Baklava-Pastry-Sheets are the same as the Greek filo pastry. They are simply made of flour and water and they are rolled out so thin that they look almost transparent. We can make this pastry from scratch, but it would take more time. You can get filo pasty in the supermarkets. Thus we can prepare this aromatic pastry in no time and enjoy it.Normaly a package consists about 40 pastry sheets. I portioned these into six nearly equal amount of pastry sheets. The reason for this is, that I don’t want to brush all the 40 sheets with sauce, it is enough to brush just the sheet-portions. Nevertheless to get a crispy flavour we will brush the last five pastry-sheets one-by-one. I have copied this from the professionals
Now enjoy my photo series with the description:
A few weeks ago I hurt my left hand and since then cooking is a challenge. But this salad is easy enough to prepare with little assistance even with one functioning hand
It is mixed in no time. I love these salad wraps for starter or lunch or a late supper. Just delicious with a cold refreshing drink. Enjoy it! Afiyet olsun!
About a year ago Petra of “foodfreak” started a blog event and sent a plate on travel “Ein Teller geht auf Reisen“collecting delicious recipes. I got the plate from Susanne of “magentratzerl“.
This is a beautiful plate and it reminded me of my mothers porcelan. My mum was an expert for rice dishes. Her friends came just to enjoy her rice. Thus I decided to cook a classic rice dish.
I prepare first the rice, because it has to rest a little. The rice is enriched with almonds, carrots and peas and aromatised with allspice, cardamom and curcuma. The lamb filet is done in no time. I keep it simple and just sauté the lamb in butter with rosmary and garlic. Serve with a drizzle of herbs in butter. Simply delicious! Enjoy it! Afiyet olsun!
We are enjoying beautiful weather at the moment and a “Trifle with fresh berries” is just right for dessert. The aim here is to layer all the delicious ingredients according to season and mood. The components are: seasonal fruits, fruit sauce (coulis) or jelly, vanilla sauce or whipped cream, sponge cake or crispy crumbs – such as baked crumble or roughly crumbled crispy biscuits like amaretti or ladyfingers. You can use “Victoria Sponge” coarsely crumbled and evenly distributed into the glass, but crisp amaretti biscuits or ladyfingers are popular as well. A great dessert for Summer. Absolutely delicious! Enjoy it! Afiyet olsun!
Perfect weather for a picnic or barbecue. What do you think about a delicious Greek salad!
There is nothing better these days. We are getting used to sunny weather and high temperatures and training for the World Cup in Brasil. We support all participating countries and hope for great and exciting World Cup matches
This is an easy and delicious salad, mixed in no time; also a great side dish for grilled steaks Enjoy it! Afiyet olsun!
Did you know that Turkish people eat in average more than 40 kgs of yoghurt during a year? One reason for us might be todays soup. It is our most favourite soup in our family. We call it “Yoghurt Soup with Mint — Yayla Çorbası”. Whenever we get together we have to cook this soup and remember our parents and grandparents.
My grandmother used to cook this soup for us always on the first day of our arrival in Turkey for Summer holidays: Yoghurt soup with chicken broth. I can still see my grandmother in front of me, sitting on the terrace in front of her gas burner and stirring in a large pot. She sat hunched and was whispering to me, her words sounded mysterious and magical clouded by the steam that rose up from the boiling soup: “My child, you must be very patient with this soup. You have to keep stirring slowly clockwise until the yoghurt soup starts boiling again, so that the yogurt stays nice and creamy and does not become cheese.”
When the soup started bubbling she stopped stirring and reduced the heat. But the magic came when she prepared the flavoured butter with mint, thyme and paprika. She rubbed the dried mint and dried thyme from the mountains between her palms before stirring them into the melting butter. The scent of mint dominated the thyme and enchanted our noses. Even today after so many decades, I still remember every move of her and the moment before we started spooning this delicious soup. We were sitting around the table, happy and content, waiting for our grandfather to start, so we could start enjoying it. This soup is a part of our family history. I wish you all a bon appetit! Enjoy it! Afiyet olsun!
The last time at the market I found these cute round courgettes. Perfect for filling. I had to take them home.
I grew up in a region famous for their delicious apricots. Thus we cooked a lot with fresh and dried apricots. I love these delicious fruits in fillings and they go perfectly with pine nuts and sesame seeds. Needless to say that exactly these ingredients went into the filling. To get the courgettes and rice nicely done I poured vegetable stock over the filled courgettes and baked them in the oven. We serve filled vegetables with Turkish style yogurt, but they are delicious even without yoghurt. Enjoy it! Afiyet olsun!
Review: “Asia Food” von Neil Perry, erschienen bei Collection Rolf Heyne 2013
A wonderful must have cookbook about Asian Food. Sorry, but today the review is only in German.
Review: „Königlich und Köstlich. Rezepte und Geschichten aus dem britischem Königshaus“ von Carolyn Robb, erschienen bei Callwey Verlag 2013.
This lovely book with recipes and stories is in German, written by Carolyn Robb, who worked as a cook at Kensington Palace for 13 years. Sorry!
“Mekong Food” by Michael Langoth
*****Five Stars: A fantastic photo-cookery-book, with wonderful and charming photos of landscapes and life along the Mekong river. A masterpiece, the author manages to reveal us the culinary world of Southeast Asia with just about 30 recipes. A beautiful book to dream and enjoy.
A wonderful photo cookbook, but at the moment only available in German.