. Stir and take it in a serving bowl.

Thursday, November 1, 2012


  • 6 Turkish fillo pastry
  • 4 eggs
  • 2 cups of milk
  • 2 cups of water
  • 1 cup of sunflower oil
  • 1 bunch of leeks
  • 1 tbsp of tomato paste
  • 2 tbsp of sunflower oil
  • salt
For preparing filling; cut off top of leeks, wash, and drain. Cut leeks in half lengthwise and slice them thinly. Wash leek one more time after chopping. Take sunflower oil and leek in a large skillet and turn the heat on medium high. Cook it until leek absorbs all of its juice.Add tomato paste and cook it for 5 minutes.Turn the heat off. Let it cool for 20 minutes.Set a side.
For the sauce; take eggs, milk, water and sunflower oil in large mixing bowl and whisk.
Brush bottom and sides of a 13 by 17-inch baking tray with sunflower oil. Layer the first sheet. Cut the edges of this first sheet if it is hanging over the tray and use them for the next step. Roll the second and third sheet and cut them into 3 inch pieces. Dip these pieces into sauce and lay them side by side until they cover all over the surface. Spoon 1/2 of the sauce over entire surface. Spread the filling all over covering the whole surface.Rool the forth and fifth sheets and do the same thing as the second and third sheets. Cover it with the last sheet. Make some holes on this last sheet and spoon the remaining sauce all over.
Preheat the oven 350F and bake it until golden brown.