Today is “World Bread Day 2014″ initiated by Zorra
My favourite bread is of course the Turkish pita bread. Preferably home made fresh and warm from the oven. I don’t need anything else, maybe a bit butter and hot tea. It is so soft and delicious! Enjoy it! Afiyet olsun!
The same procedure as every day, late in the afternoon my concentration diminishes and I get tired. So I drag myself into the kitchen to make a large cup of strong builders tea or coffee and look out for a small snack to revive my senses again. In England we call this “Tea Time” and at our home it is called: “Cay vakti – tea time”. The food served in Turkey for strong Turkish tea is as varied as the people who live there. We celebrate life with food enjoyment. Once the teapot is placed, the hand goes to the refrigerator and to the door of the pantry: “What can I serve for tea?” is the only relevant question. Whether sweet or savory, preferably a bit of everything. Perhaps the cultural diversity in Turkey and our passion for food-enjoyment are due to the popular small dishes in Turkey.
My father loved delicate pastries, while my mother had a penchant for little savory patties. She experimented with simple ingredients – “from little make a treat” was her motto. So one day she came up with this recipe.
I would like to mention that we form our patties without using eggs and mostly baking them in the oven. The patties are soft and difficult to apply in a warm state. But we let them cool slightly on the baking sheet and serve them lukewarm for tea. They are then a little bit firm and still amazingly soft in the middle. A creamy pleasure with strong tea. So if you want to fry these patties in the pan, please turn the patties over slowly and carefully and please please please do not turn them too often, then they will end up as a paste. We do not want that. Fry the patties on medium heat until they are golden on the bottom, which usually takes about 3-4 minutes, depending on oven and pan. Patience and practice makes a gourmet! Enjoy your meal! Afiyet olsun!
Always a delight! In Turkey “Ali Nazik Kebab” is a little different. There the chefs make first spicy mince-meat-skewers and barbecue them and then they remove the meat from the skewers and cut the meat into small pieces. To serve they also prepare a aubergine puree and spiced butter and serve with tomatoes and paprika. Todays easy version is for homecooking even on not barbecue days. You just need a good frying pan. Please stir in the parsley just before serving to save the fresh aroma. Serve with fresh and warm pitta bread. Enjoy it! Afiyet olsun!
Echt bayerisch kochen – Ein Lebensgefühl (I would translate it as: Authentic Bavarian Cooking. A joyous lifestyle)by Michaela Hager, published by Brandstätter Verlag 2013:
A must have: *****Just delicious! A wonderful cookbook with easy to prepare delicious dishes for the whole family. Traditional and authentic Bavarian recipes newly interpreted to indulge all your guest from all over the world. A nice spell book for joyful, pleasant and delicious evenings with family and friends.
Unfortunately it is only available in German. So is the review. Sorry!
Don’t you just love these small gorgeous courgettes! I can’t resist whenever I see them. I love to add small cubes of courgette into mixed salads or into salads with bulgur, rice, noodles, potatoes, because the courgettes stay firm and are not as watery as cucumbers. The courgettes also go very well in salads with lentils, beans or chickpeas, as a matter of fact, you can use these courgettes in all sort of salads But I love them solo best, just a little bit of feta-cheese on top. Delicious!
I used to make this salad very often during my studies. It was so difficult for me to cook just for myself. Therefore I concentrated more on Meze and small dishes I could prepare in no time and enjoy with bread. Most of the time some of my dorm-roommates joined me.
I slice the courgettes and fry them just a few minutes in olive oil to warm them up. I like them warm but firm to bite. Then I add lemon juice, freshly ground pepper and fresh herbs, toss gently and sprinkle with feta-cheese. It’s my favorite lunch salad, but it is also perfect as a starter or as a side dish for patties. Just delicious! Enjoy your meal! Afiyet olsun!
A trip to the garden of my mother-in-law was very succesful. I discovered four small courgette blossoms After some begging, I was allowed to cut and take them into the kitchen. Actually when I told my mother-in-law that I would like to fill the blossoms with ricotta, mozzarella and parmesan, then no much begging was necessary. She was curious. So I could prepare the blossoms and we could enjoy them and on top of it, she got a recipe that she could try out at the next harvest of blossoms.
Do you want a look at my gorgeous filled blossoms:
In Turkey vegetables are often filled with spicy rice. I like to fill the blossoms with a fine vegetable mix and cheese, but this time I just wanted a creamy cheese filling and used mozzarella, parmesan and ricotta. I added some herbs and egg yolk.
The result is a small but delicious appetizer served with a thin slice of bread or simply without anything. Enjoy the creamy filling melting in your mouth. Heavenly! Enjoy it! Afiyet olsun!
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:
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!