What would you say, if I told you that in many Anatolian villages we still bake bread without having an oven?
I remember that my grandparents had an heater in Winter with an oven. My grandmother used to bake a lot of delicious pasties during Winter.
But in Sommer she had to bake bread “the old way”. To do so she had a mould in front of the house as shown in the second photo.
She filled the hood-tray above with cold ash and heated it with fire. The ash once heated can save the heat for a certain time, enough to bake a bread.
Then she placed the baking-tray with the simple yeast bread dough between the embers in the mould and the hot-ash-hood-tray.
In about 10 minutes the bread was ready.
To use the heat of the embers and ash we prepared a few baking-trays with bread and baked bread for breakfast for a few neighbours
This is a simple yeast dough bread, but just delicious – crusty outside and fluffy inside. You just spread butter and honey and enjoy it! Heavenly! Enjoy it! Afiyet olsun! Continue reading
Travelling in Turkey I enjoy food everywhere and amazingly I find new impressions at unexpected locations It doesn’t matter how the temperature is, I order always a small bowl of soup and a main dish. The rest will come. As soon as you order, a waiter will come with a jug or bottle of water and a large plate of fresh salad. Sometimes they also bring a bowl of yogurt and a bowl of pickled chilis and bread. A fresh and simple salad is a must in Turkey. Sometimes it’s roughly chopped and sometimes it’s finely diced but always with extra virgin olive oil, lemon juice and salt. That’s it. Some cooks like to sprinkle the salad with sumach or pomegranate molasses. You just need the same amount of tomatoes, cucumber and Turkish mild peppers. Furthermore you need onions, parsley, a good extra virgin olive oil, lemon juice and salt. That’s all. Fresh, crunchy and delicious! Enjoy it! Afiyet olsun!
Todays post is for my dear friend Susanne and her food-blog event : Holidays on the plate: Magentratzerl
I love to visit markets during my holidays. It is so lovely, looking around and chatting with the people, trying out new tastes This year I was often invited to taste the specialities of a family or the region. So I got the opportunity to visit a farmer and test his famous “chicken stew” cooked in a special clay pot over open fire for hours. This dish is called “Güvec” in Turkey because of the special clay pot. Cooking over open fire is very time consuming. That might be also the reason, why dishes cooked over open fire taste so good, you have to wait so long for it
Especially if you are fasting all day. It is needless to mention, that it was delicious and worth all the waiting. The chicken and the vegetables are cooked in their own juice and you can taste it. Just fabulous!
At first I was surprised, that our host put the clay pot directly over open fire. I am not used to do that. In Germany I learned to soak my clay pot first. But our host doesn’t water the clay pot at all. He said, that the only thing to keep in mind is, that you have patience and cook slowly over low fire-heat. After hours, just before serving, he liftet the clay pot lid and we could get a glipse and smell the mouth-watering aroma of this delicious dish. Unbelievable! Enjoy it! Afiyet olsun!
The courgettes are in season now. Therefore, I want to share with you an easy recipe with courgettes and feta-cheese. Since I served this bake my guest, this recipe is in vogue here It is incredibly easy and you don’t have to knead a dough. Just mix all the ingredients in a bowl and evenly spread the dough on a well greased baking tray and bake until golden. À voila, your delicious pastry for your afternoon tea or supper is ready. Enjoy it! Afiyet olsun! Continue reading
I visited my cousin and she was cooking this mixture and I took a photo for you. Guess what it is
My grandmother was cooking this spectacular mix too It‘s wild cherry syrup.
My cousin first cooked just the cherries without adding anything else. Then she sieves the cherries to discard the kernels. Afterwards she cooks the juice of the cherries with sugar until ready Afiyet olsun!
Breakfast with fresh green figs from the farmers market. Enjoy it! Afiyet olsun!
Purslane — also known as little hogweed — grows well between tomatoes and chilies and multiplies like weeds – a tasty weed. Especially now in Summer, it is simply delicious with yogurt and fresh herbs. Wash the purslane and tear into bite-sized pieces. Season with garlic and yogurt. Finely chop the fresh mint and parsley and season with salt and pepper to taste. Enjoy it! Afiyet olsun!
Today’s cookbook is about Swabian cooking written by Matthias Mangold. It is available only in German, but whenever I have guests from England, I cook specialities from this region with the help of this book. The recipes are easy to follow and work perfectly. It is also a joyful read for anybody interested in the Swabian culture and food. Did you know, that the Swabian monks created “Maultaschen” (Swabian Ravioli) to hide forbidden pleasures like meat, sausages and bacon in dough during fasting period?
„Die Schwäbische Küche“ von Matthias Mangold, Kosmos Verlag 2011
Das Buch enthält um die 60 Rezepte, die in vier große Kapitel eingeteilt sind: “Ebbes Oifachs, Ebbes Guats, Ebbes B‘esonders und Ebbes Siasses”, die ich mit meinen spärlichen schwäbisch Kenntnissen in „Einfaches, Gutes, Besonderes und Süßes“ übersetzen kann.
Die Kapitel werden mit allgemeinen Informationen zur Region eingeleitet, die nicht nur informativ, sondern auch sehr amüsant zu lesen sind.
Wußten Sie, dass die Mönche im Kloster Maulbronn während der Fastenzeit so manche verbotene Zutat wie Fleisch, Speck und Wurst in den Maultaschen versteckt haben, damit der Herr Gott diese nicht zu Gesicht bekommt?
When it was confirmed that we will move to Swabia, I ordered online a book about Swabian baking-feasts for weekends.
This book consists about 39 recipes from 39 different individuals. I started baking their recipes and when we sat down to enjoy it, I always had and have the feeling as they were joining us at the family table. It is nice
The recipes are easy to follow and the results are just delicious. Unfortunately the book is only available in German. Sorry!
„Schwäbische Sonntagskuchen“ herausgegeben von Heike Krüger und erschienen im Oertel & Spörer Verlag 2011:
Als es fest stand, dass wir nach Baden-Württemberg umziehen, habe ich mir das Buch „Schwäbische Sonntagskuchen“ zugleich noch im Ausland online bestellt.
Das Buch enthält 39 Rezepte von 39 Personen. Jede Doppelseite stellt übersichtlich ein Rezept dar, wobei links die Zutaten aufgelistet sind und rechts die Zubereitung beschrieben wird. Jedes Rezept wird zusätzlich mit einem Tipp ergänzt.
Die Herausgeberin Heike Krüger hat 39 Personen zusammengebracht und deren Rezepte veröffentlicht. Im Anhang werden die Urheber für die jeweiligen Rezepte mit einer kurzen Biografie vorgestellt. Man lernt mit den Rezepten auch die Personen kennen. Damit hatte ich oft das Gefühl, als würde ich gerade mit ihnen am Sonntagskaffeetisch sitzen und ihren Kuchen genießen. Continue reading