KREMALI TART KEK

TART CAKE WITH PUDDING

This delicious cake recipe is one of Nigar's recipes. 

I visited her last weekend. She was very welcoming and kind as always.Thank you my dear friend.

Ingredients:

Cake:

• 2 eggs
• 1/2 cup of granulated sugar
• 1/2 cup of regular milk
• 1/2 cup of vegetable oil
• 2 tbsp. of cocoa powder
• 1 packet vanilla sugar
• 1 tsp of baking powder
• 1 cup of flour

Pudding:

• 1 cup of regular milk
• 2 tbsp of all purpose flour
• 2 tbsp. of granulated sugar
• 2 tbsp of butter
• 8 oz. cool whip



 Preheat the oven to 350F.
Sift flour, cocoa powder, vanilla sugar, and baking powder together in a bowl.
Whisk eggs and sugar in another large mixing bowl until it gets creamy. Gradually add milk, vegetable oil whisking consistently.
Add sifted flour, cocoa powder,vanilla sugar, and baking powder to the bowl and whisk  thoroughly.
Pour this mixture to a 11" non-stick tart pan and bake it for 25-35 minutes. Check the cake by inserting a toothpick into the center. The toothpick will come out clean when the cake is done.

In a large sauce pan, take flour, milk and for the pudding and whisk. Add 1 cup of milk and turn the heat on high. Stir constantly until it starts to bubble. Turn the heat off. Add butter and sugar and whisk it. Set aside until it is in room temperature. Add cool whip to the pudding and whisk it until it is smooth.

Spread the pudding on to the cooled cake and flatten the surface. Decorate it with some cocoa powder and pistachio.
Take it in the refrigerator at least for an hour before serving.

UNSUZ PATATES TARTI

FLOURLESS POTATO TART

Ingredients:

• 6 medium boiled potatoes
• 1+1/2 cup of crumbled feta cheese
• 2/3 cup of whole milk
• 1/3 cup of olive oil
• 2 eggs
• 1/2 bunch of fresh dill (chopped ) or 1 tbsp. of dried dill
• salt to taste

Preheat the oven to 375 F.
Grate the boiled potatoes.
Take eggs, milk and olive oil in a mixing bowl and whisk it. Add  grated potatoes, feta cheese,chopped dill and salt. Stir with a spatula.
Grease 12" baking dish with butter.
Take the mixture into the baking dish and flatten the surface of the mixture.
Bake it around 45 minutes or it is golden.
Enjoy...

PANCARLI BULGUR SALATASI

 

 

 

 

 BULGUR SALAD WITH BEET ROOT

Ingredients:

• 1 cup of coarse bulgur
• 1 large beet root
• 2 cups of boiling water
• 1 bunch of parsley (chopped )
• 1bunch of green onion (chopped )
• 4 tbsp. of extra virgin olive oil
• 1 tbsp. of sumac
• 1 tbsp. of pomegranate molasses
• juice of a lemon
• salt to taste

Wash, peel and grate the beet root. Take it in a sauce pan. Add boiling water and bulgur. Bring it to a boil. Put the lid on. Simmer it until the bulgur is cooked. Set aside until it is cool. Take the cooked bulgur in a large mixing bowl. Add chopped parsley, green onion, olive oil, sumac, pomegranate molasses, lemon juice and salt. Toss it and take it in a serving bowl. 

LIMONLU PEYKEK

LEMON CHEESE CAKE

Ingredients:

For the crust:
20 chocolate graham cookies ( finely crushed )
2 tbsp of salted butter ( melted )

For the filling:
16 oz cream cheese
3/4 cup of granulated sugar
Zest and juice of a lemon
2 eggs
1/2 cup of thick plain yogurt
2 tbsp of wheat starch

For the topping:
Juice of two lemon 1/2 cup of granulated sugar
2 tbsp of wheat starch


Preheat the oven to 325ºF.
Mix chocolate graham cookie crumbs and butter; press onto bottom of 8-inch spring form pan.
Beat cream cheese, 1/2 cup yogurt, lemon zest, lemon juice, 1 cup sugar and 2 tbsp of wheat starch 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 1 hour minutes or until center is almost set.
Bring lemon juice, 1/2 cup 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 stirring occasionally. Cool and pour onto cheesecake.
Refrigerate 4 hours. Remove rim of pan before serving cheesecake.

MANTARLI BÖREK

BOREK WITH MUSHROOM FILLING

Ingredients:

3 Turkish pastry sheets

Filling:

1 small size of onion
2 lb of whole mushroom
1 tbsp of tomato paste
1/3 tsp of black pepper
salt

Sauce:

 2 eggs

1/2 cup of milk

1/2 cup of vegetable oil

1/2 cup of water

Wash and drain mushrooms and chop finely.

In a large pot, take vegetable oil add chopped onion. Stir and cook until onion is tender. Add chopped mushroom and tomato paste. Stir and cook until it loses its volume. Add ground black pepper and salt. Turn the heat off when the mushroom absorbs all of its juice and let it cool.

For the sauce; take eggs, milk, water and vegetable oil in large mixing bowl and whisk.

 Take one of the fillo sheets and cut it half. Spoon 1/3 of the sauce over entire surface.

Place 1/3 of filling on top, fold the edges and roll.

Swirl this long roll in the middle of a round tray. Repeat this step for the other five pastries. Pour the sauce all over evenly and sprinkle sesame seeds.

Bake it in pre oven for 35 minutes or until it is golden brown.

DEREOTU & YOĞURT SOSLU KIRMIZI PANCAR SALATASI

BEET ROOTS SALAD WITH DILL & YOGURT SAUCE

Ingredients:

6 beet roots
2+1/2 cups of plain yogurt
5 cloves of garlic ( minced )
1 bunch of dill
salt

Boil the roots until soft. Set aside until cold. wash and chopp dill. Peel and grate the beet roots in a mixing bowl. Add yogurt, minced garlic, chopped dill and salt. Stir and take it to a serving dish.

PORTAKALLI & HAŞHAŞLI KEK

ORANGE & POPPY SEEDS CAKE

Ingredients:

2 eggs
zest and juice of 3 oranges
1 cup of milk
1/2 cup of vegetable oil
3 cups all purpose flour
2 cups of granulated sugar
3 tbsp of poppy seeds
1 tsp of baking powder
1/2 tsp of vanilla sugar

Preheat the oven to 350F.

Sift flour, vanilla sugar, and baking powder together in a bowl.

Whisk eggs and sugar in another large mixing bowl until it gets creamy. Gradually add milk, vegetable oil, orange zest, and orange juice whisking consistently.

Add sifted flour, vanilla sugar, poppy seeds and baking powder to the bowl and mix thoroughly.

Pour into bundt cake pan and bake approximately 50 minutes. Check the cake by inserting a toothpick. The toothpick will come out clean when the cake is done.

KABAK TATLISI

BUTTERNUT SQUASH DESSERT

Ingredients:

2 lb butternut squashes ( peeled and cubed )
1+1/2 cups of granulated sugar
1 tbsp of fresh lemon juice
1/2 cup of coarsely chopped walnut

Take cubed squash and lemon juice in a large pot and add sugar on top. Turn the heat on low. Do not cover the lid. Do not stir. Let it simmer for 1 hour or until squash is soft. Turn the heat off. Let it cool. Take it in a  serving dish.
Decorate with walnut

TAZE BÖRÜLCE SALATASI

LONG BEAN SALAD

Ingredients:

1 lb long bean
1 carrot ( peeled and grated )
1 small size red onion (half moon sliced )
1 red sweet pepper ( sliced )
1 yellow sweet pepper ( sliced )
2 tomatoes ( peeled and cubed )
1/4 cup of olive oil
1/3 cup of boiling water
1 tbsp of tomato paste
salt
Chopped fresh dill to decorate

Wash and cut the long beans 2-3 inch parts. Boil the long beans and drain. Discard the remaining water. Take the long beans in a large pot. Add grated carrot on top of  long beans. Add onion on top of carrot. Add sliced pepper on onions. Add cubed tomatoes on peppers. Dissolve the tomato paste in 1/3 cup of boiling water and add it in the pot.  Add olive oil salt. Do not stir. Cover the lid.
Turn the heat on medium low and simmer  for 30 minutes. When it is cooled take it in a serving dish and decorate with chopped dill.

HURMALI KURABİYE

DATE FILLED COOKIES

Makes 40 cookies.

Ingredients:

3 cups of flour
1 stick of salted butter
2 eggs
1/3 cups of powdered sugar
1/3 cup of heavy whipping cream
2 tbsp of wheat starch
1 tsp of vanilla sugar
1 tsp of baking powder

Filling:
20 dates ( finely chopped )

Shift flour, baking powder and vanilla sugar, powdered sugar, starch all together in a large mixing bowl. Take soften butter, whipping cream, eggs in another large bowl and mix. Add shifted mix gradually to the liquid and make a soft dough.
Dust a large, flat surface with the flour (dusting will keep the dough from sticking). Place the dough onto flat surface and roll the dough until it reaches 1/5" thickness with a roller pin.
Preheat the oven 350F. Place a parchment paper on a baking sheet. Cut off the dough with a round cookie cutter.Place 1 tsp of chopped dates in the middle of the dough and close it up. Place them on a baking tray. Preheat the oven to 350F. Bake them until golden brown.
When they are cooled, sprinkle powdered sugar on top of them and serve.

MISIRLI & SALATALIKLI PATATES SALATASI

POTATO SALAD WITH CORN  CUCUMBER
Ingredients:

6 medium size boiled potatoes (grated )
1/3 frozen corn kernel
1 cucumber (grated )
1 cup of plain yogurt
1 bunch of fresh dill
juice of half lemon
salt

Take grated boiled potatoes in a large mixing bowl after it is cooled.Squeeze the juice of grated cucumber. Take the cucumber in the mixing bowl and discard its juice. Chop the dill and add it in the mixing. Add corn kernel, lemon juice, yogurt and salt. Stir and take it in a serving dish.

MANTAR SALATASI

MUSHROOM SALAD

This salad is very tasty and satisfying.  I saw the recipe a long time ago in Turkish on this blog. I made couple of changes. Here is the recipe;

Ingredients:

1 lb fresh mushroom
10-12 green Spanish olives
3 tbsp of frozen corn kernel
1 red sweet pepper
1 orange sweet pepper
1 yellow sweet pepper
2 tbsp of chopped parsley
juice of a half lemon
1 tbsp of olive oil

Wash and dry the mushrooms. Slice and take them in sauce pan. Cover with boiling water and half of a lemon juice. Boil it until it is soft over medium heat.Take the mushroom into a strainer and wash it with cold water.Drain and take it into the mixing bowl.
Slice the olives and peppers and take them in the mixing bowl.Add chopped parsley, corn, lemon juice, olive oil and salt. Stir and take it in a serving dish.

KÖZLENMİŞ SEBZE SALATASI

ROASTED VEGETABLE SALAD

Ingredients:

2 large eggplants
1 red bell pepper
1 large onion
4 tomatoes
2 cloves of garlic ( minced )
1/4 bunch of chopped parsley (
optional )
4 tbsp of olive oil
juice of a lemon
1 tsp of red pepper flakes
salt
Pierce the eggplants, tomatoes, bell pepper and onion with a fork . Grill them until they are soft. Take them out from the oven and let it cool. Peal them and take them in a strainer and wait for 10 minutes to let the liquid out.Chop and take them in a mixing bowl.

In another mixing bowl, whisk minced garlic, lemon juice, pepper flakes, olive oil and salt. Drizzle the sauce on top of salad and stir.

TAHİNLİ & CEVİZLİ KURABİYE

TAHINI &  WALNUT COOKIES

This recipe belongs to my friend Meryem. Everyone who tasted these cookies just loved it so it deserves to be published:)
Thank you Meryem...

Makes 34 cookies.

Ingredients:
1 cup of tahini
1 cup of vegetable oil
1+1/2 cup of powdered sugar
1 cup of chopped walnut
1 tsp of baking powder
all purpose flour ( approx. 4 cups )

Take powdered sugar, vegetable oil and tahini in a large mixing bowl and mix it with a whisk. Add walnut baking powder in to the bowl. Start to knead by adding flour slowly and stop adding it until the dough reaches a soft consistency. Take small parts ( about the size of walnut ) from the dough and give them the shape of small balls and press the middle of the cookies with your thumb. Preheat the oven 350 F. Bake the cookies until they are golden brown about 15 minutes.

DOMATES & SOĞAN SOSLU KARIŞIK SEBZE KIZARTMASI

MIXED VEGETABLE FRIES WITH TOMATO & ONION SAUCE

Ingredients:
2 golden potatoes ( cubed )
1 eggplant ( cubed )
3 green fresh pepper (cubed )
olive oil to fry

Sauce:
1 small size of onion
1 cloves of garlic
2 tomatoes
2 tbsp of olive oil
a pinch of ground black pepper
salt

Fry potatoes, eggplant and peppers separately. Lay them on a serving dish.
Chop onion and saute it with 2 tbsp of olive oil over medium heat. Finely chop garlic and add it the onion. Peel and grate the tomatoes and add it in the skillet. Add a pinch of black pepper and salt. Spoon the sauce over fries and serve

ÇİLEK SOSLU ÇİKOLATALI PEYKEK

CHOCOLATE CHEESECAKE WITH STRAWBERRY SAUCE

Filling:
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


Crust:
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.

KARIŞIK SEBZE SALATASI

MIXED VEGETABLE SALAD

Ingredients:
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 )

Sauce:
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.

MISIR UNLU ŞEKERPARE

SEKERPARE WITH CORN MEAL

Ingredients:

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

Syrup:
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.

KUSKUS SALATASI

COUSCOUS SALAD

Ingredients:

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
salt

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.

PIRASALI KOLAY SU BÖREĞİ

EASY WATER BOREK WITH LEEK

• 6 Turkish fillo pastry
• 4 eggs
• 2 cups of milk
• 2 cups of water
• 1 cup of sunflower oil

Filling:

• 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.