Is it Spring already? Did we skip Winter this year? Never mind, Spring colours moved into my kitchen.
All you need for this dish is a colourful selection of peppers, some fresh herbs and bulgur. I serve some Turkish yogurt on an extra plate with this dish Delicious! Enjoy it! Afiyet olsun!
„Mama Kocht“ by Sylvan Müller with texts by Dominik Flammer, Pedro Lenz, Sabine Reber, David Sieveking, Niko Stoifberg und Andrè Winter, published by AT Verlag 2013, 56 stories and 61 recipes
Thrilling as a historical novel, delicious as a comedy, exciting as a trip report … hard to believe, but I am really talking about a cookbook: „Mama kocht“ by Sylvan Müller.
At the moment it is only available in German. Sorry!
The new BreadbakingDay is hosted by ninive and lasts until end of January 2014. The motto is: More proteins into your bread!
The idea is to prepare a bread made with yeast dough or on sourdough base or alike. The bread should contain only little plain flour and many other protein-containing things like grains, pulses, nuts and dairy products. Ninives call lured me back into my experimental kitchen. Here’s my bread enriched with proteins from beans, peas, lentils, grains, almonds, quark, buttermilk, eggs and sprouts. More didn’t fit into the baking tin
I have taken some spelt flour. Then I added ground soybeans, chickpeas, buckwheat and a small lentil-mix. So I got a nice flour mix for my bread. Furthermore I add some almonds, grains and seeds for the taste. I kneaded the whole mix with quark, buttermilk and eggs. Finally, I fold in some alfalfa sprouts and grated carrots. The dough looked pretty colorful. The baking was a little difficult, because the bread surface was dark very quickly. So I covered the bread with baking paper and baked for about 90 minutes at 200-220°C. Then I removed the bread from the tin onto a wire rack and let it rest in the turned off oven to cool slowly.
The next day I sliced it and served our guests I wanted to know what they say about the result. It was amazingly good The bread is not as firm as normal bread, because it does not contain as much gluten. Therefore, it is heavy but quite fluffy . Cold butter is not so easy to put on but as soon as I toasted the bread slices, even the butter melted away. I love the toasted slices, yummy Have fun trying out the recipe. Enjoy it! Afiyet olsun!
Todays recipe is for “angel and devils food”. She started an event about “chicken” and I have to hurry up, because it expires tonight and it is my last chance to post her a recipe.
When I visited my friend in Singapore the first time, we had roasted chicken in one of these incredible food malls. The chicken was so delicious, I had to walk into a bookstore and find a book with a recipe for this dish. The chicken is just delicious and tender. It is served with rice and chili sauce. You can get it everywhere in Singapore, it’s a Malaysian style fast food over there I had to change the recipe a little, because it is very hard to get some of the ingredients over here! Nevertheless it is yummy! Enjoy it! Afiyet olsun!
Every Summer my grandma planted beans. We enjoyed the different bean dishes the whole Summer. My grandma also used to dry green beans for Winter. I loved to watch her cutting the beans with scissors into tiny diagonal strips. She dried them in the sun and we could eat grean beans even in Winter. Last Summer I dried some green beans too. At my last visit to Turkey my new relatives gave me a bowl full of dried green beans as a gift. Can you imagine my smile As soon as I was at home I had to cook some with olive oil. I served bulgur-lentil-pilav with it, happy and remembering my grandparents. I am going to try out all the old recipes of my grandmother again
I don’t know if you can get these dried green beans where you are, but in some Turkish shops you can get dried vegetables. But you can prepare these recipes also with fresh or frozen green beans. Enjoy it! Afiyet olsun!
This is my veggi-thursday recipe for vegetarischen Donnerstag and for our blog-event:”Grains&Pulses“.
When my Turkish-speaking readers ask for the Turkish version of the blog, I try to encourage them to practice their english but secretly I try to translate at least the recipe for them and I do a little research whether the ingredients are available in Turkey. At my grandparents I was used to eat ingredients that was barely known or prepared by someone else. Thus I know the different colored millet from my childhood. But I was concerned whether you could actually buy these nowadays in Turkey? Amazingly, however, millet is produced in large quantities in Turkey. However, the back-and-forth translation also involves many pitfalls. In Anatolia highlands “darı” also means “corn”. But millet depending on the colour is called “yellow or red millet” (“sarı veya kızıl darı”).
After this long pre-text now the recipe for today. I crush the chickpeas for this soup a little. The reason is that over the last 20 years I tried smuggle unknown ingredients onto the table I love the creamy soup with millet and sesame paste that I left the recipe as it is. Absolutely delicious! Enjoy it! Afiyet olsun !
We wish you all a Happy New Year 2014!
We enjoyed this New Years decoration at Forum in Mersin (South-East-Coast, Mediterranean Sea, Turkey).
There is little time for cooking at the moment but I still want a quick, warm and tasty meal. Thus noodles were my first thought. When I make pasta, we have to decide if we want them the Turkish or the Italian style Todays dish is a Turkish Carbonara, because the pasta is with Turkish beef ham called “Pastırma”, eggs and cream. It is a good alternative for those who don’t like or want pork. I remove the edges with garlic paste and use only the meat, nevertheless this version tastes fragrant. Absolutely delicious! Enjoy it! Afiyet olsun !