Monday, March 29, 2010


  • 2 tbsp of salted butter
  • 2 tbsp of all purpose flour
  • 4 tbsp of granulated sugar
  • 2 cups of milk
  • 1/3 tsp of vanilla sugar
Strawberry topping:
  • 20 strawberries
  • 3 tsp of powdered sugar

In a medium pot, melt the butter over medium heat. Add flour and stir until the flour gives its raw smell. Take the pot away from the heat. Add first cup of milk and whisk it consistently until smooth. Move the pot over the heat again and add the second cup of milk and the sugar. Mix it with a whisk and turn the heat up to high. Keep mixing until it starts to bubble and becomes ticker.Turn the heat off. Add vanilla sugar and stir. Apportion the pudding into four bowls filling just 3/4 of them.
Wash the strawberries and cut the tops. Take them in the food prosser add 3 tsp of powdered sugar. prosses it until smooth. Apportion it on top of puddings when pudding gets to the room tempurature.

Monday, March 22, 2010



Serves 3-4.

  • 2 bunch of swiss chard
  • 1/3 lb of ground beef
  • 1 onion
  • 5 cloves of garlic
  • 2 tbsp of vegetable oil
  • a pinch of black pepper
  • 1 tsp of red pepper paste
  • salt
Soak swiss chard in cold water and add 2 tbsp of vinegar. Leave it in the water for 20 minutes. Wash and drain it.
In a large pot, take vegetable oil and beef. Stir and cook until it absorbs its own juice over medium heat. Add chopped onion and garlic. Stir and cook until onion is tender. Add pepper paste, stir for 2-3 minutes.
Chop swiss chard and add it to the pot. Stir until it loses its volume. Add black pepper to the pot and stir. Turn the heat down to low. Cover the lid. Simmer for 15 minutes. Add salt.

    Monday, March 15, 2010



    Serves 4.

    • 1 cup of jasmine rice
    • 1 lb of mushrooms
    • 1/2 large size of onion
    • 1/3 tsp of black pepper
    • 3 tbs of olive oil
    • salt
    • 1+1/2 cup of boiling water
    Chop onion and take it in a large pan over medium heat. Saute it with 3 tbsp of olive oil for 5 minutes. Wash, drain and cut mushrooms into small cubes. Place mushrooms into the pan and stir. Cover lid and cook until it absorbs all of its juice, stirring occasionally.  Add boiling water into the pan. Add black pepper, rice, and salt to the pan, stir. Turn the heat down to low and cover the lid. Simmer until the rice absorbs all of the water.

      Monday, March 8, 2010



      Don't let the appearance of this pilaf you down. It tastes incredibly delicious with a bowl of colorful salad.

      Serves: 4-6.

      • 1 cup of wheat
      • 1/3 cup of chickpeas
      • 1 lb of lamb cubes ( or beef cubes )
      • 1 large onion
      • 3 tbsp of olive oil
      • 1 tbsp of red pepper paste
      • 1 tsp of tomato paste
      • 1+1/2 tsp of ground cumin
      • 1/3 tsp of black pepper
      • salt
      Soak the wheat with 6 cups of cold water and the chickpeas with 2 cups of cold water overnight.
      Next day, wash lamb cubes. Take them in a pressure cooker and add 3 cups of cold water. Bring it to the boil. You will see some foam on the surface when it starts to boil. Take them all with a spoon and discard. Drain the chickpeas and add them into the pressure cooker. Close the lid of pressure cooker and turn the heat down to low. Cook the meat for 15 minutes at low heat. Take the pressure cooker and let it cool. Open the lid when it is cool enough and take the lamp cubes and chickpeas out in a plate leaving meat broth in the pressure cooker.
      Drain wheat and add them into the meat broth. Cut the onion into halves and slice them both thinly. Add it into the pressure cooker with tomato paste, red pepper paste, black pepper . Stir and bring it to the boil. Close the lid and turn the heat down to low. Cook it for 45 minutes. Turn the heat off and let the pressure cooker cool down and open the lid. Wheat will absorb most of of the meat broth and should look mushy.
      Take boiled meat and 3 tbsp of olive oil in a pan and fry it for 5 minute over medium heat . Turn the heat off . Add lightly fried lamb and chickpeas into keskek with ground cumin and salt. Stir and close the lid and let it rest at least for 30 minutes before serving. This way wheat continue to absorb the liquid.

      Monday, March 1, 2010



      Makes 9 squares.

      • 1 cup of milk chocolate chips
      • 1/2 cup of whole raw hazelnuts
      • 1/2 stick of salted butter
      • 2 large eggs
      • 3/4 cup of granulated sugar
      • 1/2 cup of cake flour
      • 2 tbsp of cocoa powder
      • 1/4 tsp of baking soda
      • a pinch of salt
      Preheat the oven 350 F. Sift flour,salt, and baking soda together in a bowl. Place two layer of parchment paper in a 8 by 8-inch baking dish, covering the all four edges.
      Take chocolate chips and butter in a large mixing bowl and melt them over boiling water. Take it on the counter top and whisk it. Wait until it gets cooler. Add sugar and whisk. Add first egg and then the second one while whisking constantly. Add sifted mixture to the bowl gradually and whisk thoroughly.Add hazelnuts and stir
      Pour into the baking dish and bake approximately 50 minutes. Check the cake by inserting a toothpick into the center. Do not open the oven for the first half an hour. The toothpick will come out clean when the cake is done.